HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Wednesday, January 28, 2015

Dorie Greenspan's Sweet and Savory Sablés: French Shortbread and Rosemary Almond Parmesan "Cocktail" Cookies




         The first time Andrew and I ever tasted a Sablé, we’d made a pilgrimage to The Essex Market where Dorie Greenspan and her son Joshua had opened “Beurre et Sel”, a tiny hole in the wall that sold nothing but these out-this-world butter-y crispy shortbread cookies. The sheer beauty of the Greenspan’s display of the cookies took us aback.  The variety was amazing too—there were sweet and savory versions. These were all tucked into tubes to take home but I couldn’t help wonder how many of them actually made it there. The cookies were that addictive and at about the size of a half dollar coin easily consumed anywhere.  They were also fairly expensive which may explain why, sadly, after 15 months in business, the tiny shop was shuttered.


Monday, January 26, 2015

Balsamic Soy-Glazed Chicken Wings and Blue Cheese Dipping Sauce


        
You may be aware that there’s a football game being played this coming weekend that is the Granddaddy of them all.  This year’s game has the Northwest facing off against the Northeast in Glendale AZ, which at this writing will still take place despite a confusing controversy over deflated balls. (Don't ask). In the history of television, the three most watched broadcasts of all time are all for this one game.  It seems quite right then that this would be called the Super Bowl.  It shuts down traffic, fills bars, taxes septic systems at the end of every quarter, and is scheduled to be watched by over 100,000,000 people.  But if you think that’s an impressive number, how about this:  On Sunday February 1st, 1.25 billion chicken wings will be consumed—that’s four for every man, woman and child in the entire country.  That’s in addition to the 8,000,000 lbs. of guacamole and the 28,000,000 lbs of potato chips.  With all that food, and with the high octane dipping sauce that goes along with it, is it too much to hope that the least we could do is to bake our wings rather than fry them? Well, if you’ve ever had a Balsamic Soy-Glazed Chicken Wing, you would gladly give up the fryer.  But since I am not all sure your penitent approach is natural, I have also included a recipe for the best Buffalo Wing Blue Cheese dipping sauce I have ever tasted.