I’ll be the first to admit that cilantro is my nemesis. Not in the good way either. Not in the way that you want to use it but you’re not sure how and you experiment with it but can’t seem to conquer it and bend it to your will. A challenge is always a good thing. Flexibility makes you broaden your horizons and think about things in new ways. Stretching yourself is good. Cilantro, however is not good.
Cilantro is my nemesis in the full sense of the word. According to Merriam-Webster, a nemesis is one who inflicts retribution or vengeance. Cilantro was put on this earth to punish me. For what, I do not know, but that it does I am sure. I hate cilantro. It tastes like soap. And not good, homemade, bacon-soap either. Something horrid and chemical-riddled like Irish Spring or Dial. Cilantro has ruined more salsas and chutneys for me than I care to count. Apparently I’m not the only one that hates cilantro; this blog: http://ihatecilantro.wordpress.com/ is devoted entirely to the loathing of the icky stuff. So, when I saw that coriander was the spice of the month for the Spice Rack Challenge (Hm. Maybe there is a marketing niche here: Spice of the Month Club, anyone?) I was distraught. Coriander is unfortunately, the offspring of a cilantro plant.
Anyone Any food with genes as bad as cilantro’s can’t possibly turn out well.
I’ve purposely avoided coriander for years because I’m afraid of its fiendish lineage. So, I put this challenge off as long as possible and then decided that something sweet might help mask the flavor that I assumed would be horrible. Luckily for me, coriander isn’t nearly as wretched as her mother. In fact, she’s actually quite pleasant.
I halved the recipe because I was afraid it would be horrible and noted other changes as well.
Curry Coriander Shorties Courtesy of epicurious
- 1 teaspoon ground coriander seeds
- 3/4 teaspoon curry powder
- 1 stick unsalted butter, softened
- 1/ cup sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 7/8 cup all-purpose flour
(The original recipe called for the spices to be toasted. I did not toast mine so I can’t tell you if it is worth the time it takes to complete that step.) Preheat oven to 350°F
with racks in upper and lower thirds.(I baked mine in the middle and didn’t rotate.) Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula. Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased large baking sheets. With side of a floured pencil or chopstick, press an X into top of each cookie, gently flattening to 1 1/2 inches in diameter. I just shmeared the batter into the bottom of a glass baking dish. Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets 5 minutes, then transfer cookies to racks to cool.
While I wasn’t disgusted by the flavor, I have never understood the attraction to shortbread. Sure, it’s easy and doesn’t taste terrible, but it’s typically dry. And crumbly. If I ever decide to bake cookies with coriander again I’ll probably try a nice sugar-cookie base. Actually, a coriander-curry sugar cookie with a ginger frosting would probably be amazing.
I took pictures, but they were very un-exciting. The golden color from the yellow curry didn’t really show and they just looked like plain shortbred squares so you’ll have to use your imagination.