Everyday Dorie: Carrot-and-Mustard Rillettes

March 25, 2022 at 2:46 am | Posted in condiments, cook the book fridays, everyday dorie, groups, other savory, salads, savory things, veggies | 6 Comments
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carrot-and-mustard rillettes

Carrot-and-Mustard Rillettes…hmmm…one of the stranger “things on toast” I’ve made. Rillettes are shredded meat confit, but there’s no meat to be found here. Instead we have toasted bread, spread with a Dijonnaise-type mix and topped with steamed carrots and Comté cheese cubes that have been tossed in more even mustard and some spices.

Strange, but good, and with just enough pungent mustardy heat to make you pay attention when you take a bite. I used some homemade sourdough and drizzled the assembled toasts with the good olive oil and then put on a floof of micro greens. A little, messy, but it was a nice change-up from the kale salads I make for lunch several times a week. Carrot toast may become a repeat thing around here.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.

Tuesdays with Dorie DC: Leckerli

March 15, 2022 at 5:22 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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leckerli

One of the many things I’ve liked about baking from Dorie’s Cookies is finding out about cookies from far off places. I haven’t gone anywhere in ages, but I can still explore the sweets of the world. Here, we have Leckerli, a spice cookie from Switzerland. With plenty of mixed spice, candied orange peel, honey, almonds and kirsch, the dough is made, rolled into a slab and rested for up to two days before baking to “age” the flavors. Then it’s baked, glazed (more kirsch!) and cut into tiles. They might look like firm, crisp cookies, but they are actually dense and chewy, and while they do have those holiday vibes, I’d be happy to have them in the cookie tin anytime of year.

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

Tuesdays with Dorie BWD: Glenorchy Flapjacks

March 8, 2022 at 6:14 pm | Posted in BWD, cookies & bars, groups, sweet things, tuesdays with dorie | 7 Comments
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Glenorchy flapjacks

Turns out I like flapjacks of all kinds, whether we’re talking pancakes or these Glenorchy Flapjacks. This style of flapjack is a traditional British treat (although Dorie actually picked up this recipe while traveling in NZ). It’s a lot like a chewy granola bar, with oats, dried fruit, coconut, seeds and plenty of candied ginger, all bound together in a sticky mix. I really liked the zingy pops of ginger in here. These are yummy, sturdy squares that would be great to pack up for school or for an outdoor adventure. They were also great to snack on at home, so mine didn’t even make it out the door.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie DC: Cocoa-Cayenne Cookies

March 1, 2022 at 12:01 am | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 7 Comments
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cocoa-cayenne cookies

We find ourselves today in the Cocktail Cookies section of the book. We only have one savory cookie left after this! Dorie created these Cocoa-Cayenne Cookies to go with red wine. They are barely sweet, have a bit of a kick and a very tender crumb. I think I rolled mine a tad too thin, as a couple of them crumbled to bits when I moved them around. That’s our secret because I ate the bits. It’s almost a mind trick to bite into one of these cookies and get the spice of chili powder and the bitterness of cocoa, rather than the chocolatey sweetness you’d expect by looking at them. They do, in fact, go well with red wine, so maybe the real trick is to just pour another glass.

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 and please join us anytime!

Tuesdays with Dorie BWD: Two-Bite Cinnamon Puffs

February 22, 2022 at 9:47 am | Posted in BWD, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 5 Comments
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two-bite cinnamon puffs

I think choux pastries are some of the most fun, from the cooking of the dough itself to the excitement of seeing how it sprouts and poofs in the oven, they are a delight to make and eat. Dorie’s One-Bite Cinnamon Puffs are cinnamon-spiced chouquettes, French sweet snacks that are pearl-sugared cream puffs without the cream. The recipe makes 100 little popable babies– a bit too much for the two of us here, even though we are pretty hard-core snackers. I cut the recipe back to just 1/4 and made her Two-Bite Cinnamon Puffs variation. Since it was such a small amount of batter, I just mixed it by hand right in the pot I used to heat the liquid. I also started my oven at 400˚ and turned it down to 350˚ at the half-way point. I figured the larger sized puffs could take that extra-hot steam boost without getting torched (not sure about the tiny ones, though). This gave me eleven chouquettes that were a nice coffee nibble. And, if you want to experiment, the two-biters also had enough room inside to squirt a little canned whipped cream or to hold a small scoop of ice cream.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie DC: Mary’s Maine Bars

February 15, 2022 at 1:00 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 2 Comments
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mary's maine bars

Mary’s Maine Bars are a recipe that Dorie’s assistant, recipe tester and friend (and former TWDer) Mary Dodd brought back from a trip to Maine. These chewy bar cookies are full of molasses and warm spices…if you have a taste, you might think they are gingerbread, but actually, they contain no ginger at all. Some others who’ve made them described them as being like brownies in texture, and they seem that way to me, too. They’d make a great holiday cookie for sure, but I like these flavors all winter long.

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

Everyday Dorie: Pasta with Sardines, Fennel and Walnuts

February 11, 2022 at 5:15 pm | Posted in cook the book fridays, everyday dorie, groups, pasta, savory things | 4 Comments
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pasta with sardines, fennel and walnuts

The thing about fishy-fish like sardines is that people either love ’em or hate ’em. I’m a lover, so sign me up for a big bowl of Pasta with Sardines, Fennel and Walnuts (or pine nuts, if you are sticking faithfully to the recipe). This very classic Sicilian dish also has capers, raisins, tomatoes and lemon in the mix. Although my husband is half Sicilian, the love of sardines doesn’t swim though his blood, so I made this one all for myself. I splurged on a fancier jar of olive oil-packed sardines because I wanted to use that oil in the saucy stuff that coated the pasta. The dish is salty, briny, oily, sweet, and acidic all at once. There is a lot going on, but to me, it all works so well. I have half a jar of sardines left, so I’m going to try another version of this recipe later in the week.

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 BWD: Whip-It-Up-Quick Cornbread

February 8, 2022 at 1:30 pm | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 4 Comments
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whip-it-up-quick cornbread

Seems like I’m always looking for something to go with a pot of chili this time of year, and I think I’ve found it with this Whip-It-Up-Quick Cornbread. A buttermilk cornbread you can bake right in a skillet, this one really does come together in a jiffy, and it has a plush, moist crumb. One of the best I’ve made. You can leave it plain or go wild with your fave add-ins. I used some hot pepper flakes, chives and a bit of white cheddar.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie DC: Swedish Dream Cookies

February 1, 2022 at 6:22 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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Swedish dream cookies

I do dream of going to Sweden, and I hope one day that will happen, but for now my Scandi fantasies will have to be lived out with Swedish Dream Cookies. These cookies are called drömmar in Sweden, and a quick on-line search showed me there are many ways to make these shortbread-esqe treats, but Dorie’s recipe uses browned butter and cardamom for the dreamiest of flavors. They’re made in the food processor, and I zipped up the cardamom and sugar in the machine first to get a bit of extra spice hit. After scooping out rounds of dough, you can press an almond in the center or add a bit of jam, thumbprint-style, if you want them a bit sweeter. I went with the whole almonds and I like the look, but I’m now dreaming of them with a chocolate button on top, since I think that would be good with the browned butter, too.

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

Everyday Dorie: Cauliflower Tabbouleh

January 28, 2022 at 5:44 pm | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 3 Comments
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cauliflower tabbouleh

Cauliflower– it’s so hot right now. Turns out that something once viewed as boring, pale and bland has the “caulipower” to transform itself into pizza crust, rice, tots, and a cream sauce substitute. No longer do we over-steam and under-season hacked up crumbly florets and toss them in melted butter so we can sadly choke them down; we gleefully and wildly slather cauliflower with every spice and paste we can get our hands on and roast it whole (one of my favorite ways to prepare it, btw) or deep fry it in nugget-form and drench it in delicious sauce. We even eat the leaves, which just a few years ago were generally regarded as trash. And now we make Cauliflower Tabbouleh out of it! I joke. I eat tons of cauliflower, and have nothing but supreme veggie respect for it. In fact, two weeks ago I got my teeth whitened and it sustained me for four days in a row, in the forms of pureed cauliflower-potato soup and cauliflower cheese pasta.

Back to the matter at hand…when I think of tabbouleh, I think of a salad that’s very heavy on the chopped herbs, with a little tomato and bulgur mixed through. An herb salad really, rather than a grain salad. This one of Dorie’s is definitely cauliflower-based– the cauliflower this time standing in for bulgur– but there’s room to mess around with ratios, mix-ins and seasonings if you’d like. I stuck pretty much to Dorie’s suggestion of chickpeas, raisins, almonds, mint and parsley mixed into grated cauliflower and tossed up in a lemony dressing. I made a nice big bowl of the stuff, and it was a good lunch for a couple of days.

Dorie recommends tasting the salad after it’s assembled to adjust the seasoning and then letting the salad sit for an hour or more before plating it up. I tasted mine yet again after it rested, as I find I usually like a little fresh lemon squeeze and olive oil drizzle right before serving.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.

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