The Perfect Chocolate Chip Cookie

Here's a link to a New York Times article about the perfect chocolate cookie. I made this recipe, but altered a couple things...

I used almost a quarter cup LESS white sugar than they called for.

I chopped my own Valrhona 71% dark chocolate.

I melted half of the butter and didn't whip it as much. I think fluffing it (in the baking sense) makes cookies more "cake-like" so I compromised.

And presto, the perfect chocolate chip cookie. Time to go running now.

Go make yourself a bite,
Foodsnob

Top Scallops

I don't know if anyone else watches Top Chef, but there's a chick on it who makes scallops any chance she gets. So, I decided to make scallops after watching an episode and laughing when the Italian chef exclaimed, "This is Top Chef, not Top Scallops!"

Scallops are so so so easy to make, and yet, they seem to impress people. All you need is a f-cking hot preheated pan and like, 5 minutes. Depending on the size, you can sear them between 1-3 minutes per side until JUST cooked through. It might take a couple tries, but you'll get it. The key is to not move them in the pan so you get a nice sear, but how many times have I said that before?

This time, after searing them, I deglazed the pan with shallots, white wine, added a little pat of butter off the heat, then some torn tarragon and orange zest. I roasted asparagus and brussel sprouts with olive oil in the oven at 400 (for 8 and 20 minutes respectively) and had a complete meal in 25 minutes. Eat it Rachel Ray.

Wish you could have a bite,
Foodsnob

Pasta Belly

So, it's been a while, Mr. Bloggie, but I'll make it up to you I promise! My belly is full of all sorts of goodies these days, and since my trip to Italy back in October I've been trying to perfect my pasta fresca.

Using the well method is perhaps the most satisfying technique I've ever employed, and poking properly rested dough can make even the toughest dude giggle. I love to poke. Poke poke poke.

I've found that just over 3 cups of flour to every 4 eggs and a teaspoon of olive oil makes a very tender pasta. If I'm feeling up to it, I'll knead it by hand for 10 minutes, but after a couple minutes of doing it by hand I cheat and throw it into the Kitchen Aid with the dough hook and then finish it by hand. Letting it rest is the most important part, however, and I find the longer the better, but at least 30 minutes.

Mmm...I love my pasta belly.

Wish you could have a bite,
Foodsnob

PS In honor of NYT's Top 11 Foods, I've been making a SWISS CHARD and sausage sauce to go with the pasta fresca, although anything simple is better, since the pasta is the highlight of the dish!