Re-posted from my food blog, The Chef de Plunge    

Yes, it is risotto made out of oats. We have taken our risotto obsession to a new level of strangeness. First there was Thai risotto, then orzo risotto, we also tried risottos with different kinds of rice and pasta and now... oats! Originally, Tucker was inspired by this recipe in our Food and Wine cookbook, then I saw Cheap Healthy Good's discussion of Mark Bittman's post on savory oatmeal. We decided to combine the two and give it a try. And MAN, was it delicious! Yes, it looks and sounds really strange, but just trust me and try it out, it tastes nothing like oatmeal, and really not quite like risotto either.

Asian Oat Risotto
Adapted from Food and Wine and Mark Bittman

Ingredients
1 cup steel cut rolled oats
3-5 cups chicken stock
2 teaspoons soy sauce
1 teaspoon fresh grated ginger
1 onion, chopped

1 tablespoon scallions for stirring, 1 teaspoon for garnish
A couple shakes of sea salt

Instructions
In a large saucepan, oil. Add onion and ginger cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the oats and cook for 1 minute. Add 1 cup of the stock and all of soy sauce and simmer over moderate heat, stirring frequently, until nearly absorbed. Continue cooking the oats, adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions. The risotto is done when the oats are chewy-tender and suspended in a thick sauce, about 25 minutes total. Season with salt and white pepper. Stir scallion. Transfer the risotto to bowls, sprinkle with the remaining scallions and serve

Labels: The Chef de Plunge

Re-posted from my food blog, The Chef de Plunge   

When Tucker's Uncle Scott came to town, we prepared a small Spanish feast of whole salt-roasted snapper with a lemon alioli, artichokes, and roasted potatoes and cauliflower. This technique of roasting the whole fish in the salt made the fish stay really moist and not get dried out. The salt doesn't actually get into the meat of the fish, so it doesn't get too salty.

**A note on my spelling of allioli: Allioli (or all-i-oli) is a traditional catalan mayonnaise that I fell in love with when I lived in Spain. Most people spell allioli as aïoli, but in Catalan it is spelled allioli, meaning garlic and oil. Don't believe me? Read up on Wikipedia.

Whole Salt-Roasted Snapper with Artichokes and Lemon Allioli
adapted from Epicurious

Ingredients
FOR ALLIOLI
3 garlic cloves, coarsely chopped
1/2 teaspoon salt
Pinch cayenne pepper
1 cup extra-virgin olive oil
2 large egg yolks
fresh lemon juice

FOR FISH
12 large garlic cloves, peeled
2 pounds coarse salt
1 cup water
a 2-pound whole red snapper, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling
1 shallot peeled and chopped

3 artichokes
Instructions

FOR ALLIOLI: In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2 minutes. Add yolks and lemon juice and blend until smooth. With motor running, very slowly add remaining 3/4 cups plus 2 tablespoons oil in thin, steady stream, blending until allioli is thick, about 2 minutes. Refrigerate until ready to use.

FOR FISH:
Preheat oven to 450°F.

In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish with whole garlic cloves and shallots. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.

Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

FOR ARTICHOKES: Steam the artichokes until they are done. Serve whole with the allioli dipping sauce.

Labels: The Chef de Plunge

Re-posted from my food blog, The Chef de Plunge  

This recipe may seem out of place for the time of year... it is really a summer or tropical recipe, so what are we doing making it in the middle of winter?! Well, Tucker and I took a long weekend in Florida and that is when we made this dish. That is not to say you shouldn't make it in the dead of winter, it was so simple and super yummy, especially the salsa which had chunks of lime in it!
Swordfish with Cucumber Lime Salsa
adapted from Epicurious 

Ingredients
For swordfish
1 tablespoon fresh lime juice
1 teaspoon olive oil plus additional for brushing pan
1 tablespoon chopped cilantro
1 (1-inch-thick) swordfish steak (6 ounces)

For salsa
1 lime
1 (1/4-pound) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped scallion greens
1 teaspoon finely chopped fresh serrano chile (including seeds)
1 teaspoon sugar, or to taste
1/4 teaspoon salt
Instructions

1. Marinate swordfish: Stir together lime juice, oil, and cilantro in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
2. Make salsa while swordfish marinates: Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
3. Cook swordfish: Preheat oven to 450. Heat oven-proof pan with oil on the stove at moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Cook fish for 3 to 4 minutes, then flip the fish over and place pan in the oven for about 10 minutes, or until fish is cooked through.
4. Serve topped with salsa. 

Labels: The Chef de Plunge

Steam the butternut squash until tender. If you don't have a steamer (we have a rice cooker that can also steam, as recommended by Cooks Illustrated) preheat oven to 400°F and toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add bread; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add Swiss chard; cover and cook 2 minutes. Uncover and stir until chard is wilted but still bright green, about 5 minutes (chard will be a bit crunchy).

Reduce oven temperature to 350°F.

Generously butter 8x8x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of chard over bread. Spoon half of squash over bread and chard; sprinkle with half of cheese. Repeat with remaining bread, chard, squash, and cheese. Pour remaining egg mixture over bread pudding.

Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.

Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

Labels: The Chef de Plunge

Re-posted from my food blog, The Chef de Plunge 

I love catfish po-boys. Alot. My favorite place to get one in the area is at the Highland Kitchen. I also love Asian food, especially Asian-fusion, East meets West recipes (see the Thai risotto from earlier). The carrot pickles to go on the sandwich were also perfect. We ended up making our own rolls (whole wheat from The Tassajara Bread Book) but I think a store-bought baguette would also be tasty.


Sweet and Spicy Asian Catfish Po-Boys
Adapted from Food and Wine

Ingredients
4 soft baguette rolls (about 7 inches long), split lengthwise
2 tablespoons unsalted butter, softened
1/2 cup plus 1/4 teaspoon honey
2 tablespoons soy sauce
1 tablespoon very finely chopped fresh ginger
1 scallion, white and green parts chopped
3 garlic cloves, 2 very finely chopped
Salt and freshly ground black pepper
1/4 cup cider vinegar
1/2 cup sliced carrots
1/4 cup mayonnaise
1 tablespoon Asian red chile sauce (we made this from scratch with leftover thai chilis, but the bottled kind works as well)
2 large, thick, skinless catfish fillets (about 10 ounces each), halved lengthwise
Vegetable oil, for brushing
Thinly sliced cucumber and cilantro sprigs, for serving

Directions
1. Preheat the broiler and position a rack 6 inches from the heat. Brush the cut sides of the rolls with the butter.
2. In a small bowl, whisk 1/4 cup of the honey with the soy sauce, ginger, scallion and chopped garlic. Season the honey glaze lightly with salt and black pepper. In another small bowl, whisk 1/4 cup of the honey with the vinegar and 1 teaspoon of salt. Add the carrots and toss to combine. In a third small bowl, whisk the mayonnaise with the chili paste and the remaining 1/4 teaspoon of honey; season the chili mayonnaise with salt.
3. Arrange the fish fillets on a baking sheet; brush with oil and season lightly with salt and pepper. Broil for about 6 minutes, until the fish is just beginning to turn opaque. Brush the fillets very liberally with the honey glaze and broil for 8 minutes longer, until browned and cooked through.
4. Broil the buttered rolls for 1 minute, until they are toasted. Rub the whole garlic clove all over the toasted sides of the rolls and spread with the sambal mayonnaise. Using a slotted spoon, lift the carrots from the pickling liquid and spread them on the toasted rolls. Top with the glazed fish fillets, cucumber slices and cilantro sprigs and close the sandwiches. Cut the sandwiches in half and serve right away.

Labels: The Chef de Plunge

These are a lot simpler than they look, I promise! First of all, we cheated and used wonton wrapers (left over from our Asian Wonton Bundles with Curried Chicken, Carrot, and Basil Filling) instead of dealing with homemade pasta dough, that simplifies things a lot. Then, all you have to do is make the filling in the food processor, fill the wrappers and fry in brown butter!
Instructions
Make filling:

While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.

Meanwhile toast hazelnuts lightly and chop finely.

Cool onion mixture slightly and add to squash. Add goat cheese and finely chopped hazelnuts and stir to combine well.

Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.

In skillet cook butter and sage over moderate heat until butter begins to brown, then sautee raviolis until browned. Serve in brown butter with parmesan cheese.

Labels: The Chef de Plunge

On New Years Eve this year, Tucker whipped up an amazing feast for us and a few friends. I recently received The French Chef cookbook as a gift and I was inspired by Julia's Bouillabaisse, which is something I've never tried before, but I've always wanted to! We decided however, to go with a chicken bouillabaisse recipe because we had non-seafood lovers coming over, so we ended up using a Cooks Illustrated recipe (which came out so delicious, especially the rouille), but next time it will be Julia's!

I really wish I had a better picture of this because it was lovely. Sadly, I think the iPhone isn't going to cut it anymore for my pictures... sigh, I guess I'll switch to a real camera.

Chicken Bouillabaisse
Adapted from Cooks Illustrated 

Ingredients
FOR THE BOUILLABAISSE
3.5-4 pound whole chicken, broken down and trimmed of excess fat
Table salt and ground black pepper
2 tablespoons olive oil
1 large leek (white and light green parts only), halved lengthwise, rinsed, and sliced thin (about 1 cup)
1 small fennel bulb , halved lengthwise, cored, and sliced thin (about 2 cups)
1/4 teaspoon saffron threads
1/4 teaspoon cayenne pepper
1 tablespoon unbleached all-purpose flour
4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes , drained
1/2 cup dry white wine
3 cups low-sodium chicken broth
1 strip orange zest (from 1 orange), removed with vegetable peeler, about 3 inches long, cleaned of white pith
3/4 pound Yukon Gold potato (1 large or 2 small), cut into 3/4-inch cubes
1 tablespoon chopped fresh tarragon leaves or parsley leaves

FOR ROUILLE AND CROUTON
3 tablespoons water
1/4 teaspoon saffron threads
1 baguette (ok, we didn't actually use a baguette, which is the traditional bread for bouillabaisse, but we used a homemade wheat bread from the Tassajara Bread Book... I'll post the recipe for that soon)
4 teaspoons juice from 1 lemon
2 teaspoons Dijon mustard
1 large egg yolk
1/4 teaspoon cayenne pepper
2 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 cup vegetable oil
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons extra-virgin olive oil
Table salt and ground black pepper

Instructions

1. FOR THE BOUILLABAISSE: Adjust oven racks to middle and lower positions and heat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken pieces, skin-side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, flip chicken and brown other side, about 3 minutes. Transfer chicken to large plate.
2. Add leek and fennel; cook, stirring often, until vegetables begin to soften and turn translucent, about 4 minutes. Add saffron, cayenne, flour, garlic, and tomato paste and cook until fragrant, about 30 seconds. Add tomatoes, wine, broth, orange zest, and potatoes; bring to simmer. Reduce heat to medium-low and simmer 10 minutes.
3. Nestle chicken thighs and drumsticks into simmering liquid with skin above surface of liquid; cook, uncovered, 5 minutes. Nestle breast pieces into simmering liquid, adjusting pieces as necessary to ensure skin stays above surface of liquid. Bake on middle rack, uncovered, until instant-read thermometer inserted into thickest part of chicken registers 145 degrees for breasts and 160 for drumsticks and thighs, 10 to 20 minutes.
4. FOR THE ROUILLE: While chicken cooks, microwave water and saffron in medium microwave-safe bowl on high power until water is steaming, 10 to 20 seconds. Allow to sit 5 minutes. Cut 3-inch piece off of baguette; remove and discard crust. Tear crustless bread into 1-inch chunks (you should have about 1 cup). Stir bread pieces and lemon juice into saffron-infused water; soak 5 minutes. Using whisk, mash soaked bread mixture until uniform paste forms, 1 to 2 minutes. Whisk in mustard, egg yolk, cayenne, and garlic until smooth, about 15 seconds. Whisking constantly, slowly drizzle in vegetable oil in steady stream until smooth mayonnaise-like consistency is reached, scraping down bowl as necessary. Slowly whisk in 1/2 cup olive oil in steady stream until smooth. Season to taste with salt and pepper.FOR THE CROUTONS: Cut remaining baguette into 3/4-inch-thick slices. Arrange slices in single layer on rimmed baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Bake on lower rack until light golden brown (can be toasted while bouillabaisse is in oven), 10 to 15 minutes.
5. Remove bouillabaisse and croutons from oven and set oven to broil. Once heated, return bouillabaisse to oven and cook until chicken skin is crisp and instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for drumsticks and thighs, 5 to 10 minutes (smaller pieces may cook faster than larger pieces; remove individual pieces as they reach temperature).
6. Transfer chicken pieces to large plate. Skim excess fat from broth. Stir tarragon into broth and season with salt and pepper. Transfer broth and potatoes to large shallow serving bowls and top with chicken pieces. Drizzle 1 tablespoon rouille over each portion and spread 1 teaspoon rouille on each crouton. Serve, floating 2 croutons in each bowl and passing remaining croutons and rouille separately.

And for dessert we had chocolate mousse with candied orange peel! I'll post that next.

Labels: The Chef de Plunge

I'm a fan of one-pan dishes, especially because my main job in the kitchen is washing the dishes! This looks fancy, but was actually super easy. We got this recipe from Epicurious and adapted it by marinating the salmon and using broccoli instead of broccolini, which we like better. Enjoy!

One Skillet Lime- and Honey-Glazed Salmon with Brown Rice and Broccoli
Adapted  from Epicurious

Ingredients
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups brown rice (we use a Japanese short-grain brown rice by Kagayaki)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccoli, bottom inch trimmed, stalks separated if necessary

Instructions
Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; pour over salmon to marinate for 45 minutes (ok ok, we didn't actually marinate it this long, but this is the ideal amount of time). Preheat oven to 450°F. Heat oil in large deep ovenproof skilletor casserole (with lid) over medium-high heat. Add shallots and broccoli and sauté until beginning to soften and brown, about 5 minutes. Remove broccoli and stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly, then pour the marinade over the fish. Tuck broccoli in around fish, with stems anchored in rice. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Sprinkle with additional chopped cilantro and serve from skillet.

Labels: The Chef de Plunge

Tucker and I have been making alternative risottos for a while now, often cooking the rice in coconut milk in addition to chicken broth. This one was a little different because we had some thai chilis we wanted to use up, so those went in the risotto! This came out spicy and delicious!


Coconut Thai Risotto With Seared Scallops

Ingredients
7 thai chilis
5 cloves garlic
2 shallots
1 cup arborio rice
1 can coconut milk
2 1/2 cups of chicken broth
Scallions to garnish
The juice of 2 limes
3 tablespoons fish sauce
1/4 cup chopped cilantro
12 scallops

Instructions

1.  FOR THE SCALLOPS: Make a spice rub with 1 thai chili, 2 cloves garlic, salt and pepper (chopped finely or ground in a spice grinder). 
2. Rub the spice mixture on the scallops and drizzle the juice of a half a lime on top. Sear the scallops in a hot pan with oil until they have a caramel crust.
   
3. FOR THE RISOTTO: Cook shallots in a large pan with oil for a few minutes until brown, add rest of the Thai chilis and garlic and saute for a few more minutes.
4. Add arborio rice and cook until it starts to look transparent on the edges.
   
5. Deglaze with some chicken broth, then add a can of coconut milk, some more chicken broth, fish sauce, 1/4 cup lime juice, cilantro
   
6. Continue to add broth occasionally and stir until rice is cooked the way you would with any risotto.
7. Garnish with chopped scallions, serve scallops over risotto.
   

Labels: The Chef de Plunge

This tart is a like a classier, more delicious (if possible) chocolate pecan pie, which is one of my favorite pies. There is a pecan crust followed by a layer of caramel and pecans topped with chocolate. We put candied pecans on top and served it with whipped cream. I wish I had a better picture of the tart because it was so beautiful, but it was eaten so quickly (this was the Christmas dessert we brought to Tucker's family's house), I barely got a chance to take a picture, by the time I realized it was being eaten, several of the delicious caramel pecans had been stolen! Just imagine them in an artful pattern on top of the tart.

Chocolate Caramel Pecan Tart
(adapted from Cooks Illustrated, originally with walnuts)

Ingredients
Crust
1 large egg , separated
1/4 teaspoon vanilla extract
1/2 cup toasted pecans (2 1/2 ounces)
1/2 cup confectioners' sugar (2 ounces)
1 cup unbleached all-purpose flour (5 ounces)
1/8 teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/2-inch cubes

Caramel-Pecan Filling and Garnish
1/4 cup water
1 cup granulated sugar (7 ounces)
2/3 cup heavy cream
3 tablespoons unsalted butter , cut into 3 pieces
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice from 1 lemon
1/8 teaspoon table salt
16-18 pecan halves , plus 1 cup (5 ounces) toasted pecans, coarsely chopped


Chocolate Filling
2 large egg yolks
1 tablespoon heavy cream
1/3 cup heavy cream
1/3 cup whole milk
5 ounces semisweet chocolate , chopped fine
2 tablespoons unsalted butter , cut into 4 pieces

Instructions

1. FOR THE CRUST: Beat egg white in bowl with fork until frothy; remove 1 tablespoon egg white to second bowl and whisk in yolk and vanilla. Process nuts and sugar in food processor until finely ground, 8 to 10 seconds. Add flour and salt and pulse to combine. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg yolk mixture and process until dough forms ball, about 20 seconds. Transfer dough to large sheet plastic wrap and press into 6-inch disk; wrap dough in plastic and refrigerate until firm but malleable, about 30 minutes.
   
2. Roll out dough between 2 large sheets lightly floured plastic wrap to 13-inch round, about 1/8-inch thick (if at any point dough becomes too soft and sticky to work with, slip dough onto baking sheet and freeze or refrigerate until workable). Place dough round on baking sheet and freeze until stiff and cold, about 15 minutes (or refrigerate about 30 minutes). Meanwhile, evenly spray 9-inch tart pan with removable bottom with nonstick cooking spray.
3. Remove dough from freezer; discard top sheet plastic wrap but keep dough on baking sheet. Following illustrations 1 through 6 below, line tart pan with dough. Freeze dough-lined tart pan until firm, about 30 minutes. (Can be wrapped tightly in plastic wrap and frozen up to 1 month.)
4. Meanwhile, adjust oven rack to middle position; heat oven to 375 degrees. Set dough-lined tart pan on baking sheet. Spray 12-inch square foil with nonstick cooking spray and press foil inside chilled tart shell; fill with pie weights. Bake until light golden brown, about 30 minutes, rotating halfway through baking time. Carefully remove foil and weights and continue to bake until golden brown, about 5 minutes longer. Cool on baking sheet on wire rack about 5 minutes, then brush hot crust with reserved egg white. Reduce oven temperature to 300 degrees.

5. FOR CARAMEL-PECAN FILLING AND GARNISH: While crust is cooling; pour water into medium heavy-bottomed saucepan; add sugar to center of pot to keep granules from adhering to sides of pot. Bring to boil over medium-high heat; covered; swirling pan once or twice to dissolve sugar. Uncover pot and continue to boil without stirring; until sugar is deep amber begins to smoke and registers about 375 degrees on instant-read or candy thermometer 5 to 10 minutes. Remove pan from heat. Carefully add about half of cream; mixture will sputter and steam. Add remaining cream and let bubbling subside. Return pan to low heat and stir with heatproof rubber spatula until caramel is smooth. Add butter and stir until melted. Remove pan from heat; stir in vanilla; lemon juice; and salt.
6. Add pecan halves to caramel and stir to coat; let stand until caramel is slightly thickened, about 8 minutes. Using slotted spoon and allowing excess caramel to drain back into saucepan, transfer pecans to wire rack set over baking sheet; set aside. Stir chopped pecans into caramel, then pour mixture evenly into tart shell. Refrigerate, uncovered, on baking sheet until caramel is firm and does not slip when pan is tilted, about 20 minutes.
7. FOR CHOCOLATE FILLING: Whisk yolks and 1 tablespoon cream in small bowl. Bring milk and remaining 1/3 cup cream to simmer in small saucepan; off heat, add chocolate and butter. Cover pan and let stand until chocolate is mostly melted, about 2 minutes. Using spatula, stir mixture until smooth; stir in yolk mixture. (Chocolate should be thin and pourable; if too thick to pour evenly, set saucepan over low heat to warm mixture.) Pour filling into caramel-filled tart shell, tilting tart pan as necessary to evenly distribute chocolate to edges of tart. Bake on baking sheet in 300-degree oven until tiny bubbles are visible on surface and chocolate layer is just set (if pan is gently shaken, filling will appear very wobbly because caramel layer is warm), about 25 minutes. Set baking sheet with tart on wire rack; arrange caramel-coated pecan halves on surface of tart, around perimeter. Cool tart until just warm, about 30 minutes, then refrigerate, uncovered, until chocolate is firm, at least 3 hours or up to 24 hours.

Labels: The Chef de Plunge

Labels: The Chef de Plunge

So, I might have gone a little bit over the top with my Christmas cookies this year. I have three different kinds to post here today, almond and chocolate checkerboard and swirl sables, glazed butter cookies, and cornmeal thumbprint cookies.

Almond And Chocolate Checkerboard and Swirl Sables
Adapted from Cooks Illustrated

I'm not going to lie, these cookies were extremely difficult to make. If you want to do these fun patterns (instead of just plain cookie discs) I don't recommend you use the ground almonds in the dough, it made the dough very hard to work with and very crumbly. So either make checkerboard or swirls with regular vanilla dough, or don't try these patterns. Don't say I didn't warn you!!  Also, a note: this recipe has a hard-boiled egg yolk in them. Don't question it, just do it. Trust me.


Ingredients
2 large eggs

Almond/Vanilla Dough
10 tablespoons (1 1/4 sticks) unsalted butter , softened
1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
1/4 teaspoon table salt
1 1/2 teaspoons almond extract
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1/3 cup finely ground sliced almonds (leave this out if you are making a patterned dough!)

Chocolate Dough
10 tablespoons (1 1/4 sticks) unsalted butter , softened
1/3 cup plus 1 tablespoon granulated sugar (2¾ ounces)
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 1/3 cups unbleached all-purpose flour (6 2/3 ounces)
1/4 cup Dutch-processed cocoa (1 ounce)


Instructions
1. Place eggs in small saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill small bowl with ice water (or snow, which I did). Using slotted spoon, transfer eggs to ice water bath and let stand 5 minutes. Separate yolks from whites; discard whites. Press 1 yolk through fine-mesh strainer into small bowl; set aside. Repeat with remaining yolk, pressing into separate small bowl (keep yolks separate).

2. For Vanilla Dough: In bowl of stand mixer fitted with paddle attachment, beat butter, granulated sugar, salt, and 1 cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to low, add almond extract, and mix until incorporated. Stop mixer; add flour and ground almonds and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass. Transfer dough to large plate and set aside while preparing chocolate dough.


3. For Chocolate Dough: In now-empty bowl of stand mixer fitted with paddle attachment, beat butter, granulated sugar, salt, and remaining 1 cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to low, add vanilla, and mix until incorporated. Stop mixer; add flour and cocoa; mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.


4. To form Checkerboards: Divide vanilla and chocolate doughs in half. Roll each portion (4 pieces total) into 3- by 5-inch rectangle. Place sheets of vanilla dough on top of sheets chocolate dough and gently press to seal. (You should have 2 sandwiched masses of dough.) Chill dough for 30 minutes.

5. To Form Spiral Cookies: 3. Halve each batch of dough. Roll out each portion on parchment paper into 6- by 8-inch rectangle, 1/4 inch thick. Briefly chill dough until firm enough to handle. Using bench scraper, place 1 plain cookie dough rectangle on top of 1 chocolate dough rectangle. Repeat to make 2 double rectangles. Roll out each double rectangle on parchment into 6- by 9-inch rectangle (if too firm, let rest until malleable). Starting at long end, roll each into tight log. Twist ends of parchment to seal and chill logs 1 hour.

6. Slice each sandwiched dough lengthwise into 4 equal strips. Turn one strip onto its side, so vanilla and chocolate is side by side. Turn second strip over and place on top of first strip, creating a checkerboard pattern; press gently to adhere. Wrap gently in plastic wrap and chill for 1 hour. Repeat with remaining strips (you should have 4 logs total).


7. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper. Using sharp chef’s knife, cut 2 dough logs into ¼-inch thick slices, rotating dough so it won’t become misshapen from weight of knife. Place cookies 1 inch apart on baking sheets.

8. Bake until center of cookies are pale golden brown, with edges slightly darker, about 15 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature. Repeat steps 6 and 7 with remaining 2 logs of dough. Store cooled cookies between sheets of parchment or wax paper in airtight container for up to 1 week


Cornmeal Thumbprint Cookies
Adapted from Epicurious

Ingredients
1 cup all purpose flour
1/3 cup cornmeal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup firmly packed brown sugar
1 egg yolk
3/4 teaspoon vanilla
Jams or craisins for filling


Instructions
Preheat oven to 350°F. Combine all purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients.


Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart. Make depression in center of each using thumb or handle of wooden spoon. Fill depressions with jelly. I tried apricot jam, raspberry jam, maraschino cherries, and craisins. The apricot jam ones were by far the best, even though that is my least favorite jam. The craisins were also very good. I don't recommend the cherries, they were way too sweet.

Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

Glazed Butter Cookies
from Cooks Illustrated

I'm not going to repeat the recipe here because I really didn't change it, and Cooks is giving it away for free right now. Honestly, I was skeptical of these cookies, but I read Chris Kimball's long article about his quest for the perfect cookie, so I tried it. And they were really delicious... but.... I chose to go back to my old standby Joan Nathan recipe from the Jewish The Children's Jewish Holiday Kitchen cookbook that I have been using forever (literally, I got it as a gift when I was 8). The main reason? I couldn't find super-fine sugar at the supermarket and I didn't feel like pulsing regular sugar in the Cuisinart. I also thought they were slightly  harder to roll out, although they were definitely less brittle and didn't break as easily.

However, I made another batch of the Joan Nathan recipe today for Christmas cookies this time, but I substituted one tablespoon of butter for a tablespoon of cream cheese, so we'll see how that turns out!

Labels: The Chef de Plunge