Oui, Chef

Chewy Fruit and Nut Bars

The internet is an amazing thing isn't it?  What with its millions upon millions of recipes to tempt and entice.  I have to fight the urge daily to not spend half my day cruising the web looking for new recipes to incorporate into our repertoire here in the Oui, Chef kitchen.  I love seeing what others, both professional chefs and home cooks are cooking, but if I'm not careful, I can lose hours bouncing from one site to the next, exploring the work of those I've come to trust to do GREAT food.  To be honest, even while exercising restraint, I can accumulate 20 recipes during one of these reconnaissance sessions.  Some, I'll cook with the kids eventually, many I'll file away and likely never get to, but every now and again, I come across a recipe that looks so perfect, that I find myself reorganizing our cooking schedule to make room for my new discovery right away. 

This is one of those recipes. 

Chocolate "Earthquake" Cookies

 

This post represents the start of a little experiment here at "Oui, Chef" that we'd love for you to join in.

Here's the deal. 

My wife and I bought a little bag of decadent chocolate treats at a terrific local bakery a few weeks back, and were so enamored with our find, that we immediately began a quest to figure out how to reproduce the goodies at home.  Our first attempt, while tasty, was not even a poor, abused step-child of the yum we were trying to replicate.  This, our second iteration, is much closer, though we still have a few issues to correct.  The point of our experiment, is that we will continue to refine this recipe over time, hopefully with some input from you all, and report back regularly with our progress.  With any luck, we'll develop a clone of these sinfully delicious treats soon, and all get to share in their glory.

Homemade Marshmallows

I first learned how to make marshmallows when at Le Cordon Bleu, and I have a few fond memories of the experience.  The first, was that I couldn't believe how easy they were to make.  I mean, I thought there had to be some sort of magic involved in making such delicate little confections.  I had heard for years of the challenges of making soufflés (all lies I tell you, they are really easy), and I guess I thought that making similarly light and airy "candy" would prove equally difficult.  Nope.

The second thing I remember about making them in France was how funny it sounded to hear the chef talk about them.  The French term for marshmallow is Guimauve, which itself is nothing to laugh at, in fact, I find it a rather sexy word to say. 

Go ahead, try it yourself....Guimauve....see what I mean? 

Bittersweet Chocolate, Cardamom and Orange Cookies

Happy Holidays Everyone!

For those of you busy in your kitchens preparing for a house full of guests, here is a deep, dark and delicious chocolate cookie to add to your holiday spread.  My wife and I dreamed up these little lovelies for a Food52 contest a while back.  She called for the flavor profile of orange and cardamom, I added the fleur de sel topping, and our little baby was born.....aw, isn't she cute!  Don't you just want to squeeze her chubby chocolate cheeks?

All of us here at "Oui, Chef", Grid, Arthas, Boris, Peyton, Muppet, and my wife and I, wish you all a fun, warm, and delicious holiday season.  Thanks so much for being part of our adventures, for all of your great feedback, and for your support and inspiration.  We all look forward to cooking with you again in the New Year!

Cheers - Steve and the Gang

Recipe:

Bittersweet Chocolate, Cardamom and Orange Cookies

by: Chris Brodie and Steve Dunn

(Print Friendly Recipe)

Ingredients:

1 stick unsalted butter at room temperature

1 cup dark brown sugar, lightly packed

1 ounce unsweetened chocolate, roughly chopped

2 ounces bittersweet chocolate, roughly chopped

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup hazelnut meal/flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

2 tablespoons plus 1 teaspoon cocoa powder

4 ounces bittersweet chocolate cut into chunks

8 ounces bittersweet chocolate chips

1 tablespoon finely grated orange zest

1 teaspoon ground cardamom

Fleur de sel

Method:

• Preheat the oven to 350 ℉
• Ready 2 sheet trays with silpats or parchment paper
• Combine the 1 oz. unsweetened chocolate and 2 oz. bittersweet chocolate in the bowl of a double boiler and melt, let cool.
• In a standing mixer with a paddle attachment, cream the butter and brown sugar.  Add the cooled chocolate, vanilla, and orange zest, then the eggs, one at a time, mixing to incorporate after each addition.
• Sift together the AP flour, baking soda, kosher salt, cocoa powder, cardamom, and the hazelnut meal/flour.  Add to the bowl and mix on low speed until just incorporated.  Add the bittersweet chunks and chips, mix to distribute.
• Spoon the cookie dough by heaping teaspoons onto the prepared sheets, and place in the oven for about 14 minutes.
• When done, remove the cookies from the oven and immediately sprinkle them with a large grained fleur de sel.  Place on a rack to cool.

Makes about 3 dozen cookies.

Turkish Figs with Anise and Walnuts

I was first served these little treats by Patricia Wells, the famed cookbook author, when I was a student of hers for a week long cooking class in Paris.  We students enjoyed them with a glass of champagne as we were putting the finishing touches on lunch one day.  I must have eaten six or seven of them before she noticed my intake rate, and moved the platter to the other side of the room so that everyone else could get a crack at them.  These are the simplest nibbles to make, are terrific with cheese and wine before a meal (or as the French do, after a meal), or eaten as I frequently do, as a mid-afternoon snack with a cup of coffee or tea.  I always like to keep a Tupperware bin of these on the counter-top to provide a quick and healthy snack to anyone passing through.

Tell your kids that they are basically a Fig Newton without the "Golden Flaky Tender Cakey Outside", and they'll be snarfing them down right along with you.  Sweet like candy, with a delicious crunch from the walnut, and a crackling bite from the fig and anise seeds, they are a perfect school lunch snack as well.

I always make a big bin of them for the holidays as we frequently have lots of family and friends stopping by, and these will keep for weeks as long as you keep them in a well sealed container, ready for any visiting dignitaries.  Boris helped me slice a couple dozen figs the other day, while I roasted the walnuts and lightly toasted the anise seeds.  He then assembled the whole batch while I prepped my little counter-top photo studio to shoot the photos for this post.  In about 20 minutes flat we had a whole stack of these babies ready to go!

Recipe:

Turkish Figs with Anise and Walnuts

by: Patricia Wells

(Print Friendly Recipe) - although this is so simple, you hardly need one.

Ingredients:

Dried Turkish, or domestic Calmyrna Figs

Walnut halves, roasted

Anise seeds, lightly toasted

Method:

• Lightly toast the anise seeds in a small pan until just fragrant.
• If your walnuts are raw, roast them on a cookie sheet in a 350℉ for about 8-10 minutes.
• Cut the hard stem from the top of the figs and discard.  Slice each fig almost through along the horizontal "waist" of the fruit and open the fig to accept the anise seeds and a piece of walnut.
• Sprinkle a pinch of anise seeds inside the fig, top with a piece of walnut, and then close the hinged top of the fig back over the filling, pressing to make sure all your goodies stay intact.
• That's it!

Rich and Spicy Applesauce

When the boys returned from a visit to their grandparent's house in VT. last weekend with a 1/2 bushel bag of fresh from the tree, organically grown apples, it could only mean one thing....time for some homemade applesauce!  Making your own applesauce is so easy to do, and the quality of the end product so far better than ANYTHING you can buy in a store, that we haven't bought a jar of applesauce in many years.

Bran Muffins Even Your Kids Will Like

A bold claim, I know. 

Just the mention of the word "bran" will have most kids turning tail and heading for the hills, but if you can get them to try these, I betcha they'll be hooked.....hey, have I ever lied to you?  This is a muffin that I make in double batches to freeze for a quick, healthy re-heatable breakfast or snack.  They get their  moist texture from pureed raisins, which along with a little brown sugar, make them perfectly sweet, but not overly so.  They are dense, rich, packed with flavor, and because they don't finish with a crown, but rather a flat-top, they are oh-so-fun to stack!

The recipe is Nancy Silverton's, perhaps you've heard of her?  She is thought by many to be the preeminent pastry chef in the States, and her famed La Bea Bakery in L.A. enjoys world-wide acclaim.  I bought her cookbook "Nancy Silverton's Pastries from the La Brea Bakery" some time ago, but it wasn't until I read a recent blog post by David Lebovitz raving about these muffins, did I decide to give them a try.  I am so glad I did.

Chorizo and Spinach Frittata

Making a frittata, much like a fried rice, is a great way to use up all the left-overs in your fridge.  Pick a few main ingredients that will define your flavor profile, and then feel free to toss in little remnants of past meals that are hanging on, begging not to become a science experiment in the back of your refrigerator.

The dish is endlessly versatile, can be tossed together in minutes, is great hot or cold, travels well, can be served for breakfast, lunch or dinner.  As long as you like eggs, it is a nearly perfect food.  I've even thought of making a large one each Sunday, strictly for use throughout the coming week.  A slice is great re-heated for a quick breakfast, can be a healthy addition to a school lunch, and a satisfying meal on the fly with a quick salad as you race between appointments on your evening schedule.

Killer K-A Brownies

I am generally more than a little skeptical of a chef (or a company's) claims that a certain recipe will yield the "best" representation of a dish.  It is why I have always bristled a bit at Chris Kimball's proclamations of such through his "Cook's Illustrated" and  "America's Test Kitchen" entities.  Now, before any of you who may be big fans of his go all apoplectic on me, I actually do the like the guy, and his publications and shows.  I frequently learn new and useful cooking "tips" when reading "Cooks Illustrated", and have found many of his recipes over the years to be quite good.  I just don't believe that anyone has a lock on the "best" iteration of any dish, largely because there is no single definition as to what constitutes the "best" of any kind of recipe.  My idea of a great Duck Confit is not likely the same as Thomas Keller's, or Joel Robuchon's, or Chris Kimball's, or my wife's for that matter.  Given the subjectivity of all of our likes and tastes, how could it be any other way?

That said, imagine the look of disdain that crossed my face when I unexpectedly came across a brownie recipe the other day entitled "The Best Fudge Brownies Ever".

Oh really?

Madeleines

"The fastest way to a man’s heart is through his stomach".  I think on this point, most of us would agree. 

But did you know that the same can be said for young girls? 

Well, I’m here to tell you that this strategy is equally effective when attempting to vie for a young chica’s affections, especially if what you’re offering to put in her stomach is something, that warm out of the oven, is as delicate and delicious as a homemade madeleine.

It was to this simple recipe that I turned shortly after I started dating my second wife, when I felt a little “sweetener” would help to warm the hearts of her two young daughters.  To be fair, Muppet and Peyton seemed OK with me dating their mom from the get-go, but I must say that the introduction of madeleines to their world certainly helped to grease the path of my acceptance into their lives.