What is more American than the chocolate-chip cookie? Apple pie, you reply. Well, maybe to some, but the history of the apple pie really goes back into the english and dutch history books. Our English settlers had to wait a while until they were sent barrels for tree starts from across the Atlantic.
The chocolate-chip cookie was created here. Chocolate chips were even born in this great land. So I ask you again . . .
Anyways.
Many of us grew up loving the Nestle Toll House recipe - the old favorite against which we judge all cookies. Everyone has a different way that they prefer their chocolate-chip cookie, too. Some like them crunchy, some cake-like, while others like their cookie chewy. There are even debates on how many chips should be involved.
Well, I sought out the perfect cookie. I like soft and chewy with a medium amount of chips. Ben likes chewy with a little crunch on the edge with the same amount of gooey chocolate.
This past Christmas, one of Ben's aunts brought a new recipe to the table. She had taken out some of the sugar ( a quarter cup, I believe) and replaced it with a small package of vanilla pudding mix. This resulted in a very soft, cake-like cookie. Unfortunately, it didn't have the same flavor that Ben and I look for and it definitely did not have the chewiness we desire.
Alton Brown has even created 3 separate recipes to soothe the different cookie yearnings. He has named them for their properties. The Thin, The Chewy and The Puffy. He also has a Gluten Free version of 'The Chewy'.
In his recipe for 'The Chewy', AB uses bread flour. Bread flour? In cookies? I am telling you guys and gals, this man is genius!
This is a delightful cookie. The texture and chewiness are wonderful . . . but . . . it was lacking the Toll House flavor that I look for.
So I went back to my Kitchen Aid . . .
Almost the Best Chocolate Chip Cookie
Wet:
1 stick or 1/2 cup margarine, softened at room temp.
1 stick or 1/2 cup butter, unsalted and also softened at room temp.
3/4 cup sugar
3/4 cup brown sugar (I use light brown.)
1 tsp. vanilla
2 large eggs
Dry:
2 cups bread flour
1 tsp salt
1 tsp baking soda
Chocolate: (the most important)
11/2 cups semi-sweet chocolate chips
The Process
In your bowl, cream the butter, margarine, sugars and vanilla. Once combined add the eggs, one at a time. I let the mixture continue to cream while I sift the dry ingredients together. (Sifting is not necessary but helps to mix the ingredients thoroughly.) Then on low speed, I slowly add the dry ingredients to the wet. I then scrape down the flat beater and remove the bowl from the mixer. I scrape down the sides and give the batter a good mix to make sure everything is properly combined. I then stir in the chips.
At this point, you have three options: a) have a couple friends over to watch chick flicks and enjoy the cookie dough, b) roll the dough into parchment paper to be chilled, or c) scoop by the teaspoonful on to a cookie sheet and toss into a 375 degree oven for 10-12 minutes. I turn my cookies at the half way mark.
Note: I have used many different chips, from off brand to gourmet, and they all result in a wonderful cookie.
Tuesday, April 22, 2008
Leek and Potato Soup
Before I start the recipe . . . I am sorry for not sharing my recipes lately. But I am back!
Last summer one of Ben's parents (I say it was his mom and Ben says it was his dad, who knows!) made Vichyssoise. It was delicious. Vichyssoise is a French soup that can be served at any temperature and is made with leeks and potatoes. Leeks are a relative of garlic and onions. It has a milder flavor than the onion but not as mild as a scallion. Its cooked for about an hour and a half and then blended. The only seasonings are salt and white pepper. Well, I can't do that. It's just a little bland for my American palette. So . . . . I added on! This is the recipe that I have made 3 times in the span of two weeks due to the requests of Ben. Let me know what you think.
Note: This recipe was based off Alton Brown's Leek and Potato Soup recipe found at FoodNetwork.com.
Here is a link for further reading on the leek.
Wikipedia/leeks
Leek and Potato Soup
4 Servings (Unless you are feeding a guy, then 2[with 1 refill for him and half a refill for you;)].)
3 Leeks - the bottom should be about an inch in diameter
4-6 Idaho Potatoes - small potatoes use 6, bigger - use 4 or 5
Kosher Salt
White Pepper - if you don't mind seeing your pepper, you can use black pepper. You'll get more flavor.
1 cup Heavy Cream - a.k.a. Heavy Whipping Cream, Whipping Cream
1 cup Buttermilk
1/2 cup sour cream
6 Tbsp Butter - unsalted (its less than one stick)
4 Tbsp Olive Oil
2 tsp Diced Garlic
1 Quart Vegetable Stock
Romano cheese - If you are going to use the Romano, get the real stuff. I get mine from The Fresh Market on Jefferson in Covington Plaza. I use a turning grater (like you see at Olive Garden. If you are going to buy one (they are fantastic), get the OXO one.)If you are using a box grater, use the small grates. You can use Parmesan, as well.
Chives
Parsley - Italian Flatleaf, if you please.
The Prep
Leeks -
The leeks will be long and have roots at the end. You will have paid about $2 per pound and will only use about one third of what you bought. Also, the leeks grow in sandy soil and as they push up through that soil, the sand and grit gets into the leeks. This means you need to take care when prepping leeks. First you will want to cut the root end off. I usually cut about a 1/4 of an inch above the root line. Next you will need to cut off the dark green leaves. The first two leaves will have a 'v' and that is usually where I cut.
At this point, you will want fill your clean sink pretty full with cool water. You want the leeks to float and the sand and dirt to fall to the bottom. You'll need a strainer/colander to drain the leeks after they're cleaned.
Cut the leeks into quarters, lengthwise, then cut into bite size pieces. You want the pieces to be the same size so that they cook evenly. As you cut the leeks, you can put the pieces in the sink. Make sure that you pull the layers apart and rub the leaks. This will ensure that you get all the grit out. I let my leeks sit in the water for a few minutes after I have cleaned them. This lets the water calm down and the grit and dirt will fall to the bottom. When you are ready to pull them out, a slotted spoon or your hands are the best tools. Put the leeks into the strainer and shake to remove any excess water. I use the left over water to rinse the knife and cutting board.
Potatoes -
The potatoes simply need to be peeled and diced. I wouldn't cut them smaller than a 1/2 inch dice unless you are planning on blending the soup. If you are leaving it chunky, a bigger piece of potato is better in the mouth. -Just FYI- I have not tried the soup with the potato peels on. If you are going to blend your soup, I don't think I would leave them on. I am sure they would be delicious in the chunky style though. As for any other types of potatoes, just experiment and find what you like.
Herbs-
The parsley and chives simply need to be chopped separately.
The Process
In a large pot, melt three tablespoons of the butter and add the olive oil. Once the butter is melted you can add the drained leeks. Also add kosher salt and the pepper of your choice, to your taste. You will want to sweat the leeks over medium heat for about 20 minutes, stirring occasionally. The salt will draw water out of the leeks and will allow them to soften without browning. (That is what it means to 'sweat' something.)
I usually dice the potatoes while the leeks are sweating.
After the leeks are softened, add the potatoes and the garlic. I let them cook for just a few moments and then I add the veggie stock. I cover the pot and let it cook at a low to medium boil for ten minutes. Then take the lid off, stir and let cook, uncovered, for another 10 minutes.
Once the potatoes are soft, its time to make the choice. To blend or not to blend. That is the question. Ben likes it chunky. I like both. I think that it also depends on how and who you are serving. If its a weeknight and just you and yours, serve it however. If its dinner guests, blend it.
To blend the soup, ladle small portions into the blender or food processor. Pulse until desired consistency, then return to pot.
When the soup is blended, or, if you are leaving it chunky, stir in your dairy products, including the cheese. I also add the herbs at the end. I reserve some of the herbs for garnish. The amount of herbs is up to you. Add a few and taste. I usually add 2 Tbsp of parsley and 1 Tbsp of chives. I add about one third to one half cup of cheese. This will add some saltiness to the soup, so check for seasoning before you serve.
Last summer one of Ben's parents (I say it was his mom and Ben says it was his dad, who knows!) made Vichyssoise. It was delicious. Vichyssoise is a French soup that can be served at any temperature and is made with leeks and potatoes. Leeks are a relative of garlic and onions. It has a milder flavor than the onion but not as mild as a scallion. Its cooked for about an hour and a half and then blended. The only seasonings are salt and white pepper. Well, I can't do that. It's just a little bland for my American palette. So . . . . I added on! This is the recipe that I have made 3 times in the span of two weeks due to the requests of Ben. Let me know what you think.
Note: This recipe was based off Alton Brown's Leek and Potato Soup recipe found at FoodNetwork.com.
Here is a link for further reading on the leek.
Wikipedia/leeks
Leek and Potato Soup
4 Servings (Unless you are feeding a guy, then 2[with 1 refill for him and half a refill for you;)].)
3 Leeks - the bottom should be about an inch in diameter
4-6 Idaho Potatoes - small potatoes use 6, bigger - use 4 or 5
Kosher Salt
White Pepper - if you don't mind seeing your pepper, you can use black pepper. You'll get more flavor.
1 cup Heavy Cream - a.k.a. Heavy Whipping Cream, Whipping Cream
1 cup Buttermilk
1/2 cup sour cream
6 Tbsp Butter - unsalted (its less than one stick)
4 Tbsp Olive Oil
2 tsp Diced Garlic
1 Quart Vegetable Stock
Romano cheese - If you are going to use the Romano, get the real stuff. I get mine from The Fresh Market on Jefferson in Covington Plaza. I use a turning grater (like you see at Olive Garden. If you are going to buy one (they are fantastic), get the OXO one.)If you are using a box grater, use the small grates. You can use Parmesan, as well.
Chives
Parsley - Italian Flatleaf, if you please.
The Prep
Leeks -
The leeks will be long and have roots at the end. You will have paid about $2 per pound and will only use about one third of what you bought. Also, the leeks grow in sandy soil and as they push up through that soil, the sand and grit gets into the leeks. This means you need to take care when prepping leeks. First you will want to cut the root end off. I usually cut about a 1/4 of an inch above the root line. Next you will need to cut off the dark green leaves. The first two leaves will have a 'v' and that is usually where I cut.
At this point, you will want fill your clean sink pretty full with cool water. You want the leeks to float and the sand and dirt to fall to the bottom. You'll need a strainer/colander to drain the leeks after they're cleaned.
Cut the leeks into quarters, lengthwise, then cut into bite size pieces. You want the pieces to be the same size so that they cook evenly. As you cut the leeks, you can put the pieces in the sink. Make sure that you pull the layers apart and rub the leaks. This will ensure that you get all the grit out. I let my leeks sit in the water for a few minutes after I have cleaned them. This lets the water calm down and the grit and dirt will fall to the bottom. When you are ready to pull them out, a slotted spoon or your hands are the best tools. Put the leeks into the strainer and shake to remove any excess water. I use the left over water to rinse the knife and cutting board.
Potatoes -
The potatoes simply need to be peeled and diced. I wouldn't cut them smaller than a 1/2 inch dice unless you are planning on blending the soup. If you are leaving it chunky, a bigger piece of potato is better in the mouth. -Just FYI- I have not tried the soup with the potato peels on. If you are going to blend your soup, I don't think I would leave them on. I am sure they would be delicious in the chunky style though. As for any other types of potatoes, just experiment and find what you like.
Herbs-
The parsley and chives simply need to be chopped separately.
The Process
In a large pot, melt three tablespoons of the butter and add the olive oil. Once the butter is melted you can add the drained leeks. Also add kosher salt and the pepper of your choice, to your taste. You will want to sweat the leeks over medium heat for about 20 minutes, stirring occasionally. The salt will draw water out of the leeks and will allow them to soften without browning. (That is what it means to 'sweat' something.)
I usually dice the potatoes while the leeks are sweating.
After the leeks are softened, add the potatoes and the garlic. I let them cook for just a few moments and then I add the veggie stock. I cover the pot and let it cook at a low to medium boil for ten minutes. Then take the lid off, stir and let cook, uncovered, for another 10 minutes.
Once the potatoes are soft, its time to make the choice. To blend or not to blend. That is the question. Ben likes it chunky. I like both. I think that it also depends on how and who you are serving. If its a weeknight and just you and yours, serve it however. If its dinner guests, blend it.
To blend the soup, ladle small portions into the blender or food processor. Pulse until desired consistency, then return to pot.
When the soup is blended, or, if you are leaving it chunky, stir in your dairy products, including the cheese. I also add the herbs at the end. I reserve some of the herbs for garnish. The amount of herbs is up to you. Add a few and taste. I usually add 2 Tbsp of parsley and 1 Tbsp of chives. I add about one third to one half cup of cheese. This will add some saltiness to the soup, so check for seasoning before you serve.
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