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All Keller (Or, Frozen Blueberries = Not Bringers of Distruction)

March 8, 2010

I am quite pleased with myself.

Two recipes in one weekend from a cookbook that I don’t even (but sure would like to) own.
Yay for the internets. And all in the name of Game Night.
Let me just say, I’m not a proponent of googling author, cookbook, recipe” as a way of avoiding shelling out the cash for a new cookbook. In fact, I am not a proponent of not buying a new cookbook, nearly ever. But, as you may have heard, I’m moving. And now is not the time to buy items that that are heavy and fit awkwardly into boxes (like coffee table sized cookbooks).
So I googled. And found two winning recipes from Thomas Keller’s newest book, Ad Hoc at Home. The husband summed it up perfectly, “How can Thomas Keller cook at home, he’s the best cook in the world. Isn’t he a bit busy?” Yeah, probably, but I think anyone would be happy to make time for these recipes. And besides that, Ad Hoc is all about cooking for friends and family, sharing meals that aren’t particularly pretty when plated, but at delicious and special for the palate and the people you share them with. And that is something everyone has time for.

Completely Thomas Keller’s Chocolate Chip Cookies

(makes about thirty 3-inch cookies)

Thomas Keller writes in the book: This is our version of what is arguably the best cookie ever. I like to use different chocolates, one sweeter, one with a more complex bittersweet balance. After you chop the chocolate, sift it to remove any tiny fragments to give the cookies a cleaner look. If you like softer cookies, don’t underbake them, just mist them with water before baking.

2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
5 ounces 55 percent chocolate, cut into chip-sized pieces
5 ounces 70 to 72 percent chocolate, cut into chip-sized pieces
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar, preferably molasses sugar
3/4 cup granulated sugar
2 large eggs

Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Sift flour and baking soda into a medium bowl. Stir in the salt.
Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments – I skipped this step, because I don’t condone removing anything chocolate, ever, even for Mr. Keller).
In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine. Mix in chocolate.
Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)
Using about 2 level tablespoons per cookie, shape dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.
Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to 2 days.)
Note: If your brown sugar has hardened, soften it in the microwave for 15 to 30 seconds.

(Mostly) Thomas Keller’s Blueberry Cobbler

1-3/4 cup all-purpose flour
1/2 tsp each: baking powder, baking soda
6 tbsp unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk

8 cups blueberries (or 1 2lb bag of good quality frozen blueberries, defrosted)
1/4 cup granulated sugar
2 tbsp all-purpose flour
Finely grated zest of 1 lemon (which I didn’t have, so I used 1 tblsp of honey)

Cinnamon sugar:
1 tbsp granulated sugar
1/2 tsp ground cinnamon

For topping, in medium bowl, stir together flour, baking powder and baking soda.
In large bowl, combine butter and sugar. Using hand mixer, mix on low speed, then beat on medium until mixture is light and creamy, about 2 minutes, scraping down sides as needed. Beat in eggs, one at a time, until fully incorporated. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches. Scrape down sides; mix again to ensure all ingredients are combined.
For filling, in medium bowl, toss blueberries with sugar, flour and zest. Spread in 9- by 13-inch baking dish. Spoon mounds of batter over berries, leaving space between mounds. (Makes about 12 mounds.)
For cinnamon sugar, stir together sugar and cinnamon. Sprinkle over batter. Bake in preheated 350F oven 40 minutes or until juices are bubbling and topping is golden and cooked through.
Let stand at least 10 minutes before serving. (Refrigerate leftovers up to 2 days.)
Makes a generous 6 servings, or a more reasonable 12 servings. Particularly if you are pairing these with something spectacular, like the cookies.

One Comment leave one →
  1. March 9, 2010 7:40 pm

    This cobbler looks delicious!

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