Thursday, August 25, 2016

Triple Chocolate Chip Cookies and a New Adventure!


I have been on a bit of a cookie making spree lately. 

I've been working on a really big CWJ project with my town for the past couple of months, and as a result, I obtained all of the necessary food licensing and permits in order to legally sell all of the food that I make without having to be at a Farmer's Market.  

Since I'll be testing recipes for this event all month long (and there are only so many things that fit in my freezer!) it made sense to sell some of the trial batches to help re-coop the cost of all of the ingredients. If you're local to the Hinton/Edson/Jasper area, be sure to check out my new food sales venue at https://www.facebook.com/groups/cookingwithjaxsales (please note this group is only open to locals at this time - if I ever figure out how to safely/legally ship food, I'll be sure to post it here as well!). 

For now, I'll share the recipe for these Triple Chocolate Cookies that I made last week.  So far, cookies have been my best seller in this new adventure! 

Ingredients

1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla bean paste
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup chopped Lindt (or other fine chocolate)

Directions


Pre-heat oven to 375.

Cream butter and sugars together until light and fluffy.

Beat in vanilla and eggs.

Combine dry ingredients (flour, baking soda, and salt). 

Add the dry mixture to the wet mixture and stir until just combined.

Add chocolate chips.

Refrigerate dough for at least at hour (this ensures maximum cookie puffiness - if the dough is too warm, the cookie will fall flat). 

Measure 2 tbsp of dough into a ball and place on an un-greased cookie sheet.

Bake for 8-10 minutes until the edges of the cookie are golden.  Remove from baking sheet and cool.


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Tuesday, August 16, 2016

Old Fashioned Creamed Corn




I've had this recipe for creamed corn in my head for awhile - over 5 years in fact.  Every time I have enough fresh corn it crosses my mind to make this, but I somehow end up using the corn for something else instead. 

Last week Marc and I were in British Columbia visiting my Grandparents, and on the way back we stopped at a corn farm in Chilliwack.  We grabbed 2 "farmers dozen" bunches of corn, leaving me with more than enough to make this recipe, and every other corn recipe my heart desired. 

5 years is an incredibly long time, and in the process I managed to perfect the recipe in my head long before I ever made it.  This was one of those sweet recipes that turned out perfectly the very first time I made it. 

Recipe makes 8 cups or 4 x 500 ml mason jars.

Ingredients
- 8 cobs of corn
- 2 tbsp butter
- 1 small onion
- 2 bunch garden chives (optional)
- 3/4 cup water
- 1 cup of cream
- 1 tbsp sugar
- salt & pepper, to taste (optional)

Directions 

Shuck corn and rinse free of any silk strands.  Using a sharp knife, remove the corn from the cob.  Using a spoon, remove any remaining pulp and add to corn.  Discard cob. 

Finley mince onion and chives, then saute in butter in a large pot over medium for 2-3 minutes until onions are translucent. 

Add corn and water to pot, cover and simmer for 10-15 minutes, or until corn is tender.  Add cream and sugar to pot and simmer for an additional 6-7 minutes to thicken cream.

Using an immersion blender, blend corn until 3/4 blended (you still want the corn to have some texture). 

Season with salt and pepper and serve! 

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Sunday, August 7, 2016

Parmesan Potatoes


If you’ve been following my blog for awhile, you’ll know that I have a special place in my heart for baby potatoes.  They cook quickly, cut perfectly, and make for a great appetizer or side dish, giving them endless recipe opportunities.

This recipe happened directly after last month’s column using baby potatoes for hot potato salad.  I had a ton of leftover parmesan cheese, chives, and potatoes so I  threw these into the oven to have next to barbecued steak and corn the following evening – I could not have been happier with how they turned out.  The parmesan cheese created a perfect crust for the potatoes, and the hassleback style of cutting them (see below) created the perfect French fry level of crispiness, all the while preserving the centre of the potato for a classic baked potato feel and taste. 

This style of potato is truly the best of all the potato worlds combined into one dish and is sure to satisfy and potato craving that you might have.

Recipe makes 4 servings

Ingredients

- 2 lbs baby potatoes
- 1 cup real parmesan cheese, grated
- 2 tbsp butter (or oil)
- ¼ cup chopped chives

Directions

Preheat oven to 425 degrees and line baking sheet with tinfoil shiny side up (this will help reflect the heat making the potatoes even crisper).

Cut potatoes hassleback style (sliced thinly from the top to the centre but left joined at the bottom – picture cutting a potato for homemade chips only leaving the bottom portion of the potato intact so it all stays together).

Place a small amount of butter on top of the potato, getting as much between the layers as you can (this is harder to do with baby potatoes, but is achievable).  The butter is necessary not only to achieve crispiness, but also to bind the parmesan cheese to the potato in the next step.

Finely grate parmesan cheese (if you don’t have a parmesan specific cheese grater, use the smallest grate side on a regular cheese grater).  Mix cheese with finely chopped chives.

Roll the buttered potato top in the parmesan cheese, pressing the cheese on top of the potato flat. 


Bake in pre-heated oven (with rack in the middle position) for 15-20 minutes, or until potatoes are cooked through and cheese is golden brown.

Great served on their own, or with a little bit of sour cream on the side for dipping.

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