Double Chocolate Cookies

Chris and I were craving something chocolatey this weekend so we decided to make these cookies. I have been hesitant in the past about chocolate cookies because they never seem to meet my expectations, but these were delicious. I fully intended to photograph the ones we made, but once I got the camera out I realized they were all gone.

Ingredients

Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/2 pound good-quality chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks* I used the Ghirardelli bittersweet chocolate bars for this- they were on super sale at our grocery store one day so I stocked up and I prefer this over milk chocolate anyway.
  
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

A New Type of Pesto Pasta

So the other day while I was at Costco I thought it would be a good idea to buy a 3 pound bag of walnuts (they were so cheap in bulk) even though we are moving in 4.5 weeks. Oh well, Costco wins again. So Joseph and I have been trying to think of ways to eat all of these walnuts, he made this delicious pasta for dinner the other night and it was really good. Sorry I forgot to take a picture.

Use some type of short pasta, I used Penne, cook in salted water

okay for the topping, it is a pesto of sorts

1 can kalamata olives
feta cheese
2 cloves garlic
1 onion
walnuts

put these ingredients in a food processor and blend until they form a paste of sorts, you may want to grind the garlic first to make sure it gets ground up really well. Add olive oil. Add salt and pepper to taste. Once the noodles are finished top with the olive/walnut/feta pesto and enjoy.

Let them eat quiche

Ham and Asparagus Quiche

This is a fantastic meal with a quick salad. You can probably change around the ingredients.

1 Prebaked pie shell (I wimp out here and buy one in the freezer section, poke some holes in the crust with a fork and bake it at 350 for 15 to 20 minute, until golden brown)

Whisk together:
2 large eggs plus 2 large egg yolks
3/4 C whole milk
3/4 heavy cream
1/2 tsp. salt
1/2 tsp. ground white pepper
pinch of nutmeg



Sprinkle a layer of Parmesan cheese on top.

On the bottom of the warm pie crust scatter 4 oz. deli ham cut into 1/4- 1/2 inch dice and 8 stalks of asparagus that have been cut into one inch pieces and blanched.






Pour the whisked egg mixture on top until filled to an inch or so below the top. Bake for 32-35 minutes until the center is like gelatin but a knife inserted an inch from the border comes out clean. Can be served warm or at room temperature.



Courtesy of the New Best Recipe Book from Cooks Illustrated pp640

Chicken Stir-Fry Wraps

I made these for dinner and they were really good. This is obviously not my picture. I got the recipe from Martha, who I love. I made some rice which Joseph added to his wraps which was also good.

1 1/2 pounds chicken breast halved horizontally and sliced thin
1 large onion, sliced thin
1 large bell pepper, sliced thin
3 cloves garlic, minced
1 1/2 teaspoon grated ginger
red pepper flakes
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch mixed with 1 TBSP water
12-16 boston lettuce leaves

Directions

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Goat cheese, basil, red pepper delights

I make these everytime I have a chance. It is one of my absolute favorite recipes ever, and I could probably eat these every week and never get sick of them. Seriously you MUST try these. I first tried them at a party and ate like 7. I asked the girl for her recipe and now I make it all the time.

ingredients:

baguette (large or small, doesn't matter)
Red bell peppers
goat cheese
garlic (minced or pureed) (in a pinch you can use powdered garlic)
fresh basil

1. slice the baguette and spread garlic on each piece, place on a cookie sheet.
2. set the oven to BROIL and toast about 2 minutes (watch them, this happens fast)
3. spread goat cheese on each piece.
4. top with a leaf, or pieces of leaves of basil.
5. slice and saute red pepper in a pan.
6. place a slice or two of the red peppers on each slice of toast.
ENJOY!

Greek Turkey Burger

So this is so good we have made it three times in the past week! It was inspired by a show we saw on the Food Network. It involved a burger cook-off. I was literally salivating when I watched the show, so I went home and made my own version. Sorry the photos aren't very pretty. I kind of didn't think about taking the photo until the last minute. (WAY yummier than it looks.)

ingredients:

hamburger buns (good ones)
ground turkey ( I used Jennie-O)
feta
cucumbers
tzatziki sauce ( bought it pre-made at Trader Joes, but you can get it or something like it--basically greek yogurt sauce- at whole foods and other specialty stores. otherwise look for a recipe on the internet)

1. Cook the turkey burgers in a pan or on the grill, and sprinkle with salt on both sides.
2. When doing the second side, put some feta on top so that it kind of heats up and softens.
3. grill the buns
4. smear some sauce on the buns, place some cucumbers (sliced) on top, then the burger!

(I also put some sauteed onions on mine the second time, and Franc put tomatoes. delicious.)

Grilled fish tacos with green cabbage salad

Mike and I were going through cook books we got for our wedding trying to find a recipe that was easy enough to try. We came across this one in our Williams-Sonoma grilling cook book and it was delicious!

1 lb (500g) skinless halibut or other firm white fish fillets, cut into strips about 3 inches long and 1 inch wide

2 tsp cajun spice mix

2 tsp olive oil

4 cups finely shredded green cabbage

1 tsp sugar

1 small green chile, seeded and minced

2 green (spring) onions, including tender green parts, finely chopped

2 Tbsp finely chopped cilantro

4 Tbls (2 fl oz) lime juice

2 avocados, pitted and peeled

8-10 fresh corn or flour tortillas, warmed

Put fish in a bowl, Sprinkle with spice mix, olive oil, and 1/2 tsp salt and turn fish to coat evenly. Cover and refrigerate for 30 min - 4 hours. Remove from the refrigerator 15 min before grilling.

Build a fire in a charcoal grill for cooking over medium heat. If using a gas grill, preheat to high heat (400 degrees and then reduce heat to medium 350 degrees for cooking.

In a bowl, combine cabbage, sugar, and 1/2 tsp salt. Work cabbage between your fingers to soften and moisten. Add chile, green onions, cilantro, 2 Tbls lime juice, and several grindings of pepper and toss to mix well. Taste and adjust seasoning. Set aside at room temperature to allow flavors to meld.

Mash avocados in a small bowl and stir in remaining 2 Tbsp lime juice. Cover and refrigerate until ready to serve.

Arrange fish in an oiled grill basket or on oiled heavy duty aluminum foil. Place basket on or slide foil onto grill. Grill, turning once, until fish just starts to flack when prodded with a fork and is opaque throughout, about 2 min per side. Divide cabbage salad among tortillas and top with fish and a dollop of avocado. Serve at once

ENJOY!

Vegetable Enchiladas

For those of you out there who think I have not been cooking lately, think again. I simply have not been posting much for various reasons, but today is a posting extravaganza of delicious food.

I really liked these enchiladas as is, but you can also add chicken to the mix if you want some extra protein. I served ours with some rice and then some avocado and tomato chunks mixed with the greens of the scallions as a garnish. As I think more about it- I may add a little more cheese on the top next time because I really like cheese.

Ingredients:

• 2 tablespoons olive oil, plus more for baking dishes
• 2 teaspoons ground cumin
• 1/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup tomato paste
• 1 can (14 1/2 ounces) reduced-sodium vegetable broth
• Coarse salt and ground pepper
• 3 cups grated pepper Jack cheese (12 ounces)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 box (10 ounces) frozen corn kernels, thawed
• 6 scallions, thinly sliced, white and green parts separated
• 16 corn tortillas (6-inch)

Directions:

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes or one large baking dish; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

recipe from Everyday Food

Spaghetti with Three Tomato Sauce

This is a simple and delicious dish. I like to use those small Campari tomatoes from Costco instead of the cherry tomatoes because I like the flavor better. If you have Trader Joe's in your area their sun-dried tomatoes are a much better deal than the typical grocery store. Also, I never needed to add any of the reserved pasta water in, so I just drained the pasta and then add the tomato sauce.

Ingredients

• Coarse salt and freshly ground black pepper
• 1 pound spaghetti
• 2 tablespoons sun-dried tomato oil, (from oil-packed sun-dried tomatoes)
• 4 cloves garlic, minced
• 1/4 to 1/2 teaspoon crushed red pepper
• 1 can (28 ounces) whole peeled tomatoes with juice
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 1 pound cherry tomatoes, halved

Directions

1. Bring a large pot of boiling salted water to a boil.
2. Heat 2 tablespoons tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes; simmer until soft, 10 minutes.
3. Drain spaghetti, reserving 1 cup pasta water; return pasta to pot. Add tomato mixture; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.

recipe from Everday Food

Creme Brulee

One day last summer, Chris and I were perusing the isles of Costco and we stumbled upon a package of vanilla beans. For those of you who are familiar with this venerable spice pod it is ridiculously expensive- I believe we paid $20 for two vanilla beans at the grocery store. Anyway, this Costco pack had at least 10 beans in it and it was $20 so we popped it in our cart not even thinking about the fact that we had only really needed one vanilla bean one time in our 3 years of cooking together.

Fast forward to this summer, we are trying to use all these beans in various recipes before they go bad.

The first thing we made was a creme brulee and it was delicious. Chris actually made it, I just torched the sugar on top of the one I ate. There will be more vanilla bean inspired dishes to come in the next few months.

Ingredients

1/2 cup sugar
8 large egg yolks
2 cups heavy cream
1 vanilla bean

Preparation:

Preheat oven to 325 degrees. Pour sugar into the egg yolks and beat the yolks until smooth. Scrape in the seeds from the vanilla bean.

Heat the heavy cream until almost simmering. Gradually add the heavy cream to the egg yolks while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the heavy cream has been added into the yolks, pour the mixture into 6-8 ramekins depending on size.

Place the ramekins in a baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the custard is set, but still jiggles in the center, approximately 40-45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours prior to serving.

Before serving, pour about a teaspoon of sugar on the top of each custard. Using a torch, melt the sugar and form a crispy delicious caramelized sugar top.

recipe from vanilla bean packaging www.rodellevanilla.com