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10 Legs in the Kitchen

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10 Legs in the Kitchen

Monthly Archives: March 2020

My (personal) Best Chocolate Chip Cookie: Dip, Eat, Repeat…

21 Saturday Mar 2020

Posted by Stacey Bender in the kitchen

≈ 3 Comments

Tags

the best chocolate chip cookies ever

A silver plate of chocolate chip cookies and milk on a cloth napkin
I know these are serious times. We are watching and waiting for life to go back to a more normal kind of scary.

In the meantime, as our global world, and more specifically, this small bit of my world that is located in King County within the Pacific Northwest, where our twelve legs reside (and ten spend time in the kitchen), we turn to something humble and familiar. A batch of cookies. Simple and comforting cookies that bring melted butter and sugar together, take a swing dance with flour, salt and baking powder, stir in vanilla and chocolate to reward us with fresh-from-the-oven comfort and success.

My late Grandpa George (on my Father’s side) taught me to dip cookies properly! In a tall glass of cold, whole milk; holding them just long enough to get moist, but not soggy and never too dry. If he were here today, he would tell us all to keep a positive mind, which can heal even a weak body, eat lots of cookies and be sure you dip them in milk.

He would also be taking in more stray dogs, giving them shelter and food, knowing that their capacity for love was larger than our own and rewards us with healing powers too.

I have been craving chocolate chip cookies for months now. Well before toilet paper, hand sanitizer and masks became the most coveted commodities.

We could be talking about doom and gloom, but let’s talk about the humble and almighty, classic chocolate chip cookie instead!

There are so many recipes out there. How is that possible? So instead of just winging it again, a long while back, I went to Pinch of Yum for a little inspiration and instruction (rather than making my “healthy” low butter, whole wheat, cardboard cookies yet again). I found this post and have been referring to it since (and that makes my husband happy…).

I love a soft cookie but actually prefer it to have a crisp edge.  I don’t want it to be burnt (like my Dad) and certainly not doughy. It should be light and fluffy; soft and gooey. This recipe hits all the marks! I think Lindsay’s secret is in the melted butter, which seems weird at first, but works.

I always cut back on sugar, because most desserts just seem too sweet; that’s what I did here. In fact, the sugar in this recipe is replaced by Monkfruit sweetener.

No skimping on the chocolate though. Now’s a good time to use that good dark chocolate bar that you have been saving. Break into the milk chocolate that is stashed away for your secret craving, or just buy a good bit of chocolate specifically to make these! Yes, do that (but only if you have to go the grocery store anyways)!

For the chocolate, we splurged on Lilian’s Chocolate Chips which have Stevia rather than sugar (because we can all stand to cut down on sugar).

The butter I use is 100% Irish (and not because of a nod to St Paddy’s Day, but if that helps, then go with it).  You can use any butter you like, preferably without salt. No fake butter allowed though! Seriously. I can’t believe I actually have to say that.

The flour. Let’s talk about flour.

I have been sabotaging my own baking for years. I tried making them healthy with whole wheat, or buckwheat, or whatever flour, other than white flour, that a nutritionist might conjure up. Today, we are using white flour, but, for the record, not just any white flour; we are using bread flour.  

DO NOT Overcook! Unless you like them crisp (or burnt, of course). Enough said. Or is it? Let me know?

A silver plate of chocolate chip cookies and milk on a cloth napkin

Dip, Eat, Repeat!

Zoe: Ahhhhh, Spring is near.
Winston: I smell something cooking, or is that you roasting Zoe?

Zoe: La-zzz-y weekends…
Winston: The only thing that’s going to get me off this couch is food. I hope mom used carob in those cookies so I can have one.

Print

Light & Fluffy Chocolate Chip Cookies

A silver plate of chocolate chip cookies and milk on a cloth napkin

Adapted from Pinch of Yum’s, “Best Soft Chocolate Chip Cookies”, these are a cut above the rest of the recipes out there (in my humble opinion, of course). The melting of the butter first may be the trick to their texture.

These take minimal time to make and will satisfy the cookie monster in all of us.

  • Author: Stacey Bender
  • Prep Time: 10 minutes
  • Cook Time: 9-10 minutes
  • Total Time: 36 minute
  • Yield: 24 cookies 1x
  • Category: dessert snack
  • Method: baked

Ingredients

Scale

2 sticks of butter (16 TB), melted and cooled (I use Irish butter) Note: I tried my last batch with 12 TB butter and 2 TB olive oil.

1/2 cup raw Turbino sugar

1/2 cup brown coconut sugar (I tried my last batch with 1/3 cup)

2 tsp vanilla bean paste

2 large eggs

3 cups bread flour (I used King Arthur’s)

1/2 tsp Kosher salt

1 tsp baking soda

1/4 tsp baking powder

1 cup chocolate chunks (cut from a mix of milk chocolate and dark chocolate bars)

Instructions

  1. Pre-heat oven to 350-degrees F
  2. Using a stand or hand mixer, on high speed, cream together the butter, sugars and vanilla bean paste.
  3. Add the eggs and blend, on medium speed, just until incorporated (approximately 15 seconds).
  4. Add the flour, salt, baking soda and baking powder. Mix, gradually increasing speed until the mixture comes together and forms a crumbly, wet mound of dough.
  5. Add in the chocolate and mix on high until just incorporated.
  6. Form into 24 clumps and shape into cattywampus balls as you put them on 2 baking sheets.
  7. Bake for 9 minutes then check for doneness. They should be just beginning to turn golden and will have puffed a bit with the chocolate chunks melted. If they still seem wet and not cooked, cook another minute or two but beware of over-cooking!
  8. Let them sit on the baking sheet until they are completely room temperature (unless, of course, you are eating them warm; in that case, by all means, dig in after they are cool enough to touch).

Notes

This recipe easily doubles.

If you like, you can add more chocolate chips, chunks or pieces.

If you like nuts in your cookies, mix them in when you mix in the chocolate.

Keywords: Soft chocolate chip cookies

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Mexican Made Easy! Mole Pork Tacos (rapidemente)

09 Monday Mar 2020

Posted by Stacey Bender in the kitchen

≈ 5 Comments


a gluten-free pork mole taco with lettuce and radish on a black cutting board

Ahhhh, he just might be right after all.  No, not Winston, and certainly not Tom, but that pesky Groundhog.  Let’s just say, Phil let us down in our neck of the woods last year. But, signs of young green leaves (and even color) are popping up, and it was a gloriously sunny (but damn cold) day. So lets say Phil had a reprieve. I think he knew it was a special day for another furry friend.

So let’s bring on the warmth from the South and wipe down that kitchen window to let more light in!

This particular cut of pork, the loin cut, packs a punch of flavor and pulls apart in juicy moistness thanks to pressure cooking and Oaxacan Mole Sauce by Bunches of Bunches Provisions.

What’s this all about?

Well, I’m glad you asked!

Having had purchased two duck hindquarters during one of my binge grocery shopping trips, duck mole was on my mind! Wait, wasn’t she just talking about pork?!

Oh baby, these are the dinners (my) dreams are made of.

Imagine my disappointment when I found the duck showing signs that the grocery trip had been a few days longer ago than I thought…

Disappointed as I was that I had already worked up my dinner plans, only to make that unfortunate discovery, I swiftly (albeit begrudgingly) switched my focus to finding “plan B” (AKA, freezer diving for replacement meat). I wasn’t willing to exit the train to Mole Town so soon!

I scanned the freezer until I spied something promising and pulled out two, 2-inch thick cut fillets of pork loin and immediately went to work.

Thaw meat.

Put in Zip-lock bag.

Add stuff (in this case: Cara Cara orange skin (can also use blood orange or other sweet orange) and segments, plus 3 TB previously mentioned mole sauce).  

Let marinate (I didn’t have a lot of time to spare though, so rather than an overnight stay in the fridge, this concoction only took a one-hour soak).

Pat meat dry then brown the meat.

Add liquid (fresh-squeezed orange juice).

Pressure cook!

Add to taco shells with other good stuff.

Rapidemente!

Winston: “Hey, why did Mom throw out the duck?”
Zoe: “I don’t know; we like duck!”
Winston: “She knows you turned 11 today, right?”
Zoe: “Well, I’m not wearing my rain hat…” (editors note: FINALLY a sunny day in the PNW) Winston” “Happy birthday little sis. It looks like she made a special treat for us too!”

A big toast to my little Speedy Gonzales! Zoe turned a young 11 today and still only looks and acts like she is 3 1/2 years old!

Can we please throw a party?

Never one to miss a party! -GB

“Ginger (Princess) Bender: portrait by Bill Casto” (AKA, Grandpap)

Print

Mole Pork Tacos with smashed avocado, radish & lettuce

These can be made very quickly for an effortless week night dinner, but would easily be welcome for lunch, brunch or as part of a taco bar to serve to a crowd.

The pork is lean but flavorful and could also be used in quesadillas or stuffed poblanos just as well.

I am not one to use jarred sauces but Bunches of Bunches Provisions was a happy discovery! Now I can enjoy a more authentic Mexican meal without the traditional time intensive process.

  • Author: Stacey Bender

Ingredients

Scale

2 Cara Cara Oranges, torn into segments (with skin on)

3 TB (for marinade) + 1-2 TB (for cooked pork) Oaxacan Mole Sauce by Bunches of Bunches Provisions

1lb pork loin cut into 2 thick pieces

1 cup fresh-squeezed orange juice

Olive oil for browning

Hard taco shells (see note)

Crisp lettuce, cleaned, dried and sliced (approximately 1-2 leaves per taco)

Thinly-sliced radishes (approximately 1 radish per taco)

Avocado (approximately 1/8 large per taco)

1 tsp Fresh salsa per 1/4 avocado

Lime juice for seasoning

Sea salt and pepper for seasoning

Torn cilantro, cleaned and dried

Instructions

  1.  Squeeze the orange segments into a Ziplock bag and add 3 TB mole sauce. Add the pork, turning to coat. Squeeze out air, seal and put in refrigerator until ready to cook. You can let it sit overnight or if short on time, try to let it sit for at least 1 hour.
  2. Remove pork from bag (reserve marinade) and pat dry.
  3. In the bowl of an electric pressure cooker (or Instant Pot or sautè pan, brown pork in olive oil. If using an electric pressure cooker or Instant Pot, turn to high pressure and set time for 20 minutes. Pour over the 1/2 cup fresh orange juice and reserved marinade. Close the lid and press start.
  4. When the pressure naturally releases, open the lid, remove the orange segments and shred the pork with two forks; add a TB or more of the mole to taste.
  5. In a medium-small bowl, combine the avocado, sea salt, pepper, lime juice and salsa. Smash with a fork until combined but chunky. Stir in some chopped cilantro.
  6. Heat the taco shells in a 350-degree oven for 5-8 minutes.
  7. Put the pork down in the bottom of the shells first.
  8. Top with the lettuce, radish, then avocado smash.

Serve immediately!

Notes

I love San Juan Island brand salsa or Salsa Rosa brand, medium hot.

I like to add some additional torn, fresh cilantro on top.

I also like to drizzle some fresh crema over top. Simply mix plain yogurt or sour cream with fresh lime juice and/or a bit of water and stir well to get a good drizzling consistency.

Cabbage is also a fine substitute for lettuce.

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