Everyday Dorie: Rosa Jackson’s Bourride
February 23, 2024 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 8 CommentsTags: everyday dorie, fish, savory
Here it is– our final Cook the Book Fridays posting! We started cooking from Everyday Dorie back in 2018, and at that time, I thought I’d just join in occasionally rather than cook my way through the whole thing. Having such a fun and dedicated group of buddies to cook and chat with really kept me motivated to show up (almost) every other week. I admit that I skipped six recipes, but I made over a hundred, so that’s not too shabby. I’ll miss it. Big thanks to Katie for tackling the admin duties.
Rosa Jackson’s Bourride is quite an elegant recipe to see us off. Bourride is a Provençal fish stew with aioli. This one has a mix of vegetables along with a nice chunk of fish (I used a thick piece of cod loin), and it’s really easy to cook since the veggie/fish combo basically steams in its own juices. I’m not the world’s best fish chef, so I appreciate a technique like this. A homemade aioli is added at the end of cooking to make a sauce. I put a pinch of turmeric into my aioli to boost the color for the photo, but maybe that boosted it too much?? It turned kind of neon…lesson learned. This was really so good, for everyday or for a special day.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays one last time to see how the group liked this one.
Everyday Dorie: Citrus-Marinated Fish with Mango Salsa
February 22, 2024 at 10:46 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | Leave a commentTags: everyday dorie, fish, savory
I have one last catch-up before our final Cook the Book Fridays recipe– Citrus-Marinated Fish with Mango Salsa. Dorie makes hers with halibut, but I couldn’t find that on the day I went shopping and used swordfish instead. The lemon-orange dressing used to marinate the fish also becomes a sauce that’s used to glaze it once it’s cooked…love the dual-purpose. My fish looked more like a steak in the end, as I added an unmeasured quantity of paprika to my marinade to stand in for the pinch of cayenne, which I didn’t have. The marinade took on quite a reddish color, which then darkened in cooking. It tasted good so I didn’t worry about it. The fish gets served over a bright, sweet and tangy mango and cherry tomato salsa that is a delicious accompaniment. Glad to have made this recipe, albeit two and a half years late!
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: Warm Squid Salad
February 2, 2024 at 4:45 pm | Posted in cook the book fridays, everyday dorie, groups, salads, savory things | 4 CommentsTags: everyday dorie, fish, savory
I eat a big salad most days; usually that means a hastily hacked up heap of lettuce, cuckes, tomatoes, and whatever other veggies I find rummaging through the fridge. This Warm Squid Salad is a little more refined and prepared with a bit more intention than those…a “weekend salad,” perhaps I’d say. I enjoyed making a pretty plate of quick-cooked squid, boiled baby potatoes, slices of avocado, celery and red onion, cherry tomato and bell pepper in a citrus dressing. I enjoyed eating it, too. I don’t cook squid often, but it was super easy to just give it a quick simmer. Also, it required basically no preparation since my fish guy sells it already cleaned. I like the tentacles the best (is that gross?), so I asked for extras. With the light dressing, this felt very fresh and healthy.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays (this is a make-up recipe for me) to see how the group liked this one.
Everyday Dorie: Honey-Mustard Salmon Rillettes
January 5, 2024 at 4:14 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 3 CommentsTags: everyday dorie, fish, savory
Up next in my Cook the Book Fridays catch-up series is a fairly recent recipe that I’m not sure why I skipped– Honey-Mustard Salmon Rillettes. Laziness is the likely answer. Rillettes are a spread, traditionally made with shedded pork confit. I don’t eat pork, but a salmon twist is right up my alley. This concoction uses both poached fresh and smoked salmon, mayo, mustard, honey and herbs, as well as a few other flavorings, smushed up till spreadable, but still with some texture. What to spread my rillettes on? Toasted bread or crackers would do, but bagel chips seemed to be a natural fit for this version. I made this recipe as part of our new year’s snackathon. Happy new year!
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-Glazed Salmon
October 25, 2019 at 11:41 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 9 CommentsTags: everyday dorie, fish, savory
I love fish but I don’t cook it that often at home. I don’t feel like I’m great at it so I usually save it for a nice dinner out, where someone more competent can perfectly prepare it for me. When I do cook fish at home, I’ve found that baking it is the way to go…it’s easier, it’s cleaner, and the delicate (and often expensive!) fish doesn’t fall apart on me as readily as it does on the stovetop. This Miso-Glazed Salmon is a great make-at-home fish dinner, as there’s very little prep to do before it’s ready to be popped into the oven.
I covered my salmon fillets in the miso and soy glaze and let them hang out in a glass pie plate in the fridge for a few hours. When I took the dish out, the whole set up still looked pretty clean, so I just went straight into the oven with the pie plate, rather than transferring the salmon to a lined baking sheet. After the fish was baked, I was able to just lift the flesh right off the skin in one piece and leave it behind. The downside of the glass pie plate is that I was nervous to put it under the broiler once I saw that the marinade hadn’t really taken on any color in the oven. I’ve seen sushi chefs blowtorch raw fish to give it a quick sear, so I pulled out my little kitchen torch to brown things up a bit.
I do wonder if I had removed some of the excess marinade (which I didn’t want to waste since it was more a glaze than a liquid) or used red miso instead of white, would it have gotten more bronzed in the oven? I do think next time I’ll let the salmon marinate for the better part of a day for even more flavor. Well, no matter, it was delicious, and I served it with furikake rice and some cute baby bok choy.
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: Salmon Burgers
April 12, 2019 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 15 CommentsTags: burgers, everyday dorie, fish, savory
One of my grandmas used to like to make salmon patties for dinner. They were a regular thing on nights when she’d babysit my brother and me. I can’t say that I loved them, but I thought about her as I made the Salmon Burgers from Everyday Dorie. Grandma used canned salmon, but these burgers are made with fresh salmon fillets, quickly zipped in the food processor. The fish mince is mixed with a lemony, herby yogurt concoction for moisture and flavor and formed into burgers. There was a lot of chatter on the C&Cs about how well the burgers held together (or didn’t) while cooking, so I took Mardi’s advice to add a sprinkling of breadcrumbs to the mix. After chilling the burger mix in the fridge for a couple of hours, I didn’t have any problem flipping them or getting them out of my nonstick pan.
The guy in this house got his burger on a bun. I had mine on a bed of lettuce instead, and ate it with a fork. Both got pickled red onions and a schmear of yogurt-herb sauce that pretty much mimicked the dressing mixed into the burgers themselves. I’d say this is an upgrade from Grandma’s canned salmon cakes, and I’d make them again.
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.
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