HAPPY OSCAR DAY 2012!

The Oscar-themed feasting has begun! For lunch, we had Glazier dogs (unearthly red garlic franks ubiquitous at all sporting events around these parts) as a nod to both Moneyball and NYC street cart dogs (Extremely Loud and Incredibly Close). Later this evening, we will enjoy some little Hawaiian meatballs on bamboo skewers as an appetizer in honor of The Descendants:


















Dinner will be a classic Hollywood steakhouse meal a la The Artist: Pan-Seared Porterhouse Steaks with Béarnaise (the sauce adds a French twist as homage to Hugo) and Twice-Baked Potatoes.







Also, I will be making "Audrey's Salad," the original creation of my dear friend Jaymie's partner: Romaine lettuce (though I used the red leaf on hand), prosciutto crisps, vanilla roasted pears (I used Asian pears), blue cheese crumbles, and rustic french dressing.



















































Last but not least, we will have a slice of Minny's chocolate pie from The Help...with no unsavory "special" ingredients (though it cracked and looked like sh*t!).

Minny's Chocolate Pie
(Source: Food and Wine)

1 packaged pie dough crust, such as Pillsbury
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

1. Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
2. Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
3. Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

Make Ahead: The chocolate pie can be refrigerated overnight.

50 Years Demands a Very Special Birthday Cake

Last weekend, after the dog shows at the Meadowlands, my lovely friends Jaymie and Audrey invited me to spend the night at their gorgeous Victorian mansion in Washington, New Jersey, about an hour west of NYC. And that evening, one of best friends, Tony, and his fiance', Larry, came for dinner, as did one of Jaymie and Audrey's neighbors, Jewels, who I was happy to meet in person, having only known her from an online book club on Facebook.

The dinner was nothing short of magical. We gathered at the table around 7pm for snacks and wine, and we didn't leave the table until midnight, having feasted and laughed and relished each other's company for hours. As a bonus, between Audrey and Jaymie and Tony and Larry's dogs, there was a tiny yapper to warm each guest's lap after the meal. (Tee hee.) The entree' was a terrific lactose-free beef stroganoff that was surprisingly good (Jaymie is off dairy these days). Audrey made it with cultured almond milk in place of sour cream, which added a delicious nuttiness that really complimented the earthy mushrooms and also gave it a hint of sweetness. And there was a green salad with a yummy citrus vinaigrette that Jewels made.

Over dinner, I learned that Jewels was a graduate of CIA in Hyde Park, NY and owns her own catering business called AngelFood. Even more exciting was the news that Jewels had also brought dessert, a cocoa nib, chocolate and berry dacquoise (from Chef Elizabeth Falkner of Citizen Cake and "The Next Iron Chef") that was among the best desserts I've ever had in my life! I had been stressing over what to make for my friend Lee Ann's 50th birthday, as it needed to be very special and something other than traditional cake and frosting, because she doesn't care for it. The light bulb went on, and I asked Jewels whether a mere mortal who did not attend culinary school might be able to replicate the dacquoise. She assured me it was possible, and guess what? It was!

In fact, this dessert really isn't all that hard. It just takes FOREVER! I think it took me about 10 hours from start to finish (actually, it was longer, as I made a stupid mistake on the meringue layers and had to remake them--UGH!). But much of that is passive time, such as letting the meringues dry in the oven overnight and letting the layers chill in stages. It would be a much more humane project if you did it over two or even three days in stages.  That will be my strategy the next time I make it. Ok, so let me break down the process for you...

The first step is to make the two meringue layers. Right out of the gate, it all went horribly wrong for me, as I accidentally added a tablespoon of baking soda to the whipped egg whites instead of corn starch (the boxes look the same)! Thus, the meringues didn't rise, and they ultimately tasted like, well, urine is a fairly accurate descriptor. So I shed some tears and put in an emergency call to Jewels who gently broke the news that I would have to start again. I was worried that I didn't have enough cocoa nibs to make a second batch, but she said that the 3/4 cup the recipe calls for was overkill, and she was right. I would use 1/2 cup at the most in the future.

By the bye, I found cocoa nibs at my local health food co-op, but of course, you could also acquire them from many sources on the internet. My last bit of advice on this part is to coat the pan and parchment paper liners with a generous amount of flour-added baking spray, and you'll have no problem releasing them later. And do NOT skimp on the overnight drying time, because if the meringues are moist at all, they may dissolve when layered next to the mascarpone cream. After all, they are mainly sugar and egg whites.

This is stage one of putting the cake together: the bottom layer is one of the meringues topped with some of the chocolate glaze. Then it goes in the fridge to set up for a half hour before continuing the assembly. I forgot to take a picture of the next step, but you spread on half of the mascarpone cream on top of the chilled ganache.

The next phase involves a chocolate chiffon cake layer topped with blood orange marmalade. However, I am not crazy about the chocolate-orange combo, and Jewels used blackberry jam on hers, which was scrumptious. So I topped mine with black raspberry jam instead. For those of you that don't think you like any kind of fruit with your chocolate, I encourage you to try a berry jam with this. It somehow gives the chocolate flavor more depth and richness and makes it...more chocolaty.

On top of the chocolate chiffon cake and jam, you add the other half of the mascarpone cream, and this is where it gets very scary! You must pray to the deity you serve, and somehow manage to get this very tender (and now heavy with toppings) layer on top of the bottom layers of meringue, chocolate, and cream. My cake broke on one side in the transfer, but I think once it all got squished together, no one was the wiser(she feebly tries to convince herself). I recommend placing the layer on waxed paper, and then using two wide but thin pancake turners to help you lift, move and place it. GOOD LUCK!

Once you have, by some miracle, transferred the chocolate cake layer (look closely, and you can see the big crack in mine), you put the other cacoa nib meringue on top of the whole shebang, and it should look something like this (with cream exploding out of the sides, naturally) before you commence with the frosting/glazing.

And this is what it looks like with a crumb coat of the chocolate glaze. Yes, yes, I realize that it looks like something a third grader might make, but bear in mind, it still needs a finishing coat of glaze once this has set up, and the last step (pouring smooth chocolate over the whole affair) will cover a multitude of sins.

And TA-DAH, here is the finished product! I guess I should have reheated the glaze a bit longer so that it poured over and smoothly coated the dacquoise, but I was afraid of getting it too hot and having to wait for it to cool down again (and I need to get myself to work!). So I basically just frosted the cake with one more coat of chocolate. Jewels suggested that I could have smoothed it all over with a hot spatula, but I didn't have time--I barely got to class on time as it was! Even so, I think it looked alright, and would have been that much prettier with a ring of fresh berries around the base. Oh well...next time.

You need to chill the cake very thoroughly for it to slice properly, and Jewels recommends freezing it to make it easier (though I didn't have that much room in my freezer). At the restaurant where we had the birthday party, I tried slicing it with a large serrated knife that I wiped between each slice, but the top layer of ganache was fairly thick, and I ended up crushing it as I cut down and mashing some of the cream out. UGH! However, the taste was DIVINE, and none of the guests complained.

Jewels recommended that you cut the cake in sixteen slices (as it is so rich), and twelve people opted for a slice at the party. So I brought the last quarter of the cake home, and tried to figure out a different way to slice it so that you could see the pretty layers better when serving. The secret, as it turned out, was a HOT knife, reheated and wiped clean between each cut. That worked like a charm! Of course, I am a perfectionist, and it annoys me that I did not get the bottom layer of mascarpone cream spread evenly, but oh well...that will give me something to shoot for next time. However, someone is going to have to have another VERY significant occasion before I have the strength to attempt this cake again. And yet, all the labor was certainly worth it in the end. It truly is CRAZY DELICIOUS!

Cocoa Nib, Chocolate and Berry Dacquoise
(Source: adapted from Elizabeth Falkner, Bon Appétit, February 2009

Meringues:
Nonstick vegetable oil spray
1 cup powdered sugar
1 tablespoon cornstarch
3/4 cup cocoa nibs* (about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder
1/2 teaspoon coarse kosher salt
3/4 cup egg whites (about 6 large)
1/4 teaspoon cream of tartar
1/4 cup sugar

Chocolate chiffon cake:
Nonstick vegetable oil spray
1/2 cup sugar, divided
1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon coarse kosher salt
1/3 cup canola oil or other vegetable oil
2 large eggs, separated
2 tablespoons water

Mascarpone whipped cream:
1 1/4 cups chilled heavy whipping cream
1 8-ounce container mascarpone cheese**
1/4 cup powdered sugar
2 teaspoons vanilla extract

Glaze:
6 ounces bittersweet chocolate, chopped (use a high-quality chocolate, like Callebaut)
3/4 cup heavy whipping cream
3 tablespoons water
3 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
3 tablespoons unsalted butter, room temperature

Blackberry or black raspberry jam
Fresh berries (for garnish)

For Meringues:
Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.

Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).

Chocolate chiffon cake:
Preheat oven to 32 degrees F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.

Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.

For mascarpone whipped cream:
Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.

For glaze:
Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.

Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.

Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.

Cut cold cake into wedges. Serve with fresh berries.

* Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
** An Italian cream cheese; sold at many supermarkets and at Italian markets.

Chili's Chicken Enchilada Soup...in the Crock Pot!

I went on a little road trip down to the Meadowlands in Secaucus, NJ last weekend to the PBGV specialties that take place every year on the Saturday before Westminster. And for lunch between the two shows (parent club in the morning, New Jersey club in the afternoon), a gang of us went to Chili's. As chains go, it's one of my favorites, and I'm sad that we don't have one in my town.  This time, I decided to try some different things on their menu. I ordered a chicken club quesadilla which was nothing to write home about, but I also got a cup of their chicken enchilada soup, which was FABULOUS!

Since the closest Chili's is over in Burlington, I knew I needed to work up one of my copycat versions, and of course, convert it to be made in the crock pot. If I do say so myself, this soup turned out GREAT, and because it makes use of several "convenience" ingredients, it can be thrown together for a weeknight dinner. I also think this would make a terrific potluck dish that people would just love. In fact, as this recipe makes at least four quarts of soup, I will be taking my leftovers into share with my lucky co-workers! ;-)

Crock Pot Chicken Enchilada Soup

2 tablespoons vegetable oil
2 medium onions, diced

4 cloves garlic, minced

1 quart chicken stock
1 tablespoon chicken soup base

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon cayenne pepper, to taste

1 (8 oz). can tomato sauce

1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas*, minced

16 oz. Velveeta, cubed

1 cup co-jack cheese, shredded

1 22 oz. bag Tyson roasted and diced chicken, thawed

1 can whole kernel corn**, drained (optional)

Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

*Most of the recipes that I found online called for one or two cups of masa harina to thicken the soup. The store I was shopping in didn't carry that, so I got the brilliant idea to just chop up some corn tortillas and let them dissolve in the soup. it worked perfectly, and gave the soup great flavor...just like chicken enchiladas!

**Chili's chicken enchilada soup doesn't have corn in it, but it's delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too.

Celebrating my officemate...with PIE!

Today is my dear friend and officemate's birthday, and even though we're going to have a bigger celebration later on this month (because it's a very significant birthday, ending in ZERO!), I thought it only right that we have small workplace gathering at lunchtime.

I love to make treats to share with Lee Ann, but when it comes to her birthday, she always throws a wrench into the plans because she doesn't like cake. In fact, when she got married, she had an ice cream sundae bar instead of a wedding cake! Tee hee. But she loves pie, so that's what I thought I'd make for her.

Because I had to cook on a school night--after getting home from choir practice at 9pm--I had to take some shortcuts. I started with frozen pie crusts (ACK!) which I tried to partially blind-bake (as juicy berry pies can often make the bottom crust soft), but I accidentally baked them all the way! What to do, what to do? Then I had a flash of genius: maybe I could make the filling on the stovetop, then add the crumbly topping and bake just long enough to brown the top? Well, folks, I'm pleased to report that it worked like a charm, and I think this is how I will make berry pies from this point forward!

Stovetop Triple Berry Pie

1 pie shell, blind-baked until pale golden brown

Fruit Filling:
4 cups frozen berries (blackberries, blueberries, and raspberries)
1 cup sugar
1 tablespoon lemon juice
2 tablespoons corn starch
2 tablespoons quick tapioca
1 teaspoon vanilla

Crumb Topping:
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup sliced, toasted almonds or walnuts
6 tablespoons softened butter
pinch of cinnamon

In a heavy-bottomed saucepan over medium heat, cook the berries, sugar, and lemon juice with the corn starch and tapioca until it comes to a boil and the mixture fully thickens, stirring frequently so that it doesn't scorch. Remove from the heat and add the vanilla. Pour this mixture into the baked pie shell.

Mix the crumb topping ingredients with a pastry blender, breaking up the nuts as you go. Pile the crumbly topping evenly on top of the pie. Cover the edge with a pie shield or tin foil and bake about 40 minutes at 350 until the filling is bubbling up and the topping is GB-n-D. Let cool for at least two hours before cutting and serving.

No Need for Take-Out

I made some teriyaki chicken the other day, as I often do. No real recipe--I just grabbed random things to fashion an Asian-style marinade: soy sauce, rice vinegar, vegetable oil, brown sugar, grated ginger, minced garlic, black pepper, and a squirt of sriracha. But then I needed something to go with, so I created some spicy noodles that echoed some of the ssame flavors as in the chicken marinade. The zippy dish that I'm calling Firecracker Lo Mein turned out REALLY delicious, both as a hot side dish, and cold leftovers for lunch the next day. These noodles are super-easy to prepare, and tastier and cheaper than calling out for delivery!

Firecracker Lo Mein

1 lb. lo mein noodles

4 cubes chicken bouillon in 2 quarts water
1/4 cup vegetable oil
1 jalapeno, seeded, minced and finely chopped
1/2 large carrot, shredded
6 scallions, sliced
4 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon black pepper
2 tablespoons teriyaki sauce
1 tablespoon lime juice
1 tablespoon Hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon Thai fish sauce, optional
squirt of sriracha hot sauce, optional
1/4 cup cilantro leaves, roughly chopped

Cook the noodles in boiling chicken broth for the time indicated on the package. Drain. Meanwhile, in a large skillet or wok, heat the oil and stir-fry the jalapeno, carrot and scallions for a few minutes, then add the ginger and garlic and fry for another minute. Pull from the heat and add everything else except the cilantro.

Mix in the drained noodles until everything is well combined. Garnish with the cilantro just before serving.

It's that time again...

Back to school time, that is. I've had a month off, and I managed to see most of the Oscar nominees, so I am ready for the new semester to begin. It just kills me that it always has to start with an opening day session at the CRACK OF DAWN after keeping some obscenely late hours over winter break. The one bright spot in the day was when lunch was provided for us, and they served this delicious, creamy chicken soup with tortellini in it. I complimented the Sodexho staff and asked them for the recipe, but I was told that they couldn't give it out. This is very humorous, as I don't think anyone has ever asked for a food service recipe in the course of human history, and then they are too high-falutin' to share? Whatevs. So I made my own version--in the crock pot, of course, as I am back to work and already harried. Naturally, mine turned out better, and unlike Sodexho, I am happy to share my recipe with you.

Crock Pot Creamy Chicken Tortellini Chowder

2 tablespoons olive oil

1 large onion, diced
2 stalks celery, diced
2 medium carrots, diced
4 cloves garlic, peeled and minced
1 teaspoon dried oregano*
1 teaspoon dried basil*
1 teaspoon dried parsley*
1/2 teaspoon dried thyme*
1/2 teaspoon dried rosemary*
(*Or use a generous tablespoon Italian seasoning instead)
1 large bay leaf
1/2 teaspoon black pepper
pinch of red pepper flakes
4 cups chicken stock
1 teaspoon chicken soup base (I like Better Than Bouillion)
4-5 boneless, skinless chicken breasts, cut into small chunks
2 cans cream of chicken soup (or one could be cream of celery)
1 lb. frozen cheese tortellini (spinach would be prettier!)
1 cup sour cream
1/4 cup corn starch, optional

In a large skillet over medium heat, add olive oil and saute the onions, celery, and carrots until the onions are translucent, about ten minutes. Add the minced garlic and seasonings and cook for another minute or two. Place this mixture in the bowl of a crock pot, pour in the chicken stock, stir in the chicken soup base, and the pieces of chicken. Cook for three hours on high (or perhaps six on low?).

Stir in the two cans of soup, and then add the frozen tortellini. Cook for another hour on high (two on low?) until the tortellini is cooked through and tender. Remove the bay leaf, and stir in the sour cream. You can serve it as soup at this point, or you may thicken it further for a chowder. Whisk together corn starch and a couple of cups of the soup broth ladled from the crock pot in a small sauce pan. Cook over medium heat, stirring frequently until bubbling and thick. Stir back into the crock pot until everything is blended together, then serve.

Game Day Grub

As anyone who knows me or who has read this blog for awhile understands, I absolutely hate sports! But my roommate has become a passionate NFL fan, and we have come to an amicable truce which involves her getting to watch her game(s) on Sunday while I amuse myself with tasty experiments in the kitchen. Today, while she rooted for/fretted over the Patriots and then the Giants (aren't you impressed that I know that much? tee hee), I got it in my head to make Cincinnati-style, five-way chili. To make it easier on myself while I juggled three ongoing games of "Words with Friends," I started the chili on the stovetop, but then let it simmer away all day in the crock pot. Man, was it delicious! And even though the weather was in the 20's today, and I could finally turn off the kitchen tap that had been trickling for two days, the chili was very warm and comforting on a winter's day.  This one's a keeper, folks.

Cincinnati-Style Five-Way Chili
(Source: adapted from 
http://americanfood.about.com/od/classicchowdersandstews/r/cinnchili.htm)

1 lb. ground beef
1 large onion, diced
4 garlic cloves, minced
2 cups water
2 cups crushed tomatoes (I used one can of diced, spicy red pepper flavor)
1 tablespoon Worcestershire sauce
2 teaspoons unsweetened cocoa powder
2 tablespoons chili powder
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon ground cumin
1 tablespoon cider vinegar
1 whole bay leaf
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground celery
1 teaspoon salt

2 cans drained beans (I used chili beans and dark red kidneys), optional

cooked spaghetti, optional
shredded cheese, optional
chopped onions, optional

In a large skillet, brown the ground beef with the diced onions. Once the meat is nearly brown and the onions are tender, add the minced garlic and cook for another minute or two.

Add the meat mixture and everything else (excepts the optional toppings, of course) to the crock pot, and cook on low for eight hours or high for four. About 30 minutes before you serve, fish out the bay leaf and add the two cans of beans, if using.

To serve, pile some spaghetti on the plate, top with the chili, then shredded cheese and onions.

The Cincinnati "Skyline" Chili Ordering Code

1-way: just the chili
2-way: chili served over spaghetti
3-way: chili, spaghetti, and grated cheddar cheese
4-way: chili, spaghetti, cheese, and onions
5-way: chili, spaghetti, cheese, onions, and beans
All "ways" is served with oyster crackers.

Umami Cafe Revisited

On my never-ending quest to find and prepare the ultimate macaroni and cheese recipe, I thought I might backtrack a bit and make the official Umami Cafe truffled mac and cheese from Chef John Pratt, instead of my knock-off version. Now, for those who want a very thick and gooey pasta, this might not be the one for you. But I LOVE it! It's so very flavorful, and the texture is lighter--not on calories, mind you--but because it doesn't have any binders or thickeners like flour or eggs. It's simply reduced cream, shallots and garlic sauteed with white wine, and cheese. As you might infer, there are a lot of separate steps to this recipe, so it's a little involved. Not that any of it is hard to do, but it might be best saved for a weekend project.

Umami Cafe's Truffled Macaroni and Cheese
(Source: adapted from John Pratt, Umami Cafe)

1 lb. elbow macaroni
2 cups heavy cream
2 shallots, minced
2 garlic cloves, minced (I used 4!)
1 cup dry white wine (Pinot Grigio--I used Chardonnay)
2 oz. black truffle butter (I only used a generous teaspoon)
1 tablespoon black truffle oil (I omitted this)
1 1/2 cups Fontina cheese, shredded (or 1 cup Fontina, 1/2 cup smoked Gouda)
salt and pepper, to taste

panko crumbs or in a pinch, bread crumbs (I used one cup crumbs plus 4 tablespoons melted butter which I browned in a saute pan until the crumbs just started to color)

Cook pasta in salted (don’t be shy with the salt) boiling water until tender but not mushy. Drain and empty out on sheet pan and drizzle with olive oil. Reserve.

Reduce cream in non-reactive sauce pan. Bring heavy cream to just boiling, reduce heat to low setting and simmer for 30 minutes or reduced to half. Reserve.

In non-reactive sauce pan, sauté shallots and garlic in a tablespoon or two of butter until soft but not browned. Add white wine and simmer until wine is almost gone. Add reduced cream and bring just to simmer, then add grated cheese and whisk to incorporate. Add truffle butter and oil (if using), then salt and pepper to taste.

Combine pasta and sauce. Transfer to a casserole dish and top with the buttered panko crumbs. Place casserole in a 350 degree oven to bake until crumbs are golden brown, 25-30 minutes. Garnish with a few drops truffle oil and minced chives.

Bean Salad for the Budget-Conscious

I oftentimes find myself ogling little overpriced containers of interesting deli salads at the grocery store, but before I pay five dollars for a cup of marinated edamame, I usually convince myself to put it down, walk away, and make something cheaper and better myself. Here is the salad I made at home, though I used lima beans instead of edamame because the store I was shopping at didn't carry them. Oh well. This was just as good--so colorful and flavorful!

Baby Lima Bean, Corn, and Black Bean Salad 

1 (14 oz?) bag frozen baby lima beans, cooked (acc. to package instructions), rinsed/cooled, drained
1 can seasoned black beans, drained
1 cup corn relish (preferably, homemade!)
1/2 large sweet onion, finely chopped
1/2 orange bell pepper, finely chopped
2 small tomatoes, diced
4 cloves garlic, peeled and minced
1/2 teaspoon black pepper
1/2 teaspoon ground celery
1/4 (up to 1/3) cup Italian dressing of your choice
1 teaspoon habanero hot sauce, or to taste
squeeze of lime juice
pinch salt (to taste)
1/2 bunch cilantro leaves, chopped

Combine all ingredients and chill for a couple/few hours (better yet, overnight) before serving.

South of the Border Pork and Beans for the Icy North

I had been considering making a Cuban black bean soup in the crock pot with some of my dwindling supply of precious Rancho Gordo beans. But then I was shopping at Sam's Club on Sunday, and I found this interesting product (under the brand name High Plains Farms), a hickory-seasoned, marinated pork shoulder that you can roast in its own plastic bag in the oven. So I surmised that maybe these two things could be deliciously combined.

Now, I did not cook the roast in its bag, because I wanted the meat to flavor the beans. And since beans take SO much longer to cook than the roast, I started the beans on low overnight, added the pork the next day, and cooked it slowly until dinner time. Then I shredded the pork (which was tender, juicy, and very flavorful, by the way--shout out to High Plains Farms!), and fashioned some FABULOUS Cuban black bean and pork tostadas. MUY BUENO!

Crock Pot Cuban-Style Black Beans and Pork

1 lb. dry black beans
2 tablespoons olive oil
1 large onion, chopped
a few hot chilies (to taste), de-veined, seeded, and chopped
(I used one long hot and one Fresno, and the heat level was about "medium")
6 cloves garlic, peeled and minced
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon ground celery
1/2 teaspoon black pepper
1 tablespoon chicken soup base
1 tablespoon beef soup base
1 quart water
1 14.5 oz. can diced tomatoes (I used a roasted garlic & onion variety)
3-4 lb. seasoned pork roast* (or marinate in a homemade mojo)

Soak the dried black beans covered with cold water for 7-8 hours, then drain. In a large skillet, heat olive oil and saute the onion and peppers until tender. Add the minced garlic and cook another minute or two.

Add the soaked beans, sauteed veggies, vinegar, spices, soup bases, and water to the crock pot. Cook on low for 6-8 hours. (If there is too much liquid at this point, scoop some out before proceeding.)

Add the (drained) can of diced tomatoes to the beans, and then tuck in the pork roast. Cook for another 6-8 hours on low until the pork is tender enough to be shredded.

Serve tostada-style with shredded cheese, lettuce, tomatoes, onions, guacamole and/or sour cream, and salsa or hot sauce. A squeeze of fresh lime and some chopped cilantro would not be unwelcome either.

*As I stated above, I used a pre-marinated pork roast that I found at Sam's Club the other day. But of course, you can marinate a plain pork shoulder overnight in the mojo of your choice if you prefer.

Annnnnnnnd...back to the DEEP FREEZE!

This picture of the foot of my bed leads me to believe that the Mayan calendar may be right after all. Usually, one of the dogs pictured is trying to, um, molest this poor kitty, and the other dog loves to chase and attempt to kill the good-natured feline. But I suppose these cold winters make for strange bedfellows!  As for their human (cue the sarcasm), oh, how I love having to stay up all night, stoking the fire and keeping the kitchen tap a-tricklin'...winter fun in the North Country!

When the weather is this brutal, and you don't have a pile of furry friends to snuggle with, your only hope for survival is SOUP.  Last night, when it was zero degrees with a wind chill of 13 below, my roomie and I found ourselves in desperate need of a midnight snack. Cyd wanted grilled cheese, so I obliged her, and I also whipped up a quick semi-homemade cream of tomato soup for dunking. It was SO good and super-easy!

Semi-Homemade Cream of Tomato Soup

1 can Campbell's Tomato Bisque
1 can diced tomatoes (with spicy red pepper*)
1/2 cup half-n-half
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon drief thyme
1/4 teaspoon black pepper
1 teaspoon white balsamic vinegar
1 garlic clove, peeled and minced
*If you use regular or Italian tomatoes, you might want a few shakes of hot sauce or a squirt of sriracha.

Heat, mix with stick blender if you like it smoother (as I do), and devour.

This afternoon, while the thermometer was registering a balmy two degrees ABOVE, I ventured out to the grocery store for supplies, figuring that the cold might keep the crowds at bay (wrong--we're a tough lot in these parts). When I got home, I spent some time in the kitchen, working on one of my culinary experiments while my roomie watched her NFL playoffs (blech). Here's what I came up with: a rich, flavorful, creamy and meaty-tasting VEGAN mushroom soup! If you made some health-related resolutions for New Year's, this one's for you. And even if you didn't, this one might fool even the most passionate carnivore among you. What I can promise is that it will definitely warm your cockles (whatever those are...do girls even have them?) when it's -9 with a wind chill of sixteen below, as it is right now as I'm writing this blog post. BRRRRR!!!

Mushroom Ginger Miso Soup

In a five-quart stock pot, saute until tender in a couple of tablespoons of olive oil:
1 large onion, coarsely chopped
1 large red pepper, seeds and veins removed, coarsely chopped (or use 1/2 large sweet pepper plus a couple/few hot peppers if you like it spicy as I do)
1 lb. white or brown mushrooms, sliced

Add 2 quarts vegetable stock and 1/2 teaspoon black pepper, cover and simmer 20 minutes. Blend with stick blender until smooth. (You could strain it at this point if you want it very smooth, but I like the texture and the fiber, so I didn't.)

In another pan, saute slowly until tender in a generous tablespoon of olive oil:
8 oz. "exotic" mushrooms (oyster, chanterelle, shiitake, what have you--up to a pound, if you can afford them)
2 tablespoons minced garlic
2 tablespoons freshly-grated ginger

Deglaze the saute pan with the juice of one lemon (lime juice might be even better!). Add this mixture to the blended soup along with two teaspoons Thai fish sauce (optional, if you don't care if it's vegan or not), two tablespoons of miso*, and--if you didn't use any hot peppers in the initial saute--perhaps a squirt of sriracha hot sauce, to taste. Check the seasoning, and garnish with cilantro leaves and sliced scallions before serving.

*If you prefer to keep the priobiotic goodness of the miso intact (heat kills the good bacteria), you could just add a teaspoon or two to each bowl before serving. I pulled the finished soup off the heat, let it cool off a bit, then added the miso to the whole batch. But then I killed the good yeasty-beasties upon reheating, so maybe leaving the miso out until right before serving would have been a better plan. But I can tell you this: the soup is even better on day two or three, whether the miso is still alive or not!

Easter Preview...in January!

I'm either loathe to leave the holidays behind, or I'm already thinking ahead to Easter...or perhaps it's just because they had a good sale on leftover hams after Christmas. Whatever the reason, I made a delicious small, half ham in the crock pot today, and in another stunning double crock pot maneuver, a yummy hash brown casserole on the side.

There's not much of a recipe for the ham. I just put a shallow layer of brown sugar on the bottom of the crock pot, then the ham (cut side down), then a can of crushed pineapple, and another good sprinkling of brown sugar on the top of the ham. Then you cook on low for 7-8 hours (though I did mine on high for four hours today because I got a late start). Easy peasy!

Crock Pot Hash Brown Casserole

32 oz. bag frozen hash browns, thawed
1/2 onion, minced (or go crazy and use the whole onion if you like)
1/2 cup sour cream
1/2 cup mayonnaise
2 cups shredded cheese (I used smoked Gouda and extra-sharp cheddar)
1 can cream of mushroom with roasted garlic soup
1 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
few shakes of hot sauce

Mix everything together. Add to a sprayed crock pot. Cook on high for two hours, then turn it down to low for another two.

Thanksgiving/Christmas Turkey Re-Gifted

I ran across this awesome-sounding recipe before Thanksgiving on Huffington Post for re-gifting your leftover holiday turkey, but we ended up eating all of our leftovers for sandwiches and to make my very favorite turkey and wild rice soup, so I never got around to trying it. But at the grocery store the other day, I noticed that they were selling deli-roasted turkey breasts (like they do whole chickens), and two of them had been discounted for quick sale at $3.50 apiece. So I snapped two of them up, froze one, and used the other to make THIS fabulous dish: Turkey Puffs with Cranberry-Pinot Sauce. I believe the ingredient that takes it over the top is the chive and onion cream cheese. SO YUMMY! Don't wait for a major turkey holiday to try this one.

Turkey Puffs with Cranberry-Pinot Sauce
(Source: Taste of Home)

2 tablespoons butter
1 medium onion, finely diced
8 oz. mushrooms (I used a gourmet mix of oyster, shiitake, and baby bella), chopped
1/2 cup chicken broth
4 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
8 ounces thinly sliced cooked turkey (I used about 1/2 cup for each of 4 puffs=2 cups)
1/2 cup spreadable chive and onion cream cheese
1 egg, beaten

SAUCE:
1 cup chicken broth
1 cup dry red wine or additional chicken broth (I used Pinot Noir--the original recipe called for Cabernet)
1/2 cup balsamic vinegar
3/4 cup jellied cranberry sauce (I used my homemade "Cranberry Strumpet" with whole cranberries)

1. In a large skillet over medium heat, melt the butter and saute the onions and the mushrooms until tender, about 10 minutes.

2. Add the chicken broth, garlic, thyme, salt, pepper. Bring to a boil and cook until liquid is evaporated. Cool completely.
3. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 10-in. rectangle; cut each into 2 pieces. Transfer to a lined baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese.
4. Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25 minutes or until golden brown.
5. Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.

The Flitting Anglican Priest Cake

I was messing around on Facebook as I so often do, and there was a picture of something called a "preacher cake" on the sidebar. I was curious, and so I clicked on it. In the comments under the recipe, some people hazard some guesses as to the unusual name. My favorite was, "This cake is so sinfully good, you'll have to see the preacher after you eat it!" Ha ha. But the most probably origin of the name is that it's so quick and easy to make, that you can have it in the oven by the time the preacher comes in for a visit.

As I perused the recipe--with lots of pineapple in it--it reminded me of a hummingbird cake, but without any banana. Also, oddly, the recipe didn't call for any kind of fat, and some reviewers remarked that it was rather dense, even chewy. A further internet searched yielded a few preacher cake recipes that were identical, but did include up to a cup(!) of butter.  I had two overripe bananas eyeballin' me on the counter, so I decided to morph the preacher cake and the hummingbird cake, prompting my clever friend, Jay, to entitle my creation, "The Flitting Anglican Priest Cake." LOL!

With cakes like this one (think carrot cake and such), I like the texture that vegetable oil gives, so I thought I'd swap that for butter. And although a cream cheese frosting would be expected here, I thought it might be interesting to use the buttermilk glaze from my favorite tea cake recipe, which would give it a buttery and tangy finish.

So this may be some sort of Franken-Cake, but I think it turned out very moist and very flavorful (better on day two, in fact), plus, it was so fast and easy to make! Next time, I might try it in a bundt pan, or it would make two nice loaves--one to keep and one to share, perhaps with your favorite man or woman of the cloth. :-)





The Flitting Anglican Priest Cake

2 cups sugar
3/4 cup vegetable oil
2 teaspoons vanilla
2 very ripe bananas, mashed
1 (8 oz.) can crushed pineapple, drained (I like to puree this)
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pecans, toasted, cooled, and chopped (walnuts are fine, too)

In the bowl of a stand mixer, combine the sugar, oil, vanilla, bananas, and pineapple. Add eggs, one at a time, until thoroughly mixed.

Sift the dry ingredients together, if you can be bothered. If the priest is already flitting up the driveway, just throw the dry stuff into the batter and mix until just combined. Add the toasted nuts and blend one more time.

Pour into in a 9 x 13 Pyrex baking dish (or a large bundt pan, or two loaf pans) that has been sprayed with flour-added cooking spray. Bake at 350 degrees for about 50 minutes. Check for doneness with a skewer.

For the glaze:
1/2 cup buttermilk
1/4 cup sugar
4 tablespoons (1/4 cup) butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla

In a small saucepan, combine the buttermilk, sugar, butter and baking soda. Bring to a full boil (watch out—it will foam up!), and then turn off the heat and stir in the vanilla.

Using a bamboo skewer, poke the warm cake all over with small holes. Spoon all of the glaze evenly over the cake (I prefer to use a pastry brush for a more even application), then let it cool completely on a wire rack. You may also choose to gild the lily (like those fancy ecumenical vestments!) with your favorite cream cheese frosting instead of the buttermilk glaze if you prefer.

Store leftovers covered in the refrigerator. Yield: 12 large pieces

FLAMING Bhutan!

There is a cute little store in our tiny 'Burgh that sells Tibetan accessories, and last spring, I heard that they had opened a restaurant next to the gift shop. I don't know what took me so long to get down there to eat, but now that I have, I'm kicking myself for not going sooner and frequently! Longtime readers of this blog know that I rarely have anything complimentary to report about the food in this town--to say that there is a dearth of good eats in this area is quite the understatement. But Himalaya Restaurant is a jewel hidden in plain sight...right in downtown Plattsburgh!

The decor is colorful and enchanting, and the ambiance is serene. But it's all about the FOOD! It's actually three restaurants in one, featuring Tibetan, Bhutamese, and Nepali cuisines. They make everything from scratch, and you can really taste it! I had lunch there with three friends the other day, and everything we had was simply SCRUMPTIOUS!





This is what my friend, June, and I both had for lunch, a soup eaten before the Tibetan New Year/Losar celebration called Bhanktuk or Guthuk. It has little handmade dumplings not unlike German spaetzle or Italian gnocchi.










This is called Emma Dasi or Ema Datsi (Bhutanese): Sauteed peppers garnished with tomatoes, onions and fresh cheese. It tasted somewhere between a mild curry and the best cream of tomato soup you've ever had!









These are Momo (Tibetan dumplings--coarsely chopped meat, onions, and cilantro encased in flour dough and steamed) served with a spicy cabbage salad.











I think this is called Shapta (Tibetan): Sliced pieces of meat (chicken pictured here) sauteed with green peppers, onions, tomato, ginger and garlic, served with Drobuk, which is bread made from a steamed flour dough.








I loved everything I tasted, but I especially enjoyed the Ema Datsi. I was thinking about ordering that the next time I went to Himalaya (perhaps as soon as this weekend when my roommate can go with me!).  But the problem is, I don't really care for green peppers, and the dish was replete with them. Moreover, in my reading about this national dish of Bhutan, I learned that it is usually made with hot peppers and is quite fiery in nature, though the one served at the restaurant was very mild (a nod to our wimpy North Country palate, no doubt). So I started to conceive a vision of how I might make my own version at home using various chilies, such as Cubanelle (1), long hot (3), Fresno (4), and jalapeno (1).

I think I came up with something that is very delicious, but also about blew my head off! So the recipe admittedly needs tweaking. It needs a better balance of sweet to hot peppers (I used all hot peppers this time), and it also need something more...tomatoey. Himalaya's Ema Datsi is redder in color and has a more pronounced tomato flavor. Perhaps a couple of tablespoons of tomato paste? I'll play around with it in future iterations. Meanwhile, this is damn good stuff, and if you don't have access to Bhutanese cuisine in your town, then you should try making some yourself.

Edit: Before I put away the leftovers, I reheated the curry and added a tablespoon of double-concentrated tomato paste and some more chicken stock to thin it to a desirable consistency. That was what it needed! So next time, I think I'll add a small can of tomato paste and up to one additional cup of chicken (or vegetable) stock.

Ema Datsi (Bhutanese Curry with Chilies and Cheese)
(Source: adapted from a recipe on food.com)

3 tablespoons vegetable oil, divided
2 cups (1/2 to 3/4 lb.) peppers, seeded and chopped (I suggest half sweet, half hot)
1 large onion, cut in half and sliced thinly
2 cups chicken stock (or vegetable)
1 1/2 cups tomatoes, coarsely chopped (I used about 10 Campari tomatoes)
4 cloves garlic, finely chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 pound Haloumi cheese*, cut into small cubes
1/4 to 1/2 cup heavy cream or yogurt, optional
1/4 cup cilantro leaves, chopped

Heat two tablespoons of vegetable oil in a large skillet over medium heat, and saute the peppers and onions for about five minutes or until they just start to color. Add the chicken stock, bring to a boil, cover, reduce the heat slightly, and simmer for 15 minutes.

Add the tomatoes and garlic and bring back to a boil, then simmer uncovered for 10 minutes, or until the tomatoes are melting into the liquid and the garlic has softened. Season to taste with salt and pepper.

Meanwhile, in a nonstick skillet, heat the remaining tablespoon of vegetable oil and fry the cubes of cheese until golden brown on both sides. Turn off the heat, and set aside. When the curry is done simmering, stir in the cheese cubes, the cream or yogurt, and the cilantro leaves. Turn off the heat, cover, and let sit for another 10 minutes.

Serve with Bhutanese red rice (if you can find it) or brown basmati is also delicious with this spicy curry.

*The traditional cheese used in this dish is called churpi, and it is made from yak's milk and then dried until hard. It's very long-lasting, and its main quality is that it is non-melting. Since churpi is apparently an acquired taste (and not available outside of Bhutan, methinks), the recipe for ema datsi requires a domestic substitution.

You could try a dry farmer's cheese or a feta--or even make your own paneer. But I like haloumi, famous for its ability to be grilled without melting. Instead of stewing the cheese, I decided to fry the chunks, and then add them to the curry at the end. The browning gave them a savory/meaty/umami flavor that was delicious in this dish. I highly recommend Haloumi as your substitute cheese.

My Crock Pot is Already Hoppin' in the New Year!

Check out the Hoppin' John I made in my crock pot for our New Year's Day dinner yesterday. (The picture to the left is what it looked like when it was a little over half way done cooking, before I fished out the ham hocks and added the greens and andouille. See other photo below.)

It was DELISH, and I hope it will bring health, wealth, and happiness in 2012 as tradition predicts. :-)

HAPPY NEW YEAR, y'all!

Crock Pot Hoppin' John

1 lb. dried blackeyed peas (I used Rancho Gordo Snow Caps here)
2 tablespoons olive oil (up to 1/4 cup)
2 medium onions, diced
2 large stalks celery, diced
1 large green pepper, seeded and diced
2 medium carrots, diced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
pinch of cayenne, to taste
4 cups chicken broth (up to 6 cups--enough to cover)
1 (10.5-ounce) can Rotel tomatoes with chilies
2 smoked ham hocks
1/2 pound collard greens or kale, chopped
1 pound andouille or smoked sausage, sliced

Served over steamed rice (white or brown, as you prefer).

You should start by soaking the beans overnight, but if you don't have time, bring them to hard boil for ten minutes, turn off the heat, cover, and let soak in the water for an hour, then drain, and continue with the recipe.

In a large skillet, heat the olive oil and saute the onions, celery, green pepper, and carrots over medium heat until the onions are translucent (about 10 minutes). Add the minced garlic, salt, pepper, thyme, bay leaves, and cayenne, and cook for another minute or two.

Add the soaked or parcooked beans to the crock pot along with the sauteed veggies, chicken broth, Rotel tomatoes, and ham hocks. Cook on low for 8-12 hours or until beans are tender. Fish out the ham hocks and cool until you can handle them. Pull off any bits of ham, shred, and add back to the pot. Chop the greens and add them and the smoked sausage pieces to the pot. Cook on high for another 30 minutes before serving over steamed or dirty rice.

New Year's Eve and the Return of the Levain Cookies

Instead of hanging at home in my p.j.'s and watching an Indiana Jones movie marathon or some such, I actually had New Year's Eve plans this year! Nothing fancy, just a board game night with friends, which is about my speed. I asked my friend, June, what I should bring, and she said to bring whatever I liked. And what I like is the Levain Copycat Chocolate Chip Walnut Cookies of blessed memory. I have been meaning to bring that recipe back out, dust it off, and tweak it a bit, and this seemed the perfect opportunity.

My first change was increase the proportion of brown to white sugar to get more of a caramel flavor. Second, I thought I might try reducing the amount of flour and adding a tablespoon of corn starch for a more tender cookie. Also, I added a little extra leavening, and lastly, more chocolate chips for my chocoholic friends.  The other adaptations had to do with how I handled the dough.

I made the dough the night before, scooped the cookies, then wrapped the trays in plastic wrap and chilled them overnight to ripen the dough, fully saturate the dry ingredients, and mature the flavors. And before baking, I actually froze the unbaked cookies for a couple of hours to help achieve slightly underbaked middles, which is Levain's hallmark.

I took the trays to the party and baked them over there so that guests could enjoy the cookies warm from the oven, another Levain signature characteristic. Everyone went ga-ga for them, and the hostess wouldn't even let me take the second tray of (unbaked) cookies home--she confiscated them before I could get out the door! They were just that good. So without further ado, I will let the ball drop on the world's best chocolate chip cookies.

Levain-Style Chocolate Chip Walnut Cookies 2.0

2 sticks cold butter, cubed
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups bread flour (you heard me--bread flour!)
1 tablespoon corn starch
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks (I only put this many chocolate chips in when I'm making them for others--I personally prefer just 1 1/2 cups)
1 1/2 cup walnuts, toasted, cooled, and broken into large pieces (toasting the nuts first makes all the difference--trust me on this)

Preheat oven to 375 degrees.

1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.

2. Add flour, corn starch, salt, baking powder, baking soda, and mix until just combined. Gently fold in chocolate chips/chunks and nuts.

3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Using a regular cookie scoop, portion out onto parchment or Silpat. (This will make approximately 4 oz. cookies. Levain's are 6 ounces.) You want tall, shaggy haystacks--do not flatten!

4. This step is not strictly necessary, but I like to cover the trays with plastic and refrigerate overnight to develop flavor. Better yet, freeze them until they are very cold and firm (but not completely frozen) before baking.

5. Bake in the preheated oven 13-18 minutes (depending on how gooey you like the interior and whether the dough was chilled/frozen ahead of time) until very lightly browned, taking care not to overbake. Let cool on tray for 10 minutes, then completely on a wire rack. Store what you don’t immediately eat in an airtight container.

*These are best eaten warm out of the oven. If they last until the next day, freshen them in the microwave for 5-10 seconds.

Yield: 20 cookies (using a muffin scoop)