14 April 2011

Pistachio Chocolate Chip Cookies

I made these pistachio chocolate chip cookies for St. Patrick's Day, but I just never got around to posting the recipe! Sorry guys - I've been holding out on you! These cookies are surprisingly delicious, so don't wait for a holiday to roll around in order to make them. The pudding mix gives the cookies just the right amount of green coloring. Well, Happy St. Patty's to you all (one month late)!


Pistachio Chocolate Chip Cookies
(Adapted from Carol R.)
Yield: 6 dozen

1 1/2 Sticks Unsalted Butter, softened
2 Small Packages Instant Pistachio Pudding Mix
2 Eggs +3 Tbsp Sugar
2 C. Flour
1 tsp. Baking Soda
1 (12 oz) Bag Chocolate Chips

Preheat oven to 350F degrees. Mix together the margarine and pudding mix. In a small bowl, mix together the eggs and sugar. Then, add the eggs to the butter mixture and beat. Whisk together flour and baking soda (the batter will be stiff). Add the chocolate chips and stir until just combined. Drop by teaspoon onto a parchment-lined baking sheet (the cookies will not spread very much). Bake about 10 minutes, until edges just start to brown. Remove and cool on a wire rack.

10 April 2011

Baked Shrimp Scampi

Hello Thyme for Wine readers,

This is Doug again. For the annual Valentine's Day meal (somewhat belated to post), I thought Becky would enjoy a seafood recipe paired with nice white wine. I decided to make this recipe because it looked easy to prepare (if I can do it, most people can). I knew it was good because Becky told me that she "loved it" and she has even made it for friends since then. I realize this Valentine's Day meal is long overdue, however I think that it would be a nice summer meal. Enjoy with some basil linguine and wine! -Doug



Baked Shrimp Scampi
(Adapted from Ina)
Yield: 6 servings

2 lbs. Raw Shrimp in the Shell
3 Tbsp Olive Oil
2 Tbsp Dry White Wine
Kosher Salt & Freshly Ground Black Pepper
3/4 Stick Unsalted Butter, room temperature
4 tsp. Garlic, minced
1/4 C. Shallots, minced
3 Tbsp. Fresh Parsley, minced
1 tsp. Fresh Rosemary, minced
1/2 Tbsp. Crushed Red Pepper Flakes
1/2 Tbsp. Lemon Zest, freshly grated
2 Tbsp. Lemon Juice, freshly squeezed
1 Extra Large Egg Yolk
2/3 C. Panko (Japanese bread crumbs)
Lemon Wedges, for garnish
Serve over Basil Linguine (Trader Joe's)

Preheat oven to 425F degrees. Peel and devein shrimp - leaving the tails on. Place the shrimp in a gallon-size plastic bag and toss gently with olive oil, wine, 2 tsp. salt and 1 tsp. pepper. Allow to sit at room temperature while you prepare the rest of the dish. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp. salt and 1/4 tsp. pepper until combined. Starting from the outer edge of a oval gratin dish or a glass pie dish, arrange the shrimp in a single layer with the tails sticking up and towards the center of the dish. Pour the remaining marinade over the shrimp. Next, spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. I placed it under the broiler for another minute or two in order to make it golden brown on top. Serve with lemon wedges.