Dark Chocolate Chip Cookies
I love dark chocolate much more than milk chocolate. Here is a great easy recipe for dark chocolate chip cookies.
INGREDIENTS
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract
2 Eggs
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cup Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the dark chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 54 cookies
Ridiculously Easy Turkey Gravy
Here is the trick to making this gravy so easy just make it ahead of time and then add the drippings later.
INGREDIENTS
4 Tablespoons Unsalted Butter
1/3 Cup Unbleached Flour
4 Cups Chicken Broth
Turkey Pan Drippings
1/4 Cup White Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large saucepan heat the butter over a medium high heat for 2 minutes. Add the flour while whisking and cook for 1 minute. Whisk constantly. Heat the chicken stock and pour in the hot stock while continuing to whisk. Turn the heat down to medium low and simmer for 2 minutes. Whisk occasionally. Remove from the heat and refrigerate if you are not using immediately. This gravy can be made for up to two days ahead of time. When you are ready to finish the gravy reheat the mixture over a medium heat. When the turkey is done remove it from the roasting pan and let it rest before carving. Pour out the fat from the pan, but leave the drippings. Put the roasting pan on the burner over a medium heat. Pour the white wine into the pan with the reserved drippings. Stir and scrap with a spoon to loosen the browned bits. Pour into the warmed gravy mixture that you prepared ahead of time and cook for 10 minutes on low. Add the salt and pepper and cook for 1 more minute. Remove from the heat and serve hot. Makes 4 cups.
Cranberry Sauce
I am thankful for cranberry sauce that doesn’t come out of a can.
INGREDIENTS
3/4 Cups Sugar
1/2 Cup Water
1/2 Cup Orange Juice
12 Ounces Fresh or Frozen Cranberries
2 Tablespoons Grated Orange Zest
In a medium size sauce pan combine the sugar, water and orange juice. Bring to a boil and add the cranberries. Bring back to a boil and then reduce the heat and gently boil for 15 minutes. Stir occasionally. Stir in the orange zest. Remove from the heat and cool completely. Place in the fridge until time to serve. Makes 2 1/4 cups.
Thanksgiving Turkey
Here is a simple recipe for roasted Thanksgiving turkey. There are so many ways that people are cooking their Thanksgiving turkey dinners these days from deep frying to slow cooking on the barbeque. For me the simple roasted turkey is my favorite. Remember that an unstuffed turkey will roast at approximately 15 minutes per pound in a 325° F oven.
INGREDIENTS
1 Turkey (12 to 15 Pounds)
4 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Black Pepper
8 Tablespoons Unsalted Butter
1 Tablespoon Fresh Rosemary
1 Tablespoon Fresh Sage
1 Tablespoon Fresh Thyme
1 Quartered Onion
2 Quartered Lemons
4 Cups Chicken Stock (More if Needed)
Preheat your oven to 450° F. In a large roasting pan place a rack for the turkey to sit on. Rinse the turkey and dry with paper towels. Rub the turkey inside and out with kosher salt and pepper. Mince the rosemary, sage leaves and thyme. Put the turkey on the rack. In a small bowl mix the butter, rosemary, sage and thyme. The butter should be at room temperature. Rub the butter mixture all over the top of the turkey and inside the cavity. Place the quartered onions and lemons inside the cavity. To prevent the wings from burning during the long cooking time make sure to tuck the tips of the wings under the turkey. Pour 4 cups of chicken broth into the pan. Roast the turkey, uncover, for 30 minutes. Turn the heat down to 325° F and baste the turkey with the pan juices. Add more chicken stock if you need to. You will want to have at least ¼ inch of liquid in the bottom of the roasting pan. Continue to roast the turkey, basting every 30 minutes. Tent with foil if the skin seems to be turning too dark. Cook for about 3 hours depending on the size of your turkey. The juices should run clear and the thermometer should read 165° F when inserted into the thick part of the thigh (make sure not to touch the bone). Transfer the turkey to a serving platter and let rest for 1 hour before carving. Make sure to tent with foil while the turkey is resting. Serves 8
Thanksgiving Apple Pie
This time of year, everyone has room for a piece of pie or two. Why limit yourself to just one?
INGREDIENTS
3 Tablespoons Unbleached Flour
2 Teaspoons Cinnamon
1/2 Teaspoon Grated Nutmeg
1/4 Teaspoon Kosher Salt
2/3 Cup Brown Sugar
2 1/2 Pounds Tart Apples
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Vanilla Extract
2 Tablespoons Unsalted Butter
1 Large Beaten Egg
1 Tablespoon Warm Water
1 Tablespoon Sugar
1 Double Crust
Preheat your oven to 425° F. Move your oven rack to the middle. Peel and cut the apples into wedges. In a large size bowl combine the flour, cinnamon, nutmeg, salt and brown sugar. Toss the apples in with the sugar mixture. Add the lemon juice and vanilla. Let stand 15 minutes. Roll out 1 piece of pastry dough on a lightly floured surface. Roll the dough into a 13 inch round to fit into a 9 inch pie plate. Place the dough into the pie plate. Roll out the remaining dough into the same size. Gently pour the apple and sugar mixture into the pie shell. Dot with the 2 tablespoons of butter. Cover with the remaining rolled out dough and crimp the edges. In a small size bowl whisk together the beaten egg and warm water. Brush the top of the pie with the egg wash. Sprinkle with the 1 tablespoon sugar and place the pie onto a baking sheet. Put into the oven for 20 minutes and then turn the heat down to 375° F and bake for another 45 minutes. The pie should be golden and the filling should be bubbling away. Remove from the oven and set to cool for 2 hours. Serve warm. Serves 8
Creamed Peas
Creamed peas are a Thanksgiving tradition in many households. Here is a quick and classic recipe that will get you through your busy day of cooking.
INGREDIENTS
2 Cups Half & Half
3 Whole Cloves
1 Bay Leaf
2 Pounds Peas (Frozen)
2 Cups Pearl Onions (Fresh or Frozen)
4 Tablespoons Butter
2 Teaspoons Kosher Salt
2 Tablespoons Unbleached Flour
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Freshly Ground Nutmeg
1/4 Cup Sour Cream
In a small saucepan add the half & half, cloves and bay leaf. Bring to a boil and then reduce the heat to low. Simmer for 20 minutes to let the flavors come together. Pour through a strainer into a bowl and throw away the cloves and bay leaf. Cover the half & half with plastic wrap to keep warm. In a large skillet add the pearl onions, 2 cups water, 2 tablespoon butter and 1 teaspoon kosher salt. Cook over a medium high heat for 20 minutes. Stir occasionally. You will want all of the liquid to be gone and the onions are golden brown. Transfer to a bowl and set aside. In the same skillet melt 2 tablespoons butter over a medium heat. Add the flour and whisk to combine the two for 1 minute. Whisk in the half & half that you cooked earlier. Cook over a medium high heat and stir constantly. You will want the sauce to be thick and bubbly. Stir in the rest of the kosher salt, pepper and nutmeg. Add the pearl onions and thawed peas to the sauce mixture. Cook for two minutes and gently add the sour cream. Cook another minute. Remove from heat and transfer to a serving bowl. Serves 8
Cranberry Chutney
We all want to enjoy a fabulous stress-free Thanksgiving dinner. Tiny New York Kitchen has you covered with recipes for turkey, side dishes and dessert. This Cranberry Chutney is wonderfully fresh tasting unlike its canned cousin that most of us grew up on.
INGREDIENTS
2 Pounds Fresh Cranberries
2 Large Diced Navel Oranges With Juice
1/2 Cup Water
2 Tablespoons Maple Syrup
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Minced Fresh Ginger
Peel the oranges and remove all of the white parts. While you are dicing the oranges do it over a bowl so that you are able to keep the juice from the oranges. In a large saucepan add the cranberries and water. Cook over a medium heat and add the juice from the orange. Cook for 10 minutes. Stir occasionally. You will want the cranberries to pop. Add the maple syrup, sugar, brown sugar, ginger and diced oranges. Cook for another 7 minutes. Remove from the heat and transfer into a serving bowl and serve warm. Makes 5 cups
Tomato & Basil Pizza
You can substitute unbleached flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel which is a flat, shovel like tool. Prepare the pizza on the peel and with a firm flick of the wrist, slide the pizza onto a preheated pizza pan.
INGREDIENTS
For The Dough:
1 Cup Water (About 110° F)
1/2 Teaspoon Sugar
1 Envelope Active Dry Yeast – 2 1/4 Teaspoons
1 Tablespoon Olive Oil
Olive Oil For The Bowl & Brushing
1 1/2 Cup Unbleached Flour Plus More For Working
1 Cup Semolina Flour Plus More For Dusting
2 Teaspoons Kosher Salt
For The Sauce:
28 Ounces Whole Peeled Plum Tomatoes With Juice
3 Minced Garlic Cloves
2 Tablespoons Olive Oil
2 Chopped Shallots
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
For The Toppings
12 Ounces Sliced Fresh Mozzarella Cheese
1 Sliced Tomato
1 Cup Pitted Olives
2 Tablespoons Freshly Grated Parmesan Cheese
1/2 Teaspoon Freshly Ground Pepper
12 Fresh Basil Leaves
To make the dough, pour the water into a bowl. Add the sugar and yeast. Stir until the yeast has dissolved. Let the yeast mixture stand for five minutes until foamy. Add the oil, flours and salt. Mix with an electric mixer until all of the ingredients are combined. Transfer the dough to a lightly floured surface and knead a few times with floured hands until smooth and elastic. Transfer the dough to a large oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft free, place for about 3 hours and the dough has doubled in size. You can also let the dough rise in the refrigerator overnight if you wish.
To make the sauce, place the tomatoes in a food processor or blender and pulse until smooth. Set aside. Put the garlic and oil into a saucepan and cook over a medium high heat for 40 seconds or until the garlic sizzles. Add the shallots and cook for 1 minute. Add the tomatoes, salt and pepper. Reduce the heat to a medium low. Simmer for 30 minutes. Stir occasionally. Remove from the heat and let cool slightly. The sauce may be refrigerated in an airtight container for up to 3 days.
Preheat your oven to 450 F. Preheat a pizza pan. Punch down the dough and transfer to a floured work surface. Divide the dough in half. Set half of the dough aside and cover with plastic wrap. Roll out the remaining dough to 12 inches round. You will want your dough to be 1/4 to 1/2 inch thick. Sprinkle the pizza peel with semolina flour and place the rolled dough on top. Brush the top of the dough lightly with olive oil. Spread with 1/2 cup sauce, leaving a 1/2 inch border. Top with half of the sliced tomatoes and basil. Top with half of the mozzarella. Sprinkle with 1 tablespoon Parmesan and season with pepper.
Slide the pizza onto the heated pan in the oven. Bake for 10 to 12 minutes until the dough is golden and the cheese is bubbling. Meanwhile repeat the process with the remaining dough. Let each pizza cool slightly. Cut into slices and serve. Makes 2 pizzas.
Sunday Morning Cake Donuts
Cake doughnuts don’t take nearly as much time as raised doughnuts. If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks.
INGREDIENTS
4 Cups Unbleached Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Kosher Salt
2 Eggs
1 1/4 Cups Sugar
2 Teaspoons Vanilla Extract
2/3 Cup Milk
1/4 Cup Melted Butter
Vegetable Oil For Frying
Powdered Sugar, Granulated Sugar, Chocolate Glaze Or Powdered Sugar Icing
In a medium size bowl combine the flour, baking powder and salt. Set aside. In a large size bowl combine the eggs, sugar and vanilla. Beat for 4 minutes until thick. In a small size bowl combine the milk and melted butter. Add the flour mixture and the milk mixture alternately to the egg mixture. Beat after each addition just until combined so make sure not to overbeat. Cover and put in the fridge for 2 to 4 hours. On a floured surface roll the dough to a 1/2 inch thickness. Make sure not to stir in the additional flour. Cut the dough with a floured 2 1/2 inch doughnut cutter. Reroll the dough as needed. Fry 2 or 3 doughnuts at a time in a deep hot oil for 3 minutes or until the doughnuts are golden born. Turn once. Remove with a slotted spoon and drain the doughnuts on paper towels. Repeat until you have fried all of the doughnuts. Cool the doughnuts slightly and coat with powdered sugar, granulated sugar, chocolate glaze or powdered sugar icing. Or you can leave them plain if you want to. Do the same with the doughnut holes. Makes about 16 doughnuts and holes.
Baked Acorn Squash
Baked acorn squash is so easy to make and delicious to eat. A true fall comfort food.
INGREDIENTS
1 Acorn Squash
6 Teaspoons Butter
1/3 Cup Brown Sugar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Chopped Pecans (Optional)
Preheat your oven to 350° F. Cut the squash in half and scoop out the seeds and strings. Place in a baking dish with the cut side up. Add a little water to the bottom of the baking dish. Place 3 teaspoons of butter on each half. Salt & pepper each half. Finish off with sprinkling each with the brown sugar and chopped pecans. Bake for 45 minutes until tender. Remove from the oven and serve hot. Serves 2
