May 07, 2021

Dorie Greenspan's Chocolate-Covered Chai-Tea Bars


 Makes 16 bars

1 cup almond flour

1/3 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Finely grated zest of 2 clementines, 1 tangerine, or 1 orange

3 large egg whites, at room temperature, lightly beaten with a fork

1 tablespoon honey

1 teaspoon vanilla extract

8 tablespoons (1 stick) unsalted butter, melted and still warm

1 tablespoon loose chai tea leaves (from 3 teabags)

3 ounces coarsely chopped milk chocolate, for the glaze (optional)


Center a rack in the oven and preheat it to 350°F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Put both the flours, sugar, ginger, cinnamon and salt in a large bowl and whisk (or stir with a fork) to blend and work out any clumps of almond flour. Stir in the zest. Pour the whites over the dry ingredients and mix them in with a flexible spatula. It takes a minute or so to blend in the whites; when they’re in, you’ll have a thick batter. Stir in the honey and vanilla. Stir the tea into the warm melted butter and pour the butter over the batter. Working patiently (you’ll think there’s too much butter, but there isn’t), stir and fold the batter until the butter is fully incorporated. You’ll have a beautiful, smooth batter with a silky sheen. Scrape it into the pan — it will be a thin layer — and use the spatula to even the top.

Bake for 25 to 27 minutes, until the cake is a deep golden brown and just starting to pull away from the sides of the pan. Poke the top, and it will feel firm and just a bit springy; a tester inserted into the center of the cake will come out clean. Transfer the pan to a rack and wait for 3 minutes, then run a table knife between the cake and the sides of the pan. Invert the cake onto the rack, peel away the paper, invert onto another rack and allow to cool to room temperature.

If you’d like to glaze the bars, melt the chocolate in a heatproof bowl over barely simmering water or in the microwave. However you do it, melt it slowly and carefully — milk chocolate has an unpleasant way of going from smooth to grainy and then burnt; baby it. Pour the chocolate over the top of the cake and spread it evenly over the surface. Slide the glazed cake, on the rack, it into the refrigerator for about 30 minutes to set the chocolate.

Cut the cake into 16 bars or, if you’re not using the entire cake, only as many bars as you need; the rest of the cake will keep better if it’s in a larger piece. If the cake was glazed and refrigerated and the bars are still cold, let them sit until they come to room temperature.


Recipe comes from "Everyday Dorie" by Dorie Greenspan

May 04, 2021

Savory Oats with Peas and Fried Egg (morning bowl)


Makes 1 serving

1 medium yellow onion, chopped

2 tablespoons old-fashioned oats

3 tablespoons canned peas, drained

1 egg

Salt, black ground pepper to taste

Vegetable oil for frying

Non-stick cooking spray

Spray a medium skillet with non-stick cooking spray. Add vegetable oil and heat over medium-high heat until hot. Add chopped onions and cook for 4 minutes or until tender. Stir frequently with a wooden spoon or heatproof spatula. Lightly sprinkle with salt and black pepper. Add old-fashioned oats and cook for two more minutes, stirring frequently. Add peas and continue to sauté for two more minutes. If you like to add some favorite spice, please do it at the end of the cooking.

Remove from heat and place the mixture on a medium plate. 

Wipe the pan with a paper towel. Spray again with non-stick cooking spray and add a bit of vegetable oil. Crack an egg into the pan. Cook for three minutes or until white is completely set. Remove from pan and season with salt and pepper. Place over the oat-onion mixture. 

Serve immediately. If you like pickles, you can add them.


Жареная овсянка с луком, зеленым горошком и жареным яйцом.

На 1 порцию

1 средняя головка лука, мелко нарезанная

2 столовые ложки овсянки

3 столовые ложки консервированного горошка, отцедить воду

1 яйцо

Соль, черный молотый перец по вкусу

Растительное масло для жарки

Антипригарный кулинарный спрей

Сбрызнуть сковороду антипригарным спреем. Добавить растительное масло и нагреть на среднем или сильном огне до горячего состояния. Добавить нарезанный лук и тушить 4 минуты или до готовности. Помешивать часто деревянной ложкой или термостойкой лопаткой. Слегка посыпать солью и черным перцем. Добавить овсяные хлопья и готовить еще две минуты, часто помешивая. Добавить горошек и продолжать обжаривать еще две минуты. Если вы хотите добавить любимые специи, сделайте это в конце приготовления.

Снять с огня и выложить смесь на тарелку среднего размера.

Протереть ковороду бумажным полотенцем. Снова сбрызнуть антипригарным спреем и добавить немного растительного масла. Разбить яйцо над сковородой. Жарить три минуты или до полного застывания белого цвета. Снять со сковороды и приправить солью и перцем. Выложить поверх овсяно-луковой смеси.

Подавать немедленно. Если вам нравятся соленые огурцы, можете добавить их.