Everyday Dorie: Salmon Brandade
March 13, 2023 at 9:42 pm | Posted in cook the book fridays, everyday dorie, groups, savory things | 3 CommentsTags: everyday dorie, savory, soup
I’m pretty embarrassed by how late I sometimes write up my posts, but one good thing about being late to the game is getting to read the recipe reviews from other group members before I head into the kitchen. I picked up some tips for the Salmon Brandade I should have posted on Friday, but didn’t make until last night. I am very familiar with brandade as an olive oil-whipped salt cod and potato spread (yum!), but Dorie’s version here is like a mashed potato-topped salmon shepherd’s pie, using both smoked salmon and chunks of salmon fillet.
From Shirley, I got the idea to add some veggies to the filling…really just the last handful of peas I had in a baggie in the freezer. Diane mentioned that her husband doesn’t like smoked salmon, so she only used half of what is called for in the recipe and all was fine. My husband doesn’t like it either, and I didn’t want to hear any complaints, so although I love it, I followed suit. I did save $10 not having to buy a second packet, so I owe Diane a coffee if she’s ever in town. She also noted that the bread crumb topping didn’t get very crispy in the oven, and the dish could have used some more textural contrast. I tossed my panko crumbs in a bit of olive oil and baked them separately until they were nice and toasty brown, then sprinkled them on top of the cooked brandade. So, thank you Shirley and Diane! This came out a nice, cozy dinner for a chilly night.
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: White Wine-Poached Pears
February 25, 2023 at 10:32 pm | Posted in cakes & tortes, everyday dorie, groups, simple cakes, sweet things | 5 CommentsTags: cake, everyday dorie
Imagine pears bobbing around in a honey-sweetened white wine syrup flavored with ginger, vanilla, cinnamon and star anise. White Wine-Poached Pears are so fragrant! They make an elegant stand-alone dessert, but poached pears are also great alongside ice cream or a piece of “simple” cake. I have a jar of leftover syrup in the fridge…I might use it to make a champagne cocktail before the winter’s through.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our cakes this week.
Everyday Dorie: Twice-Flavored Scallops with Lemon “Goop”
February 10, 2023 at 4:15 pm | Posted in cook the book fridays, everyday dorie, groups, savory things | 3 CommentsTags: everyday dorie, savory, soup
I made these Twice-Flavored Scallops with Lemon “Goop” way back in April 2020. Not sure why I chose to make them then…maybe I just wanted something nice that kind of reminded me of restaurant food when there were no restaurants open to go to. The first flavoring involves marinating sea scallops in a flavored soy sauce mix. After they are seared off in a hot skillet, they get their second flavoring– a cooked down lemon jam that Dorie calls “goop.” It’s sweet, sour and tart and kind of preserved lemon-like. (A by-product of the goop is the leftover cooking syrup, which kept forever and made a very good add to salad dressings.) The marinated scallops with little ploops of goop were really tasty. It’s been a few years, so could be time to make them again, or maybe use a different fish as Dorie suggests in her Playing Around notes.
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: Subtly Spicy, Softly Hot, Slightly Sweet Chicken Stew
January 27, 2023 at 10:56 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, soups | 3 CommentsTags: everyday dorie, savory, stew
You may be thinking that Subtly Spicy, Softly Hot, Slightly Sweet Chicken Stew is a strange name for a number of reasons, including the part about chicken in a recipe that actually calls for beef. I don’t eat red meat, so I swapped boneless, skinless chicken thighs in for the beef stew meat in this traditionally-made, but unusually-flavored, stew.
Dorie admits to doing a bit of a pantry raid to come up with the flavorings in this recipe. Meat is marinated in a bath of gochujang, soy, red wine and aromatics like ginger and cilantro stems. Because I used chicken thighs, I only marinated them for a few hours, instead of the overnight soak Dorie calls for with beef. Again, this is a recipe where I didn’t measure a thing, just eyeballed amounts and taste-adjusted as the stew cooked. I decided to leave the cranberries out of the stew because I didn’t want to have to buy a big frozen bag of them just for a handful, and they sounded odd to me anyway in here. Instead, I tossed in a parsnip along with the carrots (and I didn’t strain them out at the end, since my stew only took about and hour to cook with the chicken thighs, as opposed to three hours with beef). Towards the end of the stew’s cooking time, I thought it seemed to be missing something in the flavor department, and then I looked at the ingredient list and realized it was! I entirely forgot to add the cinnamon stick and star anise. D’oh! I stirred in a spoonful of five-spice powder instead. Because I think just about everything can use a bit of acid, I added in a splash of Chinkiang vinegar off the heat.
The scallion, cilantro and orange gremolata sounded like a bizarre garnish to me, but I’m glad I didn’t skip it because I really liked that fresh herb punch and raw garlic zing as a finisher. I thought this stew was quite (surprisingly!) delicious made with chicken, and I’ll keep it in mind because I usually do have the needed pantry ingredients on hand.
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: Eggplant and Ginger Tartines
January 13, 2023 at 11:28 pm | Posted in condiments, cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 3 CommentsTags: everyday dorie, salad, savory
Eggplant and Ginger Tartines are another “things on toast” recipe that makes for a good lunch, if you have some extra time or if you do some prep in advance. These open faced sandwiches feature a charred and seasoned chunky eggplant spread on top of crusty bread. I’ll just be straight here and tell you that it would never even occur to me to actually measure the flavorings and seasonings in something like this eggplant spread. I looked at the ingredients list and added enough stuff (tahini, pom molasses, lemon, sumac, ginger, scallion, cilantro and salt) to the smush until I liked the way it tasted. Also, I grated my ginger, as opposed to coarsely chopping it, because I was, in fact, not paying attention to anything other than the names of the ingredients themselves. I only realized the ginger was supposed to be chopped when I read Kim’s post– haha- sounds like maybe it was a good mistake.
I assembled my tartines on some toasted homemade polenta sourdough. The eggplant spread is, shall we say, drab in color, but the tartines are garnished with some pretty bits to jazz them up. Sliced pear (or apple, in my case) and radish give the tartines some crunch. Arugula provides more pepperiness and pomegranate seeds give some pop.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.
Everyday Dorie: Holiday Fish Soup
December 23, 2022 at 11:24 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 5 CommentsTags: everyday dorie, savory, soup
I’m going out tomorrow for a big Feast of the Seven Fishes dinner, but this Holiday Fish Soup has five fishes in just one pot. To get ready for my soupy celebration, I hit up the seafood guys at the framers’ market and splurged on clams, cod, squid and scallops, and found a few large, shell-on shrimp in my freezer.
Dorie’s soup starts by infusing a broth with some Asian aromatics like lemongrass, shallot, ginger, garlic, lime zest, chiles and scallions. After a quick sauté to release their good stuff, I added water as my broth base and I poached the shrimp (still in their shells for added flavor) and the clams in it to make my own seafood stock of sorts. I strained out the solids, setting aside the cooked clams and shrimp, and added in a sprinkle of granulated dashi to boost the seafood umami. There are a few veggies bobbing around in this soup, too. I used a king oyster mushroom, sweet potato and baby bok choy, and cooked them in the broth along with the rest of the seafood.
Dorie said we’d have more fish than broth with this soup, and I think I needed a bigger bowl to hold it all! I garnished my soup with cilantro, more scallion and chile, a big squeeze of lime juice, as well as a sprinkle of yuzu shichimi togarshi (I skipped the yuzu kosho in the broth). This was spicy and flavorful, and a real treat. Happy holidays!
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: Candied Cocktail Nuts
December 23, 2022 at 5:44 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 2 CommentsTags: everyday dorie, salad, savory
I’m late to the party in posting these Candied Cocktail Nuts because I wanted to have them around for Christmas Day snacks. I knew that if I roasted them two weeks ago, they would not have made it that long!
These are simple: toss lightly toasted nuts in a sweet and salty melted butter mix and roast for about ten more minutes. I raided the nut drawer for this and used macadamias, pecans, cashews, hazelnuts and pistachios. While Dorie flavors hers with thyme in the recipe, she does suggest playing around with spices. I took her suggestion to use garam masala, and since I was going down that route, I replaced the maple syrup and brown sugar in the butter mixture with jaggery for sweetness and the red pepper flakes with Kashmiri pepper for heat. I also added in some fresh curry leaves, which roasted up crispy. As anticipated, these nuts are totally addictive (and since they were a snap to put together, I could easily have made another round…)
For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see what we all thought.
Everyday Dorie: Granola-Topped Root Vegetable Gratin
November 25, 2022 at 5:44 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 4 CommentsTags: everyday dorie, savory
If I’m just cooking Thanksgiving dinner for the two of us, like last night, I can put some spins on the “normal” stuff and not have anybody think I ruined their holiday by making something weird. So I made something weird– Granola-Topped Root Vegetable Gratin. I know savory granola is a thing and I’m not opposed to it. In fact, I like the Not-So-Sweet Granola, and for this recipe, apart from seasoning it with salt, I left out all the other suggested spicing. That way, I had a blank slate to season my veggies with herbs instead (and if I want to eat some of the granola with fruit and yogurt later in the week, I can just add an extra drop of maple syrup and a dash of cinnamon to my bowl). Dorie says we can use whatever root veggies or squash we’d like, and I went with Yukon Golds, a sweet potato and a couple parsnips, tossed with thyme and rosemary. I guess I prefer a gratin to be cheesy and creamy. There was a little cream in here, but I don’t even know where it went…the dish was certainly not saucy. And while I roast a mix of vegetables all the time, adding the granola to the top sort of made them less yummy than they normally are. I’ll happy finish off the granola, maybe even in another savory preparation, just not like this.
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: Clam Chowder My Way
November 11, 2022 at 4:45 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 4 CommentsTags: everyday dorie, savory, soup
Clam Chowder My Way is chowder with a Thai twist. While “My Way” is really Dorie’s way, I, too, like the flavors of coconut milk, lemongrass, ginger, and lime leaf, so I was definitely game to switch-up the standard New England-style chowda. This version still has potatoes, onions, celery and pancetta (or turkey bacon if you’re really doing it my way), so we are keeping some of the familiar in there, too.
I made this back in March, when I belonged to an oyster CSA so I could host at-home oyster happy hours with friends. I added the “seafood supplement” to my order, and clams would show up in the rotation every few weeks. I made several different simple steamed clam preparations with them, but figured I’d give this soup a go one week. I regard bottled clam juice with some suspicion, although maybe it’s amazing, I don’t know. Since I had fresh clams, which needed pre-cooking to open up their shells, I was able to use the steaming juices in place of the bottled stuff. Using coconut milk instead of heavy cream makes this lighter than a traditional chowder and lets the Thai aromatics shine. I garnished my soup with cilantro and celery leaves, some sliced jalapeño, a squeeze of lime and a dash of fish sauce. I wish I’d saved a few small clams in the shell to put on top, but I always think of better ways to style a photo while I’m actually eating the food! Will I ever learn?
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: Caramel-Pear and Five-Spice Upside-Down Cake
October 28, 2022 at 3:40 pm | Posted in cakes & tortes, everyday dorie, groups, simple cakes, sweet things | 5 CommentsTags: cake, everyday dorie
I do appreciate a good upside-down cake, and have made several here, using all different kinds of fruit. The bulk of them Dorie’s, of course, since this blog has for many years been basically a DG stan account (I think I used that term correctly). This Caramel-Pear and Five-Spice Upside-Down Cake uses a technique I don’t remember doing before with any of them– making the batter in the food processor– and it worked brilliantly!
Everything about this was good, from the soft texture of the blitzed cake, to the caramelized pear topping (no sticking!), to the flavorings. I did make a citrus switch. As I didn’t have a lemon, I used orange instead, which I think of as a natural partner to five-spice anyway. I made half a recipe of the cake and baked it my 7″ cake pan, which had space for a nice pinwheel of pears on top.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our cakes this week.
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