Chocolate Cranberry Cookies
Chef Paige’s cookies are irresistible treats. Here’s a little bit of science behind why they’re so good: when you cream softened butter and sugar, the grains of sugar are forced through the fat, leaving millions of microscopic air bubbles in their wake and giving the butter a fluffy appearance. In the heat of the oven these bubbles expand, contributing to the lightness of the finished product. Room-temperature butter is best for aeration (we’ve found that about 67 degrees, or when the butter gives slightly when pressed is ideal). If the butter is too firm and cold, the fat won’t hold air; if it’s too soft and warm, the bubbles collapse.
Always a crowd pleaser and often a part of Chef Bob’s Breakfast Club menu. Equally great for breakfast or at dinner with some chili or barbecue.
Chef Tom’s Glazed Carrots
These are favorite staple during Vegetable Week. Chef Tom’s secret: “add cooked diced bacon to this recipe so that even the pickiest of eaters will get their veggies!”
Herb Pan Sauce
The ultimate comfort stew.