Wednesday is becoming my blog cooking day. I work about 6 days a week at the restaurant, and when I get home and cook, the lighting is too bad for me to want to take pictures of my creations. I’ve got an East facing kitchen, so the mornings are glorious!
This morning, I took a little trip to Pathmark, the normal grocery store, and picked up some essentials, sweet potatoes, onions, chipotle sauce, etc… When I got back to my apartment, I was compelled to pick up Heidi Swanson’s cookbook, “Super Natural Cooking”. I started leafing through the pages for the 100th time, and stopped when I saw her “Ginger-Amaranth Shortbread”; and I knew in that moment what I’d be doing for the next couple hours.
I learned from Heidi’s cookbook that Amaranth is an uber-healthy grain, though it is really a seed from an herb. It’s packed with protein and lysine, and supposedly “has a texture that pops in the mouth”. I’ve never tried it, though I am meaning to. With that said, I didn’t make Ginger-Amaranth Shortbread. I thought Shortbread baking would be a good time to use my second variety of Grapeseed Flour, Riesling.
The recipe is completely inspired by Heidi’s, but quite different because I have a feeling Grapeseed Flour and Amaranth have very little in common. Still, my Shortbread turned out pretty good. I added Ginger, both powdered and crystallized, and felt inspired to add a dash of my Rancho Gordo Vanilla. I should have used less Sea Salt because all I had on hand was salted butter. Unfortunately, I just realized this, and think I notice the difference.
The Riesling flour certainly stands out amongst the other flavors. Like the Merlot flour used in my Graham Crackers, the Riesling lends an almost Cocoa undertone to the Shortbread. Which is interesting because I figured it would have more of a fruity flavor… next time I’ll try it in pancakes.
Tonight I have my Shakespeare class, and I’m going to bring these treats for my classmates. I’m performing, so maybe they’ll think I’m trying to buy their kind and gentle judgment of my work…Nah! I wouldn’t do such a thing 😉
Which reminds me, I need to be preparing for class!
I’ll, of course, leave you with the recipe, and hope you’ll try it soon. Wish me a broken leg, and happy peers!
makes 2 dozen 1 inch squares