Posted: May 23, 2018
For the last couple weeks BlueStar® has been meeting the San Francisco community as they made their way through the 2018 Decorator Showcase house. On Monday, BlueStar® All-Star, Chef Ryan Scott cooked for some of the Bay Area’s top trade professionals, including designers, builders, and architects. Chef Scott was in the stunning kitchen design by Ian Stallings which featured a full suite of BlueStar® products including a 36” Platinum Series Rangetop, 36” Built-in Refrigerator, 30” Double Electric Wall Ovens and a custom hood – all in color with accented trim. As an Emmy-award winning chef, Scott can be seen on Food Rush, HSN, on Top Chef, NBC’s Today Show, Bar Rescue, The Rachel Ray Show, and The Talk. Those local to the San Francisco Bay Area can hear him weekly on The Ryan Scott Show, on KGO 810. He demonstrated his delicious Tomato Almond Relish Crostini – a perfect appetizer for any party. Chef Scott reminded guests to cook with all of their senses – make sure that you listen to the oil cracking in the pan and smell the bread as it is toasting. Plus guests left with his decadent Triple Chocolate Chip Sea Salt Cookies. Try these for yourself at home!
Tomato Almond Relish Crostini
- 1 pound tomatoes, diced
- 2 cloves garlic, micro planned
- 1 seeded jalapeno, diced
- 1/2 teaspoon salt
- Black pepper, to taste
- 1 tablespoon sherry vinegar or white vinegar
- 1/2 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 tablespoon flatleaf parsley, chopped
- 3 tablespoons smoked almonds, finely chopped
Step 1: Chop all ingredients and mix together
Step 2: Slice your choice of bread – it should be high quality such as a baguettes, boules, and hearty country bread
Step 3: Well heat a pan with oil, then place sliced bread in. When the bread starts to toasts and turns a golden brown flip. Click here for some great tips on make the perfect crostini.
Step 4: Remove bread from pan.
Step 5: Top bread with Tomato Almond Relish and serve!
Triple Chocolate Chip Sea Salt Cookies
Serving Size: 24 cookies
Time to Prep / Time to Cook: 15 minutes prep time, 14 minutes cook time
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups dark brown sugar
- ½ cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ¼ c all purpose flour
- ¾ cup whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup milk chocolate chips
- 1 cup semi sweet/dark chocolate chips
- ½ cup cocoa nibs
- ¼ cup sea salt flakes (for topping)
Preheat oven to 350
Step 1: Cream butter, brown sugar and sugar on medium speed until light and fluffy.
Step 2: Add eggs and vanilla, scrape down the sides of the bowl and beat until mixed completely.
Step 3: Scrape down the sides of the bowl and add the flour, wheat flour, salt and baking soda. Mix until combined.
Step 4: Add the chocolate chips and cocoa nibs, mix until combined.
Step 5: Scoop the cookie dough with a 1oz ice cream scoop (or just eyeball 2 Tablespoon sized balls) onto a parchment-lined cookie sheet, at least 3 inches apart. These cookies spread! Sprinkle each cookie dough ball with a generous pinch of the sea salt flakes.
Step 6: Bake at 350 for 14 minutes. Cookies will be somewhat flat, with deeply brown edges and a slightly gooey center.
Technique Tip: Scraping the bowl between each ingredient addition is vital for even mixing and avoiding pockets of unmixed butter and sugar.
Swap Option: You can swap out the chocolate chips for any kind of chip, like butterscotch, white chocolate or peanut butter! You can also add nuts or dried fruit.
Why Ryan Loves This Recipe: This is the ultimate chewy brown sugary chocolate chip cookie. The wheat flour adds a wonderful nuttiness which totally complements the molasses in the brown sugar, and the sea salt and chocolate are the best combination. The addition of the cocoa nibs takes these cookies over the top into chocolatey textural wonderland.