The Dip and Roll

Yesterday I also made cookies. On their web site, Gourmet Magazine put up cookie recipes taken from their December issues from 1940 to present. I went with the Navettes Sucrees from 1951, because I had those ingredients.

There's is a good chance that people don't remember what a shuttle is. For those of you, here is a picture:














At one time, the textile industry in the US was centered in the Northeast and later moved to the Southeast. I don't think I need to explain why. In the 1990's I worked in South Carolina and at that time much of the textile industry was closing down as jobs and work was outsourced to foreign countries. Remember the Evil Empire's Buy American campaign, with shirts tagged as made in Honduras? I do. At the time, I was melting down looms left and right as mill after mill in the South closed. Milliken took a beating. Sara Lee gone (you didn't know they made clothes?). Too many others to count. We melted a bunch of them.

Anyway, these cookies a named after the shape of the shuttle on the loom they resemble. Perhaps it would be better to describe them as flattened footballs for those that don't know what a shuttle is but Sugar Flattened Footballs doesn't have the ring that Sugar Shuttles has.

The sugar shuttles were a pretty neat cookie to make. Much different than the usual cookie fare. The recipe only made 18 so I sent them off to work with Dinah. Because you dip the cookies in egg whites I found it much easier to form all the cookies first, then go back and dip and roll them.

















It has a nice candy crunch that you get on the outside of the cookie:


















My version of the recipe is here. Enjoy.

Sautéed Beef with Rosemary and Garlic in White Wine

I mentioned before that I have a subscription to Gourmet magazine this year. My first issue was the the January issue which had an Italian theme. Bummer. I'm not a big Italian fan, especially pasta. My taste preferences are Mexican and Latin (any), German, Eastern Europe (any), Asian (any). Probably in that order. I am learning an appreciation for French cuisine from my trips to Canada. Italian is probably my least favorite which often makes me a less than desirable dinner companian as it is a popular cusine for dining out with friends or at friends' homes.

I found this recipe for sauteed strips of steak in my magazine, non-pasta, could even be non-Italian. Not quite stir fry but almost. I had to use dried rosemary and it might have been a little too powerful. As you can see in the picture from Gourmet, this dish is simply served on the plate with a side of pasta. I think the beef would have been better on a bed of rice or egg noodles. I had intended to make that same pasta dish as pictured but I didn't have any parmesan or romano cheese.

Here is my version of the recipe. Regardless of what Dianne Jacobs says in Will Write for Food, I think my style of writing is superior, if I do say so myself (the Gourmet version is considered "correct").

My February issue rocks. Toom nay great looking recipes. Where to start?