It’s time for Tuesdays with Dorie time again!

This week Dolores of Chronicles of Culinary Curiosity chose Dorie‘s blueberry sour cream ice cream. I got my ice cream maker back in June and ever since then I’ve been hoping that someone would choose this recipe. It sounded amazing.

It ended up being the prettiest ice cream I’ve ever seen. Just look at that color! You can’t buy ice cream that looks like that. The taste, however, was a little disappointing. The sour cream was too much. It overpowered the blueberries and that’s not cool. My husband described it as weird but he ate it anyway, so I guess it wasn’t all that bad.

If you’d like the recipe, check out Chronicles of Culinary Curiosity and be sure you visit the blogroll.

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I don’t think it’s any surprise when I say that Dorie’s book has become my go-to when it comes to baking. Whenever I get the urge to bake something, it’s the first book I flip through. Even though I probably shouldn’t since TWD will eventually bake all the recipes. Oh well, Dorie’s recipes are worth baking twice.

Recently I wanted cornbread, and you guessed it, I turned to Dorie for help. I made Dorie’s corn and pepper muffins not long ago and we loved them so I had hopes for these. Ehh. I guess they’re good for basic cornbread but nothing amazing. I had a problem with them being too dry just like my corn and pepper muffins so I’m not sure what’s going on there. Maybe it has to do with the crazy Alabama weather? Who knows.

These are good muffins, but I’ll add a few things next time. Maybe some cheese. Mmm. That would be heavenly.

Corniest Corn Muffins.
from Baking: From My Home to Yours
Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 6 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Pinch of freshly grated nutmeg optional
  • 1 cup buttermilk
  • 3 tablespoons 1 1/2 ounces unsalted butter, melted and cooled
  • 3 tablespoons corn oil
  • 1 large egg
  • 1 large egg yolk
  • 1 cup corn kernels add up to 1/3 cup more if you'd like, fresh, frozen or canned (in which case they should be drained and patted dry)
Instructions
  1. Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
  2. Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough – the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.
  3. Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

 

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I’ve been trying to go meatless once a week partly to save money and partly just because I prefer it that way. It’s not easy with my meat-loving husband so most of the time I end up doing burritos or enchiladas since black beans can fool him.

The husband has a favorite enchilada recipe but it uses chicken so I decided to try a new recipe. It uses 3 cans of black beans, half of which you mash. It also calls for a thin slice of cream cheese to be wrapped up inside each enchilada so I knew we had a winner here. He ended up loving these and didn’t realize there was no meat until he was done and I confessed.

Smoky Black Bean Enchiladas.
from Vegetarian Classics
Ingredients
For the filling:
  • 1 chipotle pepper preferably canned in adobo sauce
  • 1 tablespoon olive oil
  • 1 medium onion minced
  • 3 15-ounce cans of black beans, rinsed
  • 3/4 cup orange juice
For the sauce:
  • 1 cup mild or medium salsa
  • 1 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 12 6-inch corn tortillas
  • 6 ounces light cream cheese cut into 12 slices
  • 2 cups grated Monterey Jack cheese
Instructions
  1. Mince chipotle pepper with knife and fork, being careful not to get any on your skin. (If using a dried chipotle, cover it with boiling water and let sit for 10 minutes before mincing.)
  2. Heat oil in a medium saucepan over medium heat. Saute onion and chipotle pepper until soft. Stir in beans and orange juice. Simmer 10 minutes. Using the back of a large spoon, mash half of the beans. COok the beans a few more minutes or until they become the texture of mashed potatoes. Set aside while you make the sauce.
  3. Combine salsa, tomato sauce, oregano, and cumin in a bowl.
  4. Preheat oven to 350.
  5. Wrap the tortillas in foil and bake 10 minutes to soften. Let cool slightly. Keep the oven on.
  6. Lightly oil 2 shallow baking dishes. Pour a thin layer of sauce on the bottom of each dish. To assemble the tortillas put about 6 tablespoons of filling on each tortilla. Top with a slice of cream cheese. Roll the enchiladas and place seam side down into a baking dish. Repeat until all 12 tortillas are filled and rolled. Pour the sauce over the enchiladas and sprinkled on the Monterey Jack. Cover the dishes with foil. (At this point you can refrigerate the enchiladas up to 4 hours. Bring to room temperature before baking.)
  7. Bake, covered, for 25 minutes or until just heated throughout. Let sit 5 minutes before serving.
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Guess what ya’ll! It was my turn to choose the Tuesdays with Dorie recipe! I had a lot of trouble deciding on one and finally settled on Dorie’s Cherry Rhubarb Cobbler since I’ve recently become obsessed with rhubarb.

I had these great fantasies of having a gorgeous picture of this cobbler and making everything perfect since it was my week and all. Yeah, didn’t quite work out for me. The cobbler was delicious (even the rhubarb hater that I call husband liked it) but it just didn’t turn out pretty for me.

I adored the topping of this one. The whole wheat flour gave it a totally different texture from the usual cobbler toppings and really enhanced the whole thing. The rhubarb was amazing. The cherries were fabulous. I’m not a fruit person but I loved this cobbler. I even made some rhubarb ice cream to go along with it. (It melted very quickly…)

Tuesdays with Dorie – Cherry Rhubarb Cobbler.
from Baking: From My Home to Yours
Ingredients
Filling:
  • 1 pound cherries pitted & halved
  • 12 ounces rhubarb trimmed, peeled & cut into 1 inch pieces
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
Topping:
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 3 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 3 ounces butter cut into 18 pieces
  • ½ cup milk
Instructions
Make the filling:
  1. In a small bowl stir together the sugar, cornflour and ginger until well mixed.
  2. Place the cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. While making the topping, stir from time to time.
  3. Make the topping:
  4. Put the flours, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.
  5. Drizzle in the milk and continue to pulse until it forms moist clumps.
  6. Turn out onto a very lightly floured board.
  7. Cut into 20 pieces and shape each into a ball.
Assemble the dish:
  1. Place the fruit and any juices that have been released into the baking dish. Spread it out evenly. Top with the prepared dough balls.
  2. Bake at 375 for 35-45 minutes or until the topping is golden and fruit bubbling.
  3. Cool the cobbler for at least 20 minutes.

 

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My mom was nice enough to buy me an ice cream maker a few weeks ago. I had bought her the same one back at Christmas and she loved it so much that she thought I should have one too. I can’t even tell you how excited I was to get it. I’ve been pulling ice cream recipes out of magazines for months hoping that I would get one eventually.

I came home that night, washed everything out, cranked the freezer up as high as it would go, and hoped that inner piece would freeze quickly. I ended up staying awake most of the night waiting for my first batch of sorbet but it was so worth it. I just wish I would’ve remembered to turn the freezer back down. The container my sorbet went into eventually cracked. Poo.

The Lemonade Iced Tea Sorbet was lovely though. Being from Alabama, I’m a sweet tea kind of girl. No lemon, please. But I really enjoyed this sorbet. It was tart but still sweet. It’s definitely a keeper, even if the husband refused to even try it.

Lemonade Iced Tea Sorbet.
Ingredients
  • 2 cups boiling water
  • 4 regular-sized English Breakfast tea bags
  • 3/4 cup sugar
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 1 cup ice water
Instructions
  1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.
  2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm.


from: Cooking Light

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