Chocolate Chip Cookies

I recently got a subscription to Cook's Illustrated Magazine. What *took* me so long? It's like I've been living in the dark ages. Anyway, while I wait for the mailman to start delivery I picked up the current issue in the store. I was riveted; so much pertinent information! I have already made the 15 minute spaghetti sauce (yum!!) and read the review of pan sets.

Today I baked the "Perfect Chocolate Chip Cookies" for a party. They are quite an undertaking; browning butter, whisking and waiting, baking and turning halfway through. Wow. And at the end of it all you do have a truly amazing Chocolate Chip Cookie, but it's just that. A perfect. Boring. Cookie. 

I guess I've moved on to more complicated things. I prefer my Chocolate Chip/Peanut Butter/Oatmeal or my Peanut Butter cookie to these any day, and they are *way* less complicated to prepare. However, I did learn some cool new techniques which I may apply to my experiments in the future!

Curtis' Crumbed Chicken Breasts

Okay these are a fabulous take on the standard Chicken Cordon Bleu.  They are from "Relaxed Cooking with Curtis Stone" and the recipe is called Crumbed Chicken Breasts. We used prosciutto & sliced swiss from the deli, didn't fry (just baked) and it was awesome. Served with Israeli couscous and wilted spinach.