Category Archives: Recipes

Raw Cookie Dough Makes A Comeback!

 

It’s like your cookie dough “Get out of Jail Free” card.

The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More

It used to be an acceptable thing to do. More than acceptable really. More like anticipated and expected. It was like you were getting away with something. But, you really weren’t. It was all a setup. Your mom saw to that. She knew you wanted it.

I’m talking raw cookie dough here. The steak tartare of baking. Like a lot of things, it was “legal” at one point in my life. And, then the food police swoop in and raid the place. No more raw cookie dough. It could kill you. That was the talk on the street. At least the raw eggs inside the dough could. It was the company line and all mothers at the time were toeing it. Bummer.

I guess the last thing a semi-responsible mom wanted hanging over her head for the rest of her life was the guilt associated with bringing an early end to her child’s life. Especially, if that end came via an innocent batch of uncooked snickerdoodles. Talk about years in therapy.

So, the cookie dough gravy train came to a grinding halt. But, now there is a bright light at the end of a very dark tunnel. And, it comes courtesy of Lindsay Landis. Her new cookbook, The Cookie Dough Lover’s Cookbook, takes raw cookie dough from the no-no side of the ledger and moves it firmly into the YES-YES column.

No longer will you get that “stare” (you know the one), when you try and sneak a wad of your favorite flavor. Gone are the days when the threat of an untimely demise hangs over your head with every sweet mouthful. Gone, gone, gone.

Lindsay’s eggless recipes are a stroke of culinary forward thinking. Hhmm, “Why don’t we take out the thing that makes everyone sick and replace it with all kinds of other yummy stuff?” Hey, why didn’t I think of that? Because, apparently, I’m not as smart as Lindsay.

We reviewed The Cookie Dough Lover’s Cookbook a short while back. You can check that out by clicking here. But, what I really wanted to show you was the amazing end result.

My friend Kathy is a baker extraordinaire. I figured she would be chomping at the bit to take a crack at these. And she came through with flying colors. Just take a look at her version of Chocolate Chip Cookie Dough Brownies.

Chocolate Chip Cookie Dough Brownies

Mouthwatering, right? I mean these little cookie dough bars were out of this world. If, you’re interested in whipping up a batch, you can get the full recipe here.

Chocolate Chip Cookie Dough Brownies

So, here’s the message. If you still have that cookie dough craving from time to time, but, don’t want your hand slapped (or risk the grave), there is hope. And it’s in the person of Lindsay Landis.

Corn and the Grill, Perfect Together

 

It’s something about the grill that brings out the best in the cob.

Grilled Corn on the Cob with Lime and Pepper Sauce

Great sides are a thing of beauty. Most times when I’m planning out a meal, I unintentionally focus on the main course. I’m not sure why. Maybe it’s because that’s where everyone who is eating will pay the most attention. Maybe because it’s assumed that it should be the centerpiece of the meal. That’s why it’s the main course. Not just a course.

The pressure is on to perform. That is unless there is no main course. A meal where all of the dishes are treated with equal status in the course of the meal. Small plate, tapas, mezze, you can put your own label on it. For me it’s a freeing of the scrutiny that the main course comes under.

Vegan chef/author John Schlimm knows about sides. His great new cookbook, Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ is loaded with amazing ones.

What happens when you put fresh sweet corn, lime and pepper flavored mayo and a BBQ grill together? Answer, a crowd pleasing side dish. And, here’s how to do it.

Grilled Corn on the Cob with Lime and Pepper Sauce

Ingredients
For the corn
2 tbsp. canola oil
¾ tsp. chili powder
¼ tsp. salt
4 ears fresh sweet corn

For the mayo
⅓ cup mayonnaise (the recipe calls for vegan. I used regular mayo)
3 Tbsp. cilantro or parsley chopped
1 tsp. garlic powder
¼ tsp. ground black pepper
¼ tsp. cayenne pepper
4 tsp. fresh squeezed lime juice

Method
Shuck corn and remove silk. I cut my ears in two pieces. In a small bowl mix together the ingredients for the corn seasoning. Rub seasonings all over corn. I used a brush for this.

Heat your BBQ grill to medium heat. When hot, place corn on grill. Grill 2 minutes per side for a total of 8 minutes or until cooked though and light brown.

In a small bowl mix together mayo ingredients. When corn is cooked remove from grill and slather with mayo mixture. Make sure to coat the corn well. Again, I used a brush for this.

Serve!

Check out this great grilled sweet corn. As you could imagine, it was a pretty big hit. I love elote. And, although this wasn’t the classic Mexican version. It was a pretty great variation on the theme.

Grilled Corn on the Cob with Lime and Pepper Sauce

We reviewed Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ a little while back. You can check that review out right here.

Recipe Adapted. Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ, Grilled Corn on the Cob with Lime and Pepper Sauce, John Schlimm. Da Capo Lifelong Books © 2012

Old School | Shrimp Toast

 

Sitting right alongside a pile of old magazines. In a dusty box, tucked away on a seldom used shelf. Or, possibly in a prominent place in your busy kitchen. There they sit. A piece of culinary history. Sometimes taken for granted, other times revered. Your family’s food legacy. This series of articles, “Old School”, aims to take those family traditions out of the recipe box and put them back on the plate.
Let’s enjoy the past together!

My Mom’s recipe box seems like a logical place to start…

Shrimp Toast

My mom was not a gourmet chef. She was a pretty capable home cook. She cooked delicious meals. Nothing flashy, just great home cooked food. She never owned an immersion blender, but, her soups turned out just fine. Her idea of “sous vide” was, Green Giant Boil n’ Bag. But, those veggies always came out perfect. Never fail (OK, maybe a touch on the soggy side).

She had a box of family recipes. As you can tell from the image above they’re well loved. At one point she transcribed them onto the computer and printed them out. She may have been trying to save the original cards. That appears to have been only partly successful.

Like most families, a lot of our traditional recipes revolved around the holidays. A special set for Thanksgiving and then a collection for everything else. Thanksgiving had/has its dishes that you could easily make any other time of the year, but, for some reason don’t. Sure you may cook a turkey from time to time. I know I do. But, the rest of the array of Thanksgiving foods make their appearance just once per year.

One of our turkey day standards was my mom’s Shrimp Toast. I’m sure she didn’t invent this recipe. But, like so many other family food finds, she is the default creator since no other attribution can be found (or admitted to).

Canned Shrimp

My sister has been in charge of making the Shrimp Toast at our Thanksgiving gathering for a while now. She’s a pro. In a blind taste test, four out of five tasters would be unable to discern which person had whipped up this year’s batch. Probably even five out of five. That’s a tribute to how well the original recipe has held up over time (and, to my sisters ability to follow directions.)

Want a try at it? Sure you do. The beauty is, if you make it right now, it won’t have a holiday association attached to it. That means you can make this easy and delicious appetizer year round and still feel pretty good about yourself.

Shrimp Toast

Ingredients
¼ butter, softened
1 can tiny shrimp
1 small jar, Old Tavern sharp cheddar
¼ tsp. garlic powder
1 Tbsp. mayonnaise
6 English muffin halves

Method
Preheat oven to 350°. In a medium size bowl, mix all of the above ingredients except the muffins together. Mix well.

Shrimp Toast Mixture

It should look like this.

Shrimp Toast Mixture

Spread the mixture on the 6 muffin halves. Cut each muffin into 6 pie shaped pieces. If you want to make this ahead, you can freeze the coated muffin pieces for later cooking.

Place pieces on a baking sheet and bake for about 15 minutes. Keep an eye on them on so they don’t burn. Remove from oven and serve immediately. It’s OK to burn the roof of your mouth like you would on a slice of pizza. I was led to believe that’s part of the charm.

Shrimp Toast

Remember, don’t eat too many. You’ll want to save room for your turkey and pumpkin pie!

We would love to show off one of your family recipe cards. Click here. Send us a message and we’ll tell you how we can make that happen.