Wednesday, December 31, 2014
It is true. I did essentially no gardening this year. We had an incredibly harsh winter and when we finally got to spring I had issues and planted simply. A few salad greens, and a few herbs. I can say that I am glad I planted the herbs. They grow like weeds and paying for them in the store, when I actually plant okra, seems absurd. Anyway, I felt a bit smug because most of the Master Gardeners I knew in the area were lamenting the short and abnormally cool summer. It was enough to get the tomatoes to bear fruit, but ripening on the vine was difficult.
That said. I have embraced my Rare Seed Catalog. I have highlighted my selections. I have even pegged the date on the calendar to start the seeds. So all and all no worries.
I am going to leave you with a perfect nibble. A cookie so easy that you really can whip it up in no time for yourself or as a host gift. And I know you still have parties. Perhaps tonight and probably through the weekend.
As far as resolutions go, I bid you join me in just one for 2015. Experience, and share, more joy and laughter! That is it.
Mini-Chocolate Chip and Rosemary Shortbreads (Adapted from Melissa d'Arabian)
4 oz of softened butter cubed into eight pieces
1/4 c sugar
1/2 t. dried rosemary or 1 t. fresh rosemary chopped
1/2 t. salt
1 c. AP flour
1/3 c. mini chocolate chips
Preheat oven to 350 degrees.
Mix softened butter and sugar. You can do this by hand but I usually use my mixer. Add rosemary, salt, and flour. Add mini-chocolate chips.
Pat dough into a square. On a floured surface, roll the dough into a rectangle of 1/2 in thick. Cut dough into 16 planks. Each one roughly 1/2 in by 1/2 in Place planks on a baking sheet. Dock each plank with a fork.
Place sheet in oven and immediately decrease oven temperature to 300 degrees. Bake for approximately 25 minutes. The planks should be firm to the touch and sandy-hued. Cool on a rack.
Yes! You can double or triple the recipe. These are simple, elegant, and addictive.
(Adapted from Melissa Darabian)
Monday, August 12, 2013
Grab the cherries and throw them into a hot buttered pie pan. Tell the children that they can't have this one until they are older. Yes! You can make it easily after work with no fuss or muss. In fact, you will have to do like the old commercial and throw some flour on your face to make it look like the work was hard.
Tuesday, January 29, 2013
It is hard to believe that this Sunday will be the Super Bowl. It's also hard to believe that today's high in Chicago is over 60 degrees. What's not hard? This recipe that will be a boon to your Super Bowl gathering. It's from The Essential New York Times Cookbook by Amanda Hesser. I will later post about why this cookbook is essential to add to your collection but for now I give you a delicious, and easy, recipe.
Makes about 30, and can be prepared eight hours in advance
30 olives, I used home-cured Barouni, pitted
3/4 c flour
2 eggs, beaten
1 c Panko bread crumbs, these are my default for bread crumbs
Approximately 2 quarts of Mild oil for deep frying, I used a mix of
olive and grape seed
Stuff the olives with the almonds.
Set up a small bowl and place your flour in it. Then use another small bowl for your eggs. Finally, a third bowl should house the Panko. Next,designate one hand for your dry ingredients and the other hand for the eggs. Using your designated "dry hand", coat an olive in flour. Second, drop the flour-coated olive into the egg, and roll it in the egg with your designated "wet hand". Finally, roll the coated egg, with your " dry hand" in the Panko. Set aside on a plate and repeat with the remaining olives. You can fry them now or set them aside in the fridge, covered with plastic wrap until you are ready to fry them.
Heat 2 inches of oil in a medium sauce pan over medium high heat. The oil will be hot enough once it reaches 375°. Add a handful of olives at a time to the pan but please don't crowd the pan. Watch carefully, fry the olives until golden brown; this won't take very long. Remove the olives with a slotted spoon and drain on a paper towel-lined plate.
This year, like last year, it's all about the food at the party and not the teams if you are a Bears' fan, but then again the $64,000 question is whether Beyonce will sing or lip-sync her half-time performance?
Monday, December 24, 2012
Thursday, May 31, 2012
On this wet and cold day, it is amazing to think just how fantastic the tomato is. It is a fruit. Although our legal system has deemed it a vegetable. Now comes word that this fruit's genome has been decoded.
The tomato, whose genome has just now been decoded, turns out to be one well-endowed vegetable, possessing 31,760 genes. This rich legacy, possibly a reflection of the disaster that killed off the dinosaurs, is some 7,000 more than that of a person, and presents a complex puzzle to scientists who hope to understand its secrets.The tomato has also been called everything from sweet to tart, and even meaty. Is it any wonder that this fruit has been mischaracterized by mere mortals?
Monday, May 7, 2012
Wednesday, April 4, 2012
The Overnight low is back in the 30’s but it is never too early to plan ahead.