A Thought For Food » where ideas are brought to simmer


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  • January 20, 2015 - 10:33 am

    celyn - wow the food looks fantastic! loving the decor of the place too


  • January 20, 2015 - 6:21 pm

    Nan Cook Loyd - Your photographs are so good, they draw me. I want to go to this place, see that stack of uneven but beautiful plates (pottery), taste the food, sit back and go “ahhhh” – evocative!ReplyCancel

  • January 21, 2015 - 10:09 am

    Sandy@RE - Your photography is as beautiful as ever. I’d love to dive into this meal, Brian. Always happy coming here!ReplyCancel

  • January 21, 2015 - 1:06 pm

    naomi - As always, Iove your silent Sunday. The photos are just beautifulReplyCancel

  • January 21, 2015 - 4:05 pm

    Brenda @ a farmgirl's dabbles - Gorgeous photos, Brian. Those stacks of plates!! Lovely seafood meal, too!ReplyCancel

  • January 23, 2015 - 1:10 am

    Gerry @ Foodness Gracious - Great clicks Brian, always amazing too look at..ReplyCancel

  • January 25, 2015 - 8:22 am

    Sommer @ASpicyPerspective - Gorgeous photos! I can only imagine the bursting flavors from that beautiful dish!ReplyCancel

Crispy Ginger Snaps

Our winter routine now consists of a nightly pot of tea. Lemon or lemon-ginger are our go-tos. I often leave mine unadulterated, but sometimes there’s a couple teaspoons of honey, an additional squeeze of lemon, and, on the weekends (or after an especially stressful day), a splash of rum or bourbon. We sip this on our couch, curled up under blankets (Maki is usually wrapped up under two or three of these in an attempt to keep her nose warm).  The TV streams episodes one after the next. We’re in full hibernation mode.

On a recent trip to the store, Eric mentioned that he’s been craving some ginger snaps to go with our tea. We bought a box and, while delicious, I couldn’t help but think how nice it’d be if I made my own cookies. Not that it’d be healthier, but, unlike other prepared items we purchase, baking a batch of ginger snaps isn’t terribly complicated. Now, I’m usually a fan of chewy cookies. A little crunch on the outside is fine, but I prefer them a little underdone in the middle. However, my goal here was to make crispy ginger snaps. And I wanted them to be little guys. A couple bites each.

This took a bit of work. I first made the dough, which I knew would result in a flavorful cookies, since I’d consumed half the bowl as I transferred it to the baking sheet. The trick was to roll the dough balls so that when they spread in the oven, it would only be a couple inches in diameter. Next, I needed to figure out how long to bake them for. Too long, and they get burnt (which happened a few times) and too short and they don’t crisp up. It’s a tough job, but I was happy to take on the challenge.

I’ve found that a number of ginger cookies don’t call for crystalized ginger. For me, I love the kick that you get from those little bits, so I’ve included some in this recipe. There’s no doubt that these are ginger cookies. None at all.

Crispy Ginger Snaps // A Thought For FoodCrispy Ginger Snaps // A Thought For FoodCrispy Ginger Snaps // A Thought For FoodCrispy Ginger SnapsCrispy Ginger Snaps // A Thought For FoodCrispy Ginger Snaps // A Thought For FoodCrispy Ginger Snaps // A Thought For FoodView full post »

  • January 12, 2015 - 1:48 am

    Kate - Funny, I’m sitting on the couch with a mug of tea, under a blanket, with Cookie curled up next to me. Now I want one of these ginger snaps to go with the rest! Happy new year, Brian.ReplyCancel

  • January 12, 2015 - 8:21 am

    Liz @ Floating Kitchen - There is definitely something magical about a really crispy cookie and a cup of hot tea. Stay warm, friend!ReplyCancel

  • January 12, 2015 - 9:12 am

    Tiffany | offbeat + inspired - Oh these look WONDERFUL. And your photos. Always. <3ReplyCancel

  • January 12, 2015 - 9:26 am

    Tieghan - Umm, these would be one of those things I would not be able to STOP eating. So good looking!ReplyCancel

  • January 12, 2015 - 10:18 am

    Lynn @ Order in the Kitchen - These look spectacular and the photographs are gorgeous as always! xoReplyCancel

  • January 12, 2015 - 3:48 pm

    Brenda @ a farmgirl's dabbles - So pretty. Perfect for tea hibernation.ReplyCancel

  • January 12, 2015 - 5:25 pm

    Katrina @ Warm Vanilla Sugar - A good gingersnap has got to be one of the best creations on earth. Love these!ReplyCancel

  • January 12, 2015 - 7:53 pm

    Brandon @ Kitchen Konfidence - I love a good ginger cookie especially with the crystallized ginger bits. Sweet heat.ReplyCancel

  • January 12, 2015 - 8:04 pm

    Aimee @ Simple Bites - These words and images make me want to drop in for tea. Lovely cookies, Brian! Stay warm. xReplyCancel

  • January 13, 2015 - 7:40 am

    Valerie - These look delicious! My daughter has been making different gingersnap recipes over the past month – looks like I’ll be giving her another one to try!ReplyCancel

  • January 13, 2015 - 1:58 pm

    Kelly - I love gingersnaps. Thanks for sharing and your photos are beautiful! Very inspiring!ReplyCancel

  • January 14, 2015 - 1:52 am

    Sylvie | Gourmande in the Kitchen - Ginger snaps have always been one of my favorite kinds of cookies, I love the crunch and spicy hit of ginger.ReplyCancel

  • January 14, 2015 - 5:00 am

    francesca - Our evenings are full of tea pots and sweet snacks for dunking… great minds think alike <3ReplyCancel

  • January 14, 2015 - 10:32 am

    Laura - Oh I do love some snappy ginger cookies with tea, and definitely prefer some crisp-ness. My nightly tea is usually chamomile (we’re in full-bore hibernation up here in Canada too–sending a wool-gloved high five) and sooooometimes I add a splash of amaretto. So, so tasty and cozy.ReplyCancel

  • January 16, 2015 - 3:03 pm

Black Radish Slaw with Toasted Quinoa // A Thought For Food
These poor black radishes sat in the fridge for weeks. Actually, it may have been over a month. Totally neglected. As the one who does most of the cooking, it was up to me to get up the guts to work with these again. The last time was almost two years ago and I was a bit stunned by their pungent flavor. It was a similar reaction to what I had when I first tried dandelion greens. But now I’m a fan of those greens. I found a way to mellow them and I knew I could do the same with black radish.

After weeks of meals loaded with butter, cream, sugar, and all those delicious and rich ingredients, I was ready to lighten things up a bit. Slaws are my favorite this time of year. Between the soups and stews, it’s nice to balance things by preparing a big salad with a zingy slaw. A little sweetness comes out through the agave and carrot, with a touch of tang from the lime. It’s got a lot going on. A ton of flavor; a lot of textures. And it reminds me to remain fearless in the kitchen. At face value, an ingredient can be intimidating. Approaching it with a little finesse, however, can transform it into something beautiful.
Black Radish Slaw with Toasted Quinoa // A Thought For FoodBlack Radish Slaw with Toasted Quinoa // A Thought For FoodBlack Radish Slaw with Toasted Quinoa // A Thought For FoodBlack Radish Slaw with Toasted Quinoa // A Thought For FoodBlack Radish Slaw with Toasted Quinoa // A Thought For FoodBlack Radish Slaw with Toasted Quinoa // A Thought For FoodBlack Radish Slaw with Toasted Quinoa // A Thought For FoodBlack Radish Slaw with Toasted Quinoa // A Thought For FoodView full post »