Tom's Xanga

Friday, May 09, 2008

Fri, 09 May 2008 07:27:56 GMT

Dessert Friday: Guest Baker Ultra-C Chocolate Chip Cookies

Jansufiles is our special guest baker this week. Check it out:

"While the recipe as Nestle presents it is pretty good, I wanted a chocolate-chocolate chip cookie -- a chocolate cookie with chocolate chips. And so, like Dr. Frankenstein, I disappeared into my laboratory, er, kitchen. After a number of mutations both major and minor, the result is the recipe below.

One of those mutations was putting in different types of chocolate chips. I wanted to see if I could put a critical mass of chocolate in my cookies, and I think I came pretty close. You will also not that there aren't any nuts in this recipe. My thought on the matter is, if there are nuts in the cookie, they are taking up space that could be better used by more chocolate. I added toffee bits (like Heath Bits O'Brickle) one time because I wanted to see if add a little contrasting texture and flavor. I liked the result, so they stayed in.

It was when I made a batch of these for my local science fiction club that I was declared a danger to diabetics everywhere. Now, I made normal-size cookies -- just slightly larger than a Chips Ahoy, to give you a reference. I watched my friends take a look at the plate of cookies, then very carefully break them in half and only eat a half cookie at a time. One of my friends even said that just the smell of these cookies could put a diabetic into a coma from 50 feet away.

The "Ultra-C" in the name is short for "Ultra-Chocolate." In Power Rangers terms, these cookies are Ultrazords.

ULTRA-C CHOCOLATE CHIP COOKIES

INGREDIENTS:

1 package (12 oz.) Semi-Sweet Chocolate Chips
1 package (12 oz.) Milk Chocolate Chips
1 package (12 oz.) White Chocolate Chips
1 package (6 oz.) Toffee Bits (such as Heath Bits O'Brickle)
3 cups Flour
1-1/2 tsp. Baking Soda
1/2 cup Cocoa
1 cup (2 sticks) Butter, softened
1 cup Sugar
1 cup Brown Sugar, firmly packed
1-1/2 tsp. Vanilla Extract
3 Eggs

PROCEDURE:

1. Preheat oven to 325 degrees Fahrenheit.

2. In a large bowl, stir together the chocolate chips and the toffee bits; set aside.

3. In a small bowl, stir together the flour, baking soda, and cocoa; set aside.

4. In a large bowl, combine the butter, sugar, brown sugar, and vanilla; beat until fluffy. Beat in the eggs one at a time. Gradually add the flour mixture; mix well.

5. Add the chocolate and toffee chips; mix well. Drop by spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes.

YIELD: 7 to 8 dozen cookies

VARIATION: Add 1 tsp. Cinnamon, Nutmeg, Ginger, or any other spices to the flour mixture if desired. If you really like ginger, add at least 1-1/2 tsp. ginger."

Thanks, Janusfiles!

Would you like to be a guest cook or baker on my blog? Send me a message!

Contest update: Entries are still coming in, but it's not too late to enter. You can win a Food 2.0 package from DK Publishing including Charlie Ayers' new cookbook “Food 2.0 Secrets From The Chef Who Fed Google”. Check out my post from Monday May 5th for details.

Thursday, May 08, 2008

Thu, 08 May 2008 08:39:40 GMT

Gorgonzola Potato Chips

My ridiculously easy version of a popular restaurant cocktail nibble.

Ingredients
1 12 to 14 ounce bag Kettle-cooked potato chips
6 ounces crumbled Gorgonzola or other favorite bleu cheese
3 slices cooked and crumbled bacon
Freshly ground black pepper
Freshly minced parsley

Method
Adjust oven rack to center of oven and heat broiler to high. Line a baking tray with parchment paper or non-stick aluminum foil. Arrange potato chips on tray in an even layer. Sprinkle the chips with the cheese, bacon and ground black pepper.

Broil until fragrant and bubbling. Use a spatula to move the chips to a serving platter; strewn chips and platter with minced parsley.

Wednesday, May 07, 2008

Wed, 07 May 2008 08:27:04 GMT

Doritos Bandit

Here’s a very bold gull. According to the story, this gull in Scotland is famous for visiting the same shop and nabbing his favorite snack which he shares with his friends.

What a riot!

I first saw this at unlikelymoose. Check out his art and his blog about art, design, technology, The Cubs, and more.

You can find the complete video of this bandit on YouTube. I always want to credit Mark R. who created this .gif.

Tuesday, May 06, 2008

Tue, 06 May 2008 08:51:16 GMT

New Contest! You Could Be a Winner!

I haven’t had a contest in a while and have been thinking about it for a few weeks now. Then I got an email from DK Publishing touting a brand new book “Food 2.0 : Secrets From The Chef Who Fed Google”. I inquired about getting a copy of this new cookbook by Charlie Ayers to give to one of my readers in a new contest.

DK Publishing said “We’ll throw in a lunch bag!”

Hooray!

Nice package

You could be a winner … and I do mean beyond what your mother already thinks of you.

Simply send me an email with the answer to the following culinary question:

The Aztec name for chocolate, ‘xocalatl’, means what?

Send your email to tom@tomsaaristo.com with your answer in the subject line. Answers submitted via comments or messages here on Xanga will not be considered and disqualified. All correct answers will be entered into a random drawing. The decisions of the judges is final. Total prize value is less than $25.00 US.

You must be a resident of the United States in order to be considered for the drawing. The winner must be willing to supply me with their full name and mailing address so that I may supply the same to DK Publishing for prize disbursement. Failure to comply with dissemination of contact information will lead to disqualification and a new winner will be chosen in the same random fashion from qualifying entries.

All entries must be received no later than 11:59 PM, Friday May 16, 2008 [That's next Friday, yo!]

The winning entry will be drawn on Saturday May 17, 2008 and the winner will be notified. Public announcement of the winner will be revealed here on Monday May 19, 2008.

Send your entries today!

Monday, May 05, 2008

Mon, 05 May 2008 08:16:33 GMT

Cinco de Mayo

While Cinco de Mayo is not Mexico’s Independence Day, as some people call it, nor widely celebrated in Mexico, this traditionally “family holiday” has grown into quite the celebration in the U.S.

My guess is because Americans will find any excuse to build a celebration around food and booze. Hey, why not? Cinco de Mayo could be one of the pioneers, so to be speak, in helping Mexican cuisine become Americans’ favorite international fare, stomping longstanding champ Italy in recent years.

If you want to go all out on Cinco de Mayo, a celebration of May 5^th commemorating The Battle of Puebla, build your festivities around traditional fare like enchiladas, tamales, and flautas. Margaritas and Mexican beer are di rigeur in the U.S. and the famous Tres Leches Cake is as sweet and moist a cake as you’ll find on either side of the border.

Margarita

The Cointreau-tequila-lime juice Margarita has been named Cointreau's official drink of Cinco de Mayo. According to Cointreau, this is the original recipe as created by Margarita Sames, a Texas socialite, in 1948.

Ingredients
1 part Cointreau liqueur
2 parts tequila
Fresh lime juice
Ice

Method
Fill a cocktail shaker with ice. Add the Cointreau, tequila and fresh lime juice.

Strain into a Margarita glass, with or without salt, and serve.

How to rim a Margarita glass with salt:

Pour lime juice OR Cointreau OR water into a wide shallow bowl. Pour coarse salt onto a plate and level. Dip the rim of a Margarita glass into the lime juice [or Cointreau or water, if using]; shake off excess. Set the rim of the glass in the salt and press, rotating the rim around in the salt depending on how much salt you want on the rim.

Sour Cream Chicken Tacos

A venerable favorite in my house, this version of a recipe that appeared in The Chicago Tribune before I was even born, is not like American tacos instead more along the lines of a light enchiladas.

Ingredients
1/2 pound canned tomatoes, drained
1 small white onion, halved
1 clove garlic, peeled
1/2 teaspoon coarse salt
1/3 cup vegetable oil
1 cup cooked chicken meat, shredded, salted, kept warm [recipe follows]
1 small green chili, roasted and cut into strips [seeded if desired]
1/2 cup sour cream
8 flour tortillas
Fresh cilantro

Method
Heat the oven to 375°

Puree tomatoes, half of the onion, garlic and salt with a stick blender [or in a blender or food processor] Heat 1 1/2 tablespoons of the oil in a skillet. Add shredded chicken; cook and stir over medium high heat until it starts to brown, about 2 minutes. Add 1/2 cup of the tomato puree and the chili strips and continue cooking until almost dry. Remove to a plate, set aside, and keep warm.

Heat 1 tablespoon of oil in the skillet; fry the rest of the puree over fairly high heat, about 3 minutes. Remove from the heat and stir in the sour cream. Set sauce aside and keep warm.

Heat the tortillas [I use one of the burners on my gas stove] just until warm. Mince the remaining onion half.

Put a little bit of the chicken filling in the middle of each of the tortillas, roll them up, and place them side by side in an oven proof serving dish, or on a jelly roll pan. Pour the sauce down the center of the tacos. Bake about 10 minutes or until heated through.

Remove tacos to individual plates and garnish with remaining onion and fresh chopped cilantro.

Shredded Chicken
[makes 1 cup, enough for 8 tacos]

Ingredients
1 whole chicken breast, bone in, skin on
1 can [13.75 oz.] chicken broth
freshly ground black pepper
1 bay leaf
coarse salt

Method
Put the chicken breast, the broth, pepper [to taste] and the bay leaf in a saucepan; add water to cover and heat to boil, reduce heat and simmer for 20 minutes. Turn off the heat and leave to cool in the broth. Remove skin and bones and shred meat by pulling it apart with your fingers or two forks. Save broth for another use [if desired]. Season the meat well with the salt and keep warm.

Tres Leches Cake

I made this “Three Milks” cake for a co-worker’s birthday in 2000. I took it as a great compliment when he told me it was as good as his Mexican grandmother’s. This special-occasion cake from the state of Sinaloa is a great way to end your Cinco de Mayo festivities.

Ingredients
3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar

2 cups heavy whipping cream
1 [5 ounce] can evaporated milk
1 [14 ounce] can sweetened condensed milk

2 cups heavy whipping cream
1 cup white sugar

Method

Heat oven to 350°. Grease and flour a 9 x 13 baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.

Bake 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it won’t absorb any more. You may have a bit leftover.

Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving

Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

Friday, May 02, 2008

Fri, 02 May 2008 07:02:24 GMT

Dessert Friday: Kentucky Derby Winner Circle’s Pie

In honor of the Kentucky Derby tomorrow, I’m offering up my version of the famous Derby Pie® from Louisville Kentucky. The original recipe is unobtainable as it is one of the most highly-guarded recipes on the planet. Mine is close, though my preference is pecans over walnuts.

Ingredients

For the crust:
1 1⁄2 cups flour
1 tablespoon sugar
1⁄2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
2 tablespoons cold vegetable shortening, in small pieces

For the filling:
1 cup sugar
6 tablespoons flour
8 tablespoons unsalted butter, melted
2 eggs
1 1⁄2 teaspoon Kentucky bourbon, or pure vanilla extract
1 cup coarsely chopped shelled pecans
1 cup semisweet chocolate chips

Method

For the crust:

Sift together flour, sugar, and salt into a medium mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 4 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a disk, and dust with flour. Wrap disk in plastic and refrigerate for 1 hour.

Heat oven to 325°. Remove dough from refrigerator and allow to sit at room temperature to soften slightly before rolling out, on a lightly floured surface, into an 11" round. Fit dough, without stretching it, into a 9" pie pan. Fold edge under and crimp. Using a fork, prick bottom lightly all over.

For the filling:

Combine sugar and flour in a medium bowl. Stir in butter and eggs. Add bourbon, then pecans and chocolate chips, and mix well. Pour filling into prepared crust and bake until crust is a pale golden color and filling is set, 50–60 minutes. Allow to cool before serving. Serve with whipped cream, if you like.

My money is on Gayego, by the way. Go Gayego!

Thursday, May 01, 2008

Thu, 01 May 2008 07:57:30 GMT

Mint Julep

In honor of the Kentucky Derby on Saturday.

Most Kentuckians insist on serving this drink in sterling silver julep cups, and always with well-crushed ice.

Ingredients

Few sprigs fresh peppermint
2 ounces simple syrup [recipe follows]
6 ounces Kentucky bourbon [Maker’s Mark recommended]

Method

Rub rims of four chilled julep glasses with mint, then pack with crushed ice so that it mounds over top of cups.

Pour 1 ounce simple syrup and 3 ounces bourbon over ice into each cup and garnish generously with mint sprigs.

Simple Syrup

Simple syrup is an essential ingredient in many drinks, from cocktails to tea to juices, which makes it a good thing to keep on hand. This simple preparation can be stored indefinitely in a refrigerator.

Ingredients

1 cup water
1⁄2 cup sugar

Method

The ratio of water to sugar will determine the thickness of your simple syrup. For thicker, but still liquid, syrup increase the sugar to 1 cup.

Combine sugar and water in a small saucepan. Cook over low heat, stirring until sugar dissolves; remove from heat and cool.

Wednesday, April 30, 2008

Wed, 30 Apr 2008 08:02:55 GMT

Scroppino

Of course this boozy “smoothie” from Italy would contain lemon gelato. If you want to be authentic, use Prosecco, an Italian sparkling wine. The final component is vodka. If you have lemon vodka on hand, use it.

Ingredients

1 pint lemon gelato [or sorbet or ice cream]

1/4 cup Prosecco or sparkling wine

1/4 cup vodka

Method
Pour ingredients into a blender, clamp on the lid and buzz until the ingredients are fully incorporated and frothy, 30 to 40 seconds.

Tuesday, April 29, 2008

Tue, 29 Apr 2008 08:59:32 GMT

Turkey Meatloaf

Don’t runaway. I know meatloaf is not an easy dish to prepare well: most folk have a horror story or two ... or more.

Here, I employ ground turkey for the beef in a bold move that pays off. The meat is tender and juicy and the flavors are savory and robust. No, really.

Ingredients
1 1/2 cups chopped Vidalia onions
2 tablespoon vegetable oil
House seasoning or coarse salt
Freshly ground black pepper
1 generous tablespoon tomato paste

Pinch red pepper flakes, to taste
2 teaspoons fresh minced sage

1 tablespoon Worcestershire sauce
1/4 generous cup chicken or fish or beef or vegetable stock or white wine

2 pounds ground 93% lean turkey breast [don’t try this with 97% lean]
1/2 cup Progresso Italian Style bread crumbs

1/3 cup freshly grated Parmesan cheese
3 large eggs, lightly beaten with a splash of Vermouth
5 to 8 slices bacon OR 1 cup Sweet Baby Ray's Barbecue Sauce

Method

Heat oven to 325°. Line a baking sheet with parchment paper or foil [greased].

Heat the oil in a sauté pan until shimmering and whisps of smoke appear. Add the onions, season with salt and pepper and cook until onions are nearly translucent. Stir in the tomato paste. Cook for 1 minute. Add the red pepper flakes and sage towards the end.

Add the Worcestershire sauce and stock/wine; mix thoroughly. Set aside.

Mix the ground turkey, bread crumbs, eggs, and prepared onion mixture together in a large bowl.

Remove to prepared pan and shape into a rectangular loaf.

Lay the bacon across the width of the loaf from one end to the other, or pour barbecue sauce evenly over the top.

Bake 40 to 45 minutes or until an instant read thermometer registers 160° and the juices run clear.

Serve hot, warm, room temperature or cold in sandwiches on great white bread with mayonnaise.

Monday, April 28, 2008

Mon, 28 Apr 2008 08:26:23 GMT

Sizzling Shrimp

I’ve twisted this hors d’oeuvre several different ways. Here is a new and easier method, but no less dramatic or delicious.

Ingredients
12 to 14 slices best quality white sandwich bread

Melted butter

Coarse salt or house seasoning [recipe follows]

Freshly ground black pepper

1 pound medium raw shrimp, shelled and deveined
1/4 cup coarsely grated Jarlsburg cheese
2 tablespoons freshly grated Parmesan cheese
1/4 cup heavy cream
1 tablespoon medium-dry Sherry
2 tablespoons scallion, green part only, cut thinly and on the bias

Method
Fill a large sauce pan 3/4 of the way with fresh cold water. Place it on the stovetop over high heat; heat oven to 350°.

Take the crusts off the bread slices. Use a 1 ½ to 2 inch biscuit or cookie cutter and cut out 4 rounds from each slice. Arrange the rounds on a baking sheet and brush with butter and season lightly with salt and pepper. Bake 8 to 10 minutes or until lightly toasted. Remove from the oven and set on a cooling rack.

When the water starts to boil, add 2 tablespoons of salt and plunge shrimp in; simmer 1 to 2 minutes. Drain shrimp in a colander and rinse under cold water. Pat shrimp dry and chop fine.

In a bowl stir together shrimp, cheeses, cream, Sherry, salt and pepper and scallion. Put about 2 tablespoons shrimp mixture on each toast. Chill rolls, covered loosely, at least 1 hour and up to 4.

Heat oven to 425°

Bake canapés until golden and sizzling, about 12 minutes. Remove from the oven and serve warm.

Tom's House Seasoning

I keep this in my salt pig

Ratio of ingredients:
1 1/4 cup kosher salt
1/4 cup finely ground black pepper
1/4 cup garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil

Combine in a jar or in a bowl and shake or stir to incorporate. Use in place of salt when cooking.