Adam Rappaport with his son, Marlon (Photograph by Danielle Levitt; Image provided by the GOOP Newsletter)BonAppétitmagazinerecently named a new editor-in-chief, AdamRappaport. The first issue directed by him focused on Italy and was, in my opinion, awesome. His second issue featuredGwenythPaltrowwho just published a cookbook entitled My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness.GPhas been thesubjectof a great deal of criticism surrounding the book, but I ordered a copy of it and really like what I've cooked thus far and enjoy reading the personal anecdotes that precede most of the recipes. The Atlanticreviewed the cookbook if you are interested (and the review was positive). Also, how cute is the bowl in cookbook cover below (I believe it is the Inside Out Bowl from Anthropologie)?
The cover of GP's cookbook (image courtesy of amazon.com)
Before I dive into one of GP's recipes, I wanted to share an interview GP did with Adam Rappaport on her blog, GOOP. I like that Mr. Rappaport seems down-to-earth and unpretentious about food. And for those of you with a father who enjoys cooking, there is a gift suggestion in the article:Man with a Pan. The author, John Donohue, is an editor at the New Yorker who blogs about the cooking he does for his family at the cleverly-named Stay at Stove Dad. The NY Times reviewed the book here.
Since tomorrow is Father's Day, I wanted to make something for my Dad to refill his cookie jar (and we'll probably snack on a few while playing golf tomorrow). He loves cookies and sweets in general, although you'd never be able to tell from looking at him! I directly attribute my desire to have a bowl of ice cream each night to my Dad.
After perusing GP's cookbook, I settled on trying the recipe for oatmeal raisin cookies. GP says they are her "absolute favorite healthy treat". It may seem like an oxymoron, but it is true that these cookies both taste like they are good for you (perhaps it is the nuts or the maple syrup and honey as sweeteners?) but also taste good - soft and chewy with a strong cinnamon flavor and scent that blends well with the raisins. I really like that you grind the walnuts and the oats before mixing in the other dry ingredients - this step contributes to the great texture of the cookies.
Admittedly, I had to make a few substitutions in the recipe... I used all-purpose white flour in lieu of white spelt flour and whole spelt flour. I kept the amount of flour the same so if you'd prefer to use spelt flour, I have noted the amounts GP used below. Also, GP recommends using brown rice syrup, which I didn't have. Instead, I used honey. Amazingly, these cookies have no butter or white sugar.
Note that these cookies don't spread out at all, so you only need to space them about 1" apart on the cookie sheet.
GP's Oatmeal Raisin Cookies
adapted from My Father's Daughter by Gwenyth Paltrow
Yield = 24 cookies, approximately 1" in diameter
Prep Time = approximately 15 minutes
Baking Time = approximately 15 minutes
1/2 cup raisins
1/2 cup toasted walnuts
1 cup whole rolled oats (not instant or steel-cut), divided
1 1/4 cups all-purpose flour (GP suggests 1/2 cup white spelt flour and 3/4 cup whole spelt flour)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoons fine salt
1/3 cup vegetable oil
1/3 cup real Vermont maple syrup
1/3 cup + 1 tbsp honey (GP uses 1/3 cup brown rice syrup)
2 tsp vanilla extract
1. Preheat the oven to 350° F. Line baking sheets with parchment paper or a Silpat.
2. Place the raisins in a small bowl and cover with boiling water to plump the raisins.
3. Meanwhile, finely grind the walnuts and 1/2 cup of the oats in a food processor. Combine this mixture with the remaining dry ingredients in a large mixing bowl. Mix together the wet ingredients in a small bowl and add to the dry ingredients bowl. Stir to combine. Drain the raisins and fold them into the batter.
4. Drop round balls of the dough onto the baking sheets. Creating equal portions of dough is ideal as it creates cookies that take the same amount of time to bake - I use a melon baller to accomplish this (plus, I prefer smaller cookies). Bake for 13-15 minutes until lightly browned. Remove and place on a cooling rack.