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Cooking Aboard Sailboat

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Yield: about 5 dozen cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 10-1/2 ounces bittersweet chocolate, melted, at room temperature
• Garnish: finely chopped pistachios

In a small bowl, whisk together flour, baking powder, and salt.

In a standing mixer or large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract. Reduce speed to low, then add flour mixture and mix until just combined -- do not overmix.

Add cocoa powder, baking soda, and melted chocolate, and stir to combine (dough will be slightly stiff). On a sheet of waxed paper or plastic wrap, form the dough into a log (12 inches long, 2 inches in diameter); wrap and seal well. Chill at least 4 hours or freeze (defrost before slicing).

Heat oven to 375°.

Slice 1/4-inch rounds from the log to fill an ungreased baking sheet. Dip your finger in water and moisten the edge of each cookie, then roll cookie in pistachios. Place in oven 6 minutes, turn baking sheet, and bake another 6 to 8 minutes.

Cool cookies 2 to 3 minutes on pan, then transfer to wire racks.

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Marinated Flank Steak

From Yankee Magazine — July 2007

Meat Recipes

Yield: 6 servings

• 1 2-pound flank or skirt steak, trimmed
• 1/2 cup dry white or red wine
• 1/2 red or yellow onion, sliced
• 4 to 5 sprigs fresh thyme
• 3 tablespoons olive oil
• 2 to 3 cloves garlic, roughly chopped
• 1 tablespoon sugar
• Kosher or sea salt and freshly ground black pepper

Place all ingredients through sugar in a large zip-top plastic bag. Toss to coat well. Refrigerate two hours or up to 3 days if you prefer.

Prepare grill or broiler to medium-high. Remove steak from marinade and shake off excess. Place on grill or under broiler about 4 minutes per side (for medium rare). Remove from heat and season with salt and pepper. Let rest 5 minutes before slicing.

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