Donna's Daily Dish
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Inspiring people to create every day recipes
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As soon as the cabbage is removed from the oven, spoon the walnut dressing atop the cabbage. Top with grated Parmesan and eat while hot. What a delicious dish, the cabbage was transformed into a flavorful side dish with a slight hint of heat, crunch from the walnuts and a little saltiness from the Parmesan cheese. My husband and I really enjoyed this preparation.
Another vegetable in our CSA box were beets. Again, not looking to repeat myself, I found a wonderful, yet spicy recipe for Roasted Beets with Moroccan Spices. Besides the beets you’ll need carrots, almonds, cumin, coriander, allspice, lemon juice, and olive oil. The beets were roasted in a 400° oven for approximately an hour (depending on size of beets), or until tender. In the meantime, the carrots were cut into chunks and tossed with olive oil. When the beets are cooled, they are peeled and cut into chunks and tossed with the carrots, chopped almonds, spices, lemon juice and olive oil. This was a tasty preparation. My husband found them too spicy for his taste and later on, the spiciness caught up with me. As I did only half a recipe, I might have miscalculated my spice proportions. The last vegetable from our CSA box was a beautiful bunch of fresh spinach. Vallery Lomas from The New York Times, developed a recipe for Chicken Casserole with Mushrooms and Spinach. Although I roasted two bone-in, skin-on chicken breasts, Ms. Lomas suggests using a rotisserie chicken. Besides the ingredients mentioned in the recipe title, you’ll also need butter, extra-virgin olive oil, small onion, salt, pepper, all-purpose flour, heavy cream, chicken stock, shredded Parmesan and cooked rice. The mushrooms and onion are sautéed in a large skillet with butter and olive oil and seasoned with salt and pepper. When the onion is softened, flour is sprinkled on top and cooked for two minutes. The chicken stock and heavy cream are added and cooked for a minute. Off heat the cheese is added. You can use either frozen spinach (thawed and drained) or fresh, which I did. I washed, chopped and sautéed until wilted. I seasoned it with salt and pepper and added to the mushroom mixture. I then added the chicken, that I shredded beforehand, added that along with pre-cooked rice. I tasted for seasoning before baking in a 9-by13-inch broiler safe baking dish. The casserole is both baked, then topped with more Parmesan and put under the broiler to just melt the cheese. What a scrumptious meal. The rice and spinach mixture had the taste of risotto and the chicken with the spinach was creamy and delightful. You could probably make this earlier in the day and bake when needed. I would perhaps add a bit more chicken stock as the rice will absorb more liquid as it sits. You don’t want the dish to dry out in the oven. Occasionally my son-in-law forwards me recipes he finds while scrolling through the internet. He found yet another chocolate chip cookie recipe for me. However, this wasn’t just an ordinary chocolate chip cookie, it was one developed by Mr. Chocolate, Jacques Torres. The recipe is posted on The New York Times/NYT Cooking website. The difference between Mr. Torres’ and the original Toll House recipe, is that he uses both cake and bread flour. It doesn’t hurt that he also uses at least 60% cacao bittersweet chocolate disks or fèves. A note in the recipe said that Whole Foods carried Valrhona fèves. However, to avoid a trip to another food store, I purchased a 20-ounce bag of Ghirardelli’s Bittersweet Chocolate Chips, 60% Cacao. Yes, you read that right, you need 1-1/4 pounds of bittersweet chocolate for these cookies. You’ll also need baking soda, baking powder, coarse salt, unsalted butter, light brown sugar, granulated sugar, eggs and vanilla. The crucial difference in this recipe is that it must chill for at least 24 hours before baking, but preferably 36. I made sure to follow this recipe to the “T,” right down to scaling off 3.5 ounces of dough per cookie and topping with a light sprinkle of sea salt. The cookies bake for 18 to 20 minutes then cool for 10. When finished baking, the cookies measured 3-3/4” diameter and 1/2” thick. WOW, you say, they’re big. This was the best chocolate chip cookie I’ve made compared to others. They are a pricey cookie to make, however, I only eat a quarter of a cookie whereas my husband eats half. Lately, regular chocolate chip cookies don’t agree with him, but perhaps it’s the bittersweet chocolate that deems this recipe less sweet than others. It’s one of the best cookies I’ve had.
Roasted Cabbage with Walnuts and Parmesan
From “Smitten Kitchen” website Recipe by Deb Perelman Servings: 2 to 4 Time: 20 Minutes Source: Adapted by from “Six Seasons: A New Way with Vegetables,” by Joshua McFadden “Don’t use too big a cabbage. I’ve gotten some shockingly large ones from the grocery that were too dense inside to get a nice crisp to them, without steaming first. Go with two small rather than one giant one, if you have options.” Ingredients 1 medium-large (1 3/4 pounds) or two small heads savoy cabbage 7 tablespoons extra-virgin olive oil, divided 1 teaspoon kosher salt, plus more to taste Freshly ground black pepper Scant 1/2 cup (1.75 ounces) walnut halves and pieces 1 large or 2 smaller garlic cloves 1 large lemon Red pepper flakes, such as Aleppo (optional) Grated parmesan, to taste Preparation Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges. Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown. Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaining 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust. 
Roasted Beets with Moroccan Spices
“Do Not Fear a Beet Without Goat Cheese,” By Mark Bittman The New York Times, October 13, 2013 Total Time: about 2 hours Ingredients 1-pound beets 1 pound carrot chunks chopped almonds ½ teaspoon of cumin ½ teaspoon of coriander a pinch of allspice lemon juice olive oil Preparation
Chicken Casserole with Mushrooms and Spinach
By Vallery Lomas The New York Times/NYT Cooking Updated September 27, 2024 Total Time: about 1-1/2 hours Prep Time: 30 minutes Cook Time: 55 minutes Yield: 4 to 6 servings Ingredients ¼ cup unsalted or salted butter ¼ cup extra-virgin olive oil 1-pound mushrooms, any variety, chopped 1 small onion, chopped (1 cup) Salt and pepper ½ cup all-purpose flour ½ cup heavy cream 1 cup chicken stock 2 cups (6 ounces) finely shredded Parmesan 10ounces frozen spinach, thawed and drained (or 16 ounces fresh spinach, chopped and sautéed) 1-pound cooked chicken breast meat, coarsely shredded 4 cups cooked rice, white or brown Preparation
Chocolate Chip Cookies
Recipe from Jacques Torres Adapted by David Leite Updated November 4, 2024 Total Time: 45 minutes, plus chilling Yield: 1-1/2 dozen 5-inch cookies Ingredients 2 cups minus 2 tablespoons cake flour (8½ ounces) 1⅔ cups bread flour (8½ ounces) 1¼ teaspoons baking soda 1½ teaspoons baking powder 1½ teaspoons coarse salt 1¼ cups unsalted butter (2½ sticks) 1¼cups light brown sugar (10 ounces) 1 cup plus 2 tablespoons granulated sugar (8 ounces) 2large eggs 2 teaspoons natural vanilla extract 1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt
Tip Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
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