Mary's Chocolate Chip Cookies

 1 1/4 c. white sugar

1 1/4 c. brown sugar

1.5 c. softened butter

3 tsp. vanilla

3 eggs

4 1/4 c. all purpose flour

1 tsp. salt

2-4 cups chocolate chips

Beat sugars and butter until light and fluffy - approximately 5 minutes in KitchenAid Mixer.  Add in other ingredients until well blended.

Cook 8-10 minutes at 375 degrees.  

Notes from Gina:  I prefer mini Ghiradelli chips and use an ice cream scoop to do 6 cookies per tray.  9.5 minutes in my oven per tray.

Chile-Braised short ribs

 2 1/2 lb. (2"-thick) cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces

Kosher salt

2

dried guajillo or ancho chiles, seeds removed

1

large onion, sliced into 1/2"-thick rounds

5

garlic cloves, unpeeled

1

tsp. crushed red pepper flakes

1

tsp. ground coriander

1

tsp. ground cumin

1

/2 tsp. ground cinnamon

3

Tbsp. vegetable oil, divided

2

Tbsp. tomato paste

1

acorn squash (about 1 lb.), peeled and seeds removed, sliced lengthwise into 1"-thick wedges

Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

Step 1

Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.

Step 2

Meanwhile, place chiles and 5 cups hot water, or stock (for more flavor) in a blender and let sit while you prep onion and garlic.

Step 3

Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8–10 minutes.

Step 4

Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.

Step 5

Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Step 6

Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3–3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)

Step 7

Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18–20 minutes.

Step 8

Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.

Step 9

Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.

Pan Seared Halibut

 

INGREDIENTS

• 6 tablespoons olive oil
• 3 small garlic cloves, peeled and minced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 4 6-ounce halibut fillets, skin removed
• 1 tablespoon light olive oil or vegetable oil
•  Chopped parsley, for garnish, optional

PREPARATION

1. In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
2. In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Pizza Sauce

 Ingredients

28 ounces tomatoes

15 ml extra virgin olive oil

15 ml unsalted butter

2 clove cloves garlic

1 teaspoon dried oregano

1 pinch red pepper flakes

1/4 tsp kosher salt

1 medium yellow onion

2 leaf fresh basil

1 teaspoon sugar

Directions

Process tomatoes and their juice through food mill, pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.

Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

No Knead Pizza Dough

 Ingredients

500g all-purpose flour (17 1/2 ounces; about 3 3/4 cups), plus more for shaping the dough

1g (1/4 teaspoon) active dry yeast

16g (2 teaspoons) fine sea salt

350g (1 1/2 cups) water

1 log of mozzarella per batch of the above for topping with cheese

Directions

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.