Monday, January 30, 2012

browned butter chocolate chip cookies

 mayberry-esque after school tales
warm cookies and cold milk
aren't mine

in my world
cookies were for christmas
fruit, yogurt, cheese
were snacks

i never quite developed
a sensory memory for the ubiquitous
toll house

instead of invoking memories
backyard tag, championship games, mom with flour dusted apron
i've been a bit bored by them

until now

this is not my recipe
it came to me by way of a third-party
i have been told
it was created by
which doesn't surprise me
in the least bit

this cookie is filled with 
notes of toffee
 enough salt to tease your palate
the bite of bitter chocolate
manages to be both soft and crispy

the recipe is a bit fussy
but worth it
trust me....

browned butter chocolate chip cookies
makes 16
(Print Recipe Here)
from cook's illustrated and only v.slightly changed

1 3/4 cups all purpose flour
1/2 tsp baking soda
14 Tbs unsalted butter--divided
1/2 cup granulated sugar
3/4 cup dark brown sugar-firmly packed
1 tsp kosher salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 1/4 cup bittersweet chocolate chips
3/4 cups toasted walnut halves

heat oven to 375F.  line baking sheets with parchment paper.  whisk flour and baking soda in a bowl and set aside.  heat 10 Tbs of butter in a skillet over medium heat, swirling continually,  until it becomes a dark golden brown and it smells a bit toffee like. this should take about 3-5 minutes...the larger the skillet, the quicker the reaction.  remove from heat and pour butter into mixing bowl.  add the remaining butter and stir until it is melted.  add the sugars, salt and vanilla to the bowl and hand-whisk until mixed well.  add egg and egg yolk and whisk until smooth and begins to lighten in color a bit.  let rest for 3 minutes.  whisk again for 30 seconds and let rest for 3 minutes.  do this procedure 2 more times.  use a wooden spoon or spatula to stir in the flour mixture so that it is just combined--do not over-mix.  stir in chocolate and nuts.  scoop out large balls (about 3 Tbs) onto to the parchment, placing about 2" apart.  Bake for about 10-14 minutes or until the edges are slightly browned.  cool on wire rack.

*the original recipe calls for table salt, semi -sweet chips or chunks  and chopped pecans or walnuts.  i prefer kosher salt, bittersweet (60-70% cocoa solids) and large pieces of walnut which is why i inserted them into the recipe.  try it both ways and decide for yourself!

Sunday, January 22, 2012

shaved zucchini

after a long weekend
heavy eating
i'll prepare
something really simple

this dish
bright and light
comes together rather quickly

 Shaved Zucchini
{serves 4}
4 medium zucchini-about 4 cups
2 garlic cloves--peeled and smashed
2 Tbs olive oil
1/2 tsp dry thyme
zest from 1 lemon
juice of 1/2 lemon
salt and pepper to taste

shave the zucchini using a vegetable peeler. make long strips and shave until you reach the heavily seeded part. turn and begin again.  in the end, you will have a core. discard.  heat olive oil in a skillet.  add the whole, but smashed garlic and let it brown.  remove the garlic (you are using it just to flavor the oil) and toss in the zucchini.  toss continually and allow the zucchini to cook through...this will take about 5-10 minutes.  add zest, thyme and lemon juice.  taste for seasoning--add salt and pepper to taste.

Friday, January 20, 2012

Serves 4 Lusty Drinkers...{wine punch}

( drawing by jasper danckaert

i have a large box
with collected recipes

ripped pages
yellowed cards
scribbled notes

i grab a few recipes
to try

this weekend
 i'm going for the drink
not exactly sure where i got this recipe
 boy am i glad i did

upon reading the recipe
i laughed out loud
it reads
"Serves 4 lusty drinkers, or 8 bon vivants or 16 party drinkers"
teetotalers need not apply!

German Wine Punch

At 8 am, pour one bottle of average German wine and pour in a pitcher over 2 pints of strawberries.  Refrigerate.
3 hours prior to serving, place 2 bottles of wine and 1 bottle of champagne (or sparkling wine) in the freezer.  Immediately prior to serving, add the frozen wine to the strawberry wine mixture in a punch bowl. serve very cold--you may use dry ice for effect

Sunday, January 15, 2012

trinket tray {give-a-way}

let me explain myself
i. have. a. lot. of. hobbies

i knit
i sew
i glue
i glitter
i tinker
i paint
which means
i have a lot of inventory

i am giving away
one of my favorite little pieces
a trinket tray

glass plate
red and sage
food safe,
but meant for decorative use only

i think it i would make a lovely valentine
which is why...
it will come with
1 dozen
milk chocolate salted-caramel truffles 
(believe will love them)

contest is open until
midnight (pst) january 22, 2012
winner will be chosen through
(winner will be notified on january 23rd
and have 48 hours to respond before another winner will be picked)
open to US residents only (sorry folks)
one entry (for each)
please put each action in a separate comment
-follow this blog
-follow on twitter @fudgerippleblog
-follow on facebook

if you are already a follower, let me know--that counts!

two additional entries (for each)
-tweet the give-a-way on facebook
-share the give-a-way on your facebook page
-blog about the give-a-way

that's it
i hope you enter
i hope you win!

linking up to

Friday, January 13, 2012

will travel for food

a friend posted a question on facebook
"what is the farthest you've traveled just for food"
my initial response
"i'm embarrassed to say"
it became a competition
complete with 
 mocking and cajolery

another friend
in that manner that indicates more statement than question
"isn't all travel about food?"

i'm in that camp
for me
food is part of the sensory experience 
of travel

but i am curious
do you feel the same way?

to answer the question regarding how far i have traveled....specifically...for food
it is a toss up between

127 miles
in the dead of winter in alaska for halibut fish and chips
140 miles round trip
from a campground in mississippi to a rural gas station
for caramel cake 
(you can see that story here)

I ask YOU
what is the farthest you have traveled just for food?
i would love to read your response
in the comment section

Wednesday, January 11, 2012

heart palmiers

we have neighbors
with fabulous taste

crown molding
silver service
art gallery lighting
kind of taste

i almost wonder
if hubs and i 
are their pro-bono friends

while residing in california
we rang in 
london's new year
complete with

crown roast

imagine my horror
as i catch
from the corner of my eye


in all his glory
hands full of palmiers
flaky crumbs falling to his beard
a smile as broad as his shoulders
complimenting the hostess
on her fabulous dessert

turning to me
gave a grand wink
and said
"you should make these"

so i did

   simple easy heart palmiers
1 sheet puff pastry--cold but not frozen
2 Tbs unsalted butter--melted
2 Tbs granulated sugar
1 1/2 tsp cinnamon
1/4 cup granulated sugar for dipping

place puff pastry on a sheet of parchment. in a small bowl, mix together the 2 Tbs granulated sugar and 1 1/2 tsp cinnamon. using a pastry brush, brush the butter evenly covering the entire piece of pastry. evenly and liberally sprinkle the cinnamon sugar on top of the butter. measure or eye the center of the puff pastry and gently score with the dull end of a knife (do not cut through) starting on one end, tightly roll the dough to the center.  roll the opposite end to the center, forming what looks like a scroll.  gently press together, and if you would like an exaggerated heart shape, pinch the bottom to a point.  wrap in parchment and/or plastic wrap and place in the refrigerator to chill. after 1 hour and up to 24 hours, preheat the oven to 375F.  line a cookie sheet with parchment paper.  place the remaining 1/4 cup sugar in a saucer or shallow bowl. remove the dough from the refrigerator and slice crosswise in 1/4" sections.  reshape as necessary, then dip both sides in the sugar. place on parchment paper approximately 1" apart. bake for 12-15 minutes or until golden brown and crispy.  allow to cool a bit, but not fully before removing from the parchment.  the sugar will cause them to stick if they cool too much.  allow to finish cooling on a wire rack.

eat with abandon!

linking up to

504 Main--tickled pink

Friday, January 6, 2012

i heart pizza pie

we had spaghetti and meat sauce
for dinner last night


lunch today?
the sauce
a little cheese
a slice of pepperoni 
for good measure
sandwiched between
two hearts
puff pastry
 heart pizza
makes 4
2 sheets of puff pastry-cold but not frozen
1/2 cup pasta or pizza sauce
4 pieces of pepperoni
1/3 cup grated parmesan cheese
use a cookie 3" heart or other cookie cutter to cut out 8 pieces.   place 1/2 of the pieces on a lined cookie sheet.  heap with pasta sauce, sprinkle with parmesan and place a piece of pepperoni on top.  cover with the remaining pieces of dough.  using the tines of a fork, press around the edges to seal.  place in a 400F oven until golden brown and puffy (about 20 minutes)

Sunday, January 1, 2012

2012 begins...{honey roasted carrots}

Happy New Year!
a well worn phrase
genuine intent
i find
when spoken
it is always with a positive lilt
and rarely 
tone of indifference
no gifts to buy
no religious or political schism
the turn of the calendar
giving us all 
a chance
for 2011
my goals were

i will not judge in disappointment, 
as i am confident
i too fall short of expectations 
others place on me
rather than toss the years of the past i will carry them forward
both as
fond memories and retrospective caution
i will eat more fruit

for 2012
i have chosen a theme
...dust yourself off...
bootstrap mechanics

get up
wipe off the dust
and give it another go

and eat more vegetables
like these
honey roasted carrots
2 dozen small carrots-washed, peeled and trimmed
2 Tbs honey
1 Tbs white balsamic vinegar
1/2 tsp toasted whole cumin seeds

warm the honey and vinegar to thin.  toss the carrots in the mixture and place on a lined sheet pan.  sprinkle with cumin seeds.  place in a 350 oven and cook until soft and caramelized, about 30-35 minutes.
i also like to serve these, with some tooth to them, as a crudite with dip.  you only need to cook them until they are softened but not colored--about 25 minutes. they are delicious with a simple tahini/soy sauce dip.

linking up to
full plate thursday


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