read// gabrielle hamilton put out a cookbook by the same name of her restaurant, prune. i just finished reading bread, bones and butter, which is a beautiful memoire. it’s honest and eloquent and funny, and describes life and food in a way that i’ve never been able to articulate. i’m almost beside myself with excitement waiting for the book to arrive, i’ve been reading reviews and can’t wait to sit down and pour over every page, take the time to decipher chef’s slang, and be coached through, instead of told, what to do through a recipe. read these two reviews here if you need any more convincing: Globe and Mail and Toqueland.com.
see// artist laura manfre. she does the amazing watercolour illustrations of food and cats and i’m kind of captivated by them.
make// tomorrow is national bittersweet chocolate day, so you should totally make this bittersweet chocolate and caramel tart or, in the spirit of citrus season and to brighten up your bleak january, you can make this ridiculously pretty roasted citrus chicken from the view from great island. seriously, this dish is so gorgeous i’m considering making the photo of it my phone wallpaper.
and here’s a quick chocolate chip cookie recipe to cheer you up. you’re not sad, you say? well it’s apparently colder than mars here… right, here’s that cookie recipe. eat them all, preferably with ice cream sandwiched between them, so you gain an extra few pounds of insulation against the cold.
Chocolate Chip Cookies
*makes 1.5 dozen
(Adapted from allrecipes.com – you can easily change yield amount on the site which will change the ingredient amounts automatically for you)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
preheat the oven to 325 degrees F and line cookie sheets with parchement paper.
sift together the flour, baking soda and salt; set aside.
in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1 icecream scoop ball at a time onto the prepared cookie sheets. cokies should be about 3 inches apart.
bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.