Just got back from wandering around a small town, thinking that I may shake things up and not just move, but move to another town…maybe state. Anything to end this stalemate. Along the way, I picked up two huge chuck roasts that were on sale. I’ll use a bit to make a nice beef and barley soup tomorrow, and I have another piece in the pressure cooker with potatoes and carrots for a quick dinner. The rest will go in the freezer. With all that, I still had time for tonight’s recipe exchange.
From the recipe blog:
That blemish on that strawberry is going to haunt me. But the cookies were delicious. A bit of cooking going on this week. I’m also putting together my menu for my June visitors, which will probably be the topic for the next several recipe exchanges.
Tonight’s feature recipe was going to be used during that visit, but I won’t lie to you, it’s labor intensive and I decided there would be too much going on to try and attempt them. This is why I test-drive recipes. I refuse to be a tied to the kitchen when I could be having fun with my guests.
Before we get to that recipe, here is what else was cookin’ in my kitchen this week:
Rotelle No-Boil Pasta Bake – quick, easy and I love the little wheels. Click here for the recipe.
Leftover raspberries went into a nice salad: Pear-Raspberry Salad, recipe here.
And this week’s dinner menu was Chicken Satay and Thai Spring Rolls. Menu, recipe and shopping list are here and photo instructions for the spring rolls are here.
No Bixby this week (although his resistance video got picked up by I Love Great Danes and he’s quite popular. Insists on wearing shades when we walk now – no autographs please). But here is a little kitteh to end your week. She rules the big guy.
What’s on your plate this weekend? Have any warm weather recipes to share? Grilling, fresh greens, fun sweet treats?
Tonight’s featured recipe:
Raspberry and Strawberry Filled Shortbread Cookies
I was going to make my own filling, but when I realized how labor intensive rolling out shortbread dough was going to be, I went will all-fruit style jams instead.
- 1 cup butter, softened
- 1/2 cup sugar
- dash of salt
- 2-1/2 cup unbleached flour
- fruit filling – I went with strawberry (hearts) and raspberry (circles)
- parchment paper (not optional)
cookie cutters (sharper the better), rolling pin, baking sheets
Cream butter and sugar until fluffy. Add salt and then flour, about a third at a time, mixing gently until all flour is incorporated. Divide dough in half. Place one half on parchment sheet, cover with another sheet of parchment and roll to about 1/8 inch thick. Place on a baking sheet. Repeat with the second section of dough. Place baking sheet in the refrigerator and cool for an hour.
Remove one of the dough parchment packets (keep the other refrigerated until ready to use). Peel off the top piece of parchment and cut out the large shapes, then for half the shapes, use a smaller cookie cutter to cut out the center. Move the center pieces from the center to the parchment, so they don’t bake back together. I used the center pieces to make sandwich cookies. Place the parchment on a baking sheet and bake at 300 degrees (f) for about 15 to 20 minutes – remove them when they are light golden. Because they are thinner than regular shortbread, keep a good eye on them, they cook up quickly.
Repeat with the second parchment packet.
Remove cookies and let cool thoroughly before assembling. To assemble, place a spoonful of fruit filling in the center of the whole cookie and GENTLY press the cut out cookie on the top, allowing the fruit filling to spread to the edges and fill the center. (Resist the urge to lick the edges to smooth them out) Serve the centers plain or make fruit filled sandwich cookies as desired.
Makes about two dozen, depending on the size of the cookie cutters.
That’s it for this week. Have a great weekend – TaMara
Schlemazel Khan
Gawd I love good buttery shortbread! I feel like making some now, THANKS!
I sometimes add a teaspoon of almond extract, it makes them taste richer.
Pogonip
What’s running you out of your area, the weather?
I hate moving.
WaterGirl
With all the hiking you do, it’s a surprise to see you thinking about possibly moving to another state. It seems like you’re always hiking or outdoors doing something fun with friends. You must really not like stalemates!
WaterGirl
TaMara, do you know how to make the sort of shortbread cookies that are part chocolate and part plain? Not swirled, just imperfectly half and half? I think the bakery called them French or Paris or something. Super rich, made with butter, so good. I had to quit buying them for special treats because the lady who bought the bakery insists on putting stupid food colored sprinkles on them. Pink for springtime! Red for valentine’s day! Red for Christmas! Green for St. Patrick’s day. It’s always something, even if it’s not a holiday.
Who does she think she is? Ruining the perfection of rich perfect cookies that are part chocolate, part not chocolate! It’s like the restaurants who drizzle chocolate syrup or powdered sugar over tiramisu – do they not know that some things are perfect because they are a simple combination of tastes and textures? This lady should not have been allowed to buy a bakery!!!!
Southern Beale
I make a super excellent strawberry shortcake. One of these days I’ll share the recipe.
eclare
So glad the Bixby video got picked up, that was a classic! What a handsome, stubborn boy.
Betty Cracker
Might have to try that cookie recipe on the next annual Drunken Aunties Christmas Cookie Bake Off!
WaterGirl
@Southern Beale: Yes, please.
edit: in fact, my birthday is coming up in June and that sounds like a fabulous birthday “cake” for me. So please don’t wait too long!
WaterGirl
@Betty Cracker: That sounds very fun. I want to go!
When I worked at the university, there was a guy who had a “spider vein & beer belly” competition every year at his outdoor party. I thought that was great, but drunken aunties bake-off beats that.
WaterGirl
It’s never good to realize you have 4 of the 9 comments on a thread. I didm’t mean to kill the thread; i’ll be good, I promise.
TaMara (HFG)
@WaterGirl: The only ones I know are black and white cookies – a soft shortbread with chocolate and vanilla frosting.
WaterGirl
@TaMara (HFG): Nope, that’s not them. I am very sad. :-(
:: sigh :: Just realized this is comment #6 of 12, but at least someone is talking to me!
Prescott Cactus
TaMara,
Made both BBQ pulled pork and carnitas this week. Wow, it worked wonderfully. The only thing I did differently was giving them a quick brown in the cast iron skillet before the crock pot. . . because it was there.
Thanks !
WaterGirl
@efgoldman: That makes you the perfect guest for dinner, easy to please! And I bet you’re polite, too. Or you married well. :-) At least that’s what I hear on Balloon Juice.
TaMara (HFG)
@WaterGirl: Don’t worry, these threads are usually quiet unless I post something controversial, like best chili recipes or something. ;-)
@Prescott Cactus: That’s awesome to hear.
raven
@TaMara (HFG): I was gonna say that.
LAO
@efgoldman: how’s the grandchild sitting going?
Prescott Cactus
@WaterGirl: Happy birthday WaterGirl, even if it’s a bit early.
@raven: Me too
satby
@TaMara (HFG): @WaterGirl: Watergirl, were they anything like this? : http://www.forloveofthetable.com/2015/12/checkerboard-shortbread-cookies.html
Gin & Tonic
@WaterGirl: Are you thinking of something like this?
Uncle Ebeneezer
So there’s this K-BBQ place in LA called Dong Il Jang and it’s one of our favorites. The clientele is usually older Asian folks so we much prefer it to any of the numerous, hipster places. Also the waitresses wear old-fashioned uniforms which delights my wife.
Anyways, one of the reasons we love it so is because at the end of your meal they take the drippings from the BBQ grill and mix them with rice, kimchi and Gochujang (red pepper paste) and let it cook on the grill for a bit. The result is one of the most delicious things I’ve ever had. Anyways, the other night I had some boneless pork chops and couldn’t decide what to do with them so I tried this recipe and it was pretty close to the flavor of the fried-rice at our favorite place. Very hearty, spicy but delicious.
http://www.maangchi.com/recipe/dwaejigogibokkeum
Aleta
Know what I think would be fun? ( I can’t volunteer to do it, though.) If BJers each sent in a favorite recipe to be collated into a simple “church recipes” style book, or ebook, for sale in the BJ store. Of course one’s recipe would have one’s nym on it, which would make reading it a little like a dinner with friends. It could have the picture of Tunch EAT on the front. I would buy one…
Alternatively, a collection of favorite “household tips” from various nyms would probably be either useful or hilarious.
Gin & Tonic
@TaMara (HFG):
Post about lox and you’ll get to 200 comments toot sweet.
Omnes Omnibus
@Gin & Tonic: As I have noted before, I just want something yummy on my bagel.
TaMara (HFG)
@Uncle Ebeneezer: Mouth is watering.
Prescott Cactus
@Aleta:
Favorite recipe.
Household tips.
Pic of worst car accident.
Pic of best scar.
Stupidest
I’m going to stop know.
Aleta
@WaterGirl:
She has confused herself with the Empire State building, a syndrome has a very low cure rate. Your best bet would be to trick her into believing that Plain Day, a traditional monthly holiday predating the first Thanksgiving, has been reinstated by an act of Congress.
Aleta
@Prescott Cactus:
best scar, bruise or shaving accident blood
NotMax
Shall be cooking for our weekly group (approx. 16 people) tomorrow. Decided to go basic with meat loaf (loaves), mac & cheese, a complementary bread (this one) and a simple veg.
Gonna be making two different versions of mac & cheese (one with tomatoes, one without) – two steam table trays’ worth – this group inhales mac & cheese like you wouldn’t believe. Cheddar/gruyere/gouda mix.
Also two variations on meat loaf. But am open to a third variation if anyone here has a favorite recipe to share. Have ~6 lb. ground beef and ~4 lb. ground pork on hand (veal is impossible to find here) to play with, so could switch hit on a meat loaf variety pretty easily.,
Prescott Cactus
@Aleta: Worst hairdo from high school.
NotMax
@Prescott Cactus
All of ’em, Katie.
;)
Prescott Cactus
@NotMax: Can’t help with variations of meatloaf but give you two options with Mac & Cheese.
1) Add fresh off the cob corn or some drained canned corn (not much) Mix in well.
2) Top with breadcrumbs and broil till brown
3) both of the above together
Have a great night !
schrodinger's cat
Anyone have a good recipe for Pad Thai?
a hip hop artist from Idaho (fka Bella Q)
@Schlemazel Khan: Almond extract is always a good addition to sweets. It makes Alton’s brownies sinful.
@schrodinger’s cat: I wish I did. A friend had one 20 years ago, but I forgot to snag it.
Mnemosyne
My feet are sore, but I did walk about 11,000 steps today. I’m too tired to have anything more complicated than a frozen breakfast burrito for dinner, but I like reading about other people’s food.
I’m sorry to say that the marketplace at Vogue Knitting is worse than last year’s (and last year was pretty bad). There are at least two big vendors missing.
TaMara (HFG)
@Mnemosyne: I keep meaning to tell you that my friend used to edit a knitting magazine (had a little column in it, too) and now she does tech editing and creates patterns for the magazine (she grew tired of having to do the 9-5 thing). It’s Interweave, I think,
Mnemosyne
@TaMara (HFG):
Nice! Interweave is probably the biggest knitting magazine out there. They’re based in Colorado, I think.
NotMax
@a hip hop artist from Idaho (fka Bella Q)
Not for brownies but if one can get hold of it, Fiori di Sicilia bumps most buttery cookies up several notches.
Know that tantalizing hint of floral/citrus scent one encounters in Italian bakeries? That’s Fiori di Sicilia.
Use very, very sparingly. One or 2 drops goes a long way.
normal liberal
@NotMax:
Concurring with the “use sparingly” recommendation – it’s one of those rare extract-type ingredients that smell vaguely nice, but can quickly overwhelm you recipe. I put a tiny amount in waffle/pancake batter, as well as in cookies.
Aleta
@NotMax: A 3rd variation could contain your two meats (with some of your other ingredients) plus an affordable amount of cheap tough steak that you had ground at the place you bought it. And rosemary.
Or instead of the ground steak, mix your ground beef with at least 1/4 of its amount of ground walnuts, which have some celery and herbs chopped in, fresh if you have them. Oregano (not too much if fresh) or thyme, w/ added rosemary an option.
Or instead of a 3rd meatloaf, a mushroom garlic gravy with rosemary if it works with either of your recipes, perhaps the drier one. Or a cooked mustard sauce as an option for one of the meatloafs.
NotMax
@Aleta
Thanks for the good suggestions.
Haven’t made meatloaf in about 100 years, so hoping it’s like riding a bicycle and it all comes back once I start.
Sister Rail Gun of Warm Humanitarianism
@WaterGirl: The Martha Stewart recipe linked above should work for what you want, which is a sablé dough. Instead of the fussy cutting for the checkerboard, make one log of each flavor, press them together and then flatten them out by hand, then roll the dough out and cut.
Try cultured butter instead of sweet cream butter.
@NotMax: I pierce my meatloaves with a skewer and pour picante sauce over them, then pop them in a slow cooker. The catsup goes on late in the cooking, after the picante has a chance to seep into the loaf. Working the picante into the loaf before shaping didn’t work as well; it was way too moist to hold its shape.
Aleta
@Prescott Cactus: most disheveled bedroom floor
NotMax
@Sister Rail Gun of Warm Humanitarianism
Sounds yummy.
Sadly, severe lack of storage space precludes the owning of a slow cooker. :(
Aleta
@NotMax: my grandmother would make a scrumptious lentil nut one, somehow more than the sum of its parts, for us sudden-vegetarian grandkids, which I thought was very kind of her
Sister Rail Gun of Warm Humanitarianism
@NotMax: I have no idea how I would function without a slow cooker. My preferred version is the Ninja 3-in-1. I just bought an Instant Pot 7-in-1 pressure cooker and am trying to decide where to start with it.
You might be able to get a similar result by putting the meatloaf in the fridge for an hour or so to let the picante (or any thin sauce) seep in before it goes in the oven.
Aleta
@Sister Rail Gun of Warm Humanitarianism:
I want to get this, sometimes for a cabin that has a counter but no kitchen stove, and in general because it’s stainless. I couldn’t figure out if the ones on Am*zn were the same or knockoffs. Did you order yours from Canada?
Prescott Cactus
@Aleta: worst desk or office
ugliest artwork in your home
Worst looking fridge
Aleta
@Prescott Cactus: most haunting missing thing
Prescott Cactus
@Aleta:
Cole’s Mustard
The Signed Babe Ruth Baseball
Putin’s viagra script
Donald Trump’s taxidermist
Ted Cruz safeword
WaterGirl
@satby: @Gin & Tonic: Well, they aren’t checkerboard, they’re more like half-and-half-ish, but the chocolate/not chocolate-ness looks right and so does the general look of the cookie.
Also, satay’s recipe mentions something about french, so I think we’re definitely in the right neighborhood. I will have to try both of these recipes. (though not the checkerboard part) yay!
P.S. Gave up on BJ last night after it quit loading for me, so your comments were a happy surprise for me this morning.
WaterGirl
@Aleta: Plain Day. Your comment gave me a big laugh, which I especially appreciate first thing in the morning. It starts the day off right. I may actually try that with the new owner, in kind of a joking manner, and see if gets me anywhere.
Since it may be a french shortbread, I wonder if perhaps this should be a french tradition, something they do on the 5th of every month.
I forgot to mention… they will let you do a special order, but they actually charge you more NOT to put the stupid colored sprinkles on the cookie. So I won’t do that on principle. Same thing with the breakfast place that serves large portions. They’ll give you 50 cents off if you want the half-portion. Such a deal! I would sooner pay full price and walk out the door and throw my leftovers in the shrubbery.
WaterGirl
@Prescott Cactus: We have to have a category that would allow me to send in the photo of me in high school – wearing my purple crushed velvet pantsuit! And the make-up I was wearing, oh my god. No wonder I haven’t worn make-up in decades – I used up the world’s entire make-up supply in those few short years.
WaterGirl
@Sister Rail Gun of Warm Humanitarianism:
Thanks for the tip on the sable dough and how to get the half-and-half look!
Uncle Ebeneezer
@schrodinger’s cat: Hmm, the go-to guy (chef John) where I’d look didn’t have anything but I did see this!! Pad Thai Popcorn, which could be very interesting.