Grandma's Kitchen Table

Cook the Book Fridays: Everyday Dorie - Marinated and Pan-Seared Flank Steak

       The 13th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Marinated and Pan-Seared Flank Steak, it can be found on page 142.

       Ingredients:  Flank steak, Thai red curry paste, fresh ginger minced, garlic cloves, sugar, soy sauce, olive oil, lime zest, lime juice, cilantro (I used parsley), salt, and pepper.   

       Not sure what I was expecting exactly, but I know I wasn’t expecting that I would like this recipe this much.  We eat flank steak quite often during the grilling seasons. It’s easy, quick, and delicious. Dorie gives directions for pan-searing but also gives the option for grilling. My husband happens to be amazing at grilling so we went with that thinking we would visit this recipe again in the non-grilling season and try the pan-seared version.

       The marinade/sauce comes together fairly quickly, you just measure the ingredients into a measuring cup, divide it up into equal portions, marinade the steak with one half and use the other half for the sauce. I let the steak marinate on the counter for 90 minutes and that seemed a perfect amount of time for the taste.  

       Looking at the ingredients, I thought it all would have a predominately Asian taste, but it really wasn't overpoweringly Asian, just a nice tangy sauce to compliment the steak. My favorite part of the sauce was the lime, it added such a nice boost to all the other flavors.  Definitely a repeat.

       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 sometimes the author has been generous and  you can find them online.

 

 

Cook the Book Fridays: Everyday Dorie - Flognarde with Blackberries

 
       The 12th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Flognarde with Blackberries, it can be found on page 291.

       Ingredients:  blackberries, flour, baking powder, cinnamon, fine sea salt, butter, sugar, eggs, vanilla, milk, sliced almonds, and confectioner’s sugar.   

       A Flognarde is similar to a Clafoutis in assembly, using plums or berries instead of cherries.  Whatever it is, it’s delicious.  The assembly is easy...butter the dish, assemble the fruit, pour over the batter, bake, cool, dust with powdered sugar, and enjoy. If you would like it warm, the slices will look like the one in the photo, some of the beauty of a perfect slice is sacrificed, but oh…that warm oozy taste makes you say, “Who cares?” You decide, cool it completely or leave a bit of warmth. The blackberries add a lovely tartness to the Flognarde which is nice, not too sweet.  The sliced almonds on the top give it all a tasty crunchiness. Definitely repeat-worthy. 

        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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Lemon-Fennel Chicken in a Pot

 
       The 11th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Lemon-Fennel Chicken in a Pot, it can be found on page 133.

       Ingredients:  chicken, fennel, lemon, shallots, garlic, olive oil, honey, salt, pepper, thyme, chicken broth, and bay leaves.  (She also recommends serving it with a baguette to soak with juices from the pot.)   

       This is an incredibly easy recipe…you just toss everything in a pot with the chicken on top of it all and bake.  While she recommended 450 degrees for 90 minutes, some shared that they thought it was a bit too high and too long.  I pondered a bit and chose 425 degrees for 90 minutes and that was perfect for us, it left it “falling off the bone” and moist, just perfect.  The seasonings and vegetables added a wonderful taste to the chicken. She recommended running it under the broiler for a few minutes at the end of cooking to darkened and crisp up the chicken skin, but I didn’t do that as we weren’t going to eat the chicken skin anyway. 

       Serving it all with a baguette seemed like a fine thing to do and Mark enjoyed it very much…I just couldn’t do it, not wet bread…I just can’t do wet bread, it’s right up there with chocolate, coffee, and liver…not happening.  You can decide for yourself.  All in all, this was a wonderful recipe, delicious, and incredibly easy, even for a weeknight.  Leftovers can be used in any number of ways, a giant plus. Definitely repeat worthy.

        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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Double-Stuffed Deviled Eggs with Crab

       The tenth recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Double-Stuffed Deviled Eggs with Crab, it can be found on page 26.

       Ingredients:  eggs, mayonnaise, Dijon mustard, cayenne pepper, salt, pepper, crabmeat, apple, scallion, fresh lemon juice, and fresh chives.   

       Deviled eggs have never gone out of style here. They were popular at every family gathering when I was growing up and they are still popular at family gatherings now. My father-in-law particularly loved deviled eggs so I would always make a few extra to leave with him. I can’t think how many deviled eggs I have made over the years, but I have never made any quite like these so it was fun to get a new take on them.

       While most deviled eggs are just the whites filled back in with the yolk/mayonnaise/mustard mixture, these have a bonus filling sitting underneath the yellow yolk mixture…an additional filling of crab, apple, scallion, mayonnaise, and lemon juice. When you bite into one of these, you are totally surprised at the additional ingredients and flavor…in a good way.  These were delightful, delicious, and 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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Sweet and Smoky Roasted Carrots

      The ninth recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Sweet and Smoky Roasted Carrots, it can be found on page 214.

       Ingredients:  cider vinegar, smoked paprika, salt, cumin, cayenne pepper, olive oil, honey, carrots, and Greek yogurt.   

       If you are looking for a new way to make carrots, and we are always looking for that as we love carrots, this is a very nice recipe to have on hand.  While it takes awhile to cook the carrots, they can be roasting away while you are making other things in the oven. The sauce only takes a couple minutes to assemble and make (and you can do it ahead of time), so it all comes together on the dinner plate fast and easy. The level of smokiness isn’t all that prevalent, just a little bit, and the other flavors of cayenne and cumin are a little muted as well with the honey thrown in the mix. All are a very nice accompaniment to those roasted carrots. Definitely a repeat-worthy recipe.

        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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Roasted Butternut Squash Soup

       The eighth recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Roasted Butternut Squash Soup, it can be found on page 58.

       Ingredients:  olive oil, maple syrup, soy sauce, salt, pepper, cinnamon, cayenne, butternut squash, onion, carrots, garlic, chicken broth, ginger, star anise, and cider vinegar and cream for drizzling.   

       It’s been cool and rainy here and those kind of days just call for soup at lunch. When I was looking for a recipe, this one caught my eye as it calls for things I always have on hand each week so I knew no special trip to the grocery was needed and I would be able to cobble it all together in time for lunch.  This was a very nice soup, very filling, full of flavor and not your typical butternut squash soup as it had the addition of cayenne, soy sauce, garlic, ginger, and star anise, all which create a warm delicious depth. Definitely on repeat status. 

        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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Western Frittata

       The seventh recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Western Frittata, it can be found on page 27.

       Ingredients:  olive oil, onion, red bell pepper, jalapeño pepper, chili powder, salt, pepper, eggs, hot sauce, tomatoes, shredded cheddar cheese, and fresh thyme.   

     
        We seem to eat more egg-based dishes in Lent than any other time of the year, using them for main meals, sometimes accompanied by a salad and sometimes not, and a frittata is so filling with all it’s eggs and veggies that you really don’t need to make a salad to go with it most of the time.  This one has a bit of a kick to it, very welcome as eggs and veggies can be rather bland at times. It didn’t say how much hot sauce to add so I circled the bowl twice with the squirt bottle to give it a very nice and spicy amount, delicious. This will be a repeat, it’s fast and easy and delicious and best of all, there are lots of leftovers to have for breakfast or lunches the rest of the week. 

        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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Mediterranean Shepherd's Pie

       The sixth recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Mediterranean Shepherd's Pie, it can be found on page 161.

       Ingredients:  Yukon Gold potatoes, butter, milk, salt, pepper, olive oil, ground beef, ground sausage, onion, garlic, broth, cumin, sumac, za’atar, harissa paste or powder, crushed tomatoes, butternut squash, kale, and unsalted butter.   

       We love Shepherd’s Pie more than Pot Pie, something about those whipped potatoes on the top and that meaty vegetable filling underneath is always satisfying, especially on these last cold days of winter.

 
   This recipe is easy and doesn’t take a lot of time to assemble, I cooked the potatoes while assembling the filling and it all came together in about 25 minutes, another 45 minutes for the stint in the oven.  

       The seasonings make it more Mediterranean in flavor than the basic ingredients, all very nice flavorings. I wasn’t sure the butternut squash was going to be such a hit in there, as we usually use carrots, but surprisingly, it tasted great.  Leftovers warmed nicely and had even more depth of flavor. This will get a repeat again next winter, it can all be prepared ahead, ready to cook in the oven when needed. 

        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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Beef and Beer Stew/Beef Carbonnade Chock Full of Vegetables

       The fifth recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Beef and Beer Stew/Beef Carbonnade Chock Full of Vegetables, it can be found on pages 146-147.

       Ingredients: allspice, cloves, flour, salt, pepper, beef chuck stew meat, canola oil, bacon, butter, onions, garlic, Belgian ale, beef broth, brown sugar, cider vinegar, grainy mustard, tomato paste, thyme, bay leaves, and noodles for serving. I also added carrots as suggested in the Beef Carbonnade Chock Full of Vegetables version, and dollop of sour cream. 

      Stew and Roast Season at our place is coming to an end soon as once the weather turns nice enough, we enter Grill Season and don’t look back until at least November. I’m happy to get this recipe in while it is still a bit temperate in temperature as there is nothing quite as comforting as a bowl of beef stew in the winter months. This recipe has a bit of fussing here and there (the amount of onions particularly as it took mine over 50 minutes to fully caramelize), but once that is all accomplished, it takes care of itself while it is cooking. We liked it well enough, we would have liked it much better without the addition of the brown sugar.  Overall, it was too sweet for us, which is why we included a dollop of sour cream to try to combat that sweetness a bit. And in all fairness, the carrots I added also contributed to the sweetness, emphasized by the brown sugar. The onions are caramelized and they impart quite a sweet flavor, so the addition of the brown sugar, in my mind, was not necessary, unless you like your savory dishes with a bit of sweetness. Another time I will skip the addition of brown sugar.  But that’s just us…you do you.  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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Chewy Chocolate Chip Cookies

       The fourth recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Chewy Chocolate Chip Cookies, it can be found on page 246.

       Ingredients:  flour, rolled oats, baking soda, sugar, brown sugar, salt, cinnamon, eggs, vanilla, butter, and chocolate.   

       The photo above is my husband’s favorite view of any day…he loves to see cookies cooling on the racks and usually helps himself to a couple straight out of the oven, no cooling needed. This is a nice recipe, it goes together quickly, I did park the formed cookie balls in the refrigerator for a couple of hours as she suggested, and baked them off during the break between the first two NCAA games today. Mark liked the cinnamon/oats/chocolate combination.  I made a half batch as I have others things to bake for him to eat this week, hopefully these will last until I can get to the other baking this week. Definitely a repeat worthy recipe.

        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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Oven-Charred Tomato-Stuffed Peppers

      The third recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Oven-Charred Tomato-Stuffed Peppers, it can be found on page 39.

       Ingredients: olive oil, garlic, thyme/rosemary/mint/parsley (I used parsley), basil leaves, salt, pepper, bread crumbs, anchovies (I left these out), lemon, cayenne, red or yellow bell peppers, and cherry tomatoes.   

       This was a nice little side dish that doesn’t take long to make and is a great use for tomatoes in the off season as somehow the process of heating them in the oven makes the tomato flavor stand out whereas eaten out of hand this time of year is so disappointing. All in all we liked the recipe very much. I left out the anchovies straight away as neither of us cares for those. I will change the bread crumb ingredient next time as I am not the biggest fan of wet bread and when you slice into these peppers, it is obvious that there is wet bread inside.  Not a fan of that part, but the rest is delicious and worthy of a repeat.

        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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Ricotta Spoonable

       The second recipe I made for the Cooking the Book group using the Everyday Dorie cookbook by Dorie Greenspan is Ricotta Spoonable, it can be found on page 22.

       Ingredients: ricotta cheese, lemon, shallots, scallions, olive oil, salt, pepper, fresh herbs (I used dill, parsley, and basil).  

       This was a nice little snack we enjoyed while watching the first round NCAA Men’s Basketball tournament games. The recipe suggested drizzling a little olive oil on top but we felt this seemed complete without the additional oil. Ricotta on its own is so mild, it was nice to have the flavors of the other ingredients to jazz it all up. We served it on small toasted baguette slices. Very light and refreshing. A recipe worth 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 sometimes the author has been generous and  you can find them online.

Cook the Book Fridays: Everyday Dorie - Carrot-and-Mustard Rillettes

       Back in October 2018, a group of friends from my years with Tuesdays with Dorie group began cooking/blogging from the Everyday Dorie cookbook by Dorie Greenspan.  While I intended to join with them at the time, it just didn’t happen.  However, I do have the book, and have not done it justice, making only ONE recipe from it in the past three-plus years. It has been sitting on the shelf just staring at me. So this week I reached for it, thumbed through it, and came to the conclusion that we were missing out. I mean, I cook something for us to eat every single day, so I could be using this book. (I am gifted with a husband who likes most things food and is an adventurous eater, so if I want to make new things every week, he’s all for it always.) The variety in meals here is much better when I’m cooking in blog groups. So here we go…I have some ground to catch up on, but for now I’ll start where the group is currently and sprinkle in the already-made recipes as I go along and can fit them in.

       The recipe I made this week for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Carrot-and-Mustard Rillettes, and can be found on page 10.

       Ingredients: carrots, salt, pepper, cumin, caraway seeds, cheese, Dijon mustard, olive oil, mustard seeds, mayonnaise, Greek yogurt, and bread.

       Actually, when I saw that the recipe was a rillette, my first thought was that I’d start with the next recipe as a traditional rillette is cooked meat covered in animal fat to preserve it and I’m not all that fond of things like that, it ranks right down there with things in aspic…however, as I read through the recipe I saw that this rillette was something entirely different, made with chopped vegetables and spread onto a toasted piece of bread.  This I knew would be just fine.  And it was, we enjoyed eating it while watching the opening games of the Big Ten Men’s Basketball Tournament. The preparation is fairly easy and quick, I toasted the bread in the oven when I had other things going on in there so that it was ready to go when we needed it.  Mark’s favorite vegetables are carrots, so this was very much appreciated and enjoyed.  Worthy of repeat status.

       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 sometimes the author has been generous and  you can find them online.