By mlb, on December 22nd, 2005%
This was really, really good. I half remembered making something with shrimp and orzo and feta before but I’m pretty sure I baked that in the oven. So, I kind of threw this together based on other recipes I’ve seen before and what I had on hand. The garlicky, lemony wine sauce is amazing tasty! jwa brought the leftovers to work for lunch Thursday and I almost tried to steal them from him, as I really liked this dish. But, I didn’t — I am too nice.
Spicy Lemon Garlic Shrimp with Orzo:
1 1/2 cups uncooked orzo
1 tbsp olive oil
6 cloves garlic
1/2 onion, sliced
1 yellow pepper, julienned
3/4 of a pound raw shrimp, cleaned and deveined (the first time I typed this out I wrote “3/4 of a pond” and I . . . → Read More: The Last Recipe Post of 2005: Spicy Lemon Garlic Shrimp with Orzo
By mlb, on December 22nd, 2005%
This is from what is quickly becoming my favorite baking book, Martha Stewart’s Baking Handbook. It’s the one batch of cookies I’ll have time to make before leaving for California on Friday. Oh, they are good! I decided to bring them into work today. I followed the recipe exactly, except (and of course there’s an except), I added 1/2 teaspoon of instant espresso to the granulated sugar — making these Cinnamon Chocolate Espresso Shortbread!
Cinnamon Chocolate Espresso Shortbread:
3 sticks butter, room temperature
2 1/3 cups + 2 tbsp AP flour
4 1/2 tbsp Dutch process cocoa powder
1/2 heaping tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking powder
1 cup superfine (baking) sugar
For sprinkling:
2 tbsp granulated sugar
1/2 tsp instant espresso
Preheat oven to 325 degrees. Spray a baking sheet with non-stick cooking spray and line . . . → Read More: Cinnamon Chocolate Espresso Shortbread!
By mlb, on December 20th, 2005%
For Slash Food’s Spirited Cooking Day!
Here’s a recipe that I saw on the Food Network on the show, Calling All Cooks (do they even still make that show?) a few years ago. Since I’ve been making it, I’ve modified the amount and type of pepper used quite a bit and it’s still pretty spicy. Originally, the amount of pepper (cayenne, black pepper, lemon pepper white pepper, & red pepper flakes) was insane. This version is still moderately crazy but in a good, it’s-still-spicy-but-my-face-is-not-on-fire way.
Funny story: I made this on Sunday night and all I had was vanilla vodka. I forgot that liquor stores in Portland (all of Oregon?) are not open on Sunday. In fact, I got into a discussion at the Wild Oats on Division with an employee . . . → Read More: Spirited Cooking: Peppery Vodka Chicken
By mlb, on December 19th, 2005%
Oh, look, it’s more bubbling, baked things! Isn’t that what Winter is for? Why yes, yes it is. I really love moussaka. This, too, I would get at Greek Islands. I don’t know, there’s just something about lamb, red wine and cinnamon…
While I was a vegetarian, the one meat I think I thought back fondly about the most was probably lamb. Not that I ate it that often, because I didn’t, but because it was so interesting tasting. Nowadays, I probably have lamb a few times a year and moussaka is a great way to do that.
For these — instead of making a big lasagne-sized casserole — I made individual moussakas in oven-safe bowls. So cute!
If you had one cup or a bit bigger ramekins, you could easily make . . . → Read More: Eggplant & Lamb Moussaka Madness
