Monthly Archives: March 2013

Occupy Papasan

With the exception of the kitchen chairs, the rocking chair, the coffee table, and the kitchen table, I think that the dog has now slept on all the furniture in the house.

sudo-sit

The papasan chair is her most recent conquest.

sudo-what

“What? It’s comfy. You know how I like comfy things.”

sudo-papasan

Mission: Sleep On All The Things accomplished.

 

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Sudo gets a bath

For a dog who hates rain, she did okay in the bath. Still, her attitude could best be summed up as “I would prefer not to.”

after the bath

I think she somehow made her eyes bigger so she could look even more pathetic.

petting“It’s okay, I forgive you.”

ignore“Or do I?”

sudosnugglesShe was only somewhat consoled when we dried her off with every towel in the house and covered her with a fleece blanket.

sudosnuggles2“Never make me do that again.”

 

 

 

 

 

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More from Smitten Kitchen

There are hundreds upon hundreds of food blogs, but one of the only ones I follow is Smitten Kitchen. Part of the reason is because her recipes are reliable and delicious, and her writing is funny and good, but another part of the reason is that I can keep up with it; she publishes one or two recipes a week. (I subscribe to all of the blogs and webcomics I read via Google Reader; for a while I was subscribed to Food52, but they actually produced too much content for me to deal with. I would go a day or three without reading, and the number of unread posts became overwhelming. That said, the Food52 website is an excellent resource for recipes and kitchen/cooking/baking tips.)

In the past three days, we’ve made two recipes from Smitten Kitchen: the French Onion Tart and the buttermilk biscuits. Both of them were heavenly, and I encourage you to make them posthaste. The onion tart requires gruyere cheese, which is a little pricey, but since the rest of the ingredients are basically onions and flour, it’s worth the splurge – the flavors are amazing. A note on the crust: SK gives the Larousse Gastronomique proportions (approximately), but I found that the dough didn’t come together at all; I had to use 3 extra tablespoons of butter and another 1-2 tablespoons of cold water, and it was still pretty crumbly. However, that was only a little hiccup (problems that can be solved by adding more butter aren’t really problems) and the tart was so delicious that it disappeared before I had a chance to take a photo.

The biscuit dough, on the other hand, was a dream to work with. (We used just 1 tablespoon of sugar and could have used even less.) We don’t own a biscuit cutter, but we do own a straight-walled drinking glass, which works just as well. We baked the biscuits on parchment paper, as instructed, and they came out perfectly. Egg sandwiches for breakfast! Plus, they really are best the day they’re baked, so you don’t need to feel as guilty for eating several in one day. It’s for the best, really.

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Lemon thumbprint cookies

IMG_20130303_223651 A friend gifted me with a jar of leftover homemade lemon curd recently, and I decided to put it to use as a filling for thumbprint cookies. After looking at a few recipes – one of which called for an appalling amount of confectioners’ sugar – I decided to adapt Martha Stewart’s Hazelnut Jam Thumbprints (from Martha Stewart’s Cookies). I just subtracted the hazelnuts and used the lemon curd instead of jam for the filling.

Forgive the extreme yellowness of the photo; my camera is broken and I am relying on Ben’s phone to take pictures. I do like the way he captured the cookies’ reflection in the mixer bowl here, though.

Ingredients (adapted):
1/2 stick unsalted butter at room temp
1/2 cup sugar
1 large egg yolk
1 tsp vanilla extract
1 1/4 cups AP flour
1/8 tsp salt
lemon curd (not sure how much; maybe between a quarter- and a half-cup? The recipe doesn’t make many cookies, and I used about a teaspoon or less of lemon curd to fill each one)

Directions (adapted):

Mix butter and sugar together until pale and fluffy. Add egg yolk and vanilla and mix well. Add flour and salt, and mix until just combined. Refrigerate dough for two hours.

Preheat oven to 325 F. Roll dough into 1-inch balls and space 1 inch apart on a baking sheet lined with parchment paper. (Kitchen novices take note: wax paper is not the same thing as parchment paper. Trust me.)  Press your thumb into the center of each cookie dough ball. (I found that the cookie tended to fracture/crumble if I did this once I’d placed it on the baking sheet, so I thumbprinted each one with my right thumb while cupping it in my left hand.)

Bake for 10 minutes. Remove from oven, and re-thumbprint, using a lightly floured wooden spoon, then replace in the oven and bake for another 10 minutes (or less time if they turn golden-brown earlier. Ours only turned slightly less pale).

Let the cookies cool on the sheets on wire racks, then fill each center with a small spoonful of lemon curd. The lemon curd doesn’t harden, so the cookies can’t be layered on top of each other in plastic containers unless you want lemon curd on the tops and bottoms of each.

According to Martha, the recipe should make about two dozen (it made 18 for us), and they keep up to two days, but ours didn’t make it that long. Enjoy!

 

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