My favorite chocolate chip cookies

March 6, 2011 at 7:54 pm (Cookies, Dessert, unrated, Website / blog)

I have a picture in my head of the perfect chocolate cookie.  It’s got to be soft, but substantial.  I don’t want to hear any  crunch when I bite into it, and I don’t want the cookies to stick to my teeth.  I don’t want my cookie to be to dry, but neither do I like a greasy cookie.  And the sweetness level is important.  There needs to be a nice balance of sweet, salty, and buttery.  All other things being equal, I prefer a cookie with some height to a cookie that is totally flat.  I haven’t yet found a recipe that makes my perfect chocolate chip cookie, but I’m working on it.  I’ll document our experiments below. Read the rest of this entry »

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Winter vegetable ragout with caramelized whole shallots

March 6, 2011 at 6:06 pm (Dark leafy greens, F (0 stars, dislike), Fall recipes, French, Georgeanne Brennan, Middle East / N. Africa, Root vegetables, Winter recipes)

I was looking for a recipe that called for turnips, and came across this winter ragout in France: the Vegetarian Table by Georgeanne Brennan.  It’s basically an oven-roasted stew full of big chunks of parnsips, turnips, rutabagas, and carrots.  (I couldn’t find any rutabagas so I subbed in potatoes.) The stew also calls for ribbons of chard and caramelized shallots.  At first glance I thought this recipe was for a French-style stew, but it’s seasoned with turmeric and raisins, and you’re supposed to serve it with yogurt and a mixture of dill, tarragon, mint, and chives.  So there’s definitely a North African influence. Read the rest of this entry »

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Quinoa with brussels sprouts, tempeh, and toasted almonds

March 6, 2011 at 5:23 pm (B_minus (2 stars, okay), Fall recipes, Grains, Peter Berley, Quick weeknight recipe, Tempeh)

I’ve been eying this recipe in Peter Berley’s Fresh Food Fast for quite a while now.  I love brussels sprouts and I’m always looking for new tempeh recipes.  The recipe is basically a stir-fry.  You saute onion and caraway seeds, add tempeh and a sliced bell pepper, then toss in the halved brussels sprouts, water, soy sauce, and mirin.  The stir-fry is served over quinoa and sprinkled with toasted almonds and a squirt of lemon juice. Read the rest of this entry »

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