For a long time I thought I was the only crabby cook in town. While I bitched my way through daily cooking for my picky family, I envied my friends who seemed so Martha Stewart-y, all rushing around recipe swapping and table decorating, merrily searing tuna.
I’m making a lot of trips to Connecticut these days, to visit elderly parents. In so doing I’ve discovered a quaint corner of coziness called The Bee and Thistle Inn, a B&B and a comfort zone in Old Lyme that is my new favorite home away from home. Read More
Okay, I’m a little obsessed with shortbread. Don’t know why really, but possibly because of my Scottish ancestry and also it tastes so damn good. So maybe I’m projecting too much when I assume that my mother would like nothing better than this for Mother’s Day. Read More
After eating more Easter cookies than any human I know of–my dog Oliver outdid me at 6 but only barely–this is my new favorite LIGHT springtime lunch. Read More
Picture #1: Easter cookies, 2012.
Picture #2: Easter cookies, 2013. Okay, I personally don’t see a great leap forward in my family’s decorating skills. However, the awesome pastel cuteness of Pict #2′s cookies as captured by an iPhone 4s makes the previous year’s look like something from a horror movie. Read More
When people drop by unexpectedly, it’s nice to be able to offer them a refreshment of some kind, like, say, tea and biscuits. When I say “people,” I mean, of course people you know. Do not let just anybody in.
Red flags would be: 1) The have mistaken your house for the one where they are shooting a porn movie, 2) they are wearing a Nixon mask or 3) they are selling (ill-gotten) steaks door-to-door. I have had all three of these types knock on my door at various times and did not offer tea to any of them, although I did buy steaks from #3. (More on that story here.)
Anyway, if you think someone might show up who you actually want to sip tea (or drink sherry) with, keep this biscuit dough on hand. You can whip up delicious savory cookies in 20 minutes.
Cheese and Pecan Biscuits
Yield: about 18-20 biscuits
1 ¼ cups all-purpose flour
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 stick unsalted butter, room temperature
6 ounces grated, sharp cheddar cheese
½ cup finely chopped pecans
1. In a large bowl, whisk together the flour, salt and pepper. In a separate bowl, combine the butter, cheese and pecans. Add the flour mixture and mix until ingredients are well combined, forming large crumbs. (I do this with my hands.)
2. Dump the dough onto a lightly floured surface. Divide the dough in two parts, and shape each part into a log about 8 inches long. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes, or for a couple of days. (Or freeze the dough for up to six months.)
3. When you’re ready to bake the biscuits, preheat the oven to 350 F. Cut the log into slices about ¼ to ½ inch thick. Place them on a baking sheet lined with parchment and bake for about 10-12 minutes, until they just start to turn golden.
Cool and serve warm or room temperature.
Once again March17th is drawing near and our thoughts have turned to green food. (Well, my thoughts have anyway. It makes a change from cliffs and ceilings.) Read More
- Hungry. Lunchtime. If have to assemble one more turkey sandwich, might puke. Read More
As I staggered out of J. Crew at Rockefeller Center today I saw, on the other side of the skating rink, an establishment that was the weary midtown shopper’s equivalent of a drinking fountain in the dessert: Bouchon Bakery. Read More