Recipe: NY Times Chocolate Chip Cookies

NY Times Chocolate Chip Cookies
Adapted on Bakelikeachamp.com
4.5 stars

I'm on the quest to test and find the best chocolate chip cookie recipe.  I've tried out recipes including Thomas Keller's Bouchon Bakery, Cook's Country, and of course the Tollhouse recipe on the back of the chocolate chip bag.

This NY Times recipe was really good, a solid recipe.  However, it requires refrigerating the dough for 24 or up to 72 hours, so this is not for those who have issues with immediate gratification.  Must plan ahead with this recipe!

Interestingly, this recipe uses bread flour;  and I like the use of chocolate chunks and the touch of sea salt flakes on top.

My favorite recipe so far; however, is still the Cook's Country recipe that requires browning the butter which gives the cookies a nice depth of flavor.  I just realized I haven't blogged about that recipe so. . .  looks like I'll need to make those cookies again and post about it!  Who wants some chocolate chip cookies?

Drink Recipe: Peach Rosemary Gin & Tonic Cocktail

Peach Rosemary Gin & Tonic Cocktail
My recipe
5 stars

Fill a glass with ice and add:

• 1.5 oz gin
• 0.5 oz peach liqueur
• Top off with tonic
• Add a squeeze of lime
• Add a few peach wedges
• Stir with a fresh sprig of rosemary

Recipe: Pork & Spinach Noodles

Pork & Spinach Noodles
Food and Wine Magazine, Jun 2016, p. 50
4 stars

Talk about a quick weeknight dinner that is healthy and quick to make.  The ingredients are items we almost always have in our fridge.

Ingredients:  spaghetti, ground pork, spinach garlic, ginger, canola oil, Asian fish sauce, lime juice, basil, salt, pepper

Tips:

• Used udon noodles instead of spaghetti
• Used ground bison instead of pork
• Added firm tofu that we seared in a separate pan
• Doubled the amount of spinach
• Added sriracha to taste at the table

To Eat or Not to Eat Shrimp

I was reading my July 2016 issue of Vogue yesterday and came across the article "Should We Really Be Eating Shrimp?"

Here are some excerpts/quotes to help you decide what type of shrimp you'll be buying at your local grocery store:

• 80-90% of shrimp in the U.S. is imported and come from Thailand, Ecuador, Indonesia, China, Mexico, Vietnam and Malaysia.
• Almost all of the shrimp is farmed in "man-made ponds brimming with so many shrimp that they pollute nearby water sources, are infected with disease and parasites -- and are treated with a toxic fleet of antibiotics, disinfectants, pesticides, and herbicides."
• "In April the FDA declared that one-third of shrimp imports from Malaysia contained substances such as chloramphenicol (a last-resort typhoid-fever and meningitis drug) and/or nitrofurans (an antibiotic the FDA considers carcinogenic)."
• The FDA doesn't have nearly enough employees to screen more than a fraction of imports and inspects only about 2% of imported seafood.  
• "It is, basicaly, a producers responsibility to ensure that U.S. standards are upheld.  We import shrimp on the honor system."

The article goes on to explain how shrimp are caught and how a company called CleanFish has developed a sustainable (and clean!) way to raise shrimp in an "Eco Shrimp Garden."

The article was a fascinating read (click on the link above to read it).  I thought I was educated, but this article made me realized that unless I know where my shrimp is from and where it was caught, I'm never ordering a shrimp dish in a restaurant again.

Recipe: Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
Food and Wine Magazine, July 2015
4.5 stars

A really nice, fresh and peachy summertime salad.  Plus, who doesn't love burrata?

The sweetness from the peaches, the creaminess of the burrata, the mint, the acid from the dressing and the spice from the pepper make a delicious, complex and all-around satisfying dish for the taste buds.

• Salad ingredients:  burrata cheese, pea tendrils, purslane sprigs, peaches, mint leaves, Kosher salt, pepper
• Dressing ingredients:  shallot, red wine vinegar, grapeseed oil, extra-virgin olive oil, Kosher salt, pepper
• Pickled pepper ingredients:  banana pepper or cubanelle pepper, Champagne vinegar, Kosher salt

Tips:

• Simplified the recipe and used mixed greens instead of pea tendrils and purslane sprigs which I couldn't find
• Used a peperoncino instead of pickling a pepper (also couldn't find a banana pepper or cubanelle pepper at the grocery store)
• Added more peaches than the recipe called for

Recipe: Our Favorite Macaroni and Cheese

Our Favorite Macaroni and Cheese
epicurious.com
5 stars

The last 10+ times I've made Mac & Cheese, I've used America's Test Kitchen (ATK) Recipe.  The show vets recipes to come up with the very best recipe possible based on science and testing . . . and while I've liked theirs, I wanted to try something different.  I googled "best mac and cheese recipe," and this recipe from epicurious.com came up in my search results.

I'll say it was quite delicious and does beat ATK's recipe.  What makes it different is the use of panko (Japanese breadcrumbs), adding garlic to the breadcrumb topping, using a little heavy cream in addition to the milk and adding a bit of mustard powder.  It was a hit with friends, so I'll definitely be making this again.

Topping Ingredients:  panko, garlic, Parmesan, butter, extra-virgin olive oil, kosher salt

Mac & Cheese Sauce Ingredients:  elbow macaroni, milk, cream, extra-sharp cheddar, Parmesan, butter, flour, kosher salt, white pepper, mustard powder

Recipe: Rick Bayless' Enchiladas Especiales Tacuba Style

Updated blog post 5/28/16
Made the recipe again -- it was just as I remembered it.  Amazing.  And this time, I remembered to take a quick photo before dinner.  Not the most beautiful photo, but hey, it was hot food, I was starving and I almost forgot to take a photo again!  I did forget the cilantro on top (urgh).

Served with a fresh salad with a light vinaigrette -- it was a meal I'd definitely serve to guests.  Who wants some?

Ingredients:  poblano chiles, spinach, chicken, tortillas (used flour instead of corn), milk, chicken broth, butter, garlic, flour, salt, cheese (used Monterey Jack and quesadilla)

Original Blog Post 1/2/12
I was looking on epicurious.com for a great enchiladas recipe and was disappointed not to find anything to my liking.  I wanted something authentic Mexican, not 'West Texas Stacked Enchiladas' or 'Jessica Alba's Chicken Enchiladas' (seriously?) or 'Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips.'  I found one recipe 'Chicken Enchiladas' that we almost made, but it sounded boring and bland -- using canned diced green chiles, grated sharp cheddar cheese, bottled salsa. 

Epicurious failed me. 

However, Rick Bayless came to the rescue.

If you ever have the chance to go to his restaurants in Chicago (Frontera or Topolobampo; I'm curious about his XOCO place too), go!  Frontera is one of my favorite restaurants.  Bayless' food is fresh, complex and authentic and the cocktails are great.

His website has tons of recipes, and I found 'Enchiladas Especiales Tacuba Style' that looked and tasted amazing.  I can't wait to eat our leftovers.

http://www.rickbayless.com/recipe/view?recipeID=167

Here are the tweaks to the recipe for the next time we make them:

• We love cheese, so we'll add cheese to the inside of the enchilada (with the chicken)
• Sprinkle more cheese on top
• After 20 minutes, place the baking dish under the broiler for a couple of minutes since we couldn't get the cheese to slightly brown (we used quesadilla cheese)
• Along with the cilantro, sprinkle also with diced white onion

Recipe: White Quinoa Grits with Shrimp and Mexican Grilled Corn

White Quinoa Grits with Shrimp and Mexican Grilled Corn
Food and Wine Magazine, July 2015
4 stars

Lovely summertime dish that is a nice take on traditional 'shrimp and grits.'  The white quinoa was interesting . . .  with the garlic, chicken stock and leeks adding nice flavor to it.  I'll make the quinoa that way any day!

Quinoa Grits Ingredients:  white quinoa, leeks, garlic, chicken stock, unsalted butter, Kosher salt, pepper

Shrimp and Corn Ingredients:  shrimp, corn, pumpkin seeds, basil, cilantro, scallions, butter, chile powder, cotija cheese, extra-virgin olive oil, Kosher salt, pepper, lime

Recipe: Spaghetti with Mushroom Bolognese

Spaghetti with Mushroom Bolognese
Food and Wine Magazine, Mar 2016, p.86
4 stars

A bolognese is a sauce made of ground beef, tomato, onion and herbs, typically served with pasta.  So really, this shouldn't be called a bolognese!  Regardless, it was surprisingly delicious (and healthy) and didn't take hours to make.  Most bologneses take 3-5 hours, including prep and simmer time.

The sauce does require 1 hour and 30 min to simmer, so this isn't a quick weekday dinner.  It took me about 30 min to prep everything.

The flavor was so good, I didn't miss the meat at all.  Also, the white miso was an interesting addition; it and the Parmigiano-Reggiano chunk added a nice umami flavor/dimension to the sauce.

Ingredients:  spaghetti, dried porcini mushrooms, cremini mushrooms, shitake mushrooms, small onion, carrots, baby eggplant, garlic, tomato paste, 28 oz can of whole peeled tomatoes, white miso, a chunk of Parmigiano-Reggiano cheese, thyme, turbinado sugar, parsley, extra-virgin olive oil, Kosher salt, pepper

Tips/What I Did:

• Used bucatini pasta instead of spaghetti
• Used a mix of mushrooms
• Used 4 carrots instead of 2
• Used 2 thyme sprigs instead of 1
• Added red pepper flakes
• Left out the baby eggplant
• Left out the dried porcini
• Next time: could add ground meat or sausage

Recipe: Carrot Cake Pancakes

Carrot Cake Pancakes (a Bobby Flay recipe)
People Magazine, Oct 5, 2015, p. 100
4.5 stars

I totally missed making the Maple Cream Cheese Drizzle (syrup!) and will have to make that next time to top the pancakes.

This was in one word, delicious.
Fluffy pancakes.  Somewhat healthy (there are carrots in this!).

Pancake Ingredients:  all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, fine sea salt, eggs, buttermilk, melted butter, vanilla extract, carrots, orange zest, candied ginger, toasted pecans or walnuts

Maple Cream Cheese Syrup Ingredients:  cream cheese, pure maple syrup

Tips:

• Instead of candied ginger, I added 1/4 cup of raisins
• Next time, I think a pinch of cinnamon would add to the flavor

Restaurant: The French Laundry

The French Laundry

Chef's Tasting Menu

May 14, 2016

Amuse Bouche:
Salmon Tartare and Creme Fraiche "Cone"

Amuse Bouche:
Gougeres

---------------

"Oysters and Pearls"
"Sabayon" of Pearl Tapioca with Island Creek Oysters
and White Sturgeon Caviar

---------------

Sacramento Delta Asparagus Salad
Hard Boiled Bantam Hen Egg, Green Tomato Relish, Garden Lettuces
and Brokaw Avocado Mousse

OR

Hudson Valley Moulard Duck Foie Gras "Terrine"
"Mara de Bois" Strawberries, Marcona Almonds, Nasturtium Leaves
and Riesling "Gelee"
served with 6 different salts
(supplement)

---------------

"Clam Chowder"
Stonington Maine Halibut, Manila Clams, La Ratte Potato Confit, 
Celery Branch Salad and "Chowder" Sauce

---------------

Alaskan King Crab "Poelee"
Cracked Rice and White Corn "Porridge," Chanterelle Mushrooms,
Wilted Ramps and Daylilies

---------------

Cornbread Stuffed Griggstown Farm Pheasant
Garden Blackberries, Roasted Ruby Beets, Shiso Britton
and Foie Gras "Mignonette"

---------------

Herb Roasted Elysian Fields Farm Lamb
Crispy Chickpea "Panisse," Cerignola Olives, Garden Basil
and Spiced Tomato Conserva

OR

100 Day Dry Aged Beef "Tournedo"
Bone Barrow "Panade," Braised Brisket Stuffed Morel Mushrooms,
Garden Snow Peas and "Sauce Bordelaise"
(supplement)

---------------

Nettle Meadow Farm "Kunik"
Devin Knell's 3 Year Aged Mangalitsa Ham, Wild Oregon Cepes
and Pearson Farm Pecans

---------------

Assortment of Desserts

Descriptions below are in our words. . . 

Macarons, Cocoa Macadamia Nuts, Coffee Semifreddo with
Warm Donut Holes, Dark and Milk Chocolate Logs

Cherry Dr Pepper Gel/Pastry in a Boat
and Layered Take on a Petit Four

Floral Meringues filled with Yuzu Cream

Chocolate Truffles
(flavors included S'mores, PB&J, Korean Gochujang, Salted Caramel, etc.)

Wines Enjoyed:

• Krug, "Grand Cuvee," Reims
• Carl von Schubert, Riesling, "Maximin Grunhauser Herrenberg," Kabinett, Mosel
• A Chateauneuf-du-Pape 

A Few Notes, Memories and Impressions. . .

• Overall, the experience was good but didn't blow our socks off.
• Food was more traditional and less inventive than we expected.
• Nice touch that they printed Happy Anniversary with our names at the top of the menu!
• Think we would have enjoyed sitting upstairs where it was brighter and livelier.  Downstairs, it was very austere especially before the dining room filled up.  It was so quiet at the beginning of our meal.
• Surprised that there wasn't a wine pairing for the tasting. 
• The dessert course completely wow'd us.

Recipe: Angry Pig Fried Rice

Angry Pig Fried Rice
Food and Wine Magazine, Dec 2015, p. 108
4 stars

This was one of the better fried rice recipes we've made -- the recipe is from Josh Grinker and Tracy Jane Young of Kings County Imperial in Brooklyn.

Ingredients:  jasmine rice, Sichuan peppercorns, bacon, eggs, ginger, scallions, snow peas, tofu, chile-garlic sauce, distilled white vinegar, toasted sesame oil, Kosher salt, black pepper

Overall, I liked the recipe and would make it again.  The only thing I'd do differently is perhaps make a bouquet garni for the Sichuan peppercorns so that the peppercorns can be removed.  The peppercorns aren't necessarily super hot, they just impart an overwhelming floral flavor that can get to be too much.

Recipe: Zucchini Noodles with Chicken and Ginger Dressing

Zucchini Noodles with Chicken and Ginger Dressing
Food and Wine Magazine, Mar 2016, p.84
5 stars

I've been interested in the 'spiralized' vegetable craze but haven't wanted to buy yet another kitchen appliance.  Fortunately, my mom gave us a handheld vegetable shaver (from the Asian grocery store) a while back, so voila -- we were able to do without a new spiralizer gadget.

I wouldn't call these 'noodles' or even a pasta salad (there's no pasta in it!);  it was a nice, pretty healthy, flavorful salad.

Ingredients:  canola oil, lemon juice, fresh ginger, garlic, scallions, toasted sesame seeds, zucchini, watercress, shredded rotisserie chicken, Kosher salt, pepper

Tips:

• Used extra virgin olive oil instead of canola oil
• Left out the watercress
• Added fresh spinach
• Added fresh basil
• Since the recipe calls for 1/4 cup of finely grated peeled fresh ginger and 1/2 tsp finely grated garlic, I cooked both for a little bit so the dressing wouldn't be as strong/pungent.  Next time, I think I'll cook just half of the ginger and garlic and leave the rest 'raw.'

Recipe: Lemon Tarragon Shrimp and Orzo

Lemon Tarragon Shrimp and Orzo

Edible Dallas & Fort Worth, Spring 2016, p.19

5 stars

Great weekday meal!  Didn't take much time at all to make this very healthy and satisfying dish.  We had lots of leftovers.

Ingredients:  shallot, shrimp, salt, pepper, asparagus, cherry tomatoes, orzo

Vinaigrette Ingredients:  lemon juice, lemon zest, Dijon mustard, tarragon, fine sea salt, pepper, extra virgin olive oil

Tips

• Used green beans instead of asparagus
• Added Andouille sausage
• Added red pepper
• Shaved fresh Parmesan on top

Recipe: Kale Rice Bowl

Kale Rice Bowl
3 stars
Food and Wine Magazine, Dec 2014, p. 132

This recipe was average -- it was good, and I'd make it again but it wasn't super amazing.  It's one of those simple, healthy recipes that's good for a weeknight meal when you're craving healthy Asian cuisine.

Ingredients:  kale, pork, rice, garlic, ginger, Asian fish sauce, chopped basil and cilantro, canola oil and Kosher salt and pepper

Serve with Sriracha sauce.

Not much else to say on this one.  Decent flavor and again, it's healthy.  I mean, it has kale in it!

Recipe: Amanda Freitag's Buttermilk Pancakes

Amanda Freitag's Buttermilk Pancakes

Food and Wine Magazine, Nov 2015, p.163-164

5 stars

If you like light and fluffy pancakes, this recipe is for you.  This is the best pancake recipe I've made; I could eat these all day!

It's 6 ingredients for the pancake batter:  all-purpose flour, baking powder, eggs, buttermilk, butter, kosher salt.  I'd add vanilla next time, so that makes it 7 ingredients.

Then, there's the confectioners' sugar and maple syrup for serving (not shown in the photo above).

This takes a little time more time than normal pancakes since you have to beat the eggs in a mixer for 4 min, but other than that, it's pretty easy.  This made 6 medium sized pancakes.

The recipe at the link above has a quince and cranberry compote recipe as well; didn't make it since that's more of a fall/winter compote but will try it at some point and will report back.

Recipe: Glazed Carrots with Goat Cheese and Honey

Glazed Carrots with Goat Cheese and Honey
Food and Wine Magazine, Feb 2016, p. 38
5 stars

This dish involves a lot of ingredients, but it was WORTH IT!  Really nice flavor that all of the herbs and spices imparted on the carrots.  We had this alongside Japanese Yams and an Aleppo-rubbed pork loin.  I would make this side dish for guests.

Ingredients:  butter, EVOO, carrots, garlic, tarragon sprigs, thyme springs, rosemary sprig, bay leaves, star anise, cumin seeds, fennel seeds, mustard seeds, honey, apple cider vinegar, chicken stock, Kosher salt, pepper

And then, there's the gremolata ingredients:  chopped parsley, chopped tarragon, garlic, lemon zest, EVOO, goat cheese, Kosher salt, pepper, flaky sea salt

Couple of notes:

• I cooked the carrots for about half the time that the recipe calls for.  Didn't want the carrots to get mushy (plus, we like a little crunch), so definitely keep an eye on the carrots.
• Didn't use grated garlic in the gremolata.  I actually forgot to include it, and it still tasted great.

Recipe: Andouille Mac & Cheese

Andouille Mac & Cheese
Food and Wine Magazine, Nov 2015, p.52
4 stars

A Cajun take on mac & cheese and the perfect accompaniment to brisket or ribs.

I didn't rate this a 5 because while there is a lot of delicious goodness, it doesn't have that bam(!) flavor.  The flavors meld together -- which is a good thing; I was just expecting a little more of a flavor punch and kick because of all the ingredients.

Ingredients:  shredded mild white cheddar, shredded sharp cheddar, andouille sausage, red bell pepper, onion, scallions, cilantro, parsley, pasta shells, whole milk, heavy cream, unsalted butter, flour, panko, garlic, thyme, cayenne, nutmeg, white pepper, Kosher salt, black pepper, canola oil, hot sauce, jalapenos

And by the way, the serving size for this is not 4 -- it's more like 8 or 10!  If you take a look at the photo of the item on Food and Wine's website, it looks like a huge chicken fried steak portion.

Recipe: Simple Bolognese (Giada De Laurentiis)

[Will insert a photo the next time we make it!]

Simple Bolognese

Recipe from Giada De Laurentiis

4 stars

Most bolognese recipes take a minimum of 3 hours to make, so I was skeptical about this recipe, but it turned out great!  Super easy -- took about an hour, and we made fresh pasta to go with the sauce.

Tips from reading the reviews:

• Add at least 2 tbsp of tomato paste to the veggie saute
• Add a bay leaf (and remember to take it out)
• Add red pepper

My tips/what we did:

• Use 2 carrots and 2 celery stalks
• Used regular parsley instead of flat-leaf Italian parsley

New tips as of 7/3/2022

We made a different bolognese sauce and liked the spice mix that was used.

• 2 bay leaves, 3 whole cloves, 2 tsp fennel seeds, 1.5 tsp crushed red pepper flakes, 1/4 tsp black peppercorns
• Toast spices in a dry small skillet over medium heat, tossing often, until fragrant, about 2 min (to release their flavor). Let cool, then finely grind in a spice mill.

Recipe: Butternut Squash and Farro Salad

Butternut Squash and Farro Salad
Us Weekly Magazine, Oct 19, 2015, p. 51
5 stars

Talk about a healthy, hearty winter salad that's so easy to make!  I saw this recipe in US Weekly magazine of all places -- it's a recipe from Katie Lee, the co-host of The Kitchen on the Food Network.

Just 13 ingredients:  butternut squash, shallots, raisins, farro, smoked Gouda, walnuts, arugula, grainy mustard, extra-virgin olive oil, sherry vinegar, ground cayenne pepper, salt and pepper

Well, 14 ingredients because we added bacon.  Bacon makes everything better!

In short since I can't find a link to the recipe online:

• Preheat oven to 375 degrees.
• Line a baking sheet with parchment paper.
• Peel and cut butternut squash into 1/2-inch chunks and slice 4 large shallots -- place them on the lined baking sheet and toss with olive oil, salt and pepper to taste.
• Roast until squash is soft and shallots begin to brown (about 25-30 min)
• Pour 4 tbsp sherry vinegar over 1 cup of raisins.  Soak for 15 min then drain the vinegar into a small bowl; place raisins in another bowl.
• For the dressing:  Whisk 2 tsp whole grain mustard into the sherry vinegar from the step above;  add 6 tbsp oil, season to taste with ground cayenne pepper, salt and pepper
• Toss 2 cups of cooked farro, the butternut squash, shallots, raisins, 6 oz diced smoked Gouda and 1 cup of walnut halves and toss with the dressing.  Season to taste with salt and pepper and toss in arugula.