This week's recipe for Tuesdays with Dorie is Brown Butter and Vanilla Bean Weekend Cake, found on pages 6-7 of Dorie Greenspan's Baking Chez Moi book.
Posted at 12:12 AM in Blog Along Groups - Tuesdays with Dorie Baking Chez Moi | Permalink | Comments (0)
A few years ago I belonged to a food blog cooking group called CEiMB, see my posts here or the general ones here, which cooked with Ellie Krieger recipes. I loved that group and making Ellie's recipes as her recipes are always healthy and delicious. (There are still recipes that I learned then that I make over and over again and have become favorites.)
Expressing my desire to regularly cook with Ellie's recipes again, three other CEiMB faithfuls and I decided to start cooking and blogging Ellie's recipes, starting with her newest book Weeknight Wonders. We are calling the new group Eating with Ellie (EwE for short). Margaret, Peggy, Chaya, and I, along with newbies Gaye and Glennis, are setting out to increase the variety and nutrition in our weeknight dinners. We'd love to have you join in at any time, leave your post link at our new site, here, and enjoy cooking fresh, healthy, quick meals using Ellie Krieger's recipes with us.
The first recipe we made is Shrimp with Spinach, Garlic, and Smoked Paprika and is found on page 170 of Ellie Krieger's cookbook Weeknight Wonders. You can also find the recipe online here.
Ingredient list: shrimp, garlic, spinach, olive oil, paprika, salt, and cayenne pepper.
This recipe was incredibly easy for a weeknight and something I would be extremely happy to order and be served at a restaurant, a wonderful recipe. The whole thing takes less than 15 minutes, if even that. The flavors compliment each other very nicely so that the shrimp flavor is still front and center with the paprika and the teeny bit of cayenne just playing support roles. I decided to serve it over spaghetti as I had some leftover from a previous meal, so warming that up in a bit of boiling water made the whole meal come together super fast for a weeknight meal where time is of the essence and fussy time-consuming preparations are just not happening.
If you wonder how the others did this week, click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Please come and join us at any time, just leave the link to your Ellie post that week so we know where to find you. :-)
My ninety-first recipe with the Wednesday with Donna Hay group is Eggplant with Tomato, Basil, and Parmesan Risotto, was chosen by Margaret, and is found in Donna Hay's cookbook New Food Fast on page 93.
The ingredient list: eggplant, olive oil, chicken stock, tomato puree, red wine, arborio rice, basil, Parmesan cheese, and pepper.
For years I have heard people say that risotto requires some time commitment, standing over the stove stirring constantly for at least 40 minutes or so...but that it was well worth it. I wasn't convinced, so I've never been in a mood to devote that amount of time to standing over a pot and stirring, until this week when the recipe chosen turned out to be risotto and I either had to buck up and make it or skip it. I thought long and hard about skipping as I am the only one in the household who cares for eggplant. Being in a food blogging group, however, has expectations that come with it, i.e. that one will participate if at all possible and that one will try new and different recipes with maybe some ingredients one doesn't normally think one will like. So, I grabbed a book, figuring I could read and stir at the same time, and before I knew it...risotto! And, if you are wondering, yes, it was worth it.
The recipe all came together quite easily and I was surprised by a couple of things. First, that I was able to tell when it was done...I was a little worried about that part as I wasn't sure I would be able to tell and therefore go from creamy risotto to mush in very short order. It helped that DH had listed the amount of liquid to incorporate, but still, I wasn't totally sure that would be the case. The second surprise was how much I like the taste of it and that it did indeed taste creamy. If you haven't tried making risotto before due to fears such as mine, sally forth, you will be surprised at what you can make on your stovetop all by yourself.
Since there is such a variety of ingredients you can incorporate into risotto, I will just say here that this combination was wonderful, full of tomato/wine flavor with the salty Parmesan cheese to set it off nicely. Pairing the risotto with the eggplant was excellent, sometimes eggplant can be a little dull without the proper accompaniment, so this worked well. I also liked the tang of the little creamy cheese on the side, an extra little treat.
Wonder what the others thought? We have a couple of new members to our little group, Peggy and Glennis, so Margaret fixed us up a fancy new website where you can go and click on the links if you would like to see what the others made of this recipe. You can find that by clicking here. Next week is Chaya's choice, Spinach, Feta, and Pine Nut Baked Risotto found online here. Join us and leave a link to your post at the new website on Wednesdays, no commitment required.
The ingredient list: hoisin sauce, soy sauce, honey, sherry, Chinese Five Spice blend, and pork neck (I used ribs because where are you going to find pork neck around here, despite being in the middle of pork country, and even if I could score some pork neck, would we want to eat it?).
The sauce ingredients are definitely delightfully spicy, flavorful, and delicious, the Asian taste is wonderful with pork. I like Chinese Five Spice Powder (star anise, cloves, cinnamon, Sichuan pepper, and fennel were in my blend) and am always happy to have a chance to use it. I think you could use this sauce on chicken with equally delicious results.
The process could not be easier from mixing up the sauce, marinating the meat, and cooking it all in the oven. The recipe recommended serving it with a steamed green vegetable and rice so that's what we did...the whole meal was definitely worthy of a repeat.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Next week is Margaret's choice, Eggplant with Tomato, Basil, and Parmesan Risotto found in Donna Hay's cookbook New Food Fast on page 93. Join us and leave a link to your post, no commitment required.
Posted at 02:48 PM in Blog Along Groups - Tuesdays with Dorie Baking Chez Moi | Permalink | Comments (40)
My eighty-ninth recipe with the Wednesday with Donna Hay group is Brocconcini-Stuffed Meatballs with Tomato Sauce, was chosen by Sarah, and is found online here.
The ingredient list: milk, bread, ground pork, fennel seed, chili flakes, garlic cloves, salt, pepper, brocconcini (little tiny balls of fresh mozzarella cheese), olive oil, tomatoes, sugar, red wine vinegar, finely grated parmesan to serve.
This recipe came together nicely with a few surprises. We don't usually make pork meatballs so those were a good surprise and wonderfully flavored with the fennel, chili, garlic, salt, and pepper. Kicked up and nicely spicy. There was also a surprise in the middle, the brocconcini, which was fun with melty deliciousness, although that kind of cheese doesn't have a huge flavor profile, but it did round out the spicy flavor from the meatballs. And it looked oozy and melty which is always a good thing with cheese.
The sauce, which is usually my most flavorful part of meatballs, actually was not so in this recipe, it was delicious, but it was not spicy or highly spiced. The flavor of the sauce was more simply a fresh tomato flavor with a slight tang from the vinegar and just a bare hint of sweet from the sugar. Interesting. It paired well with the meatballs, each complimenting the other.
I served it on spaghetti because if I didn't serve it with pasta, the guy factor here would ask where the pasta was and feel deprived. So spaghetti and meatballs it was, with a unique twist, one that was enjoyed by both of us on a cold winter's night. Definitely a repeat.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Sarah's post is here. Next week is Gaye's choice, Chinese Barbecued Pork, found in Donna Hay's cookbook Modern Classics 1 on page 116. Join us and leave a link to your post, no commitment required.
Posted at 12:45 PM in Blog Along Groups - Tuesdays with Dorie Baking Chez Moi | Permalink | Comments (30)
Posted at 02:28 PM in Blog Along Groups - Tuesdays with Dorie Baking Chez Moi | Permalink | Comments (63)
When I started baking with the original Tuesdays with Dorie group in 2008, my intention was to learn how to bake for my family as the most I could manage on my own over the years had been boxed brownies or cake and a half dozen cookie recipes from scratch, that was it. Over the course of those four years I learned how to bake things I never thought I would ever learn how to bake. I learned more than I can ever recount. I also made baking friends who remain friends to this day...those weekly baking sessions saw us through birthdays, anniversaries, marriages, children's births, deaths, graduations, holidays, vacations, some scary times, some growing times, but most all happy wonderful times that we all shared with one another in the course of baking together week after week for four years. We became a baking family. So, without further reminiscing, I will just say, "We're BACK!!" Not all of us, and some are new friends to meet and come to know, but I can't describe how happy I am to be baking with old friends gathered around Dorie's latest baking book, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. I can't help wondering what the next years of baking together will bring for all of us...I have missed everyone dearly, it's good to be back.
The first recipe for this round of Tuesdays with Dorie is Palets de Dames Lille Style, found on pages 272-274 of the Baking Chez Moi book. Ingredient list: butter, sugar, salt, eggs, vanilla, flour, confectioner's sugar, milk, and lemon juice. You probably have all these in your pantry at any given moment.
The recipe goes together very easily and the dough is wonderful to work with...that said I had a mixed batch of results with this recipe. The taste and texture were wonderful but I had a bit of a difficult time with the baking process. Some of my cookies spread out into an unsightly mess (yes, I chilled the dough), some were not spreading at all, and some were the proverbial "just right." I chose some of those to photo. The others were happily eaten with nary a complaint, all tasted buttery and sugary with a bit of lemon in the icing. What's not to love about all that in a cookie?
Will this particular recipe be a repeat? Possibly yes from flavor standpoint, but I do need to figure out the inconsistencies I had in baking...in all fairness I am operating with a new-to-me oven and that could possibly be the culprit. Check around with the other bakers this week and see how they did. The blogroll can be found here.
Posted at 07:56 PM in Blog Along Groups - Tuesdays with Dorie Baking Chez Moi | Permalink | Comments (58)
My eighty-eighth recipe with the Wednesday with Donna Hay group is Pea and Mint Soup, was chosen by Sarah, and is found online here.
The ingredient list: peas, potatoes, chicken stock, cream, fresh mint leaves, freshly ground black pepper, and sour cream.
Soup...I'm always happy when one of the group picks soup as Donna Hay's soups are always so fresh and delicious. I'm usually not too keen on fresh mint in savory foods, but have to say that I really did enjoy the taste it gave to this soup. There wasn't an overwhelming amount of it, just a little to give a nice fresh little something in the final outcome.
I made the recipe as stated, the only change was adding the frozen peas after the potatoes were cooked as I did not want the peas to turn to mush or be overcooked in the amount of time it took to cook the potatoes. That worked well for me.
The combination of the peas and potatoes is nice, the little bit of cream goes well with both ingredients. For the dollop of sour cream on the top, the recipe instructs us to mix freshly ground pepper into it before adding it to the soup. There is a lot of pepper in this recipe which I loved (not overwhelming, but if you don't care so much for pepper, you might want to start with a lesser amount and taste along the way). It added a nice kick to a soup which sometimes can be a little bland without a spice added. All in all, definitely a repeat, delicious. The frozen peas make it one that you can make year-around with ingredients in freezer or pantry. As a bonus, it's so pretty.
Wonder what the others thought? Gaye's post is here. Chaya's post is here. Next week is Gaye's choice, Paper Bag Snapper with Preserved Lemon, found in Donna Hay's cookbook Seasons on page 40. Join us and leave a link to your post, no commitment required.