Another winner from F&W! No changes to this amazing recipe from B. Patisserie in SF. I used an ice cream
Scoop on these – the frozen dough did a number on my cookie scoop.
1 lb semisweet chocolate, chopped
4 TBSP unsalted butter
4 large eggs, at room temperature
1 1/2 c coconut palm sugar
1 tsp vanilla
1/4 tsp salt
1/2 c all-purpose flour
1/2 tsp baking powder
10 oz semisweet chocolate chips
In a large bowl combine 1 lb chocolate and butter in a glass bowl. Microwave at 50% power for 3 minutes, stir, repeat, stir and repeat if melted and smooth after stirring.
In a stand mixer, beat the eggs with the sugar at medium speed until thick, about 5 minutes. Beat in the vanilla and salt. Stir inmelted chocolate, then flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 1-tablespoon-size mounds of dough onto the prepared baking sheets, about 1 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
Winner winner roast beet dinner! The combo of the lemon dressing with the sweet beets, nutty cheese and crunchy hazelnuts is amazing!! Thank you F&W for the inspiration!
2 lbs beets
1/2 c olive oil
6 garlic cloves, crushed
2 TBSP thyme leaves
Salt & pepper
1/2 c hazelnuts, toasted and chopped
1/4 c lemon juice
1 shallot, minced
1 TBSP Dijon mustard
1/2 c chopped chives
1/8 c shaved pecorino
Preheat the oven to 375°. In a large roasting pan, toss the beets with 1/4 c of the oil and the garlic and thyme; season with salt and pepper. Cover tightly with foil and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into different sized wedges, chunks and slices
In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining 1/4 c of olive oil and season the dressing with salt and pepper.
In a large bowl, toss the beets with half of the dressing and season with salt and pepper. Arrange the beets on a platter and sprinkle the chives and hazelnuts on top. Scatter shaved goat cheese over the salad and serve, passing the additional dressing and cheese at the table.
The fish monger at the local farmers market has the most amazing scallops! My other go to vendor had some gorgeous fennel – a little inspiration from F&W and a dish is born!!
1 TBSP olive oil
1lb sea scallops
Salt & pepper
2 TBSP butter
2 fennel bulbs, sliced thin, fronds reserved
2 TBSP capers, drained
2 TBSP lemon juice
2 TBSP parsley, chopped
Melt butter in a skillet, add fennel and capers; cook until crisp tender, about 2 minutes. Stir in lemon juice, parsley and chopped fennel fronds, season with salt and pepper.
Meanwhile, heat oil in a non-stick skillet over high heat. Salt and pepper scallops cook 2 minute per side until nicely seared.
Place fennel on plate top with scallops.
Sometimes breakfast for dinner is what is required. This is the perfect breakfast for dinner meal.
2 oz breadcrumbs or panko
4 oz diced pancetta
10 oz baby spinach
1 TBSP vinegar
Salt & pepper
Chili pepper flakes
Heat a non stick skillet over medium heat, toast breadcrumbs, about 8 minutes, shaking pan frequently. Pour into bowl.
Add pancetta, cook until crispy. Drain and add to breadcrumbs. Set pan aside with drippings. Add spinach and 3 TBSP water, cook for 4 minutes, sir in lemon
Juice. Divide on plates.
Meanwhile bring a large, deep skilled of water to a simmer over medium heat. Add vinegar. Crack eggs into small bowls, one at a time and slide I to water. Keep water at simmer and cook for about 4 minutes until whites are set and yolks are runny. Drain on paper towel.
Place eggs on spinach and top with bread bacon mixture. Top with salt and pepper and chili flakes.