From Smitten Kitchen
As always with cookies, you can scoop, flash freeze and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Friday, December 18, 2009
Sunday, November 29, 2009
Shrimp with Butternut Squash in Coconut Sauce
ingredients
1 tablespoon light-tasting vegetable oil
1 onion, peeled and sliced
4 medium garlic cloves, finely minced or pressed
1 tablespoon fresh ginger, finely minced
1 fresh hot pepper, finely sliced, or 1/2 teaspoon crushed red pepper
1 1/2 cups coconut milk
1 two-pound butternut squash, peeled, seeded, and cut into 1″ cubes
1/2 pound small fresh green beans
1 pound large shrimp, peeled and tailed
12 fresh baby plum tomatoes, cut in half
1/2 fresh red bell pepper, cored and sliced into 1/2″ strips
1 to 1 1/2 tablespoons fish sauce (patis, nam pla, etc), to taste
2 teaspoons sugar
(optional) 1 tablespoon fresh coriander, chopped
Salt, to taste
preparation
In a large wok or stock pot, saute onions and garlic in oil at medium-high heat until golden. Add ginger and fresh hot (or crushed red) pepper and saute for one more minute. Add squash and coconut milk. Bring to a boil, reduce heat to medium-low, cover, and simmer covered for 5 minutes.
Add beans, shrimp, tomatoes, red bell pepper, fish sauce, and sugar. Simmer covered for an additional 10 minutes or until the squash is just (important!) fork tender and the shrimp cooked though. Add salt and/or additional fish sauce, to taste, and optional coriander if used. Serve with plain rice. Serves 6-8.
tips:
1 tablespoon light-tasting vegetable oil
1 onion, peeled and sliced
4 medium garlic cloves, finely minced or pressed
1 tablespoon fresh ginger, finely minced
1 fresh hot pepper, finely sliced, or 1/2 teaspoon crushed red pepper
1 1/2 cups coconut milk
1 two-pound butternut squash, peeled, seeded, and cut into 1″ cubes
1/2 pound small fresh green beans
1 pound large shrimp, peeled and tailed
12 fresh baby plum tomatoes, cut in half
1/2 fresh red bell pepper, cored and sliced into 1/2″ strips
1 to 1 1/2 tablespoons fish sauce (patis, nam pla, etc), to taste
2 teaspoons sugar
(optional) 1 tablespoon fresh coriander, chopped
Salt, to taste
preparation
In a large wok or stock pot, saute onions and garlic in oil at medium-high heat until golden. Add ginger and fresh hot (or crushed red) pepper and saute for one more minute. Add squash and coconut milk. Bring to a boil, reduce heat to medium-low, cover, and simmer covered for 5 minutes.
Add beans, shrimp, tomatoes, red bell pepper, fish sauce, and sugar. Simmer covered for an additional 10 minutes or until the squash is just (important!) fork tender and the shrimp cooked though. Add salt and/or additional fish sauce, to taste, and optional coriander if used. Serve with plain rice. Serves 6-8.
tips:
Saturday, November 28, 2009
Lobster Mac and Cheese
Ingredients
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Tuesday, November 24, 2009
Cauliflower Gratin with Manchego and Almond Sauce
Adapted from Food and Wine
¾ cup half-and-half
½ cup whole roasted almonds with skin, plus 2 Tbsp coarsely chopped almonds (3 oz)
4 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup whole milk
¾ cup plus 2 Tbsp finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3½ oz), such as Gouda
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
One 2-lb head of cauliflower, cut into 1½-inch florets
1 medium onion, finely chopped
¼ tsp Pimentón de la Vera, dulce or picante
To roast the almonds, I like to place them on a sheet pan in a 350˚F oven for about 10 minutes. You can also shake them in a pan over medium-high heat on the stovetop, until aromatic. Keep an eye on them and don’t let them burn.
Preheat the oven to 400°F. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the ½ cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Whisk in the milk and the half-and-half and bring to a low simmer. Cook whisking constantly, until thickened, about 6 minutes. If you skimp on this step, your gratin may come out slightly runny (though still flavorful). Remove from the heat. Add ¾ cup of the Manchego and whisk until melted. Whisk in the nutmeg (as Julia Child says, you don’t actually want to “taste” the nutmeg here… just the hint of something extra); season with salt and pepper. Keep warm.
In a large skillet, bring inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. I like to increase the heat here before adding the cauliflower, then I will let the cauliflower brown on one side without disturbing it for about one minute. Then I’ll turn and let the other side brown for about a minute. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top. The dish can be covered and refrigerated overnight at this point if you wish to make it ahead. Bring to room temperature the next day before baking.
Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
Serves 6
¾ cup half-and-half
½ cup whole roasted almonds with skin, plus 2 Tbsp coarsely chopped almonds (3 oz)
4 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup whole milk
¾ cup plus 2 Tbsp finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3½ oz), such as Gouda
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
One 2-lb head of cauliflower, cut into 1½-inch florets
1 medium onion, finely chopped
¼ tsp Pimentón de la Vera, dulce or picante
To roast the almonds, I like to place them on a sheet pan in a 350˚F oven for about 10 minutes. You can also shake them in a pan over medium-high heat on the stovetop, until aromatic. Keep an eye on them and don’t let them burn.
Preheat the oven to 400°F. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the ½ cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Whisk in the milk and the half-and-half and bring to a low simmer. Cook whisking constantly, until thickened, about 6 minutes. If you skimp on this step, your gratin may come out slightly runny (though still flavorful). Remove from the heat. Add ¾ cup of the Manchego and whisk until melted. Whisk in the nutmeg (as Julia Child says, you don’t actually want to “taste” the nutmeg here… just the hint of something extra); season with salt and pepper. Keep warm.
In a large skillet, bring inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. I like to increase the heat here before adding the cauliflower, then I will let the cauliflower brown on one side without disturbing it for about one minute. Then I’ll turn and let the other side brown for about a minute. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top. The dish can be covered and refrigerated overnight at this point if you wish to make it ahead. Bring to room temperature the next day before baking.
Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
Serves 6
Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano
4 servings
1 eggplant
3 Roma, or other ripe tomatoes
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
sea salt and freshly ground pepper (coarse grind)
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
Preheat oven to 350* (F)
Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)
Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.
Arrange chicken breasts on top of each eggplant/tomato stack. (At this point I like to brush or spray lightly with olive oil.)
Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.
(Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)
Garnish with additional fresh oregano or parsley if desired. Enjoy!
1 eggplant
3 Roma, or other ripe tomatoes
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
sea salt and freshly ground pepper (coarse grind)
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
Preheat oven to 350* (F)
Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)
Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.
Arrange chicken breasts on top of each eggplant/tomato stack. (At this point I like to brush or spray lightly with olive oil.)
Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.
(Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)
Garnish with additional fresh oregano or parsley if desired. Enjoy!
Red Curry Fried Rice with Seared Pineapple
Serves 4 as a side dish
1.5 cups fresh pineapple, bite sized chunks
1/4 cup vegetable oil
1/2 small white onion, diced
2 - 4 tablespoons red curry paste (I like a lot, but suit youself)
4 cups cooked and cooled jasmine or basmati rice (day-old is great)
salt to taste
cilantro or green onion for garnish
lime wedges
Heat a large skillet or wok over a very high flame. Without any oil, sear the pineapple for a few minutes, until it gets at least some brown spots and the flavor intensifies. Remove from pan.
Add the oil, and a few seconds later the onion. Cook for 30 seconds. Have the rice ready to go. Add the curry paste, and fry for 10 seconds. Add the rice, and break up the chunks, stirring through the curry paste. Add 1 teaspoon of salt.
Continue to cook, stirring occasionally for a few minutes. It tastes best if some of the rice is allowed to get brown and crispy.
Add back in the pineapple, stir through to reheat. Taste and adjust seasoning.
Garnish with cilantro or green onion, serve with lime wedges.
http://www.herbivoracious.com/2009/11/red-curry-fried-rice-with-seared-pineapple-recipe.html
1.5 cups fresh pineapple, bite sized chunks
1/4 cup vegetable oil
1/2 small white onion, diced
2 - 4 tablespoons red curry paste (I like a lot, but suit youself)
4 cups cooked and cooled jasmine or basmati rice (day-old is great)
salt to taste
cilantro or green onion for garnish
lime wedges
Heat a large skillet or wok over a very high flame. Without any oil, sear the pineapple for a few minutes, until it gets at least some brown spots and the flavor intensifies. Remove from pan.
Add the oil, and a few seconds later the onion. Cook for 30 seconds. Have the rice ready to go. Add the curry paste, and fry for 10 seconds. Add the rice, and break up the chunks, stirring through the curry paste. Add 1 teaspoon of salt.
Continue to cook, stirring occasionally for a few minutes. It tastes best if some of the rice is allowed to get brown and crispy.
Add back in the pineapple, stir through to reheat. Taste and adjust seasoning.
Garnish with cilantro or green onion, serve with lime wedges.
http://www.herbivoracious.com/2009/11/red-curry-fried-rice-with-seared-pineapple-recipe.html
Jacques Torres' Secret Chocolate Chip Cookie Recipe (Full Version)
Makes 26 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour (I used cake flour)
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
Add eggs, one at a time, mixing well after each addition.
Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour (I used cake flour)
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
Add eggs, one at a time, mixing well after each addition.
Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
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