Is it Possible I Own Over 100 Cookbooks?

Is it possible I own over 100 cookbooks? Apparently it is, and I can’t believe I put it out there for everyone to read! Before I sat down to write today, I didn’t know what I wanted to talk about; I just knew I wanted to start a dialog about cookbooks. But what do I want to talk about? Do I want to tell you about my favorites. Do I want to share how and why I got the books I did. Do I want to share a recipe from one of them. Should I be like Julie Powell from the famed Julie and Julia Blog and cook my through one of my books? Where do I begin? Maybe I should start by explaining how my cookbooks multiplied like rabbits!

At some point when I moved to NYC, I became a cookbook collector. Maybe it was all the hours I spent at the Strand Book Store http://www.strandbooks.com/ at the corner of 12th and Broadway. With an iced coffee in hand I could easily spend the day leafing through the art and design books, poetry books, and biography’s, but somehow I always ended up by the cookbook section. My collection grew as the years went by. When I got married, my mother gave me 3 cookbooks plus one she had handwritten just for me with some of her famed recipes. That little cookbook she gave me was the start of something really great.

Over the years, many became gifts from family and friends. My husband was a business consultant and wherever he traveled, he came home with a cookbook. Still not sure what I’m going to do with that Mormon Cookbook from Utah! There was also the cookbook of the month club I joined and a new one would show up every month. Then I found Kitchen Arts and Letters http://kitchenartsandletters.com/bookstore/ a bookstore which sells only cookbooks! Can you hear the ethereal music playing in the background? I can! Lucky for me, Columbus has it’s own special book store called The Book Loft http://www.bookloft.com/  It has 32 rooms of books, three of them containing cookbooks!

Over the years I realized I enjoy reading cookbooks the same way other people read novels. Right now the books on my nightstand are Modern Jewish Cooking by Leah Koenig, Cookie Love by Mindy Segal, Martha Stewart’s Appetizers and Clear Your Clutter with Feng Shui by Karen Kingston. Since I counted over 100 cookbooks on my bookcase, that Feng Shui book is looking like a must read and will remain on the top of the stack!

Do I have a favorite? Well I’ll have to channel my mother here and say no, I have 10 fingers and I love them all the same! The same can be said for my collection. They each have a reason for taking their place on my shelf. Whether it’s the style of cooking, a chef I like, history, a particular region, or technique; they all have a place in my heart. I do have a soft spot for any cookbook with beautiful photography. Some are so stunning, they warrant a special place on my coffee table! I treasure the ones I have from my mother and mother-in-law with their handwritten notes and newspaper clippings of recipes used as place markers. Both great cooks and bakers who never needed a cookbook but, like me, enjoyed reading them cover to cover like a novel.

This past winter, I signed up to be part of a cookbook swap. I guess I thought I needed yet another cookbook! It was so much fun to get a cookbook in the mail and if you’re keeping track, this book makes the count 101!  I’ll share more about the swap in another post. In the meantime…

Tell me about your favorite cookbooks so we can start our own cookbook of the month club! We can call it What are you “Reating” unless you think that’s way too corny! I think it could be fun to find out what cookbooks you, my fabulous readers are using. Until then, happy cooking… and sweet baking.

 

Happy National Chocolate Chip Cookie Day!

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Happy National Chocolate Chip Cookie Day! In honor of the day, I am reposting this from last year. I will also be making my almond chocolate chip cookies later on and will post that as well.  However, for the time being, enjoy an oldie but goodie!

I have been in the mood for home-baked chocolate chip cookies for some time now. I think it might be ever since I read the book The Great American Chocolate Chip Cookie Book: Scrumptious Recipes & Fabled History From Toll House to Cookie Cake Pie by Carolyn Wyman. It’s a really interesting read which contains not only the history of the chocolate chip cookie but, in her opinion, where to get the best ones around the country. Carolyn listed state by state the best places she found. There are a lot of fun facts and stories, she really did her homework – I highly recommend reading it. One thing I may not have mentioned about me, I inherited the love of reading cookbooks from my mother. She would read them as if they were novels and I totally get that.

As far as I’m concerned, chocolate chip cookies have to be the most absolute perfect cookie. They can be a lot of things all at one time: chewy, crispy, cakey, ooey-gooey, sweet, salty, yummy and comforting! With or without nuts, crispy or chewy, dark chocolate chips or chunks, they are so versatile and my all time favorite cookie.

So today I celebrate you. I celebrate you big and small, hot out of the oven, with a tall ice cold glass of milk!

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With one recipe I made them all different sizes yielding different textures and ultimately taste. I made miniature ones that are a one bite cookie and crunchy, then the next size which I baked for less time to yield a chewy cookie and finally larger ones which were crispy on the outside and chewy on the inside. A cookie for everyone in my house!

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Now for my favorites… of course everyone has their personal favorite. I’ve always been a fan of the original Nestle Toll House. In fact, when my family goes on vacation to Disney World, they know we’re not leaving without having a Toll House cookie ice cream sandwich at The Main Street Bakery. When I lived in NYC and had a tiny kitchen, there was always a bag of Tate’s Cookies (formerly known as Kathleen’s Cookies) in our apartment. They are simply the crispest, lightest and most delectable cookie, you won’t believe they come from a package. I have tried to make them from her recipe, but they don’t come out the same and I’m kind of glad about that. Now when I do have one of her cookies it takes me back to a great time and memory when my girlfriends and I would meet in the park with our babies! Now for my current favorite… drum roll please… my version of Jacques Torre’s Secret Chocolate Chip Cookie. Not such a secret if he let Martha Stewart publish it on her website, or the New York Times! However, I’m betting you didn’t know about it! So let’s keep this just between us! Below is his recipe adapted with a few adjustments. For starters, I cut the recipe in half as the original recipe makes 8 1/2 dozen cookies! I also cut down on the sugar, added a little more salt and vanilla.

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2 sticks unsalted butter softened at room temperature
1 cup brown sugar
3/4 cup granulated sugar
2 extra large eggs*
1 – 1/2 cups plus 1 tablespoon pastry flour
1 – 1/2 cups bread flour
1 – 3/4 teaspoons sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pure vanilla extract
1 pound best quality semisweet or bittersweet chocolate chips (or combination)
(for mini cookies, use only miniature chocolate chips)

Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In a large bowl cream together butter and sugars with an electric mixer. Add eggs and and vanilla, mixing well. In a separate bowl add all the dry ingredients. Reduce speed on the mixer and add the dry ingredients a little at a time. Add the chips or chopped chocolate and mix until combined.

For the mini cookies, I used a 1/2 teaspoon measuring spoon yielding a 1″ cookie. For the next size I used a 1 – 1/2″ teaspoon cookie scoop yielding a 2″ cookie. Place on prepared cookie sheet about 1″ apart for the smaller cookies and 2″ apart for the larger ones. Make sure to keep the same size cookies together on the baking sheet as they will bake at different speeds.

Bake the mini cookies for 6 to 8 minutes or until lightly browned. The larger cookies will take about 8 to 10 minutes. If you make what I call jumbo sized cookies using a 1/4 cup (4oz.) scoop for a 5″ cookie, bake for closer to 18 to 20 minutes. Keep in mind, cookies will continue to cook a little more on the baking sheet when you take them out of the oven. And you can adjust the baking time according to the type of cookie you like, more time for crispy, less time for chewy. Cool slightly on baking sheets before transferring to a wire rack to cool.

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This recipe will makes thirteen  5″ cookies or 4 1/2 dozen 2″ cookies or if you want the cuties like I made, you’ll get somewhere around 300 mini’s! That’s why I did a combination. If I only wanted minis, I would have cut the recipe in half.  Enjoy!

*eggs should always be room temperature when baking. You can put them in warm water for about 5 minutes if you forget to take them out ahead of time. Doing this will help the eggs blend well with the room temperature butter.

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In the Spirit of the Season, and National Brownie Day I Offer you this Post! Enjoy!

Holiday Brownies with Martha Stewart and Snoop Dogg!

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This is one reason why I love Martha Stewart. In the spirit of the holiday season I’m posting one of her old shows. To say it’s hilarious is an understatement. The video is 17 minutes long, but worth watching. I included a shorter version as well. Enjoy!

http://www.marthastewart.com/246797/holiday-brownies-snoop-dogg#246797

This is a shorter video…

http://videos.nymag.com/video/Snoop-Dogg-on-Martha-Stewart#c=HFB27M21099LZ94B&t=Snoop%20Dogg%20on%20Martha%20Stewart

I have made this recipe before and it’s really very good.

Can We Talk?

 

"Life goes by fast. Enjoy it. Calm down. It's all funny." —Joan Rivers #quotes

How many people can say they were yelled at by Joan Rivers? Probably a lot now that I think about it! Add my name to the list!

In the early 80’s my sister Francine and I were crazy about Joan Rivers. We loved her on Johnny Carson, on her own show, and especially when she was in concert. We didn’t miss an appearance when she came to the Sunrise Musical Theater in Florida. If we were lucky David Brenner would be the opening act and our night was made!

I had just gotten a brand new camera for my photography class and brought it with me to the show. We were sitting in the house seats, just a couple of rows from the stage. Out she came with a shimmering white gown and started in on her routine right away. Through my laughter, I was snapping photo after photo until Joan walked over, stood over me and screamed “take the damn shot already!” I was so embarrassed, yet  thrilled at the same time!

Everyone is posting tribute clips of Joan doing standup, and of her great one liners. I have posted a couple of her on the Martha Stewart Show. Two of my favorite things in one place… Comedy and Cooking. If you have never seen them before I’m sure you will love them.

Life goes by fast. Enjoy it. Calm down. It’s all funny!  Joan Rivers 1933- 2014… May your memory be for a blessing

http://www.marthastewart.com/1062836/matzo-latkes-joan-rivers

http://www.marthastewart.com/1012996/white-bean-hummus

The Absolute Best Chocolate Chip Cookies!

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I have been in the mood for home-baked chocolate chip cookies for some time now. I think it might be ever since I read the book The Great American Chocolate Chip Cookie Book: Scrumptious Recipes & Fabled History From Toll House to Cookie Cake Pie by Carolyn Wyman. It’s a really interesting read which contains not only the history of the chocolate chip cookie but, in her opinion, where to get the best ones around the country. Carolyn listed state by state the best places she found. There are a lot of fun facts and stories, she really did her homework – I highly recommend reading it. One thing I may not have mentioned about me, I inherited the love of reading cookbooks from my mother. She would read them as if they were novels and I totally get that.

As far as I’m concerned, chocolate chip cookies have to be the most absolute perfect cookie. They can be a lot of things all at one time: chewy, crispy, cakey, ooey-gooey, sweet, salty, yummy and comforting! With or without nuts, crispy or chewy, dark chocolate chips or chunks, they are so versatile and my all time favorite cookie.

So today I celebrate you. I celebrate you big and small, hot out of the oven, with a tall ice cold glass of milk!

SONY DSC

With one recipe I made them all different sizes yielding different textures and ultimately taste. I made miniature ones that are a one bite cookie and crunchy, then the next size which I baked for less time to yield a chewy cookie and finally larger ones which were crispy on the outside and chewy on the inside. A cookie for everyone in my house!

SONY DSC

Now for my favorites… of course everyone has their personal favorite. I’ve always been a fan of the original Nestle Toll House. In fact, when my family goes on vacation to Disney World, they know we’re not leaving without having a Toll House cookie ice cream sandwich at The Main Street Bakery. When I lived in NYC and had a tiny kitchen, there was always a bag of Tate’s Cookies (formerly known as Kathleen’s Cookies) in our apartment. They are simply the crispest, lightest and most delectable cookie, you won’t believe they come from a package. I have tried to make them from her recipe, but they don’t come out the same and I’m kind of glad about that. Now when I do have one of her cookies it takes me back to a great time and memory when my girlfriends and I would meet in the park with our babies! Now for my current favorite… drum roll please… my version of Jacques Torre’s Secret Chocolate Chip Cookie. Not such a secret if he let Martha Stewart publish it on her website, or the New York Times! However, I’m betting you didn’t know about it! So let’s keep this just between us! Below is his recipe adapted with a few adjustments. For starters, I cut the recipe in half as the original recipe makes 8 1/2 dozen cookies! I also cut down on the sugar, added a little more salt and vanilla.

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2 sticks unsalted butter softened at room temperature
1 cup brown sugar
3/4 cup granulated sugar
2 extra large eggs*
1 – 1/2 cups plus 1 tablespoon pastry flour
1 – 1/2 cups bread flour
1 – 3/4 teaspoons sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pure vanilla extract
1 pound best quality semisweet or bittersweet chocolate chips (or combination)
(for mini cookies, use only miniature chocolate chips)

Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In a large bowl cream together butter and sugars with an electric mixer. Add eggs and and vanilla, mixing well. In a separate bowl add all the dry ingredients. Reduce speed on the mixer and add the dry ingredients a little at a time. Add the chips or chopped chocolate and mix until combined.

For the mini cookies, I used a 1/2 teaspoon measuring spoon yielding a 1″ cookie. For the next size I used a 1 – 1/2″ teaspoon cookie scoop yielding a 2″ cookie. Place on prepared cookie sheet about 1″ apart for the smaller cookies and 2″ apart for the larger ones. Make sure to keep the same size cookies together on the baking sheet as they will bake at different speeds.

Bake the mini cookies for 6 to 8 minutes or until lightly browned. The larger cookies will take about 8 to 10 minutes. If you make what I call jumbo sized cookies using a 1/4 cup (4oz.) scoop for a 5″ cookie, bake for closer to 18 to 20 minutes. Keep in mind, cookies will continue to cook a little more on the baking sheet when you take them out of the oven. And you can adjust the baking time according to the type of cookie you like, more time for crispy, less time for chewy. Cool slightly on baking sheets before transferring to a wire rack to cool.

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This recipe will makes thirteen  5″ cookies or 4 1/2 dozen 2″ cookies or if you want the cuties like I made, you’ll get somewhere around 300 mini’s! That’s why I did a combination. If I only wanted minis, I would have cut the recipe in half.  Enjoy!

*eggs should always be room temperature when baking. You can put them in warm water for about 5 minutes if you forget to take them out ahead of time. Doing this will help the eggs blend well with the room temperature butter.

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