Thursday, November 09, 2006

Almond Coconut Shortbread

Since I was forced to leave my office today due to a computer crash, and Christmas is already all around us...I thought I'd make some cookies.
I'll share them with my staff tomorrow, since the recipe yields more than The Mister could ever respectably consume.

You'll need:
2 cups of butter (at room temperature)
1 cup of icing sugar
1/2 cup of cornstarch
1 tsp Almond extract
3 cups of all purpose flour

Optional: 1 cup of shredded, sweetened coconut

Cream the butter and sugar until it's really fluffy.

Add the cornstarch, and almond extract and whip again. Add the flour one cup at a time and shield your will fly.

Whip it until it looks like this...and then wipe down your counter and backsplash..:)

Add your coconut, if you're going to, and stir it in.

Drop onto parchment paper or lightly greased cookie sheets by the teaspoonful.
Bake at 300F for 20 minutes or until the edges are golden.

Cool on rack.

These cookies will melt in your mouth...they should, look at the amount of butter in them!
Yields about 60 cookies.

Monday, November 06, 2006

Cassava & Salt Fish

If you like salted cod, then you'll like this dish.
To be used as a side or a meal.

You'll need:
One or two chopped, and boiled cassavas
One bag of Salted Cod (boned..unless you like picking bones out)...soaked with the water thrown off and refilled a couple of times.
Two or three onions chopped large or fine (to your taste)
Garlic (1 to 3 cloves - your taste)
1/2 cup of butter (or more - your taste)
Pepper (no's salty enough)

First, melt the butter and fry the onions until translucent, add the garlic and fry for a minute or two.

Throw in the Cod and fry until golden.

Add the cassava and stir, breaking it up until everything caramelizes, and has little caramelized bits throughout. Add more butter if you must.

It's like a West Indian Colcannon