Friday, April 11, 2008

Sage Shortbread

Savory, sweet, and salty all at the same time, this is the perfect cookie to have with a crisp white wine sitting outdoors in the late afternoon. It takes no time at all to whip up a batch and if you keep a log or two in the freezer, you'll be able to pop cookies in the oven at a moment's notice!

2 cups all purpose flour
1/2 cup powdered sugar
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons dried sage
1 teaspoon course kosher salt
1 cup (2 sticks) unsalted butter at room temp cut into 1/2" pieces

Preheat oven to 350

Line cookie sheets with parchment

Blend first 4 ingredients in processor. Add butter pulsing until dough comes together. Divide in half, shape into 1" logs, wrap and chill (freeze 20 minutes).

Cut logs into 1/3" pieces and place on cookie sheet about 1/2" apart. Position oven racks in top 1/3 and bottom 1/3 of oven. Bake 10 minutes and rotate sheets so bottom sheet is on top rack and top sheet is on bottom rack, then bake for an additional 10-15 minutes or until cookies are golden brown. Remove and cool on racks.

Thanks to Greg Atkinson and Epicurious for the recipe.

Friday, April 4, 2008

Chocolate Ganache

This is amazing! Watch a tiny tot (for whom English is not a native language) channel Marc Bittman. More amazing when you watch the original.

I particularly like it when the camera man (dad) can't stifle his giggles.

And, while I've never been good at making ganache, I'm tempted, by the simplicity of this recipe and technique, to give it a try this weekend!