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.
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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
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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. Add ice water and mix
1 teaspoon vanilla extract
with your hands just until you
PECAN PIE
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