Recently I finally started using the KitchenAid professional stand mixer (which, by the way, is one of the best kitchen electrics ever!) that I got for Christmas and it’s been so much fun!  Last night I baked chocolate chip cookies which turned out yummy and chewy.  I brought them to work this morning and they were a huge hit!  Below is the recipe.

INGREDIENTS

• Two sticks unsalted butter, room temperature
• 3/4 cup firmly packed brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 1/2 tsp. pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 semisweet chocolate chips

METHOD

1.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Set baking sheet aside.

2.  Using a mixer, beat the butter until creamy.  Add the granulated sugar and brown sugar and beat until fluffy.  Add and beat the eggs, one at a time.  Lastly, add and beat the vanilla.

3.  In another bowl, mix the flour, salt and baking soda using a wooden spoon.  Add the dry mixture into the egg mixture and beat until incorporated.  Add the chocolate chips when almost done beating.  If the cookie dough is too soft, cover and refrigerate for about 20 minutes.

4.  Scoop large (about 2 tbsp) spoonfuls of dough and drop onto cookie sheet, spacing the mounds about 2 inches apart.   Bake in preheated 375 degree oven until edges of cookies are golden brown (approximately 12 minutes).  Remove cookie sheet from oven and cool on cookie rack.  Makes about 36 large cookies.

Ta-da!  Chewy and soft homemade cookies to share.  Enjoy! 

INGREDIENTS

• 2 tbsp. vegetable oil
• 2 tbsp. minced garlic
• 2 tbsp. minced ginger
• 3 tbsp. minced green onion
• 1/2 lb. gound pork
• 1 tbsp. Shaohsing wine (cooking shery)
• 2 tbsp. garlic chili sauce
• 2 tbsp. black bean garlic sauce
• 2 tbsp. soy sauce
• 1/2 cup diced baked tofu
• 1/2 cup diced preserved green mustard
• Chinese noodles
• 1 carrot, julienned (optional)
• 1/2 cucumber, julienned (optional)
• 1 cup bean sprouts (optional)

METHOD

1.  Mix cooking sherry, black bean sauce, soy sauce together in a bowl and set aside.

2.  Heat the vegetable oil in a large wok.  Add the garlic, ginger and green onion to the wok; cook until fagrant (about 15 seconds).  Add the ground pork, stir constantly to break apart.  Cook until the meat is about halfway cooked (still a little pink and beginning to brown) – should take about 5 minutes. 

3.  Pour in the  previously prepared sherry, bean sauce, and soy sauce mixture.  Thoroughly stir until the pork is cooked.  Add the mustard greens, baked bean curd, and water.  Stir and let simmer for a few minutes. 

4.  Serve pork sauce over cooked noodles and garnish with cucumber, carrots and bean sprouts if desired.

Voila!  A hearty Chinese favorite!

INGREDIENTS

• 2 lb. boneless chuck roast
• 2 lb. bag russet potatoes, peeled and cut into halves
• 1 bag baby carrots
• 3 boiling onions (whole)
• 4 stalks celery, sliced
• 1 pkg. Lawry’s Au Jus gravy mix
• Salt, pepper and garlic powder to taste
• 2 tbsp. worcestershire sauce
• 2 tbsp. hot sauce (I like Frank’s hot sauce)
• 2 tbsp. minced onion
• 1 tbsp. olive oil or cooking oil

DIRECTIONS

1.  In a small saucepan, add au jus mix to water (follow instructions on the back of package).

2.  Season chuck roast with salt, pepper and garlic powder.  Heat 1 tbsp. of oil in an oven-proof pot with cover (a dutch oven works great) on high heat.  Sear chuck roast in pot until brown, a few minutes on each side.  Then, add the au jus, minced onion, worcestershire sauce and hot sauce.  Cover pot and put into 325F oven for 2  1/2 hours, or until meat is tender. 

3.  About one hour before meat is ready, take the pot out of oven and add the carrots and celery.  Return to oven.  About 1/2 hour before the meat is ready, add the potatoes and boiling onions and then return to oven.  Cook until tender.  Always cook covered.

4.  After removing pot from oven, separate the cooked potatoes, carrots and celery.  The roast should be so tender, that it pulls apart easily using a fork or steak knife.  Voila!  Sauce generously and serve with pasta and a nice glass of red wine if desired. Enjoy!