With the computer age, you would think that there is no need for cookbooks, but there are some old-fashioned folks like me who have over 1,000 cookbooks. I need to go through them and keep those that are my favorites.
Staff Favorites by Food & Wine is one of those keepers. The hands down favorite of the over 150 recipes is a double chocolate cookie, like crispy-chewy brownies in a cookie. This recipe is from Belinda Leong of B. Patisserie in San Francisco. In order to attain that crackly out layer, she freezes the batter before baking.
Chocolate Brownie Cookies
Makes 3 dozen
In a large bowl set over a saucepan of simmering water, melt, stirring a few times, until smooth, about 7 minutes:
1 pound semisweet chocolate, chopped
4 tablespoons unsalted butter
In another large bowl, using a hand mixer, beat at medium speed until thick and pale, about 5 minutes:
4 large eggs, at room temperature
1-1/2 cups sugar
Beat in:
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Using a rubber spatula, fold in the melted chocolate, then fold in:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Stir in:
One 12 ounce bag semisweet chocolate chips
Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about one hour.
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Working in batches, scoop 2 tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before serving.
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One of my favorite restaurants in New York City was Babbo. This simple pasta recipe is one you could whip easily for a quick dinner.
Occasionally, I can find bucatini at Target and when I do, I stock up.
Bucatini All’Amatriciana
Serves 4
In a large, deep skillet, cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes:
1/2 pound thinly sliced pancetta, coarsely chopped
Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add and cook over moderately high heat, stirring occasionally, until the onion in lightly browned, about 6 minutes:
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
1-1/2 teaspoons crushed red pepper
Return the pancetta to the skillet. Add and simmer until very thick, about 10 minutes:
12 ounces tomato sauce
Kosher salt to taste
Meanwhile, in a pot of salted boiling water, cook until al dente:
1 pound bucatini
Add pasta to the sauce (I do not drain because the pasta water helps to thin the sauce).
Add:
1/2 cup flat leaf parsley leaves, coarsely chopped
Stir over moderately high heat until the pasta is evenly coated, about 2 minutes. Serve in bowls, passing the cheese at the table.
Tina Ujlaki, executive food editor says about this dish, “This pasta recipe could not be easier. It calls for jarred tomato sauce, but of course you can swap in homemade. Look for meaty pancetta, and be sure not to cook it until crisp or it will be tough.”
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Corey Lee of Benu in San Francisco reinvents pan-fried dumplings and turns into one round, crisp pancake.
Pork-Kimchi Dumpling Pancakes
Serves 6 to 8
In a small bowl make the dumpling sauce, mixing all ingredients until the sugar dissolves:
1/4 cup soy sauce
1 tablespoon white vinegar
1 tablespoon sesame seeds
1 tablespoon sugar
1/2 tablespoon gochugaru (Korean red pepper flakes)
In a large bowl, mix together:
10 ounces ground pork
2 green onions, minced
1/3 cup finely chopped drained kimchi
1 tablespoon minced peeled fresh ginger
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon kosher salt
1/4 cup firm tofu, finely chopped
Brush edges with water:
30 gyoza wrappers
Drop one tablespoon filling in the center, fold over one side of the wrapper to form a half-moon, pressing the edges together. Transfer to parchment-lined baking sheet and cover with plastic wrap.
In a small bowl, stir to make a slurry:
1-1/2 tablespoons cornstarch
1 cup plus 2 tablespoon water
Heat in 8-inch nonstick skillet:
1 tablespoon canola oil
Arrange 10 dumplings around the edge of the skillet, overlapping them lightly (there should be almost no space). Cook over moderate heat until golden on the bottom. Drizzle one-third of the slurry over and surround the dumplings, cover the skillet and cook for 2 minutes. Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, about 4 minutes. Carefully invert the dumpling pancake onto a plate. Repeat to make 2 more pancakes. Serve with dipping sauce.
Foodie Notes
Hawaii Community College’s Cafeteria is open and run by the first-year students. The Bamboo Hale, the fine dining restaurant prepared by the second year students, is now open for take-out only. Please call 808-934-2591 to place your order. There are two menus, Asian Standard, three courses for $15.95 and American Standard, three courses for $17.95. Sample of the American menu from last week: 1st course: Pork Chalupas 2nd course: New England Seafood Chowder Entree: Shrimp Gumbo and Handcrafted Andouille Sausage.
Email Audrey Wilson at audreywilson808@gmail.com.
