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 cookie...
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Here's the BEST Thing to Make with Fava Beans: Garlicky Whipped Fava Bean Dip with Olive Oil and Lemon
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Maybe you were forced to eat fava beans as a child. Perhaps your only fava bean experience is from an unsettling 1991 movie starring Anthony Hopkins. But regardless of whether fava beans have been ruined for you by bad cooking or a fictional cannibal, I urge you to give these beans a chance.
Many moons ago, a glut of fava beans in a group's CSA box led me to whip up an incredibly tasty dip that had people raving and claiming dibs on the next week's delivery.
If you like hummus, you're going to like this dip. Like hummus, it is packed with protein and gets a zip and a kick from lemon and fresh garlic. Instead of tahini, these beans take a spin with heart-healthy olive oil. Move over garbanzos, there's a new bean in town!
Look at those beautiful beans! They're packed with nutrition (protein, iron, antioxidants and folic acid) and are tasty too! This recipe uses a little science hack I picked up from America's Test Kitchen in their Hummus recipe -- baking soda in the water helps break down the outer layer of the beans, so the final dip comes out nice and creamy!
Garlicky Whipped Fava Bean Dip with Olive Oil and Lemon
Author: Jenn Erickson
Prep time: 5 MCook time: 30 MTotal time: 35 M
An easy and delicious way to enjoy these nutrient dense summer beans.
Ingredients:
3 cups fava beans (hulled, not in the pods)
1/2 teaspoon baking soda
1/2 teaspoon salt
3 whole garlic cloves, peeled
Juice of one lemon
2 Tablespoons fresh parsley leaves (plus another 2 Tablespoons for garnish)
1 large garlic clove, peeled and cut into quarters
1/2 teaspoon ground cumin
pinch of cayenne pepper1/2 cup good olive oil
kosher salt to taste
freshly ground black pepper to taste
Olive oil and Paprika (I use Berbere, an Ethiopian spice mix instead) for garnish
Instructions:
Rinse and remove any loose bits from your beans.
Put them in a large saucepan and cover with about 3" of water (above the beans).
Stir in the baking soda and salt.
Bring the water and beans to a rolling boil, then set timer for 18 minutes. During this time, you may want to occasionally skim the dark foam from the top of the water. This is just some of the proteins from the beans trying to escape.
By the end of the 18 minutes, the water will have reduced and will look pretty swampy. Some of the beans will have come apart and their outer shells will have turned brownish. It's not a pretty sight, but do not fear.
It's now time to add the 3 whole garlic cloves to the boiling beans. Set timer for 2 minutes. This mellows out the garlic just a bit (although we'll be adding some raw garlic later for punch).
Drain the beans in a sieve and lightly rinse to remove any remaining protein that foamed up. Be gentle.
In the workbowl of a food-processor, add your lemon juice, 2 Tablespoons parsley, quartered garlic clove, cumin, cayenne, a pinch or two of salt and a few cranks of black pepper. Add the cooked beans and garlic on top. Affix the lid and give it a whirl.
After about a minute, with the machine still running, slowly (very slowly) drizzle in the olive oil in a steady, thin stream. Doing this slowly allows time for the olive oil to find a place to adhere, creating a nice fluffy, whipped emulsion. If you go too fast, you'll just end up with a greasy mess.
You should notice a change in the sound your food processor is making towards the end. It should go from sounding like it is chopping, to whipping something smooth. Turn off, remove the lid and scrape down the sides. Replace lid and run processor again for another minute.
Taste. It may need a touch more salt or pepper. The flavors of the beans, the garlic and the lemon should be shining through. Once you've adjusted the flavor to your liking, transfer to a serving bowl. Drizzle with good olive oil and paprika (or Berbere if you have it). Sprinkle freshly chopped parsley around the rim of the bowl.
Serve with warm pita, pita chips, toast points, or french bread.
I recall, as a child, going to The Chart House restaurant and looking forward to the basket of freshly baked breads. My favorite was always the dark brown, slightly sweet bread that the servers called "Squaw Bread". I've heard that a similar bread is served at The Cheesecake Factory. The name has gone out of fashion, since "squaw" is a derogatory term for a Native American woman. The history of this bread can in fact trace its roots to Native American origins when German pioneers combined their traditional German Brown Bread recipe with ingredients available to them through trades with the native people during their westward travels. No matter how you slice it, this New World German Brown Bread is easy to bake and so wonderfully delicious to eat. Print With Image Without Image New World German Brown Bread Yield: 1 large loaf Author: Jenn Erickson Prep time: 1 H & 50 M Cook time: 45 M Total time: 1 ...
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