Posts tagged ‘dough’

October 15, 2012

Rosemary Tomato Basil Soup

Tomato basil soup paired with a stringy mozzarella grilled cheese sandwich is a classic.  It’s been copied and modified a million times over and I still think the traditional rosemary scented soup and crunchy buttered sandwich makes any Tuesday night a little more special.

Soup should really be considered it’s own food group.  I pride myself in being the sole person to order a warm tortilla soup in the middle of Houston summer, or chilled cucumber-melon bisque when it’s 20 below.  (I happened to have both melon bisque and puréed corn chowder with chili oil at my wedding.)  There’s something about soup I find utterly addicting.  The combination of flavors, the variety of textures, and most importantly the crunchy garlic croutons, crispy bacon, or fresh herbs that get delicately placed on top and slowly sink into the silky, savory bisque.

The roasted, sweet tomatoes combined with the tangy bite of rosemary sourdough bread soothes the soul and takes the edge off a brisk day.  The bread gives this soup a thick texture with a mouthy richness I often find missing in perfectly velvety broths.  Aromatic sweet basil with hints of mint and pepper brighten the flavor and offer you a taste of summer just when you think fall has taken over.

Ingredients

  • 3-4 tablespoons good olive oil
  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 2 cans stewed tomatoes, 28oz
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tbsp. salted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tsp. salt
  • 1 tbsp. freshly ground pepper
  • 1/2 tbsp. Italian seasoning
  • 4 large slices of sourdough rosemary bread
  • 3/4 cup light whipping cream
  • 3/4 cup milk
  • 1 cup fresh basil
  • Freshly sliced mozzarella cheese for topping
  • Basil for garnish

Method

  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tbsp. olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  2. In a heavy bottomed stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil.
  3. Add butter and red pepper flakes and sauté for 10 minutes on medium heat.  Onions should become transparent but should not brown.
  4. Add stewed tomatoes, canned tomatoes (including juice), salt, pepper, and Italian seasoning in a large saucepan on medium heat.
  5. Bring to a simmer.
  6. Roughly tear the bread into smaller pieces and add to the pot.  I break up the bread so it’s easier to spoon out and purée.
  7. Next you’ll puree the soup in small batches, so I usually remove it from the heat and let it cool a little before I begin this process.  The soup should still have texture and not be completely smooth.  The soup will not be nearly as enjoyable if it’s perfectly silky in texture.
  8. Carefully puree, along with the basil leaves in small batches. You can use a blender, food processor, or better yet, one of those handy hand-held food blenders, right in the pot.  If you use a blender BE CAREFUL!  The heat will force the top off the blender and you’ll be cleaning soup off your ceiling for weeks, or you’ll burn your hands so just fill it up half way and pulse it gently.
  9. Return to saucepan and add cream and milk, while stirring, over low heat.
  10. Garnish with basil leaves, mozzarella cheese and serve with a warm slice of sourdough bread.

For a healthier version, leave out the butter and replace the cream with non-fat milk.  Enjoy!

Advertisements
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.
%d bloggers like this: