Monthly Archives: October 2016

Salty snack cookies with caramel icing

Makes 2 dozen

  1. 15tb butter
  2. 5oz sugar
  3. 1/2tb vanilla extract
  4. 1/4tsp salt
  5. 7-1/2oz flour
  6. 2oz potato chips
  7. 3/4oz prezels
  8. 3-1/2oz brown sugar
  9. 4tb cream
  10. 4oz powdered sugar
  11. 4tb pecans
  • Cream 12tb butter, 3-1/2oz sugar, 1tsp vanilla and 1/8tsp salt. Beat in flour in 3 additions. Fold in 6-7.
  • Roll 1tb balls in remaining sugar, place 2in apart and flatten to 1/4in thick. Bake at 350 degrees for 15 minutes.
  • Meanwhile, Bring 8-9 and remaining salt and butter to a boil. Take off-heat, stir in remaining vanilla, transfer to a bowl and cool for 20 minutes. Whisk in powdered sugar. Spread 1tsp frosting on each cookie and top with pecans.

Spiced vanilla chocolate chip cookies

Makes 20

  1. 1 vanilla bean, seeded and pod reserved for another use
  2. 100g sugar
  3. 110g brown sugar
  4. 9tb canola oil
  5. 5tb water
  6. 250g flour
  7. 1tsp baking powder
  8. 3/4tsp baking soda
  9. 1/2tsp salt
  10. 1tsp cinnamon
  11. 1/4tsp chile powder
  12. 6oz dark chocolate, finely chopped
  13. 1tb flaky salt
  • Whisk 1-5. Fold in remaining ingredients. Chill dough overnight up to 24 hours.
  • Shape dough into 2in mounds and flatten them slightly. Sprinkle with salt and freeze for 10 minutes.
  • Bake at 350 degrees for 12 minutes. Rest on sheet for 5 minutes before transferring to rack to cool.

Monkey bread

Serves 8

  1. 16-1/4oz flour
  2. 2-1/4tsp yeast
  3. 2tsp salt
  4. 1-3/4oz sugar
  5. 1/3 cup water, room temperature
  6. 10tb butter, melted and cooled
  7. 18tb milk, room temperature
  8. 1 cup brown sugar
  9. 2tsp cinnamon
  10. 4oz powdered sugar
  • Mix 1-3. Separately, whisk 4-5, 2tb butter and 1 cup milk until sugar dissolves. Stream into dry ingredients with mixer running. Knead dough until smooth and elastic, cover and rise 1.5-2 hours at room temperature or 8-16 hours in the fridge.
  • Rest at room temperature for 1 hour if refrigerated. Shape into a 8in rectangle and cut into 64 squares. Roll squares into balls, roll in remaining butter, roll in 8-9 and place in a 12 cup Bundt pan. Cover and rise for 1.5-2 hours or until risen to 1-2in below edge of pan.
  • Bake at 350 degrees for 30-35 minutes. Cool in pan for 5 minutes and invert immediately. Cool for 10 minutes. Mix remaining milk with powdered sugar, drizzle over bread and serve.

Scalloped potatoes

Serves 4-6

  1. 2tb butter
  2. 1 onion
  3. 1tb thyme
  4. 2 cloves garlic
  5. 1-1/4tsp salt
  6. 1/4tsp pepper
  7. 2-1/2lb peeled russet potatoes, sliced 1/8in thick
  8. 1 cup stock
  9. 1 cup cream
  10. 2 bay leaves
  11. 4oz cheese
  • Cook 1-2 for 5 minutes. Add 3-6 for 1 minute. Add 7-10 and simmer covered for 10 minutes or until not quite cooked through.
  • Discard bay leaves, pour in a 8in baking dish, top with cheese and bake at 425 degrees for 15 minutes. Rest for 10 minutes.

Poached salmon fillets with herb caper vinaigrette

Serves 4

  1. 2 lemons, 1 cut into 1/4in slices and 1 cut into wedges
  2. 2tb parsley, stems reserved
  3. 2tb tarragon, stems reserved
  4. 1 shallot
  5. 1/2 cup white wine
  6. 1/2 cup water
  7. 4 8oz salmon fillets, 1-1/2in thick
  8. 2tb capers
  9. 2tb extra-virgin olive oil
  10. 1tb honey
  • Layer lemon slices, herb stems and 2tb shallot in a 12in skillet. Add 5-6 and top with salmon. Bring to a simmer, turn heat to low and cover for 11-16 minutes or until internal temperature is 125.
  • Set fish aside and tent with foil. Discard lemon slices and reduce liquid to 2tb. Strain and combine with herbs, remaining shallot and 8-10. Serve with fish and lemon wedges.