Chow Bella

Genevieve Rice, What Are You Baking?

 

Genevieve Rice is a writer, stand-up comedian and producer of the Snark Show, which features stand-up comedy in a roast format. The next Snark Show is tonight, December 15, at the Ice House Tavern (3855 E. Thomas) and will feature comedians such as Will Novak, Cierra Miranda, Kon Stamadianos, Matt Anderson, Jeffrey Wiles, Teddy Bearskovich, Sean McCarthy, Anthony Desamito, Justin Phillips and Nate Klaer

What are you baking for the holidays this year?

I came across a really intriguing recipe for curry-cardamom cookies that I'm itching to make. I really dig Indian-inspired treats, which are typically only mildly sweet and rather exotic. I'd also like to try making some kind of dessert with olive oil. Brokeass Gourmet, one of my favorite food blogs, recently featured a recipe for mini dark chocolate cakes with olive oil and Himalayan pink salt that I've been desperately looking for an occasion to try out.

Favorite holiday treats?

I guess I don't really have any old stand-by favorites. I'm obsessed with something different every year. I tend to seek out out-of-the-ordinary treats like ginger-chocolate cake. I must say that one of my favorite things about the holidays is that they tend to inspire people who normally don't cook at all to get into the kitchen, often to whip up some fabulous treat that's been in their family for generations. It really brings a tear to the eye when a typical microwave jockey proudly presents his famous candied apples or dark chocolate fudge.

Least favorite holiday foods?

I think we can all agree that fruitcake is pretty vile. Not only is fruitcake terrible, it involves quite a bit of effort to be so, so terrible. Also, I think I've reached my lifetime quota of eggnog. God, it's probably the only thing alcohol makes worse.

Get the recipe for cardamon-curry cookies and learn about Genevieve's chocolate obsession after the jump.

Any food items on your holiday wish list this year?

I've gotten really into gourmet chocolates, like chile-infused dark chocolate. And, of course, I wouldn't mind if Santa put a bottle of a good South American red wine or olive oil in my stocking.

Any food-related New Year's resolutions?

In 2011, I'd like to try infusing some bourbon, probably with espresso or orange. I think that might be the only New Year's resolution I will ever keep.

Recipe: (Slightly modified from a recipe printed on page 197 of Susan Wittig Albert's mystery "An Unthymely Death and Other Garden Mysteries")

• 1 cup butter
• 2 cups brown sugar
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons curry powder
• 1/2 teaspoon ground cardamom
• 1 cup pecans, chopped

Cream butter and sugar together. Add eggs and vanilla and beat until incorporated.
Sift dry ingredients together. Add to creamed mixture, a third at a time. Stir in nuts.
Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least four hours (You can also freeze dough).

Slice into ¼-inch slices and place on an ungreased baking sheet. Bake in preheated 350-degree oven until golden brown, 10-12 minutes. Let cookies cool for two minutes on baking sheet, and then remove to a rack to cool thoroughly.

Recipe makes about six dozen cookies.

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Amy Silverman is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child. She’s the co-curator of the live reading series Bar Flies, and a commentator for KJZZ, the NPR affiliate in Phoenix. Silverman is the author of the book My Heart Can’t Even Believe It: A Story of Science, Love, and Down Syndrome (Woodbine House 2016). Follow her on Instagram (@amysilverman), Twitter (@amysilvermanaz), and at amy-silverman.com.