Serving the Outer Banks

Everyday Gourmet
Chef Lynn Davy is a proud member of American Personal & Private Chef Association
American Culinary Federation
American Culinary Federation

Chef Davy is a Certified Culinarian with the American Culinary Federation. She is a proud member of the American Personal & Private Chef Association and she is also certified by the National Restaurant Association for Safe Food Handling.

Welcome to Everyday Gourmet By Chef Lynn

Chef's Notes

Are you taking a vacation to the Outer Banks this summer?  
Why not have a chef come to you instead of you 
driving to get somewhere and having to wait in line.  The time is now to 
book your reservation and have Chef Lynn come into your home and cook for you! 
 (252) 261.3804 

 Dear Chef Lynn,
"We wanted to write to let you know how much we enjoyed meeting you 
and having you cook for us during our stay in the Outer Banks.  Not having to worry 
about cooking dinners for nineteen people every night was such a treat.  
You were an absolute joy to work with from the beginning to the very end."
-Alison

 



                 Ahhhh.... the Outer Banks!

           

Gourmet Tip
 If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up." 

Your Outer Banks Resources

Where Beach Vacations Begins - Outer Banks Vacation Guide - www.visitob.com

Outer Banks vacation rentals from Nags Head to Corolla.  Oceanfront luxury estates, soundside retreats and great customer service.  Your vacation IS our business - www.villagerealtyobx.com / www.ncbeaches.com 

 

 "My favorite aside from the fabulous food was that 
there was no cleanup on my part. I must tell you as a business woman 
the time alone that you saved us in buying groceries, prepping, cooking, 
and clean up was so worth it." 
- Jamie

 

Chocolate and Cacao Nib Cookies

Makes about 60 - bite size cookies

4 oz good quality bittersweet chocolate
1 stick unsalted butter
3 eggs, lightly beaten
1/2 Cup brown sugar
1 Cup all-purpose flour
3/4 Cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon regular salt
4 tablespoons (1/4 C) cacao nibs
 
Preheat the oven to 350° F and line a cookie sheet with parchment paper.

Melt together 3 oz. of the chocolate and all of the butter in a small saucepan over low heat. Transfer into a large mixing-bowl and let cool for ten minutes. In the meantime, combine the flour, cocoa powder, and baking powder in another mixing-bowl, and set aside. Finely chop the reserved chocolate, and set aside. 
 
Whisk the eggs into the cooled melted chocolate. Add in the sugar and mix again. Sift in the flour mixture, and stir with a wooden spoon until well combined. The batter will be thick. Fold in the chopped chocolate, cacao nibs and the salt. 

Scoop out rounded teaspoons of batter, shape them into balls with the tips of your fingers, and line them up on the cookie sheet, leaving a one-inch space between them. Put the cookie sheet in the refrigerator for ten minutes (if the sheet and batter are cold, the cookies are less likely to spread). Put the cookie sheet into the oven to bake for eight to ten minutes until the tops feel just dry to the touch. Don’t overbake, or they won’t be as moist inside.

Chef's Note
It took 6 minutes in my oven with an additional 5 minutes resting on the sheet pan.  Remember cookies continue to cook when you pull the sheet pan from the oven so take this time into consideration.  

These are so delicious!!!

This recipe (and picture) comes from the Blog:  Chocolate and Zucchni.