Browned Butter Double Chip Cookies

Browned Butter Double Chip Cookies

If there was ever a day of the week that you deserved a cookie, it would be today…..

Monday.

Because Mondays are just darn rough – they don’t call them Manic Mondays for nothing.

Browned Butter Double Chip Cookies

And because you’re amazing, I think you deserve to make yourself some amazing cookies –these Browned Butter Double Chip Cookies to be exact.

Browned Butter….

Dark Chocolate Chips…..

Toffee Chips….

Sprinkled with Sea Salt.

HAVE MERCY!

Browned Butter Double Chip Cookies

Slightly crispy exterior, uber chewy interior and jammed packed with goodness. And the bonus? The dough freezes perfectly. Just scoop the dough onto a baking sheet and freeze them in a single layer for a few hours before bagging them up.

The frozen dough can keep in your freezer for a few months (if they last that long!). And when you get a hankering for warm cookies, bake them frozen (don’t defrost) and add a couple extract minutes to the baking time.

Browned Butter Double Chip Cookies

Here’s to Mondays – now go bake some cookies! :)

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Browned Butter Double Chip Cookies
Makes about 18 large cookies

Ingredients:

¾ cups unsalted butter
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cornstarch
½ cup granulated sugar
1 cup light brown sugar
1 whole egg
1 egg yolk
1½ tablespoons vanilla extract
1½ cups dark chocolate chunks or chips
1 heaping cup baking toffee bits (I used Heath’s)
sea salt flakes

Place the butter in a saucepan and melt over medium heat. Swirl the pan and allow the butter to bubble and foam slightly. Continue browning the butter until it begins to smell nutty and it turns a dark golden brown. Remove it from the heat and allow the butter to cool to room temperature.

Sift together the flour, salt, baking soda and cornstarch. Set the dried ingredients aside.

Place the browned butter and both sugars into the bowl of a stand mixer. Beat for about 1-2 minutes. Add in the egg, egg yolk and vanilla extract until combined. On low, slowly add in the dry ingredients until just combined. Using a wooden spoon, stir in the chocolate chunks and toffee bits.

Chill the cookie dough for about an hour.

Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silpat mats.

Once chilled, use a cookie scoop (ice cream scoop) and scoop the dough onto the prepared baking sheets about 2-3 inches apart from each other. Sprinkle the tops of each cookie with sea salt.

Bake for about 15 minutes until the edges of the cookies begin to turn golden brown and have set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

 

Seester’s Beef Panang Curry

Beef Panang Curry

Since I posted the round up we did for our Thai themed Sunday Family Dinner a few months ago, I’ve been getting TONS of requests for my seester’s recipe for Beef Panang Curry. And today is your lucky day because here it is!

The original recipe came from a Thai cooking class my seester took many moons ago. I’ve adapted it just a slight bit but the method is still quick and easy.

Beef Panang Curry

This recipe makes a lot curry but it tastes even better over time.  I used some leftover Beef Panang Curry to make the Beef Panang Naan Pizza below. Store bought garlic naan slathered with hummus, topped with beef curry and topped with grape tomatoes and cilantro. What had started off as throwing refrigerator leftovers together turned out to be a delicious re-made meal.

Beef Panang Curry

However you end up serving it, my seester’s Beef Panang Curry is a tasty-under 20 minute meal.

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Seester’s Beef Panang Curry

Ingredients:

2 pounds beef (ribeye, loin steak, tenderloin), sliced thin into bite sized strips
½ teaspoon black pepper
½ teaspoon kosher salt
1 can (typically 13.5 ounces) unsweetened coconut milk
2 heaping tablespoons Panang curry paste or red curry paste
4-5 fresh kaffir lime leaves, finely minced
3-4 Thai chilies (jalapeno or serrano can be substituted), minced
1 small red bell pepper, seeded and sliced
2 cups sliced mushrooms (shiitake, baby portabello, etc.)
2 tablespoons fish sauce, more to taste
2 scallions, cut into ½ inch pieces
2 cups torn fresh Thai basil leaves, about 1 bunch
1 cup roughly chopped fresh cilantro leaves, more to garnish

Season the beef with the pepper and salt. Set aside.

Set a large dutch oven or heavy bottom pot over high heat and pour in the coconut milk. Stir and cook until the milk begins to separate – about 5 minutes.

Lower the heat to medium and whisk in the curry paste, kaffir lime leaves, chilies and cook for an additional minute.

Stir in the bell pepper, mushrooms and simmer for 2 minutes.
Add the beef and stir around the pot for 1-2 minutes until the meat is no longer pink. Add in the fish sauce, scallions, basil and cilantro. Cook the beef for another 1-2 minutes. Taste and add more fish sauce as needed.

Serve hot over rice. Garnish with additional cilantro leaves.

Oven Baked Portabello Fries with Sriracha Mayo

Oven Baked Portabello Fries with Sriracha Mayo

I am a French Fry Monster.

Those crispy, delectable, fried potato-goodness are my vice. But oh–what a glorious vice it is!

Oven Baked Portabello Fries with Sriracha Mayo

But seeing how it’s probably not the best idea for me to inhale my weight in fries (though I may or may not have tried before), I’ve got to find alternatives to get my crunchy fix in.

And these Oven Baked Portabello Fries fulfill that craving quite well.

Oven Baked Portabello Fries with Sriracha Mayo

Thick portabello mushroom strips are rolled into an egg white mixture and then coated with toasted panko breadcrumbs. After a short tanning in the oven, they come out wonderfully crunchy and not the least bit mushy on the inside. And let me tell ya, these beauties are totally crisp. By toasting the panko and then baking the fries on a rather high heat, they’re able to get that wonderful crunch I love when I go to town on traditional potato fries.

Did I mention that they get dunked into a Sriracha Mayo?

You’re welcome.

ps. They’d also be fantastic wrapped up in tortillas with some Avocado-Cabbage Slaw to make some killer veggies tacos.
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Oven Baked Portabello Fries with Sriracha Mayo
Serves 2

Ingredients:

Sriracha Mayo
½ cup mayonnaise
1 tablespoon Sriracha
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cayenne powder
½ teaspoon fresh lemon juice
1 teaspoon minced parsley
kosher salt
black pepper

Fries
1½ cups panko breadcrumbs
1 tablespoon vegetable oil
2 egg whites
1 tablespoon water
½ teaspoon chopped thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne powder
2-3 dashes hot sauce
¼ teaspoon black pepper
kosher salt
cooking spray
1 large portabello mushroom cap or 2 medium sized portabellos
½ teaspoon minced parsley

Whisk the first seven ingredients for the Sriracha Mayo in a bowl. Season with kosher salt and black pepper as needed. Cover and set aside in the refrigerator.

Preheat the oven to 475˚ F.

In a large skillet, toss the panko with the oil. Toast over medium heat, stirring, until golden brown. Set the toasted panko into a dish.

In another bowl or shallow dish, whisk together the egg whites, water, thyme, garlic powder, onion powder, cayenne powder, hot sauce, black pepper and ¼ teaspoon kosher salt.

Take a wire rack and place it over a baking sheet. Lightly coat the rack with cooking spray.

Slice the mushrooms into long strips approximately 1/3 – ½ inch in width. One slice at a time, dip the mushroom into the egg white mixture and then into the breadcrumbs. Use your fingers to gently press the breadcrumbs into the mushroom slice to coat well. Lay the coated mushroom slice on the wire rack. Continue with the remaining ingredients.

Spray the tops of the mushrooms with cooking spray and bake for 20-25 minutes. Flip the mushroom fries halfway through the baking process and spray the tops with cooking spray before returning them back into the oven. The fries are done when they are golden brown. Remove them from the oven and sprinkle them with additional kosher salt and parsley. Serve hot with the Sriracha Mayo.

Toasted Coconut Crème Brûlée

Toasted Coconut Creme Brulee2

Happy Hump Day Folks!

Now, if you’re anything like me, it’s been waaaaaaay too long since you’ve had dessert. Something sweet, a bit decadent, and a splash of sinful…..

So head on our over to our friends at Safest Choice® Eggs where I share my latest post and recipe for Toasted Coconut Crème Brûlée because it’s never too early for a sweet treat!

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}

Growing up, our daily family dinners typically consisted of rice (cơm) served with a stir-fried dish (món xào), a soup dish (món canh), and sometimes a braised dish (món kho). Pretty standard menu for a Vietnamese meal.

Truthfully, I took it for granted back then as I preferred to have lasagna, McDonald’s or even Dairy Queen for dinner. Hey- I was a little kid growing up in Minnesota after all.

But as I get older, those are the dishes I crave the most–even if I don’t make them too often. One of those nostalgic dishes is Cá Kho – braised fish. There’s a ton of variations to Cá Kho and it can change depending on the household. I like it two ways–the first in a very salty broth that you eat with vermicelli noodles or Cá Kho Tộ where the fish is braised in a salty sweet sauce.

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}

Cá Kho Tộ is traditionally made with catfish and uses a combination of nước màu (caramel sauce), tons of fish sauce, shallots and coconut juice. Although it’s meant to be cooked in a claypot (tộ), you can use any heavy bottom pot that you have on hand.

We use Coco Rico (coconut soda) in a lot of our kho dishes in lieu of coconut juice but if you can’t find it at your local ethnic grocery store, the latter should work out fine. You can also substitute the catfish for salmon, seabass or any fatty fish that can hold up to braising.

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}

Once done, the fish is really tender and I love to spoon the thick, salty/sweet sauce over rice. So good! But just a suggestion, be sure to turn on your kitchen fan while you’re cooking up cá kho because the aroma can be a bit strong. :)

Ăn Ngon, Folks!

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Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}
Serves 4

Ingredients:

salt
2 pounds catfish steaks, washed and patted dried
1 tablespoon palm sugar (or brown sugar)
1/4 cup diced shallots
1 tablespoon minced garlic
1/4 cup chopped scallions, divided
3 tablespoons fish sauce, more to taste
2 tablespoons nước màu, divided
1/2 teaspoon black pepper
2 tablespoons vegetable oil
12 ounces Coco Rico soda
1 tablespoon fresh ginger, cut into matchsticks
3-4 red Thai chiles, more to taste
fresh cilantro leaves

Liberally sprinkle salt over the catfish steaks. Rub the salt all over the fish and rinse off with cool water. Pat the fish dry with paper towels. The salt “exfoliate” is a great way to clean fish and other meats.

Place the washed fish into a large bowl. Add in the palm sugar, shallots, garlic, all but 1 tablespoon of scallions, fish sauce, 1 tablespoon of nước màu and black pepper. Coat the fish well in the marinade and cover the bowl with plastic wrap. Refrigerate the fish and allow to marinate for 45 minutes to an hour.

Heat the oil over medium heat in a large clay pot or other heavy bottom pot. Place the catfish steaks in a single layer and sear 1 minute on each side. Pour all the marinade over the fish, the remaining nước màu and the Coco Rico soda. Add the ginger, chiles and allow the liquids to come to a boil. Lower the heat to medium-low and simmer, covered for about 30 minutes. Gently flip the catfish steaks halfway through the cooking time.

Once the fish has cooked through and the sauce has reduced and thickened, taste and add more fish sauce as needed. Sprinkle the remaining scallions, additional chiles (to taste), and cilantro leaves on top. Serve warm with rice.

Nước Màu {Vietnamese Caramel Sauce}

Nước Màu {Vietnamese Caramel Sauce}

 

Nước Màu is a “caramel sauce” commonly used in Vietnamese dishes. It offers a sweet, bitter balance to salty, savory ingredients and is often used in braised dishes with pork, shrimp and fish.

You can find a prepackaged version of nước màu dừa in the condiment/sauces section of your local Asian grocery store but why buy it when it’s so easy to whip up at home? Plus, it’s cheaper to make and you know exactly what’s in it. No funky mystery items that can often pop up in pre-bottled stuff.

Nước Màu is typically quite dark in color but I prefer to make my version a bit lighter than others as I find it can be a bit too bitter for my taste. But you can cook down the sugar to whichever consistency you prefer.

Once made, you can jar up the nước màu and store until you get a hankering for some down home Vietnamese dishes.

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Nước Màu

Ingredients:

1 cup sugar
3/4 cup boil water

Place the sugar in a heavy bottom sauce pan and cook over medium heat. Once the sugar begins to melt, swirl the pan around as it begins to bubble. Continue cooking the sugar until it reaches a dark brown hue.

Carefully pour in the boiling water. The melted sugar will violently bubble and hiss at this point so take caution. Stir the liquids and cook for an additional 4-5 minutes as it continues to thicken. Pour the nước màu into a jar and allow to cool to room temperature. The nước màu can be kept for several months, unrefrigerated.

 

 

Sunday Family Dinner Celebrates the Emerald Isle!

March 2014 Sunday Family Dinner

We found ourselves transported to the rolling, lush green hills of Ireland for this month’s Sunday Family Dinner- it was the only right thing to do since St. Patty’s was the next day. But let me tell ya, we were stumped when coming up with the menu.

Off the cuff we had thought of Guinness braised short ribs but it seemed a bit too heavy to stew something on such a warm day. Plus, we often making variations of short ribs so it wasn’t something too new for us to try out. Then there was lamb stew, corn beef and cabbage, and other dishes of the sort. Still…nothing seemed to jump out at us.

 

March 2014 Sunday Family Dinner

 

So we made a concession….if the dishes we prepared weren’t traditionally Irish then they’d be a remake on an Irish dish—or at the very least, they’d be the color GREEN.

As always, there were lots of {adult} beverages to choose from … Guinness, Jameson, Green colored Chardonnay. And the kiddos had Mint Chocolate Shakes with shamrock sprinkles and Green colored Sprite.

 

March 2014 Sunday Family Dinner

The signature cocktail of the night was made by the seesterIrish Espresso-tinis.It had a ga-jillion different things in it like vodka, Kahlúa, espresso, Irish cream….and was served in a salted rimmed glass. Sláinte!

DSC_0091March 2014 Sunday Family Dinner

We munched on super green Baked Spicy Kale Chips……….

 

March 2014 Sunday Family Dinner

And these delectable skewers of Beef with Port Sauce and Cashel Blue Cheese

Now I agree, it didn’t sound too Irish to me at first but the seester sold us on it. She opted to skewer the tender beef cubes and the bro-in-law grilled it to perfection. The skewers were then drizzled with the rich port/raisin sauce before receiving a generous shower of blue cheese crumbles. SO GOOD!

 

March 2014 Sunday Family Dinner

There may have been a bit of shenanigans throughout the dinner, too.

 

March 2014 Sunday Family Dinner

As the main course, we fried up a TON of crispy Guinness Beer Battered Cod and Chips and doused them with malt vinegar. The batter was so crunchy even after it had been out of the fryer for awhile and the fish was tender and flaky. And you know, you just can’t go wrong with double-fried “chips”.

March 2014 Sunday Family Dinner

To help cut all that deep fried goodness, I made a super green Cabbage & Green Apple Slaw. I made a quick vinaigrette from malt vinegar, dijon mustard, agave, garlic, scallions, fresh dill, chili flakes and EVOO.

For something that was thrown together in the 11th hour, it was a nice addition to the meal. Although next time, I’d like to make the vinaigrette a tad more acidic.

March 2014 Sunday Family Dinner

Considering we were struggling a bit at first, it turned out to be a delicious meal! And I was kind of bummed that we didn’t make extra fish because leftovers would be great as fish tacos!

March 2014 Sunday Family Dinner

And to finish things off—dessert which was my Thin Mints Chocolate Cheesecake

I mean c’mon….there’s absolutely nothing wrong with all that goodness.

Thin Mints Chocolate Cheesecake

I’d like to think we did the Emerald Isle proud– being Vietnamese & Filipinos that have never been to Ireland :) Another DEE-LISH Fam-Din down in the books.