Table for One

tag:blogger.com,1999:blog-2709768863537246500.post-6857049171003190512008-05-16T20:44:00.063-05:002008-05-22T20:08:51.746-05:00Table for One<div align="justify">What does a temporarily single gal need on a night to herself? </div> Drink. <div align="justify"><a href="http://bp3.blogger.com/_15YEarDQhts/SC47PWVC1ZI/AAAAAAAAAMk/9VRWgL1NMnA/s1600-h/CIMG0811.JPG"><img id="BLOGGER_PHOTO_ID_5201159754537424274" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 208px; CURSOR: hand; HEIGHT: 167px" height="159" alt="" src="http://bp3.blogger.com/_15YEarDQhts/SC47PWVC1ZI/AAAAAAAAAMk/9VRWgL1NMnA/s200/CIMG0811.JPG" width="223" border="0" /></a> Rum-Whatever "Mojito" </div><div align="justify"> 2 tsp. confectioners' sugar Juice of 1 1/2 limes 4 fresh mint leaves, chopped 2 ounces white rum (I used gold) Seltzer or sparkling water Angostura bitters (optional) In a tall glass, mix sugar with lime juice. Add mint leaves and with a fork or the back of a spoon, crush against the glass to release their juices. Add rum, stir, and top with a little sparkling or seltzer water. Add a dash of Angostura bitters if desired.</div> <a href="http://bp3.blogger.com/_15YEarDQhts/SC47QWVC1cI/AAAAAAAAAM8/rrhebRTUjJQ/s1600-h/CIMG0831.JPG"><img id="BLOGGER_PHOTO_ID_5201159771717293506" style="FLOAT: left; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_15YEarDQhts/SC47QWVC1cI/AAAAAAAAAM8/rrhebRTUjJQ/s200/CIMG0831.JPG" border="0" /></a> Light. To find the breaker box when fuse is blown while heating tortillas in the microwave, use a flashlight. <a href="http://bp2.blogger.com/_15YEarDQhts/SC47QGVC1bI/AAAAAAAAAM0/tiMuetuRii0/s1600-h/CIMG0818.JPG"></a><a href="http://bp2.blogger.com/_15YEarDQhts/SC47QGVC1bI/AAAAAAAAAM0/tiMuetuRii0/s1600-h/CIMG0818.JPG"><img id="BLOGGER_PHOTO_ID_5201159767422326194" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 144px" height="156" alt="" src="http://bp2.blogger.com/_15YEarDQhts/SC47QGVC1bI/AAAAAAAAAM0/tiMuetuRii0/s200/CIMG0818.JPG" width="200" border="0" /></a>Food. Late spring green garlic was kissed by cayenne and humbled by touches of cumin. Scallops, patted dry and lightly seasoned with salt, were tossed into the mixture and perfectly seared a golden brown, two minutes on each side. <a href="http://bp2.blogger.com/_15YEarDQhts/SC5EUGVC1gI/AAAAAAAAANc/9hnXN0heHRQ/s1600-h/CIMG0819.JPG"><img id="BLOGGER_PHOTO_ID_5201169731746452994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_15YEarDQhts/SC5EUGVC1gI/AAAAAAAAANc/9hnXN0heHRQ/s200/CIMG0819.JPG" border="0" /></a>Four white corn tortillas were heated, upon which I piled arugula, the seared scallops and green garlic, finely sliced radishes, shredded cilantro, sliced roasted red peppers, and sliced avocados. Besides a good wash-down of a makeshift Mojito, a little salt was the only extra seasoning these over-stuffed tacos needed.<a href="http://bp1.blogger.com/_15YEarDQhts/SDIyW2VC1jI/AAAAAAAAAN0/-4VuBurELUY/s1600-h/CIMG0824.JPG"><img id="BLOGGER_PHOTO_ID_5202275887688635954" style="FLOAT: right; MARGIN: 0px 10px 10px 0px; WIDTH: 192px; CURSOR: hand; HEIGHT: 158px" height="182" alt="" src="http://bp1.blogger.com/_15YEarDQhts/SDIyW2VC1jI/AAAAAAAAAN0/-4VuBurELUY/s200/CIMG0824.JPG" width="269" border="0" /></a> <div align="justify"></div><div align="justify">Lime Butter Cookies (Sablés au Citron Vert) Adapted from Pâtisserie Lerch From <a href="http://www.amazon.com/gp/product/0767906810?ie=UTF8&tag=tsplent-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0767906810" target="_blank">Paris Sweets: Great Desserts from the City's Best Pastry Shops</a> by Dorie Greenspan (Emilie's note: the original recipe called for lemon; I used lime) 2 sticks unsalted butter, at room temperature (use the highest grade of the best brand you can find) 2/3 cup confectioners' sugar, sifted 1 large egg yolk, at room temperature Pinch of salt 1 vanilla bean, scraped (spend the cash, it's worth it!) Grated zest of 1 to 1 1/2 limes (more is better) 2 cups all-purpose flour In a large mixer bowl, beat butter at medium speed until it is smooth. Add the sifted confectioners' sugar and beat again until the mixture is pale yellow and smooth. Beat in the egg yolk, followed by the salt, vanilla scrapings, and grated lime zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. Mixture will appear crumbly, much like the "course cornmeal" stage of a pie crust. That's okay. Stop beating at this point, and just work the remainder of the flour in with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. You will probably need to use a touch of force to get the dough to stick -- just don't overdo it. Wrap each piece of dough in plastic wrap and refrigerate for at least 30 minutes. It'll be easier to work with once it's cold. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. Wrap the logs in plastic and chill for at least 2 hours. Don't short yourself the 2 hours, as the dough is much easier to handle and cut when it's cold. From here, the dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month. Position the racks to divide the oven into thirds and preheat the oven to 350°F. Line two baking sheets with parchment paper. Slice each log into 1/4 inch cookies. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature. Confession, I did not let my cookies cool to room temperature before I sucked in their fragile and buttery crumbs. Oh bliss when the sablés hit my tongue and melted into a hot, buttery, lime-scented sea.</div>Emilie Tyteniczhttp://www.blogger.com/profile/07832243677709941668noreply@blogger.com