Lemon Lace Cookies

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So, I pretty much have the biggest crush on Food 52. Have you heard of this amazing site? If not, head over there right this instant and get cooking! It’s like all your best friends and their grandmothers got together in one spot and started exchanging recipes and culinary tips – it has everything, even a lovely shop with all kinds of kitchen-related goodies.

I saw this recipe for their Buttery Lemon Lace Cookies and absolutely had to give them a go – I was looking for a simple, elegant, and light cookie to pair with some vanilla ice cream, and these beauties seemed perfect.

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High-Contrast Cookies

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Yesterday I spent roughly 5 hours babysitting a pot of bolognese slated for dinner that evening.  My friend Pat loves making fresh pasta (as do I) and when I said I was planning to make a bolognese, he offered to provide the pasta.

I’m officially on break from school and loving it.  No papers to write, no projects to complete, no academic reading to do.  Rather, I’m spending my days reading books I want to read (i.e., The Heart Is A Lonely Hunter), writing letters, watching movies, and spending quality time in the kitchen.  That quality time includes laborious dishes like bolognese, but I don’t mind one bit.  Something wonderful happens when a pot of bolognese is allowed to simmer for many hours; deep, silky flavors develop and the entire house benefits from the lazy cooking process.

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Pistachio and Cranberry Biscotti

A few things have happened in the last week.  First, a week ago today I turned 33-years-old.  I treated myself to a manicure and my lovely husband treated me to dinner at my favorite Indian restaurant in town.  Second, my fall semester finally ended last week and I have to say that I am pleased with my grades so far (one grade is still not posted – gah!).  This last semester was tough, I won’t lie.  It was tough academically and it was tough culinarily.  I feel like I neglected the blog more than I was comfortable with and I apologize to the few of you out there that follow it.

But…I’m back!  It’s officially winter break and I’ve spent pretty much every day in the kitchen.  Just where I want to be on chilly Nebraska days.  We also got our first snow, so it looks extra wintery out there.

Every year our dear friends Sarah and Matthew throw a holiday soup party at their home.  And every year it is a lot of work for Sarah because she prepares all the soups (at least four).  This year, I offered my services and she accepted.  I am always happy to help Sarah, as she has helped me in so many different ways.

For the soup offerings, I prepared a creamy asparagus soup, which I’ve written about before.  For the party, I made it without the sausage.  However, I did make a soup with spicy chorizo, chickpeas, and kale, so sausage made an appearance.

And of course, I brought dessert.  On the menu was a Dobos torte, a banana bread bundt cake with bourbon buttermilk glaze, and pistachio and cranberry biscotti with white chocolate.  That is what I want to talk about right now.  Biscotti.

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