Tuesdays with Dorie DC: Peanut Brownie Sablés

March 16, 2021 at 2:11 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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peanut brownie sablés

Peanut Brownie Sablés…when two become one. You do actually need to make two different doughs to make this recipe, something that initially sounded very annoying to my lazy self but is actually no biggie. First mix up a peanut butter sablé dough then get cracking on a brownie batter. The brownie just uses cocoa, so there’s no messing with a water bath (also, I followed Mardi’s lead and used room temp butter for that batter). The two separate mixes get paddled together to become the final hybrid dough.

This cookie mash-up was a hit for me. Chocolate and PB is a most winning combo, and these cookies are nice and soft in the middle. I have some more dough in the freezer that I’ll bake off this weekend.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

Everyday Dorie: Tangerine-Topped Cheesecake

March 12, 2021 at 12:01 am | Posted in cakes & tortes, everyday dorie, groups, simple cakes, sweet things | 5 Comments
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tangerine-topped cheesecake

I’m looking at this photo of a slice Tangerine-Topped Cheesecake and am wondering why I didn’t actually top it with any tangerine segments. They’re all in the bowl in the background! Ah well, it’s a pretty nice-looking slice anyway, and that citrus did eventually find it’s way on top. This cheesecake has a blend of cream cheese and ricotta, which, along with a long beating time, keeps it light. It’s also basically a crustless cheesecake, with just a dusting of crumbs on the bottom to keep it from sticking. A thick slice of NY-style cheesecake often hits me like a brick (of cream cheese), so I really liked this lighter style. I do enjoy a proper graham cracker crust, though, but I don’t see why I couldn’t make one for this next time. Since we’re just two cheesecake-eaters here at home, I scaled down the recipe and made a third of it my 6″ loose-bottomed pan.

No futzing with a water bath makes this pretty easy to make. The cake mix has plenty of tangerine zest in it, but you could use any other citrus zest or the seeds of a vanilla bean for flavor instead. And who’s to say it has to be tangerine-topped? Berries, figs, poached pears or stewed dried fruit all sound like good toppers to me.

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

Tuesdays with Dorie DC: Ms. Corbitt’s Pecan Cake Fingers

March 2, 2021 at 3:35 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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mc. corbitt's pecan cake fingers

Ms. Corbitt’s Pecan Cake Fingers has a name that makes me giggle and is a vintage recipe straight out of the late 50s. A pecan-loaded brown sugar meringue bakes up into something that I guess could be called cake-like, although still recognizable to me as a chewy meringue, and is topped with a thick brown sugar and vanilla-speckled icing.

When I took my baked meringue out of the oven, it had formed a shell that was a bit souffléd with a hollow gap above the rest of the base. This maybe…probably…had to with my mixing, but I knew that wouldn’t cut or ice easily. I decided to dampen the raised shell slightly, press it down onto the rest of the base and pop it back into the low oven for ten minutes to dry and fuse. Success! It seemed fine.

Dorie and Ms. Corbitt make a stiff, moldable icing that is hand-formed onto the tops of the individually sliced cookies. Boy, that sounds time-consuming, even for the 1/3 sized batch I made. I also didn’t want to handle my cookies quite so much (after I’d already had to squash them into submission once), so I altered the icing a bit to be a spreadable frosting that I could more gently apply to the whole slab before cutting. I let my browned butter set to a soft room temp before stirring in the powdered sugar and vanilla. Then I added just a few drops of milk to get it moving. I frosted the slab, let it set up in the fridge for a few and it was good to slice.

These are sweet, for sure, and it’s no wonder our friend Ms. Corbitt cuts them into slim “fingers,” but they are excellent with a cup of strong coffee. The browned butter icing, whichever way you choose to get it on top, is not to be skipped.

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

Everyday Dorie: Moroccan-Spiced Chickpea and Noodle Soup

February 26, 2021 at 3:42 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 7 Comments
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moroccan-spiced chickpea and noodle soup

It’s now been almost a year that I’ve been providing daily WFH lunch (with clean-up service) to the other person in this house, and I’m always looking to cook things that will do double duty as dinner one night and lunch the next with minimal extra effort. Bonus points for things that make enough for a couple of lunches, as is the case with this Moroccan-Spiced Chickpea and Noodle Soup. This soup is Dorie’s version of harira, a traditional Moroccan soup with tomatoes, chickpeas, lentils and lots of spices. I’ve seen recipes for versions of harira with and without meat, and versions with and without noodles…this one has both, so it’s very hearty and filling.

The optional meat in this soup comes in the form of meatballs, or really balls of meat, as they’re just straight-up ground meat (I used turkey) rolled into small balls. While they do cook in the simmering soup, the balls can definitely use some s&p or they will be under-seasoned.

Overall, though, this soup is very flavorful. I did reduce the 3.5 tablespoons of ground ginger, which sounded like so much (I didn’t even have that much!), it was possibly a typo. Not sure about that, so I’m interested to see what others did. I left out the saffron entirely because my small supply was already reserved for something else, and this soup has so many other strong, fragrant spices in the mix that I thought I could get away with it. The noodles I cooked in separate pot, because I knew I’d have leftovers and didn’t want them to get bloated while sitting in the soup.

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.

Tuesdays with Dorie DC: Lucky Charm Brownies

February 16, 2021 at 10:27 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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lucky charm brownies

If you are here expecting a brownie topped with pastel mini marshmallows and cereal bits, you will have to look elsewhere (they do exist, I checked the Google). These Lucky Charm Brownies have a different sweet treasure, both on top and in the batter- amaretti cookies.

The brownie batter contains many of the usual suspects…melted chocolate, cocoa, butter, sugar and eggs…but it’s gluten-free, as the flour is replaced with a mix of pulverized almonds and amaretti. The whole batter is actually whizzed up in the food processor, which makes it super quick and easy. It bakes up into a fudgy, truffle-like slab.

You could just stop there and cut them up into rich little squares. But why would you, when you could also dress them up with chocolate glaze and more crushed amaretti cookies? This makes them even richer but also even more irresistible, which is lucky for everyone who gets to try them.

For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

Everyday Dorie: Dark Chocolate Pudding

February 12, 2021 at 9:05 am | Posted in everyday dorie, groups, puddings, custards, mousses, sweet things | 3 Comments
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dark chocolate pudding

I do love a good homemade pudding, but I only seem to make it when a recipe rolls around for a blog group. That’s the case today, with this Dark Chocolate Pudding. This is delicious- thick, rich and luxurious. It comes together quickly in a pot and with constant whisking, you can skip the immersion blender whiz at the end (which is great, since I don’t have one). Not all pudding recipes call for eggs, but this one does, so I did push it through a strainer at the end, mostly to make sure all the little egg chalaza squiggle bits were gone.

Dorie suggests serving the pudding with a sprinkling of cocoa streusel crumbs she calls “chocolate crunch,” but I didn’t feel like firing up the oven for something that would have otherwise been a no-bake dessert. I went freezer foraging instead and came up with a handful of leftover misshapen almond macaron shells. I decided to turn them into my own crunchies by roughly crumbling them and coating them in melted chocolate. Once the chocolate set up, I had some nice rubbly bits to scatter on top of the pudding…or on top of the crème fraîche on top of the pudding.

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

Tuesdays with Dorie DC: Major Grey’s Roll-Ups

February 2, 2021 at 4:09 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 7 Comments
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major grey's roll-ups

I know we just did a rugelach cookie last month, but I had a half-finished box of Triscuits left from holiday times, as well as an open jar of chutney in the fridge, that I wanted to get crafty with. So, here we have Major Grey’s Rollups, a savory rugelach-style cookie with a cream cheese and ground Triscuit dough and a mango chutney filling. It sounds like a bizarre thing to turn crackers into cookies, and it kind of is, but this uses the same dough as the Triscuity Bites we made a couple of years ago.

I only made a quarter-recipe of these cookies, which not only means I still have Triscuits left(!), but also that I ran into the same “issue” that I did last month. My rolled out dough circle wasn’t big enough to really form them nicely…I knew that would be the case and I just went with it anyway. I sprinkled my roll-ups with some nigella seeds before popping them into the oven.

The dough is flaky, crisp and buttery, and the finished cookies have that sweet and salty combo that does go well with a cocktail.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!

 

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.

 

Tuesdays with Dorie DC: Chocolate-Cranberry and Almond Cookies

January 19, 2021 at 8:50 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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chocolate-cranberry and almond cookies

At first glance, to me, the recipe for these Chocolate-Cranberry and Almond Cookies sounded like a bit of a throw-away….not weird, but just some random stuff squished together to make a cookie. But then I made them and tried them, and I really liked them.

These cookies use Dorie’s “Do-Almost-Anything” chocolate dough, which is a nice dough that holds it’s shape well and can be used for cut-outs, pinwheels, thumbprints, whateves. Take the base dough and mix in bits of tart dried cranberries, roll and cut the cookies and top them with a sugary, meringue-like sliced almond topping. In keeping with my on-going pandemic pantry-purge, and in the spirit of this recipe of random stuff, I used what I had when I made these cookies: dried cherries in place of the cranberries and granulated almonds in place of the sliced. I made just half of this recipe, which was a pretty small amount of dough, so I did something I usually avoid at all costs…I formed it into a slice-and-bake log. I don’t normally like messing with that style of cookie formation, but I thought I wouldn’t get a good yield as roll-outs, without re-rolling scrap a zillion times. They aren’t perfect rounds because I stink at slicing, but they tasted good (sweet, tart and chocolatey), and that’s what matters.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

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.

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