Sleigh bells ring, are ya listenin? No? You’re busy? Ok, we’ve got you covered here. When time is short and you’re running out of ideas, go to the books.
There are two new cookbooks that recently caught our attention and we wanted to tell you about them. *
One is from the mother ship — Ina Garten’s new Cook Like a Pro is her eleventh book and apparently she still has a lot to teach us, like how to present a beautiful spinach zucchini gratin in small cast iron pans, so each person gets his own, or how to update the classic daiquiri. But today, we’re harking back to her Ultimate Ginger Cookie, a spicy bite of heaven and a holiday favorite.
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- ¼ cup vegetable oil
- ⅓ cup unsulfured molasses
- 1 extra-large egg, room temperature
- 1¼ cups chopped (not too finely) dry crystallized ginger (6 ounces)
- ⅓ cup granulated sugar, for rolling the cookies
- Preheat the oven to 350 degrees. Line two sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt, and then combine the mixture with your hands.
- In the bowl of an electric mixer, beat the brown sugar, oil, and molasses on medium speed for 5 minutes.
- Turn the mixer to low speed, add the egg, and beat for 1 minute.
- Scrape the bowl with a rubber spatula and beat for 1 more minute.
- With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
- Add the crystallized ginger, and mix until combined.
- Scoop the dough with a small ice cream scoop, then using your hands, roll each cookie into a small ball and then flatten lightly with your fingers. [This part is messy, I use disposable gloves!]
- Press both sides of each cookie in the granulated sugar and place them on the sheet pans.
- Bake for 13 minutes. [No more, no less!]
- The cookies will be crackled on the top and soft inside.
- Let the cookies cool on the sheets for minute or two, then transfer to wire racks to cool completely.
Another classic, from cookbook author, former model, and tv host Cristina Ferrare, is one of our favorite soups, one that never fails to draw raves and sighs. Cristina’s newest book, Food for Thought, is an exciting collection of recipes that benefit both mind and body. She shares the lessons she’s learned about keeping us in optimal health, but with her knowledge of Italian cooking, there’s no shortage of deliciousness! You won’t find twinkies here, but oh, the Pasta Fagiole!
- ⅓ cup extra-virgin olive oil
- 1 large onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- ½ cup white wine
- 2 cups canned crushed tomatoes in puree
- 1 teaspoon each kosher salt and cracked black pepper
- ¼ teaspoon crushed red pepper
- 1½ cups small pasta (such as shells or tubetti)
- 3 cups chicken or vegetable broth
- 1 15-ounce can cannellini beans, with juice
- Freshly grated Parmesan or Romano cheese
- Fresh thyme sprigs for garnish
- Additional crushed red pepper, optional
- 8 - 10 teaspoons prepared pesto
- Fried sage leaves for garnish, optional (recipe below)
- In a medium-sized soup pot, heat the olive oil on medium-high heat for 30 seconds.
- Add the onion, saute 5 minutes, then add garlic and saute 2 more minutes.
- Add the wine and cook, reducing the liquid by half.
- Add the tomatoes, salt, pepper, and crushed red pepper. Simmer on low heat for 30 minutes.
- While the sauce is simmering, cook the pasta according to package directions, then rinse in cool water and drain.
- When the sauce is done, add the broth and beans. Simmer 15 minutes on medium heat.
- Add the pasta and heat 5 more minutes until the soup gets really hot.
- Ladle into preheated bowls, garnish with Parmesan cheese, and 2 teaspoons of pesto drizzled over each serving.
- Add additional crushed red pepper, if using.
- Garnish with fried sage leaves if using.
- Serve immediately.
- If the soup is too thick, just add more broth, ¼ cup at a time. The soup should be smooth and creamy.
- Fried Sage Leaves
- 8 sage leaves
- tablespoons extra-virgin olive oil
- In a small frying pan, heat olive oil for 1 minute over high heat, then add sage leaves and fry until crispy. Drain on paper towel until ready to use.
To all of you, we wish the merriest of Christmases and the happiest of holiday seasons. Enjoy your families and your creations in the kitchen, and thank you for sharing your cooking stories with us throughout the year.
[* note: we get no remuneration from mentioning these books.]
Again, as in years past, after the New Year, we will randomly draw a name from those commenting on this post and that person will receive a gift from us here at Food and Friendship Santa Barbara. Stay warm, stay dry, stay safe, and enjoy the blessings of the season.