If you spend much time at our shop, you already know that I love to cook. The more complex and adventurous, the better. My mantra is that if all else fails, we can always order pizza. So far that hasn’t happened.
What many find puzzling is that I myself am an extremely picky eater. For example I love to make salads, but personally find lettuce vile. The list of what I won’t eat is very long. Therefore I am often asked – what exactly WILL I eat?
After some serious consideration, I came up with a list of my six most favorite foods. I could honestly eat myself sick, turning into Miss Piggy because I love these things so much.
Regardless of the occasion, cut and iced cookies are referred to as Christmas Cookies in my world. I have an impressive collection of cookie cutters for nearly every conceivable holiday or event. I have been making these since I was a kid. The cookie recipe is my own concoction, the icing recipe comes from my grandmother who was a Wilton cake decorator
‘Tis the season, and in a few short weeks you’ll find me on my couch alternating between shoveling Christmas Cookies and Caramel Corn into my mouth. Rarely do I make and share this with others. Only my husband usually gets in on the Caramel Corn action, mainly because I need his help. After all, it takes two to make caramel corn. The recipe was mom’s, and I’m not sure where she got it from. We’ve tweaked it over the years, and it is perfect. Keith keeps wanting to gunk it up with peanuts, but I am a purist.
I recently made a double batch, and have a big bag stashed in my fridge. They pair wonderfully with Chardonnay. I try to limit myself to only 2, because more than that could send me into a diabetic coma and I’m not even diabetic. I try to behave, but it is hard! You will find this recipe in Ina Garten’s How Easy is That? cookbook, or online (although you really need this book!)
Another treat from Ina Garden. A perfect use for stale baguettes, although I buy baguettes and purposely let them go stale just to make these. They are so good! You really must use freshly grated Parmesan, as in the kind you grate yourself. Otherwise it just isn’t as good. Parmesan is easily grated in a food processor. This recipe is from Ina Garten’s first cookbook, The Barefoot Contessa, and also available online. But again, you really need this cookbook!
Along the same lines as the Parmesan Croutons, but made with puff pastry, fresh thyme, parmesan, and gruyère. When asked what his favorite cheeses are, my son answers “parmesan, gruyère and mozzarella”. That’s my boy! Another treat from Ina Garten, featured in her Barefoot in Paris cookbook, and online. Yes, you really need this one too.
I often make these for dinner. They are so yummy, I can eat them as fast as I make them. I have to really try hard not fill up on these before dinner is ready. All you need is a food processor with a 2mm blade. The rest is a snap.
As you can tell, I really like carbs. And you could say that I am a one-woman Ina Garten fan club. I have linked all of these recipes for you, simply click on each heading for the recipe.
Today, you can enhance your cookbook stash. I am giving away a copy of Ina Garten’s Foolproof to one lucky winner.
Simply share YOUR FAVORITE, can totally make a pig out of yourself FOOD(s). There’s no shame, you’re among good company.
You have until midnight. I’ll announce the winner tomorrow.