italian lemon slush

italian lemon slush cocktail

I can’t imagine there’s anything I wouldn’t love about the city of Venice. Since I haven’t been there yet I remain a vicarious traveler; picturing a sepia-colored city like no other, floating over an ancient network of canals, all those mysterious alleyways winding through a landscape of crumbling palaces.

Twenty-seven summers ago my best friend took off in the direction of Europe, with no real itinerary or return date. I’d planned up until the last minute to go with her, saving all my waitressing cash in a box under my mattress, but drama overrode – it became suddenly necessary that I break up with my then-boyfriend and find a new apartment. How unromantic!

lemon peel syrup for italian slush

Everything worked out fine in the end, but missing that adventure was my regret. In the middle of her travels, my friend called me from Venice; she was running out of money but still hoping I’d change my mind and meet her there in Italy.

I felt a tiny bit jealous that she was in a place I’d only ever dreamed about seeing, until she described the harrowing time she was having there; getting off the train alone in the middle of the night, finding the Piazza San Marco teeming with rats and also a few human ones intent on stealing her backpack and who knows what else.

It can happen in any city anywhere, but somehow, knowing it was less than paradise at that moment in Venice made it a little easier to accept what I was missing.
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rosemary chicken with roasted lemons

rosemary chicken with roasted lemons

What’s the secret to juicy chicken? It’s in the Top Five list of age-old questions.

We all want the answer to that one, along with:

What’s the secret to erasing wrinkles?

What’s the secret to inner peace?

What’s the secret to sweet old doggie breath?

I know I’ve only listed four of the top five. I’ll bet you can imagine what the other one is.

I doubt I’ll be eligible for a Nobel prize, but I have good news – I know the answer to the very first question. Hurray!
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parmesan and black pepper shortbread

parmesan black pepper shortbread cookies

If by some chance you like to have your wine and eat some cookies too, this is a recipe for the file. And if by another chance you could care less about wine but require a sweet treat no matter what, I’m confident you’ll be equally pleased to indulge in one of these.

The savory elements of black pepper and Parmesan are at play here, which makes them a great partner for wine or other adult concoctions. But at the same time these crumbly, buttery cookies are subtly sweet, with a balance of crunch from cornmeal and some sea salt – just as delicious with tea or espresso.

parmesan and black pepper shortbread cookies

To me that equates to a perfect ratio. I love shortbread cookies for the very reason they’re not overly sugary, yet deliver a richness of flavor I find irresistible.

There’s just enough cornmeal for sandy texture, and Parmesan cheese fills the kitchen with a tempting aroma as they bake. The last touch is some lemon-infused sugar sprinkled over the top of the warm shortbread.

parmesan and black pepper shortbread cookies

parmesan, black pepper and cornmeal shortbread

Yield: 12 - 16 cookies

Ingredients

1 cup all-purpose flour

½ cup brown rice flour

¾ teaspoon fine sea salt

½ cup stoneground cornmeal

1/3 cup finely grated Parmesan cheese

1 teaspoon freshly ground black pepper

1 cup (2 sticks) butter, room temperature

2/3 cup confectioners’ sugar

2 tablespoons granulated sugar

1 teaspoon fresh lemon zest

Instructions

  1. Preheat oven to 325 degrees.
  2. Sift both flours and the salt over a medium bowl; use a whisk to stir in the cornmeal, cheese and pepper.
  3. Pulse the butter and confectioners’ sugar in a food processor until creamy; add the flour mixture and pulse just until a soft dough forms (about 30 seconds).
  4. Pat the dough in an even layer into a 9-inch square or round tart pan with a removable bottom.
  5. Bake 35 – 40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently. Stir together the granulated sugar and lemon zest and sprinkle over the top of the shortbread as soon as it comes out of the oven.
  6. Cool the pan on a rack 10 minutes, then unmold the shortbread and cool 10 more minutes. While it’s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.
http://familystylefood.com/2013/04/parmesan-and-black-pepper-shortbread/