Grandma's Kitchen Table

Tuesdays with Dorie: Baking with Dorie - Potato-Parm Tart

      The 62nd recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Potato-Parm Tart and can be found in the Baking with Dorie cookbook on page 306. 

       Ingredients: cream cheese, milk, parmesan cheese, chives, salt, pepper, potatoes, olive oil, fresh rosemary and savory galette dough (homemade or store bought, I used homemade).

       Such a good recipe, both for ease and taste. Mark thinks every major meal should come with some sort of potato so he was very happy with this recipe and will be happy to see it again. I made only a small tart as the recipe said the tart was best eaten the day it was made, so going small seemed the way to do that. The crust is crunchy and goes well with the softness of the potatoes and cream cheese filling. Love all the flavors, the chives and rosemary came from my herb garden so they were fresh and crisp.  Definitely a 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. 

Tuesdays with Dorie: Baking with Dorie - Apple Galette

       The 61st recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Apple Galette and can be found in the Baking with Dorie cookbook on page 248. 

       Ingredients: apples, lemon, sugar, ground cinnamon, ground ginger, flour, salt, butter, jelly or honey for glazing, and turbinado sugar.

       This is a fun and delicious recipe…like an apple pie but with a less fussy crust and the addition of some homemade caramel applesauce underneath a small mountain of apples piled in the center. I made the applesauce the day before so it was ready when I assembled the galette. It all goes together quickly and it baked in the amount of time specified in the recipe. I suggested waiting a bit but Mark was eager to have a warm piece pretty much straight out of the oven, so that happened instead. He loved every bite, thought that this was a recipe worthy of many repeats and one cannot ask for more than that of a recipe. Definitely going to repeat this one, it is, after all, still apple 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. 

Whole30: Dijon Brussels and Butternut Squash

      The 55th recipe I’ve made for this group is Dijon Brussels and Butternut Squash and can be found in the Whole 30 Friends & Family cookbook on page 67. 

       Ingredients: Brussels sprouts, butternut squash, olive oil, garlic, rosemary, cinnamon, cloves, salt, pepper, compliant bacon, Dijon mustard, and cider vinegar.

       There is a theme to many of my fall meals: Brussels sprouts. I just love them, and in the fall they are on sale at all the grocery stores for weeks on end, so I happily incorporate them into meals every chance I can manage. This recipe is very easy and delicious with the flavor of the mustard, cider vinegar, garlic, cinnamon, and cloves. I added a boiled egg for a little more protein and it was just perfect on a cold autumn evening. Definitely worth 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: BLT Potato Skins

      The 54th recipe I’ve made for this group is BLT Potato Skins and can be found in the Whole30 Friends & Family cookbook on page 2. 

       Ingredients: grape tomatoes, fresh thyme, olive oil salt, pepper, compliant bacon, potatoes, W30 compliant mayonnaise, and romaine lettuce.

       This book has a lot of side recipes that looked interesting, fun, and delicious. This one seemed to hit all the notes for us as we love BLT sandwiches and it seemed way less messy to put it all on a baked potato.  

       Instead of a white potato, I used a sweet potato split into halves, but the rest I kept the same. We had it with grilled pork, and Brussels sprouts. Definitely a good recipe, a good idea to just do half a potato each as it was all really filling.  It made such a pretty plate. Definitely worth 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: Salisbury Steak Meatballs and Noodles

The 53rd recipe I’ve made for this group is Salisbury Steak Meatballs and Noodles and can be found in the Whole 30 Fast & Easy cookbook on page 196. Margaret’s post is here.

       Ingredients: Meatballs: red onion, celery, egg, almond flour, ground mustard, salt, black pepper, ground beef, olive oil, beef broth; Noodles: olive oil sweet potato noodles spiralized, salt, black pepper; Gravy: beef broth, tomato paste, and arrowroot powder.

       Margaret found this recipe and it called for it to be a “Noodle Bowl,” but I decided that it needed more green if we were going to call it a meal, so I added Brussels sprouts and served it on a plate instead of in a bowl. The recipe is very easy, and the flavors in the meatballs are nicely reminiscent of Salisbury steak so that lived up to its promise. For some odd reason, my medium cookie scoop was not to be found, so I used the small one to form the meatballs...which I actually ended up liking a lot size-wise.  I would make this one again. I don’t have a spiralizer but my local market stocks different veggies already spiralized and that seems like a really good deal to me to use those.

       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 - Cinnamon Raisin Bread

       The 60th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Cinnamon Raisin Bread and can be found in the Baking with Dorie cookbook on page 17. 

       Ingredients: flour, sugar, cinnamon, salt, yeast, butter, egg, vanilla, milk, raisins, and cinnamon sugar for dusting (optional on the cinnamon sugar so I did not do that part as we wanted to use it for both sweet and savory purposes).

   
       Back when the boys were growing up, I would make bread quite often as they would eat a lot of bread, especially in their teenage years. Sometimes letting the bread cool wasn’t an option as they would dive into it the moment it was cool enough not to actually burn their fingers too much. So today, I am remembering not only my boys, but another little boy who grew up in the same years and who sadly passed away four years ago today at the age of 27.  The comfort of warm bread seems appropriate, grief is a nasty taskmaster, rest in peace, Tom.

       It was so good getting out all the bread ingredients, dusting off the bread pan, trying to locate the dough hook for my mixer (it’s in the kitchen towel drawer underneath the towels in case I forget again), and feeling the dough beneath my palms. The recipe is very easy, goes together smoothly without a hitch using pantry ingredients, and rises nicely in the times specified. It also baked in the time specified. What’s not to love about all that easiness? And…I know you are waiting, the taste is really lovely, just perfect for Cinnamon Raisin Bread. It eats well out of hand, and it toasts ever so nicely. This recipe is a winner…and I’m happy about that, a nice salute to a young man who enjoyed cooking for his family and friends. Definitely worthy of a 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. 

Tuesdays with Dorie: Baking with Dorie - Buttermilk-Molasses Quick Bread

      The 59th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Buttermilk-Molasses Quick Bread and can be found in the Baking with Dorie cookbook on page 82. 

       Ingredients: flour, rye flour, whole wheat flour, wheat bran, wheat germ, baking soda, salt, ground anise, ground caraway, ground fennel, buttermilk, and unsulfured molasses.

       What a fun and interesting loaf of quick bread this turned out to be. The read on the ingredients promised to contain many delicious flavors and something out-of-the-ordinary so I was looking forward to making it and tasting the final result. Dorie says the recipe is from Stockholm, Sweden, found throughout Sweden, and is used for both savory and sweet treats: various toppings included jam, butter, cheese, smoked salmon, ham, etc., so it is quite versatile. Mark had some with butter and then jam and then ham while I enjoyed it plain or with some cheese. The recipe is easy, quick, and really the only difficult part is wrapping it after it cools so that it can sit overnight before slicing it for best results. We waited and it was well worth it, this is a delicious bread full off lovely spices, and one I will make again as we both enjoyed it.

       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: Asian Sesame Chicken Salad

      The 52nd recipe I’ve made for this group is Asian Sesame Chicken Salad, and can be found in the Whole 30 Cookbook on page 116. Margaret's post is here.

       Ingredients: Napa cabbage, green cabbage, snow peas, red cabbage, carrots, green onions, cooked chicken, toasted almonds, black sesame seeds, white sesame seeds, coconut aminos, fresh orange juice, olive oil toasted sesame oil, garlic, ginger, salt, pepper, and cayenne pepper. (I did not have red cabbage on hand so I just used extra Napa cabbage.)

       Margaret and I both like Asian food, our husbands, however, are not fans, so when we pick Asian recipes to make, we know that these will be eaten by us and that we will be providing other options for the guys. This recipe has a lot of ingredients, but most all of them are pantry and frig staples so there isn’t a lot of purchasing extras to make it. We had leftover chicken this week, so I planned to make this for a main meal dinner option for me and Mark could have leftover chicken in another way. It all came together easily and quick. 

       I have two thoughts on the recipe: first of all, too much salt (I was prepared for this as Margaret had made it before me and mentioned it) so I did not add the specified salt, figuring the coconut aminos would be plenty salty enough…that worked in my favor, no need to add any extra salt. The second thought is that the amount of dressing is way in excess of what one needs…I just drizzled some over the top of the salad as I am not much for dressing and to soak it would not be a happy occasion for me. Other than that, the mixture of vegetables and chicken is good and the flavors are nice and clean, very filling and enjoyable. I would make this one 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 - Caramel Crunch-Chocolate Chunklet Cookies

       The 58th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Caramel Crunch-Chocolate Chunklet Cookies and can be found in the Baking with Dorie cookbook on page 170. 

       Ingredients: butter, sugar, confectioners’ sugar, salt, vanilla, flour, chocolate chunks, and walnuts.

       Being out of commission for six weeks with a bad case of Covid, I am finally up and about in my kitchen cooking and baking in my usual style.  Mark would say…in the manner of Jane Austen, “There has been a shocking lack of chocolatey baked goods” all this time. He was so happy to see these cookies coming out of the oven and cooling on the rack for ballgame snacking today.

       Were they worth the wait? Apparently so…he thought they were wonderful. The recipe is very easy, and fairly quick, despite needing a bit of resting time in the refrigerator before baking. The instructions had us baking them in a muffin tin which crisped up the edges and kept the middles soft. These are definitely repeat material, all that buttery chocolatey goodness.

       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 - 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.