guarnaschelli
Alex Guarnaschelli
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Butter Tea Cookies This is a good, foolproof butter cookie recipe & you can keep this dough in the freezer then just slice & bake as you want. I use Earl Grey tea with lemon here but you could also use green tea, chai or ginger turmeric for a cool flavor. Makes for a more unusual but simple holiday cookie. 2 cups all-purpose flour 2 sticks unsalted butter, cubed, chilled 1/2 teaspoon ground allspice 2 Earl Grey tea bags (cut open & reserve tea—discard the bags) 1 teaspoon kosher salt 1/2 cup +2 tablespoons powdered sugar Few light grates lemon zest 2 teaspoons vanilla 2-3 tablespoons water 1. In a large bowl, combine the flour, butter, allspice, tea, salt, powdered sugar, & lemon zest. Transfer the mix to the food processor & pulse until it looks like semi wet sand. 2. Continue mixing & add the vanilla & water through the top until it forms a loose ball. Split the dough in half & roll each in plastic to form a rectangle. Refrigerate for at least 30 minutes. 3. Slice 1/2 inch thick & arrange on a baking sheet fitted with parchment with a little space between each. Bake 350 F for 6-8 minutes or until light brown. SEE STORY HERE FOR BAKED COOKIE #cookies #holiday #fun #easyrecipe #butter #fyp #baking #joyouscelebration
Brown Butter Chocolate Chip Cookies This is a fun holiday you (or anytime)cookie & easy because you just mix the ingredients together, chill & bake. Sometimes I roll this cookie dough into individual balls & just keep in my freezer so I can pop one or however, many I want into the oven. Like your cookies softer? Crank over to 375F and bake only 6-7 minutes…. 2 sticks unsalted butter 1 cup dark brown sugar ½ cup sugar 2 large eggs 1 tablespoon vanilla 2 teaspoons kosher salt 1 teaspoon baking soda 1 tablespoon cornstarch 2 cups + 2 tablespoons all-purpose flour 1 ½ cups semi-sweet chocolate chips 1 cup walnuts, lightly chopped 1. Preheat oven 350F & line 2 baking sheets with parchment. Spread the walnuts on one tray & toast until 1 shade darker, 3-5 minutes. 2. In a medium saucepan over medium heat, melt the butter. Keep cooking, frequently scraping the bottom and sides of pot with a heatproof rubber spatula as it browns. When butter turns amber & smells nutty, remove from heat. Set aside to cool. 3. In a medium bowl, whisk the sugars, eggs & vanilla until combined. Whisk in cornstarch, baking soda & salt. Whisk in brown butter. Fold in flour, chocolate chips & nuts. Refrigerate at least 30 minutes & up to 2 days. 4. Using a 2-inch cookie scoop or tablespoon & portion dough onto prepared baking sheets. Gently flatten dough mounds to ensure even baking. Bake 8-10 minutes, or until edges are golden brown & the middles still blonde. #cookies #yummy #holiday #easy #fyp
Holiday Jam Cookies Such as easy, tasty holiday cookie. I used cranberry jam but you could sub in any flavor you like. 1-1/3 cups all-purpose flour 2/3 cup corn starch 1/2 teaspoon kosher salt 2 sticks unsalted butter, soft 1/2 cup powdered sugar 1 cup chopped pecans, toasted & cooled 3/4 teaspoon vanilla 1-1-1/2 cups cranberry (or other) jam 1. Preheat oven to 325F. 2. Sift flour & cornstarch into a medium bowl & stir in the salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the two sticks of butter with the powdered sugar, sifted, until smooth, 3-4 minutes. Stir in dry ingredients, pecans & vanilla until combined. Refrigerate 30 minutes. 3. Roll tablespoons of the dough into balls and place in a baking sheet fitted with parchment. Allow space between each. Flatten the balls slightly. Press your finger in the center to make a “well” in each cookie. Place tray in center of the oven. 4. Bake 16-18 minutes or until light brown. Cool 30 minutes & fill centers with jam. #fun #chef #cookies #easyrecipe #fyp
Here we are. Tomorrow’s the day. Here are some turkey tips & guidelines if helpful: Be calm. Have coffee. See my video on butter cheesecloth method SIX POSTS BACK from this one on this page. SEASON turkey generously with salt & pepper. DON’T salt turkey again IF you brined it. Too much salt. Season turkey with spices or herbs if you wish but don’t overdo it. The meal has a LOT of flavors already …. STUFF the Turkey if you want to. Will take longer to cook but will add moisture to the whole equation. If you cook your filling separately, that’s fine too! That’s what is called DRESSING. TURKEY COOKING: I like to start at 450-500F for the first 20 minutes to get some momentum and browning. Then, lower to 350F & count 12-15 minutes per pound. BASTE the turkey if you want. You are going to open & look at bird anyway so why not? COOK UNTIL turkey registers 165F in the thickest part of THIGH meat. Insert the meat thermometer in the crease between thigh & breast meat. You can also look at the juices that pool by thigh meat. They should run clear and NOT PINK. Pink juices just mean that your turkey is not fully cooked. Take turkey out and REST 30-45 minutes. I don’t rent with foil because I don’t want the skin to steam underneath but your call. CARVE turkey and warm the breasts and thighs in 300F oven gently with a splash of gravy if cold. Then, slice breast & thigh meat and arrange on platter with hot gravy on the side. This is the LAST THING I do once all other food is ready and on the table. #fyp #thanksgiving #turkey #fun #food #eating
Cooking for a few people? Here are FOUR side dishes on 1 tray that cook at the same time!!! SCROLL to see raw and cooked images … Carrots Grease baking sheet with melted butter. Toss 6-7 carrots, halved lengthwise with butter, salt/pepper. Sweet Potatoes, Brown Sugar Crust 6-7 large sweet potatoes Topping: 1 cup dark brown sugar 3/4-cup all-purpose flour Kosher salt 1 teaspoon cinnamon & ¼ teaspoon cloves 3/4 stick unsalted butter, cubed Purée: 2 sticks (8 ounces) unsalted butter 2 tablespoons Molasses ½ cup whole milk, heated The zest/juice of 1 medium orange 1.Preheat oven 450 F. 2. Bake sweet potatoes tender, 1-1/2 -2 hours. 3. In a medium bowl, combine brown sugar, flour, salt, cinnamon & cloves. Mix in flour & butter until it crumbs up, like small peas. Place in baking sheet in freezer. 4. In a medium saucepan, melt butter until golden brown, 2-3 minutes. Stir in Molasses. 5.Peel & mash potatoes. Stir in milk, brown butter, salt & orange zest/juice. 6.Spoon puree on ¼ of baking sheet. Surround with carrots like a fence. Stuffed Mushrooms 2 tablespoons unsalted butter 3 medium yellow onions, finely diced 4 large cloves garlic, minced 2 pounds (about 24-30) white mushrooms, stems chopped Kosher salt/black pepper 1 cup white wine ½ cup sour cream 1/2 cup Parmesan cheese, grated finely 1 cup shredded Mozzarella 1. Cook butter, onions, garlic, chopped mushroom & stems with salt & pepper. Add wine & cook until tender, 10-12 minutes. Stir in sour cream & Parmesan. 2. Remove mushroom caps from mix. Stir in mozzarella. Spoon stuffing & fill each mushroom cap. on ¼ of baking sheet & surround with a few carrots. Brussels Sprouts with Bacon 6-7 bacon strips, cut into thinly sliced 1-1/2 pounds (30) Brussels sprouts,halved 2 tablespoons extra-virgin olive oil Kosher salt Red wine vinegar 1. Arrange Brussels sprouts on 1/2 of baking sheet. Sprinkle bacon, olive oil,salt & pepper. 2. Preheat oven 350F. Sprinkle brown sugar topping over sweet potatoes. Place in oven & bake until Brussels sprouts & carrots are tender, sweet potato puree topping & mushrooms browned, 30-35 minutes. Drizzle carrots, Brussels and mushrooms with the red wine vinegar. #thanksgiving #fyp #tasty #easyrecipe
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