cookies, pasta, green beans

leave a comment »

I made cookies for the neighbors following the Toll House recipe on the back of the bag.

Also made the Joy of Cooking almond tuiles. Oddly, the recipe says it makes 2 1/2 to 3 dozen, but I only got 9 cookies out of it (even following the “rounded tablespoonfuls” dropped on the sheet and spread out into 3″ rounds):

Whisk 2 large egg whites, 1/8 tsp salt, 1/3 cup plus 1 Tbsp sugar, 1/4 tsp almond extract, and 1/4 tsp vanilla extract until foamy. Gradually whisk in 1/2 cup sifted cake flour (I subbed 1/2 cup all-purpose with 1 Tbsp replaced by cornstarch). Gradually beat in 5 Tbsp extremely softened butter (not quite melted). 

Drop by heaping tablespoonfuls onto greased baking sheets, spacing about 3″ apart. Spread out into 3″ rounds and generously sprinkle with 1/2 to 2/3 cup sliced blanched or unblanched almonds, coarsely chopped (I didn’t chop or measure these).

Bake 1 sheet at a time at 350 degrees for 6-9 mins, until ringed with golden brown, and rotating the baking sheet halfway through so they brown evenly. Remove to a rack, let cool for a few seconds, then remove each cookie and drape over a rolling pin to shape it. 

This left me with 2 egg yolks to use up. I made fresh orecchiette with it: 

Measure out 1/2 cup all-purpose flour minus about 1/2 Tbsp. Add about 1/2 Tbsp cornstarch. Mix together with salt and form into a volcano-shaped mound on a cutting board. Pour the egg yolks into the well along with about 1/4 tsp olive oil. Mix together, adding splashes of water when the dough becomes too dry to work, until dough is smooth and yellow. Make the orecchiette by breaking off small pieces about the size of a large pea and smashing them with your thumb until they’re very thin. 

Boil the pasta in salted water for about 7 minutes (test one to see when it’s done), until al dente.

In the meantime, make the sauce:

Chop about 4 cloves fresh garlic and saute in grapeseed oil. Add 1 large zucchini, diced, and cook, stirring occasionally, until the zucchini is starting to brown. Add about 4 large Crimini mushrooms, diced, and cook, stirring, for about 10 more minutes. Add 1 diced tomato, black pepper, a small dash of balsamic vinegar, a sprinkle of red pepper flakes, and a handful of fresh herbs (oregano, basil, Italian parsley). Cook for a few more minutes, until the excess liquid has evaporated. Add the drained orecchiette and cook for a minute, stirring. Divide between two bowls, top with 1/2 large mozzarella ball per bowl (diced) and stir to slightly melt the cheese using the residual heat from the pasta. 

Also made roasted green beans: preheat oven to 425 degrees. Toss green beans with grapeseed oil, a couple of cloves of chopped fresh garlic, pepper (I used a fresh habanero I got from the Brew ‘n’ Grow store), dried coriander, salt, and dried Szechuan peppercorns. Spread them on a baking sheet and roast for about 30 mins, until browned.



Written by orata

August 11, 2013 at 7:05 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: