Original Chocolate Chip Cookies

These Original Chocolate Chip Cookies come from a recipe that I got from an old American lady. they are absolutely delicious and every time I make them, I get the Waouh factor !

American Cookies

First here is the list of the different ingredients you will need to make the Original Chocolate Chip Cookies that serves 6 to 8

  • 2 sticks or 200 g softened butter
  • 1/2 cup or 150 g granulated sugar
  • 1 cup or 200 g brown sugar
  • Two free range eggs
  • 2 tsp vanilla extract
  • 2 cups or or 350 g flour
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • One cup or 200 g semisweet chocolate chips

Now, here are the few steps you will need to follow to make the Original Chocolate Chip Cookies with a preparation of 10 minutes and a cooking of 12 minutes

To start, preheat the oven to 350° F or 180°C. Then, in a large mixing bowl, cream together the butter, sugars, eggs and vanilla.

Then, in another bowl, mix together the flour, salt, baking powder and baking soda. Finally, combine the wet and dry ingredients. Stir in the chocolate chips.

When the batter is smooth, take an ice scoop and place golf ball sized dough portions 2 inches apart on a cookie sheet toped with waked paper.

Bake for 10 to 12 minutes or just until edges are light brown. Finally, let cool on a wire rack and then, serve as is or with some fresh fruits.

Côté Table, en Musique, with Music

Côté Table, en Musique, with Music car juin est le mois dédié à la musique ! Voici de quoi composer des petits festins entre amis. Prenons toujours les bonnes choses que nous offre la saison et régalons-nous.

Dans ces variations gourmandes nous avons tout d’abord la recette des Oeuf Mollet sur Poireau Vinaigrette qui est une entrée raffinée mais en même temps très facile à réaliser. 

Ensuite voyons ces mariages arrangés, ces cadeaux gourmands avec ici une Blanquette d’Agneau au Vin Blanc. Ce plat respire la bonne humeur et la simplicité. 

Enfin, comme dessert, ultra facile et gourmand, proposons une part de fantaisie pour ne plus tourner en rond avec les mêmes recettes. Variez les ingrédients, jouez avec les textures et les formes.  Essayez sans attendre ce Sorbet aux Fruits Rouges sans sorbetière ! Un Sorbet maison.

 Côté Table, en Musique, with Music


Côté Table, en Musique, with Music because June is the month dedicated to music! Here is selection of small treats for you to create with friends. As you know, our motto is to always take the good things we have in season, and treat ourselves.

In these inspiring variations we first start with the recipe of the Soft Boiled Egg on Leek Vinaigrette, which is a refined but at the same time very easy recipe to make. 

To follow-up on the delicious starter, here is an amazing combination of flavours in this Lamb Casserole in White Wine. This dish exudes good humor and simplicity.

Finally, for the dessert let’s vary the ingredients, and play with textures and shapes! So, try out this ultra easy and vibrant Red Fruit Sorbet which doesn’t need an ice-cream maker! Mmmm…

Lamb Casserole in White Wine

This Lamb Casserole in White Wine is a classic. this Casserole is very easy to cook. Therefore, it’s just a delight that you can only appreciate. As a garnish, plain rice or pilaf rice is the best choice. The sauce, raised with lemon and fresh thyme gives it character and makes this Casserole a real delight.

 Lamb Casserole in White Wine

First, Here is the list of the different ingredients you will need to prepare the Lamb Casserole in White Wine that serves 4 

  • 40 g or 3 Tbsp butter
  • 800 g or 2 lb of lamb neck chopped into pieces
  • Salt and pepper from the mill
  • 2 crushed garlic cloves
  • 2 Tbsp white flour
  • One bottle of dry white wine
  • 2 to 3 small fresh thyme sprigs
  • 1 egg yolk
  • 1 Tbsp lemon juice
  • 2 Tbsp thick cream also called creme fraîche

Now, here are the few steps you will need to follow to make the Lamb Casserole in White Wine

Melt the butter in a large casserole dish then, add the pieces of meat and brown them. This browning is important to concentrate the juices inside. As the pieces of meat are browned, take them out of the casserole and sprinkle them with salt and pepper.

Put the lamb back in the casserole. Add the crushed garlic and cook over medium heat for 3 minutes. Sprinkle with flour, stir with a wooden spoon to coat the meat.

Lower the heat, add 250 ml or 1 cup white wine and the fresh thyme. Cover and simmer for 5 minutes. After that time, add another cup or 250 ml of white wine. Cover and let simmer for one hour.

Then, pour the remaining wine, cover and simmer another 15 minutes.

Finally, stir in a bowl the egg yolk, the lemon juice and the creme fraîche. Drain the pieces of lamb and put them in a heated hollow dish. Remove the casserole from the heat and add the egg mixture to the sauce. At the very end, whip vigorously to bind and let thicken but not boil ! Serve the sauce over the lamb meat and serve with the rice as a garnish.