Friday, September 16, 2011

Fish and Cookies? (Onion/Dill baked Salmon and the BEST Chocolate Chip Cookies)

Yay! Fish and cookies sounds horrible, but I'm really not eating them together.  I just had a craving for cookies and wanted to use the salmon in our freezer. And it's college, so there are few rules in the kitchen.  For example, my current housemate eats hot dogs at 8 am, and it is socially acceptable.

The salmon recipe is a favorite of my very Polish mother.  I was hoping to use fresh dill, but unfortunately my dill plant went on an LA vacation for a week, partied too hard and decided not to come back to SB.  So dried dill works as well.

Dill Baked Salmon (aka my favorite way to eat the delish fish)

4oz piece of salmon (I used frozen wild coho from trader joes)
3 Tb of dried dill weed (more if using fresh)
2 Tb butter
1/4 small red onion, sliced thinly
Dash of salt and pepper
A little lemon juice

Rub the butter all over the salmon, salt and pepper the fish, lay in a pan coat with dill and top with onions, and perhaps a little more butter.

Bake salmon at 375 for about 15 minutes covered, then 5 minutes uncovered.
and enjoy!

Obviously I'm doing my favorites to begin with so...

The BEST Chocolate Chip Cookies EVER (adapted by America's Test Kitchen)

It's disappointing that the Nestle chocolate chip cookie recipe has dominated all other recipes to follow.  For example, the Americas Test Kitchen Recipe has formulated an innovative way to make the most flavorful chocolate chip cookies.  I am a strong endorser of the lesser known chocolate chip cookie  recipe, so if you've got a good recipe that doesn't fit the generic Nestle cookie cutter, show it off!

Regardless, these are amazing chocolate chip cookies, and there are tons of amazing chocolate chip cookie recipes out there so be open minded.

Why this recipe is so good? It's all about browning the butter...

Perfect Chocolate Chip Cookies

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) 
teaspoon table salt
teaspoons vanilla extract
large egg
large egg yolk
1 1/4 cups semisweet chocolate chips or chunks 

Preheat oven to 375.
Mix flour and baking soda in medium bowl, set aside.  In s small skillet brown 12 TB of butter,  it normally foams a crazy amount before it browns properly.  From experience, the darker the butter, the richer the flavor, although there is a very fine line between dark and delicious and burnt, so proceed with caution.  Once the butter is brown, pour into a medium six bowl and add the remaining butter, vanilla, and the egg and egg yolk.  Mix, until well blended, then allow the mixture to rest for 3 minutes.  After the 3 minutes has elapsed, whisk the mixture 30 seconds, repeat this process two more times.  After the final whisking, add the flour mixture and chocolate chips, and mix only until all flour is moist, and dough-like, don't over mix.  

Finally, add heaping tablespoons of dough onto a cookie sheet and bake until brown on the outside, and chewy on the inside,  about ten minutes.  And enjoy, you will forever be converted to browned butter cookies.  My boyfriend was responsible for converting me!

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