Years of Research & Development

I can't believe I haven't shared this recipe with you yet! It is the most requested recipe I make, I know it by heart and usually jot it down on the spot when asked. Most people ask, "Is this the recipe on the back of the bag?" Sort of... let's just say over the years I have taken liberties with oven temperature, amount of sugar, flour and the creaming process.... so I have pretty much tweaked this recipe to produce a soft, perfectly textured chocolate chip cookie!

PERFECT CHOCOLATE CHIP COOKIES

This recipe makes 36 cookies
Preheat your oven to 325 degrees F and prepare 3 jelly roll pans (1/4 sheet pans) with parchment paper.

In the bowl of a stand mixer fitted with the paddle add
1 stick (4oz) cold margarine, cut into cubes
1 stick (4oz) cold butter, cut into cubes
3/4 cup granulated white sugar
2/3 cup dark brown sugar, packed
1 tsp real vanilla extract

Cream together margarine, butter, and sugars until just barely mixed together, small visible lumps of the butter/margarine is OK. Add vanilla extract and cream for just 30 seconds more.

Add 2 cold eggs and mix until just blended

In a large bowl combine
15 1/2 oz All Purpose white flour
Yes, weigh the flour, it's the only way to get perfect cookies.
If you can't weigh the flour, measure out 3 & 3/4 cups.
1 tsp Baking soda
1 tsp Salt
2 cups Chocolate chips

Add the dry mix to the wet and mix until just combined. Measure out dough onto prepared cookie sheets with a 2 tblsp scoop. Make 4 rows of 3 cookies each. Flatten slightly. Bake for 7 minutes and turn your pans front to back, top to bottom to prevent uneven baking. If you have a perfect or convection oven skip this step!
Bake for 7 more minutes. Remove from oven, they should look slightly under done. Let cookies cool on pan.

There is nothing more satisfying than freshly pressed apple cider on a cool fall day. Growing up in New England cider was a staple in our fall diet. A trip to the orchard for a huge bag of "drop" apples for sauce or pie always included picking up freshly pressed cider. All of the goodness of a fresh apple is packed into this delicious juice.

The best cider is "raw" or not pasteurized. Before you panic, realize that the as long as the apples and cider are handled properly, it is perfectly safe to drink and has many more health benefits than apple "juice" sold in the supermarket. Oregon permits the sale of raw cider "at your own risk" of which I am grateful.

Purchasing cider from a reputable orchard is the best way to ensure safety.
The local Grants Pass Grower's Market has delicious, raw cider from Green Ridge Farm.

The FDA warns against giving raw cider to babies and small children, however if your child is being raised with raw foods, it is your choice.

You can always pasteurize raw cider at home by bringing the cider to a boil for at least a minute or two. Cool and refrigerate.

Below is a recipe for mulled cider that is a delicious way to wind down a chilly fall day.

Mulled Apple Cider

1 gal fresh pressed (raw) Apple Cider*
Zest of 1 small orange
10 whole cloves
1 cinnamon stick
½ tsp freshly grated nutmeg

Combine all ingredients in a large, heavy stockpot and heat until mixture just barely simmers. Simmer over low heat for 30 minutes. Strain through cheesecloth or fine mesh strainer to remove cloves and cinnamon. Pour into pre-heated slow cooker or keep over very low heat. Serve immediately.
Serves 12-16.

The Food Issue

I thought I would share this fascinating article from the NY Times magazine. Very well written by "Omnivore's Dilemma" author Michael Pollan, this letter to whomever our President-elect may be, is a compelling argument for an often overlooked sector in our life....where our food comes from.
The Food Issue- Farmer in Chief-NY Times Magazine

Flipping the switch to "Fall"

Is there a switch located in the skies above the Rogue Valley? One that Mother Natures flips at will? Well, she flipped the switch to Fall on Friday after a beautiful 90 degree Thursday that still had us in light clothes and open-toed shoes! But that is typical Rogue Valley weather, the switch gets flipped all the time, unexpectedly, and we have just learned over the years to always be prepared!

So in keeping with Mother Nature's desire to force Fall upon us with a mere flip of a switch... here is as easy Vegetable Soup recipe requested by my dear mother-in-law Jean. As with most (if not all) soups, make it ahead, it is always better the second day.

Easy Vegetable Soup
This soup combines tasty vegetables with hints of smoke from the paprika. The honey melds all of the flavors and minimal fat makes this soup healthy and delicious!

2 tblsp butter
2 tblsp olive oil
1/2 cup diced sweet onion
1/2 cup diced carrot
1/2 cup celery, diced
2 cloves garlic, minced
1 cup crimini mushrooms, sliced
1 cup zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 tsp sea salt
1 tsp soy sauce
1 tblsp honey
1 tsp freshly ground pepper
1/2 tsp celery salt
1/4 tsp smoked paprika

In a large (3 qt) stockpot, heat butter and olive oil over medium heat. Saute onion, carrot, celery, garlic and mushrooms until onions start to brown. Add tomatoes, broth, honey, soy sauce and spices. Simmer for 30 minutes over low heat. Add zucchini and simmer 5 minutes longer. Taste and adjust seasoning. Yields 4-6 servings.