skillet chocolate chip cookie

It has been real hot lately. Hot for Victoria anyway, our little temperate rainforest with lovely stabilized temperatures where it never gets too hot or too cold. But for me it feels sweltery. I always have the good sense in these moments to do some cooking that requires me to turn my oven on and heat my house into a sticky, muggy nightmare. It’s like a DIY sauna, but with cookies at the end.

In this case, one huge cookie, baked up like a pie in a skillet. And it’s worth the heat to get a slice of warm cookie with slightly melty ice cream. A crispy-edged, warm and slightly gooey-centered salty-sweet slice of cookie.

skillet chocolate chip cookie:

Adapted from Chipits

• 1 cup softened butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips, I used half milk and half dark chocolate
• Big pinch of flaky salt

Cream together butter and sugars until very light and fluffy, around 5 minutes. Add eggs, one at a time, beating after each egg is added. Scrape the bowl well to ensure all ingredients are incorporated. Add flour, salt and baking soda and beat until just incorporated. Add chocolate chips and fold through the dough. Spread cookie dough into an 8 inch skillet and sprinkle flaky salt over the top. Bake at 375F until golden brown on top and just set in the middle, about 30 minutes. Let cool slightly and serve with ice cream.

sorrel potato salad

Sorrel is a great, but kind of uncommon vegetable. It’s tricky to find at the grocery store, you might find it at a farmers’ market. It’s got a great, tart lemony flavour that is lovely finely sliced into a green salad or over grilled fish. It’s also a super easy green to grow and it produces a ton of pretty, lemony leaves without much trouble. It’s worth making space for growing some sorrel to keep yourself in these slightly ruffled, sour leaves all year round.

I turned my sorrel into a fresh, non mayo-gloopy dressing for a summery new potato salad. Perfect to take to a barbecue or picnic. Also, if you are bringing this to share, it’s gluten-free and vegan, so it should be an easy crowd pleaser.

Sorrel potato salad:

• 3 pounds new potatoes
• 2 cups sorrel leaves
• 1 ½   cups parsley
• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 3 cloves garlic
• 2 tbs lemon juice
• 3 tbs almonds
• 1 tbs capers
• ½ cup almonds

Place potatoes in a large pot. Cover with water. Cook on high until the potatoes are very tender, but falling apart. Drain water.

While the potatoes cook, toast the almonds in a dry frying pan over medium heat, stirring constantly until golden brown. Let cool and roughly chop.

Blitz all remaining ingredients in a food processor until they form a paste. Toss the dressing with the hot potatoes. Serve warm or cold, sprinkled with almonds.

masa harina pancakes

This is a little blast from the past. I first published this recipe in 2012 (!!), when the verdigris was a pretty cheesy little blogger blog, and my photography relied, sadly, on some really unfortunate instagram filters. But I really like this recipe and I didn’t want to banish it down the memory hole of terrible photography, so I thought I would do an updated shoot and share it again.

These pancakes use masa harina, the same corn flour that gives corn tortillas their delightfully doughy-corny flavour. They are fragrant, sweetly corny and savoury at the same time. And super fluffy. This recipe makes a pretty thick batter, that puffs up into fairly thick and puffy, fluffy pancakes. They are perfect for lazy Sundays with some milky coffee and maybe a little bacon.

You can find masa in well stocked grocery stores or Mexican groceries, look for Maseca brand, it’s the most common.

Masa harina pancakes:

adapted from Bon Appetit

• 3/4 cup masa harina flour

• 3/4 cup all purpose flour

• 2 tbs cornmeal

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 tbs sugar

• 2 eggs

• 1 1/4 cup buttermilk

• 3 tbs butter melted, plus a little for the pan

Combine all dry ingredients in a bowl. Add egg and buttermilk and slowly add melted butter while stirring; mix until just combined with no big lumps. Drop half cups of batter into a buttered skillet over medium high heat. Cook until golden brown, 1-2 minutes per side. Serve immediately with butter and maple syrup.

lemon cheesecake tart

I love cheesecake, but I sometimes get overwhelmed by the huge volumes of cream cheese required to execute the typical towering cheesecake monolith - 3, 5 even more bricks of cream cheese go into these giants. This is a thinner, low key layer of cheesecake, just one 8 ounce brick of cream cheese needed. It also has an excellent ratio of crumb base to cheese cake filling, because the graham crumbs are one of the top two reasons for eating cheesecake in the first place.  

You can get all that rich, tangy cheesecake flavour, in a petite little tart package. A puddle of lemon curd on the top takes it to the next level.

lemon cheesecake tart:

adapted from Martha Stewart

• 1 ⅓ cup graham crumbs

• ¼ cup melted butter

• 8 ounces cream cheese, room temperature

• ¼ cup + 2 tbs sugar

• 1 egg

• 1 tsp vanilla extract

• grated zest and juice of 1 lemon

• ½ cup lemon curd, store bought or homemade

Combine graham crumbs and butter, and press into the bottom and sides of a 13” rectangular fluted tart pan. Bake at 325 for about 10 minutes. Set aside to cool.

Combine cream cheese, sugar, egg, vanilla and lemon zest and juice; whisk until very smooth. Pour into graham crust and bake until just set with a slightly wobbly centre, 15-20 minutes.

Cool completely and spread lemon curd over the cheesecake. Cut into thin slices to serve.

grilled haloumi & pearl couscous salad

It is time for the big summer salad. What you need in your life right now is a big, herby, hearty salad that can sit in the fridge and get better with time. You can cook once and eat this for the better part of a week. It’s worth doubling to really get you set up for the next few days’ meals without having to turn on the stove. Adding some grilled chicken or fish would make a heartier dish, but just this salad is plenty for quick summer dinner.

Halloumi is a delightfully squeaky, salty cheese. It has the fantastic property of not melting when roasted or grilled, so you can pan fry or BBQ it to get a lovely crispy-shattery crust with a very chewy almost meaty-hearty interior. I know it sounds weird, but try it if you haven’t already - it’s fantastic. You can find it often in Greek or Mediterranean specialty groceries, but if you can’t find it, feta will work here too.

halloumi & pearl couscous salad:

Adapted from Bon appetit

• 1 cup walnuts
• 1 cup pearl or Israeli couscous
• 2 cups corn kernels, frozen is fine
• 2 tablespoons plus ¼ cup olive oil
• 8 ounces Halloumi cheese, sliced lengthwise ¾-inch thick
• 2 cups cherry or grape tomatoes, halved
• 1 cup chopped fresh parsley
• 1/2 cup basil leaves, finely chopped
• 1/2 cup mint leaves, finely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar

Toast walnuts in a dry pan over medium-low heat stirring frequently. When fragrant and golden, remove from heat and roughly chop. Set aside to cool.

In a medium pot of salted water, cook couscous according to package directions, until just tender.

Grill halloumi in a tablespoon of olive oil in a grill pan (or a frying pan) over medium heat. Let the cheese get a good caramelization before flipping, about 2-3 minutes per side. Remove from heat, cube and set aside.

Toss all ingredients together in a large bowl, taste for seasoning and adjust as needed.

brown butter & roasted peach ice cream

To round off this little brown butter series, I wanted to show off the sweet side of the magical brown butter crumb. You have seen what they can do to pasta, and now here they are in a rich, super vanilla ice cream alongside roasted-soft, sweet peaches.  

I know it’s a bit early for peaches, but I really got it stuck in my head that peaches and brown butter was the only way to go for this ice cream. So I used frozen peaches and it was wonderful, but you feel free to wait around for peach season if you are more patient than me.

For a super quick version of this, stir a few tablespoons of brown butter crumbs into softened store bought vanilla ice cream and pop back into the freezer until firm. Spoon the warm peaches and brown sugar goo over top.

roasted brown sugar peaches:

• 2 cups sliced peaches (frozen is fine)
• 2 tsp butter
• 2 tbs brown sugar

Lay peaches in a small baking dish and dot butter and brown sugar on top of them. Roast at 400° until juices are bubbling and peaches are very soft and browning at the edges. Let cool.
 

brown butter and roasted peach ice cream:

Adapted from Bon Appetit

• 2 cups whipping cream
• 1 cup whole milk
• 1/4 cup sugar
• pinch of flaky salt
• 1/2 vanilla bean (or 1 teaspoon vanilla extract)
• 4 tbs brown butter crumbs, divided
• 5 large egg yolks
• 1/4 cup sugar
• 1 batch roasted brown butter peaches

Combine whipping cream, milk, 1/4 cup sugar, 2 tbs brown butter crumbs and salt in a medium saucepan. Score the vanilla bean lengthwise and scrape the seeds into the milk and add the pod as well. Cook over medium-low heat until just simmering. Cover the pot and let it sit about 1/ hour to infuse the vanilla bean (skip this step if using vanilla extract).

Whisk egg yolks and remaining sugar until very pale, 2-3 minutes. A little at a time, incorporate 1/2 cup warm. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Fish out the vanilla bean (rinse and save it - it still has some good vanilla flavour left!)

Freeze the custard in your ice cream maker according to the manufacturer’s instructions, until very thick and cold, but still scoopable. Stir in the remaining brown butter crumbs until well distributed. Scoop about ½ of the ice cream into a shallow dish like a loaf pan and layer in the peaches. Spread the remaining ice cream over the peaches. Freeze tightly wrapped in cling wrap, at least 3 hours.

More with brown butter:

Brown butter & pecan cake

Brown butter cream ravioli with greens