Momofuku Compost Cookies- yields 15-18 cookies

2 sticks ( ½ lb) butter at room temperature 1 tsp. kosher salt

1 Cup granulated sugar ¾ Cup mini chocolate chips

⅔ Cup llght brown sugar ½ Cup butterscotch chips

2 TBSP glucose ½ Cup crushed graham crackers

1 egg ⅓ Cup old fashioned oats

½ Tsp vanilla 2 ½ tsp. ground coffee

11/3 Cups flour 2 Cups crushed potato chips

½ tsp baking powder 1 Cup mini pretzels

Combine butter, sugars, glucose in the bowl of a stand mixer fitted with the paddle

attachment. Beat at medium speed 2-3 minutes until combined. Scrape down the side of the bowl. Add the egg and vanilla and beat for 7-8 minutes.

Reduce the speed to low. Add the flour, baking powder, baking soda, and salt just until the dough comes together- less than a minute.

With the mixer still at low speed, add the chocolate chips, butterscotch chips, graham crackers, oat, and coffee just until combined. By hand, fold in the pretzels and chips taking care not to break them into tiny pieces.

With an ice cream scoop or ¼ Cup measure portion out the dough onto two cookie sheets lined with parchment or silicone. baking mats. (Do not crowd the dough- these cookies spread) Pat the tops down to 1/2”balls.

REFRIGERATE DOUGH FOR 1 HOUR- OR OVERNIGHT. DO NOT BAKE WITHOUT CHILLING- THE COOKIES WILL SPREAD TOO QUICKLY AND BURN.

Preheat the oven to 375.

Remove cookies from the refrigerator and bake 17-18 minutes. The cookies should be faintly

brown on the edges but still bright yellow in the center. Be careful not to over bake.

Cool completely on the sheet pan then transfer to a plate or an airtight container. They will keep fresh at room temperature for 5 days and frozen for 1 month.

Pizza Crust from Mauro (Cookingintoscana.it)

• 3⅓ Cups flour, (500 grams)

• 1⅓ Cups water, (300 grams) 

• 1 Tsp yeast

• 1-2 Tsp salt 

• toppings

• 3 TBSP whole tomtoes, pureed( I use San Marzano)

• salt

• pepper

• ½ Cup  mozzarella cheese

• capers

• anchovies

• vegetables, thinly sliced

• ricotta

• arugula

1.Place flour on flat surface and make a well in the center. Sprinkle the outside rim with salt.

2.Combine the water and yeast and stir to combine. Pour into the center of the well and as you pour start incorporating the flour with a fork slowly around the wall until the dough is too stiff to work with a fork. Continue blending the flour and water with you hands until a soft dough forms and all the flour is incorporated.

3.Place the dough in a bowl. Cover with a cloth and let rise for 3 hours at room temperature.

4.Refrigerate overnight- 10-12 hours. Remove from refrigerator and cut dough into 4 equal parts. Gently form into balls and let rest 2-3 hours at room temperature.

5.When it’s time to form the pizza shells, preheat oven to 450. If you have a pizza stone, place it in the oven.
Prepare four sheets of parchment 12”X15”- one for each pizza.

6.When you start to form the crust, cover your hands with a generous amount of flour and pick up a ball. (Here’s where watching Mauro was easier than explaining ,but I’ll try.) Remember to treat the dough gently. Start to form the round of dough with your hands into a ball. Place your fists together underneath the dough and gently pull apart rotating the dough stretching the crust as you go.( Remember those videos of them tossing pizza dough in the air? Well you are accomplishing the same thing without the drama.) When you have about a 5-6” circle, place the crust on the parchment. The outside edges will be thicker than the center..With your fingers, gently push on the bubbles on the outside of the crust enlarging the crust as you go and making the thickness uniform.. When you finish the circle should be about 8”- Or the width of your hand spread apart.

7.Now for the toppings- the tomato sauce on an Italian pizza is very simple- Crushed tomatoes ( I use San Marzano) through the food processor, a little dried oregano, salt, pepper and a drizzle of olive oil topped with shredded mozzarella. Keep a light hand with all ingredients. Three tablespoons may not seem like much for the sauce but it’s all about balance.

8.Slide the pizza into the oven on the parchment and bake for 9-10 minutes.

9.This crust works with the toppings of your choice-white pizza, margaritas pizza, vegetarian pizza- go for it!

Notes:If you have metric scale ,I recommend weighing the dough ingredients and using the metric measures .

The length of time it takes to proof this dough is almost 18 hours. But it is well worth it. You can find recipes with just a quick rise but the tenderness and crispness of the crust won’t be matched.  

Source

Loree's Fine Food

Servings/Yield

Servings: 8
Yield: 4 pizzas

Rating

Cuisine

European

Chicken Tacos

• 1/2 lb chicken thighs,diced

• 1 clove garlic.minced

• 2 tsp lime juice

• 1 TBSP olive oil

• 2 tsp chili powder

• ½ tsp paprika

• ¼ tsp granulated garlic

• salt and pepper, to taste

• 4 6" tortillas, flour or corn

• Pico De Gallo

• ¼ cup onion, chopped

• ¼ cup tomato , chopped

• 2 TBSP cilantro, chopped

• ½ whole jalapeno chile peppers, deseeded and minced

• 1 tsp lime juice

• salt and pepper, to taste

• toppings

• ½ cup chipolte mayo

• 1 cup cilantro slaw

• ½ cup guacamole

1.In a zip lock bag combine chicken, garlic, lime juice olive oil, onion ,and spices. Shake to combine.

2.Heat a large non stick pan to medium high heat lightly coated with pan spray.. Cook chicken 6-7minutes per side until it is no longer pink inside. Remove from heat and let cool 5 minutes

3.While chicken is cooking, prepare pico de gallo and set aside.

4.Char tortillas on stove top or under the broiler..

5.Assemble tacos and customize with avocado, guacamole, chipotle mayo and cilantro slaw

Source

Loree

Servings/Yield

4 servings

Cuisine

Latin American

Course

Appetizer

Preparation Times

• Prep: 10 Minutes

• Cook: 8 Minutes

Equipment

• Skillet

• Tongs

Tortilla Soup

so delicious!

• 6 6" corn tortillas, cut into strips

• 1/4 cup olive oil

• salt

• 1 TBSP olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 whole jalapeno chile pepper, diced and seeded

• 1 tsp cumin, ground

• 1 tsp chili powder

• 1 14.5ounce crushed tomatoes

• 1 14.5 ounce diced tomatoes with chilis

• 3 cups chicken broth

• 1 14 oz can black beans, drained and rinsed

• 1 14 oz can corn, drained if canned

• 2 6 ounce chicken breast, boneless skinless

• ¼ cup cilantro, chopped

• 1 whole lime, juiced

• 2 whole avocados , peeled and sliced

1.Heat ¼ cup olive oil in small pan over medium heat. 
Add the tortillas in small batches and cook until crisp.
Drain on paper towels and salt as desired. Let cool.

2.Heat 1 TBPS of olive oil in a large pot over medium heat. Add onion and jalapeño and cook until soft. Add garlic and cook 1 minute more.

3.Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.

4.Remove chicken and shred with two forks. Place back in the pot and simmer 3 more minutes. Serve topped with tortilla chips.

Categories:

30 Minute, Soups