Cookies Aren't the Only Things That Start With C

So it has been a bit of a time since I have posted any recipes so here you get 2 more of our family favorites (with stories).

First story and recipe:

The Cookies!!!! - Described by some as "The Best Chocolate Chip Cookies"

This is a recipe I have made somewhere around 1000 times (I am not entirely sure that is even an exaggeration). The recipe comes from the first cookbook I ever owned (I now own over 150) - The Betty Crocker Cookbook. I first started making this cookies in 1992 when I shared an apartment with my friend Dan. They received raves and I have used them as my staple cookie recipe since. There is a bit of an art to them and one of the measurements is haphazardly guessed but they are great.

Heat oven to 375 degrees

Ingredient List:

2 sticks butter softened (I really only keep them out for about 30 minutes at most and often forget to soften them at all - I like cold fat)

3/4 cup brown sugar

3/4 cup sugar

1 large egg

2.25 cup all purpose flour (I use the measuring cup straight so in baking terms I end up with a touch more flour than the recipe really calls for but it works)

1 tsp baking soda

1/2 tsp salt

~2 or so cups of chocolate chips (this is where it is art I guess. I have NEVER measured out the chips for the recipe, the recipe itself actually only calls for 1 cup. I actually use a lot, I mean a lot a lot!, basically the dough is at a point where it still binds but has a boat load of chips in it - confused yet?)

Steps:

- cream butter and sugars in mixer until smooth

- add egg and mix until incorporated

- sift remaining dry ingredients and add a bit (1/3) at a time until fully incorporated

- add chocolate chips and mix

- I then use a scoop about 1.25 tbspish and scoop all the cookies out onto sheets

- I then hand roll each of the cookies into a perfectish ball and place them on the sheets to cook

- bake until done (between 8 and 10 minutes but will depend on oven)

- remove from oven and cool

- Enjoy!

Recipe #2 and Story #2:

When the wife and I first started shacking up she came with this recipe. Originally the recipe called for meat and Kahlua. Keeping a kosher household and not having a bottle of Kahlua on hand I made a couple of adjustments. This is a recipe that I use and make often (freezes great). Definitely something that I make for parties (ALL parties).

Ingredients:

2 onions - diced

1 green or red or yellow pepper - also diced

2 tbsp oil

1 can (28oz) diced tomatoes - drained

1 can corn - drained

1 can black beans - drained

1 can kidney beans - drained

2tbsp tomato paste

3 tbsp chili powder (cut amount in third for kid friendly)

1 tsp cumin (cut amount in third for kid friendly)

1 tsp cayenne pepper (cut amount in third for kid friendly)

2 tsp oregano

2 tsp salt

- Sweat down onions and pepper.

- add rest of ingredients and bring to boil

- simmer for 30 minutes or so - works great in slow cooker

- enjoy!

Rainy Day Foods

Not just because it's raining but more because it is good. So here is the rainy day cure... Tomato soup...

CREAMLESS CREAMY TOMATO SOUP

Serves 6 to 8. Published September 1, 2008. From Cook's Illustrated.

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2. Serve this soup with Grilled Cheese Sandwiches for a Crowd or topped with Butter Croutons (see related recipes).

INGREDIENTS

1/4	cup extra virgin olive oil , plus more for drizzling
1	medium onion , chopped medium (about 1 cup)
3	medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
	Pinch hot red pepper flakes (optional)
1	bay leaf
2	(28-ounce) cans whole tomatoes packed in juice
1	tablespoon brown sugar
3	large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2	cups low-sodium chicken broth
2	tablespoons brandy (optional)
1/4	cup chopped fresh chives

INSTRUCTIONS

1. 1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. 2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

Absolute Favorite Dinner

My daughter just turned 6.5 and my wife is BIG on celebrating the half birthdays.  With this being said it was decided that daughter got her favorite dinner (which oddly enough is my wife's favorite too).  Chocolate Chip Pancakes.

Couple of hints and tricks with pancakes:

1) leave the batter lumpy - if you over mix it you will create gluten and destroy the fluffy and create chewy pancakes.  Just get all the dry incorporated and you are good to go, the lumps cook out.

2) when adding stuff (chocolate chips, berries etc...) do it after you have ladled the batter onto the pan by sprinkling them onto the pancakes.

Recipe:

Makes sixteen 4-inch pancakes; Serves 4 to 6.   Published July 1, 2009. From Cook's Illustrated.

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.

INGREDIENTS

2	cups unbleached all-purpose flour (10 ounces) (see note)
2	tablespoons sugar
1/2	teaspoon table salt
1	teaspoon baking powder
1/2	teaspoon baking soda
2	cups buttermilk
1/4	cup sour cream
2	large eggs
3	tablespoon unsalted butter , melted and cooled slightly
1 - 2	teaspoons vegetable oil

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.

2. 2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.