This week, I thouht we would go with something sweet.
Lemony Sugar Cookies
Makes 40 cookies
1 stick of butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon lemon extract
2 teaspoons grated lemon peel
1 tablespoon milk
1 1/4 cups all purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F. Beat the butter in a large bowl on medium speed until fluffy, about 1 minute.
Gradually add the sugar to the bowl: beat until well mixed, about 1 minute. Add the egg, lemon extract, lemon peel, and milk. Beat until smooth.
Combine flour, salt, and bakig powder in a small bowl. Add to sugar mixture and beat until smooth, about 2 minutes.
Drop teaspoonfuls of dough 1 inch apart on ungreased cookie sheets. Bake untillightly browned, about 10 minutes
Source: Easy Everyday Cooking Recipe Cards
Notes from the Hare
If you don't have any lemon extract, you can use an extra tespoon of grated lemon peel in it's place.
Once you have the dough prepared, you can wrap in tightly in plastic wrap and refridgerate for up to 48 hours before baking.
When I make these, I usually tell people that they are "Lemon Cookies with Sugar" because I don't taste enough of the sugar to say they are sugar cookies. This might just be me, though.
You could make these with orange peel and extract insted of lemon. Or any citrus fruit for that matter, I imagine. I may have to track down some key limes one day just to make Key Lime Sugar Cookies...
Sunday, August 29, 2010
Friday, August 20, 2010
Sicilian Pork Roast with Garlic
Hello all. Hare here.
You know how they say "time flies when you're having fun?" Turns out time just flies. Having fun isn't a requirement. But as Ox said earlier this week, we are indeed back - for the mpoment, I believe we'll be sticking with one post a week from me with a recipes or two (or three or four or...), just to get our respective heads back in order.
Today, it's a dish that was a huge hit, even though I had one or two minor disappointments with it. How do I know it was a huge hit? Call it a hunch, but when conversation stops for a solid 20 minutes as people chow down and the leftovers you were counting on for lunch the next day just aren't there, I'd say it was a safe bet.
Sicilian Pork Roast with Garlic
Serves 6
3 pounds pork butt, cut into chunks
1/2 cup lemon juice (roughly 2 lemons worth)
1/2 teaspoon fennel seeds
5 cloves of garlic, chopped, plus 5 whole cloves
2 tablespoons olive oil
3 onions, cut into wedges
2 bay leaves
1/2 teaspoon oil
3 ounces bacon, chopped
1 can (15 ounces) chopped tomatoes, drained
Combine pork, lemon juice, fennel seeds, chopped and whole garlic, olive oil, onions, and bay leaves in a large baking dish. Stir well. Cover and chill for 20 minutes.
Preheat over to 350 degrees F. Sprinkle bacon over pork in baking dish
Roast pork, turing occasionally, until partially cooked, about 20 minutes
Add tomatoes to dish. Roast for 20 minutes longer. Remove bay leaves. Serve hot or at room temprature
Source: Easy Everyday Cooking Recipe Cards
Notes from the Hare
To make sure everything cooks quickly, cut the pork into 1 1/2 inch or smaller chunks. And if pork butt is too expensive, this dish works great with, say, bargin priced boneless pork spare ribs that are on sale at the grocery that week. Or at least it did for me.
You can stretch the dish a little farther by adding more vegetables. If you add in 4 quartered parsnips and 4 thickly sliced carrots when you add the tomatoes, this dish will easilly serve 8 or so.
You can prepare this dish up to a day ahead of when you need it, if you expect to be short on time. Keep it in the refridgerator, then just reheat and serve.
As listed, this makes for some nice, tender chunks of pork. If you like it a little cripsier, double the cooking times listed - 40 minutes before and after the tomatoes go in the baking dish. The extra baking time would probably also be a good way to adjust my one complaint with this dish - the bacon wasn't crispy, which is what I was personally hoping for. Mind you, no one else noticed, so it's probably just me.
You know how they say "time flies when you're having fun?" Turns out time just flies. Having fun isn't a requirement. But as Ox said earlier this week, we are indeed back - for the mpoment, I believe we'll be sticking with one post a week from me with a recipes or two (or three or four or...), just to get our respective heads back in order.
Today, it's a dish that was a huge hit, even though I had one or two minor disappointments with it. How do I know it was a huge hit? Call it a hunch, but when conversation stops for a solid 20 minutes as people chow down and the leftovers you were counting on for lunch the next day just aren't there, I'd say it was a safe bet.
Sicilian Pork Roast with Garlic
Serves 6
3 pounds pork butt, cut into chunks
1/2 cup lemon juice (roughly 2 lemons worth)
1/2 teaspoon fennel seeds
5 cloves of garlic, chopped, plus 5 whole cloves
2 tablespoons olive oil
3 onions, cut into wedges
2 bay leaves
1/2 teaspoon oil
3 ounces bacon, chopped
1 can (15 ounces) chopped tomatoes, drained
Combine pork, lemon juice, fennel seeds, chopped and whole garlic, olive oil, onions, and bay leaves in a large baking dish. Stir well. Cover and chill for 20 minutes.
Preheat over to 350 degrees F. Sprinkle bacon over pork in baking dish
Roast pork, turing occasionally, until partially cooked, about 20 minutes
Add tomatoes to dish. Roast for 20 minutes longer. Remove bay leaves. Serve hot or at room temprature
Source: Easy Everyday Cooking Recipe Cards
Notes from the Hare
To make sure everything cooks quickly, cut the pork into 1 1/2 inch or smaller chunks. And if pork butt is too expensive, this dish works great with, say, bargin priced boneless pork spare ribs that are on sale at the grocery that week. Or at least it did for me.
You can stretch the dish a little farther by adding more vegetables. If you add in 4 quartered parsnips and 4 thickly sliced carrots when you add the tomatoes, this dish will easilly serve 8 or so.
You can prepare this dish up to a day ahead of when you need it, if you expect to be short on time. Keep it in the refridgerator, then just reheat and serve.
As listed, this makes for some nice, tender chunks of pork. If you like it a little cripsier, double the cooking times listed - 40 minutes before and after the tomatoes go in the baking dish. The extra baking time would probably also be a good way to adjust my one complaint with this dish - the bacon wasn't crispy, which is what I was personally hoping for. Mind you, no one else noticed, so it's probably just me.
Monday, August 16, 2010
There Is A New Food Network Star!
Any who, Sunday FoodNetwork chose the next Food Network star. Her name is Aarti Sequeira and her show is going to be on Indian themed food! I love Indian food personally and would love to put Indian flavors into some of my food but don't know how to get it there so I am personally looking forward to learning how. Even though I didn't watch any of this season's Next Food Network Star's show, I am very excited about the winner that was chosen even though there is some chatter on the site and several other foodie sites that the best person wasn't chosen, but, from what I can tell, the most different person was chosen, and usually, different is good: Why would the network want to put someone else on there with a show that is similar to Guy Fieri or some of the other wonderful stars already on the network? It would seem to defeat the purpose to me.
Aarti is also a food blogger and you can click on the title above and read her own words about her win. Having a foodie blogger win also just makes my day a little brighter as well. So here's to Aarti - congratulations on your win and may your FoodNetwork adventure be a wonderful one!
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