quote:

Originally posted by Nina:
I learned about farro a few years ago. It's great. I'm definitely trying that recipe.

quote:

Originally posted by Mikhailoh:
I made this Raw Asparagus Salad last night. Utterly delicious with grilled wahoo...

https://www.wpr.org/recipe-raw...mbs-walnuts-and-mint

quote:

Originally posted by dolmansaxlil:
Shortbread

2 1/4 cups all purpose flour
1/2 cup sugar (I use caster sugar when I can get it or pulse it in the food processor, but I have also skipped that step when I’m feeling particularly lazy - I have never compared side by side so don’t really know how much difference it makes)
2 sticks salted butter, softened (if you use unsalted, be sure to add a good pinch of salt)

Heat oven to 375º F

Mix all the ingredients together by hand with a fork or in a mixer. Don't overwork the dough - stop when it just comes together

Pan: Roll into the shape of the pan you want to bake them in. 8 x 8 works. Trim the edges to the approximate size. It should be about 3/4” or so thick. If you want, cut it into fingers. Prick the shortbread with a fork, about half way through.

Round: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.

Mould: I use a mould. Brush with a little butter and then sugar, which helps it come out nicely. Roll the dough, put it on the mould, and then roll again to press it in. Turn it out onto a tray. I have a terracotta mould so I bake it right inside the mould and turn it out after baking.

Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. If you wish, sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool a bit on or in the pan before moving to rack.

quote:

Originally posted by Mary Anna:
I'll roast any cruciferous vegetable. They all caramelize nicely, if you oil 'em up. To season, I just salt them and add a sprinkle of cayenne pepper.

quote:

Originally posted by wtg:

quote:

Originally posted by dolmansaxlil:
Shortbread

2 1/4 cups all purpose flour
1/2 cup sugar (I use caster sugar when I can get it or pulse it in the food processor, but I have also skipped that step when I’m feeling particularly lazy - I have never compared side by side so don’t really know how much difference it makes)
2 sticks salted butter, softened (if you use unsalted, be sure to add a good pinch of salt)

Heat oven to 375º F

Mix all the ingredients together by hand with a fork or in a mixer. Don't overwork the dough - stop when it just comes together

Pan: Roll into the shape of the pan you want to bake them in. 8 x 8 works. Trim the edges to the approximate size. It should be about 3/4” or so thick. If you want, cut it into fingers. Prick the shortbread with a fork, about half way through.

Round: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.

Mould: I use a mould. Brush with a little butter and then sugar, which helps it come out nicely. Roll the dough, put it on the mould, and then roll again to press it in. Turn it out onto a tray. I have a terracotta mould so I bake it right inside the mould and turn it out after baking.

Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. If you wish, sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool a bit on or in the pan before moving to rack.

Thanks for the recipe; I'll definitely try it.

I hadn't noticed the complete absence of salt in the Mary Berry recipe. Does seem odd; baked goods always have a little salt.

I found another that I may try just for grins. It is from King Arthur and contains confectioners' sugar and ground oats.

https://www.kingarthurbaking.c...sh-shortbread-recipe

quote:

Originally posted by Nina:
I am trying to find the balance between soaked in oil and not enough oil when roasting. I've been tempted to buy one of those sprayer doo-dads that lets you spray a fine mist of oil, rather than dumping everything in a bowl and tossing.

Does anyone have one of these, and would it work to add "just enough" oil for roasting?

quote:

Originally posted by Amanda:

quote:

Originally posted by Mikhailoh:
I made this Raw Asparagus Salad last night. Utterly delicious with grilled wahoo...

https://www.wpr.org/recipe-raw...mbs-walnuts-and-mint

Please reassure me all the ingredients are food stuffs!

quote:

Originally posted by Mary Anna:
I probably use too much oil, but I just drizzle it over the veggies and then toss it with my hands.

quote:

Originally posted by Mikhailoh:
A really simple but delicious salad? Arugula, a little olive oil and lemon juice - very little - a pinch of salt, parmesan and pine nuts. Maybe 2 minutes prep time. Probably less.