Oven Roasted Chicken - Rana's Recipe

My gal Rana made this Arabesque last minute thanksgiving dinner possible just now :-)

She started with a whole, free range... organic chicken from Trader Joe's. She then rubbed some Baharat - an exotic Arabian spice blend that contains several different spices and herbs - all over the chicken. She also poured some Kraft olive oil vinaigrette, sprinkled some coarse black pepper and crushed bay leaves on all sides of the chicken and never used any salt. She let this bird sit on the counter for about an hour and a half - just the time I needed to shower, get ready, grab a few potatoes and head her way. We baked this on a roasting rack... breast side down for 30 minutes in a pre-heated 350 degree oven. We then turned the bird.. breast side up, we also turned the heat up to 400 degrees and baked for 40 minutes. We turned it over one last time... breast side down and baked for another 30 minutes.

VERY IMPORTANT:
Roasting the chicken on a rack ensures a nice and even brown color and the skin also gets very crispy. And to catch all the drippings and to prevent a mess and a possible fire inside your oven please place the rack inside a baking dish. We used a disposable aluminum pan.

The result: This fabulous, golden, succulent, super juicy oven roasted chicken bursting with flavor :-)
The sides were simple and quick to put together.
Mashed potatoes
3 small red potatoes boiled with skin on. Mashed with 1 Tbs of butter, 1 Tbs of onion and chives Boursin cheese, salt, pepper and some milk.
Sauteed vegetables
Carrots, green beans, mushrooms, onions, peas, garlic cooked in a tiny amount of oil and seasoned with salt, pepper and herbs. (The carrots and green beans were pre-cooked from Haggen)
Spinach salad
Baby spinach, sweet onions, carrots, cherry tomatoes tossed with olive oil, some balsamic vinegar and of course a little salt and pepper.
Cranberry and walnut tart
From Trader Joe's
French Bread
Haggen bakery

Everything was super awesome!
She suggested sweet Riesling will pair well with it :-)

And oh yeah... almost forgot.

We cooked while sipping Turkish coffee and munched on Boursin cheese with rice and charcoal crackers, cashews, raisins, Ritter Sport hazelnut chocolate and prunes!

Had a terrific time :-)

Thanks Rana for pulling this off :-)

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Chocolate Chip Cookies

I love soft baked cookies and these I made with some wholewheat and less butter.
And that makes them...... hmm..... lets say healthier. Therefore its okay to eat all of them in one go :-)

(makes about a dozen 1 1/2" cookies)
(prep time 5 mins)
(bake time 15 mins)
Ingredients

Vanilla 1 tsp
Salt 1/8 tsp
Baking soda 1/2 tsp
Bittersweet chocolate chips 1 cup (I used Nestlé Toll House )
Melted butter 4 Tbs
Wholewheat 3/4 cup
All purpose flour 3/4 cup
Egg 1 large
Dark brown sugar 1/3 cup
White sugar 1/3 cup
Whole milk 1 Tbs

Method

This is quite simple and easy to make.
Preheat your oven to 350.
I used a fork and a large bowl to mix up the dough.
First combine the melted butter, egg and all of the sugar together.
Whisk this for a minute.
Now add the rest of the ingredients - except the chocolate chips -  and mix really well you might need to use your hands.
When the all the ingredients are fully incorporated fold in the chocolate chips and drop spoonfulls on a cookie sheet.
Bake for abour 12-15 mins in a preheated 350 oven. The sides should feel firm and the center only slightly soft.
Let these rest for a few minutes and they are ready to eat.


 

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Chewy Oatmeal Cinnamon Cookies

 

These turned out pretty awesome :-)
This is my lighter version of the classic cookie. Incredibly chewy and yummy specially considering the fact that I used half the butter that would normally go into making these.

(Prep time 10 mins + 1 hour refrigeration)
(Bake time 15 mins)
(Makes 8 cookies, approx 3" dia)
Ingredients

Flour 1 cup
Quick cook oats (not instant oatmeal) 1 3/4 cups
Melted butter 1/4 cup
Dark brown sugar 7 Tbs (1/2 cup minus 1 Tbs)
White sugar 7 Tbs (1/2 cup minus 1 Tbs)
Condensed milk 2 Tbs
Egg 1
Cinnamon 1 tsp
Vanilla 1 tsp
Salt 1/4 tsp
Baking soda 1/2 tsp

Method

Combine the sugar, salt, vanilla, egg, condensed milk and melted butter in a large bowl.
Whisk together for a minute and then add the flour and baking soda.
Mix well until a thick batter is formed.
Fold in the oats.
Make sure everything is well incorporated.
Roll out an 8" log and wrap in some saran.
Refrigerate for about and hour.
Cut the log into 8 discs and place on a baking sheet.
Bake in the middle rack of a pre heat oven at 375 degrees for 15-18 mins or until the sides seem slightly brown and the centers are firm but not fully hard.
Allow to cool for 10-15 mins.
Enjoy :-)

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Lite Beef Chili

 

 

 

A perfect start to the long winter months ahead :-)

It was nice, very filling and soul warming :-)

 

I read someplace that cocoa powder is a great flavor enahncer in chili. This was new to me so I included some in the spice rub. The taste overall was good and I think the cocoa powder definetly added good color to the dish.

 

I am into lite cooking these days so I wanted to make this with as little added fat and salt as possible. So I began with a cut of meat that was lean and trimed off all the extra visible fat. And since I used canned kidney beans I added them in the last 10 mins of cooking to avoid an overly mushy texture.

 

(serves 2)



(prep time 15 mins)

(cook time 1 hour 15 mins)

Ingredients

Beef round steak 1 1/2 lbs
Celery 1/2 cup
Red onions 1/2 cup
Green bell pepper 1/2 cup
Garlic 1 tsp (minced)
Serrano chili 1 tsp (mined)
Canned tomatoes 1/2 cup (no salt added)
Canned red kidney beans (low sodium)
Oil for cooking 1 Tbs
Water 1 1/2 cup
Salt 1/2 tsp (I love using the pink himalayan salt for cooking - I get mine from Penzeys Spices)

For roux

Butter 1/2 Tbs
Flour 1/2 Tbs

Heat the butter in a non stick fry pan and add the flour to it.
Cook this on a medium high heat until the color of the paste turns medium brown.
This could burn easily so stir continually and don't take your eye off it.
Add some water to this (1/4 cup) and mix until all the lumps are gone.
Keep aside.

Spice Rub

Brown sugar 3/4 tsp
Cocoa powder 1/3 tsp
Dried chipotle 1 whole
Dried habenero chili 1 whole
Cumin seeds 3/4 tsp
Coriander 1/2 tsp
Whole peppercorns 1/4 tsp
Mexican dried oregano 1 tsp

Grind every thing in a coffee grinder and keep aside for later use.
The spice rub doesn't contain salt.

Condiments

Avocado slices
Fresh lime juice
Green onions
Cilantro
Shredded cheese (I used pepper jack)

Method

First prepare the steak, trim the extra fat and cut it up into 1/3" cubes.
Rub with the spice mix and let it marinade while you prep your vegetables.
Cut your celery, onions and green peppers into a fine dice about 1/4" thick.
Mince the garlic clove and the serrano chilies.
Heat some oil in a wide pot and sear the meat on high for a few minutes.
Don't worry about cooking it all way yet.
Remove the meat from the pot and keep it in a plate for later use.
Add all the veggies, garlic and chilies into the same pot and season with salt.
Turn the heat down to medium low.
Place the lid on the pot and let this cook for about 8-10 minutes or until all veggies are soft.
Add the meat back into the pot, add the tomatoes and the water.
Bring everything to a boil, cover and simmer on low for 50 mins.
Smash half the beans with a fork and add it to the pot.
Continue to cook for 15 mins.
Thicken as much as you like with the roux.
I ended up using half the amount I made.
The roux is very well cooked so just stir it in and cook the chili for another 5 mins.
Done.
I had this with some green onions, cilantro, avocado and shredded cheese.
Yummeee :-)

 

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Butter Bean Salad

A lovely refreshing salad that I had with some herb roasted chicken breast.

I took this picture on day 3 so the colors of the vegetables are less vibrant but the salad itself still tasted great if not better :-)

 

(serves 3-4)
(prep time 15 mins)
Ingredients

Butter beans 2 14 oz cans
Cucumber 1/2 cup (diced small and seeds removed)
White onion 2 Tbs (diced small)
Red pepper 1/2 cup (diced small)
Green beans 1/3 cup (blanched and cut into small pieces)
Roma tomato 1 (diced small and seeds removed)
Celery 1/2 cup (diced small)

You can play around with the amounts.
Just make sure all the veggies are cut into a similar size.
Combine all the ingredients in a large bowl and pour the vinaigrette on top.
Toss well.

Vinaigrette

Olive oil 2 Tbs
Fresh lime juice 3 Tbs
Red wine vinegar 1/2 Tbs
Minced garlic 1/2 tsp
Salt 1/4 tsp
Pepper 1/8 tsp
Chili flakes 1/8 tsp

Whisk everything together with a fork for a few seconds and it's ready.

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Raw Juice Pulp Crackers

I have been eating raw vegan foods a couple of times a week now. I absolutely love the flavors and I am very surprised about the creativeness that goes into preparing some of these foods.

As tasty as this diet can be I don't think - at least not yet - that I'll ever fully convert because I don't necessarily agree with the all claims in health benefits and feel adequate research and proof is lacking. But I hope to maintain being 15-20% raw. Primarily because raw vegan foods feel light, refreshing and healthy plus I do agree with some of the health claims :-) and because I love the challenge of learning new techniques and coming up with or trying out new recipes.

I have been juicing for about two years now. I was instantly inspired from this movie which you can watch free on netflix and on hulu. I immediately got a juicer from Amazon the very next day. This particular Breville juicer is very compact, powerful, affordable and therefore suits me very well. I have a small kitchen, a ton of cooking related stuff and a looong wish list of stuff that I want. Anyway back to the juicer, its awesome! I LOVE all the juices I can make and am very much in love with it. On the flip side I am very unhappy about the pulp that I have to throw away. I don't have a need to compost so I make patties or add the pulp into soups but mostly it goes down the garbage disposal.

So basically the concept behind these crackers is something that I borrowed from the net while searching for ways to utilize leftover juice pulp. These seem good because you can store them for a long time.

I am making these raw and the guidelines tell me to "cook" them under 118 degrees to preserve all the nutrients. You will need a dehydrator for that. However, if you don't care about the whole raw deal then you can bake them in your oven at the lowest setting (170 or 180 for most people) until they feel crispy.

I am very pleased to share with you my very first raw recipe :-)
You can find hundreds of very creative recipes out on the net :-)
I hope to get better at these and will gladly share my experiments with you. These were pretty good with or without dip. I added no salt or extra spices but surely the addition of those will make for even tastier crackers.

Method

Pulp from:
2 small granny smith apples
1 whole bunch of celery

I added to this pulp:
1 Tbs of flax seed (I didn't soak them)
1/4 cup thinly sliced red onions
2 green chilies thinly sliced

I pretty much mixed every thing up, spread the dough very thin on a tray and dried them on my Nesco 700 Watt dehydrator set at 115 degrees. After about 8 hours they were still a little soft (perfect texture for breads and wraps!) I flipped them and continued to dry them for another 6 hours to make them perfectly crunchy.
Total of 14 hours :-)

 

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Peanut Butter and Chocolate Chip Cookies

Ummmm very good :-)
Chewy, moist and delicious.

(makes about 20  2"cookies)
(prep time 10 mins)
(bake time 15 mins)
Ingredients

All purpose flour 1 1/2 cups
Baking soda 3/4 tsp
Salt 1/4 tsp
Sugar 1/2 cup
Brown sugar 1/4 cup
Clover honey 1/4 cup
Butter 4 Tbs (melted)
Chunky peanut butter 1/2 cup + 1 Tbs
Large egg 1 (room temp)
Semi sweet chocolate chips 1/4 cup (I used Nestlé Toll House)

Method

Pre heat oven to 350 degrees.
Whisk together the sugars, honey, melted butter, peanut butter and egg in a large bowl.
Add to this the dry ingredients and fold in.
Scoop spoonfuls of the dough onto a baking sheet and bake for 13-15 mins or until light golden brown. They will feel soft when they come out the oven. Let them cool down completely and the centers will become nice and chewy.
Enjoy
:-)

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Jackfruit Seeds

I recently found out that ripe jackfruit seeds are edible and are considered a delicacy in South India. The idea sounded lovely and made me very curious about the flavor. I had to cook it. I searched for a few recipes and learnt that they need to be boiled for a while to get the skins off.

I saved up some seeds from the jackfruit that I had slayed earlier and following is the way I made it. I didn't want to make it into a curry, just something simple that I could eat atop a leafy salad. I selected some Pakistani/Indian inspired spices that would taste good with potatoes and went with that.
The flavor and texture was nice. Kinda like a nutty potato :-)

(serves 1)
(cook time 25 mins)
Ingredients

About 30 jackfruit seeds
Turmeric 1/4 tsp
Black mustard seeds 1/3 tsp
Black cumin seeds 1/3 tsp
Chili flakes 1/2 tsp
Pepper 1/8 tsp
Fenugreek seed powder 1/8 tsp
Salt
Canola oil 2-3 Tbs
Fresh mint 1/2 Tbs (chopped fine)
Fresh lime juice 1 Tbs

Method

Start by boiling the seeds in salted water for 20 mins.The skin comes off very easily once the are cooked. Slice the seeds in half.
Heat some oil in a frying pan.
Add all the spices in the hot oil and cook for 30 seconds.
Now you can throw in the jackfruit seeds into the frying pan.
Toss around and cook for another minute or so.
Sprinkle some lime juice and mint on top.
I had it just like that over a simple salad (cucumbers and some greens no dressing).
But I would imagine it work great with roti or naan.

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Beef Lasagna

This turned out gorgeous and very tasty :-)
I baked it in a deep loaf pan.

(serves 2)
(prep time 20 mins)
(bake time 40 mins)

Ingredients

I used a total of 6 Barilla no boil lasagna sheets.
The ingredients are listed by layers followed by instructions.

Bottom layer
Ricotta cheese 1 cup
Whole egg 1 - large
Baby spinach chopped 1 1/2 cups ( cooked lightly in a small amount of oil until wilted)
Nutmeg 1/8 tsp
Fresh ground pepper 1/3 tsp
Salt  1/3 tsp
Pasta sheets 2

Combine every thing in a bowl and lay down your first layer in a loaf pan.
Place 2 sheets of pasta on top of it. Maybe now will be a good time to preheat your oven to 350 degrees.

Middle layer
Lean ground beef  1/4 lbs
Ground veal 1/4 lbs
Garlic - chopped fine 1/4 tsp
Peperoncino flakes 1/2 tsp *adjust this according to what your taste buds like
Fresh ground pepper 1/3 tsp
Oregano 1/4 tsp
Parsley 2-3 Tbs (chopped)
Salt
Olive oil 1/2 Tbs
Fresh basil 7-8 leaves
Fresh mozzarella cheese 4 maybe 6 1" cubes
Marinara sauce 1/2 cup
Pasta sheets 2
( I made a quickie sauce by combining 1 part tomato paste + 1/2 part canned diced tomatoes+ 2 part tomato sauce. Cook for 8 minutes and allow to cool down fully before using )

Heat some oil in a wide skillet.
Cook the garlic for 30-40 seconds.
Add all the meat and season with oregano, fresh ground black pepper, peperoncino flakes and salt.
Cook on medium high heat until cooked. Please use your spatula frequenlty to break any lumps that might form in the ground meat during cooking.
Turn off the heat and mix in fresh parsley. Allow this cool for maybe 15 minutes
Assemble your second layer by spreading the meat mixture and randomly throwing in pieces of fresh mozzarella cheese.
Tear some basil leaves and sprinkle them on over it all.
Pour the marinara sauce and arrange two more sheets of pasta on top.

Top Layer
Crimini mushrooms (sliced) 1/4 cup
Shiitake mushrooms (sliced) 1/4 cup
Onions (sliced very thin) 1/3 cup
Garlic slivers 1 tsp
Dried thyme 1/4 tsp
Pepper
Salt
Oil 1 Tbs
Pasta sheets 2
Marinara sauce 1/3 cup
Fontina cheese grated 1/3 cup
Parmesan reggiano cheese grated 1/3 cup

Heat some oil in a skillet and quickly stir fry the onions, mushrooms and garlic for about 5-6 minutes on med high heat.
Season with thyme, salt and pepper.
Allow this to cool a bit before spreading it over the pasta.
Place two final sheets of pasta and then pour the marinara, sprinkle some fontina and parmesan cheese on top.
Bake in a pre heated 350 degree oven for 40-45 mins.
I like to use a baking sheet beneath the loaf pan to catch any spillage.
Let it rest for about 20 minutes before eating.
Hope you like :-)

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Something new...

I love fruits... fresh figs being on the top my list!
Came across some fruits that were new to me, thought I'd share pictures.

Above is something called a Dragon Fruit. From Vietnam I believe. The name I loved, it got me very excited to try it out. The appearance was very elegant, loved the bright fuchsia exterior and the contrasting interior, some varieties are a fantastic bright magenta on the inside! 

I really wanted to but the taste unfortunately I didn't like too much. It wasn't  horrible, it was slightly sweet, a little bit tart but mostly bland and not very juicy. The texture was nice however. You can eat all of the white pulp and the black seeds feel like kiwi seeds. I think I would use this for garnishes mostly. Can't see me gobbling down big bowls of it like I do with watermelon :-)

In case you wanna try it out I got this from a store called Viet Wah on Martin Luther King Jr. road in Seattle and was for around $5 per fruit. The fruit has some give to it when it is ripe sorta like a ripened peach.

This one is called jackfruit.

Was very much recommened by my dad (happy birthday bug) while he was visiting here back in November last year :-)

I had it for the first time several months ago. Got a cut up chunk of it from Uwajimaya and I also saw some recently at Mayuri as well.

LOVED IT! MmmMm VERY refreshing flavor, kinda like a cross between pineapple and umm something else, can't figure out what :-)

It is used as a vegetable and cooked into curries when it is unripe and green. And when ripe, the skin has dark brown patches all over it and presses down easily when pressed down with a finger. The seeds of the ripe fruit are edible, see my recipe here.

They are very very large and intimidating looking when buying whole. I was feeling adventerous and brought one home a few weeks ago from Viet Wah. I picked out the smallest of the lot and it weighed over 20 lbs! I had to search several videos on youtube to learn how to handle it. Gloves are an absolute must, can't stress this more! While cutting into it, a very sticky, super glue strength sap seaps out of the thick skin. That sap and the monsterous size of the fruit make it very difficult to handle.

I wanted to take pictures of the process but I got into it and just wanted to finish it quickly. Cleanup was a snap luckily, the sap can be easily cleaned with cooking oil :-) Thank God for that,  I thought I was gonna lose my beloved chef's knife :-) 

The taste............ mmmm .... so heavenly!

I shared it with friends and was loved by everyone who had it :-)

While I won't recommend tackling the big thing, get a small chunk of it and give it a try. You'd be so glad!

:-)

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Basbousa

I have been meaning to write this post for a while now. And finally today I was able to get it done which I feel is great timing...  being the first week of Ramadan :-)

Several weeks ago me and Rana... a pal of mine... got together at her place to make this delicious traditional Iraqi dessert called basbousa. It was a lot of fun making this with her. To start off  we went to the Whole Foods near Wallingford to gather some ingredients. And while we were shopping for stuff we ran into Fabio who coincidentally was there promoting something. Still looking good.... front and back :-)

Anyhow, back to the basboussa .... very easy to make and so melt in your mouth awesome good! The texture is very similar to a super moist dense cake. The sweetness comes from the sugar within the dough and also from a sugar syrup which is poured onto the dessert after it is done baking.  Rana was nice enough to share her mother's recipe. We could only find fine semolina at Whole Foods but she recommends using the coarse kind which I believe you can get easily at Mayuri. You can also choose from several different flavors like cardamom, rose water or orange blossom water. We decided on vanilla and fresh lemon :-)

Ingredients

Fine semolina 1 cup ------> I use 1:1 fine and coarse semolina 

Unsweetened coconut flakes 3/4 cup

Raw cane sugar 1 cup   ---->  I prefer using 1/2 cup sugar now

Greek yogurt 1 cup

Melted butter 1/4 cup

Pure vanilla extract 1 tsp

Baking soda 1/4 tsp

Fresh lemon rind 1/2 Tbs

Blanched almonds 1/4 - used for garnish

Simple syrup 1 1/4 cup - used later

(

Water 1 cup

Raw cane sugar 1 cup ------> I prefer using 3/4 sugar now

Fresh lemon juice 2-3 Tbs

Boil lemon juice, sugar and water in a pot and let it simmer on medium heat for about 10 mins. Make sure you stir for a bit in the beginning other wise the sugar could burn.

)

Method

Preheat oven to 350 degrees.

Combine semolina, coconut flakes, sugar, yogurt, butter, vanilla, baking soda and lemon rind in a large mixing bowl.

Use a wooden spatula or knead with your hands to incorporate all the ingredients together. This would take a few minutes and the result should be a lump free, slightly sticky and semi hard dough.

Spread the mixture in an 8" square baking dish, no need to butter the dish.
Make sure the surface is super smooth and very even because this is a hard dough and it won't spread much during baking.

Let this sit on the countertop for about an hour - a necessary step for the semolina to get soft.

Make diamonds or squares and cut the dough into pieces with a knife... like you would for brownies.
Again smooth out any edges that might have become rough while cutting.

Place an almond in the center of each piece and gently press it down.

Bake for 30-40 minutes or until light golden brown.

Once baked and out of the oven, reinforce all the cut marks with a knife, this will allow the syrup to get fully absorbed.

Immediately pour the warm sugar syrup on top of it and let it soak for about 10-15 mins atleast.
This dessert tastes best slightly warm. We had this with some Turkish coffee, killer combo! MmMmmmMMm! :-)

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Lite Apricot Swiss Roll

♥ healthy

I used fat-free whipping cream and did not use cinnamon.

Used unsweetened apricot preserves.

And I used almond flakes inside with the jam.

I dusted it with some cocoa powder.

 

From http://tastycooking.wordpress.com/2009/02/17/swiss-roll-with-egg-whites/

Posting the recipe here for sake of completion:

Ingredients:

4 egg whites

85 g sugar

juice of a half a lemon

1 tbsp cornstarch or corn flour

jam of your liking (I used apricot jam)

200 ml whipping cream

1 tsp vanilla sugar

mix of cinnamon and sugar and slices of roasted almonds or nuts to decorate

Method:

Whip egg whites and sugar until soft peaks form. Add lemon juice and carefully fold in corn starch or corn flour.
Spread the batter thinly to baking parchment (note that the batter will rise a bit) and bake at 175 C for 15 minutes.
In the mean time, place another piece of baking parchment on table and sprinkle some mix of cinnamon and sugar and almonds or nuts over it.
Place the baked sponge carefully over the paper covered with cinnamon-sugar-almonds-or-nuts mix and let cool until you whip the whipping cream into soft peaks with sugar.
Spread jam over the sponge. Then do the same with whipping cream.
Roll into a tight spiral and place into a fridge for a couple of hours (the roll will be perfectly set in 6 hours, but I ate it already after 3 hours and it was still delicious).
It is a very delicate and moist roll, every bite literally melts in your mouth and leaves you wanting some more. The texture was perfect – I couldn’t have asked for a better one. I think the cinnamon is an important thing to add – do use it, otherwise the end result might lack the necessary kick.

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Sugar Cookies

From  http://allrecipes.com/recipe/easy-sugar-cookies/

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Amaretti Fini

♥ healthy

These were VERY DELICIOUS the picture above is quite horrible and doesn't do them justice!
Basically followed Chef Mary Anne's recipe with some small variations.
I used half ground almonds and half fresh ground hazelnuts.
Used 1/3 cup less sugar and added an extra tablespoon of orange rind and did not use the almond extract at all.

Posting the original recipe from her website here:

Ingredients

3/4 cup blanched almonds
3/4 cup sugar
2 tablespoons grated orange zest
Pinch salt
2 large egg whites at room temperature
1/4 teaspoon almond extract

Directions

Preheat the oven to 350°F.
Line two or more baking sheets with parchment paper and set aside.
Grind the almonds in a food processor until they are almost the consistency of flour. Transfer to a bowl and stir in the sugar, orange zest and salt. Set aside.
In a separate bowl beat the whites and almond extract together until soft peaks form. Do not over beat or the egg whites will be too dry. They should look soft and shiny and be able to hang off a rubber spatula without falling off.
With a rubber spatula, fold the whites into the almond mixture; do this gently so as not to deflate the batter.
Use a teaspoon to spoon the batter onto the baking sheets, leaving 1 inch between.
Bake for 15 minutes or until the edges are slightly browned. Remove from the oven and transfer the parchment sheet with the cookies to a cooling rack. Do not attempt to remove them immediately or they will crumble. When they are cool, use a butter knife to remove them from the parchment and cool completely on a wire rack

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