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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (Dec. 9, 2019)
MONDAY, DECEMBER 9, 2019 THE OBSERVER & BAKER CITY HERALD — 3B HOME & LIVING Eating raw cookie dough: Make it safe Academy. She was working in de- sign in New York when she had to ST. LOUIS — Of course you lick come back to her parents’ home to the spoon when you make cookies. recuperate from a life-threatening disease called Stevens-Johnson syn- Everybody does. drome with toxic epidermal necroly- But when the experts warn you sis syndrome. She got married here, not to eat raw cookie dough, they too, and then, when she was well, have a point, too. Raw eggs can she moved back to New York. carry salmonella; raw fl our can That is where she opened DO carry E. coli. Cookie Dough Confections, which All of which was a problem for Kristen Tomlan, who had a million- is billed as the world’s fi rst edible dollar idea but a massive foodborne- cookie dough shop. Success was illness obstacle to overcome before instantaneous and enormous — people were reported to stand in she could put it into practice. line for as long as four hours just Tomlan loves to eat raw cookie for the chance to sample her many dough. Everybody does. And she thought she could fi nd success with varieties of edible cookie dough. This success has now spilled a shop that sells raw cookie dough over into the publishing world. Her ready for eating — or, for people cookbook, “Hello, Cookie Dough,” who are so inclined, to bake it into contains recipes for more than cookies. 100 fl avors of cookie dough, from Tomlan, 31, grew up in Ches- traditional chocolate chip to peanut terfi eld and went to St. Joseph’s By Daniel Neman St. Louis Post-Dispatch butter to caramel apple harvest — plus recipes for ice cream with cookie dough, cakes and even creme brulee with cookie dough in it. The dough sells so well “I think because we allow them to indulge in this childhood fantasy and be kids again, and enjoy something that has otherwise been forbidden,” Tomlan said on the phone from New York. The forbidden part is because of the dangers posed by consuming raw cookie dough. Tomlan found simple ways to ensure that the fl our and eggs are completely safe to be eaten raw: Use heat-treated fl our, which is available online from DO (cookiedonyc.com) or which you can make yourself by heating fl our to 165 degrees. Similarly, eggs can safely be eaten raw if they have been pas- teurized. Pasteurized egg whites are available in all grocery stores — Tomlan recommends All Whites because some other brands such as Egg Beaters include dyes and some- times seasonings and fl avors. Other companies sell raw cookie dough for eating, but it can’t actu- ally be used for baking cookies. The difference, Tomlan said, is the egg. “Sometimes, people omit the egg altogether and use some sort of liq- uid like milk, which would still give you that cookie dough consistency, but you need that egg as a binding agent for it to bake. So it was im- portant to me to use an egg in the product so you have the option to do both,” she said. Tomlan admits to having a sweet tooth, which explains a lot about her chosen profession, and she is constantly experimenting with new ideas and new fl avors. Naturally, she makes a variety SOUTHERN BLUE MOUNTAIN REP RV AIR Continued from Page 2B 2. Pour oil into a large, heavy skillet, preferably cast iron, and heat to 400 degrees. Mean- while, pour fl our, paprika and 1 tablespoon of salt (only if you marinated chicken in salt-free buttermilk) in a brown paper bag. Season with plenty of black pepper. Add 2 or 3 pieces of the wet chicken and shake the bag to coat them lightly. Remove. Repeat with the remaining chicken. 3. When the oil reaches 400 degrees, add the pieces of coated chicken. You may have to do this in batches. Cook until golden brown on one side; then fl ip and cook until golden brown on the other side. If possible, try to regulate the temperature of the oil so it is near 375 degrees while cook- ing. Remove chicken and drain on a wire rack before serving. Per serving: 462 calories; 14 g fat; 5 g saturated fat; 120 mg cholesterol; 37 g protein; 45g carbohydrate; 9 g sugar; 2 g fi ber; 861 mg sodium; 230 mg calcium — Recipe by Daniel Neman BLACK-EYED PEA CAKES Yield: 8 servings 1 pound dried black-eyed peas, washed and picked over 1 tablespoon salt 12 tablespoons (1½ sticks) plus 1 tablespoon butter, divided ½ cup minced onion Salt and pepper to season 1 teaspoon minced garlic ½ cup plus 2 tablespoons all-purpose fl our, divided 1 egg yolk 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh spinach 1 teaspoon chopped fresh thyme (or a pinch of dried) 1. Place the washed peas in a 5-quart saucepan and cover with 4 cups cold water; allow to soak at room temperature for 2 hours. Drain the liquid and rinse the peas. Return the peas to the saucepan and cover with 6 cups fresh cold water. Add 1 tablespoon salt. Place the saucepan over medium-high heat and cook until tender, about 25 minutes. Drain, then cool under running water. 2. While the peas soak or cook, melt the 12 tablespoons of butter gently over low heat. Skim off any white solids on top. Slowly pour melted but- ter into a container, stopping before any of the solids on the bottom pour out. You should have about ½ cup of clarifi ed butter. Set aside. 3. Heat the remaining 1 tablespoon butter in a nonstick saute pan over medium heat. When hot, add the onion, season with salt and pepper, and saute for 1 minute. Add the garlic and 2 tablespoons of the fl our and cook, stirring, for 4 to 5 minutes, being careful not to she calls The DOpest Gooey Butter Cake, which sells well, and not just to St. Louisans. Gluten-free and vegan options are always available, and are included in the cookbook, and they test new fl avors to make sure the public will like them. Tomlan’s favorite fl avors change with her mood, but she is particu- larly fond of Heavenly, a combina- tion that begins with a sugar cookie base and folds in chocolate chips, caramel bits, Nutella hazelnut spread and fl aky sea salt. “Anything that is too crazy ad- venturous tends to be less popular, but anything that is really nostal- gic is the most popular,” she said, adding that their biggest sell is and always has been their signature chocolate chip fl avor. “I think people go with what they want, and what they really like,” she said. Dealer & Factory Certified Technicians Discount for All Military & First Responders Rick Todd 360.601.2067 541.786.5095 627 E. Arch St, Union, OR 97883 Hillary Levin//St. Louis Post-Dispatch-TNS Fried chicken scorch the fl our. Remove from the heat. 4. Put 3 cups of the cooled black-eyed peas in a food pro- cessor, add the onion and fl our mixture and puree for 1 ½ to 2 minutes. Add the egg yolk and pulse to combine. 5. Place the remaining black- eyed peas in a bowl and crush by hand. Add the pureed peas and parsley, spinach and thyme. Season with salt and pepper and mix well. 6. Form the black-eyed pea mixture into 8 cakes of equal dimensions — ½ inch tall and 4 inches in diameter. Place the cakes on a baking sheet lined with parchment paper as they are formed. Cover the sheet with plastic wrap and refrigerate at least 1 hour or up to 2 days. 7. Preheat the oven to 350 degrees. 8. Heat ¼ cup of the clarifi ed butter in a large nonstick saute pan over medium high heat. Coat the pea cakes lightly on both sides with the remaining ½ cup fl our, patting the cakes gen- tly to remove the excess. When the butter is hot, season the cakes with salt and pepper and then fry 4 cakes until browned, about 2 minutes per side. 9. Once the cakes are fried, transfer to a baking sheet. After the fi rst 4 cakes have been removed from the pan, pour out the butter, wipe the pan dry with paper towels and heat the remaining ¼ cup clarifi ed butter until hot. Repeat the cooking procedure with the remaining 4 pea cakes. When all of the cakes have been fried, place the bak- ing sheet in the preheated oven until all of the cakes are hot, 4 to 5 minutes. Serve very hot. ½ teaspoon salt 1½ cups pecan halves, chopped 1½ cups pecan halves, whole 1 pie crust, such as 3-2- 1 crust, below can press it together into a ball. Do not overwork the dough, which will make it tough. You do not want any dry or crum- bly parts, but you do want to see streaks of butter. 4. Divide into two equal Note: This pie freezes well. parts, fl atten each into a thick disc, and wrap individually 1. Preheat oven to 325 in plastic wrap. Refrigerate degrees. at least 1 hour before using, 2. In a large bowl, combine or overnight. The dough can the eggs, brown sugar, but- also be frozen at this point ter, corn syrup, orange peel, vanilla and salt. Whisk together and thawed in the refrigerator before using. by hand. Stir in the chopped pecans. Pour into the unbaked pie crust. Neatly arrange the Per serving (based on 16): 180 perfect pecan halves on top of calories; 12 g fat; 7 g saturated the fi lling. Bake until the fi lling fat; 30 mg cholesterol; 2 g is set and the pastry is nicely protein; 16 g carbohydrate; browned, 45 to 50 minutes. no sugar; 1 g fi ber; 147 mg Serve slightly warm or at room sodium; 7 mg calcium temperature. Model 9700 N E -H I E NTERPRISES Big enough to do a large job. Small enough to care. 2122 10th St, Baker City • 541-523-6008 • ccb#155399 Per serving: 652 calories; 38 g fat; 12 g saturated fat; 135mg cholesterol; 8 g protein; 75 g carbohydrate; 55 g sugar; 3 g fi ber; 357 mg sodium; 72 mg calcium — Recipe from “Nathalie Dupree’s Southern Memories,” by Nathalie Dupree 3-2-1 CRUST Yield: 2 pie crusts UPGRADE 12 ounces sifted all- purpose fl our (2¾ cups plus 2 tablespoons) 8 ounces unsalted butter 1 teaspoon table salt ½ cup (4 ounces) ice water, see note 215 Elm Street La Grande • (541) 963-5440 Note: Set aside a bowl of ice water. When it comes time to use it, measure out fi cup of the ice water, without the ice, and use that. Per serving: 403 calories; 19 g fat; 11 g saturated fat; 69 mg cholesterol; 17 g protein; 43 g 1. Place fl our in freezer for carbohydrate; 7 g sugar; 8 g at least 30 minutes. Cut butter fi ber; 1,242 mg sodium; 80 mg into a dice, spread out on a calcium plate, and refrigerate at least 30 minutes until cold. — Recipe from “The Trellis 2. Place cold fl our, butter Cookbook,” by Marcel and salt in a large bowl. Work Desaulnier together with your fi ngers until the largest pieces of butter are the size of peas. If the ingredi- ents no longer feel cool during Yield: 8 servings this process, refrigerate until they are chilled again. If your 4 eggs hands aren’t strong enough 2/3 cup brown sugar, packed to work the butter, use a food 3 tablespoons butter, melted processor until the largest ¾ cup dark corn syrup pieces of butter are the size of Grated peel of 1 orange, orange peas. part only (no white pith) 3. 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