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Nov. 20th, 2011 @ 06:55 am Recipes
A couple folks have recently asked for some recipes from me, so here they are for posterity's sake.

Caesar Salad a la Brooks
  • 3-5 whole cloves garlic (depending on how awesome you are. Go for 5 if you can.)
  • 1tsp salt (coarse fresh ground seas salt if possible)
  • 1/2 tsp pepper (coarse fresh ground if possible)
  • 1 tsp worcestershire
  • 1 tsp soy sauce
  • 1 tbsp dijon
  • 1/2 lemon worth of juice (fresh squeezed)
  • 1 egg yolk (coddled)
  • a few dashes of red wine vinegar
  • 1/3 cup canola oil
A solid wood salad bowl is strongly recommended for preparation, as it helps to crush the garlic as well getting seasoned over time with use.

Crush the garlic cloves into the wooden bowl with the back of a fork along with the salt and pepper. The salt and pepper will act as abrasive agents and help break down the garlic.

Meanwhile, coddle an egg by placing it in boiling water for about 40 seconds. This aids in yolk separation.

Add in the worcestershire, soy, dijon, lemon juice and egg yolk. Stir to combine, continuing to crush larger bits of garlic with your fork as you find them.

Add in the oil and vinegar, emulsify with fork.

Now the part that just takes practice: taste the dressing and adjust as needed. Add salt to enhance flavors, bring them into sharper relief. Add vinegar to mellow things out. Add lemon to sweeten it. I've found that a little extra salt and a little extra lemon is generally needed, so I put them in at the start, but don't until you try it out.

Makes enough dressing to cover 2-3 heads of chopped romaine lettuce.

Bit Cookie Dough
  • 1c (2 sticks) butter
  • 1/2 c granulated sugar
  • 1/2 c light brown sugar (packed)
  • 1 egg
  • 2 tsp vanilla extract
  • 2c all purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 12oz pkg bits (chocolate chips, M&M's, fried shrimps, etc.)

Preheat oven to 350.

In large bowl, cream butter & sugars until light & fluffy. This is a very important step: don't just combine the sugars and butter, you really have to cream the heck out of them, letting the sugar granules lacerate the butter and then begin to break down themselves. It should start to look and feel like a slightly gritty buttercream frosting when it's ready. (Use an electric stand mixer unless you're a masochist.)

Beat in egg & vanilla.

In medium bowl, combine flour, baking soda, & salt.

Gradually blend dry ingredient mix into creamed mixture.

Stir in bits.

Portion out on to silicone baking mat, bake 10-13 mins until edges are slightly browned.

Let cool for 1 minute on baking mat, then transition to cooling rack.
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