i made these for diana's 26th bday/engagement party for immediate family that we held three nights ago. they did not seem to flatten out as suggested below, but they were good nonetheless. the first i made with cherry garcia, to test. the party sandwiches were assembled by elizabeth using ben and jerry's dulce de leche. they were great. i put one cookie in the drawer in the small antique English table we use in the kitchen, because when david bought the table i envisioned putting surprises for grandchildren in that drawer. he is 19 months old and understood immediately my aim.
the recipe is heidi's from 101. she has great stuff.
As with most cookies, I bake these to order. The dough freezes well. Bake off as many as you want, then portion off any leftover dough into appropriately sized balls. Double-bag, then freeze. You can bake these straight out of the freezer, you'll just need to tack on a few minutes of extra baking time (because the dough will be colder). Your cookies won't be quite as flat or snappy, but they are delicious just the same, and will still work for ice-cream sandwiches.
2 3/4 cup / 9 oz / 255 rolled oats (not instant)
1 cup / 4.5 oz / 125 g whole wheat flour
2/3 cup / 1 1/2 oz / 45 g wheat bran (or germ)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine grain sea salt
1 cup / 8 oz / 225 g unsalted butter
1 cup / 6.5 oz / 185 g natural cane sugar or light brown sugar
1 cup / 6 oz / 170 g firmly packed Muscovado or dark brown sugar
2 large eggs
2 teaspoons vanilla extract
10 oz / 285 g semi-sweet chocolate bar, chopped and shaved into chunks and splinters
Preheat the oven to 350F / 180 C, with racks placed in the middle. Line two baking sheets with unbleached parchment paper and set aside.
In a medium bowl combine the oats, flour, wheat bran, baking soda, baking powder, and salt. Set aside.
Either by hand, or using an electric mixer, cream the butter until light and fluffy. Beat in sugar for 3+ minutes, scraping down sides a few times along the way. Incorporate the eggs one at a time, then the vanilla - scraping the sides of the bowl another time or two. Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.
Use a small ice-cream scoop, spoon, or 1/4 cup measuring cup, to make uniform dough balls. I used a metal 1/4-cup measuring cup, filling it about 3/4 full. Arrange each cookie at least 3-inches apart on the prepared baking sheet. They'll flatten out quite a bit. For extra crisp cookies, bake until deeply, deeply golden on the bottom, about 15+ minutes. Rotate the pans once about 2/3 the way through baking - back to front, top to bottom. Like your cookies a little chewier? Bake for less time. Cool on a rack.
Makes about 2 dozen large cookies.
Friday, July 23, 2010
double broccoli quinoa
this was another fine dish for the 26/engagement aforementioned party. earth muffin roughage goodness.
elizabeth made some mighty fine tabbouleh with quinoa over the 4th of july weekend. i've been looking for quinoa at publix and fresh market to no avail (the health food store surely has it!) so i bought some last weekend at whole foods in nashville. i found this at 101 recipes and will make it.
Double Broccoli Quinoa
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.
elizabeth made some mighty fine tabbouleh with quinoa over the 4th of july weekend. i've been looking for quinoa at publix and fresh market to no avail (the health food store surely has it!) so i bought some last weekend at whole foods in nashville. i found this at 101 recipes and will make it.
Double Broccoli Quinoa
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.
Saturday, July 10, 2010
brazilian beer marinated chicken
Food and Wine
1. 4 garlic cloves, smashed
2. Four 1/4-inch slices of peeled fresh ginger, smashed
3. 1 medium onion, thinly sliced
4. 1 tablespoon sweet paprika
5. 1 teaspoon kosher salt
6. 1 teaspoon freshly ground black pepper
7. 1/2 teaspoon caraway seeds
8. 1/2 green bell pepper, finely chopped
9. 1/4 cup Dijon mustard
10. 2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
11. 1/4 cup vegetable oil
12. Four 6-ounce boneless, skinless chicken breast halves
13. 2 tablespoons unsalted butter, melted
14. 1/4 cup chopped cilantro
15. Lime wedges, for serving
Directions
1. In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.
2. Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.
Notes
Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil. It's available in most states.
1. 4 garlic cloves, smashed
2. Four 1/4-inch slices of peeled fresh ginger, smashed
3. 1 medium onion, thinly sliced
4. 1 tablespoon sweet paprika
5. 1 teaspoon kosher salt
6. 1 teaspoon freshly ground black pepper
7. 1/2 teaspoon caraway seeds
8. 1/2 green bell pepper, finely chopped
9. 1/4 cup Dijon mustard
10. 2 cups dark lager or stout, preferably Xingu Black Beer (see Note)
11. 1/4 cup vegetable oil
12. Four 6-ounce boneless, skinless chicken breast halves
13. 2 tablespoons unsalted butter, melted
14. 1/4 cup chopped cilantro
15. Lime wedges, for serving
Directions
1. In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times.
2. Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges.
Notes
Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil. It's available in most states.
Cherries in Red Wine Syrup
from david leibowitz
Makes 2 cups (500g)
I used bright-red sweet cherries, but feel free to mix in some of the multi-hued varieties, such as Queen Anne (incongruously called 'Napoléon' cherries in France) and Ranier. If you can get sour cherries, a mix of those with the sweet ones is cherry paradise.
1 pound (450g) fresh cherries, stemmed and pitted
1/2 cup plus 2 tablespoons (130g) sugar
1 1/4 cups (310ml) red wine (any fruity merlot, pino...)
2 teaspoons corn starch or potato starch
2 tablespoons red wine or balsamic vinegar
1/4 teaspoon almond extract
optional: 1/2 tablespoon kirsch
1. Put the cherries and sugar in a large, wide saucepan.
2. Mix one tablespoon of the red wine with the corn or potato starch in a small bowl until it's dissolved and set aside.
3. Add the rest of the wine to the saucepan. Bring the heat up to a boil, then reduce the heat so it's at a low boil and cook, stirring frequently, for about 12 minutes, until the cherries are completely wilted and softened through.
4. During the last moments of cooking, stir in the starch slurry and let the mixture boil the additional minute or so, to thicken the juices.
5. Turn off the heat and stir in the almond extract and kirsch, if using.
Storage: The cherries will keep up to one week in the refrigerator. They can be frozen for up to six months.
Makes 2 cups (500g)
I used bright-red sweet cherries, but feel free to mix in some of the multi-hued varieties, such as Queen Anne (incongruously called 'Napoléon' cherries in France) and Ranier. If you can get sour cherries, a mix of those with the sweet ones is cherry paradise.
1 pound (450g) fresh cherries, stemmed and pitted
1/2 cup plus 2 tablespoons (130g) sugar
1 1/4 cups (310ml) red wine (any fruity merlot, pino...)
2 teaspoons corn starch or potato starch
2 tablespoons red wine or balsamic vinegar
1/4 teaspoon almond extract
optional: 1/2 tablespoon kirsch
1. Put the cherries and sugar in a large, wide saucepan.
2. Mix one tablespoon of the red wine with the corn or potato starch in a small bowl until it's dissolved and set aside.
3. Add the rest of the wine to the saucepan. Bring the heat up to a boil, then reduce the heat so it's at a low boil and cook, stirring frequently, for about 12 minutes, until the cherries are completely wilted and softened through.
4. During the last moments of cooking, stir in the starch slurry and let the mixture boil the additional minute or so, to thicken the juices.
5. Turn off the heat and stir in the almond extract and kirsch, if using.
Storage: The cherries will keep up to one week in the refrigerator. They can be frozen for up to six months.
Quinoa Jambalaya
6 Servings
1 tb eden hot pepper sesame oil
1 tb organic whole wheat flour
1 md onion; diced
1 garlic clove; minced
28 oz canned eden crushed tomatoes
1 bay leaf
1/2 tb dried thyme; or... fresh
-thyme, minced
3/4 ts lima sea salt
3/4 c water or stock
1 c eden quinoa; rinsed
1 green pepper; diced
1/2 c parsley, chopped
1 c celery; chopped
2 green onions; thinly sliced
1/2 lb sm. or md. shrimp (optional)
- - shel; led
1 black pepper to taste
Instructions
Heat oil in a heavy saucepan. Add flour and stir until a frangrant
aroma is released (3 minutes). Add onion, garlic, tomatoes, bay
leaf, thyme and salt. Mix and simmer, covered for 10 minutes. Add
water to stock. Bring to boil. Add quinoa, green pepper, parsley,
celery, and green onion. Cover and cook another 3-5 minutes longer.
Turn heat off and let sit covered for 10 minutes. Add pepper. Mix
well. Serve.
Prep Time: 10 min. * Cooking Time: 45 min. * Yield: 4-6 servings
1 tb eden hot pepper sesame oil
1 tb organic whole wheat flour
1 md onion; diced
1 garlic clove; minced
28 oz canned eden crushed tomatoes
1 bay leaf
1/2 tb dried thyme; or... fresh
-thyme, minced
3/4 ts lima sea salt
3/4 c water or stock
1 c eden quinoa; rinsed
1 green pepper; diced
1/2 c parsley, chopped
1 c celery; chopped
2 green onions; thinly sliced
1/2 lb sm. or md. shrimp (optional)
- - shel; led
1 black pepper to taste
Instructions
Heat oil in a heavy saucepan. Add flour and stir until a frangrant
aroma is released (3 minutes). Add onion, garlic, tomatoes, bay
leaf, thyme and salt. Mix and simmer, covered for 10 minutes. Add
water to stock. Bring to boil. Add quinoa, green pepper, parsley,
celery, and green onion. Cover and cook another 3-5 minutes longer.
Turn heat off and let sit covered for 10 minutes. Add pepper. Mix
well. Serve.
Prep Time: 10 min. * Cooking Time: 45 min. * Yield: 4-6 servings
Friday, July 09, 2010
chicken enchilada casserole
six corn tortillas, torn into sixths
4 oz cream cheese (whipped if available)
sour cream
rich chicken stock (or condensed cream of chicken and mushroom soup)
chopped green and white onion
chopped green pepper
cumin
chili powder
can of diced chili peppers
cooked shredded chopped chicken
can of black beans
cooked rice (brown, yellow, or white)
cheese (i used pimento cheese and boursin, or use shredded mexican varieties)
chopped black olives
corn
parsley or cilantro
salsa
avocado
Mix together cream cheese with stock and sour cream or soup. sautee some of the onion and all of the green pepper in olive oil and mix that into sauce mixture, and flavor with salt, pepper, cumin and chili powder. put a small amount in the bottom of a casserole dish, top with half of the tortillas, layer with half of beans mixed with salt,pepper, corn and cumin, then rice mixed with olives, then chicken, repeat layering, ending with cheese. bake 30 min at 350. If all ingredients aren't available, use what you have. serve with salsa and sliced avocado. I made salsa with two peaches, one large tomato, half a habanero and diced onion seasoned with chili pepper, salt and pepper.
4 oz cream cheese (whipped if available)
sour cream
rich chicken stock (or condensed cream of chicken and mushroom soup)
chopped green and white onion
chopped green pepper
cumin
chili powder
can of diced chili peppers
cooked shredded chopped chicken
can of black beans
cooked rice (brown, yellow, or white)
cheese (i used pimento cheese and boursin, or use shredded mexican varieties)
chopped black olives
corn
parsley or cilantro
salsa
avocado
Mix together cream cheese with stock and sour cream or soup. sautee some of the onion and all of the green pepper in olive oil and mix that into sauce mixture, and flavor with salt, pepper, cumin and chili powder. put a small amount in the bottom of a casserole dish, top with half of the tortillas, layer with half of beans mixed with salt,pepper, corn and cumin, then rice mixed with olives, then chicken, repeat layering, ending with cheese. bake 30 min at 350. If all ingredients aren't available, use what you have. serve with salsa and sliced avocado. I made salsa with two peaches, one large tomato, half a habanero and diced onion seasoned with chili pepper, salt and pepper.
Tuesday, July 06, 2010
ham potato bean salad
i have leftover ham. i checked a few epicurious recipes for ham salad and came up with this. i finished the girl with the dragon tatoo, and they kept having sandwiches on rye bread. no sandwich, but a definite swedish influence.
cubed ham
chopped onion
sliced green onion
jalapeno
can o beans (northern or blackeyed peas)
diced celery
mustard
oil (i used walnut)
vinegar (" balsamic)
drizzle of honey
frozen peas
chopped cooked potatoes
horseradish
capers
salt
pepper
lemon juice
lime juice
dill weed
red pepper flakes
chopped tomatoes or halved cherry tomatoes
chopped green or red pepper
toss. taste. adjust. let sit one hour. eat.
cubed ham
chopped onion
sliced green onion
jalapeno
can o beans (northern or blackeyed peas)
diced celery
mustard
oil (i used walnut)
vinegar (" balsamic)
drizzle of honey
frozen peas
chopped cooked potatoes
horseradish
capers
salt
pepper
lemon juice
lime juice
dill weed
red pepper flakes
chopped tomatoes or halved cherry tomatoes
chopped green or red pepper
toss. taste. adjust. let sit one hour. eat.
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