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.