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Monday, November 7, 2011

Raves for Radicchio

Another one I couldn't resist at supermarket checkout.
Some of the finest foods I've ever made have come from Fine Cooking, including some excellent Christmas cookies in years gone by. I was intrigued by the Shortbread Cookies article in the current issue, but haven't made them yet. So much butter, and also, I might want to get a shortbread mold because often, my shortbread cookies do not have nice defined edges, but look more like blobs.

But guess what happened? While flipping through the magazine, I was intrigued by the Seared Scallops with Warm Radicchio and the Portabello Mushrooms with Creamy Spinach-Artichoke Filling [not too creamy!]

My kitchen ended up being taken over by two teen girls making Moroccan orange cupcakes with dark cocoa icing for their friend's bday tomorrow, in between checking Facebook status and dancing to music. But scallops can go bad, and I wanted to eat some veggies, so I made the one dish anyway, omitting the pancetta b/c H. eats no meat. Delicious! Big helping of radicchio. Perhaps I am turning over a new leaf.

But still, cranky and tired. Lots of kitchen cleanup--even though Fig and Charlotte loaded the dishwasher. Need magic pill and 9 hours sleep. 

Good night.

  1. Boot camp in the park--beautiful sunny day. Patsy had us running back and forth across the field.
  2. Latte.
  3. Bought tarragon chicken salad sandwich on rye, had half, squirreled half away.
  4. Walked Sug around block once.
  5. New leaf [above]. 
  6. Have been resisting buying storebought cookies and cakes. Not as appealing, as made by machines, with lots of artificial ingredients and no heart. If really want something, can bake the real thing.


  1. Alice, I'm intrigued with the Moroccan orange cupcakes. Thanks for the link to the recipe. Can you share the recipe or link for the dark cocoa icing?


    Hi Kim. Above is the frosting link. The girls also added a little melted chocolate to the recipe. I have to tell you, they loved the results but the cupcakes are light, just a little oil, no butter....hope all is well!