|acques Torres' Chocoate Chp Cooke Recpe

Makes twenty-sx 5-nch cookes or 8 1/2 dozen 1 1/4-nch cookes

Ingredents:
1 pound unsated butter
1 3/4 cups granuated sugar
2 1/4 cups packed ght-brown sugar
4 arge eggs
3 cups pus 2 tabespoons pastry four
3 cups bread four
1 tabespoon sat
2 teaspoons bakng powder
2 teaspoons bakng soda
1 tabespoon pure vana extract
2 pounds bttersweet chocoate, coarsey chopped
Drectons:
- Preheat oven to 350 degrees. Lne bakng sheets wth
parchment paper or nonstck bakng mats; set asde.
- In the bow of an eectrc mxer ftted wth the padde
attachment, cream together butter and sugars.
- Add eggs, one at a tme, mxng we after each addton.
- Reduce speed to ow and add both fours, bakng powder,
bakng soda, vana, and chocoate; mx unt we combned.
- Usng a 4-ounce scoop for arger cookes or a 1-ounce scoop for
smaer cookes, scoop cooke dough onto prepared bakng
sheets, about 2 nches apart.
- Bake unt ghty browned, but st soft, about 20 mnutes for
arger cookes and about 15 mnutes for smaer cookes.
- Coo sghty on bakng sheets before transferrng to a wre rack
to coo competey.
Turkey Pesto Pann
Ingredents
1 oaf soft French bread (12 ounces), spt
1/3 cup store-bought pesto
8 ounces sced roasted turkey
4 ounces sced Swss cheese
1/4 medum red onon, thny sced
3 tabespoons ove o
2 tabespoons red wne vnegar
kosher sat and back pepper
1 sma head red eaf ettuce, eaves torn nto bte-sze peces (6
cups)
1 avocado, cut nto bte-sze peces
Drectons:
Spread the bottom haf of the oaf wth the pesto. Top wth the
turkey, cheese, and onon. Sandwch wth the top haf of the oaf
and cut nto 4 peces. Dvdng eveny, brush the outsde of the
sandwches wth 1 tabespoon of the o.
Heat a gr pan over medum heat and cook the sandwches,
pressng down occasonay, unt the bread s crsp and the
cheese has meted, 5 to 6 mnutes per sde.
Meanwhe, n a arge bow, whsk together the vnegar, the
remanng 2 tabespoons of o, and V teaspoon each sat and
pepper. Add the ettuce and avocado and toss to combne. Serve
wth the sandwches.
Homestye Beef Enchadas
Ingredents:
1 b. ean ground beef
cup chopped onon
2 coves garc, crushed
tsp sat
V tsp pepper
2 10 oz cans enchada sauce *
8 sma corn tortas (6-7 nches dameter)
cup shredded Monterey |ack or Cheddar cheese
1 Tbsp chopped fresh cantro
sour cream (optona)
* or try ths enchada sauce recpe. It goes we wth ether
cheese or beef enchadas.
Drectons:
Preheat oven to 350 F.
In a arge non-stck sket, brown ground beef, onon and garc
over medum heat 8-10 mnutes or unt beef s no onger pnk.
Pour off grease.
Season wth sat and pepper to taste. Str n cup enchada
sauce from one can. Set asde remanng sauce from that can.
Pour the second can of enchada sauce nto a shaow dsh. Dp
tortas, one at a tme, nto sauce to coat both sdes. Spoon beef
mxture eveny down the center of each torta and ro up. Pace
beef enchadas seam-sde down n a 13x9-nch bakng dsh.
Cover dsh and bake n oven for 15 mnutes.
Uncover enchadas. Spoon reserved enchada sauce over beef
enchadas. Sprnke wth the cheese. Contnue bakng uncovered
for 10 mnutes or unt cheese s meted. Sprnke beray wth
cantro. Serve wth sour cream (optona). - w
Orange Teryak Chcken Kebabs
Ingredents:
2 tabespoons extra-vrgn ove o
1 tabespoon gnger, fney grated
1 tabespoon orange zest
1 garc cove, mnced
1/4 cup rce vnegar
3 tabespoons soy sauce
2 tabespoons sugar
2 tabespoons orange marmaade
1 tabespoon freshy squeezed orange |uce
1 tabespoon honey
pnch of red pepper fakes
1 1/4 b boneess, skness chcken thghs, trmmed and cut nto
1-nch cubes
Drectons:
To make the sauce: Set a sma saucepan over medum heat and
add the ove o. Add the gnger, orange zest and garc, and
cook, strrng frequenty, for 1-2 mnutes, or unt fragrant. (Watch
carefuy, you don't want to et the garc burn, or t' be btter.)
Str n the rce vnegar, soy sauce, sugar, orange marmaade,
orange |uce, honey and red pepper. Brng to a smmer and
contnue cookng for 3-5 mnutes, or unt the sauce has
thckened sghty. Set asde haf of the sauce to serve wth the
cooked chcken, the other haf s for brushng the kebabs.
Preheat your gr to medum-hgh heat (400-450 F). O the grates
ghty (I use the tongs to hod a paper towe that's been dpped n
o and rub t over the grates). Whe the gr s heatng, thread
the chcken cubes onto skewers (we used meta ones, but f
you're gong wth wood skewers, you mght want to soak them n
cod water beforehand).
Pace the kebabs on the gr and cook, gvng them a quarter turn
every 2-3 mnutes, unt they are sghty charred on a sdes.
Brush one sde of the kebabs beray wth the sauce then fp and
cook unt the sauce caramezes, about 1 mnute. Brush the other
sde wth the sauce, fp and cook unt caramezed, about 1 more
mnute. The tota cookng tme shoud be about 12-15 mnutes,
you can use an nstant thermometer to verfy that the chcken s
cooked through. Transfer the kebabs to a patter and et rest for 5
mnutes before servng wth the reserved sauce.
Gred Samon wth Creamy Cucumber-D Saad
From: Once Upon a Chef
Ingredents:
For the Samon
4 6-ounce samon fets
Ove o
Kosher sat
Freshy ground back pepper
For the Cucumber-D Saad
1 Engsh hothouse cucumber
1/3 cup fney sced red onon, from one sma red onon
1/2 teaspoon sat
1/4 cup pus 2 tabespoons sour cream
3 tabespoons mayonnase, best quaty such as Hemans
2 tabespoons whte wne vnegar
1/4 cup chopped fresh d
1 garc cove, mnced
1/2 teaspoon sugar
Freshy ground back pepper, to taste
Drectons:
1. Cut cucumber n haf and then sce each haf down the mdde
engthwse. Use the tp of a teaspoon to scoop out center seeds.
Cut nto thn sces and pace n coander aong wth red onon.
Toss wth sat and et st n snk at east 30 mnutes, unt water
drans out.
2. In the meantme, make the dressng. Combne sour cream,
mayonnase, whte wne vnegar, d, garc, sugar and back
pepper n a medum bow and mx we.
3. When cucumbers and onons are ready, reease any excess
water by tappng coander on the base of the snk, then use a
arge wad of paper towes to pat vegetabes dry. Add to dressng
and toss we. Cover and ch unt ready to serve.
4. Preheat gr to hgh heat. Cean gr rack, then brush ghty
wth o. Cose d and et return to temperature. Rub samon wth
ove o and season generousy wth kosher sat (about 1
teaspoon) and pepper. Pace fets skn sde down and gr unt
goden brown and sghty charred, 4-5 mnutes (resst the urge to
peek or fp eary; when fets are ncey seared on the frst sde,
they shoud reease easy). Fp the fets over and contnue
grng unt done, 2-3 mnutes. Let coo sghty, remove the skn
f desred, and serve wth the cod cucumber-d saad ped over
top or aongsde.
Brocco Cheddar Chcken Brad
Ingredents:
2 cans Psbury Orgna Crescent Ros
2 cups chcken chunks, cooked
2 cups cheddar cheese
2 cups brocco, frozen, steamed and chopped
cup ght mayonnase
1 egg yok
fresh rosemary
Instructons:
Preheat oven to 375 degrees F
On a parchment paper ned cooke sheet, spread both cans of
crescents ength wse to form a ong rectange.
Press each of the seams to form a snge ayer of dough.
In a arge bow, combne chcken, cheese, brocco and
mayonnase
Spread mxture over the center of the crossant dough eveny to
create a og.
Usng a sharp knfe, cut horzonta strps 1 nch apart down each
sde of the crescent dough.
Fod the dough strps over the top of the chcken mxture,
aternatng eft and rght to create a brad.
Brush the top of the brad wth a beaten egg yok and sprnke
fresh rosemary on top.
Bake for 28 - 30 mnutes unt goden brown.
Backened Chcken and Cantro Lme Ounoa
From: Sarcastc Cookng
Ingredents:
2 Boneess Skness Chcken Breasts
Teaspoon of Paprka
V Teaspoon of Sat
V Teaspoon of Pepper
V Teaspoon of Cayenne Pepper
V Teaspoon of Onon Powder
V Teaspoon of Cumn
1 Teaspoon of Ove O
2 Cups of Low Sodum Chcken Stock
1 Cup of Ounoa
|uce and Zest from One Lme
A Dash of Sat and Pepper
2 Tabespoons of Cantro, chopped
Instructons:
Combne a the dry seasonngs n a sma bow. Mx them
together and then season both sdes of each chcken breast.
Add the teaspoon of ove o to a arge pan or sket. Heat the
ove o for a mnute over medum/hgh heat. Add the chcken
breasts to the pan. Cook for seven mnutes on each sde wth the
d on.
Add the chcken stock and qunoa to a medum sauce pan. Brng
to a smmer over medum/ow heat. Reduce the heat to ow and
smmer for ten to ffteen mnutes wth the d on, unt a the
stock has been absorbed.
After the chcken breasts have cooked a the way through,
remove them from the pan and et them rest for seven mnutes
before scng them.
Add the warm qunoa to a arge bow. Toss n the me zest, me
|uce, sat and pepper, and chopped cantro. Mx to combne.
Serve the sced chcken breast on top of the qunoa.
If you fnd the backened seasonng too spcy, you can add a
quck and easy avocado cream sauce to coo t down.
|ust pace the fesh from an avocado aong wth two tabespoons
of Greek yogurt n a food processor and puree unt smooth.
Lghty Smothered Chcken
From: Nutmeg NANNY
INGREDIENTS:
12 oz boneess skness chcken breast - gred (I used tenders)
1 teaspoon ove o
1 green be pepper - sced
8oz mushrooms - sced
1 arge onon - cut n haf and sced
1 cove garc - mnced
1 teaspoon oregano
sat and pepper - to taste
1 tabespoon d|on mustard
1/2 cup reduced fat mozzarea cheese
Preheat oven to 350 degrees.
Heat ove o n pan and add green peppers, mushrooms and
onons. Saute unt soft and then add garc, oregano and sat and
pepper. Str together and set asde.
In an 8x8 pan add the gred chcken. Sather chcken eveny wth
d|on mustard.
Take warm vegetabes and top chcken. Cover vegetabes and
chcken wth reduced fat cheese.
Cook n the oven unt the cheese s meted. Approxmatey 10
mnutes.
Turkey Pot Pe
Ingredents:
1 recpe pastry for a (10 nch) doube crust pe
4 tabespoons butter, dvded
1 sma onon, mnced
2 staks ceery, chopped
2 carrots, dced
3 tabespoons dred parsey
1 teaspoon dred oregano
sat and pepper to taste
2 cubes chcken bouon
2 cups water
3 potatoes, peeed and cubed
1 1/2 cups cubed cooked turkey
3 tabespoons a-purpose four
Drectons:
Preheat oven to 425 degrees F (220 degrees C). Ro out bottom
pe crust, press nto a 10 nch pe pan, and set asde.
Met 2 tabespoons butter n a arge sket over medum heat;
add the onon, ceery, carrots, parsey, oregano, and sat and
pepper. Cook and str unt the vegetabes are soft. Str n the
bouon and water. Brng mxture to a bo. Str n the potatoes,
and cook unt tender but st frm.
In a medum saucepan, met the remanng 2 tabespoons butter.
Str n the turkey and four. Add the mk, and heat through. Str
the turkey mxture nto the vegetabe mxture, and cook unt
thckened. Coo sghty, then pour mxture nto the unbaked pe
she. Ro out the top crust, and pace on top of fng. Fute
edges, and make 4 sts n the top crust to et out steam.
Bake n the preheated oven for 15 mnutes. Reduce oven
temperature to 350 degrees F (175 degrees C), and contnue
bakng for 20 mnutes, or unt crust s goden brown.