I don’t usually care for oatmeal raisin cookies, but this recipe from Thomas Keller’s book, Bouchon Bakery, is really great. These cookies came out crunchy on the outside and chewy on the inside. I used a mix of dark and golden raisins.
If you start with good ingredients, dinner often makes itself. Tonight, I simply sliced some beautiful heirloom tomatoes and arranged on a platter around a large ball of burrata, drizzled with extra virgin olive oil, and sprinkled with torn basil leaves, gray sea salt and a little black pepper. I served with freshly baked bread.
Given that today is Cinco de Mayo, the anniversary of the Battle of Puebla, a day that seems to be more celebrated in the United States than in Mexico, I prepared Camarones en Mole Poblano.