Hearth & Table - February 17, 2022
We pride ourselves on ensuring that we provide you with meals that offer not just deliciousness, but nutrition.
We also provide you with meals that are not just nutritious, but... well, also kind of a treat. You've probably noticed we brought desserts back after a brief hiatus. Why? Because we want you to be well and fed. Enjoy the delicious meal and then, if you wish, have a spiced cookie sandwich with chocolate ganache. Life is hard. We're here for you.
2 15.5-ounce cans chickpeas, rinsed, patted dry
4 garlic cloves, crushed
⅓ cup olive oil
Kosher salt, freshly ground pepper
2½ cups chopped mixed tender herbs (such as parsley, cilantro, chives, and/or basil)
1. Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.
Makes 15 sandwiches
1 ½ cups heavy cream
1 ½ cups (7oz) good milk chocolate, finely chopped
2 1⁄3 cups all-purpose flour
2 1⁄2 tsp. baking powder
1 3⁄4 tsp. kosher salt
8 oz. unsalted butter, softened
1 1⁄2 cups sugar
1 large egg
1 tsp. pure vanilla extract
1. Put the chocolate in a heatproof bowl.
2. In a saucepan, heat the cream over medium-high heat until it starts to boil. Pour over the chocolate and let rest for 5 minutes, then whisk together. Cover with plastic wrap and refrigerate for 8 hours or overnight.
3. In a large bowl, whisk together the flour, baking powder & salt.
4. Cream together the butter and sugar, then add the egg and vanilla. Then add the flour mixture until just combined (do not overmix).
5. Turn the dough out onto a large piece of plastic wrap and refrigerate for at least 1 hour, or up to 5 days before baking.
6. When ready to bake, preheat the oven to 350 degrees.
7. Scoop the cookie dough into 2-tablespoon scoops and roll into balls. You should get 30.
8. Arrange the balls onto cookie sheets lined with parchment paper and bake for 11-12 minutes. Set aside to cool.
9. When the cookies are cool, whip the ganache with a stand mixer’s whisk attachment or a hand mixer until it’s thickened to soft peaks, about 20-30 seconds. Spoon onto half the cookies and cover with the other half. Refrigerate until firm, about 1 hour, and serve. Store in an airtight container for up to 3 days.