The Bare Bones Broth Cookbook - Shrimp Stock

Monday, December 30, 2019



SHRIMP STOCK YIELD: 6 TO 8 CUPS | 

PREP TIME: 5 MINUTES | 
COOK TIME: 1 HOUR 

Another incredibly versatile addition to seafood soups and stews, shrimp stock takes even less time to prepare than fish stock. The shells are quite small and fragile, requiring just over a half hour of cooking to release flavor and nutrients. Just like with fish, we always buy the whole shrimp with shells on. We suggest storing shells in the freezer and adding to your collection as you buy and eat shrimp. This will allow you to make a larger batch at once that can be used or frozen for future use. 

  • 1 teaspoon olive oil 
  • Shells from 2 pounds shrimp 
  • 2 carrots, cut into small dice 
  • 1 onion, peeled and cut into small dice 
  • 1 celery stalk, cut into small dice 
  • 1 bay leaf 
  • 1 teaspoon sea salt 
  • ¼ cup dry sherry or vermouth 
Method:

 a large pot over medium-high heat, combine the oil, shrimp shells, carrots, onion, celery, bay leaf, and sea salt. Sweat the mixture for 10 minutes, stirring frequently to prevent burning. Deglaze the pan with the sherry or vermouth and let simmer until almost evaporated. ADD water to cover the shrimp shells and veggies and bring to a boil. Reduce the heat until the liquid is gently simmering and let simmer for 45 minutes. STRAIN the stock into a container and cool in an ice bath in the sink. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year."

— The Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen, and Nourish the Body by Ryan Harvey, Katherine Harvey
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Fresh Pineapple Upside-Down Cake

Tuesday, December 24, 2019

Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

YIELD
8–10 servings
ACTIVE TIME
30 min
TOTAL TIME
2 hr

INGREDIENTS

    • 1 2/3 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 fresh pineapple, halved lengthwise, cored, and peeled
    • 1 1/2 sticks (3/4 cup) unsalted butter, softened
    • 1/2 cup packed light brown sugar
    • 2/3 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 2 large eggs
    • 2/3 cup well-shaken buttermilk

  2. PREPARATION

      1. Put oven rack in middle position and preheat oven to 350°F.
      2. Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
      3. Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
      4. Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
      5. Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
    2. -----
  3. Delicious! Works great in a 12" cast iron pan - bake for 30-35 minutes. I drizzled 1/4 cup Mt. Gay rum all over right out of the oven and before inverting. I used Pam Baking Spray, NOT the 1/2 stick of butter to grease pan with excellent results. 

This cake was amazing. I followed the advice of adding 1 teaspoon of cardamom and 1/4 teaspoon of nutmeg; it was a little too much cardamom. I didn't have a proper pan but knew pineapple upside-down cakes can be baked in cast iron pans. I only have a small cast iron skillet, about 6 inches across. I divided the butter, sugar, and batter in half and baked the cake twice; it only took about 25 minutes at 350. I loved this recipe.

Chewy Coconut–Chocolate Chip Cookies

For these ultra-chewy and tender cookies, I started with the traditional chocolate chip cookie, took out some sugar and half the butter (but left enough to keep it delicious!), swapped the flours, and added oats and shredded coconut, which toast and caramelize to give the cookies an extra chewy texture.

Here’s what you need to do: take the baking sheet out of the oven halfway through baking and bang it hard on the open oven door before rotating the pan and returning it to finish baking. The other trick is to let the dough rest in the fridge for 30 minutes or (preferably) overnight, which allows for more even cooking (the ingredients will all be the same temperature), and a rested dough will give you richer, more intensely delicious flavors.

NGREDIENTS

    • 1/2 cup whole wheat flour
    • 1 cup quick-cooking rolled oats
    • 1 cup unsweetened shredded coconut
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 stick (4 ounces) unsalted butter, at room temperature
    • 1/2 cup packed light brown sugar
    • 1/4 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 large egg, at room temperature, plus 1 egg yolk
    • 1/2 cup semisweet chocolate chips



PREPARATION

    1. In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
    2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
    3. Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
    4. Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
    5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
    6. Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you’ll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges—in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.
    7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
  2. Do Ahead:
    1. To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they’re set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.
Cooks' Note
The most important step in the whole process is one I learned from a friend of my grandmother’s named Mona Lisa—her smile is great, but her cookie trick is a national treasure that will guarantee you cookies with perfectly crisp edges and soft, chewy centers.

Here’s what you need to do: take the baking sheet out of the oven halfway through baking and bang it hard on the open oven door before rotating the pan and returning it to finish baking. The other trick is to let the dough rest in the fridge for 30 minutes or (preferably) overnight, which allows for more even cooking (the ingredients will all be the same temperature), and a rested dough will give you richer, more intensely delicious flavors.

Feedback

  • This is one of my absolute favorite cookie recipes! Super simple to make, and the tip about banging the pan really works! I've made this with whole wheat pastry flour, since that's what was in the cupboard. I also use MINI chocolate chips - which seem to spread into the flattened cookies much better. Make sure to chill the dough - or the cookies spread a LOT
  • These cookies are seriously awesome. I first made them because I had a bunch of coconut and wheat flour left over from another recipe that I was trying to use up. They are amazing!! So chewy and caramel-y and perfect. These will definitely be in my regular rotation.
  • This recipe was so easy to make and delicious. I used sweetened coconut as that is what I had on hand and I cut the salt in 1/2 and found it a touch salty. That said, these were excellent!

Jelly Bowl Cookies Duplicate

YIELD
Makes about 3 pounds dough

INGREDIENTS

    • 4 sticks (1 pound) unsalted butter, softened
    • 1 1/3 cups sugar
    • 3/4 teaspoon salt
    • 3 large egg yolks
    • 2 teaspoons vanilla
    • 4 2/3 cups all-purpose flour


PREPARATION

    1. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.
  2. Some of the preparation instructions seem to be missing. The full instructions are: In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well. Remove dough from bowl and divide into equal halves. Wrap each half in waxed paper and aluminum foil and chill in the fridge until needed. This recipe will yield approximately 3 pounds of dough, or enough to make 2 different cookie variations.
-------

PREPARATION

    1. Preheat oven to 350°F.
    2. Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
    3. Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
  2.  Use the end of a wooden spoon for a more uniform/ circular hole.
At the end, I sprinkled the cookies lightly with some sifted powdered sugar- made them even prettier! 

Chocolate Chip Cookies

YIELD
Makes about 28 large (4 1/2-inch) cookies

INGREDIENTS

    • 3 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 1 1/2 teaspoons salt
    • 2 sticks (1 cup) unsalted butter, melted and cooled slightly
    • 1 1/2 cups packed light brown sugar
    • 1 cup granulated sugar - Even though I used one half cup less white sugar, I would cut even more sugar from the recipe. But the cookies come out a great texture. Everyone loved them!
    • 3 large eggs
    • 1 1/2 teaspoons vanilla
    • 2 1/2 cups semisweet chocolate chips (16 ounces)

PREPARATION

    1. Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
    2. Whisk together flour, baking soda, and salt in a small bowl.
    3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
    4. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
    5. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
Cooks' note:
Cooled cookies keep in an airtight container at room temperature 3 days.

Suggestions

These cookies are amazing! I made a few changes since I love dark chocolate. I substituted dark chocolate chips, 53% cacao, for the suggested chips. I scooped 1/4 cup batter for each cookie, arranging the mounds 3 inches apart, with 6 cookies on each baking sheet. I did not flatten the cookies and baked them for approximately 13-15 minutes at 375. I let the cookies cool on the baking sheet to maintain these huge cookie's (5" diameter) shape. They were a great hit with my dinner guests and family that same night and still wonderfully delicious the next day!

Really good, straight forward recipe, easy to repeat. I added a bit more salt on the second go around. I also used a 12 oz bag of chocolate chips we had and that seemed to be an adequate quantity of chips.

 Reducing baking time to 10-12 minutes from 13-15 because the bottoms got a little too done; not by much, but just enough to notice (a bit too hard and almost on the verge of burning) *

* Reducing chocolate chips from 16 oz to 12 oz (possibly even 10 oz) because it felt really excessive. Plus, it felt like the dough struggled to accommodate the entire pound. Plus, you'll need the room in the dough should you decide to add nuts (I would incorporate no more than 3/4 cup) and, if this is the case, I would strongly consider using only 10 oz of chips. * Using only two eggs thus eliminating the 1 3/4 tbs of the third egg. I feel that this will make the cookie a tad less "cake-y". 

I also added eggs all at once. Even though I used one half cup less white sugar, I would cut even more sugar from the recipe. But the cookies come out a great texture. Everyone loved them!
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