Everyday Dorie: Ginger-Beet Salad Bowls
July 24, 2020 at 9:12 pm | Posted in cook the book fridays, everyday dorie, groups, salads, savory things | 6 CommentsTags: everyday dorie, salad, savory, vegetables, vegetarian
Oops- I almost forgot about this posting, but luckily I made my Ginger-Beet Salad Bowls a while back, so my photos and my thoughts were ready to go. It was a recipe I jumped the gun on last year, but I should make this cooked beet salad again because I really liked it, and also because the beets are looking pretty sweet at the greenmarket right now. I actually make a lot of composed salad “bowls” all year round. If I have a bit of leftover roasted or steamed veggies from dinner, they find their way into my lunch salad the next day. When I cook quinoa or brown rice, I always make double to keep for the rest of the week. I have a tough crowd here, but I can even get away with salad bowls for dinner if I have a bit of protein to add to the veg and grains.
I really like/need interesting ideas for vinaigrette, and this one’s spiced with ginger and harissa and is sweetened with honey. I have to admit though that it is apparently impossible for me to measure out anything for a salad dressing. I eyeball, I substitute and I adjust according to what I have and what I want the dressing to taste like. This one, for example, calls for both white wine and white balsamic vinegars. I will probably never buy white balsamic vin, so I went with all white wine here, and the flavorings I did to taste. So I guess I’m saying that I don’t know how Dorie’s dressing tastes as written, but I liked what I made using it as a guideline!
I steamed red, yellow and pink beets and added them along with radicchio to quinoa mixed with pomegranate seeds (aka rubies), scallions and herbs. There’s a swoop of Greek yogurt in the bowl, too, and spoonfuls of dressing drizzled about….a very good summer lunch.
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: Lower East Side Brunch Tart
July 10, 2020 at 5:11 pm | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things | 9 CommentsTags: brunch, everyday dorie, savory, tart
Today’s Lower East Side Brunch Tart was made in tribute to our Cook the Book Fridays friend Ro of the blog Chez-Nana, who passed away last month. Nana and her daughter Tricia blogged Dorie’s recipes together for many years and many books, and I probably got to “know” them first through TWD…it was always fun to see the duo’s different takes and opinions on the same recipe. Nana rarely skipped a post and never failed to leave kind and encouraging comments for everyone. This savory tart– a delicious quiche-like take on bagels and lox, dressed with all the traditional garnishes– was one Nana nominated several times, and so our posts are dedicated to her this week.
Nana was a real New Yorker, born on Roosevelt Island and raised on Staten Island. I’m just a wanna-be, but I am going on my 25th year here, and I knew I had to do this tart right for her. I bought my smoked salmon and cream cream cheese at Russ & Daughters, the famous LES appetizing shop that Dorie references in her recipe intro. Their cream cheese is soft and divine, and they slice the salmon thin as tissue. In fact, not two seconds after I bit into this fabulous tart, I realized I should have photographed it with a wispy slice of the coral-colored salmon on the plate as well. My best ideas always come to me after the fact, but I’m pretty sure Nana would have left me a sweet comment here anyway!
For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see all of our tributes to Nana this week.
Tuesdays with Dorie DC: Coconut-Lime Sablés
July 7, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies
For today’s episode of “On the Cooling Rack,” we have Coconut-Lime Sablés…flavors that remind me of a beach vacation, even though I’m sweating it out in my house this summer. These are shortbread cookies with a little chew, thanks to moist shredded coconut in the dough. Lime zest gives them a some zing and coriander gives them some spice. They are baked in a muffin tin for perfect rounds with a delightfully caramelized outer ring.
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.
TWD DC Rewind: Sesame-Sea Salt Cookies
June 30, 2020 at 10:21 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 2 CommentsTags: cookies, savory
One year ago, the group made Sesame-Sea Salt Cookies. For some now-forgotten reason, I didn’t. I almost bypassed them now, too (just out of laziness), but I don’t want my list of skipped recipes to grow too long…when I realized I could have this dough done with a few quick zips in the food processor, I thought, “why not?”
Rather than roll out the dough and cut it into rounds, I scooped it into little balls, which I then flattened into pucks and popped into a greased muffin tin to chill before seeding and baking. I quite like this muffin tin method and since I only did one-third of the recipe, it wasn’t much effort for six cookies.
These do have a nice sweet and salty balance to them, and a delicate, buttery shortbread crumb. We had a few last night with white wine and sharp cheddar and I’ll probably do something similar with the rest tonight.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of this week’s rewind on the TWD Blogroll!
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 CommentsTags: everyday dorie, savory, vegetables, vegetarian
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.
Tuesdays with Dorie BCM: Crème Brûlée Tart
June 23, 2020 at 10:33 am | Posted in BCM, groups, pies & tarts, pudding/mousse, sweet things, tuesdays with dorie | 3 CommentsTags: baking, tarts
A Crème Brûlée Tart is just what it sounds like— crème brûlée baked in a tart shell rather than a ramekin. I had a few mini tart cases already lined in the freezer and I whipped them out to make these. Now my freezer stash of sweet tart dough is gone, which feels good, but I’ll have to make it all from scratch the next time we have a tart on deck. I don’t know why but that makes me feel tired. Haha.
These tarts are meant to have some berries hiding under the custard, but my shells were so teeny-weeny there was only room for one thing inside, and I figured it should be the crème brûlée. I served the berries on the side instead. I used granulated sugar, not brown, for torching to get the crispiest sugar shell. We liked these a lot and I’m glad they were nominated during peak strawberry season here in New York.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie DC: Peanut Butter and Fudge Brownies
June 16, 2020 at 12:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 CommentsTags: baking, brownies, chocolate, cookies
I can’t really say much about these Peanut Butter and Fudge Brownies because my mouth is too full- they are crazy good! Peanut-studded dark chocolate brownies with a layer of PB frosting and a chocolate glaze on top…I mean, come on. I made a 1/3 batch in a loaf pan just to save my figure. I took a cheat on the glaze topping and used some (different) chocolate-caramel glaze I had leftover from a Bundt cake I’d made for a friend a couple of weeks ago. It’s softer than the one in Dorie’s recipe, which sounds like it sets up like a firm sheet on top, and you can see that in my picture. I added some rainbow sprinkles because Pride Month!
For the recipe, see Dorie’s Cookies by Dorie Greenspan (a similar version is also here). Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already!
Everyday Dorie: Three-Pepper Burgers
June 12, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 6 CommentsTags: burger, burgers, everyday dorie, savory
I made these Three-Pepper Burgers for Memorial Day dinner, and boy, that seems like a long time ago now! I tweaked the recipe to make them into turkey burgers (meaning I used ground turkey and a spoonful of bread crumbs to help bind it), since I don’t eat beef. The meat is mixed up with herbs, cheese and, of course, three types of peppers— roasted, pickled and spicy. I didn’t have any hamburger buns and I didn’t really feel like buying any…with only two of us, a bag of buns winds up taking space in the freezer forever. I did have some mini pitas on hand that were actually the perfect size to hold a burger. And since they are a little lighter than a regular bun, I could eat more sweet potato fries!
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 burgers the group made this week.
Tuesdays with Dorie BCM: Ladyfingers
June 9, 2020 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 7 CommentsTags: baking, cakes
This is not a great picture. I whipped up this baby batch of Ladyfingers kind of last minute and then rushed to get a few snaps before the sun went down. These Ladyfingers are the fresh, spongy kind (as opposed to the dry, crispy kind I buy when I make a tiramisu). I didn’t mind that they baked into each other, and in fact I was quite pleased that this scrap of parchment was just big enough for me to pipe my batter onto! I threw together a strawberry shortcake thing with my sponge slab for a quick dessert, and it hit the spot.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie DC: They-Might-Be-Breakfast Cookies
June 3, 2020 at 1:01 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies
This will be an even shorter than usual post this week, as cookies aren’t really at the forefront of my mind. They-Might-Be-Breakfast Cookies are tasty, chunky cookie blobs, dense with dried fruit, oats and coconut. I used dried apples and apricots but whatever combo of dried fruit you have would be good. Next time, I’d cut the fruits up a little smaller than I did. They kept wanting to pop out of the cookies.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
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