Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her
reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on
Plonk ($12 and under wines) appears on the last Wednesday of the month.
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« October 7, 2007 - October 13, 2007 |
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| October 21, 2007 - October 27, 2007 »
October 19, 2007
This came today from the braces-friendly American Association of Orthodontists. The cookies look like fun to make (though I have not tried them, so I hope they work).
Frightful finger cookies
1 cup (2 sticks) butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup almond slices
1 tube green food coloring
1 tube red decorating gel
1. Set the oven at 325 degrees. Line a baking sheet with parchment paper.
2. In a mixer, beat the butter, sugar, egg, and almond and vanilla extracts.
3. With the mixer set on low speed, beat in the flour, baking powder, and salt. Add drops of green food coloring to the dough until it is a deep green color.
4. Divide the dough into four equal parts, wrap tightly, and refrigerate for 30 minutes.
5. Using one part of the dough, break off one heaping teaspoon and roll it into a finger shape. Squeeze it around the middle of the finger to create a knuckle shape. Then, with a butter knife, make indents in several places to resemble a finger. Repeat with the remaining dough.
6. Set the fingers on the baking sheet. Bake for 20 to 25 minutes or until firm.
7. Let the cookies sit until cool. Squeeze red decorating gel onto the tip of each finger and gently press an almond slice on top so the gel oozes out from underneath. Adapted from "CDKitchen.com's" Marlene C. Mcasias
Posted by Sheryl Julian at 03:37 PM
October 17, 2007
We ate this turkey soup last night while watching the Red Sox. Here's what I thought: cool evening, nourishing soup, transportable to TV if served in deep bowls. It all worked out well. That is, except the outcome of the game.
There's more soup for tomorrow's game but I feel compelled to change the menu.
Superstitious? I could teach the Sox a thing or two.
Posted by Sheryl Julian at 04:00 PM
October 16, 2007
The reader who had such a hard time ordering her kitchen cabinets from Ikea is just about finished with construction. Here are the photos. She's thrilled with the results. She sent this:
and this:
The kitchen was inexpensive and aggravating. When it comes to construction, the aggravating part is normal. The inexpensive is not.
Posted by Sheryl Julian at 05:01 PM
October 15, 2007
I've never met a dumpling I didn't like, so I was thrilled to see "A World of Dumplings" (The Countryman Press) in my towering pile of cookbooks. Author Brian Yarvin offers 100 round, plump, and filling little bundles. Yarvin is a food and commercial photography instructor and his book is dense with photos.
He has taken some very charming pictures of kids and dumplings, along with lots of close-ups of crimping, folding, and wrapping. You'll find Japanese gyoza, Cantonese shrimp dumplings, Indian samosas (along with a samosa log of learning to make them himself), Turkish manti, Polish vareniki, Jewish kreplach, and more.
He's obsessed -- in a good way.
Posted by Sheryl Julian at 04:18 PM
October 15, 2007
This handsome dude is Zeke Goodband, whom I first met some years ago at Alyson's Apple Orchard in Walpole, N.H., where he was head orchardist and introduced the heirloom apple program. Now Zeke is growing his beautiful fruits at Scott Farm in Dummerston, Vt.
On Sunday, Oct. 28, Zeke is bringing his Ashmead's Kernel, Esopus Spitzenberg and other heirlooms to Arnold Arboretum at noon, to guide you through a tasting of 15 varieties raw, five baked, and heirloom ciders as well. There's nothing in the world of apples that this gentleman doesn't know. Cost is $20 and Scott Farm apples will be for sale (cash only). The event is sponsored by Slow Food Boston. Arnold Arboretum is taking reservations (617-524-1718, ext 160).
If you see Zeke, tell him I have never ever left an apple unrefrigerated since the day I met him, and that Mutsu, which he introduced me to, are still my all-time favorite fruits.
Posted by Sheryl Julian at 12:04 PM
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