I love holiday baking. I love the tradition, making the same cookies each year. Sure, I'll try a few which are new or different, but there is something about sorting through the handwritten recipes, yellowed with age and spotted with the remnants of spills and other mishaps which occurred over the years that feels special.
I wasn't looking for this apricot square recipe, it was only per chance that I decided to unfold the paper and see what was there. It was dated 11.21.01, and I could just picture myself sitting at the kitchen table in my best friend's house writing it out. This is her mom's recipe, and I loved them so much I asked her for it.
Even though I hadn't made them in years, the moment I saw it, I immediately wanted to make them, and they did not disappoint. Recipes like this one are the reason I wanted to create this blog.
-Lydia
Apricot Squares
By Cooking in Cashmere
My best friends mom's recipe.
Prep time:
Cook time:
Total time:
Yield: Appox. 16 squares
Ingredients: Shortbread Layer ½ cup of butter, softened 1 cup flour ¼ cup granulated sugar Apricot Layer ¾ cup dried apricots ½ cup of chopped walnuts 2 eggs, lightly beaten ⅓ cup flour ¾ cup light brown sugar ½ teaspoon of baking powder ½ teaspoon of vanilla extract ¼ teaspoon of salt
Instructions:
Preheat oven to 350° and line an 8"x8" pan with parchment paper - alternatively, grease the pan with butter.
Combine all shortbread ingredients in the bowl of an electric mixer. Beat until crumbly, then press into prepared pan. Bake for 25 minutes or until golden.
While shortbread is baking, place apricots in a pan with just enough water to cover, bring to a boil and then reduce, let simmer until plump, about 15 minutes. Drain, then chop.
Combine all ingredients for the apricot layer, beat until just combined.
Top the shortbread with the apricot mixture and return to the oven for 20 minutes.
Last week I visited Mike's Organic Delivery in Stamford, CT, a service that provides local, organic, and sustainable food, along with the ease of delivery (for anyone in a 20 mile radius of their Stamford location). I had to make the trek to pick up my bounty in person, but that afforded me the ability to shop as I normally would, impulsively.
I knew I wanted to get things to put together a meal, and naturally pasta is my go-to. There were only gluten free pasta options, but I was steered in the direction of the Edison quinoa and rice spaghetti. I can honestly say it exceeded my expectations, and did taste like the gluten filled pasta I love.
Next I found myself gravitating to the gorgeous little Italian Eggplants with the most beautiful coloring. On a bit of a purple kick, I got purple bell peppers, and purple onions. There were no purple cherry tomatoes, so I grabbed the yellow. I didn't want to risk getting a meat as I knew I had a long drive in traffic ahead of me, so I chose a bree-like cheese, Camembert. I also got little carrots, even though I wasn't sure how they would factor into a pasta dish (they didn't) but they were cute and went into a salad instead.
As for the actual prep of the meal, my initial thought was to simply roast the veggies. Simple, one pan lined with parchment for easy clean up. However it was 95° with 95% humidity, so that idea got nixed. Next I thought I'd put everything on the grill, with the tomatoes in a nice little foil packet. But it started to downpour as soon as I turned on the grill, and I was soaked through and through by the time the eggplants and peppers were done, so the rest was done in a saute pan. Everything worked out and the dish was delicious, even if the production was a bit disjointed!
Thanks to Mike's Organic Delivery for providing the food for this recipe! I was given this opportunity through SiggPay, my views and opinions are my own.
Summer Vegetable Pasta
By Cooking in Cashmere
A great way to utilize all the organic summer vegetables.
Total time:
Yield: 4 Servings
Ingredients: 1 Pint of Sun Gold Cherry Tomatoes 2 Red Tropea Onions 2 Purple Bell Peppers 4 Italian Eggplants 2 Cloves of Garlic 1/4 Teaspoon Salt 3 Tablespoons of olive oil 3oz Camembert 1/4 cup of reserved pasta water 1/2 pound of pasta of your choice
Instructions:
Prepare water for the pasta. Pre-heat the grill.
Prepare the vegetables; chop the onions, mince the garlic. Slice the eggplants and peppers into long strips.
Coat the eggplants and peppers in a tablespoon of oil, salt, and pepper.
In a large saute pan, heat the remaining oil and add the onions and garlic, cook until onions are tender.
Add the tomatoes, cook until they have burst.
Grill the peppers and eggplants, about two minutes on each side.
Remove the rind from the Camembert and add to the saute pan. Leave the heat on low until it's melted.
Add the pasta to the saute pan followed by the grilled veggies and toss until combined. Add the reserved pasta water to reach your desired consistency.
I am a pasta lover, though and through. I would probably be content having pasta in one form or another every day of the week. However, once the basil comes up in the garden and there is enough for pesto, that is a special treat all on its own.
I've read plenty of pieces about how pesto should be made with a mortar and pestle, but I take no issue with my food processor pesto, and I'd rather have my sauce made in the time it takes for my pasta to cook.
This is the recipe my mom adapted years ago - she changed the nuts, the cheese, and most notably the quantity - the original was meant for double the amount of pasta!
Naturally I think this recipe is pretty much perfect, and of course it doesn't just have to be over pasta. I've added it to rice, pizza, and grilled cheese. Though it's important to remember that pesto is never supposed to be cooked, so it should be a last minute addition to any dish that is spending a lot of time under heat, and you can eat your leftovers cold out of the fridge.
-Lydia
Basil Pesto
By Cooking in Cashmere
Our take on a classic.
Total time:
Yield: 4 Servings
Ingredients: 2 cups of fresh basil (packed) 1/4 -1/2 cup of walnuts 4 cloves of garlic 1/4 Teaspoon Salt 3/4 cup of olive oil 3/4 cup grated pecorino romano cheese 1/4 cup of reserved pasta water splash of cream (optional) 1 pound of pasta of your choice
Instructions:
Prepare water for the pasta. While the water is coming to the boil, prepare your pesto.
Add the basil, walnuts, peeled cloves of garlic, and salt to a food processor. Pulse until roughly chopped.
With the food processor on, slowly drizzle in the olive oil until everything is incorporated.
Add the cheese, processing briefly, just until incorporated
Add some of the pesto to the serving bowl and mix in a tablespoon of the reserved pasta water and cream if desired.
Add the pasta to the bowl followed by the remaining pesto and toss until combined. Add more of the reserved water to reach your desired consistency.
