Sunday, January 22, 2012

Sunday special. Fairchild gardens chocolate chip cookies and Carraba's Chicken Bryan

This weekend was the Chocolate festival at Fairchild gardens.  We went for a few hours in the morning. It was nice, there were quite a few orchids in bloom.   But of course we left the camera at home so we just caught a few pictures on our iPhones.  Some were chocolate scented but we didn't get pictures of those.

Representing the "U"

Came home and made some Fairchild inspired Chocolate chip cookies.

I chopped the chocolate myself.   I like the uneven sizes, from big chunks to almost powder.

Then for dinner I made Carraba's Chicken Bryan.

I pounded out a few chicken breast and sprinkled with a little tomato basil sea salt blend I got today at the festival .

Basil and Garlic.

Feta crumbles, Sun dried tomatoes, and Garden Delight veggie pasta.

Saute garlic.

Add liquid a little basil and a little red pepper flakes.  Reduce adding pieces of butter a bit at a time.  

After reducing add remaining basil and sun dried tomatoes, cook 1 more minute.  Add chicken, cook 1 more minute.
Have the pasta cooked and ready, add feta cheese and toss everything together.

Finally a plate picture!!

I can't take credit for either recipe
Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Carrabba's Italian Grill Chicken Bryan


6 large chicken breasts 
1 to 2 tbsp extra-virgin olive oil 
½ tspn salt 
½ tspn black pepper 
8 oz goat cheese, softened to room temperature 

Sun-Dried Tomato sauce 

2 tbsp butter 
1 tbsp finely chopped garlic 
1 tbsp finely chopped yellow onion 
½ cup dry white wine 
¼ cup freshly squeezed lemon juice 
10 tbsp cold unsalted butter, cut into small pieces 
1 ½ cups finely sliced sun-dried tomatoes 
¼ cup chopped fresh basil 
½ tspn kosher salt 
½ tspn white pepper 

Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and saute until garlic and onion are tender and transparent. 

Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. 

Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside. 

Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 to 20 minutes or until cooked through. 

Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. 

Place cooked chicken on serving platter and spoon Sun-Dried Tomato 
Sauce over chicken.

I've made this one a few times before and have adapted it to my liking 

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