America's Test Kitchen Chocolate Chip Cookies

Disclaimer: This is the exact recipe from America's Test Kitchen . You can access by clicking on the recipe title. You have to be a paid member to view on their site. The pictures provided are my own. I am not affiliated with or compensated in any way by America's Test Kitchen. 

Perfect Chocolate Chip Cookies

From the episode: The Cookie Jar

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Ingredients

·         1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

·         1/2 teaspoon baking soda

·         14 tablespoons unsalted butter (1 3/4 sticks)

·         1/2 cup granulated sugar (3 1/2 ounces)

·         3/4 cups packed dark brown sugar (5 1/4 ounces)

·         1 teaspoon table salt

·         2 teaspoons vanilla extract

·         1 large egg

·         1 large egg yolk

·         1 1/4 cups semisweet chocolate chips or chunks

·         3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

I enjoyed warm with vanilla ice cream, yum!

America's Test Kitchen is such a wonderful resource for novice and experienced home cooks. I had a paid membership last year but sadly have been unable to renew it. I know a lot of people would love to have this recipe which is why I am posting it. I encourage you to become a member, if possible,  so you can access all their great content!

CEVICHE DE CAMARON

(SHRIMP CEVICHE)

I concocted this recipe from many recipes when researching recipes for ceviche. My husband is super picky and he loved it. It is really simple and delicious. I encourage you to try it and make your own variation. I am sure it would be even more delicious if you added other types of seafood

Ingredients:
Serves 6-8 people

21/2 pounds shrimp (40-50 per bag)
2 oranges

1 lemon

6 limes

1 large purple onion chopped

4 roma tomatoes chopped

2 cucumbers chopped

1 jalapeno chopped

2 tablespoons extra virgin olive oil
2 Avocados sliced

Sea salt to taste

Pepper to taste

A handful of cilantro, chopped

Instructions:

1. If using frozen shrimp: bring to room temperature by soaking shrimp in tap water for 20 minutes. If using fresh shrimp: peel and devein. Bring a pot of water to a boil, turn off heat and place shrimp in water for 3-5 minutes depending on size.  Remove shrimp from hot water and run under cold water.(* If you prefer not to cook fresh shrimp see note below)
2. Remove tail from shrimp and cut in half or to size you prefer.
3. Cut oranges, lemon, and limes in half. Remove seeds. Squeeze all into a large glass bowl.
4. Add shrimp and mix. *If not cooking fresh shrimp in boiling water, cover bowl and place in refrigerator for a couple of hours. The acidity in the orange, lemon, and lime juice will not only “cook” the shrimp but will give it a boost of flavor.
5. Add chopped onion, jalapeno, tomatoes, cilantro, cucumber, sea salt, pepper, and 2 tablespoons of extra virgin olive oil. Stir.
6. Place in fridge for about an hour.
7. Enjoy with crackers, tortilla chips or on its’ own. 
8. Top with slices of avocado

SUPER TENDER SKIRT STEAK

The end of summer is near and what will we miss most in the winter? Grilling out!!!! I decided to say farewell to summer by learning Tio Chabel's recipe for tender skirt steak.

Tio Chabel is actually a family friend. My father (who passed away 8 years ago) was friends with Chabel since they were young children. Thier parents were also close friends. All of my family knows them well, so Chabel and his family are considered part of my family. I consider him my uncle.

The secert to his skirt steak he says is the marinade.

I have met with Tio Chabel and cooked the steak with him. Sadly, I did not get any pictures. However, I have decided to post the recipe anyway. I will update with pictures as soon as I make steak again.

INGREDIENTS:

5 lbs skirt steak ( clean and open, medium cut, DO NOT run through the machine) Slice the meat to your liking but make sure it is big enough so it does not fall through the grill  grate

For the Marinade:
1 Orange
1 Lime
About 2 oz of  fresh papaya with seeds removed
1 tbsp of salt (add salt to your liking)
1/2 tsp cumin
1/2 tsp black pepper
2 garlic cloves peeled
1/2-3/4ths of a bottle of beer (which ever is your favorite)
A sprinkle of culantro achiote powder less than 1/4th envelope (picture below)
A pinch of onion powder (optional)

You can find this seasoning at most food markets. If you have no luck, look for it in a Hispanic grocery store.

INSTRUCTIONS:

1. Blend all marinade ingredients in a blender until well blended. Transfer to a bowl.
2. Dip each slice of meat  in marinade. Layer pieces of meat in a dish. Cover dish with plastic wrap and place in refridgerator.
3. Let meat marinade for at least 3 hours but up to 24 hours. Remove meat from fridge and let it come to room temperature before grilling (about an hour).
4. Grill and enjoy with your choice of sides!

I have thought extensively about how I want to spend my free time. I want to do something productive and fun. I decided a blog was a good way to relieve stress which is why I started this blog in the first place. I wrote a recipe and then I no longer had time to write any more. Because it's not just about sharing the recipe with you (assuming someone is even reading!) but going through the process before posting it as well as getting some good pictures! What good is it to give you a recipe I last made over a month ago? I can definitely give you more details if I go through the process the day I post it.

Sharing only my recipes did not feel like enough, I wanted this experience to be productive and enjoyable.I thought about the times I have asked family members "how did you make this?!" and how I have never actually sat down with them, wrote down the recipe and then learned hands on. The sad truth is my family members won't be around forever which means thier recipes would be lost. I wanted to keep a little piece of my family's culinary flair. I thought it be a good idea to share some of the best recipes in my family as opposed to only sharing recipes in my kitchen. This will take some time and effort because I will take a "class" with each family memeber to document the recipe and then I hope to replicate, close to the way they perfect it, in my kitchen.

This project is as much about sharing our recipes as it is about documenting them for future Terrazas generations. Who knows maybe one day this will turn into a book. We all have hopes!

To whoever has taken the time to read this: thank you!

ROASTED SALSA WITH AVOCADO

I wanted my first post to be simple and delicious but I also wanted it to be the perfect introduction to my kitchen, what better introduction than with salsa? It is considered essential in my home. I cook many variations of salsas but this is one of my favorites. Enjoy and please feel free to leave any comments, I welcome your feedback! I posted this recipe on allrecipes (I have included the link below), I doubt they will ever publish it which is one of the reasons I was insipired to write this blog.

Ingredients:

• 2 ripe avocados
• 4 plum tomatos
• 4-6 jalapeno peppers (depending on how spicy you want your salsa)
• 1 small onion cut in two four large pieces, skin removed
• 4 cloves of garlic (with skin)
• 1 tablespoon of salt
• Juice of 2 limes

Instructions:

1. line a skillet with aluminium foil (this is optional but makes cleaning up much easier) and rinse all ingredients.
2. Turn the heat on medium high
3. Place the tomatos, jalapeno peppers, onion, and garlic on heated skillet. It will take a couple of minutes before the vegetables begin to blister and blacken. Make sure to turn tomatos, peppers, onion, and garlic so that all sides cook evenly.
4. The garlic will most likely be ready first, remove it from the skillet once the skin is dark in spots and the cloves feel soft.
5. Remove the tomatos once they are soft, check the centers to make sure they are ready.
6. Remove the peppers when the skin becomes mostly black
7. Remove the onion once it has softened a bit and has brown spots. It's fine if the onion is a bit raw and firm.
8. Once you have removed all vegetables from the skillet, place in a bowl and cover with foil. Leave until cooled.
9. Remove the skin from the garlic
10. Remove skin and seeds from jalapeno peppers (It's ok if you can't remove all seeds and skin completely, DO NOT rinse the peppers, this washes off flavor!)
11. You can remove the skin from the tomatos if you wish but I usually leave them as is
12. Place all ingredients into a blender or food processor, including the avocado, lime juice, and tablespoon of salt. I add lime to keep the avocado from oxidizing but it also gives the salsa great flavor.
13. Blend or process until it reaches your desired consistency. Make sure you taste and add more salt if needed. 1 tablespoon may not be enough.               

Note: This salsa will be thick and chunky because no water has been added. If you do not like chunky salsa, you can add a bit of water about 1/4 cup.

Roasted Salsa with Avocado on All Recipes