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Chocolate Hazelnut Swirl Cookies
Makes two dozen cookies3 cups unbleached all-purpose flour2 1/2 teaspoons baking powder1/4 teaspoon salt14 tablespoons (1 1/2 sticks +2 tablespoon)unsalted butter at room temperature1/4 cup sugar1 cup full fat sour cream1 cup chocolate hazelnut spread, such asNutella, for spreadingPowdered sugar for sprinkling Combine the flour, baking powder and salt in a medium bowl Using a…
Arugula and Persimmon Salad
Rachel’s Arugula and Persimmon Winter Salad 16 oz arugula 8 oz endive 3 persimmons, thinly sliced 2 watermelon radish, thinly sliced Arrange ingredients in a bowl Garnish with avocado, toasted walnuts or almonds, and chopped dates Lemon and Olive Oil Dressing 1/3 cup olive oil 1 lemon, juiced 1/2 teaspoon kosher salt 1/4 teaspoon freshly…
Rachel’s Avgolemono
2-3 pound whole chicken, washed and patted dry12 cups filtered water1 large yellow onion, finely chopped3 celery stalks with leaves, finely chopped10 saffron threads1 cup white rice, rinsed and drained2 large tomatoes, seeded and chopped2 tablespoons chicken consommé powder3 large eggs, room temperature1/2 cup fresh lemon juice1/2 cup chopped Italian parsleyExtra virgin olive oilFlaky salt…
Puréed Tomato & White Bean Soup
2 14oz cans of white beans, washed and drained4 tablespoons olive oil2 large onions, chopped10 cloves garlic8 Roma tomatoes2 teaspoons kosher salt1 teaspoon fresh ground black pepper2 teaspoons paprika1 teaspoon cumin6 cups vegetable broth or water1 ripe avocado, cubedHot sauce1 limeCrunchy tortilla strips Preheat oven to 400°F.Arrange onions, garlic and tomatoes on a baking sheet…
