Chocolate Chip Cookies
- 2 cup all-purpose flour
- 2 cup pastry flour
- 2 tspn baking soda
- 2 tspn salt
- 1¾ cup butter
- 2 egg 2 yolk
- 1¾ cup brown sugar
- 1¼ cup white sugar
- 2 tspn vanilla
- 2 cup chocolate chips
- Pull eggs out of the fridge. Melt butter.
- Sift together flour, baking soda, and salt.
- Cream together sugars and butter. Beat in eggs, yolks, and vanilla.1
- Gradually fold in dry ingredients.
- Add chocolate chips. Cover and cool.2
- Preheat oven to 350°F.
- Arrange rounded spoonfuls of batter on parchment paper.3
- Bake 11 to 12 minutes, alone on the center rack.
- Cool on baking sheet for 2 minutes, then transfer to cooling rack or lined dish.
- Throw in a pinch of salt after mixing in the egg.
- Cover with plastic wrap. Keep in fridge for at least 30 minutes.
- Larger cookies will keep their texture for longer. Do not apply any excess pressure to dough.
- 1 can black beans
- ½ white onion1
- 2 cloves garlic
- ⅓ bunch cilantro
- queso Oaxaca, shredded
- ground cayenne pepper
- Mince onions and garlic. Chop cilantro to your liking.
- Bring beans to a boil.
- Add onions and garlic, reduce heat, and cover. Simmer until onions are translucent.2
- Salt the beans. Throw in a tiny pinch of black pepper and a bigger pinch of cayenne.
- Stir in cilantro.
- Return to heat and melt in cheese before serving.
- Use anywhere between ¼ and ½ onion per can of beans.
- For Country-Style Cheesy Beans, fry onion and garlic in half-canola-half-butter over medium heat, then add beans.
- 2 stalks celery
- 2 medium carrots
- ¾ yellow onion
- 1 large clove garlic
- 1 cup couscous
- 1½ cup chicken broth
- fresh parsley, basil
- Dice celery, carrots, and onion. Mince garlic.
- Sauté vegetables in olive oil until crisp-tender. Add garlic.
- Stir in couscous. Salt and pepper.
- Pour in broth and bring to a boil.
- Cover and remove from heat. Let stand for 5 to 8 minutes.
- Stir in harissa and fluff to serve. Garnish with herbs.
Kev's Special Sandwich
- 2 slices whole wheat toast
- peanut butter1
- Lightly toast bread in a toaster (though you may need a license for this).
- Spread peanut butter on one slice of toast, and nutella on the other.2
- Stack the toasts to form a sandwich. Serve with dark roast coffee or a tall glass of milk.
- I prefer creamy for ease, but whatever's available.
- This must be done with "love."
- 1 shallot
- 3 cloves garlic
- 2-cm piece ginger
- 1 medium carrot
- 2 green bell pepper
- 3 tbsp curry paste
- chicken thighs, boneless
- 1 tsp brown sugar
- 1 can coconut milk1
- 1½ cup chicken stock
- 12 oz baby yellow potatoes
- whole dried fennel, coriander, cumin seeds
- cinnamon quill
- fresh lime, basil, cilantro
- Thinly slice shallot. Mince or grate garlic, ginger, and carrot.2
- Chop bell pepper and chicken into 3-cm squares (that is to say, "bite-sized"). Halve potatoes.
- Bring a pot of water to boil, add salt, and cook potatoes until just fork-tender. Remove from heat and leave submerged.
- Heat vegetable oil and fennel, coriander, and cumin seed over medium-high heat.
- Add shallots and turn heat down to low. Add garlic, ginger, and carrot.4
- Crank up the heat, and add chicken. Season with salt and black pepper.
- Incorporate curry paste. Once chicken is just cooked through, pour in coconut milk and stock.
- Bring to a boil, stir in sugar, add cinnamon, and leave to simmer, covered.
- In a separate pan, sautée peppers with a pinch of salt.
- Add potatoes and peppers, and leave on a simmer until curry reaches desired consistency.
- Serve over jasmine rice, garnished with lime and fresh herbs.
- Coconut milk is usually sold in 13.5-ounce cans.
- I use a microplane for the garlic, ginger, and carrot.
- Remember: Always Be Stirring.
- chicken breast, boneless, skinless
- seasoning of choice
- garlic powder
- olive oil
- unsalted butter
- Pat-dry chicken, cover with plastic wrap. Flatten to uniform thickness.
- Season both sides liberally with salt, seasoning salt, garlic powder, and black pepper.
- Heat butter and oil over high heat in a large, lidded braising pan or pot.
- When butter is melted, sear breast for about a minute.
- Flip, cover, and reduce heat to low. Start a 10-minute timer.2
- Keeping covered, remove from heat and allow to rest another 10 minutes.
Ragù alla Salsiccia
- 1 lb mild Italian sausage
- large white onion1
- 4 cloves garlic
- 1 cup red wine, preferably Pinot Noir
- 28 oz can pomodori pelati, San Marzano
- ¼ cup tomato paste
- bay leaf2
- fennel seed, dried oregano, herbes de provence
- parmeggiano reggiano, pecorino romano
- fresh basil
- Empty whole tomatoes and juice into a saucepan. Leave covered on a simmer through prep.
- Finely dice vegetables and mince garlic.
- Sweat onions in olive oil over medium-low heat.3
- Add garlic, herbs, salt, and pepper when onions begin taking on some color.
- Breaking apart sausage, sautée over slightly higher heat until it appears lightly cooked.
- Pour in wine and reduce.
- Remove tomatoes from oven. Add to ragù along with tomato paste and bay leaf.
- Cover and simmer for two hours. Serve over tubular pasta, topped with grated cheese and fresh basil.
- For a more authentic ragù, finely dice 1 carrot and 1 stalk celery as well. Cook with onion.
- Include a sprig each of fresh rosemary and thyme if available.
- Take your time here.
Working Curry Paste
- 1 shallot
- 6 cloves garlic
- 5 cm ginger
- dried thai or árbol chiles1
- 1 tsp ground coriander seed
- 1 tsp cumin seed
- 1 tsp turmeric
- zest of 1 lime
- 3 stalks lemongrass
- 1 handful fresh cilantro
- Rehydrate chiles, leaving to soak in hot water during prep.
- Peel garlic and ginger.
- Wrap garlic, ginger, and 1 shallot tightly in foil.
- Place foil in cast iron over low heat. Leave for forty minutes, flipping halfway through.
- Remove hard outer layers of lemongrass. Roughly chop.
- Unwrap ginger, garlic, and shallot.
- In a food processor, combine all ingredients.2
- Use about 15 árbol chiles, seeds removed.
- No need to remove cilantro leaves from stalks here. Blend in chile water as needed.