Just like starbucks!
1/2 cup unsalted butter, at room
temperature
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze:
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably
made from dark-roasted beans
Heat oven to 350 degrees F. Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
Monday, May 31, 2010
grilled pesto pizza
Recipe Ingredients
1 pound pizza dough
1/2 cup pesto
4 ripe plum tomatoes , thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves , torn
Recipe Directions
Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.
1 pound pizza dough
1/2 cup pesto
4 ripe plum tomatoes , thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves , torn
Recipe Directions
Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.
Chilaquiles Casserole
Recipe Ingredients
1 tablespoon canola oil
1 medium onion , diced
1 medium zucchini , grated
1 19-ounce can black beans , rinsed
1 14-ounce can diced tomatoes , drained
1 1/2 cups corn , frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas , quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Recipe Directions
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Prepare through Step 3, and refrigerate for up to 1 day.
1 tablespoon canola oil
1 medium onion , diced
1 medium zucchini , grated
1 19-ounce can black beans , rinsed
1 14-ounce can diced tomatoes , drained
1 1/2 cups corn , frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas , quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Recipe Directions
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Prepare through Step 3, and refrigerate for up to 1 day.
cowboy cookies
Ingredients
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup cranberried ( dried) rasins, or dried blueberries
Directions
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.
Add some variety to your cookie jar by replacing the walnuts and chips with different mix-in combinations:
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup cranberried ( dried) rasins, or dried blueberries
Directions
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.
Add some variety to your cookie jar by replacing the walnuts and chips with different mix-in combinations:
margarita chicken
Ingredients
Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
2 tbsp fresh orange juice
1/4 cup olive oil
2 tablespoons tequila
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
1/4 small onion sliced
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.
Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
2 tbsp fresh orange juice
1/4 cup olive oil
2 tablespoons tequila
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
1/4 small onion sliced
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.
margarita chicken
Ingredients
Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
2 tbsp fresh orange juice
1/4 cup olive oil
2 tablespoons tequila
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
1/4 small onion sliced
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.
Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
2 tbsp fresh orange juice
1/4 cup olive oil
2 tablespoons tequila
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
1/4 small onion sliced
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.
Friday, May 21, 2010
make your own smoked cheeses
Cold-smoked cheese: Because of the very low temperature required, this is a good food to smoke after you've finished smoking other foods. Use alder wood, which imparts the lightest smoke flavor.
Remove an 8-ounce hunk of cheese (such as Colby, provolone, mozzarella or Gouda) from the package and let air-dry at room temperature for about an hour. When the outside of the cheese feels dry, place cheese in a disposable aluminum foil pan. Smoke the cheese for 15 to 20 minutes at no higher than 90 F (temperature can drop to as low as 80). Don't over-smoke, or the exterior will be black. Serve with grilled bread or crackers as an appetizer. Makes 4 to 6 servings
Remove an 8-ounce hunk of cheese (such as Colby, provolone, mozzarella or Gouda) from the package and let air-dry at room temperature for about an hour. When the outside of the cheese feels dry, place cheese in a disposable aluminum foil pan. Smoke the cheese for 15 to 20 minutes at no higher than 90 F (temperature can drop to as low as 80). Don't over-smoke, or the exterior will be black. Serve with grilled bread or crackers as an appetizer. Makes 4 to 6 servings
grilled chicken tostadas
Ingredients
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions
X
Instructions
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions
X
Instructions
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.
grilled - Bacon-Wrapped Asparagus
Bacon-Wrapped Asparagus
Zazu Restaurant & Farm
Ingredients:
2 bunches asparagus, fibrous end cut or broken off
2 pounds bacon
Olive oil
Kosher salt and freshly ground black pepper, to taste
Truffle oil or lemon oil Method:
Preheat the oven to 350º F. Lay the bacon slices on a sheet pan, and par-cook the bacon in the oven until beginning to brown, about 10 minutes. Remove from the oven.
When cool enough to handle, wrap a piece of bacon around each spear of asparagus and close with a wooden skewer. Repeat the process, putting 5 to 7 spears of asparagus on each skewer. Drizzle the asparagus with a little olive oil and season with salt and pepper. Grill a few minutes on each side, about 3 to 5 minutes total, until asparagus is cooked through. To serve, remove from skewer and drizzle with truffle or lemon oil. Search RecipesSearch by ingredient or keyword:
You can also make the asparagus in the oven. After you wrap each spear in bacon, arrange the spears in a single layer in a roast pan and roast in a 350º F oven for 10 to 12 minutes.
Zazu Restaurant & Farm
Ingredients:
2 bunches asparagus, fibrous end cut or broken off
2 pounds bacon
Olive oil
Kosher salt and freshly ground black pepper, to taste
Truffle oil or lemon oil Method:
Preheat the oven to 350º F. Lay the bacon slices on a sheet pan, and par-cook the bacon in the oven until beginning to brown, about 10 minutes. Remove from the oven.
When cool enough to handle, wrap a piece of bacon around each spear of asparagus and close with a wooden skewer. Repeat the process, putting 5 to 7 spears of asparagus on each skewer. Drizzle the asparagus with a little olive oil and season with salt and pepper. Grill a few minutes on each side, about 3 to 5 minutes total, until asparagus is cooked through. To serve, remove from skewer and drizzle with truffle or lemon oil. Search RecipesSearch by ingredient or keyword:
You can also make the asparagus in the oven. After you wrap each spear in bacon, arrange the spears in a single layer in a roast pan and roast in a 350º F oven for 10 to 12 minutes.
Wednesday, May 19, 2010
reasons to cook with your kids
Getting the family together to make dinner might seem like a big hassle, but i've got ten reasons why cooking with your kids just might be some of the most rewarding time you spend all week.
1. It's a great way to spend some time together.
A family's got to eat, right? Dinnertime doesn't have to start with the plates hitting the table. Get the whole family involved in the preparation. Not only will it divvy up the workload and get kids some supervised hands-on experience -- it'll also give you all a chance to catch up on each others' busy lives.
2. It's fun to watch them discover new flavors.
They may gravitate toward chicken fingers and sweet treats right now, but there's a whole world of tastes just waiting to be discovered. It doesn't have to be a major production -- just agree to have the whole family try one new thing each time you make a major grocery store run. It might be a spice you've never seen before, or even just a funny-colored heirloom tomato. They might not all be winners, but you just might find a new family favorite.
3. It will boost their confidence.
Kids feel more and more empowered with every new skill set they tackle, and there are few more useful than learning how to feed one's self. If they know they don't have to wait for Mom to have a free second to fix them a snack, there's a good chance they'll skip the chips and do some experimenting with their newfound talents. It may not be gourmet, but it'll taste all the better for their having made it themselves.
4. These skills last a lifetime.
They're small fries now, but eventually, they're going to grow up and have to fend for themselves. While all the other kids in their dorm are scrounging up change for pizza, your kid will be whipping up a healthy, hearty batch of stew or a pasta primavera for all of his or her roomies. Hello, instant popularity!
5. Healthy eating begins at home.
With all the candy, snack, and fast food advertising out there, it's not as if kids are getting much outside encouragement to eat their veggies. It's up to you to show them why it's much cooler to reach for a carrot than for a cookie.
6. It's great to have a family ritual.
It might seem like the world is stacked against families just trying to spend a little time together. Coordinate your calendars, switch off your cellphones, and designate a night of the week for a no-interruption family dinner. It doesn't matter if it's Taco Tuesday or Spaghetti Saturday -- just so long as everyone pitches in and sits down together. They might even carry on the tradition with their own kids someday.
7. They'll feel like they're contributing.
Even if they've just stirred the pot or snapped the beans, the pickiest family members will be much more eager to try every dish on the table if they've had a hand in the making. No matter if it's an ingredient they'd usually shy away from, there's no way they'll resist sampling their own handiwork.
8. You're making new memories.
Remember the time you spent in the kitchen, chatting with your mom, dad or grandparents while you cooked up an elaborate weekend meal? Whether or not you have those fond remembrances, don't you want your kids to? For the rest of their lives, when they smell your signature marinara sauce, or a fresh batch of your classic chocolate cookies, they'll be thinking of you, and those warm, special times together.
9. You'll keep family history alive.
They'll want the same for their children. So much of family culture and identity is tied to food traditions, and as older generations pass on, it's up to the younger ones to pick up the whisk. Celebrity chefs and cooking shows come and go, but Grandma's buttermilk biscuits and Uncle Steve's old-country goulash will stand the test of time.
10. You just might get a nice surprise.
Yes, this is all about arming your kids with everything they need for a happy, healthy culinary life, but the more they learn, the better your chances are of waking up to a birthday breakfast in bed, or a surprise Sunday lasagna dinner -- made with lots of love.
1. It's a great way to spend some time together.
A family's got to eat, right? Dinnertime doesn't have to start with the plates hitting the table. Get the whole family involved in the preparation. Not only will it divvy up the workload and get kids some supervised hands-on experience -- it'll also give you all a chance to catch up on each others' busy lives.
2. It's fun to watch them discover new flavors.
They may gravitate toward chicken fingers and sweet treats right now, but there's a whole world of tastes just waiting to be discovered. It doesn't have to be a major production -- just agree to have the whole family try one new thing each time you make a major grocery store run. It might be a spice you've never seen before, or even just a funny-colored heirloom tomato. They might not all be winners, but you just might find a new family favorite.
3. It will boost their confidence.
Kids feel more and more empowered with every new skill set they tackle, and there are few more useful than learning how to feed one's self. If they know they don't have to wait for Mom to have a free second to fix them a snack, there's a good chance they'll skip the chips and do some experimenting with their newfound talents. It may not be gourmet, but it'll taste all the better for their having made it themselves.
4. These skills last a lifetime.
They're small fries now, but eventually, they're going to grow up and have to fend for themselves. While all the other kids in their dorm are scrounging up change for pizza, your kid will be whipping up a healthy, hearty batch of stew or a pasta primavera for all of his or her roomies. Hello, instant popularity!
5. Healthy eating begins at home.
With all the candy, snack, and fast food advertising out there, it's not as if kids are getting much outside encouragement to eat their veggies. It's up to you to show them why it's much cooler to reach for a carrot than for a cookie.
6. It's great to have a family ritual.
It might seem like the world is stacked against families just trying to spend a little time together. Coordinate your calendars, switch off your cellphones, and designate a night of the week for a no-interruption family dinner. It doesn't matter if it's Taco Tuesday or Spaghetti Saturday -- just so long as everyone pitches in and sits down together. They might even carry on the tradition with their own kids someday.
7. They'll feel like they're contributing.
Even if they've just stirred the pot or snapped the beans, the pickiest family members will be much more eager to try every dish on the table if they've had a hand in the making. No matter if it's an ingredient they'd usually shy away from, there's no way they'll resist sampling their own handiwork.
8. You're making new memories.
Remember the time you spent in the kitchen, chatting with your mom, dad or grandparents while you cooked up an elaborate weekend meal? Whether or not you have those fond remembrances, don't you want your kids to? For the rest of their lives, when they smell your signature marinara sauce, or a fresh batch of your classic chocolate cookies, they'll be thinking of you, and those warm, special times together.
9. You'll keep family history alive.
They'll want the same for their children. So much of family culture and identity is tied to food traditions, and as older generations pass on, it's up to the younger ones to pick up the whisk. Celebrity chefs and cooking shows come and go, but Grandma's buttermilk biscuits and Uncle Steve's old-country goulash will stand the test of time.
10. You just might get a nice surprise.
Yes, this is all about arming your kids with everything they need for a happy, healthy culinary life, but the more they learn, the better your chances are of waking up to a birthday breakfast in bed, or a surprise Sunday lasagna dinner -- made with lots of love.
Saturday, May 15, 2010
chocolate shortbread sandwich cookies
dark chocolate sandwiched between two layers of shortbread
cookies.
Shortbread Cookies
3/4 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Sauce
1 cup semisweet chocolate chips
1 tablespoon salted butter
1. Preheat the oven to 325*F. Line baking sheets with parchment
paper and set aside.
2. To make the chocolate sauce, melt the chocolate chips and the 1
tablespoon butter in the top of a double boiler, being careful not
to let it get too hot--the chocolate will burn and the butter will
separate. Set aside at room temperature until ready to use.
3. Cream the sugar and 1 cup butter until light and fluffy. Add the
vanilla extract and the flour, 1 cup at a time, and stir until well
incorporated.
4. Shape the dough into 20 1-inch balls and press them into
2-inch-long ovals. Place the cookies 2 inches apart on the baking
sheets and bake 17 to 20 minutes, until golden. Remove from the
oven and let the cookies cool completely.
5. Dip the flat side of each cookie into the chocolate sauce and
press the 2 chocolate sides together to make a "sandwich." Let the
cookies rest on the cooled baking sheet until the chocolate hardens
a little.
cookies.
Shortbread Cookies
3/4 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Sauce
1 cup semisweet chocolate chips
1 tablespoon salted butter
1. Preheat the oven to 325*F. Line baking sheets with parchment
paper and set aside.
2. To make the chocolate sauce, melt the chocolate chips and the 1
tablespoon butter in the top of a double boiler, being careful not
to let it get too hot--the chocolate will burn and the butter will
separate. Set aside at room temperature until ready to use.
3. Cream the sugar and 1 cup butter until light and fluffy. Add the
vanilla extract and the flour, 1 cup at a time, and stir until well
incorporated.
4. Shape the dough into 20 1-inch balls and press them into
2-inch-long ovals. Place the cookies 2 inches apart on the baking
sheets and bake 17 to 20 minutes, until golden. Remove from the
oven and let the cookies cool completely.
5. Dip the flat side of each cookie into the chocolate sauce and
press the 2 chocolate sides together to make a "sandwich." Let the
cookies rest on the cooled baking sheet until the chocolate hardens
a little.
a rick bayless recipe to die for
Grilled Rack of Lamb with Honey–Pasilla Glaze
JBF Award Winner Rick Bayless
Topolobampo and Frontera Grill, Chicago JBF Award winner Rick Bayless's rack of lamb gets some gentle heat from pasilla chilies. Back to search resultsPRINT/EMAILYield:4 servings
Ingredients:
6 cloves garlic (unpeeled)
6 dried pasilla chilies, stemmed, seeded, and torn into flat pieces (about 2 ounces total)
1 teaspoon dried oregano, preferably Mexican
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cumin, preferably freshly ground
1/4 cup honey
2 tablespoons balsamic vinegar
Salt
2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
Olive oil or vegetable oil to brush or spray on the racks
1 small red onion, finely chopped
About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan
Flat-leaf parsley leaves, for garnishMethod:
To make the marinade, roast the garlic in a large skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel. While the garlic is roasting, toast the chile pieces a few at a time in the same skillet, pressing them down firmly with a spatula for a few seconds, until they release a toasty aroma; flip and press down the other side. Scoop the chilies into a small bowl, cover with hot water, and soak 30 minutes. Drain, reserving 1/3 cup of the soaking water.
In a food processor or blender, combine the chilies, 1/3 cup of soaking liquid, garlic, oregano, pepper, cumin, honey, vinegar, and 1 teaspoon of salt. Blend to a smooth purée, scraping down and stirring frequently. Press through a medium-mesh strainer into a small bowl.
To marinate the lamb, place the meat in a baking dish and smear both sides of the racks with about 1/3 of the marinade. Cover and refrigerate for several hours, if time permits.
To make the salsa, gradually stir enough water into the remaining marinade to give it drizzleable consistency—it usually takes at least 1/4 cup. Cover and set aside at room temperature (or refrigerate if not using within a couple of hours).
Light a gas grill, setting the temperature at medium-high on one side, medium-low on the other; or light a charcoal fire, letting the coals burn until they’re covered with white ash but still very hot, then bank them to one side. Using the side of a spoon, scrape the marinade off the meat, reserving it for basting later. Brush or spray the lamb racks with oil and lay them, meaty “cap” side down, onto the hottest part of the grill, until well seared, about 2 minutes; flip and sear on the bony underside. Baste the top with the reserved marinade, move them to the cooler part of the grill, and let them cook until as done as you like, usually about 5 minutes for medium rare. Let the meat rest for a few minutes before serving.
To serve, slice the chops between the bones. Drizzle a little of the salsa on four warm dinner plates and sprinkle each with the onion. Arrange the meat over the top and sprinkle with the cheese and parsley leaves.
JBF Award Winner Rick Bayless
Topolobampo and Frontera Grill, Chicago JBF Award winner Rick Bayless's rack of lamb gets some gentle heat from pasilla chilies. Back to search resultsPRINT/EMAILYield:4 servings
Ingredients:
6 cloves garlic (unpeeled)
6 dried pasilla chilies, stemmed, seeded, and torn into flat pieces (about 2 ounces total)
1 teaspoon dried oregano, preferably Mexican
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cumin, preferably freshly ground
1/4 cup honey
2 tablespoons balsamic vinegar
Salt
2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
Olive oil or vegetable oil to brush or spray on the racks
1 small red onion, finely chopped
About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan
Flat-leaf parsley leaves, for garnishMethod:
To make the marinade, roast the garlic in a large skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel. While the garlic is roasting, toast the chile pieces a few at a time in the same skillet, pressing them down firmly with a spatula for a few seconds, until they release a toasty aroma; flip and press down the other side. Scoop the chilies into a small bowl, cover with hot water, and soak 30 minutes. Drain, reserving 1/3 cup of the soaking water.
In a food processor or blender, combine the chilies, 1/3 cup of soaking liquid, garlic, oregano, pepper, cumin, honey, vinegar, and 1 teaspoon of salt. Blend to a smooth purée, scraping down and stirring frequently. Press through a medium-mesh strainer into a small bowl.
To marinate the lamb, place the meat in a baking dish and smear both sides of the racks with about 1/3 of the marinade. Cover and refrigerate for several hours, if time permits.
To make the salsa, gradually stir enough water into the remaining marinade to give it drizzleable consistency—it usually takes at least 1/4 cup. Cover and set aside at room temperature (or refrigerate if not using within a couple of hours).
Light a gas grill, setting the temperature at medium-high on one side, medium-low on the other; or light a charcoal fire, letting the coals burn until they’re covered with white ash but still very hot, then bank them to one side. Using the side of a spoon, scrape the marinade off the meat, reserving it for basting later. Brush or spray the lamb racks with oil and lay them, meaty “cap” side down, onto the hottest part of the grill, until well seared, about 2 minutes; flip and sear on the bony underside. Baste the top with the reserved marinade, move them to the cooler part of the grill, and let them cook until as done as you like, usually about 5 minutes for medium rare. Let the meat rest for a few minutes before serving.
To serve, slice the chops between the bones. Drizzle a little of the salsa on four warm dinner plates and sprinkle each with the onion. Arrange the meat over the top and sprinkle with the cheese and parsley leaves.
Country Bread and Tomato Soup with Mashed Basil Oil
Country Bread and Tomato Soup with Mashed Basil Oil
1/2 cup fresh basil leaves, packed
3/4 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
1 teaspoon crushed red pepper flakes
3 large garlic cloves, thinly sliced
1 teaspoon dried oregano
2 28oz cans whole, peeled tomatoes or 12 Roma tomatoes, peeled
1 quart water or vegetable stock
1/4 cup dry red wine
1 loaf Country Bread, torn into bite-size pieces
Mash the basil well with 1/2 cup of the oil and season with salt
and pepper. Set aside.
Heat the remaining 1/4 cup oil over medium-low heat. Cook the
garlic, red pepper and oregano just until the garlic begins to
sizzle. Crush the tomatoes with your hands over the stockpot,
including all juices. Add the water or stock and red wine. Bring to
a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in the
bread and remove from heat. Serve immediately, drizzling the soup
liberally with the mashed basil oil.
Serves 8
1/2 cup fresh basil leaves, packed
3/4 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
1 teaspoon crushed red pepper flakes
3 large garlic cloves, thinly sliced
1 teaspoon dried oregano
2 28oz cans whole, peeled tomatoes or 12 Roma tomatoes, peeled
1 quart water or vegetable stock
1/4 cup dry red wine
1 loaf Country Bread, torn into bite-size pieces
Mash the basil well with 1/2 cup of the oil and season with salt
and pepper. Set aside.
Heat the remaining 1/4 cup oil over medium-low heat. Cook the
garlic, red pepper and oregano just until the garlic begins to
sizzle. Crush the tomatoes with your hands over the stockpot,
including all juices. Add the water or stock and red wine. Bring to
a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in the
bread and remove from heat. Serve immediately, drizzling the soup
liberally with the mashed basil oil.
Serves 8
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