Millionaire’s Shortbread and Citrus Salad

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For this weekend’s dessert bake I made Millionaire’s Shortbread from the Cook’s Illustrated magazine. I had never really heard of these. They are apparently a rich British cookie.

I selected this recipe because I actually had all the ingredients called for exactly. This is a rare thing for Cook’s recipes and my pantry. I also followed the recipe verbatim. This is very unusual for me. When cutting the bars I did get cracked chocolate so I am not sure what happened there.

This recipe is from the November & December 2016 magazine. I tried to get the link but one has to subscribe to get this recipe. I have the magazine and it is on page 14-15. It’s a possibility that I can subscribe on-line because I have a subscription to the magazine but I have no clue as to how. Oh well! That being said, I don’t know if I should actually share the recipe? It’s not really mine to share!

A tray of these will go with Hubby to work to share with his co-workers, and I will take a plate as well to share with mine. The rest we will keep to nibble on for a bit of sweet during our week.

Speaking of Cook’s Illustrated, I did make their Citrus Salad with Arugula, Golden Raisins and Walnuts. The link is here, Citrus Salad. This was labor intensive to prepare the 2 grapefruits and 3 oranges. One had to peel, take all the pith off, remove seeds and slice. I used regular raisins because that is what I had on hand. It looks really nice.

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I used green onions in the dressing instead of scallions. I dressed the fruit and then spooned it on the greens. I thought then that I could have a nice citrus fruit salad to serve with cottage cheese for lunch or breakfast on the following day. But noooo…

Ingredients for the dressing:

  • 3 tablespoons olive oil
  • several green onions, white and green parts
  • 1 teaspoon Dijon mustard
  • 1/4 cup raisins
  • 1/4 cup toasted, chopped walnuts
  • a pinch of salt

The dressing was very nice. The salad was refreshing the evening I served it.But the next day the fruit tasted odd. Not good. Odd, as in maybe it went bad, odd? Next time I will keep all three parts separate and mix together only when ready to serve and only what will be eaten at that particular meal. I will make the dressing alone and use that for salads.

 

 

 

 

 

 

 

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There’s a hole in my kitchen!

 

20170114_205124557_iosYes, there is a hole in my kitchen ceiling this weekend. Hubby put it there. We needed to check the plumbing from our less-than-two-year-old new bathtub. About a month after it was installed water came leaking down through the ceiling. We had the contractor bring his plumber back out but nothing was wrong. The water leak never happened again until this past week. We sort of, maybe, figured out what could have happened so off we go to the local hardware store for a plumber’s wrench. Hubby tightens a connection and we are hoping for the best. We have not tested it yet. Perhaps we should put a hinge on this panel of ceiling for easy access should it happen again?

Meanwhile, what to cook? What to bake? I have not gotten around to anything citrus-y yet even while the grapefruits, oranges, and lemons linger in the bottom of the fridge. But there are two jars of cherries in the pantry. But first…

Friday evening and what to have for dinner? There is an “emergency pizza” in the freezer but that does not appeal. Fish filet from a frozen box and what to serve with? Rice pilaf comes to mind. I go back and forth in my thinking about whether it should be sweet or savory. I pull out a bunch of ingredients:

  • nub of fresh ginger, peeled
  • 1/2 green pepper, diced
  • 1 smallish carrot, sliced
  • tops of green onions, sliced
  • one clementine
  • 1/4 cup raisins
  • 1/4 cup banana peppers
  • 1/4 cup diced roasted red peppers, from a jar (not shown here!)
  • coconut oil for sauteing
  • soy sauce for seasoning
  • garlic infused beef broth for seasoning as well
  • brown rice, this is the kind that cooks in 10 minutes in boiling water

I basically just pulled out stuff I thought fit in a pilaf. I had mushrooms but they smelled funny so I did not use them. I must stop buying mushrooms unless I plan to use them right away. This was the second batch that smelled funny and had to be disposed of. Chop and mince and dice every thing to pilaf size. Saute everything while the rice is cooking. Add the raisins and clementine at the end. The amounts of the seasoning ingredients are up to you. The broth kind of brings it all together before adding the rice. It was very yummy!

And now for the weekend dessert. This is a cherry cobbler baked in a cast-iron skillet from America’s Test Kitchen. You can find the recipe here. I promise I followed the recipe exactly. Well except for using a 10 inch skillet instead of 12 inch, having only 5 cups of cherries instead of 6 cups, and not having turbinado sugar. Isn’t it pretty?

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And tasty too! This was simple enough to make. One does cook the cherry juice into a syrup before adding the cherries and biscuit topping. I do not see how this would be any better in a larger skillet. Ten-inch is just the right size. The biscuits come together easily enough with buttermilk and melted butter. Sprinkling the sugar on top before baking gives a nice color and crunch. I used an organic fair-trade sugar from Aldi which has a slight caramel color. I will make this again even with fresh or other types of canned fruits. I may reduce the sugar a bit even though it was just 1/2 cup.The only real improvement needed was to have vanilla ice cream for serving.

Have a blessed week!

 

This weekend in my kitchen…

It snowed and snowed. 20 car pile up on a highway near me. Hubby has the electric cord running to the shed to start the snow-blower. It is cold and wintry. The dog romps around the yard to do his business and romps right back up the steps to the back door to come back inside.

To start the weekend we over bought the groceries. This is so easy to do at the discount grocery store. And we waited 30 minutes in the check out line because everyone was stocking up for the impending storm. Do we all forget that we live in New England and in the winter it snows? Heavy at times? With blowing wind? My excuse is that is the day and time that we usually go to the grocer.

I’m trying to get us to eat more fruits and vegetables and Hubby loves his animal protein. And the chicken breasts were $.99 per pound! I’ll be making this blogger’s recipe this week: whatsfordinnermoms slow cooker taco pasta. Sounds yummy!

With the many groceries filling up my pantry and fridge and freezer, I find that I need to use the bag of potatoes that have been languishing in the bottom of the pantry. Shepherd’s Pie for dinner. Now one can make Shepherd’s Pie all kinds of ways. I have never used minced lamb although I understand that is traditional. I use ground turkey. See, I’m trying to be healthy! Never mind that Hubby has put cheese and sour cream in the mashed potatoes!

The mire poix for the Pie is celery, onion, and red peppers (from a jar). I am using a garlic infused beef broth so I do not add any other seasonings. Saute the mire poix and then brown the ground meat. My standard ingredients for cooking include bags of frozen mixed vegetables, frozen chopped spinach, and red pepper flakes. The latter were not added to this dish but could have been. The amount of ingredients is variable depending on the amount of Pie you wish to make. I used 1 pound of ground turkey, 2 cups of mixed vegetables, 1 cup frozen spinach, 1/4 cup red peppers, 2 stalks celery, and half an onion. I add 2 tablespoons cornstarch to 1/2 cup broth and mix that in with the ingredients in the skillet. Put all of this in your baking dish. Make your standard mashed potatoes and pile on top. I baked this in a 350 degree F oven for 45 minutes. This is a 13 inch oval baking dish. This could feed hefty portions to a family of four or decent portions for six. It will feed Hubby and me for two meals and possibly one leftover for lunch for one.

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The beauty of this mixture is its versatility. Bake with biscuits or cornbread batter on top and it becomes Hungry Boy Casserole. Use it to fill pie crusts and it becomes Pot Pie. Add beans and chili powder and tomatoes and it becomes chili. I am certain there are numerous other dishes it could become. I’m thinking one could cook this up in advance and bag it up in freezer bags for “emergency meals” or take camping!

The next project in my kitchen this weekend was not as successful. Somewhere on FB someone posted a gluten free pancake recipe using just bananas, eggs, and cinnamon. I’m thinking pumpkin would be the same as mashed bananas and waffles can be made from pancake batter. So I give it a go. I had to add milk to thin the batter. I oiled my waffle iron and heated it according to manufacturer’s directions. Well, it did not cook up well. I had to peel it off the grid. It did not stick, it was too soft and did not crisp up. So I add 2/3 up flour, a little more milk, a 1/2 teaspoon baking soda, and heat a pan to make pancakes. These were edible but mushy. I should have just made a normal waffle recipe and added the pumpkin. Live and learn.

I very much enjoy puttering around my kitchen on weekend mornings, and afternoons. I think about what ingredients I have on hand, what recipes I would like to try for both dinners and baking. I have made the seasoning mix for the slow cooker taco recipe that I will put in the crockpot Monday morning. I have several recipes I would like to try over the week and need to put those in order to enhance the possibility of follow through. I get all these great ideas but then when I come home from work during the week my motivation often lags.

What I hope to do: no bake energy bites from the King Arthur Flour website, practice making marshmallow roses to decorate a Christening cake, boil eggs to take for lunches along with salad, cut the cantaloupe so there is fruit to snack on instead of chips, and make something citrus-y out of the grapefruit, oranges, and lemons in my refrigerator.

Wish me luck and have a blessed week!