These are the classic macaroons made from the recipe on the bag of Baker’s Angel Flake coconut. Simple and delicious!
Make zoodles! Sauté them in olive oil with garlic in a really hot cast iron skillet and they’re delicious. Or coat them with egg, then dust them with a bit of flour and pan fry them. Crispy and decadent!
The first step is to cook the polenta. I use 4 cups of water to 1 cup of corn. My favorite is Rustic Integrale Polenta from http://ansonmills.com It is coarse with flecks of color and full of rich, corn flavor. I slowly add the corn while stirring to make certain it doesn’t clump and then cook it for about an hour. I check the seasoning, adding salt if necessary, and a knob of grass-fed butter. Then I pour it into a buttered half-sheet pan, cover it with plastic and put it in the fridge to set. When I want to serve it, I take it out, cut it into wedges and fry it in a little olive oil in a cast iron skillet until it’s crispy on the outside and creamy on the inside. It’s the perfect side with a roasted chicken and a fresh, green salad!
I have used the old Joy of Cooking “Rich Roll Cookies” recipe for years. It is so simple and so good. It’s basically flour, egg, sugar and butter and holds its shape beautifully when cut.
My husband wanted another round of the sandwiches and scones we had for Afternoon Tea yesterday and, being an obliging wife, that is what I made for him. We had butter and Little Scarlet strawberry conserve on our scones this time. So delicious.
We couldn’t pass up Afternoon Tea Week! It rained (at last!) all day yesterday and was the perfect day for baking. So, I baked cookies and scones. I also made tea sandwiches. There were ham ones, and cheese and tomato ones, and cucumber ones. So dainty! So delicious! We also had clotted cream and the strawberry jam I made this summer. Perfection!
Taking my glass out to the garden to savor while I water my veggies!
I envision a perfect 4th of July supper!
Tonight I made Lemon Chicken. It is loosely based on the recipe from Rao’s. Really it is broiled chicken finished in a lemon vinaigrette. I made it on the grill tonight to avoid heating up the house. I prefer using the broiler. I can get some superior crispy skin that way. Still, it was pretty tasty!
I say “today” but it was a two day process. We used the recipe from Cook’s Illustrated. Yesterday we mixed the dough and laminated it. Today we formed the croissants and let them rise and then we baked them. They are delicious, all soft inside and flaky on the outside. I will say that making pastry involving cold butter is a bit dicey in a house with no air conditioning in June. I would like to make them again and tinker with the shape a bit but I think I’ll wait until fall.