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.
Monthly Archives: May 2013
Burrata and Heirloom Tomatoes
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.
Camarones en Mole Poblano
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.
Black Pepper Tofu
I discovered this recipe in Yotam Ottolenghi’s book, Plenty. I don’t cook much tofu, but I really enjoy this dish. I adjusted the recipe slightly in my notes below. You can also modify for spiciness by adding or reducing the chiles and the black pepper. I served with steamed rice.