Recipes
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Classic Chocolate Chip Cookie
Cake flour gives the cookie a little more body than the regular unbleached flour. You may use any of your favorite brands. If you are making smaller cookies don’t forget that the baking time goes down. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. You can experiment with most cookie recipes to adjust to your own taste. Remember the more brown sugar you use the more chewy type cookie you create. Ingredients: 4 cups (1 ounce) squares unsweetened chocolate 1 cup butter 2 cups all-purpose flour 2 cups yellow cake mix 1 teaspoon baking soda 2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups white sugar 1 cup brown sugar 4… Read more -
Creamy Fresh Leek Soup
Time-saver tip: Cook up a double batch and freeze half for another dinner. Ingredients: 1 tablespoon butter 1 cup diced potato 1/2 cup thinly sliced green onions (scallions) 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon dried thyme or oregano leaves 1/4 teaspoon ground black pepper 11/2 pounds white leeks, sliced (about 9 cups) 1 cup white wine or water 11/2 cups low fat milk Directions: In a large saucepan over medium-high heat, melt butter. Add potatoes, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add leeks, broth, and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the vegetables; set aside. In a blender or food processor, place half of remaining soup from the saucepan; puree… Read more -
Indian Tandoori
Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque. A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and whole chickens rested on a grid over the fire. For domestic cooking, a tandoor is not really convenient but the meat dishes can be reproduced on a barbeque or in the oven. The bright red appearance of tandoori meats which you may see in Indian restaurants is produced by a food dye which really isn’t necessary to enhance the look of your tandoori dishes. I have a great fondness for tandoori style food. It has flavour, without being… Read more
