6 posts tagged “recipe”
Brown Butter Brown Sugar Shorties
Adapted from Gourmet
Makes about 32 cookies
1 1/2 sticks unsalted butter
1/2 cup packed brown sugar (preferably dark)
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt (flaky salt would be great in these)
Demerara sugar (Sugar in the Raw) or sanding sugar for rolling (optional)
Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes. It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Transfer butter to a bowl and chill until just firm, about 1 hour.
Beat together butter and brown sugar with an electric mixer until pale and fluffy. Beat in vanilla, then mix in flour and salt at low speed until just combined. Transfer dough to a sheet of wax paper or parchment and form into a 12-inch log, 1 1/2 inches in diameter. Chill, wrapped in wax paper, until firm, about 1 hour.
Preheat oven to 350°F with rack in middle. Unwrap dough and roll it in coarse sugar, if using, and press the granules in with the paper you’d be using to wrap it. Slice dough into 1/4-inch-thick rounds, arranging 1 1/2 inches apart on an ungreased baking sheet. Bake until surface is dry and edges are slightly darker, 10 to 12 minutes. Let sit on sheet for a minute before transferring to a rack to cool. (Cookies will quite fragile at first, but will firm up as they cool.)
Dough keeps, chilled, up to 1 week, or in the freezer, up to one month. Cookies keep in an airtight container at room temperature 1 week.
I've been on an "international" kick for a while. I've made some good things. Anyway, I've been wanting to try some Indian food for a while. You can probably tell but I'm a lover of cookbooks. So I was searching for a one that was cheap but looked like it was pretty good quality. It took a while, but I found one I liked.
Anyway, I went ahead and tried Curried Chicken Livers. I don't know what my thing with livers is, but they're cheap and I had some so I went ahead and tried it. The results were lovely. there wasn't anything scary or overpowering about the flavor. It was just good curry. I'll try and present a pictorial account this time around.
Curried Chicken Livers
from The Book of Curries and Indian Foods
Ingredients
8 oz. chicken livers
2 tablespoons vegetable oil
2 onions, finely sliced
3 garlic cloves, crushed
1 teaspoons Garam Masla
1/2 teaspoon ground tumreric
Salt and pepper, to taste
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Parsley springs, to garnish
Rinse chicken livers and remove any green-tinged parts. Set aside.
Heat oil in a skillet, add onions and cook, stirring, over medium heat about 8 minutes, until soft and golden brown.
Stir in garlic, Garam Masala, turmeric, salt and pepper.
Cook for 1 minute, then stir in chicken livers and fry about 5 minutes, stirring frequently, until livers are browned on the outside, but still slightly pink in the center.
Sprinkle with lemon juice and parsley.
Serve hot, garnished with parsley sprigs.
Garam Masala
1 tablespoon plus 1 teaspoon cardamom seeds
2 (3-inch) cinnamon sticks, crushed
2 teaspoons whole cloves
1 tablespoon plus 1 teaspoon black peppercorns
2 tablespoons cumin seeds
3 tablespoons coriander seeds
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly.
Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight jar up to 2 months.
Recipe Courtesy of Deb
Recipe: HERE
So I guess the cake was too warm so the glaze sort of absorbed rather than stayed on it. Oh well. Yummy, I cut down the alcohol though.
Decided to put up some recipe reviews for things I've made.
Took me forever but I finally finished this baby up. Ok talk about delicious. I just ate that piece and I'm gonna get some more when I finish typing this. The cake is just perfect. It's like a fudgy moist chocolatey masterpiece. The chocolate glaze is wonderful. The raspberry glaze is the best part. When I tasted it by itself, I thought the glaze was too tart. But once I put it on the cake, it was just perfect since the cake is so so sweet. I love it. The only thing is, it may be a little too sweet so I may need to make more glaze to even it out or use less sugar in the cake itself since the chocolate chips are semi-sweet. I just now read that you can make it with just a Betty Crocker mix so I'm gonna try that and see how it turns out.
Bottom Line: 4 Stars (out of a possible 5)
