Chunky Chocolate Chip & Walnut Cookies

These chocolate chip cookies from the Williams-Sonoma Cookies Cookbook are simply sensational. Delicious on their own without walnuts, they become chunkier and more robust with the addition of 1/2 cup of coarsely chopped nuts, however pecans or macadamia nuts would work equally well. Either way, the buttery smell of these cookies as they come out of the oven are pretty hard to resist.

Williams-Sonoma Cookies Cookbook

Chocolate Chip & Walnut Cookies

Makes 4 dozen

Recipe courtesy of Williams Sonoma 

1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1⁄2 cup granulated sugar
1⁄2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 cup semi-sweet plain chocolate chips
1 cup toasted walnuts, then coarsely chopped

Pre heat oven to 350°F. Have ready 2 ungreased baking sheets. Sift the flour, baking powder, baking soda, and salt onto a sheet of wax paper, set aside.

In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and brown sugars and continue beating until mixture is not too gritty when rubbed between your thumb and finger. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping the sides with a rubber spatula.

Add the flour mixture to the butter mixture and beat on low speed just until blended. Add the chocolate chip cookies and walnuts, and stir in with a spoon just until blended.

Using a rounded tablespoon to measure, drop dough onto the baking sheets spacing the cookies about 2 inches apart. Bake the cookies until golden brown around the edges, about 12 minutes. Let the cookies cool briefly in the pans on wire racks before transferring them to the wire racks to cool completely.

Buttermilk Cake with Praline Topping: A Sweet Treat

 

This old-fashioned brown sugar cake gets much of its lovely moist texture from buttermilk, but the sinfully sweet praline sauce, made with chopped pecans, brown sugar and butter, makes this humble cake an absolute showstopper.

Buttermilk Cake with Praline Topping

Serves 12

Recipe courtesy of Café Sucre Farine

For the cake:
1/4 cup butter  + more for greasing pan, very soft
1 cup light brown sugar
1 large egg
1 cup buttermilk
1 tsp vanilla extract
1 tsp baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour

For the topping:
3 tbsp melted butter
1/2 cup light brown sugar, packed
2 tbsp half-and-half cream
1/8 tsp salt
3/4 cup diced pecans


Preheat the oven to 350°F. Grease a 9"-round cake pan with at least 2-inch tall sides, with a little butter and line bottom and sides with parchment paper. Set aside. Combine the butter and brown sugar and stir until smooth. Add the egg, beating again till smooth. Stir in the buttermilk and vanilla extract. Sprinkle the flour, baking soda and salt evenly over the top and stir until well combined. Pour the batter into the prepared pan. Bake the cake for 30-35 minutes until the top feels set or until a toothpick inserted in the centre comes out clean and/or the cake springs back when lightly touched in the centre.

During the last 10 minutes of baking time, prepare the topping. Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick, but pourable.

After the cake has baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes, for a total baking time of 40 minutes. Remove cake from the oven and allow to cool for 20 minutes in the pan. Sprinkle lightly with flaky sea salt, if desired and serve warm or at room temperature. Topping will firm up as the cake cools, and can be served in the pan or on a serving platter or cake stand. To serve on a platter, invert cake onto a dinner-size plate then invert again so that topping is up.

Oven Roasted Rack of Lamb with Garlic & Herbs

Rack of lamb makes a dramatic presentation and surprisingly, is very easy to prepare. One of Ina Gartens favourite ways to prepare lamb, this recipe uses just six ingredients which are simply whizzed together in a food processor: rosemary, thyme, garlic, mustard, salt and balsamic vinegar. Placed in a roasting pan and coated with this aromatic elixir, the rack should stand for an hour, to allow the flavours work their magic. Roasted at 450°F for 20-25 minutes, the lamb rests for 15 minutes, covered in aluminum foil, before being served as single or double chops, as desired. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables.

Rack of Lamb with Garlic and Herbs
Serves 2
Recipe courtesy of Ina Garten

1 1/2 tbsp kosher salt
2 tbsp minced fresh rosemary leaves

1 tbsp finely chopped fresh thyme (my addition)
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tbsp balsamic vinegar
1 full rack of lamb, frenched


In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, thyme and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450°F. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare, or until a thermometer inserted diagonally into the centre of the lamb registers 120°F. Remove from the oven and allow to sit for 15 minutes, covered with aluminum foil. Cut into individual or double chops and serve — delicious with steamed rapini and fingerling potatoes.

Indian Cauliflower & Peas: Gobi Matar Masala

 

A staple in most Indian restaurants, Aloo Gobi is an aromatic combination of spiced potato (aloo), cauliflower (gobi), and peas (matar) made even more popular with the 2002 film Bend It Like Beckham, a wonderful heart-warming comedy about bending rules to reach your goal. The film follows two 18-year old girls who have their heart set on a future in professional soccer, as opposed to finding a nice Indian boyfriend, settling down and cooking the perfect chapatti. There is a quirky cooking segment at the end of the film where the director of the film, Gurinder Chadha, makes her personal recipe for Aloo Gobi with the help of her outrageously interfering mother and auntie. Ever since I saw that segment, I can never make this dish without smiling. With its rich texture, complex flavours and intoxicating aroma, I have adjusted Gurinder's recipe without potatoes for an excellent Gobi Matar, a delicious low-fat carb-free version of the original.

Gobi Matar | Indian Cauliflower & Peas
Serves 2-4 

1/2 cauliflower 
1/4 cup vegetable oil 
1/8 tsp asafoetida 
1 tbsp black mustard seeds 
1 tbsp kari leaves 
1 cup peas, fresh or frozen 
1/2 tsp turmeric 
1/4 tsp salt, or to taste 

Separate the cauliflower into small florets, about 1 to 2-inches. Warm the vegetable oil in a large sauté pan over medium heat. When hot, add the asafoetida, then a second later, add the mustard seeds. When the mustard seeds begin to pop, add the kari leaves and stir to combine. Then add the cauliflower, turmeric and some salt to taste. Cook for 5 or 6 minutes, stirring occasionally to ensure the cauliflower is well coated with the spices and begins to brown slightly. Add 1/2 cup of water, and as soon as it starts to bubble, add the peas, cover the pan and turn down the heat to med-low. Cook 10-15 minutes more until the cauliflower is soft and cooked through. Delicious served with grilled fish, chicken and a spoonful of rice or dal.

Pan-Seared Pork Chops with Sautéed Apple & Sage

 

A classic pairing of pork and apples is enhanced with fresh sage and thyme for this simple and succulent low-carb Autumn dinner. Simply pan-seared for about eight minutes until cooked through, butter, smashed garlic, sliced apples, and fresh sage are added to the bone-in pork chops and cooked for a few minutes, then drizzled with a little balsamic vinegar. Placed in the oven and broiled until the apples are slightly charred, the pork chops are served with warm butter from the pan spooned overtop and garnished with a flurry of fresh thyme. Delicious. 

Pan-Seared Pork Chops with Sautéed Apple, Sage & Thyme
Serves 2

Recipe adapted from The Half Baked Harvest

2 bone-in pork chops, about 1-inch thick
2 tbsp extra virgin olive oil
Kosher salt and black pepper
3 tbsp salted butter
12 fresh sage leaves
2 garlic cloves, smashed
2 apples, cut into wedges
1 tbsp balsamic vinegar
2-3 tbsp chopped fresh thyme

Preheat the broiler to high. Heat a large frying pan over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the pan, and when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.

Remove the pork from the pan to a plate. To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the pan. Drizzle the balsamic vinegar over the pork. Transfer the frying pan to the oven and broil for 2-3 minutes or until the apples are lightly charred. 

Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops and serve immediately. Very nice served with boiled fingerling potatoes and Swiss chard or mixed green salad.

Ina's Deep-Dish Apple Pie with Citrus & Spices

 

Apple pie has always been a problem for Ina Garten. The apples either come out too hard or taste like applesauce. Some pies are overwhelmed with cinnamon or allspice when she just wants the spices to bring out the “appleness” of the filling. She made pies for a week and her friends were beginning to groan, until she arrived at what she thinks is the quintessential apple pie. Her secrets for the perfect pie crust were first, the butter, shortening and water must all be very cold. Second, the dough should be allowed to relax in the refrigerator for 30 minutes before rolling. And, finally, the dough must not be stretched when placing it into the pan. Following these tips each time, Ina promises everyone can have a delicious, flaky pie crust every time. And good to her word, this wonderful pie made using apples from our garden, was beautiful and delicious. 

4-pounds of apples, peeled, cored and sliced, then tossed with lemon and orange juice and zest, sugar, flour, cinnamon, nutmeg and allspice

The pie crust is brushed with an egg and water wash and detailed with decorative apple leaves,

then dusted with sugar and cut with about 5 or 6 slits

Baked at 400°F for 75 minutes until the crust is browned and the juices begin to bubble out

Ina's Deep-Dish Apple Pie
Serves 8

Recipe curtesy of Ina Garten, Barefoot Contessa Family Style

For the pie crust:
12 tbsp (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp kosher salt
1 tbsp sugar
1/3 cup very cold vegetable shortening, such as Crisco
6 to 8 tbsp ice water

For the apple pie: Makes 2 10-inch crusts
4 lb Granny Smith apples, peeled, quartered and cored
Grated zest of 1 lemon
Grated zest of 1 orange
2 tbsp fresh lemon juice
1 tbsp fresh orange juice
1/2 cup sugar, plus 1 tsp to sprinkle on top
1/4 cup all-purpose flour
1 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground allspice
1 egg beaten with 1 tbsp water for egg wash


To make the pie crust, dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat an oven to 400°F. To make the apple pie, cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, sugar, flour, salt, cinnamon, nutmeg and allspice.

Cut the pie dough in half. Roll out half the dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Drape it over the pie pan to extend about 1/2 inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it. Roll out the other half of the dough for the top crust.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 tsp sugar and cut four or five slits. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm with a scoop of vanilla iced cream.

Barefoot Contessa Family Style Cookbook

Boeuf Vigneronne: Françoise Bernard's Beef Stew

 

The grande dame of popular French cuisine, Francoise Bernard set out to make classic French dishes accessible for everyone, paring away unnecessary flourishes to get down to a recipe's true essence. For 40 years she published and taught the principle that good food can be simple, easy, and economical. Among her rules: No recipe must have more than four steps, ingredients must be easily available, and each recipe must not have more than one tricky technique. A culinary bible featuring a thousand recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook, 'La Cuisine: Everyday French Home Cooking' is the culmination of her work, a collection of the best most tried-and true recipes. A comfort food classic, Bernard's Boeuf Vigneronne is a heartwarming dish made with tender beef, sweet pearl onions, mushrooms, bacon, and red wine which adds a dark, lusty colour. My husband has adapted this recipe to make it his own by using beef short ribs rather than ordinary stewing beef, and uses a whole bottle of wine for extra pizzazz.

Browned short ribs

One bottle of full bodied red wine

Shallots, garlic, carrots, browned short ribs, bouquet garni and wine cooked for 2 hours 

Pearl onions and chopped bacon are cooked until lightly browned then added to the casserole

Sautéed mushrooms added to the casserole just before serving

Served with a flurry of chopped parsley and dill for garnish

Françoise Bernard

La Cuisine: Everyday French Home Cooking 

Guy's Boeuf Vigneronne

Serves 6

Adapted recipe courtesy of Françoise Bernard

3 tbsp oil

4 1/2 lb Beef Short Ribs

3 tbsp butter

1 garlic clove, chopped

1 carrot, peeled and sliced crosswise

1 bouquet garni made with parsley, thyme and bay leaf

Salt and pepper

2 tbsp all-purpose flour

1 bottle full bodied red wine

1/4 lb tick cut pancetta or bacon, cut crosswise into 1/4" thick strips

12 pearl onions, peeled

1/2 lb cremini or shiitake mushrooms, stemmed and coarsely sliced

In a large sauté pan with a flat bottom and straight sides, heat the oil over medium heat. Add the meat and brown on all sides, then set aside.

In a flameproof casserole, melt one tablespoon of the butter. Add the shallots, garlic, carrot, and bouquet garni, and season with salt and pepper. Stir in the flour and cook until lightly browned. Add the browned meat and wine. Cover and bring to a boil, then reduce the heat to low and cook for 2 hours. 

Meanwhile in a large frying pan, melt one tablespoon of butter over medium heat. Add the pancetta or bacon, and pearl onions, and cook until lightly browned. Add to the casserole and cook for 30 minutes.

In the same frying pan, melt the remaining tablespoon of butter over medium heat. Add the mushrooms, and season with salt and pepper, and cook, stirring, until lightly browned. Add them to the casserole just before serving. 

Remove the bouquet garni. Transfer the stew to a warmed serving dish and serve with a flurry of chopped parsley for garnish. Very nice served with buttered fingerling potatoes.