Chocolate White Chocolate Chunk Cookies

original recipe can be found here

Chocolate White Chocolate Chunk Cookies
makes about 40 cookies

INGREDIENTS:

• 1/2 pound unsalted butter at room temperature
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs at room temperature
• 2/3 cup good unsweetened cocoa
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 pounds good white chocolate, coarsely chopped

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
3. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

-Alyssa

Thai Green Chicken Curry with Asparagus

Thai Green Chicken Curry with Asparagus
from WIlliam Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 1 1/2 lb asparagus, trimmed and cut into 2-inch pieces
• 4 skinless, boneless chicken breast halves
• 2 tablespoons peanut or grapeseed oil
• 1 yellow onion, cut into 8 wedges
• 1 small red bell pepper, seeded and cut into matchsticks
• 1/2-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 can (13.5 fl oz) unsweetened coconut milk (unshaken)
• 3 tablespoons Thai green curry paste
• 1 cup (8 fl oz) chicken broth
• 2 tablespoons Asian fish sauce
• 1/2 cup small Thai basil leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. Bring a saucepan of salted water to a boil.  Add the asparagus and cook just until tender-crisp, about 2 minutes.  Drain and refresh with cold water, and drain again.  Cut the chicken across the grain on a slight diagonal into sliced about 1/2 inch thick.  Season with salt.
2. In a large frying pan, heat the oil over medium-high heat.  Add the onion and bell pepper and saute until beginning to soften, about 3 minutes.  Stir in the ginger and garlic and saute until fragrant, about 30 seconds.  Transfer to a plate.
3. Open the can of coconut milk (do not shake it) and scoop out 3 tablespoons of the thick cream on the top.  Return the pan to medium-high heat.  Add the coconut cream and curry paste and stir well.  Whisk in the remaining coconut milk, the broth, and the fish sauce.  Return the vegetable mixture to the pan, stir in the chicken, and bring to a boil.  Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are tender-crisp, about 5 minutes.  Stir in the asparagus and cook until the chicken is opaque throughout, about 3 minutes.  Adjust the seasoning and serve, garnished with basil and lime wedges.

-Derek

Chicken Adobo with Spring Vegetables

Chicken Adobo
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 4 yellow onions, halved and sliced
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 tsp peppercorns
• 8 skinless, bone-in chicken thighs, about 3 lb
• 1/2 cup (4 oz) rice vinegar
• 1/2 cup (4 oz) soy sauce
• 1 tbsp sugar
• cooked white rice for serving

DIRECTIONS:

1. Spread half of the sliced onions in the bottom of a slow cooker.  Add 2 of the garlic cloves, the bay leaf, and the peppercorns.  Arrange the chicken in a single layer on top of the onions.  Top with the remaining onions and garlic.  Drizzle the vinegar and the 1/2 cup soy sauce over the ingredients and sprinkle with the sugar.  Cover and cook on the high setting for 4 hours or the low setting for 8 hours.  
2. Remove and discard the bay leaf.  Mound the steamed rice on a platter and top with teh chicken.  Skim any fat from the cooking juices in the slow cooker, then spoon the juices over the chicken and rice before serving.  
3. **May be served with a side of spring vegetables (recipe here).  

-Derek

Mustard-Crusted Salmon with Red Potatoes

Mustard-Crusted Salmon with Red Potatoes
from William Sonoma's One Pot of the Day (2012)

INGREDIENTS:

• 1 lb red-skinned potatoes, cut into 1-inch pieces 
• 2 tablespoons olive oil
• salt and freshly ground pepper
• 1/4 cup (2 oz) Dijon mustard
• 2 tablespoons dry mustard
• 4 salmon fillets, about 6 oz. each, skin removed
• 4 tablespoons panko or fresh bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. In a large roasting pan, toss the potatoes with the olive oil and season with salt and pepper.  Spread the potatoes evenly in the pan.  Roast until the potatoes are golden, about 10 minutes.
3. Meanwhile, in a small bowl, stir together the Dijon and dry mustards.  Coat one side of the salmon fillets with the mustard mixture, then sprinkle evenly with the panko, gently pressing to adhere.  
4. Arrange the fillets in the pan, breaded side up, next to the potatoes.  Bake until the fillets are barely opaque, the topping is golden brown, and the potatoes are tender, 15-18 minutes.  Arrange the salmon fillets alongside the potatoes on a platter or individual plates, sprinkle with the parsley, and serve.  

-Derek