Royal Double Chocolate Cookies

Royal Double Chocolate Cookies. Extra rich, extra chocolatey, and decadent. Cookies that melt in your mouth and completely satisfy all chocolate cravings. Oh so good. One bonus, all made in one bowl, no mixer required.

16 ounces semi-sweet chocolate, chips or chopped
1/4 cup butter
3/4 cup brown sugar, firmly packed
2 eggs
1 1/2 teaspoons vanilla
3/4 cup flour
1/2 teaspoon baking powder

Preheat oven to 350 degrees. Melt 8 ounces of chocolate and all the butter in a small bowl over simmering water. (using the microwave is fine, just check every 2 minutes). Stir the mixture as it melts.

When melted, remove from heat and stir in sugar, eggs and vanilla. Add flour and baking powder. Stir in remaining 8 ounces of chocolate.

Drop large scoops or 1/4 cup sized amounts of batter on a parchment lined cookie sheet. (an ungreased cookie sheet works too). Bake for 12-15 minutes or until cookies appear set. Cool on the cookie sheet for 2 minutes and remove to a cooling rack.

Store in an air-tight container. Eat the entire batch immediately.


Wait...that last part...eat the entire batch? Who wrote that???

Whisk Wednesday: Trout With Almonds

This dish isn't totally "Whisk Wednesday" as I had some trouble with my fish. I found "Ruby Red Trout Filets" at my favorite gourmet market and I talked about the recipe with my fish monger. She was extremely helpful. Basically I made the same dish but I did not use a whole trout, only the filets. I would not normally cook with nuts, nor make a sauce of only browned butter but we ate this dish, loved this dish and will definitely make it again!

It's a browned butter sauce with sliced almonds gently toasted in the sauce. Wonderful! I served with boiled, then roasted red-skinned potatoes. The potatoes were topped with salt, pepper, and pecorino-romano cheese. Also we had white asparagus.

1-800-Not-Delivery

While I live in Michigan, I love, love, love a good Chicago Deep Dish pizza. Very few restaurants know what a real deep dish pizza is....the ads, the coupons for deep dish is really just a thicker crust. It's disappointing.

When I was growing up, my aunt would take me to Downtown Detroit and we would wait forever to get a table at Pizza Papalis. They make real Chicago Deep Dish pizza. I loved it. As did many people for they are still open, years later, with everyone you talk to saying they've also been downtown for that fabulous pizza.

I've taken my friends and family to that restaurant, I've brought home leftovers, I've flown on a plane with one, but most importantly, I've tried to make that pizza at home.

My dough recipe needs work. It's not perfect, but it's very good. A bit of bready-ness/bit of crusty-ness.

Dough:
1 Tbs sugar

1 1/4 cup warm water

2 1 /4 tsp active dry yeast, same as one packet

2 1/2 cups flour

1/3 cup yellow cornmeal

1 1/4 tsp salt

Bit of olive oil for bowl to rise dough in

Fillings:

1 lb cooked meat (sausage, ham, pepperoni - I suggest only 2)

8 oz mushrooms, sliced and sauteed

1 bell pepper, chopped and sauteed

1/2 onion, sliced and sauteed

You can use more or less fillings but will need to adjust the cheese amount. I aim for about 4-5 cups of fillings including the meats.

Cheeses:

About 6 sliced provolone cheese

3 cups mozzarella cheese, grated (3-4)

1 big handful grated parmesan cheese

Pizza Sauce:

3 teaspoons olive oil

4 cloves garlic, minced

28 oz crushed tomatoes

3T tomato paste

Marjoram

Thyme

Onion powder

Crushed red pepper

Salt

Black pepper

Sauce: Heat olive oil over medium heat. Add garlic and stir till fragrant. Add tomatoes and seasoning. Thicken with the tomato paste if needed and let simmer at least 20 minutes.

Dough: Mix sugar, water, yeast and 1/2 cup flour in mixing bowl. Let stand until foamy (proofed), approximately 15 minutes.

Add cornmeal and salt, stir into flour mixture. Gradually stir in enough more flour to make dough stiff enough to work with hands (dough will be sticky, flour your hands). Turn dough out on a floured surface and knead until smooth and elastic - about 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap and allow to rise until double in volume, about 1 to 1 1/2 hours.

Need: Springform Pan

Pre-heat oven to 500 degrees. Punch dough down. Pinch off approximately 1/3 of the dough and set aside. Pat dough into a 14-inch circle. Allow to rest 2-5 minutes. Place dough in lightly oiled springform pan. Gently stretch and pat dough into bottom and up sides of pan.

Lay the provolone cheese slices on the top of the dough. This layer prevents soggy crust. 1/3 of the pizza sauce next. Then arrange meat and vegetables. Half of the mozzerella cheese and then 1/3 of the sauce. Other half of the cheese. This may not fill the pan to the top. That's okay because you need expansion room.

Roll out the other piece of dough into a 12-inch circle, allow to rest 2-5 minutes. Place top pizza crust over filling. Fold side edges over top crust, pinch and fold around the pan to seal pizza.

Spread the top crust with the last of the pizza sauce and then sprinkle with the parmesan. Cut 3 slits in the top of the pizza for steam. Bake at 500 degrees for about 15 minutes. Reduce heat to 425 and continue to bake 15-20 minutes longer or until crust is golden brown and pulls away from sides of pan. Allow pizza to cool 5-10 minutes before cutting. Remove springform ring. I slide a THIN plastic cutting sheet between the pizza and springform bottom before cutting. I don't like to cut right on my springform pan bottom. This takes a serious knife to cut through.

This pizza takes some time to make. This isn't something you can whip together in 10 minutes. I raise my dough, pre-cook my fillings, simmer my sauce, etc. You may wish to use jarred sauce, which is completely fine but whatever fillings you use, need to be pre-cooked. Sometimes I mix all the veggies together and saute but they turn out better to be cooked seperately so they each have their own individual taste.

Things that can change the success of this recipe are the cheeses. If you use fresh mozzerella, just keep in mind the moisture level is higher than a bag of shredded mozzerella. Sauce thickness/thinness can take a role. Watch your pizza bake through the oven door. Rotate it if you need to. You will be rewarded!

Not-Boring Pork Chops w Potatoes and Thyme

Another hit from Le Cordon Bleu At Home! This recipe was very simple. Potatoes, butter, pan seared pork chops, more potatoes, salt, pepper, and thyme.

I for sure thought this meal needed garlic. Hmm, maybe needed onion. It has pork chops in it. Pork chops can be boring. Pork chops need seasoning and love.

This dish, all layered together, baked till the potatoes are tender, yields a perfectly seasoned savory dinner that warms you through. Perfect for this season. Definitely on the replay list. In fact this was made on Monday and tonight are the leftovers. *grin*

Lobster, Lobster, Lobster

There was a sale! I coulddn't pass up this sale. My favorite gourmet market had lobster for $6.99 a pound. I bought 6 lobsters. You really can't have too much lobster. *grin*

With fresh lobster though you must either have a large stomach to eat all the lobster you just bought or the desire to want frozen leftover meat. I not only wanted frozen leftover meat, but I wanted LOBSTER STOCK. Lobster stock is rich, full of flavor and can make your next dish top notch!

Lobster Stock

All Shells:
Picked clean of meat. I don't clean the legs but toss them in the stock. I only use the exterior of the body. None of the gills, eyes or lungs. I also toss the tomalley. (Sorry tomalley lovers!)

Veggies:

Celery, onion, carrot, garlic, and parsley. Might have had a stray leek or two.

Peppercorns

Salt

Bay leaves, optional

Water

Mix all dry ingredients together and cover with water in a large stockpot. Bring to a boil and skim the top of the foam. Let simmer about 3 hours. Strain, cool quickly and pack in about 2 cup containers for future recipes.

Lobster Meat

Any leftover meat I packaged up in plastic wrap and a ziploc bag. I ended up with two 6 ounce packages and one 8 ounce package.

I will use the meat for something like lobster bisque, seafood crepes or maybe a seafood lasagna.

Pad Thai at Home

I press 4 on my Blackberry to be connected to my favorite Thai restaurant. #4 is pressed almost more often than I call my mother. The phone call will be the world's fastest. She talks so fast that I can order my carry-out in less than one minute. They can have it ready in about 7 minutes.

There are times when I can't make it to my favorite Thai place, but I am still craving it nonetheless.

Chicken Pad Thai, Hot. That's my favorite. I don't know why that one Thai dish is my favorite, there are so many great Thai dishes, but I seem to chose that one comfort dish the most.

My co-worker/friend Kevin suggested a sauce he found at Kroger, "King of Siam" Pad Thai Sauce. I grabbed a bottle and he's right, it's pretty darn close.

Here is the website for the Pad Thai sauce in case you can't find it at your Kroger.

http://www.kingofsiam.com

Before I type up my recipe, I must *stress* that this recipe goes fast...so have all your ingredients on hand and READY. Mise En Place!

Chicken Pad Thai, Hot

1/2 pound boneless, skinless chicken breast, sliced
4 cloves garlic, minced
2 eggs, mixed in a bowl
1 tablespoon crushed red pepper, less or more depending on heat desired
1/2 bottle Pad Thai Sauce
1/2 box rice noodles, prepared according to directions
1/4 cup peanuts, chopped
1/2 cup bean sprouts, rinsed
1/4 cup green onions, sliced

Heat oil in a large skillet and add chicken. Add garlic, red pepper and eggs. Stir for a couple for minutes until eggs are scrambled. Add the sauce and the noodles. Remove from heat and toss into a bowl. Top with green onions and bean sprouts.

Whisk Wednesday: Braised Chicken Casserole

Announcing, "Poulet en Cocotte Grand-Mere"! This translates to Braised Chicken Casserole with Bacon, Mushrooms, Potatoes and Onions.

What is most interesting about this casserole is that you are cooking everything seperately and then just finishing at the end together. It allows for all your vegetables to be cooked to perfect and stand out on their own. I really loved this dish.

I am no photographer! Can you tell? Hee. Grab a copy of Le Cordon Bleu At Home to make this dish and take your own photos!

Wintry, Comforting Casserole

I have been on a "Martha" kick recently. My mom gave me a magazine that I really enjoyed reading and I decided to make one of her recipes. It was called Chicken, Leek, and Mushroom Casserole.

Now, this was supposed to be a meal with lighter, healthier ingredients, coming from the article titled "Comfort Zone", January 2009. The description read, "Even when conceived with a lighter touch, the classic casserole still hits home".

The recipe itself I'm sure meets all it's promises of comfort with a lighter touch, but frankly I didn't have "lighter touch" ingredients on hand. What I did have was lots of fat, butter laden ingredients and that is just how I made this casserole.

Chicken, Leek and Mushroom Casserole

1 1/2 pounds boneless, skinless chicken thighs
Salt and Ground Pepper
Extra-virgin olive oil
2 leeks, white/white green part only, sliced in half moons and rinsed
10 ounces cremini mushrooms, rinsed and sliced fat
2 celery stalks, thinly sliced
3 cloves garlic, minced
1/4 cup flour
3T dry sherry
2 1/2 cups chicken stock
1/2 cup heavy cream, or half n half
1 bay leaf
1 T dried thyme leaves, preferrably not ground thyme
8 fat slices baguette
3T flat leaf parsley, chopped
1/2 cup parmesan cheese, grated or shaker

Preheat oven to 350. Season chicken with salt and pepper on both sides. Heat 2T olive oil in a large skillet. Perferrably deep-sided. Cook chicken until golden brown, about 2-3 minutes per side. Remove chicken to a plate.

Add to the pan, with the drippings, garlic, leek, celery and mushrooms. Season with salt and pepper while it softens. Add a touch of chicken stock if the juices get used up too fast and keep the heat at medium-low.

Stir in flour and cook for about 3 minutes. Add sherry and stock. Stir. Add cream, thyme and bay leaf and cook through. Be sure you have all the good bits off the bottom. Season with salt and pepper if needed and discard bay leaf.

Spray a 2 quart oval dish with non-stick cooking spray. Arrange bread on the bottom, slightly overlapping the slices. Spoon half the vegetable/sauce mixture over the bread and lay the chicken thighs on top. Repeat with other half of the vegetable/sauce mixture. Sprinkle with parsley and parmesan cheese and bake till golden brown and bubbling. About 30 minutes. Let stand about 5 minutes before serving.

Duck, Duck

I am having a BLAST with my Whisk Wednesday club. We are cooking from the Le Cordon Bleu at Home Cookbook and it's giving me some real challenges! I'm really learning some wonderful recipes and methods. My favorite part of the cooking is that when I've read the recipe, I think, that sounds kinda plain. But I follow the recipe dilligently and am presented with the most wonderful tasting dish!

This week's challenge was Roasted Duck with Glazed Turnips. Not just any old turnips mind you. Turnips that were cut to a specific 2-inch length, and pare the sides into small barrel shapes that have 7 faces.

Yes! 7 faces! Well mine are more like apple wedges but suprisingly they were very tasty and glazed just perfectly and even sauced with a touch of the veal stock.

The duck. The duck was trussed, then lightly pan seared and then roasted at 425 degrees with vegetables like onions and carrots.

425 degrees? I've never cooked a bird at 425 degrees. I've never tried to sear a duck on all sides either. What an interesting fun time that was! I'm interested to hear how my other friends did the searing. Just how do you pick up a 5 pound duck to roll him around? Tongs? I ended up using tongs in one hand and my metal bench scraper in the other. Hilarious.

I do think the 425 was too hot for the veggies though, they did get very carmelized but I removed them so the sauce would not have a burnt flavor. I used the pan drippings, veal stock, bouquet garni, etc to make a smooth, rich, and beautiful finishing sauce. Wonderful meal!

Veal Stock

Stocks! Always homemake your stocks and your meals will be richly rewarded! Promise!

For my next post, I needed Veal Stock. I didn't realize that veal bones would be so hard to come by around here. I knew my favorite gourmet store would rescue me though! After a little begging from the chef there, he sold me some of his bones. Bones that he would use for Veal Stock!

This is a simple recipe. I roasted the bones, then added to a large stock pot with "mirepoix". Mirepoix is celery, carrot and onion. I also added garlic, tomato paste, parsley, giant bouquet garni, peppercorns and salt. Topped with water and simmered away. Made the kitchen smell great.

It became the most velvety, rich, warming stock and finished my Whisk Wednesday dish beautifully. That will be the next post!

Fresh Halibut & Veggies

I love halibut. It's a light tasting, fresh and recipe friendly fish. You can use halibut in many recipes. This recipe is for halibut with veggies and is very filling.

Essentially it's halibut cooked over veggies that get all nice and steamy as your dinner bakes. The top of the fish is coated with a herb-parmesan crust that really tops it off. No pun intended.

Veggies:

2 leeks, white parts only, chopped and rinsed

1 bell pepper, chopped (I used orange here for color)

1 tomato, chopped (sometimes I sub canned diced)

Garlic, minced (I used quite a few cloves

Salt

Pepper

Stir the veggies up and set aside. Slop it all over the bowl like I did and then take a picture.

Halibut:

Rinse your halibut. Remove skin if necessary. Salt and pepper both sides.

Crust:

Crushed potato chips, crackers, bread crumbs (whatever you've got)

Parmesan cheese (the green can is fine, although I have been fancier w Parmigiano-Reggiano)

Butter

Preheat oven to 375.

Foil line a cookie sheet and spray with non-stick spray.

Spread your veggies out about the size of your halibut. Set the halibut on top. Press the crust down on top of the halibut.

Bake for 30-40 minutes until crust is brown and the halibut is opaque. Garnish with green onions. Cut and serve. Use your BIG flat spatula for this.

I use one big filet of halibut, about 1 to 1 1/2 pounds. I don't bother cutting it until it's finished baking. The veggies amount is for this same amount of fish and it's quite a bit of veggies. As for the crumbs, I try to get about 1 cup of crumbs, 1/4 cup of parmesan and then about 2 T butter melted and mix it all together.

You can easily substitute tilapia, flounder, even red snapper for the fish.