Everyday Dorie: Cowboy Caviar (salad or side)

September 10, 2021 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 5 Comments
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cowboy caviar (salad or side)

Cowboy Caviar is a fun name for a Southwestern-style bean and veggie salad. I used pinto beans in mine, which I love, but since the beans are the “caviar” here, maybe I should have used black beans instead to really give it that visual effect. The rest is a mix of chopped veggies…things like bell pepper, hot pepper, scallions, tomatoes, avocado and corn kernels. It all gets tossed up with a limey-cumin dressing to make a great salad or side dish, as the title says. I followed Dorie’s suggestion to scoop it up with tortilla chips. Makes me almost want to watch a rodeo.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our “caviars” this week.

Everyday Dorie: Oven-Charred Tomato-Stuffed Peppers

July 23, 2021 at 8:51 pm | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 5 Comments
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oven-charred tomato-stuffed peppers

I have a salad for lunch most weekdays, but sometimes I like to switch it up with something more exciting than a bowl of raw veg and vinaigrette. These Oven-Charred Tomato-Stuffed Peppers were the veggie surprise of the week. Stuffed with anchovy bread crumbs, lots of herbs and cherry tomatoes, these pepper boats get roasted on a bed of garlic and more herbs for the better part of an hour, till everything is soft and collapsed. I love that the dish emerges from the oven transformed and yet still so beautifully colorful. The stuffed peppers are sweet, juicy and flavorful. I sprinkled a little salty feta cheese on top.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Tomato Tart with Mustard and Ricotta

May 28, 2021 at 3:26 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 4 Comments
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tomato tart with mustard and ricotta

This Tomato Tart with Mustard and Ricotta is a taste of the good summer things to come. It’s pretty much a quiche, with wilted greens and sliced tomatoes in a mustard-custard base and dollops of ricotta on top. I used red and orange tomatoes and threw in a few baby green ones to fill in the gaps. Pretty much everyone in the group noticed that the book’s photo doesn’t really look like what came out of our ovens. I think the food stylist had some tricks up his or her sleeve to make Dorie’s tart look a little less…yellow. At the very least, the ricotta in that photo was not baked and some of the greens were scattered about the top (the recipe instructions have you add them to the bottom of the tart, in which case, they’re all hidden by tomatoes and custard). I did make note of this and set aside some extra cooked spinach to arrange on top after my tart was baked. It was pretty in it’s own way, I guess, and it was totally delicious, even with early tomatoes from the grocery store. It certainly made a nice lunch and leftovers were good the next day with a little glass of white wine.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Spring Avocado and Berry Salad

April 23, 2021 at 10:36 am | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 8 Comments
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spring avocado and berry salad

This Spring Avocado and Berry Salad is just wow. I really did not expect to like it so much. My past strawberries-in-salad experiences have all pretty much involved limp leaves overdressed in a creamy goop. Bluck– I’ve learned to stay away. But not this one…this one has a balance of sweet and tart (strawberries and citrus), as well as cool and spicy (avocado and jalapeño). There’s no creamy parmesan peppercorn or whatever here. The dressing is a simple citrus vinaigrette. There really aren’t even any leaves, apart from some fresh herbs scattered about. The salad is so pretty, too, with the reds and greens and speckles of pink peppercorn. I’m a strawberry salad convert.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Meatballs and Spaghetti

January 22, 2021 at 9:11 pm | Posted in cook the book fridays, everyday dorie, groups, pasta, savory things, veggies | 7 Comments
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meatballs and spaghetti

Meatballs and Spaghetti. Yeah, that’s right. We all know who the star of the show is here. Meatballs, browned, then simmered in a long-cooked tomato sauce, served on a nest of spaghetti…this is classic comfort food, but it’s also a really special dinner. Cooking for just two, I’m usually scaling things way down, but for these, I made the full batch. We got two night’s worth of dinners and a day’s lunch, and I even had a few meatballs left to slice and top a pizza!

I don’t eat beef or pork, so I swapped a mix ground turkey and spicy turkey sausage meat here. I’m used to making meatballs with breadcrumbs or a panade, but instead these meatballs use two surprising “filler” ingredients– walnuts and oats. TBH, I couldn’t detect the oats at all in the finished meatballs, but the little walnut bits were quite nice (although my husband didn’t notice them at all until I pointed them out). The meatballs are first browned in a skillet and then simmered in an easy tomato sauce for up to an hour and a half. I only let mine bubble away for about an hour, since turkey is leaner than read meat, and the sauce was a nice consistency at that point anyway.

The meatballs and sauce were delicious, and it’s always fun to twirl a fork through long spaghetti noodles. I’ll make this again for sure!

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

 

Everyday Dorie: Butter-Glazed Turnips

January 8, 2021 at 5:22 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 8 Comments
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butter-glazed turnips

Turnip time often represents a low point on the “what’s in season” calendar. You rarely hear people talk about how excited they are to have turnips with dinner. This recipe for Butter-Glazed Turnips is an easy way to coax the best out of them. “Everything’s better with butter” is totally true, IMO, and a bit of honey and black pepper finishes a glaze that clings to the turnips and plays up their natural flavors.

I used Japanese Hakurei turnips here. They are so cute and small, and a bit sweet to begin with. Often, I buy them to eat raw in salads (and they usually have pretty green tops to sautée, too). I trimmed their tops and left them whole for this, and they were steamed through pretty quickly. I didn’t go further and caramelize them after they were cooked (although if I’d been using a larger variety that I’d cubed up, I definitely would have)…just rolled them around in the butter-honey glaze, gave them a grind of pepper, and ate them ate as a snack.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

Everyday Dorie: Roasted Acorn Squash Wedges

November 13, 2020 at 7:51 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 6 Comments
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roasted acorn squash wedges

I eat a lot of roasted orange stuff in the colder months– squash, sweet potatoes, carrots– and I’m always looking for new things to do with them. These Roasted Acorn Squash Wedges are brushed with a dressing of olive oil, pomegranate molasses, za’atar, lemon juice, cayenne and, of course, salt before they go into the oven. While they roasted, I stirred together the harissa yogurt Dorie suggests serving alongside, and I’m glad I did, because I thought the squash really needed it. I told my dining companion that I thought that this preparation was okay but not great. I thought maybe the squash I bought just wasn’t sweet enough for the tart dressing, but after reading the group’s reviews, I saw that I wasn’t alone. Perhaps I don’t really need to find a new thing to do with acorn squash…the “classic” butter and brown sugar schmear with a hint of salt and spice is just what I like. I think the pomegranate molasses dressing would be a better coating for already-roasted sweet potatoes, or actually even salad greens.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

Everyday Dorie: Miso-Maple-Jammed Sweet Potatoes

October 9, 2020 at 8:18 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 10 Comments
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miso-maple-jammed sweet potatoes

Okay, it’s fall. Time to roast up squash and root veggies. Time to make Miso-Maple-Jammed Sweet Potatoes! Here, a roasted sweet potato gets slathered with a “jam” of butter, miso, maple syrup, ponzu and Sriracha. It’s really more of a soft flavored butter than a jam (maybe that just refers to the consistency?), but it’s sweet and salty and a little funky and great match for a sweet potato. Leftover jam is also really nice on a piece of broiled salmon…I just had that for dinner, so I speak from experience. Dorie gives options for serving these sweet potatoes whole, in chunks or mashed. The only way I haven’t tried them is mashed, but why wouldn’t that be great?

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

Everyday Dorie: So-Good Miso Corn

September 11, 2020 at 7:44 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 5 Comments
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so-good miso corn

In peak corn season, I’m always looking for fun things to do with the ears I bring home from the market. This So-Good Miso Corn went over well here, especially with the guy in the house who prefers his corn to be cut from the cob. Fresh kernels are sautéed with butter and miso and sprinkled with za’atar and cayenne. On paper, it kind of seems like a mash-up of flavors, but I used a very light miso and it all worked nicely. Dorie suggests a variation with seared squid to make it into more of a main course…while I wanted to keep the corn as a side dish, she did spark an idea. I have a packet of dried shredded squid, a sweet and savory snack that I got at a local Japanese market, and put a little floof of it on top of the corn.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our beet bowls this week.

Everyday Dorie: Summer Vegetable Tian

June 26, 2020 at 4:46 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 3 Comments
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summer vegetable tian

My neighborhood greenmarket is rockin’ right now (in a very safe and socially distant way, of course), and it was easy to get everything I needed for this Summer Vegetable Tian. A tian is a lot like ratatouille, with layers of tomatoes, eggplant, zucchini and red onion soaking up garlic, thyme and EVOO. You bake the heck out this until the veggies collapse into squishy, olive oily goodness. Dorie says it’s borderline vegetable jam. And seriously, don’t skimp on the oil– just mop it up with a piece of nice bread.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see all the tians the group made this week.

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