Chocolate chocolate-chip cookies

http://mvmaithai.blogspot.com/2012/11/happy-thanksgiving.html

Although these will keep well overnight, they are best eaten the day they are baked.

Makes about 6½ dozen

1 cup raisins

¼ cup amber (gold) rum or brandy or hot water
¾ cup (1½ sticks) unsalted butter, room temperature
1 cup firmly packed golden brown sugar
1 cup sugar
2 large eggs, room temperature
2¼ cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted
½ teaspoon baking soda
2½ cups semisweet chocolate chips
1½ cups pecan pieces (about 6 ounces), toasted

Combine raisins and rum in small bowl. Cover and let stand at room temperature at least 3 hours or overnight.

Preheat oven to 350 degrees F. Butter heavy large cookie sheets. Using electric mixer, beat butter in large bowl until light. Gradually add both sugars and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking soda and salt in small bowl. Add to butter mixture and stir just until blended. Drain raisins. Add to dough. Mix in semi-sweet chocolate chips and pecan pieces (dough will be very stiff).

Drop by rounded tablespoons onto prepared cookie sheets, spacing 1 inch apart. Bake until cookies appear dry, tops are lightly cracked and soft when pressed, about 10 minutes (do not overbake). Cook cookies 5 minutes on cookie sheets. Transfer to racks and cool. (Store in airtight container).

Cook’s notes: The above is the exact recipe from Bon Appetit magazine, circa October 1990. They are so good I never did have to make any change.

Spiced Pecans

http://mvmaithai.blogspot.com/2012/10/picking-pecans-in-fall.html

This recipe is adapted from one I found on the Internet. Great for a snack anytime.

2 cups pecan halves
1 egg white
1 tsp vanilla

1 Tbsp water

¼ cup white sugar
¼ cup brown sugar

¼ tsp salt
1 tsp ground cinnamon
½ tsp cloves

½ tsp freshly grated nutmeg

1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.

2. In a small bowl, beat the egg white with the vanilla and water. Stir in pecans, mixing until well moistened.

3. In a small bowl, mix together white and brown sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over nuts. Spread nuts on prepared pan.

4. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to burn the nuts.

Enjoy!

Sesame Noodles

http://mvmaithai.blogspot.com/2011/04/sesame-noodles-recipe.html

This is adapted from a recipe I found in (now defunct) Gourmet magazine years ago. It is an excellent side dish to go with rotiserrie chicken or grilled steak or pork chops. Great for potlucks! 

Serves 8-12

1 lb Linguine pasta
2 Tbsp olive oil
3 Tbsp sesame oil
¼ cup soy sauce
2 Tbsp red wine vinegar
½ Tbsp sugar
1 Tbsp chili sauce with garlic

1 red bell or several mini sweet pepper, cut into matchstick-size strips
2 green onions, minced
½ cup cilantro, minced

In a mixing bowl, whisk olive oil, sesame oil, soy sauce, rice wine vinegar, sugar and chili sauce. Set aside.

In a pot of boiling water, cook pasta until al dente. Drain pasta and transfer to the mixing bowl. Add bell pepper(s), green onions and cilantro to the sauce and pour the mixture over the linguine. Toss the pasta until it is well coated with the sauce.

Cook's Note: You can find the chili garlic sauce in Chinese grocery stores.