Author: Ashley

Ashley's tiny kitchen is located in Ossining, New York- a short train ride from NYC. Her professional background is in graphic design + fine art, and she brings that aesthetic to her culinary creations.
Posted on » by Ashley » Theme:

Salted Honey Lavender Shortbread

Salted Honey Lavender Shortbread
Spache The Spatula (originally from here)
makes 16 cookie bars

ingredients:

7 1/4 ounces (2 1/2 cups) all-purpose flour
2 tbsp corn starch
2 1/4 ounces (1/3 cup) granulated sugar
1 tsp culinary lavender
6 1/2 ounces (3/4 cup or 1 1/2 sticks) unsalted butter, cut into small pieces
1 tsp sea salt + more to top the cookies (I used Cyprus Flake Sea Salt which is pyramid-shaped, but any flaky salt would work i.e. fleur de sel)
3 tbsp honey

1. Preheat oven to 350 degrees. Grease an 8″x8″baking tin with butter or non-stick spray. Line with parchment paper and grease the parchment paper as well (make sure there is enough overhang of the parchment paper so that you can easily lift the cookies out of the tin). Set aside.

2. (This step is optional but I find it distributes the lavender better.) In a food processor whir together the sugar and lavender for about a minute until the lavender buds are chopped and distributed throughout the sugar and the sugar has a purple hue (careful, it gets quite powdery).

3. In the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix in low speed until combined (it’s fine if the dough is crumbly).

4. Press the dough into the prepared tin. With a fork, poke the surface of the dough all over.

5. Bake for 30-40 minutes, or until golden brown and the cookies feel firm when lightly pressed mine baked for 30 minutes).

6. After you remove to cookies from the oven, sprinkle the tops with sea salt. Allow to fully cool in the pan before removing and slicing into 16 equal squares.

Posted on » by Ashley » Theme:

Quick Chicken Paella with Sugar Snap Peas

Quick Chicken Paella with Sugar Snap Peas
Bon Appétit April 2010

1/2 cup dry white wine
1/2 teaspoon saffron threads
1 1/2 teaspoons salt
1 1/4 teaspoons smoked paprika*
1 teaspoon freshly ground black pepper
6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo**
1 tablespoon olive oil
1 1/2 cups chopped onion (about 1 large)
4 garlic cloves, minced
1 1/2 cups long-grain rice
2 cups low-salt chicken broth
1 14.5-ounce can diced tomatoes in juice
1/4 cup chopped roasted red peppers from jar
2 1/2 cups sugar snap peas, trimmed (about 8 ounces)

Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.

Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.
** Spanish chorizo, a pork-link sausage flavored with garlic and spices, is milder than Mexican chorizo. It’s available at specialty foods stores and Spanish markets and from latienda.com.

Posted on » by Ashley » Theme:

Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano

Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano
Bon Appétit January 2001

1 1/2 pounds uncooked large shrimp, peeled, deveined
3 tablespoons fresh lime juice
6 garlic cloves, minced
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
3 tablespoons olive oil
2 cups chopped onions
1/2 red bell pepper, cut into matchstick-size strips (about 1/2 cup)
1/2 green bell pepper, cut into matchstick-size strips (about 1/2 cup)
4 tablespoons chopped fresh parsley
1/2 teaspoon dried crushed red pepper
1 bay leaf
2/3 cup tomato paste
1 1/3 cups dry white wine
1/4 cup water

Toss shrimp, fresh lime juice, 1/3 of garlic, 1/4 teaspoon oregano and 1/4 teaspoon cumin in medium bowl. Sprinkle with salt and pepper. Refrigerate at least 15 minutes and up to 4 hours.

Meanwhile, heat oil in heavy large saucepan over medium-high heat. Add onions, all bell peppers, 2 tablespoons parsley, dried red pepper, bay leaf, remaining garlic, 1/2 teaspoon cumin and 1/2 teaspoon oregano. Sauté until onions are beginning to brown, stirring occasionally, about 5 minutes. Stir in tomato paste and sauté 1 minute. Stir in wine and 1/4 cup water; simmer until slightly thickened, stirring occasionally, about 5 minutes. Add shrimp and simmer until opaque in center, stirring occasionally, about 6 minutes. Discard bay leaf. Season stew to taste with salt and pepper. Transfer to platter and sprinkle with remaining 2 tablespoons parsley.