Everyday Dorie: Ricotta Spoonable
August 14, 2020 at 11:32 am | Posted in cook the book fridays, everyday dorie, groups, savory things, snacks | 2 CommentsTags: cheese, everyday dorie, savory, snacks
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 beet bowls this week.
Tuesdays with Dorie DC: Parm Toasts
August 4, 2020 at 12:13 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies, savory, snacks
Parm Toasts really do look like tiny toasts, although no bread was harmed in the making of these. They are cheese biscotti…a simple to make dough loaded with shredded parmesan cheese that’s twice baked. These are in the “cocktail cookies” section of the book, and I can confirm that they do go nicely with a white wine spritz. They also make good croutons for salad (Dorie says ditto for crunchy soup floaters, but I’m holding off on that taste test till fall).
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!
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 CommentsTags: everyday dorie, salad, savory, vegetables, vegetarian
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 CommentsTags: brunch, everyday dorie, savory, 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.
TWD DC Rewind: Sesame-Sea Salt Cookies
June 30, 2020 at 10:21 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 2 CommentsTags: cookies, savory
One year ago, the group made Sesame-Sea Salt Cookies. For some now-forgotten reason, I didn’t. I almost bypassed them now, too (just out of laziness), but I don’t want my list of skipped recipes to grow too long…when I realized I could have this dough done with a few quick zips in the food processor, I thought, “why not?”
Rather than roll out the dough and cut it into rounds, I scooped it into little balls, which I then flattened into pucks and popped into a greased muffin tin to chill before seeding and baking. I quite like this muffin tin method and since I only did one-third of the recipe, it wasn’t much effort for six cookies.
These do have a nice sweet and salty balance to them, and a delicate, buttery shortbread crumb. We had a few last night with white wine and sharp cheddar and I’ll probably do something similar with the rest tonight.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of this week’s rewind on the TWD Blogroll!
Everyday Dorie: Summer Vegetable Tian
June 26, 2020 at 4:46 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 3 CommentsTags: everyday dorie, savory, vegetables, vegetarian
My neighborhood greenmarket is rockin’ right now (in a very safe and socially distant way, of course), and it was easy to get everything I needed for this Summer Vegetable Tian. A tian is a lot like ratatouille, with layers of tomatoes, eggplant, zucchini and red onion soaking up garlic, thyme and EVOO. You bake the heck out this until the veggies collapse into squishy, olive oily goodness. Dorie says it’s borderline vegetable jam. And seriously, don’t skimp on the oil– just mop it up with a piece of nice bread.
For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see all the tians the group made this week.
Everyday Dorie: Three-Pepper Burgers
June 12, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 6 CommentsTags: burger, burgers, everyday dorie, savory
I made these Three-Pepper Burgers for Memorial Day dinner, and boy, that seems like a long time ago now! I tweaked the recipe to make them into turkey burgers (meaning I used ground turkey and a spoonful of bread crumbs to help bind it), since I don’t eat beef. The meat is mixed up with herbs, cheese and, of course, three types of peppers— roasted, pickled and spicy. I didn’t have any hamburger buns and I didn’t really feel like buying any…with only two of us, a bag of buns winds up taking space in the freezer forever. I did have some mini pitas on hand that were actually the perfect size to hold a burger. And since they are a little lighter than a regular bun, I could eat more sweet potato fries!
For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see all the burgers the group made this week.
Everyday Dorie: Ponzu Chicken
May 22, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, savory things | 7 CommentsTags: chicken, everyday dorie, savory
I should call this particular Ponzu Chicken the “pandemic pantry version.” I made a few fiddley-dos to get this dish on the table for dinner, but I don’t think they strayed too far from the original. Ponzu sauce is the star of a spicy marinade that flavors chicken breasts. I had neither ponzu nor chicken breasts. Hmmm…I did have boneless, skinless chicken thighs (which I prefer anyway) and I know how to concoct a faux ponzu from tamari, mirin, and mixed citrus juice. I went with it and marinated my thighs for for several hours before cooking them up in my cast iron pan. I gave the thighs a bit more time than breasts would have taken, and made sure they were cooked through by checking their internal temp. I poured the leftover marinade straight over the thighs in the pan (rather then transfer them to a plate) near the end of the cook time, and basted the meat with it as it came to a boil and reduced down to a sticky glaze. I had some leftover veggies from Chinese take-out the night before and some fresh ramen noodles in the fridge to serve with it…a yummy hodgepodge.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what else the group made this week. Next time, we’ll go back to making the same recipe as a group.
Everyday Dorie: Western Frittata
May 8, 2020 at 4:22 pm | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things | 9 CommentsTags: breakfast, eggs, everyday dorie, savory
I have made many versions of this Western Frittata since getting the book Everyday Dorie— most of them were not even very Western. I also have many photos of the many versions and I don’t even exactly remember what I put in them. I think this particular one is probably more of an Italian Frittata…looks like I used sun-dried tomatoes, red peppers and pesto. I can’t be sure because there are so many things you can do with a frittata. It’s a lot like the Ginger Fried Rice we made, in that it’s a fridge-raiding, use what you have, get rid of bits and bobs kinda thing. It’s perfect for what’s going down right now, and I mix it up on the regular now that I’m making breakfast for two every.single.morning.
I have a small cast iron pan, so I do roughly a half-recipe of Dorie’s frittata, except instead of four eggs I only use three because I prefer them a little thinner and they cook a little quicker.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to what everyone made this week.
Tuesdays with Dorie DC: Cocktail Puffs
May 5, 2020 at 8:11 pm | Posted in DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 4 CommentsTags: baking, cookies, savory, snacks
In addition to my daily afternoon tea time, I have daily pre-dinner apéro time. That sounds fancier than it is– last night we had popcorn– but the point is that I’m on the look out for some good savory snacks. Cocktail Puffs are in the “cocktail cookies” section of the book and, filled with anything from olive tapenade (my choice) to pesto to cheese, they sounded promising with a half-glass of wine.
The full recipe makes 50 puffs. Even if NYC is quarantined through summer, I don’t know if I can deal with that many! I need some snack variety, so I made just a quarter recipe. The dough is a snap to do in the food processor, and a combo of cold yogurt and butter, plus one fold of the dough, makes it flaky. It’s also soft and requires a lengthy chill time. I know my focus is not the sharpest these days, but I had to read the instructions like 5 times to figure out how the heck to form the puffs. There was a lengthy description of measurements and the cutting of strips, and, as a visual learner, I wished for an illustration. But I think I got it in the end and I was totes ready for a cocktail after that.
When I pulled my puffs out of the oven, I dusted them with a little paprika. I liked them…they were flaky and savory…but I would have liked them a little bigger. They were thimble sized, and I wish they had been double that to get more puff and filling. Also, I couldn’t help but think that they’d work just as well with bought puff pastry. On the flip side, it probably means this dough would be good used in other ways, too, so maybe I’ll give that some thought.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!
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