Featured Cookbook

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1. Tremont 647 Tibetan Momos

2. Rouge Butter Bread

3. Rouge Spiced Molasses Cookies

Book Description

Every cook wants to expand beyond the same old baked chicken and fried fish recipes. Yet many are afraid to even try to experiment for fear of culinary failure. In this exhilarating cookbook, Fearless Chef Andy Husbands teams with Boston Globe writer Joe Yonan to take you on a wild ride to the edge of American cuisine. Husbands and Yonan help you make over your cooking style by introducing the best and boldest flavors from all over the world, making even ordinary staples such as meat loaf and

... (more)

The Fearless Chef: Innovative Recipes from the Edge of American Cuisine

Authors: Andy Husbands, Joe Yonan

Date: August 2004

ISBN: 159337092X

Publisher: Adams Media Corporation

Paperback

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I developed these chewy cookies at Rouge to serve as a little last thank you delivered with the check. I wanted something with a mild sweet-savory combination, which is what the cumin and pepper provide. If you’re not handing out checks after your own dinner party, you might serve these with Ice Cream.

Makes about 3 dozen cookies

• 2 1/4 cups all purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon kosher salt

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 2 teaspoons finely ground black pepper

• 1 teaspoon cumin, toasted and ground

• 3/4 cup unsalted butter, softened

• 1 packed cup brown sugar

• 1 large egg

• 1/4 cup molasses

• 1/2 cup coarse sugar, for dusting

• 1/2 cup minced crystallized ginger (optional)

1. Sift together the flour, baking soda, salt, ginger, cinnamon, black pepper, and cumin; set aside.

2. In the large bowl of an electric mixer, cream together the butter and brown sugar on medium-high speed until fluffy, about 1 minute, Add the egg and molasses, and mix until combined, Add the flour mixture in 3 additions, mixing just until combined before adding more. Chill the dough for at least 1 hour,

3. Preheat oven to 375 degrees F.

4. Place the dusting sugar in a shallow bowl. Roll the dough into I inch balls and roll in the sugar to coat. Place 2 inches apart on an ungreased baking sheet, and flatten slightly. For extra spiciness, press a pinch of minced crystallized ginger onto the tops of the cookies,

5. Bake just until evenly colored on top, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a cooling rack, or eat warm,

More From This Book:

1. Tremont 647 Tibetan Momos

2. Rouge Butter Bread

3. Rouge Spiced Molasses Cookies

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