Everyday Dorie: Butter-Poached Corn with Egg Noodles
August 26, 2022 at 9:40 pm | Posted in cook the book fridays, everyday dorie, groups, pasta, savory things | 4 CommentsTags: everyday dorie, pasta, savory
Butter-Poached Corn with Egg Noodles sounds a bit like something off the children’s menu, but I’m down for buttery carb-on-carb action and I like to try corn all the ways this time of year. This is actually a really tasty summer dinner, and it can be a really quick one, too, since fresh corn kernels and egg noodles take little time to cook. I did turn this into a bit of a project by making my own noodles, but store-bought fresh pasta would be great here. I broke out the “fancy” salted butter I usually save for toast to poach the corn and slick up this dish. I’m tempted to make this again and let a handful of cherry tomatoes burst in the butter bath along with the corn.
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: 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 CommentsTags: everyday dorie, pasta, savory
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.
Everyday Dorie: Meatballs and Spaghetti
January 22, 2021 at 9:11 pm | Posted in cook the book fridays, everyday dorie, groups, pasta, savory things, veggies | 7 CommentsTags: everyday dorie, pasta, savory
Meatballs and Spaghetti. Yeah, that’s right. We all know who the star of the show is here. Meatballs, browned, then simmered in a long-cooked tomato sauce, served on a nest of spaghetti…this is classic comfort food, but it’s also a really special dinner. Cooking for just two, I’m usually scaling things way down, but for these, I made the full batch. We got two night’s worth of dinners and a day’s lunch, and I even had a few meatballs left to slice and top a pizza!
I don’t eat beef or pork, so I swapped a mix ground turkey and spicy turkey sausage meat here. I’m used to making meatballs with breadcrumbs or a panade, but instead these meatballs use two surprising “filler” ingredients– walnuts and oats. TBH, I couldn’t detect the oats at all in the finished meatballs, but the little walnut bits were quite nice (although my husband didn’t notice them at all until I pointed them out). The meatballs are first browned in a skillet and then simmered in an easy tomato sauce for up to an hour and a half. I only let mine bubble away for about an hour, since turkey is leaner than read meat, and the sauce was a nice consistency at that point anyway.
The meatballs and sauce were delicious, and it’s always fun to twirl a fork through long spaghetti noodles. I’ll make this again for sure!
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: Pasta with Cabbage, Winter Squash and Walnuts
January 24, 2020 at 9:49 am | Posted in cook the book fridays, everyday dorie, groups, pasta, savory things, veggies | 5 CommentsTags: everyday dorie, pasta, savory
The first bowl of pasta we made this month from Everyday Dorie was a bright, fresh, herbaceous thing. Our second– this Pasta with Cabbage, Winter Squash and Walnuts– is the cozy kind that begs for a glass of red wine by the fire. It’s vegetarian (although I couldn’t help but think some crispy bacon sprinkles would be a pretty good addition), and not heavy, but the flavors and ingredients definitely have the cold weather vibe. I used delicata squash and swapped out the green cabbage for a small bunch of lacinato kale.
Like the first pasta, this one is glazed rather than sauced. Here, the glaze is a sweet and sour agrodolce that’s simply made with honey and cider vinegar in the pan the veggies are cooked in. Dried cranberries give the dish another sweet-tart dimension and toasted walnuts at the finish give it some crunch. I liked this very much, and appreciate that the strong veggie to pasta ratio…just enough spaghetti to twirl around your fork, but the focus is really on the squash and cabbage.
For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.
Everyday Dorie: Pasta with Shrimp, Squash, Lemon and Lots of Herbs
January 10, 2020 at 8:25 pm | Posted in everyday dorie, groups, pasta, savory things | 7 CommentsTags: everyday dorie, pasta, savory
Some nights after work I come home and do a throw-together pasta situation for dinner. Not a long-simmered Sunday sauce, but quickly cooked odds and ends from the fridge that will all taste good together mixed up with with some noodles. This Pasta with Shrimp, Squash, Lemon and Lots of Herbs is along those lines. I had to go out and get a zucchini to make it, but I had all the other stuff on hand…some shrimp in the freezer, lemon, herbs and butter in the fridge and cherry tomatoes on the counter. I actually had some homemade pappardelle in the freezer that I was looking to use up, but if I hadn’t, I would have just grabbed a box of dried pasta from the cupboard.
I’m always scheming to save steps and (especially) save cleaning a dish or two. Rather than cooking off the shrimp and zucchini separately as the recipe calls for, I started with the squash and then added the shrimp in with it near the end of cooking, just before finishing the “sauce” (really more of a buttery glaze) with the rest of the ingredients and marrying it with the cooked pasta. This was delicious–fresh and not heavy. It will be great in the summer when the squash, tomatoes and herbs are at their peak but it was a nice, bright winter surprise, too.
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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