Here is an early Christmas present that will (hopefully) continue to give all year long. I have wanted to add a blog to the restaurant experience since before the beginning. But, you know, sometimes life gets in the way. And, all good things take time. I think that now I'm in a place where I can sit down once or twice a month to share some thoughts and ideas. So, when you have a chance, check back. You'll find stories of adventures both in and out of the restaurant. Photo's of tasty food and cool stuff I'm up too. Vintage posts from the blog I did with my friend Rob Yaskovic. And Recipes!
Recipes I admit are not my favorite. Almost all of the cooking I do, at home and the restaurant is by taste, sight, and feel. So consider the recipes with suspicion and use them as a guideline or for inspiration. They aren't meant to be followed like a bible. That being said, here is a present within the present. A real recipe you can actually follow. An Oatmeal Cookie recipe adapted from Thomas Keller and Sebastien Rouxel.
Christmas Oatmeal Cookies
1 pound unsalted butter
2 cups dark brown sugar
1 cup white sugar
3 large eggs
1 tablespoon vanilla extract
1 tablespoon triple sec
3 cups + 1 tablespoon all purpose flour
3 tablespoons Chinese 5 spice powder or cinnamon
1 1/2 tablespoons baking soda
1 tablespoon+ 3/4 teaspoon kosher or sea salt
6 cups old fashioned rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup pistachio nuts
Cream the butter and sugars on low speed, scraping down the sides until smooth, soft, and incorporated. add the eggs, vanilla, and triple sec. sift together and add the flour, soda, salt and spices. turn the mixer on and off until just incorporated. Add the oats, craisins, chocolate, and craisins. Let the dough rest for 20 minutes. Form into 1 ounce balls and place on a greased pan. Bake in a pre-heated 325 degree oven until golden. About 7-10 minutes.