Your music will forever be the soundtrack of my life.
I like the smell of your flesh
I like the dirt that you dish
I like the clothes that you wear
I’d like to beat on your drum
(Beat of your Drum, David Bowie, 1987)
Space Oddity, played in orbit
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If you expect me to stick with the usual type of posts published by most food bloggers in January, I shall now disappoint you. I have a cookie post to share. And a great one. The recipe comes from Geoffrey Zakarian, which pretty much means it is going to be awesome. If there is one chef I’d like to sit down and chat with, is GZ. He seems like a nice person, and extremely knowledgeable about food. This is one of his favorite cookies, by the way, which shows we have at least a couple of things in common: a passion for spice cookies, and allowing our hair to go totally gray. HA!
HERMIT COOKIES
(from Geoffrey Zakarian)
Yield: about 18 cookies
for the cookies:
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
8 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon pure vanilla extract
2 large eggs
Zest of 1 orange
1/2 cup semisweet chocolate chips
for the glaze:
2 cups confectioners’ sugar
2 large egg whites
1 vanilla bean, split and seeds scraped out
Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips.
Scoop the dough into large balls (about 1.5 inches in diameter) and refrigerate on a baking sheet lined with parchment paper until firm, about 1 hour. Meanwhile, heat the oven to 325 degrees F. Bake the cookies until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
For the glaze: While the cookies cool, mix the confectioners’ sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny. Transfer the glaze to a piping bag or zip lock bag with a corner cut, and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.
ENJOY!
to print the recipe, click here
Comments: Let me share what GZ has to say about these babies: “This is my favorite holiday cookie, because it blends two of my favorites: soft chocolate chip cookies and spicy gingerbread — the best of both worlds.” I totally agree.
Did you know that Hermit cookies have been around since 1877? Amazing! The name is a big mystery, actually. They were also known as tea cakes, made traditionally as little squares. You can read all about them here. Hermit cookies are soft the way I like, spicy, sweet, and the glaze goes perfectly with them, although I am sure the glaze is a modern take on the original recipe. I normally like a plain cookie, but must admit the extra work for the glaze pays off in this recipe.
The holiday season is over, but I see absolutely nothing wrong with baking a batch of spice cookies when the mood strikes… You?
😉
ONE YEAR AGO: Cremini Mushroom Meatloaf
TWO YEARS AGO: Ottolenghi & Tamimi’s Roast Chicken with Clementines
THREE YEARS AGO: Eight-Ball Zucchini: The Missing Files
FOUR YEARS AGO: Grilling Ribbons
FIVE YEARS AGO: Peppery Cashew Crunch
SIX YEARS AGO: Ossobuco Milanese: an Italian Classic
My first cooking post in 2016 needs to be special, and special it will be. Maybe you don’t like butternut squash, maybe you are anti-pumpkin in general, but even if you are, please bear with me. I fell in love with this recipe from the moment I tried the first bite, not sure what to expect. Kelly blogged about it a while ago, a great post crowned with the sweetest photo of her and her husband on the evening they got engaged just a few months ago (wink, wink, wink). I can understand how this humble butternut squash preparation could leave such a strong impression. It is warm, it is creamy, it is luscious, at the same time refreshing due to the acidity of the yogurt. You must, absolutely must make it. Even if you live with a crowd of picky eaters who are afraid of squash. Dare them to try a little bite. They won’t be able to stop there.
KADOO BORANEE
(very slightly modified from Inspired Edibles)
for the butternut squash:
1 large yellow onion, coarsely chopped
3 Tbsp olive oil
1 pound butternut squash, cubed
1 Tbsp fresh ginger, thinly sliced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
1/4 tsp ground ginger
1 Tbsp tomato paste
2 Tbsp coconut sugar
1/2 tsp sea salt
1 cup liquid (mixture of veggie stock + water)
for the yogurt sauce:
3/4 cup plain Greek yogurt
1/4 cup sour cream
good pinch of salt
1 clove garlic, smashed
for topping:
toasted slivered almonds and dried mint
Make the yogurt sauce by whisking together: yogurt, sour cream, salt and garlic in a bowl – cover and place in fridge while prepping the remaining ingredients.
Purée onion in a small blender/food processor. In a separate small dish, combine the dry spices: turmeric, cumin, chili, coriander & ginger.
Meanwhile, heat oil in a large skillet over low-medium heat and sautée onion until golden. Add fresh ginger, and the ground dry spices: turmeric, cumin, chili, coriander and ground ginger, stirring until the seasonings are well combined and fragrant. Add tomato paste, broth, water, sugar and salt, mixing well to combine. Bring the mixture to a boil and add the cubed butternut squash.
Reduce heat and simmer covered for 10 minutes (lifting the lid to stir the squash once or twice during this time). Remove the lid for the remaining cooking time until the squash is tender but still holding its shape. Continue to stir the squash on occasion and use more water or stock while cooking, if needed. The goal is to have about 80% of the seasoned liquid absorbed into the squash while retaining the remaining liquid as a golden sauce.
Remove yogurt sauce from the fridge, reserve about 2 tablespoons, and spread the rest on plates to make a base for the squash. Top each yogurt base with some of the warm butternut squash, then add a bit more yogurt sauce on top, sprinkling the toasted almonds and dried mint right before serving.
ENJOY!
to print the recipe, click here
Comments: This preparation goes to my personal Hall of Fame of Veggies. I cannot think of a better way to enjoy butternut squash, in fact it would work for all kinds of pumpkin, I am sure, as long as you respect their optimal cooking time. As Kelly says in her post, you could omit the sour cream if you prefer to keep it lighter, but it does add a lot to the dish in terms of texture and also taste. Try it exactly this way, you won’t be disappointed. I added toasted slivered almonds, my main modification to the recipe. I like the added crunch and feel that almonds go very well with squash and all the spices in the sauce.
Kelly, thanks for yet another great recipe!
Looking forward to more deliciousness coming from your blog…
.
ONE YEAR AGO: Creamy Broccoli Soup with Toasted Almonds
TWO YEARS AGO: Fennel and Cheddar Cheese Crackers
THREE YEARS AGO: A Festive Pomegranate Dessert
FOUR YEARS AGO: My First Award!
FIVE YEARS AGO: A Message from WordPress
SIX YEARS AGO: Turkish Chicken Kebabs
First of all, I’d like to wish all my readers a wonderful New Year! To start things off on a great note, I join the virtual party started by Celia and now hosted by Maureen from The Orgasmic Chef, sharing a little bit of what goes on around one of the most important spots in any home: the kitchen!
GIFTS GALORE!
I have quite a few gifts to share with you, starting with a wonderful surprise I got in the mail shipped all the way from Australia. Celia, the angel behind In My Kitchen sent me this gorgeous letter opener. It sits right by our cork wine screw board, because I always open my mail right there in the kitchen. I love it! Not only because I am fond of all things shiny, but because Celia made it herself. THAT makes it ultra super special. Thank you, Celia!
From a friend from KSU, a batch of home-made macarons, wrapped in a beautiful package and delivered right to our door! Can you spell lucky? Lucky Sally? Yeap. That just about sums it. They were beyond delicious, my favorite was the pink one filled with strawberry jam. Jam made from scratch, in case you are wondering.
From my stepson and his wife, C & C also known in the blog as “the coolest couple in LA”, a custom-made apron. Not just any apron, mind you. This is a Hedley & Bennett apron. Oh, my….. I can only hope I can make it justice. One thing is certain, I am not baking any cakes wearing it.
From my dear hubby, a new food processor was my Christmas gift! My Cuisinart was 18 years old and started acting his age, almost failing on me as I was making hummus for one of our recent receptions. I love this 7-cup model from KitchenAid, very smooth to operate, the plastic bowl is quite sturdy. Made perfectly sliced potatoes for a gratin in seconds, allowing the mandoline to stay in the cabinet and my fingers stay unharmed.
Also from Phil, another find from his adventures on ebay, two cute coffee cups, mini-tiny size, perfect for a shot of espresso or what we call a “mini-ccino”. From a favorite artist, Mary Rose Young. That woman loves color almost as much as I do…
Finally, from our dear friends from Brazil, Vanda and Claudio, a wonderful platter they brought with them all the way from São Paulo (as you read this we are having fun in the ski slopes of Silverthorne, hopefully with all the bones in correct alignment).
In our kitchen….
A new, shockingly red pie plate that was on sale at Bed Bath and Beyond last month. I have a hard time resisting things that are bright red, as you know by now….
In our kitchen…
Have you ever heard of a pie bird???? I had not until I saw this apple pie recipe from Alton Brown. I had to have one. The pie bird works by allowing steam to escape from the inside of the pie as it bakes. Plus, it looks simply adorable. Here you can see its shape better.
After getting it, I found out you it can also be used in savory pies. Any pie that calls for slits cut on top can be instead made with the little bird in the center.
In our kitchen….
Since we are on the subject of pies, I finally upgraded from a bag of beans (which I’ve used for 6 years straight) to real pie weights. Also found on sale at Bed Bath and Beyond. Haven’t tried them yet, but intend to do so in the near future.
In our kitchen….
This is actually several months old, but for one reason or another I forgot to include in previous IMK posts. When I started watching America’s Test Kitchen on TV, I could not help but notice they use this pan all the time. It is their number one recommended non-stick pan and I must say it is awesome! I don’t have enough adjectives for it, See it in action working on a batch of zucchini noodles…. This particular recipe won’t be in the blog until I tweak it a little, though.
In our kitchen….
Duck legs and rendered duck fat from d’Artagnan… for a duck confit made for Phil’s Birthday dinner… on the blog sometime in the near future, I promise! It was quite likely one of the best meals I cooked in 2015.
In our kitchen…
A very odd-looking egg… no idea what happened with this egg, in fact if anyone has an explanation for its wavy shell, please let me know in the comments. I ended up discarding it, as when I broke it the egg yolk did not look quite right. Better safe than sorry.
.
In our kitchen….
A batch of Yorkshire pudding that was our side-dish at Christmas Eve… made by my dear husband, who also prepared a Mexican-Style Prime Rib Roast (already on the blog, click here for recipe).
In our kitchen….
A new cookbook! How could I resist it, when it was written by John Amici, the man behind a blog I’ve been following for a long, long time? The book is just like John, classy and warm, and showcases authentic family recipes he’s been collecting over the years. You need it. Did you know that? To order, click here.
And finally, in our kitchen…
Great friends! Great times!
But, as usual, our pups are anxious to say hello….
Chief had a few health problems, so he prefers to be left alone to rest this month. I am sure he will be back next time to join the fun…
Buck shows off his style and elegance in authentic holiday mode…
Whereas Oscar shows a slightly different concept of style and elegance….
And he definitely does not learn from his mistakes. Here he is covered in burrs, once again having to go through the complicated process of combing them off. Quite a bit of whining and complaining, as if Daddy was skinning him alive (eye roll to the ceiling).
But, of course, we all know how vocal Oscar can be….
That’s all for now, folks! More to come as the New Year moves along!
ONE YEAR AGO: And another year starts…
TWO YEARS AGO: In My Kitchen: January 2014
THREE YEAR AGO: Tacos with Pork in Green Sauce
FOUR YEARS AGO: Maui New Year!
FIVE YEARS AGO: Natural Beauty
SIX YEARS AGO: Sunflower Seed Rye
Bewitching Kitchen 