Lamb Shank Shawarma:  (which reminds me of a hearty stew) is full of earthy flavor, smokey undertones and a richness from the Harissa spice infused paste with an herb and tomato based simmer sauce, this magical dish comes from the Middle East and as Ally explains, it is actually their rendition of "fast food."  I served my prepared dish with warm pita bread, a sprinkle of sea salt and pepper with a mix of fresh tomatoes, chopped cucumbers and a bit of Greek yogurt, as suggested by Ally. This was the first time I tried Harissa and I am 'hooked.' It's a down to earth version of Sriarcha seasonings to me. Harissa can be used "dry" or easily turned into a paste with the addition of a bit of olive oil. This recipe taught me that you can make beautiful dishes that stretch beyond the ordinary with ingredients and spices you have in your own pantry. I will be trying this recipe with Beef as well as Chicken and Pork.  A great recipe to have on hand for certain. Thanks Ally!

I know you are thinking - "okay! what's next?"  Ally's cookbook visits Europe, the Mediterranean, the Middle East, Africa, Asia and The Caribbean, with "side trips" to Russia, Australia, China, Poland, and even some US destinations. Truly a must-read, must-buy, must-have, must-see addition to anyone's magical kitchen!  I love her written concepts that enhance each of her recipes. She calls them: "Style Makers", "Mood Makers" and "Boho-ing." Each concept expresses a unique function to the recipe at hand, truly a wonderful addition to her cookbook.  There are more fellow foodies & bloggers that have joined in celebrating Alice's new cookbook. Make sure to visit the 'Blog Tour Page' Link below so you can see ALL the reviews being posted in May... Thank you to Alice and Cedar Fort Publishing for sharing this gem of a cookbook with me. This was a delight to review and an honor to share! now...check out the links below,

************

Ally's Kitchen website: http://www.allyskitchen.com/

Cookbook Trailer (video): https://www.youtube.com/watch?v=TyN6MCS8zBE

Blog Tour Page: http://blog.cedarfort.com/blog-tour-allys-kitchen/

**************
I will be creating more recipes from her Cookbook like the: Pan-Seared Scallops with Warm Spiced Peach Sauce and her Spiced Grilled Beef, Shrimp and Veggie Kabobs with Fig Balsamic Glaze. Until then, enjoy some of Ally's Chocolate Spicy Coffee Skillet Cake that I had to make and share with you all! Words would just fail to properly describe this recipe: rich, moist, chocolate-y, hints of cinnamon, cayenne, coconut, mint, coffee and sea salt... Somehow all these roll together into a superb finish for my magical carpet ride. ~ Bravo Ally! 

This Review and All Photos by: Diane Baker for Canning and Cooking at Home

I love tomatoes and pressure can some pretty tasty and 'spicy' tomato juice that I call "snappy tom."  This year I decided to make some {fridge} pickled asparagus, so easy by the way.  Combine the two and you have an instant and divine cocktail (even no alcohol, it's superb.)  A dash of this, a jigger of that and Voila! your taste buds are happy.  You can dress up or dress down any of the spices and quantity - it's purely up to you.  

Homemade {brunch time} Bloody Mary 
  
1 Quart of spicy tomato juice or V-8 or, regular tomato juice (about 4 cups)
1 tablespoon prepared creamy horseradish
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic salt
a few shakes of Sriracha sauce or Tabasco sauce *if not using "snappy tom" homemade
Freshly ground black pepper
black lava salt, to rim glasses
vodka  
garnish with spears of {pickled} asparagus.


Combine first seven ingredients and vodka in a large pitcher, adjusting seasonings to your preferred taste. Salt rims of glasses,  if preferred. Garnish with asparagus spears.  Serve chilled,  or over ice. 

Recipe and Photos by: Diane Baker for Canning and Cooking at Home  

www.canningandcookingathome.com/dianes-blog/spicy-tomato-juice-pressure-canned
www.canningandcookingathome.com/dianes-blog/pickled-asparagus-fridge-pickles

Pistachio Shortbread Cookies
 
My Mom's Shortbread Ingredients: 
 I double this recipe for making cookies and use as written when making a crust for lemon squares 

1 cup butter
1/2 cup confectioners sugar
2 cup flour
1 tsp vanilla extract or paste *optional
1 cup shelled pistachios, salted/roasted

Directions: 
Preheat oven to 350 F
Cream the butter and sugar together in mixing bowl.  Add in the flour a little at a time and *vanilla extract, until dough has a very dense texture and starts to clump together. Fold in pistachios and make sure to distribute throughout the dough. Turn dough out onto parchment paper and form into a circular log. Wrap well and chill 3 hours or overnight.  Cut cookies into rounds and lay on a nonstick cookie sheet or parchment paper lined cookie sheet.  Bake for 10-20 minutes, until shortbread is lightly browned all over.  Thinner cookies will cook much faster (keep an eye on them) 
Store in an airtight container. This recipe can be easily doubled. 


Recipe Variation:
Want a lighter cookie? substitute 1/4 cup of the flour with cornstarch or tapioca flour

Recipe and Photos by: Diane Baker for Canning and Cooking at Home

{Pressure} Canning Fresh Asparagus 

 One of the reasons I love my Pressure Canner ~  I can find a beautiful seasonal vegetable on sale and extend its shelf life with PCing and adding it to my pantry.  I decided to 'raw pack' pressure can the bulk of my asparagus purchase after pickling a Quart into {Fridge} Pickles.  I was able to get 7 Pints in the Pressure Canner (4 wm jars and 3 rm jars) using about 4+ pounds of fresh, thin asparagus. 
 I did follow the guidelines set by the NCHFP.  Enjoy! Diane   

Guideline/Recipe Here --->
http://nchfp.uga.edu/how/can_04/asparagus_spears.html

Photos by: Diane Baker for Canning and Cooking at Home
Recipe by: NCHFP