While we leave most of them for the birds, we enjoy tasting the light, slightly sweet crunchiness of these amazing fruits!
September 4th, 2012 by pattiebell
June 3rd, 2012 by pattiebell
Lately I have been enjoying the virtue of a fried egg or two on top of, well, just about anything. Pasta, a corn tortilla slightly crisped with some melted cheese, and salads. This one takes its inspiration from Salade Lyonnaise, with some ingredients I had on hand. Arugula, red onion, smoked salmon, roasted potatoes, and eggs over easy. Poached eggs are the French tradition, and once I had a marvelous version with a poached egg that had been lightly battered and fried somehow. I love the combination of cold crisp greens and warm runny yoke together. For the greens I simply drizzled some good EVOO and a squeeze of lemon, my go-to salad dressing these days. A nice summer supper, good and good for you!
December 20th, 2011 by pattiebell
Light, minty meringues, with their cheerful red swirls…what’s not to like?!
I just followed the recipe. Here’s the link. Lots of other good cookie offerings there as well.
September 6th, 2011 by pattiebell
1 C. butter, room temperature
1/2 C. powdered sugar
2 t. vanilla extract
2 C. unbleached flour
½ t. cinnamon
½ t. salt
1 and 1/2 C. finely chopped toasted pecans
1 and 1/2 C. powdered sugar for rolling and dusting
Cream butter and 1/2 C. powdered sugar until light and fluffy. Beat in vanilla. Sift together flour, cinnamon and salt. Beat into butter mixture until just blended. Add the nuts and mix until evenly distributed. Press dough into a ball, flatten and chill 45-60 minutes.
Preheat oven to 350. Form dough into 1 inch balls and place an inch apart on parchment lined baking sheets. Bake for 16-18 minutes until set and golden brown on the bottom. Allow to rest on baking sheet for just 5 minutes. (If cookies cool too much put back in the oven for a couple of minutes to reheat.) Roll while warm to coat in powdered sugar and cool on wire racks. When cooled dust again with powdered sugar.
Makes about 3 dozen. Enjoy!
August 2nd, 2011 by pattiebell
Cream 2 sticks room temperature butter with 1/2 cup white sugar until light and fluffy. Beat in 1 teaspoon pure vanilla extract. Gradually blend in about 2 cups unbleached flour until dough pulls together and is soft and smooth and no longer sticky. Form into a ball and cut in half. Pat each half into a buttered 9 inch pie pan until flat and even. With the tines of a fork score the edges all around. Bake at 350 degrees for about 30 minutes until golden. As soon as you remove the pans from the oven, cut each into 12 wedges and poke the decorative holes with fork tines. Allow to cool. Can be stored in pans tightly wrapped for a few days at room temperature.
You can experiment with adding different extracts, zests, spices and nuts for a variety of flavors and textures. Or not. Either way, enjoy the buttery crunchiness of this lovely traditional shortbread!
July 23rd, 2011 by pattiebell
June 6th, 2011 by pattiebell