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Hot Potato! {CtBF} #everydaydorie

We have another winner in the ongoing tale of cooking from Dorie Greenspan’s new book Everyday Dorie.  With this installment, a double-crust of puff pastry is stuffed with thinly sliced potatoes, garlic, herbs and cream.  What could be wrong with that? 

I will quibble with labeling this one as anything close to an “everyday” dish.  It’s not hard to prepare, but it needs to cook for a looooong time.  I didn’t read the recipe thoroughly and didn’t start early enough to accommodate the 2 hour cooking/resting time required AND eat it for that night’s dinner.  I can say that it’s really good reheated the next day and the one after that, so it must be spectacular fresh from the oven.  With all the cream, it’s also rather rich for every day. 

Company-worthy, potato tourte is a drop-dead gorgeous.  The burnished crust is the perfect advertisement for the tender melting potatoes inside.

Though the recipe doesn’t specify, I’m glad I opted for a deep tart pan instead of the usual shallow one I use.  Two pounds of potatoes makes a thick pile of potatoes.  If I’d used the shallower pan, only half the potatoes would have fit. 

We ate this for lunch with a leafy salad and for dinner with duck confit and asparagus.  There’s a little bit left that we’ll try with breakfast.  Suiting any meal might be an alternate definition of everyday.

You should try this one!  It’s on page 220 of Everyday Dorie.  Check out other opinions at Cook the Book Fridays.

March came in like a lion this year!  On Monday, Mother Nature dropped just over a foot of snow, just in time for the annual Town Election.  School was cancelled and the library was closed, but the election went on.  Kudos to Howard for waking up early enough to snow blow a clear path to the road so I could be on time for my all-day shift as an Election Inspector.  Despite the weather, once the snow stopped, we had higher-than-projected turnout.  Democracy in action!

 

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A Mini Escape from Routine {CtBF} #everydaydorie

I’ve always loved the flavors of Thai food.  They are reminiscent of Chinese and Indian, yet entirely unique to itself.  Years ago, I dabbled in making Thai food at home, but that was many moons ago.

This week’s recipe for Cook the Book Fridays Sweet Chili Chicken Thighs from Everyday Dorie is hardly authentic Thai food, but the main ingredient in the sauce is the sweet-sticky dip that comes with fried Thai spring rolls. 

The chicken is quick enough to pull together for a weeknight meal, prepared in a single pot.  First, onions, garlic, and ginger are lightly sautéed until soft, but not browned.  The aromatics are finished in some white wine which is cooked until it almost evaporates. 

Now, in the only fussy part of the recipe, the onion mixture gets transferred to a bowl while you brown the chicken.  And in another fussy part  — which I skipped – you are supposed to wash out the pot if there are any browned bits stuck to the bottom after browning the chicken.  Browned bits always stick to the pot. Without understanding why that would make any difference, I just kept going with the recipe and didn’t notice any adverse effect.

After the chicken is browned, the onions get added back along with chili sauce, soy sauce, Dijon mustard, and Sriracha and the mixture simmers, mostly unattended, until the chicken is done.  In my case, with the occasional basting, this took only 20 minutes.

The chicken is served garnished with sliced scallions, and if you want some added heat, red pepper flakes.

I took the Thai inspiration to heart when deciding on side dishes.  I cooked only 4 thighs but kept the other ingredients the same.  Jasmine rice seemed like a natural accompaniment, both for flavor and an edible sponge for the extra sauce. 

My favorite part of the meal were the roasted vegetables I made.  I roasted an assortment of diced root vegetables – carrots, sweet potato, parsnips, and red onion – until tender and browned.  While the vegetables cooked, I simmered a red curry sauce made from coconut milk, red curry paste, fish sauce, and a spoonful of brown sugar  I thought the sauce would thicken more, but because it didn’t, just before serving, I tossed the vegetables in just enough sauce to coat but not pool in the bowl.  Yum!

This turned out to be an easy weeknight meal with some flavors from somewhere else to transport you out of your routine for an hour or so.

If you want to try it yourself, you can find the recipe on page 114 of Dorie Greenspan’s Everyday Dorie.  My friends from Cook the Book Fridays share their reviews here.