Pickled Beets

3-4 beets (greens should be removed and discarded before storing)
1 shallot, thinly sliced
1/4 cup cider vinegar
1 tbsp sugar
1 tbsp olive oil
1/2 tsp dry mustard

1. Trim the stems and any roots from beets and cut into uniform pieces for even cooking. Bring a large pot of water to a boil and add beets. Boil for 40-45 minutes or until beets are fork-tender.

2. Drain beets, rinsing them under cold running water. Using your fingers, slip the peels off the beets. Discard peels and slice beets. Place beets in a bowl and add shallots.

3. Make the vinaigrette by combining the remaining ingredients. (Either whisk together in a bowl or put in a lidded jar and shake to combine.) Add vinaigrette to the beets. Stir well. Serve immediately or allow to marinate overnight in the refrigerator.

Note: Beets can be served warm, room temperature or chilled.

Serves 4.

Read more...

Soft Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2 eggs
1.5 tsp vanilla extract
2.25 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

1. Preheat oven to 375.

2. Using a mixer, cream together butter and sugar. Add the eggs and mix together. Pour in vanilla and mix until combined.

3. In a medium bowl, pour flour, baking soda and salt. Mix with a fork until completely combined.

4. Slowly add flour mixture to butter mixture, mixing each time until combined before adding more of the flour mixture.

5. Fold in the chocolate chips with a spatula.

6. Drop dough onto cookie sheets in rounded tablespoonfuls placed about two inches apart.

7. Bake 8-11 minutes (mine took 9-10 minutes), until lightly golden brown. Remove from oven and allow to cool on cookie sheets for 5 minutes before transferring cookies to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

Read more...