Friday, September 30, 2022

Late-Night Odd Couple: Cookies And Grilled Oysters

When I was working with Elizabeth Falkner on her latest book, Cooking Off The Clock, we always found ourselves working on/eating from the book after I was finished shooting something and she was done at Orson and/or Citizen Cake.  For Elizabeth, this was one of the times she really took to cook for herself, and as such, she always thought of this book as ‘Late Night Appetite’ .

I was fortunate enough to be the recipient a lot of these meals, some as inspiration for the book.  What I loved was that there was no meal off limits for late night, not grilled baked fresh or fried.  Not sweet or savory.

Here are two recipes from the book I find particularly addictive and easy to make — late night, daytime or whenever that snacky feeling sneaks up.

Photo by Frankie Frankeny
Photo by Frankie Frankeny

Peanut Butter-Coconut Cookies  

  • ½ cup unsalted butter
  • 1 vanilla bean
  • 1 ½ cups rolled oats
  • 2 teaspoons baking soda
  • 1 ½ cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs, at room temperature
  • 1 ½ cups unsweetened coconut
  • 2 teaspoons kosher salt

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

Melt 1/2 stick room temperature, unsalted butter in a saute pan over medium heat. scrape 1 vanilla bean (split the bean and scrape out the seeds) into the butter. Add 1 1/2 cups rolled oats and cook, stirring frequently, until browned and fragrant, about 5 minutes. Add 2 tbsp. baking soda, stir to combine, and set aside to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, cream 1 stick room temperature, unsalted butter with 1 1/2 cups granulated sugar, 1 cup packed light brown sugar, and 1 cup creamy peanut butter (you can use almond butter too!) at medium speed until light and fluffy, about 3 to 4 minutes. Add 2 room temperature, large eggs, one at a time, mixing well after each addition, about 1 minute each time. Decrease the speed to low and add2 1/2 cups sifted, all-purpose flour, 1 1/2 cups unsweetened coconut,and 2 tsp. kosher salt (I used less) and mix until combined. Fold in the cooled browned oats until evenly dispersed.

Roll the dough into golf ball-sized rounds (about 1 tbsp. dough each). Place the rounds about 1 inch apart on the lined baking sheets and bake until just golden, 12 to 15 minutes. Cool for 5 minutes on the sheets, and then transfer to a rack to cool completely. Repeat with the remaining dough.

Store the completely cooled cookies in an airtight container at room temperature.

Photo by Frankie Frankeny
Photo by Frankie Frankeny

Oysters In The Fire  

  • 24 fresh oysters in the shell
  • 4 Tablespoons unsalted butter, melted
  • 1 teaspoon Tabasco sauce
  • 1 lime, quartered

Place the oysters on a preheated grill or on a baking sheet set over a fire and allow them to open ( from the pressure the steam builds up inside the puster as it heats up) about 3-5 minutes, depending on the heat of the fire.

Meanwhile, melt the butter in a small saucepan and add Tabasco.

Serve the open oysters with each drizzled with the butter mixture and a squeeze of lime juice.  Serve immediately.

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Named one of the 100 Most Creative People in the US by Entertainment Weekly , Frankie captures images for some of the best names in culinary.  

Frankie has helped create: The Art of the Bar: Cocktails Based on the Classics;The Model Bakery Cookbook; Miette: Recipes from San Francisco’s Most Charming Pastry Shop; The Green Eggs and Ham Cookbook and The Star Wars Cookbook Series. Follow her on Instagram, Facebook and Twitter.

 

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