Archive for March, 2010

Mar 20

Week 11 – Chocolate Chip Cookies

2011 © copyright Savory Simple, all rights reserved

Phase I is almost over. I’m sad, nervous and excited all at once. I have so much love and respect for the chefs I’ve learned from these past three months… it’s a bittersweet transition. This weekend I’m studying for my midterm written and practical exams, which will take place next week. We’re also taking a field trip to a dairy farm. I know Phase II is going to be much more intense. Will there still be the same level of laughter and unity we’ve become accustomed to?

This is a bit of a rushed post, but I wanted to pass along an amazing cookie recipe while I hit the books (and the kitchen) in preparation for next week. Is there anyone out there who doesn’t love cookies? These are far superior to anything you’ll buy at the grocery store. And they’re so simple! You probably already have most of the ingredients in your pantry. I daydream about these cookies. If you want the chocolate melting in your mouth with each bite, add chopped semi-sweet chocolate in addition to the chips. You’ll thank me later.

Chocolate Chip Cookies

Ingredients:

2/3 cup vegetable shortening
2/3 cup butter
8 oz sugar
8 oz brown sugar
2 eggs
1 egg yolk
½ tsp vanilla extract
14 oz all purpose flour
1 tsp baking powder
1 tsp salt
12 oz chocolate chips
optional: semi-sweet chocolate, chopped

Method:

Line a baking sheet with parchment paper and a quick brush of vegetable shortening. Not too much or the cookies will be greasy.
Sift the flour, baking powder and salt together.
In a mixing bowl with the paddle attachment, mix the vegetable shortening and butter. Add the sugar and brown sugar.
Add the yolks and the eggs on low speed. Then slowly add the flour and vanilla.
Add the chocolate chips and a good handful of chopped chocolate.
Use a small ice cream scoop to portion out the cookies. Chill 15 minutes.
Bake at 350 for 13 minutes.

Mar 7

6 Comments

Tomato Soup

I’m sick. I can’t remember the last time I had a cold this bad. My throat is killing me, there’s a ringing in my ears… you get the idea. I’ve spent most of the past 3 days in bed, and am extremely disappointed to have missed assisting a school event this weekend. Not only was this supposed to be an interesting event (a cooking competition), but it was my first real chance to work with my Phase II instructors. So their first impression of me is not showing up! Not having the stamina to push through illness to perform as I would have to in a restaurant. Oh well…

All I’ve wanted this weekend is tea, ice water, soup and ice cream to soothe the fire in my throat. Today I dragged myself out of bed to make tomato soup. It was easy to make and allowed me to feel slightly productive. Now all I have to worry about is the research paper I was supposed to be working on this weekend.

This picture was taken with my new photography table setup. It came out pretty well, needs some tweaking. But I’m happy to be able to bring better quality images to the blog from now on.

Tomato Soup

Ingredients:

1 28 oz can peeled whole tomatoes (I prefer San Marzano)
olive oil
1 yellow onion, chopped
2 garlic cloves
fresh basil
chicken stock
cayenne pepper
soy milk and/or cream to finish

Method:

Sweat the chopped onion on low heat with olive oil and salt.
Toss in 2 whole cloves of garlic.
After the onion is translucent, add the can of tomatoes.
Add some chicken stock, maybe 2 cups worth.
Add a small cluster of basil, attached to the stem so it will be easy to remove.
Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).
Let everything simmer for 45 minutes.
Add some more stock if needed to thin the soup a bit. Maybe 1/2 cup.
Pick out the basil, then puree the soup well (I used an immersion blender).
My soup was too thick at this point, so I added some soy milk and a splash of heavy cream. You can use whatever you have- milk, soy milk, cream, chicken stock… Thin the soup to the desired consistency.
Add more salt and pepper if needed.
Garnish with some chopped basil.