claire797
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Posts posted by claire797
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Oh yeah... I forgot about the "Men's Club" ambience. I love that. I travel a lot on business and groove on going into these places, alone, and stirring up the whole thing. I was in a steak house in Calgary where this was really something. Do you remember the beef commercial where the guys look really uncomfortable because all of these women have taken over their "haven"?
Heh. That's awesome. Do you get all dolled up ;).
We go to steakhouses for the atmosphere and the food. I like steakhouses because they are generally dark, have comfortable chairs, interesting wine lists, and lack culinary pretence. I order steak about 30% of the time.
My husband likes steakhouses because he can order prime rib. Being a family of three, we just don't cook up a lot of prime rib at home.
That said, we do grill a lot of steaks in our backyard and many of them have been on par or better that Ruth's Chris. We buy aged beef, use charcoal and mesquite and always use a thermometer to make sure we take the steak off at medium rare.
As for Calgary, I think I would definitely order steak. From what I've heard, they raise excellent beef there and they know how to cook it.
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Big, Soft Chocolate Chip Cookies
- 1-1/3 c butter (room temp)
- 1-1/2 c brown sugar
- 2 eggs
- 2 tsp vanilla
- 3-1/4 c flour
- 1-1/2 tsp salt
- 1-1/2 tsp soda
- 12 oz semi-sweet chocolate chips
- 1 c chopped pecans -- toast them with some melted butter first
Preheat oven to 350 F. Beat butter and sugar until fluffy. Stir in eggs until well mixed, but don't beat in too much air. Add vanilla. Mix dry ingredients together. Add them to sugar mixture and stir. Stir in chocolate chips and pecans. Drop by generous 1/3 cups onto baking sheet (I use Silpat) and bake at 350 for 12-16 minutes depending on your oven.
( RG612 )
- 1-1/3 c butter (room temp)
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Finally made it over to Wink. The food was excellent and the wine list is limited but well thought out. Our waiter let us sample a few and we settled on a Lane Tanner Syrah. I'd never heard of Lane or her Syrah but now I'm a big fan. Time to go to CM and get a case.
The bread was served warm and tasted homemade, though the waiter informed us it was from New World bakery. At any rate, it was memorable -- a good preview of things to come.
I had the grilled pork loin over polenta cake with kale and leeks. It was good, though a little less lean than I prefer so I probably would not order that dish again. Not that I'd want to order the same thing at Wink. As for the polenta, I liked it a lot -- but it definitely was not the rich, buttery kind that you find in some other restaurants. It was just dry enough to complement the sauce that came with the pork -- perfect.
For dessert we had the El Rey Chocolate Cake and the Meringue Pot. The cake was more like a rich brownie smothered in chocolate sauce and garnished with cherries and the Meringue pot was like a tiny, mini, lemon cream pie. It was more creamy than meringue-y ;) if that makes any sense. You won't find it at Luby's.
Atmosphere was casual and trendy with tables packed together and semi-comfortable chairs. Great atmosphere for people-watching. It's a little loud, but if you're drinking you probably won't care after awhile.
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My absolute favorite is a cookie called "Ladybugs" which I've found at a couple of upscale deli/gourmet food stores. The raspberry version is two thin chocolate cookies sandwiched with a generous layer of raspberry cream, then dunked in a thick layer of chocolate. I don't know the company name, as there is never a box lying around the house. They're expensive and come 8 to a box.
There's a peanut butter version I haven't tried and don't plan to, but you might like it.
Ruth,
I keep seeing those cookies in Central Market, but haven't picked up a pack. I'll pick some up on your recommendation. They're called "Nikki's".
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I'm not embarassed about anything in my kitchen -- if I can do something with it, then good. And, sometimes you just NEED fake cheese and things in "spice packets".
That's a great attitude. I'd like to think that way too, but I still have these visions of Jinmyo opening my refrigerator and having a heart attack.
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Here's the recipe for the tart in its entirety. I'm sure you could skip the strawberry-rhubarb filling and use whatever you'd like. I think my next one is going to be pecan. This is based on a recipe from a great book called Once Upon a Tart but I made some significant changes.
Tart Shell
This makes more than enough for one 11 inch tart. It's supposed to make enough for 2 10 inch shells, but I used an 11 inch tart shell and am saving the rest of the dough for some mini tarts. You could probably halve this recipe depending on how big your tart pan is. In my opinion, it's better to have too much dough than too little.
2 1/2 cups flour
1 tsp. salt
1 tablespoon sugar
8 tablespoons frozen, cut up European style butter
8 tablespoons butter-flavored Crisco (you could use regular)
About 1/4 to 1/3 cup ice water
For the filling
1 pound frozen rhubarb, thawed
3 cups cut up strawberries
3 Tablespoons flour
1/2 to 2/3 cup sugar
1/2 tsp. cinnamon
For the topping
1/2 cup flour
1/2 cup brown sugar
1/4 cup rolled oats ( I actually forgot them!)
1/4 cup pecans
1/4 cup chilled unsalted butter
pinch of kosher salt
For crust, chill all ingredients except water and put in food processor. Pulse until mixture resembles course crumbs. You'll have a few lumps of shortening, but that's okay. Whatever you do, don't let it all "come together" in the processor. At this point, all you want to do is make coarse crumbly "meal".
Pour crumbly mixture back into bowl. Add a few tablespoons of water and mix with hands or spoon until dough comes together. Keep adding water until the mixture is somewhat raggedy, but holds together. Don't overwork the dough! If you have a few lumps of cold fat here and there, you're fine. If you plan to make 2 tarts, divide into 2 discs. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 400. When dough is thoroughly chilled, roll into a circle and fit into tart pan. Cover with foil and weigh foil down with pie weights or dried beans. Bake for 10 minutes. Remove foil and bake for 5 minutes more. Your crust is now "par-baked" and ready to go.
In large bowl, mix rhubarb, strawberries, sugar, flour and cinnamon. Pour into par-baked crust. In food processor, mix flour, sugar, pecans, oats and butter. Pulse until crumbly. Sprinkle on top of rhubarb mixture. Bake at 375 for 35 minutes.
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Fudge covered graham crackers and Danish wedding cookies from Keebler, Girl Scout Peanut Butter cookies, and Fig Newtons and Cameos from Nabisco.
Damn. Guess I'm stopping at the store on the way home.....
No kidding. egullet should get a commission from Nabisco.
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The results are in. I made a rhubarb strawberry tart using a combination of shortening and Plugra. Unbelievable! I have never tasted a better tart crust. Ever. I will never, ever use regular butter in pie crust again.
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My roommate loves junk food and Special K.
As for myself, its Mrs. Dash, Cup O'Noodles and jars of pre-cooked Campbell's Soup. The ones in the Mason jars.
Soba
You know what's more embarrassing than Special K? the Special K with the freeze-dried berries mixed in. Not only is it embarrassing, but it's nasty.
Tommy, I don't know what's more embarrassing -- Coffeemate or Fat Free Half & Half.
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claire brought me some of her wonderful pecan sables today....they are buttery and fresh and melt-in-your-mouth. I shared them with a few select people: everyone agreed that they were perfect.
Whatever you used, it worked.
Thanks for sharing!
I used the Plugra. Maybe I should bring you some non-Plugra cookies just so you'll have something to compare.
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I like to support my local supermarket's carrying the brand (my request!) and want to help the stock keep turning over.
I almost danced in the supermarket aile when my Queens supermarket started selling Plugra. AND 10 cents cheaper than Fairway
. I, too, buy it thinking that they won't discontinue selling it if stock goes fast. In a Gourmet issue last year I read an article about the use of Plugra and other premium butters for baking. I don't remember the specifics, as what came better or not, but I remember that overall, Plugra got excellent grades. Runner-up was Land O Lakes european style - but I wasn't thrilled with it.
It was the Gourmet article that triggered me to actually purchase some Plugra. I knew about European-style butter, but the article convinced me to actually buy some.
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Gosh, my kitchen is not very egulletarian these days. My pantry is shameful. However, the most embarrasing thing.....if I have to pick one.....is probably the....
Well. I really can't pick just one.
To the casual observer, my refrigerator would appear to belong to someone with multiple personalities. There's a bottle of I Can't Believe it's Not Butter Spray next to a box of Plugra, a half empty carton of heavy cream and a carton of Fat Free Land o Lakes Half & Half, and there's a piece nice roll of homemade chocolate chip cookie dough next to some Little Debbie Nutty Bars.
Is this some sort of desperate cry for help? Don't get me started on the pantry.
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To be honest, I can't say the cookies were any better (definitely not worse) than when I made them the last time with salted butter.
Claire, you want to use unsalted butter instead of salted. Salted butter should (in my opion) only be used for buttering bread etc and not for pastries. Often your end product can be too salted and the butter may be old as salt is a preservative. They also add color to salted butter (also to disguise age) and your product would possibly have a darker color than using unsalted butter. Have a great time with your recipies!
Yes, definitely unsalted only. It is true that salted butter may not be as fresh as unsalted. (I don't know if this applies to Plugra or other premium butter.) I also use unsalted for buttering bread -- that lets each person choose how much salt s/he wants. (None for me!)
Right. I always use unsalted in my baking these days. However, the last time I made the pecan sables, all I had on hand was salted and the cookies tasted a little better. Maybe the recipe just needs a bit more salt. Next time I'll use unsalted butter and up the salt a bit.
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Claire, if you have time, I find that refrigerating the shell whether baked blind or filled after forming and before baking makes it better, flakier. When it's a really wet filling or custard I "seal" the bottom against the moisture with egg white or a fruit glaze and may omit chilling it after filling.
Thanks for the tip! I have a cookbook called Once Upon A Tart and I think I'm going to experiment with one of their recipes.
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If you want to test the difference between European style butter such as plugra and "regular" butter, then make a pate brise or other pastry where butter is a critical element in the final texture as well as taste.
Well, I have been itching to make a really good, buttery tart. I'll try the pate brise and see if the Plugra makes a difference.
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I'll be happy to taste test those for you.
The recipe I tested was for the pecan sables from Gourmet. To be honest, I can't say the cookies were any better (definitely not worse) than when I made them the last time with salted butter. I probably need to do an actual side by side.
Since I eat more chocolate chip cookies than any other, I think I will go ahead and try Plugra in chocolate chip too.
MJC, thanks for linking to the butter thread.
Mistinguett, you have convinced me to try it on bread.
Elyse, what kind of money should I used? $10's or $20's. I'm pretty sure shredded $1's would make an inferior cookie.
Pastrylady, I think I will do a few more searches for recipes that excel with Plugra. However, I am going to try chocolate chip cookies too.
Alex, I knew premium chocolate would make a difference, but didn't know premium eggs were so important. Makes sense though.
Foodie, I'll bring some sables by the store.
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The Selma's link doesn't seem to be working today. Sorry about that.
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I love baking with Plugra. Others can speak to what the technical advantages are, why less water in the butter gives a better pastry, etc.
But why do you ask "is it worth it?" Go to Trader Joes, it's $3/lb, which in my part of the country is as inexpensive as you can hope for.
I can buy European style butter here for $2.99 a pound too. That's about $1.00 more than regular butter, so it's not a huge deal. Still, if you can't tell the difference, then why waste the extra $1.00?
I think I'm going to start with Pecan Sables from Gourmet. I've made these with regular butter many times and they are amazing. They should be even better with Plugra and sea salt. At least that's what Gourmet says.
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Thanks to this thread, I bought a bag of Chessman and a box of Schoolboys this morning. The Chessman (minis) were disappointing but the Schoolboys were as good as I remembered. I should have bought the Dare Maple Sandwiches instead of the Chessman. Oh well.
Question. Has anyone ever tried Selma's cookies? A reliable, cookie-appreciating-source says that the Selma's Chocolate Chip cookies are better than homemade. I think they sell them in Las Vegas and Orlanda. Then again, I don't know if boutique cookies (which is what I'd classify Selma's as) actually fit into this category.
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I highly recommend Cap Rock to any skeptical Europeans who think Texas couldn't possibly produce good wine...
How about a skeptical Texan?
I should have bought a bottle of Cap Rock this weekend. Instead, we tried Messina Hoff's Reserve Cabernet. It was good as good as any $10.00 California wine, but nothing to write home about. So far, my best experiences with Texas wine have been the Becker Viognier and the Messina Hoff Port. Still haven't tried the Alamosa. Thanks for recommending the Cap Rock.
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Just bought a pound of super-premium butter and am trying to decide how to use it. I don't usually eat butter on bread and plan to bake something. My first thought is that a shortbread would benefit from Plugra, so that's on deck. But how about chocolate chip cookies? Is there any discernible taste or texture difference?
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I was wondering when 'trix would chime in, especially after someone mentioned above that Hydrox are no longer. I wonder if Oreo's switch to kashrut was inspired by the lack of Hydrox availability?
Has anyone tried Pepperidge Farm's new minis? They're available in Milano, Chessmen, and Chocolate Chunk. I personally favor Nutter Butters.
This may be considered blasphemous, but I just don't see what the big deal is with Pepperidge Farm. I want to love them -- I really do, but I'm always disappointed after buying a bag. For some reason, they all taste the same. Sure, the mint milanos are mint flavor and the orange milanos have some orange flavor, but the texture is the same and the type of chocolate they use in all their cookies make them predictable. I bought a box of Pepperidge Farms new sandwich cookie variety pack a few months ago and ended up throwing the whole bag away.
Nutter Butters are awesome, but I have to eat them with another cookies that contains chocolate. Of course, now that Oreo has put peanut butter and chocolate in one cookie, the problem is solved.
Does anyone buy those Nutter Butter Creme Filled Wafers? Those are good too, but I have to be in a certain mood.
Bloviatrix, I never really thought much about Oreos being non-Kosher, but it makes sense. I'm really learning a lot of useful information about cookies. Thanks :).
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Yes! I love those too! Even the cheap packages from the drugstore are good.
My current favorite however is Oreo Double Delite Peanut Butter. Oreos are okay, the chocolate Oreos are "eh" but the Peanut Butter Chocolate variety is exceptionally good.
And how come no one has mentioned Mother's? If you've never tried this brand of cookie, I strongly recommend the Taffy Cookies and the Peanut Butter Gauchos. For those of you not living in the South, you can order them on-line. I've never seen them north of the Mississippi. Do they have them on the West Coast?
Fresco, when I lived in Chicago, I was able to buy President's Choice brand at the local Jewel, though I never did. Recently, a Canadian friend of mine sent me a box of President's Choice Chocolate Chip shortbread and it was out of this world.
Foodie52, I was all set to buy a package of the Paul Newman cookies until you posted the reason you liked them.
Schnitzel, you should definitely search for the Lu brand. That's another brand I like when I'm looking for a good packaged cookie.
Carolyn, are you making up this Oreo story?
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As for Giada, I've seen the show twice and liked the food, but I am disturbed by how skinny she is! Not that it is bad to be thin, it's just.....does she eat what she cooks? that food is pretty robust. Maybe she just has the elusive high metabolism.
Maybe I'm thinking of that old cliche, never trust a skinny chef.
Hi pattimw. Welcome to eG.
This is echoed ad nauseum on the FN fanatic boards.
Who cares? The woman makes some good food. She attended Le Cordon Bleu and worked with Wolfgang Puck before going on her own. And what's wrong with minding your weight, eating healthy and going to the gym to stay in shape?
Good point, Beans.
If anything, maybe she's more discriminating about what she puts in her mouth. I don't buy the "never trust a skinny chef" thing either.
Anyway, she's not that thin.
chocolate chip cookies
in Pastry & Baking
Posted
Here's another good one. Guess I should get my act together and get it in the archive.
This version is very thick, tender and not overly sweet
Giant, Soft Chocolate Chip Cookies
1 1/3 cups butter (room temp)
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
3 1/4 cups flour
1 1/2 tsp. salt
1 1/2 tsp. soda
12 oz semi-sweet chocolate chips
1 cup chopped pecans -- toast them with some melted butter first
Preheat oven to 350 F. Beat butter and sugar until fluffy. Stir in eggs until well mixed, but don't beat in too much air. Add vanilla. Mix dry ingredients together. Add them to sugar mixture and stir. Stir in chocolate chips and pecans. Drop by generous 1/3 cups onto baking sheet (I use Silpat) and bake at 350 for 12-16 minutes depending on your oven.