La Comida de Mi Vida (My Life in Food)

Sweet treats are my weakness. Nothing quells my craving though like chocolaty yummy chocolate chip cookies. My favorite recipe is one I adapted from the Crisco Butter Flavor Shortening can.

Ingredients:
1/2 cup butter (one stick)
1/4 cup butter flavor Crisco shortening
1 1/4 cups light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup unbleached all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*

Directions:
1. Heat oven to 375 degrees Fahrenheit.
2. Combine the butter, shortening, brown sugar, milk and vanilla in a large bowl and beat on medium speed until creamy. Beat egg into creamed mixture.
3. Combine flour, salt and baking soda in another bowl and mix. Add to creamed mixture just until all the dry mix is moistened. Stir in the chocolate chips and pecan pieces. *If you choose to omit the pecans, substitute an extra 1/2 cup of semi-sweet chocolate chips.
4. Drop batter on ungreased cookie sheet by rounded tablespoonfuls 2 inches apart. Bake one cookie sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crunchy cookies.
5. Cool cookies on sheet for 2 minutes then remove to cooling racks to cool completely. Or eat them warm, it’s your call (if you can’t wait – I never can ).

Makes about 3 dozen cookies (don’t tell anyone else that or they’ll expect that many to come out of the kitchen ).

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If you aren’t much of a baker then find someone who’ll make them for you. One great option was reviewed by our friends at GrabBagReviews.com. The store is called Whisked Away Bakery. GrabBagReviews.com is actually holding a contest to win some of their delectable delights. The contest ends on 3/5/09 so head on over to enter.

If you love garlic and parmesan cheese you will love this Alfredo Sauce recipe.  This sauce will go great with shrimp, crab, lobster, chicken or just noodles.  Typically it is served with fetuccine, but will go great with any pasta you have on hand.  Personally, I like it with angel hair pasta and garlic bread for dipping, mmmm.

For the richest and most full bodied flavor I suggest you use parmiggiano reggiano.  This native Italian Parmesan is very nutty, slightly salty flavor and has the biggest Parmesan flavor and a great consistency for melting into a sauce.  Domestic parmesan cheeses will do OK, but miss the full bodied nuttiness you expect from a REAL parmesan cheese; they are barely a step up from the canned brands.  Like coffee it is always better to grate the cheese right before you are going to use it.  Kraft or other prepackaged already grated Parmesan cheeses are a last resort, but will do fine in a pinch.

2 large cloves garlic, minced

1/2 cup (one stick) butter

2 cups heavy whipping cream

1/8 tsp. cracked black pepper

1/8 tsp. salt

1/4 cup grated parmiggiano reggiano

Directions:

Put the butter in a saucepan over medium heat and melt, stirring frequently to prevent burning.  Add the minced garlic and brown lightly.  This won’t take long so DON’T WALK AWAY! Add the heavy cream, pepper and salt.  Bring to a simmer, stirring occassionally until it thickens, approximately 10-12 minutes.

Once the sauce has reached the desired consistency remove the saucepan from the heat and add in the cheese.  Stir until the cheese is completely melted.

Serve with the meat, bread and/or pasta of your liking.

Mangia!