Grandma's Kitchen Table

Tuesdays with Dorie: Baking with Dorie - Morning Bundt Cake

       The 57th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Morning Bundt Cake and can be found in the Baking with Dorie cookbook on page 74. 

       Ingredients: flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice, sugar, clementines, canola, eggs, honey, vanilla, yogurt, muesli, dried fruit, nuts, and fresh citrus juice.

       The group has circled this recipe off and on with various members suggesting it at various times, but it never quite made the final cut until now. I’m happy to see it have its day as it is one that I really wanted to make sooner rather than later. The list of ingredients is long, but nothing unusual that one doesn’t usually have in their pantry, just more things to make it more tasty. And, it is tasty…the warm spiciness makes it perfect for fall, something to treat yourself to anytime of the day. I made a half size in 6 cup bundt pan, the recipe worked perfectly, and we have been enjoying it a little slice at a time. This recipe does not disappoint, and I will definitely make it again. 

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Whole30: Skin-on Garlic Smashed Potatoes with Crispy Prosciutto, Onions, and Pine Nuts

       The 51st recipe I’ve made for this group is Skin-On Garlic Smashed Potatoes with Crispy Prosciutto, Onions, and Pine Nuts and can be found in the Whole 30 Cookbook on page 249.  Margaret's post is here.

       Ingredients: potatoes, garlic, ghee, salt, coconut milk, prosciutto or compliant bacon, onion, chicken broth, and pine nuts. 

       Margaret picked this recipe for us, she didn’t have to think twice about whether it would be one that our guys would like because…well, potatoes, onion, bacon…enough said. It all came together in several steps (potatoes in one pan, onions in another, bacon in another, pine nuts toasted in another…with careful planning I doubled up in appropriate ways/places), it all came together fairly easily. It was so worth it, Mark loved it, was happy to hear there would be leftovers for another day, and thought he would really like to see this recipe again. His plate was loaded with grilled pork, potatoes, and carrots…and I enjoyed these potatoes as well, definitely worthy of a repeat.

       As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand. 

Whole30: Peppered Beef Fajita Bowls

       The 50th recipe I’ve made for this group is Peppered Beef Fajita Bowls and can be found in the Whole 30 Friends & Family cookbook on page 177. Margaret's post is here.

       Ingredients: flank or skirt steak, paprika, salt, oregano, garlic powder, cumin, black pepper, cayenne, olive oil, bell peppers, red onion, garlic, guacamole, salsa, cilantro, and riced cauliflower. I did not use cilantro and I substituted regular rice for the cauliflower (Food Freedom option). 

       The list of ingredients is rather long, but most of it is seasoning, so if you just follow it along nicely, the recipe is fairly easy and quick to make. The seasoning is very nice, a little spicy but not too much.  The combination of ingredients works very well, and we both enjoyed it as a main meal. This is definitely a repeat as Mark commented that he would like to have it again.

       As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand. 

Tuesdays with Dorie: Baking with Dorie - Fig and Goat Cheese Tart

       The 56th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Fig and Goat Cheese Tart and can be found in the Baking with Dorie cookbook on page 313. 

       Ingredients: tart shell (page 355, but I made it using whole wheat flour), goat cheese, Greek yogurt, lime, salt, pepper, honey, figs, brown sugar, and balsamic vinegar.

      Ever since I first looked through this book, I have been wanting to make this tart, so this week was finally the time! All the ingredients sounded so appealing. It’s not really sweet, just a little sweetness with the drizzle of the honey on the figs, so I enjoyed that aspect. The recipe is very easy, it can be made in steps and assembled close to time of serving. The tart held up well for subsequent servings and we both thought maybe I should have made a full-size version instead of my customary 6” tart size. Definitely repeatable…soon, as it’s fresh fig season!

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Alsatian-Style Blueberry Tart

      The 55th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Alsatian-Style Blueberry Tart and can be found in the Baking with Dorie cookbook on page 289. 

       Ingredients: tart shell (page 348), almond flour, sugar, cinnamon, blueberries, egg, cream, vanilla, salt, and confectioners’ sugar.

       Blueberry season is so wonderful, we enjoy them sweet, savory, baked into recipes, eaten out of hand, as a topping for yogurt or ice cream…just so many ways to enjoy blueberries. With this recipe, we have yet another, so easy and quick to make.

        I made a small 6” tart (you are all probably well aware that I’m in love with my 6” tart pan and use it whenever possible as it is the perfect size for just two people to have over the course of a few days). Making a full size recipe of the dough, I divide it into thirds, use one for the 6” tart and freeze the other two for future tarts. This makes it incredibly easy to just pull a tart dough from the freezer and make a tart in very short time. While not the biggest fan of custard-based tarts, this one was nicely flavored and the custard did not take over the flavor of the blueberries, which was a good thing. We enjoyed it, not sure it is a repeat as we don’t usually choose a custard tart if we are looking for a tart dessert. If you are, this is a good one.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Whole30: Fingerling Potatoes with Parsley Pesto and Grilled Peaches

      The 48th recipe I’ve made for this group is Fingerling Potatoes with Parsley Pesto and can be found in the Whole 30 Friends & Family cookbook on page 74.

       Ingredients: fingerling potatoes, salt, olive oil, ghee, black pepper, almonds, garlic, parsley, and nutritional yeast. 

       The potato is always a frequent guest as Mark thinks a potato should be available in some form for the major meal of the day. I’m always on the lookout for new ways to serve it’s little humble self and this potato recipe interested me as the potatoes were parboiled before roasting, making them crispy on the outside and creamy on the inside. I also like when they use the little bitty potatoes as it all seems more manageable rather than the regular big size potatoes.  The addition of the pesto is delicious, very fresh tasting with a bit of tang to give the potatoes a bit of jazz.  Definitely repeat-worthy. 

       The 49th recipe I’ve made for this group is Grilled Peaches and can be found in Whole 30 Friends & Family cookbook on page 117.

       Ingredients: ghee, cinnamon, and peaches.

       Each summer we look forward to grilling fruit, especially peaches. The heat softens them perfectly and the additional of a little spice (here it was cinnamon but we also like cardamom, nutmeg, sumac, pepper, vanilla, various spices and herbs, so many options) makes them fun and unique. The combination of ingredients in this recipe is very nice, these are definitely on repeat.

       As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand. 

Tuesdays with Dorie: Baking with Dorie - Tomato Tart

      The 54th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Tomato Tart and can be found in the Baking with Dorie cookbook on page 322. 

       Ingredients: tomatoes, salt, tart crust (page 347), mustard, honey, basil, cheese, black pepper, and olive oil.

     The group made this in August of 2022 and I’m just getting around to it now as I figured tomato season being upon us, it was time to catch up on the tomato recipes I missed along the way. This one is very easy, assemble everything in the tart shell and bake. It’s a nice side dish, or nice to have a slice of it with a garden salad on the side.

      This is definitely worthy of repeat, looks most impressive for minimal amount of effort. It can be served at room temperature so that’s a wonderful feature when you are taking something for a pitch in. This one was a third of a recipe made in a 6” tart because…well, there is just so much Tomato Tart one can eat when it’s just the two of us, no matter how good it is.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Double-Corn Tomato Crisp

       The 53rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Double-Corn Tomato Crisp and can be found in the Baking with Dorie cookbook on page 329. 

       Ingredients: tomatoes, corn, onion, olive oil, sherry vinegar, honey, salt, black pepper, cayenne pepper, fresh herbs, cornmeal, flour, sugar, salt, and butter.

       The group made this last August and I’m just getting around to it now as I wasn’t really sure I wanted to make this…a ”crisp” to us is traditionally made with fruit, not vegetables. Corn and tomatoes are in season right now so I thought I would make a small recipe of this as sometimes it is good to try something completely new and different. This was one of those times…it is really good. The corn and cornbread tastes are very forward, the tomatoes and onions less so, but still very present. The crumbly cornbread topping went very nicely with it all. Despite my hesitation about making this, it just goes to show that sometimes you go for it with an open mind. Definitely fun and delicious, definitely repeat-worthy in corn and tomato season.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Tuesdays with Dorie: Baking with Dorie - Parfait-Layered Vacherin

      The 52nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Parfait-Layered Vacherin and can be found in the Baking with Dorie cookbook on page 239. 

       Ingredients: cream, eggs, sugar, vanilla, meringue snackers (page 233: sugar, confectioners’ sugar, egg whites, white vinegar, vanilla), caramel sauce (page 370: sugar, water, corn syrup, cream, salt, butter, and vanilla), and almonds.

       When I saw the photo for this recipe in the book, my first thought was, “Yikes,” as I didn’t know if I could actually make this, it looked and sounded a bit complicated and time consuming. And it was a bit time consuming if you make all the parts from scratch (Dorie gives you some shortcuts in the Playing Around section of the recipe if you don't want to do that). After reading it through, I could see that I had made each of the parts in other recipes, so step-by-step, I set about constructing the Vacherin. It went much faster/easier than I had originally thought. I made a small version in a 4" springform pan, using one-fourth of the recipe measurements.

       The result was delicious…I’m a fan of bland most of the time (lemon being about as dicy as I like to go in desserts). So something all-vanilla with a bit of caramel drizzled about, was perfect for me, being that person who goes to ice cream places and always orders vanilla.  Mark did not enjoy it as he thought the meringues made it too sweet for his taste, so it's not a repeat for him.  He said he would have preferred to just have homemade vanilla ice cream with homemade caramel sauce drizzled over it. I think it would be so pretty at Christmas.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Whole30: Garlic Herb Lamb Chops

       The 47th recipe I’ve made for this group is Whole30 Garlic Herb Lamb Chops and can be found at The Wooden Skillet's site online here.

       Ingredients: lamb chops, olive oil, garlic, salt, black pepper, fresh rosemary, lemon zest, and dried oregano. 

       Lamb chops are always a treat around here, they can be a bit expensive, but on the plus side, they are rich and filling so we each only ever eat one small one, making them much more budget-friendly. Another big plus is that they cook very quickly, a thick one can finish up with four minutes on one side and three on the other. The recipe we used had a marinade, which I did use, and a sauce, which I did not use, as the chops are so delicious with just a light marinade (the fresh rosemary was a particularly good match) and nothing more to cover the flavor. I marinated the lamb chops for 5 hours and then added a bit more salt and pepper before cooking them as the amounts seemed small. 

       We kept it simple and served the lamb chops with steamed farm fresh green beans and some leftover boiled potatoes (diced and cooked in a bit of olive oil, salt, and pepper). It was a perfect summer evening meal. Definitely worth a repeat. I copied the marinade recipe on a recipe card and taped it inside a kitchen cabinet so I could quickly locate it and use it with lamb, pork, chicken, fish, steak…a very versatile and quick marinade.

       As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.