Friday, July 24, 2015

The Best Chocolate Chip Cookies. Ever.

I know, everybody says that, but I really mean it. These are, these have to be, the best chocolate chip cookies, ever. Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin.

The only way someone doesn’t love these, is if they prefer thick cookies instead, which, in that case, makes their opinion invalid, since they’re obviously crazy. Besides, you know you can just press two thin cookies together to get a thick one. Right?

My “secret” formula has been adapted from Alton Brown’s famous, “The Thin” recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. Mine took about 12 minutes, but if you make yours a little bigger, or smaller, that time will change.

And yes, of course you can add nuts to yours! I’m a walnut guy from way back, but decided to go sans nuts for this video. Speaking of nuts, you’re nuts if you don’t try this very simple, and amazing chocolate chip cookie recipe soon. Enjoy!


Ingredients for about 32 Chocolate Chip Cookies (depending on size):
2 1/4 cups all-purpose flour
1 1/4 teaspoons kosher salt (or 3/4 teaspoon of fine table salt)
1 teaspoon baking soda
2 sticks (1 cup) very soft unsalted butter
1 cup sugar
1/2 cup light brown sugar
1 1/4 teaspoons vanilla extract
2 tablespoons milk
1 large egg
2 cups semisweet chocolate chips
- Bake at 375 F. for about 12 minutes

Tuesday, July 21, 2015

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. 

Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.

As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you’re buying “freestone” peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they’re not sure, have them cut one open. They’re usually happy to do so!

After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world’s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!


Ingredients for 2 large or 4 small portions:
2 ripe, sweet, but not soft peaches (must be “freestone”)
3 or 4 thin slices prosciutto, torn in ribbons
6 ounces (about 3/4 cup) burrata cheese
salt and pepper to taste
extra virgin olive oil as needed
1 tbsp finely sliced fresh basil leaves

Monday, July 20, 2015

Next Up: Something with Peach

I think I’m going to start a new tradition, where the first video I post after a vacation, is whatever the most delicious thing I had during my time away was. I don’t want to spoil the surprise, but I can tell you it involved peaches, and was amazing. Stay tuned!

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