Chocolate Chip Cookies

Chocolate Chip Cookies

from Bobby Flay

time 11 min

yield about 2 dozen cookies, depending upon size

Ingredients

ingredients

2 cups plus 3 tablespoons all-purpose flour

3/4 teaspoon kosher salt

3/4 teaspoon baking soda

2 sticks unsalted butter, at room temperature

1 cup granulated sugar

1/3 cup dark brown sugar

1/3 cup light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 (5-ounce) block semisweet chocolate, chopped into chunks

1 (5-ounce) block milk chocolate, chopped into chunks

directions

1. Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.

2. Whisk together the flour, salt and baking soda in a large bowl.

3. Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.

4. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.

5. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough.

Fusilli alla Caprese

Fusilli alla Caprese

from Giada De Laurentiis

time 20 mins

yield 4 to 6 servings

category Pasta

cuisine Italian

ingredients

1 pound fusilli pasta

3 tablespoons olive oil

2 cloves garlic, minced

3 cups cherry tomatoes, quartered (about 1 1/2 pints)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup packed fresh basil leaves, torn

8 ounces fresh mozzarella, diced (about 1 1/4 cups)

directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

2. In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Scalloped Tomatoes

Scalloped Tomatoes

from Ina Garten (the BC)

time 55 minutes

yield 6 servings

category Vegetables

cuisine Italian

ingredients

Good olive oil

2 cups (1/2-inch diced) bread from a French boule, crusts removed

16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)

1 tablespoon minced garlic (3 cloves)

2 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup julienned basil leaves, lightly packed

1 cup freshly grated Parmesan cheese

directions

1. Preheat the oven to 350 degrees F.

2. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

3. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

4. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Pork Milanese with Creamy Caper and Lemon Sauce

Pork Milanese with Creamy Caper and Lemon Sauce

from Giada De Laurentiis

time 30 Minutes

yield 6-8 servings

category Pork

cuisine Italian

ingredients

2/3 c mascarpone cheese

3 T mayonnaise

1/4 c whole milk

1/4 c capers, drained and chopped

1 lemon, zested

1 T fresh chopped flat-leaf parsley

1/4 t salt

1/4 t pepper

3/4 c all-purpose flour

1/2 t salt, plus more for seasoning

1/2 t pepper, plus more for seasoning

2 large eggs, lightly beaten

1 c seasoned Italian bread crumbs

3 T vegetable oil

6 thin-cut pork chops

directions

1. Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.

2. Pork Milanese: Combine the flour, salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, one at a time, first in the flour, then the eggs, then the bread crumbs. Warm the vegetable oil in a large skillet over medium heat. When the oil is hot, place the breaded pork in the pan. Cook until golden and cooked through, about 4-5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

**Chrissy found this and sent it to me***

Rich Zucchini Soup

Rich Zucchini Soup

from Mark Bittman

time 45 minutes

yield 4 servings

category Soup

cuisine American

ingredients

3 TB Extra virgin olive oil

2 TB minced onion

1 TB minced garlic

1/4 short grain rice

1 lb (2 medium) zucchini, grated

Salt (to taste)

Pepper (to taste)

6 c vegetable or chicken stock or water

2 eggs at room temperature

1 TB lemon juice

1/2 c grated parmesan

directions

1. Put the oil in a soup pan over medium-high heat

2. When hot, add the onion and cook, stirring occasionally, until soft

3. Stir in the garlic and cook for another minute or so

4. Add the rice and stir to coat with oil then continue cooking, stirring occasionally, until gragrant (about 2 minutes)

5. Add the zucchini, along with a sprinkle of salt and a few grinds of pepper

6. Stir constantly for a couple of minutes, until the zucchini starts to wilt and release its liquid

7. When the mixture starts to stick to the bottom of the pan, stir in the stock, bring the soup to a boil and reduce the heat so the mixture simmers steadily

8. Cover and cook for 20-30 minutes, until the rice is tender and the vegetables are starting to melt into the soup

9. In a large, heatproof bowl, beat the eggs with a whisk until creamy, then whisk in the lemon juice

10. Take a ladle of broth from the pot (without too many vegetables) and slowly add the broth to the eggs, a few drops at a time a first, whisking continuously so that the eggs don't curdle

11. Repeat once or twice more, until the egg mixture is thick, smooth, and very warm

12. Make sure the soup is not boiling, but bubbling gently

13. Slowly add the egg mixture, sitrring constantly.

14. Taste and adjust the seasoning

15. Serve immediately, garnished with parmesan

notes: • The purpose of the eggs is to thicken the soup, not be seen or tasted.

• You can also use other types of squash, corn, shredded cabbage, thinly sliced leeks, grated carrots, or grated sweet potatoes

Pasta with Fast Sausage Ragu

Pasta with Fast Sausage Ragu

from Mark Bittman

time 30 mins

yield 4-6 servings

category Pasta

cuisine Italian

ingredients

Salt and Pepper to taste

1 TB Extra virgin olive oil

1 medium chopped onion

1/2 lb Italian sausage or Chorizo, removed from casing

1/2 c milk

1/2 c tomato sauce (leftover pasta sauce, eg)

1 lb pasta

Freshly grated Parmesan

directions

1. Bring pot of water to a boil and add salt. Cook pasta.

2. Put oil in deep skillet and turn heat to medium

3. Let oil warm up then add onion

4. Cook, stirring occasionally, until onion softens (about 5 mins)

5. Add sausage in bits and turn heat to medium-high

6. Cook, stirring occasionally, until sausage is nicely browned (about 5-10 mins)

7. Add milk and tomato sauce, along with salt and pepper to taste

8. Stir to blend and simmer for about 5 minutes or until thick but not dry

9. Add pasta and some parmesan (to taste) to skillet with sausage ragu

10. Serve warm and grate additional parmesan on top

notes: • You can also use 1 c milk and 1/4 c tomato paste

 

Creamy ravioli with pesto

 

Ingredients

1. Ravioli for 4, any flavor that appeals to you
2. 1 cup heavy cream
3. 1/4 cup pesto
4. 1/4 cup grated parmesan

Directions

1. Cook ravioli according to directions
2. Whisk together cream and pesto, then mix in the cooked ravioli
3. Place in a shallow 2 quart baking dish and sprinkle with grated parmesan
4. Bake at 375 until golden and bubbling, approx 25 minutes

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