My Secret Chocolate Chip Cookie Formula

Sometimes you need to bake cookies on a large scale, as I did when I hosted a monthly comedy show called Milk and Cookies. Click the button to download the excel spreadsheet I use to make chocolate chip cookies.

My Fave Egg Dish: Spanish Omelette (Tortilla de Patatas)

tortilla1.jpg
tortilla3.jpg
tortilla2.jpg

Adapted from Mark Bittman’s Spanish Tortilla for NYT Cooking

Ingredients:

  • 1 large Spanish or sweet onion

  • 1 ½ pounds waxy potatoes (like red bliss or yukon gold)

  • 1 ½ cups extra virgin olive oil

  • 6 extra-large eggs

Directions:

  1. Peel and thinly slice potatoes and onions. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over a medium-high flame. After 3 or 4 minutes, drop in an onion slice. When tiny bubbles appear around its edges, add onions and a good pinch of kosher salt. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily. Once onions begin to brown around the edges, about 5 minutes, add the potatoes.

  2. Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife, about 10 minutes. Potatoes should be lightly browned, but not falling apart. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt in a large bowl.

  3. Drain potatoes and onions in a colander and reserve the oil for your next tortilla adventure. Gently mix warm potatoes with eggs, and allow to sit for 10 minutes. The mixture will thicken slightly. Wipe out skillet, and heat over a medium-high flame for a minute. Add your eggs and cook over medium-high heat for 1 minute, and switch the flame to low and cook for an additional 3 minutes.

  4. Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Once again, cook over medium-high heat for 1 minute, and switch the flame to low and cook for an additional 3 minutes. Slide the tortilla from the skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

30 Minute-ish YUMMY Chicken Tikka Masala

chicken tikka.jpg

Ingredients:

  • 4 tablespoons neutral oil (vegetable, canola, etc)

  • 6 boneless, skinless chicken thighs

  • 5 garlic cloves, smashed and left whole

  • 1-3 serrano chilis (depending on desired spice level)

  • 1 large yellow onion, roughly chopped

  • 2’’ piece of ginger, unpeeled and sliced into 1/2’’ rounds

  • 2 tablespoons turmeric

  • 2 tablespoons garam masala

  • 1 tablespoon whole coriander seeds

  • 1 tablespoon whole cumin seeds

  • 1 teaspoon whole fennel seeds

  • ½ cinnamon stick, crushed into small pieces

  • 3 tablespoons tomato paste

  • 28 oz (1 large can) of whole peeled tomatoes (crushed, chopped, or pureed tomatoes also work)

  • 2 cups heavy cream (or plain yogurt for a lighter option)

  • Fresh cilantro, to serve

  • Fresh lime, to serve

  • Cooked Basmati rice, to serve

Directions:

  1. Heat neutral oil in a large Dutch-oven or pot over medium heat. Add garlic, chilies, onion, and ginger and cook until everything browns slightly around the edges and softens, about 5-7 minutes.

  2. Add the turmeric, garam masala, coriander, cinnamon, fennel seeds, and cumin and toast for 2 minutes.

  3. Add tomato paste and cook for 5 minutes, or until dark and sticky, but not burnt.

  4. Add in 1 cup water to deglaze the bottom of the pan. Using a wooden spoon, scrape up any browned bits.

  5. Stir in the whole peeled tomatoes and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cook uncovered, stirring occasionally until thick, about 5 minutes.

  6. Transfer sauce to a blender and puree until completely smooth and color lightens.

  7. Return the puree to the pot and bring back up to a simmer. If too thick, add water. If too thin, simmer and reduce your gravy until it reaches your desired thickness.

  8. Chop each thigh into about six pieces, a little bigger than bite size. Add the chicken and cook until cooked through, about 10 minutes.

  9. Add the cream and stir to combine. Season with salt and lime juice.

  10. Serve garnished with fresh cilantro (chopped leaves AND stems), lime wedges aplenty, pickled onions, and steamed Basmati rice.