Chef Tested Recipes
8 Tablespoons Room Temperature Butter
3/4 C. Granulated Sugar
1 C. All-Purpose Flour
2 teaspoons Pure Vanilla Extract
1 C. Walnuts
1/4 t. Sea Salt
Preheat oven to 300 F. In a medium bowl cream butter and 1/3 c. sugar until light and fluffy. Add vanilla and mix.
Meanwhile, in a food processor pulse walnuts until finely chopped. Add flour and pulse once to combine.
Stir flour and nut mixture into butter and sugar mix.
Drop by Tablespoons onto a cookie sheet lined with parchment paper. Flatten each cookie and bake for 25 minutes. Sprinkle with remaining sugar while cookies are still hot. Cool and enjoy!
( Anchovy Bread Sticks)
2 sheets puff pastry
15 fillets Spanish white anchovy, minced
¾ c. Softened Butter
1T. Lemon Zest
1T. Picked Thyme
Fresh Cracked Black Pepper
Preheat oven to 425. Roll puff pastry ⅛” thick and poke with a fork 15-20 times. Bake 15-20 minutes or until golden brown. Cool completely
Meanwhile, beat softened butter, lemon zest, anchovies, thyme and black pepper until thoroughly combined.
Spread a thick layer of anchovy butter on baked puff pastry. Cut into ¼” wide sticks. Serve with dry champagne and a good salad.
Vietnamese Fish Sauce Wings
1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
1 1/2 pounds chicken wings
2 tablespoons vegetable oil, plus more for frying
1/3 cup white rice flour
1 tablespoon chopped cilantro
1 tablespoon chopped mint
1/4 cup chopped peanuts
In a bowl, whisk the fish sauce, sugar, and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch and rice flour in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint, peanuts and fried garlic and serve immediately.