Pro Chef Tries to Make Chocolate Chip Cookies Faster Than Delivery | Taking on Takeout | Bon Appétit
There are perhaps no better chocolate chip cookies you can get delivered than Levain cookies. We challenged Samantha Seneviratne to make her own Levain style cookies faster than it takes for delivery to arrive. Was Samantha up to the challenge?
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Cinnamon Raisin Soft Pretzels from Samantha Seneviratne | At Home With Us
Samantha Seneviratne is showing us how to make cinnamon raisin soft pretzels from her book, The Joys of Baking. That distinctly tangy, somewhat salty, dark brown exterior of a pretzel is just as important as the chewy bread beneath it. To achieve this effect, pretzel makers dip shaped and proofed dough in a lye solution, a strong alkaline that helps the sugars and proteins in the dough turn deep brown in the oven. Lye is also extremely caustic. It can actually dissolve glass! Yikes. Luckily, Sam found a compromise solution. Baking soda is not as strong as lye, but it is much safer for your glassware and loved ones, and produces a similarly tasty effect. Her son, Arthur approves! GET THE RECIPE ►►
INGREDIENTS
Dough
2 1/4 teaspoons active dry yeast
3/4 cup warm water (110° to 115°F)
1/4 cup packed dark brown sugar
3 cups all-purpose flour
2 teaspoons kosher salt
4 tablespoons (1/2 stick) butter cut into pieces, at room temperature, plus more for bowl
2 1/4 ounces (1/2 cup) golden raisins
Water bath and to finish
1/3 cup baking soda
3 tablespoons dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Who had the best Christmas cookie recipe? | Ancient Recipes With Sohla
Watch Abraham Lincoln, a three-part documentary event premiering Sunday, February 20 at 8/7c on The History Channel.
What connects Abe Lincoln and Queen Elizabeth I? Gingerbread Men! Sohla explores two distinct but delicious recipes for these classic spiced cookies, in this holiday edition of Ancient Recipes.
THE RECIPES
Lincoln’s Gingerbread:
- ⅔ cup whole milk
- ⅔ cup sorghum syrup
- 4 cups all-purpose flour
- 2 tablespoons packed dark brown sugar
- ½ teaspoon saleratus
- 1 tablespoon ground dried ginger
- ½ cup (1 stick) cold salted cultured butter, cut into cubes
1. In a small bowl, mix together the milk and sorghum syrup.
2. In a large bowl, whisk together the flour, sugar, saleratus, and ginger. Add the butter and cut into the flour until the mixture looks like a coarse cornmeal.
3. Add the milk mixture into the flour mixture and mix well with a spoon.
4. Heat oven to 325F. Break off a piece of dough a little larger than a golf ball. Place it on the work surface and roll it lightly under your palms to form a pencil-thin rope of dough about 12 inches long.
5. Break off a 4-inch long piece and set aside. This will become the arms.
6. Fold the remaining rope in half to form a narrow, upside down V. Grasp at the folded top, pinch together 1 inch down from the top and twist, forming the head and neck.
7. Place the arm piece across the back and under the neck. Gently press to secure. Place on the prepared baking sheet. Repeat these steps with the remaining dough.
8. Bake until the cookies are lightly browned, about 15 to 20 minutes. Watch closely as the sorghum or molasses in the dough tends to burn quickly.
Elizabeth I’s Gingerbread Recipe:
- 3 loaves whole grain bread
- ½ pound granulated sugar
- ½ ounce ground cinnamon
- ½ ounce ground dried ginger
- ½ ounce ground dried licorice root
- ½ ounce ground anise seeds
- 1-quart white wine
- water as needed
1. Cube the bread and spread it out onto a sheet tray to stale for a few days. Grate the bread in batches until fine. Pass the crumbs through a coarse mesh sieve to sift away the bigger crumbs.
2. In a large saucepan, mix together the sifted crumbs, cinnamon, ginger, licorice, and anise. Add the wine. Bring to a boil, and cook, stirring constantly, until you have a stiff paste. Add water as needed to achieve a paste consistency
3. Transfer paste to a bowl to cool.
4. Shape in the cookie molds & scrape off any excess.
5. Arrange on a sheet tray, and bake at 350F until done. The time will depend on the size of the cookie molds.
#AncientRecipes
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Matt Romano
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
The Culinary Misadventures of Eleanor Roosevelt
When Franklin Delano Roosevelt won the presidency, Eleanor quickly realized that the way they ate in the White House had the potential to influence and help the nation through the Depression. Within six weeks, she and her friend Elizabeth Nesbitt began turning out some of the most unpalatable meals in modern memory. Meals the New Yorker Magazine described as “so gray, so drooping, and so spectacularly inept that they became a Washington legend. Maryellen Burns is a writer, publisher, food historian and presentations coordinator of the Renaissance Society of Sacramento.