Q-I recently bought several new cookie cutters because they had cute embossed designs that I assumed would transfer onto the cookies themselves. Unfortunately, the dough stuck all over the inside of the cutters and made a huge mess. I know the problem isn`t with the cookie dough because it is a recipe I have used successfully for years with conventional cookie cutters. Is there a secret to using these cutters or are they just a gimmick?
M. Casey
Schaumburg
A-The cookie cutters you describe are actually a cross between a cookie cutter and a cookie stamp. Unlike more traditional cutters, they are enclosed on the top as well as the sides. Often, a design is embossed into the inside of the cutter that is transferred to the dough. Wilton Enterprises, one manufacturer of this type of cookie cutter, offered a solution to the problem of sticking as well as several other tips to ensure that your cookies come out picture perfect.
First, the cookie dough should be fairly stiff so it does not spread too much during baking, which will cause the design to become less distinct. It should also be rolled slightly thicker than normal so the design is clearly embossed onto the cookie dough. The exact thickness will vary depending on the cookie cutter you are using. And finally, to prevent sticking, the entire inside of the cutter should be dusted with flour before each cookie is cut out. Pay particular attention to the areas on the cutters where there is a lot of detail, making sure flour gets into all the little corners since that is where sticking is most likely to be a problem. To transfer the cookie from the cutter to the baking sheet, slip the point of a small, sharp knife under one edge and gently peel it away.
Q-Would you happen to have the recipe for the cream of eggplant soup served cold at L`Escargot Restaurant on North Halsted Street in Chicago? It is absolutely delicious and despite all of my attempts, I have not been able to duplicate it at home.
Maria Ganet
Chicago
A-Although the recipe is not in our files, Alan Tutzer, owner of L`Escargot, generously shared it with us. The soup, which regularly appears on the restaurant`s menu during warm weather, was created by chef Dominico Lopez, who has been with the restaurant for more than 13 years.
CHILLED CREAM OF EGGPLANT SOUP
(CREME GLACE DE AUBERGINES)
Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: About 9 cups
This soup can be served hot as well as cold.
1/2 cup (1 stick) unsalted butter
3 medium onions, about 12 ounces total, chopped
3 large celery stalks, chopped
1 pound russet potatoes, peeled, thinly sliced
1 small eggplant, about 8 ounces, peeled, diced
1/2 cup fresh basil leaves
1 tablespoon curry powder
1 1/2 quarts chicken stock or broth, preferably homemade
1 cup whipping cream
Salt and freshly ground pepper to taste
1. Melt butter in a large pan over medium heat. Add onions and celery and cook until soft, 7 to 8 minutes. Add potatoes and cook 2 minutes. Add eggplant, basil and curry powder and cook 2 minutes longer.
2. Add stock or broth and heat to boil. Reduce heat and simmer gently, uncovered, until all vegetables are very soft, 15 to 20 minutes. Strain solids from liquid, reserving both.
3. Puree solids in a blender until smooth, then stir into cooking liquid. Strain, add cream and refrigerate until well chilled or for up to 2 days. At serving time, add salt and pepper to taste. –
