Although my husband and I aren’t big biscuit fans, we both thought these were flavorful and well suited for an egg sandwich. (Thanks for the suggestion Cakelaw! 🥰)
These are different than your usual plain biscuit…they have sautéed onions, potato flakes, herbs, and Parmesan cheese mixed in. I took Dorie’s advice and patted them into a square and cut them with no scrap…I made half a recipe and got four square biscuits…perfect for a sandwich.
I think the recipe is good and people who enjoy biscuits would probably love them for the flavor, but I don’t see myself making these again. We are 0/3 on the biscuits so far in the cookbook…I am thinking it is us 🤦♀️, not the recipes…we are just not biscuit people 😂🤷♀️ but that is ok. Always fun to try!
This is my third Dorie Greenspan cookbook I have completely finished (+ the cookie one I came up a bit short on and will finish on my own). This one we started November of 2018…so just short of 5 1/2 years of twice a month cooking and blogging.
I would say, this one, Everyday Dorie is my favorite one!
It is my favorite because it really is an “everyday” cookbook with elevated dishes, it has a wide variety of dinner dishes and some desserts, but mostly because there are many recipes in this cookbook I have made over and over and over again…they were that good!
I have loved the community of bakers I have met through this group…that I have never met in person, but feel like they are friends. I am sad for it to end. Thankfully many of us are still currently working our way through another one of Dorie’s cookbooks so it isn’t ALL done yet..thank goodness. This baking/blogging is just part of who I am now after doing it since 2012 😳…I can’t stop hahaha.
I wasn’t sure about having this recipe as our last hooray…it didn’t appear to be one that would amaze me, or be a fantastic looking dessert like one of our other cookbooks…but boy did I underestimate this recipe! It was a simple, humble looking dish but packed an amazing and fantastic punch of flavor…unbelievable, honestly, from what I expected. I always know it is a winner when my husbands first question is, “how hard was this?” 😂
Thankfully it wasn’t hard. There are only two parts, and since making our own garlic aioli required barely cooked egg yolks, I bought that part.
The second part is making the “bourride” which tells you it is a fish stew of sorts with aioli..a garlic mayonnaise. This fish stew is a nod to Dorie’s friend Rosa who is a “whose who” in France giving tours of the Nice Market and runs a cooking school so you can buy your ingredients and then head over and make the dish. Sounds fun!
The base of the dish is cubed carrots, sliced leeks, and shredded spinach. This is all sautéed for 5 min and then fish added to the pan and cooked for another 4-6 min on each side. I opted to bake my Mahi by itself and just cooked the veggies for 10 min. The garlic aioli and some broth are added to the veggies to make a sauce, more thick than thin.
The veggies and sauce get placed in a shallow dish with the fish added on top. Top with some pepper.
My husbands first comment went straight to…this is FANTASTIC. I hadn’t even tried it yet, and was like, really?! And he said, yes…fantastic! I tried it and thoroughly agreed…fantastic. What I loved about this dish was the amazing flavor we got without it being a heavy dish even though there was a garlic aioli sauce…it was like a light coating to dip everything in, not be overpowered by.
We loved everything about it…the veggies, fish, and sauce. This will be another one of Dorie’s recipes that gets repeated in our house.
Honestly, usually when I have finished a cookbook it gets retired from the spot next to the stove to make way for something new, but this one will stay right where it is because I use it so often. I will remember all the fun cooking adventures with all of you each time I pull it out.
So, I will end this post and cookbook by saying…this recipe AND this cookbook are both a keeper!!
This recipe had me going to Total Wine to get a little, mini bottle of Bourbon 😂…might need to keep some on hand for this recipe! It was really tasty.
I halved the recipe, and used a tenderloin but otherwise made it as stated.
The foundation of the dish is the onion and apple…a classic pork combination. They get a sprinkling of salt and pepper and a quick 10 min sauté in olive oil to soften them.
While they are cooking you make the coating for the pork. This is made up of the bourbon, grainy mustard, honey, brown sugar, and sriracha. The pork loin gets covered in the sauce and put on top of the onions and apple. I found the mixture more saucy than a rub but it worked fine.
The whole thing gets popped in a 400 degree oven for about 50 min.
We were pleasantly surprised. This was really flavorful, and not a lot of work. We especially liked the onions with the pork. Next time I will make the full amount of the onions and sauce since there is none of that to go with the leftover pork haha.
I would totally make this again. This one is a keeper!
I asked my husband what he would say about them…could he taste this, or taste that…and he said, “all I can say is they are just plain good and they are a keeper for sure!” 😂
These are quite a complex cookie we have for this bake…with quite the unusual mix of ingredients.
Dorie was inspired from a visit to Copenhagen where they commonly use rye flour and top their baked good with seeds and nuts. These cookies were born from that.
We have the usual ingredients of butter, eggs, flour, baking soda and powder, salt, and vanilla but that is where the common ends. We use a combo of rye and all-purpose flour mixed with cinnamon, 2t of cardamom, and 2T of espresso powder. Once all the ingredients are mixed up, dark chocolate and a half cup of mixed seeds are added. I used the suggested sunflower, flax, and poppy seeds. The dough needs to chill in the fridge for a few hours so all the flavors meld together and will be more pronounced.
The dough is scooped and topped with flaky sea salt and more seeds if you would like. I only did the salt and that is really a flavor enhancer…especially with the chocolate. Highly recommend.
The cookies bake and need a rest before eating. My husband couldn’t wait and did try one while they were still warm. The overwhelming flavor was chocolate…he still loved the cookie but after letting them cool, he could taste the other flavors.
The texture of these cookies is really unique..chewy, but crispy edged and the seeds give a subtle popping crunch with every bite. These really were unlike any cookies we could remember having. Really tasty, and just really fun to try.
Who knew to add seeds and spice to chocolate chip cookies haha…nice change from the usual.
This one is a keeper!
*update…my husband says these might be one of his favorite cookies. He loves them.
*update #2…my son-in-law texted me that these might be a most favorite ever.
Crazy how much some people loved these…not everyone was a huge fan but those that loved them, loved them!!
Is this a keeper? 