Wednesday, September 30, 2009
Saturday, September 26, 2009
Friday, September 25, 2009
Saturday, September 19, 2009
I cook salmon and sweet potato often, though not necessarily at the same meal. Over this past week I tried out two new recipes which I will definitely make again. I usually buy fresh salmon or steelhead trout which tastes quite similar to salmon. I cook both of them in the same fashion. My old stand-by recipe for salmon is to spread dijon mustard over the fillet followed by drizzling maple syrup and then either bake it in the oven or grill it on the barbecue. I tried this new marinade for salmon and it is as follows:
Wednesday, September 16, 2009
1 teaspoon vegetable oil
If using dried beans, soak beans overnight and cook the following day.
Monday, September 14, 2009
Chocolate Chip Cookies
Published: July 9, 2008 New York Times
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop six 3.5 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Sunday, September 13, 2009
Friday, September 11, 2009
- Fill an ice cream pail with thinly sliced cucumbers and layer onions and sweet pepper as you fill the pail with sliced cucumbers. I pack the ice cream pail with sliced cucumbers.
- To make the brine, mix the sugar, spices and vinegar in a bowl. Mix well.
- Pour the brine over the pickles in the pail. As you are pouring the brine, keep stirring it in order to prevent the sugar from settling on the bottom of the mixing bowl.
- Cover the pail with the lid and place in the fridge. Within a week you have pickles.