Grandma's Kitchen Table

Cook the Book Fridays: Everyday Dorie - Mostly Rhubarb Tart

 
      The 60th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Mostly Rhubarb Tart, it can be found on page 288. 

       Ingredients:  rhubarb, sugar, cream, egg, vanilla, rose extract, strawberries, and a Sweet Tart Dough Shell (page 327).

       It’s strawberry and rhubarb season here so I am going back and making the recipes that call for these while they are in season. The group actually made this in June 2022, so it’s a bit of a rewind to finish it up now. We both happen to like both strawberries and rhubarb so I knew I would get to this recipe sooner or later. I liked that it was a tart with just one crust as it’s fun to see the ingredients without another crust covering them up like in a double-crust pie. We made something similar to this in cake form with strawberries and rhubarb recently, so it reminded me of that recipe. 

      The recipe comes together quickly and tastes delicious, very fresh with the fruit in season, strawberry flavor shines over the rhubarb but the rhubarb gives it a nice tartness. Worthy of a repeat? Definitely. It’s good to have recipes to look forward to during strawberry and rhubarb season.

       To see what others in the group made, 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 - Mixed Berry Pie

      The 59th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Mixed Berry Pie, it can be found on page 285. 

       Ingredients:  blueberries, sugar, water, flour, lemon zest and juice, blackberries, raspberries, and All-Butter Pie Dough recipe (page 326).

     A full-size 8" or 9” pie here at the house, now that it’s just the two of us, is way too big of a commitment. It is harder to hand off pie slices to others than it is cupcakes, cake pieces, or cookies.  I have taken to making smaller sized pies…most often a 7” pie, which is about half the size of a 9” pie. For a 7” pie, I use a third of pie dough crust (2 if it is a double crust pie like this one) and half of the filling ingredients. The bake time for a 7" fruit pie is 425 degrees for 30 minutes then lower the heat to 375 degrees for another 15 minutes. (All ovens are different, so you can adjust the times to your own oven.) The recipe has us making a sort of blueberry jam-type filling and then adding in the blackberries and raspberries after it has cooled a bit. All in all, it’s an easy pie to make with wonderfully delicious results. Definitely repeat-worthy. Mark is already waiting for the next one.

       To see what others in the group made, 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 - Roast Chicken with Pan-Sauce Vinaigrette

       The 58th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Roast Chicken with Pan-Sauce Vinaigrette, it can be found on page 128. 

       Ingredients:  Chicken: olive oil, carrot, shallot, thyme, rosemary, sage, bay leaves, salt, pepper, chicken, lemon, garlic, and white wine; Vinaigrette: water, Dijon mustard, sherry vinegar, salt, pepper, and walnut oil; salad greens.

       Each week I make chicken to morph into things over the week, the first night we eat is as a chicken dinner and then it becomes any number of other things which call for cooked chicken…we both happen to like chicken. When I looked at all the ingredients for making this chicken, I thought surely we could cut some corners here and simplify it…but then it wouldn’t mean that I truly followed her plan for the recipe and tasted what she made, so I faithfully followed the recipe as written. Never doubt Dorie…this chicken has a lot of very nice flavor, which is a good thing when one is just going to serve it on a bed of greens with the vinaigrette drizzled over it all. It looked a little lonely so I added a few grape tomatoes. I could literally eat salad every day for lunch and never tire of it. This is a perfect lunch for me and I will make it again…including this chicken as it is so flavorful. Definitely a repeat.

       To see what others in the group made, 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 - Dark Chocolate Pudding

      The 57th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Dark Chocolate Pudding, it can be found on page 294. 

       Ingredients:  milk, cream, sugar, cornstarch, cocoa powder, salt, eggs, chocolate, vanilla, and unsalted butter.

       Chocolate Pudding is one of Mark’s favorites…I know, he has a lot of favorites but he was very happy when I said I was making this recipe for him. The whipped cream topping was optional...since he thinks every dessert tastes better topped with whipped cream, it didn't seem optional.

       After lining everything up in their proper groupings before starting, I just followed the recipe exactly as she wrote it. It didn’t take long with the ingredients all in my refrigerator and pantry, so making it every now and again would be most welcome by Mark, which is why I make desserts in the first place. The recipe made 6 little bowls of pudding, he happily ate all six over several days, and is already looking forward to the next time. I would say that is a good recommendation. Apparently this is very good chocolate pudding.

       To see what others in the group made, 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 - Ginger Fried Rice

       The 56th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Ginger Fried Rice, it can be found on page 239. 

       Ingredients:  ponzu sauce, gochujang, honey, bok choy, Napa cabbage, carrots, onion, fresh ginger, garlic, canola oil, salt, cooked cold rice, chicken, and pepper. (I did not have bok choy so I just used twice as much Napa cabbage and threw a little parsley on top.)

       This was a perfect quick lunch…I had everything on hand and just assembled it, cooked it, and it was all ready in less than 30 minutes. I used leftover rotisserie chicken, what a great place to park that, and make it easier/faster. I will make this again. The flavors are spicy but not too spicy (from the ginger, garlic, and gochujang) and balanced with the ponzu and honey. Definitely a repeat.

       To see what others in the group made for this group, 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 - Granola-Topped Squash and Root Vegetable Gratin

      The 55th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Granola-Topped Squash and Root Vegetable Gratin, it can be found on page 230. 

       Ingredients:  potatoes, squash, celery root, salt, pepper, hot honey, olive oil, broth, and granola.

       This is one of those happy circumstances where I had everything on hand for this recipe and needed a side dish, so it was time to make it as a rewind as the group made it back on November 25, 2022. We had cooked potatoes, squash, and celery root on hand so that cut the preparation time down by quite a bit. After assembling in a baking dish and cooking it for a half hour, then another five minutes to brown the granola after placing it on top, it was ready to serve with Friday night’s salmon. I’m not sure I would make this again, it was good, but the process is a bit much for my style (unless it just so happens I have all three vegetables cooked and ready to go again). She gave a choice of maple syrup, honey, or hot honey…I didn’t think two seconds before settling on the hot honey. The hot honey turned out to be a very good choice, gave it all a bit of a kick, yum. 

       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 - Sweet Chili Chicken Thighs

      The 54th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Sweet Chili Chicken Thighs, it can be found on page 114. 

       Ingredients:  neutral oil, onion, ginger, garlic, salt, white wine, chicken thighs, pepper, Thai sweet chili sauce, soy sauce, Dijon mustard, Sriracha, sliced scallions, and red pepper flakes. I served it over rice.

       Usually I am on my own when it comes to Asian flavors, Mark not being a fan.  When Matt is home, I have a fellow diner as he can always be counted on to join in with anything Asian. I knew this recipe was going to be one that I would make for myself for lunch. I prepared it all with the same ingredients, changing only the chicken thighs, which I decided to dice the meat and then cook it so that it was in bite-size pieces when served, an excellent idea. The flavors are wonderful, the preparation easy, and this is going on my “Make Again” list…often. 

       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 - Luang Prabang Chicken-Chili Sandwiches

       The 53rd recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Luang Prabang Chicken-Chili Sandwiches, it can be found on page 106. 

       Ingredients:  bread, mayonnaise, Sriracha, cooked chicken breast, Thai sweet chili sauce, tomatoes, cucumber, and lettuce. 

       We are a little picky about sandwiches here. Okay, okay, I’m really picky about sandwiches here. Mark will pretty much eat anything sandwiched between bread and be happy with it. Not so much me…I have this total dislike for anything resembling wet bread, and sometimes things put in sandwiches make the bread wet.  So I made this sandwich because I liked all the ingredients (basically a salad) and I figured if I made it fast, only made a half size, and ate it fairly fast, it wouldn’t have time to get wet. Ha ha, it still got wet and I basically pulled it all out and ate it like salad, which I really enjoyed with all those sweet/spicy flavors from the Sriracha and Thai chili sauce, the bread went by the wayside, but that’s okay, I can make this as a salad the next time and really enjoy it because I will make it again, it was delicious…you will like it with the bread, I’m sure. 

       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 - Citrus-Marinated Halibut (Tilapia) with Mango Salsa

       The 52nd recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Citrus-Marinated Halibut (Tilapia) with Mango Salsa, it can be found on page 180. 

       Ingredients:  fish (she suggested halibut but since it was $24 a pound and very scarce, she said we could use whatever was best at the market…this is Indiana and the market for fresh fish is not that exciting, so I used tilapia as it was budget-friendly and we happen to like it), lemon, orange, olive oil, scallions, cilantro (I used parsley), jalapeño, salt, sugar, cayenne, grape tomatoes, mango, red bell pepper, red onion, ground pepper, and canola oil. 

       What a recipe find…this was easy and delicious, took hardly any time at all to assemble, cook, and serve. The citrus sauce is delicious with this delicate fish, the tomatoes and mango give it a nice pop of flavor. Mark had his with some sautéed potatoes (he thinks most all dinners should come with some sort of potato…doesn’t have to be a lot, but should be present). I thought a side salad would be fine and so it was. The only thing I would change would be to lessen the amount of raw red onion in the salsa as it overpowers everything, I might even just leave that out. I will make this again. I might even splurge for halibut at some point. 

       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.

       The 51st recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Miso-Glazed Salmon, it can be found on page 179. Keeping it real here...Mark plated this dish for the photo...I had inadvertently toppled my piece of salmon onto my plate creating a bit of a disaster so he quickly scooped up his piece, added a baked potato and asparagus, and generously offered his plate for the photo. Styling may not be in his very long list of accomplishments, I am truly appreciative.

       Ingredients:  miso paste, honey, lemon juice, soy sauce, and salmon fillets. 

       Here it is, Friday has rolled around again, and Fridays here mean some sort of fish for dinner.  I am a recent convert to miso paste…not sure why, I usually try new ingredients with enthusiasm (okay, not chocolate), but I recently purchased miso paste so that I could make some of the recipes in this book that called for it. Now I want to use miso paste in everything. And, I wish I could describe the taste to you, but I wouldn’t do it justice, so please just buy some and grab some recipes to try it…there are so many recipes when you search for it. 

       We both love salmon and it usually appears here every week or so in regular rotation. I don’t fancy it up, just salt and pepper and occasionally a drizzle of hot honey mustard or chili lime seasoning, so this recipe is a wonderful find…the miso is just so perfect for salmon.  It doesn’t overpower the taste of the fish and compliments it very well.  Big hit…Mark didn’t even notice the soy sauce in the recipe (something not easy to disguise for him). Cooking it in the oven on parchment couldn’t be easier.  Definitely a repeat. Often. 

       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 - Rosa Jackson's Bourride

 

      The 50th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Rosa Jackson’s Bourride, it can be found on page 190. (Note on the photo: This was Mark’s bowl…he loves carrots so probably 90% of the carrots for this recipe are in his bowl…if you want to see the sauce, you will need to look closely.)

       Ingredients:  garlic, salt, egg yolk, potato, olive oil, lemon, pepper, carrot, celery leaves, spinach, leeks, and cod. 

       When I saw the name of the recipe I wasn't certain what Bourride was so I looked it up and learned that it is a culinary specialty of the regions of Provence and Languedoc in France based on fish, seafood, vegetables, aioli, and olive oil. I can see why it is a popular specialty as it is delicious, the lemony garlic aioli sauce gave it such wonderful flavor, something cod usually benefits from. Dorie’s recipe breaks it down in simple steps that don’t take long at all, easy enough for a busy day. It’s always nice to come up new fish recipes for Lent so I am thinking this one will be making additional appearances in the coming weeks. We both enjoyed this and agreed, it’s definitely a keeper of a recipe.  

        When this group formed, I had intended to participate at some level (my goal was never to make every recipe in the book), and while I have managed to make 50 of the recipes, those who cooked every recipe in the book (115 recipes, I believe) were far more diligent each month at the goal of cooking/baking through all the recipes. Kudos to those participants, I stand in awe.  This is the group's last recipe, the book has officially been closed on new recipes to make from it, but that doesn’t mean I’m going to stop cooking/baking from it…there are many recipes that I wanted to make that I didn’t make time for, so I’ll continue making and posting recipes until I feel that I’ve made all that I originally wanted to make. And this book will be close at hand for remakes of the recipes I have fallen in love with while participating in this group. A big Thank You to all the group participants who made this so much fun, were so patient and kind with my comings and goings, and the absolute inspiration for every single recipe as I followed along with their endeavors. I'm going to miss cooking with this group. 

       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 - Chickpea-Tahini Salad

       The 49th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Chickpea-Tahini Salad, it can be found on page 93. 

       Ingredients:  tahini, lemons, garlic, ginger, cumin, smoked paprika, salt, cayenne pepper, honey, canned chickpeas, red bell pepper, red onion, cilantro, dill, black pepper. 

       Mark doesn’t eat chickpeas…ever, so I knew I was on my own for this recipe and made just a small portion, a third of it to be exact, which was two servings with some tuna fish for lunch on the First Friday of Lent and some leftover for the next day’s lunch with some leftover rotisserie chicken. I liked it, it was a nice little salad side dish.  I would make it again and I can see how I can change some flavors and add different ingredients to make it new and different.  I will make it again, it’s nice to have on hand, and I happen to like chickpeas. 

       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 - Subtly Spicy, Softly Hot, Slightly Sweet Beef Stew

   
       The 48th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Subtly Spicy, Softly Hot, Slightly Sweet Beef Stew, it can be found on page 149. 

       Ingredients:  red wine, soy sauce, gochujang, ginger, garlic, scallion greens, cilantro stems, beef stew meat, canola oil, salt, pepper, onion, carrots, cranberries, beef broth, honey, star anise, black peppercorns, cinnamon stick, bay leaf, and orange peel. 

       Stew is popular here during the cold winter months, something just so comforting about a warm bowl of meat and vegetables that have been simmering together for a good part of the day. When I saw the ingredients for this one, somewhat Asian in flavors, I wasn't sure Mark would be happy to eat this one so I made two stews this week, figuring we could each have a favorite and freeze the extras for future enjoyment. Surprisingly, he liked it just fine and we enjoyed it over some pasta as she suggested in the recipe, something we don’t usually do with stew, so that was a new and delicious idea as well. The flavors are all reflected in the name of the recipe so I really enjoyed that aspect of all the new flavorings. It was fun trying a different beef stew recipe, nice and tasty, I'm thinking we will make this again but instead of throwing out the vegetables that were cooked with it as the directions say, keep those in as we missed eating the onions, cranberries, and carrots in the final accounting. 

       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 - Miso-Maple Jammed Sweet Potatoes

     
       The 47th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Miso-Maple Jammed Sweet Potatoes, it can be found on page 226. 

       Ingredients:  sweet potatoes, butter, miso, maple syrup, ponzu sauce, Sriracha, salt, and pepper. 

       This is a fun way to dress up a sweet potato with limited amount of ingredients, I always have these ingredients on hand, not that sweet potatoes need dressing up as my favorite way to eat them is just plain after baking in the oven, I don’t even need salt and pepper on them, they are perfect just the way they are. I would make these again, they have a little nutty sweet and salty vibe that is absolutely delicious. I would cut back by half at least with the maple syrup ingredient as it was a bit too sweet for me. I can't say enough good things about the additional of miso...oh that was delicious, I need to remember to use miso in things more often. 

       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 - Apple Custard Crisp

       The 46th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Apple Custard Crisp, it can be found on page 276. 

       Ingredients:  flour, sugar, brown sugar, cinnamon, salt, butter, vanilla, apples, lemon, cream, egg, rum, and vanilla. (Ice cream or whipped cream for serving optional.) 

       This crisp recipe is different than our family one from my childhood that I have been making all of my married life.  That one involves oatmeal in the topping and no custard-like addition. This recipe was good and I will probably make it again sometime, the little custard addition was very tasty and complimented the apples nicely. We opted to just have it plain without the optional ice cream or whipped cream as the custard made it sweet enough for us.

       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 - Portuguese-Style Cod and Beans en Papillote

       The 45th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Portuguese-Style Cod and Beans en Papillote, it can be found on page 186. 

       Ingredients:  canned cannellini beans, garlic, balsamic vinegar, olive oil, smoked paprika, salt, pepper, lemon, tomato, thyme, scallion, cod fillets, and white wine. 

       Another wonderful fish recipe from this book, very simple, quick, and flavorful. Cod is so mild that it is nice to find ingredients that can both make it shine and give it a little punch up in flavor, the garlic, onions, vinegar, paprika, and thyme all did a good job. We enjoyed this dish and will make it again. This time of year, cod is always on sale during Lent as people here cook more with fish during Lent, so that’s another plus for making it again soon.

       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 - Molasses Coffee Cake

      The 44th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Molasses Coffee Cake, it can be found on page 261. 

       Ingredients:  flour, baking powder, baking soda, salt, ginger, Chinese five-spice powder, cinnamon, pepper, butter, brown sugar, molasses, egg, vanilla, espresso, white chocolate, and cream. 

       Although the list of ingredients is longer than one would think for a coffee cake, I can say that this is one flavorful cake as all those spices contribute heavily to make it a keep-this-recipe-at-hand find…wonderful taste and not overly sweet.  I always forget just how much we like spice cakes.  The coffee flavor isn’t too pronounced, or maybe it’s that the spices overpower the actual coffee flavor…if you love coffee, you could always add a bit more espresso for your taste. I would make this again anytime, not only is it tasty, it was very easy to put together. 

       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 - Bourbon-Roasted Pork Loin

       The 43rd recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Bourbon-Roasted Pork Loin, it can be found on page 170.

       Ingredients:  boneless pork loin roast (with fat cap), bourbon, grainy mustard, honey, brown sugar, Sriracha, salt, pepper, olive oil, onions, and apples.  (I threw some carrots into the pot...in this carrot-loving house, carrots come with all roasts.)

       We live in a state bordering Kentucky, The Great Bourbon State, which is a mere two hours or so away from us, so it’s a little embarrassing for my Kentucky-based friends to know that I went to the liquor store and purchased two air-lined sized bottles (a dollar each) of bourbon to make this recipe…we are not bourbon drinkers obviously. Other than that, this recipe was a breeze and called for ingredients I always have on hand.  It went together quickly even though I did take time to marinate the pork for 8 hours as she suggested, and it cooked fairly quickly so wasn’t at all taxing for weeknight or weekend.  

       The roast was delicious, the apples were also delicious, the onions sort of just melted away leaving their lovely flavor, and the sauce (the marinade) was really good, all those ingredients loved chatting together flavoring everything up oh-so-nicely.  Definitely this will be a repeat…I might even need to buy an actual full bottle of bourbon to have on hand…for cooking, of course.

       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 - 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.

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.

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.

Cook the Book Fridays: Everyday Dorie - Sheet-Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms

       The 38th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Sheet-Pan Supper: Balsamic Chicken with Potatoes and Mushrooms, it can be found on page 121.

       Ingredients:  potatoes, mushrooms, onion, garlic, rosemary, thyme, salt, pepper, olive oil, balsamic vinegar, chicken thighs.  (I slipped some Brussels sprouts in there as well as it just didn't seem to have any green and we also served it with some steamed broccoli.)

       This was an easy supper to assemble, just an hour to cook, and a quick clean up, perfect for a busy day. The only thing I would change is that we loved the balsamic vinegar mix but felt that it would be better just on the chicken and not also on the veggies.  It was all tasty, just a bit one note with the vinegar on everything. Next time the veggies will just have olive oil, salt, and pepper, with some the thyme and rosemary thrown in. The chicken was very moist cooked this way.  This is a wonderful recipe that we will repeat again. 

       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 - Roasted Acorn Squash Wedges

       The 37th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Roasted Acorn Squash Wedges, it can be found on page 229. This photo is not at all good...it is much darker than it was in reality. If I did it again, I would brush the sauce on just part of the squash instead of all of it.

       Ingredients:  acorn squash, olive oil, pomegranate molasses, za’atar, lemon, juice, salt, cayenne pepper, coarse sea salt, yogurt, honey, smoked paprika, cayenne, salt, and olive oil.  

       This was all quite easy to make, cutting and cleaning the acorn squash was just a couple of minutes, stirring up the sauce to brush on it was another couple of minutes, it baked 30 minutes, and I mixed up the spicy yogurt sauce in another couple of minutes while the squash baked.  Mark liked it…I was not that fond of it as it was rather more spicy than I like (don’t go by me as I like my baked squash pretty much just plain with maybe a little salt), so unless he specifically asks for this again, probably not a repeat.  That should not keep you from trying it, however. 

       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 - Maple-Syrup-And-Mustard Brussels Sprouts

       The 36th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Maple-Syrup-And-Mustard Brussels Sprouts, it can be found on page 212.

       Ingredients:  Brussels sprouts, salt, pepper, garlic, shallot, bacon, maple syrup, Dijon mustard, olive oil, and cider vinegar.  

       This is a divided household on Brussels sprouts. I could eat them every week, Mark could eat them never. It was easy to divide this recipe into just enough for me to enjoy all by myself.  All the ingredients made them even more tasty, the tang of the mustard and vinegar and the sweetness of the maple syrup made it all just come together perfectly.  Definitely worthy of a repeat...often. 

       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 - Chicken-Chili Tamale Pie

       The 35th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Chicken-Chili Tamale Pie, it can be found on page 125.

       Ingredients:  cooked chicken, sweet potato (I skipped this), canola oil, onion, garlic, salt, red bell pepper, jalapeño, cumin, chipotle chili powder, canned diced tomatoes, canned black beans, black pepper, chipotle in adobo sauce, honey, chicken broth, and cilantro (I used parsley) for the chili. For the cornbread: yellow cornmeal, flour, baking powder, baking soda, salt, chipotle chili powder, milk, eggs, canola oil, honey, cilantro (I used parsley).  I also threw in some shredded cheddar cheese.  

       This is quite a long ingredient list, as with any good chili, the list is often long, so I didn’t mind. The cornbread part is fairly standard as well, it made a nicely flavored cornbread for the top and wasn’t at all wet on the bottom, maybe because I decided to throw in some cheddar cheese, so while that melted, it didn’t make the cornbread wet. The chili part is pretty spicy (Mark not minding that at all, of course), so having some milk alongside is a good thing if you have a weaker tolerance for spice levels as do I. Definitely a tasty and filling recipe.  Definitely worth making again, it was a nice use for all that leftover chicken I had from the Herb-Butter Chicken we made this week as well. 

       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 - Herb-Butter Chicken

       The 34th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Herb-Butter Chicken, it can be found on page 122.

       Ingredients:  whole chicken, lemon, butter, herbs, scallions, salt, pepper, olive oil, stale bread, onion, bay leaf, wine (or water), and sherry vinegar.  (I added some little tiny potatoes to the pot as Mark thinks every major meal should come with potatoes of some kind...it worked nicely as they had some of the chicken flavor to them which was tasty.)  

       We have cooked quite a few chickens over the years, and each one is slightly different, so it’s always fun to come across a new recipe and give it a try.  This one was very easy, not too many ingredients, and cooked up nicely in the amount of time specified in the recipe (the photo in the book was a little darker skin than mine, but I tested it for temperature and mine was done at this stage so I took it out as I didn’t want it to get dry). 

       The most difficult part was getting the butter mixture up under the skin but even that wasn’t too time-consuming or difficult.  I did put the slice of stale bread under the chicken while it roasted as suggested, despite my deep dislike of anything resembling wet bread.  Mark said it soaked up the chicken juices and was a little crusty on the bottom so he enjoyed it…I passed on that part. One thing I did notice, was that since the bread was resting on the bottom of the pot and the chicken on the bread, there wasn’t really any color to the underside of the chicken.   So maybe we just don’t look at that part.  It was very moist and flavorful. I would make this again. The only thing I would change if I were taking a photo, is that she looks a bit risqué posed like this, I usually truss the chicken (always the legs for sure) so I wasn’t really fond of the look of it with her legs like that…the recipe and photo in the book showed the chicken untrussed, but next time, I’ll do that part my way.  Definitely worth making whenever you want a roast chicken. 

       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 - Chocolate-Covered Chai-Tea Bars

        The 33rd recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Chocolate-Covered Chai-Tea Bars, it can be found on page 248.

       Ingredients:  almond flour, flour, sugar, ground ginger, cinnamon, salt, orange zest, egg whites, honey, vanilla, chai tea leaves, butter, and milk chocolate.    

       These were easy to make, you don’t even need to get out the mixer, and they are very quick to assemble.  After baking and cooling, you can frost them or not…husband thought they should be frosted so I went with that except for one square left without so I could have a taste. The flavorings were so nice, I would make these again (she did say the frosting was optional and I think these would be lovely during the holidays with the cinnamon, ginger, clove, pepper, etc. taste of the chai tea), but while Mark enjoyed eating them and polished off the remaining 15, he thought there were other things I have made or could try that he might enjoy just as much or better. 

       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 - Fresh-Off-The-Cob Corn Chowder

       The 32nd recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Fresh-Off-The-Cob Corn Chowder, it can be found on page 72.

       Ingredients:  corn, celery, onion, garlic, olive oil, salt, pepper, rosemary, thyme, bay leaf, fennel, water, bouillon base, potatoes, bacon, white wine, half-and-half, and fresh herbs.    

       The list of ingredients for this recipe looked very long, but as I read through it, I realized I had everything on hand except for the fennel.  I thought about leaving the fennel out but I knew it would have a completely different taste without it, and we happen to love fennel, so I made a point to stop for it when I was out.

       This is such a warm and comforting bowl of soup, substantial and hardy enough to be an entire meal.  It was delicious the first day, even more so the second day, and a couple days later when I finished it was maybe even better at that point. Using fresh corn is key, I can’t think it would be as good with frozen or canned corn.  Definitely a repeat, I’m sorry I made it at the tail end of sweet corn season, next year, I’ll start earlier.

       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 - Meatballs and Spaghetti

      The 31st recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Meatballs and Spaghetti, it can be found on page 157.

       Ingredients:  can of tomatoes, can of crushed tomatoes, garlic, sugar, balsamic vinegar, salt, pepper, ground beef, Italian sausage, onion, rolled oats, walnuts, herbs, egg, olive oil, spaghetti, and grated Parmesan.    

       Every family seems to have their own version of Spaghetti and Meatballs, the recipe that they have made for years and years and the standard go-to by which all other Spaghetti and Meatballs recipes are measured against.  So, I wasn’t sure I wanted to try this recipe, a couple of the ingredients sounded suspiciously untraditional. That said, the reason I like cooking in a group is that I try things I don’t normally make and I learn new things along the way. 

       I assembled all the ingredients, got out my meatball making scooper, and started thinking maybe I would be surprised and really like it as I do like all the ingredients. In the recipe she makes small meatballs but I totally spaced that and grabbed my regular size scooper to make them…by the time I realized I was supposed to make them small, they were all made and browning, too late to start over.  The sauce was pretty much like my regular sauce (I don’t add sugar to mine, and I use tomato paste to thicken it) so that all went well.  When I put it all together, it looked great. It was, however, a bit odd.  The ingredients I had originally thought were suspicious, were indeed unwelcome.  The walnuts are definitely not great in there (taste and texture), and I can taste those rolled oats and am not a fan.  These are my opinions only, so you try it and see what you think.  It won’t be a repeat here, but it was interesting trying it, and I’m glad I made only a partial batch…no leftovers!

       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 - Blueberry-Buttermilk Bundt Cake

       The 30th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Blueberry-Buttermilk Bundt Cake, it can be found on page 254.

       Ingredients:  flour, baking powder, baking soda, blueberries, sugar, lemon, butter, salt, eggs, vanilla, canola oil, buttermilk, and confectioner’s sugar.    

       The recipe couldn’t be easier, it all comes together quickly with ingredients one mostly has on hand, bakes for an hour, and is ready to dust with powdered sugar when it cools to room temperature.  I made half a recipe in a 6 cup bundt pan. It worked perfectly and gave us enough to have a little and freeze a the rest for another time. I was lucky to have some of those extra large blueberries on hand and those were wonderful in this cake, nice big pops of flavor. We like cakes that aren’t iced, so this will make an appearance again. The book says the cake’s flavor is improved if it sits overnight which is a great help when planning for company, etc. 

       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 - Cornmeal-Buttermilk Loaf Cake

      The 29th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Cornmeal-Buttermilk Loaf Cake, With or Without Berries, it can be found on page 264.

       Ingredients:  flour, cornmeal, baking powder, baking soda, salt, eggs, sugar, vanilla, buttermilk, butter, and berries.    

       The recipe suggested using blueberries or raspberries for this loaf cake, but I had blackberries on hand, and a place to share the loaf, so that’s the direction I went with this one.  It’s a quick mix with common ingredients that one usually has on hand. It bakes in less than an hour, cools a little, and slices nicely.  I wasn’t sure what cornmeal in a loaf cake was going to taste like, but it is very good, not too sweet, and the berries are such a fun pop of unexpected flavor as they squish in your mouth. I love warm blackberries, toasting it worked nicely, too.  This was a surprise find, and I think it deserves repeating now and again. It will be nice to try it with the other berries as well. 

       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 - Drop-Biscuit Peach Cobbler

       The 28th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Drop-Biscuit Peach Cobbler, it can be found on page 273.

       Ingredients:  peaches, sugar, lemon juice, cornstarch, flour, baking powder, salt, baking soda, cream, and buttermilk.    

       Straight out, biscuits are not my thing, that said, Mark loves them so I knew this recipe would be a happy occurrence for him, and it was. Biscuits are very easy to make, especially drop biscuits like these. I had a little bit and the biscuits held up (were not soggy) and did have a nice flavor with a creamy texture.  The peaches were very good, she adds just the right amount of sugar for nice ripe peaches. I’m thinking I will try this with canned peaches this winter (without adding extra sugar) when fresh peaches are nowhere to be seen as he also loves canned peaches.  All in all this was a hit, and as you can see, I will make it again for him this winter.

       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 - Black Bean-Chipotle Dip

       The 27th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Black Bean-Chipotle Dip, it can be found on page 19.

       Ingredients:  black beans, cumin, salt, chipotle chili powder, lime, red onion, cilantro, and jalapeño pepper.    

       It’s baseball playoff season, this happens to be a baseball-loving household, so it stands to reason that long games need a few snacks.  Crunchy chips and dips seem to be favorites with the guys, so when I saw this recipe, I knew it would be easy to work this into rotation.  It all comes together very quickly/easily.  It happens to be fairly economical. The lime in the recipe goes great with lime tortilla chips, it all worked wonderfully well and was delicious.  I can see this being something that will be repeated before the last of the World Series games this year.

       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 - Flounder Meunière with Onion-Walnut Relish

       The 26th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Flounder Meunière with Onion-Walnut Relish, it can be found on page 188.

       Ingredients:  fish, flour, salt, pepper, butter, lemon, walnuts, olive oil, bread cubes, lemon zest, onion, parsley, and anchovies (I left out the anchovies).    

       This was all quick and easy to make...and delicious.  As I mentioned above, I left out the anchovies as neither of us cares for those. The recipe says to use flounder or sole ideally.  When I googled substitutions, just out of curiosity, it mentions tilapia, cod, plaice, and even red snapper, so it’s fair to substitute depending on availability and price in your area.  The lemon was such a nice accompaniment to the fish, and the relish made it all seem special and out of the ordinary, we liked the crunch of the walnuts. Definitely a repeat, definitely will try this with the other fish suggested.

       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 - Tomato Tart with Mustard and Ricotta

       The 25th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Tomato Tart with Mustard and Ricotta, it can be found on page 48.

       Ingredients:  tart pastry shell, olive oil, kale, salt, pepper, tomatoes, ricotta, eggs, cream, and grainy mustard.    

       We are at the tail end of fresh tomato season here, so I’m hurrying to make all the recipes I can squeeze in before I turn up at the co-op farm and hear those most unwelcome words: “Tomato season is over.” Once you make the tart crust, the rest is very quick and easy to do…takes no more than 5 minutes. It baked in the time stated, and it was beautiful to see it gracing our table.  Mark said he could have this once a month or more, which is a good compliment as he likes a lot of variety. It was all delicious but the ingredient that really set it all off was the grainy mustard, it provided a nice punch of flavor. Definitely I would make this again. 

       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 - Bean and Tortilla Soup

        The 24th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Bean and Tortilla Soup, it can be found on page 60.

       Ingredients:  onion, red bell pepper, olive oil, carrots, jalapeño, garlic, salt, sugar, cumin, chili powder, adobo sauce, Old Bay Seasoning, broth, diced tomatoes…and your choice of add-ins: beans, sour cream or yogurt, avocados, onion, red bell pepper, shredded cheese, cilantro, limes, tortilla chips, and hot sauce.    

       Night darkness is coming earlier, there is a chill in the air, and it’s definitely Soup Season. (Okay, I admit it, it is always soup season for me).  This is one of those recipes that comes together quickly, after all the chopping it gets tossed into a pot on the stove so it can spend a little time in the meet-up.  It’s also one of those recipes that I usually have the ingredients on hand, so I don’t have to run to the store for the odd things, even the add-ins are commonly found in our frig or pantry.

       Another reason it’s nice to have a lot of interesting soup recipes is that it is the end of Baseball Season, just about World Series time, as well as Big Ten Football and Basketball Seasons, requiring make-ahead meal options so if the games are over the dinner-hour, one doesn’t have to stop to prepare a meal. Absolutely delicious, warming, and flavorful…can’t say anything negative about anything here. Definitely I would make this again. 

       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 - Butter-Poached Corn with Egg Noodles

      The 23rd recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Butter-Poached Corn with Egg Noodles, it can be found on page 218.

       Ingredients:  fresh corn on the cob, butter, water, salt, egg noodles, sour cream, fresh lemon juice, freshly ground pepper, and chives.    

       It is the tail end of sweet corn season, mostly just the ones that were planted later, but it’s still grilling season here in Indiana where pork chops sort of reign supreme.  When I saw this recipe in the book and looked at the photo, I thought kinda maybe I wouldn’t make this one, but since Mark was grilling a big Indiana Pork Chop for us to share, I thought maybe I’d give this recipe a go because I had all the ingredients on hand. It calls for 4 ears of corn for 6 servings but that seemed a bit much so I cut the recipe into a fourth size and that was even very generous in portion size. It’s really easy to put together, and the taste is delicious, so now I’m wondering why I thought it looked strange and why it took me so long to make it.  Perfect with the pork chop and a side of sliced tomatoes from our farm co-op, also still in season.  Definitely I would make this again. 

       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 - Spring Avocado and Berry Salad

         The 22nd recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Spring Avocado and Berry Salad, it can be found on page 97.

       Ingredients:  grapefruit, limes, sugar, salt, pepper, olive oil, strawberries, avocado, jalapeño, pink peppercorns, cilantro, and basil leaves.    

       It’s not spring here but when you pass strawberries at the market that make you stop because the fragrance is just so strawberry, you look for ways to use them.  Oh, these were great strawberries, which is a good thing because the salad really celebrates them and it wouldn’t be fun to have a strawberry salad with so-so strawberries. It all comes together quickly and tasted delicious, I would happily eat this again.  I like to find salads that use different ingredients than what I usually use…avocado is a frequent guest on salads here, but not strawberries or grapefruit, fun to find new combinations. Next strawberry season, this is going to be repeated, probably more than once. 

       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 - Tomato and Berry Gazpacho

        The 21st recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Tomato and Berry Gazpacho, it can be found on page 86.

       Ingredients:  tomatoes, strawberries, fresh ginger, scallions, mint leaves, basil leaves, lime, olive oil, sherry vinegar, salt, and hot sauce.   

       Gazpacho...basically salad in a blender, so easy to make…all you do is toss all the ingredients in a blender, give it a whirl, refrigerate it for a few hours, and you have a wonderful cold summer soup made with the freshest in-season ingredients. You can make it as spicy as you like, you can adorn it with any ingredients of your choice.  We loved this version with the strawberries. Definitely 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 the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Tomato and Peach Panzanella

       The 20th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Tomato and Peach Panzanella, it can be found on page 99.

       Ingredients:  baguette, olive oil, salt, ground pepper, tomatoes, peaches, lemon, red onion, red wine vinegar, and fresh herbs.   

       Normally I avoid "wet bread," it’s a texture thing. When I saw this recipe I figured I could make it for Mark and just not put the toasted bread cubes in mine as the rest of the ingredients all sounded delicious.  It is definitely tomato an peach season here at the moment. So, that’s what I did, made it all up without the bread croutons and then I thought it looked like it was missing something (because it was, of course), so I tossed the croutons all in and gave it a good stir.  Then I quickly pulled out a portion for myself and took a photo before those croutons could get all soaked up, mushy, and wet bread-ish. In that amount of time, the bread didn’t get soggy, so it still retained the crunch of a crouton, which was a nice thing. The combination of peaches and tomatoes is delicious and fresh.  I hadn’t had that combination before but I am sure I will use it again.  We left out the red onion because we have reached the stage in life where raw onions just don’t particularly add an appealing touch to a recipe.  Definitely 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 the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Grilled Dry-Rubbed Rib-Eye Steaks

        The 19th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Grilled Dry-Rubbed Rib-Eye Steaks, it can be found on page 145.

       Ingredients:  brown sugar, salt, chile powder, paprika, Old Bay seasoning, garlic powder, onion powder, Chinese five-spice powder, ground pepper, cinnamon, cumin, red pepper flakes, and ribeye steak.    

       The seasoning spice blend in this recipe is very good, it’s a bit different than our regular steak seasoning, and it won’t replace our favorite, but it was a really nice change now that it's toward the end of grilling season, so I was happy to have tried it today. The stand-out flavors for us were the sugar, Chinese five-spice, and cinnamon as we don’t normal pick steak seasonings with those ingredients. They gave the steak a sort of Asian taste.  It could be a repeat, we both enjoyed it.

       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 - Basta Pasta Potato Salad

       The 18th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Basta Pasta Potato Salad, it can be found on page 225.

       Ingredients:  potatoes, salt, orange zest, orange juice, saffron, mayonnaise, saffron, capers, cucumbers, scallions, wasabi paste, salt, and pepper.    

       When I first saw the name of this recipe, I thought it involved some sort of pasta.  Wrong.  It is named for the potato salad served at a restaurant called Basta Pasta, no pasta involved.  When I read the ingredients, I thought it all sounded a bit strange…potato salad with saffron, orange, wasabi, and cucumbers?? When I tasted the results, I was hooked.  This is so good, so unexpectedly delicious, fresh and full of flavor, a step above your regular potato salad, which can be rather bland sometimes.  Mark has already asked for it again, quite the compliment for a potato salad. It’s refreshingly light, if you like citrus, you will love this recipe.  Definitely on 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 the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Three-Pepper Burgers

       The 17th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Three-Pepper Burgers, it can be found on page 138.

       Ingredients:  roasted red bell pepper, peppadew peppers, jalapeño peppers, basil, parsley, salt, pepper, cheddar cheese, and ground beef.    

       Not being the biggest fan of spicy food, I wasn’t sure about all these peppers in this recipe but I’m happy I just went with it as it was really good.  Mark is the person who grills here, he is wonderful on the grill and I could never come close to the magic he performs out there.  This burger went the Smashed Burger route which was just perfect with those charred crispy bits on the outside and the moist inside with all those peppers and the cheese. This recipe calls for one pound of ground beef for four burgers, which in hindsight, was too small of a portion for a medium size buns we had...next time I would either increase the ounces in the burger or get slightly smaller buns.  So much flavor, so delicious. Definitely on 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 the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Pimento Cheese

       The 16th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Pimento Cheese, it can be found on page 24.

       Ingredients:  pimentos, cheddar cheese, mayonnaise, salt, and cayenne pepper.    

       Photo of Ballgame Snacks for Two:  Pimento Cheese is a favorite here but I’ve never actually made it before, probably because it is just too easy to grab a tub from the deli when the urge surfaces.  This recipe is easy and quick, so those days of deli prepared pimento spread might well be over as the taste of homemade is far superior to any we’ve gotten from the deli or market. Everything tastes so fresh and vibrant, it’s nice to be able to control the amount of mayonnaise included. Definitely on 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 the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Brown Sugar-Spice Cake

       The 15th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Brown Sugar-Spice Cake, it can be found on page 256.

       Ingredients:  flour, cornmeal, baking powder, ginger, cardamom, cinnamon, coriander, eggs, brown sugar, salt, vanilla, oil, plums, honey, and whipped cream.    

       Spice cakes in the autumn and winter always just seem to add to the coziness of the season. While Mark is happy to eat most desserts that I make for him, he doesn’t particularly like a lot of icing on cakes, so these cakes that we can serve without a lot of extra sugar are always welcome. I made half a recipe in a 6” round cake pan.  It came together quickly and baked for 35 minutes. All the spices in the batter resulted in a full-of-flavor cake. There is a little bit of honey brushed on the top and the whipped cream added a nice touch. Definitely delicious. Definitely 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 the author has been generous and  you can find many of them online.

Cook the Book Fridays: Everyday Dorie - Last-of-the-Bunch Banana Bundt

       The 14th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Last-of-the-Bunch Banana Bundt, it can be found on page 251.

       Ingredients:  flour, baking soda, nutmeg, butter, coconut oil, sugar, brown sugar, salt, eggs, rum, vanilla, bananas, yogurt, chocolate, and coconut.  I skipped the chocolate and used pecans instead.  

       It’s getting to feel like fall around here and with that comes baking with cozier flavors and a little heavier profile, things like this bundt cake that is dense, moist, and delicious, full of bananas, pecans (because I used those instead of the chocolate bits), coconut, and that little bit of rum warming things up as well.  This was easy to make, baked wonderfully well, and it didn’t last long. I made a half size recipe in a half size (6 cup) bundt pan.  It all seemed wonderful without icing so we skipped the glaze and toasted coconut on the top.  Since I knew I had plums and would be making a plum cake soon, I gifted half of this away to a home that needed just such a treat, treats are meant to be shared.  Definitely 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 the author has been generous and  you can find many of them online.

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.