Oreo Chunk Cookies

I recently saw these: http://veryculinary.com/2011/03/22/oreo-stuffed-chocolate-chip-cookies/ while clicking through some of my favorite blogs. I have to confess, I don't have the guts to make that cookie. There is just too much sweet for me to handle and calories to boot. It did, however, spark an idea and I decided to run with it. This week I made Alton Brown's Chewy Chocolate Chip Cookies, but instead of mixing in chocolate chips I opted for Oreo pieces instead. Have you ever baked something so delicious that you danced around your kitchen in pure culinary ecstasy? I can now say that I have :) Make these. You won't be disappointed.

Ingredients

• 8 ounces unsalted butter
• 12 ounces bread flour
• 1 teaspoon kosher salt (fine or crushed)
• 1 teaspoon baking soda
• 2 ounces granulated sugar
• 8 ounces light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 ounce whole milk
• 1 1/2 teaspoons vanilla extract
• 8 ounces Oreo Cookies 

Specialty Items (aside from the cookie sheet and a sauce pan none of these are essential to the recipe, just helpful)

Cookie Sheet(s)

2 quart sauce pan 

1 1/2 Ounce Cookie Scoop

Stand Mixer

Silpat or Parchment paper

Digital Scale

Step 1: Melt the butter in a 2-quart saucepan over low heat. Pour it into your stand mixer and set aside to cool slightly. 

Step 2:  Fill the bowl on your scale with 12 ounces of flour. (I was doubling the recipe which is why the scale shows 23.98 ounces.) Attempt to get as close to 12 ounces as possible. 

Tip: Baking is a science, as such you want to make your measurements as precise as possible. A digital scale is inexpensive an extremely useful. Turn on your digital scale. Place a bowl on top and use the "tare" feature so that it shows a 0.0 weight before you add your flour.

Step 3: Sift flour, baking soda and salt together.

Tip: Kosher salt is coarse, as such it will end up being "sifted out" instead of incorporated in your dry ingredients. You can either crush your kosher salt, buy a fine kosher salt or use table salt. Any one of these methods is fine. 

Step 4: Using the paddle attachment on your stand mixer to blend the granulated sugar and brown sugar into the butter. Use medium speed for 2 minutes.

Step 5: whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. 

Tip: The best way I've found to separate egg yolks is to gently break the egg in half. Then pour the egg over your fingers so that you catch the yolk gingerly in your hand. 

Step 6: Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Tip: The mixture should resemble a velvety caramel sauce at this point
 
Step 7: Place the Oreos in a plastic bag and press out as much air as possible. Seal the bag.  

Step 8: Use a meat mallet, rolling pin, hammer, brick, mug, wine bottle, really really stale bread, or basically anything flat that will smash cookies to break them into smaller chunks. I would say breaking each cookies to 6 pieces is a good measure of size. They will continue to break down a bit in the mixer, and you don't want the Oreos to turn into powder. 

Step 9: Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. 

Step 10: Once the dry ingredients are worked in, drop the speed to "stir" and add the Oreo pieces.

Step 11: Chill the dough for 1 hour. 

Step 12: Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven. Scoop the dough into 1 1/2-ounce portions onto a cookie sheet covered in a silpat, 6 cookies per sheet. 

Tip: Silpats are amazing for baking. They can withstand extreme oven temperatures, never stick and make buttering and more importantly scrubbing your cookie sheets a thing of the past.

Step 13: Bake 2 sheets at a time for 13 minutes, rotating the pans at 6 minutes.

Tip: Make sure you stay close to your oven and set a timer. Rotating the cookies half-way through is crucial to evenly baked chewy cookies. 

Step 14: Remove from the oven, slide the silpat with the cookies onto a cooling rack.

  
Step 15: Let cookies cool for 5 minutes and then enjoy with a big glass of milk :)

Mexican Rice- Pantry style

Side dishes are things that aren't always planned ahead of time. I always remember to get the ingredients for the enchiladas for example... but I don't always think "what am I going to serve that with?" What I like to call "pantry style side dishes" solve that problem. Aside from the onion, garlic, and butter which I always have on hand everything in this dish is a non-perishable food item. It is simple, flavorful and will complement any Mexican main course.  

Ingredients

• 2 tablespoons butter
• 1 1/2 cups long-grain rice
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 2 cups water
• 1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
• 1/2 teaspoons chili powder
• 1 teaspoon salt

 Step 1: Mince your garlic clove

 Tip: Once you've smashed your garlic and chopped it finely use the side of your knife to apply pressure in a sweeping motion. Keep working the garlic until it begins to resemble a paste. This will release more of the oils in the garlic and ensure that the flavor is evenly distributed. You can sprinkle kosher salt over the garlic to aid in breaking down the garlic, but I find it is easy enough to do without the salt and you aren't adding unnecessary sodium to the finished product. 

 Step 2: Chop your onion

Tip: When chopping onions cut the onion cross-wise and place each half flat side down on the board. Make vertical slices through the onion being careful not to cut through the root end. Next turn the onion and cut crosswise through the cuts you just made. This will give you a uniform dice and is quick and easy.

 Step 3: In a large saucepan, melt the butter over medium heat. Add the rice, onion, and garlic. Cook until the rice is translucent and slightly browned.

Tip: Browning rice toasts the grains which will give the dish a slightly nutty flavor. It also coats the grains which will help prevent mushy rice. Make sure you watch your heat carefully and stir frequently during this process. You want this process to go slowly so that the whole grain is heated rather than just toasting the exterior of the grains of rice. 


Step 4: Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.

• 
  
• Tip: If you have some chives or cilantro on hand feel free to sprinkle that over top for some color contrast. The amount of chili powder used makes this safe for children or people with low spice tolerance to enjoy. I especially like it along side a spicy main course to balance things out. If you like spice and want to make this a meal double the chili powder, add some chopped green bell pepper to step 3 and stir in some grilled chicken at the end. This is a great "one pot wonder" when you need something quick :)    

Sweet and Sour Pork- A Sunday meal that is perfect for weekday leftovers :)

• Those of you who know me well understand my love of "Good Eats" and Alton Brown. A few weeks ago I tried his version of Sweet and Sour Pork and instantly feel in love. This recipe has become a household staple, and not because it is amazing right out of the pan, but because it becomes even more delicious over time. Unless we are having people over for dinner we are normally cooking for 1 or 2. I like having at least one home cooked item in my fridge for those days where all I want to do is put something in the microwave quickly. This recipe certainly doesn't taste like "left overs" the next day.Try putting some of the mixture in a tortilla with some plain white rice and having it as a little wrap or burrito. This is absolutely my favorite left over meal :)

• 
  
• Ingredients

• 2/3 cup soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1/4 cup flour, plus seasoned flour for dredging
• 1/4 cup cornstarch
• 1 pound pork butt, cut into 1-inch cubes
• Kosher salt and pepper
• Vegetable oil, for frying
• 1 cup ketchup
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1 ounce honey
• 1 tablespoon canola oil
• 1/2 tablespoon sesame oil
• 1/3 cup large diced Vidalia onion
• 1/3 cup large diced celery
• 1/3 cup carrots sliced 1/4-inch thick, on a bias
• 1/3 cup large diced red bell pepper
• 1/3 cup large diced green bell pepper
• 1 cup fresh pineapple, cut into 1-inch cubes

Directions

Step 1: Mince the garlic and ginger than combine soy, garlic, ginger, flour, and cornstarch in a non-reactive bowl. 

 Tip: Chopping garlic is one of the most cathartic kitchen activities around if you do it correctly ;). Take your clove and place it on your cutting board. Put your chef's knife directly over the clove and with the side of your fist hit the knife with as much force as you are comfortable with. This will smash the garlic making it both easy to peel and chop.

 Tip: Ginger is a bit time consuming to mince with a knife and I've never been a fan of the fibrous consistency that results. I prefer to peel the ginger with a paring knife and then use my rasp to grate the amount of ginger I need. This is also an effective method for garlic if you prefer it to mincing.

Step 2: Cut pork into 1 inch pieces and season generously with salt and pepper. 

Tip: To trim away fat cut into the edge of the fat and pull it up and away from the meat. Place your knife in that pocket and move the knife back and forth always pulling up on the layer of fat so as to reduce the amount of meat you trim away.

Step 3: Place pork in the marinate and toss to cover. Refrigerate overnight. 

Step 4: Chop onion, carrots, celery, bell peppers and pineapple and set aside. 

Tip: Fresh pineapple can look menacing, but it is one of the simplest items to break down. Put the pineapple down on it's side and cut off the green top. Turn the pineapple right side up and run your knife between the skin and the flesh of the pineapple working all the way around.

Step 5: Drain off any excess marinade 

 Step 6: Dredge the pork in flour seasoned with salt and pepper.  

 Tip: Do not pat the pork dry. You want to leave as much as the marinade goodness on the pork as possible. Just make sure you get a good coat of flour so that it sticks well and browns. 

Step 7:  Heat 1-inch of oil in a large frying pan.  

Tip: The ideal frying temperature is 350 degrees. You can use a thermometer to measure this, taking care not to let it touch the bottom of the pan, but I think there is an easier test. Toss a popcorn kernel into the oil. When it pops the oil is ready for frying. 

Step 8: Fry the pork in batches, until golden brown. Drain on paper towels or a wire rack. Then reserve on a warm plate

Step 9: In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

Tip: If you don't already own one of these measuring cups... get one! They make measuring things like honey and ketchup accurate, clean and quick. It is one of my favorite kitchen items. 

Step 10: Heat the canola and sesame oils together. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender. Approximately 15 minutes. 

Green Enchiladas- LA Times

The Mighty Tomatillo

 This seems to be one of the few readily available groceries items that most people disregard. It is truly a shame because beyond that crinkled husk is a perfect combination of tangy and sweet flavors. When picking your tomatillos you want to slightly peel back the husk and check for a bright green color. Pale green or yellow is an indication that it is overripe. The husk should also look green and ideally the fruit will fill the husk. Below is a simple enchilada recipe that highlights the tomatillo as the true culinary star it is. This salsa is so simple, flavorful and fresh you'll never buy another jar of salsa verde again. 

Green Enchiladas- Taken From the LA Times 

Ingredients: 
24 tomatillos, cleaned and husked
1/2 onion, chopped
8 to 10 serrano chiles, stemmed (and seeded for less heat, or to taste)
1 1/2 cups washed, stemmed leaves of cilantro (from about ¼ of a large bunch)
1 1/2 teaspoons salt, or to taste

                    

1. Bring a large pot of water to boil. Add the tomatillos and boil just until they darken to an olive shade, about 5 minutes. Remove from heat, drain and set aside until cool enough to handle.

2. In a food processor, combine the boiled tomatillos with the onion, chiles, cilantro and salt. Pulse until the ingredients are blended to form a salsa. This makes a generous 6 cups of salsa, which can be covered and refrigerated until ready to use, up to 1 week.

Tip: taste the salsa at this point. It has been known to cause spontaneous kitchen dancing. :)


Enchiladas assembly

Green salsa
2 to 4 tablespoons olive oil
12 small corn tortillas
2 to 4 cups boiled, shredded chicken
2/3 cup Mexican cream
2 cups grated Monterey Jack cheese (or Chihuahua cheese)
Salt to taste


1. Heat the oven to 350 degrees. Gently heat the salsa in a large saucepan until it is warm. When the salsa is warm, spoon about 1 cup of it to cover the bottom of a 13-by-9-inch baking dish.

2. In a medium skillet, heat the olive oil over medium heat until hot. Gently dip both sides of the tortillas into the oil to soften, then quickly dip each of them into the salsa to coat. (For a lower-fat enchilada, skip the oil. Simply heat the tortillas in a microwave until they are soft and pliable.)

                  

3. Place the tortilla on a plate and fill with a scant 3 tablespoons shredded chicken. Roll or fold the tortilla over like a taco and place in the baking dish. Repeat until all of the tortillas are assembled.
                   

4. Cover the assembled tortillas with the remaining salsa and dot with teaspoon-sized dollops of the Mexican cream. Sprinkle over the cheese.

5. Place the baking dish in the oven and heat until the cheese is melted and the enchiladas are warm, about 15 minutes. Remove from heat and serve immediately.

Mario Batali Pork Chops

I came across this recipe in my beloved Bon Appetit. My first endeavor into the world of pork chops. Mr. Batali did not disappoint. The colors and aromas alone in this meal are enough to make it a company worthy meal. The brine adds a subtle salty/sweet flavor to the pork chops and will completely dispell any notions of the dreaded "bland tough pork chop." This recipe yields a tender flavorful dish that is sure to please any palate. :) 

Grilled Porkchops with Cherry Peppers, Cipolline Onions, and Balsamic Vinegar

1/2 cup coarse kosher salt. plus extra to taste

1/4 cup plus 1 and 1/2 tsps sugar

4 8 oz. pork chops with rib bone attached

1 lb. cipolline onions or pearl onions

1/4 cup plus 2 tblsp. extra virgin olive oil

2 bell peppers (preferable 1 red and 1 yellow), seeded, cut into 1/2 inch squares

1 small red onion, finely chopped

1/2 tsp dried crushed red pepper flakes

8 pickled cherry peppers from jar, finely sliced

Aged balsamic vinegar

1. Whisk 1/2 cup coarse kosher salt, 1/4 cup sugar, and 8 cups of water in a large bowl until dissolved. Place the pork in dish. Cover and refrigerate overnight, turning the chops occasionally. Blanch cipolline onions in large saucepan of boiling water for 1 minute.  Drain. Cool slightly and peel.  Heat 1/4 cup oil in a heavy large skillet over medium heat.  Add cipolline onions and cook until tender and browned in spots, turning occasionally, 8-10 minutes.


Tip: Before boiling the onions use a pairing knife to cut off the root end. After you boil them make sure to put them directly into an ice bath. Once cooled the onions should easily pop out of their peel when squeezed.

2. Transfer onions to a medium bowl. Increase heat to hight and add 1 tblsp. oil in same skillet.  Add bell peppers and red onion and saute until softened, about 5 minutes.  Add crushed pepper, and 1 and 1/2 tsp. sugar.  Season with salt and pepper.  Reduce heat to low and simmer until vegetables are tender, stirring often, about 8-10 minutes.

Stir in reserved onions and sliced peppers.  Cover and keep warm.  



Tip: This will take a few minutes so use your extra time to pull the pork out of the brine and pat it dry. This will make sure you get some great color and carmelization on your pork when it hits the grill.

3. Heat a tblsp. of olive oil over medium in a heavy skillet. Add pork. Cook until the pork is cooked through, about 7 minutes per side.  

Tip: These delicious pork chops look even better with some great gril marks. Place your chops at a forty-five degree angle to the direction of the grill rods. Allow to sear for three minutes and then rotate 90 degrees and let it cook through the rest of the way. I only worry about grill marks for the presentation side, but you can certainly repeat this process after flipping.

4. Place pork on plates, garnish with vegetable mixture and balsamic vinegar.

How you plate is entirely up to you. Pork first or veggies first really won't matter with this dish. A nice drizzle of balsamic on the plate might be a nice touch. As for me... I was too excited to dig in to do anything but snap this quick picture for you :)

Enjoy :)