GABRIELLE HAMILTON RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PEPPERMINT BROWNIE COOKIES RECIPE - NYT COOKING



Peppermint Brownie Cookies Recipe - NYT Cooking image

Brownies can be contentious. You may be an edge person or someone who loves middle pieces, a fudgy fanatic or a cakey purist. These cookies will please all brownie lovers, with chewy edges, tender centers and crunch from crushed peppermint candies. While any unsweetened cocoa powder will work in this recipe, Dutch-processed cocoa will make the cookies taste more chocolaty and round out their peppermint flavor. Whisking the eggs and sugars for a long time may seem fussy, but this process gives the cookie body, makes the batter easier to scoop and ensures a shiny top, the hallmark of any good brownie.

Provided by Vaughn Vreeland

Total Time 40 minutes

Yield 12 cookies

Number Of Ingredients 10

4 ounces/113 grams semisweet chocolate, finely chopped (¾ cup)
1/2 cup/42 grams unsweetened cocoa powder, preferably Dutch-processed
1/2 cup/113 grams unsalted butter
2 large eggs, at room temperature
3/4 cup/150 grams granulated sugar
1/2 packed cup/107 grams dark brown sugar
1 teaspoon kosher salt (Diamond Crystal)
1 1/2 teaspoons peppermint extract
3/4 cup/90 grams all-purpose flour
1/4 cup/41 grams crushed peppermint candy

Steps:

  • Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
  • Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
  • Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
  • With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
  • Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
  • Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.

ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY …



Roast Leg of Lamb With Anchovy, Garlic and Rosemary … image

Provided by Aleksandra Crapanzano

Total Time 2 hours

Yield Serves 4

Number Of Ingredients 10

1 4-pound bone-in leg of lamb
4 large garlic cloves, peeled and sliced lengthwise into thirds
20 anchovy fillets in oil, drained
1 bunch rosemary
6 tablespoons butter, softened
Freshly ground black pepper
1 2/3 cups white wine
Juice of 1 lemon
Salt, as needed
1 small bunch of watercress, to garnish (optional)

Steps:

  • Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
  • Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
  • Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
  • Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

Nutrition Facts : @context http//schema.org, Calories 1033, UnsaturatedFatContent 32 grams, CarbohydrateContent 7 grams, FatContent 71 grams, FiberContent 2 grams, ProteinContent 72 grams, SaturatedFatContent 33 grams, SodiumContent 1428 milligrams, SugarContent 1 gram, TransFatContent 1 gram

More about "gabrielle hamilton recipes"

VEGAN CACIO E PEPE RECIPE - NYT COOKING
This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
  • Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.
See details


BOOKS BY CHEFS
Dec 19, 2021 · Packed with recipes, this book is a balm for food lovers and writers alike. ... Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton.
From buzzfeed.com
See details


CHRISTMAS RECIPES - NYT COOKING
About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them …
From cooking.nytimes.com
See details


ROAST GOOSE RECIPE - NYT COOKING
Here is a bird that throws off a lot of beautiful fat in the oven You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well You can save that goose fat, covered, in the …
From cooking.nytimes.com
See details


PRIME RIB ROAST RECIPE - NYT COOKING
Preparation. Remove the roast from the refrigerator 2 or 3 hours before cooking. Preheat oven to 450. Rub butter on the cut ends of the roast. Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
From cooking.nytimes.com
See details