Had a delicious dinner tonight at the Fairpark Grill. It’s called the Steak House Salad. Romaine, blue cheese crumbles, egg, juicy red tomatoes, chopped red pepper, copious thin fried onion rings and two delicious marinated steak skewers served with blue cheese dressing. Perfection!
Do you remember the “Steak & Ale” restaurant chain? They had a steak called the “Kensington Club”, marinated in pineapple juice, soy sauce and sherry wine. This is very similar, as they also add in powdered ginger and garlic. What a treat!
I am always on the hunt for a good chocolate chip cookie! The other day, in my daily email from the NY Times with the latest news stories, the daily recipe was for Jacques Torres’ (famous chocolatier) Chocolate Chip cookies. Well, inquiring minds and all……I clicked the link and hit a paywall. How can you do this NY Times? Why tease me like this? I tried a couple times and gave up. Then, I tried on my phone and it went through! I quickly printed the recipe before it changed it’s mind. I did notice a few other sites have printed the recipe in full and attributed it back to NY Times/Jacques Torres. So, I have slightly adapted their recipe to what I have on hand. I hope you enjoy them as much as we do!!
Note: as stated – this is not my recipe. I did write my substitutions in the recipe.
Jacques Torres Chocolate Chip Cookies (adapted)
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt (I used kosher)
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature (I used salted)
1 1/4 cups packed brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract (I used four teaspoons)
1 1/3 pounds bittersweet chocolate discs (I used a 11.5 oz bag of semi-sweet and a half bag of milk chocolate chips)
flaky sea salt, for sprinkling
In a large bowl, whisk together the cake flour, bread flour, baking powder, baking soda, and coarse salt. Set aside.
In a large bowl or stand mixer, cream the butter and sugars until light and fluffy.
Add the eggs, one at a time, to the butter/sugar mixture and beat well. Add the vanilla and mix thoroughly, scraping down the sides of the bowl as you go.
Add the flour mixture gradually, beating until just combined, 5 to 10 seconds.
Fold in the chocolate using a spatula.
Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 24 hours, or up to 72 hours.
When you’re ready to bake, preheat the oven to 350° F.
Scoop large spoonfuls of dough onto a parchment-lined baking sheet (I used a large cookie scooper). Sprinkle with the flaky sea salt and bake for 13 to 15 minutes, or until the edges are just beginning to brown and the middle still looks soft.
Remove from the oven and let cool for a few minutes before transferring to a wire rack to finish cooling.
1 can pineapple tidbits, 1 can crushed @20 oz. each
2 cans Mandarin Oranges, @10.5 oz each or 1 20 oz. can
1 ¼ cup sugar
3-4 tablespoons all-purpose flour
3 eggs, lightly beaten
2 cups sweetened shredded coconut
2 cups mini marshmallows
2 – 8oz. containers Cool Whip, thawed
Prepare acini de pepe per package instructions. Drain and set aside to cool.
Drain mandarin oranges thoroughly; discard juice and place oranges in a large mixing bowl. Drain pineapple tidbits thoroughly and save the juice; add the tidbits to the bowl with the mandarin oranges and set the bowl aside.
Add crushed pineapple (drained and reserve juice) to the bowl with the mandarin oranges and pineapple tidbits and set aside.
In a medium saucepan, add 1 3/4 cup pineapple juice and granulated sugar, then whisk until sugar has dissolved. Add beaten eggs and flour to saucepan and then slowly begin to heat mixture up to 170 degrees F, whisking constantly.
For best results, use a candy thermometer to ensure the temperature is reached. Custard should be creamy (but not too thick) once ready. Depending on your cooktop, this process should take anywhere from 10-20 minutes.
Remove pineapple custard from heat and let cool completely.
TIP: To cool faster, transfer pineapple custard to a new bowl and set in the refrigerator for about 20-30 minutes. Cover with plastic wrap.
Once all of the above steps are created and cooled, pour the acini de pepe and pineapple custard into the bowl with the fruit and gently mix together.
Cover bowl and place in the refrigerator for at least 6 hours (or ideally overnight).
When ready to serve, add cool whip to bowl with pasta and fruit and stir until combined.
Stir in shredded coconut and mini marshmallows (optional).
Growing up, we really didn’t ever have anything spicy. Even my Mom’s Chili was not spicy. The closest we came to spicy was Green Giant’s Mexi-corn. It was canned corn with tiny pieces of green and red peppers. Not spicy, but just the word “Mexi” implied it!
This is a great change to your everyday, ordinary Macaroni Salad. I think my macaroni salad is good, but I sometimes want it to taste a little livelier. This is a salad that my mother-in-law Dianne made. She was not a fancy cook, but she made really good, down to earth food.
I enjoy making vegetable soup. It can really be a great way to use up leftovers or fresh vegetables from the market. As the only soup eater in my house, it is very hard to make a large pot of soup knowing it may go to waste.
As a base, I always start with simmering onions, celery and garlic. From there, add what you have. Today, I have a combination of fresh, canned and frozen. This is truly a vegetarian vegetable soup, as there is no meat at all. I even used vegetable broth. You don’t have to; I usually use chicken broth as a base, but since I had two containers of vegetable broth, I decided to use them today.
I really like Chinese food. This is really Americanized Chinese food. Please don’t tell my mother in law this is Chinese. Just the word and she won’t eat it. She did try a minute serving tonight. Like the size a Barbie doll would eat. Small victory.
This could not be easier. Place everything in the crockpot, turn it to low, wait four-five hours, make rice and eat. What could be easier?
Crockpot Beef & Broccoli
2 lb. sirloin steak, sliced thin, against the grain (trimmed of fat)
2 cups beef broth
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1-2 teaspoons sesame oil
4 cloves garlic, minced
4 tablespoons cornstarch
4 tablespoons water
1 head broccoli, cut into florets
White rice, cooked, for serving
In the crockpot, whisk together beef broth, soy sauce, sesame oil, minced garlic, and brown sugar.
Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot, add the broccoli and gently stir to combine.
Cover with lid and cook 30-45 minutes to cook broccoli and thicken sauce.