Hey there. We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks, including our latest: THE LOOK & COOK AIR FRYER BIBLE. (You can find a copy here.)
We love to share our passion for food and cooking with you. On this episode of our podcast, we've got a one-minute cooking tip about fried eggs. We're in the kitchen with a great, easy, and vegan (!) recipe for chocolate tahini cookies. And we'll tell you what's making us happy in food this week.
Here are the segments of this episode of COOKING WITH BRUCE & MARK:
[00:50] Our one minute cooking tip: how to make sunny-side up eggs.
[03:20] We're in the kitchen, making soft, fudgy chocolate tahini cookies. They're a one-bowl wonder, inspired by Phil Khoury, who is the head pastry chef at Harrod’s and was on our podcast a few episodes ago.
Here's how to make the cookies. Heat your oven to 325F/170C convection. Melt 6 1/2 ounces/180 grams of chopped dark chocolate in a microwave. Melt it in 15-second bursts, stirring after each. Cool for a few minutes, then stir in 1/3 cup/100 grams tahini (sesame seed paste), 3/4 cup/180 grams dark brown sugar, and 1/2 teaspoon ground cinnamon. Then stir in 7 tablespoons/100 grams of plant milk, followed by 1 1/3 cups/150 grams all-purpose or plain flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Drop by 50 gram (a little less than 1/4 cup) balls onto a parchment-lined baking sheet. Bake for about 10 minutes, flattening a bit with a rubber spatula about halfway through the cooking process. Cool on a rack for 5 minutes before chowing down.
[14:40] What’s making us happy in food this week: hacked pheasant and air-fried butternut squash and parsnips
