Kitchen Therapy


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Rosemary Parmesan and Pecan Cookies

These cookies piqued my curiosity!
Tuesdays with Dorie has encouraged me to push myself and try things that I would usually skip past or tell myself I’d get back to that one day and never do.
These cookies from Dorie Greenspan’s Dorie’s Cookies cookbook are both sweet and savoury at the same time.
You can taste the rosemary, a delicate hint of parmesan and the pecans come through as well. The taste is subtle yet clear. It’s an unusual taste combination for a cookie however it works… really well.
I’m still fighting a virus, so this recipe was simple and easy, a good and comforting winter bake 🙂

Looking forward to reading what the rest of the Tuesdays with Dorie group thought of this week’s recipe options.


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Hazelnut, Ginger and Olive Oil Cake

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It is winter here in Sydney, Australia.
And even though the days are sunny and mild, you can see the people sniffling, coughing and blowing noses when you’re out and about.
The past couple of weeks we have all had sore throats, blocked noses, nausea and even some vomiting. I made last week’s Dorie’s Cookies recipe however I only had the energy for a quick photo on Instagram. It made me feel like I still participated in some way 🙂
My daughter is in her last semester and uni and my son is locked down studying for his trial HSC exams before the real deal begins in October! Once the HSC exams are finished (November 9th) his high school days will be over! However until then it’s a crazy time for him trying to stay away from the sick people in the house while preparing for the celebrations of finishing high school (which still need to be organised even though none of the boys can think beyond the exams!)
So I guess it’s just a lot of hunkering down in our house.
Which made this week’s Tuesdays with Dorie recipe ideal for us!
It’s basic, it’s tasty and it comforting. And most importantly we can all eat hazelnuts 🙂
Even the pickiest eater in the house (my 18yr old son) tried it and said it’s unusual but good!
Looking forward to seeing what everyone though of this week’s Tuesdays with Dorie recipes!


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Vanilla Bean Sablés

IMG_8654This week’s Tuesdays with Dorie recipe from Dorie Greenspan’s book Baking Chez Moi are the Vanilla Bean Sablés.

I knew I needed butter for these. In Australia our butter “sticks” are 250g, so they’re more like blocks! I was walking through the dairy aisle, looking for the butter when I felt the squeeze in my gut that tells me these days not to take this for granted.

Recently, one of the mums from school passed away. It was Anzac Day, April 25th, when she slipped walking home and fell down a sharp set of stairs.

We met when our boys started kindy together, they were 5 years old, now they are 18. We were all new at the school, we had just moved to the area, and I think we were as nervous as the kids! The school was pretty small at the time so even though our boys were never close friends, we all knew each other pretty well. She had the one child, she adored him and volunteered tirelessly at the school. She ran the canteen, the band, the uniform shop, I know at some point she was voted best volunteer in the state and you just knew that she was the person to ask about anything. When our boys moved to high school, she just picked up and tackled the same tasks at the new school. She was incredibly organised and ready to help. We usually ran into each other at the supermarket. We would catch up amongst the shopping aisles, moving our trolleys to the side (I’m sure to everyone’s annoyance) and discuss our boys final year of high school, their hopes and plans, have a laugh and then move on.

It has been a few months since she has passed away and every now and then I think I see her at the shops, but then I catch myself. I continue with my shopping, no longer lost in my thoughts but painfully aware of how fortunate I am to be buying butter, baking cookies and sharing them with my family.

I think the simplicity of these cookies complimented where I am in life at the moment. Keeping things simple, appreciating family and tradition, being present in the moment.

I can see why Sablés are so popular. They are comforting, can be a foundation for many other flavours (I’d like to try lemon) and they are simple. The first log I made I brushed with egg yolk and sugar before cutting and baking, the second I baked as is. I’ll be honest, I preferred these plain…
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I really enjoyed making and eating these, the whole family did. I am looking forward to the reading what the rest of the Tuesdays with Dorie group though 🙂


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Blueberry Buttermilk Pie Bars

IMG_8425.JPGThis week’s recipe for the Tuesdays with Dorie group is meant to be Pistachio Berry Slims. It looks like a beautiful cookie, however when you have anaphylactic children it is just not going to be an option.
I debated whether I should try replacing the pistachio with coconut however last minute I decided to catch up on a recipe I had missed.
Dorie said these bars are inspired from a buttermilk pie she had at Husk restaurant. I have the Husk cookbook by Sean Brock, Heritage, and love leafing though it! So I knew right then that this recipe was going to be my substitute this week.

fullsizeoutput_1216The recipe was really simple. A cornmeal biscuit crust that is baked golden, then topped with fresh blueberries and a vanilla flavoured buttermilk custard.
Seriously? What is there not to love about this?!
It is not too sweet, it almost feels like a light summery dessert. I served it with a dollop of cream however I really do not think it needs any. It is perfect the way it is.
The tanginess of the blueberries is wonderful!

I’m so glad that I had the opportunity to go back and make this recipe. It is something I will definitely make again and I think next time some sour morello cherries!
To see what the rest of the Tuesdays with Dorie group is making this week, please click here.


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Cast Iron Pan Chocolate Chip Cookie Bars

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This week’s Tuesdays with Dorie recipe from Dorie Greenspan’s cookbook, Dorie’s Cookies is for Cast Iron Chocolate Chip Cookie Bars.
These are caramelised and crispy around the edges, soft and chewy in the centre.
The dried apricots soaked in hot water and the shredded moist coconut in the recipe add sweetness and depth of flavour.
It tastes like a wonderful chocolate chip cookie yet has the texture of a moist, chewy, muesli bar.
I found this playful and delicious.
The whole family loved this week’s recipe!
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It is the first day of school holidays for us here so I don’t expect these will last long in our house!
To see the rest of the group’s thoughts on this week’s recipes click here!

 


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Chocolate Brownies – Sebastian’s Remarkably Wonderful Brownies

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This week’s Tuesdays with Dorie recipe is Swedish Visiting Cake Bars.
I didn’t make these! I really wanted to.
They sound delicious.
And full of almonds.
I love almonds, however two out of my three children have a nut allergy.
Some nuts are absolutely no problem, like hazelnuts, which means Nutella is ok!
However almonds are not on our friendly nut list.
So I thought I’d take this opportunity to catch up on one of the recipes I have missed.

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I keep saying I’m not a fan of chocolate and then I choose the most chocolatey thing I can find to bake! Like the Chocolate, Prune and Whiskey Cake a couple of weeks ago.
Well this was just as decadent and rich as that cake. However while that cake bordered on bitterness from the chocolate, I found this tray of brownies waaaaayyy to sweet for me. The recipe does have 2 cups of sugar!
The family loved it however.
I made it mostly for them, they are all fans of chocolate.
For chocolate lovers this seemed to be a success!
I’m looking forward to seeing what everyone thought of their Swedish Visiting Cake Bars, now they are definitely more up my alley 🙂

 


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Cowgirl Cornmeal Pecan Finaciers

IMG_7110Cowgirl Cornmeal Pecan Financiers from Dorie Greenspan’s Baking Chez Moi cookbook, are simple, honest and I think I ate an entire tray of 12 mini muffin sized bites all by myself.
I loved these!
There are some nuts my nut allergic children can tolerate and luckily, pecans are one of them! I loved eating the pecans straight off the tray as they came out of the oven, toasty, fragrant and warm. And I loved the strong pecan flavour that builds in your mouth as you bite into the financiers.
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They were simple to make and easy to eat 🙂
Eaten warm, their texture is light and airy. Once they are cold, the texture becomes heavier and more dense however the flavour is not compromised. I am waiting for the kids to come home from school so I can bake another tray of 12. Or maybe 24…
I love having the batter in the fridge ready to cook, makes me feel very domestic goddess like (laughing).
Looking forward to reading about the thoughts of the rest of the Tuesdays with Dorie group!