Showing posts from April, 2015

Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Recipe: Linguini with Calamari & Clams {and how to make squid ink pasta}

Last week, I taught my advanced culinary students to clean fresh Monterey Bay squid and how to cook clams.  At the same time, we made homemade linguini.  We tinted one of the batches with squid ink, which made it turn a lovely black color.  To bring all the ingredients together, we created a black and white pasta dish with fresh garlic, white wine, calamari, clams, fresh Roma tomatoes and kalamata olives.   We all agreed that if we'd ordered this in a restaurant, we'd be back again the next night.  Here's our recipe: Black & White Linguine with Fresh Clams & Calamari Prep: 20 mins Total Time: 35 mins Servings: 4-6 8 ounces fresh linguine* 8 ounces squid ink linguine (recipe below) 3 tablespoons olive oil 2 small Roma tomatoes, seeded and diced small 4 garlic cloves, minced 1/4 teaspoon red-pepper flakes 3/4 cup dry white wine 1 pound small clams (approximately 20-22), such as Manila, rinsed and scrubbed  1/2 pound fresh calamari, cut into

Recipe: Risotto with Zucchini and Sundried Tomatoes

  Risotto is a wonderful and versatile rice dish that hails from Northern Italy and showcases the best attributes of the short-grain Arborio rice.  Sadly, over the years, it's earned a reputation for being difficult to make at home.  With the wrong recipe, this is true, but I'm pleased to tell you that there are risotto recipes out there that are authentic, restaurant quality, and downright easy.  Last week in my culinary arts class, I led twelve teams of high school students in making risotto.  All twelve teams turned out their risottos to perfection.  I'm happy to be sharing our recipe with you today.  I adapted our recipe from the Cook’s Illustrated recipe for Risotto with Asparagus and Wild Mushrooms (March 1994).   Capitalizing on spring colors and flavors, we substituted zucchini and sundried tomatoes for the asparagus and wild mushrooms.  We garnished our risotto with toasted pine nuts (for crunch, color and toastiness) and a drizzle of lemon olive oi