MMmmmmmmm! Just made these tonight from the Martha Stewart Cookie book and they're awesome! Not too banana-y, but nice and tender from the addition of the bananas, and with a little whole wheat flour too. They're fabulous! Enjoy :)
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temp
1/2 cup granulated sugar
1/2 c packed light brown sugar
1 large egg
1 1/2 tsp pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 oz. semisweet chocolate coarsely chopped into 1/4 inch chunks (or semisweet chips)
1/2 cup coarsely chopped toasted walnuts
1. Preheat over to 375 degrees. Whisk together both flours, salt, and baking soda in a bowl.
2. Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate, and nuts.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined w/ parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 min. Let cool on sheets on wire racks 5 min. Transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temp up to 2 days.
Sunday, October 24, 2010
"Naughty Shelf" Ice Cream
Okay, so I think I finally have ice cream dialed in. I say that because I made up a recipe for coffee (mocha) ice cream last week and it turned out perfect ... or at least close to perfect.
Here 'tis, though I think it works well for just about any flavor. That's the good news: once you get the base right, it's easy to innovate.
whisk together:
1 cup sugar
pinch salt
1/2 tsp cinnamon
3 tsp instant capuccino (that stuff rocks!)
2 tsp cocoa powder
1 tsp corn starch
1 tsp corn starch
whisk in:
2 cups low fat milk (I used 1%)
two egg yolks
Heat it on the stove top til it starts to simmer, whisking it constantly so it doesn't burn. Once it simmers, turn down the heat and cook it for a couple of minutes (continuing to whisk) until it thickens up a bit. If you dip a wooden spoon in it, you should be able to draw a clean line through it with a finger.
Off the heat, add:
1 cup heavy cream
1 tsp vanilla extract
1 tsp vodka
Chill it over night, and then freeze it in an ice cream freezer based on whatever instructions you'd normally follow. The vodka is optional. In theory, the alcohol prevents ice crystals from forming and gives a creamier consistency, but I've seen mixed results. It seems to help, though not much. I include it here because this successful recipe used it, but you can easily omit it without compromising the final product. I think the secret to this recipe is two-fold: (1) not heating the cream, but adding it off heat, and (2) using two emulsifiers: cornstarch AND egg yolks. I've seen lots of recipes that use one or the other, though the egg varieties typically use a LOT of eggs. Using both has yielded ice cream with some truly extraordinary consistencies: dense and smooth--the way ice cream is meant to be.
Using this same base, I've made really nice cinammon ice cream. A chocolate variation (same basic ingredients though with 8 tsp of cocoa powder and no instant capuccino) is getting getting ready for the freezer as I type this. I DO NOT recommend using chocolate ice cream recipes that call for the addition of melted chocolate, regardless of quality. It really messes with the consistency. So, I'm going with Haagen Daz and trying straight cocoa powder.
Friday, October 8, 2010
Congo Bars
CONGO BARS
Despite their name, Congo bars have nothing at all to do with Africa. In fact, they are little more than blondies enriched with coconut -- an ingredient
that was exotic in years past perhaps but is far from it these days. We tried adding both sweetened, flaked coconut and unsweetened, shredded coconut
to our blondies, and tasters unanimously preferred the unsweetened. Sweetened coconut did little but make the bars overly sweet and unpleasantly
chewy. We were able to extract a bit more flavor from the unsweetened coconut by toasting it golden brown before adding it to the blondie dough. If
you have trouble locating unsweetened shredded coconut, try a natural food store or an Asian market. Keep a close eye on the coconut when toasting as
it can burn quickly.
1 cup pecans (or walnuts), toasted and chopped coarse
1 1/2 cups unsweetened shredded coconut
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs , lightly beaten
4 teaspoons vanilla extract
6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate
chips
INSTRUCTIONS
1. Adjust oven rack to the middle position and heat oven to 350 degrees. Spread nuts on larged rimmed baking sheet and bake until
deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same
rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.
2. While nuts and coconut toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking
pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of
baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray
foil-lined pan with nonstick cooking spray.
3. 3. Whisk flour, baking powder, and salt together in a medium bowl; set aside.
4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber
spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate, coconut, and nuts and turn batter
into prepared pan, smoothing top with rubber spatula.
5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature.
Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
Despite their name, Congo bars have nothing at all to do with Africa. In fact, they are little more than blondies enriched with coconut -- an ingredient
that was exotic in years past perhaps but is far from it these days. We tried adding both sweetened, flaked coconut and unsweetened, shredded coconut
to our blondies, and tasters unanimously preferred the unsweetened. Sweetened coconut did little but make the bars overly sweet and unpleasantly
chewy. We were able to extract a bit more flavor from the unsweetened coconut by toasting it golden brown before adding it to the blondie dough. If
you have trouble locating unsweetened shredded coconut, try a natural food store or an Asian market. Keep a close eye on the coconut when toasting as
it can burn quickly.
1 cup pecans (or walnuts), toasted and chopped coarse
1 1/2 cups unsweetened shredded coconut
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs , lightly beaten
4 teaspoons vanilla extract
6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate
chips
INSTRUCTIONS
1. Adjust oven rack to the middle position and heat oven to 350 degrees. Spread nuts on larged rimmed baking sheet and bake until
deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same
rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.
2. While nuts and coconut toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking
pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of
baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray
foil-lined pan with nonstick cooking spray.
3. 3. Whisk flour, baking powder, and salt together in a medium bowl; set aside.
4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber
spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate, coconut, and nuts and turn batter
into prepared pan, smoothing top with rubber spatula.
5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature.
Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
Monday, September 27, 2010
Cowboy Salsa
Hi guys --
Here's a tasty recipe I picked up from some friends. It's great eaten all by itself with a giant soup spoon, on fajitas, taco salad, or with chips. I've used garbanzo beans and kidney beans as substitutes -- I'm pretty sure it would work with most legumes.
drain and rinse the following:
1 can black eyed peas
1 can black beans
1 can shoepeg corn
mostly drain:
1 can Ro-Tel tomotoes (or any other tomatoes w/ chilies), I use "medium" heat
(or, of course, 1-2 diced fresh tomatoes and a few T green chilies or a grated jalapeno)
add:
large handful chopped cilantro
1 1/2 t salt (more or less to taste)
1 whole avocado, in small cubes
That's it. Enjoy!
Here's a tasty recipe I picked up from some friends. It's great eaten all by itself with a giant soup spoon, on fajitas, taco salad, or with chips. I've used garbanzo beans and kidney beans as substitutes -- I'm pretty sure it would work with most legumes.
drain and rinse the following:
1 can black eyed peas
1 can black beans
1 can shoepeg corn
mostly drain:
1 can Ro-Tel tomotoes (or any other tomatoes w/ chilies), I use "medium" heat
(or, of course, 1-2 diced fresh tomatoes and a few T green chilies or a grated jalapeno)
add:
large handful chopped cilantro
1 1/2 t salt (more or less to taste)
1 whole avocado, in small cubes
That's it. Enjoy!
Monday, September 20, 2010
Flank Steak Marinades
Flank Steak Marinades
Mediterranean Marinade:
Smash 4 garlic cloves with the leaves of 4 rosemary sprigs,
1 tsp salt, and plenty of pepper. Mix in 5 tablepoons extra-virgin olive oil,
1/4 cup red-wine vinegar, and 1 tsp sugar
Latin Marinade:
Smash 4 garlic cloves with 2-3 tablespoons fresh oregano, 1 tsp salt,
and plenty of pepper. Mix in 5 tablespoons extra-virgin olive oil, 1/4 c lime juice (from 4 limes)
and 1 tsp sugar
Marinate steak in resealable bag, refrigerated, for four to 24 hours. Flip the bag occasionally.
Preheat grill, broiler, or stove-top grill pan to high. Cook steak, flipping once, to desires doneness (preferably medium-rare); total cooking time ranges from six to 10 minutes, with an average of four minutes per side. Let meat rest for about four minutes before cutting across the grain into thin slices. Each pound of meat serves about 4 people with sides.
We haven't tried the Mediterranean marinade, but the Latin one was fabulous! Enjoy!
Mediterranean Marinade:
Smash 4 garlic cloves with the leaves of 4 rosemary sprigs,
1 tsp salt, and plenty of pepper. Mix in 5 tablepoons extra-virgin olive oil,
1/4 cup red-wine vinegar, and 1 tsp sugar
Latin Marinade:
Smash 4 garlic cloves with 2-3 tablespoons fresh oregano, 1 tsp salt,
and plenty of pepper. Mix in 5 tablespoons extra-virgin olive oil, 1/4 c lime juice (from 4 limes)
and 1 tsp sugar
Marinate steak in resealable bag, refrigerated, for four to 24 hours. Flip the bag occasionally.
Preheat grill, broiler, or stove-top grill pan to high. Cook steak, flipping once, to desires doneness (preferably medium-rare); total cooking time ranges from six to 10 minutes, with an average of four minutes per side. Let meat rest for about four minutes before cutting across the grain into thin slices. Each pound of meat serves about 4 people with sides.
We haven't tried the Mediterranean marinade, but the Latin one was fabulous! Enjoy!
Strawberry Spinach Salad
Strawberry Spinach Salad
Dressing:
1 lemon
2 tablespoons white wine vinegar
1/3 c sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
Salad:
¼ c sliced almonds, toasted
8 ounces (1 ½ c) strawberries, hulled and quartered
½ medium cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges (1/4 cup)
1 pacakge (6 ounces) baby spinach
1. Zest lemon to measure ½ tsp zest. Juice lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a small bowl. Whisk until well blended. Cover, refrigerate until ready to use.
2. Preheat oven to 350 degrees. For salad, spread almonds in single layer on a baking sheet. Bake 10-12 min or until lightly toasted. Remove from oven; cool almonds.
3. Meanwhile, hull strawberries and cut strawberries into quarters.
4. Slice cucumbers and toss with remaining salad ingredients.
I had this at a Pampered Chef party. The dressing is awesome, so I thought I'd post it. Enjoy!
Dressing:
1 lemon
2 tablespoons white wine vinegar
1/3 c sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
Salad:
¼ c sliced almonds, toasted
8 ounces (1 ½ c) strawberries, hulled and quartered
½ medium cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges (1/4 cup)
1 pacakge (6 ounces) baby spinach
1. Zest lemon to measure ½ tsp zest. Juice lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a small bowl. Whisk until well blended. Cover, refrigerate until ready to use.
2. Preheat oven to 350 degrees. For salad, spread almonds in single layer on a baking sheet. Bake 10-12 min or until lightly toasted. Remove from oven; cool almonds.
3. Meanwhile, hull strawberries and cut strawberries into quarters.
4. Slice cucumbers and toss with remaining salad ingredients.
I had this at a Pampered Chef party. The dressing is awesome, so I thought I'd post it. Enjoy!
Sunday, July 25, 2010
Chicken Saltimbocca
Tried this chicken marsala recipe today out of the New Best Recipe family cookbook. Great dish, and quite a bit easier than the chicken marsala recipe we posted earlier. The trick is finding good proscuitto. We used the stuff from Costco, which is a bit of a splurge ($12 for 12 oz; the recipe uses 4-6 oz.) Also helps to have huge fresh sage leaves from the garden, which we have in abundance.
Won't repost the recipe, since I assume you all own that cookbook. We varied the recipe a bit by adding fried mushrooms and a little more fresh sage right to the reduction right at the end. The chicken plus proscuitto plus sage is da bomb, though. Make sure it browns well, which makes the proscuitto and sage a bit crispy. Yum.
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