Assemble ingredients ahead of time
Sometimes I get overly confident in my ability to cook and bake. It doesn’t always work out well. Or, more often, it entails more problems than I’d expected.
Case in point. I was baking gingerbread cookies the other day (recipe follows), and I was throwing together the ingredients one by one as I went through the list. Then suddenly I realized that the butter and the egg had to be at room temperature. And they weren’t. I also lost track of which spices I’d already added.
If I were really smart, I’d have read through the recipe first and assembled all my ingredients ahead of time. Professional chefs call this a “mise en place,” which is French for “put in place.” It means that you organize all your utensils and measurements before you start.
In other words, if I’d been smart, I’d have let the butter and egg sit on the counter for 30 minutes before starting. Cold butter and egg don’t cream as easily. I’d also have measured the spices and had them ready so I didn’t lose track. And
I’d have already known that the dough required two hours of chilling before I could bake it.
The cookies still turned out well. But I’d have saved myself a lot of frustration if I’d done the basic planning. At least I didn’t get into the middle of the recipe and find that I had to run to the store to buy a necessary ingredient.
But that doesn’t mean it hasn’t happened.
Handy containers
For preparing my “mis en place” for spices and leavenings, I’ve found that the little twoounce plastic containers work well. You can find them wherever cooking supplies are sold. Or use those clear plastic containers that deli counters use for portioning out ketchup and other condiments.
If you have ceramic or glass custard ramekins, those are also useful. The point is to measure out your ingredients first so the whole cooking or baking process moves like clockwork.
Help our restaurants
I was talking about COVID-19 restrictions a few days ago with Michael Harrison, who owns Michael’s on Main.
He was relating how difficult it’s been lately for Santa Cruz County restaurateurs. One week, they can serve indoors with limited capacity. Another week, they can serve only outdoors. And the next week, it all has to be takeout and delivery
oy, talk about being jerked around. I know, I know. It’s all necessary for keeping the infection rate as low as possible. COVID-19 can be a serious threat for many people we know.
Maybe for ourselves, too. But that doesn’t make it any easier for people who are losing their business investments, or for their employees.
Here’s an idea. Let’s all make a weekly commitment to order some takeout from our favorite restaurants.
Or to dine under their tents, if that’s still permitted.
I realize that income is tight for some of us right now. But if we can at all afford it, buying a restaurant meal at least once a week can help keep some of our local people in business.
Together, we can get through this. I really believe we can.
Tip of the week
When measuring molasses or honey, lightly grease the measuring cup first. The viscous liquid will pour out much more easily.
Recipe of the week
These cookies are like gingerbread— crispy on the edges and chewy in the middle. I made mine in mini-muffin tins so they’re two- bite size. Thanks to TheKitchn. com for the recipe!
Double-ginger molasses cookies
Makes about 36 cookies Ingredients
2 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 to 2 teaspoons instant espresso powder (optional)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into chunks, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg yolk, at room temperature
1/2 cup unsulfured molasses
1 1/2 teaspoons pure vanilla extract
1/3 cup chopped candied ginger, or 2 tablespoons minced fresh ginger mixed with 2 teaspoons granulated sugar
7 ounces semisweet or bittersweet chocolate, chopped
Granulated sugar, for rolling
Instructions
1. Whisk the flour, cocoa, espresso, spices, baking soda and salt together. Set aside.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended. Add the yolk. Beat for 1 minute. Add the molasses and vanilla. Beat until smooth.
3. Turn off the mixer, add the dry ingredients all at once and pulse the
mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is incorporated. Add the chopped ginger and chocolate. Mix until the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula.
4. Gather the dough into a ball, flatten it and wrap in plastic. Refrigerate for at least 2 hours.
5. When ready to bake, position the racks to divide the oven into thirds. Preheat it to 350F. Butter or spray regular muffin tins or, if making freeform cookies, line two baking sheets with parchment paper or silicone baking mats.
6. Use a medium cookie scoop or a rounded tablespoonful of dough for each cookie. If using tins, find a jar or glass that fits into them and can be used to flatten the dough. Spoon some sugar into a wide shallow bowl.
7. For each cookie, mold a scoop or spoonful of dough into a ball between your palms. Roll it in the sugar to coat. Place in a muffin cup or on a baking sheet, leaving a couple of inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s freeform, press to flatten to about 1/2-inch thick.
8. Bake the cookies for about 13 minutes, rotating the pans top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the sheets or tins to racks. Let the cookies rest for 15 minutes. Use a thin knife to unmold them. Place on racks to cool completely.
9. If you’re baking in batches, cool the tins or baking sheets before using them again.