The cookie recipe pictured here had promise - the coarseness of the semolina could add an interesting textural dimension to the shortbread perfumed with one of my favorite spices, cardamom.
As it turned out, the amount of cardamom was overwhelming and gave an off flavor to the cookies. The texture was a bit too sandy for my tastes. I'd give the recipe a C- overall.
The other dessert recipe I tried was from a lighthearted article where the chefs were to come up with creative uses for ramen noodles. The recipe I tried was a coconut pudding with the noodles supposedly adding to a bread pudding-like texture. It was beyond awful. Either my tastebuds are in a funk or I'm just not finding great recipes recently.
While I was making these cookies I kept thinking to myself 'sesame semolina' instead of 'cardamom semolina'. Maybe I was thinking of a bread recipe I once saw; I don't know. But the idea of sesame and semolina together just seems so right. Anyone know of a cookie recipe with those ingredients?
More baking on the way - up next, the tart from this month's cover of Saveur magazine.
Here's the 'croque monsieur' macaroni and cheese, which was a mac 'n' cheese with ham, topped with buttery crisp croutons. The photo doesn't do the dish justice. It's one of the best things I've made recently.