Recipe: Brown Butter, Toasted Almond and Chocolate Chip Skillet Cookie

Close up of a large, golden brown chocolate chip cookie in a cast iron skillet cooling on a stovetop

This skillet cookie is an adaptation of the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe and combines a few of my favorite dessert elements: luxurious brown butter, sea salt, toasted almond and chocolate – with toffee-like crunchy cookie edges, and a delectably chewy cookie center. Think: chocolate chip cookies and your favorite fudgey brownies linked up to make a tasty, golden, nutty cookie baby…

A slice of skillet cookie on a bright yellow plate surrounded on a tea towel by a mug of coffee, a knitting project in progress, and a faded orange cloth napkin

My modifications on the original recipe linked above are as follows:

  • I gently browned the butter in a 9-10″ cast iron skillet, removed the skillet from the heat when butter golden brown and fragrant (approx. 5 mins over medium heat) and let the browned butter cool 10 minutes before combining with brown and white sugar in a large mixing bowl
  • Swapped 1.5 teaspoons vanilla for 1 teaspoon vanilla extract and 1/2 teaspoon almond extract
  • Swapped 50% of the all purpose flour for lightly toasted almond flour
Close up of a large golden brown chocolate chip cookie in a cast iron skillet

Brown Butter, Toasted Almond and Chocolate Chip Skillet Cookie Recipe

  • 1 cup chocolate chips
  • 1/2 cup + 2 tablespoons brown sugar
  • 1/3 cup sugar
  • 1/2 stick + 2 tablespoons unsalted butter
  • 3/4 teaspoon sea salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup all purpose flour
  • 1/2 cup almond flour, toasted and cooled
  • 1/4 teaspoon baking soda

Pre-heat oven to 375º

In a clean frying pan or skillet lightly dry-toast almond flour over low heat until fragrant. Set aside in a small bowl and allow to cool.

In a medium-sized bowl sift together flour, baking soda and sea salt. Stir in toasted almond flour and set aside.

In a separate large bowl, combine brown and white sugars. In a 9-10″ cast iron skillet, brown the butter until golden and fragrant, then promptly remove skillet from heat and allow to cool 10 minutes before adding to sugar mixture in large bowl and stirring until combined.

Add the room temperature egg, and vanilla and almond extracts to the large bowl and stir to combine.

Add dry ingredients to the large bowl and stir thoroughly until combined. Throughly fold in 2/3 cup of chocolate chips.

Spoon cookie dough into buttery, still-warm skillet. Press dough gently into an even layer that fills the bottom of the skillet, then sprinkle the remaining 1/3 cup of chocolate chips on top.

Bake for 18-20 mins until puffy and golden.

Remove skillet from the oven and allow cookie to cool completely in skillet for an hour.

Slice into 8 wedges and enjoy.

Bette xx

Recipe: Bison and Butternut Squash Stew

Continuing our household effort to dine more healthfully, ethically, and sustainably while attempting to reduce the number of trips we make into town to shop during the Covid-19 pandemic, I have been researching and exploring the big wide world of grocery delivery services.

The most notable delivery last week was our inaugural order from The Honest Bison.

The Honest Bison was founded on one very simple truth: we believe everyone deserves access to food they can trust. When we realized just how hard it was to find unprocessed, humanely raised, quality meats in today’s markets, The Honest Bison was born.

We started out with just 100% grassfed bison but have since branched out to include a curated selection of other high-quality meats as well. As we continue to expand, our mission still remains the same – to bring trust back into today’s food system.

From The Honest Bison’s “about” page

I picked out a variety of cuts of grassfed bison, elk and venison, in addition to bison snack sticks, jerky, oxtails, ground meat and soup bones.

Bison meat is leaner and significantly lower in calories than a comparable serving of beef, and is a good source of protein, B vitamins, selenium, zinc and iron.

*** Please note: this order was purchase entirely out of pocket and this post is not an ad, I’m just a pleasantly surprised first time customer ***


Bison and Butternut Squash Stew – truncated recipe at the bottom of this post

I started this stew as I would any other, steeping some herbs in fat…

In this case I opted for rendered bacon fat and rosemary.

Bette’s hand holding a jam jar containing rendered bacon fat in the foreground. The background is out of focus but shows a dutch oven pot on a stovetop and various food items clustered together on the kitchen counter.

For a lean meat like bison, adding a rich fat to the pot helps keep things supple and moist during browning.

A rosemary sprig going into a large empty enamel coated cast iron pot

Warming woody herbs gently in fat first releases the aromatic oils for maximum flavor.

A sprig of rosemary simmering in a shallow pool of clear bacon fat inside a heavily-patinated, enamel coated cast iron pot

I removed the rosemary and added a one pound package of bison stew meat (thawed, patted dry and seasoned with sea salt and freshly cracked pepper) to the pot and cooked it for a few minutes over medium-low heat until gently browned.

I then removed the meat from the pot and added a diced medium-sized yellow onion and two finely sliced cloves of garlic to the fat, plus a tablespoon of good quality extra virgin olive oil and two tablespoons of water.

I simmered this all together while stirring occasionally over medium-low heat until softened and golden.

Chunks of bison stew meat simmering in an enamel coated cast iron pot, view slightly obscured by steam

I returned the meat to the pot and added 14oz of crushed tomatoes, a bay leaf, cumin, red pepper flakes, and a tablespoon of good quality balsamic vinegar to mimic the red wine traditionally used in hearty red meat stews.

Bette’s hand holding a 28oz can of crushed tomatoes
Bette’s hand holding a bottle of imported Organic Balsamic Vinegar of Modena from Public Goods

When stewing meats I like to add acidic elements like tomatoes and balsamic which can help tenderize meat and break down connective tissue.

Bette’s hand holding a container of red miso paste, the label reads: Traditional Red Miso Master Organic

I also added a tablespoon of red miso paste for maximum umami and enhanced complexity.

Bette’s hand holding a large mason jar containing gelatinous homemade chicken bone broth

I then added approximately 16oz gelatinous, homemade, collagen-rich chicken bone broth concentrate made earlier in the week, in addition to enough water to allow everything to float around freely within the pot.

Bette’s hand holding a half an unpeeled butternut squash

Next, I peeled and cubed half of a large butternut squash, roughly 2 cups total, and simmered everything together over medium-low heat for two hours, stirring occasionally until the liquid was significantly reduced and the contents of the pot were moderately homogeneous, seasoned to taste with more sea salt and more pepper once finished.

Butternut squash is one of my favorite ingredients to add to winter stews because it is inexpensive, abundant, nutritious, and when cooked slowly, surrenders beautifully to create a full-flavored, impossibly sumptuous gravy.

Close up of bison stew over steamed rice in a speckled tan ceramic bowl

Served humbly over steamed rice, this bison stew was wonderfully rich and satisfying. The bison meat itself was so hearty and deeply comforting; we went to bed with full bellies and woke up with an urgent hankering to eat leftover stew for breakfast.

Bison and Butternut Squash Stew Recipe

  • 1 tablespoon bacon fat
  • 1 rosemary sprig
  • 1 pound bison chunks
  • 1 medium yellow onion, diced
  • 2 cloves garlic, finely sliced
  • 1 tablespoon extra virgin olive oil + 2 tablespoons water
  • Bone broth, stock, and/or water as needed
  • 14 ounces (half of the 28oz can pictured above) crushed tomatoes
  • 1 tablespoon balsamic vinegar (in place of red wine)
  • 1 bay leaf
  • 1 scant teaspoon cumin
  • 1 heaped teaspoon red pepper flakes
  • 1 tablespoon red miso paste
  • sea salt to taste
  • fresh cracked black pepper to taste
  • approx. 2 cups cubed butternut squash

In a large pot, combine bacon fat and rosemary and warm together over medium heat until fragrant. Remove the rosemary and add one pound of 1″ cubed bison stew meat. Cook 8 minutes or until gently browned. Remove meat from the pot and set aside on a spare plate. Add diced onion, finely sliced garlic, EVOO and water to the pot and simmer until golden and soft. Add meat back into the pot as well as any juices that collected on the plate.

Add crushed tomatoes, bay leaf, cumin, red pepper flakes, and balsamic vinegar, and stir. Add red miso paste and stir well to dissolve. Add bone broth and water to the pot to suit your own taste, or until there is enough liquid in the pot for things to move around freely. Add cubed squash and stir. Bring the contents of the pot up to a boil, then reduce heat to medium-low and simmer 1.5-2 hours, stirring occasionally until the liquid is significantly reduced, meat is fork-tender, and contents of the pot are moderately homogeneous.

Serve over steamed rice, potatoes or boiled noodles.

One pot makes 4-6 servings depending on appetites and once cooled, the leftovers refrigerate, freeze and reheat well.

Enjoy in good health ~ Bette

Hand-mending and an iced lemon loaf cake

This morning I began a massive mending feat: stitching two large Sashiko-inspired patches on to the knees of my well-loved, worn-nearly-into-the-ground Lucy and Yak organic cotton twill Dungarees.

Sashiko is the traditional Japanese method of decoratively mending or reinforcing textiles with cotton fabric and white or indigo-dyed thread. Sashiko is an expression of the traditional Japanese aesthetic Wabi-sabi, which is characterized by the appreciation of “imperfect beauty” and impermanence.

Faded black cotton pants slung across a coffee table with two large brown patches over the knees tacked down with several metal T-pins

I plan to sew each patch down by hand in a grid pattern of small stitches using linen thread in a few different natural tones that remind me of wildflowers… the resulting mend should reinforce the knees and lower legs for at least another year of abruptly kneeling in dirt to spot cool bugs, and scooting across the living room rug while “playing dogs” with… the dog. Don’t ask, I’m an adult and this is just how I live my life.

I’ve had this same pair of dungarees since the early days of Lucy and Yak, and I have worn them more times than I could possibly count. I envision them 10 years from now, held together entirely by clever little hand-stitches and assorted patches cut from long-since-retired-yester-clothes.

Close up of a freshly baked lemon loaf cake cooling on top of a piece of parchment paper on a wire rack

In current food news ‘round these parts: I baked a lemon loaf cake today using this recipe and it turned out great, really great. My only deviation from Maria’s recipe was that I opted for a quick vanilla bean icing to douse the top instead of the suggested lemon glaze. Smash hit. Well done on the recipe, Maria. 🙂

Close up of the cut end of the lemon loaf cake. The cake is moist and yellow inside with a golden brown edge, encased in a thin layer of vanilla icing

I’ll continue to share the process of mending the knees of my dungarees as I go.

What was the last piece of clothing you brought back to life with a thoughtful mend? I’d love to continue the discussion in the comments below.

All the best ~

Bette

A Recent Culinary Experiment: Curing Egg Yolks

Close up of cured egg yolks coated in kosher salt flakes on a bright blue plate

I recently experimented with curing egg yolks following the directions provided in the recipe for Asparagus with Cured Egg Yolk in the Le Creuset cookbook.

Close up of the cover of Le Creuset: A Collection of Recipes From Our French Table on a brown countertop

The Le Creuset directions for cured egg yolks call for 6 egg yolks, a mixture of sugar and kosher salt, and time.

Bette’s hand lowering an egg yolk into a round glass baking dish full of salt

Yolks were deposited carefully by hand into round indentations made with the back of a wooden spoon, sprinkled with salt mixture until just covered, then covered completely with a tightly fitting lid and refrigerated for 5 days until firm.

Close up of cured egg yolks coated in kosher salt flakes on a bright blue plate

Resulting yolks were indescribable but I will try my best: salty complex umami flavor when grated over bitter salad greens with a simple balsamic vinaigrette, luxuriously silk and rich when grated over warm buttered toast with avocado – some delicious sort of witchcraft takes place when grated over hot buttered noodles… forgive me, I’m drooling now.

Bette’s hand holding a clear 8oz jam jar to the light containing 6 cured egg yolks separated by small squares of parchment paper

Good for 30 days in the fridge which was the perfect amount of time for me to use the whole batch testing out various applications. I think for the right foodie recipient, a nicely labeled jar of cured egg yolks would make a fantastic holiday gift. Maybe with a microplane (aka a rasp grater, and FYI every kitchen needs one), a loaf fresh bread, and a wedge of good cheese?

You can tell what my priorities are (eating good food)!

Best, Bette

Dutch oven bread and hand-mended clothing

Two things that have been bringing me joy lately are fresh loaves of bread baked in the Le Creuset Dutch oven Kaleb got me for my birthday this year, and thoughtfully hand-mending my clothing.

For much of my life I prioritized quantity over quality when it came to clothing. I think moving from Arizona to St Thomas, US Virgin Islands, then up to Washington in just under a year forced me to whittle my wardrobe down to versatile basics, pack light each time I moved, and to treat what I have with care – all skills I now consider essential and am grateful for.

This patch is one I ordered from The Far Woods and had been saving for a special occasion. Covering an unfortunate bleach spot on one of my favorite shirts felt like I was finally putting it to good use.

Recipe: Banana Bread with Walnuts

 

IMG_0505 (1)
Loaf of Banana Bread with Walnuts

I’m picky when it comes to bananas. Aside from the fact that I try to only buy bananas when I can find Fair Trade bananas, I love snacking on a good, medium-sized banana with no green or bruises, and an even smattering of small brown freckles. Like I said, I’m picky. 

I have a tendency to buy a couple of bunches of underripe bananas with the intention of giving them a few days to ripen up at home. I think, “Man. I’m gonna eat so many bananas this week… I feel healthier and more vibrant already. Look out, world!”

Let me be extra dramatic and tell you that the only thing I hate more than an underripe banana is an overripe banana. I guess you could say I have a bit of a masochistic streak because without fail, I’ll forget about them for a week, panic because I really hate to waste food, then force myself to choke down as many overly ripe bananas as I can in 24 hours. A living hell!

This week I put an end to this torturous cycle and threw together a simple banana bread using a mishmash of the seemingly random ingredients I had on hand. And I’ll be damned, it was accidentally the best loaf I’ve banana bread I’ve ever made.

Sweet and full-flavored–this is not a healthy superfood but rather a pleasant fruit and nut cake with a few superfluous substitution to make me feel a little bit better about eating half a loaf in one sitting. Please please please feel free to take this recipe as a suggestion and use whatever you have on hand. Don’t stress, I promise I won’t be mad.
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