(MY FAVORITE MISTAKE) OATMEAL CHOCOLATE CHIP COOKIES

Out of everything I make, these cookies have to be the most coveted amongst my friends, and they've been that way for a very long time. Some of my friends ask me to ship them to a different state, even though I've provided them with the recipe. A few times. They swear they don't taste the same when they attempt them on their own. (I'm not sure I believe them!) Until recently, my recipe was basically the same for years.

Have any of you ever read the book Beautiful Oops!? If you haven't, you should. It's a children's book that I purchased for my older son when he was having a difficult time accepting when things, sometimes very insignificant things, weren't perfect. The book provides examples of things that initially appear to be accidents or mistakes, but then shows how beauty and magic can be created because of and from those mistakes. Much like these cookies...

My younger son was "helping" me make these cookies one day. He loves to bake, and he's actually very precise with his measurements, something extremely important in baking (not so much in cooking). But occasionally he becomes a little overzealous when dumping ingredients into the bowl. On this auspicious occasion, he added more than double the required salt while my back was turned grabbing the cinnamon. We baked them anyway, and they were the best batch of cookies I'd ever made! So now, in addition, to the updated amount of salt, I sprinkle coarse sea salt on the cookie dough just before baking. The result is sheer indulgence and comfort all at once.

1 cup (2 sticks)                     unsalted butter, softened
½ cup                                   granulated sugar
1 cup                                     light brown sugar*, lightly packed
2 large                                  eggs
1 ½ teaspoons                      pure vanilla extract
1 ½ teaspoons                      kosher salt
1 teaspoon                           baking soda
1 teaspoon                           ground cinnamon
1 ½ cups                               all-purpose flour
3 cups                                  quick oats
1 ¾ -2 cups                          semi-sweet or dark chocolate chips                                                      
                                            sea salt for sprinkling

*I like organic light brown sugar with larger granules. 

Preheat the oven to 350 degrees. In the bowl of a mixer fitted with a wire whisk, cream the butter and sugars. Add the eggs and vanilla and mix. Add the salt, baking soda, cinnamon, and flour, and mix until combined. (Do not overmix. Overmixing releases the gluten in the flour and can make pastries tough.) Add the oats and combine using a wooden spoon or spatula. Fold in the chocolate chips. Type and amount of chocolate chips are purely preference.

Using a small spoon, scoop balls of dough about 2 inches in diameter and place on an ungreased cookie sheet about 2 ½ inches apart. (12 cookies typically fit on a standard cookie sheet. Do not compress the balls of dough, and they do not need to be perfectly round.) Just before baking, sprinkle sea salt on top of the cookies. I use a grinder from Trader Joe's for coarser flakes, but any sea salt will do.

Bake for 9-10 minutes. Remove from the oven and allow to rest on the pan for 1 minute.

Using a spatula, move cookies to a wire cooling rack.

Eat. Try to eat just one. I don't think you can.

INSPIRATION FROM INA

It's no secret to anyone who really knows me that I have a mild, okay moderate, okay crazy obsession with the Barefoot Contessa, Ina Garten. I can't remember exactly when it began, but it was probably about 11 years ago when I was at my sister-in-law's in San Francisco and she made a wonderfully delicious and impressive meal by preparing most of it ahead of time. It was a mustard and thyme-crusted pork roast, accompanied by roasted vegetables and sautéed cabbage. Who knew sautéed cabbage could be so delicious?!? All of the recipes were from the Barefoot Contessa Parties! book. Like Ina, I like to hang out with my guests instead of slaving in the kitchen while they drink my wine and eat my food without me. And if I'm being completely candid, I do enjoy serving an impressively delicious meal and giving the impression that its preparation was virtually effortless. Like I'm some sort of magical superhero in the kitchen. 

Upon my return from San Francisco, I remember purchasing that very same book ASAP. Cooking quickly became an addiction because Ina made it so easy to be successful. When she introduced barefoot contessa how easy is that?, I remember "working from home" that day and standing in line at the Columbus Circle Borders & Books store to get my signed copies (yes, plural for a few of my fellow Ina fans). To say I was excited would be an understatement. Just look at my cheesy grin after our eyes met!

I think I have every book she's ever published, and between my sister, stepmother, and me, I'm fairly certain we've tried a good number of her recipes. But I seem to have a few favorites that I always come back to. So I decided to share those with you, hoping that you'll be just as inspired by Ina's greatness and my testimony that they really are that easy. I've included two main courses, an appetizer, a dessert, and a vegan dish that can serve as an entire meal.

When my friend Traci snapped this shot of me, she loved that the book's front cover was ripped and bent, showing its wear and tear from excessive use. So first up is Ina's Lemon Chicken Breasts recipe from how easy is that? 

This and all food images featured in this post via Ina Garten

Why do I love this recipe? The obvious is that it's crazy delicious! The second reason is that the preparation is about 10 minutes, and I can make most of it ahead and store it in the refrigerator until 45 minutes before dinner is served. A few tips. Ask the butcher to de-bone the breasts because most places don't sell boneless breasts with the skin on. And trust me, you want the skin for this recipe because it's one of the best parts, even if it isn't the healthiest. I make the sauce, pour it into the bottom of the dish, place the chicken on top, and cover with plastic wrap before placing in the refrigerator. I do the rest just before I'm ready to place it in the oven. I mentioned the skin--for the last 5 minutes of cooking time, I put the oven on broil to get the skin extra brown and crispy. It. Is. So. Good. 

I think a lot of people think lamb is a fancy dish reserved for ordering at restaurants. But I disagree. It is, indeed, a wonderful treat, and regardless of what it actually tastes like, just saying you're serving rack of lamb will impress your guests. Her Rosemary Rack of Lamb couldn't be simpler or more delicious. 

This recipe, from Barefoot Contessa Parties!, requires that you make and apply the dressing at least one hour before roasting, so you have no choice but to prep ahead. Do yourself a favor and buy a meat thermometer. Although Ina is usually pretty spot on about cooking times, ovens do vary, and you don't want to botch an expensive dish like this one. My kids have become lamb fans because of this recipe. It's also important with any piece of meat that you allow it time to rest before cutting. Don't skip that step here.

But what do you serve your guests while the lamb or chicken is cooking? There's a reason this next recipe made the cover of her FOOLPROOF book. Tomato Crostini with Whipped Feta was a huge hit when I served it to my guests upon arrival at a dinner party. Make everything ahead, including the crostini, as they are fine served at room temperature. Assemble just before your guests arrive. The whipped feta was actually an inspiration for a brunch entree I made for my husband this past weekend. Stay tuned for that one on a future post. 

Dessert. If some sort of berry crumble was offered for dessert at every restaurant I ever visited, I would order it every single time. No joke. Perhaps it's because it reminds me of all of the cobblers my grandmother used to make with fresh berries picked from my grandfather's berry patches. I ruined a few pairs of pants in those berry patches as a child. I'd always get tangled up in something and fall on my rear-end, on a berry or two, of course. I've never made Ina's Tri-Berry Crumbles recipe exactly as written. I've made one large crisp with blackberries and raspberries that were freshly picked by my kids and me. Either way works. And don't be afraid to make this outside of berry season because the sugar and lemon zest (secret to the best berry cobblers) will bring out the natural sweetness of the berries. 

And last but not least, Ina's Warm French Lentils, a wonderful vegan meal. The first time I made this dish, I was kidless and didn't have much else to do on a Saturday afternoon. I put on some French music, opened up a bottle of wine, and went to town creating this. When you first read it, you might feel intimidated by having to cook the lentils. Don't. But if you want to skip that step, Trader Joe's and Whole Foods sell lentils that are already cooked. They are vacuum-packed and in the refrigerated section. (I would not advise using canned lentils.)  I've gone the route of using lentils that are already cooked and have not been disappointed. And during the week when I want a quick lunch, I'll simply make the dressing with olive oil, mustard, vinegar, salt and pepper, add it to my TJ's or Whole Foods cooked lentils, and serve them over a bed of mixed greens. 

There is no doubt that Ina has been one of my greatest inspirations in the kitchen. Each time I visit the Topping Rose House in Bridgehampton, one of Ina's favorite restaurants, I hope and pray I'll run into her. I haven't been so lucky yet, but I know my day will come. And I'm certain she will remember meeting me all those years ago for her book signing and offer me a job as her new assistant. (Can someone who knows her please forward this post to her?) I hope you'll enjoy making and eating these favorites as much as I do!

FAT MINT BROWNIES

Having two boys, luckily I won't ever have to sell Girl Scout Cookies. Not that I don't love so many of their varieties. Indeed, I do! But something about having to guilt all of my friends into buying 10 boxes each, having an entire room of my apartment hijacked when the shipment comes in, and then delivering all of them, doesn't appeal to me. Buying the cookies is a completely different story. Fortunately for my friends, I don't have to be guilted into buying anything. The guilt comes later after I've inhaled an entire box of Thin Mints in 30 minutes. Turns out I'm not alone. According to a recent Girl Scouts of America survey, Thin Mints "managed to win over more states (24) and earn more individual votes, in total, than any other cookie."

Although I love their flavor, I've never been one to have something thin and crispy as my dessert of choice when I'm deciding where to waste my calories. I like things that are thick and moist that I can sink my teeth into. So, if you're anything like me, you'll LOVE my Fat Mint Brownies. 

These brownies have the perfect balance of chocolate and mint! They are ridiculously moist and seem to melt in your mouth. The secret is a chocolate sauce that goes into the brownie batter. Four eggs helps, also! As you can see from the photo, the brownie has two icings. Creme de menthe is used to flavor the mint layer, and using dark chocolate (at least 53% cacao) keeps the sweetness perfectly balanced.  Do yourself a favor and make the chocolate sauce ahead of time. It can be stored in the refrigerator for up to two weeks. This recipe requires a few steps, but each is very simple, so don't be intimidated by that part. I promise, if you love Thin Mint Cookies, you will think you've died and gone to heaven after eating these. And besides, the name is soooo much better because who really likes a "thin" anything?

Chocolate Sauce (make ahead!)
¾ cup                             100% unsweetened cocoa powder (I like Ghirardelli)
1 ¼ cups                          water
1 ½ cups                          granulated sugar
pinch                               kosher salt
1 ½ teaspoons                 pure vanilla extract

Brownies
1 cup (2 sticks)                salted butter
1 cup                               granulated sugar
4                                     large eggs
1 ½ c                               chocolate sauce
1 teaspoon                      pure vanilla extract
1 cup                               all purpose flour

Mint Icing
2 cups                             confectioners sugar
¼ cup                              Crème de Menthe liqueur
½ cup (1 stick)                  salted butter

Chocolate Icing
6 tablespoons                  salted butter
1 cup                                 dark chocolate chips (at least 53% cacao)

In a large saucepan (about 4 quarts), combine cocoa powder, water, sugar, and salt over medium heat, and bring to a boil, stirring constantly. Allow it to boil for 2 minutes, stirring constantly. Remove from heat and add vanilla. Allow to cool. This chocolate sauce may be stored in a jar in the refrigerator for up to 2 weeks. It goes directly into the brownie batter.

chocolate sauce being poured into the brownie batter

Preheat the oven to 350 degrees. Butter and flour the bottom and sides of a 9x13 glass pan. Cream the butter and sugar in the bowl of an electric mixer fitted with a wire whisk. Add eggs, previously made chocolate sauce, and vanilla, and mix well. Add flour and mix until just combined. Spread batter evenly in the pan and bake for 30 minutes. Allow to cool completely. If the brownies are too warm when iced, the icing will melt.

In the bowl of an electric mixer, beat confectioners sugar, crème de menthe, and ½ cup butter on high speed until well blended. Spread mint icing over cooled brownies.

In a double boiler or in a saucepan over low heat, melt chocolate chips and butter. Cool about 10 minutes and pour over mint icing, spreading evenly. Cool brownies in refrigerator for at least 1 hour to set icing. Cut and store in the refrigerator.

ROAST CHICKEN FOR HARRY

Had I known a perfectly roasted chicken was all it would take to secure an engagement proposal from Prince Harry, I would have sent my dinner invitation ages ago! Obviously, that ship has sailed (for both of us), so the best I can hope for is that somehow this recipe makes its way to Meghan Markle and this contributes to their happily ever after. This roast chicken is incredibly delicious and simple at the same time. The rub, made with just a few simple ingredients, takes only a few minutes to prepare. It is good for 3 months if stored in the refrigerator and is enough for two or three chickens, so you can enjoy this again with very little effort.

                       1                        3.5- to 4-pound roasting chicken*
               ¼ cup                        smoked or sweet paprika (I've used both)                                   
              ¼  cup                        brown sugar, moderately packed
               ¼ cup                        kosher salt
    1 tablespoon                        minced fresh rosemary
    1 tablespoon                        minced fresh thyme
      ¼ teaspoon                        freshly ground black or white pepper

                        1                        lemon, quartered lengthwise
                        1                        head garlic, cut in half horizontally
                        2                       sprigs of fresh rosemary
                        6                       sprigs of fresh thyme
      1 tablespoon                       butter

Preheat the oven to 425 degrees. To make the rub, add the paprika, brown sugar, salt, minced rosemary, minced thyme, and pepper into a bowl and combine well using your hands.

Pat the outside of the chicken dry with paper towels. Sprinkle 1½ -2 teaspoons of rub inside the cavity of the chicken. Insert 2 quarters of the lemon, garlic, and sprigs of rosemary and thyme inside the cavity. Using your hands, pat the rub onto the skin of the entire chicken, including legs and wings. (Remember, this rub is enough for a few chickens, so you won't need to use it all.) Tie the legs together with kitchen string. Place the chicken in a roasting pan or dish with sides, and tuck the wings under the body of the chicken. Place a pat of butter (about 1 tablespoon) on top of the center of the chicken near the cavity.

Roast the chicken for 30 minutes. After 30 minutes, lay a piece of aluminum foil loosely over the top of the chicken to keep the rub from burning. Roast for another 40 minutes. Remove from oven and allow the chicken to rest for about 10 minutes before serving.

*For roasting time, I use Julia Child’s formula of 45 minutes plus 7 minutes for each pound, and it has never failed me. So a larger or smaller chicken may be used, and roasting time should be calculated using this formula. 

Chocolate Soufflé-ey Cake

My mom has been making a version of this wonderfully delicious and ridiculously simple dessert for as long as I can remember. It's like a chocolate souffle, but instead of the sauce being in the middle, it makes its own sauce on the bottom. Serve it with your favorite ice cream, and it's a perfect 10! Surprise last minute guests? No problem...this baby has you covered. You'll delight their sweet tooth without breaking a sweat because it takes about 10 minutes to prep, and you probably have all of the ingredients already in your kitchen. Genius!

INGREDIENTS 

1 cup                  all-purpose flour
3/4 cup              granulated sugar
3 tablespoons    good unsweetened cocoa power (sift if it has lumps)
2 teaspoons       baking powder
1/4 teaspoon      kosher salt
1/2 cup               milk (at least 2% so it has some fat)
2 tablespoons    canola oil
1 teaspoon          pure vanilla extract

1 cup                   brown sugar, lightly packed
1/4 cup               good unsweetened cocoa powder (sift if it has lumps)
1-3/4 cups          very hot tap water


DIRECTIONS

Preheat the oven to 350 degrees. Butter a 9x9x2 pan or use an ungreased 10-inch round cast iron skillet.

In a large bowl, use a wire whisk to combine the flour, granulated sugar, 3 tablespoons of unsweetened cocoa powder, baking powder, and salt. Add in the milk, canola oil, and vanilla extract, and stir with the wire whisk to combine.

Pour the batter into the pan or cast iron skillet and spread evenly. Sprinkle the brown sugar and then the 1/4 cup cocoa over the batter. Carefully pour the hot water over it all.

Bake for 40 minutes and allow to stand for 15 minutes before serving. Spoon individual portions into a bowl, top with ice cream, and spoon more sauce on top of the ice cream.

*This can be made in advance, left a room temperature, and reheated for 10-15 minutes at 300 degrees just before serving. 

ENJOY!