Sunday, September 1, 2013

Rusty Crusty and Falling to Bits + Spicy Cocktail Shortbreads











Rust and decay, my camera craves it. The color of corroded metal, the texture of peeling surfaces, the scratches, and all the crumble that comes with it. If I were left to my own devices, rusty urban landscapes would probably be the only subject in my photos. I do, however, realize that this little obsession would make my photos unappealing to about ninety nine percent of general population, and thus, I contain myself, ninety nine percent of time. But, every now and then, when the urge comes, I embark on a long stroll around the city, searching for some good quality, photogenic rust.

Some people pair food with wine, which is generally a good idea. Or beer, which in my opinion, is an even better one. Every so often, really like only one percent of time, I tend to pair food with photos. Case in point. And as I wander around the neglected, rusty neighborhoods, I cannot help but wonder, what food would complement these photos the best? The color of corroded metal, the texture of peeling surfaces, the scratches, and all the crumble that comes with it. And it's kind of obvious...

Don't you agree?



Spicy Cocktail Shortbreads

* 4 oz butter
* 1/4 cup turbinado sugar
* 1 1/2 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons extra virgin olive oil
* 1/2 teaspoon smoky paprika
* 1/2 teaspoon cumin
* 1/2 teaspoon turmeric
* 1/4 teaspoon allspice



1. Beat the butter with sugar until creamy. Stir in the flour, salt, olive oil, and spices. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into a log 1 1/4 inches in diameter. Wrap up the log in plastic wrap and refrigerate until very firm, about 2 hours.

2. Preheat the oven to 325°F convection (or 350°F regular bake). Slice the dough into 1/4 inch thick slices and arrange on baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork or knife.

3. Bake for about 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool. (Be gentle, these are tender little souls.)

4. The shortbreads can be kept in an airtight container for about a week. 



Makes about 24 shortbreads

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