Thursday, September 29, 2016

fresh, exciting

I honestly don't do pork chops enough - it's such an easy preparation, and can be as simple as a marinade and sear, or dressed up a little as with this herb crust. The thin cuts are quick to cook, but the return on investment is so high. Immensely satisfying dinner, especially paired with a fresh take on broccoli salad - sweet golden raisins, savory Marcona almonds (go extra savory with Trader Joe's truffled version), and rich, cool burrata.

Herb-Crusted Pork Chops
slightly adapted from Food52

1/2 c. flour
2 eggs, lightly beaten
1/2 c. panko
2 T. finely chopped thyme
2 T. finely chopped rosemary
1 T. finely chopped sage
4 pork chops (about 1 lb. total)
salt and pepper, to taste
olive oil, for pan-frying

1. Preheat the oven to 400 degrees.

2. Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs. Season the pork chops with salt and pepper. Dip each pork chop into the flour. Shake to remove excess. Then dip into the egg, and then generously coat with bread crumbs. Set aside.

3. In a large cast-iron pan, heat the oil over medium high heat. When the oil is very hot, place the pork chops in and pan fry until golden brown on each side, about 2-3 minutes each side. Transfer the pork chops to a cookie sheet. Place the pork chops in the oven and bake until the internal temperature reaches 145 degrees, about 5 minutes. Remove from the oven and allow to rest briefly before serving.

Broccoli Salad with Burrata
slightly adapted from Food52

1 large head of broccoli
2 T. olive oil
2/3 c. golden raisins
8 oz. of burrata
1/3 c. Marcona almonds
salt and pepper, to taste

1. Trim all the leaves off the stems of the broccoli. Cut off the florets. Run the peeler along the stalks and thinly shave. 

2. Place the shavings and florets in a large mixing bowl. Add the olive oil, raisins, and almonds. Toss gently. Season with the salt and pepper. Transfer to a platter, and tear the burrata over the salad. Serve immediately or refrigerate until ready to serve.

Tuesday, September 27, 2016

the good stuff

All you need to know about this dish is the walnut pesto. Yep, walnuts, garlic, and herbs (no cheese, no oil) whirl together to create a luscious, flavorful paste that is absolutely perfect with the salmon. You can probably stuff it into chicken before grilling/baking as well, and I'm sure if you did want to thin it out with a little liquid or oil, you could make a great sauce for steak.

Was it fun to wrap the pesto-stuffed salmon into grape leaves and grill it? Sure, but to be honest, I'm not sure exactly what the grape leaves did to it. It certainly didn't impart any distinguishable additional flavor. You could keep the salmon moist enough just with any pan sear, grill or bake method, in my opinion, because it never takes that long to cook salmon anyway.

I'm not complaining. This was all delicious. But if you're stuck on time, and it's not convenient for you to track down grape leaves, you're not missing out.

Walnut Pesto-Stuffed Salmon Grilled In Grape Leaves
slightly adapted from Another Pint Please
serves 2

8 to 16 grape leaves packed in brine, drained
2 salmon fillets (about 6-8 oz. each)
1/2 c. shelled walnuts
2 cloves garlic, minced
2 T. chopped fresh cilantro
2 T. chopped fresh parsley

1. Place the fillets on a cutting board and cut a slit down the long side of the fillet. Make the slit about an inch from each end and be careful not to cut all of the way through. Season the fillets with salt and pepper.

2. Combine the walnuts garlic, cilantro, and parsley in a food processor and process to a thick paste. Spoon the stuffing into the pockets.

3. Arrange enough grape leaves on your work surface so that the leaves overlap and form a rectangle large enough to wrap up one fillet. Place the filet on top of the grape leaves, flip the grape leaves over the salmon filet to form a packet. Repeat with more grape leaves for the remaining fillet.

4. Preheat your grill to high. Once the grill is ready, oil your grates. Grill each side for approximately 4-5 minutes, or until the internal temperature of the salmon reaches 145 degrees.

5. Place a packet on each serving plate, and let everyone unwrap their own. Serve immediately.

Sunday, September 25, 2016

i'll try to make up for it

Football Sunday = wings + pizza. We're still mourning the loss of Hoagies & Wings, and have only recently found just passable pizza in the neighborhood, so it's hugely tempting to take matters into our own hands.

Unfortunately, these Honey-Jalapeno Chicken Wings aren't going to cut it either, but they're fun. Even with the marinade time, they don't get very spicy - they were all sweet, even after I halved the amount of honey called for.

However, the Brussels Sprouts Ricotta pizza has found its way onto my Thanksgiving menu - doubled, made in a rectangle, and cut into squares as an appetizer. It's a little heavy on the onion, so I'd dial that back, and maybe add in more Brussels sprouts, but the ricotta is a rich and delicious addition to a hearty but fresh bite.

Grilled Honey-Jalapeno Chicken Wings
slightly adapted from Tasting Table
serves 4

1 lb. chicken wings
2 T. honey
2 T. butter, melted
1 T. white wine vinegar
1 T. finely chopped cilantro
1 T. fish sauce
1 t. lime zest
3 garlic cloves, minced
2 jalapenos, stemmed, seeded and minced
salt and pepper, to taste

1. In a large bowl, toss all the ingredients together. Marinate for 1 hour.

2. Light a grill. Grill the chicken wings until charred and cooked through, 10 to 12 minutes. Transfer to a platter and serve immediately.

Brussels Sprouts Ricotta Pizza
slightly adapted from Recipe Runner
serves 4

1 lb. prepared pizza dough
1 T. olive oil
1/2 lb. Brussels sprouts, end trimmed and leaves torn off
1 yellow onion, sliced thin
2 cloves of garlic, minced
salt and pepper, to taste
1/2 c. shredded, parmesan cheese
1/2 c. ricotta cheese

1. Preheat the oven to 450 degrees.

2. In a large skillet over medium high heat, heat the olive oil until it's hot. Add the onion, and spread out into an even layer. Season the onion with salt and pepper, and saute for 5-7 minutes or until soft and caramelized. Add in the garlic and Brussels sprout leaves and saute another 2-3 minutes or until the leaves have softened. Remove the mixture from the heat and set aside.

3. Grease a pizza stone or baking sheet, and roll out the pizza dough. Brush the top of the pizza dough with olive oil, and sprinkle with salt and pepper. Sprinkle 1/4 c. of Parmesan on top of the pizza dough, then spread the onion-Brussels sprout mixture evenly all over the top of the pizza. Sprinkle on the remaining 1/4 c. of Parmesan, and place dollops of ricotta all over the top of the pizza.

4. Bake the pizza on the middle rack of the oven for 12-15 minutes or until the cheese is melted and golden. Remove from the oven, and serve immediately.

Saturday, September 24, 2016

a few of my favorite things

I'm not sure if I've ever waxed poetic about one of my favorite neighborhood spots - the Eagle Rock Italian Bakery. It deserves all the praise in the world. The bread, the cookies, the frozen pasta and sauce that makes life easier and better when even I can't be bothered to cook after work.

But the bread. It is everything. Bolillo rolls every day your heart desires - rolls that local restaurants call home-made (yeah, just not your home). Semolina bread on Fridays. Focaccia on Saturdays. The best focaccia I've ever had.

The semolina bread makes even your most ordinary sandwich bliss. It makes the best garlic bread to go with the aforementioned frozen pasta + sauce combo. It elevates your French toast. I'm not really a sweet breakfast kind of person, but when Matty requested French toast for breakfast, I had no qualms using that bread, a leftover can of coconut milk from last week's curry, and frying up 4 slices of sweet, custard-y happiness.

Of course, use your favorite bread. I hope you have favorite bread.

Coconut French Toast
serves 2

4 slices of your favorite bread
3/4 c. coconut milk
3 eggs
1 T. sweetened coconut flakes
1-2 T. coconut oil
fruit and maple syrup for garnish

1. In a small measuring cup, whisk together the coconut milk and eggs. Pour the custard into a shallow dish or pan large enough to fit all of the bread, and lay the slices flat in the pan. Let it sit for 5 minutes, then flip, and let it sit for another 5 minutes.

2. Melt 1 T. coconut oil in a large cast-iron skillet over medium heat. Transfer the bread slices to the skillet, and cook until golden brown on the bottom.

3. Divide the coconut flakes on the top of each slice, pressing down with a spatula to mostly adhere. Flip the bread, and continue cooking until that side is also golden brown. Be careful that the coconut flakes do not burn. Add more coconut oil if necessary to prevent sticking.

4. Serve immediately with maple syrup and fruit to garnish, if desired.

Sunday, September 18, 2016

count it up

I must take issue with the way some folks write recipes in measurements that are not practical for average humans. I try to use weight as much as possible, although I understand not everyone has a scale. Where that's not practical, I'll use volume measurements. Because have you seen how big onions are these days? Easily dice into 2 cups per bulb, and that can really ruin your life when you're not trying to be that onion-y. What's

So we go to the original recipe for Mussels Dijonnaise. How does a human request mussels from their fishmonger or fish counter in quarts? Never in my life have I heard of this? How about weight, or even better, number of mussels? How would I even have been looked at requesting shellfish in quarts?

Honestly. I skipped all measurement here, and just figured that if I were to fill myself up on just mussels for a meal, I'd want a dozen. Adjust to your own stomach capacity. This is absolutely delightful, and the leftover "soup" is warm and filling, in case the mussels weren't enough, or you have bread so good that you have to continue sopping. Enjoy!

Mussels Dijonnaise
slightly adapted from Food52
serves 2

1 T. butter
1/4 c. finely chopped yellow onions
1 t. finely chopped garlic
2 dozen mussels, cleaned and scrubbed
salt and pepper, to taste
1 bay leaf
2 sprigs fresh thyme
3/4 c. whole milk
2 T. Dijon mustard

1. Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic, and cook briefly, until wilted. Do not brown.

2. Add the mussels, salt, pepper, bay leaf, thyme, and milk. Cover closely and bring to a boil. Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.

3. Using a slotted spoon, transfer the mussels to two serving bowls. Keep warm.

4. Continue cooking the sauce for a minute. Remove the bay leaf and the thyme. Whisk in the mustard while heating, but do not boil. Season sauce to taste with salt if necessary, then spoon equal portions of it over the mussels, and sprinkle with parsley. Serve immediately with crusty bread.

Wednesday, September 14, 2016

all different flavors

Everything about this dish is full of richness and umami, hearty, but still with a delicate balance. The miso sauce in the soba brings out the earthiness of the mushrooms, although I would suggest going with sturdy mushrooms to make sure they don't get lost among the noodles. I picked up a "chef's mix" of mushrooms at Whole Foods (trumpet royale, white beech, shimeji, and velvet pioppini) and supplemented it with some enoki mushrooms, and I felt the enoki disappeared right into the strands of pasta.

The lobster was decadent with all of that Sriracha butter slathered in the broiling process (and extra to dunk in at serving), but the texture was still light, and complemented the noodles perfectly.

Sriracha Lobster Tail with Miso-Mushroom Soba
from Fifteen Spatulas and Steamy Kitchen
serves 2-4

For the lobster
4 4-oz. lobster tails
2 T. butter, melted
1 T. Sriracha

For the soba:
1 9.3-oz. package soba noodles
2 T. butter
2 cloves garlic, finely minced
1 stalk green onion, chopped
12 oz. mixed mushrooms
1 T. miso paste
1 T. Maggi sauce

1. Cook the soba noodles according to package directions. Drain and set aside.

2. Butterfly the lobster tails by cutting lengthwise through the centers of the hard top shells and about half-way through the top of the meat with a kitchen shears. With your fingers, press shell halves of tails apart. In a small bowl, stir melted butter and Sriracha until well combined.

3. Preheat the broiler. Brush the tails with the prepared Sriracha butter, and broil for 10 minutes, brushing the tails with more butter about halfway through.

4. While the lobster is broiling, heat a large saute pan over medium heat. When hot, add the butter, garlic and green onion. Cook for 1 minute or until very fragrant. Add in the mushrooms, and cook for 2 minutes. Add in the miso and Maggi Sauce, and stir. Add in the cooked pasta and toss well.

5. Divide the soba noodles between serving plates, and top with a broiled lobster tail. Serve immediately.

Tuesday, September 13, 2016

cold enough

I was so thrilled for the hot weather to finally break that I started to search through all my Pins for soups. Then Matty burst my bubble by reminding me that just because it was now 80 degrees instead of 100 degrees didn't mean that it was cold enough for soup.

Not to be deterred, I figured curry would be a good compromise. It's soup, but not really. 

The original recipe was for a chicken curry shepherd's pie, with the curry being the filling, and mashed sweet potato replacing the mashed white potato topping of a traditional pie. I wasn't sure I'd like the textures, frankly, and I was even less sure of turning on the oven given my "cold weather" was really 80 degrees, so I just decided to cube up the sweet potatoes and throw them in the curry to cook. I used a full pound in tonight's dinner, but I think the ratio would be much better with only half as much, so that's what I've written below.

Making your own curry powder is a bit tedious, but you can't really argue with the results here. Intensely fresh and flavorful. The sweet potatoes were a good way to brighten the flavors, but if you want to stay earthy, I think regular white or yellow potatoes would be delicious as well.

Chicken Sweet Potato Curry
adapted from The Kitchn
serves 4-6

For the chicken curry spice mixture:
3 large dried bay leaves
4 whole cloves
2 dried pasilla chiles
10 whole black peppercorns
2 t. cumin seeds
1 t. coriander seeds

For the curry:
2 T. coconut oil
1 large onion, peeled and finely chopped (about 1 1/2 c.)
1-inch piece fresh ginger, peeled and grated
2 cloves garlic, peeled and grated
1/2 lb. sweet potatoes, peeled and cut into bite-sized chunks
1 lb. boneless, skinless chicken thighs, cut into to 2- to 2 1/2-inch pieces
1/2 c. unsweetened coconut milk
2 T. cashew butter
7-oz. can chopped tomatoes
8 oz. rainbow chard, sliced into ribbons
1/2 c. frozen green peas
salt, to taste
1/4 c. chopped fresh cilantro

naan or rice for serving

1. Prepare the spices for the chicken curry: In a large, heavy pot or enameled cast iron skillet set over high heat, combine the dried bay leaves, cloves, dried chiles, peppercorns, cumin seeds, and coriander seeds and cook, shaking the pan, for 30 to 45 seconds, being careful that the spices do not burn. Transfer to a small food processor or grinder, and process into a fine powder. Set aside.

2. Make the chicken curry: Return the pan to high heat, add the coconut oil, and heat until the oil is fully melted and hot. Add the onions and cook, still over high heat, stirring until they are translucent and the edges are browned. Add the ginger and garlic, stir well, and cook for 30 seconds. Add the sweet potatoes and chicken, and stir to incorporate. Add the coconut milk, cashew butter, tomatoes, and the spice mixture, and stir well. Reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the sweet potatoes are tender, and the chicken is cooked through.

3. Add the chard, peas, and cilantro to the chicken curry, stir well to head through. Serve immediately, over rice or with naan on the side.

Thursday, September 8, 2016

being beige

I promise you that this meal is only beige in color, and not in taste. On the contrary, it positively bursts with unexpected but cohesive flavor.

It's a great alternative to a plain ol' burger (not that there's anything wrong with a plain ol' burger), and while you might think stuffing pitas is time-consuming and fussy, you need to calm down because it's not. I made this meal between work and a red-eye flight.

The adaptation I found simplified the original Bon Appetit recipe, but frankly, I couldn't wrap my head around why I would want to put a patty on top of a pita, rather than either stuffing it, or just grilling the patties and putting it in between a pita or any other bread-like contraption and making it a burger. I also wanted to keep the lamb. However, I did prefer the Asian-inspired spicing to the original cumin-laced patty, so I married the two recipes.

It's part of my OCD to insist on weighing out the patties down to a tenth of an ounce so that everything is even, but if you just want to wing it, each patty is about 4 oz. uncooked.

The corn was more of an after-thought than anything. I realized there weren't going to be any vegetables involved otherwise, so I picked through my Pins for somewhat seasonal options, and went with it. The flavored butter is delightful, but sadly, the end-of-season corn was not. Aim for earlier in the summer when you try this.

Lamb-Stuffed Pitas
adapted from The Kitchn and Bon Appetit
serves 6

1 large egg
1/4 c. finely chopped shallots
2 T. coarsely chopped fresh cilantro
2 T. coarsely chopped fresh mint leaves
2 T. fish sauce
zest of 1 lime
1 T. freshly squeezed lime juice
1 clove garlic, finely chopped
1 lb. ground lamb
6 standard pitas

1. Beat the egg in a large bowl. Add the shallots, cilantro, mint, fish sauce, garlic, lime zest, and lime juice, and stir to combine. Add the pork and mix with your hands until just combined.

2. Prepare grill for medium heat, and oil the grates. Working one at a time, open each pita pocket by cutting along its seam, halfway around the perimeter. Divide the filling between the pitas, spreading to edges. Close, pressing on filling to seal.

3. Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side. Serve immediately.

Grilled Corn with Garlic-Ginger-Soy Butter
slightly adapted from Serious Eats
serves 4

1 t. finely grated garlic
1 t. finely grated ginger
1 T. soy sauce
2 T. softened butter
4 ears corn, shucked

1. Prepare the grill for medium heat, and oil the grates.

2. Meanwhile, in a small bowl, combine the garlic, ginger, soy sauce, and butter. Stir with a fork until well combined. Set aside.

3. Place corn directly on the grill and cover. Cook the corn for about 10 minutes, turning occasionally for even grill marks. Serve with butter on the side for spreading.

Sunday, September 4, 2016

new for you

This edition of Sunday Night Suppers was held for a new friend - the not-new, but never-met girlfriend of a dear friend of Matty's. I had suggested going out - first meetings at public spaces always allow all parties an out if it ends up being necessary. Not that I expected to not like her, but hanging out at a new person's house can be overwhelming, and I wanted to make sure everyone was comfortable. Plus, cooking for a new person is a lot of pressure.

I was convinced otherwise, and with everyone's eating preferences locked in to my dinner party grid, I proceeded with care to create a menu that was inventive, but still gentle to the palate.

First course: a salad of shaved asparagus, thinly-sliced stone fruit (the nectarines and plums looked best, but endless adaptable to your favorites) and crowd-pleaser burrata. I know asparagus can be polarizing, but once shaved extra-thin, I feel like it's freshness replaces is just a nice accent to the sweetness of the fruit and the cool richness of the burrata.

Shaved Asparagus + Stone Fruit Salad with Burrata
inspired by Canele and With Food + Love
serves 4

12 oz. asparagus, trimmed
1 yellow nectarine
1 black plum
2 4-oz. balls of burrata
olive oil for drizzling

1. Holding on to the spear end of the asparagus, use a vegetable peeler to shave the stalks into ribbons. Thinly slice what the peeler won't process. Arrange the ribbons on a serving platter. Trim and reserve the spears for garnish.

2. Thinly slice the nectarine and plum, and arrange over the asparagus. Tear the burrata into bite-sized chunks and arrange among the fruit. Drizzle with olive oil, and serve immediately.

Entree: fettuccine with meatballs. Matty did his magic with home-made pasta, while I tried to harness the magic of Mozza's meatballs. I'll admit I had some trouble with the sauce. I didn't want to use jarred sauce, and I had noticed that when the LA Weekly excerpted the Mozza recipe, they left in a reference to passata that was not referenced in the ingredients list. Curious to know what passata was, I found a recipe that explained it was basically quickly-cooked tomatoes passed through a food mill - so, tomato puree, essentially.

That's all fine and good, but once you combine that version of passata with stock, as the Mozza recipe calls for, no amount of roasting/braising/oven time will reduce that to any more than a thick broth, not even a gravy, and hardly what one would normally call tomato sauce. It wasn't until I looked at further sources for that Mozza recipe that I learned sometimes passata is made by passing the raw tomatoes through the food mill, and then cooking the puree down for about 30 minutes. That would probably have done the trick.

However, I pressed on. Even through learning that our new friend was from a large Italian family, which immediately made me regret I even bothered to include this on the menu. We were well into it by now, though, so my main fix for this situation was to use some of my "sauce" as the pasta cooking liquid. I'd say I used about a cup of sauce thinned out with a cup of water to boil the pasta - you might need more or less depending on how much pasta you have (or you might not have to do this at all if your sauce turned out right).

The pasta turned out perfectly flavorful, the meatballs were fantastic, and no one noticed The Great Passata Fail of 2016.

Fettuccine + Meatballs
pasta from Barbara Lynch's Stir
meatballs slightly adapted from The Mozza Cookbook via The LA Weekly
serves 4, with leftover meatballs

For the meatballs
3⁄4 c. diced day-old, crustless bread (about 1 standard slice of bead)
1⁄4 c. whole milk
1 1⁄2 c. (about 6 oz.) freshly grated Parmesan, plus additional for serving
1 c. minced onion
2⁄3 c. finely chopped fresh Italian parsley leaves
2 eggs
4 large garlic cloves, minced
1 t. red pepper flakes
2 t. salt
1 t. black pepper
1 lb. ground pork
1 lb. ground beef
6 1⁄2 oz. pancetta, minced
1⁄4 c. olive oil, plus more as needed
1 qt. passata (recipe below)
1 qt. beef stock

For the passata:
2 lbs. Roma or San Marzano tomatoes, quartered

1 lb. home-made fettucine

1. Place the diced bread in a small bowl, pour in the milk, and set aside to soak the bread for about 5 minutes. 

2. Combine the 1 1⁄2 c. Parmesan, onion, parsley, eggs, garlic, ground red pepper flakes, salt, and pepper in a large bowl and stir to thoroughly combine. Add the pork, beef, and pancetta. Squeeze the bread in your fist to press out the milk, discarding the excess milk. Add the bread to the bowl with the other ingredients and gently mix to thoroughly combine. Divide the meat into 2-oz. portions (I ended up with about 30 meatballs), and roll each portion into a ball. Place the balls on a baking sheet. Cover the pan with plastic wrap and refrigerate the meatballs for at least an hour or overnight. 

3. Meanwhile, make the passata: In a large saucepan, cook the tomatoes until they just start to slump into themselves. Remove all of the contents of the pan into a food mill, and pass the contents through. You should have 4 cups of sauce.

4. When ready to cook the meatballs, adjust the oven rack to the middle position and preheat the oven to 350 degrees.

5. Pour the olive oil into a large Dutch oven, and add more if needed to cover the bottom of the pan to 1⁄4 inch deep. Heat the oil over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Working in batches, place the meatballs in a single layer in the pan and sear them until they are lightly browned all over, being gentle when turning them so they don't fall apart, about 6 minutes. Remove the meatballs to a plate. Repeat with the remaining meatballs, adding oil, if necessary. Turn off the heat and wipe the oil and browned bits from the pan. Return the meatballs to the pan. 

6. Combine the passata and beef stock, and pour the liquid over the meatballs to submerge, but not drown them. Place the meatballs in the oven to braise for 1 hour. Remove the meatballs from the oven and allow them to rest in the sauce for at least 10 minutes. Skim and discard the fat from the sauce.

7. Cook the pasta to al dente (I used some of the meatball braising liquid with just enough water added in to just cover the pasta). Remove to a serving bowl, and top with meatballs and sauce. Serve with additional Parmesan grated on top.

And finally, dessert: sugar cookies with coconut and sesame to go with the gelato they brought to share. I only made a slight substitution in subbing out half of the white sugar for brown - I love the butterscotch-y taste, and the extra chewiness brown sugar generally provides to cookies. 

I'm not generally a fan of crisp cookies, and these cooled down to just slightly crisper than I like, but they did have a bit of chew to them, which was really nice. Toasting the coconut and sesame are key - the extra flavor boost really elevates the cookies. 

Sugar Cookies with Coconut + Sesame
slightly adapted from Food52
makes 30 cookies

2 3/4 c. flour
1 t. baking soda
1/2 t. baking powder
1 c. butter (2 sticks), softened
3/4 c. brown sugar
3/4 c. white sugar
1 egg
1 t. vanilla extract
1/4 c. grated coconut, toasted
1/4 c. toasted sesame seeds

1. Preheat the oven to 375 degrees.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars until smooth. Beat in the egg and vanilla, scraping down the sides as necessary. Gradually blend in the flour, baking soda, baking powder, coconut and sesame seeds.

3. Divide the dough into 1-oz. portions, and roll each portion into a ball. Place the balls 2 inches apart on parchment paper-lined cookie sheets, and bake 8 to 10 minutes, rotating the cookie sheets halfway through. Let stand on cookie sheet two minutes before removing to cool on wire racks.