Sunday, December 13, 2009
Chocolate Chip Cookies
Adapted from Jacques Torres
New York Times July 9, 2008
Time 45 minutes - Chill time 24 hours
2 cups minus 2T (8.5 ounces) cake flour
1 2/3 cups (8.5 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons corse salt
2 1/2 sticks unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2T (8 ounces) granulated sugar
2 large eggs
1 teaspoons natural vanilla extract
1 1/4 pound bittersweet chocolate disks or feves,
at least 60% cacao ( I used about 14 ounces)
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light and creamy, about 5 minutes.
- Add eggs one at a time. Mixing well after each addition.
- Stir in vanilla
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop in chocolate pieces and incorporate with wooden spoon as to not break the chocolate.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line baking sheet with parchment paper or non stick backing mat.
- Scoop generous golf ball size mounds onto baking sheet, making sure to turn horizontally any chocolate pieces that may be poking up.
- Sprinkle lightly with sea salt.
- Bake until golden brown, about 16-20 minutes.
- Transfer to wire rack for 10 minutes.
Friday, December 11, 2009
Sunday, September 27, 2009
Monday, August 17, 2009
Wednesday, August 5, 2009
Basil & White Peppercorn Ice Cream
with Strawberries in White Balsamic
1 1/2 cups 2% milk
1 1/2 cups half and half
pinch of gray salt
3/4 cups sugar
1 vanilla bean or teas. of vanilla
10 whole white
3 yolks, slightly whisked
2 cups basil leaves chopped
2 cups strawberries cored & sliced
6 T white balsamic
1/4 cup sugar
Place milk, half and half, salt, sugar, vanilla bean in non reactive saucepan.
Bring to boil over medium heat, stirring from time to time till sugar dissolves.
Slowly temper eggs, whisk in milk and eggs. Slowly add eggs to milk in saucepan. Heat to 180 degrees, stirring constantly, until slightly thickened.
Turn off heat and immediately add basil and pepper. Stir. Allow to sit for 30 minutes in ice bath. Strain mixture. You can add fresh basil and place in blender mix till basil is small specs.
Place in refrigerator overnight. Follow manufactures directions to freeze ice cream.
combine all ingredients. mix well. place in refrigerator for at least 15 minutes.
Adapted from Michael Chiarello - Top Chef Masters
Fore Street - Portland, Maine