Omnomicon

I’m back! Didja miss me? Vacation was vacation, I won’t bore you with details, but I did meet Steffany from Dinner Love, and she’s a dear.

But hey check it out, while I was glutting myself daily on hotel breakfast Danish, there were 45 Tastebuddies trying out 11 different recipes in a valiant effort to determine which would qualify as THE BEST CHOCOLATE CHIP COOKIES there are. If you have no idea what I’m talking about, welcome to Omnomicon! Here’s where you can read about our monthly Recipe Round-Robin contest.

And here, let me show you what the best looks like, beginning to end.

That up there is all the stuff that goes into these suckers. It’s hard to tell, but there are a couple secret ingredients in there.

The white stuff is ground oatmeal, and the brown crumbs are grated Hershey bars. Specifically Hershey bars. Except instead of grating, I thought I’d try getting the job done with my food processor.

And what do you know, it totally worked.

And then stir that into all the other stuff with some nuts and, naturally, chocolate chips.

The batter is extremely tempting, but be sure to save some for the cookies, they’re worth it.

So do you recognize these? They were Bubbe’s Fantastic Chocolate Chip Cookies, code named Recipe L, and many big thanks to Hallie for letting us give them a try! Here’s what she had to say about ’em:

Here is my bubbe’s fantastic recipe for Chocolate Chip Cookies. They’re definitely not low-fat, but they’re the best I’ve ever made (and I’m a pastry chef!).

So these are both pastry-chef and Tastebuddy approved. I knew you’s guys had great taste. My guess is that the groundedness of the oatmeal gives these more texture without being so suggestive of oatmeal cookies. I also have a theory on how the Hershey bar plays into things: usually a chocolate chip cookie is a sugar cookie with bitter chocolate chips here and there, but little to tie these two elements together. Maybe the grated chocolate creates a gentler transition from cookie to chip? Even if my theory is right (and I’m open to the alternative, I know what I don’t know), my word choice is not even remotely technical, so Hallie, please feel free to jump in with your expertise.

Here’s the word I got via email results:

• Our house votes for recipe L. It had lots of chocolate and grinding the oatmeal was a great idea because it made for flatter and less dry cookies. Recipe L was nice and chocolaty! After we made our decision we did our own taste test with friends and recipe L definitely won hands down.
• Far and away, I and my 3 co-tasters chose Bubbe’s Fantastic recipe as the best of the two. The finely ground oatmeal added a nice substance to the cookies without giving it the graininess of an oatmeal cookie. They baked up nicely–no flat cookies here–and the ground Hershey’s chocolate gave the cookies a beautiful brown color and a little extra chocolate kick. I used hazelnuts since it said you could add your choice of nuts–not a huge fan of nuts in cookies, but they tasted great in this recipe.
• The texture was very nice; the oatmeal provided more substance to the cookie and even though some of us had hesitations about whether oatmeal belonged in a traditional chocolate chip cookie, it was quite good.
• So good. If you’re including technique suggestions, rolling these guys into balls really helped.
• Who knew oatmeal could help so much?

And here’s the word on the web (leave a comment with a link if I missed your post!):

• Domestic Ambitions has a writeup
• Steph of Obsessed With Baking goes into great detail as well!
• Natalie at Oven Love reviewed her favourite of the two she tested.

And here’s what they looked like in other people’s kitchens:

Ruth made Bubbe’s

And Jeff also made Bubbe’s

Then Domestic Ambitions made the Friendly Choco-Chippers . . .

. . . and also Sheila’s (nice collage-work, btw).

Next up are the Kitten-Free (calls for exactly 0 kittens in the ingredient list, and the cleverness was simply adorable) as compared to the Family Secret recipe, the latter which did not seem to work out for Carly, who may have been too busy with Sunday’s NYTimes crossword to care.

And lastly, there was the recipe that ended in “Mmm. Eat.” and Ruby’s Plan ahead cookies. I want to give Lisa mad props for this photo, it’s gorgeous.

And there you have it! Yet another Recipe Round-Robin, now with 200% more reader participation. Hooray! So I’m announcing a savoury recipe for July . . . any suggestions? I’m thinking summer-time BBQ dishes—pasta salad, seasoned hamburgers, probably not potato salad because there’s a huge tendency toward grossness and grossed-out taste-testers—but I bet comfort food will work regardless of the time of year. We’ll save fruitcake for December.

Thanks again to everyone for participating. Really, I mean it! I’m so psyched that this works out every month because people are saying they had fun and because I like reading about it, and giving stuff away is fun too.

And last but not least, here’s Hallie’s winning recipe.

Bubbe’s Fantastic Recipe for Chocolate Chip Cookies
yields about 3 dozen cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 cups oatmeal, ground to mealy texture
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz chocolate chips [2 cups]
4 oz grated hershey bar [this amounts to 18.5 rectangles from the Big Bar, but use your algebra to figure it out if you can manage . . . I food processored those suckers, and it seemed to do the trick. If grating by hand, however, one Tastebuddy recommends freezing the bar first so it doesn’t melt in your hand.]
~1 cup chopped nuts of choice (I usually use pecans or walnuts) [editor used pecans, and they were fabulous]

Cream the butter and sugars together.
Add the eggs and vanilla and beat until fluffy.
Mix the dry ingredients and add to egg mixture.
Stir in the chips, nuts, and hershey bar.
Drop by rounded tablespoons onto a lined cookie sheet and bake at 375 for 6-8 minutes. [editor’s note: mine took about 10 minutes, and one Tastebuddy had reported 11-12 minutes. Final recommendation is check in at 6 minutes, and then every two minutes after that until you can see a little bit of browning happening on top].

nom nom nom!

nutrition summary (1 of 36 cookies yield): 220 calories, 12g fat, 1.5g fiber; ~5 weight watchers points

Thanks to everyone who sent me Google’s cached version of my post . . . unfortunately that was what I had started with two hours prior, sans recipe, not deleted altogether, but without all the hard work of the night. I’ve been learning to click save more frequently for ten years now and, apparently, will never learn. So anyway, here’s my revised all-the-better rendition of Coffee Nut Chicken.

Remember that time I posted that thing about how to score herbs & spices on the cheap? And then when I said I had a good recipe to use them all? This is that recipe, guys! Despite the word “chicken” in the title, this is easily modified to vegetarian or vegan tastes. Easily.

The original recipe comes from Chef Paul Prudhomme’s out-of-print cookbook classic Fiery Foods That I Love, and the recipe is also available on Chef Paul’s website. I changed a few things to obviate the need for Chef Paul’s magical seasonings blends because any food with “magic” in the title is suspect to me.

Not sure if this has come up yet, but Dano is my boyfriend. I hate the phrase “my boyfriend,” because every time I use it I feel like staking out some man-meat territory. To me, it sounds like “mah buh-FRAAAND.” So now that we’re real close friends, you’ll just have to keep track of his name like all my other pals. Internet: Dano. Dano: Internet.

Anyway, I bring this up because Coffee Nut Chicken was the very first meal he ever made for me! *Awwww!* Turns out Dano can cook too, when I let him!

There are a metric shit-ton of ingredients in this recipe, so a little mis en place might be a good idea.

The puree is . . . um . . . not that pretty. But remember how there were all those delicious toasted nuts and seeds in there when someone inevitably describes it in less-than-appetizing terms.

As promised, we begin with a herbs and spices do come into play. Specifically, an 8-spice blend if you don’t count salt. There are so many ingredients involved that this recipe presents some problems with some easy solutions. On the one hand you probably are missing at least *one* of the ingredients on the list. On the other, because there are so many flavours in play, your improvised substitution won’t ruin dinner.

It doesn’t matter what kind of chicken you use. Bone-in, whole chicken, skinned, some chicken thighs, breasts . . . you know, whatever. The original calls for a whole chicken, but I tend toward chicken thighs, so that’s what’s pictured here.

Onions, naturally.

Simma!

And then serve. Please remember all the hard work that went into this dish, because without that knowledge, this is probably the last thing you’d think you’d want to put in your mouth. Remember, it’s nutty and warm and savoury with an interesting heat that comes on just as you think you’re in the clear with spiciness. And it’s positively divine on egg noodles.

Vegetarian? Oh that’s cool, it’s easy to fix. Make the sauce with a veggie stock, and instead of chicken, simmer some whole portobello mushrooms, or other sliced mushrooms in the sauce (no need to sear!). Serve over egg noodles, or for vegan types, rice. I had egg noodles on hand, so unfortunately that’s the picture you get, but I hear vegans have excellent imaginations.

Coffee Nut Chicken
modified from a recipe by Paul Prudhomme

A very important note:
Please do not try to substitute ground coffee for instant, which is not at all the same thing. Just put aside your foodie-snobbery, suck it up, and accept that sometimes freeze-dried is what’s called for. Dano made this mistake exactly once. We had pizza that night. Other than that, substitutions work well here.

Seasoning
  2 tbsp lightly packed brown sugar
  2 tsp dried ancho chili powder
  2 tsp chipotle chili powder
  (if you have no interest in fancy chili powders, substitute 1 tbsp + 1 tsp total chili powders for the
  ancho and chipotle)
  2 tsp salt
  1.5 tsp cumin
  1.5 tsp garlic powder
  1.5 tsp onion powder
  1.5 tsp oregano
  1 tsp basil
  1/2 tsp ground cloves

The Coffee and Nuts (and what they are pureed with)
  1/2 c sunflower seeds
  2 c chopped pecans
  2 tbsp poppy seeds
  2 tbsp sesame seeds
  1 cup chicken stock or broth
  2 tbsp lightly packed brown sugar
  3 tbsp instant coffee
  1 tsp ground chicory (hard to find at regular grocery stores and therefore optional)

Other stuff
  6 chicken thighs (or 3 chicken breasts halved, we’re shooting for about 1.5 lbs of meat)
  2 tbsp canola, sunflower or other high-heat oil (olive oil will burn)
  1 onion, chopped
  1 cup chicken stock or broth
  8 oz egg noodles

Mix the seasoning spices by giving them a little pinchy-pinch. Rub about 2 tbsp of the seasoning into chicken. Set aside.

Heat a large skillet to medium. Toast the sunflower seeds then the chopped pecans 5-6 minutes each, shaking the pan as they toast. Toast the poppy and sesame seeds together for 2 minutes in the same manner.

Puree the sunflower seeds, pecans, poppy and sesame seeds with 1 c chicken stock, 2 tbsp brown sugar, instant coffee and chicory in a food processor about 1 minute.

Heat the oil in the nut-skillet on high until it moves easily. Sear each side of the chicken 2 minutes, then set aside; lower heat to medium. Add 1 tbsp of the spice mixture to the pan with the chopped onion and sautee 5 minutes or until cooked. Stir in 1 cup chicken stock or broth, scraping the bottom of the pan to release the brown bits. Bring to a boil, add chicken, nut puree and spice mix, then reduce to low and simmer for another 25 minutes, or until chicken reaches an internal temperature of 160^o. If you want to make the chicken cook more quickly (but with the risk of having an extra-liquidy meal), cover and cook til the internal temperature is reached.

Now’s a good time to boil water and cook the egg noodles.

By request: finally, a vegetarian option!
I mentioned this earlier, but it bears repeating. Word-for-word, in fact, just to conserve my precious creativity: Make the sauce with a veggie stock, and instead of chicken, simmer 6 whole portobello mushrooms, or other 24 oz sliced mushrooms in the sauce (no need to sear!). Serve over egg noodles, or for vegan types, rice.

Nutrition Summary (one of six servings, using 1.5 lb chicken breast, No Yolks egg noodles): 555 calories, 6g fiber, 22g fat (but lots of the good kind, hehe); 12 weight watchers points

(using 6 portobello caps, No Yolks egg noodles): 475 calories, 8g fiber, 21g fat; 10 ww points