Archive for the ‘Baking’ Category

Ugh! Maybe this blogging business isn’t for me. I leave things here way too unattended.
Somebody asked me on Sunday what I’ve been up to this summer. I had no idea. Luckily my camera told me otherwise.

I’ve been cooking a lot sans recipes, with whatever is in the fridge, which happens to be A LOT of produce between our CSA and our garden.
Radish and Cuke Salad

I’ve been picking lots of fruit: cherries, peaches, blueberries, more peaches, and raspberries. And more peaches.
Moods Windmill

I’ve been making pickles.
Dilly Beans

And chutney.

And jam.

I grilled octopus last weekend.

I’ve been picking lots of delicious veg out of my garden. (Oops, I meant OUR garden.)

I’ve been shooting some weddings! One by myself, and one as an assistant. And I got paid! But, shh, don’t tell Uncle Sam.
First Dance BW

I made zucchini bread that wasn’t very good.
zucchini bread

I met Jennifer Carroll! Swoon.

I took two canning classes: beets and tomatoes (and salsa).
Packing beets

I’ve also been loving on my new chest freezer. More on that later.


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We’ve gotten a lot of snow here in Philly over the past week or so. I’m sort of surprised that it hasn’t inspired me to do more cooking. I made some beans last weekend, and some shredded chicken for tacos. Yesterday I made nothing. Instead, we went down to the local bar and drank bloody marys. And a couple of Kenzingers. Whoops. Today, I really just wanted to make this shortbread. I knew it would be crumbly and delicious and I was right.

Walnut Shortbread
from Martha Stewart Living

1/2 cup walnuts, toasted
1 cup all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup plus 3 tablespoons confectioners sugar, plus more for dusting
1/2 teaspoon vanilla extract

Preheat oven to 325. Place the walnuts in a food processor and pulse until finely ground. Whisk walnuts into flour and salt. Cream the butter together with the vanilla and sugar until light and fluffy. Add the walnut mixture to the butter/sugar and beat until just combined.

Press the dough into a buttered 8″ pan, I used a fluted tart pan. Cut the shortbread into 8 slices and prick all over with a fork. Bake for 30-35 minutes, until the shortbread is golden brown and firm in the middle. Take out, slice again, and let cool slightly.

shortbread diptych2

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