Chocolate Chip Cookies: Keeping Dough in the Fridge

This post is dedicated to LH who rescued me today and gave me some sanity.

Friend called me at the last moment today, offering to take daughter #1 for a few hours on a playdate with her daughter. I was ecstatic as daughter #1 can get a bit clingy and demanding and the idea that she wouldn't be around for a few hours made me excited. I agreed and friend came and picked up daughter and I was alone with two napping kids.

I had such a warm feeling of gratitude towards friend that I wanted to take her a small holiday package over when I went to pick up daughter. I had, in my fridge, at the ready, two kinds of cookie dough, so all I had to do was preheat the oven and portion out chunks of two doughs. In less than 20 minutes I had two dozen cookies that were cooling and would soon be ready to put in a bag to present to my friend.

Which brings me to my point - I almost ALWAYS have, in my fridge, at any given time, one or two kinds of cookie dough ready to go. Almost always it is the Oatmeal Toffee Cookies and Nestle Toll House cookies. I almost NEVER make the dough and execute on the same day. For one, it breaks down the tasks into smaller, more manageable parts. To set aside enough time to make the dough and bake on the same day is difficult. The second is for taste - allowing the dough to rest, allowing the flour to really soak up the butter and the sugar to fully get incorporated - resting the dough in the fridge for 24 hours is a GOOD thing. It actually changes the character of the cookie. You will get a more rich, more flavorful, more beautifully colored cookie. It also makes it easier to make cookies in a heartbeat as husband often wants some in the evening after the kids go to bed. I can present him with warm homemade cookies in less than 10 minutes if the dough is in the fridge.

Some pointers - flour, for the rest of the world and most professional bakers, is not measured by the cup - but by WEIGHT. Flour fluctuates quite significantly in weight if you base it on volume. Most home cooks do not have a scale and go by the volume of a cup, which is why sometimes the precise measuring that is required in baking is pretty useless.

When I make most cookies, I actually ADD an additional 1/4 cup of flour -but this is based on my experience with my measuring cup. If your cup provides accurate measure as it is, then don't worry. Mine always seems a bit light, so for me to get the results I want, I have to add more flour. This helps reduce the spreading issue I often get with my cookies - which is due to too much butter vs. flour content. Watch your cookies - if you find them spreading way out - you need to add some more flour.

This is still my favorite chocolate chip cookie recipe - the one from the back of the Nestle Tollhouse Semi Sweet chips. I always do it with walnuts, and I add the additional 1/4 of flour - and these adjustments have been made.

Original Nestle Tollhouse Chocolate Chip Cookie

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestle Tollhouse Semisweet Morsels
1 cup chopped walnuts

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. (REFRIGERATE AND REST A DAY.) Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ah...I must make more dough as I have used up my entire stash.

Package of cookies for friend

Fried Kimchee with Pork: Quick Meal

About 4 months ago, I had to give up kimchee, the Korean spicy pickled cabbage, because most that are available commercially, are made with tiny brined baby shrimp to help aid the fermentation process. I suspected that my son, being allergic to soy, dairy, eggs was also allergic to shrimp. So I gave up kimchee. I didn't think much of the sacrifice, because I've always thought of myself as a Korean who doesn't HAVE to have kimchee (very unlike husband and daughter #2.) I had suffered significantly with the milk restriction that kimchee seemed very easy.

I was so wrong. After about a month, after seeing husband and daughters gulp it down at meals with rice, my mouth would water and my stomach would twist in knots craving the flavor. The desire was intense and my stomach and heart ached for the loss of the food.

Then about a month ago, I had my son skin tested for allergies to discover that he was not allergic to shrimp after all, but WAS allergic to sesame, another key component in Korean cooking. The sesame seemed to matter less as now it meant that I could have kimchee again! I was not convinced of the diagnosis, so I waited before trying kimchee full force.

When I decided that I was ready to handle testing out the kimchee, I had, in my refrigerator, a tub of "kimchee scraps" which my mom collected for me when she was here last. Kimchee scraps are just the bits of kimchee that are perhaps left in the plate when the meal is done, or tiny bits of kimchee that aren't pretty enough for the serving dish. The scraps continue to ripen as you collect them and they are absolutely PERFECT for making Kimchee Chigae (kimchee stew). I decided instead, however, to make some fried kimchee with bacon. I like to do it normally with the Korean samgyupsaal (pork belly) but I did not have easy access to a Korean supermarket and I had bacon.

Bacon adds a smokiness and saltiness that some people do love. I'm not sure how I feel about the saltiness addition because kimchee is salty on it's own, gets saltier as you fry and reduce down the juices, and adding bacon just adds another layer. But it did end up delicious and daughter #2 also ate some while guzzling water in between bites. It was the perfect quick meal...and I have no regrets about eating it.

This is traditionally served with chunks of firm tofu. It is delicious when you take a chunk of the tofu, a piece of pork and a piece of kimchee and eat it all as one. However, as my son is allergic to soy, I ate it with rice.

Fried Kimchee with Pork
Serves 4

3 cups of chopped kimchee, with the liquid
8 slices of bacon or samgyupsahl (pork belly) cut into fourths
2 cloves of garlic pressed
2 tablespoons ginger grated
2 tablespoons sesame oil or vegetable oil, more if needed (if you like sesame flavor add sesame oil, and if you find it too strong, add vegetable oil - or a mix of both)
1 tablespoon of sesame seed

1 package of cold tofu, cut into chunks

Place bacon or samgyupsahl (pork belly) in pan with garlic and ginger over medium high heat. Cook for about 5 minutes to render some of the fat. Add kimchee and the kimchee liquid into the fry pan. (The more liquid you add the spicier and saltier it will be.) Stir and cook over medium high heat, reducing liquids, and adding oil if necessary. (if it starts looking dry add a tablespoon of oil.) Dish is completed when the thicker pieces of kimchee take on a slightly translucent quality. The riper the kimchee the faster this happens.

Sprinkle sesame seeds on top. Serve with tofu - enjoy! (my picture does not have sesame, as my son is allergic.)

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The perfect bite - cold sweet smooth tofu, topped with salty kimchee and chewy pork

Spiced Nuts: Another Option to Eat or to Give

In addition to the previous post Sweet and Spicy Candied Nuts, my other favorite nut-making recipe is this spicy version. In contrast to the other one, this one has a bit of a kick to it and is more savory. You'll notice in the picture that these are not shiny like the candied version. I usually make both kinds and give them together as most people generally prefer one more than the other. My kids like the candied nuts better while husband and his family prefer this spicy nut version.

The only thing trickier about this one is the beaten egg white - and when I mean beaten, I mean to soft peaks. Generally I separate my egg, dump the white in my stand mixer and walk away and do something else for a few minutes and come back to it, all ready for me. If you do not have a stand mixer, it means that you have to stand there holding the mixer and whip up the eggs - not a difficult task, but merely a requirement of time and focus.

The original recipe on Martha Stewart's website calls for 2 1/2 cup nuts. What I found happened was that there was excess egg/spice mixture and that annoyed me. I also slightly augment the amount of sugar and salt. I found that closer to 3 1/2 cups used up all the spice and egg mixture - it just requires that you mix a little bit more thoroughly to coat all the pieces.

Whatever you choose - both are yummy to give as gifts!

Spiced Nuts (adapted from Martha Stewart)

1 large egg white
1/3 cup sugar
1 rounded teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
3 1/2 cups pecan halves, walnuts, and/or almonds

Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except nuts; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.

Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees. and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again.

Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks.

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Bag of nuts ready to give as a gift.

Sweet and Spicy Candied Nuts: Nuts About Friends and Small Treats to Give

I've found myself a wonderful group of friends at the school where both daughters attend. They are funny, warm, wonderful, kind and have been a great network of support and laughter during these past few months. We've bonded over our kids mishaps, sending our kids to school for the first time, and the struggles we face in our daily lives as mothers, wives, and women. They are an awesome group of frommies (friends who are mommies) and I want to give them something to signify the start of the holiday season.

I decided on these - little bag of mixed nuts. I make these nuts every year and they are really wonderful to give as small little gifts. They keep well and are pretty easy to make. With one batch you can make 10-12 small little parcels to hand out, just to signify and say "Happy Holidays." They are deliciously sweet, slightly spicy, and just a fun thing to have in your purse to munch on once in a while.

The original recipe on epicurious.com called for pecans only. I use almonds, walnuts and pecans for a few reasons. I like the mix of textures and sizes and it's actually more economical if you're making a lot. Pound for pound pecans are more expensive than walnuts and almonds so I do it to save a few cents here and there. (RECESSION FOLKS!) I get the big bags at Costco, and I generally make a few batches throughtout the season. If you have a party to go to, bring some of these nuts - they go great with beer, wine, and fun. I will be making these again Christmas Day as daughters, husband, and inlaws love them as well.

Sweet and Spicy Candied Nuts

Nonstick vegetable oil spray
1/4 cup light corn syrup
2 tablespoons honey
3 tablespoons sugar
1 1/2 teaspoon salt
1/2 teaspoon (generous) freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup each almonds, pecans, and walnuts. (3 cups total)

Preheat oven to 325;°F. Spray baking sheet with nonstick spray or line with parchment paper. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add nuts; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake nuts 5 minutes. Using fork, stir nuts to coat with melted spice mixture. Continue baking until nuts are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

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Prime Rib Side Dish: Scalloped Potato Gratin

Warning - this dish is not for those on a diet or those faint-hearted around mounds of delicious cream. But this dish is fabulously easy to make - and delicious. Daughters last year were scooping it up as if there was no tomorrow. The heavy cream - oh wow - just makes it taste SOOO good.

The main difficulty with this dish is the technical skill required for slicing the potatoes evenly. Evenly is the key word here - and the more even, the more beautiful and refined the dish. If you have a mandolin or Japanese mandolin, this is THE perfect time to whip it out and slice those beautiful potatoes evenly. My mother, the master chef she is, can cut them evenly with a knife, but I did it with a mandolin to superb results.

I cooked this towards the latter portion of the prime rib underneath the prime rib, and then finished it off after the prime rib was done and resting. Perfect results.

wow...writing this makes me want to make it- and EAT IT!

Scalloped Potato Gratin (from Tyler Florence)
Serves 8

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

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Horseradish Garlic Crusted Prime Rib: Christnas Dinner - Easy and Good!

The person for whom I actually created this whole menu a week thing for commented that she needed my Christmas Dinner Recipe. I promised that I would post it even though it will be missing a picture.

The first time I made this was last year - 3 weeks postpartum, for a house full of family. (two parents and two brothers in addition to husband, two daughters and new born baby) I saw my favorite hunky chef of choice, Tyler Florence, make it and I said in my postpartum delirium, "I can easily make that." I sent brothers and mother out for the ingredients and I slowly put it all together.

It is easy, so good, and my father, probably one of the pickier eaters alive said, "Better than any restaurant." I took that to be high praise...

You can get the standing rib roast at Costco - they have a "choice" and a "prime" categorization. Prime is about $80 whereas Choice will be closer to $55 or $60. I used choice last year and it was PLENTY good. It feeds enough adults - so you only need one, and a few splendid sides to accompany it.

My chef-hunk-of-love has a video that you can watch of his preparation.

**Notes
The original recipe calls for 1/2 cup of salt - I did not find it salty at all as it is sort of a crust - you just don't eat the salt crust. You can cut it down to about 1/4 cup if you are worried. The other recipe of his calls for 1/2 cup sea salt - which is less salty than kosher salt...if you're worried, cut the salt down, although I did not find it a problem.

This recipe also has a gravy included - which I DID NOT make as the prime rib itself was luscious and juicy and perfect on it's own. Feel free to leave off the gravy. (extra pain in the butt step.)

Roast Prime Rib of Beef with Horseradish Crust
(recipe by Tyler Florence)

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt - (if you are worried about the saltiness, cut down salt...)
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil

For gravy
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

For gravy

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

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Mexican Roasted Tomato Soup with Corn and Chicken

This post is dedicated to BB - who wanted the recipe long before I even posted it.

I actually started out trying to make a turkey tortilla soup after Thanksgiving. I had lots of cold turkey leftover and I had made a really lovely rich turkey broth as well. My idea was to make a turkey tortilla soup - and I researched many many recipes in order to make it.

The end result was that I decided to try and recreate the flavors that I was remembering from chicken tortilla soup, but make it my own, more simple way. The end result was a soup that had no tortilla in it (as most tortilla soups ask you to deep fry tortilla strips and I have not the patience to do that nor the will) and one that was based on my Roasted Tomato Soup post from a while back. I ended up REALLY liking my soup and I finished it with some frommies (friends who are mommies) at daughters' school soon thereafter...

I follow very much the method in Roasted Tomato Soup, but just tweak the ingredients a bit. It does not take longer than the original Roasted Tomato Soup and it's just a nice change of pace. The soup has a smoky and earthy quality from the cumin and some heat from the roasted jalapeno. The corn (and I just used bagged frozen corn) adds some sweetness and whatever you use, chicken or turkey, adds richness. I top it with chopped cilantor, green onions, and avocado. A squeeze of lime finishes it - and it's warm, satisfying, and oh so good.

Mexican Roasted Tomato Soup with Corn and Chicken
Serves 6-8

2 1/2 pounds fresh tomatoes (I generally use Roma as I can find them at Costco)
6 cloves garlic, peeled
2 small yellow onions, sliced
1 jalapeno, cut in half
1 teaspoon cumin, more if you like that smoky flavor
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock or turkey stock (again - i use one I find at Costco)
1 16 oz bag of kernel corn
1 cup diced cooked chicken or turkey
1/2 cup chopped cilantro
1 avocado diced
1 lime cut into quarters

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, onions and jalapeno onto a baking tray. Drizzle with 1/2 cup of olive oil and sprinkle cumin. Season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic, onion and jalapeno (CAREFUL this has a lot of spice so add HALF only) from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.

Use an immersion blender to puree the soup until smooth. Return soup to low heat and adjust consistency with remaining chicken stock. (if you like it more watery, add more broth.) Add additional jalapeno if desired and puree if you are adding the extra jalapeno half. (check for the spicy level) Add kernel corn and chicken. Season to taste with salt and freshly ground black pepper.

Serve topped with chopped avocados, cilantro, green onions and a lime wedge. Enjoy!

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Cream Cheese Pumpkin Pie with Pecan Crust

This recipe is from Bon Appetit Magazine, November 1992. Girlfriend of mine saw me referring to it and said incredulously, "You actually still HAVE the magazine?" Yes I do. Mostly because the recipe is not available electronically (not on epicurious.com) and because I used to collect Bon Appetit magazines and kept all the Thanksgiving and Christmas issues...

This is my go-to pumpkin recipe during the holidays. I always get rave reviews on it, and I have to say, it's a near perfect dessert for me. It's not horribly hard and it always just tastes so good. It's creamy, tangy, pumpkin-y, luscious, rich and delicious. It has the nutty buttery crust, which almost tastes like praline, and all in all it's a winner. Take time and make it one day - you won't be sorry you did. I think this recipe is so worth it, I actually have to type the the whole thing out instead of cutting and pasting from websites as I normally do.

Cream Cheese Pumpkin Pie with Pecan Crust
From Bon Appetit | November 1992

Crust
3/4 cup all purpose flour
6 tablespoons firmly packed golden brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 tablespoon cold water
1/2 cup finely chopped pecans

Filling
8 oz cream cheese, room temperature (Make sure it is room temperature - it ensures smooth and even blending)
6 tablespoons sour cream
1/2 cup sugar
2 large eggs
1 cup canned solid-pack pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 ground cloves

For crust: Butter 9-inch diameter tart pan with removable bottom. Blend flour, sugar and salt in processor using on/off turns. Add butter and process until mixture resembles coarse meal. Add water and process just until moist clumps form. Transfer to large bowl. Add pecans and knead gently until pecans are incorporated and dough comes together.

Press dough on bottom and up sides of prepared pan. Refrigerate until dough is firm, about 30 minutes. (Can be prepared 1 day ahead. Wrap tightly and keep refrigerated.)

Position rack in center of oven and preheat to 375F. Line crust with foil; fill with beans or pie weights. Bake until crust sides are firm, about 10 minutes. Remove beans and foil and bake until crust begins to brown, about 10 minutes. Transfer crust to rack. Maintain oven temperature.

For filling: Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended. Add eggs 1 at a time, beating just to blend after each addition. Transfer 1/3 cup cheese mixture to small bowl. Add pumpkin, cinnamon, ginger and cloves to cheese mixture in large bowl and beat until blended.

Spread pumpkin filing in crust. Drop reserved 1/3 cup cheese mixture by teaspoonfuls over pumpkin filling. Using tip of small sharp knife, gently swirl cheese mixture into pumpkin mixture in decorative pattern.

Bake pie until filling is firm in center, about 30 minutes. Cool pie on rack. Cover and chill. (Can be made 1 day ahead. Keep refrigerated.)

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