Levain Style Chocolate Chip and Walnut Cookies

 

Two weeks ago I had my very first bake sale! The motivation for having the bake sale was to raise money for PAWS, my nephew's marathon charity. Our bake sale was hugely successful thanks in large part to the generosity of the runners in the marathon training running group. Next to spending an entire day baking and packaging everything up, deciding on what cookies and confections to make was my second biggest challenge. Our predictions on which items would sell out first completely missed the mark. In a last minute decision I decided to make two batches of the Levain Style Lemon Cookies. Turns out, those were the cookies that sold out first! I shouldn't have been surprised because there is something very appealing about a perfectly golden brown, humungous cookie. Which is why I decided I needed to create my version of Levain's Chocolate Chip and Walnut Cookies. 

In spite of having numerous recipes for chocolate chip cookies on the blog, only one other contains coarsely chopped, toasted walnuts. Additionally, the size, texture, taste, and look of these cookies are nothing like anything I have ever shared with you before. Had I brought these cookies to the bake sale, they might have given the Lemon Cookies a run for their money.

If chocolate chip cookie are one of your favorites, you absolutely want to have this almost too pretty to eat version in your repertoire. 

This version of a chocolate chip calls for using chocolate chips and not chopped chocolate. Buy either good quality semisweet or dark chocolate chips. Chips made by Guittard or Gharadelli are my favorites. 

The cookie recipe calls for two kinds of flour: all-purpose flour and cake flour. Cake flour when combined with all-purpose flour helps to create a more tender crumb, a melt in your mouth texture, and a thick without being cakey cookie. Unlike some other more traditional chocolate chip cookies, the dough is made with only one large egg and one large egg yolk. Save the extra egg white for your morning scrambled eggs. 

I used only light brown sugar, but you easily replace a couple of tablespoons of the light brown sugar with the dark brown sugar. Even a little bit of dark brown sugar will give your cookies a hint of molasses flavor.

Instead of dividing the dough into 8 equal portions, I divided it into 9 equal portions instead. The size of each baked cookie was still substantial enough. I would be reluctant to make these cookies any smaller as they would lose their 'Levain-style' look and eating experience.

The dough should be chilled for at least 60 to 90 minutes, however, it can also be chilled overnight. 

Baking the cookies at the slightly higher temperature of 375 degrees (F) helps to shock and prevent them from spreading too too much. You want the finished cookie to be hefty in appearance. 

The biggest challenge in making the cookies is determining their doneness. Particularly being careful in not under baking or over baking them. They should be golden brown along the edges and allowed to rest on the hot baking sheet for at least 10 minutes when they come out of the oven. If this is the first time making them, I recommend bake just one cookie to start. This will help you gauge the right amount of time they need to spend in the oven.

A light sprinkling of flaky sea salt on the balls of dough before they go into the oven is optional, but it helps to further ramp up the cookie's overall flavor.

Levain style cookies are my newest, latest obsession. And these Levain Style Chocolate Chip and Walnut Cookies are my newest chocolate chip cookie obsession. No, I am not abandoning my favorite Jacques Torres Style Chocolate Chip Cookie recipe. But if I wanted to sell, bring, or serve some 'eye-popping' chocolate chip cookies, I would make these Levain Style Chocolate Chip and Walnut Cookies. They are as irresistible and impressive as they are delicious. To use an Olympic analogy, they are gold medal worthy cookies.

Recipe

Levain Style Chocolate Chip and Walnut Cookies

Makes 9 humungous, gorgeous cookies

Ingredients

1 cup (226g) unsalted butter, room temperature

3/4 cup (150g) granulated sugar

2/3 cup (134g) light brown sugar

1 large egg

1 large egg yolk

1 Tablespoon good quality vanilla

2 1/4 cups (293g) all-purpose, unbleached flour

1 cup (118g) cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon Kosher salt

12 ounces (340g) semisweet chocolate chips (e.g., Guittard or Gharadelli)

1 1/4 cups (125g) walnut halves, toasted and coarsely chopped

Flaky Sea Salt

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately 1 minute.

2. Add in the granulated sugar and brown sugar. Beat until light and fluffy (approximately 4 minutes).

3. Add in the egg, egg yolk, and vanilla extract. Beat until well blended.

4.In a medium sized bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda and Kosher salt. Add in the dry ingredients to the mixing bowl. Beat on low-medium speed until the dry ingredients are almost all incorporated.

5. Add in the chocolate chips and walnuts. Mix until completely blended (and no white streaks of flour remain).

6. Roll in 9 balls, slightly more than 5 ounces (164-168g) each. Break each ball in half and press sides into each other to create a round ball with a top of the craggle-y edges.

7. Place balls of dough onto a platter or baking sheet. Cover and chill for 60-90 minutes or overnight.

8. Preheat oven to 375 degrees (F).

9. Line two baking sheets with parchment paper. Note: You will bake only one sheet at a time (unless you have a double oven).

10. Place 4 or 5 balls of dough on a baking sheet, spacing more than 2 inches apart. Lightly sprinkle with flaky sea salt. Note: Do not bake up more than 5 balls of dough on a single baking sheet.

11. Turn a baking sheet upside down. Place the baking sheet with the balls of dough on top of it. Insert both of them onto the middle rack of the oven and bake for 18-20 minutes or until the cookies are golden brown. Note: Rotate the baking sheet midway through the baking process and check for doneness at the 16 minute mark.

12. Remove from the oven and let the cookies remain on the hot cookie sheet for at least 8 minutes before transferring to a cooling rack.

13. Bake the remaining cookie sheet.

14. Let the cookies cool before eating. Note: If you are gifting them or selling a bake sale, package the completely cooled cookies in a cellophane bag and tie rightly with ribbon or string. Do not wrap in 'plastic' bags as the cookies will lose their crispness.

15. Store the baked cookies at room temperature. Ideally, store them individually wrapped in a cellophane bag or waxed bag. To recreate the just out of the oven taste, reheat the cookies in the microwave at high for 8-10 seconds.

Notes: (1) There is another version of a Levain Style Chocolate Chip Cookie. There are differences between that recipe and this one. Both are good, but I am partial to this one now. (2) To make a milk chocolate chip cookie version, eliminate the semisweet chocolate chips and walnuts. Replace with 16 ounces (453g) milk chocolate chips. I highly recommend using Guittard Milk Chocolate Chips. (3) Cookies that were chilled overnight baked up slightly faster than the ones chilled only for 60-90 minutes. (4) To toast your walnut halves, put them on a baking sheet and bake in.preheated 350 degree oven for 8-10 minutes. Transfer the toasted walnuts to a cutting board to cool before chopping.

Lettuce and Celery Salad w/ Blue Cheese Dressing

 

While channeling my inner Ansel Adams I took a black and white photo of myself with the Tetons in the background. Little did I know this rarely taken selfie would inspire treasured friends to send me a surprise gift containing all things in shades of grays. In addition to a vintage book of Ansel Adams photos, there was also a cookbook whose cover was in black and white contained in the thoughtfully filled box. The first book will definitely influence the photos I take on my upcoming return trip to the Tetons, while the second one immediately inspired me. Truth be told, I am a hard one to buy a cookbook for. Not only because I have an immense collection of more than five hundred cookbooks, but because I am rather fussy about which ones I want to own, which ones I think I will learn something from, and which ones contain recipes I want to make. From the moment I opened "Outside: Recipes for a Wilder Way of Eating" by English chef Gill Meller, I knew this was one of those 'rare' cookbooks. The first recipe to get my attention was the one for a Lettuce and Celery Salad with Blue Cheese Dressing. 

There were two things about this recipe that intrigued me. First, was the simplicity of a salad made with only Little Gems (or butter lettuce) and fresh summer celery. Never had I ever thought of creating a salad combining these two ingredients. Second, was the recipe for the blue cheese dressing. One made with an interesting combination of ingredients. Again, not ones I would have ever combined together with blue cheese. Never did I imagine a dressing made with blue cheese, garlic, Dijon mustard, honey, apple cider vinegar, creme fraiche, mayonnaise and extra-virgin olive oil could be so complexly flavorful. Nor did I ever think both the salad and the dressing would be ones I will be serving regularly when having friends for dinner. In other words, this will be the new 'house' salad. At least for now.

As luck would have it, my local Farmer's Market had freshly cut stalks of summer celery for sale. I took that as an omen. After gathering all of the other necessary ingredients, I made the salad and the dressing as soon as I got home. Because I couldn't wait. It took only one bite and I was in a rare state of salad euphoria. The savory blue cheese paired with the tart apple cider vinegar, sweet honey, subtle pungency of the garlic, the creaminess of the creme fraiche and mayonnaise, and richness of the extra-virgin olive oil created the most phenomenal dressing I had ever tasted. 

The Little Gem lettuce is the smaller, sweeter baby sibling of romaine. In addition to its' sweet, crisp flavor, it cradled the dressing perfectly. Because the dressing is a little on the 'thicker side, it definitely needs a 'heartier' lettuce to hold up to it, without smothering it. 

Last, but not least, were the sprinkling of toasted walnut halves over the salad. They added an earthy richness to the salad. A perfect finishing touch for this seemingly simple salad.

With the exception of adding a little more olive oil and slightly more apple cider vinegar, I made no other alterations to the dressing. I should point out that the dressing is on the thick side. If I had wanted it just slightly thinner, I would have added a little more olive oil or maybe a little milk. Make to your preferred consistency, but don't thin it too much or it will lose its' impact.

For the blue cheese I used one made by Point Reyes as it has a slightly creamy texture. If you can't find it at your favorite grocery store or cheese shop, ask for the creamiest blue cheese they sell. 

If you are a lover of beautiful, flavorful salads and a big fan of blue cheese, then this is the salad for you! Serve it with some grilled fish, chicken, or beef, a loaf of bread, and a bottle of wine or sparkling water. Finish your meal with your favorite dessert, preferably one using seasonal ingredients or made with chocolate. More than likely, when everyone leaves, they will go home remembering the salad.

Recipe

Lettuce and Celery Salad w/ Blue Cheese Dressing

Serves 4-6

Ingredients

5 to 6  ounces Little Gem or Butterhead Lettuce, had cut into medium sized pieces

5-6 stalks of fresh celery, cut into 1/4" pieces on the diagonal

Large handful of walnut halves, toasted

5 sprigs of chives, cut into half inch pieces

5 to 51/2 ounces of your favorite creamy blue cheese (see notes)

1 small garlic clove finely minced or grated

2 teaspoons of dijon mustard

2 teaspoons of pourable honey, plus more to taste

1 1/2 Tablespoons apple cider vinegar

2 Tablespoons creme fraiche

2 Tablespoons mayonnaise

3 Tablespoons of extra-virgin olive oil

Kosher or sea salt and black pepper to taste

Directions

1. Begin by making the dressing. Crumble the blue cheese into a medium sized bowl. Add in the garlic, honey, mustard, vinegar and a pinch of black pepper. Use a fork to mash into a coarse paste. Note: Do not get rid of all of the bits of blue cheese. 

2. Work in the creme fraiche and mayonnaise. Mix until well blended. 

3. Whisk in the olive oil until reaching desired consistency. Add salt to taste. Note: If you want your dressing slightly thinner add in some additional olive oil, one tablespoon at a time.

4. In a large bowl, add in the torn lettuce leaves and celery. 

5. Spoon half of the dressing over the mixture. Use your hands to gently coat the lettuce and celery. Transfer to your serving dish.

6. Sprinkle the chopped chives and toasted walnut halves over the salad.

7. Spoon small dollops of the remaining dressing over the salad. Lightly season with black pepper and Kosher or seal salt. Serve immediately. Note: You will have some left over dressing. Do not use it all on this salad.

Notes: (1) I used Point Reyes Blue Cheese. (2) Sour cream is the easiest substitute for creme fraiche, but it's not as rich and tangy. Whole foods usually carries creme fraiche.

Grand Tetons, Wyoming, May 2024

Spinach Artichoke Dip

Once the dog days of summer arrive here in the midwest, I make an attempt to avoid making anything requiring a long cooking time in a hot oven.  However, even in the heat and humidity, I still have cravings for 'hot' foods. There is something rather comforting, more satisfying about a hot dish. Whether it's the appetizer, the meal or the dessert, I am happy if one of those things are on the warm side. If it's something with a relatively short cooking time and moderate baking temperature, then I really don't mind turning on the oven. Being able to enjoy a 'hot' appetizer, one hearty enough to be a small meal, having a baking time around thirty minutes, and requiring an oven temperature of only 400 degrees (F) on a hot day is a guilty pleasure. And this delicious Spinach Artichoke Dip hits all the right notes.

It's been seven years since I shared the one and only Hot Spinach and Artichoke Dip recipe on the blog. But this newest one has less ingredients, is incredibly flavorful, slightly addictive, lighter, and just might be what a great spinach artichoke dip was meant to be. It's definitely worth making on a hot day! 

Shredded Monterey Jack and Parmesan cheeses, cream cheese, mayonnaise, sour cream, chopped spinach, chopped artichoke hearts, Kosher salt, and black pepper along with the zest and some of the juice of a Meyer lemon are all you need to create this divinely delicious dip. While artichoke hearts marinated in olive oil (but drained) might add more flavor than artichoke hearts packed in water (and drained), you can use either. You can grate your own cheese or buy packaged shredded cheese, although there will be a discernible difference in flavor between the two. If there is one thing you really shouldn't substitute, it's the Meyer Lemon. Why? Well, it's because Meyer lemons are less acidic, sweeter, and brighter in flavor compared to the everyday tart lemon variety. 

The entire recipe comes together in one bowl and requires only a whisk and spatula. For the best texture, begin by whisking the cream cheese, mayonnaise, and sour cream together until smooth and creamy. Then mix in all of the remaining ingredients until well blended.

Transfer the mixture to a buttered casserole dish, sprinkle with a little more cheese and bake for approximately 30-35 minutes in a preheated 400 degree (F) oven. While the Spinach Artichoke Dip is baking make your crostini on the grill. Or instead of serving the dip with some crostini, serve with tortilla chips, grilled naan, crackers, or even a sliced baguette. 

Because this creamy, flavorful, impressive Spinach Artichoke Dip doesn't require any seasonal ingredients, you can make it year round. With plenty of summer entertaining opportunities still remaining, you might not want to wait until cooler temperatures arrive to make it. It would be the perfect appetizer to serve if you are having friends over for an Olympic Watch party! It's guaranteed to be a gold winner!

Recipe

Spinach Artichoke Dip

Serves 8-10

Ingredients

10 ounce (287g) package of chopped frozen spinach, thawed and squeezed of any liquid

15 ounce (340g) jar of marinated artichoke hearts, drained and coarsely chopped

8 ounce (225g) package of cream cheese, room temperature

1/2 cup (56g) Monterey Jack cheese, shredded

1/2 cup (56g) Parmesan cheese, grated or shredded

1/4 cup (70g) mayonnaise

1/4 cup (70g) sour cream

Zest from a medium sized Meyer Lemon

1 Tablespoon Meyer Lemon juice, freshly squeezed

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Butter, for preparing the pan

Small handful of the grated cheeses for topping the dish before baking

Crostini, Grilled Naan, Tostitos, crackers or a sliced baguette for serving.

Directions

1. Preheat the oven to 400 degrees (F).

2. Butter a 9" round or 10" oval baking dish. Set aside. Note: Use a cast iron pan if possible.

3. In a large bowl, whisk together the cream cheese, mayonnaise and sour cream until smooth and creamy.

4. Add in the remaining ingredients. Use a spatula to blend.

5. Transfer the mixture to the prepared baking dish. Top with a small handful of some additionally grated or shredded Monterey Jack and Parmesan cheeses.

6. Place dish on a baking sheet and insert into the oven. Bake for 30-35 minutes or until lightly browned on top and heated through.

7. Remove from the oven and serve immediately. Note: The dip is still really good as it cools.

Notes: (1) Store any leftovers covered in the refrigerator. Reheat in the microwave. (2) Because there is less mayonnaise in this recipe as compared to the one shared years ago, it is lighter in taste. (3) You can make the Spinach Artichoke Dip early in the day. Cover and refrigerate. Remove from the refrigerator at least 15 minutes before placing in the preheated oven.

Levain Style Lemon Cookies

Every now and then I surprise myself. While I am almost always happy with how a new recipe turns out, there have only been a few times when I wanted to stand in the middle of street with a megaphone and announce to the neighborhood that I have just created the absolutely best thing in the universe. This would be one of those rare 'forget having any sense of humility' moments. Rather it would be one of those unabashedly, shamelessly hubris moments. The creation of these Levain Style Lemon Cookies has unleashed a monster in me. Because this is absolutely, unequivocally the BEST, GREATEST, MOST INSANELY DELECTABLE, CRAVEWORTHY, GORGEOUS lemon cookie on the planet. Possibly the universe. There I said it. I have never been so bold in my entire life. But this cookie, well this freaking amazing cookie has brought out the best of the worst in me.

I could take complete responsibility for the creation of this cookie had I not been gently pushed (in the best of ways) by my dear friend Linda. It was she who asked me months ago if I could re-create the Levain Lemon Cookie as she absolutely loves all things lemon flavored. In spite of having created several Levain style cookies for the blog, I wasn't exactly sure I could replicate this one without creating a 'break the bank' confection. Lemon flavored chips were the sticking or rather should I say sticker shock point. Once I learned others had used white chocolate chips as an alternative, I knew my next biggest challenge would be to create a cookie having the 'right' amount of lemon flavor. Not one overpowering or cloyingly sweet with the flavor of lemon, but one having a more subtle, but still discerning lemon flavor to be detected in each mouthwatering bite.  

There were a myriad of options to consider for infusing lemon flavor into the cookie dough. Freshly squeezed lemon juice, lemon zest, lemon extract, lemon paste and/or any combination of the aforementioned. My gut was telling me to use only lemon zest and lemon paste. Some will say there isn't any difference between lemon extract and lemon paste, but I happen to be one that disagrees. The thicker lemon paste delivers a much better, less acidic lemon flavor. And while lemon juice can add some bitterness. lemon zest infuses concentrated amounts of sweet, citrus flavor. But figuring out the quantities of each was going to take a bit of thinking.

 

Having made Levain style cookies before I knew I would be using a combination of all-purpose and cake flours, granulated sugar, light brown sugar, baking powder, baking soda, Kosher salt, eggs (one large egg, one large egg yolk), unsalted butter, and alot of chips. Compared to my other Levain style cookies, this recipe uses different amounts of sugars, baking powder, baking soda, Kosher salt and chips. Some less, some more. I knew I would get a sense of whether or not I made the right decisions when I mixed and then tasted the batter. If there was thing I learned very long time ago is that 'the batter never lies'. If the consistency doesn't look or feel right, the cookie won't turn out right. If the batter doesn't taste right, the cookie won't have an optimal flavor. In other words, a bad batter isn't salvageable. 

To chill or not to chill the dough was yet another decision I needed to make. I decided to let the balls of dough chill for slightly over an hour. Just enough time for the to dough rest and hold its' shape when it went into a hot preheated oven. I knew i didn't want the tops of my cookies to be smooth, so I used the roll into a ball, break in half, bring the halves together method so I would have cookies with that beautiful bakery style craggle-y top. 

This recipe makes 8 ginormous cookies. In order to get them to bake evenly, the balls of dough must be weighed. Each ball of dough weighs a little more than 6 ounces. Because they are so huge, it's important to bake only four cookies at a time. When baking, I decided to use the two tray method. One tray turned upside down and the tray with the cookie balls set on top (so two tray bottoms are touching one another). I am not certain I can explain the science behind why this works with large over-sized cookies, but it does.

Baking time for the Levain Style Lemon Cookies ranged from 17-18 minutes in a preheated 375 degree (F) oven or just until the cookies were a beautiful golden brown. Key to their doneness was to allow the cookies to rest on the hot cookie sheet for at least 8-10 minutes before transferring them to a cooling rack. The heat from the pan helps to continue to bake the cookies without drying them out or burning their bottoms. Additionally that rest time makes it easier to transfer them to a cooling rack.

The texture and flavor and these cookies are perfect. You can definitely smell and taste the flavor of the lemon. We absolutely loved the level of lemon flavoring in theses cookies. It was detectable, yet subtle in the best of ways. 

If the Pancake Princess ever did a Levain Style Lemon Cookie bake-off I want to enter this recipe. If I ever wanted to brighten the day of friend who loved lemon flavored cookies, I would bake up and deliver a batch of these cookies. Or if I ever wanted to enter (and win) a cookie contest, I would make these cookies. Which speaks volumes since I absolutely love my chocolate chip cookies. 

In all seriousness, I take a big risk when I shamelessly gush about how fabulous these cookies are. In part because not everyone follows 'the' recipe, measures the ingredients, or bakes in an elevation similar to the one in the midwest. Yet, in spite all of these factors, I will end by saying this may be BEST, MOST SCRUMPTIOUS, TO DIE FOR, SHOW STOPPING, DIVINE cookie I have ever made in my entire life. There I said it!

Recipe

Levain Style Lemon Cookies

Makes 8 humungous cookies

Ingredients

1 cup (226g) unsalted butter, room temperature

3/4 cup (150g) granulated sugar

2/3 cup (134g) light brown sugar

1 large egg

1 large egg yolk

Zest from one large lemon

1 1/2 teaspoons Lemon Paste (See Notes)

2 1/4 cups (293g) all-purpose, unbleached flour

1 cup (118g) cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon Kosher salt

16 ounces (453g) white chocolate chips

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately 1 minute.

2. Add in the granulated sugar and brown sugar. Beat until light and fluffy (approximately 4 minutes).

3. Add in the egg, egg yolk, lemon zest, and lemon extract. Beat until well blended.

4.In a medium sized bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda and Kosher salt. Add in the dry ingredients to the mixing bowl. Beat on low-medium speed until the dry ingredients are almost all incorporated.

5. Add in the white chocolate chips. Mix until completely blended (and no white streaks of flour remain).

6. Roll in 8 balls, slightly more than 6 ounces (171g) each. Break each ball in half and press sides into each other to create a round ball with a top of the craggle-y edges.

7. Place balls of dough onto a platter or baking sheet. Cover and chill for 60-90 minutes.

8. Preheat oven to 375 degrees (F).

9. Line two baking sheets with parchment paper. Note: You will bake only one sheet at a time (unless you have a double oven).

10. Place 4 balls of dough on a baking sheet.

11. Turn a baking sheet upside down. Place the baking sheet with the balls of dough on top of it. Insert onto the middle rack of the oven and bake for 17-18 minutes or until the cookies are golden brown. Note: Rotate the baking sheet midway through the baking process and check for doneness at the 16 minute mark.

12. Remove from the oven and let the cookies remain on the hot cookie sheet for at least 8 minutes before transferring to a cooling rack.

13. Bake the remaining cookie sheet.

14. Let the cookies cool before devouring.

15. Store the baked cookies at room temperature. Ideally store them individually in a cellophane bag or waxed bag. To recreate the just out of the oven taste, reheat in the microwave at high for 8-10 seconds.

Notes: (1) I used the lemon paste from Neilson-Massey. (2) If you would like a slightly stronger lemon flavor either increase the lemon paste to 2 teaspoons or add some additional lemon zest. (3) I used the Ghiradelli white chocolate chips.

Wildlife in Yellowstone, May 2024

Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette

 

"When someone cooks for you, they are saying something. They are telling you about themselves: where they come from, who they are, what makes them happy." (Anthony Bourdain). Serving good food beautifully presented and enjoyed by everyone at the table has always made me happy. But making simple food look and taste like something you might find at a (really good) restaurant or see in a magazine gives me a level of excitement akin to taking in a breathtaking landscape or wandering through an antique store filled with early 19th century treasures. After ordering roasted bone marrow, not once but twice, while in Jackson Hole, Wyoming I was delirious. And not just because of the guilt-free moments of savoring the rush of fatty pleasure. It was discovering how unbelievably easy this sexy, rich, and impressive appetizer was to make. When the roasted bone marrow was spooned over some grilled bread and topped with either the gremolata or roasted tomato vinaigrette my taste buds were sent into a euphoric state. It might have been after the second bite when I decided Roasted Bone Marrow would become one of the happiest, most satisfying starts to my future dinner parties. 

It wasn't long after I returned home from the best-ever western adventure that set off to learn all I could about roasting bone marrow. As it turned out, high heat, Kosher salt, black pepper and fresh herbs (thyme being the one used most), beef marrow bones cut lengthwise, slices of grilled bread, and a cast iron pan was all that was needed to make one of those 'best things I ever ate' kind of dishes. 

Finding a source for the lengthwise cut beef bones was much easier than I thought it would be. Meat markets and butcher stores are the best places to find them. If you are lucky, they will already be cut lengthwise. If they aren't, kindly ask the butcher to cut them for you. Cutting the bones lengthwise is often called the canoe cut. This cut makes it easier to get at the roasted marrow with a spoon. You can roast bones cut crosswise (about 3 inches in height), but then you need one of those fancy spoons to get at the roasted marrow. Note: Approximately three pounds of beef bones will give you enough for two hearty, appetizer servings. 

The seasoned bones are roasted in an oven preheated to 450 degrees (F). Preheating is key as you want your oven to be really hot when you put your cast iron pan in the oven. Roasting time is short. Somewhere between 20-24 minutes. Or until the ivory white bones are lightly browned and only some of the fat from the marrow will be in the bottom of the pan. If cooked too long, too much fat will be rendered from the marrow. And you want as much marrow left in the bones as possible!

Before you roast your beef bones, make the gremolata and/or the roasted tomato vinaigrette. Again these are very easy to make. If you are making Roasted Bone Marrow for the first time, I highly recommend you make only the gremolata. Eating the roasted bone marrow on (good quality) bread lightly grilled along with the refreshing flavor of the gremolata best showcases the richness of the marrow.

If you have had roasted bone marrow before, serve it with both the gremolata and the roasted tomato vinaigrette. You won't be sorry. Neither will your guests.

If you are looking for a mouthwatering, impressive, decadent, irresistible appetizer, make this Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette. It happens to be one of those appetizers made with simple ingredients yielding insanely delicious results. There's a reason its' been enjoyed for centuries and has become a featured appetizer on the menus of some really great restaurants. Once you taste it, you will understand why.

Recipe

Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette

Serves 2 as an appetizer

Ingredients

3 pounds beef bone marrow, split lengthwise (recommend 5" to 7" inch pieces) - See notes

Kosher salt

Black Pepper

3 teaspoons freshly chopped thyme, divided

3/4 cup Italian parsley, minced

1 garlic clove, minced

Zest of a large sized lemon (about 2 teaspoons)

1/4 teaspoon Kosher salt

1 Tablespoon olive oil

24 cherry tomatoes

1 Tablespoon olive oil

1 large clove garlic, minced

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1 Tablespoon red wine vinegar

1-2 teaspoons sugar

Grilled baguette sliced on the diagonal or ciabatta slices (buy a good quality bread)

Directions

Roasted Bone Marrow

1. Preheat oven to 450 degrees (F).

2. In a medium-large sized cast iron pan, place the bones (cut side up) in. Season with Kosher salt, black pepper, and two teaspoons of the chopped thyme.

3. Roast for 20-24 minutes or until the bones are lightly browned. Note: Some of the fat will render from the marrow, but the majority of the marrow should stay in the bone.

4. Transfer roasted bone marrow to serving platter. Sprinkle with remaining one teaspoon of the chopped thyme (or with thyme sprigs).

5. Serve with grilled baguette or ciabatta slices and sides of gremolata and/or roasted tomato vinaigrette.

Gremolata

1. In a medium sized bowl, mix together the parsley, garlic, lemon zest, Kosher salt, pepper and olive oil. Stir to mix. Keep at room temperature until ready to serve. Note: Can be made shortly before or an hour before ready to serve.

Roasted Tomato Vinaigrette

1. In a medium sized skillet, heat the olive oil or medium-high heat. Add in the cherry tomatoes. Cook the tomatoes for about 3-4 minutes (or until they begin to soften). Note: If you can press down on the tomatoes and they start to break up, you are ready to add the additional ingredients.

2. Add in the minced garlic, salt, pepper, sugar and vinegar. Cook for another 2-3 minutes (stirring frequently).

3. Transfer the mixture to a small food processor. Process until the vinaigrette has a chunky, but blended consistency. Let cool before serving. Note: It can be made early in the day or the night before. Cover and refrigerate until ready to serve.

Notes

1. Most butcher shops sell split beef marrow bones. If the bones are left whole, ask your butcher to cut them, preferably lengthwise. 2. Instead of plating the roasted bone marrow, serve in the cast iron pan it was roasted in. Let everyone dip their bread in the drippings!

Mormon Row, Grand Teton National Park, May 2024

Lemon Blueberry Muffin Bread

 

I am still dreaming about our recent trip to Yellowstone and the Tetons. From the surreal, jaw dropping landscapes to the abundance of wildlife, I was in a continual state of visual overload. Every day brought unforgettable images, experiences, and moments. More than anything, this trip affirmed that I am a mountain girl at heart. The mountains are my happy place. Already I wondering how long it will be before I return to those spectacular, beautiful, stunning, awe-inspiring vistas. As John Muir once said 'The mountains are calling and I must go." But certainly not before I tell you about this dreamy, crunchy, densely blueberry filled Lemon Blueberry Muffin Bread. This absolutely delicious bread just might have affirmed I am more of a bread girl than a muffin girl. What is not to love about a thick slice of sugar topped, lemony, fruit filled, moist, dense crumbed Lemon Blueberry Muffin Bread? It's one of those breads that will have you swooning before you take a second bite.

And simplicity strikes again. As this is a one bowl, one pan bread. The assembly is quick and the baking time just slightly over an hour. If made early in the morning, you will be enjoying it before noon. If made the night before, you will have ensured a perfect start to the day. With blueberry season only just beginning, you won't be able to resist making this Lemon Blueberry Muffin Bread on a regular basis. It might even be the best hostess gift you can bring when visiting a friend.

To achieve the perfect lemony flavor, all you need is the zest from one medium sized lemon. The amount of fruit you use will depend on how dense you want your bread. Don't use any less than 2 cups or any more than 2 1/4 quarter cups. Mixing the blueberries and flour into the batter at the same time, helps to coat the blueberries and prevent them from falling to the bottom of the bread. You could toss the blueberries with some of the flour before mixing everything together, but you don't have to.

For me, a thick batter is a sign of a great bread. And this batter is lusciously thick.

If there is one thing that matters when making this Lemon Blueberry Muffin Bread, it's the type and size of pan. Definitely use metal, not glass. And using an 9" x 4" (not a 9" x 5") baking pan will yield a bakery perfect kind of loaf. I have found the pullman loaf pans (like this one), make the best-ever quick bread. If you like making quick breads, this pan will be put to great use.

Begin preheating your oven right before you begin measuring and mixing the ingredients. By time you are ready to put the bread into the oven, your oven will be perfectly heated. Baking time ranges from 60 to70 minutes. Begin checking for doneness at the 60 minute mark as ovens can vary (especially it's been awhile since you had it calibrated). I always put my baking pan on a sheet pan. Not only in case there is any spillage, but it makes it easier to rotate the pan midway through the baking process.

This Lemon Blueberry Muffin Bread is as scrumptious on day one as it is on day four (if it lasts that long). Keeping the top of the bread uncovered (at room temperature) will help to keep its' sinfully good crunchy, sugary top. To extend the life of the bread, you can always store it in the refrigerator. Just reheat a thick slice in the microwave before enjoying.

If there was ever a bread you will dream about, it will be this Lemon Blueberry Muffin Bread. There may be no sweeter way to start your summer.

Recipe

Lemon Blueberry Muffin Bread

Serves 10-12

Ingredients

1/2 cup (113g) unsalted butter, melted

3/4 cup (150g) granulated sugar

Zest of one medium sized lemon

1 cup (225g) plain, unsweetened Greek yogurt

2 large eggs

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon Kosher salt

2 cups (260g) all-purpose, unbleached flour

2 to 2 1/4 cups (285-320g) fresh blueberries (I used 2 1/4 cups)

3 Tablespoons sparkling sugar

Directions

1. Preheat oven to 375 degrees F. Line an 9" x 4" baking pan with parchment paper. Butter any exposed sides of the pan. Set aside. Note: Pan measurements taken from the bottom of the pan, not from across the top of the pan.

2. In a medium sized bowl, whisk together the melted butter, sugar and zest.

3. Add in the yogurt and eggs. Whisk until well blended.

4. Sprinkle the baking powder, baking soda and Kosher salt on top of the batter. Whisk in.

5. Add in the flour and blueberries together. Use a spatula to mix in. Batter will be very thick.

6. Spoon batter into the prepared pan.

7. Smooth the top of the batter with an offset spatula. Sprinkle with the sparkling sugar (use it all). Let batter rest for 10 minutes before putting into the preheated oven.

8. Place baking pan on a baking sheet. Place in oven and bake for 60-70 minutes. Begin checking for doneness at 60 minutes (a skewer inserted into the center of the bread should come out clean or with a couple of crumbs.

9. Remove from the oven and place baking pan on a cooling rack. Let bread come to room temperature before removing from the pan and cutting into thick slices.

10. Store bread (uncovered) at room temperature to ensure the top of the bread remains crunchy. Alternately store in the refrigerator. Bread will be good for 3-4 days at room temperature and up to a week if refrigerated.

11. When serving, cut into thick slices! Slathering on butter is optional!

Notes: (1) I used Fage Total (5%) Plain Yogurt. (2) King Arthur is my preferred flour.

Grand Teton National Park, May 2024