Recipe of the Month - Green Goddess Dressing

It’s time again for our Recipe of the Month! This month, David is sharing the recipe to his delicious Green Goddess Dressing. Packed with fresh herbs, zesty lime juice, spicy ginger juice and creamy greek yogurt, Green Goddess is the perfect seasonal dressing for your fall salads. It is rumored that the original recipe came from San Francisco’s Palace Hotel in 1923 where chef Philip Roemer named his recipe to honor hotel guest/actor George Arliss for his role in the hit play, The Green Goddess.

Green Goddess Dressing

So try this recipe at home and be sure to tag us on social @dandrewsbakery and use #dandrews. If you don’t feel like making the dressing yourself, stop by this week for lunch and build your own salad with always fresh ingredients and one of our four homemade dressings.

Green Goddess Dressing:

1 cup (230g) ginger juice

1 cup (249g) lime juice

1 cup (143g) pumpkin seeds (raw)

1 cup (17g) tarragon

1 ½ cups (24g) cilantro

1 ½ cups (22g) parsley

1 roasted poblano pepper

½ smashed garlic clove

2 TBSP (40g) honey

2 TBSP (40g) salt

2 cups (512 g) Greek yogurt

Yield is 6 cups.

1) For the ginger juice, peel and slice raw ginger. Put in blender and barely cover with water.  

2) Blend on high and then strain in cheesecloth.

3) Then, put all ingredients except greek yogurt in blender. Blend on high speed for 45 seconds.

4) Place greek yogurt in a bowl. Strain the mixture in cheesecloth.

5) Whisk together and enjoy!

D'Andrews Custom Catering

Got a meeting to plan for the office? Is that special event right around the corner and you need to arrange the catering? D’Andrews has you covered! Everything at D’Andrews is made in-house, from scratch, with only the best ingredients and attention to every detail. To accommodate any event, we offer hearty lunch entrees, sandwiches on house-made bread, desserts and custom cakes. We also have everything from freshly brewed boxes of coffee to mini pastry platters that will curb a sweet tooth. 

D’Andrews Catering

We offer many of our regular menu items in large format to feed a crowd. Our yogurt parfait, made with David’s famous homemade granola, can be ordered in bulk to feed groups of 12 to 15.  For our party mini sandwiches, we take our popular lunch sandwiches, like the Chicken & Avocado or BLT, and create bite-sized sandwiches for the perfect snack. 

Don’t forget about our custom cakes! Known in Nashville as the “go-to” place for amazing cakes, whether you need a small cake for 6 people or a sheet cake for 45, D’Andrews can create a custom creation to fit any celebration. So if you’re planning a small get together or large gathering, a morning coffee or lunch for 100, D’Andrews will make it memorable.

For catering, call the bakery directly at 615-375-4934 to place an order.

The Best Summertime Lunch Spot

Looking for a quick lunch spot while you’re downtown? D’Andrews is the perfect place for a quick bite. From handcrafted sandwiches on freshly baked bread to fresh leafy salads, we have something to satisfy every appetite, and maybe a few sweet treats to finish the meal!

Chicken & Avocado Sandwich

The key to what makes us unique is that everything that comes out of our kitchen is made from scratch. The difference really comes out in the flavor of the food we serve.  We start each day by baking the bread that we use for all of our sandwiches and pizza. We modify traditional focaccia bread with potatoes for softness and extra virgin olive oil for extra flavor.  Then we move on to pastries to fill our cases. 

Our best selling sandwich is the Chicken & Avocado made with lemon chicken breast, smashed avocados, and roasted tomatoes. This sandwich is perfectly paired with dijonnaise made with our signature homemade mayonnaise. We roast our own chicken and marinate it in lemon and fresh herbs. Lime and a little hot sauce is added to the smashed avocados for an added kick.

For a lighter option, we also have a Build Your Own Salad. Choose between kale, baby arugula or mixed greens and your choice of four vegetables and toppings. Customize your salad with fresh cherry tomatoes, shredded carrots, cucumber, snow peas, watermelon radish, roasted broccoli, portobello mushrooms, candied pecans or roasted chickpeas.

Cheese choices include David’s personal favorite - marinated feta. This comes from a sheep milk feta imported from France. To add even more flavor, we burn lemons and add them to the cheese. 

To top it all off, choose from one of our four homemade dressings. David’s personal favorite is Green Goddess, which is a Greek yogurt based dressing flavored with tarragon, lime juice, ginger juice, and sunflower seeds.

So stop by this week and try these delicious options for yourself! Short on time? We also offer online ordering through our website or UberEats.

Recipe of the Month - Chocolate Chunk Cookies

We’re at it again - it’s time for our recipe of the month. We know last month’s Carrot Cake recipe may have been a little challenging for beginner chefs, so David is taking it back to the basics and sharing his tried and true Chocolate Chunk cookie recipe. David is also adding in some pro baking tips that have helped him time and again.

D’Andrews Chocolate Chunk Cookies

Whenever David goes to a new bakery for the first time, he always gets the chocolate chip cookie. “Start with the basics,” he says, “if it’s a good cookie, it’s going to be a good bakery”.

What makes D’Andrews cookies stand out is that we use a mix of white and dark chocolate to give the cookies a better contrast. These delicious treats are crispy on the outside and gooey inside with chocolate in every bite. David recommends melting the butter before combining ingredients to create this perfect consistency. He also says to always add the flavorings (vanilla/almond extract/salt) in with the butter. The fat from the butter attracts flavoring better than flour or eggs.

David’s final pro baking tip is “don’t be afraid to rest your cookie batter for days, even weeks. The longer the batter rests in the fridge, the better the flavor develops. You are only limited by the expiration date on the butter or eggs”.

So try this recipe at home and be sure to tag us on social @dandrewsbakery and use #dandrews.

Chocolate Chunk Cookies:

3 sticks (340g) Unsalted Butter (Melted)

1 3/4 cups (400g) Light Brown Sugar

1 cup (200g) Sugar

2 tsp (15g) Kosher Salt

2 tsp (10g) Vanilla Extract

Dash (1g) Almond Extract

2 (110g) Whole Eggs

2 (34g) Egg Yolks

4 3/4 cups (595g) All Purpose Flour

1 TBSP (15g) Baking Soda

2 cups (250g) Dark Chocolate Chunks (74%)

2 cups (250g) White Chocolate Chunks (36%)

Yield is around 25 cookies.

1) Cream together melted butter (but not hot) with sugars, salt, vanilla and almond extract.

2) Add room temperature eggs and egg yolks one at a time.

3) Fold in sifted flour and baking soda.

5) Fold in broken pieces of chocolate.

6) Use ice cream scoop to portion cookies. 

7) Cookies are best if they rest for 24 hours.

8) Bake at 325 for 7 minutes, turn and bake another 5 minutes.