Chocolate-Almond-Anise Cookies

Round one in my submissions to Food52 for their collaborative cookbook effort.  This weeks challenge topics; Chocolate Cookies, and Ham ‘n Cheese.  I’m gunning for the Cookies.  The basis for this recipe comes from the Baking with Julia series.  An old favorite and standby. Here’s the recipe – Yields about 16 good sized (2-2.5 oz) [...]

Cooking Vocabulary and Notes (Pan Sauces)

v  Chicken Bits (breast or leg) with Caramelized Onion Pan Sauce Season the chicken (salt and fresh pepper) and sauté (presentation side down) over high heat (remember the oil moving around -shimmering- in the pan is an indication of the right temperature.) Reserve the chicken to another container while you sauté the chopped onions, giving [...]

Cooking Vocabulary and Notes (Brussels Sprouts)

Here’s how to build some charred- garlicy sprouts: v  Brussels Sprouts Start by cleaning the sprouts (removing the discolored core end) You could start the (boiling salted) blanching water at this time as well.  Remember to taste the water for salt level. Cut an ‘x’ into the core of each sprout so that the core [...]

Cooking Vocabulary and Notes (Risotto)-

v  Risotto 101 – Risotto is a method for cooking rice (or other grains / starches) and  there are a few simple steps, with lots of possible variations. Step One:  Sweat the aromatics (onion, garlic, leeks, etc.) until translucent.  I use about half an onion for each cup of rice. Step Two:  Set the cooking [...]

Italian Chicken Ballotine

Sometimes I miss cooking seriously.  And sometimes I am compelled to cook ‘Cheffy’ plates at home so I don’t forget how it feels to bring them together.  I’m nervous about letting any memories or skills that I’ve developed just wash away from lack of use.  Don’t get me wrong.  I’m still cooking all the time, [...]