07 March 2009

Chocolate-Toffee Cookies

1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup ( 1/2 stick) unsalted butter
1 3/4 cups (packed) golden brown sugar
4 large eggs
1 tablespoon vanilla extract
5 (1.4-ounce) chocolate-covered English toffee candy bars (such as Heath or Skor), coarsely chopped
1 cup walnuts, toasted, chopped

1. Combine the flour, baking powder and salt in a small bowl; whisk to blend.

2. Stir the chocolate and butter in the top of a double boiler set over simmering water until melted and smooth. Remove the mixture from the heat and cool to lukewarm. Using an electric mixer, beat the sugar and eggs in a large bowl until thick, about 5 minutes. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture, then the toffee and nuts. Chill the batter until firm, at least 45 minutes and up to one day.

3. Heat the oven to 350 degrees. Line two large, rimmed baking sheets with parchment paper. Drop the batter by ice-cream scoopfuls onto the baking sheets, spacing them about 2 1/2 inches apart. Bake the cookies just until dry and cracked on top but still soft to the touch in the center, about 15 minutes. Cool on the baking sheets. (The cookies can be prepared two days ahead; store in an airtight container at room temperature.)

Mexican Tiliapia

  • tilapia
  • salt and pepper
  • butter
  • 3 cloves garlic, pressed
  • fresh cilantro, chopped
  • 2 tomatoes, chopped
  • lime zest, lime juice
  • 1 cup white wine
Preheat oven to 350 degrees.
Salt and pepper both sides of the tilapia, place on a piece of tin foil large enough that you could pull the sides up to make it into a small parcel.
Place a few chunks of butter around the fish and cover with as much garlic as you'd like.
Cover with cilantro and tomatoes.
Add approximately a half cup of liquid, some combination of white wine and lime juice.
>> NOTE: The last time we did this, we did mostly wine, and next time we're going to do more lime juice because it complements the other flavours better.
Pull the sides of the foil up around the fish and seal at the top by crinkling together.
Put on cookie sheet and bake for approximately 20 - 25 minutes. Fish should be flakey.
Be careful of steam when opening package.

We had a lot of liquid left over, as a fair amount comes off the fish and tomatoes. Whether or not you serve the fish with this liquid is your preference. We didn't try reducing it into a sauce, but I might try that next time.

Tilapia with Pumpkin Seeds

tilapia fillets
pepitas (1 - 2 cups, depending on how much fish. You should be able to cover the fish with the pepitas)
zest of one lemon
a few tablespoons of butter
salt, pepper

Chop up the pepitas (not so much that they're a powder, but enough so that their insides are showing and can toast a bit as the fish bakes).
Salt and pepper both sides of each fillet.
Place on baking sheet.
Put a few small pieces of butter in various places on the fillet (maybe three or four?).
Sprinkle as much lemon zest as you can so that it's evenly spread over all of the fish you have.
Cover with the pepitas.
Bake at 350degrees for anywhere between 13 and 18 minutes, depending on the oven and how well-done you like your fish.
Serve with a lemon slice.