Flour's Chunky Lola Cookies

In Butter, Chefs, Chocolate, Coconut, Cookbooks, Cookies - Bars, Eggs, Oats, Pecan, Recipe, Snacks
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  Lolas - Blog 3660

 

As I was with Sarabeth's "Chocolate Chubbies" that I posted here some time ago, I am grateful for the quirky name that Flour Bakery adopted for these cookies.  Having the word chunky in the name helps me to keep my intake of these dandies in-check as it is a constant reminder of the risks inherent in letting yourself go with a tin full of these on the counter.  Enough said.

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Chocolate Pecan Brookies

In Butter, Chocolate, Cookies - Bars, Dessert, Eggs, Nuts, Pecan, Recipe
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  Tight - Blog 3657

 

A brookie....what the hell is a "brookie", I can hear you asking?

Well, in my parlance, a brookie is a cookie with the texture of a brownie.

Get it?

I decided to whip these up the other day because I needed a BUNCH of cookies in a hurry for an event I was hosting at my home.  Rather than cook up multiple batches of much larger cookies, I decided to pull out my #70 portion scoop (about 1/2 ounce, 1 tablespoon) and cranked out about 4 dozen of these gorgeous little "brookies" in no time.

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Halibut with Charred Tomatoes and Dill

In Dill, Fish and Seafood, Halibut, Herbs, Main Course, Recipe, Tomato
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Wide - Blog 3655

 

This inspired dish comes to us courtesy of my friends at Cooking Light Magazine.  Culled from its "Summer Cookbook 2014" edition, it is a recipe that couldn't be easierto make or more delicious!  I used halibut here because I'm such a fan, but any meaty mild fish would work well.

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Ham and Peas Pizza

In Cheese, Chefs, Cookbooks, Main Course, Mint, Mozzarella, Parmesan, Pea, Pizza, Proscuitto, Recipe, Sauces / Condiments
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Whole - Blog 3653

 

This recipe is from Jim Lahey, the owner of Sullivan Street Bakery and Co. Pizza in NYC.  In addition to the success he enjoys as a baker and restaurateur, Jim became an internet sensation a few years back when his "no knead" bread recipe tore through food blogs like a wild-fire.  Those of you who have been with us a while may recall our experience with his awesome homemade loaf which has become my go-to scratch bread recipe.

Well....Jim has taken his no-knead approach to bread and applied it to the realm of make-at-home pizza, and has recently released a cookbook with all the gory details entitled My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home .  With so many great pie recipes in the book I struggled for a bit to decide which to try first, and ultimately chose the one shown on the cover of the cookbook, his Ham and Peas pizza.  I figure that if it's good enough for the cover, it's good enough for me!

 

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Double Strawberry Cheesecake

In Cake, Cheese, Chefs, Dessert, Fruit, Recipe, Strawberry
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Whole cheesecake - Blog 3649

 

I made this gorgeous Melissa Clark dessert a few nights back to cap off  a special "thank goodness EVERYONE is finally done with school" meal.

It was a huge hit!

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Roasted Potato Salad

In Bacon, Cilantro, Onion, Potatoes, Recipe, Salads, Side Dish, Vinegar
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Potato salad - Blog 3647

 

I first came across this salad over a year ago on my friend Stacey's awesome blog, Stacey Snacks.  I filed it away in Evernote where it has sadly resided unused ever since.  I first reached for it a couple weeks ago when we gathered friends together for a BBQ to celebrate Jordan's graduation and it was such a hit that I made it again just the other day when my folks were in town as a side to one of my favorite steak dishes.

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Chocolate-Oatmeal-Walnut Cookies

In Butter, Chocolate, Cookbooks, Cookies - Bars, Dessert, Nuts, Oats, Recipe, Snacks, Walnut
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Cookies tight- Blog 3644

 

Ever go to a top-notch bakery and buy a huge, delicious chocolate chip cookie and wish that you could make one just like it at home?

Well now you can.

These behemoths, from the famed Tartine Bakery in San Francisco are the ultimate bakery case cookie.  Fully 3" wide, they are packed with chewy-earthy oats, crunchy walnuts and decadently rich bittersweet chocolate.  The addition of molasses gives them a depth of flavor that brown sugar alone can't quite match, and their generous size will satisfy even the biggest sweet tooth at your table.

 

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Baked Potatoes with Chive Butter

In Butter, Creme Fraiche, Potatoes, Recipe, Side Dish
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  Potatoes tight- Blog 3641

 

Fresh home from college, my oldest son and I enjoyed these awesome baked potatoes the other night when sitting down to a nice home-cooked steak dinner.  It was my first foray into cooking steaks sous-vide, and while I'm sure to dedicate a post to that cool experience soon, I'll just tell you now that they were simply amazing!

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Farro, Cherry and Walnut Salad

In Celery, Cherry, EVOO, Fruit, Honey, Lemon, Nuts, Parsley, Recipe, Salads, Side Dish, Whole-Grain
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Farro salad - Blog 3639

 

This Cooking Light recipe is one that was love at first sight for me.  As soon as I saw the photo of it in the June issue of the magazine I knew I had to make it, and once I read through the list of ingredients, I decided to whip it up for dinner that very day.

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Spicy Sriracha Chicken Wings

In Butter, Chefs, Chicken, Cilantro, Cinnamon, Cookbooks, Coriander, Hors d'oeuvres, Lime, Recipe, Sauces / Condiments, Sriracha, Things with Wings
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Wings - Blog 3637

 

I feel like I'm on the verge of another "chef crush".

First there was Thomas Keller, the super talented and famous chef behind "The French Laundry", "Per Se", "Bouchon Bakery" and "Ad Hoc".  Over the years I've cooked and shared a number of his recipes here, and each has been the perfect expression of what the dish should be. From quiches, to brownies, to fried chicken, a Keller recipe never disappoints.

So who is the subject of my new "chef crush" you ask?

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Welcome

"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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