White Chocolate Butterscotch Cookies

 

I have been in a cookie mood lately. I just don’t think there is any thing wrong with wanting a freshly baked cookie to go with my lunch or after dinner snack and I blame my mother for that…she spoiled me rotten! This cookie sounded heavenly to me and I was quite surprised to see that butterscotch chips aren’t even listed as an ingredient. I was tempted to add some in, but then my curiosity got the best of me and I had to try it without first. The brown sugar really takes on the flavor of butterscotch and even though I could have added the butterscotch chips  to bring in even more flavor they were quite good without. I’m so happy to have cookies in my life!!

White Chocolate-Butterscotch Cookies   

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1 3/4 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter, room temperature

3/4 cup vegetable shortening, room temperature

1 1/4 cups packed dark brown sugar

1 large egg

1 tablespoon pure vanilla extract

8 oz white chocolate, chopped into 1/4 inch pieces

Preheat oven to 350 degrees, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg and the vanilla until combined. With the mixer on low speed, add the flour mixture in two batches, beating  until just combined. Stir in the white chocolate.

Drop 2 tablespoons of dough at a time about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until lightly golden brown around the edges, about 15 minutes. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely.

Source: Martha Stewart’s Baking Handbook

Parmesan Roasted Asparagus

Fresh vegetables are still something that I’m learning how to use and cook with. As a child I refused to eat them, during the college years I forgot about them, lately though I seem to not be as ignorant to the fact that they are needed in my diet. This happens to be one of my favorite ways of eating asparagus. It is so simple, yet packed with flavor. This could also be a versatile way to cook many other vegetables.

Parmesan Roasted Asparagus

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2 1/2 pounds fresh asparagus (about 30 large)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

2 lemon cut in wedges, for serving

Preheat oven to 400 degrees.

If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with Parmesan and return to the oven for another minute. Serve with lemon wedges.

Source: Barefoot Contessa Family Style by Ina Garten

Pork Chops with Garlic and Herbs

I don’t know if you’ve noticed, but anytime I make a pork dish, it is usually from a pork tenderloin. I don’t have anything against pork chops, but for some reason most of the recipes I’ve tried with chops just don’t come out that great. Usually the meat is dried out or the flavors are just bland. I haven’t given up on trying new pork chop recipes, but they seem to be few and far between…this is one that turned out really well. I decided to forego the grill and just cooked the pork under the broiler which worked out really nicely. So what is so special about this boring looking piece of meat?!? The marinade really soaked into the meat and the hidden garlic slivers roasted inside gave it an extra punch of flavor.

Pork Chops with Garlic and Herbs

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4 bone-in pork rib chops (I used boneless)

4 garlic cloves, 2 cut into slivers and 2 chopped

2/3 cup dry white wine

2 tablespoons olive oil

1/2 teaspoon sugar

1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground pepper, plus more to taste

2 tablespoons fresh sage, chopped

2 tablespoons fresh rosemary, chopped

Working with 1 pork chop at at time and using a sharp knife, cut small slits on both sides of the chop and insert a garlic sliver into each slit. Arrange in a single layer in a nonreactive dish.

In a food processor, combine the wine, olive oil, sugar, salt and pepper and process to blend. With the motor running, drop the chopped garlic, sage, and rosemary through the feed tube and process until fairly smooth. Pour the wine mixture over the chops, cover and marinate at room temperature, turning at least once, for 30 minutes to 1 hour.

Preheat broiler or grill to medium heat.

Remove the pork chops from the marinade. Season the chops with salt and pepper and arrange on the broiler pan or on the grill. Broil or grill, turning once, 4 to 5 minutes per side for medium, or until done to your liking.
Transfer the chops to a warmed platter and serve immediately.

Source: Williams-Sonoma

Lemon Poppy Seed Muffins

I am officially the proud owner of Baking from My Home to Yours by Dorie Greenspan. After 3 check outs from the library I finally decided to ask for the book for Christmas and my brother and SIL surprised me with a copy!!  I absolutely love this book and have made several of the recipes, all of which were fantastic. Last week I was craving something tart and thought this muffin would fill the need. Secretly I think I wanted to be transported to summer, with a slice of of key lime pie, sitting on the beach somewhere, cooling down and relaxing, but the muffin was all good despite the cold January weather.  Honestly I have had lots of poppy seed muffins before, but I don’t know that they have ever included an icing on top, but the addition was a nice compliment to the muffin itself. The lemon provides the muffin with its distinct flavor and makes it all together yummy!! Happy Monday everyone.

Lemon Poppy Seed Muffins

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2/3 cup sugar

Grated zest and juice of 1 lemon

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 stick unsalted butter, melted and cooled

2 tablespoons poppy seeds


For the Icing:

1 cup confectioners’ sugar

2 to 3 tablespoons fresh lemon juice

Preheat oven to 400 degrees. Butter of spray a 12 mold muffin tray or place paper muffin cups inside mold.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda, and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice, and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently stir to blend. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake 18 to 20 minutes, or until the tops are golden and a toothpick inserted into center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool on wire rack completely before icing.


To Make the Icing: Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of a spoon. You can drizzle lines of icing of the tops of the muffins or coat the tops entirely.

Source: Baking from My Home to Yours by Dorie Greenspan, 2006

Basmati Rice

I have never used basmati rice before and didn't really know what it was until now. It is native to India and Pakistan and carries a fragrant scent when cooking. Many Indian restaurants serve this type of rice with their meals. The method for cooking the rice reminded me a lot of the rice pilaf I have made before and it was just as good. I made the rice to go with the Indonesian Ginger Chicken I posted about yesterday and when mixed with the sauce from the chicken it is quite delicious!

Basmati Rice

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1 tablespoon unsalted butter or olive oil

1 yellow onion, diced

1 cup long grain basmati rice

1 3/4 cups water

1 1/2 teaspoon kosher salt

1/4 cup sliced scallions

1 tablespoon minced fresh parsley

Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes.

Turn off the heat and allow to sit covered 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

Source: www.foodnetwork.com/The Barefoot Contessa