Chocolate Chunk and Cherry Cookies

 
1½ C flour
1 C cocoa
1 tsp baking soda
½ tsp salt
1 C unsalted butter
¾ C granulated sugar
1¼ C dark brown sugar, firmly packed
2 eggs
2 tsp vanilla
1½ C chopped bittersweet chocolate
1½ C dried cherries, chopped

In a medium bowl, combine flour, cocoa, baking soda and salt. In a large bowl, beat the butter and both sugars together until fluffy. Beat in the eggs, one at a time, and then add vanilla. Reduce mixer speed to low and gradually add flour mixture just until combined. Stir in chopped chocolate and cherries. Shape 1 tablespoon dough into rough balls, press lightly and place 2 inches apart on parchment-lined cookie sheets. Bake at 350° for 9 to 10 minutes, or until cookies seem done. Cool cookies on pan for about 2 minutes and then transfer to a wire rack until completely cooled.

Yield: 3 to 4 dozen cookies

Spicy Hoisin Salmon

 
2 T hoisin sauce
1 T soy sauce (reduced sodium, preferred)
2 tsp rice vinegar
1/4 tsp ginger
1/8 tsp red pepper flakes
12 to 16 oz salmon filet
1 scallion, sliced

In a small bowl, whisk together hoisin sauce, soy sauce, vinegar, ginger and red pepper flakes. Place salmon in a greased or sprayed baking pan. Spread or brush half of hoisin mixture over fish. Bake at 450° for 10 minutes. Spread or brush remaining hoisin mixture over the salmon and top with scallion. Bake for another 5 to 7 minutes, or until fish flakes.