Friday, January 11, 2013

Butterscotch Cookies

12 tablespoons unsalted butter, cut into tablespoon sized slices
1 3/4 cups dark brown sugar
1/2 teaspoon salt
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Sugar Dredging Mixture
1/4 cup dark brown sugar
2 tablespoons sugar
Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling* *Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.


1 Preheat oven to 375°F and line baking sheets with parchment paper. Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.

2 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.)

3 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

4 Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).

5 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping. Yield: Makes 4 dozen

Thursday, January 03, 2013

Chicken Marsala

Olive oil
2 oz. pancetta (about a 1/4­inch thick slice), cut into a 1/4­inch dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb. total
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 Tbs. heavy cream
Minced fresh flat­leaf parsley (optional)
Coat a large skillet lightly with olive oil and set it over medium­high heat. Add the pancetta and cook until just crisp
and lightly browned. Remove with a slotted spoon, leaving the fat in the pan, and set aside.
Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper.
Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbs. fat in the
When the fat is hot, dredge a cutlet through the flour on both sides (see Tips for moist sautéed chicken). Shake off
the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan
without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in
just a few minutes total. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if
necessary. Transfer these to the plate as well.
Pour off the excess fat. With the pan over medium­high heat, add the Marsala and scrape up any browned bits
from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until1/3/13 Chicken Marsala with Pancetta & Cream - Fine Cooking Recipes, Techniques and Tips 2/2
nutrition information (per serving):
Size : per serving; Calories (kcal): 420; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 5; Protein (g): 36; Monounsaturated
Fat (g): 8; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 720; Cholesterol (mg): 100; Fiber (g): 1;
you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let
them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
photo: Scott Phillips
From Fine Cooking 42 , pp. 90

Wednesday, January 02, 2013

3/4 cup unsalted butter or margarine, softened
2/3 cup sugar
2 large eggs
2 teaspoons vanilla
8 ounces semisweet chocolate, melted
1/3 cup cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2/3 cup chopped walnuts
2/3 cup semisweet chocolate pieces
Caramel Layer
Line 8-inch-square pan with foil (most easily lined by first inverting pan, shaping foil over it, then placing foil shape into pan). Gently press foil into place, especially in corners. Butter foil, then coat lightly with flour, tapping out excess.
Cream butter and sugar until light and fluffy. Add eggs and vanilla, beating until smooth. Stir in melted chocolate.
Sift together cake flour, baking powder and salt. Add to batter. Mix until smooth. Stir in walnuts and 2/3 cup chocolate pieces.
Transfer half of batter to prepared pan, spreading evenly. Freeze until firm, about 10 minutes. Pour Caramel Layer over brownie layer, using back of spoon to spread over entire surface, little thinner layer at edges than at center of pan. Refreeze until caramel layer is firm, about 5 minutes. Spread remaining brownie batter evenly over caramel.
Bake in center of oven at 325 degrees until brownies come away slightly from sides of foil and wood pick inserted in center comes out with sheer coating of melted chocolate and caramel but no thick batter, about 40 minutes. Cool completely on rack. Refrigerate at least 4 hours or overnight, covered airtight. Spread Glaze over brownies. Chill, covered with foil.
Remove brownies from pan, using foil. Place brownies on cutting board. Discard foil. Cut brownies into 1-inch squares. May be cut and kept refrigerated, wrapped airtight, for as long as 2 days or frozen as long as 1 month. Thaw in airtight container in refrigerator. Serve chilled. Makes 36 (1-inch) squares.
Caramel Sauce
14 ounces caramels
1 tablespoon unsalted butter
3 tablespoons whipping cream
Gently melt caramels and 1 tablespoon butter with cream in saucepan over low heat, stirring often until smooth. Or heat in microwave oven at MEDIUM (50% power) until melted, about 3 to 4 minutes, stirring often until smooth.
2 tablespoons unsalted butter
3 ounces semisweet chocolate
Dash salt
2 tablespoons whipping cream, about
1/3 cup powdered sugar, sifted
1 teaspoon vanilla
Combine butter and chocolate in top of double boiler and melt over simmering water. Or microwave to melt at lowest setting, stirring often. Do not overcook, or glaze will be gritty. Remove from heat. Add salt, 1 tablespoon cream, powdered sugar and vanilla. Stir gently to combine. Stir in additional cream as needed for desired texture.