Another Momofuku Milk Bar Hit; Compost Cookies

Are you a sweet tooth, craving cake, chocolate and cookies?  Or maybe more of a savory snacker who goes in for chips, pretzels and the like.  Which ever your snacking preference, these compost cookies from Christine Tosi’s Momofuku Milk Bar cookbook will hit the spot.  Basically you can throw in anything you like or have in the cupboard, although the recipe makes some pretty awesome suggestions that you’ll probably want to try first!

Compost Cookies (Adapted from Momofuku Milk Bar cookbook). 

  • 225 grams butter, at room temperature
  • 200 grams  granulated sugar
  • 150 grams  light brown sugar
  • 50 grams glucose (I left this out as I didn’t have it and they were still great!)
  • 1 egg
  • 2 grams  vanilla extract
  • 225 grams  flour
  • 2 grams  baking powder
  • 1 1/2 grams baking soda
  • 4 grams  salt
  • 150 grams  mini chocolate chips (I used chopped chocolate)
  • 100 grams mini butterscotch chips (I used chopped mars bar)
  • 1/4 recipe Graham Crust -see recipe below
  • 40 grams old-fashioned rolled oats
  • 5 grams ground coffee (I forgot this- didn’t matter)
  • 50 grams  potato chips
  • 50 grams  mini pretzels
  • handful sultanas
  • handful chopped hazelnuts

Directions

1.  Combine the butter, sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.

2.  Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

3.  Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

4.  Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, sultanas and nuts and coffee, and mix just until incorporated, about 30 seconds.

5.  Add the potato chips and pretzels, and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips.

6.  Using a 2-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.  (I put mine in the freezer for about an hour and they held shape well)

7.  Heat the oven to 180.

8.  Arrange the chilled dough a minimum of 4 inches apart on parchment-  Bake for 18 minutes.

9.  The cookies will puff, crackle and spread. After 15 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.

10.  Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Spot the chip!

Graham Crust Recipe

Ingredients

  • 190 grams graham cracker crumbs (I used digestives)
  • 20 grams  milk powder
  • 25 grams  sugar
  • 3 grams salt
  • 55 grams butter, melted, or as needed
  • 55 grams heavy cream

Directions

1.  Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

2.  Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 grams (1 to 1 1/2 tablespoons) butter and mix it in.

3.  Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.

This would make an awesome cheesecake crust too!

Healthy Snack-Salt and Vinegar Chickpeas

Well, for once I have decided to post something healthy with this salt and vinegar chickpea recipe.  This is makes a great alternative to fried snacks such as salt and vinegar chips.  I have always loved salt and vinegar flavoured anything- a childhood favourite was a bucket of chips with so much vinegar there was literally a swimming pool of it at the bottom of the bucket when I finished.  I didn’t even like chips without vinegar!

These little gems are very easy and make a slightly more gourmet party snack that is high in protein and has a little more nutritional value than a packet of crisps.  Give them a go!

Salt and Vinegar Chickpeas

1 can or jar of cooked chickpeas, drained and rinsed

About 2 cups of white vinegar (or enough to cover the chickpeas in a saucepan)

Drizzle of olive oil

1/2 tsp salt.

1.Preheat oven to 180 degrees

2. Cover chickpeas with vinegar in a saucepan and bring to the boil over a medium heat

3.  Leave boiling for about 10 minutes.

4. Remove from heat and drain

5.  Spread over a pyrex baking dish in single layer and drizzle with olive oil and sprinkle salt.

6.  Bake for about 20 minutes, until slightly crispy.

Caramalized Onion and Chorizo Quick Bread

As promised in my previous post, here is the recipe for one of the quick breads I made for the February Daring Bakers challenge.  The bread was a bit of a throw in whats in the fridge recipe, luckily there was chorizo in the fridge, which i think is almost impossible to go wrong with.  The bread turned out a little dry due to an unreliable oven that refuses to rise above 150 degrees, therefore I had to cook it for much longer than I should have!

 

The quick bread was loosely based on a recipe for Caramelized Onion, Spinach and Olive oil quick bread from Cookin’ Canuck, but ended up quite different, as I had to substitute a lot of ingredients!

 

Caramelized Onion and Chorizo Quick Bread

3 tsp olive oil
1 large onion, thinly sliced
1/2 tsp  salt
1 jar roasted red peppers, sliced
2 garlic cloves, minced
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
3/4 cup milk
2/3 cup extra-virgin olive oil

2 tsp herbs de provence.

1/2 cup Parmesan cheese

 

Preheat the oven to 180 degrees C.

1.  Heat 2 teaspoons olive oil in a large frying pan over medium heat.

2.  Add the onion to the pan, with 1/2 teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.

3.Add 1 teaspoon olive oil to the onions, then stir in garlic and peppers.  Cook about 1 minute. Remove from the heat.

4.  Whisk together flour, herbs baking powder, and salt.

5.  In a large bowl, combine eggs, lightly beaten, milk, and extra-virgin olive oil. Whisk well until combined.

6.  Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add onion, pepper mix and stir until just combined.

7.  Grease a loaf pan and line with grease proof paper.  Add batter to tin.

8.  Bake until the top is for about 25 minutes then remove from oven and quickly grate Parmesan over the loaf, return to oven for another 10-15 minutes.  Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve with butter or cheddar cheese.

Makes 1 loaf of bread.

Tuna Mornay with Chip Topping

One of the dishes I remember my mum making when I was growing up was Tuna Mornay with chips (crisps) on top.  I remember the topping was lovely and crunchy and as the weather has become slightly more wintery recently, I was in the mood for a nice winter comfort food.  I have never made Tuna Mornay before, but after a quick internet search I had a rough idea of what should be in the recipe and decided to give it a crack with what I had in the cupboard.

slightly overbrowned!

The result was a tasty, cheesy winter warmer, rather like a jazzed up macaroni and cheese!  It also  contained enough veggies to make it seem moderately healthy. The chips added a lovely crispy crust and contrasted well with the creamy tuna.

I think this recipe would work well with a variety of vegetables and it’s particularly  good if you only have frozen veggies in.  I used carrots, frozen peas, and tinned corn, but I think spinach, mushrooms, pumpkin or zucchini might also work nicely.  The recipe freezes well and also reheats well the next day in the oven (better!) or microwave , although to avoid soggy chips I would add some fresh chips when reheating to maintain the crispness.

Tuna Mornay with Chip Topping

500g of tinned tuna in oil/water well drained

1 small tin corn kernels

2 carrots diced into small squares

3/4 cup frozen peas

4 eggs

2 Tbsp plain flour

3 Tbsp butter

500ml milk

3/4 cup cheddar cheese (grated)

1/4 cup Parmesan cheese (grated)

1 bag plain potato chips (crisps)

1 1/2 cups cooked pasta such as macaroni or penne

salt and pepper to season

1.  Cook pasta in salted boiling water until al dente

2.  Boil eggs for about 10 minutes or until hard boiled.

3.  Cook diced carrots in a little water in a saucepan until soft, drain and set aside.

4.  Melt butter over medium heat in a saucepan and add flour stirring well to combine.

5.  Cook for 2-3 minutes, stirring continuosly

6.  Add milk little by little, whisking well all the time.

7.  Cook over medium heat until sauce thickens slightly, about 7 minutes, whisking continuously to prevent lumps.

8.  Remove from heat and add grated cheddar cheese.

9.  Place drained tuna, cooked pasta, carrots, corn, peas, chopped eggs and cheese sauce into an oven proof dish and mix well to combine.

10.  Season to taste with salt and pepper and top with crushed chips.

11.  Sprinkle with grated Parmesan and bake at 180 degrees for about 40 minutes until top is slightly browned (if browning too fast cover with tin foil).

The perfect winter comfort food!