Summer in a Cast Iron Skillet

Went here a few weeks ago and couldn't help but share!

Friends, I’m a terrible blogger. Not bad, as in, I’m not interesting. (At least, I hope not.) More bad, as in, it’s been nearly five months, and I’ve said nothing about what’s happening in life or my kitchen. I suppose partly, it is because I tend to reach out to people individually. And public exposure is not necessarily something I crave. But also, partly, because, well, while the things in the kitchen continue to be delicious and fascinating, things outside the kitchen are less so. All the same, the dreams of the kitchen deserve to be documented. Thus, welcome back! To you and to me.

Last night, I had some of my closest friends over for a (possibly) final meal together. I may be moving, see, and I enjoy an evening at home with my favorite people. We compared fantasty football to LARPing. We talked about movies and television. And all of this over a delicious, simple, summer-inspired meal.

The menu came together so simply and so wonderfully. In New York City, the peak of the season was mid-August, when my CSA would send me hope with upwards of 20 pounds of vegetables and fruit. Summer in Seattle has been a bit delayed, but we are finally reaching the produce and climate peak! (Just in time for the school doors to open today, no less.) But over the last few weeks, I have watched the farmer’s market get more and more colorful, and now it is literally bursting at the seams with affordable, bountiful, healthful, fresh, local produce. And, as you may imagine, summer squash is everywhere. Can’t really avoid it. This week, we got three from our CSA. Because of the cheap and lovely bounty, I sought to do two things:

  • First, make some giardiniera (Italian, spicy, pickled vegetables). They are a personal favorite for snack time. I only had to buy a handful of ingredients, including three bell peppers and four banana peppers, which at the market, came to a total of $2.30. These were delicious, but this post is not about them.
  • Second, make dinner for friends.

Two weeks ago, I came across this post on TheKitchn’s website. I’m always looking for things to do with summer squash that aren’t ratatatouille or zucchini bread. And that post made my mouth water. Literally. So, I secured the ingredients. Again, not challenging given they were all at the height of the season and way cheap at the market. I made a basic salad with some purple and green lettuces, rainbow carrrots, and cucumber from Nash’s. And I pulled some blackberries from the backyard for a berry sauce for dessert.

I added just a couple things to the recipe, but I mostly stuck with how it is written elsewhere. I had most of a green bell pepper, so I added that in the first step with the onions and garlic. And I used an extra pound of squash and an extra egg because there were five people instead of four. It was just enough food. Would help to have some extra protein on the side. I considered some field roast sausage, but I opted not to. We were fine with the light dinner. I also had a tiny bit of leftovers for breakfast. Hopefully it will give me some goodness for the day!

 

 

 

 

 

 

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Pickling

Last week, I attended a “Canning 101” class and had many of my terrible fears debunked. A relief, for sure. For example: pickled things and high acid foods (like fruits and tomatoes) are unlikely to develop botulism–my biggest fear in canning. So, I’m a little more comfortable, these days, experimenting with the process.

Sunchokes in Brine

This week: pickled sunchokes. As I’ve mentioned before, we have an excess of a variety of root vegetables from our winter share from the farm. While I’m way sick of them now, I can see a cold, June or July day when all I want is a rutabaga puree or something else warming and yummy. Enter food preservation. Sunchokes (also called Jerusalem Artichokes, despite the fact they are not native to the land of milk & honey) are a fun item to have around. They can stand in for potatoes and are all knobby and cute. But when you get 2.5 pounds of them for what seems like 15 straight weeks, it is hard to still appreciate them for what they are. With about 4 pounds left in the refrigerator, I thought it high time to find some way to preserve these guys (we’ll discuss the 5-7 pounds of turnips, parsnips, and rutabagas another time). I googled and discovered some rather unappealing recipes that seemed like they would require more than just a hot water bath (I don’t have a pressure canner; I don’t know how to use a pressure canner; and I’m not ready to graduate to the pressure canner).

Pickling Liquid: white wine vinegar, apple cider vinegar, turmeric, sugar, bay leaf, cloves, dried chilis

And then this came across my screen. I don’t actually know anything about the author and had never seen his site before. But the recipe looked to be right on the money, and he has a fairly substantial following (the James Beard Foundation also likes him, which I find to be at least a positive because it means people who know more than I do know who he is). For what it’s worth, I actually really like his site. And these pickles seem destined to be a tasty treat for the rest of the year…and a nice break from the roasted sunchokes of my past.

I will refer you to the Hunter Angler Gardener Cook website for the recipe since it is early on Saturday, and I’m too lazy. Also because it is a whole lot of fun to look around. I’m going to spend some more time perusing the site and can’t wait to try these pickles (in a week). I mean, seriously, folks, look at how pretty!

Sunchoke Pickles!

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Beet Warehouse

Our winter share is over. I am both relieved and saddened by this fact. Relieved: I might actually be able to make a dent in the drawer-full of sunchokes, beets, parsnips, and rutabagas we have leftover. Saddened: I have to figure out which vegetables to buy between now and early July when the summer/fall share kicks in. It’s exciting, I’ll admit. But a little intimidating. And more expensive. When I get to choose my own veggies, I tend to get a little excited and buy everything I like, knowing full well I will not be able to eat them in a timely manner. So, this year, I will experiment with buying only enough to supplement my current 50 million pound stock of root vegetables. (Ok, more like 20-pound stock, but still.)

In any case, this is the time of year when I get to actually think about how to use these root vegetables. And how to pair them with fresher, lighter, spring vegetables (perhaps making the starchy, heavy roots more bearable). As you may know, I’ve been dabbling around with beets for a while now. Lat year, I was really into this beet cake that was pink, gooey, and earthily sweet. I have quick-pickled them and left them in the fridge. I’ve added them to raita to accompany my peanut curry. And I’ve plain ol’ roasted them for salads and sandwiches. I’ve also contemplated adding them to juices with carrots and grapefruit, which still may happen.

But my most recent experiment actually took place in February: Beet-Orange-Spice Chutney. Why did it take me one month to sit down and write about it? Because the recipe says the jars need to sit for one month before the flavors are ready. So I waited to make sure it tasted as amazing as it smelled before writing. On Saturday night, with mom in town and friends and family over for dinner, I finally took the plunge and opened the jar. What I discovered inside was nothing short of a miracle. Alas, here I am with a recipe, some comments, and one very pretty photo.

Spring around here is absolutely lovely, as you can tell. The two most recently created jars of beet chutney are accompanied by a vase full of $9 worth of tulips and daffodils grown less than 60 miles from my house. Not to mention the fact that they are exploding like crazy right now. Ahhhh, the colors.

I digress, though. This chutney was my first attempt at real canning (success!) and using up some beets. I still have about 8 pounds of them, and I have other experiments on the way. Just need more jars. The thing I love most about this recipe is the lightness. I associate sweet, lovely, earthy beets with winter. Heavy, dark, cold winter. But this chutney takes advantage of some of the sweetest and lightest of winter’s gems: beets and oranges, throws in some onions and apples (easy to find local here in the winter, but maybe not elsewhere), and a handful of herbs and spices. Your home will smell incredible while this cooks. But more importantly, when you finally get to eat it, one month later, you will not be sorry you had to wait. The chutney just brightens everything with it’s fresh, light, and sweet flavors. I found it paired extremely well with softer, stinkier cheeses (camembert being my favorite). It is also recommended with porkchops. I can’t really say much about that since I’ve never eaten a pork chop. But you are more than welcome to experiment. At the very least, this is just a bright ray of sunshine in an otherwise dreary season. I made a second batch on Monday (as seen in the photo) and may not be sharing this with anyone. Enjoy!

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Beet Orange Spice Chutney, adapted from Dirty Kitchen Secrets

Ingredients
2.2 lbs raw beetroot/beets
250g demerra sugar or light brown sugar
1 teaspoon ground cloves
2 teaspoons of ground cinnamon
1 tablespoon grated ginger
3 oranges- zested and juiced
280ml red wine vinegar
2 garlic cloves- minced
2 medium onions- diced
3 apples- diced
1. Roast the beets in a 400F oven for 60-80 minutes. To roast, trim beet greens to just above root, and wrap beets in aluminum foil either individually or cover with foil in a dish.
2. While the beets are cooking you can prep the remaining ingredients. It took me about 40 minutes to do this. You can follow it up by sterilizing the jars. (I’m not going to teach you how to do this, but this is supposed to be the site to go to for information on home canning. Maybe after my upcoming home canning class I can give you more info!)
3. When the beets are done roasting and have cooled a bit, peel off the skin and discard. Dice the beets into small bite size pieces.
4. Meanwhile, add all the ingredients, except the beets, in a large pot. Bring to a boil. Add the beets and return to a boil. Reduce to simmer for 45 minutes or until the mixture thickens (for me this is about 60-70 minutes–my apples have been extra juicy).
5. Fill the jars with chutney and seal well. Complete the canning process (boiling the filled jars and letting cool). Store in a cool, dark place. Wait about one month to eat. Hard to do when it smells so good. But most definitely worth the wait!!!!!
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Guess who’s back?

I am not very good at this blogging thing. I cook all the time. I eat all the time. I bake some of the time. But, quite honestly, I’d rather cook and eat, then cook, eat, think, sit down and write, photograph, etc. So, this blog is going to be a bit more minimal than it was before. Fewer photos, for sure. More chat and more recipes.

Today, I’d like to discuss this excellent Bon Appetit article I found. It is called “The Food Lover’s Cleanse.” As a predominantly healthy eater, I’m not one to be swayed by any sort of cleanse, though on occasion, I do think reducing my dairy intake for short periods of time could be good for me. However, this Food Lover’s Cleanse just has really intriguing and inspiring recipes. For example, dinner on day 1 is a winter vegetable couscous from Plenty by Yotam Ottolenghi. I used to follow his recipes in The Guardian, but I have not seen a new post in quite some time. On any given day of the cleanse, I can more or less see myself eating the recommended meals. I have been known to crash and burn at least once a month and eat nothing but processed foods. I feel bad about that to the extent that processed foods are disgusting, terrible for the environment and the farms I love, and all other things good for the world. But sometimes, I really do need salty, fried foods. I’m pretty sure that’s just how I am built.

This couscous recipe caught my eye based on the abundance of ingredients I had on hand that I really did not ever think to put together. Root vegetables: check. Couscous: check. Dried apricots: check (oddly enough). Etc. We did have to purchase star anise, which I acquired at the low cost of $1.50 for an ounce (about 1/3-1/2 cup) from World Spice behind Pike Place Market. Chickpeas (canned for this event). And a few more apricots.

Here’s the thing: this recipe is incredible (even considering the things I eliminated and substituted). With an overwhelming amount of root vegetables in my kitchen, I am constantly looking for new ways to eat them. This was just lovely. The vegetables kept some of their crunch with a warming and somewhat spicy taste. I would definitely use more heat next time, and I may be willing to try with preserved lemons. I only used the juice of one lemon this time because I didn’t have the time to preserve lemons or the money to buy a jar. In any case, I’d be willing to bet anything that is part of this cleanse is tasty. And, for certain, I’d recommend this couscous.

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Recipe adapted from Plenty as published on Bon Appetit
Serves 4, or even more

2 medium carrots, peeled and cut into 3/4-inch chunks
2 medium parsnips, peeled and cut into 3/4-inch chunks
8 shallots, peeled (I used two leeks and a couple of small red onions)
2 cinnamon sticks
4 star anise
3 bay leaves
5 tbsp olive oil
Salt
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp hot paprika
1/4 tsp chile flakes
2 1/2 cups cubed pumpkin or butternut squash (from a 10-oz squash) (I used an acorn squash that we already had in the house, but I do think the pumpkin or butternut would provide a smoother, sweeter flavor)
1/2 cup dried apricots, roughly chopped
1 cup chickpeas (canned or freshly cooked)
1 1/2 cups chickpea cooking liquid and/or water
1 cup couscous
Large pinch of saffron
1 cup boiling vegetable stock
3 tbsp butter, broken into pieces
2 tbsp harissa (I used sriracha because I read it could be substituted for harissa, and I didn’t want to spend the $$ on harissa. not a bad substitute, but be careful when putting it in. The harissa, I believe, would have a slightly smokier flavor that the sriracha does not have.)
1 oz preserved lemon, finely chopped (Here, I just used the juice from the lemon. You can preserve lemons fairly easily, but it needs to be done like 7 days in advance. Just FYI.)
2 cups cilantro leaves

Preheat the oven to 375 degrees F. Place the carrots, parsnips and shallots in a large ovenproof dish. Add the cinnamon sticks, star anise, bay leaves, 4 tablespoons of the oil, 3/4 teaspoon salt and all other spices and mix well. Place in the oven and cook for 15 minutes.

Add the pumpkin, stir and return to the oven. Continue cooking for about 35 minutes, by which time the vegetables should have softened while retaining a bite. Now add the dried apricots and the chickpeas with their cooking liquid and/or water. Return to the oven and cook for a further 10 minutes or until hot.

About 15 minutes before the vegetables are ready, put the couscous in a large heatproof bowl with the remaining 1 tablespoon olive oil, the saffron and ½ teaspoon salt. Pour the boiling stock over the couscous. Cover the bowl with plastic wrap and leave for about 10 minutes. Then add the butter and fluff up the couscous with a fork until the butter melts in. Cover again and leave somewhere warm.

To serve, spoon couscous into a deep plate or bowl. Stir the harissa and preserved lemon into the vegetables; taste and add salt if needed. Spoon the vegetables onto the center of the couscous. Finish with plenty of cilantro leaves.

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Wintery Curry

The other day I read Mark Bittman’s farewell post as the Minimalist in the NY Times. As sad as I am to see him go, I will be happy to read more of his editorial pieces. I like Michael Pollan; he has made a significant impact on the conversation about food. But the thing is, I find Bittman to be more realistic about the food movement. Pollan is big picture, and Bittman is your everyman. Can someone with food stamps really supply a four-person family with oragnic, local, fresh foods every week? Doubtful. I can’t, and I think it is way cheaper in Seattle than it was in NY. I’ll support them both, but I throw my allegiance to Bittman.

Anyway, he mentioned something in his column the other day that really resonated with me. Do I like traditional foods from another culture? Obviously. Do I wish I could cook them? Yes. Do I feel guilty about swapping ingredients because the ones I have are cheaper/more available/etc than the original ones? Occasionally. But Bittman makes a point. Making traditional dishes with what you have available is what makes good food. It also is how you experiment. Sometimes you have no choice. And those are the times that you learn what works and what doesn’t.

I’m fairly new to experimenting, going beyond the recipe, and just plain making things up. I still have a pile of cookbooks that likely reach half my height, but I use them as a reference more than a direct guide. One book I come back to for a few staples was a splurge a number of years ago: The Essential Vegetarian Cookbook by Diana Shaw. Shaw’s recipes are so rich and so vegetable-focused, but often can be quite time consuming or ingredient-heavy. I’ve made her Peanut Curry with Sweet Potato and Collard Greens more times than I can count. And recently, I’ve started to swap in ingredients. I made this for our New Year’s Eve potluck, and it paired extremely well with the prime rib and, oddlly, even the mushroom risotto that went alongside it. It’s what my mother might call a patschka. It requires lots of chopping and peeling. But it makes a ton, can be frozen, and is so warming in the winter.

On New Year’s I made the recommended beet raita to go along with this dish for the first time. When one guest took her second bite, she said, “This tastes like the earth.” That was a good feeling. So, below are both recipes. Be warned: the raita looks like something your 7-year-old niece would be all too excited to have painted on her walls.

Peanut Curry With Root Vegetables and Kale (adapted from The Essential Vegetarian Cookbook), serves 8

2 tsps oil (canola, vegetable, safflower–something mild)
– 1 large onion, chopped
– One 2-inch piece fresh ginger, peeled and chopped or grated
– 4-5 garlic cloves, minced
– 1/2 cup loosely packed minced cilantro
– 1 red bell pepper, roasted, peeled, and chopped (I used one from the jar because I have no skills at peeling a roasted pepper)
– 1 small, dried chili, chopped
– 1 Tbsp ground cumin
– 2 tsp whole mustard seeds
– 2 tsp ground coriander
– 1 tsp ground turmeric
– 1 tsp paprika
– 1/4-tsp cayenne, or more to taste
– 1 small can chopped tomatoes, drained
– 1 lb. potatoes, peeled and chopped into bite-size pieces
– 2-4 lb. root vegetables (e.g., carrots, rutabaga, turnip, parsnip, sunchoke, sweet potato), peeled and chopped into bite-size pieces (I used carrots, parsnips, and sunchokes in this particular one–you can also throw in some frozen peas here, which I think are almost essential to any good curry)
– 1/2 cup light coconut milk
– 2-1/2 Tbsp peanut butter, no salt, sugar, or oil added
– 1/2-1 lb. kale, stemmed and coarsely chopped
– 2 cups cooked beans (black, chickpea, white, pink) (I used about 1.5 cups of dried cannelini beans that I cooked earlier that day. You can probably use 1-2 cans of beans, which will make things move much quicker.)

Heat the oil in a large stock pot or dutch oven over medium-high heat. When hot, add the onion, ginger, garlic, and cilantro. This should instantly smell amazing. Reduce heat to medium and saute, stirring often, until the onion is soft and translucent, about 7 minutes. Add the peppers, cumin, mustard seeds, coriander, turmeric, paprika, and cayenne. Stir to blend. This will instantly smell like curry. No joke! Pour in the tomatoes, potatoes, and vegetables. Cover and let simmer over medium-low about 20-30 minutes. At this point, I would recommend checking on the veggies and maybe stirring every 7 minutes or so. If the veggies really take up much of the pot, it will be important to do this stirring. Before the next step, all the veggies should be cooked through so that they can be eaten as is.

Combine the coconut milk and peanut butter, and stir until smooth. Add them to the pot along with the kale and beans. Cook until the kale  wilts into the curry, about 4-9 minutes, depending on the type of kale. Cover and let sit for 20 minutes before serving.

Beet Raita (from Essential Vegetarian Cookbook)

– 2 medium beets
– 1 medium waxy potato, such as yukon gold
– 1-1/2 cups plain yogurt
– 1 sweet onion or 2 scallions, including greens, minced
– 1/2 tsp pressed/grated garlic
– 2 Tbsp minced fresh dill (I used about 1 tsp dried dill weed)
– 2 Tbsp minced fresh cilantro
– 1 Tbsp fresh lemon juice
Salt & black pepper to taste

Heat oven to 425. Wrapped the unpeeled beets in foil. Bake the beets until tender, about 50 minutes, depending on size/shape. Unwrap and slip off the peel. Dice beets and set aside.

Meanwhile, fill a saucepan with enough water to cover potato. Bring to a boil over high heat, add potatoes, cover, and lower hear to medium. Boil potatoes until tender, about 15 minutes. Drain, peel, and dice.

In a glass or ceramic mixing bowl, combine the yogurt, onions/scallions, garlic, dill, cilantro, lemon juice, beets, and potatoes. Season with salt and pepper. Cover and refrigerate until chilled through, about 1 hour. Serve cold.

 

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Shtetl Roots

Back in the day well before my time or my parents’ time, my people inhabited various lands in Eastern Europe. Although I know very little of the family history before my grandparents, I can say that it is tremendously likely they came from the shtetl. For those that don’t know, shtetlim (shtetls, in English) were small villages in Eastern Europe primarily, if not solely, occupied by Jews. Think, Fiddler on the Roof, which is based on Isaac Bashevis Singer’s Tevye the Dairyman and Other Stories, a brilliant and classic collection of stories. A lot of the traditional Jewish foods are shtetl classics: bialys, kugels, pickled herring, lox, brisket, etc.

I associate foods like cabbage and other winter-y vegetables with the shtetl because they hark back to a time when people literally lived off the land. It’s kind of nice having the winter share with Nash’s because, in many ways, I feel a little connection to the past. My past? I honestly don’t know. But a past I’ve imagined, for sure.

In any case, there has been a recent-ish discovery in my home of a seriously delicious bond between cabbage or brussels sprouts and mustard. Last year, I discovered this recipe utilizing the rye berries and cabbage we got from Nash’s. I called it “shtetl gone wild.” It was my first real foray into cabbage, and I was in love. Like, I made it three times in one winter. That’s a lot. Then again, we got at least one cabbage each week for 2 straight months. There was a lot of cabbage.

Now, I’m kind of liking the cabbage. I don’t know what happened. It might be that we aren’t inundated by cabbage this year. Maybe it’s that I’m coming off a bagel-heavy visit to the NY-NJ homeland. In any case, I was ready to tackle this cabbage of ours.

I looked on Food Blog Search for cabbage and mustard, because, well, as we’ve already discussed: creamy match made in heaven! This recipe for browned cabbage was one of the first hits on a website I’d perused before but never tested. Sounded good, so I thought I’d give it a try. It truly tastes like something out of the shtetl. I don’t really think there was much in the way of dijon on the shtetl, but who knows? Maybe someone went down to France and returned with this incredible condiment! I suppose I could research that for you, but I’m not that interested in bursting my “connection to my ancestors” bubble. Sorry.

Dinner, thus, was a pile of this cabbage amazingness and some lentils with tomatoes and garlic. This was a lovely compliment to my awesome breakfast of roasted root vegetables with two pieces of Norwegian whole wheat toast with dijon (yup!) and 1/2-slice of prosciutto. This dish was easy, quick, and delicious.

roasted root vegetables & toast with mustard and prosciutto

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Browned Cabbage with Mustard and Horseradish (adapted from A Veggie Venture)
– 1 Tbsp butter
– 1 lb cabbage (about half large-average head)
– 1 medium onion (i used red) sliced thin
– 1 tsp kosher salt (see? shtetl!)
– 1 tsp horseradish
– 1.5 Tbsp dijon mustard
– 1 tsp flour
– 1/2 cup water
– salt & pepper to taste

In a large skillet (I used my cast iron), melt the butter on medium-high heat. Add the onion, cabbage and salt; stir until covered with fat. If using cast iron, lower heat to medium/medium-low to avoid the cabbage crisping up. Let the cabbage sit for 15 minutes, stirring only a few times; the onion and cabbage should caramelize (brown) but should not get crunchy or black. While the veggies cook, whisk together the remaining ingredients. Stir into cabbage and let cook until cabbage thickens slightly, about 1-2 minutes. Season to taste and serve.

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Birthday Cookies!

This family of mine, we obsess over Oatmeal Raisin cookies like a 4-year-old obsesses over fish sticks and chicken nuggets, except, you know, we have a real sense of taste. But still, I could eat a package of oatmeal raisin cookies in one sitting, if I cared to. And I can’t really do that with sweet things normally.

As it stands, tomorrow is the annual Brooklyn Brewery birthday gathering of the elder brother. The gathering generally involves quality folk, family and friends, a deliciously enormous Italian sub from Queens, my favorite beer, and for the first time in 4 years: me! Ok, I’m not really the point of this post. But, as you know, I’m not likely to show up to an event without food in tow. I’d feel uncomfortable if I did. Add to that my brother’s love of these cookies. And finally, my own NJ and headcold-inducde boredom. Obviously, I’ll bake cookies.

With all the faith I have in Smitten Kitchen and a friend’s recommendation, I jumped right into the SK oatmeal cookie recipe. I had Martha’s out, but it involved more butter than I was willing to put in. I mean, generally, I don’t bake. It may have something to do with the fact that all the butter and sugar that go into these sorts of things make me squeamish. Anyone who knows my addiction to cheese may find this ridiculous. It is. But I’m more attracted to savory than sweet. So there.

In any case, I didn’t really play with the Smitten Kitchen recipe at all except that I doubled it. The next time, I might try this with cranberries and orange zest, or blueberries and almonds. So many options really.

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Simple, yet delicious, oatmeal raisin cookies

Adapted from Smitten Kitchen

(doubled the recipe and may have made bigger cookies than called for)

1/2 cup (1 stick or 4 ounces) butter, softened

2/3 cup brown sugar, packed

1 egg

1/2 tsp vanilla extract

3/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1-1/2 cups rolled oats

3/4-1 cup raisins (I definitely used more than recommended by a good 1/4-1/2 cup–still think these could use more raisins, though)

1. Preheat oven to 350.

2. Cream together butter, sugar, egg, vanilla in medium-large bowl. In separate bowl, whisk together flour, baking soda, cinnamon, salt. Combine the flour mixture with the wet ingredients until smooth. Fold in oats and raisins (or other dried fruit).

3. At this point, I chilled the dough for about 3 hours while I went shopping. You can either chill the dough or bake straight away. SK says she prefers chilling it because it helps them stay thick in the oven. Either way, go for it. I will admit, chilling the dough helped the cookies keep their lumpy shape.

4. Bake for 8-12 minutes on a lined cookie sheet. SK recommends parchment, but I used the Silpat I bought mom a few years back. Worked beautifully, too. I found in my mother’s oven, 8 minutes was sufficient, but you may need longer. I’m sure in the Seattle oven, it would require at least 10 minutes. The cookies should be browned on the edges but look a little gooey/undercooked on top.  Let them cool for a few minutes on the cookie sheet, then transfer to a wire rack.

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