TWD: Breakfast in Rome Lemon Cake

it has been a very long time since I had breakfast in Rome. Maybe I’ll do it again sometime. But until then I can enjoy this cake from Dorie Greenspan. It is a luscious lemon sponge cake. Very light, very tasty, and very enjoyable.

I added blueberries to mine, but as you can see, they all sank to the bottom of the cake. It doesn’t matter. It was still delicious. I took it to church, and there was only one piece left and everybody said that they enjoyed it. That’s enough for me. I had a half a slice and I thought it was delicious.

This is a sponge cake so you have to whip the egg whites until stiff and then fold them into a very thick cake batter. While it takes time to do all of this, it is well worth the trouble. You should try this one.

The recipe is on page 76 of Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple.
See what the other Bakers made this week at Tuesdays with Dorie

 

CYBF: Clam Chowder

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!

 

CTBF: Marinated Steak

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.

 

TWD: Apple Season

This is apple season in the NE and other areas of the US. And the apples are delicious, available, and affordable. Perfect for making Dorie’s Caramel Apple Crisp. And it was super easy.

There are three parts to this recipe.

The Caramel Sauce. I could drink this easily!!

The Topping.

The apple prep.

Put those three together and you have a wonderful, not real sweet, and DELICIOUS!!!

It’s wonderful with Sea Salt Caramel Ice Cream!

The recipe is on page 250 of Dorie’s Baking with Dorie: Sweet, Salty & Simple

Visit Tuesdays with Dorie for more Crisps or see if they made the other choice: Blue Cheese Bites.

 

TWD: Tomatoes!

It is the 9th of August. The garden is over. It has been so hot and it was so dry that the garden finished early this year. We did get a lot of tomatoes, cucumbers, okra, and flowers this year. We just didn’t get enough rain at the right time.

Anyway, B has been eating a lot of tomatoes with just salt and I have been enjoying a bunch of cucumbers. I managed to salvage a couple of tomatoes for the Tomato Tart from Dorie’s Baking with Dorie (page 322)

I made one small tart for B. I am not a fan of tomatoes cooked or raw. Sauce, yes. Sundried, yes. Cooked or raw. Nope!

It is very simple to put together. Gruyere and cheddar cheese. Basil. Parsley. Honey and mustards. Super simple.

For more tarts visit with the other cooks/bakers from Tuesdays with Dorie.

 

TWD: ICE CREAM!

When I tell you it has been HOT outside I mean it’s been HOT outside. The heat index has been in the low 100 degrees for the last two weeks. And the rain keeps going around us. I don’t remember it EVER being this hot at this time of the year for so long. And I’m 70+ years old!

I am sure the ice cream companies have been selling a lot of the cold stuff. I was glad I made the coffee cake as my first TWD choice two weeks ago because Dorie’s S’Mores Ice Cream Cake has been real popular for the last two weeks. I wish it had lasted longer.

This cake is layers of three types of ice cream (Chocolate Chip, Vanilla, and Oreo Cookie), fudge sauce, and Peanut Butter Fluff filling. There is a graham cracker crust on the bottom and toasted marshmallows on the top. I had to pull out my little torch for this one.

It does take a long time to put together because it has be frozen between putting the layers together. And then it has to freeze for about 6 hours. But, believe me, it is worth it!

With the heat I bet a lot of the bakers with TWD made the ice cream cake. You can check them out HERE

 

TWD: Lemon-Asparagus Quiche

Tuesdays with Dorie (Greenspan) means something delicious is cooking in the kitchen. This Tuesday it is a quiche. One of my favorite lunch meals. I love a good rich and creamy quiche.

I have to admit I wasn’t sure about this particular recipe. Only because of one ingredient – Lemon. I just wasn’t sure if I would like the lemon in it. But I went with my mantra – Trust Dorie! Trust Dorie!

I only made one change for the recipe. I made the quiche crustless. I’m trying to be ok low carb and still eat delicious foods.

First, you cannot taste the lemon. Second, you couldn’t taste the asparagus. Maybe that was because I put TOO much herb in the dish. Overall I had to say I wasn’t impressed with this one. Sorry, Dorie.

The quiche is on page 332 of Dorie’s Baking with Dorie: Sweet, Salty and Simple.

This week we had a choice of the Quiche or the Mochaccino Muffins ( I made these for the last TWD for May.)

For more of these treats visit the two lists of comments. (May 10 or May 22)

 

TWD: Mochaccino Muffins

I like making muffins. They are simple to put together and you don’t have to frost them. They usually aren’t as sweet as cupcakes. They make the perfect snack. And these chocolate coffee muffins are no exception.

The batter includes a shot of ground coffee, some coffee extract, some cocoa, and some chocolate chips. I really expected these to have a strong chocolate taste. But they didn’t. And to me that’s a good thing because I really don’t like coffee. I actually found these to be a little bland. But I still liked them.

The recipe is from Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple. (page 68)

For more muffins visit Tuesdays with Dorie.

 

TWD: Cinnamon Puffs

I have been somewhat lax about Tuesdays with Dorie. It is hard to keep baking while trying to lose weight with KETO. Most recipes are NOT Keto friendly and adapting them would not be fair to Dorie and her heavenly creations. But this week I have two teas and wanted a little something extra to serve the ladies who are attending. These One Bite Cinnamon Puffs looked perfect. And they were.

The puffs are made from a simple Pâte à Choux dough. The dough is then puffed onto a baking sheet and baked til they are nice and brown. These are supposed to be sprinkled with some pearl or sanding sugar but I was out so after they were done I used a simple simple cinnamon glaze to finish them off.

The recipe is not published but if you want some step by step photos you should visit Ulrike.

If you want the recipe it is on page 220 of Dorie Greenspan’s Baking with Dorie. Just another wonderful baking cookbook from my favorite baker.

This recipe was a February choice but I just didn’t have time. Check out all the other bakers posts on TWD.

 

TWD: Bundt is Better.

As is true with TWD now we have two choices during the month from Baking with Dorie and the choice of what date we make and post which. I didn’t quite make it for the first posting in March but was determined to make the second posting. After all, what is better than a bundt cake. And not just any bundt cake but Dorie’s Swirled, Spiced Source Cream Bundt Cake.

Dorie said she tweaked her original sour cream bundt and added whole wheat flour, brown sugar and cinnamon. She also added more allspice. What she did was make her cake even BETTAH!

I didn’t swirl the cake as much as I should and I didn’t have quite enough nuts but it was still tasty. Nuts and chocolate! How can you go wrong with that?

Eventually I will make the the Glenorchy Flapjacks. They sound delicious.

This cake is on page 105 of Dorie’s Baking with Dorie: Sweet, Salty and Simple

For more cakes – Tuesdays with Dorie.