HELEN FLETCHER’S OATMEAL COOKIES

Posted in Cookies, Desserts, Sweets by sallybr

A few months ago I started following the blog hosted by Helen Fletcher, a fantastic baker who has this to say about her site:

With 25 years experience owning and operating a wholesale specialty bakery servicing hotels, restaurants and caterers, I am going to share a wealth of information I’ve gained over those years with you.

That would definitely be enough to capture my attention, but once I started browsing her site one more thing became clear: Helen not only has tremendous experience in baking, but she is also a natural teacher. You know how some people have a special talent to explain things clearly, to emphasize what really matters? That is exactly what she does. She is also the author of three cookbooks: The New Pastry Cookbook, European Tarts, and Baking as a Business (available in PDF format).

Just to give you a glimpse of the recipes (actually they are more like tutorials) available on her site, here are some of the ones that tempt me: 27 Layer Tuille Torte, Chocolate Strawberry Mousse Torte, A Trio of Angel Food Cakes, Orange Almond Madeleines, and even the show-stopping Hungarian Dobos Torte calls my name, as her instructions are so detailed. Now, don’t hold your breath, I am not attempting that one… yet. Taking baby steps, I started with harmless cookies.

OATMEAL COOKIES
(recipe reprinted with permission from Helen S. Fletcher – Pastries like a Pro)

3 cups old-fashioned Quaker Oats (do not use the quick cooking type!)
1 cup + 2 tablespoons flour (160 grams or 5 2/3 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/4 cups packed brown sugar (225 grams or 8 ounces)
1 cup sugar (200 grams or 7 ounces)
1/2 cup unsalted butter (114 grams, 4 ounces or 1 stick)
1/2 cup shortening (114 grams or 4 ounces)
2 eggs
1 teaspoon vanilla
1 pound total chocolate chips, raisins, dried fruit or nuts in any combination (454 grams)

Preheat the oven to 350 degrees.

Whisk together the oats, flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.

Cream the sugars, butter and shortening until light and fluffy. Add the eggs one at a time, beating until combined. Add the vanilla. If the mixture curdles, don’t worry about it.

Add the flour mixture half at a time, beating on low until completely combined. Lastly, add the nuts, chips or whatever you are adding in.

Line a baking sheet with parchment paper. Drop the cookies using a #40 disher or 2 tablespoons spacing them apart. Double pan and bake for 9 minutes, turn and bake 8 to 9 more. They should still be puffy when you pull them out. They will drop and finish baking on the baking sheet as they cool. Cool for about 8 to 10 minutes and remove to a cooling rack with a spatula. Cool completely.

Yield: Approximately 50 – 3 inch cookies.

ENJOY!

to print the recipe, click here

Comments: What made me want to make this recipe right away was this statement by Helen: “I wish I had a nickel for every time someone told me how much they loved this oatmeal cookie. It is not your usual oatmeal cookie… This is a chocolate chip version that is not shy on spices.” Oatmeal, chocolate, and spices. Cannot go wrong with those. As the recipe says, you can add any combination of nuts, dried fruits, and the type of chocolate you like, as long as you keep the high proportion of add-ons. That is important to give the cookies their unique texture. I used white and dark chocolate chips, walnuts, and dried cranberries. Finally, how could I skip a recipe that includes this line in the instructions?

If the mixture curdles, don’t worry about it…
😉

If only cake baking could work smoothly like that! I would be making genoises as if they were going out of style… I exchanged a few emails with Helen, to get her opinion on halving the recipe: 50 cookies seemed like too many. She was very nice, and gently tried to convince me to make the full batch. I am a bit embarrassed to admit that she was right, and I should have followed her advice. My batch made 20 cookies, as I tend to follow Phil’s preferences, and make cookies a little larger than average. The cookies vanished too fast, a full batch would have been better. Oh, well. When a pro speaks, you should listen. That’s what I keep trying to convey to our graduate students, but sometimes my shockingly wise words fall into deaf ears. Which explains 57% of my gray hair.

If a pro speaks, pay attention. If the mixture curdles, don’t worry about it.
(free advice given to you by your bewitching hostess)

ONE YEAR AGO: Thai-Style Pesto with Brown Rice Pasta

TWO YEARS AGO: Shrimp with Spicy Orange Sauce

THREE YEARS AGO: A Simple Appetizer (Baked Ricotta)

FOUR YEARS AGO: Sour Cream Sandwich Bread

FIVE YEARS AGO: Pasta with Zucchini Strands and Shrimp

3Nov2014

A NEW TAKE ON CAULIFLOWER PUREE

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Regular readers of my blog will likely say to themselves – there she comes AGAIN, with yet another recipe for mashed cauliflower. When is she going to stop? Probably not in the near future, because I keep finding interesting ways to enjoy one of my favorite side dishes. This version turned out pretty tasty, so I must share with you, magnanimous person that I am. I got the idea from a post over at Closet Cooking, and made a few changes to use what I had around in the fridge. The spinach adds a lot in terms of flavor and nutrients. This one will definitely be a regular appearance at our table.

CAULIFLOWER-SPINACH PUREE
(modified from Closet Cooking)

1 medium head cauliflower, cut into small florets
1 tablespoon olive oil
5 ounces spinach
squeeze of lemon juice (1 or 2 teaspoons)
1/2 cup feta, crumbled
1/4 cup Greek yogurt, full-fat if you can find it (good luck!)
freshly ground nutmeg
almond milk to taste
salt and pepper
fresh chives, minced

Place the cauliflower in a steamer over boiling water and steam until fork tender, about 10 minutes. While the cauliflower cooks, sautée the fresh spinach in olive oil until wilted. Season with salt and pepper, add a little lemon juice and reserve. Place the cooked cauliflower in the bowl of a food processor. Add the feta cheese, yogurt, nutmeg, salt and pepper, and process until well combined. Add the reserved spinach, process for a few seconds. If too thick add almond milk until you reach the right consistency. The puree can be warmed up for a minute in the microwave if the cold ingredients added to it cooled it down too much, but probably it will not be necessary.

ENJOY!

to print the recipe, click here

I loved this take on cauliflower puree so much that I made it again the following week, using kale instead of spinach, and adding a little bit of sun-dried tomato to the mix. It turned out almost great, but not quite. A few details that I should have paid more attention to compromised the quality of the dish. I used chopped kale, pre-bagged, thinking it would make my life a lot easier. Well, it did, but it didn’t. In the bagged version, the stems are chopped together with the leaves, so because I cooked them very little to preserve that nice bright green color, the stems were a bit tough. Not pleasant in the middle of the smooth cauliflower puree. So, my advice is to either go for spinach, or if you like the assertive taste of kale, buy the leaves, and chop them. If the food police is not around, you can discard the stems, but if you have guilty feelings about it, cook the kale in two steps, stems first, leaves at the end.

This is such a nice side dish, it goes well with almost anything, from seafood to beef, and leftovers keep well in the fridge. I bet they could be wonderful made into little fritters, adding an egg, maybe a bit of almond flour. This spinach version I shared today we enjoyed a while ago with Chicken Thighs with Roasted Tomato Salsa. The kale variation was matched with another interesting recipe from Cooking Light magazine, which I shall blog about in the near future: a Cremini Mushroom Meatloaf, which is actually a lot more mushroom than meat. Great recipe, stay tuned… 😉

ONE YEAR AGO: In My (NEW!) Kitchen

TWO YEARS AGO: The Lab Move and New Beginnings

THREE YEARS AGO: Honey-Oat Pain de Mie

FOUR YEARS AGO: Carrot and Leek Soup

FIVE YEARS AGO: Chicken Parmigiana 101

30Oct2014

MILLET COUSCOUS WITH ROASTED CARROTS

Posted in Rice and Grains, Side dishes, Vegetarian-friendly by sallybr

Saw this recipe in Bon Appetit. Made it that same evening for dinner. Lightning speed. Not that usual for me, but I had all the ingredients and was also anxious to cook millet for the first time. One of our grocery stores carries a very nice assortment of grains, seeds & flours in bulk. It is quite convenient when I feel like baking a special bread but do not want to carry home 1kg of oat flour or some other exotic being. Millet was one of the goodies I brought home from a recent visit. This recipe, a perfect way to welcome it in our kitchen.

MILLET COUSCOUS WITH ROASTED CARROTS
(from Bon Appetit)

4 tablespoons olive oil, divided (I used a bit less)
1 cup millet
½ teaspoon cumin seeds
2 + ¼ cups chicken broth
6 medium carrots, peeled, cut into 1” pieces
Kosher salt, freshly ground pepper
¼ cup roasted almonds, chopped
¼ teaspoon cayenne pepper
¼ cup fresh cilantro leaves with tender stems (I omitted, did not have any around)

Heat oven to 400°. Toss carrots with 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 20 to 25 minutes.

Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes (it took me closer to 35 minutes).

Heat remaining 1 Tbsp. oil (I used about 1 teaspoon instead) in a small skillet over low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes. Serve millet topped with carrots, cilantro, and almond mixture.

ENJOY!

to print the recipe, click here

When I told Phil we were not having “real couscous”, he was a bit surprised. It looks almost exactly the same as semolina couscous. It takes longer to cook, though, and has a firmer texture. The flavor is slightly more “nutty”, but still quite mild. I imagine most people will love it, there’s really nothing not to like about it. Plus, like your regular couscous, it will absorb the flavors of everything else you cook with it. Use a flavorful chicken or veggie stock if you have it around. The roasted carrots and sautéed almonds turn it into almost a complete meal. Of course, we enjoyed it with a nice roast chicken, just because… Full disclosure: the roast chicken was prepared at the grocery store. And I am not even slightly ashamed to admit it.

On a slight tangent, a couple of years ago I read a pretty good article written by one of the popular celebrity chefs, I don’t remember who it was, it was not Thomas Keller, but some other star almost as bright. Anyway, he went on and on about never buying a roast chicken from a rotisserie. That he could have a much better dinner by buying the chicken (organic, of course), sticking it in the oven with just a sprinkle of salt, pepper, a lemon or two quickly placed inside the bird. I am all for cooking from scratch, but I must say a chicken ready for me on my way home from work is very handy. It makes life so much easier! I don’t have to deal with the raw chicken, I don’t have to wait for my oven to warm up to temperature (it does take a while with our potent Supernova), and I can concentrate on making a quick and easy side dish such as couscous, or from now on, millet… So, yes, 8 times out of 10, I reach for a rotisserie chicken. And 6 times out of 10, I resort to cheese pre-shredded, from a bag.

Confession: good for the food blogger 😉

ONE YEAR AGO: Mozarella-Stuffed Turkey Burger

TWO YEARS AGO: Happy Halloween!

THREE YEARS AGO: Clay Pot Roast Pork

FOUR YEARS AGO: Panmarino

FIVE YEARS AGO: A Classic Roast Chicken

26Oct2014

SECRET RECIPE CLUB: PECAN-CRUSTED CHICKEN WITH HONEY-MUSTARD DRESSING

Posted in Poultry, Secret Recipe Club by sallybr

Not sure what happened, we were waiting for Spring to arrive, I blinked twice and October is about to end. As those who follow my blog know very well by now, I look forward to the last Monday of each month, because it is Reveal Day for The Secret Recipe Club. Food bloggers are paired in secret, choose a recipe to make from their assigned blog, and post about it on the exact same time. This month I was assigned the blog hosted by Traci, Burnt Apple. Her choice of name for her blog gave me a huge smile – apparently she was not a very good cook, and had a tendency to burn stuff. Evidently, those are days left behind in her distant past. Not only her site is full of great recipes, but she deals with a tricky situation as far as cooking is concerned: her husband was diagnosed with type-1 diabetes when he was very young, so Traci adapts all sorts of recipes to accommodate his requirements. I feel that I have it all so easy! Both Phil and I can eat anything, so if I decide to bake something gluten-free, or opt for a Paleo-friendly recipe, it’s just for experimenting and for fun. It is a totally different story when one deals with diabetes or serious food allergies. I am in awe of her efforts, and the way she uses her blog to help others faced with the same type of problem. Now, quoting a paragraph from her About page:

“I’ve become a master recipe manipulator. I can make anything healthier and still taste great. I’ve also learned how to eat healthy on a strict (aka teeny tiny) budget. I’ve taught what I’ve learned (and made) for stores like Whole Foods Market and Sunflower Market. I’ve even shared my creations and ideas on my local TV news programs”.

Isn’t that amazing? I was paired with a superstar! Usually I decide on a recipe pretty quickly, but this month I went through a bit of a struggle. I kept going back and forth, tempted by her Winter Squash Cheese Flatbread, her Ham and Cornmeal Cakes, her Greek Yogurt Lemon Drop Cookies, and – this might surprise you – her Arby’s Beef and Cheddar Sandwiches. It turns out that in one of my first road trips with Phil, we were in the middle of nowhere and stopped for a bite to eat at Arby’s. I had never been to that fast food place, and ordered that exact sandwich. My gosh, I loved every single bite of it, could not care less if it was fancy or not fancy, healthy or not healthy. In fact, just writing about it makes me crave one… Anyway, after a full week of indecision, I made her delicious version of boneless chicken breasts, and a tasty dressing to go with it.

PECAN-CRUSTED CHICKEN WITH HONEY-MUSTARD DRESSING
(from Burnt Apple)

for chicken:
4 boneless, skinless chicken breasts
1/4 cup finely crushed pecans
1/4 cup cornmeal
1/2 cup grated parmesan cheese
1 tsp onion powder
1 tsp ground rosemary
1 tsp salt
1/2 tsp ground pepper
1 egg
1/2 cup milk

for dressing:
1/4 cup honey
3 tbsp Dijon mustard
3 tbsp extra virgin olive oil
1 tbsp green onion, finely chopped (I omitted)
1 tbsp apple cider vinegar
1-2 tbsp lemon juice (or the juice of 1/2 lemon)
Salt and pepper to taste

Heat oven to 425 degrees. Lightly grease a baking dish or use a dish with a rack to keep the pieces surrounded by air all around.

In a food processor, pulse grind the pecans, cornmeal, parmesan cheese, onion powder, rosemary, salt and pepper until fine. Pour mixture into a bowl. In another small bowl, mix together the egg and milk.

Dip the chicken pieces in the milk mixture, than into the pecan mixture, lightly coating both sides. Arrange chicken pieces in the baking dish.

Bake at 425 degrees for approximately 30 minutes, flipping the chicken once halfway through baking time. Make the dressing while the chicken is cooking: whisk together all dressing ingredients until combined. Transfer dressing to an airtight container and refrigerate until ready to use. Shake before use.

Remove the chicken from the oven when the center of the chicken is no longer pink in the middle. Allow the chicken to cool for several minutes before slicing.

Drizzle with honey mustard dressing when you serve it.

ENJOY!

to print the recipe, click here

Comments: This was a fun recipe to prepare, and the chicken turned out surprisingly moist for boneless pieces baked straight in a hot oven. I guess the coating performed its beautiful magic. I baked the pieces over a rack, and turned the pieces half way through baking time, as recommended.

The dressing went perfectly with it, at least for my taste. Phil preferred his chicken without any extra flavor, he thought that just the breading with the nuts and cheese was perfect to showcase the natural taste of the meat. You will have to make it and decide if you side with me or him… Of course, if you side with the hubby, this shattering blow to my ego will not affect my relationship with you. We will still be friends. I promise.

Traci, now that the secret is out, I will be following your blog adventures, your style of cooking matches mine quite well…

For those who want to see a nice collection of recipes from my friends over at The Secret Recipe Club, click on the funky frog at the end of the post. She is funky, but nice, and loves to be poked…

ONE YEAR AGO: Bewitching Kitchen on Fire!

TWO YEARS AGO: Cashew Chicken Lettuce Wraps

THREE YEARS AGO: Chiarello’s Chicken Cacciatore

FOUR YEARS AGO: Donna Hay’s Thai-Inspired Dinner

FIVE YEARS AGO: Panettone

23Oct2014

A LETTER TO MY DAD

Posted in General by sallybr

Today he would be 94 years old. Instead, he’s been away from us for 10 years.

I’d like to share a few things with you, Dad. A few things I know you would love to hear about. First, are you ready for this? I am going to be a Grandma! One of my stepsons and his beautiful wife are expecting a baby. You never met any of them, but I know you would be thrilled. A Grandma! Can you imagine? All my gray hair, which I got through your genes, I must add – is finally going to have a nice reason to be here.

The baby will be born in the end of March, so we are planning a trip to California to meet her/him the following month. And, remember how I used to love to run? When we fly to see the baby, we will take the opportunity to run together a beautiful race, from a place called Big Sur to a place called Carmel. Gorgeous places. We will run only 10.6 miles, the marathon is out of the question for us due to the injuries accumulated over the years… We are not young kids anymore… (sigh).

Another thing you would love to know. This week, Phil and I decided to celebrate your memory by playing chess. We set a board over the kitchen table and each day we do one or two moves. I must say, Dad, you were a fantastic chess player but a very impatient teacher. Hummmmm…. am I guilty of the same crime? I suppose I might be…. ANYWAY, playing chess definitely brings you here to our home. I can close my eyes and see that look in your face, super serious, as you analyzed the chessboard and considered your next move. Then, I would quickly move my piece, and you would raise your eyes, trying your best not to seem too upset and say “Are you SURE you want to do that?”

Finally, let me share something I know would make you very very happy, and proud. This is a video about the research of our lab. I think it captures the essence of what we do, and hopefully how much we love doing it.