Saturday, March 31, 2012
I asked my mom if I could borrow her electric mixer for this recipe. It's just one of those things I don't use since I don't bake much. As I was using it I felt very nostalgic, remembering my mom making lots of meringues and cheese muffins with that mixer.
Recipe by Jim Lahey found in Bon Appetit Magazine.
1 Cup plus 2 Tbsp. of all-purpose flour
3/4 Tsp of kosher salt
1/2 Tsp of baking powder
3/4 Cup (1 1/2 sticks) of unsalted butter, room temperature
3/4 Cup (packed) light brown sugar
1/4 Cup of sugar
1 Large egg, room temperature
1/2 Tsp of vanilla extract
1 Cup of semisweet or bittersweet chocolate chips
Makes about 20 cookies
Arrange racks in upper and lower thirds of oven; preheat to 425F. Line 2 baking sheets with parchment paper.
Whisk flour, salt, and baking powder in a small bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2/3 minutes. Add egg and vanilla; beta on medium-high speed until mixture is light and fluffy, 2-3 minutes. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.
Spoon heaping tablespoons of cookie dough onto prepared baking sheets, spacing 1 1/2 inches apart. Bake, rotating pans halfway through, until edges are golden brown, 6-8 minutes. Let cool, if you can wait. I usually eat about 2 before they're cooled. Can anybody actually wait?
at 7:14 AM
Monday, March 26, 2012
To start off the weekend I made a quick and easy pasta dish. I had a few things in my fridge I had to use up left from Jane's party, so what better way then a big plate of pasta to start off the weekend.
Spaghetti (or any other pasta you have in the pantry)
2 Tbs of olive oil
Half an onion, chopped
1 clove of garlic, minced
Salt an pepper
Mushrooms, sliced (any kind you have)
1 Tbs of fresh thyme, chopped
1 Bunch of spinach, roughly chopped
1 Cup of chicken broth (white wine is even better but we didn't have)
1 Cup of mascarpone cheese
Cook the pasta. While the pasta is cooking, heat the oil in a large sautee pan on medium heat, add onions and garlic, and cook until onions are translucent. Add the mushrooms, salt and pepper, thyme, and cook until the mushrooms are soft, about 5 minutes. Add the spinach and cook for a couple of minutes. Turn the heat to high, add chicken stock, and cook until almost all the liquid has reduced. Remove the pan from the heat, add the marcrapone cheese and stir. Drain the pasta, reserving about a cup of the pasta water. Add the pasta to the pan with the sauce and combine, using the pasta water to reach the desired consistency. Serve with the parmesan cheese.
at 4:53 AM
Friday, March 23, 2012
at 5:40 AM
Wednesday, March 21, 2012
I'm so excited for this summer with Jane. She's in full discovery mode and loves studying little ants and any other creature that crosses her path. She has a universal animal sound that I thought at first was just her dog bark. Apparently though, this is the same sound for bugs, ducks, pheasants (we actually had one of these in our backyard this week), and cats.
at 12:17 PM
Monday, March 19, 2012
at 5:56 AM
Wednesday, March 14, 2012
Jane was in love with these! You can always tell when Jane is a big fan of something by the way she chomps and smacks her lips. She also does a little dance in her highchair.
For the adults, add your favourite dipping sauce (we chose a sweet chilli sauce).
When breading your chicken use separate hands for dry and wet ingredients or your fingers will look like this!
2 Boneless, skinless chicken breasts, cut into strips
1 Plain breadcrumbs
2 Tsp of mixed Italian dried herbs
1 Tsp pf garlic powder
Lemon zest from 1 lemon
1/4 Cup of freshly grated Parmesan
3/4 Cups of milk*
1/2 Cup of flour
Mix breadcrumbs, herbs, garlic powder, lemon zest and Parmesan cheese in a wide bowl. Place a separate bowl to the side with your milk or eggs, and another one with the flour ready to start the breading process. Coat chicken in the flour, then dip into milk or egg, and press the chicken in the breadcrumb mixture to coat. Transfer to clean plate and repeat with the rest of the chicken.
Heat a non-stick saute pan on medium heat. Cook chicken for about 10-15 minutes, turning once, until golden brown. If you're not sure if it's cooked use a instant-read thermometer, it should read 180. Or cut into the thickest piece of chicken to check if it's cooked through.
*You can use 2 eggs instead of milk, I used milk becuase Jane is allergic to egg.
at 5:24 AM
Tuesday, March 6, 2012
It's so much cheaper than Toronto. I left with tulips, sourdough rye bread, tortillas, and some Mexican chorizo. That's what led us to tacos on Saturday.
2 Chorizo sausages, casings removed
3/4 Cup of mushrooms, sliced
Half an onion, sliced
Half a red bell pepper, sliced
1 Yukon gold potato, shredded
For the garnish:
Cook the chorizo on medium-high heat breaking up with a spoon, about 5 minutes. Toss in onion and mushroom and continue to cook for about 8 minutes, stirring occasionally. Add the potato and cook for another 5 minutes. Serve with tortillas and your favourite toppings.
at 5:39 AM