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You are not logged in. [Log In] AppleCentral » Forums » General Discussion » Stan's Lounge » The Self-Rising, All Food & Recipe Thread
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#408730 - 01/18/09 11:25 PM Re: Meat Pie to Die For! [Re: macdavid]
macdavid Offline
Where's the cache?

Registered: 06/23/08
Posts: 247
Loc: Long Beach, CA
Well, I have to say, right off the bat, that getting the globs of chocolate dough onto the baking sheet is the messiest cooking experience imaginable. But... was it worth it? OH, YES!
----------

CULINARY SOS
Milk's ooey-gooey double-chocolate cookies

Michael Robinson Chavez / Los Angeles Times
CHOCOLATE: Are these the best cookies, ever?
By Noelle Carter
January 14, 2009

Dear SOS: The best cookies I've ever had -- ever, anywhere -- are the ooey-gooey double-chocolate cookies at Milk. Can you persuade them to part with the recipe?

Meghan Rose
Los Angeles

Dear Meghan: Have your napkins and a big glass of milk at the ready for this recipe. Three types of chocolate are folded into this rich cookie dough, which is baked just long enough for each cookie to set up on the outside while remaining oh so "ooey-gooey" inside. Messy? Yes, but perfectly so.

Milk's ooey-gooey double-chocolate cookies

Total time: 40 minutes, plus 1 hour chilling time for the batter
Servings: 1 1/2 dozen
Note: Adapted from Bret Thompson of Milk in Los Angeles.

1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)

1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.

7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.

Each cookie: 251 calories; 4 grams protein; 29 grams carbohydrates; 3 grams fiber; 18 grams fat; 9 grams saturated fat; 42 mg. cholesterol; 92 mg. sodium.


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#408777 - 01/19/09 03:41 AM Re: Meat Pie to Die For! [Re: macdavid]
macdavid Offline
Where's the cache?

Registered: 06/23/08
Posts: 247
Loc: Long Beach, CA
Some follow up:

WOW! Those cookies pack a punch. I had two this afternoon and felt a chocolate "rush" for hours. Reminded me of when I've ordered the most decadent chocolate desert in a restaurant and then felt "bombed" for the rest of the night. Powerful stuff.

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#424972 - 04/20/09 03:01 AM SELF RISING (from the dead) FOOD THREAD [Re: macdavid]
Celandine Offline
Madame Flutterbye

Registered: 01/18/04
Posts: 19514
Loc: SopranoLand




bUmP


_________________________

____


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#424994 - 04/20/09 05:52 AM Dessert [Re: macdavid]
soulotomy Offline
Funknosticator Emeritus

Registered: 02/25/08
Posts: 657
Loc: Sunnyvale, CA mostly
Oh, that sounds good. Love dessert.

I'll have to get my wife's recipe for a bomb/bombe? thing. I assume it's killer, but have no personal experience of it, as our dinner guests devoured it so ravenously and thoroughly that none was left for me (after I had stepped outside for just a few minutes to have a quick drink and toke with a friend), requests for the recipe, near legendary status amoung that party's guests, etc, etc.

However, one of my alltime favorite standbys is pretty simple. Take a good ball of white chocolate cookie dough (scratch is best, but those pre-made store-bought buckets or rolls work, too). Bake a nice small pancake sized cookie, soft, thickish. Put on some good dollops of good rich vanilla ice cream (again, scratch is better, but store bought works). Spoon on some really good preserves (I like raspberry or strawberry) that you've cooked with some Cointreau or VSOP (or regular brandy) or in keeping (a fruit based higher test distilled alcohol, of complimentary flavor) (kind of cool looking, too, as this stuff will flame briefly). Kind of a really satisfying, intoxicating, sensual down-home decadence, but anything that killer would pass muster on any table anywhere.

Ed
_________________________
Subverting the morals, faith and allegiance of Youth, the Elderly, the Weak, the Infirmed, the Best and the Brightest, since 2009

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#430003 - 05/28/09 01:03 AM Re: Dessert [Re: soulotomy]
Phosphor Offline
An unreasonable man

Registered: 10/08/07
Posts: 1963
Loc: Lancaster PA USA
Whoa.

Honey-Baked Ham Cupcakes

Whoa!

I mean...full speed ahead!!!
_________________________
"We writhe with the best of them."

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#430043 - 05/28/09 04:48 AM Re: Dessert [Re: Phosphor]
trey Offline
Custom Title (50 characters max)

Registered: 01/03/03
Posts: 5104
Loc: The Wizard's Balcony
I just cooked myself dinner for the first time in about, oh eight or nine months. All I have right now is a borrowed sauté pan and some silverware, so tonight's fare was:

two green plantains, which were peeled and sliced into medallions ranging from one eighth to about three quarters inch thick. These go into a nearly smoking-hot pan of olive oil so that they're just bathing, not floating. Flip a couple of times 'till they're golden brown, put on a paper towel, generously apply Tony Chachere's, and, Ta daaa... instant bachelor food!


wink

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#430045 - 05/28/09 05:32 AM Re: Dessert [Re: trey]
yoyo52 Offline
Nothing comes of nothing.

Registered: 05/25/01
Posts: 30520
Loc: PA, USA
Try letting the plantains get really ripe and then frying them. Let them get black so that you'd think they're rotten. You'll be surprised at the difference in flavor.
_________________________
MACTECH ubi dolor ibi digitus

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#430054 - 05/28/09 10:54 AM Re: Dessert [Re: yoyo52]
John Rougeux Offline
Member # -1

Registered: 11/06/08
Posts: 6095
Loc: Louisville, KY
I had plantains in Uganda and they boil them to make a sort of mashed potato look to them. Good stuff!

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#430059 - 05/28/09 11:47 AM Re: Dessert [Re: yoyo52]
trey Offline
Custom Title (50 characters max)

Registered: 01/03/03
Posts: 5104
Loc: The Wizard's Balcony
Do they get sweet when they're ripe?

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#430087 - 05/28/09 03:59 PM Re: Dessert [Re: trey]
yoyo52 Offline
Nothing comes of nothing.

Registered: 05/25/01
Posts: 30520
Loc: PA, USA
They get nice and sweet when they're ripe, but not super-sweet. It's terrific with picadillo and rice. I love the green fried plantain as well. You can't grow up in the Afro-Caribbean without liking that stuff in all its forms smile

And John, we have the same mashed plantain thing, which we call fufu de platano verde.

Try saying fufu fast five times without laughing.

laugh
_________________________
MACTECH ubi dolor ibi digitus

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