Skip to main content

Posts

Showing posts from 2010

Breakfast Pizza

Besides being a versatile wrap for sandwiches, Pita bread is also a great homemade-pizza crust. It makes a great light and thin crispy crust. Traditionally, consumed in the Middle East and the Mediterranean region, now it’s easily accessible at any grocery store’s bread section! Here, I have used it as the crust for this quick Breakfast Pizza. Try it, nothing out of the ordinary; just use the usual favorite breakfast ingredients, such as bacon, eggs, roasted peppers, onions, sausages, etc. Well, before I pop the champagne to welcome the New Year, I would like to wish all of you a very Happy and Prosperous New Year! I hope year 2011 would bring more joy, happiness, health, and opportunities for all! Cheers!

Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions

I made this Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions over the recent holidays. I deliberately roasted the chicken and potatoes in the same baking tray. This method allowed the potatoes to absorb all the wonderful flavors from the prosciutto and chicken, which makes a huge difference to the overall taste of this hearty dinner for your family or friends. Try it. Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions Ingredients 3 pcs (600 – 650g) Bone-In Chicken Breast 1 Bag (680g) Small Potatoes, halved 1 Bag (280g) Cipolline Onions, peeled 6 Slices of Prosciutto (Jambon Ham) 5 Tbsp Olive Oil ¾ Cup White Wine Black Pepper Rosemary Thyme Sea Salt Method Preheat oven to 425˚F. Combine the potatoes, onion, 4 Tbsp of olive oil, a couple sprigs of thyme and rosemary leaves in a roasting pan. Season the potato mixture with black pepper and sea salt. Meanwhile, season the chicken with black pepper, sea salt, and rosemary leaves. Wrap e

Very Tangy Lemon Bars

These are Very Tangy Lemon Bars. They are delicious and ideal when served as dessert after a heavy meal. I made this for the Christmas party and they were a hit! The lemon bars are best eaten the day it’s made or by the following day. Well, I don’t think you will have any leftover problems with these.. ;-) Anyway, I would like to wish a “Very Merry Christmas” to all Seasaltwithfood readers and have a wonderful holiday! Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich Very Tangy Lemon Bars 2.0 Ingredients For The Crust 7 Tbsp Unsalted Butter, melted 2 Tbsp Sugar ¾ tsp Pure Vanilla Extract ¼ tsp Sea Salt 1-Cup (4.5 oz) Unbleached All-Purpose Flour For The Topping 1 Cup plus 2 Tbsp (7.7875 oz) Granulated Sugar 3 Tbsp Unbleached All-Purpose Flour 3 Large Eggs 1 ½ tsp Finely Grated lemon Zest ½ Cup Strained Fresh Lemon Juice Powdered Sugar for dusting (optional) Equipment: An 8 Inch Square metal baking pan, the bottom and all sides lined with foil. Method Pre

Roast Beef Tenderloin

At a Christmas party recently, I really enjoyed the way my friend prepared her roast beef tenderloin, which was served with an array of sauce and bread. Guests sliced their own roast beef and enjoyed it with the sauce of their choice. I thought it was a nice way to served Roast Beef Tenderloin at parties or gatherings. Get your guests to feel more casual, relaxed, and more at ease. Roast Beef Tenderloin Ingredients 1 (2 ½ lbs) Beef Tenderloin, trimmed excess fat and silver skin 1 to 2 Tbsp Olive Oil Freshly Cracked Black Pepper Sea Salt Fresh or Dried Chopped Rosemary Method Preheat oven to 450˚F. Using kitchen string/twine and tie around the tenderloin with equal spacing between each truss. Note: You can ask your butcher to do this for you. Pat dry the beef tenderloin with paper towels. Rub the tenderloin with olive oil and sprinkle with black pepper, sea salt, and rosemary all over the meat. Heat a large cast iron pan over high heat and sear the meat on all sides until b

Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta

I love the simplicity and the flavors of this Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta. Sounds like a mouthful, I know; but, rest assured it’s an effortless recipe from Dean And Deluca’s cookbook. This will definitely come in handy when you need to cook-up a pasta meal quickly that’s really delicious. The addition of fragrant fried eggs really makes this pasta’s distinctive and tasty flavors. Try it! Recipe adapted from The Dean & Deluca Cookbook Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta Ingredients 1 lb Bucatini or any long pasta 3 Tbsp Extra-Virgin Olive Oil 2 Tbsp Unsalted Butter 2 Large Garlic Cloves, thinly sliced 4 Large Eggs (preferably from free-range chicken) Coarse or Maldon Sea Salt to taste Crushed Hot Red Pepper Flakes to taste ½ Cup Freshly Grated Parmigiano-Reggiano plus additional as an accompaniment ¼ Cup Minced Fresh Parsley 1 Tbsp Minced Fresh Oregano or Sage Method While the pasta for this dish is cooking, heat the olive o

Dried Fruits And Nuts Loaf

If you love munching on healthy dried fruits and nuts mix, then you should try baking this scrumptious Dried Fruits and Nuts Loaf. I had baked the loaf with a mix of dried apricots, cherries, figs, and walnuts. Fret not, if any of my mix does not work for you, feel free to substitute or create your own mix using your choice of dried fruits and nuts. Thinly slice the loaf and enjoy it as an energy booster, snack, or serve with a cheese platter, as suggested by the author of this baking book . Recipe adapted from Pure Dessert By Alice Medrich Dried Fruits And Nuts Loaf (Cake) Ingredients ¾ Cup (3.4 oz) All-Purpose Flour ¼ tsp Baking Soda ¼ tsp Baking Powder ½ tsp Sea Salt ¾ Cup (5.25 oz) Firmly Packed Light Brown Sugar 1 Cup Dried Apricot, halved 1-Cup Dried Cherries 1 Cup Dried Figs, stem off and halved 3 Cups (12 oz) Walnut Halves 3 Large Eggs 1 tsp Pure Vanilla Extract Equipment: A 9 by 5 inch 8 cup loaf pan or two 8 by 4 inch (4 cups) loaf pans, or mini loaf pan Method Po

Saucepan Fudge Drops

These addictive Saucepan Fudge Drops cookies are chewy with crunchy edges and fudge-like in the centre. The cookies are super easy to make and tastes really good, however, they don't keep very well. They will soften and lose their crunchy exterior very quickly. So, plan to make small batches and enjoy them fresh on the same day they are made. :-) Recipe adapted from Bittersweet by Alice Medrich Saucepan Fudge Drops Ingredients 1 Cup (145g) All-Purpose Flour ¼ tsp Baking Soda 1/8 tsp Sea Salt 5 Tbsp Unsalted Butter ½ Cup plus 1 Tbsp (40g) Unsweetened Dutch-Process or Natural Cocoa Powder 2/3 Cup (I used ½ Cup/100g) Granulated Sugar 1/3 Cup (65g) Packed Light Brown Sugar 1/3 Cup (90g) Low Fat or Non-Fat Yogurt 1 tsp Vanilla Extract 2 to 3 tsp Powdered Sugar for dusting Method Arrange the racks in the upper and lower thirds of the oven and preheat the oven to 350˚F. Line two cookie sheets with parchment or wax paper. Whisk the flour, baking soda, and salt together thoro

Creamy Butter Prawns

Creamy Butter Prawns is another great comfort food to tuck into during the current cold season here. The sauce is creamy, buttery, and a little spicy. It's made with whipping cream, butter, lots of curry leaves, Thai bird’s eye chilies, garlic, black pepper, and sea salt. As for the crustaceans, I used grilled River prawns here; but, you can easily substitute with crabs or lobsters. Do try the recipe and enjoy! Creamy Butter Prawns Ingredients 450 g (8 pcs) River Prawns, halved 2 Tbsp Peanut or Vegetable Oil Sea Salt Freshly Ground Black Pepper Creamy Butter Sauce 3 Tbsp Unsalted Butter 5 to 6 Sprigs Fresh Curry Leaves 5 to 6 Thai Bird’s Eye Chilies, chopped 2 Small Cloves Garlic, peeled, chopped 1 tsp All-Purpose Flour 1-Cup (250 ml) Whipping Cream ½ tsp Black Pepper Sea Salt Method Season the prawns with sea salt, ground black pepper and peanut oil. Turn the grill on high and grill the prawns for about 4 to 5 minutes on each side. Melt the butter in a saucepan, a

Golden Kamut Shortbread

I am glad I decided to have a go at baking Alice Medrich’s Golden Kamut Shortbread recipe recently. Not knowing what is Kamut flour, it immediately set me off to do some research which ended up at the local health food store. I learnt quickly that Kamut flour is made from an ancient grain which is more nutritious than regular wheat flour. It contains more protein, potassium, magnesium, zinc, and also a unique type of gluten that’s easier to digest for those who are sensitive to wheat. So, this is the end result, twice-baked Kamut Shortbread that has a light crunch, buttery texture, and a wonderful nutty flavor from the Kamut flour. Golden Kamut Shortbread Ingredients 12 Tbsp/6 oz/170g Unsalted Butter, melted and warm 5 Tbsp Sugar 1 tsp Vanilla Extract ¼ tsp Sea Salt ¾ Cup/110g All-Purpose Flour ¾ Cup/130 g Kamut Flour Turbinado Sugar for sprinkling Maldon Sea Salt/Flaky and Freshly Ground Black Pepper for sprinkling Grease a 9” square or 9 ½” round tart pan with a re

Grilled Fish In Banana Leaves

This is one of my favorite fish dish, a simply delicious Grilled Fish In Banana Leaves recipe. It’s recommended that you use fresh Tilapia fillets and spice it up with the aromatic flavors of shallots, garlic, ginger, garam masala, chili powder, curry leaves, diced tomatoes, and lime juice. Wrap all the ingredients using some banana leaves and grill in a lightly oiled frying pan. The fish tastes really good, spicy, moist, and with a lovely aroma from the banana leaf. Yummy! Grilled Fish In Banana Leaves Ingredients 2 (350 g) Pcs Fish Fillets (Tilapia), skinless 4 to 5 Tbsp Peanut or Canola Oil 4 Large Shallots, peeled and thinly sliced 1 Clove Garlic, peeled and thinly sliced About 1 tsp Chopped Fresh Ginger 2 Sprigs Curry Leaves 5 Roma (Plum) Tomatoes, seeded and diced 1 tsp Garam Masala 1 ½ to 2 tsp Chili Powder ¼ tsp Ground Turmeric Juice of ½ a Lime Sea Salt 2 Large Rectangle Banana Leaves Oil for pan-frying/grilling Kitchen Strings (optional) Lime Wedges Coriander Leaves

How To Poach Eggs

I will share my method of making Poached Eggs in this post. I know there are so many ways to make simple beautiful poach eggs. I’ll admit I have tried many of the common methods before and have ended up with a lot of wasted eggs. So, I find this method easiest and it works for me every time without fail! It may not be the best looking poached eggs around; but, it works and is certainly good enough for me. Check out the video and please let me know what you think. How to Poach Eggs Ingredients 4 Eggs, at room temperature Water A big pinch of Sea Salt A 9 to 10 inch Pan Method Fill about 1 inch water and a big pinch of sea salt in the pan and bring it to a boil. Turn off the heat. Crack one egg at a time into the water and make sure they are side by side. Closed the lid and allow the eggs to set to the desired consistency. I like my egg yolk runny, so, 3 minutes would be perfect. Using a slotted spoon or spatula, remove one egg at a time and shake off any excess w

Lemongrass And Ginger Drink

It’s widely known that Lemongrass and Ginger Drink is an effective remedy for coughs, flu, nausea, indigestion, stomach cramping, etc. I am not sure if it really heals all that’s been claimed, however, I do know that having a couple of cups of the drink did soothe my stomach when I wasn’t feeling well recently. Whatever the case, I love the taste of this drink which is typically served hot; but, it can also be served as a refreshing iced drink on a hot sweltering day. Try making some and serve it hot during the current cold season, it will help to keep to your body warm! :) Lemongrass And Ginger Drink Ingredients 4 Stalks Fresh Lemongrass, trimmed and bruised (smashed) 1 inch Fresh Ginger, peeled and bruised (smashed) 1000 ml Water 3 Pandan (Screwpine) Leaves, washed and knotted 80 g Yellow Rock Sugar Method Combine the lemongrass, ginger, Pandan leaves, and water in a medium pot. Bring it to a boil, lower to heat to simmer. Cover with lid and simmer for about 45 minutes. Ad

How to cut a Spiral Potato

A recent episode of the popular Unwrapped program on the Food Network caught my attention when they featured the Spiral or aka Tornado fries . It immediately inspired me to make these deep-fry taters as they certainly looked interesting and fun to eat. The potatoes were cut with a custom spiral cutter before being fried. As I did not have one of those spiral cutting contraption at home, I resorted to the manual way of cutting the potatoes i.e. using a thin sharp knife instead. The result was pretty good. I was satisfied with the outcome although the potato spiral wasn’t as thin and evenly cut as compared to the one’s shown on TV.

Spiced Roasted Cauliflower And Potatoes

As I had mentioned in my last post, you can use the same spice marinate to bake this delicious Spiced Roasted Cauliflower and Potatoes. Just blanch the cauliflower and boil the potatoes before marinating them with the spices. The veggies do not need the overnight soaking treatment. A simple veggie dish that goes so well with some steamed rice. Spiced Roasted Cauliflower And Potatoes Ingredients 6 Medium Sized Yellow Wax Potatoes 1 Medium Sized Cauliflower (about 450 - 500 g) Marinate 2 Tbsp Curry Powder 1 tsp Garam Masala 2 tsp Paprika or Cayenne Pepper 2 tsp Garlic Paste 1 Tbsp Ginger Paste 1 tsp Sea Salt ¼ Big Lime, juiced 3 to 4 Tbsp Canola Oil 2 Sprigs Fresh Curry Leaves (optional) Method Boil the potatoes and allow them to cool completely. Peel the potatoes and cut them into ¾ inch (2 cm) dice. Break up the cauliflower into chunky florets, about 1-½ inches (4 cm). Blanch the cauliflower for about 15 seconds, drain into a bowl of ice water for 10 minutes. Drain well a

Spiced Roasted Chicken Wings

These Spiced Roasted Chicken Wings were baked in an oven and they are really tasty! The chicken wings need to be marinated a day ahead so that the flavors of the spices will be fully absorbed. A great dish for parties because you can prepare the wings a day ahead and just bake them in your oven before your guests arrive. This recipe can also be applied for vegetables, for instance, with cauliflower and potatoes. I will post the vegan version shortly. Spiced Roasted Chicken Wings Ingredients 12 – 14 (1.4 kg) Chicken Wings, tip off Lime Wedges Marinate 4 Tbsp Curry Powder 2 tsp Garam Masala 4 tsp Paprika or Cayenne Pepper 4 tsp Garlic Paste 2 Tbsp Ginger Paste 2 tsp Sea Salt 1 Big Lime, juiced 8 to 10 Tbsp Canola Oil 2 to 3 Sprigs Fresh Curry Leaves Method Combine all the marinate ingredients and mix well. Rub the chicken with the marinate mixture, cover, and refrigerate overnight. Preheat the oven to 400˚F/200˚C. Bring the chicken wings to room temperature.

Tamarind Curry Prawn

This Tamarind Curry Prawn is a great dish for the current cold wet weather here in Vancouver. I picked up some good sized frozen River Prawns from my grocer and decided to cook up this delicious curry dish for dinner. The prawns were sweet and it went so well with the slightly sour tamarind laced creamy coconut curry sauce. Like all curries, you will enjoy this dish with some steamed rice. Enjoy! Tamarind Curry Prawn Ingredients 6 to 8 Tbsp Peanut Oil 1/2 tsp Mustard Seeds 1 Red Onion, halved and thinly sliced 1 Tbsp Ginger Paste 2 tsp Garlic Paste 3 Sprigs Fresh Curry Leaves 60 g (10 Tbsp) Fish/Seafood Curry Powder 15 g (2 ½ Tbsp) Chili Powder 30 g Tamarind Pulp, soaked with ¼ Cup of warm water (discard seeds) 2 Cups Water 500 ml Coconut Milk 900 g Frozen River Prawn, thawed 1 Large or 2 Medium Eggplant, cut into smaller chunks and pan-fried
 200 g Okra
 2 Medium Size Tomatoes, cut into smaller chunks
 3 Green Chilies, halved and seeded 1 (100 g) Packet Tofu Puff, halved or qu

Fallen Chocolate Soufflé Cake

Sometimes, making dessert can be very time consuming. Hence, that’s the reason why I am always searching for good, fuss free dessert recipes that I can enjoy making. Well, this is one of them, a fantastic Fallen Chocolate Soufflé Cake recipe that I had adapted from Alice Medrich’s Bittersweet baking book. It’s a simple and yet delicious dessert recipe that’s now one of my all-time favorites! Recipe adapted from Bittersweet by Alice Medrich Fallen Chocolate Soufflé Cake Ingredients ¼ Cup (1 oz) Blanched Almond 3 Tbsp All-Purpose Flour 3 oz Bittersweet or Semisweet Chocolate, finely chopped ½ Cup Unsweetened Cocoa Powder (Natural or Dutch-Process) 1 Cup Sugar ½ Cup Boiling Water 2 Large Eggs, separated, at room temperature 1 Tbsp Brandy 2 Large Egg Whites, at room temperature Scant ¼ tsp Cream of Tartar 2 to 3 tsp Powdered Sugar Lightly Sweetened Whipped Cream for topping (optional) An 8 x 3 Springform Pan or Cheesecake Pan with a removable bottom Method Position a rack in

Aromatic Grilled Lamb Chops

I think all of us have our own distinct ways of marinating the type of meat we intend to cook. My favorite marinate concoction, especially for lamb chops, would be a mixture of rosemary, garlic, lemon zest and juice, chopped mint leaves, parsley, olive oil, and sea salt. Marinate the lamb chops for at least 6 hours or overnight, if possible. Remember to bring the marinated lamb chops to room temperature before grilling. If you love lamb, do try making these mouth-watering Aromatic Grilled Lamb Chops. Enjoy! Aromatic Grilled Lamb Chops Ingredients 8 Rib Lamb Chops, trimmed off excess fat Marinate 3 Cloves Garlic, skin-on 4 Sprigs Fresh Rosemary Leaves 1 tsp Maldon Sea Salt A Handful of Fresh Mint Leaves (about 2 to 3 sprigs), finely chopped 5 – 6 Sprigs of Italian Flat-Leaf Parsley, finely chopped 1 Lemon, zest Juice of ½ of Lemon Freshly Ground Black Pepper 5 Tbsp Olive oil Lemon Wedges Method In a pestle mortar or a food processor, coarsely pound or process together the g

Cheddar Scones

Some days, my kids will have home-baked treats for breakfast. It can be scones, muffins, or quick breads. Well, remember the Cream Scones With Chocolate recipe I posted earlier? The cream and flour ratio in that recipe worked so well it prompted me to tweak the recipe a little and bake this lovely Cheddar Scones. I added some chopped scallions, cheddar cheese, and bacon into the scones. They turned out great - cheesy, savory, moist inside, and crusty outside! Kids love it! Cheddar Scones Ingredients

 2 Cups All-Purpose Flour
 2 tsp Sugar
 2 ½ tsp Baking Powder
 ½ tsp Sea Salt 
120 g Cheddar Cheese, grated (I used Applewood & Sharp Cheddar) 6 Strips Bacon, cooked, and crumbled 2 Scallions, chopped 1 ¼ Cups (300 ml) Heavy or Whipping Cream 

 Glaze
 2 Tbsp Heavy Cream or Whipping Cream

 Method

 With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper. 
In a large bowl, combine the flour, sugar, baking

Baked French Toast With Banana And Chocolate

Another nourishing breakfast recipe that my kids love is Baked French Toast With Banana And Chocolate. Don’t you think they look like more like a dessert rather than a breakfast meal? I think it looks like a breakfast Tiramisu. :-) The baked French toast is not excessively sweet and my kids absolutely love the combination of banana and chocolate for breakfast. Yummy, try it! Baked French Toast With Banana And Chocolate Ingredients 4 Large Eggs ½ Cup Milk 2 Tbsp Sugar ¼ tsp Ground Cinnamon ½ tsp Vanilla Extract A Pinch Of Sea Salt 8 Pieces White Bread, crust off 2 to 3 Bananas, sliced 50 g Bittersweet Chocolate, chopped 1 Tbsp Unsalted Butter, softened (to grease the baking dish) 1 ½ Tbsp Demerara Sugar, for sprinkling (optional) Cocoa Powder 1 Baking Dish (9 ½ x 2 ½ inches) Method Preheat an oven to 375˚F. (190˚C) In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and a pinch of sea salt until well combined. Dip the bread slice, one at a time

Baked Eggs

What do you usually feed your kids for breakfast before sending them to school? About a month ago, one of the readers’ posed this universal question to me via email. As parents, we are all aware that a good breakfast is essential to help kids stay focus in the classroom and to get them through the first half of the day in school. So, over the next few postings, I will address that question by sharing some of my kids’ favorite home-cooked breakfasts. Today, I will start with my son’s favorite Baked Eggs breakfast recipe. It’s a cinch to make, just crack a couple of eggs into the prepared ramekins with some cream, scallions, chopped tomatoes, and bake in the oven for about 13 to 15 minutes. Serve the baked eggs with some toast, fruits, and juice. Kids love it. Baked Eggs Ingredients 2 Large Eggs 2 tsp Whipping (Heavy Cream) ¼ Medium Tomato, seeded, and diced 1 Scallion, chopped 1 ½ tsp Extra Virgin Olive Oil 1 tsp Unsalted Butter Sea Salt Freshly Ground Black Pepper Method Preh

Marie-Helene’s Apple Cake

Marie-Helene’s Apple Cake was the first recipe that caught my attention from Dorie Greenspan’s latest cookbook Around My French Table. I love simple recipes, and this apple cake recipe fits the bill. It so happened, I had a big bag of apples in the fridge. So, I decided to have a go at baking the cake with the local Honey Crisp apples, and the result was fantastic! The cake was light, moist, full of apples chunks, and tasted really good! Recipe adapted from Around My French Table by Dorie Greenspan Marie-Helene’s Apple Cake Ingredients ¾ Cup All-Purpose Flour ¾ tsp Baking Powder Pinch of Sea Salt 4 Large Apples 2 Large Eggs ¾ Cup Sugar 3 Tbsp Dark Rum ½ tsp Vanilla Extract 8 Tbsp (1 stick) Unsalted Butter, melted and cooled Method Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it. Whisk the flour, baking po

Lemon, Lime, And Garlic Shrimps

I think shrimps and garlic is a perfect match together with lemon or lime zest. One of my favorite method of preparing shrimps is to pair it with a mixture of breadcrumbs mixed with citrus zest, garlic, chili flakes, parsley, sea salt, and pepper. This Lemon, Lime, And Garlic Shrimps appetizer has a great combination of flavors, just make sure it’s served with lots of crusty bread. Lemon, Lime, And Garlic Shrimps Ingredients 4 Tbsp Olive Oil 150 g Peeled Large Prawns, thawed if frozen, pat dry 3 Cloves Garlic, peeled and chopped Zest of 1 Big Lime Zest of 1 Lemon ½ tsp Chili Flakes 3 Heaped Tbsp Chopped Flat-Leaf Parsley 1 Tbsp Breadcrumbs Sea Salt to taste Freshly Ground Black Pepper to taste 1 Tbsp Unsalted Butter Crusty Bread Lemon and Lime Wedges Method Preheat an oven to 425˚F. Place the olive oil in a baking dish large enough to fit the prawns in a single layer. Warm the oil in the oven for about 5 to 6 minutes or until the oil are hot. 
 Meanwhile, toss the prawns w

Cream Scones With Chocolate

Try making these Cream Scones With Chocolate, they are such a fantastic in-between meal treat! To avoid leaving a mess, use a large bowl to mix all the six ingredients together and I am sure you will be pleased with the end result. Be prepared to get lots of compliments! The scones have a lovely crisp crust, light and soft texture inside, and very chocolaty! Recipe adapted from bittersweet by Alice Medrich Cream Scones With Chocolate Chips/Chunks Ingredients 2 Cups All-Purpose Flour ¼ Cup (50 g) Sugar 2 ½ tsp Baking Powder ½ tsp Sea Salt 3 ½ oz (100 g) Bittersweet or Semisweet Chocolate Chips or Chunks, coarsely chopped 1 ¼ Cups (300 ml) Heavy or Whipping Cream Glaze 2 Tbsp Heavy Cream or Whipping Cream Method With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper.
 In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the chocolate