The Julia Episode: Featuring Daniel Goldfarb (Creator of "Julia") and Dorie Greenspan ("Baking with Julia")
The Amateur Gourmet Podcast
Hey everyone,What a thrill to share this week’s Amateur Gourmet Podcast: an episode dedicated entirely to Julia Child!We’re lucky enough to have the creator of the show Julia (and an award-winning playwright) Daniel Goldfarb here to talk all about how the show came about, casting Sarah Lancashire as Julia, taking liberties with the biography, shooting in Boston, and whether they actually made all of that food on set.But first we have one of the most delightful people in the food world, and also one of the most accomplished, Dorie Greenspan — author of multiple cookbooks and now the essential XOXO Dorie Newsletter — here to talk about collaborating with Julia on the Baking with Julia cookbook.Dorie shares delightful stories about going to Julia’s kitchen for the first time, how Julia felt about the various impressions of her, and the very first thing that they ate together.Listen above or wherever you normally listen to podcasts.To hear my bonus ten questions with Daniel Goldfarb tomorrow, become a paid subscriber now!Bon Appetit!Adam This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit amateurgourmet.substack.com/subscribe
Dorie Greenspan's Caramel Crunch Chocolate Chunklet Cookies with Samantha Seneviratne
The Genius Recipe Tapes
Referenced in this episode Dorie Greenspan's Caramel Crunch Chunklet Cookies RecipeSam's article, Why Dorie Greenspan's Caramel Crunch Chunklet Cookies are GeniusDorie Greenspan's Book, Baking With Dorie: Sweet, Salty & SimpleSamantha Seneviratne on InstagramGenius-Hunter Extra CreditSamantha Seneviratne's Video Series, Cook and a HalfHave a genius recipe you'd like to share? Tell me all about it at firstname.lastname@example.org.Theme Music by The Cabinetmaker on Blue Dot Sessions
Dorie Greenspan on Julia Child, recipe tinkering, and why everyone should bake
We talk with James Beard Award-winning cookbook author Dorie Greenspan about the influence of her friend, Julia Child; how she tinkers with recipes during development; and that feeling home cooks get when they bake something from scratch. Plus, Dorie shares the backstory for her beloved World Peace Cookies, along with the updated version she created for her latest book, Baking with Dorie. GUEST: Dorie Greenspan: Five-time James Beard Award-winning cookbook author. Formerly a columnist for the New York Times, Dorie writes the xoxo Dorie newsletter, and she’s the author of fourteen cookbooks. Her latest is Baking with Dorie: Sweet, Salty & Simple. FEATURED RECIPES:World Peace Cookies 2.0Iced Honey-Apple Scones with SpeltThis show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Dorie Greenspan: “The most unusual cake recipe I’ve ever made.”
This episode is also available as a blog post: https://janeammeson.com/2022/03/11/dorie-greenspan-bakes/--- Send in a voice message: https://anchor.fm/jane-ammeson/messageSupport this podcast: https://anchor.fm/jane-ammeson/support
In this episode of Just the Right Book with Roxanne Coady, Dorie Greenspan joins Roxanne Coady to discuss her new book, Baking with Dorie: Sweet, Salty & Simple, out now from Mariner Books. Subscribe and download the episode, wherever you get your podcasts! ________________________________ Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is the author of 14 cookbooks, including Baking with Dorie; Dorie’s Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, a James Beard Award winner. She lives in New York City, Westbrook, Connecticut, and Paris. Learn more about your ad choices. Visit megaphone.fm/adchoices
There’s a reason fans call Dorie Greenspan the “Cookie Queen.” Over her 30-year career, the James Beard Award-winning author has published 14 cookbooks, developed thousands of recipes, and built an online following years before “influencers” were even a thing. In our sweetest episode yet, she sits down with Amanda to talk about a few of her favorite cookies in her newest book, Baking With Dorie—just in time for your cookie swap. Later on, senior commerce editor MacKenzie Chung Fegan stops by with a few gift ideas for the choosiest food people on your list.Stuff we talk about in this episode: Baking with Dorie : https://amzn.to/3EaNyFA Baking From My Home To Yours: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Bon Appétit’s Annual Cookie Section : https://www.bonappetit.com/type/cookie Dorie’s World Peace Cookie recipe: https://www.bonappetit.com/recipe/world-peace-cookies Dorie Greenspan’s World Peace Cookie 2.0 recipe: https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/ Dorie’s Caramel Crunch-Chocolate Chunklet Cookies recipe: https://www.bonappetit.com/recipe/caramel-crunch-chocolate-chunklet-cookies Dorie Greenspan’s Cocoa-Cornmeal Biscotti recipe: https://cooking.nytimes.com/recipes/1019374-cocoa-cornmeal-biscotti Dorie Greenspan’s Iced Spiced Hermits recipe : https://www.bonappetit.com/recipe/iced-spiced-hermits Dorie’s Bulletin, xoxoDorie: https://doriegreenspan.bulletin.com/ Bon Appétit’s Gift Guides 2021: https://www.bonappetit.com/entertaining-style/gift-guides Alex Beggs’ Cookbook Gift Guide: https://www.bonappetit.com/story/best-cookbooks-2021-gift-guide MacKenzie’s Gift Recommendations: Hestan NanoBond Titanium Essential Pan: https://amzn.to/3EcB686 Mortadella Pool Float : https://www.katiekimmel.com/items/mortadella-pool-float Supra Endura Beeswax Food Wraps: https://www.supraendura.com/products/copy-of-beeswax-food-wrap-in-selva-print-3-pack Pura Salsa Macha : https://masienda.com/shop/pura-macha/?sscid=b1k5_gonu6&sscid=b1k5_11agp8 GE Profile Opal Nugget Ice Maker: https://amzn.to/2ZIkne6 To Asia, With Love by Hetty McKinnon: https://amzn.to/3xCjMqR *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit podcastchoices.com/adchoices
Julia Turshen talks to Dorie Greenspan about Baking with Dorie, Dorie's 14th cookbook that also marks her 30th anniversary as a cookbook author. They discuss the origin of Dorie's newest book, the logistics of her work including her longtime recipe tester, her relationship to social media, how being a grandmother has impacted her work, and some of her favorite recipes from her new book.Follow-up links:Fore more about Dorie, head here.For Dorie's newsletter, head here.For more about Julia, head here.For more about King Arthur Baking, head here.For more about Barrett Bookstore, head here.
Thanksgiving Leftovers, Latkes, and Cookbook Author Dorie Greenspan
Good Food Hour
Steve Garner and Chef John Ask talk about things to do with Thanksgiving leftovers, latkes (Hanukkah starts tomorrow!), and we finish Good Food Hour by chatting with Dorie Greenspan, cookbook author. Her new title is called Baking with Dorie.
Kristen Miglore makes Marie-Hélène's Apple Cake from Dorie Greenspan
Play Me a Recipe
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom). If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 3:05) before starting the episode.Marie-Hélène's Apple Cake From Dorie GreenspanServes 83/4 cup (95g) all-purpose flour3/4 teaspoon baking powder1 pinch salt4 large apples (if you can, choose four different kinds)2 large eggs3/4 cup (150g) sugar3 tablespoons dark rum1/2 teaspoon pure vanilla extract1/2 cup (115g) unsalted butter, melted and cooledCenter a rack in the oven, and preheat the oven to 350°F (175°C). Generously butter an 8-inch (20cm) springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.Whisk the flour, baking powder, and salt together in small bowl.Peel the apples, cut them in halves and remove the cores. Cut into 1- to 2-inch (2.5 to 5cm) chunks.In a bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour mixture and when it is incorporated, add half the melted butter, followed by the rest of the flour mixture and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.Slide the pan into the oven and bake for 50 to 60 minutes, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or waxed paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.The cake can be served warm or at room temperature, and will keep for about 2 days at room temperature. Greenspan’s husband says it gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it—it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.Is there a recipe you'd like to hear us make? Tell us all about it at email@example.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/