Compilation of some of my favorite recipes, or just some unique ones I want to remember for future reference
Let's Get It Started
Brett Lewis' $7000 Cookies (aka 3-Free Chocolate Chip Cookies, no wheat, gluten or refined sugar)
MAKES ABOUT 30 COOKIES
Brett made these cookies once for a mutual friend who had specific dietary restrictions. I am always on the lookout for foods that accommodate those and yet still taste indulgent, so here is one of those recipes.
Preheat oven to 350 degrees
1/2 C Agave nectar
5/8 C Date sugar
1 C Butter (softened)
2 tsp Vanilla extract
2 Large eggs
1 tsp Baking soda
1 tsp Salt
1 3/4 C Rice flour
5/8 C Tapioca flour
1-2 packages Sun-Spire chocolate chips
Combine dry ingredients and set aside. Beat butter, date sugar, agave and vanilla until smooth. Add eggs one at a time until incorporated. Gradually add in dry ingredients. Stir in chocolate chips. Spoon out onto ungreased cookie sheet and flatten the peak down with a spoon. Bake for about 12-15 minutes. Let cool on cookie sheet for 2-4 minutes, then carefully remove to racks to cool. (Cookies are very crumbly when hot.) Enjoy!
My friend and coworker, Teresa Barcus, once made this for my birthday. I was supposed to split it with another coworker who shared the same birthday, but sadly all she got was barely a bite. This recipe originated from a former boyfriend of Teresa's back when she lived in Italy, but she modified it to her own taste buds and I have to say this is sublime.
* ESPRESSO, 1 cup cooled
* MARSALA, 1/2 cup
* LADYFINGERS, 4 packages (Trader Joe’s has a good one)
* EGGS, 7 separated
* SUGAR. 1-1/2 cups
* VANILLA, 1 tsp
* MASCARPONE CHEESE, two 8 oz containers (also Trader Joe’s)
* SEMI-SWEET, BITTERSWEET or SWEET COCOA POWDER, 1/2 cup approx. to sift/sprinkle (depends on personal taste)
1. Mix the coffee and liqueur in a large bowl.
3. Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.*
4. Add the vanilla and mascarpone, and beat for 2 to 3 minutes. Set aside.
5. Beat the egg whites, adding the remaining sugar a little at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.
6. Gently fold the egg whites into the mascarpone mixture until it is all the same color.
7. Dip in the ladyfingers in batches as you are layering. Don't leave them in for too long; you want them to be moist on the outside but crunchy on the inside.
8. In a 9x7-inch glass baking dish, assemble the dessert: Layer the bottom of the pan with the moist ladyfingers, and top with a layer of the mascarpone mixture.
9. Repeat with another layer of ladyfingers and a layer of the mascarpone mixture
10. With a flour sifter, sprinkle a thin layer of sweet cocoa powder over the top. If you would like, you can add a thin layer of whip cream before sprinkling with powder.
11. Refrigerate for at least 5 hours, but preferably overnight as the ladyfingers will absorb more of the espresso & marsala and create a better layer.
* If you are concerned about using raw eggs, once you have beaten the yolks, cook them in the top portion of a double boiler over high heat, whisking constantly, until they reach the thickness of a custard, 3 to 5 minutes. Be careful not to overcook them, or you'll end up with sweet scrambled eggs. Proceed with the recipe once they're cooked and cooled.
Sauces & Dressings
Easy Tomato Basil Dressing
1 medium fresh, seasonal tomato, peeled and chopped
1/4 cup fresh basil leaves
3 tablespoons Champaigne vinegar
1/2 cup extra virgin olive oil
1/2 clove garlic, minced
salt and freshly ground pepper to taste
Combine all ingredients in a blender or food processor and process until smooth and combined.
Good for pasta, roasted potatoes or beans, and of course, a salad dressing.