2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Alternate Double Chocolate Recipe
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 egg
2 cups semisweet chocolate chips
1/2 c. cocoa powder
2 oz semi-sweet chocolate, melted
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Friday, November 4, 2016
Alton Brown's Okra and Tomatoes
http://www.foodnetwork.com/recipes/alton-brown/okra-and-tomatoes-recipe.html
1 pound okra, rinsed and trimmed
3 tablespoons olive oil
1 1/2 cups finely chopped red onion
1 1/2 teaspoons kosher salt
1 tablespoon minced garlic
2 cups peeled and chopped tomato
1 tablespoon minced fresh ginger
1 teaspoon freshly ground grains of paradise* or black pepper
1/2 teaspoon freshly ground cardamom
Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.
*Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.
Recipe courtesy of Alton Brown, 2006
1 pound okra, rinsed and trimmed
3 tablespoons olive oil
1 1/2 cups finely chopped red onion
1 1/2 teaspoons kosher salt
1 tablespoon minced garlic
2 cups peeled and chopped tomato
1 tablespoon minced fresh ginger
1 teaspoon freshly ground grains of paradise* or black pepper
1/2 teaspoon freshly ground cardamom
Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.
*Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.
Recipe courtesy of Alton Brown, 2006
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