This post is dedicated to Pat, who has been a second Mom to our dogs for 15 years! She was a tremendous help for us during the past month.
Yesterday, we finally brought the pups with us to their new home!
Four hours and thirty five minutes later…. that’s how excited we all were!
GOOD NIGHT, FOLKS… We are pooped!
Disclaimer: I am not a food snob. A person who is not ashamed of confessing her love for Velveeta, and a weakness for Ramen instant noodles, cannot possibly qualify as a food snob. However, I must say that unless you get a bag of Jacques’ chocolate disks (or, for added charm call them “fèves” like the French do), don’t bother making these cookies. Regular chocolate chips, or even the best possible quality chocolate cut in pieces simply won’t do the job. Food snob? Who, moi? 😉
JACQUES TORRES CHOCOLATE CHIP COOKIES
(by Jacques Torres, published at The New York Times)
Heads up:
Dough must be prepared 24 to 72 hours before baking the cookies!
1 + 1/4 cup unsalted butter at room temperature
1 cup + 2 tablespoons sugar
1 + 1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 + 1/4 teaspoon baking soda
1 + 1/2 teaspoon baking powder
1 + 1/2 teaspoon coarse salt
2 cups (minus 2 Tablespoons) cake flour
1 + 2/3 cup bread flour
1 pound bittersweet chocolate discs ( fèves)
Cream the butter and both sugars with an electric mixer until they are light and fluffy. Add the eggs, one at a time, beating well between additions. Add the vanilla and mix well.
Sprinkle the baking soda, baking powder, and salt across the mixture, distributing them as evenly as possible, and them into the dough. Add the flours and mix gently until just combined. Carefully stir in the chocolate disks, avoid breaking them into pieces, they must stay as intact as possible. Scrape down the dough neatly down into the mixing bowl and press a plastic wrap directly onto it. Refrigerate the dough for 24 to 72 hours.
Heat the oven to 350 degrees F. Scoop the dough into balls just between the size of golf and tennis balls, adjusting any protruding chocolate discs so that they are horizontal in orientation. Bake them until they are pale golden brown, about 20 minutes. You can also make smaller balls of dough and bake them for a shorter time.
ENJOY!
to print the recipe, click here
I had so much fun making these cookies! First, they gave me the perfect opportunity to put to use a special gift from one of our graduate students (as I mentioned here). Second, the fact that the dough must be prepared in advance makes it a lot easier to bake them and bring them still warm to the lab, which was my main intention. I made them smaller than the recipe calls for, so they baked a little faster.
I also saved two cookie balls in the freezer, and surprised Phil on a Sunday morning with freshly baked cookies to go along with his cappuccino. I got some brownie points that weekend. Or, maybe they were cookie points? 😉
These are now my favorite choc chip cookies! They are deliciously messy to eat, as each disk melts in your mouth, giving off an intense chocolate flavor, absolutely decadent! I would not add nuts to these cookies, by the way. No distractions from the path to bliss. Only chocolate.
If you are in New York, visit Jacques Torres store and grab a bag or two of these disks. If you are not in the Big Apple, order them online by clicking here. They are perfect for baking, but also great for that late night chocolate craving. A couple of “feves”, and you are all set!
ONE YEAR AGO: Ina Garten’s Banana Bran Muffins
TWO YEARS AGO: Beer Bread with Roasted Barley
THREE YEARS AGO: Tomato Confit with Arugula and Zucchini
Three years ago I had my first 4th of July celebration as a naturalized American…
This photo was taken right after the ceremony by our dear friend and neighbor Marijo, who sat through the whole thing just to be able to hug me for the first time as an American citizen!
HAPPY 4th to all my American readers! Enjoy the fireworks!
I’ve been making ribs the exact same way for many years, but when I read this recipe, I predicted they would be spectacular. Indeed, my expectations were spot on. If you are also very partial to a particular tried-and-true recipe for barbecued ribs, please try this version: they are sticky, sweet, spicy, juicy, tender, you and your guests will leave only a pile of very clean rib bones on the plate!
STICKY BALSAMIC RIBS
(adapted from The Parsley Thief, original recipe from Gourmet, 2009)
2 tablespoons finely chopped fresh rosemary
2 tablespoons + 1/4 cup dark brown sugar
2 tablespoons + 1/2 cup balsamic vinegar
1 teaspoon cayenne pepper
4 cloves garlic
1 teaspoon salt + 1/2 Tablespoon salt (divided)
4 racks baby back pork ribs
1 + 1/2 cups water (divided)
1 teaspoon black pepper (or to taste)
Mix the rosemary, 2 tablespoons of the brown sugar, 2 tablespoons balsamic vinegar plus the cayenne pepper in a small bowl. Mince the garlic, add 1 teaspoon of salt to it and mash with the side of a large knife to form a paste. Add it to the marinade with 1/2 tablespoon of kosher salt and 1/2 teaspoon pepper & mix all the ingredients together. Rub evenly over the ribs and place in a baking dish. Marinate, chilled, for 8-24 hours.
Preheat the oven to 350 F. Arrange the ribs in a large roasting pan and pour 1/2 cup water inside, under the ribs. Cover tightly with foil, and bake the ribs until the meat is very tender, about 2 and a half hours. Remove from the oven and transfer the ribs to a platter.
Add 1 cup of water to the pan, and using a wooden spoon, scrape up all the browned bits. Strain the liquid into a measuring cup, or gravy separator to remove the excess fat. Transfer to a skillet and add 1/2 cup balsamic vinegar and 1/4 cup brown sugar. Bring the mixture to a boil and simmer gently until reduced to about 1 cup, 15 to 20 minutes.
Heat the grill. Brush some glaze over both sides of the ribs and grill, turning occasionally, until the ribs are hot and with nice grill marks all over, 6 to 8 minutes. Brush the ribs with some more glaze and serve.
ENJOY!
to print the recipe, click here
Comments: This is a perfect recipe for the heat wave we’re going through (111 F last week in Manhattan, 106 F this week in Norman), because the initial baking happens at a reasonably low temperature. Plus, you can do that step very early in the morning, even a couple of days ahead of your party. Remove the ribs from the fridge an hour or so before dinner, turn the grill on, and assemble a few side dishes. In less than 10 minutes you will be ready to enjoy THE most amazing ribs ever! The balsamic glaze is a nice change from the usual barbecue sauce. I can see it complementing a thick piece of grilled salmon quite well.
Need the perfect dessert for the 4th? Try my beloved’s husband patriotic pie!
ONE YEAR AGO: Baby Back Ribs on the 4th of July
TWO YEARS AGO: Blueberry Muffins
THREE YEARS AGO: A Pie for your 4th of July
Adele!
I will be in touch with you by email so that I can send you “The Brazilian Kitchen” as a token of my appreciation for your support to the Bewitching Kitchen.
To everyone else who commented, thanks for playing… 😉
