Meg's mother's shortbread (AKA Scotch Fan)

MEG’S MOTHER’S SHORTBREAD (ALSO KNOWN AS SCOTCH FANS)

1 cup butter

½ teaspoon salt (optional)

¾ cup firm packed light brown sugar

2 ¼-2 ½ cups sifted all purpose flour

Heat oven to 300.  In a large bowl blend the butter with a mixer set at medium until creamy.  Gradually add brown sugar while beating until smooth and creamy.  At low speed gradually add enough flour to form stiff dough.  Divide dough into four equal parts.  Form into balls, which can be refrigerated overnight in sandwich bags, but that’s optional.  On ungreased cookie sheet pat (or roll) balls into ¼” thick circles.  With fork tine score the edges of the circle.  Then prick outlines of twelve wedges, dividing the circle in ½, ¼, 1/3. Bake 30 to 35 minutes or until light golden brown.  While the cookies are still warm, they can be cut into wedges along the prick marks with a big knife.  But Mother used to cut along the prick marks but not all the way through.  Then she would cool the cookies and break them at that point into wedges.  The effect is more irregular and folksy than cutting the wedges while warm.

Cabbage Pasta

I heard this recipe on the radio, the "Good Food" program on KCRW.  It sounds a little odd, but we tried it and loved it.  We've made it a few times.  This is a vegetarian recipe, however you can add bacon or ham by browning the meat, then using the fat in place of the butter.

The recipe is best with a fresh cabbage, however the first step of blanching the cabbage will help remove the sharp flavor of an older cabbage.  The cabbage is then cooked with stock, until it almost "melts" and creates a nice consistency for mixing with pasta.

1 2-pound green cabbage, cored and shredded as you would for coleslaw
1 tablespoon olive oil
1 tablespoon butter
1 onion or 1 bunch green garlic, chopped
1 cup stock or water
1/2 pound pasta  (penne or similar)
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Cook the cabbage in boiling salted water for 3 minutes.  Drain.

Cook onion or garlic in butter and olive oil on high heat until soft and starting to brown.  Add cabbage and 1/2 cup stock or water.  Cover and reduce heat, cook for 30-45 minutes until the cabbage is very soft and almost dissolving, stirring occasionally and adding stock or water as needed to keep it moist and not sticky.

Cook the pasta per package directions.  Reserve a 1/2 cup or so of the pasta water just before draining.  Add the noodles to the cabbage mixture, add about 1/2 cup of the pasta water, and cook a little longer.  Stir in the cheese, season with salt and pepper.

Mushroom, Spinach and Cheese Strata

This "Strata" is a layered egg dish that is made in advance - refrigerated overnight, and baked in the morning.  This makes it great for morning gatherings or just to simplify the morning routine.

Our friend Meg made this for us when she and her husband were visiting for the weekend.  It was awesome.  This dish can be modified in many ways - different breads, vegetables, cheeses, or meats like sausage, bacon, or ham can be added.

10 ounces fresh spinach
8 ounces mixed mushrooms (whatever type you like)
3 tablespoons butter
1 garlic clove, minced
1 teaspoon salt
freshly ground pepper to taste
6 eggs
2 1/2 cups milk
2 teaspoons prepared mustard
6-8 1/2-inch slices day old bread (firm bread, whatever type you like)
2 cups mild cheese

Steam or boil the spinach for about 3 minutes.  Drain, let cool, and squeeze the spinach with your hands  to get the excess moisture out.  Chop the spinach coarsely, you should have about 1 cup.

Slice the mushrooms.  Saute in the butter on high heat until lightly browned.  Reduce heat to medium and cook until mushrooms are tender, about 5 minues.  Add garlic, 1/2 teaspoon of salt, and some ground pepper, and cook for another minute.  Add spinach, cook until the remaining moisture is evaporated.

In a large bowl, whisk the eggs, milk, and mustard until blended and foamy.  Add the remaining salt.

Assemble the strata by placing 1/2 the slices in the bottom of a buttered  2 quart (about 8x12 or 9x13) baking dish.  Cut the slices as needed to fit tightly in 1 layer at the bottom.  Spoon the mushroom mixture evenly over the bread, sprinkle with 1 cup of cheese.  Use the remaining bread slices to make a second layer, cutting to fit as needed.

Pour the egg mixture evenly over the strata, using a spatula to press on the bread to the liquid is evenly absorbed.  Top with the remaining cheese.  Cover with plastic wrap, and refrigerate overnight (or at least for 4 hours).

Bake in a 350º oven for about 45 minutes, uncovered, until puffed and browned.  Make sure the eggs are done in the center.  Let rest for 5 or 10 minutes before serving.

Oatmeal Coconut Lemon Ginger Cookies

Oatmeal cookies bring back childhood memories in the kitchen with mom.  We made the basic oatmeal cookie recipe printed on the label of the Quaker Oat container, with a few raisins.  Today I've taken the recipe from the Joy of Cooking and given my cookies the POW!! Factor by adding coconut, lemon, and ginger.  Definitely not the cookies we used to make as kids. Oh...and be warned, you'll have them asking for more.

In a large bowl, cream well:
1/2 cup  creamed butter (1 stick)
1/4 cup firmly packed brown sugar (1/2 cup if sweetened coconut is not used)
1/2 cup granulated

Combine and beat in:
1 egg
1 tsp vanilla
1 tblsp milk

Add and beat in until smooth:
1 tsp finely minced ginger
1 tsp finely minced lemon zest

At this point preheat the oven to 350º

In a small bowl, sift together and add to the above ingredients:
1 cup sifted flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

When smooth, add:
1 cup oats
1 1/4 cup coconut (usually sweetened)

Beat the mixture well.  Drop 1 1/2" cookie dough balls 2" apart on a greased cookie sheet and bake 10 - 12 minutes or until light brown.  I average about 16 cookies.  For an added splash of lemon, poke a dimple into the center of the dough ball and squeeze in a few drops of lemon juice, and BAMM!!!......Lemonie.

Have fun!