Chocolate Chip Cookies

I don't bake cookies as often anymore but once in a while a recipe gets my full attention. I read at Serious Eats a review of Pierre Herme Pastries cookbook and it is not too favorable. According to the reviewer, the instructions are not very clear probably due to poor translations or the recipes just don't work as they should. Then I saw a recipe from the same book, of good old Chocolate Chip Cookies using 70% cacao dark chocolate and either pecan or macadamia nuts. The recipe and the link to the web site is at the bottom of the post.

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Mango, Cherry, and Orange Salad with Mint and Moscato

There're lots and lots of mangoes already at the Asian markets and Costco. I cubed a few pieces and made a very yummy fruit salad with pitted [frozen] sweet cherries and fresh oranges. The salad doesn't have added sugar; the fruits are mixed with cheap sweet wine and chopped mint. Very refreshing and bright, just like Spring.

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The Daring Cooks: Brave the Braise

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braised fennel bulbs, baby carrots, and onions

The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising!  Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”.

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Frog Legs Adobo

I watched yet again Andrew Zimmerman's Bizarre Foods Philippine edition currently streaming through Netflix and thought the bloated stuffed frog legs looked funny and weird. When I was a kid we used to have them adobo style with achuete (annatto). They were tiny though and not as meaty as the ones I found recently at the Asian market.  

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