cups or grams? Chocolate Chunk Cookies v.3.0

Background. I received a kitchen scale over the holidays. I've been wanting one since receiving Joanne Chang's Flour cookbook, which usually lists ingredients with both weight and volume measurements. Most notably, however, the bread recipes requiring bread sponge are based in weight and after awhile, eye-balling bread sponge seemed to get more and more inaccurate.

So last night, I decided to give my kitchen scale a try. Why experiment with one variable when one can experiment with two? Previous studies have suggested that chocolate chip cookies are best when the dough has time to sit. See previous series of experiments including time test part one and recipe test part two (Torres recipe). The current study built upon previous experience but instead, used Joanne Chang's recipe for chocolate chunk cookies. Those who know me will be proud of me--I barely made any adjustments this first time around. The only piece I changed was chocolate chunk ratios out of practicality / what I had on hand. Yes, I actually followed directions. Shocking.

Methods.
1 c butter (2 sticks)
3/4c (150g) sugar
3/4c (165g) light brown sugar (I used dark, because I can't read directions)
2 eggs
1/2t vanilla extract (skipped because my fingers were too cold to open the bottle)
1c (140g) all purpose flour
1 c (150g) bread flour
1t baking soda
1/2t kosher salt (I used sea salt)
Chocolate--(Original recipe calls for 9 ounces/255g semisweet chocolate / about 1.5c chopped and 2.5oz/70g milk chocolate, chopped / about 1/2 c.) I didn't have this on hand and instead, used 4 ounces semisweet chocolate, put it on the kitchen scale, and added ghiradelli chocolate chips until the weight ended up at 255+70g. Then I chopped the chocolate up.

Results.

Good texture. Better after dough has been out for 12h.

Discussion.

Next steps include adding more sea salt (and buy vanilla).
Try doing a combination of the Torres recipe and this one...

Addendum: 

Reduced baking time and baked at 325 instead. MUCH better.

Chocolate chocolate chocolate chocolate chocolate

This collection could not have come out at a better time.
Quick chocolate desserts. What more could a girl ask for? http://www.foodandwine.com/slideshows/fast-chocolate-desserts?xid=DISH122812FastChocolateDesserts

Potatoes

It's the season for potatoes...latkes...mashed ptoatoes... all good things...

These came in my email today and they look so good, it's going to be painful to wait until I can make these...

Potato dishes

Cornmeal and artichoke-crusted Halibut

Background: It's been freezing lately and I decided to give in to ordering groceries online instead of walking and schlepping. On the bright side, I finally restocked on heavier items. On both the upside and downside, some products come differently than I imagined...One of those items was halibut. I guess I was expecting smaller, more manageable pieces when I ordered a pound of fish... Had I known I'd have a huge long piece of fish, skin attached, I would've also bought scallions and ginger to make an Asian style steamed fish.

I'd bought olives and artichokes in preparation for The Hurricane. Having lived in Florida through hurricane seasons enough times I realized that I'm better off buying foods I would enjoy eating if a hurricane were not to come...(or even if it were to come) than the standard ones people tend to buy but then dread to eat if a hurricane doesn't come by... Anyway, since I now had them on hand, I decided to get adventurous and make an artichoke and olive (think tapenade) breadcrumb topping for the aforementioned halibut and bake it... Never tried doing the American breadcrumb baked fish thing but since I was low on Asian ingredients, it seemed like the only option left...of course, I then realized I was out of usable breadcrumbs...  so the next best thing I had on hand was cornmeal...

Methods:
Melt butter in the microwave--I used about 1/4 to 1/2 stick (there were only ends of a few sticks left...) and stuck in the microwave for about 30 minutes.
Add cornmeal to bowl and mix until it forms a paste with the butter.
Add artichokes and olives...in my case I used two very large artichokes from a Trader Joe's can and three olives.
Chop it all up

Rinse fish and coat with flour.
Place in oiled 9x13 glass baking dish
Spread fish with cornmeal topping.
Bake at 350 until fish seems done. (Check standard measurements for how much fish you have poundage wise and heating time required)

Remove and serve with sliced avocado and lime juice

Results:
Delicious!

These fish recipes look delicious!

http://www.foodandwine.com/slideshows/fast-fish?xid=DISH112612FastFishRecipes

Time for curry~

I've been craving curry since cooking with L for Thanksgiving. I finally gave in to cooking (yay Friday night!). I tried this recipe tonight...

http://www.northindiancooking.com/pyaz-ki-aloo-potatoes-with-onion-curry.html

Pumpkin here pumpkin there

This looks amazing

http://www.nytimes.com/recipes/12929/Deconstructed-Pumpkin-Pie.html

As does this:

http://www.tastingtable.com/entry_detail/chefs_recipes/11030/Smashing_Pumpkin_Cocktail.htm?parentEntryId=10528


I recently made these pumpkin brownies. Definitely something to keep for now...though I wonder if it'd be better as a pumpkin cheesecake brownie.

http://smittenkitchen.com/blog/2008/10/pumpkin-swirl-brownies/

tomato gazpacho (Jean-Georges)

Here is the original tomato gazpacho with mozzarella, raspberries, and almonds that was in my Home Cooking cookbook by Jean-Georges. What follows are the ingredients that I used instead to make tomato gazpacho with goat cheese, blueberries, and almonds, based on the ingredients I had available--a lot was cut out but it was still the most delicious gazpacho I've ever had--JG may be horrified by how much I cut out...not even sure it's the same consistency or taste or the same recipe at this point...but hey I love it.

1. 4 large ripe beefsteak tomatoes, cored and cut in half through their equator
2. 1 small shallot, coarsely chopped
3. 1 garlic clove, coarsely chopped
4 1/2 cup chopped celery heart
5. 1/2 cup chopped European cucumber
6. 1/2 cup chopped red bell pepper
7. 1/2 fresh long red chile, seeded and chopped
8. 2 teaspoons red wine vinegar
9. 2 teaspoons kosher salt
10. 1/4 teaspoon sugar

Garnishes
1. 8 blanched whole almonds
extra virgin olive oil
2. 1/4 cup grated fresh mozzarella
3. 8 cherry tomatoes, preferably a mix of colors, sliced 1/4 inch thick
4. 1 avocado, halved, pitted, peeled, and cut into 1/4 inch cubes
5. 4 raspberries halved
6. 4 fresh basil leaves, torn
7. 8 very thin slices long red chile
8. fleur de sel or course sea salt
9. freshly ground pepper

Abbreviated instructions
1. Preheat oven to 350; bake tomatoes cut side up; bake approx 10 minutes until skin blisters (originalyl recipe says to use a wire rack on a rimemd baking sheet)
2. When cool enough to handle, peel and break into quarters with your hands
3. Transfer tomatoes and juices to a blender, along with shallot, garlic, celery, cucumber, bell pepper, and chile
4. Blend on low speed until pureed
5. Strain through medium mesh sieve into bowl
6. Season with vinegar, salt, and sugar
7. Refrigerate until extremely cold.

Before Serving:
8. Put almonds in a small saucepan and add just enough olive oil to cover. Cook over medium heat until almonds are fragrant and blonde, about 5 minutes
9. Remove from heat, drain on paper towels, and let cool to room temperature
10. Reserve almond cooking oil.
11. Divide mozzarella, tomatoes, avocado, raspberries, basil, chile, and reserved almonds among cold soup bowls.
12. Pour soup into bowls, drizzle with almond cooking oil, and season with fleur de sel and pepper.

---------
My version
Modified ingredients and prep...makes 1 serving:

1. 3 roma tomatoes, halved

2. 2 garlic cloves

3. 1/2 of a European cucumber

4. 1 carrot

5. 2 teaspoons cider vinegar

6. dash of sea salt

7. 1/4 teaspoon raw sugar

Garnishes (I did this on day two, right before eating)

1. 4 whole roasted slated almonds

2. extra virgin olive oil

3. few spoons of goat cheese

4. 1/2 package of Trader Joe's baby heirloom tomatoes, halved

5. 1/2 avocado, halved, pitted, peeled, cubed

6. 2-3 frozen blueberries

7. 2 fresh basil leaves, torn

8. fleur de sel or course sea salt

9. freshly ground pepper / sprinkle with crushed red pepper if desired

1. Roast tomatoes at 300 F.
2. Forget peeling skin or roasting etc. Throw into food processor along with garlic cloves, cucumber, carrot, crushed red pepper, carrot, cider vinegar until blended.
3. Strain through colander (I don't own a sieve) directly into a container wide enough to set colander in and can be covered if not serving gazpacho until next day.
4. Stir in salt and sugar...covered until next day
(5. I seasoned the blended veggies left in colander with lime juice and salt--this became salsa to eat as a snack the next day)

Before Serving:

1. Put almonds in a small saucepan and add just enough olive oil to cover. Cook over medium heat until almonds are fragrant, about 5 minutes

2.  Remove from heat, place in serving bowl.

3. Reserve almond cooking oil.

4. Put goat cheese, tomatoes, avocado, raspberries, basil, chile, and reserved almonds among cold soup bowls.

12. Pour soup into bowls, drizzle with almond cooking oil, and season with fleur de sel and pepper.

Back home

There's been a lot of travel in the last few weeks...which included a week of eating fries, with and without various forms of vegetarian gravy or other sauces...meals in Toronto...Philly...New York...Boston...
It's nice to be in my home town for a weekend and have time once again to buy fresh vegetables and cook...the week ahead...

Saturday:
Lunch:
Paratha with battered cod fillet and apple cider cole slaw (sauteed cabbage, golden raisons, pine nuts, and cider vinegar) [The concept: nouveau fish tacos]

Prepped sourdough bread--let it rise while I went off to Pride festivities

Dinner:
Lovely evening at Dimitri's

Evening: Divided dough into two rounds, tucked edges under, wrapped, and placed in fridge

Sunday Morning: took out bread to let it sit

Sunday Dinner:
Whole wheat sourdough bread with flaxseeds and pine nuts (Bake time 30 min)

Spinach and toasted quinoa with goat cheese and sauteed shiitake mushrooms (Prep: 10 min)

Paired with a glass of Falanghina

Also prepped:
Roasted tomatoes for gazpacho (15 min), blended ingredients, strained, cooled in fridge
Salsa (with ingredients from gazpacho)
Kale with shiitake mushrooms

Monday
Lunch:
Spinach and toasted quinoa with goat cheese and sauteed shiitake mushrooms
Bread

Snack: tortillas and salsa

Dinner with a friend!

Evening: Make brown rice

Tuesday
Lunch: brown rice with thyme shiitake mushrooms and kale
Dinner: tomato gaspacho with goat cheese, raspberries, and almonds or pine nuts

Wednesday
Lunch: bread with hummus, tomato, spinach, basil and avocado
Dinner: tbd based on time... cabbage with pine nuts and raisins? vegetarian bolognese?

Thursday
Lunch: Pasta with chickpeas and kale
Dinner: Sandwich

macaron

I tried an early grey macaron today with apricot hibiscus cream filling...


And then I came across this recipe tonight...and well...what would be wrong with making more macaron in one weekend?  One has to practice, right?

Must try macaroon

http://smittenkitchen.com/2012/03/raspberry-coconut-macaroons/

recipes to try after Passover

The Meatball Shop’s
Veggie Balls

The Meatball Shop’s staff eat these around the clock. You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach. You can also top with Spinach-Basil Pesto. And when it comes to feeding children, this is a great and tasty way to sneak in more veggies.

2 cups lentils
1/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated rennet-free Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped walnuts

1. Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.

2. Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

4. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

5. Roll the mixture into round golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4 inch of space between the balls and in even rows vertically and horizontally to form a grid.

6. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Yield: About 2 dozen 1 1/2-inch meatballs.

Spinach-Basil Pesto

The Meatball Shop’s
Spinach-Basil Pesto

This pesto is so simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try roughly chopping them to add a nice crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlic — your guests will thank you too! You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.

1/4 cup roughly chopped walnuts
4 cups baby spinach leaves
2 cups fresh basil
1 teaspoon salt or to taste
1/2 cup olive oil
1/4 cup grated rennet-free Parmesan cheese

1. Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.

2. Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl halfway with ice and water and set close to the sink.

3. Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.

4. Combine the greens and walnuts with the salt, olive oil and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

Yield: 4 cups.

Smashed Turnips

The Meatball Shop’s
Smashed Turnips With Fresh Horseradish

Don’t pass turnips by the next time you’re at the market. When they’re cooked right, their earthy flavor is seriously irresistible. At the Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.

8 large turnips (about 2 pounds), peeled and quartered
1/2 cup sour cream
6 scallions, thinly sliced
2 tablespoons freshly grated horseradish, or more to taste
2 teaspoons salt

1. Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.

2. Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

Yield: 4 to 6 servi

Passover

That time of year again... figuring out special foods...  I'm not a vegetarian who likes fake meat for the purposes of imitating fake meat.  Similarly, I don't see the point in making foods to pretend to have flour in them... Why not make food that requires no crazy substitutions?

So far, the list for this year includes:

Flourless coocolate cake (of course)...though I have discovered that with the kitchenaid, it does change the consistency of batter and it's time to putz once again with recipes...

Matzah ball soup (of course)...  tried this year to put bits of spinach, carrots, onions, and herbs in the balls this year for both taste and to increase the nutritional value...

Grilled spicy salmon

Steamed halibut with scallions and ginger

Whole foods actually makes a gefilte fish with salmon that's pretty good...

Next up, mashed potatoes with cream and shitake mushrooms and roasted butternut squash...

Love the kitchenaid. Foccacia!

This whole Kitchenaid thing has renewed my love for baking.  I can't get over how much faster it is to make things!  Foccacia with olive oil, fresh rosemary and sliced pitted kalamatas.

Changes for Next time:
1. Would slice up more kalamata olives (Used Trader Joe's brand...they taste amazing)
2. More rosemary
3. Would integrate olives and rosemary, in lieu of sprinkling
4. Cut sugar by 1/2 teaspoon

Chocolate stout cupcakes and chocolate Bailey's mousse

Happy St. Patty's.

I finally gave in and purchased a Kitchenaid, many thanks to an amazing team of friends and family that have kept a lookout for me for deals and rebates over the last ten years...  Found a deal to good to pass on and am now part of the Kitchenaid family of bakers.  I was reluctant to give up old fashioned stirring and whisking (n.b. I received my first whisk in my twenties, as part of a birthday gift and until then, had predominantly used forks and chopsticks).  But I'd be hard pressed to say I miss trying to beat heavy cream or eggs by hand.  It's amazing how within a day, I can be a total convert to the K.

For my first experiment, I tried making Bailey's Irish Cream mousse.  The recipe originates from Epicurious.  I do love the mousse.

http://www.epicurious.com/recipes/food/views/Irish-Cream-Chocolate-Mousse-Cake-103235

Mousse

• 4 large eggs
• 1/3 cup sugar
• 12 ounces semisweet chocolate, chopped
• 1 1/2 cups chilled whipping cream
• 1/4 cup Irish cream liqueur

Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 60°F, about 5 minutes. (I transferred everything to the kitchenaid)

Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes. (After using the kitchenaid, I transferred this back to a different bowl...washed out the kitchenaid bowl so I could do the cream part in it as well)

Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm. (I cheated and did the chocolate part in the microwave.)

Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Chocolate Stout Cupcakes
I tried pairing the mousse with a chocolate stout cupcake.  I'm accustomed to alcoholic baked goods no longer tasting all that alcoholic and thought this would be a good cupcake for St. Patty's.  Of course, I forgot that I actually don't love stout.  And as luck would have it, the cupcake does taste very stout like--much more stout than chocolate.  So if you love stout, this would be the perfect cupcake.  Definite recipe keeper if this is your thing.  If not, the mousse would probably have gone better with a yellow cake or devils' chocolate cupcake, as the stout overshadows the mousse a bit.

Ingredients

1 1/2 cups Irish stout (recommended: Guinness) I used Guinness

4 ounces unsalted butter

3/4 cup Dutch-processed cocoa powder

2 cups dark brown sugar

3/4 cup sour cream

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda (I used 1 t baking powder, 1.5 baking soda)

Procedure

Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.

Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.

Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.

To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.

http://www.foodnetwork.com/recipes/chocolate-stout-and-irish-cream-liqueur-cupcakes-recipe/index.html

Canadians and their food

Visiting Canada always makes me giggle.  Seems like Canada shouldn't be considered a foreign country given the proximity to the States... And then the foreign languages start coming out. Toques.  Washrooms instead of restrooms.  All dressed chips.  Clamato juice.  You'd think there wouldn't be so many differences in foods...especially junk food.  And mixers for drinks.  See below for all dressed chips (though I may still be partial to ketchup chips, also Canadian), as well as Cesars.  Cesar specials at brunch should not be confused with Caesar salads.  We're talking about that Blood Mary equivalent but with clamato juice, worcestshire sauce, and who knows what else.  Stay tuned for the next Canadian-US cultural exchange in May.

Rain drops on roses, gelato in mochi

These are a few of my favorite things!  Hazlenut.  Chocolate.  Gelato.  Mochi.

Hazlenut gelato in chocolate mochi.  What isn't there to love about this combo?

http://www.mikawayausa.com/

Better than Senor Frogs: Senor Fish!

Ok, there's a lot I love about LA.  First, it reminds me of Miami.  Palm trees.  Awesome weather.  Great shopping.  Custo Barcelona.  Ahem.  Custo Barcelona.  ahem.  Custo Barcelona.  Nordstrom Rack.  BCBG outlet.  BCBG OUTLET!!!!  Heat lamps outdoors.  Alcohol that can be consumed outdoors.  Except, LA might just be better than Miami, in that Asian people might actually exist, so people aren't constantly staring or harassing.  Even better, it means one might get Cuban food, El Savadorian food, Mexican food, AND also have plenty of options for getting real Japanese food or other Asian food.  Best of all, might be the totally awesome range of fish taco options.  Senor Fish might be one of my favorites.  How can you not love a colorful sign, the name, and the Japanese accompanying the sign, to reflect that the place is right next to Tokyo town?

Now, it drove me a little crazy that salsa was served from atop of a piano (wince), but they were all super good.  The array is displayed below...along with an order of fish in coconut lime sauce, as well as fish tacos.  I wouldn't get the special fish with coconut number again, but the fish tacos--my goodness were they absolutely ridiculously amazing.  Kind of hating people in LA who have access to such goodness all the time...

Fish tacos!

Fisherman's Market and Grill

Fish tacos here were definitely worth getting.  Also worth getting--the fries.  They're not your traditional fish tacos--options include swordfish and cajun seasoning... we went with mahi mahi and the swordfish.  They were both delicious.

http://www.fishermans.com/

Monterey Park Beijing Pie House

Beijing Hand Pies.  The advertisement looked good.  The establishment was rated in one of the LA magazines focused on Chinese food.  They weren't as amazing as I had remembered eating them as an 8 or 9 year old, but given that they have vegetarian options, I will take what I can get! The meat ones have soup in them, just like I remembered...probably worth checking out if you eat meat.

Next experiment: Chinese New Year Cake / Mochi Cake

http://www.tinyurbankitchen.com/2010/02/red-bean-mochi-loaf.html

New year, new pizza?

I decided on a whim to try a new pizza dough recipe...I know, crazy considering I've used the other one what seems like ever now...

This is the Smitten Kitchen recipe for pizza dough...we'll see how it goes...
http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/