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Friday,
March 12, 2010
This
Week's Theme:
Favorite Ingredients - Chocolate
Today's
Recipe: Chewy Double Chocolate Chip Cookies
(Please see the Archive links in the column on the right
for previous recipes)
Today's
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Food
Funny
She didn't say so, but this
one from Rosemary Zwick could be true I think:
A man having lunch at a
Chinese restaurant noticed that the table had been
set with forks, not chopsticks. He asked why. The
waiter said "Chopsticks were provided only on
request."
"But," the man countered,
"if you gave your patrons chopsticks, you wouldn't
have to pay someone to wash all the forks."
"True," the waiter shot
back, "but we would have to hire three more people
to clean up the mess."
Quizine
Question
Cynthia MacGregor, Editor
No trip down the condiment aisle
would be complete without a mention of chutney. Best
known as an accompaniment to curry, it can also be
spread on bread or served with cheese. What goes into
chutney?
Subscribers to the PLUS
Edition will receive the answer to today's Quizine
Question by email. For complete details see the
PLUS Edition page.
A
Word
from the Chef
Anyone want to hear more
from our favorite pair of correspondents? Well, here
they are anyway.
My dearest Chef,
Thank you for sharing your
private thoughts on the taboo subjects of politics,
religion, and sex. It is a refreshing change to see
a man so in touch with his feelings, and who has the
courage to share them as well. You are truly a
sensitive, compassionate, and caring individual, and
I love you all the more for it.
Your adoring reader,
Sally
Hi Sally,
Thank you for your kind
words. It would be easy for me to fabricate these
things just for the purpose of attracting praise
such as yours, but that would not be the forthright
thing to do.
I honestly believe that
politics is the art or science of political
government and is the policies, goals, or affairs of
a government, or the political parties within it.
This is a conviction that I have held most of my
life, and am not likely to be persuaded otherwise.
After all, aren't we all entitled to an opinion?
As for my views on religion,
my parents taught me at a very young age that
religion is the expression of man's belief in and
reverence for a superhuman power recognized as the
creator and governor of the universe, or any
particular integrated system of this expression.
This is a conviction I will carry to my grave,
although I respect and will defend the right of
others to disagree.
Modesty prevents me from
disclosing the source of my insight into the matter
of sex. Let's just say that I am rather well-read.
Sally, please believe me
when I say that not all men are devoid of feelings
and a sensitivity to others, and please do not
condemn the male race based on a stereotypical image
of us as oafish, shallow, and insensitive
egotistical boors. I can assure you that it is not
always the case. Thank you for subscribing.
The Chef at Worldwide
Recipes
Hi Chef,
As much as I enjoy reading
"A Word from the Chef" every day, it seems to me
that your views on politics and religion were copied
word for word from the New College Edition of the
American Heritage Dictionary. As for your "views" on
sex, it's pretty clear to me that you are totally
clueless. Any comment?
Don
Hi Don,
You are correct on all
counts. Thank you for subscribing.
The Chef at Worldwide
Recipes
Have a great weekend folks.
In
Today's PLUS Edition
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Today's
Second Recipe: Chocolate Angel Food Cake
Today's bonus recipes from the WWR Archives:
Beef in Guinness; Lamb Goulash; and
Mexican Budin de Arroz y Coco (Coconut Rice Pudding)
Readers'
Recipes: Baked Polenta with Swiss Chard and
Cheese; Toasted Orzo Pasta; Pumpkin Muffins; and
Chocolate Quick Bread
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Today's
Recipe
If you like chocolate
and you like cookies then this will likely
become one of your favorite recipes. The
secret to making these chewy is to not over
bake them, so keep an eye on the timer and
the cookies.
Chewy Double Chocolate Chip Cookies
1 1/4 cups (2 1/2 sticks, or 275 g) butter
2 cups (500 ml) sugar
2 eggs
2 tsp (10 ml) vanilla extract
2 cups (500 ml) all-purpose flour
3/4 cup (180 ml) unsweetened cocoa powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
10 oz (280 g) chocolate chips
Cream the butter and sugar in an electric
mixer until light and fluffy. Add the eggs
and vanilla and beat well. Combine the
flour, cocoa powder, baking soda, and salt.
Add the flour mixture to the butter mixture
gradually, beating until it is well
incorporated. Stir in the chocolate chips
and drop rounded teaspoonfuls onto an
ungreased baking sheet. Bake in a preheated
350F (180C) oven for 8 to 9 minutes, until
the cookies have puffed up (they will
flatten as they cool). Cool slightly before
removing to a wire rack to cool completely.
Makes 4 to 5 dozen.
Reader
Review
 Reader
Muriel Wenell writes:
I just bought these
measuring cups. 1 cup, 2 cup and 4 cup. They work
great. Handle boiling water, can go in the
microwave, and can be squeezed to form a funnel. My
new favorite measuring cups. I love silicone.
Click here for more information.
Tell us about your
favorite cookbook, kitchen tool, or gourmet
food by sending a brief review to
Review@wwrecipes.com
And please don't forget to include the link to
Amazon.com or
the ISBN or ASIN number.
Kitchen
Tip
Thanks to reader Rosemary in
Lexington, KY for today's helpful hint:
With all the snowy winter
weather we have had recently, I have been spending
more time inside, reading, making soups and baking
bread. While reading Julia Child's cookbooks, I came
across her chapter on making French bread,
specifically her tip about adapting American ovens
to make authentic French bread.
To make a long story short,
I came up with this tip: When baking bread, either
from scratch or using frozen dough, just as the
bread begins to get a tinge of color, open the oven
door and spray two or three squirts of water from a
spray bottle into the oven (but not directly on the
bread). The sprays of water become instant steam and
this seems to make the bread have a nicer brown
crispy crust--more like authentic French bread. It
works for me... see what you think.
If you have a handy solution to a common kitchen
problem, please send it to
Tips@wwrecipes.com
Culinary Chronicles
Karlis Streips, Editor
Dress it Well
We've looked at sauces that
come in bottles this week in Culinary Chronicles,
and let’s round it off with a look at one that is
called a dressing instead. Thousand Island salad
dressing, to be specific. It is the only salad
dressing that is named after a region - the Thousand
Island region of New York...
Subscribers to the PLUS
Edition receive the complete Culinary Chronicle
delivered conveniently by email every day. See the
PLUS Edition page for details.
Ask the
Chef
Mindy Specht asks: Does it
matter which side faces down when you cover a dish
with aluminum foil to be cooked? I once heard the
matte side should face up because the shiny side
reflects heat. I like the matte side facing down
because food sticks less to it. Which way do you use
it?
The Chef answers: The nice
folks at Reynolds aluminum assure us that it doesn't
matter which side faces out. It is true that the
shiny side is more reflective, but aluminum is such
an excellent conductor of heat, and the foil is so
thin that is doesn't have any effect on what you
cook.
Send your questions on
any topic, no matter how serious or silly, to
AsktheChef@wwrecipes.com - I can't answer them all,
but I'll publish one every day whether I know the answer
or not.
The
Last Morsel
Barbara Forsythe, Editor
There are a few people who
know about caviar in America; oh, there is a
Romanoff or an Obolensky who knows, but not many
others. In America, caviar is served with an
assortment of chopped-up onions, whites of eggs,
yellows of eggs--and that is quite all right, if you
want to kill the taste of it. I like it plain, with
lemon only, and, of course, with those little thin
blinis, which no one knows how to make any more. You
have trouble getting them even in the best
restaurants in Paris; and the Russians of the old
school, who kept up tradition--alas, they are
passing away, and with them the old-fashioned
Russian restaurants. The young Russians don't care;
they all become scientists.... There is one cardinal
rule about eating caviar at a restaurant. Always go
to places where a lot of it is consumed, for once a
can is opened, it is the most perishable of articles
and it quickly becomes not only unpalatable but
turns dangerous. Caviar poisoning, while an elegant
fashion of dying, is not pleasant.
Ludwig Bemelmans, from "La
Bonne Table"
Please address your comments regarding "The Last Morsel"
to editor Barbara Forsythe at
Barbara@wwrecipes.com
For an archive of all Morsels published in Worldwide
Recipes, plus Weekend Morsels for insatiable foodies,
please visit TheLastMorsel.com
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