Everyday Dorie: Parsnip and Cranberry Cake

November 27, 2020 at 8:30 pm | Posted in cakes & tortes, everyday dorie, groups, layer cakes, sweet things | Leave a comment
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parsnip and cranberry cake

This Parsnip and Cranberry Cake was the star of the show for our Thanksgiving-for-two dinner last night. And for leftovers night tonight. And I’m sure for leftovers-turned-into-something-else night tomorrow. It is very good. Originally, this cake is a big triple-layer nine-incher, but since we were solo for the holiday, I scaled the recipe back to a third of that to get two (rather tall) nice six-inch layers. I pretty much expected it to taste like carrot cake, until I realized the spicing is quite different. This one has ground coriander, grated fresh ginger and orange instead of cinnamon, cloves and nutmeg. It’s filled and frosted with cream cheese icing, but it has a sneaky layer of cranberry sauce inside, too. It also should have had chopped fresh cranberries mixed into the batter and sugared cranberries on top, but I was working with a partial bag of berries, and after making the sauce, I didn’t have any extras. Rather than the berries in batter, I used chopped candied orange zest (and left out the sugared fresh zest in the recipe) and put some bloops of sauce on top of the finished cake, along with some maple-parsnip chips. I don’t always go for the “nearly naked” style of decoration…like someone did the crumb coat and then said “to heck with it”…but here, I thought it was kind of charming with that little bit of cranberry sauce peaking out.

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: 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: Bean and Tortilla Soup

October 23, 2020 at 9:19 am | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 10 Comments
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bean and tortilla soup

It’s sweater weather but not yet parka weather, so if you’re you’re looking for a soup that manages to be light and fresh and warm and satisfying all at the same time, then this Bean and Tortilla Soup is for you. As written, this recipe is for a vegetarian soup with a spicy, tomatoey base broth with carrots, bell pepper, onions and whatever beans you want bobbing around in it (I used tinned black beans). Then you can go nuts with the toppings— load it up with whatever you’d like. I went with cherry tomatoes, scallions, tons of cilantro, avocado, crumbled feta and lime juice. Your soup bowl is the perfect landing spot for those lingering bits and pieces of cooked stuff in the fridge, too, even if that stuff is something like chicken, sausage or shrimp. Of course this is tortilla soup, so don’t forget some chips to go with! I sprinkled over those broken bits at the bottom of the bag that are too small to hold salsa or guac but make perfect soup crunchies.

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: 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: Salted-Chocolate Hot Fudge Sundaes

September 25, 2020 at 2:13 pm | Posted in everyday dorie, groups, ice creams & frozen, sweet things | 10 Comments
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salted-chocolate hot fudge sundaes

Since I can’t saddle up to the sundae bar at Morgenstern’s right now, I’m bringing the sundae bar home with these Salted-Chocolate Hot Fudge Sundaes. Sure, you can make a sundae with just a scoop or two of ice cream and a glug of sauce on top, and I often do simply that, but why not put a little more care into it on a Friday night? This sundae has a scoop each of coffee and vanilla ice creams, toasted slivered almonds, chocolate bits sprinkled with smoked sea salt and a generous amount of homemade hot fudge sauce. A whipped cream squiggle and a cherry on top finish it off. Where’s my spoon?

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our ice cream treats 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: Blueberry-Buttermilk Bundt Cake

August 28, 2020 at 2:33 pm | Posted in bundt cakes, cakes & tortes, everyday dorie, groups, simple cakes, sweet things | 4 Comments
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blueberry-buttermilk bundt cake

This Blueberry-Buttermilk Bunt Cake is everything I want in a summer dessert…soft cake that’s just sweet enough, with big pockets of blueberries. It’s simple, but beautiful, thanks to the magic of a Bundt pan. I made a berry glaze to go on top, and while the cake surely didn’t need it, I don’t regret it one bit.

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: Ricotta Spoonable

August 14, 2020 at 11:32 am | Posted in cook the book fridays, everyday dorie, groups, savory things, snacks | 7 Comments
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ricotta spoonable

This Ricotta Spoonable can be many things– a spread for bread, a dip for crunchy things (like pita chips), a garnish for a bowl of soup or a plate of pasta, probably even a white pizza base. It’s easy enough to stir together some ricotta, lemon, herbs and alliums and see what you’re inspired to do with it. No judgements if you just want to eat it with a spoon…it’s spoonable, after all.

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

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 Comments
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ginger-beet salad bowls

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 Comments
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lower east side brunch 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.

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