Everyday Dorie


It has been unseasonably warm (80s) here. Even for the deep south. So soup has not been on my mind. But it’s cooling off now, finally, again, and Dorie’s Clam Chowder seemed to be a good idea. I have never made, and have not had in years, Clam Chowder but I remember having some in Maine as a teenager and loving it.

Dorie’s version is a little bit New England version and a little it Thai with the addition of lemongrass, jalapeno, ginger and kaffir lime leaf. While I would have loved the Thai version I know The Man would not so I went with the traditional version.

The clam chowder was very good. I didn’t quite enough salt. Next time While I didn’t have any oyster crackers regular saltines were fine. With cornbread.

The recipe Clam Chowder my Way is from Dorie Greenspan’s Everyday Dorie: The way I cook. (pg 69)

More Clam Chowder is on the Cook the Books Friday webpage.

Care to join in? Purchase Dorie’s book. Cook/bake and add your link to the webpage. Easy Peasy!

Advertisement

I have been AWOL from Cook The Book Fridays. I just haven’t done a lot of cooking, or baking, lately. But Kayte pushed me back in. It wasn’t hard. I have missed cooking and baking with Dorie Greenspan. Especially since I love a good steak and love Asian flavors. This particular beef dish had Thai red curry paste, ginger, and soy sauce.

And at this point I’d like to say I liked it, but…. there was just something about the whole dish that just didn’t appeal to me. Sorry, Dorie.

I used a Flank steak and marinated it as directed. The only change I made was Parsley rather than cilantro. NOT a fan of soap!! I maybe could have marinated it longer than I did. And I used the extra sauce over some vermicelli. (A little salty)

The recipe is on page 142 of Dorie’s Everyday Dorie: The Way I Cook.

For more Steak visit the rest of the Cooks with Cook the Book Fridays.

This month’s Everyday Dorie recipe is the Mushroom-Bacon Galette. And it was a great choice.

IMG_7290

I only made a small one, about 1/2 size.  It didn’t last long and it was fantastic.  I didn’t know I could make something like that.  And I will make it again.

How can you pass up bacon, mixed mushrooms, with white wine, heavy cream and walnuts covered with Parmesan.

The recipe is on page 51 of Dorie Greenspan’s Everyday Dorie.

See more at Cook The Books Friday.

BTW I have made all but two of the recipes with the group but this is the first one I’ve blogged since the Gougeres.  I have to remedy that.

I’ve been cooking/baking with Dorie for  about 9 years now.

I managed to make it all the way through Baking from My House to Yours (2006) with the Tuesdays with Dorie Group.  I started late with this one but did make ALL the treats within.

Then they did Around my French Table. (2010) Life got in the way and I only made a few of those recipes. (51)  I am planning to get back to that one.

Baking Chez Moi came out in 2014 but I just wasn’t baking a whole lot for a couple of years.  (17)  My waistline was getting a little out of control.

Dorie’s Cookies (2016) came next and, again, I only made a few of her cookies.  (8)

NOW Dorie has a new book – Everyday Dorie – and I have a chance to again cook with Dorie and a lot of the past members of Tuesday with Dorie.  It’s exciting to have another of Dorie’s cookbooks in my collection.

For those of you who were cooking from Around my French Table you will remember that the very first recipe we did was Gourgères (9/29/10).  (and Dorie left a comment on mine.  I was thrilled!)

So Chapter 2 on the gourgères.

IMG_0782

These are supposed to be somewhat hollow in the center – like an empty cream puff made from a pâte à choux but I overcooked mine a tad and they came out more like a small hard biscuit hockey puck.  The cheese and walnuts added some great taste, however.  I know I can make these because I have before.  I think I had other things on my mind.

This is the first of many recipes from Everyday Dorie.  I’ve read through the book and cannot wait to cook/bake some more of them.

Check out more GOUGÈRES here.

Next recipe:  Maple syrup and mustard Brussels sprouts page 212.

  • Categories

  • Meta