Extra Large Chocolate Chip Cookies

 These chocolate chip cookies are insanely delicious and decadent!  The large chocolate discs increase the ratio of chocolate to dough, and every bite is full of gooey melting chocolate.  The dough with its coarse salt and the addition of flake salt to finish, gives just the edge of saltiness with every bite of sweetness.
   They are so large that one cookie may just set you over into a diabetic coma!  Balance it out with a great cup of coffee or some simple vanilla ice cream.

   Thank you also, to all the wonderful men in my life, who so willingly eat up all my sweet creations!
    You are all great taste testers!

As Always,
ENJOY!

Extra-Large Chocolate Chip Cookies

Recipe from Jacques Torres, Jacques Torres Chocolate, New York, NY

Yield: Eighteen 5-inch cookies

Prep Time: 15 minutes
Cook Time: 30 to 45 minutes
Total Time: 45 minutes to 1 hour

• INGREDIENTS
2 cups, minus 2 tablespoons, (8½ ounces) cake flour
1⅔ cups (8½ ounces) bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons coarse salt
1¼ cups (2½ sticks) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup, plus 2 tablespoons, (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
4 cups (1¼ pounds) bittersweet chocolate discs or fèves, at least 60 percent cacao content
Flaky sea salt, to finish

DIRECTIONS

1. In a medium bowl, sift together both flours, the baking soda, baking powder and salt, and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until creamy and pale yellow, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce the speed to low, then add the dry ingredients and mix until just combined, 5 to 10 seconds.

3. Remove the cookie dough from the mixer and fold in the chocolate discs, being careful not to break them. Cover the dough with plastic wrap, pressing against the dough, and refrigerate overnight. Makes 7½ cups. Make ahead: The dough can be frozen for up to 1 month.

4. Preheat the oven to 350°. Line two rimmed baking sheets with parchment paper and set aside.

5. Scoop 5 mounds, each the size of a generous golf ball, about 3½ ounces, onto the prepared baking sheet. Sprinkle lightly with flaky sea salt and bake until the edges are golden brown and the center is still soft, rotating the trays halfway through baking, 16 to 18 minutes. Remove from the oven and let sit for a few minutes to cool before transferring to a wire rack to cool further. Repeat with the remaining dough and serve.

Buttermilk Pancakes

   A perfect stack! Plus lots of butter! (My husband's favorite)

 

        With the addition of raspberry jam and raspberries, who could resist!(my favorite)

   This recipe has been a family tradition for over 26 years!

When my husband and I were first married, I started making his favorite type of pancakes, buttermilk.  Crispy edges and lots of butter. No syrup!
    When we had children, it became our Saturday morning tradition for years.  I think my children even knew how to make the recipe from memory.  Over time, we made many variations, by adding blueberries, or chocolate chips, or cinnamon or even changing to a variety of different flours.  The key ingredient of buttermilk never changed though, because that is what makes these pancakes so soft, moist, and light!

   The recipe comes from one of the first cookbooks I ever collected.  Discovered in my college library, and full of old-fashioned recipes. I knew I needed to own it.  The book was out of print, but I wrote to the author.
    What a wonderful surprise, I received a response.  If I would just mail a check for $10.50, I could have the book shipped to me, and so began my collection of cookbooks.
   Cooking Plain, by Helen Walker Linsenmeyer, is full of recipes from the midwest and early pioneer recipes, many from Illinois.

     I have eaten many types of pancakes over the years, but these remain my favorite, and will always be a family tradition!

As Always,
ENJOY!

4 eggs
2 1/2 cups buttermilk
1 1/2 tsp. salt
2 tsp. sugar
1 Tbs. baking powder
1 1/2 tsp. soda
3 cups flour
1/4 cup melted butter

   Whisk together eggs and buttermilk.  Add dry ingredients, whisk.  Add melted butter, whisk.  Spoon batter carefully onto hot griddle. Wait to flip the cake until dry edges appear and the bubbles on the surface begin to break.  Flip cake with a spatula and cook half as long.    Serves 8
( the recipe can be cut in half if serving a smaller crowd)
   
 

Coconut Tea Cake

   What a perfectly delicious crust on this finished tea cake!

  The inside of this cake is so moist and tender, once slice will not be enough!

  This cake was so easy and quick to make.  The perfect weekend accompaniment to tea or coffee.  It is not overly sweet, so having a second piece will be so tempting.  I did!
    I love that this recipe uses coconut milk as well as shredded coconut.  It really helps to intensify that yummy coconut flavor.

As Always,
ENJOY!


Coconut Tea Cake

from Baking: From My Home To Yours by Dorie Greenspan

2 cups all-purpose flour
1 tsp baking powder
pinch of salt
1 cup unsweetened coconut milk
2 oz. (half stick) unsalted butter, cut into 4 pieces
4 large eggs
2 cups sugar
1 tsp vanilla
2 tsps rum (dark)
3/4 cup shredded coconut, toasted

Make the cake: Preheat oven to 350°F. Butter a 9- or 10-inch bundt pan. Mix the flour, baking powder, and salt together in a bowl and set aside. Heat the coconut milk and butter in a small saucepan over high heat until melted. Remove the pan from heat, but keep it warm. In a stand mixer fitted with the balloon whisk, beat the eggs and sugar at medium-high speed until the mixture is pale and has doubled in volume. This should take about 3 minutes. Reduce the speed to low and add the dry ingredients, mixing until just combined. Here, I switched to the paddle attachment. Still on low speed, stir in the coconut. Steadily mix in the warm coconut milk mixture until the batter is smooth. Scrape the bottom as needed. Stir in the vanilla and rum. Pour the batter into the prepared pan and bake 60-65 minutes until a toothpick inserted in the cake comes out clean. Let the cake cool for 10 minutes, then invert it onto a serving plate. Serves 10-12.

All-American, All-Delicious Apple Pie

   The whole pie, once out of the oven

    A perfect slice, awaiting a scoop of vanilla ice cream

   Another wonderful recipe from Baking - My Home To Yours, by Dorie Greenspan.

   I love trying new and different apple pie recipes.  This pie has a traditional double crust, but the addition of graham cracker crumbs to the bottom of the pie pan is unique.  This helps to absorb the extra juice from the apples while baking.

As Always,
ENJOY!

One recipe double crust pie dough

4 lbs. apples
3/4 c. sugar
grated zest of one lemon
2 Tbs. quick cooking tapioca
1/2 tsp. cinnamon
1.4 tsp. nutmeg
1/4 tsp. salt
2 Tbs. graham cracker crumbs
2 Tbs. butter, cut into bits


     Peel, core and slice apples, add to a large bowl.  add sugar, zest, tapioca, cinnamon, nutmeg, salt.  Stir and let sit for at least 5 minutes, or until some of the fruit juices begin to accumulate in the bottom of the bow.

    Roll out chilled dough, line pie pan.  Sprinkle with graham cracker crumbs. Add filling, dot with butter.  Roll out top crust, cover pie, crimping edges.  Sprinkle with coarse sugar( I prefer Demerara)

Bake in preheated 425 degree oven for 15 minutes.  Reduce heat to 375 degrees and continue baking for 50-60 minutes.
  Let cool, before cutting and serving.

Pedestal Dessert Plate

     This post is for a friend(MKR), who recommended I add this idea to my blog.  It may seem logical and common, but if you didn't already know about this, now you can improvise!
    When you are in need of a pedestaled dish, but you only have beautiful plates, use a bowl under it!

When serving guests at a party it will look pretty on your buffet to have varied heights of your dishes.  Find a bowl and plate with a good foot(the ring underneath that helps rest the dish).  Turn the bowl upside down(a tall bowl works best). Add a few small pieces of Quake Hold Museum Putty.  If you live in CA., you should own this(found at Home Depot). Now gently press your plate onto the bottom of the bowl, pressing into the putty.
   You now have a lovely pedestal dessert plate.  Of course, sandwiches, fruit, cupcakes, cookies or even a tart will all look lovely resting atop.

As Always,
ENJOY!

The Nixon

 Recently, on a Southwest flight, I flipped through there magazine in the seat pocket.  I came across an article for this lovely cocktail.  The Nixon. Since I enjoy gin, and it is challenging at times to find new and interesting cocktails using gin, I thought I would try it at home.
  You won't be disappointed, if you enjoy lots of herbal notes to your drink.

This drink is inspired by the sour-style cocktails, popularized in the 1960's and 1970's.  It is simple, refreshing and clean, with herbal notes from the gin and benedictine liqueur.

As Always,
ENJOY!

MAKE IT

Shake -
1 1/2 oz. London Dry Gin
3/4 oz. Lemon Juice
1/2 oz. Benedictine Liqueur
1/4 oz. Rich Simple Syrup(2:1 ratio)
1 tsp. Absinthe
     Ice
Strain into a chilled cocktail glass
and float with Angostura Bitters
(if you are fancy, use an atomizer to spray the bitters)

English Muffin Bread

   If you love really great toast, you will love this recipe!  It is easy to make, no kneading required.  It stays fresh on the counter for more than one day, and it freeze well.  Just slice it all first, before freezing. Although, I doubt it will last long enough for you to have left overs for the freezer.
   If you are a toast lover like me, you and your family will eat this gone before there is any to save.  It has an amazing thick, crunchy crust. Just irresistible, the kind of bread that is great for slathering with butter, or dipping into egg yolk  or adding a generous amount of honey or jam.
    You will want to make this bread often, it is so delicious!


As Always,
ENJOY!

English Muffin Loaf Bread
From the Cook's Country show on PBS, aired on October 19, 2013 (recipe is published in The Best of America's Test Kitchen, 2013 

- For two 8 1/2 x 4 1/2 loaves (you can divide the recipe in half to make one loaf) - 

5 cups unbleached bread flour* 
4 1/2 teaspoons instant yeast
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking soda
3 cups whole milk, heated to 120 degrees
Cornmeal, for pans

* ( I suggest King Arthur Bread Flour)

Place flour, yeast, sugar, salt, and baking soda into a large mixing bowl. Whisk well to combine. Make a slight well in the center and add the warm milk into it.  Stir with a wooden spoon until combined and dough starts pulling away from the sides of the bowl.

Cover the bowl with plastic wrap that's been lightly sprayed with vegetable oil.  Let sit in a warm place to rise for 30 minutes.  

Spray two 8 1/2 x 4 1/2 inch loaf pans with cooking spray and dust with cornmeal. Give dough a stir with a rubber spatula to knock it down a bit.  Divide the dough as evenly as possible between the two loaf pans.  The batter will be sticky and should fill the pans about 2/3 of the way.  Use a rubber spatula to gently coax the batter into the corners.  Cover the pans with greased plastic wrap.  Let sit to rise for 30 minutes. The dough should rise near to the top of the pan.

Bake in a 375 degree oven, in the middle rack for 30 minutes, rotating halfway through.  The internal temperature of the finished loaf should be 200 degrees when done.  

Remove from pans and let cool at least 1 hour before cutting.

Red Lentils Tarka (masoor dal)

   When it is rainy and cool outside, I usually feel like something warm and comforting to eat.  Lentils seem to be the answer.  In the morning I had prepared some red quinoa, so that is what you can see I used to accompany the lentils.  Traditionally you would serve the lentils with basmati rice.  You may want to have a side of raita(yogurt and cucumber salad) and some Indian flat bread, and you would have a lovely light lunch.
   I love this recipe because it is quick and full of flavor.  The quinoa has a nice nutty flavor, that marries well with the lentils. With just a bit of mint on top, you have a wonderful combinations of flavors that is so satisfying.

As Always,
ENJOY!

This recipe comes from Quick and Easy Indian Cooking by Madhur Jaffrey

Serves 6 - 8

½ tsp ground turmeric

3 tbsp vegetable oil or ghee

¹/3 tsp asafoetida ( I use 1/2 tsp. minced garlic)

1 tsp whole cumin seeds

3-5 small dried chillies or 1/2 tsp. chili flakes

1 1/2 cups red lentils

1 1/4 tsp. salt

• Wash the lentils well in a big bowl of water, then drain and tip into a large pan.

• Pour in 5 cups water. 
• Stir in the turmeric,bring to a simmer. Do not let it boil over. Reduce the heat to very low and partially cover with a lid slightly ajar.

• Cook for 40 minutes, stirring occasionally. Add salt and mix.

• Now make the tarka. Heat the oil and add the asafoetida(or garlic), cumin seeds and chillies. As soon as the chillies crisp, and darken, and the garlic is golden, remove from heat.
• 
  

• Pour the mixture into the dal and put a lid on. This will keep warm for half an hour or so until you are ready to serve.

Al's Place - San Francisco

      Bon Appetit September 2015 featured the top 10 new restaurants of the year.  Al's Place was the first featured restaurant.  The photo of Al is from the 9/15 issue.
     Knowing I was going to be visiting San Francisco, I thought I would add this location to one of my destination food stops.  Walking up, Valencia St. (mission district) after eating my breakfast at Tartine, I was hoping to have a light lunch.  I failed to check there restaurant serving time.  They do not serve lunch.  So arriving at 11:30,I was disappointed that they were closed.  I was delighted to see however, all the chefs prepping in the kitchen, and the restaurant clean and tidy, ready for dinner service.
   I will definitely add this to my itinerary the next time I am in San Francisco!

As Always,
ENJOY!

Tartine Bakery

The best pastries in the city!( San Francisco) I enjoyed the bread pudding with plums and blackberries and my husband said it was the best ham and Swiss croissant he has ever had, and he eats many of them.

We will definitely have to return because there are many more things I want to try!

Grilled Radicchio Salad with Yogurt and Hazelnuts

   What a delicious combination of flavors!  The balance is wonderful: sweet, salty, bitter and creamy coolness.The yogurt dressing is almost like Tzatziki   Another amazing recipe from Tasting Table. I know you will enjoy this.  The dressing can be made ahead and the nuts can be prepared ahead as well.  When you want to serve, just grill the radicchio and add all the toppings.
    I would like to call this salad the Italian/Indian version of the Iceberg Salad! Or maybe the Italian/Greek. I guess I will have to prepare it again to make up my mind.

As Always,
ENJOY!

Recipe adapted from Ari Kolender, Leon's Oyster Shop, Charleston, SC

Yield: 4 to 6 servings

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

• INGREDIENTS
For the Yogurt Dressing:
1 tablespoon olive oil
¾ cup diced yellow onion (1 small onion)
Kosher salt, to taste
1 cup whole-fat plain yogurt
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 tablespoon hazelnut-infused oil
2 tablespoons finely chopped mint
For the Toasted Hazelnuts:
3 tablespoons olive oil
1 cup raw hazelnuts, roughly chopped
1 garlic clove, very thinly sliced
1 thyme sprig
For the Salad:
2 teaspoons olive oil
1 head radicchio, cut into 8 wedges
Kosher salt and freshly ground black pepper, to taste
¼ cup golden raisins
¼ cup torn mint leaves, for garnish

DIRECTIONS

1. Make the yogurt dressing: In a large skillet over medium heat, heat 1 tablespoon of olive oil and add the onions. Season with a pinch of salt and sweat until translucent and tender, 4 to 5 minutes. Transfer to a medium bowl, set aside and let cool.

2. While the onions cool, toast the hazelnuts: Wipe the skillet that was used for the onions clean and return to medium heat. Heat 3 tablespoons of olive oil and add the hazelnuts. Cook, stirring often, until toasted, 4 to 5 minutes. Add the garlic slices and thyme sprig, and continue to cook until fragrant, about 30 seconds. Remove from the heat. Reserve the oil, letting it cool for a few minutes.

3. Once the onions are cool, fold in the yogurt, lemon juice and minced garlic. Strain 1 tablespoon of oil from the toasted hazelnuts and fold into the yogurt. Fold in the mint and set aside. Makes about 2 cups.

4. Make the salad: Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat and add 2 teaspoons of olive oil. Season the radicchio wedges with salt and pepper, and grill, turning once, until lightly charred and cooked through, 3 to 4 minutes.

5. Arrange the grilled wedges on plates and spoon the dressing over. Top with the toasted hazelnuts. Garnish with raisins and mint leaves, and serve.

Braised Beef Short Ribs

   My family enjoys beef short ribs, and I have prepared them many times, but my husband said these were the best he has ever had!  Served here with polenta and sauteed greens.
   I must admit, I took some liberties with the recipe, in essence, I was using what I had.  So my substitutes were shredded carrots(not whole carrots), loveage(not celery), Meritage(not Cabernet Sauvignon), shallots confit(not onions).  In addition, I threw in a few mushrooms to finish a package I had in the fridge, some whole black peppercorns and juniper berries.
   Aside from these changes, I like to dredge the short ribs in the flour mixed with the salt and pepper and then brown them. Then add to the pot the onions, carrots, celery etc.  I finished the cooking on the stove, not in the oven.  This recipe is large, mine was only half of this, but the cooking time remains the same.

As Always,
ENJOY!

Red Wine-Braised Short Ribs

These short ribs are even better when they're allowed to sit overnight.

Ingredients

SERVINGS: 6

• 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs thyme
• 4 sprigs oregano
• 2 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low-salt beef stock

Preparation

• Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
• Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
• Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or polenta, with sauce spooned over.

Walnut Torte with Roasted Peaches

   Once again, an amazing recipe from Tasting Table!  This cake can rival any cake from a European Pastry shop!  Not too sweet, but all the components that you want, moist cake, crunchy, sweet topping, and accompanied with the roasted peaches, it is a perfect balance.
    My peaches were a little on the firm side, so I added about 15 minutes additional cooking time.
Let them cool completely on the parchment.  I then used a spatula, to collect all the peaches and their syrupy juices in a bowl. When ready to serve you will have delicious peaches on the side of the cake.

As Always,
ENJOY!

Walnut Torte with Roasted Peaches

Recipe adapted from Tracy Obolsky, North End Grill, New York, NY

Yield: One 9-inch cake

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour and 45 minutes

• INGREDIENTS
For the Nut Torte:
2 sticks (½ pound) unsalted butter
1 cup granulated sugar, divided
8 egg yolks
1½ cups sifted all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
½ cup buttermilk
1 teaspoon vanilla extract
2 egg whites
1½ cups chopped walnuts
For the Roasted Peaches:
4 peaches—halved, pitted and each cut into 6 wedges
⅓ cup granulated sugar
For the Whipped Cream:
1½ cups heavy cream
1½ tablespoons granulated sugar
½ teaspoon vanilla paste
Pinch of kosher salt

DIRECTIONS

1. Make the nut torte: Preheat the oven to 350°. Grease two 9-inch cake pans and line a baking sheet with parchment paper. In a stand mixer fitted with the whip attachment, cream the butter and ½ cup of the sugar until light and fluffy. Add the egg yolks one at a time, scraping down the bowl between additions.

2. Add the flour, salt and baking powder, and mix on low. Gradually stream in the buttermilk and vanilla extract while the stand mixer is mixing on low speed. Divide the cake batter between the two prepared cake pans and set aside.

3. Wipe the stand mixer clean and fit it with the whisk attachment. Add the egg whites and beat on medium-high speed until frothy, then slowly add the remaining ½ cup of sugar, 1 tablespoon at a time. Continue to beat until the meringue holds medium-stiff peaks.

4. Spread the meringue on top of the cake batter in the cake pans. (Note: The meringue layer will be thin.) Sprinkle the top of the meringue with the walnuts and bake for 20 to 30 minutes, or until a skewer comes out clean when inserted into the cakes. The meringue should be crispy. Remove the cakes from the oven and let cool. Leave the oven on.

5. While the cakes are cooling, make the roasted peaches: On the prepared baking sheet, toss the peaches with the sugar. Bake for 15 to 20 minutes or until the peaches begin to caramelize.

6. Make the whipped cream: In a large bowl, whisk all the ingredients until the mixture holds medium peaks. Chill the whipped cream until ready to assemble the cake.

7. Carefully unmold the cakes. Spread the whipped cream on top of one of the cakes with the meringue side up. Top with the remaining cake. Serve with the roasted peaches.