August 2012 Archives

Cookie Cigarettes


cookiecigs.jpg Remember when smoking was allowed on airplanes and in hospitals? Remember candy cigarettes? Turns out those weren't the only sugary way to imitate smoking. While culling the Kirschner Collection for recipes to hand out during orientation week, I found a 1976 recipe for "Cookie Cigarettes." These aren't making it into the orientation packet, but I'm sharing here for posterity.

Warning: rich chocolate filling can be addictive.

Cookie Cigarettes
From The Cookie Jar: Cookies From Around the World by Culinary Arts Institute (1976)

For these interesting delicacies (of French derivation), both cookies and filling may be prepared ahead and the cookies filled shortly before serving

1/4 cup egg whites
1/2 cup confectioners' sugar
1/3 cup sifted flour
3 tablespoons butter, melted and cooled
3/4 teaspoon vanilla extract
Rich Chocolate Filling (below)

1. Beat egg whites until frothy; add confectioners' sugar gradually, beating thoroughly after each addition; beat until stiff peaks are formed.
2. Fold in flour in halves. Blend in cooled butter and extract.
3. Quickly grease a preheated cookie sheet. Bake a trial cookie; if it is too brittle to roll, add a little more cooled melted butter.
4. Drop mixture by heaping teaspoonfuls 4 inches apart onto hot cookie sheet; spread very thinly without making holes; bake only a few cookies at one time (they are difficult to roll when cool).
5. Bake at 400°F 2 to 3 minutes, or until edges are lightly browned.
6. Immediately remove from cookie sheet. Quickly roll each cookie around a pencil-thin wooden rod; place on wire rack. Remove rods when cooled.
7. Store in a tightly covered container.
8. Shortly before serving, using a pastry bag and decorating tube, fill cookies from both ends with Rich Chocolate Filling.
9. Dip in chopped pistachio nuts or chocolate shot.

Rich Chocolate Filling

1 1/2 oz. unsweetened chocolate
2 tablespoons sugar
1 tablespoon water
1/8 teaspoon salt
2 egg yolks, slightly beaten
1/2 teaspoon vanilla extract
1/2 cup butter
1 cup confectioners' sugar

1. Heat chocolate, sugar, water, and salt over boiling water, stirring until mixture is smooth.
2. Blend egg yolks into mixture in double-boiler top and cook 3 to 5 minutes, stirring constantly. Stir in extract; set aside to cool.
3. Cream butter; add confectioners' sugar gradually, beating until fluffy.
4. Add chocolate mixture gradually, beating well; cover and chill.
5. Before using, beat filling with a spoon to soften slightly.

Cooking With the Kirschner Collection: Cauliflower


3837955753_0db0631a5e.jpg I was seduced by a giant head of cauliflower at the farmer's market this week, and decided to see if the Kirschner Collection could help me find a way to prepare it with some Indian-inspired seasonings. I found success in two 1960's-era "Indian Cooking" cookbooks. I wound up making a mash-up of these two recipes plus my own imagination. Thumbs up!

Side note: these recipes got me wondering about the use of "flowerette" (which spell-check doesn't recognize as a word) versus "floret" or "florette," so I consulted the OED. "Flowerette" was the preferred term in the early 1900s, it seems, but "floret" started making appearances in the 1940s. "Floret" derives from and old French word for flower whereas "flowerette" is a derivation of "flower."

And that's enough etymology. Here's the food:

Gobhi ki Sabzi (Curried Cauliflower)
From Recipes: The Cooking of India (1969)

1/2 cup vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon scraped, finely chopped fresh ginger root
1/2 cup finely chopped onions
1 teaspoon salt
1/2 teaspoon turmeric
2 pounds cauliflower, washed, trimmed, divided into small flowerets, and dried thoroughly with paper towels
1 small ripe tomato, washed, cored and finely chopped
1 fresh hot green chili, about 3 inches long, washed, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon sugar
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon ghee, melted

In a heavy 4- to 50quart casserole, heat the vegetable oil over moderate heat until a light haze forms above it. Stir in the mustard seeds and immediately add the cumin seeds, ginger, and onions. Cook, stirring constantly for 1 minute, add the salt and turmeric, and continue stirring for 3 or 4 minutes.
Drop in the cauliflower and turn the flowerets about with a spoon until they are evenly coated with the onion mixture. Then stir in the tomato, chili, ground cumin, sugar, and 1 tablespoon of the coriander. Reduce the heat to low and, stirring constantly cook over moderate heat until the cauliflower is tender but still intact.
To serve, transfer the entire contents of the casserole to a heated platter or bowl and sprinkle the top with the remaining tablespoon of coriander and the melted ghee.

Alu Gobi (Potato and Cauliflower)
From Cooking the Indian Way (1962)

8 oz. potatoes
1 medium sized cauliflower
4 oz. butter or ghee
1/2 teaspoon cummin seed
1/2 teaspoon ginger powder
1 teaspoon turmeric
1 teaspoon chilli powder
salt to taste
1/2 teaspoon black pepper

Peel and dice potatoes. Divide cauliflower into flowerets of the same size. Wash vegetables and drain. Heat fat, add the potatoes, cummin seed, ginger, turmeric, chilli, and salt and fry for 2 minutes. Add the cauliflower and fry all together for 5 minutes. Cover and cook on a very slow fire till cooked. Sprinkle over freshly ground black pepper and serve. No water should be added. If green ginger is available, use a 1-inch piece sliced very thinly instead of the ginger powder

Image: "Cauliflower" CC BY La Grande Farmers' Market