Posts Tagged ‘Dorie Greenspan’

Wordless Wednesday: Caramel Topped Challah Cake

June 6, 2012

Imagine French toast (or challah kugel or bread pudding), but as a cake, with caramel sauce . . . .

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Easy Summer Salmon, with Tomato and Basil

June 22, 2011

This recipe for Salmon and Tomatoes in Foil is adapted from Mark Bittman and Jean-George Vongerichten (it appears in Quick and Easy Recipes from the New York Times, and is also in The Essential NYT Cookbook).

Last year, I made (but never posted about) a similar, but slightly more complicated fish dish from Dorie Greenspan, called Salmon and Tomatoes en Papillote.

The recipe is so simple that it is more of an idea than a recipe: put salmon on foil with basil leaves, tomatoes, salt, pepper, and olive oil. Wrap and roast until done. Dorie’s version adds scallions, thyme, lemon zest and lemon slices, and gives you the option of caramelizing the tomatoes first. Dorie also calls for a slightly different assembly. (more…)

Double Chocolate Walnuts (with a lower-fat cookie variation)

May 17, 2011

A while ago, I made a clone of Mashuga Nuts, cinnamon meringue coated pecans. At some point after that, I found out that the same company that makes Mashuga Nuts also makes chocolate meringue coated walnuts. I haven’t actually tasted this version of Mashuga Nuts, but why should that stop me from creating my own double chocolate walnuts?

My walnuts are coated with a espresso cocoa meringue. As the nuts slowly bake, they are tossed in a small amount of coconut oil to add another layer of tropical richness. The final touch is a semisweet chocolate glaze. (more…)

Super Easy, Super Quick Deep Dark Chocolate Cake for Passover

March 31, 2011

Do you need a simple chocolate cake for Passover? Not a decadent flourless mousse-ey thing, but a chocolate birthday cake kind of cake or a chocolate snack cake kind of cake?

You have come to the right place.

I have a recipe that is so easy you could make it with your preschool age children (I did) in no time flat. No separating eggs, no melting chocolate, no creaming margarine . . . . You just whip the eggs really well, let child A dump in the sugar, continue beating until the eggs are light yellow and fluffy like lemon mousse, let child B dump in the oil, beat a second or two more, and then Child A or B dump in the bowl of cocoa powder, potato starch, and baking soda, mix a little, stir a bit with a spatula, and dump the batter in the pan and bake.

That is it. And the cake will rise miraculously in the oven and emerge with a deep, dark chocolate flavor and a velvety crumb.

And it doesn’t taste Pesadich! I gave a piece to my mom and asked her to guess what was missing. She first guessed eggs, then oil, and then a couple of other things before guessing, incredulously, “flour?!” She was flabbergasted. It really tastes like regular chocolate cake. (more…)

Michel Rostang’s Double Chocolate Mousse Cake (Dorie Greenspan)

January 21, 2011

I made lots of Dorie desserts for Hanukah: speculoos, apple cake (this time with flour instead of potato starch), this mousse cake, and croquants.

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Vegan World Peace Cookies

December 29, 2010

I have been working my way through the NYT cookbook, making banana cake, chocolate cake, and these cookies. The cookbook calls them Pierre Herme’s Chocolate Sables, but I am pretty sure that these are also known as Korova Cookies and World Peace Cookies (also here). (more…)

Whole Wheat Savory Cheese Muffins

December 29, 2010

These muffins are based on a recipe from Dorie Greenspan. What I did: made the loaf into muffins and used whole wheat instead of all-purpose flour. (more…)

Croquants: Plain and Chocolate

December 7, 2010

I made Dorie Greenspan’s recipe for croquants from Around My French Table, and then adapted the recipe to make a flourless chocolate version. (here is David Lebovitz’s version, which is nearly the same). (more…)

FFwD: Speculoos

December 3, 2010

I made the speculoos from Dorie’s Around My French Table.  Here is the thing: the recipe kind of looks like a chocolate cookie recipe, but without the chips and with some spices added in. When raw, the dough has the same texture, and when baked, the cookies have the same texture: warm from the oven, the cookies are crisp without and chewy within, and when cooled, they are crispy-caramel-ey in the exact same way as chocolate chip cookies.

When my son had this cookie, he asked: where are the chocolate chips? Following a suggestion from Dorie to sandwich these cookies with ganache, I melted chips onto the just baked cookies and then pressed them together.

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Dorie Greenspan’s Spinach

November 26, 2010

This is a great, easy way to make spinach: you season the baby spinach kind of like a salad, tossing it with salt, pepper, olive oil, and lemon zest. Then you are supposed to steam it, but I just put a cover over the Corningware casserole, and cooked on low until it wilted.

This is from the mind of Dorie Greenspan, and it is in her new book.

And, while we are on the topic of interesting ways to make vegetables that are kind of salad-ish, I also liked (but took no photo!) this butternut squash recipe from Abraco’s chef Elizabeth Quijada.