Of Cooking and Fanatics

Sometimes (on that rare occasion) I become enthused. A small number of these instances progresses off the chart. This is one of those times. For no reason, I read Cooking for Mr. Latte by Amanda Hesser a few months ago. I thought it was entertaining, fun, somewhat meaningful, and chock full of recipes (being something that I admit to treasuring). I may have recommended it to someone, or not. Then, I came across a copy of the book at the DM library sale and picked it up, remembering the recipes (I had photocopied some). I reviewed the book and shortly thereafter became possessed. Everyone must read this book. Ok, everyone is overstatement. I mean those who care for cooking which is a large number of my cohorts. Some of the recipes are listed here. Today I made two batches of Beans and Tomatoes with Vinaigrette. At Easter, I took Chocolate Chunk-Pecan-Coconut Cookies to dinner. See recipes below. My paperback copy is lent. Last week I visited the new Encinitas library and found a signed hard copy in the Friends of the Library store. I gasped and bought it. The cover is different; I prefer the pb cover. I admit to perusing this book a little every day. It is an illness. I am going to visit the familia and decided not to take any books with me. I needed a new start. As you may guess, I decided tonight to take Mr. Latte. Perhaps this phase will wane. But, in the meantime . . .

Beans and Tomatoes in Vinaigrette

Sea salt
1 pound green beans, trimmed
3 ripe tomatoes, cored and cut into 1-inch cubes
1 T Dijon mustard
1 T red wine vinegar
Pinch of sugar (I accidentally left this out and did not miss it)
1/4 C best-quality olive oil
Freshly ground black pepper

1. Fill a medium saucepan with water. Season generously with salt. Bring to a rolling boil, and add the beans. Cook until tender on the edges but still quite crisp, about 4 minutes. Drain and rinse under cold water. Dry on a towel. Cut the beans in half, then combine in a large serving bowl with the tomatoes.
2. Whisk together the mustard and vinegar with a pinch of sugar and a pinch of sea salt (I forgot both pinches). Gradually whisk in the oil, letting it thicken and emulsify as you go. Pour the dressing over the beans and tomatoes and toss to mix. It's okay if the dressing pools in the bottom of the bowl. Someone can later mop it up with bread or spoon it over their potatoes or lamb. Season generously with freshly ground black pepper and toss once more. Let sit for at least 15 minutes before serving.
Salad for 4.

Chocolate Chunk-Pecan-Coconut Cookies

2 sticks unsalted butter, softened
1 C sugar
1 C packed light brown sugar
2 t vanilla extract
3 large eggs
3 C all-purpose flour
1 t baking soda
Pinch sea salt
24 ounces best-quality bittersweet chocolate, chopped into chunks, shreds and all
2 C toasted chopped pecans
1 C grated coconut

1. Preheat the oven to 325F. Grease 2 large baking sheets. In a mixer fitted with a paddle or whisk, cream the butter with the sugar and light brown sugar until it's good and fluffy like a mousse. Add the vanilla and eggs and keep beating until it's smooth.
2. In a small bowl, stir together the flour, baking soda and salt. Add it to the mixer in small portions, beating it on low until blended in before adding more. Once the dry ingredients are all in there, pour in the chocolate, pecans and coconut. Fold them in by hand, with a spatula—it is a bit of a workout, but the best way to coat the ingredients evenly.
3. My mother likes to chill the dough a little (30 minutes or so) before baking, which helps the cookies hold their shape better when baking. Then she uses an ice cream scoop to drop the dough onto the sheets. She flattens them lightly with her fingers, so they spread evenly. They should be about 1/2 inch thick and 2 inches around before baking. Bake for 12 to 15 minutes, until lightly browned on the edges and cooked in the center. Cool on racks. Store in a cookie tin.
Two dozen large cookies.