Saturday, November 3, 2012

Eating our way through hurricane Sandy

As I'm sure the rest of the world has heard by now, the east coast of the US (and of course, the Caribbean as well) suffered the wrath of Sandy. I live in Washington, DC. While we were spared the brunt of the force of Sandy, DC effectively shut down during the storm and we were stranded in my little 19th century row house in the Bloomingdale neighborhood. Naturally, our way of coping with being trapped inside was to obsessively reading CNN/Washington Post/NPR to keep updated (because the neighborhood I live in has flooded severely several times this summer during bad thunderstorms, we were really afraid of what could happen if we had gotten more water than we did!). We also ate all of our feelings. ALL of them.

If you follow me on Instagram (username Katerader), you'll probably know by now that I cooked everything. I love to cook, and think I'm pretty good at inventing things. I cooked two whole chickens, because I had purchased these wonderful organic free range birds from the farmer's market, which is unfortunately over for the season. They weren't cheap, and I was afraid that if we lost power they'd spoil. So I thawed them and threw them together with everything else I had in my pantry. For some crazy reason, it didn't occur to me to get out my good camera until after we'd dissected the birds, but my crappy iphone 4 shot should suffice that it was deeee-licious. I put fresh herbs, a quarter of an onion, and fresh lime inside the bird and a liberal amount of salt and pepper on top.

For dessert, I made these awesome cookies. I was inspired by a recipe on What Katie Ate for lemon pistachio cookies and decided to alter them for what I had available. Her cookies were rounder, and she made little cookie sandwiches with buttercream inside. It was a little too rich for a post-chicken dinner, so I decided to make my own recipe up.

Lime pistachio cookies

The cookies were very easy to make.

1 1/2 sticks of butter, softened but not completely at room temp
1 3/4 cups flour, or a little less (you want the consistency of a regular cookie batter as if you were making chocolate chip cookies)
1 egg
1 cup sugar
1 tsp baking soda
1/2 tsp salt
juice and zest from 1 lime
about 1/4 cup unsalted pistachios out of their shells, chopped

Preheat oven to 375f. Cream together butter and sugar until fluffy. I let mine go in my mixer for around 10 minutes. Then add egg and let it combine. I like to add my baking soda and salt now so that I can be sure they're well mixed in; you could also sift together the dry ingredients but I'm too lazy for that. Add lime juice and zest. Slowly add in flour until it comes together and forms a cookie dough. I add the pistachios last. Line cookie sheets with parchment. I put my dough in the freezer for a few minutes to harden up because my kitchen was hot. Bake for 8-12 minutes, depending upon your oven.


2 cups powdered/confectioner's sugar
several tablespoons of lime juice
2+ tbsp milk

Slowly mix in all three ingredients. Add more lime juice if you want a thinner glaze... I just kept adding lime until I had the taste and consistency I wanted. If it's limey enough but still not liquid enough, add an extra tbsp of milk if you need to. Garnish cookies with some more crumbled pistachios.


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