Does this thought cross your mind ever when you eat chocolate chip cookies with nuts, “God, this would be so good with no chocolate chips?” I found this awesome recipe online, and it was quite the hit.
The folks at the office gobbled these up and sang their praises. It’s time for treatses, mofos. Let’s do this!
Oh, yeah, baby. Give me some of that.
Walnut Pecan Brown Sugar Cookies
Seriously amazing cookie: nutty, salty, not too sweet. YUM!
Heat the oven to 360* (or 375* convection). Get out your cookie pans and parchment paper, and your 2 oz. scoop.
Toast the nuts. For reals. Don't skip this part, you will be very sorry. (Just plop them on the paper lined pan and toss 'em in the oven for five minutes once it's heated. Trust me.)
Cream the butter. Add the brown sugar and vanilla and cream it until it goes a shade lighter. Do this for longer than you think you need to. Add both the eggs, and cream it some more - seriously, like two minutes. Until it is a fluffy dream.
While that's going, sift the flour, salt and soda. Dump in the wet, mix til combined. Dump in the nuts. Mix til combined.
Scoop 6 to a tray lined with parchment using the 2 oz scoop. Sprinkle with the kosher flake salt.
Bake 13 minutes.
They should be puffy and browned around the edges.
These are mondo sized-cookies. You'll get about three dozen if you make them normal sized. Just use a 1oz scoop, or a pair of tablespoons.
I am obsessed with cashew cream. Having been dairy-deprived for so long, the ability to have creamy sauces with that rich mouth feel makes me so fucking happy I could danse. So, I saw this lovely spinach polenta tart on Tastespotting or Foodgawker, and really wanted to try it. Then, when we went provisioning and Sprouts had this gorgeous rainbow chard, I knew it was a done deal.
This is recipe isn’t hard, but it does have a couple steps. I made it on a Monday night, but it totally lends itself to doing part one night (the polenta and the onions for example), and then finishing it the next.
Bon appetit – and by the way, just the chard was fantastic on its own. I could have eaten the whole damn pan. By myself.
A couple stages, but sooooo tasty.
Swiss Chard Polenta Tourte
Sweet and creamy chard and buttery sherry onions atop seared mushrooms and a polenta base, with toasty pine nuts. This is heaven in a pie.
1/3 c. cashews, soaked overnight or simmered for 15 minutes
1 c. stock
½ tsp. nutritional yeast
1 tsp. corn starch
For the topping
8 oz sliced white mushrooms
1 Tbsp olive oil
1 bunch swiss chard, cleaned and coarsely chopped
1 medium white onion, cut in to rings
1 Tbsp. unsalted butter
1/3 c. Amontillado dry sherry
1/3 c. raw pignon nuts.
Cook polenta according to package directions.
Grease a 10” quiche pan or pie pan or springform pan and spread the cooked polenta evenly. (I did this the night before.)
Preheat your oven to 375*
In a medium nonstick skillet, sweat the onions, until they are translucent and just beginning to turn golden and caramelize.
Remove the lid and add the sherry and let the liquid cook off.
While they are cooking, get the olive oil very hot in a large sauté pan, and sear the mushrooms for a good brown sear.
Lower the heat to medium low and spread the mushrooms on top of the polenta base.
To the still-hot skillet, add the stems of the chard, a layer of salt and pepper, then the leafy bits with another layer of S&P. Cover tightly.
While the chard is cooking, make the cashew cream sauce.
In a good blender or food processor, add the drained soaked cashews, the stock, yeast, corn starch, and a couple of the rings of cooked onion.
Purify for (seriously) 1 ½ to 2 minutes, until the mixture is silky in texture and no longer grainy.
Check the chard – it should be tender and deep green. Raise the heat to medium, stir in the cashew cream and cook for a minute or two until the sauce is thickened. It should look like creamed spinach. Spread this on the mushrooms.
Turn off the onion pans, and spread the onions on top.
Sprinkle with the pignon nuts.
Bake for 30 minutes, until the chard is bubbly and the nuts are browned.
Let sit for 10 minutes before slicing. Or, make the night before and then slice while cold and reheat or serve at room temperature.
Do you go through phases where you just want to eat the same thing all the time? This may surprise you, but I am currently fixated on carrots. Specifically shredded carrots. My friend Karen introduced me to this one fantastic Lao/Thai dish a long time ago – green papaya salad. It is scrumptious, and was the inspiration for Carrot Salad #2.
This was quick and easy. Now I just wish I had some sticky rice.
For the carrots and the jicama, I used that blue doodad in the pic above – I got it for a couple bucks at the asian market. It shreds – but the shreds are triangular in the cross section, and you can make them as long as you want – a longer carrot or stroke of the tool makes a longer shred. It’s pretty cool – I was totally stoked when Karen told me about that puppy. Oh, and this recipe has fish sauce. You could leave it out, but you’ll be sad. You don’t taste the fish, promise, unless you’re like a super sniffer or pregnant or otherwise olfactorily enhanced. And, I totally cheated on the dressing and just used some sweet chili sauce with the lime juice and fish sauce.
Shredded Carrot, Cucumber & Jicama Salad
Crunchy and fast - delicious with grilled chicken kebabs.
Do you dream of chocolate? I do. I love Ina’s chocolate cake recipe, but it just never works as cupcakes for me. The palette is too small for the bold, airy structure of that cake. So this necessitated a quest for a good chocolate cupcake. These were tasty. My only complaint is the glaze is too hard, and slicing in to it smooshes the cake. But hey, if that’s ya got to complain about…..
Bon apétit, tout le monde.
Other than a different-sized cupcake liner a little sliced strawberry garnish, these are just a food network recipe. But honestly, they stayed moist for days. And the glaze is a double batch of this.