I've been invited to participate this coming weekend in an event with Macy's to celebrate the start of Spring at Park Meadows; one of the areas largest (and my favorite) shopping centers. To help celebrate, in attendance will be Chef Johnny Iuzinni who is a member of the Macy's Culinary Council who will be doing a live cooking demo. Chef Iuzinni is a graduate of the Culinary Institute of America with over twenty years of kitchen experience and I cannot deny I'm curious about what he will be making; baking is such a challenge in Colorado even for a renowned pastry chef!
He honed his craft at highly lauded New York City dining locations such as The River Café, Daniel, Payard, Café Boulud and Jean Georges. In 1998 he traveled around the world and studied pastry at some of the finest patisseries in France including LaDuree under Pierre Hermès. In 2006, the James Beard Foundation awarded Chef Iuzzini "Pastry Chef of the Year" and he has made several appearances on television. I'm most familiar with his appearance as the head judge of Bravo's Top Chef Just Desserts for two seasons; I can not deny...I love desserts!
Because I know that my readers are not just limited to Denver I always ask for a recipe to share so that those reading this who can not attend a local event at least have what they have come here expecting. ME!! Or, I mean food; Chef Iuzinni has graciously shared this recipe for Salted Fudge Cookies. Definitely an 'oh my' moment.
In case you haven't heard, Denver was hit with our biggest snowstorm of the season this past weekend measuring almost 2 feet of the white stuff in my neighborhood. While it was already starting to melt when I got this late invite and some recipe suggestions, I was hesitant to travel to the local market for provisions; go on, call me a chicken. The shoe absolutely fits. I can drive in the snow. I'm not sure a lot of others can! Anyway, with a full pantry I was determined to use it and make something that wouldn't require a specialty item. I spied these cookies and that was that. I've had a favorite recipe for 30 years from a friend in NC that she called Baked Fudge and I had high hopes it would remind me of Chris' treat; something we all know well but with an unexpected twist. I wasn't disappointed.
These cookies are all chocolate and eggs and very little flour resulting in a truly fudgy interior surrounded by a thin crispy outside layer with a touch of Maldon Sea Salt. I must admit I'm not normally fond of anything all chocolate. I like chocolate cake with a contrasting frosting and the same with brownies. But these were so good; fudgy, thin, chewy and crispy; so many dimensions in one simple cookie. The only thing I struggled with (and it wasn't the altitude!) was the dough.
This combination of ingredients makes for a thick dough and Chef Iuzinni suggests piping it through a half inch pastry tip. I gave my hands quite the workout this morning with that method and since the cookies all melt into a circle anyhow; I think it easier to just dollop a large tablespoon of the dough onto your silpat or parchment paper and press down slightly. If you could have seen the pastry bag and spoons and the dough ALL over my fingers you would agree!
Still, it was a learning experience and one I'm glad I took on. I simply love the finished treat; that slightly crispy exterior with a touch of salt just makes them. Now you need to.
If you're local, come join us this Saturday, April 23rd at 12pm in Macy's Home Department on the 3rd floor. If you're not and you want to check out the chefs who are a part of Macy's Culinary Council you'll find several recipes from each are online for you to try at home. Either way? Try these cookies. If you love chocolate, they are a real delight!
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This conversation has been sponsored by Macy's however all commentary is my own.
