World Peace Cookies

Caught in the Cookie Jar
I had an email land in my inbox the other day that included a recipe for peanut butter cookies. And, I was intrigued by how unexpected it was. I haven’t made peanut butter cookies in forever—mainly because peanuts at school are a big no-go. So, that might explain some of the surprise. I also think I’ve been conditioned to think about cookies only really during the holidays…even though I eat cookies almost daily.

I am a frequent cookie maker. Sometimes they are for sporting event potlucks or some sort of school activity. But, mostly I make cookies because I like ‘em; because I can; and, depending on the variety of cookie, they can be a nice “grab n go on the way out the door” breakfast. (Hey, it could be worse…)

I am also one of those people who needs something sweet in the afternoon. Right around two or three o’clock, I get a cup of tea and something sweet and small to go with it. Nine times out of ten it’s a cookie. (Or three. Depends on the size.) Shortbread, oatmeal, chocolate chip, Oreos…any and all will do. These are what I consider everyday cookies. Not the fancy ones we hand out for Christmas. The cookie jar workhorses, if you will. They go in school lunches, soothe a sweet tooth, and welcome the kids home from practice.

I can’t say that I have an actual favorite cookie. There are just too many to narrow it down. A lot of the time it depends on my mood. Sometimes I want big butter flavor. Other times I am looking for big bites of chocolate or nuts. Over the weekend I was in the mood for the kind of cookie that will just melt in your mouth. The cookie the French call a sablé . But, I was making these particular cookies for a volleyball tournament so I went with a favorite from Dorie Greenspan. These World Peace Cookies are so good and once you get the hang of making the dough logs, making them is a snap…

World Peace Cookies
Adapted from Pierre Hermé & Dorie Greenspan on Food 52
Read more…

Homemade Naan

Second to Naan
The other night we ordered Indian food from our favorite takeout spot. We order the same things every time because we’re boring. And, we eat there often enough to know what our favorites are. Tikka masala, lamb biryani, tandoori, multiple orders of samosas (I like them for breakfast.), and absolutely without fail, way too much naan to go with it all.

Just like the basket of bread on the table at your favorite restaurant, it is impossible to just eat a little bit of naan. When it’s still piping hot I’ll eat it plain by the handful. When it cools off a bit, there is no better way to soak up every last drop of saucy goodness than by swiping your plate with the naan.

I had never made my own naan—mainly because I never thought I would be able to get it right without using a tandoor. And, frankly, it was just easier to order it. However, on those nights when I throw together a quick chicken curry at home, it would be nice to have some fresh naan that didn’t come from a package at the store.

So it will come as no surprise that I was very happy to find this recipe for making naan in a cast-iron skillet. It’s simple and the bulk of my everyday pans are cast iron. Yay me. The good news? Naan can also make a great flatbread sandwich which is good because I plan to make these again this weekend…curry or no curry.

Homemade Naan Recipe
Adapted from Rasa Malaysia
Yields 8 pieces

This recipe for homemade naan turns out delicious, soft, puffy, airy, bread with beautiful golden brown spots on the surface. They taste just like the best Indian buffet restaurants! Read more…

Drunken Clams and Noodles

Cooking In The Time Of Covid
We interrupt our January journey through the wonderful world of curry to bring you a special event called Cooking in the time of Covid. My kids went back to school last Wednesday. By Saturday, my boys tested positive. They have been isolated in the room they share ever since. Thankfully, the rest of the family has remained covid-free. Though, meals have been difficult to manage.

The boys’ main complaint has been a very sore throat (like a bad case of strep—if you’ve ever had it). Since swallowing things is painful, I’ve been making dishes that are soft, easier to swallow, and kid-friendly. Basically, my 17-year-olds have reverted to the age of 8. It’s been a lot of pasta, to be honest. I made Mac n Cheese the other night from scratch. Never from a box. There are lines I just won’t cross.

And, last night I made some really tasty ramen.

My whole family went on a ramen kick over the holidays to the point that we were having some form of ramen every couple of days. Not sure what started it, but I now have every possible ingredient you could need to make it.

I found this recipe for Drunken Clams and Noodles in the current issue of Bon Appetite. It was a big hit—though be aware of the Thai chilis ‘cause it was spicy. I used the amount listed. But, I must have picked a super-hot chili. Luckily, it wasn’t so hot that it was inedible…unless you ask my daughter who doesn’t like heat. My husband said it was spot-on but he likes it when his eyelids sweat. The boys are just hoping the spicy hot broth will burn the virus from their bodies.

Drunken Clams and Noodles Recipe
Adapted from Bon Appetit February 2022
Yields 4 servings Read more…

South Indian Mixed Vegetable Curry

Spice it Up
There is always a bit of a letdown after the holidays. After weeks of planning and food and get-togethers, all the excitement and frenetic energy are just gone. It’s sitting out beside your driveway with the Christmas tree. (Wow, aren’t I a ray of sunshine?) I have mentioned in the past that in January my food choices tend to skew towards the super spicy. And, I think this post-holiday void is at least part of the reason.

Curries have been on my mind—if only because they are a great way to combine the healthy eating we all seem to take a stab at in the beginning of the new year with the much-needed oompf of aromatics and heat. While the aspirations of leading a vegetable-forward, healthy clean life may fade as we head into February, exploring the world of curry can take you into next month and beyond because there are so many possibilities.

When most people think of curry they immediately think of India, but curries are found in a wide range of countries and cultures thanks to centuries of commerce practiced along trade routes like the Silk Road and the Curry Trail. Today you will find delicious curries not only in India but in Africa and South America as well as Indonesia, Malaysia, Hong Kong, Japan, and so many more countries.

Our recipe for South Indian Mixed Vegetable Curry is a simple one. Some of the ingredients can be hard to find (especially in the current trade climate). So, I have listed their substitutes as well…

South Indian Mixed Vegetable Curry Recipe
Adapted from Madhur Jaffrey’s Ultimate Curry Bible
Yields 4 servings Read more…