Posts Tagged ‘favorite’

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chewy double chocolate cookies

August 31, 2014

i am very grateful to sally’s baking addiction for this new part of my life.

i used very dark chocolate chips and very dark cocoa powder, and the cookie was bitter, sweet, falling-apart moist and chewy, and exactly right for making a hard week more liveable.

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1/2 cup (115g) unsalted butter, softened to room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred*
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1/4 to 1/2 cup + 2 Tablespoons (~57g) unsweetened dark cocoa powder (depends on your cocoa powder – use enough to turn dough chocolatey brown)
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons (30ml) milk
1 cup (dark) chocolate chips

Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. The dough will be thick and very sticky. Chill for at least 2.5 hours and up to 36 hours, covered. Chilling is *mandatory.*

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

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adapted (barely) from sally’s baking addiction

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If you love chocolate cookies, try a crispy eggless dark chocolate biscuit in a Scottish style. If you’re watching your sugar, this oat and date healthier chocolate chip cookie dough recipe has no wheat, no processed white sugar (except in the chocolate chips,) and seriously tastes like cookie dough.

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beet salad with dilled yogurt

July 23, 2014

400g beets / beetroot, fresh, cooked to your liking and cut into matchsticks (roasting and boiling are both great) or grated raw and uncooked
2-3 Tablespoon fresh chopped dill, to taste
3 Tablespoons Greek yoghurt
1 tspn za’atar (opt.)
salt and pepper, to taste

one OR the other of:
1 garlic clove, crushed
1 tbspn pomegranate molasses

Mix together the yoghurt, molasses, garlic, za’atar and seasoning – check that the taste is okay for you and add more molasses or seasoning as needed. Stir in the beetroot and half the dill. Fold together gently or mix well – depending on how pink you want your yoghurt to turn, or whether you want a more marbled pink/white look! Scatter over the extra dill and serve.

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adapted from lime and barley

 

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I highly recommend this salad, though I changed the recipe to recommend garlic OR pomegranate molasses and not both. It’s amazing how a good fresh beet has so much flavor on its own and barely needs any seasoning to taste so complex and interesting! This is my new favorite three-ingredient meal.

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cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!
i imagine this is perfect at a barbecue heaped on to grilled veggies or hot dogs!

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cortido

1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health

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ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

- sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

- sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

- cultures for health’s lacto-fermentation e-book

- or my quick run-down

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HIGHLY RECOMMENDED! amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!

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mango salsa

May 4, 2014

put part of a jalapeno, part of an onion (scallions, green onions, wild leeks, red onions – can’t go wrong here,) and some roasted garlic (raw if you prefer) into the food processor (to taste)

add lime juice and a lot of cilantro

add two mangoes and a sweet red or orange bell pepper

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serve with absolutely everything on earth

especially

fish
chicken
tofu
pork
veggies
salads
chips
and literally everything else

today’s teriyaki chicken wings go well with it. so does tomorrow’s fish cake. even burgers can be made magical by this sweet and sour hot sauce.

blend it completely as a marinade, or leave it chunky as a salsa for dipping.

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almond and brown sugar cookies

November 18, 2013

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup whole blanched almonds (2 1/2 ounces)
(a little anise extract and pumpkin pie spice – optional)

Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl until pale and fluffy, then beat in egg and vanilla. Mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap (or plastic grocery bag) until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.

Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.

Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.

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from epicurious

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made a few substitutions.

my brown sugar had some kind of larvae in it, so i substituted non-larvaed sugar in the raw with a half-teaspoon or so of molasses. it gave them a rich, thick flavor.
also, i have anise extract and never know what to do with it, and i like anise-almond, so i gave it a try. WOW! so perfect. the flavors compliment each other well. finally, i added a dash of pumpkin pie spice and a little pinch of chocolate chips.

there is so much going on with these cookies that they actually don’t need the chocolate chips at all. i would recommend omitting them, like the original recipe did.

i have never made icebox cookies before, but now i understand the basic idea. these cookies come out looking exactly like cookies from the store. they are even and flat on top.

typically, i’m more of the crumbly, chewy cookie type. i like cookies that turn your glass of milk into a milkshake in five seconds flat.
these cookies are very different. they are dunking cookies – and they actually stand up to being dunked until the end. they are crunchy, crispy, and could easily convert someone to the crispy cookie camp.

highly recommended as holiday gifts. unique, good-looking, and easy! highly recommended.

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my favorite foods and flavors

November 3, 2013

ah, the childlike love for lists of our favorite things. the same funny holdover from childhood that makes pinterest so popular.

allspice, artichoke, avocado, balsamic, blackberry, bleu cheese, blueberry, butter, caramel, cashew, cinnamon, crab, cream, date, fig, fish, ginger, goat cheese, hickory, honey, hops, lemon-dill, mango, sesame, smokey, sorrel, spicy, strawberry, sweet, toffee, vanilla, walnut, yogurt.

my favorite smell is cedar/pine/vanilla/spice, and my favorite number is…. just kidding.

lists! a great source of comfort.

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soda sữa hột gà (egg soda)

October 15, 2013

I remember, as a child, reading an old book where the kids drank egg creams. I begged my mom to let me try one. Finally, she let me have one in a dingy old diner. I was horrified by it. No egg? No cream? Not overly sweet? Misleading!

This year, I tried a soda sữa hột gà with my friend in a great Vietnamese restaurant in Chicago. That was what I wanted as a kid, all those years ago. We both loved it. I’ve craved it a few times since then (like now)

It’s light yet heavy, sweet but not overwhelming, and not nearly as strange as it sounds. Think of a lighter, unspiced eggnog.

1 T sweetened condensed milk
1 egg yolk
seltzer (as needed, 1-2 cups)
ice
two glasses

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adapted from wikibooks

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