If you’re not careful, your blog can become the cognate of that dusty, cluttered storage closet that you try not to think about too much. Unfinished drafts and unedited photos in jumbled heaps mirror the stacks of old textbooks and piles of unused sports equipment that you keep meaning to sort out. Well, consider this post a sort of virtual garage sale, clearing out a bit of space on my overtaxed hard drive.
David’s Seaweed Sablés
Sablé cookies are one of Dorie Greenspan’s specialties. Each of her cookbooks have several varieties included, most famously her World Peace Cookies. These ones are a little different – they’re savoury, salty, and sweet and include that jewel of the sushi world, nori. I say jewel because nori is beautifully iridescent, so much so that it seemed almost a shame to chop it into tiny pieces for this cookie. The results are surprisingly tasty and worth sacrificing a sheet or two. Eating them, I imagined myself on a Paris balcony, champagne in hand.
You can find the rest of the gang’s posts on this recipe here: David’s Seaweed Sablés
This recipe is like the perfect outfit, that can be dressed up or down as necessary. Canned corn is called for, but fresh or frozen would do just as well, if you’ve an aversion to the canned stuff. These pancakes can serve as finger food at a cocktail party, in the vein of Buckwheat Blini, or they can be the starch at a simple dinner. I opted for the simple route, serving them with steamed broccoli and turkey smokies. They worked well, but I’m looking forward to trying them again when the weather gets cooler – they’d be perfect for soaking up the juices of a braise or stew.
More French Fridays posts on this recipe can be found here: Corn Pancakes
Crunchy Ginger-Pickled Cucumbers
Last up is a salad so simple that my brother exclaimed, “Oh look, Teresa chopped up a few cucumbers and called it a salad!” It was my contribution to the barbeque feast in celebration of my nephew’s high school graduation, and I was quick to tell him that there was a little more to the salad than cucumbers. I didn’t bother mentioning how easy it was to put together. After the cucumbers hang out in some sea salt for a while, they’re tossed with fresh ginger, seasoned rice vinegar, and red pepper flakes and left to stew in their juices in the refrigerator. Luckily, they’re delicious, so I didn’t get any more teasing for the (lack of) effort my contribution to dinner entailed.
You can find the link to everyone’s posts on this recipe here: Crunchy Ginger-Pickled Cucumbers
I’m still behind on French Fridays, so another smorgasbord post might show up here soon, but I think I’m well on my way to getting back on track. Now, I’m looking forward to catching up on everyone else’s posts.