Tuesdays with Dorie BWD: Custardy Apple and Kale Cake
November 11, 2025 at 12:01 am | Posted in BWD, groups, other savory, savory things, tuesdays with dorie, veggies | 6 CommentsTags: baking, cake, savory, vegetables
I eat a lot of kale salad in the cooler months, and I always like for it to include a sharp cheese and some type of sweet component, like apple, pear or dried fruit. This Custardy Apple and Kale Cake pretty much takes my typical winter lunch, and turns it out of a bowl and into a cake pan. This isn’t really a quick bread and it isn’t really a frittata…it’s some in-between thing…kind of a thick, loaded up pancake.
The veggies– shallots and kale– get a quick precook in a sauté pan. Once again, Dorie calls for the perplexing step of rinsing raw onions/shallot before sautéing, and also straining the cooked veggies of excess liquid. I did neither of these (well, I would have strained the cooked veg, but I didn’t have any visible liquid left in the pan). I used sharp cheddar and a Jonagold apple, which I didn’t peel because it had beautiful red skin. All this gets mixed into a simple batter and baked in a springform. This is rustic, sweet and savory and delicious any time of the day. And you don’t even need a salad on the side, which my husband would say is the best part of all.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Ricotta-Tomato Tart
August 26, 2025 at 3:12 pm | Posted in BWD, groups, other savory, savory things, tuesdays with dorie | 7 CommentsTags: baking, savory, tarts
Our second savory tart in August, this Ricotta-Tomato Tart features big chunks of peak-season tomatoes and seasoned ricotta in a “proper” tart shell. I used a mix of red, orange and green tomatoes from the farmers’ market. They kept their juiciness but didn’t sog the tart crust out or bleed much into the cheese filling. The ricotta was seasoned with lemon, parsley and oregano. Another great savory bake for lunch or dinner from this book!
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it twice a month. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWD: Vegetable Ribbon Tart
August 12, 2025 at 12:01 am | Posted in BWD, groups, other savory, savory things, tuesdays with dorie | 10 CommentsTags: baking, savory, tarts
This Vegetable Ribbon Tart is basically salad sitting on puff pastry. I like both those things, so I was game to make this for lunch. Not sure that leftovers would hold so well, I decided to make a smaller tart. I didn’t measure anything, but started by baking a rectangle of puff that looked just big enough for two. The base is topped with a thick smear of hummus and lots of thin-sliced and shaved veggies. I used carrots, cukes, red pepper, fennel, tomatoes and roasted beets tossed in a vinaigrette made with za’atar and a splash of sesame oil (this really makes the dressing, imo). It’s light and fresh and a jammy egg or two help make it more filling. If I make this again, I’ll try salt massaging the ribbons of carrot and cucumber to extract a bit of water before I dress them. I think it would make them more pliable and easier to curlicue around the tart.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it twice a month. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWD: Brioche Sandwich Buns
February 25, 2025 at 1:01 am | Posted in breakfast things, BWD, groups, other savory, savory things, sweet things, sweet yeast breads, tuesdays with dorie, yeast breads | 8 CommentsTags: baking, cheese, savory
We’ve made a whole host of treats from Dorie’s brioche dough over the years, but this is the first time we’ve turned it into Brioche Sandwich Buns. They are soft, golden, buttery bubbles and they make any sandwich, be it jam, egg, tuna or ham, even tastier.
Dorie cautions against dividing her brioche dough recipe in half, but I really don’t need that much bread- even delicious brioche- hanging around, so I did it anyway. I think I also used this made-up method when we baked the babka and only needed half the dough recipe…I mixed the dough with the paddle attachment until I had all the butter nicely incorporated, and then switched to the hook for kneading. The paddle helped the butter incorporate into the smaller amount of dough, rather than just smearing it on the sides of the mixer bowl like the hook would. I decided to shape some different sized buns for different purposes (as shown below). I made two regular-sized round buns for burgers and two smaller round buns for egg sandwiches. Three smaller oval buns were for little snack sandwiches (as shown above). I think they rose just fine and tasted great.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Buttermilk-Molasses Quick Bread
December 31, 2024 at 6:39 pm | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 5 CommentsTags: baking, cheese, savory
It’s New Year’s Eve, and while I’m chilling out before going to dinner much later than usual at a local favorite place, I’m going to get a head start on one of my 2025 goals– to get my digital world more under control. Mostly that means that I need to organize my photos (and delete thousands of them!), both on my computer and my phone, but I also don’t want anymore to sit on things I’ve cooked or baked long ago but never posted. Take this Buttermilk-Molasses Quick Bread that was a group post back in September…I actually made and photographed it in December 2021, so it should have been no biggie to write the post this past fall, but here I am.
This quick bread has Scandinavian-style rye vibes, but it doesn’t take hours to rise. In addition to the buttermilk and molasses, the dough contains rye and whole wheat and is spiced with fennel, anise and caraway. I like these pungent flavors and the finished loaf was great both as a breakfast bread swiped with salty butter and as the base for smørrebrød topped with whatever you fancy. Happy new year!
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Fig and Goat Cheese Tart
September 10, 2024 at 10:08 pm | Posted in BWD, groups, other savory, savory things, tuesdays with dorie | 5 CommentsTags: baking, savory, tarts
Autumn’s coming, and while I feel sad that I probably have my last few nectarines (aka the absolute best fruit) of 2024 on my counter right now, I can also appreciate the good things the shift in seasons brings. Fresh figs come around this time of year, but they’ll be gone in a snap, so it’s nice to make something that showcases them, like this Fig and Goat Cheese Tart. The filling’s an easy, tangy mix of seasoned soft goat cheese and yogurt topped with a pile of fresh figs– some baked and some raw– glossed with balsamic vinegar. Because the goat cheese filling isn’t cooked, I wasn’t sure how the brisée crust would hold up over the course of a few days if I made a large tart, so I did just a couple of mini ones for a nice weekend lunch. This is easy and elegant, sweet and savory, summer and fall, all in one.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it twice a month. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWD: Gouda Gougères
May 14, 2024 at 3:50 pm | Posted in BWD, groups, other savory, savory things, snacks, tuesdays with dorie | 5 CommentsTags: baking, cheese, savory
This month we’re celebrating choux paste with Mardi, our May birthday girl who chose one sweet cream puff and one salty cheese puff for us to make. Someday I hope to apéro with Mardi IRL, so to manifest that, I’m starting with the Gouda Gougères. These are a favorite cocktail snack of Dorie’s (and mine) and we’ve made a few versions of them by now. These ones have gouda cheese and cumin seeds for a fun twist. Actually, mine were manchego because I forgot to get gouda at the store, but no matter, it worked just the same. I made a quarter recipe and used a two-tablespoon scoop to get six nice-sized puffs. I normally bake choux pastry at a higher temperature than this recipe does, so baked my gougères at 400° for the first half of baking (I think they rise better in a hotter oven), and then turned the oven down to 350° for the second half. Warm from the oven, these are crispy-soft, salty, cheesy and just the thing to toast friends with a cold glass of wine.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Goat Cheese-Black Pepper Quick Bread
April 9, 2024 at 12:41 am | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 6 CommentsTags: baking, cheese, savory
We’re in that in-between weather stage, where one day it’s nice enough to sit on the stoop with a glass of chilled wine, and the next day what’s nice is to sit on the couch with a hot bowl of soup. This Goat Cheese Black Pepper Quick Bread is one you can take to either place– a bread for all seasons. This olive oil-based loaf comes together quickly by hand and is flavored with lemon, fresh mint (although I rarely have that in my herb stash, so I used dried parsley and dill instead) and, of course, goat cheese. Just like you can successfully swap out the mint to your herb of choice, I also think hunks feta or even cream cheese would work nicely here if goat cheese isn’t your thing. The bread has great muffin-like texture, with pockets of creamy cheese and a nice bronzed crust. I added a few extra bloops of cheese to decorate the top of the loaf with, along with a bit more cracked black pepper and some flaky salt.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
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.
Baked Fresh Weekly
Blog at WordPress.com.
Entries and comments feeds.
a whisk and a spoon 