Tate's Cookies

this morning, in my email, was an incredible monday morning treat. my sister (april) sent my a link to GOOP - have you heard of it?
it's gwyneth paltrow's own little website. she updates weekly, with all kinds of different interests. while i realize that gwyneth needs no help from me in the advertising or marketing area - i thought that you may need help in the 'idea' department! so, i thought i would go ahead and share this with you all. and yes, i made these cookies today - i was craving a chocolate chip cookie anyway! (i should tell you that Tate's Bake Shop is a bakery for the rich and famous in southhampton, ny... and i got their recipe from gwyneth herself!) ;)



YIELD: About 40 cookies
2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) lightly salted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
2 cups semisweet chocolate chips
Preheat the oven to 350º.
Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for 8-12 minutes (depending on the level of chewy-crispy you like), rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.

menu #10

Monday: Spaghetti with Meatballs (jay's favorite)
garlic bread

Tuesday: Beer battered tilapia with chile mandarin sauce
french fries
broccoli
(didn't make it last week!)

Wednesday: Chicken in Parmesan Chive Cream Sauce
brown rice
green beans

Thursday: pizza


Friday: ham & cheese turnovers
salad

Summer Pasta Bolognese

12 oz fettuccine
2 T evoo
1 lb ground turkey
salt and pepper
2 cloves garlic, minced (i always add more) :)
1.5 pounds beefsteak tomatoes (about 3); chopped
1/2 cup dry white wine (if you don't have wine on hand, chicken stock is a good substitute)
1 small zucchini, coarsely grated (my kids loved grating the zucchini)
3/4 cup fresh basil leaves, torn (another job you can have your kids do!)

cook the pasta according to package directions. set aside.
heat the oil in a large skillet over medium heat. Add the turkey and season with s & p.
add the garlic and cook for another minute. add the tomatoes and wine and simmer, until the sauce has slightly thickened, 4-5 minutes.
remove from heat and fold in the zucchini and basil. serve over pasta. i topped with parmesan cheese, of course!

real simple/august 2008

menu #9

Monday: Salmon with green beans and red potato salad

Tuesday: Nacho's

Wednesday: fussilli with yellow squash & bacon
garlic bread

Thursday: Beer battered tilapia with chile mandarin sauce
french fries
broccoli

Friday: meatball sandwich
green salad

Saturday: steak
red white beans
artichoke brown rice

Menu #8

monday: pot sticker salad with snap peas
brown rice

tuesday: tilapia with beans, corn & pesto

wednesday: pasta with peppers and mozzarella
french bread

thursday: artichoke pizza's
caesar salad

friday: honey bbq chicken skewers
grilled corn salad
baked potato

chickpeas

We love chickpeas... in any form. Did you know they are considered one of the healthiest foods you can eat? They are so very good for you. I am always looking for new ways to eat them.. and I found a really yummy one. Marinated. Just dump a can of drained, rinsed chickpeas in a bowl and marinate in some good balsamic vinegar. I marinated mine for about 4 hours. YUM. My intention was to add them to an Italian salad that I made with spring mix, tomatoes, onions, roasted red peppers and goat cheese. Although I did add them, and they were fantastic.. most of them were gone by the time I made the salad. My 2 year old even ate them by the handful!! Try it.. it's a very healthy snack, and try sprinkling them on top of your favorite salad!

Tilapia with Balsamic Butter sauce, Thyme Mashed Potatoes and Snap Peas

This recipe is so good. I do not really like fish, but I am trying.. I made this and I actually ate a whole filet.. and my husband, a fish lover.. raved. It's yummy.

THYME MASHED POTATOES
3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme
BALSAMIC BUTTER SAUCE
1/4 cup balsamic vinegar
1 garlic clove, minced
2 cups sugar snap peas, strings removed
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes


Thyme Mashed Potatoes
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
Balsamic Butter Sauce
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Bon Appetit 2009