Category: comfort food

Get Rid Of Garlic Breath!

bowl-of-garlic-clovesI LOVE garlic! 

If a recipe calls for 1 clove you can guarantee that I’ll be adding at least two, but more than likely three.  Unfortunately, I am one of those people who doesn’t just get garlic breath, I sweat garlic for at least a day after I’ve eaten it in any form.

One of my favorite aggressively garlic forward meals is Shrimp Scampi.

Extra Tasty Shrimp Scampi

  • 1 + 1/2 Pounds Large Fresh (or Frozen) Shelled & Deveined Shrimp
  • 1/2 Pound Asparagus Chopped into 1″ Chunks
  • 4 TBLS Olive Oil
  • 6 TBLS Butter
  • 1 Cup Dry White Wine (like a Sauvignon Blanc)
  • 4 TBLS Chopped Fresh Parsley
  • 4 to 6 Cloves Fresh Garlic, Minced
  • 1/2 to 3/4 teaspoon Red Pepper Flakes (or more to taste)
  • 2 TBLS Freshly Squeezed Lemon Juice
  • Freshly Ground Sea Salt
  • Freshly Ground Black Pepper
  • Steamed Jasmine Rice
  • A Freshly Baked French Baguette (for sopping up the extra sauce)

scampi

Leaving the tail on or removing it from the shrimp is an individual choice.  I prefer to leave it on so the maximum shrimp taste is passed into the sauce, but my husband complains about having to remove them, so I usually do just to avoid listening to him bitch…

  1. Prepare the jasmine rice and set aside (keep warm)
  2. Heat a large sauté pan or cast iron skillet over medium high heat
  3. Add olive oil, butter, garlic, and red pepper flakes
  4. Sauté about 30 seconds then add chopped asparagus
  5. Sauté about 90 seconds then add shrimp
  6. Add the wine and make sure that the shrimp is covered completely with the sauce
  7. Spread the shrimp so they are in a single layer in the pan and cook for about 3 minutes
  8. Turn the shrimp over and cook for another minute
  9. Remove the pan from the heat
  10. Squeeze the lemon over the shrimp, lightly salt & pepper and toss shrimp & asparagus with the chopped parsley

Serve the shrimp & asparagus over a bed of the steamed jasmine rice along side a hunk of the baguette, making sure to pour a generous amount of sauce over it all. Enjoy!

Once dinner is over and you’re ready to start getting kisses from your grateful family, you might want to start thinking about the garlic breath you’ve unleashed on an unsuspecting audience…

Apparently the Italians, who serve a salad and/or a fruit course after a pasta course, have known what they were doing all along.  The September 2016 issue of the Journal of Food Science reported the findings of a study that concluded that chewing on lettuce,  raw apples, or fresh mint after consuming a meal high in garlic reduced the concentration of the garlic smell on the subjects’ breath by 50%.

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Spicy Cognac-Mushroom Rice

mushrice

I’m throwing caution to the wind this holiday season and tossing my tried and true recipes out the window.  Well, at least a few of them.  So, out goes the usual wild rice side dish and in it’s place I’m going to add a whole lot more flavor:

Spicy Cognac-Mushroom Rice

  • 4 Cups Cooked Brown Rice
  • 4 Cups Cooked White Rice
  • 1 – 26.5 oz Can Black Beans (drained)
  • 12 oz Sliced White Mushrooms
  • 12 oz Sliced Portobello Mushrooms
  • 8 TBLS (1 Stick) Butter
  • 1/2 Yellow Onion Chopped
  • 1 – 4oz Can Diced Jalapeno Peppers (drained)
  • 1/2 Cup Cognac
  • 3 TBLS Honey
  • 2 TBLS Low Sodium Soy Sauce
  • Freshly Ground Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Prepare your rice using whatever method you prefer.  I prefer my pressure cooker so I can combine the white and brown rice and do it all at once, but you can do it on the stovetop, use your rice cooker or even do it in your microwave if you prefer.

  1. Using a large skillet, I use my cast iron skillet, melt your butter.
  2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
  3. Next add the onion, jalapeño, salt and pepper and let cook for another two minutes.mush1
  4. Add the honey and stir until it’s well incorporated.
  5. Add the cognac and let reduce for 2 minutes.
  6. Add the soy sauce and stir, then add the drained black beans.
  7. Cook for another 5 minutes over low heat until the liquid thickens a bit.
  8. Pour over the rice in the large bowl.
  9. Stir together and then season with more salt and pepper to taste if needed
  10. Pour rice into a serving dish – I am using a disposable 9 x 13 covered cake pan with a lid for mess free transport.

I am using my unsuspecting friends at tomorrow’s USC homecoming tailgate as guinea pigs.  We are deep frying Duck and this seemed like a good way to do a test run.

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Hadley’s Famous Date Shake

I love fruit and most vegetables although I will readily admit that cauliflower, unless it’s swimming in butter, lemon and herbs or covered with a luscious cheese sauce, leaves a lot to be desired.  Don’t even get me started on the smell.  Gross!

My grandma was a health nut when I was growing up.  She bought off on every do-it-yourself or make-it-at-home heath trend and we were her willing samplers.

She always had cut up vegetables for us kids to snack on, although my dad and grandpa would be snacking on things she wouldn’t touch like Spam, Vienna sausages, deviled ham, pickled herring, creamed chipped beef, sardines, and really anything canned they could spread on a saltine or Triscuit cracker.

She bought a yogurt maker and fruit dehydrator but I think the amount of time it took to get a finished product, and the lack of enthusiasm her efforts were met with, led her to toss them into the garage with the other gadgets of brief interest.

hadleylogoOne thing that she did instill in all of her kids and grandkids though was a love of fruits and nuts.  Anytime we would be in the desert at one of their condos, a required stop was Hadley’s Fruit Orchard for nuts, fresh and dried fruits, and their specialty, a date shake.  Made with the sinfully delicious Deglet Noor Date, it’s pretty much heaven in a cup.

Hadley’s Famous Date Shakedate-shake-ingredients

  • 1/8 to 1/4 Cup Chopped Hadley’s Cooking Dates
  • 1/3 Cup 2% Milk
  • 1 Cup Vanilla Ice Cream
  • 1 Ripe Banana, a sprinkle of nutmeg or cinnamon (if desired –  additions on their menu, not part of the original recipe)

In a blender, combine dates with 1/4 cup of the milk. Blend to a creamy consistency. Add ice cream and the rest of the milk and blend to desired thickness. Serves 2.

deglet-noor-dates-californiaI am now about 2 hours away from Palm Springs, which puts me 2 hours away from Hadley’s but thankfully Hadley’s has entered the information age and I can order their fruits and nuts online!  Looks like I’ll be ordering some dates so I can indulge my need for a bit of memory refreshment. 😉

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Sunday Family Dinner

family_dinner_tableWhen I was a kid, we saw my mom’s parents all the time.  They lived just a few miles away so we often saw them during the week when they came to our various games.  On those nights, because Grandma always seemed to be on some new diet, Grandpa was excited to eat whatever junk food was being served at the snack bar, but at least twice a month, my grandparents would come to our house for a proper Sunday dinner.

My Mom didn’t have a big cooking repertoire, so dinner would be one of a four things:

  1. Roast on her counter top Farberware rotisserie;
  2. Flank or Top Sirloin Steak marinated with an envelope of Lawry’s tenderizing marinade for beef then grilled on the BBQ;
  3. Spaghetti.  Her Bolognese was one of the few things she made from scratch and my Grandpa Bob loved it; or
  4. Meatloaf.  Another basic meal that, inexplicably,  my grandparents loved coming over for.

Unless we were having spaghetti, we always had some version of the same side dishes:

  • Green salad tossed in Bob’s Bleu Cheese or Thousand Island Dressing bobsbcdressingbobs1000dressing
  • Some type of boxed potato she could throw in the oven
  • Rice-A-Roni
  • Peas, Broccoli with cheese sauce, or corn

I wasn’t kidding, cooking was not her thing.

If she was making dessert it was one of a very few things:

  • Basking Robbins Ice Cream
  • Frosted Cake
  • Cookies
  • Cherry Surprise

You may be asking yourself, what in the world is Cherry Surprise?  It was Mom’s go-to, minimal effort, no-bake, bring to any occasion dessert:

  • 2 Angel Food Loaf Cakes or 1 Angel Food Round Cake
  • 1 Large Box Instant Vanilla Pudding
  • 1 Cup of Milk
  • 16 oz Sour Cream
  • 2 Cans Comstock Cherry Pie Filling
  • Reddy-Whip Canned Whipped Cream or a Tub of Cool Whip Thawed

Assembly Directions

  1. Tear the angel food cake into small chunks and put the pieces into a 9″ x 12″ Pyrexafcake baking dish
  2. In a medium bowl (or the bowl of your stand mixer) combine the milk, sour cream, and pudding.  Mix on low until combined then switch to high and mix another 2 minutes, scraping bowl occasionally, until pudding is thick and fluffy.
  3. Using a rubber spatula, spread all of the pudding mixture over the cake layerpudding-layer.  Tap the baking dish against the counter to help the pudding settle into pockets between the pieces of cake.
  4. Pour the contents of both cans of cherry pie filling over the top of the pudding layer, spreading to evenly distribute the cherries
  5. Cover loosely and refrigerate for at least 2 hours
  6. Scoop portions onto plate and top with whipped creamcherry-delight

Simple, but always a crowd pleaser.

I try and do Sunday dinner but tonight didn’t even live up to Mom’s limited menus, I ordered pizza.  To be fair, we did eat it together as a family while watching Sunday night football. 😉

I’ll do better tomorrow.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

It’s Fall Cider Time!

can-apple-cider-vinegar-help-goutWe are approaching mid-October and still seeing daytime temperatures over 90°F in Southern California.  I’m not a cold weather lover, but I do like to have 4 separate seasons and I do appreciate it greatly when we dip into the 50’s, 60’s, and 70’s so I can wear my boots, jeans and sweaters and start cooking hearty soups, stews and sip warm drinks by the fire!

Having spent the weekend sweating and getting a sunburn, it was so exciting to wake up today to a gloomy, overcast morning.  I turned off the air conditioner, opened up all the windows to let the cool outside air in and grabbed a sweatshirt.  Then, even better, I remembered that I have a bowl of apples on the kitchen counter.  It’s Cider Time!

Spicy Pressure Cooker Apple Cider

  • 12 Apples (I use a mixture of Granny Smith and Fuji)
  • 1-2 Navel Oranges
  • 3 Cinnamon Sticks
  • 1 Cup Brown Sugar (packed)
  • 6-8 Whole Cloves
  • 1+ 1/2 tsp Ground Cardamom (or 2 Pods)
  • 8 Cups Water

Preparation:

  1. Core the Apples
  2. Cut the Apples and Oranges into Quarters
  3. Place Fruit into the Inner Pot of Pressure Cookercider2
  4. Add the Spices
  5. Cover with Water
  6. Close the Pressure Cooker, set to High Pressure and Cook for a 10 minute cycle
  7. Quick Release the Pressure and Mash Up the Fruit at the end of the cycle. I use my 3 sided steel meat tenderizer and get after it to make sure the oils from the skin of the apples get agitated and the oils release from the orange skins
  8. Reclose the Pressure Cooker, set to High Pressure and Cook for an additional 10 minute cycle.
  9. When cooking is complete, unplug the Pressure Cooker and allow to come back to cider1natural pressure on its own.
  10. Strain cider through a fine mesh sieve (I use the back of a ladle to push as much out of the solids as I can) into a large bowl or pitcher.  You can transfer to a tea kettle on the stove, your crock pot, or a pan to keep warm if you are planning to drink the cider immediately.
  11. Serve with a thin slice of apple or orange and a cinnamon stick if desired.
  12. You can also add cider to bourbon, champagne, or make a fun fall martini with it

Cheers!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Fired-Up Mac & Cheese

kraft_macaroni__cheese_2011I grew up on Kraft Macaroni and Cheese.  The blue box with the skinny little noodles that Mom combined with a 1/4 cup of “Oleo” as she called margarine (she NEVER used butter) and 1/4 cup of low-fat milk was a crowd pleaser to my sister, brother and I.  Later she would splurge on the more expensive box of “Kraft Deluxe Macaroni and Cheese” with it’s tiny can of cheese sauce in it, but, to my taste, you still can’t beat the skinny blue box.

Thankfully, as I grew so too did my palate.  I rarely pass up a macaroni and cheese on any menu and have developed a couple of favorite styles:  Lobster macaroni and cheese, if it has large claw chunks (and not just minced remnants), is my favorite, followed by a good white cheddar shells and cheese prepared with a hint of truffle oil and just a few exotic mushrooms.

spicyspiralmacncheeseWhen I’m cooking Macaroni and Cheese, I like it to have enough flavor, that if I served nothing else beside it, except maybe a tossed green salad, it could stand alone as a “Meatless Monday” main dish.  You won’t need a fire extinguisher nearby for this spirited macaroni and cheese, but you certainly won’t fall asleep while you’re eating it either.

Lisa’s Fired-Up Mac & Cheese

  • 1 – 16oz Box Cellentani Pasta (I use Barilla)
  • 8 TBLS Butter / Divided
  • 1/2 Cup Flour
  • 3 1/4 Cups Whole Milk
  • 1 tsp Dry Mustard
  • 3/4 tsp Salt
  • 1/2 tsp White Pepper
  • 3 Tsp Chili Powder
  • 1/4 Cup Hot Pepper Sauce (I prefer Frank’s Red Hot)
  • 1 1/2 Cups + 1/4 Cup (for sprinkling on top) Shredded Pepper Jack Cheese
  • 2 + 1/4 Cup (for sprinkling on top) Cups Shredded Sharp Cheddar Cheese
  • 3/4 Cup Grated Parmesan Cheese
  • 2/3 Cup Panko

Before you start, I have a couple of tips.

  1. If you can’t find shredded Pepper Jack or Sharp Cheddar you can always use the packaged slices and tear them up.  Generally the 8 ounce package should equal about 1 1/2 Cups.  Use your own judgement.  I usually err on the side of too much cheese in that type of situation and gauge it based upon the thickness of my sauce.  You can always thin (God Forbid) a bit with milk if you think it’s too thick.
  2. You can use any macaroni type noodle you prefer (elbow, shell, spiral) but I prefer the Cellentani because it combines the features of a slightly larger elbow with a spiral and then throws in some textured grooves so you get as much of the sauce grabbing to it as possible in each bite.

Directions:

  • Preheat oven to 350°F
  • Prepare 2 – 13 x 9 Pyrex baking dishes (I use the deepest ones I have), or 1 deep dish throw away baking pan, by buttering the sides and bottoms – then set aside while you prepare the ingredients.
  • In a large stock pot, boil your pasta according to package directions. Drain, rinse and pour into largest mixing bowl you have.  Set aside.
  • In a large sauce pan over medium heat melt 4 TBLS butter.  Whisk in the flour and cook about a minute while constantly whisking then begin stirring in the milk about a 1/2 cup at a time until it’s well combined.
  • Stir in the spices and 1/4 Cup of the hot sauce.  Bring to a gentle boil, stirring constantly for 1 minute.
  • Remove from heat and stir in cheeses (not the cheese reserved for the top) until melted and smooth.
  • In a small pan melt the remaining 4 TBLS butter and stir in the bread crumbs.
  • Combine the remaining cheeses together.
  • Pour the sauce over the macaroni and, using a large rubber spatula, stir until all of the pasta is well coated.
  • Divide the pasta between the 2 prepared pans
  • Sprinkle 1/2 of the remaining cheese mixture over the top of each and put the pans, uncovered into the oven.
  • Bake for 30-45 minutes, or until the cheese sauce is bubbling and beginning to brown on top.
  • Slide the baking dishes out of the oven and set the oven temperature to broil
  •  Divide the panko mixture between the two pans and return to the oven
  • Watch the pans carefully and remove from the oven as soon as your crumbs begin browning.

Make sure you’ve got a bottle of hot sauce out for anyone who wants to spice it up even more!  Serve your macaroni and cheese with a salad as a dinner on it’s own, alongside burgers, steaks, or inside a great steak/brisket/tri-tip sandwich!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

Pressure Cooker “BBQ” Brisket

bbqbriskmacncheeseburgInspired by this picture of a decadent BBQ Brisket Macaroni & Cheese Burger, tweeted out yesterday by @FoodPorn, which, while it looks like an orgasm in food form, few of us could actually take down in a single seating, I went to the internet to find the recipe so I could surprise my husband with this culinary monstrosity.

But, lo and behold, there was no credit for the photo, and no linked recipe.  What’s a Food-a-holic to do?  Careful deconstruction of the photo and reconstruction using my favorite recipes for the parts, of course!

So, obviously there is a pile of gorgeous, juicy BBQ’d Brisket piled on top of what looks like a lightly toasted brioche bun.  I see some beautiful, but not overly gooey macaroni and cheese and a hint of coleslaw spilling out the side, but what I am not seeing is a burger patty.  Hmmm.

After carefully considering my options I went to my recipe file to start on the main ingredient:  the BBQ Brisket.  Because I am still essentially confined to my bed or a recliner with my leg elevated from my surgery 10 days ago, manning the BBQ is out of the question, so plan B is immediately enacted: Pull the pressure cooker out of the cupboard!

Lucky for me (and hopefully for you!), Emeril Lagasse has recipes adapted for using the pressure cooker on his website, and brisket happens to be one of them!

Emeril’s Fastest BBQ Brisket

  • 4 1/2 pounds beef brisket, trimmed and quartered
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon sweet paprika
  • 1 tablespoon dry mustard
  • 1 teaspoon chili powder
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 1 medium yellow onion, diced
  • 6 cloves garlic, sliced
  • One 12-ounce bottle lager beer
  • 1 cup your favorite barbecue sauce
  • 1/4 cup light brown sugar
  • Brioche or slider buns for serving
  • your favorite coleslaw for serving (we’ll be using my recipe for coleslaw: Lisa’s Kicked Up Memphis Coleslaw)
  • Place the brisket in a large bowl, add the Worcestershire sauce, paprika, mustard, chili powder, and 2 tablespoons of the olive oil, and toss. Let the brisket marinate for 30 minutes at room temperature.
  • When ready to cook, season the beef with the salt.
  • Set a 6-quart pressure cooker to the “browning” program. When it is hot, add the remaining 2 tablespoons olive oil and brown the beef in batches. As it is browned, transfer the beef to a baking sheet and set aside.
  • When all the brisket is browned, add the onion and garlic to the pressure cooker and cook for 6 minutes, or until the onion is soft and slightly translucent. Return the beef to the pressure cooker and add the beer, barbecue sauce, and brown sugar. Close and lock the lid, and set to “high pressure” for 1 1/2 hours.
  • Open the pressure release valve, allow the steam to escape, and carefully unlock and open the lid. Transfer the beef to a baking sheet, and when it is cool enough to handle, thinly slice it across the grain.
  • Set the pressure cooker to the “simmer” program. Return the beef and any accumulated juices to the cooker and cook for 15 to 20 minutes.
  • Serve the brisket on slider buns, topped with the coleslaw.
  • The brisket can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

If you are going to also add macaroni and cheese, as in the photo above and like I am, I will be using my recipe for Fired-Up Mac & Cheese.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

 

 

 

 

 

 

Spicy Spiral Mac & Cheese

spicyspiralmacncheeseThis is my twist, no pun intended, on a zippy macaroni and cheese that can be served as a side to liven up any burger, steak or chicken main dish.  There is nothing timid or Low-Cal / Low-Fat about this dish.  You’ve been warned.

I’m intending to pile it on top of my BBQ Brisket Sandwiches tomorrow night.  Yummy!

Spicy Spiral Mac & Cheese

  • 1 1/2 Cups Cellentani Pasta
  • 4 TBSP Butter
  • 1/4 Cup Flour
  • 3 Cups Whole Milk
  • 1 tsp Dry Mustard
  • 3/4 tsp Salt
  • 1/2 tsp Ground White Pepper
  • 3 tsp (or more to taste) Frank’s Red Hot Sauce
  • 1 Cup Shredded Pepper Jack Cheese
  • 1 1/2 Cups Shredded Sharp Cheddar Cheese
  • 1/2 Cup Shredded Parmesano/Reggiano/Asiago Blend
  • 2 tsp Chili Powder
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in Pepper Jack, Cheddar and P/R/A blend until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  4. Melt remaining 2 tablespoons butter, stir in chili powder. Sprinkle over macaroni mixture.
  5. Bake in preheated oven 30 minutes, or until edges start to brown. Let stand 10 minutes before serving.

TIP:  For a crispier top, you can mix in 3 TBLS bread crumbs with the butter and chili powder and sprinkle on top.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

Cleansing Ginger Chicken Soup

gingerchickensoup

Food’s not forbidden on The Prime, but I am not particularly hungry (a good thing) so this recipe for a light soup from the January 2012 issue of Bon Appetit Magazine, with ginger, whose anti-inflammatory properties my body is sorely (pun intended!) in need of, as one of its key ingredients, is definitely on tonight’s menu.  After reading the reviews I made a few of the suggested additions and it made a really tasty soup.

Cleansing Ginger-Chicken Soup

  • 1-2 TBLS Extra Virgin Olive Oil
  • 1/2 Yellow Onion, Chopped
  • 4 Celery Stalks, Chopped
  • 3 Large Carrots, Peeled and Chopped into 1″ Pieces
  • 8 oz Unpeeled, Scrubbed Ginger, Cut into 1/2″ Pieces
  • 5 Garlic Cloves, Crushed
  • 1/2 Large Lemon (seeds removed)
  • 2-3 tsp freshly ground black pepper (or to taste)
  • 1 – 3lb Whole Organic Chicken, Cut into 7 pieces (2 Breasts, 2 Legs w/Thighs Attached, 2 Wings, 1 Back)
  • Cilantro Leaves
  1. In a large heavy pot, place chopped yellow onion, and the chicken, skin side down, in 1 to 2 TBLS Olive oil and cook long enough to brown slightly and pull the fat out of the skin.
  2. Add the garlic and continue to cook over low heat for about 5 minutes then add the celery, carrots, ginger, lemon, pepper and 5 quarts of water (preferably filtered or spring water); bring to a boil over medium-high heat. Cover with lid slightly ajar.
  3. Reduce heat to low; simmer  uncovered, until broth is fully flavored, about 2 hours.
  4. Remove chicken from broth. When cool enough to handle, coarsely shred meat; discard skin and bones.
  5. Place a fine-mesh sieve over another large pot; strain broth, discarding solids in strainer (you should have about 8 cups broth). Season with salt if needed.
  6. Rewarm soup.
  7. Divide chicken among bowls. Pour hot broth over, dividing equally. Garnish soup with cilantro leaves, if desired.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

How to Ruin Chocolate Chip Cookies

THCookiesAnyone who cooks or bakes regularly should be able to whip up a batch of Toll House Cookies without incident, right?

Today I proved that assumption wrong.  UG!

First you preheat your oven to 375° and gather your ingredients:

  • 2 1/4 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 Cup (2 Cubes) Butter – Softened to Room Temperature
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup (Packed) Brown Sugar
  • 1 tsp Vanilla
  • 2 Large Eggs (at Room Temperature)
  • 1 –  12 oz Package (Appx 2 Cups) Nestle Semi-Sweet Chocolate Morsels
  • 1 Cup Chopped Nuts (Optional)

OK, so far I’m good to go!  Oven is on & I have everything I need on hand.

I pulled out my baking sheets, lined them with my trusty Artisan Metal Works Silicone Liners, got the measuring spoons, measuring cups and bowls out of the cupboard.  Time to make some cookie dough!

Minolta DSC

I measured out the flour, baking soda and salt and put them into a medium sized bowl.  Gave that a quick stir to combine and set the bowl aside.  No problems with this step!

The butter had been sitting on the counter for a couple of hours and was nice & soft.  Into the stand mixer bowl it went along with the brown sugar, the granulated sugar and vanilla.  A minute or two of beating and a quick bowl scrape and I was ready to add the two eggs. Everything is going great!

At this point I notice  batter isn’t as light and fluffy as it usually is.  No problem, the butter just must have been softer than I thought. No problem, time to add the flour mixture – full steam ahead.

This is when the wheels fell off….

I dropped the bowl on my stand mixer and began adding the flour mixture.  Just as I lifted the bowl into place to start the mixer I noticed that a blop of the vanilla, sugars, butter & egg mixture had flown off the beater onto one of the cookie sheets.

I defied the rules regarding not eating raw cookie dough (GASP!) and swiped the blop up and into my mouth.  UG!  WTF? ICK!

Expecting a buttery sweet taste, I was horrified to instead have a mouth full of salty yuck!  What in the world had I done wrong?

I glanced around the counters checking off ingredients and came upon an empty Ziplock bag.  I immediately realized what I had done wrong.

For the last month I’d been moving the Ziploc bag full of a white granulated substance around in my spice cabinet everytime Iassuming that it was The superfine C&H Baking Sugar that I routinely have on hand.  I never thought to check for it to be anything but that, as I often pour the last bits out of the larger carton and into a Ziplock Bag for storage.  This time I was oh so wrong!  I got a flashback of a day, only a few weeks ago when I had accidentally pushed the metal pouring spout all the way in to the container of Morton’s Iodized Salt.  I then poured what was left into a Ziplock bag and went back to what I was doing.

To be fair, I haven’t bought a container of Morton’s Salt for some time, as we’ve changed to salt and pepper grinders when we use salt at the table, so I wasn’t so far off assuming the bag was baking sugar.  But UG!  I should have tasted it first.

I’d already poured 1/2 of the flour mixture into the ruined butter and sugar mixture so everything had to be thrown away.  SUPER FAIL!

Lessons learned:

  1. When putting things into Ziplock Bags, MARK THE CONTENTS & Date.
  2. Always taste mystery ingredients if you’ve failed to follow #1
  3. When in doubt, like I was when I noticed a different consistency, taste the wet ingredient mixture before adding (and wasting) your dry ingredients

I guess there won’t be freshly baked chocolate chip cookies in my house tonight. 😦

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