Perfect Chocolate Chip Cookie

Prep Time: 25 minutes
Cook Time: 9-14 minutes per pan

Grade: A

Make Again: Yes


Recipe Source: America's Test Kitchen TV (Season 10)
Recipe Source: Cook's Illustrated (May 2009)

I did make these once when the recipe came out, but didn't get to post about it. I almost didn't try it. How many different ways can you make chocolate chip cookies? And CI had already perfected the recipe, I thought.

However, this is a little different. You need to brown your butter first. And then the mixing is done in stages, letting the wet ingredients sit for a bit in between beatings. That does make it take longer. But it is easy work, and I have said before, I like to have those breaks for cleaning my kitchen, so I didn't mind the extra time. Another difference is using dark brown sugar, and more salt than normal. Some might not like the saltiness - these have a hint of the sweet-salty thing going for them when you use the full teaspoon. I used a very scant teaspoon myself - maybe closer to 3/4 t.

I chose to make these smaller. The recipe makes 16 large cookies, but I made 32 regular sized cookies instead. They are quite rich. Not that I didn't eat more than one when I made them!

The flavor does end up quite good. The browned butter adds a richness (and the fact that there is a lot of it!) These are more adult chocolate chip cookies, but I've served them to kids and they liked them too.

Oven Fries

Prep Time: 20 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (April 2007, Originally Jan 2004)

This recipe was originally developed for the magazine in Jan 2004, but they "lightened" it up a bit for the Best Light Recipe book. BUT, not really. All they did was use 1 teaspoon of oil instead of 1 Tablespoon of oil for tossing the potatoes with, but they still put 1/4 c. of oil on the pan.

Anyway, I lightened these up even more, by only using 1.5 Tablespoons of oil on the pan. I put the pan in the oven for a quick minute to warm the oil, making it easier to spread around the pan, so it was enough oil to keep the potatoes from sticking, and also enough to keep these potatoes quite tasty.

So this is still not a "low fat" recipe, but it is definitely lighter, and probably better than fries. And since I hate frying things this recipe is a great alternative to make when I'm having burgers or sandwiches. Since the fries bake for a while it is easy to make a quick burger or sandwich while these are baking for an easy dinner.

Even the prep time is easy, since 10 minutes of that time is spent with the potatoes soaking in water. So, a very easy recipe for a good amount of taste, makes this one an "A" for me.

Baked Penne with Chicken and Sun Dried Tomatoes

Prep Time: 38 minutes
Cook Time: 25 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (March 2009)

This is a "make enough for two pans and freeze one for later" recipe, which I like when I'm busy (which seems to be a permanent state for me now.) I modified the recipe quite a bit, because I wanted to lighten it up, and also because I am very much in a use up what I have mode in an effort to be frugal.

My modifications:
~ no mushrooms (don't like)
~ used 5c. 2% milk instead of 6c. of whole milk
~ 3T of butter instead of 6T
~ used 1/2 c. of mozzarella cheese instead of 1.5c of provolone since it's all I had.
~ used a little less Parmesan

I usually don't like these dishes to be too saucy, so I knew using less of the sauce ingredients would be OK. The recipe didn't specifically say to cook sauce enough to thicken, but I cooked it longer than called for so it would thicken, since I knew it wasn't going to have as much cheese. The lighter ingredients and amounts for the sauce worked perfectly and I'll do it that way again.

I do feel like the dish could use a little more spice or flavor, which is why I give it a "-". I don't feel that this had anything to do with my lightening up the fats in the ingredients, but rather a lack of herbs or spices in the recipe. I would probably use more sun-dried tomatoes, or try adding some oregano or fresh basil next time. It wasn't completely bland, just could of used a touch more flavor, I think.

I wrapped up the second pan of this and look forward to having a no-cook meal ready for the oven sometime in the next month or two when I'm busy. I'll try to remember to update this page with how the frozen one tasted.

Freezer Update: I used the frozen half of this recipe this week. It still tasted good. The pasta did get a tiny bit gummy, but it wasn't too bad. The chicken was a little drier, but it was in the saucy pasta, so it still was fine to me. It is a little better fresh, but the convenience of having a meal without any effort was worth it, so I would definitely freeze half again.

Chicken and Dumplings

Prep Time: 40 minutes
Cook Time: 30 minutes
Assemble Time: 30 minutes
Cook Time: 20 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (Jan 2005)

Yes, this takes awhile to make. And actually, I used chicken breasts (not recommended by CI, but recommended by me!) so it was quicker. The hardest part for me is pulling the skin off the chicken (after browning) and then pulling the chicken off the bone after cooking. However, it is necessary to do this steps to get the non-greasy, yet full-flavored broth. And I think it is worth it (every once in a while) for such a yummy recipe.

I made a little bit lighter, by using half the fats call for in the recipe (less oil for the chicken, less butter in the stew, less fat in the dumplings.) Using breasts makes is lighter also. But the dish was still very rich and delicious.

I have made this once before and froze the leftovers, and I remember they were still good. I will do that again, which is nice allowing for a quick delicious meal another evening without any work.