1 clove garlic
2 tablespoons extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 1-inch segments
2 tablespoons white wine or rice wine vinegar
1/2 cup buttermilk
1/2 teaspoon sea salt
1 cup cooked farro
1/2 cup chopped cilantro
1/2 cup sprouts
2 to 3 small seedless cucumbers, cut into 1/2-inch pieces
Crush the garlic, and combine with 2 tablespoons olive oil in a small bowl. Allow to stand and infuse during the following preparations.
Put 1/4 cup water, a splash of olive oil, and a pinch of salt in a skillet. Bring to a simmer over medium high heat, then add the asparagus. Cover and cook until the asparagus is just tender and bright in color, barely a minute. Drain, then run under cold water.
Remove garlic from oil and discard garlic. Whisk oil together with vinegar, buttermilk, and salt.
Just before ready to serve the salad, combine the asparagus, cooked farro, cilantro, sprouts, and cucumbers in a large bowl. Coat generously with buttermilk dressing to taste, and toss well before serving.
Serves 2 to 4.
From 101 Cookbooks blog
Friday, April 24, 2015
Whole-Wheat Chocolate Chip Cookies
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
8 ounces (2 sticks/1 cup) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
3/4 to 1 cup sugar
2 eggs
2 teaspoons vanilla extract
7 to 8 ounces bittersweet chocolate chips or chunks
Heat oven to 350°F. Line two baking sheets with parchment paper, or grease the baking sheets with oil or butter.
Whisk together the dry ingredients in a large bowl.
Put the butter and the two sugars in the bowl of a standing mixture fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is incorporated. Mix in the vanilla. Add the flour mixture to the bowl and mix on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly incorporated. Scrape down the sides and bottom of the bowl, making sure all the ingredients are fully incorporated.
Scoop the dough by generous tablespoonfuls onto the baking sheet, leaving about 2 inches between. Bake the cookies for about 15 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer the cookies to cool - leave cookies on the parchment if baked on parchment, or slide onto a rack to cool. Repeat with the remaining dough. Cookies will keep in an airtight container for up to 3 days.
Makes about 32 cookies.
From Good to the Grain by Kim Boyce, with very minor changes
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
8 ounces (2 sticks/1 cup) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
3/4 to 1 cup sugar
2 eggs
2 teaspoons vanilla extract
7 to 8 ounces bittersweet chocolate chips or chunks
Heat oven to 350°F. Line two baking sheets with parchment paper, or grease the baking sheets with oil or butter.
Whisk together the dry ingredients in a large bowl.
Put the butter and the two sugars in the bowl of a standing mixture fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is incorporated. Mix in the vanilla. Add the flour mixture to the bowl and mix on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly incorporated. Scrape down the sides and bottom of the bowl, making sure all the ingredients are fully incorporated.
Scoop the dough by generous tablespoonfuls onto the baking sheet, leaving about 2 inches between. Bake the cookies for about 15 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer the cookies to cool - leave cookies on the parchment if baked on parchment, or slide onto a rack to cool. Repeat with the remaining dough. Cookies will keep in an airtight container for up to 3 days.
Makes about 32 cookies.
From Good to the Grain by Kim Boyce, with very minor changes
Endive and Red Onions on White Bean Puree
Bean puree:
1 tablespoon olive or canola oil
1/2 onion, coarsely chopped
1 garlic clove, crushed
2 15-ounce cans cannellini beans, drained and rinsed
2/3 cup vegetable or chicken stock, or water
Salt and black pepper
2 tablespoons extra virgin olive oil
Juice of half a lemon
8 endives
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 red onions, peeled
1 tablespoon olive or canola oil
For the bean puree, heat the 1 tablespoon olive or canola oil in a saucepan and gently cook the onion until it is soft but not browned. Add the garlic, beans, stock or water, and seasoning. Cook over medium heat for about 4 minutes.
Process the beans and their cooking liquid with the 2 tablespoons extra virgin olive oil and lemon juice, using a hand blender or food processor. Taste and adjust the seasoning.
Halve each endive and lightly trim the bottoms, keeping the sections together. Mix together the olive oil and vinegar, season with salt and pepper, then pour over the endive and onions and toss to coat. Let stand for about 10 minutes.
Halve and then slice the red onions. Heat 1 tablespoon olive or canola oil in skillet, then saute onions over low to medium-low heat until soft and well-browned.
Remove onions from skillet. Add the endive halves to the skillet, and let brown on each side.
Spoon the bean puree into a serving dish, reheating first if necessary. Top with onions and endives.
Serves 4.
From A Change of Appetite by Diana Henry, with changes
1 tablespoon olive or canola oil
1/2 onion, coarsely chopped
1 garlic clove, crushed
2 15-ounce cans cannellini beans, drained and rinsed
2/3 cup vegetable or chicken stock, or water
Salt and black pepper
2 tablespoons extra virgin olive oil
Juice of half a lemon
8 endives
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 red onions, peeled
1 tablespoon olive or canola oil
For the bean puree, heat the 1 tablespoon olive or canola oil in a saucepan and gently cook the onion until it is soft but not browned. Add the garlic, beans, stock or water, and seasoning. Cook over medium heat for about 4 minutes.
Process the beans and their cooking liquid with the 2 tablespoons extra virgin olive oil and lemon juice, using a hand blender or food processor. Taste and adjust the seasoning.
Halve each endive and lightly trim the bottoms, keeping the sections together. Mix together the olive oil and vinegar, season with salt and pepper, then pour over the endive and onions and toss to coat. Let stand for about 10 minutes.
Halve and then slice the red onions. Heat 1 tablespoon olive or canola oil in skillet, then saute onions over low to medium-low heat until soft and well-browned.
Remove onions from skillet. Add the endive halves to the skillet, and let brown on each side.
Spoon the bean puree into a serving dish, reheating first if necessary. Top with onions and endives.
Serves 4.
From A Change of Appetite by Diana Henry, with changes
Wednesday, April 22, 2015
Black Bread
1 1/2 cups rye flour
2 1/2 teaspoons active dried yeast
1 tablespoon packed brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons instant coffee granules
1/4 cup molasses
4 teaspoons caraway seeds, plus 1 teaspoon for the top
3 1/2 tablespoons unsalted butter
3 cups white bread flour (or 2 cups white flour and 1 cup white wheat flour)
2 teaspoons salt
1 1/3 cups finely shredded raw carrot
1-2 teaspoons sesame seeds
Put 1 cup of water into a saucepan and bring to a boil. Whisk in 1/3 cup of the rye flour with a fork - it will look like oatmeal - and let cool to lukewarm, about 15 minutes. Add the yeast and 1 teaspoon of the brown sugar, stir well, cover, and let stand at room temperature for 45 minutes. Heat 1/2 cup more water and add the cocoa, coffee, molasses, 4 teaspoons of caraway seeds, the rest of the sugar, and the butter. Stir until the butter has melted. Let stand until lukewarm.
Put the white flour and rest of the rye flour into a bowl with the salt. Make a well in the center and pour the yeast mixture into it, followed by the molasses liquid and the carrot. Mix until you have a sticky dough. Knead on an oiled surface for about 10 minutes, or in the food processor with a dough hook for about 5 minutes. The dough will be glossy, taut, and a rusty mud color, flecked with carrot. Put in a lightly oiled bowl and cover with oiled plastic wrap. Let stand at room temperature for one hour - the dough should increase in size by about half.
Punch down the dough, then shape into a round loaf with the seam underneath and put on an oiled baking sheet. Cover with oiled plastic wrap and let stand at room temperature for about an hour. Heat the oven to 425°F.
Remove the plastic wrap and brush the surface of the dough with water. Sprinkle with the sesame and remaining caraway seeds and cut a deep cross in the top with a serrated knife. Bake in the hot oven for 20 minutes, then reduce the heat to 350°F and bake for another 20 minutes. If you slide the loaf off the pan and tap its underside, it should sound hollow. Slide onto a wire rack and let cool.
Makes 1 large loaf.
From A Change of Appetite by Diana Henry
2 1/2 teaspoons active dried yeast
1 tablespoon packed brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons instant coffee granules
1/4 cup molasses
4 teaspoons caraway seeds, plus 1 teaspoon for the top
3 1/2 tablespoons unsalted butter
3 cups white bread flour (or 2 cups white flour and 1 cup white wheat flour)
2 teaspoons salt
1 1/3 cups finely shredded raw carrot
1-2 teaspoons sesame seeds
Put 1 cup of water into a saucepan and bring to a boil. Whisk in 1/3 cup of the rye flour with a fork - it will look like oatmeal - and let cool to lukewarm, about 15 minutes. Add the yeast and 1 teaspoon of the brown sugar, stir well, cover, and let stand at room temperature for 45 minutes. Heat 1/2 cup more water and add the cocoa, coffee, molasses, 4 teaspoons of caraway seeds, the rest of the sugar, and the butter. Stir until the butter has melted. Let stand until lukewarm.
Put the white flour and rest of the rye flour into a bowl with the salt. Make a well in the center and pour the yeast mixture into it, followed by the molasses liquid and the carrot. Mix until you have a sticky dough. Knead on an oiled surface for about 10 minutes, or in the food processor with a dough hook for about 5 minutes. The dough will be glossy, taut, and a rusty mud color, flecked with carrot. Put in a lightly oiled bowl and cover with oiled plastic wrap. Let stand at room temperature for one hour - the dough should increase in size by about half.
Punch down the dough, then shape into a round loaf with the seam underneath and put on an oiled baking sheet. Cover with oiled plastic wrap and let stand at room temperature for about an hour. Heat the oven to 425°F.
Remove the plastic wrap and brush the surface of the dough with water. Sprinkle with the sesame and remaining caraway seeds and cut a deep cross in the top with a serrated knife. Bake in the hot oven for 20 minutes, then reduce the heat to 350°F and bake for another 20 minutes. If you slide the loaf off the pan and tap its underside, it should sound hollow. Slide onto a wire rack and let cool.
Makes 1 large loaf.
From A Change of Appetite by Diana Henry
Lime, Chili, and Mint Salad
Dressing:
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon Thai fish sauce
Juice of 1 lime
1 tablespoon chopped peanuts or 2 teaspoons sesame seeds
2 tablespoons peanut oil
1 teaspoon soy sauce
Salad:
10 radishes, cut into matchsticks or grated
5 napa cabbage leaves, shredded
1 carrot, cut into matchsticks or grated
Leaves from 4 sprigs of mint, torn
3 cups arugula or mizuna
1 cup radish sprouts
To make the dressing, whisk all the ingredients, except the oil, together. The sugar should dissolve in the lime juice. Whisk in the oil and taste for seasoning.
Toss all the salad ingredients with the dressing.
Serves 4.
From A Change of Appetite by Diana Henry, with minor changes
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon Thai fish sauce
Juice of 1 lime
1 tablespoon chopped peanuts or 2 teaspoons sesame seeds
2 tablespoons peanut oil
1 teaspoon soy sauce
Salad:
10 radishes, cut into matchsticks or grated
5 napa cabbage leaves, shredded
1 carrot, cut into matchsticks or grated
Leaves from 4 sprigs of mint, torn
3 cups arugula or mizuna
1 cup radish sprouts
To make the dressing, whisk all the ingredients, except the oil, together. The sugar should dissolve in the lime juice. Whisk in the oil and taste for seasoning.
Toss all the salad ingredients with the dressing.
Serves 4.
From A Change of Appetite by Diana Henry, with minor changes
Wednesday, April 15, 2015
Avocado and Cucumber Salad
3/4 to 1 pound seedless cucumber, chopped into chunks
1 to 2 scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonnaise
Juice of half a lime, or more to taste
Chipotle puree or hot sauce, to taste
Salt
Combine cucumber, scallions, and avocado in a bowl. Whisk together mayonnaise, lime, and seasonings. Drizzle salad with dressing.
Serves 2 as a main dish or 4 as a side.
From Smitten Kitchen, with very minor changes
Tuesday, April 14, 2015
Sunchoke and Brussels Sprout Pizza
1 half lemon
1 pound sunchokes
1 cup milk
Salt and freshly ground black pepper
3 tablespoons vegetable oil
1/2 onion, thinly sliced
1 cup Brussels sprouts, shredded
1 ball thin-crust pizza dough
Cornmeal
1/4 cup grated Parmesan cheese
Heat oven to 500° F.
Squeeze the lemon half into a bowl of water and drop it in. Peel the sunchokes and add them to the water as you go to prevent them from darkening.
Drain half of the sunchokes, cut them into 1-inch pieces, transfer them to a small to medium saucepan, and cover with the milk. Bring to a boil, then lower the heat and simmer over low to moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the sunchokes to a blender or food processor. Add 1/3 cup of the milk and puree. Return the puree to the pan and cook over moderately high heat, stirring, until reduced to 1/2 cup, about 3 minutes. Season with salt and pepper.
In a skillet, heat 1 tablespoon of the oil. Drain the remaining sunchokes, cut them in half, and slice 1/4 inch thick. Add them to the skillet and cook over moderate heat, turning a few times, until crisp, about 6 minutes. Season with salt and pepper. Transfer to a bowl.
Add another 2 tablespoons of oil to the skillet. Heat the oil, then add the onion, cover, and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the shredded Brussels sprouts, cover, and cook, stirring occasionally, until tender and slightly browned, about 5 more minutes. Season with salt and pepper, and add to fried sunchokes in bowl.
Roll out the pizza dough to form a 12-inch round. Sprinkle cornmeal on pizza pan, then transfer the dough round to the pan. Spread the sunchoke puree over the round, leaving a 1-inch border. Spread the sunchoke, onion, and Brussels sprout mixture over the puree. Sprinkle the grated Parmesan cheese on top. Bake in the oven until crisp and lightly browned, about 6 minutes. Cut into wedges and serve.
Serves 2.
From Food and Wine, with changes
1 pound sunchokes
1 cup milk
Salt and freshly ground black pepper
3 tablespoons vegetable oil
1/2 onion, thinly sliced
1 cup Brussels sprouts, shredded
1 ball thin-crust pizza dough
Cornmeal
1/4 cup grated Parmesan cheese
Heat oven to 500° F.
Squeeze the lemon half into a bowl of water and drop it in. Peel the sunchokes and add them to the water as you go to prevent them from darkening.
Drain half of the sunchokes, cut them into 1-inch pieces, transfer them to a small to medium saucepan, and cover with the milk. Bring to a boil, then lower the heat and simmer over low to moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the sunchokes to a blender or food processor. Add 1/3 cup of the milk and puree. Return the puree to the pan and cook over moderately high heat, stirring, until reduced to 1/2 cup, about 3 minutes. Season with salt and pepper.
In a skillet, heat 1 tablespoon of the oil. Drain the remaining sunchokes, cut them in half, and slice 1/4 inch thick. Add them to the skillet and cook over moderate heat, turning a few times, until crisp, about 6 minutes. Season with salt and pepper. Transfer to a bowl.
Add another 2 tablespoons of oil to the skillet. Heat the oil, then add the onion, cover, and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the shredded Brussels sprouts, cover, and cook, stirring occasionally, until tender and slightly browned, about 5 more minutes. Season with salt and pepper, and add to fried sunchokes in bowl.
Roll out the pizza dough to form a 12-inch round. Sprinkle cornmeal on pizza pan, then transfer the dough round to the pan. Spread the sunchoke puree over the round, leaving a 1-inch border. Spread the sunchoke, onion, and Brussels sprout mixture over the puree. Sprinkle the grated Parmesan cheese on top. Bake in the oven until crisp and lightly browned, about 6 minutes. Cut into wedges and serve.
Serves 2.
From Food and Wine, with changes
Monday, April 13, 2015
Lemon Thins
1/4 cup fresh lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter, cut into several pieces
2 1/2 cups (11.25 ounces) unbleached all-purpose flour
1/4 teaspoon baking soda
1 large egg
1 large egg yolk
1 cup (7 ounces) sugar
1 tablespoon plus 1 teaspoon finely grated lemon zest
1/4 teaspoon salt
Heat the lemon juice in a small nonreactive saucepan over high heat. Boil for about 5 minutes, or until thick and syrupy and reduced to about 1 tablespoon. Add the butter and stir until melted. Set aside.
Combine the flour and baking soda in a medium bowl and mix together thoroughly with a whisk or a fork.
Using a spoon or a rubber spatula, mix the egg, egg yolk, and sugar in a large bowl until homogenous. Mix in the butter mixture, lemon zest, and salt. Add the flour mixture and stir just until incorporated. Cover and chill for at least 20 minutes.
Divide the dough into 4 pieces. Roll each piece 1/16-inch thick between 2 sheets of wax paper. Slide a cookie sheet under the wax paper sheets and dough. Refrigerate until firm, at least 15 minutes and up to 2 days.
Heat the oven to 400° F. Position racks in the upper and lower thirds of the oven. Line cookie sheets with parchment paper or grease them.
Remove 1 piece of dough from the refrigerator. Peel off the top sheet of paper and set it in front of you. Invert the dough onto it and peel off the second sheet. Use a cookie cutter to cut out 2 1/2-inch cookies, or any desired size or shape. Place cookies 1 inch apart on the lined or greased cookie sheets. Repeat with the remaining dough. Scraps may be pressed together and re-rolled.
Bake 6 to 7 minutes, or until lightly browned at the edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before stacking or storing. To retain crispness, put the cookies in an airtight container as soon as they are cool. May be stored airtight for at least 1 week.
Makes 64 2 1/2-inch cookies.
From Chewy Gooey Crispy Crunchy by Alice Medrich
12 tablespoons (1 1/2 sticks) unsalted butter, cut into several pieces
2 1/2 cups (11.25 ounces) unbleached all-purpose flour
1/4 teaspoon baking soda
1 large egg
1 large egg yolk
1 cup (7 ounces) sugar
1 tablespoon plus 1 teaspoon finely grated lemon zest
1/4 teaspoon salt
Heat the lemon juice in a small nonreactive saucepan over high heat. Boil for about 5 minutes, or until thick and syrupy and reduced to about 1 tablespoon. Add the butter and stir until melted. Set aside.
Combine the flour and baking soda in a medium bowl and mix together thoroughly with a whisk or a fork.
Using a spoon or a rubber spatula, mix the egg, egg yolk, and sugar in a large bowl until homogenous. Mix in the butter mixture, lemon zest, and salt. Add the flour mixture and stir just until incorporated. Cover and chill for at least 20 minutes.
Divide the dough into 4 pieces. Roll each piece 1/16-inch thick between 2 sheets of wax paper. Slide a cookie sheet under the wax paper sheets and dough. Refrigerate until firm, at least 15 minutes and up to 2 days.
Heat the oven to 400° F. Position racks in the upper and lower thirds of the oven. Line cookie sheets with parchment paper or grease them.
Remove 1 piece of dough from the refrigerator. Peel off the top sheet of paper and set it in front of you. Invert the dough onto it and peel off the second sheet. Use a cookie cutter to cut out 2 1/2-inch cookies, or any desired size or shape. Place cookies 1 inch apart on the lined or greased cookie sheets. Repeat with the remaining dough. Scraps may be pressed together and re-rolled.
Bake 6 to 7 minutes, or until lightly browned at the edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before stacking or storing. To retain crispness, put the cookies in an airtight container as soon as they are cool. May be stored airtight for at least 1 week.
Makes 64 2 1/2-inch cookies.
From Chewy Gooey Crispy Crunchy by Alice Medrich
Monday, April 6, 2015
King Arthur's Favorite Bread
2 cups water
1 can (5 1/3 oz) evaporated milk
1/3 cup vegetable oil, butter, or vegetable shortening
1/4 cup honey or sugar
1 tablespoon salt
2 packages active dry yeast or 1 tablespoon instant yeast
7 to 8 cups unbleached all-purpose flour
1 can (5 1/3 oz) evaporated milk
1/3 cup vegetable oil, butter, or vegetable shortening
1/4 cup honey or sugar
1 tablespoon salt
2 packages active dry yeast or 1 tablespoon instant yeast
7 to 8 cups unbleached all-purpose flour
Grease three 8 1/2 by 4 1/2-inch
bread tins.
To mix by hand: Combine water, milk
and the fat of your choice in a saucepan and heat until lukewarm. Pour into
mixing bowl, add honey, salt, yeast, and 2 cups flour. Beat 2 minutes
vigorously by hand. Then, stirring by hand, gradually add enough flour until
the dough pulls away cleanly from the sides of the bowl.
To mix in a stand mixer: Dissolve the
yeast and sugar or honey in lukewarm liquid (water/milk) in the bowl of your
mixer, then add the flour, oil/butter/shortening, and salt. Mix with the paddle
attachment on low speed until ingredients are thoroughly combined. Change to
the dough hook attachment and knead the dough for 5 to 10 minutes at one speed
faster than your machine’s lowest speed. The dough will appear sticky at first,
but will become more firm as it kneads. After 5 minutes, if it appears too
sticky to work with, add more flour gradually, giving the machine at least a
minute between each addition to absorb the flour.
Put dough on a lightly floured board or countertop. To knead, fold the far edge of the dough back over on itself toward you. Press into the dough, pushing away with the heels of your hands. Repeat in a continuous rhythm. After each push, turn the dough about one-fourth of the way around. While kneading, sprinkle only enough flour on the board to avoid sticking. Knead for 7 or 8 minutes, or until dough is smooth, elastic and doesn't stick to the board.
Round the dough into a smooth ball. Place it in a lightly greased bowl, turning over to grease the entire surface. Cover the bowl with a towel and set in a warm place. Let dough rise 1 to 1 1/2 hours or until double in bulk.
Punch down into the bowl with your fist to break up gas pockets. Divide the dough into three pieces. Next, form each piece and place in the greased bread tins.
Cover lightly and let them rise in a warm place until they've doubled in bulk. Be sure not to let the dough rise more than double, for it can cause the loaf to fall or "flatten out" while baking.
Bake in a heated 375°F oven for 35 minutes with pans apart. To make sure bread is done, remove a loaf from the pan and tap the bottom with your fingertips. If it sounds hollow, it's done.
Remove the bread from the pans immediately and place on cooling racks. Loaves can be frozen in plastic bags as needed.
Makes 3 loaves.
From King Arthur Flour website
Ultrathin Chocolate Chunk Cookies
1 1/3 cups (6 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/2 cup (1.5 ounces) quick rolled oats
1/2 cup (3.5 ounces) granulated sugar
1/4 cup (1.75 ounces) packed dark brown sugar
2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup
2 tablespoons whole milk
1/2 teaspoon salt
7 ounces bittersweet or semisweet chocolate, chopped into chunks, or generous 1 cup chocolate chips or chocolate chunks
Heat oven to 325° F. Position racks in the upper and lower thirds of the oven.
Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.
In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt. Mix in the flour mixture. If the batter is warm from the butter, let it cool before adding the chocolate. Stir in the chocolate chunks. If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge. The rest makes for an especially crisp and extra-flavorful cookie.
Divide the dough into 15 equal pieces (each a scant 1/4 cup or about 1.75 ounces). Lay out 3 sheets of aluminum foil, cut to fit your baking sheets, dull-side up. Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches in diameter. Flatten each piece of dough until it is about 3 1/2 inches in diameter. Slide two of the foil sheets onto baking sheets.
Bake for 20 to 25 minutes, until the cookies are thin and very brown, If they are too pale, they will not be crisp. Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking. Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil. Repeat with the third batch - you can slide the next foil sheet onto a hot baking sheet as long as you put the pan in the oven immediately. Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 3 days.
Makes fifteen 5-inch cookies.
From Chewy Gooey Crispy Crunchy by Alice Medrich
Wednesday, April 1, 2015
Jayanthi's Banana Bread
3 small or 2 regular mashed very ripe bananas
2 eggs
1 scant cup sugar
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup oil
2 eggs
1 scant cup sugar
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup oil
Heat oven to 325°F. Grease a loaf pan.
Mix all ingredients together. Pour mixture into greased pan. Bake for 50 minutes, or until a toothpick comes out clean.
Makes 1 loaf.
Makes 1 loaf.
Notes:
Can also add 1 to 2 tablespoons of the following spice mixture:
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/8 teaspoon ground black pepper
Can also add 1 cup of chocolate chunks or chips
Cake Pan Conversions
6 x 2 inches
= 15 x 5 cm = 4 cups = 948 ml
8 x 2 inches
= 20 x 5 cm = 6 cups = 1.4 liters
9 x 2 inches
= 23 x 5 cm = 8 cups = 1.9 liters
10 x 2
inches = 25 x 5 cm = 11 cups = 2.6 liters
Springform Pans:
9 x 2½
inches = 23 x 6 cm = 10 cups = 2.4 liters
9 x 3 inches
= 23 x 8 cm = 12 cups = 2.8 liters
10 x 2½
inches = 25 x 6 cm = 12 cups = 2.8 liters
Bundt Pans:
7½ x 3
inches = 19 x 8 cm = 6 cups = 1.4 liters
9 x 3 inches
= 23 x 8 cm = 9 cups = 2.1 liters
10 x 3½
inches = 25 x 9 cm = 12 cups = 2.8 liters
Tube Pans:
8 x 3 inches
= 20 x 8 cm = 9 cups = 2.1 liters
9 x 3 inches
= 23 x 8 cm = 12 cups = 2.8 liters
10 x 4
inches = 25 x 10 cm = 16 cups = 3.8 liters
Square Pans:
8 x 8 x 2
inches = 20 x 20 x 5 cm = 8 cups = 1.9 liters
9 x 9 x 2
inches = 23 x 23 x 5 cm = 10 cups = 2.4 liters
10 x 10 x 2
inches = 25 x 25 x 5 cm = 12 cups = 2.8 liters
Rectangular Pans:
11 x 7 x 2
inches = 28 x 18 x 5 cm = 6 cups = 1.4 liters
13 x 9 x 2
inches = 33 x 23 x 5 cm = 14 cups = 3.3 liters
Jelly Roll Pans:
10½ x 15½ x
1 = 27 x 39 x 2.5 cm = 10 cups = 2.4 liters
12½ x 17½ x
1 = 32 x 44 x 2.5 cm = 12 cups = 2.8 liters
Loaf Pans:
8 x 4 x 2½
inches = 20 x 10 x 6 cm = 4 cups = 948 ml
8½ x 4½ x 2½
inches = 21 x 11 x 6 cm = 6 cups = 1.4 liters
9 x 5 x 3
inches = 23 x 13 x 8 cm = 8 cups = 1.9 liters
Muffin Pans:
1 3/4 x 3/4
inches = 4.5 x 2 cm = 1/8 cup = 30 ml
2 3/4 x 1
1/8 inches = 7 x 3 cm = 1/4 cup = 60 ml
2 3/4 x 1
1/2 inches = 7 x 4 cm = 1/2 cup = 120 ml
3 x 1 1/4
inches = 8 x 3 cm = 5/8 cup = 150 ml
Heart-Shaped Pans:
8 x 2 1/2
inches = 20 x 6 cm = 8 cups = 1.9
liters
From Brown-Eyed Baker and Joy of Baking websites
From Brown-Eyed Baker and Joy of Baking websites
Roasted Red Pepper and Cannellini Bean Dip
1/4 cup
chopped fresh basil
1 teaspoon
balsamic vinegar
1 16-ounce can cannellini beans, rinsed and drained
1 7-ounce bottle roasted red bell peppers, rinsed and drained
1 large
garlic clove
2
tablespoons extra virgin olive oil
1/2 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
Place first
5 ingredients in a food processor; process until smooth. With processor on,
slowly add oil through the food chute. Stir in salt and black pepper.
Makes 8 servings.
From Cooking Light
Subscribe to:
Posts (Atom)