CHOCOLATE TOFFEE COOKIES

I discovered these cookies on the Smitten Kitchen blog, although they were originally in Bon Appetit.  What I couldn't understand is why the recipe called for you to break up Heath bars, since they are coated in inferior chocolate, when you are musing 1 pound of good chocolate already.  Hence, the substitution of Heath English toffee bits.  

They are currently the favorite cookie both in our house and in Pittsburgh, where they won over new fans at a bake sale at Sam's day care.  They are chocolate-y, chewy, with bursts of butter flavor from the toffee and salt from the flaked sea salt on top.  But really, they are just the most chocolatey cookie ever...kind of like a truffle you can chew on a little.  So definitely try them.  And, like most cookies, they fare extremely well in the freezer.  Some of us eat them frozen (I'm talking about you, Steve and Mom), and some of us nuke them.  Either way, you'll be glad this recipe makes a lot.

1/2 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter

1 3/4 cups (packed) brown sugar

4 large eggs

1 tablespoon vanilla extract

12 oz. Heath English Toffee bits

1 cup walnuts, toasted, chopped

Flaky sea salt for sprinkling (optional)

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.

Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line large baking sheets with parchment (I usually need 4 because these guys spread.  I only put 8 or 9 per pan). Drop batter by scoopfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets.

Makes 44-48 cookies using a #40 cookie scoop (the one you use for your chocolate chip cookies).

CANARY ISLAND ROPA VIEJA

I first found this recipe in Saveur magazine in March 2012.  There were two recipes, one Cuban and one Canary Island.  They were similar in some ways, but this one has become our favorite.  The mixture of proteins (chicken, pork and beef) makes it somehow more complex.  This is a good hearty stew, so think winter-time.  And like most stews, the flavor just keeps getting better as you eat the leftovers.

Ingredients:  

4 oz bacon, roughly chopped

1 lb flank steak, cut into 1 1/2-inch thick strips

1 lb pork shoulder, cut into 2” pieces

Kosher salt and black pepper, to taste

1 large yellow onion, thinly sliced (optional)

1 green bell pepper, stemmed, thinly sliced

1 dried chile de arbol, stemmed

1 Tbsp ground cumin

1 Tbsp paprika

3 cloves garlic, thinly sliced

½ cup dry white wine

2 cups beef stock

1 16-oz can crushed tomatoes

½ cup golden raisins

1 16-oz can chickpeas, rinsed and drained (also called garbanzo beans)

3 Tbsp finely chopped fresh oregano

3 Tbsp finely chopped fresh parsley

Render bacon in a 6-qt. Dutch oven over medium-high heat.  

Transfer bacon to a plate, leaving fat in pot.  Season steak, pork and chicken with salt and pepper.  Working in batches, cook until browned on both sides, about 6 minutes; transfer to plate.   

See the lovely caramelization going on here:

Add onion, pepper, and chile; cook until soft, about 4 minutes. 

Return bacon and meats to pot with stock and tomatoes; boil.  Reduce heat to  medium-low; cook, covered, until all meat is very tender, 2-3 hours.  Remove meats and shred (discard chicken bones); return to pot with raisins and chickpeas.  Cook until sauce is slightly thickened, about 8 minutes.  Stir in oregano and parsley before serving.

Serve over rice or with crusty bread.

Makes 8 servings.

KONG BAO JI DING

KONG BAO JI DING

This recipe first appeared in an ad for Tyson's chicken breasts and Planter's cocktail peanuts.  I made it a couple of times a month for years while the kids were growing up, so it had to be included in the new cookbook.  When I made it last night, Steve and I remembered how much we enjoyed it, too.  It's simple, takes very little time, and you really can't go wrong.

INGREDIENTS:            

1 lb. skinless, boneless chicken breasts, cut into 1” cubes

2 egg whites

2 Tablespoons soy sauce

2 Tablespoons cornstarch

½ teaspoons crushed red peppers

1 cup scallions, cut into 1” pieces

1 cup salted peanuts

2 cups canola oil

Sauce:

2 Tablespoons soy sauce

4 Tablespoons sherry

2 teaspoons sugar

2 teaspoons cornstarch

Beat the egg whites with a whisk until they are frothy, then stir in 2 T soy sauce, 2 T cornstarch, and chicken cubes.  Mix well and refrigerate for 1 hour.

Mix sauce ingredients together and set aside.

In a wok, heat the canola oil to 375°F.  Stir chicken mixture and spoon individual pieces into the hot oil, cooking in batches so they don’t stick together too much.  

When they are brown, remove them to paper towels to drain while you do the next batches.     

Pour off all but 2 Tablespoons of oil from the wok.  Add red pepper and cooked chicken; stir fry 1 minute.  Add sauce to chicken mixture and stir until the sauce thickens, which is usually 15-30 seconds. 

Turn off the heat and stir in the scallions and peanuts.  Serve over rice.

Serves 4.

Blog entry 10/16/14.

THAI WONTON

Thai wonton are another family favorite that we've made with our Christmas dinner for decades.  Tom started making them when he was very young, and is the designated chef.  They're very simple once you get the hang of the folding, and everyone fights to get their (mostly) fair share.  The recipe comes from a cookbook called Modern Thai Cuisine by Tommy Tang, although I have tripled the recipe, a practical consideration, since there are usually 60 wonton wrappers in a package, and also because for our family, which numbers about 14-16 on holidays, 60 are barely enough.  If there are any leftover, they go in the refrigerator, and are actually pretty tasty cold.

Ingredients:

9 oz uncooked shrimp, shelled, deveined, and chopped

6 oz uncooked chicken breast meat, chopped

3 Tablespoons chopped cilantro

3 Tablespoons chopped scallions

4 ½ teaspoons Thai fish sauce

1 Tablespoon granulated garlic

1 Tablespoon white pepper

1 egg

60 wonton wrappers

3 cups vegetable oil (for deep frying)

Place all filling ingredients in a food processor and pulse until they are well blended.

Place a small mound of filling mixture in the center of 1 wonton wrapper.

Dip a finger in cold water and wet wonton skin along two adjacent sides.  Fold the wonton wrapper in half diagonally to form a triangle. 

Dip finger in water again and wet wonton skin halfway between filling and 1 folded corner.  Lift this corner and opposite corner over filling, overlap at moistened spot, and squeeze gently to seal.  Repeat with remaining filling and wrappers.

Heat oil in a large saucepan or deep fryer to 350°F.  Deep-fry wonton in batches until browned on all sides, about 2 minutes. 

Remove and drain on paper towels. 

Serve hot with dipping sauce.

Sweet/Sour Dipping Sauce:

½ cup water

¼ cup sugar

¼ cup rice vinegar

2 Tablespoons plum sauce

¼ teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon fresh chili paste

2 Tablespoons ground unsalted peanuts

Combine all ingredients except peanuts in a small saucepan and bring to boil over high heat.  Reduce heat to low and simmer 4 minutes.  Remove from heat and let cool.  Stir in peanuts.  Turn into small individual bowls.

Makes 60 wonton.

SESAME CHICKEN

SESAME CHICKEN

2 Tablespoons AP flour

2 Tablespoons cornstarch

¼ teaspoon baking soda

¼ teaspoon baking powder

2 Tablespoons low-sodium soy sauce

1 Tablespoon dry sherry or Chinese rice wine

2 Tablespoons water

1 teaspoon canola oil

1 dash sesame oil

1 pound skinless, boneless chicken breast meat, cubed

1 cup chicken broth

1 cup white sugar

2 Tablespoons cider vinegar

2 Tablespoons soy sauce

2 Tablespoons sesame oil

1 teaspoon chile paste

1 clove garlic, minced

¼ cup cornstarch

½ cup water

Vegetable oil for frying

2 Tablespoons toasted sesame seeds

Sift flour, 2 T cornstarch, baking soda, and baking powder into a bowl.  Pour in low-sodium soy sauce, sherry, 2 T water, vegetable oil, and a dash of sesame oil; stir until smooth.  Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Meanwhile, bring chicken broth, sugar, vinegar, soy sauce, sesame oil, chili paste, and garlic to a boil in a saucepan over high heat.  Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce.  Simmer until the sauce thickens and turns clear, about 2 minutes.  Reduce heat to low and keep sauce warm.

Heat oil in a deep fryer or large saucepan to a temperature of 375°F.  Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes.  

Drain on a paper towel-lined plate.  

To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce over the top.  

Sprinkle with the toasted sesame seeds.

Serves 6