Season’s Best Recipes
Braised Escarole with Beans at JW in January
Among plant-rich main dishes on the menu for January at JW is this Italian classic. Here’s a recipe from the Splendid Table. From the piece: Be sure to have some bread on hand when you serve this, and be sure to toast that bread and rub it with garlic. We usually keep the bread on the side, but you can also ladle the escarole and beans over it and let it get all nice and juicy and sogged.
Oatmeal Breakfast Cookies
JW Iron Chef Food Literacy Program (Chef Jen Carson)
Yield: about 2 dozen
Ingredients:
- 1 stick softened unsalted butter
- ½ c brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tablespoon water or milk
- 1 teaspoon vanilla extract
- ¾ c all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 c old-fashioned oats
- ½ c breakfast cereal
- ½ c raisins or other dried fruit
- ½ c unsweetened coconut flakes
Preheat oven to 375 degrees.
In a large bowl, sift together the flour, baking soda and salt. In another large bowl, beat together the butter with both sugars. Add the egg, milk, and vanilla to the butter mixture and beat well until the mixture emulsifies. Add the combined flour, baking soda, and salt to the butter mixture. Mix until completely combined. Fold in the cereal, dried fruit, and coconut. Mix until combined.
Drop dough by rounded tablespoons onto parchment-covered or ungreased baking sheets.
Bake for 9-11 minutes. Allow to cool one minute on the pan, then remove to wire rack to cool completely.