Thanks to our friends at Rux Martin/Houghton Mifflin Harcourt, we have five copies of Baking Chez Moi to give away this week. Enter to win after the jump!
'Dorie Greenspan' on Serious Eats
The French prefer to leave the elaborate creations to the professionals, and what they make at home tends to be, in fact, homey. In her newest cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, Greenspan shares the recipes that it took her five years to slowly coax from her Parisian friends, her hairdresser, and even strangers at the table next to hers at lunch.
I'm stocking up on butter to get ready for Dorie Greenspan's new baking book. But in the meantime, here are a few of her favorite cookbooks and cookbook authors.
Established in the 1940s by Mayor Fiorello LaGuardia, the Essex Street Market has witnessed—and played part in—the ever-changing culture of the Lower East Side. Market newcomer Dorie Greenspan took us on a crawl of her new home. Follow along on our tour!
Cookbook author and baking authority Dorie Greenspan has done pop-up cookie shops before, but her new Beurre & Sel in the Essex Street Market and Harlem's La Marqueta is here to stay.
This is a more grown-up version of the modern cupcake. It's not too sweet, with super-moist chocolate cake that contains semisweet chocolate and cocoa powder, and a luscious, ganache frosting on top. The recipe is from Dorie Greenspan's Baking: From My Home to Yours, a book that inspired me to learn to bake and eventually "go pro". I love topping them with spun sugar for birthday celebrations.
[Photograph: Carrie Vasios] Check out other recipes from An Early Spring Dinner. Tart dough adapted from Around My French Table by Dorie Greenspan....
Words of advice before you read: get there fast, these cookies will not last long! Dorie Greenspan's CookieBar made its second annual debut inside Park Avenue's Mizu Salon this morning. The pop-up shop runs until this Friday, opening at 10:00 am and closing when the cookies are sold out. There are eight different cookies, each individually priced from $2-3.50 each.
This All-White Salad was created for the café in Paris's Le Bon Marché department store and comes with a predictably fashionable story. Adapted from Dorie Greenspan's Around My French Table, this salad was part of a group of salads that Greenspan's friend Hélène Samuel came up with for the café, each composed of ingredients of a single hue.
After baking a batch of these Salted Butter Break-Ups from Dorie Greenspan's Around My French Table all I could think about was how much more fun they were than a typical butter cookie, both in flavor—salty-sweet to the max and in how they're meant to be eaten—broken up at the table and plenty messy.
I had been trying my hand at French lentils with varying degrees of success for the past few years when I finally found the prefect recipe for Basic French Lentils in Dorie Greenspan's Around My French Table. While I had always incorporated a combination of carrots, celery, and onions I was missing a few key ingredients—one lone clove, a bay leaf, a bit of cognac, and most importantly, plenty of stock to cook the lentils in.
When Dorie Greenspan, author of Around My French Table says this version of Beef Daube is her go-to recipe for the French classic, there's really no doubt in my mind that it's going to be incredible. Luckily, the cool temperatures over the weekend made this beef stew a perfect way to dive into fall and winter braises.
According to Dorie Greenspan author of Around My French Table if you have never been a fan of endives it's because you have never tried this recipe for pan roasted Endives, Apples, and Grapes. Adapted from Alain Passard, a French chef with an undeniable passion for vegetables, this combination of sweet, bitter, and herbaceous notes lend a complexity of flavor that belies the simplicity of the cooking process.
Greenspan's fougasse is studded with oil-cured black olives, flecks of rosemary, and bits of tart and aromatic lemon zest. It's included into a chapter entitled "Nibbles and Hors d'œuvres" since the bread is meant to be served whole to make the most out of it's lovely shape, perhaps accompanied by some slices of saucisson a l'ail, a garlicky sausage, and a glass of rosé de Provence.
Although it might be something of a cliché, falling in love with France is not very hard. That was precisely what happened to Dorie Greenspan as a newlywed on her first visit to Paris. Since that journey, Greenspan has tirelessly pursued her two passions and made quite a name for herself as an award-winning cookbook author and food writer. Her latest book, Around My French Table, is collection of recipes gleaned from her time spent living (she eventually moved there) and cooking in France. Win a copy here.
Chocolate is a complex thing—its history, properties, lore, chemistry and uses fill volumes and volumes of books. I'm always looking to expand my knowledge, and thought I'd share some of my favorite chocolate-related tomes this week. Since my space here is limited, this is by no means a comprehensive or scientifically compiled list. Please jump in and add your favorites! I'm always looking for new reading material.
This recipe for 15-Minute Magic, a non-kosher/non-Parve chocolate-amaretti torte, is hardly traditional Passover fare, but it's delicious and doesn't use flour. My favorite amaretti to use for this cake are amaretti di Saronno from D. Lazzaroni & Co. You'll find them in their beautiful red tins at specialty shops, Italian markets and some supermarkets. That said, I've used just about every other brand available and have never eaten a torte I didn't love.
Josh and Dorie. [Photos: Robyn Lee] I stopped into Dorie Greenspan's Cookie Bar pop-up shop at the Mizu Salon on Park Avenue this morning, and all I can say is—man, it's been a while since we've had cookies this...
Dorie's chocolate-dipped Linzer hearts. Some great news for New Yorkers: Veteran cookbook author and former SE contributor Dorie Greenspan will be baking for you. She and her son Josh will open a pop-up bakery called Cookie Bar from February 8-13,...
Basically World Peace Cookies, but with more mayhem....