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On Deck This Week
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Dinner
Bhindi (Okra) Masala
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Tamales
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Yin Yang Fried Rice
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Lunch
Classic Creamy Baked Mac & Cheese
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Dapan Niu
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Greek Lemon Potatoes
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Palak Paneer
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Dessert
2-Day Chocolate Chip Cookies
PREP TIME: 45 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 2 DAYS 65 MINUTES
INGREDIENTS
Toffee 6 tablespoons (¾ stick) unsalted butter ¾ cup light brown sugar, lightly packed 1 teaspoon kosher salt Water, as needed Cookie Dough 1 cup (2 sticks) unsalted butter 4 ice cubes ¾ cup granulated sugar 1½ cups light brown sugar, packed 2 teaspoons espresso powder 2 teaspoons kosher salt ½ teaspoon baking soda 2 large eggs 2 teaspoons vanilla extract 2½ cups all-purpose flour 6 ounces 50-70% cacao chocolate, chopped Flaky sea salt, for sprinkling PREPARATION 1. Make the toffee: Line a baking sheet with parchment paper. 2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes. 3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 14. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper. 15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 17. Enjoy!Show less
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Banana Pudding Brownies
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Confetti Cookies (Milk bar)
https://www.miele.com/brand/en/confetti-cookies-36935.htm
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Hilton Chocolate Chip Cookie
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Hong Kong Coconut tarts
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Lemon sweet rolls with cream cheese icing
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Mango Pie
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Mango Tres Leches Cake
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Olive Oil Blondies w/ Salted Caramel
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Red Velvet Cake
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Starbucks Mango Pineapple Empanada
plan to make the jam and put in an empanada dough
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Thai Tres Leches Cake
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Alcoholic beverage
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Breakfast
Breakfast
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Atole
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Dinner
Breakfast
Alcoholic beverage
Snack
BOK CHOY WITH SPICY MISO SAUCE
INGREDIENTS
Spicy Miso Sauce
2 tbsp white miso
2 tbsp gochujang or other chile paste
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
2 tbsp vegetable oil
1 bunch bok choy, quartered
¼ cup water
¼ cup peanuts, toasted and roughly chopped
¼ cup cilantro leaves
1 pinch sea salt
METHOD
1. In a small bowl, whisk together the miso, gochujang, hoisin, soy sauce, sesame oil and sesame seeds. Set aside.
2. Heat vegetable oil in a sauté pan over high heat.
3. Place bok choy cut side down and sear for 3-4 minutes on each side until it is slightly charred. Season with salt.
4. Reduce the heat to medium, add water, and cover to lightly steam the rest of the way.
5. Once tender, remove the bok choy from the pan, leaving behind any excess liquid.
6. Place on a serving platter. Drizzle spicy miso sauce overtop and finish with chopped peanuts and cilantro leaves. Serve with fresh lime wedges.
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Lemon Broccoli w/ Avocado
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Other
Miss Ada’s Sweet Potato Hummus
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On Deck
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