Leah's Cucumber Snap Pea Salad

http://www.pbs.org/food/recipes/cucumber-snap-pea-salad/

Ingredients

• 100 grams sugar snap peas, trimmed
• 130 grams Lebanese or Japanese cucumbers (about 2 cucumbers)
• 10 grams fresh mint (about 1/4 cup) small leaves only
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• black pepper
• 30 grams feta cheese

Directions

1. Prepare a bowl of ice water.
2. Bring a pot of salted water to a boil and add the snap peas. Cook for 1 minute, stirring constantly and then drain and dump the peas into the ice water to stop the cooking and set the color.
3. Cut the snap peas in half at a 45 degree angle. Cut the cucumbers at a 45 degree angle, turning it a quarter turn after each cut.
4. Add the snap peas, cucumber and mint to a bowl.
5. In a small bowl, whisk the lemon juice, olive oil and salt together.
6. Pour the dressing over the vegetables and toss to coat. Grind some black pepper on top and then add half the feta. Toss to distribute evenly.
7. Plate the salad and sprinkle on the rest of the feta. This salad needs to be served immediately or the lemon juice will make the snap peas lose their color.

Leah's Chocolate Chip Cake

http://abc.go.com/shows/the-chew/recipes/thanksgiving-jacques-torres-chocolate-chip-cookies

Jacques Torres' Chocolate Chip Cookies

skill level

easy

time

30-60min

servings

18

cost

$

Contributed by : Jacques Torres

ingredients

• 2 cups minus to 2 tablespoons Cake flour
• 1 2/3 cup Bread flour
• 1 1/4 teaspoon Baking soda
• 1 1/2 teaspoon Baking powder
• 1 1/2 teaspoon Coarse salt
• 1 1/4 cups (2 1/2 butter) Unsalted butter
• 1 1/4 cups Light brown sugar
• 1 cups plus 2 tablespoons Granulated sugar
• 2 Large eggs
• 2 teaspoon Natural vanilla extract
• 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
• Sea salt for garnish
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• 

• 2 cups minus to 2 tablespoons Cake flour
  1 2/3 cup Bread flour
  1 1/4 teaspoon Baking soda
  1 1/2 teaspoon Baking powder
  1 1/2 teaspoon Coarse salt
  Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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  1 1/4 cups (2 1/2 sticks) Unsalted butter
  1 1/4 cups Light brown sugar
  1 cup plus 2 tablespoons Granulated sugar
  Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
• 
  2 Large eggs
  2 teaspoon Natural vanilla extract
  Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
• 
  1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content (Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.)
  Drop chocolate pieces in and incorporate them without breaking them.
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  Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. 
• 
      
  When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 
• 
  Sea salt for garnish
  Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.