Thursday, December 22, 2011
Saturday, December 17, 2011
My mother used to bake shortbread stars for Christmas. It was her cookie. As children, my brother and I had no interest. I guess that's why her shortbread stars were always the last remaining Christmas cookie in the tin. Oh, did I mention that shortbread cookies keep well, sealed tight in a tin? Now I get the appeal. I've made several shortbread cookies over the years and find Ina Garten, a woman with no fear of butter, has a great shortbread recipe. My mother always made her shortbread using powdered sugar rather than granulated sugar. Combining my mom's recipe with Ina's produced a crisp, buttery, delicious cookie. Dipped in bittersweet chocolate, they become something special. To dip or not to dip....I split the batch and make them both ways. Whip up a batch and see what a great, versatile cookie this can be . By the way, it's OK if you want to add this recipe to your bake-a-thon as well.
Monday, December 12, 2011
This broccoli soup is a perfect antidote for a day of bad eating. I find myself making a soup like this for a light dinner after Paul spends a Sunday afternoon with the boys watching football. Watching football really means eating wings, nachos, pigs in a blanket and drinking beer. He's not usually hungry for dinner on those days, but at 7:30 or 8:00pm he's looking for something to fill "his empty spot". A bowl of soup served with a crusty bread does the trick.
Saturday, December 10, 2011
This is not a gingerbread for anyone who may be afraid of a little spice. It has beaucoup spice. It has a deep, dark, rich flavor. It is ooey, gooey, and yes, a little bit chewy and did I mention it is delicious? Well, it is. I discovered this recipe a few years ago and have loved it ever since. It was developed by a chef at the Gramercy Tavern. I don't believe it is offered on their menu any longer, but the recipe is alive and well thanks to the internet. This recipe has been written about so much, I hesitated to blog about it for fear of sounding redundant. But if even one gingerbread lover reads it here and decides to give it a try, my efforts will not have been in vain. I have no personal story about this cake, but I do have some strong words of advice. Heed my warning and you will be rewarded.
Tuesday, December 6, 2011
Now, if you've been reading my blog you know that I think Costco rotisserie chickens are a shortcut made in heaven. My Green and White Chicken Chili and Polenta Crusted Chicken Pot Pies are two favorite recipes that use rotisserie chicken. It's just that we've been eating so much Turkey since Thanksgiving. Lauren and Matt made a fantastic Thanksgiving turkey, but I had to make another turkey breast for Paul when we got home so he could have the turkey sandwiches and leftovers he so loves. I was a little roast poultried-out ( yes, I know it's not a word). The last thing I wanted to see was a Costco rotisserie chicken. I think I snarled when I saw it sitting on the kitchen counter and said something like, "I hope you can eat a whole chicken" Well, he couldn't. So for his penance, he stripped it off the bones, cut it all into bite sized pieces, in hopes that I would transform it into something that doesn't scream chicken.