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A Couple of Things You Might Have Missed

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Hi all,

I wanted to give you a quick shout out, as it came to my attention that some of you have missed my last two posts.  Now that is something I don’t like to hear.

lips2My blog has gotten a little cosmetic procedure and since transferring web hosts, some of you lovely followers were not transferred over yet.  We are all good now, but want to be sure you check out my last two recipes here:

http://www.mylittletableny.com/

Thanks for making this journey so much fun, and I look forward to a bright future of blogging together.

Much love, 

K

 

image source:  Pinterest

Winter Kitchen Sink Cookies: Oats, Toffee, Dark Chocolate, Cranberry

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The bakery cookie is a beautiful thing, isn’t it?  Such a far cry from what usually makes it out of home kitchens, it almost seems a thing of mystery.  They use butter, sugar, chocolate just like us but why do they look and taste so, so, SO much better?

Well, here are a couple of reasons:

  • They use a high ratio of chocolate chips, raisins, coconut, or whatever flavors the cookie calls for
  • They are about twice the size of what we conservatively scoop out onto our baking sheets, making them feel and taste luxurious and indulgent.  Don’t be afraid to make them a bit dramatic.
  • They are almost perfectly uniform in size, by using an ice cream scoop no doubt.  This is a trick I learned in school and it will help you to achieve bakery aesthetic cookies, muffins, and cupcakes every time.

These are general rules I apply to any drop cookie, be it oatmeal raisin, chocolate chip, or peanut butter.  I happen to strongly suggest applying them to these.

These have quickly become my favorite cookie.  Yes, I said it.  MY FAVORITE COOKIE.

This is a collaboration of so many cookies that I love, and I’ve extracted my favorite parts and combined them to compliment each other.  Oats give the texture a nice chewy heft, supporting the chew in the tart dried cranberries.  This tartness is a wonderful bite to get with the deep caramel of the toffee and rich, dark chocolate.

I brought these cookies, packaged and tied in a pretty white bakery box, to a birthday party this past weekend and guests kept marveling over the fact that I hadn’t bought them from a bakery.  I didn’t tell them these simple tricks to impressive, covetable cookies.  I like to maintain a vague sense of importance, no matter how artificial ; )

WINTER KITCHEN SINK COOKIES:  OATMEAL, TOFFEE, DARK CHOCOLATE, CRANBERRY

YIELD:  2 – 2 ½ DOZEN LARGE COOKIES

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 ¼ cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups quick cook oats (not instant)

1 cup dried cranberries

1 cup dark chocolate, coarsely chopped (or chips)

5 Heath bars, coarsely chopped

Heat oven to 350 degrees. Position racks in the upper and lower thirds of the oven.  Mix together flour, baking soda and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

Add the flour mixture a bit at a time on a low speed until well combined. Add oats, cranberries, chocolate, and toffee pieces; mix to combine.

Using an ice cream scoop, or 2 Tablespoons of dough, scoop cookies and place on parchment lined baking sheet baking sheet.  I baked 6-8 at a time, leaving a few inches between.

Bake for 12 minutes or until cookies are lightly browned. Rotate the pans from front to back halfway through the baking time to ensure even baking.  Note: they will look underdone, but will firm up considerably as they cool.

Let cookies cool completely, and serve.

*My Two Cents:  Two of these would make a killer ice cream sandwich with vanilla or caramel ice cream between them.

Fudgy Cocoa Brownies with Brown Butter and Walnuts

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The perfect brownie is one of those relentlessly sought after objects.  Also in this category is the perfect pair of jeans, the perfect mascara, the perfect chocolate chip cookie… you know the drill.  I have never found the “perfect” one of any of these, but I have found many favorites which inevitably get bumped when introduced to one just a little bit better or more exciting.  When the wise palates of the editors at Bon Appetit called these “one of the best brownies they’d ever had,” I knew I should give them a go.  A second affirmation from my dear culinary twin, Clare, firmed up my decision.

They are fudgy in the middle and chewy on the outside with a glistening, crackled top.  A little tip:  Freeze the brownies right out of the oven, for at least an hour.  It makes cutting these gooey confectioners much easier, and neater.

Oh, and did I mention that these are basically pantry brownies, as rich cocoa powder is responsible for the chocolate goodness?  This means you can whip up a batch with ingredients you probably have right in your kitchen.

This is either a great thing, or a terrifying thing, depending on which team you’re on.

I’m on team “Let’s Make Brownies Because It’s Tuesday.”

FUDGY COCOA BROWNIES WITH BROWN BUTTER AND WALNUTS

Recipe by Alice Medrich, Bon Appetit, 2011

MAKES 16

Nonstick vegetable oil spray

10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 teaspoon vanilla extract

2 large eggs, chilled

1/3 cup all purpose flour

1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.  DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

*My Two Cents:  I baked mine for about 30 minutes, but ovens differ so start checking at 25 minutes in.

*If you don’t like walnuts, substitute pecans or leave the nuts out altogether.  Dried cherries or toffee bits would be a delicious addition as well.

Broiled Hake with Sweet Miso Glaze and Sauteed Napa Cabbage

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BROILED HAKE WITH SWEET MISO GLAZE AND SAUTEED NAPA CABBAGE


When I was a budding, relatively insecure cook, I would look at a recipe that contained words I didn’t understand or ingredients I convinced myself were off my radar and dismiss it, resorting back to the safer options in my comfort zone.  Thank goodness I wised up.
A few months back I ate a superb hake main course at the feigned, very happening ABC Kitchen here in Manhattan.  I was intrigued as it tasted familiar, but had a touch more sweetness than its white fleshed, flaky friends.  Hake is an affordable alternative to halibut and very similar to cod or haddock, so please do substitute those if they are more accessible.  I happened upon hake at my neighborhood farmer’s market yesterday, and having never cooked it, swapped it into a recipe that I normally use for cod.  The results were just as great.  This is a healthy, full flavored dinner great for any busy weeknight as it comes together in 15 minutes.  Can’t beat that.
BROILED HAKE WITH SWEET MISO GLAZE AND SAUTEED NAPA CABBAGE

SERVES 4

4 Hake fillets (or cod), 6 ounces each
3 tablespoons white (blonde)  miso
1 tablespoon pure maple syrup
1 teaspoon toasted sesame oil
1 ½ tablespoons rice wine vinegar
1 tablespoon warm water
2 scallions, thinly sliced, for garnish

Preheat broiler.
Pat fillets dry with paper towels. Combine miso, maple syrup, water, sesame oil and vinegar and whisk to emulsify.
Brush 1 tablespoon of glaze on each fillet.
Place fish under broiler for 4 minutes.
Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees. Cook an additional 5 minutes or until fish is just cooked through.  Garnish with scallions and serve with napa cabbage.
SAUTEED NAPA CABBAGE
1 medium Napa cabbage, cut horizontally into 1 1/2-inch strips
1 tablespoon canola oil
1 teaspoon toasted sesame oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
In a large bowl, wash the cabbage, lifting it in and out of the water. Drain in a colander.
Heat a large sauté pan.  When hot, add canola oil, then 30 seconds later add the wet cabbage. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm.  Add sesame oil, toss and serve.
*My Two Cents:  Miso is a fermented soybean paste that can be found at your local supermarket in the refrigerated section.  The paste will keep for months in your refrigerator, and can be used in a sauce for cold soba noodles or as a base for soup.  Bring yourself to buy ingredients that intimidate you and you will be forced to experiment in new ways.  I can’t tell you how many great dishes have evolved due to my unwillingness to throw out the last bit of fresh marjoram, creme fraiche or peach jam.