Saturday, March 13, 2010
March 13 & 14 - Lemon Shortbread
He made a simple potato and poblano soup topped with Chorizo, cilantro, and cheese..nothing fancy. It was pretty interesting to hear his take on food and the household tips he shared with all of us. And there were a lot of us there. Luckily my friend Tommy and I got there a little early to grab a seat. There must have been a hundred people sitting and about fifty more people standing around. This guy can really attract a crowd. As much as I think he is talented, I didn't swoon over him like some of the people did around me. Jeeze, you'd think by the way these people were talking he was the second coming of Christ. I don't get enamored with famous people. Yeah, it's cool to see them, but I don't need to bust out my phone and start taking pictures from the back row. "You see this little dot right there...yeah, that's Rick Bayless. YES THE RICK BAYLESS! OMG Could you vomit? He is a genius. No not a genius, he is a culinary god!" Settle down people, it's food. Mark my words, if I ever become a celebrity chef, I will never complain about the way the demo kitchen is set up. And, I will take time to personally talk to everyone...except for the scary looking people who want a lock of hair.
Fast: Yeah. It only takes about 5 minutes total to get this prepped out and into the oven. The cooking time, however, should only be 30 minutes and not 40. I pulled it at 30 minutes because it looked golden brown and had a really strong baking smell (it was to the point that if I would leave it in longer, the bottom would burn.
Overall: Well, it worked. I was suprised it held together. It actually is a quite simple and, surprisingly, a quite good recipe. I'd like to do an orange-rosemary shortbread next time. I think that would be wonderful. Some orange zest and a little chopped up fresh rosemary. It would be a different take on an otherwise boring cookie. (Also, I dusted the top with powdered sugar to make the picture a little more exciting. No, that isn't flour.)
My friend Tommy and I are working on a chef experiment. I won't give it away, but I should be ready to post it on Tuesday. It's going to take all weekend to do. Did I pique your interest? See ya Tuesday!
Posted by SuperStar Chef Mark