Grandma's Kitchen Table

Cook the Book Fridays: Everyday Dorie - Potato Chowder Lots of Ways

     
       The 42nd recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Potato Chowder Lots of Ways, it can be found on page 63.

       Ingredients:  bacon, leeks, onion, shallot, garlic, salt, pinch of sugar, chicken broth, potatoes, cream, pepper, scallions, asparagus, and kielbasa.  

       In the book, the Potato Chowder recipe lists a base recipe with seasonal variations…each season reflecting the produce readily available fresh in that season.  I looked in my pantry and refrigerator to came up with all the ingredients listed above, so it’s sort of a multi-seasonal variation.  I also wanted Mark to eat it, knowing there was a very small chance he would eat a soup with just vegetables…if I can add meat to it, he’s in, but without it, he’s not interested (with the exception of roasted tomato soup). Kielbasa was on hand, so this made a filling and warm comforting soup on a very cold snowy evening. I would eat it with or without the meat as the base recipe is flavorful on its own.  Definitely a repeat and I will also be making the autumn version with squash and the spring version with asparagus and peas.

       To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and  you can find many of them online.

Tuesdays with Dorie: Baking with Dorie - Spinach-Mozzarella Pie with Parm Crumble

       The 23rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Spinach-Mozzarella Pie with Parm Crumble and can be found in the Baking with Dorie book on page 325.

       Ingredients:  olive oil, onion, shallot, garlic, pinch of sugar, baby spinach (or other green, I used kale), salt, pepper, piecrust, heavy cream, milk, eggs, parmesan cheese, scallions, mozzarella, flour, and butter.  

       You know when you come across a recipe that is really very good and easy to make and after it’s been tasted and eaten, you think, “Well, I can’t be making this too often as my chance of having just one small piece and calling it a day is probably nil…” this is one of those recipes for me.  It’s far too delicious, every single ingredient just sings. It’s like a quiche but not quite as rich and the vegetables shine more than the eggy custard.  It has cheese…two kinds of cheese, both of which feature predominantly (and probably why we liked it so much).  I had never made or heard of a Parm Crumble for the top the pie, but I can think of many other uses for it now that I’ve made it and have leftovers. I made a third of a recipe in my 6” pan because I knew that if the whole pie were sitting around, we’d eat way too much of it. Definitely a repeat on discretion…or when we have guests to help with the eating.

       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. 

 

 

       The 23rd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Spinach-Mozzarella Pie with Parm Crumble and can be found in the Baking with Dorie book on page 325.

       Ingredients:  olive oil, onion, shallot, garlic, pinch of sugar, baby spinach (or other green, I used kale), salt, pepper, piecrust, heavy cream, milk, eggs, parmesan cheese, scallions, mozzarella, flour, and butter.  

       You know when you come across a recipe that is really very good and easy to make and after it’s been tasted and eaten, you think, “Well, I can’t be making this too often as my chance of having just one small piece and calling it a day is probably nil…” this is one of those recipes for me.  It’s far too delicious, every single ingredient just sings. It’s like a quiche but not quite as rich and the vegetables shine more than the eggy custard.  It has cheese…two kinds of cheese, both of which feature predominantly (and probably why we liked it so much).  I had never made or heard of a Parm Crumble for the top the pie, but I can think of many other uses for it now that I’ve made it and have leftovers. I made a third of a recipe in my 6” pan because I knew that if the whole pie were sitting around, we’d eat way too much of it. Definitely a repeat on discretion…or when we have guests to help with the eating.

       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. 

Cook the Book Fridays: Everyday Dorie - Lightning-Fast Tahini Pork

 
        The 41st recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Lightning-Fast Tahini Pork, it can be found on page 168.

       Ingredients:  harissa powder, ginger, cumin, turmeric, salt, pork tenderloin, tahini, lemons, olive oil, honey, cider vinegar, water, ground pepper, and sesame seeds.  

       You know the recipe is indeed quick and easy when it takes up only one page in the book and half the page is the list of ingredients. This came together quickly, cooked quickly, and had some very nice flavor notes with the chili and tahini, a depth of flavor created by the spices that belied the quickness of the cook.  Definitely a repeat, it gave pork tenderloin, which is pretty bland most of the time, a nice kick. 

       To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and  you can find many of them online.

Tuesdays with Dorie: Baking with Dorie - Chunky Lemon Cornmeal Cake

       The 22nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Chunky Lemon Cornmeal Cake and can be found in the Baking with Dorie book on page 114.

       Ingredients:  lemons, flour, cornmeal, baking powder, salt, baking soda, butter, canola oil, sugar, sumac, yogurt, eggs, and vanilla.  

       We are just now getting where the thought of a sweet treat might be nice…after the holidays it always seems like one just wants nothing to do with baked goods to sort of detox.  Mark decided he would like a little something, not too sweet, for dessert. (As you can see from the photo, his idea and my idea of “not too sweet” are a bit different as his idea usually involves whipped cream, while mine is happy with a few berries.) I made half a loaf recipe and that was just the right amount for the two of us so it wasn’t hanging around for too many days.  

       The recipe comes together quickly (after you let the little lemon pieces dry a bit at room temperature), with ingredients that are easily on hand here so it is a good recipe to keep in mind in the future for a quick commitment on a normal day.  We both liked the taste of the cornmeal as it gave it an interesting and unexpected texture.  It was nice coming across little pockets of lemon pieces throughout. Lemon anything is always a good idea with me. Definitely worthy of repeat. 

       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. 

 

 

       The 22nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Chunky Lemon Cornmeal Cake and can be found in the Baking with Dorie book on page 114.

       Ingredients:  lemons, flour, cornmeal, baking powder, salt, baking soda, butter, canola oil, sugar, sumac, yogurt, eggs, and vanilla.  

       We are just now getting where the thought of a sweet treat might be nice…after the holidays it always seems like one just wants nothing to do with baked goods to sort of detox.  Mark decided he would like a little something, not too sweet, for dessert. (As you can see from the photo, his idea and my idea of “not too sweet” are a bit different as his idea usually involves whipped cream, while mine is happy with a few berries.) I made half a loaf recipe and that was just the right amount for the two of us so it wasn’t hanging around for too many days.  

       The recipe comes together quickly (after you let the little lemon pieces dry a bit at room temperature), with ingredients that are easily on hand here so it is a good recipe to keep in mind in the future for a quick commitment on a normal day.  We both liked the taste of the cornmeal as it gave it an interesting and unexpected texture.  It was nice coming across little pockets of lemon pieces throughout. Lemon anything is always a good idea with me. Definitely worthy of repeat. 

       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. 

Cook the Book Fridays: Pasta with Cabbage, Winter Squash, and Walnuts

       The 40th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Pasta with Cabbage, Winter Squash, and Walnuts, it can be found on page 232.

       Ingredients:  winter squash (delicata), olive oil, salt, pepper, cider vinegar, honey, linguine, dried cranberries, green cabbage, and walnuts.  

       Seriously never ever thought of combining these particular ingredients together before, but what a happy occurrence when this all came together and we tasted it.  I followed the recipe except for one variation…I roasted the delicata squash to give it that roasty toasty flavor and it was delicious. This was listed as a side dish but I’m here to tell you that it makes a fine meal all on its own. Definitely worthy of repeating. 

       To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Slow-Cooker Brisket with Carrots and Sweet Potatoes

      The 39th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Slow-Cooker Brisket with Carrots and Sweet Potatoes, it can be found on page 151.

       Ingredients:  carrots, canola oil, onions, garlic, celery, salt, pepper, beef brisket, red wine, diced tomatoes, prunes, bay leaf, star anise, paprika, and sweet potatoes.  

       Slow Cooker recipes are standbys in the winter around here, the crockpot gets put away when spring comes around and the grill gets wheeled out until winter sets in again, so they each have a season of their own without much overlap. This recipe was easy to put together…gather all the ingredients and toss them in the pot. After a day of slowly cooking, all one needs to do is assemble in on the plate and move into the dining room. It’s like having a private chef. 

        Flavors in this brisket are very nice, all the usual suspects and then a few others thrown in for additional depth and some interesting flavor notes. We served it over mashed potatoes because that's Mark's favorite way to eat a roast.  It was very good. Definitely a repeat-worthy recipe, everyone here loves a roast dinner in winter, leftover are good either warmed up or made into beef stew. 

       To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and  you can find many of them online.