Tuesday, June 22, 2010

You tarted up my room!

Whenever Alex and I spend a weekend in Maryland visiting his family, I always come home with a few recipes. Over Christmas, Alex's mom made this fantastic biscotti. It's sweet, and tart, and crunchy. It can't be better.

Biscotti with Cranberries and Pistachios (from Bon App├ętit, December 2003)

  • 2 ¼ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 1 tablespoon grated lemon peel
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon whole aniseed
  • 1 cup dried sweetened cranberries
  • ¾ cup shelled natural unsalted pistachios
  • 6 ounces imported white chocolate, chopped
Directions
  1. Preheat oven to 325°F.
  2. Line 3 large baking sheets with parchment paper.
  3. Sift flour, baking powder, and salt into medium bowl.
  4. Using electric mixer, beat butter and sugar in large bowl to blend well.
  5. Beat in eggs 1 at a time.
  6. Mix in lemon peel, vanilla, and aniseed.
  7. Beat in flour mixture just until blended.
  8. Stir in cranberries and pistachios (dough will be sticky).
  9. Turn dough out onto lightly floured surface.
  10. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide).
  11. Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
  12. Bake logs until almost firm to touch but still pale, about 28 minutes.
  13. Cool logs on baking sheet 10 minutes while maintaining oven temperature.
  14. Carefully transfer logs still on parchment to cutting board.
  15. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
  16. Place slices, 1 cut side down, on remaining 2 prepared sheets.
  17. Bake until firm and pale golden, about 9 minutes per side.
  18. Transfer cookies to racks and cool.
  19. Line another baking sheet with waxed paper.
  20. Stir white chocolate in top of double boiler over barely simmering water just until smooth.
  21. Remove from over water.
  22. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate.
  23. Place cookies on prepared sheet.
  24. Chill until chocolate is firm, about 30 minutes.

Friday, June 11, 2010

Still tasty after all these days

There are a lot of useful websites out there.

Wikipedia is my go to website for information on most subjects. IMDB is my website of choice for information on movies, actors, and actresses. I hit up Facebook when I want to know what's going on with my friends. And, I like the New York Times when I need the news fast.

My new favorite food website though is Still Tasty.

Still Tasty lets you plug in a food and look up how long the item is good for. It's genius. It also includes helpful information on food storage, so that you can keep food better for longer and not throw so much away.

It's great! They even have an iPhone app, so when I'm on the go and am wondering if that apple that's been in my bag for three days is still good, I can look it up and make sure I'm good to go!

Wednesday, June 9, 2010

Wedding Update

So I have not been keeping up my end of the posting around here.

I swear, the crafting has continued. In fact, the crafting has probably tripled. Unfortunately, all I have time for is wedding crafting. Not only is it a little boring for you blog readers, but wedding crafts are done in bulk, 100 crafts at time.

The wedding is officially the biggest DIY project of my life. It is fun though. I can't wait. Only 79 days to go!

Monday, June 7, 2010

Fire-Roasted Romance


I really like garlic. It's pretty fantastic stuff. I don't always love handling it though. It can definitely make your hands sticky and smelly.

My new favorite way to use garlic is to roast it. You don't have to touch it and it turns out twice as delicious in pasta, potatoes, and roasted vegetables.

Roasted Garlic (by Katie Goodman at Craftzine.com)
  • 1 clove of garlic
  • 2 tsp olive oi
Directions
  1. Preheat the oven to 400° F.
  2. Cut the top 1/4" off the head of garlic. The top of each individual clove should be exposed. If there are smaller cloves on the side, slice the top at an angle so that each of the cloves visible.
  3. Place the head of garlic on a piece of foil.
  4. Drizzle the top of the garlic with a bit of olive oil, about 1-2 teaspoons.
  5. Pull 2 sides of the foil up and together, then fold or roll down. Repeat with the other side until you have a neatly folded package to keep the oil inside.
  6. Roast in a 400° oven for about 30 minutes. The garlic should be soft, fragrant, and golden.
  7. Allow the garlic to cool. When cool enough to handle, you can squeeze individual cloves out of the skin.
  8. Use in your favorite garlic dish or keep in the fridge for up to 3 days.