Film: Woody Allen: A Documentary

I'm very excited that PBS' American Masters series is covering Woody Allen this season (If you didn't know, I'm a big fan). There'll be a two part sequence featuring Allen's accomplishments as a filmmaker.

You can view some clips PBS has posted here. And you can learn more about the episode here. 

The show premiers on November 20th, after which it will be available on PBS' website, most likely here. (A link on the far right will probably say 'Watch full episode' after the episodes have aired).  

Trailer: The Descendants

Movie Reviews:

• The Hollywood Reporter
• The New York Times
• Roger Ebert

Baking: Glazed Chocolate Mint Cookies

This week clearly was a theme week for me (see three days worth of foreign film trailers), so let's revisit the gustatory theme of Peppermint. It may be one of my favorite flavors ever! I love Peppermint yogurt (thank you, Yogurtland!), Peppermint ice cream (more thanks to Coldstone!), Peppermint Mocha Lattes (Starbucks, or your very own kitchen), and now Mint Chocolate cookies.

What are the best parts of this recipe?

• Peppermint extract and chocolate make these cookies taste like thin mints. 
• Piping on the white chocolate designs is the funnest thing ever. Doing it made me feel like I was a guest on Ace of Cakes (I'm so sad that it was cancelled!)
• These things are delicious and addictive because...they kind of taste like Thin Mints! (To make them really taste like thin mints, I'd probably add maybe 1/2 a tsp more of peppermint extract)

What are some things I wish I knew before I made these cookies:

• Once the dough has been refrigerated and it's time to roll it out, you best roll it out into a large rectangular shape that can fit onto the baking pan. Transfering cookie cut outs from one piece of parchment paper to another on the baking sheet is difficult and time-consuming. And the success rates are not that impressive. Rather, you should simply roll out the dough on parchment paper, transfer this to the baking sheet, cut out the cookie shapes from the dough, and then simply remove the dough sitting around the cookies. 
• Cutting the tip off of your plastic bag filled with white chocolate frosting should be done with great care. A tinier cut is much better, and will allow you to make prettier more delicate designs on the cookies.
• Melt the white chocolate adequately otherwise clumps will plug the plastic bag white chocolate frosting decorator tool. 
• Do not pipe the white chocolate designs until all the cookies have been made. White chocolate can only be melted once; re-melting the re-soldified mixture fails pretty badly. And no, adding milk to this white sugary goop will not help given the mixture a smoother consistency. 
• Do not forget to set the timer after putting the cookies in the oven. Two minutes over the required 10 will give you burnt cookies.
• Even if you burn the cookies, nobody will be able to tell because of the adequate chocolate frosting you will provide them with.
• Being overenthusiastic with the frosting is not a good idea, because there will sad little cookies bereft of frosting. 
• These cookies take a lot of time to make-- it's a tricky combination of cooling the dough for 45 minutes beforehand, and then cutting the cookies out, baking them, letting them cool, frosting them, letting them cool again, and then finally decorating them. More hands makes lighter work! It's best to have friends over helping you. :)
• Have people over so they can wash the dishes for you. :)

Here's the chocolate mixture that is later added into the batter. 

Here's the batter right before the flour is added. 

And here it is after the batter is added!

The batter is then divided into three portions,
wrapped in saran wrap and ready to go into the fridge for 45 minutes.

Try to remember to roll out the dough into a shape that will fit on your baking sheet.
This will make your life easier. 

Transferring cookies from one parchment paper to another? Very difficult.
That's why it's best to roll it out and then plop it onto the baking sheet
before cutting.

The ingredients for the glaze and white chocolate piping.

Combining the butter and chocolate for the glaze.
My Pyrex bowl conveniently fit over my pot perfectly!

And here's the glaze all melted, with vanilla and corn syrup!

Letting the glazed cookies dry... Pretty! (Did you know
that it's the corn syrup that makes them shiny like that?)

Now it's time to melt down the chocolate. I used the double boiling method,
but microwaving is easier. 

Your plastic bag piping kit!

You can get creative and pipe on some messages! (I got the idea from Alice in Wonderland)

Or maybe you want to just say NOM.

Or maybe just get all illustrate-y! (See what I mean about thinner piping is better? I wish I had cut
my plastic bag smaller for these cookies)

Glazed Chocolate Mint Cookies 

Recipe adapted from Cook's Illustrated

Recipe makes approximately 3 dozen cookies 

Ingredients:

For the chocolate paste to be later added to the batter 

4 tbsp butter, melted

1/2 cup of cocoa powder

1 tsp ground coffee beans or espresso powder

For the batter

16 tbsp butter, at room temperature (cut into 2 tbsp pieces)

1 cup sugar

1/4 tsp salt

2 egg yolks

2 tsp peppermint extract

2 + 1/4 cup flour

For the chocolate glaze

1/2 cup of dark chocolate (I used 60% Cacao Ghiradelli Chocolate Chips)

4 tbsp unsalted butter

2 tbsp corn syrup

1 tsp vanilla

For the white piping

2 cups of white chocolate chips

Recipe:

For the cookies:

[0] Preheat the oven to 375 degrees

[1] In a glass bowl, melt 4 tbsp butter. Add cocoa powder and coffee/espresso powder. Mix until a uniform paste is formed. Let it cool for 15 minutes. 

[2] In a separate large bowl, mix the butter on low with an electric mixer until it becomes slightly softer. 

[3] Add in the salt, sugar to the butter mixture. Continue to mix on low until homogenous. 

[4] Add in the cooled chocolate paste. Mix a little bit with spatula, and then proceed with electric mixer. 

[5] Add the yolks and mint. Mix with electric mixer for approximately 30 seconds. 

[6] Add the flour slowly in 3 separate additions, ensuring complete integration of flour into batter before each subsequent addition. 

[7] Take dough out of bowl and separate into three portions. Wrap each portion in saran wrap, and place in refrigerator for 45-60 minutes until firm (like play dough). 

[8] After 60 minutes, roll out dough between two pieces of parchment paper. Try to roll it out into a shape that will fit on your baking sheet. The rolled-out dough should be about 3/16 inches thick. Transfer the parchment paper with flattened dough to a baking sheet. 

[9] Cut cookies using cookie cutter (I liked mine to be around 2.5 inches in diameter. I used a drinking glass with a somewhat sharper edge because I didn't have a real cookie cutter). Cut cookies so they are about 1 inch apart. 

[10] Remove the dough between the cookies and place aside. The baking sheet should now be covered with nice cookies. 

[11] Take the 'scraps' of dough and combine into another ball. Wrap in saran wrap and return to refrigerator. 

[12] Place cookies in oven for a total of 10 minutes. At the 5 minute point, rotate the pan. After baking, set cookies onto a cooling rack to cool. 

[13] Repeat the process with another refrigerated ball of dough for a cool (temperature wise), different baking sheet. 

[14] Continue doing this until all the dough has been used. You may combine the smaller balls of dough towards the end of the process to make things easier. 

For the chocolate glaze:

[1] Set a pot with water on the stovetop. Set to medium heat. 

[2] In a glass bowl that can fit nicely onto of this pot, whisk the glaze's chocolate and butter together. When completely melted, remove bowl from pot. Add in vanilla, corn syrup and mix until shiny. Set aside. (If this mixture does solidify, which it likely will not, you can easily reheat it over warm water). 

[3] Use about 1 tsp of glaze (maybe 1.5), and spread atop cooled cookies (for at least 20 mins). You want the glaze to go from edge to edge. 

[4] Set cookies aside to cool. 

For the white chocolate piping

[0] Do not start this step until all the glazed cookies have cooled. Unlike the chocolate glaze, the white chocolate can only be melted once. 

[1] In a microwavable bowl, melt the white chocolate. (You can use the stovetop method, but microwaving's easier). 

[2] Let it cool slightly. 

[3] Transfer white chocolate to a plastic bag (heavy dutier ones like Ziploc Freezer bags are a good choice, and make the process easier). Smoosh (yes, that's a real chef term) the white chocolate into one corner of the bag. 

[4] Cut a tiny little corner off of the bag. 

[5] Begin piping away! 

[6] Let piping set for about 20 minutes. 

[7] Serve cookies immediately or place in tupperware for 3 days maximum. 

Trailer: Young Goethe in Love

The third foreign film of the week! It's got a Pride & Prejudice vibe (in the sense that it's a period piece with rainy gazebo scenes and gauzy clothing) but German style.

Trailer: Elegance of the Hedgehog

I must be on a foreign film run, because here's another one! This one's based off of the book The Elegance of the Hedgehog by Muriel Barbery. I remember thinking the book was something I considered reading maybe two years ago, but the style just wasn't something I'm used it. However, I think I'm going to enjoy the movie much more than I would have enjoyed the book.

Trailer: The Women on the 6th Floor

I really want to see this film!

Peppermint Mocha Latte

That's right, my friends, you can make your very own Peppermint Mocha Latte in your home! Why spend 5 dollars for a tall (or a not-so-tall, as it's the smallest cup size Starbucks offers) for a drink when you can make more affordable versions in your own home.

I don't tolerate caffeine too well, but I do love the taste of (chocolately) coffee. During my 'coffee experimentation' phase, I was surprised to learn that Mocha basically just means chocolate in coffee. Honestly, beforehand, I had semi-earnestly thought there was some kind of "Mocha bean" that existed. Clearly, this is not the case.

Here are some of my 'notable' findings:

• Starbucks mocha lattes basically taste like hot chocolate. In accordance with that discovery, the recipe listed below is pretty chocolatey! For those who prefer a less rich drink, use 1.5 tbsp of cocoa powder instead of 2 tsbsp. 
• Prewarming all of your tools will help keep your drink warmer longer! The secret? 'Preheat' your containers (thermos, milk pitcher, cup) with hot water. I got this idea after I watched enough Youtube videos of people putting their espresso cups atop their fancy schmancy espresso machines to warm them. 
• Starbucks lets you buy their coffee syrups. You may not see them lining the shelves at a Starbucks, but if you ask the person at the register if they sell Peppermint syrup, they'll gladly oblige! I don't remember the exact price, but it's somewhere between 5 and 10 dollars. Don't forget to ask them for a pump for the bottle! They'll provide you with one of these too.

• Moka Expresses are pretty cool. You can read about them in this NYT article. Did you know that 9 out of 10 Italians own one of these?!
• They're also very easy to use. Watch this video to get an idea (ignore the advertising for the coffee though) on how to use it. 

The Moka Press comes in a variety of shapes--1 cup, 3 cups, and 12 cups. I wanted 3 cups--perfect for when you have guests over, but not as gigantic as a 12 cup. From reviews I read online, these coffee makers were meant to be used for a full filter of coffee; that means you probably shouldn't be using a 12 cup Moka Press to make coffee for 3 by decreasing the amount of coffee beans you put into it.

The 3 cup Moka Press goes for about 25 bucks on Amazon.

And you think you need a milk steamer to make lattes? Wrong! A handheld Aerolatte can do the trick in a jiffy (and it's way cheaper than a real espresso machine!) In fact, Amazon's description likes to boast that Nigella Lawson, a big British celebrity chef, thinks the Aerolatte is better than a real espresso milk frother.

This tool is optional, but it's nice to have if you plan on trying to make pretty latte designs. The ideal size for a milk frothing pitcher is 20 oz, and there's one going for about 10 bucks on amazon.

In reality through, you don't need a milk frothing pitcher. You can mix the milk-chocolate mixture in any old cup, but it'll likely be messier. The milk frothing pitcher offers a wide base, which is great for when you use the aerolatte, and it's spout is a huge plus for when you want to pour the milk mixture with minimal dribble.

The recipe I've provided only uses half of the coffee in a 3 cup moka pot, but if you wanted to, you could easily use the remaining coffee for a second latte to impress a special someone!

Peppermint Mocha Latte
Makes 1 drink

Tools of the trade:
[1] Moka Express 3-cup stovetop Espresso Maker
[2] Aerolatte
[3] Milk Frothing Pitcher (or a wide-based cup will do, such as a beer mug)
[4] Thermos

Ingredients:
Ground coffee (I like to use Illy Decaf Ground Coffee, but you can use whatever!)
3/4 cup 2% reduced fat milk
1 tsp sugar
2 tbsp cocoa powder
3 pumps of Starbucks Peppermint Syrup

Recipe:
To warm all your receptacles and chalices:
[1] Boil water
[2] Fill thermos with boiling water
[3] Fill milk frothing pitcher with boiling water
[4] Fill any cups you plan on drinking with, with boiling water.

To make the coffee:
[1] Fill Moka Press filter with ground coffee beans.
[2] Fill Moka Press base with water up to the gage.
[3] Place Moka Press filter into the base
[4] Screw top portion of Moka Press onto the Base.
[5] Place Moka Press on stovetop. Do not place the contraption in the middle of the stovetop, but instead place it on the edge. You do not want the handle to sit above the stovetop; it will burn you when you reach for it in this orientation.
[6] Set heat to medium-hot for about 5 minutes, or until you hear gurgling (this sound represents the water boiling from the base, passing through the filter holding the ground coffee beans, and making its way into the upper coffee pot. Once you hear gurgling, turn off the heat, and move the Moka Press to an unused stovetop area so it's no longer over heat.

To make the mocha portion of your peppermint mocha latte:
[1] Microwave 3/4 cup of milk for 1:20.
[2] Empty milk frothing pitcher of its hot water.
[3] Pour hot milk into pitcher.
[4] Add cocoa, sugar, and syrup.
[5] Insert the off aero-latte into the pitcher. After it's inserted in the solution, turn the aerolatte on. Mix the solution by keeping the aerolatte close to the base and moving in a circular fashion. Mix for about 30 seconds. While the aerolatte is still in the solution, turn the machine off. Then remove aerolatte from pitcher (These directions are given in order to help you prevent major chocolate splattering).

To put it all together:
[0] Empty the thermos of the hot water.
[1] Pour half of the coffee maker's coffee into the thermos.
[2] Pour the milk-chocolate mixture into the thermos.
[3] Close thermos. Shake (I know, it's no real barista technique, but it works!)
[4] Serve by pouring into individual warmed cups (remember to empty them of the warm water first!) or drinking it directly out of the thermos.