We all have our quirky habits… and there’s no exception when it comes to how and what we eat. Some people are picky eaters and some are just quirky altogether – no matter what the reason I love hearing about other peoples’ weird food habits.
I’ll start with some of mine:
– I freeze my gummy candy before eating – I pick the dough out of my bread (I credit my mom for this one) – I like to wrap a banana with sliced American cheese as a snack – sounds gross but Mr. Rogers taught me this! – I eat the broth part of a soup first then the ‘chunks’ – Potato chips inside a sandwich or bagel & cream cheese
What are some of your quirky, strange or weird food habits? From not letting your food touch to taking a sip of water after each bite… I want to hear them all!
These crostini are possibly one of the easiest things to make ever, but they look and taste impressive (kind of like the Frozen Fruit Sl-Ices). You could even serve them with pre-made soup (gasp!) and your guests will think you slaved for hours! Low effort, high return – that’s what I call good recipe-ROI!
Soup or Jacuzzi? Garlic-Rubbed Crostini: Chillin’ in a bowl of homemade Cauliflower Soup
Garlic-Rubbed Crostini Baguette or any other crusty bread Olive oil 1 clove of fresh garlic, halved
1. Slice your bread up in thin (1/4 inch slices). If you want to get really fancy slice them on the diagonal. Although if you’re like me, your slices will end up looking like this so just stick to the basic cut.
That’s some messed up bread slicing!
Make sure you use a good quality serrated knife. Side note: TJ Maxx seems to be a great place to score fantastic knives at a bargain price. I scored this Zwilling Heckels serrated knife for just $20!
2. Place the slices on a baking sheet and brush oil on the side of the bread facing up.
3. Bake in a 400 F preheated oven for about 10 minutes. Watch it carefully, you’ll know it’s ready to come out when the edges are a nice golden brown. Leave them in too long and they’ll crack your teeth when you try to eat them.
4. As soon as they come out of the oven, take a half of a garlic clove and rub it on each slice, cut side down. It helps to use a fork to stabilize the crostini while slicing and be careful not to burn yourself. Serve immediately – perfect with soup or topped with olive spread, tomato mix or braised mushrooms.
This recipe was originally published in December 2012, and exactly 3 years later I’ve given it a refresh – updated the text and taken new photos. Enjoy!
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These cookies, called Shirini Keshmeshi (which translates from Farsi to ‘Sweets with Raisins’) are super easy and delicious. Even for the reluctant baker, they are damn near foolproof and a great cookie to take to a friend’s or put out when a somebody stops by for an afternoon visit. In fact, you probably already have all the ingredients in your pantry – my kind of recipe!
Shirini Keshmeshi (Persian Raisin Cookies) – pillowy, raisin-y with a touch of rosewater. Perfect with tea!
For those of you who grew up in Persian families, you are already familiar with these cookies. Thin yet pillowy and speckled with raisins, Shirini Keshmeshi are typically served with tea. Use small raisins, either black or golden depending on your preference. Or go crazy and use both, just don’t forget the tea.
Shirini Keshmeshi (Persian Raisin Cookies) – sink your teeth into these chewy beauties!
2 cups raisins (try to find regular size raisins, not the jumbo ones if possible)
2⅓ cup all-purpose flour
Instructions
Mix up the butter, rosewater (golab), vanillaand sugar until combined.
Add the eggs, one at a time, and mix until smooth.
Fold in the raisins.
Fold in the flour a bit at a time – this part takes some elbow grease but take your time.
Chill the dough in the fridge for at least 15 minutes while preheating your oven to 350 F degrees.
Scoop out the dough and roll them into balls about the size of a ping-pong ball and place on a cookie sheet lined with wax paper, with plenty of room between, these cookies spread out a LOT.
Bake for 14-16 minutes or until the edges of the cookie are golden brown. Remove from oven and allow to cool before removing from baking sheet.
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