Saveur’s Chocolate Chip Cookies

IMG-7531

Most people won’t say no to chocolate chip cookies, whether overcooked or store-bought. Chocolate chip cookies are an American classic and definitely a recipe I have made and eaten thousands of times. Maybe the internet is to blame or maybe it’s just my curiosity for baking, but despite the number of times I’ve made the chewy, gooey hand-held dessert, I still sometimes feel the need to try a new recipe. Social media tends to make us feel pressured to constantly achieve bigger (or smaller) and better whether through our perfectly toned and tanned bodies, our flawlessly frosted cakes, or our carefully crafted home decor. Yes, your chocolate chip cookie recipe may already be amazing, but the lure of the internet will lead you to believe that this one is the best. Continue reading

Advertisements

Crispy Waffles

The reason I try recipes over and over: perfection, or something close to it. In my mind, most foods can always be improved upon and so I try different versions and recipes until it’s exactly what I’m looking for (or good enough for the moment anyway). Growing up we often had waffles on Saturday mornings. Crispy, slightly eggy, soaked in syrup waffles – at least that’s how I remember them. My dad was the waffle master, separating the egg yolks from the whites and beating them until they were fluffy and peaked. The beaten egg whites were supposed to make the waffles fluffy and so we continued to make our waffles that way even when it felt like more work than measuring out a few cups of waffle mix and adding water. I remember the waffles were crispy and that you knew that by the sound they made when you dug the side of the fork tines into the waffle for that first bite.

IMG-7472

Continue reading

Breakfast Berry Pie (gluten free!)

IMG-7179

For some reason last week I ended up eating a lot of pie. Monday I went to a movie with a friend and we followed it up with a delicious slice of pie at Pie Bar (the Ballard Bumble Berry Crumble is amazing!). Wednesday evening Sam and I took a mini vacation to Whidbey Island and ended our evening with a shared (and equally scrumptious) berry tart (basically an individual pie) at Christopher’s. Then the next day we stopped at Whidbey Pies for lunch and though we started with a savory pie for lunch, we also ended it, of course, with a slice of dessert pie. Continue reading

Homemade Pop-Tarts

IMG-7004

It’s probably a good thing that some of the kids in my fourth grade class have never eaten a Pop-Tart. I mean they aren’t exactly healthy and more importantly they are actually kinda dry and bland. You can totally make them way better yourself.

IMG-7005

Sure there’s a certain nostalgia to buying that familiar box of shiny, foil-wrapped “tarts” that keep forever. We ate them every now and then growing up, though of course Mom often bought the low-fat unfrosted kind, in which case… what’s the point? That crispy, crunch of dried frosting is part of what makes the Pop-Tart so delicious, and when you’re talking about a pastry, (whether processed or homemade) reducing the fat is the last thing that you need. In pastries, butter equates to flakey, melt-in-your-mouth texture so you don’t want to skimp on that. But of course there was that period of time when everything was offered in a low-fat version because that’s what was supposedly better for us. Anyway, I’m not a dietician.

I remember also eating Pop-Tarts sometimes in college. There was an on campus convenience store called “Mom’s” that sold them in two-packs. Being a newly independent adult who was busy with homework and probably eating mostly unhealthy foods, (especially those that might have been restricted as a child) I probably bought a few too many Pop-Tarts from Mom’s. That and pints of Ben & Jerry’s ice cream…

I made Pop-Tarts with my fourth graders yesterday as part of a thing we do called, “Each One Teach One.” It’s basically an opportunity for kids to practice their presentation skills and teach the class about something that they love. As one of their teachers, I demonstrated mine yesterday by making Pop-Tarts. To save time we used store-bought pie dough. Then I did a demo of how to make homemade dough if you wanted to start from scratch.

IMG-7006

The purchased pie dough tarts were a grand success and I enjoyed the chance to share something I loved with the kids. Of course I ended up with the leftover dough I had showed them how to make so I decided to make it for myself at home… I didn’t get a picture of the ones made with the pie crust, but I can promise you they were not nearly as flakey as these guys. I mean check out those layers!

If you want to make it yourself, follow this recipe for homemade dough or this one for making it the easier (yet less tasty!) way. The first recipe uses a brown sugar cinnamon filling and the second uses a jam filling. I made both.

I had some extra dough leftover so I ended up making some C’s and S’s for fun. At first Sam thought the S was for him and asked, “Who’s the C for?” Ha!

IMG-7001

Warning! These are super rich and buttery and flakey! I made mine a little large and a sliver of one was plenty for me. These might make a super scrumptious dessert if left unfrosted (gasp!) and topped with ice cream.

Hope you go make some!

Eggs Benedict

IMG-6977

I love Eggs Benedict. I love the natural, buttery yellow of the hollandaise sauce, the rich sunset-orange of the runny egg yolk, and the English muffin that’s there to soak up all the good stuff. My mom used to make us poached eggs growing up. In fact we had a special pan with four perfectly round little cups that would allow the eggs to hover over the simmering water. I didn’t realize there was any other way to make poached eggs until I got older and realized that real chefs just flat out crack the eggs into an open pot of water and somehow swirl them into a dizzy circle to keep the egg together instead of somehow making egg drop soup. That takes serious skill. I’ve tried to poach eggs that way before and, well, it’s tricky. I prefer to stick to my egg poaching pan.

Though my mom made poached eggs often (and later bought me my own poached egg pan!) she never (if maybe once?) made hollandaise sauce, for which I don’t blame her. First of all it’s extra work, which usually means extra dishes, and second of all it’s extra calories. Now my mom wasn’t exactly afraid of calories when we were growing up, but she was like any woman surrounded by the confusing information of changing diet fads. She made her share of spontaneous brownie batches on a Saturday night and extra Christmas cookies when we surely didn’t need them. But, Mom also tried to sneak whole wheat flour into recipes whenever she could, and she went through a phase where she wanted to add ground flaxseed to EVERYTHING. And she recently tricked her stepson into eating cauliflower because he thought it was mashed potatoes. Anyway, I’m guessing it was more the daunting task of making hollandaise sauce that kept her from making it, and not the calories. Also, who honestly makes their own hollandaise, especially if that person has three young kids?

Well, today I made my own hollandaise sauce and Eggs Benedict for a number of reasons. First of all, I love Eggs Benedict! And second of all, I’m pregnant! Yes, indeed, it’s hard to believe! Four months from today I am due to give birth to my own baby girl, who one day perhaps will be sharing her own stories about her crazy, but loving mother. Now when you’re pregnant, the common knowledge rules say you can’t eat all kinds of things – in particular raw or undercooked eggs, fish, and meat. I love the runny yolk of a good Eggs Benedict, but as a pregnant woman, I’m not supposed to eat runny eggs. So I decided to make the dish myself, as I’m always afraid to order it at a restaurant and ask them to cook the eggs until they’re hard.

IMG-6978

And you know what? I did it! And it was delicious! And I’d do it all over again (maybe not after I have kids, or at least not until they’re older.) In fact making hollandaise sauce itself is not hard. The real challenge of the whole dish is the dance of all the different parts – poaching the eggs while you toast the muffins and continuously whisk the sauce and then assembling the whole thing before it gets cold and the sauce curdles. If you’re not bold enough, it’s okay. I totally understand. Maybe find a friend to help you. Or just don’t be afraid to screw it up. I’m rooting for you.

 

Homemade Hollandaise Sauce

adapted from Better Homes and Gardens

2 T. unsalted butter

1 egg yolk, lightly beaten

1 tsp. fresh lemon juice

1 tsp. water

salt and pepper to taste

This recipe makes enough for 1-2 servings and can easily be scaled up. I made a small batch because it was just me eating it and in case I screwed up I didn’t want a huge, screwed-up batch.

Start by cutting your butter into about 6 pieces and set aside to come to room temperature. Or like me, microwave it at low power for about 15 seconds or until it is just soft to the touch. Set a small saucepan with about a 1/2 inch of water to simmer. Once it is lightly simmering, turn it down to keep it at a slow simmer (not boil!) and place a small, heatproof bowl over the water. You want the bowl to fit well and not touch the water below. If you have a double boiler, you can use that instead.

In your bowl, place your egg yolk, lemon juice, and water. Whisk for about 30 seconds to blend. Add one piece of your butter and continue to whisk until it’s melted and the sauce is beginning to thicken. Continue whisking and adding your butter pieces, one at a time, waiting until they are melted before adding the next piece. When all the butter is melted, continue whisking until it is thick and smooth. If it begins to look separated or curdled add a teaspoon of hot water, whisking to smooth it out. I added 3 teaspoons of water when this happened and it turned out and tasted great. Remove from heat and season with salt and pepper. If you are worried (like my husband) about the egg yolk in the sauce being undercooked, take the temperature of the sauce with a digital thermometer. Make sure you are not touching the bottom of the bowl or the pan below it or the temperature may be off. The sauce should be 160 degrees or more. Serve with cooked veggies, poultry, fish, or eggs.

Note: If making the full Eggs Benedict dish, I would get everything set up before starting the sauce. Put your English muffin in the toaster (make sure it is set to pop before it burns) and get your poaching pan ready with the eggs. Worst case if the muffin finishes before the sauce you can pop it in again briefly to warm it up and if your eggs are done just remove them from the heat and keep the lid on to keep them warm. I added fresh baby spinach to the extra cups in my poaching pan about 30 seconds before I was going to plate it to allow the spinach to wilt. Technically this is called Eggs Florentine instead of Benedict, but most people aren’t as familiar with the name so we’ll just leave it at that.

Grilling from my garden!

IMG_6318

We have spent a year in our house. A fall, a winter, a spring, and summer. A year can go by fast when you’re not counting the length of something. Some of my favorite things about living in this house have been the surprises that pop up in our yard. We moved into a blue house with a yellowed yard, the grass dry and prickly from the rain-free summer days of perfect blue skies and nice breezes. When the rainy season came we were happy to see the grass nourished again and refreshed to an emerald green (while the weeds grew taller!) In the springtime the tulips that we didn’t plant popped up, (thanks previous owners!) the camellia tree bloomed white flowers that quickly browned, and the rhododendrons grew big and bright in front of our window.

IMG_5683

I started my first home garden this summer, though as is typical of me, I had high hopes for all the things I would grow, but I never really planned how to make them happen. Eventually I planted some lettuce, which grew, but had a short season, and some herbs, strawberries, sunflowers, and squash. When the weather finally warmed enough I was rewarded with beautiful tall sunflowers, tiny, ruby strawberries, and zucchini whose leaves grew and spread wide just as I hadn’t really expected. I’ve since lost count of how many squash we’ve harvested from that giant plant, but I am thrilled every time I see a new one forming among the squash blossoms. I literally exclaimed with delight and surprise when I discovered the yellow patty pan squash growing on the other side of the plant. (The package I bought said squash medley, but somehow I only expected one type to grow!)

What I love about squash is their ability to be transformed into a number of different delicious dishes. I love zucchini bread, roasted zucchini, zucchini and cheese casserole, and many other recipes. However, though I tend to complicate things when it comes to food, zucchini are probably at their best when simply grilled. Toss them with a little oil, a sprinkle of salt, a few grinds of fresh black pepper and throw them on a hot grill alongside your chicken or burgers or whatever. Grilling them makes them soft, sweet, and smoky, the perfect way to eat more vegetables this time of year.

IMG_6321

I also forgot to mention another garden surprise from our new house: tomatillos! I never planted tomatillos and yet they sprouted seemingly out of nowhere in my garden bed (apparently they’re perennials). If they ever get ripe enough, I hope to share a recipe using them on the blog soon!

Summer is certainly winding down and it makes me sad to think of the return of the rain and cloudy, cool days, but I also look forward to our grass turning green again and the milder temperatures of fall. Happy end of summer!

Grilled Summer Squash

yellow squash or zucchini, any amount, any variety*

oil, salt, pepper

fresh herbs (optional)

Preheat your grill to medium heat (about 400 degrees)

Wash your squash to remove any dirt and trim the stem ends. Slice into rounds, about 1/2 an inch thick or close to that. Most importantly make sure they are close in thickness for even grilling. Toss or brush with your choice of high heat oil on both sides (olive oil or canola oil for example). Sprinkle with salt and pepper.

When grill has heated up completely, lay squash out on clean, oiled grates using tongs or your fingers (carefully). Cook for a few minutes on one side and then flip and cook a few minutes more. How long you cook them will depend on the thickness, but you want them to be soft and have good grill marks. Remove and serve with a sprinkle of fresh herbs and grilled chicken.

*In general the smaller the squash, the better the flavor. These round squash are perfect for grilling because you can cut them into rounds so they don’t fall through the grill grates. If you buy regular long zucchini, cut them into long strips from end to end. It is much easier to flip bigger pieces.

On writing

It’s been a good solid four months since my last blog post. My reason? I’ve been “too busy” (aka not making time for it). I haven’t taken many photos while cooking (or just not enough to make it worthy of a blog post). But really the main reason is that after it’s been a certain amount of time since a post, I suddenly feel the pressure to come back with some wham, bam, fireworks of a blog post. Like heyyyy I’m back! I’ve been gone because all this time I’ve been working on this – ta da! Unfortunately, I don’t have any such grand reveal. Since December I have been doing pretty much the same thing – cooking food, eating it, doing the dishes, and doing it all again the next day. I just haven’t documented anything here in a while. Forgive me.

IMG_4911

Chocolate Macarons I made for a co-worker’s birthday

Since first grade, I’ve had dreams off and on of being a great Writer (capital w). I used to write stories in my elementary school journals and I participated in the writing competition, Power of the Pen (and won!), when I reached Middle School. I’ve wanted to publish a cookbook (still do) or write the next great novel. I actually did NaNoWriMo last November and though I didn’t reach the 50,000 word goal, I made it to 30,000, which felt like a pretty big deal. Like most projects I do, I started off strong, motivated, and excited. Then my motivation and creativity quickly fizzled out and I left my project unfinished, just like the quilt I started in eighth grade. That unfinished quilt now sits on top of a filing cabinet in an unused room, untouched since last November when I simply unfolded it and dusted it off enough to feel like I was doing something with it. (Sigh.) I guess I’m bad at finishing what I started.

IMG_4873

Don’t knock it ’til you try it – savory oatmeal. Oatmeal topped with sauteed mushrooms, spinach, scallions and a runny fried egg.

Yesterday, while listening to one of my favorite podcasts/radio shows – Wait, Wait Don’t Tell Me! – I was reminded that being a Writer (capital w) isn’t something that just magically happens overnight and it isn’t a title someone just hands to you with a new writing job. Like anything else it takes work, but it’s totally do-able work. On the show they featured romance novelist Nora Roberts* as their guest. The host, Peter Sagal, asked her about writer’s block. Her response:

“I don’t let myself believe in it. […] Writing is a habit as much as an art or a craft. If you write crap, you’re still writing. You can fix that, but if you walk away, you’ve broken the habit.”

IMG_5101

Lilikoi (passion fruit) pancakes as eaten on our recent Hawaiian vacation

IMG_5129

Lilikoi cheesecake (no bake) – my favorite dessert while in Hawaii! Currently working on my own recipe version!

Her response was a good reminder of what it takes to be a good writer. Writing! It’s one of those so totally obvious things that I still have to be reminded of. So thanks to Nora Roberts, here I am after a long break, returning to write and say hello. I also owe a shout-out to my fabulous sister, Chelsea, who has a wonderful and funny blog on gardening and permaculture. Reading her writing reminded me that it’s something I like to do too.

IMG_5217

Macadamia and dark chocolate chunk cookies

So here’s hoping I’ll do some more writing coming up, no matter how good or bad it might be. Thanks for tuning in!

If you want to see more regular posts mostly on food, follow me on Instagram @erinthecooker

IMG_5246

Fish tacos with avocado, crema, and coleslaw

*This episode is from February so not a super recent episode, but I haven’t listened in a while.