Tag Archives: Dessert

Sea Salt Chocolate Chip Cookies

15 May

I might have over 60 batches of chocolate chip cookies under my belt, assuming an average of one every two months for the past decade or so. One of the best calculations I’ve ever had to do in my head.

But what I must have been chasing all this time has waited until now to finally materialize: the perfect chocolate chip cookie recipe.

I generally have a soft spot for sweet and salty combinations. Ever since I had Momofuku Milk Bar’s pistachio ice cream, I’ve been finding myself sneaking salt into a bunch of different sweets; so you know these cookies never had a chance.

Another thing about me is I find the crunchy type of chocolate chip cookie annoying. They crumble all over my sheets because of course I’m going to consume them  in bed, sometimes horizontally, to complete the gluttonous picture. Why go half way?

On the other hand, a thin crispy outer layer with a soft gooey center is positively dreamy. Finally, a generous chocolate chip-to-cookie ratio is a must.

Recipe

yield 1.5 dozen

2 cups all-purpose flour 
1/2 tsp baking soda 
1 tsp sea salt 
1/2 cup unsalted butter, melted 
1 cup packed brown sugar 
1 cup packed brown sugar 
1/2 cup white granulated sugar 
1 tbsp vanilla extract 
1 egg 
2 cups semi-sweet chocolate chips 
 
Directions: 
1. Preheat oven to 325 degrees F. 
2. Sift together flour, baking soda and salt
3. Mix together melted butter, brown sugar and white sugar until smooth. Beat in vanilla and egg.
4. Combine dry and wet ingredients until just blended.
5. Stir in chocolate chips until well-distributed 
6. Drop dough 1/4 at a time on ungreased, unlined cookie sheet, slightly help mould dough into circular discs but not over-compacting. 
7. Bake for 15 minutes in oven until edges are lightly toasted. 
 
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Valentine’s Day IV :: Frida Kahlo and Diego Rivera’s Mexican Spiced Lava Cake

14 Feb
I think this gooey lava cake is just Frida and Diego’s love/hate relationship personified. Full bodied, rich and contradictorily sweet and spicy, this grown-up version of the classic lava cake is just sexy.  



Ingredients:
  • 1.5 oz. bittersweet chocolate (chopped)
  • 6 tbsp. all purpose flour
  • 1 large egg
  • 6 tbsp. granulated sugar
  • 1½ tbsp. unsalted butter
  • ¼ tsp. cinnamon
  • ¼ tsp. chili powder or cayenne powder
  • Pinch of salt
  • Icing sugar for dusting
Serves 2
Direction: preheat oven to 400 F. Butter 2 ramekins or standard muffing tins and dust with granulated sugar; shake out extra. Cream butter and granulated sugar until fluffy. Add egg and beat in flour and salt until just combined, do not over beat to foaminess. Melt chocolate in microwave for 40 seconds. Mix in chocolate until no streaks are left. Pour in prepared ramekins or muffin tins and bake for 8 minutes. Remove from oven and let sit for 10 minutes. Turn cakes upside down on serving plate and dust with sifted icing sugar. Decorating tip: place cutout of paper heart on top of cake before dusting with sugar, this will leave a heart shaped impression.

New York 2011: Nougatine at Jean-Georges

11 Jan

Nougatine was a surprise favourite. Being away from home and walking 8+ hours a day through tourist-ridden Manhattan triggers the lizardy part of my brain to crave humble, hearty home cooking. So Nougatine, being the swanky affair that it was, was not initially very appealing to the cranky, weary traveller in me. Once the actual food made an appearance however, Nougatine quickly became one of the highlights of the trip for me. It’s a strange fusion of classic french cuisine and rustic french cooking that’s elegant and comforting at the same time.

Jean George is the genius behind every fried appetizer lover’s dream–fried calamari with basil salt, citrus-chilli dip. Amazing crunch that doesn’t at all sacrifice the tenderness of the calamari nestled inside. Then again, rubbery calamari is probably the last thing one would expect from Jean George, even if Nougatine is the smaller storefront attached to Jean George proper, the actual restaurant that is astronomically more expensive.

Slowly cooked beef tenderloin, miso butter and roasted Brussels sprouts.

Sautéed red snapper, spaghetti squash, sesame broth and chili oil

Spiced pear clafouti hazelnut crunch, roasted almond ice cream

Warm apple crumble tart granny smith sorbet, date puree

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