Monthly Archives: June 2013

Three Cookies

 

I find making cookies to be immensely satisfying. Not only is dough doable in 20 minutes, but the the ingredients they call for rarely requires a trip to the supermarket and they’re ready to go after a mere 10 min in the oven! Over the past couple weeks, I’ve taken a few recipes for test drives. Here are my results:

No. 1: Ghirardelli Milk-Chocolate-Chip Cookies

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I rarely cook with any chocolate other than bittersweet. But with a couple bags of milk chocolate chips in the freezer, I thought, why not?

Although the cookies on their own were nothing special, they turned out to be exceptional ice cream vehicles. A chocolate chip cookie eaten on its own must to be jam-packed with chocolate in to be delicious in my book. However, add a little vanilla (or better yet, hokey pokey!) ice cream to mix, and they become otherworldly. These cookies are chewy, but at the same time just stiff enough to hold their own against a sandwiched scoop of melty ice cream.

You can find the recipe here. My only advice: add extra vanilla, chocolate, and pecans, while decreasing the white sugar by at least a quarter cup.

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No. 2: Donna Hay’s (Relatively Healthy) Chocolate Chip Cookies

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Let me be frank. Never, ever, use a chocolate chip cookie recipe that calls for oil instead of butter. In theory, these cookies sound great. No butter, a limited quantity of sugar, some of the flour replaced with oats. In reality, if you’re going to bake cookies, make the real thing, not some sort of facsimile.

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The dough looked great, but even at that stage it seemed like something was off. The taste wasn’t quite right. When the cookies came out, they were cute-looking and bite sized, but lacked that essential cookie chewiness, not to mention that gooey chocolatey, buttery, flavor. I should probably hedge this by conceding that I did not use high quality chocolate for this batch, as it was another attempt to deplete my freezer full of chocolate. Nonetheless, even the dough itself was unsatisfactory. When it comes down to good old chocolate chip cookies, the Joy of Cooking recipe is the way to go.

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No. 3: Peanut Butter Blossoms

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A couple days ago, I was twiddling my thumbs looking for something to bake, when I ran across a bag of mini hershey’s kisses stashed away at the bottom of a drawer. Turning the package over, I found the directions for peanut butter blossoms, one of my all time favorite cookies. Tweaking the recipe to suit my taste (and the contents of my fridge), I baked my third batch of cookies in two weeks. These cookies were sensational. Nutty, sweet, chewy, and of course chocolatey, they were perfect. Here is my take on peanut butter blossoms. Enjoy!

Recipe: Peanut Butter Blossoms

Adapted from Hershey’s

You’ll need…

  • 1/2 cup unsalted butter
  • 3/4 cup crunchy natural peanut butter
  • 1/3 cup white sugar (plus extra for rolling)
  • 1/3 cup brown sugar
  • 1 egg
  • 2 tbsp nonfat milk
  • 1-1/2 cups flour (sifted)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • at least a tbsp of vanilla extract
  • Hershey’s kisses–full sized or mini

1. Preheat the oven to 190ºC (375ºF).

2. Beat together the butter and peanut butter. Add the sugars, followed by the egg, milk, and vanilla. Slowly add in the flour, salt, and baking soda.

3. Roll the dough into 1-in sized balls. (They will expand quite a bit so keeping the size small is key.) Roll each dough ball in white sugar to coat it. Place them on a cookie sheet, leaving plenty of space.

4. Press kisses into the tops of each cookie–one if they’re normal sized, three if they’re mini.

5. Bake for 9-10 min. Allow to cool on the cookie sheet for at least 5 min before transferring.

(Note: the photograph above does not display a full batch of cookies. You can expect to make roughly 45 from this recipe.)

 

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Tokyo’s Little Slice of France: A Tale of Two Dinner Dates

Foodies are fun. There’s no doubt about it. Thus, when I discovered that a fellow debater was equally into eats, we had to hang out. Following a few–mostly successful–cooking sessions, we decided to go out to eat.

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Tucked into a quiet second story nook, Le Soufflé is one of Tokyo best-kept secrets. Although they have more to offer than simply soufflés, you can’t dine there without ordering at least one–or six in our case. (My sister came too, trust me, we were as reasonable as possible.)

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At each place setting, preserved under a glass table top is a series of diagrams illustrating the proper way in which to consume one of these creations. We followed these guidelines… more or less.

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The soufflés at Le Soufflé puff up out of their ramekins unlike any soufflé I’d seen before. Aerated and light, yet packed with flavor, they are sinfully good.

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For the savory portion of the meal, the three of us narrowed our choices down to three: mushroom, carrot, and salmon. These were promptly passed around until their disappearance. The salmon was unusual, but a little overwhelming, flavor-wise. The mushroom was tasty, but, taking us by surprise, the carrot stole the show. Slightly sweet, and thus perfect when eaten with a touch of the accompanying cream, it was dainty and delectable.

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After the success of our savory strategy, the three of us didn’t think twice before ordering three soufflés to split, once again: lemon, cassis, and praline. This time, not only was the soufflé itself flavored, but the accompanying sauce as well. Lemon and praline outshone cassis in my book, but it was a tough call, and one that we three debaters simply had to discuss at length.

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On to dinner number two. The cuisine? Once again French. This time, the crêpe place my French foodie friend goes to for a taste of home: Le Bretagne.

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We sat down at our little outdoor table, enjoying the cool June-night air that’ll disappear the second that rainy season, or tsuyu, hits. Boy, do we think alike. One savory galette and sweet crêpes it was. Not buts about it. The tomato-zucchini-cheese number disappeared rapidly, leaving us lying excitedly in wait for the main events: Valrhona chocolate with caramelized banana and “caramel complete,” salted butter caramel sauce and ice cream.

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You really can’t go wrong with caramel at crêperie. It’s always so perfectly sweet and salty. Just irresistible.

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Although we’ll be on separate continents come August, at the end of the evening, it wasn’t really goodbye–I see more foodie-fests in our future.

 

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That’s All

Last week, I crossed the stage, accepted my small black diploma, moved my tassel from right to left, and graduated from high school!

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Before heading out to a fancy celebratory dinner, we tucked into the sea of cupcakes awaiting us at the school’s reception.

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Having accepted congratulations, said goodbyes, and… taken a few irreverent photos, I waltzed out of high school, once and for good.

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Our next venue was Honda, a small Italian-ish restaurant with the most refined cuisine.

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The feast kicked off with fresh-squeezed blood orange mimosas and light, crunchy bread sticks.

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After hemming and hawing over appetizer options, I finally decided on carpaccio finished with vinaigrette. Meanwhile, having been in a similar dilemma, Mom picked white asparagus with a butter sauce and raspberry foam.

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The focaccia was incredible. Surprisingly, the rasin-pine nut variety gave the more traditional tomato olive type a real run for its money.

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Up next, pasta!

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While Dad had his with little fish and truffles, I opted for a cold tomato angel hair with mozzarella. Mmm, mmm, mmm.

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As exceptional as its predecessors are, the last savory course was the clear winner. Sautéed kinmedai with roasted seasonal vegetables, including an old favorite of mine–baby corn!

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Dessert was a slightly more solidified incarnation of pistachio crème brûlée–a petite sweet to tie off the dinner.

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It’s hard to believe that the secondary school chapter of my life has closed. Next year I leave my routine of the past 15 years behind for a brand new one. It’s exciting, yet bittersweet–much more sweet than bitter–but bittersweet nonetheless.

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That’s all.

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