Update

For now, Lucy has stabilized and seems to have re-gained most of her motor function.  She's a bit wobbly but is still very much "here" (those watchful eyes again) and present.  She's eating reasonably well, too.  I'm not one to prolong the inevitable and I'm trying hard not to be in denial, but even my vet says it's not time yet.  So for now, we're taking it day by day.  Sincere thanks to all of you who took the time to email me and send your good wishes.

Okay, let's get back to the business of baking.  Let's talk about shortbread.  With salt.

I know, I know, I eat way too much of it.  Not shortbread (heads up, I'm the person who gives all my baked stuff away ... those of you who were the recipients of my peanut butter bars the other day know that), but salt.  As you know, I love the stuff.   I am probably a heart attack waiting to happen.

Remember the chocolate sorbet I told you about recently?
http://nevertrustaskinnycook1.blogspot.com/2010/05/what-to-do.html

As we Jews say, "Dayenu."  That means "it would have been enough."  But when I threw an impromtu dinner party recently, I forgot that.  It's me.  That meant chocolate sorbet wasn't enough.  I wanted something to pair with it.  C'mon, you can never have too many desserts.....

So I decided shortbread would be just the thing.  Then I decided I should dust it with salt.  Oh yeah, I'm the decider!

I decided well.  It was pretty damn good.  The recipe I'm giving you is a basic shortbread recipe and you can use it for just about any adaptations you can think of.  You could add citrus zest or rosemary or ginger or cinnamon or chocolate.  Salt on top is optional.  Oh, but it's SO good!

SHORTBREAD WITH SALT

1 pound unsalted butter, room temperature
1/2 pound granulated sugar
1/2 teaspoon salt
1 1/4 pounds unbleached, all-purpose flour
Specialty salt for sprinkling

Using electric mixer, beat butter, sugar and salt until light and fluffy, about 10 minutes, scraping bowl down several times.  Add flour and mix briefly to blend.  Turn out onto a piece of plastic wrap and form into a large disk.  Wrap well and chill for at least two hours.

Divide dough into two pieces.  Roll out one piece between two pieces of plastic wrap to a 1/4-inch thickness.  Cut into desired shapes with your cookie cutter of choice and sprinkle with salt (I personally like Hawiian pink sea salt) then place on a parchment-lined tray.  Refrigerate.  Refrigerate scraps as well.  Repeat again with second piece of dough. 

Roll out refrigerated scraps and repeat process.

When ready to bake, preheat oven to 350-degrees.

Place cookies on baking sheet lined with parchment, spacing 1-inch apart.  Bake for 12-15 minutes or until just slightly golden.  Remove to a baking rack and cool before storing in an airtight container.

Depending upon how you cut them, this can yield 24 -48 cookies.

Just don't keep these around your house.  Give them away.  Unless you want to gain 5 pounds.

Recipe of the Week

This week’s recipe comes from Giada De Laurentiis on the FoodNetwork. I tried this recipe for a dinner with my parents and everyone loved it! Hope you enjoy!

Rigatoni with Vegetable Bolognese

Ingredients

• 1-ounce dried porcini mushrooms


• 1 1/2 cups hot water


• 3 carrots, peeled and chopped


• 1 onion, peeled and chopped


• 1 red bell pepper, seeded and chopped


• 2 garlic cloves


• 1/4 cup olive oil


• 2 teaspoons chopped fresh thyme leaves


• 1 teaspoon chopped fresh oregano leaves


• 2 teaspoons salt


• 1 teaspoon freshly ground black pepper


• 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped


• 2 tablespoons tomato paste


• 1/2 cup mascarpone cheese


• 1 pound rigatoni pasta


• 1/4 cup Parmesan

Directions

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.


Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.



Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

~ Heather

Eggplant Recipes

Spicy Stuffed Eggplant and Peppers:
http://www.bitchincamero.com/mel/2010/06/spicy-stuffed-eggplant-peppers/


Stuffed Eggplant Mini-Rolls:
http://chocolateandzucchini.com/archives/2003/12/stuffed_eggplant_mini-rolls.php


Curry Eggplant Croquettes with Mango Chutney: (Note: Use egg replacer.)
http://closetcooking.blogspot.com/2007/10/curry-eggplant-croquettes-with-mango.html


Eggplant Croquettes: (Note: Use egg replacer.)
http://closetcooking.blogspot.com/2007/10/eggplant-croquettes.html


Nasu Dengaku (Broiled Eggplant in Miso): (V)
http://closetcooking.blogspot.com/2007/08/nasu-dengaku-eggplant-broiled-in-miso.html


Moussaka: (Note: Use vegetarian mock burger.)
http://closetcooking.blogspot.com/2007/08/moussaka.html


Eggplant Parmesan:
http://closetcooking.blogspot.com/2007/07/eggplant-parmesan-melanzane-di.html


Stuffed Eggplant:
http://closetcooking.blogspot.com/2007/07/melitzanes-papoutsakia-stuffed-eggplant.html

Vegetable Recipes

Broccoli Rabe with Caramelized Onions: (V)
http://simplyrecipes.com/recipes/broccoli_rabe_with_caramelized_onions/


Roasted Root Vegetables: (V)
http://teaandcookies.blogspot.com/2007/03/comfort-in-many-colors.html


Brussels Sprouts with Basil and Garlic: (V)
http://blog.fatfreevegan.com/2006/03/brussels-sprouts-with-basil-and-garlic.html


Roasted Okra: (V)
http://blog.fatfreevegan.com/2006/08/roasted-okra.html


Roasted Cauliflower: (V)
http://www.yourveganmom.com/your_vegan_mom/2010/01/roasted-cauliflower.html


Roasted Brussels Sprouts and Beets with Maple-Dijon Vinaigrette: (V)
http://www.yourveganmom.com/your_vegan_mom/2009/11/roasted-brussels-sprouts-and-beets-with-maple-dijon-vinaigrette.html


Crushed Peas with Smoky Sesame Dressing: (V - sub soy yogurt)
http://smittenkitchen.com/2010/06/crushed-peas-with-smoky-sesame-dressing/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29


Spiced Carrot Fries: (V)
http://chocolateandzucchini.com/archives/2004/03/spiced_carrot_fries.php


Saffron Roasted Cauliflower: (V)
http://chocolateandzucchini.com/archives/2008/12/saffron_roasted_cauliflower.php


Roasted Green Peppers: (V)
http://chocolateandzucchini.com/archives/2004/06/roasted_green_peppers.php


Oven Roasted Red Peppers: (V)
http://closetcooking.blogspot.com/2007/05/how-to-oven-roast-red-peppers.html


Maple Dijon Roasted Brussels Sprouts: (V)
http://closetcooking.blogspot.com/2010/01/maple-dijon-roasted-brussels-sprouts.html


Golden Beet Tatin with Goat Cheese:
http://closetcooking.blogspot.com/2010/01/golden-beet-tatin-with-goat-cheese.html


Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts and Parmigiano: (V - omit cheese)
http://closetcooking.blogspot.com/2007/12/roasted-brussels-sprouts-with-balsamic.html


Corn Fritters:
http://closetcooking.blogspot.com/2007/09/corn-fritters-with-salsa.html


Roasted Carrots: (V)
http://thepioneerwoman.com/cooking/2009/11/roasted-carrots-by-pastor-ryan/


Peperonata: (V)
http://simplyrecipes.com/recipes/peperonata/

Indonesian Fried Rice (Nasi Goreng)

Ingredients & spices :

1 cup Long grain rice, cooked and cooled
2 Eggs
1/4 teaspoon Salt
1/3 cup Cooking oil
3 cloves Finely chopped garlic
1 Finely chopped onion
2 Seeded and very finely chopped red chilies
1 teaspoon Shrimp paste
1 teaspoon Coriander seeds
1/2 teaspoon Sugar
400g Raw prawns, peeled and deveined
200g Rump steak, finely sliced

2 teaspoons Kecap manis (sweet soy sauce)
1 tablespoons Soy sauce
4 Finely chopped onions
1/2 Finely shredded lettuce
1 Thinly sliced cucumber
3 tablespoons Crisp fried onion

How to prepare :

Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.

Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets.

Turn the omelet over and cook the other side for 30 seconds.

Remove the omelet from the pan and repeat with the remaining egg mixture.

When the omelets are cold, gently roll them up and cut them into fine strips; set aside.

Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.

Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.

Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.

Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through.

Add the kecap manis, soy sauce and spring onion and stir-fry for another minute.

Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.

Serve immediately.

Indonesian Fried Rice (Nasi Goreng)

Ingredients & spices :

1 cup Long grain rice, cooked and cooled
2 Eggs
1/4 teaspoon Salt
1/3 cup Cooking oil
3 cloves Finely chopped garlic
1 Finely chopped onion
2 Seeded and very finely chopped red chilies
1 teaspoon Shrimp paste
1 teaspoon Coriander seeds
1/2 teaspoon Sugar
400g Raw prawns, peeled and deveined
200g Rump steak, finely sliced

2 teaspoons Kecap manis (sweet soy sauce)
1 tablespoons Soy sauce
4 Finely chopped onions
1/2 Finely shredded lettuce
1 Thinly sliced cucumber
3 tablespoons Crisp fried onion

How to prepare :

Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.

Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets.

Turn the omelet over and cook the other side for 30 seconds.

Remove the omelet from the pan and repeat with the remaining egg mixture.

When the omelets are cold, gently roll them up and cut them into fine strips; set aside.

Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.

Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.

Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.

Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through.

Add the kecap manis, soy sauce and spring onion and stir-fry for another minute.

Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.

Serve immediately.

Rica-rica Chicken (Ayam Rica-rica)

Ingredients & spices:

500 g chicken, cut and wash cleanly
1 lime, get the extract
3 lime leaves
2 pandan leaves
10 cm serai (lemongrass), crushed
Salt as needed
½ tsp sugar
4 onions, sliced thinly
2 tbsp vegetable oil

Grinded Spice:

4 cloves garlic
10 red peppers
10 small chilies, preferred

Direc­tions:

Smear chicken with lime extract, let it for 15 minutes. Then wash and drain.

Cook onion in some oil until it is fragrant.

Put grinded spice, mix until the color changes darker.

Put lime leaves, serai, and pandan leaves then mix.

Add some water, salt, sugar, and chicken. Then mix by stirring it at medium fire.

Roast until chicken is welldone and the spice is soaked. Use pressed pan for 15 minutes is pre­ferred. Remove and serve.

Rica-rica Chicken (Ayam Rica-rica)

Ingredients & spices:

500 g chicken, cut and wash cleanly
1 lime, get the extract
3 lime leaves
2 pandan leaves
10 cm serai (lemongrass), crushed
Salt as needed
½ tsp sugar
4 onions, sliced thinly
2 tbsp vegetable oil

Grinded Spice:

4 cloves garlic
10 red peppers
10 small chilies, preferred

Direc­tions:

Smear chicken with lime extract, let it for 15 minutes. Then wash and drain.

Cook onion in some oil until it is fragrant.

Put grinded spice, mix until the color changes darker.

Put lime leaves, serai, and pandan leaves then mix.

Add some water, salt, sugar, and chicken. Then mix by stirring it at medium fire.

Roast until chicken is welldone and the spice is soaked. Use pressed pan for 15 minutes is pre­ferred. Remove and serve.

Indonesian Beef Curry (Rendang)

Ingredients & Spices :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knotted
5 Kaffir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gelugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices

3 tablespoons Chopped galan­gal
1/2 tablespoon Chopped turmeric
1/2 tablespoon Chopped ginger
200 g Red chilies
4 Shallots
Salt

How to prepare :

Sim­mer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.

Reduce heat.

Add beef and cook until tender.

Stir occa­sionally until the spices dry and turn brown.

Indonesian Beef Curry (Rendang)

Ingredients & Spices :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knotted
5 Kaffir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gelugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices

3 tablespoons Chopped galan­gal
1/2 tablespoon Chopped turmeric
1/2 tablespoon Chopped ginger
200 g Red chilies
4 Shallots
Salt

How to prepare :

Sim­mer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.

Reduce heat.

Add beef and cook until tender.

Stir occa­sionally until the spices dry and turn brown.

Baked Chicken

Ingredients & spices :

1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
¼ cup flour
½ tsp paprika
½ tsp white pepper
½ tsp dried thyme, crumbled
1 tsp Kosher salt

How to prepare :

Preheat the oven to 375°F.

Combine the flour, salt, pepper and other seasonings in a shallow dish.

Pat the chicken dry with paper towels.

Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish. In the case of the breasts and thighs, place them in the dish skin-side-up.

Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.

Baked Chicken

Ingredients & spices :

1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
¼ cup flour
½ tsp paprika
½ tsp white pepper
½ tsp dried thyme, crumbled
1 tsp Kosher salt

How to prepare :

Preheat the oven to 375°F.

Combine the flour, salt, pepper and other seasonings in a shallow dish.

Pat the chicken dry with paper towels.

Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish. In the case of the breasts and thighs, place them in the dish skin-side-up.

Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.