Thomas Keller’s Chocolate Chip Cookies with Molasses

Yields about 3 dozen 25 grams cookies

• 238 grams (1 1/2 cups + 3 TBSP) flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 134 grams (1/2 cup + 2 TBSP) dark brown sugar
• 12 grams (1 3/4 tsp) molasses
• 104 grams (1/2 cup) sugar
• 215 grams chocolate chips and/or chocolate chunks
• 167 grams (3 sticks) softened butter
• 2 eggs

With a paddle attachment, beat butter until mayonnaise consistency. Meanwhile, stir together brown sugar, sugar and molasses. Add the brown sugar mixture to the butter and beat till light and fluffy. Add eggs

Whisk together dry ingredients, then add to butter mixture. Stir in chocolate

Form into 25 gram balls and chill for 30 minutes

Bake at 325 for 10 minutes

Light Banana Bread

This version uses a combo of cake flour and AP flour to lighten the crumb as the butter is reduced down to just 3 TBSP. Yogurt is added to maintain moisture. Simply mix the dry ingredients to the wet ingredients and bake at 350 degrees for 50-60 minutes

• 1 1/2 cups (7 1/2 oz) AP flour
• 1/2 cup (2 oz) cake flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 c sugar
• 3 bananas
• 1/4 cup yogurt
• 1 tsp vanilla
• 3 TBSP softened butter
• 2 egg

Homemade Soft Pretzels

500 grams bread flour + 1 1/4 to 1 1/2 cups warm water

2 1/4 tsp yeast

3/4 tsp salt

Mix in the stand mixer with a dough hook for about 5-8 minutes until the dough bounces back. Hand knead for 3 minutes.

Let rest for 10 minutes while waiting for the water to boil. Boil 4 cups of water with 8 TBSP baking soda in a small saucepan. No need to let the dough rest for any longer. they will just be harder to shape.

Portion dough into 12 pieces and roll into a long rope, then shape. Place on oiled parchment paper

Place each pretzel into the boiling baking soda water for 20 seconds, then place back onto parchment

Bake at 400 degrees for 12 minutes until dark golden brown.

Brush with butter and salt or cinnamon sugar.

Pumpkin Pie v 3

This issue I’ve struggled with using the Cook’s Illustrated pumpkin pie is a pie that wouldn’t set.  I found this version that uses the concepts that I liked (blooming the spices, making a warm custard, and using fresh dairy), while making a pie with better structure.  In the recipe, I actually amped up the spices which makes it a bit more festive.

INGREDIENTS – for 1 pie

• In a small saucepan, heat the following ingredients to concentrate flavors:
• 15 oz (small can) of pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup – optional
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• Pinch allspice

In a medium bowl, beat

• 3/4 cup heavy cream, warmed
• 1/4 cup whole milk, warmed
• 2 whole eggs + 1 egg yolk

Slowly whisk the warmed milk mixture. Avoid adding air bubbles

Pour into a blind baked pie crust and bake at 400 degrees for 10 minutes, then reduce to 350, baking for another 40-50 minutes until it is just jiggly in the middle

Turn off the oven and open the door just a crack to let the pie cool slowly. This helps reduce the cracking. Remove from oven when the pie is just above room temperature.

Pull Apart Sour Cream Rolls

Yields 24 rolls.  These will be good for leftovers thanks to the unique technique of cooking some of the flour.  They are fluffy and indulgent, and high rising.  Slightly sweet and salty.  One could consider halving the recipe to make smaller rolls, especially if you like the toasty tops.

• INGREDIENTS:
  • 1/3 cup (40 grams) + 5 cups (650 grams) bread flour
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1 cup sour cream, room temperature or slightly warmed
  • 1 1/2 tsp yeast
  • 1/4 cup sugar
  • 1 3/4 tsp salt
  • 2 eggs, plus one for brushing on top
  • 8 TBPS softened butter, divided into 4 TBSP for the dough/2TBSP for the pan/2TBSP for brushing on top
  • Finishing salt for sprinkling on top

• 1/3 cup flour (40 grams) + 1/2 cup milk + 1/2 cup water – in a small sauce pan, heat the ingredients, whisking constantly until the mixture forms a thick paste, ~10 minutes.  Scrape into a stand mixer bowl.
• Add the sour cream to the mixture and turn on the mixer. 
• Add the remaining flour (650 grams), 1/4 cup sugar, 1 3/4 tsp salt and 1 1/2 tsp yeast.  Hand mix a bit to get the cooked flour out from under the rest of the flour and more evenly distributed.  Restart the mixer.
• Add 2 eggs, one at a time.  Once the dough comes together,  add 4 TBSP butter, 1 TBSP at a time.  Continue to mix at medium-high speed until the dough comes together in a soft, smooth ball, about 8 minutes. 
• Knead by hand a bit, adding flour if needed.  Place in a bowl to rest ~60 minutes until puffy.
• Butter the 9X13 baking dish with 2 TBSP softened butter.
• Shape into 24 portions (about 60-65 grams each).  Roll into balls and place in the baking dish.  Cover and let rise another 60 minutes.
• Brush with egg, then sprinkle with flaky salt.
• Bake at 350 degrees for about 30 minutes, until the tops are golden brown.
• Remove from oven and immediately brush with 2 TBSP butter.

Melting Sweet Potatoes

The kids ate these up!  These individual servings with their own marshmallows on top are so cute!

• 2 peeled sweet potatoes (orange yams), cut into 1-inch rounds (8-10 pieces)
• 4 TBSP butter
• 2 TBSP oil
• salt, pepper and herbs of choice
• 2 TBSP maple syrup
• 1/2 cup chicken broth
• 5 jumbo marshmallows, cut in half crosswise
• INSTRUCTIONS:
  • Melt butter and oil in a oven-safe saucepan. Place sweet potatoes in a single layer and let brown over medium heat for about 4 minutes
  • Turn each potatoes over.  Season with salt, pepper and herbs
  • Combine maple syrup and chicken broth, then pour over the sweet potatoes
  • Place in a 400 degree oven on the center rack for ~20 minutes until the potatoes are tender
  • Remove the sweet potatoes and turn the over to a high broil.  Place a marshmallow on top of each sweet potato.  Return to the oven, keeping a watchful eye.  Remove when the marshmallows are just browned (~1 minute)

Moon cakes

omnivorescookbook.com/traditional-mooncake/

Spiced Chicken and Sweet Potato Stew

• 1 onion, chopped
• 1 inch piece ginger, minced
• 8 clove garlic
• 1 TBSP paprika
• 1 tsp cumin, coriander and tumeric
• 15 oz can diced tomatoes and juices
• 1/4 cup orange juice
• 2 cups chicken broth
• 14 oz coconut milk
• 2 pounds chicken, cut into 1 inch chunks
• 1 pound sweet potatoes, cut in 1 inch chunks
• 2-3 carrots, in chunks

Cook the onions till soft, then add the ginger and garlic. Cook until fragrant. Add the spices and allow to bloom

Add the OJ, broth and tomatoes. Add the sweet potatoes and carrot. Once the veggies are halfway cooked, add the chicken. Once the chicken is cooked, add coconut milk, then simmer until thickened.

Sourdough Starter Waffles and Belgian Waffles

Sourdough Starter Waffles – Yields 6 waffles (not Belgian)

• OVERNIGHT, COMBINE:
• 2 cups flour
• 100 grams sourdough starter
• 7 grams sugar
• 2 cups buttermilk

• THE NEXT MORNING:
• Add 1/4 cup corn starch
• 1/3 cup cornmeal (optional)
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/3 cup oil
• vanilla extract
• 2 eggs, whites beaten to stiff peaks
• enough water to form a thin batter

Crisp Belgian Waffles – Yields 6 Belgian Waffles I made these waffles on New Year’s Day 2022 after I received a Belgian Waffle maker for Christmas. I doubled the recipe, and in doing, I did the math wrong and added about 50% more flour than the recipe called for! The result was a very thick batter. I added about 1/2 cup of extra buttermilk to remedy it. The waffles were very crisp on the outside, not exacty fluffy on the inside, so I think less flour may help. They were also a little bland, so I’m adding cornstarch and amping up the vanilla and salt. The original recipe uses oil only to achieve a crisp texture, but I opted for a bit of but for flavor.

• 2 cups flour
• 1 1/2 cups Rice Krispies
• 1 cup cornstarch
• 1/4 cup cornmeal
• 1/3 cup sugar
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3 eggs, separated and whites beaten to stiff peaks
• 2 cups buttermilk
• 1 1/2 tsp vanilla
• 1/4 cup melted butter
• 1/2 cup oil

Whisk together dry ingredients, then add wet ingredients except the egg whites. Gently stir to incorporate. Fold in egg whites gently. Spread over the entire waffle iron to assure the wells are all filled.

Olive Oil Lemon Cake

Made this for breakfast this Friday, marking 5 weeks of shelter-at-home during the COVID-19 pandemic. We got a great deal on prime aged rib-eyes and cocktails from a high end steak house selling the raw steak for about half the restaurant price, which includes curbside pick-up!

The cake itself is less sweet, where the olive oil is truly the forward flavor. I tossed in a few blueberries at the end which, of course sank to the bottom despite tossing them in flour ahead of time. I think that the bake time is too long, so they all eventually settle on the bottom. Not too much of a problem though. The extra sprinkling of sugar before baking really lent to a crisp, almost crackling top. I tried adding lemon zest on top along with the sugar, but it became bitter during baking. I would consider carefully adding thyme and subbing orange for lemon to give it a more sophisticated twist.

INGREDIENTS

• 3 large eggs
• 1 cup sugar plus more for sprinkling
• 2 cups cake flour
• ⅓ cup cornmeal
• 1 tablespoon finely grated lemon zest
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon salt
• 1¼ cups extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• Handful of fresh blueberries (optional)

1. Combine the cake flour, cornmeal, baking powder, baking soda and salt in a bowl. Set aside
2. With a hand mixer of stand mixer with a whip attachment, beat eggs and sugar until pale and thickened until the mix forms a ribbon when the beaters are lifted, about 3-5 minutes.
3. Slowly stream the olive oil into the egg mixture to make an even thicker batter.
4. Add the dry ingredients, alternating with the vanilla and lemon juice. Do not over mix.
5. Fold in the blueberries
6. Pour into a greased and lined 9-inch Springform pan. Bake for 7 minutes, then reduce the heat to 350 degrees. Continue to bake for a total of 40 minutes.