Wednesday, May 8, 2013

Food Network Yum

I have been really immersed in the Food Network shows today.
From Paula Dean to Sandra Lee.
But my favorite has to be Ina Garten.
She recently had Giada De Laurentiis over to cook.
Photo: Giada De Laurentiis was here on Wednesday to film with me and we had a wonderful day together!  She made her divine Lemon Mascarpone Gnocchi for me (who knew gnocchi could be so light??) and I made my intense Chocolate Cassis Cake ( with fresh berries for her.  The tulips were finally blooming and we ate Lobster & Potato Salad ( in the garden with my friend Frank Newbold.  It was one of those magical days with really good friends.
Who is also one of my favorite cooks.
Giada brought a mascarpone gnocchi, and Ina made chocolate cassis cake and lobster & potato salad for their mouth watering lunch.
You may have seen previous posts I've done on Ina:
From her Sunday Routine.
Her house on Zillow.
love her simple style, it's not overdone.
Here's one of her recipes I had to share.

Photo: James Merrell
Chocolate Chunk Cookies
(Serves 36 to 40 cookies)
1/2 pound unsalted butter at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
You can see more of her recipe's on her website, here.

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