Posts tagged ‘crispy’

February 28, 2012

Chocolate Chip Nutmeg Cookies (and extra crispy coffee chocolate chip for crunch lovers)

Soft or crispy?  It’s the never-ending debate for all cookie enthusiasts.  I personally go for a soft center with slightly crisp edges, but let’s tell the truth here… any cookie is hard to resist.  Cookies bring you back to your childhood, can turn around a stressful afternoon, and usually come along with friends, family and laughter.  I wouldn’t encourage eating a whole batch, but share them with your friends after a BBQ or a day at the beach and you’ll be guaranteed a good end to your meal.

I wanted to make a twist o the traditional chocolate chip cookie.  I know, why change such a perfect thing, but I always like to try something new.  Sometimes they work and sometimes they don’t.  (I tried adding lemon zest into a back to oatmeal cookies to give it a zesty flavor and they came out tasting like a cookie coated in pledge.  Fail.  This one however received much better feedback.)  As a spun my spice rack I noticed my nutmeg grinder looking sadly neglected after the eggnog-filled holiday months so I decided to break it out for the occasion.  The nutty, warm scent of nutmeg mixed with the almond extract gives this ordinary cookie a flavor that makes your willing cookie takers say, “mmm, what’s in these??”.  I made these especially for a coworker’s birthday and they were a big hit.  By 10am that morning all of them were gone.

And of course they cookies always seem taste better when they’re right out of the oven.  If you miss that freshly baked taste, pop a few in the oven at 350 for 3 minutes and enjoy.

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 cup unsalted butter, softened
  • 3/4 cups sugar
  • 3/4 cups brown sugar, packed
  • 2 large eggs
  • 1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 1/4 cups flour (unsifted)
  • 1 tsp. baking soda
  • 1 tbsp. freshly ground nutmeg
  • 1/2 tsp. salt

Method

  1. Pre heat oven to 375°F
  2. In a large mixing bowl, beat butter, white sugar and brown sugar at medium speed until creamy and lightened in color.  I recommend mixing it roughly with a fork so the sugar doesn’t go flying around the kitchen when you turn on the blender.  Start slow and gradually bring up to medium until it’s a fluffy, creamy consistency.
  3. Add eggs one at a time, mix on low-speed until incorporated.
  4. And vanilla and almond extract and mix on low-speed until incorporated.
  5. In a separate bowl, stir flour, baking soda, nutmeg and salt.
  6. Gradually blend in the dry mixture into creamed mixture.
  7. Stir in chocolate chips.
  8. Drop tablespoon sized balls onto ungreased cookie sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Remove from oven and let cool for 1 minute.
  11. Carefully remove cookies with a spatula and let cool on wire racks for 2 minutes before digging in.
  12. Return for seconds, and then pack up the rest for later.

If you prefer crisper cookies, here’s a tip to making them more your style.  It’s about the eggs, skipping them results in a flatter cookie with a great crunch.  Super crispy, crunchy, chocolate chip goodness coming right up!

CRISPY COFFEE CHOCOLATE CHIP COOKIES

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup unsalted butter, melted and cooled
  • 1/3 cups lightly packed light brown sugar
  • 1/4 cups granulated sugar
  • 1 tsp. freshly ground nutmeg
  • 1 tbsp. cold strong coffee (save a small amount from your morning brew)
  • 2 tbsp. plus 2 tsp. light corn syrup
  • 1 1/2 tbsp. milk
  • 1 tsp. vanilla extract
  • 1 tsp. anise extract

Method for Supreme Crunch

  1. Preheat the oven to 325°F
  2. Position racks in the upper and lower thirds of the oven. This helps the cookies crisp by being closer to the heat source or at the very top where the heat accumulates.
  3. Line two large baking sheets with foil with the dull side up.
  4. In a medium bowl, mix together flour, baking soda, and salt thoroughly and set aside.
  5. In a large bowl, combine butter, white and brown sugar, coffee, corn syrup, milk, vanilla and anise. Mix until smooth.
  6. Slowly add the flour mixture and continue to stir with a wooden spoon until incorporated.
  7. Add chocolate chips and stir until mixed.
  8. The dough will be very soft.
  9. Divide the dough in half.
  10. Divide one half of the dough into 10 equal pieces, each about 1/4 cup
  11. Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. Remember, the cookies will spread even more as they bake so leave room!
  12. Bake the two sheets for 8 minutes.
  13. Rotate the sheets from the top rack to the bottom and from front to back.
  14. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. Pale cookies will not be crispy.
  15. Let cool on pan for 5 minutes.
  16. Slide the foil with cookies onto racks.
  17. When the baking sheets are cool, repeat with the remaining dough.
  18. Cool cookies completely before snacking, stacking or storing.
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January 27, 2012

Asian Barbecue Chicken Wings

This may sound crazy, but it wasn’t until about 3 months ago that I had my very first chicken wing.  How I went almost 30 years of my life never having enjoyed these marvelous, spicy, tender chicken tenders we call Buffalo wings is beyond me.  I blame it on my British heritage.  I guess you could say growing up eating Shepard’s Pie and beans on toast had its drawbacks, but English mince pies make up for all that.  But I’ll get into those at a later date.

I fashioned this recipe after I my boyfriend went grocery shopping… something he rarely does unattended – as he usually comes home with extra bags of Cheetos puffs, tortilla chips and ice cream.  This time he came home with a bag of frozen wings – I’m not sure how he wandered into this section, by guess was he was looking for corn dogs.   I never buy frozen meat, but decided I’d give this a try since he was so excited over his discovery.   I think he was more excited by how cheap they were than anything else… you can’t really beat $6 for a 4lb. bag of chicken.  We started by looking up recipes online, but inevitably all of them consisted of at lest 3 things we didn’t have.  So, we made it up.  I have to admit I was happily surprised and since then we’ve already made then 4 more times.

You’re probably thinking chicken wings aren’t in your diet, since they’re traditionally fried and then glazed in a thick sauce.  The great this about these is they’re baked!  They come out just as crispy and juicy with less than half the calories.  You also have complete control over the type of sauce and how much you add.  I like this BBQ based sauce, it keep them healthy and they have a great tangy, Asian flair.

Ingredients

  • 4 lbs. frozen chicken wings
  • 1 1/4 cup BBQ sauce (I use Stubbs spicy BBQ sauce but feel free to use your favorite.)
  • 1 tbsp. soy sauce
  • 3 tbsp. honey
  • 1 tbsp. dried onion
  • 1 tsp. garlic powder
  • 1 tsp. toasted sesame seeds
  • 1 tsp. Habanero pepper sauce (I recommend using a hot sauce that’s not vinegar based, but one that lists chili as the first ingredient.  Depending on level of heat, add more or less)
  • Fresh carrots (side)
  • Fresh celery (side)
  • Ranch dressing (dip)

Method

  1. Preheat oven to 375°F
  2. Lay frozen chicken wings on a shallow baking pan in a single layer.  The pan I use has a rim around the edge to catch the juices.
  3. Place in oven to bake for 50-60 mins.  Check the wings every 20 mins and drain the extra fat from the pan.  Turn wings over 40 mins into cooking.  I’ll increase the heat 10° to 385°F for the last 5-10 minutes to get a little extra crisp.
  4. While the chicken bakes, it’s time to make the sauce
  5. In a small bowl mix all ingredients: BBQ sauce, soy sauce, honey, dried onion, garlic powder, sesame seeds and Habanero pepper sauce.
  6. Mix with a fork and taste.  You’ll likely want to adjust some of the levels of hot sauce and honey to suit your own taste.  The combination above is my favorite, but you can pay around and make your own combinations too.
  7. When the chicken in cooked through with a nice golden crust, remove from oven.
  8. Place in a large bowl and pour half the sauce on the wings.
  9. Shake bowl lightly until the sauce covers all the pieces, add more sauce as needed.
  10. When the wings ready, I like to sprinkle on some extra sesame seeds.  It looks fancy and I love the taste!!
  11. Serve with fresh carrots, celery and ranch dressing.  Any extra sauce can also be serves as a dipping sauce.

I hope you enjoy these healthy wings.  They’re a great alternative to spending lots of money at a local restaurant, and baking the wings helps keep you in shape for spring, or hopefully a fun vacation!  After making these at home I doubt I’ll ever have wings out again.  Half the price and all the flavor!

January 23, 2012

Home Style Cornbread

There’s one thing that goes perfectly with BBQ ribs, chili or stew… golden, buttery, right-out-of-the-oven cornbread.  And there’s one thing that will take your ordinary cornbread from delicious to spectacular.  A cast iron skillet.  The traditional southern technique ensures you’ll enjoy melt in your mouth, deliciously crisp edges and pillowy centers of sweet goodness.

I like a slightly sweet, buttery cornbread with a moist center.  I also like to add a can of corn which result in chewy kernels dotted throughout the bread.  The biggest secret to good cornbread is don’t over mix.  It’s our natural impulse to mix things til their silky smooth.  This is exactly what you want when you’re making Hollandaise sauce, whipped cream, or icing sugar; but bread batter is delicate.  Save those arm muscles for when you’ll really need it, and for this recipe mix just enough to moisten the batter.  I always serve this with my homemade chili as a perfect vehicle to mop up all the extra juices, and I usually don’t have much to save for the next day.

Ingredients

  • 1 1/2 cup medium ground cornmeal
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs, beaten
  • 1 can corn, drained
  • 1 1/2 cup whole milk
  • 1/2 cup butter, melted (with a small tab on reserve)
  • 1 tsp. extra virgin olive oil

Method

  1. Preheat oven to 450°F
  2. In a large bowl mix together dry ingredients: cornmeal, flour, sugar, salt and baking powder.
  3. In a separate bowl mix together wet ingredients: can of corn, eggs, milk, butter and olive oil.  Reserve a small tab of butter to heat in skillet and create a nice crust on the bottom.
  4. Slowly add in the wet ingredients to the larger bowl and mix gently.  Do not over mix the batter, just mix enough to combine ingredients.  Don’t worry about a few lumps, if you over mix your cornbread will come out dense.  You want fluffy cornbread!
  5. Heat a heavy bottom iron skillet on high and add a tsp of oil and a tab of butter.
  6. When the skillet is hot, pour in the batter.  It should sizzle in the pan, which will ensure crispy edges and utter happiness.
  7. Let it cook for a minute, then put it in the oven to bake
  8. Bake for 20-25 minutes, or until golden brown.
  9. Cut into wedges, squares or sticks and serve with chili or softened butter.

Adjust the amount of sugar depending on your taste.  I like it more on the sweeter side but most of my family likes it a little more savory.  I usually win, as I’m the one making it!  ENJOY and happy cooking!

October 4, 2011

Polenta with Bacon & Parmesean

This is a dish that will always remind me of home, and more importantly my mom.  She would make this for me on ‘special’ nights and to this day I’m still not sure why this was a ‘special’ dinner.  Either way, I enjoyed it and would hold off eating any snacks for the afternoon in anticipation of warm polenta topped with bacon and cheese.  This is a very easy, affordable dinner that only consists of 3 ingredients, can’t get much simpler than that!

There’s something warm and inviting about  creamy polenta when it’s fried up in a skillet.  It gets a delicate crisp coating on the outside, but the middle is smooth and creamy.  The Parmesan cheese slowly melts on top, and the crispy, salty bite from the bacon give the dish a nice change of texture.  It’s hard to imagine not liking this dish, after all it has bacon and cheese, what more could you want?  Give it a try; I hope you enjoy it as much as I do.

Ingredients

  • 1 round of pre-cooked polenta (you can make it from scratch but I like to make life easier)
  • 1 packet of bacon, trimmed of excess fat
  • 1/4 cup parmesan cheese (or 1/2 cup if you love it like me)
  • 1 tbsp. olive oil

Method

  • Preheat skillet to medium~high
  • Cut bacon into bite size pieces with scissors directly into the pan
  • Stir occasionally for about 10 minutes until the bacon is crisp
  • When the bacon is nice and crispy, use a slotted spoon to remove from pan and place on a plate lined with paper towel to drain the excess oils
  • Wipe out pan with paper towel and add 1 tbsp. of olive oil and return to medium~high heat (you can also use the bacon fat instead of olive oil, your choice)
  • While pan heats up, take the round of cold polenta and slice into 1 inch thick pieces
  • Once oil is hot, carefully place the cut rounds of polenta into skillet
  • Cook for 6-8 minutes until golden brown and turn
  • Brown other side for 6-8 mins
  • Remove from pan
  • To serve, place polenta on plate, sprinkle crumbled bacon and Parmesan cheese on top
  • YUMMMMMMMMMM!

If you make Polenta from scratch, the basic ratio for polenta is 4 parts liquid to 1 part polenta. I recommend making 2 cups polenta and add a teaspoon of salt, cook as normal and then pour it into a shallow dish to set in the fridge (takes 2-3 hours).  Then slice the polenta and fry up just as you did above.

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