Brownie Puddle from: The Pie and Pastry Bible, Rose Levy Beranbaum

Posted on July 25, 2014 by admin

1 cup pecan pieces or coarsely chopped pecans (I used 1.5 cups walnuts)
14 tbsps. unsalted butter
3 oz. bittersweet chocolate (I used 3.5 oz. bar of Lindt 70%)
1/2 cup + 2 teas. unsweetened cocoa, preferably fine-quality
Dutch-processed (I used Hershey’s, but it is Dutch-processed)
1 cup + 3 tbsp. sugar
3 large eggs
2 teas. pure vanilla extract
3 oz. cream cheese cut into pieces
1/2 cup all-purpose flour
pinch salt

Ganache Puddle
2/3 of a 3 oz. bar of bittersweet chocolate, coarsely chopped
1/3 cup heavy cream, at room temperature

Equipment:
A 9.5 inch fluted tart pan with a removable bottom, bottom greased, lined with parchment, and then lightly sprayed with nonstick vegetable spray.

Preheat over to 325 degrees at least 15 minutes before bake. Set an oven
rack in the middle of the oven before preheating.

Please the pecans on a cookie sheet and toast them. stirring occasionally,
for about 10 minutes or just until the color deepens slightly. Cool
completely.

In a double boiler over hot water or in microwave-proof bowl, melt the
butter and chocolate, stirring two or three times. If using a double
boiler, transfer the mixture to a bowl.

Beat the cocoa, then the sugar, into the chocolate mixture, beating until
incorporated. (If you are doing this by hand, use a whisk.) Beat in the
eggs and vanilla. When incorporated, beat in the cream cheese until only
small bits remain. Add the flour and salt and mix only until the flour is
fully moistened. Stir in the nuts.

Place the prepared tart pan on a cookie sheet to catch any possible leaks.
Scrape the batter into the pan and spread it evenly. It will fill the pan
almost to the top.

Bake for 30 to 35 minutes or until the batter has set. A toothpick
inserted 1 inch from the side should come out clean. The mixture will puff
and rise a little above the sides but sinks on cooling.

Make the ganache puddle

While the brownie is baking, prepare the puddle. Melt the chocolate in a
double boiler over hot but not simmering water, stirring occasionally, or
in a microwave, using 15 second burst on high power and stirring several
times. Add the cream and stir gently until the mixture is smooth and dark.
If necessary (if the cream was too cold and the mixture is not entirely
smooth), return it to the heat and stir until totally fluid and uniform in
color.

As soon as the brownie is removed from the oven, grease the end of a wooden
spoon (1/2 inch diameter) and insert it into the brownie at 1 inch
intervals, all the way to the bottom, twisting slightly as your insert and
withdraw it to create 23 to 28 little holes. Using a small spoon or a
re-closable freezer bag with a small piece cut off one corner, fill the
holes with the ganache until slightly rounded on top (you will need at
least 1/2 teaspoon for each). Place the pan on a wire rack and cool
completely. The chocolate puddles will sink in as the brownie cools and
more ganache can be added to fill in any depressions as long as the brownie
is still warm enough to melt it. (If necessary, you can set the tart under
a lamp to heat the ganache puddles and make them smooth.)

Unmold the tart, and place it onto a serving plate. To serve, use a thin
sharp knife to cut into wedges. Oven temperature: 325 F
Baking time: 30 to 35 minutes
Serves: 8

Store: Wrapped tightly in plastic wrap and stored in an airtight container room temperature, up to 1 week; refrigerated, up to 1 month; frozen, several
months. Try it frozen or chilled if you like a chewy brownies, at room temperature for a softer creamier texture.

CARAMEL VARIATION: Caramel blends perfectly with the chocolate and pecans and is wonderful both at room temperature and refrigerated, when it becomes more sticky and chewy. Make a half recipe of the Caramel Sauce and use it in place of the chocolate puddle glaze. It is easiest to pipe it into the holes. The caramel will pipe when warm or at room temperature.

Adult Grilled Cheese: AKA GetInMyBelly inspired by Joy the Baker

Posted on July 23, 2014 by admin

Heat a heavy-bottomed skillet over medium heat with: 1 Tbs. olive oil
Slice into half-moons: 2 large onions

Add the onions to the skillet with:
1 Tbs. butter
1 Tbs. olive oil
2 tsp. salt

Cook the onions on medium heat for about 20 minutes, yes, 20. Patience. You want them to be really soft and golden brown (turn down to medium-low if they start to brown too quickly). Set aside until all your ingredients are ready to go.

In another skillet on high heat, sauté until dark brown and soft (set aside when done):
1 pint cherry tomatoes
Salt and pepper
1 tsp. olive oil

In a small bowl, mix together:
¾ c. part-skim ricotta cheese
3 Tbs. chopped fresh basil
1/3 c. chopped spinach
Salt and pepper to taste

Slice and butter one side of good crusty bread.
Salted butter, softened
12 slices of bread

To assemble the sammies, spread a spoonful of the ricotta mixture on the unbuttered side of each slice of bread. Sprinkle on one side:
1 Tbs. freshly grated Parmesan cheese
Thinly sliced fresh mozzarella to cover the bread in one layer

Top with some of the roasted tomatoes and caramelized onions. Close the sandwich up with your other piece of bread and brown the sandwich in a skillet on medium heat for about 3 minutes on each side, or until the bread is golden brown and the cheese is melty. Makes 6 sammies. Serve hot and enjoy!!!

microwave corn in the husk

Posted on July 23, 2014 by admin

Parmigiano ‘Gelato’ from the washington post

Posted on July 23, 2014 by admin

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1 cup heavy cream
5 ounces freshly grated Parmigiano-Reggiano cheese
1 teaspoon freshly grated nutmeg
Toasted bread slices, for serving
Highest-quality aged balsamic vinegar, for drizzling

Pour the cream into a heavy-bottomed saucepan over medium-high heat; bring it just to a boil, then turn off the heat and gradually whisk in the cheese.

Over low heat, continue whisking until the cheese is completely incorporated, less than a minute. Whisk in the nutmeg.

Transfer the mixture to a heatproof bowl; cover and refrigerate until firm, at least 1 to 2 hours or up to overnight.

To serve, warm a spoon by running it under hot water, then use it to scoop the gelato onto toasts. Drizzle a little balsamic vinegar on each portion. Tested size: 2 cups

http://www.washingtonpost.com/pb/recipes/parmigiano-gelato/14116/

Marinated Seared Tuna from Anne Burell

Posted on July 23, 2014 by admin

1/2 cup soy sauce
1/4 to 1/2 cup rice wine vinegar
2 teaspoons sambal oelek
4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish
2 cloves garlic, smashed and finely chopped
1 1/2 inches ginger, peeled and grated
Four 6-ounce sushi-grade tuna steaks, preferably in logs about 2 by 2 by 4 inches
Peanut oil, for searing

In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.

Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.

When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.

Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.

Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.

Serve immediately with a little extra soy on the side if desired.

Cooks Illustrated All-Purpose cornbread

Posted on July 21, 2014 by admin

1.5 cups all purpose flour
1 cup yellow cornmeal
2 tsp baking powder
.75 tsp table salt
.25 tsp baking soda
1 cup buttermilk
.75 cup frozen corn, thawed
.25 cup light brown sugar
2 large eggs
1 stick unsalted butter, melted and cooled

Preheat oven to 400F.

Combine dry ingredients in a medium bowl and make a well in the center

In a food processor, process the corn, buttermilk, and brown sugar just until combined, about 5 seconds. Add the eggs and process to combine, another 5 seconds. You should still have corn lumps.

Pour this mixture into the dry ingredients and fold it in with a rubber spatula until barely combined. Add the melted butter and continue folding until the dry ingredients are just barely moistened.

Pour the batter into a sprayed or buttered 8×8 glass baking dish, or as I did, a 10-inch cast iron skillet. Bake 25-30 minutes or until it’s a deep golden brown and passes the toothpick test in the center.

Tina’s notes:

The cast iron, being dark metal, cooks faster so start checking at 20 minutes. It gives a marvelous crust on top and all around the sides of the cornbread!

In spite of the sugar, which made me nervous because I prefer savory rather than sweet bread, the results are perfectly balanced, not too sweet at all.

okonomiyaki from food52.com

Posted on July 19, 2014 by admin

Sauce
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
Pancakes
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup AP flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cups (roughly) baby or chopped shrimp
canola oil for frying
1-2 tablespoon toasted sesame seed
bonito flakes (optional)

Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner. Makes roughly a dozen pancakes depending on their size

Diana Kennedy’s Scrambled Ricotta (Requesón Revuelto a La Mexicana)

Posted on July 19, 2014 by admin

2 1/2 cups firmly packed ricotta cheese
4 tablespoons safflower oil (or other neutral oil)
Heaped 1/3 cup finely chopped white onion
4 or 5 ( or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white ribs if you want to make it less spicy)
1 1/4 cup finely chopped, unpeeled tomatoes
Heaped 1/2 teaspoon (or to taste) sea salt

Note: The ricotta should be well-drained, almost dry (or else it will take longer to cook down). If it is not, drain it in a fine mesh strainer lined with a piece of cheesecloth or a coffee filter to get rid of extra moisture, then spread it out to dry a little before using it.
When you’re ready to cook, heat the oil in a frying pan, add the onion and fresh chiles, and fry gently without browning for 1 minute.
Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry — about 4 minutes.
Add the ricotta and salt and mix well. Cook over medium heat until it begins to turn a light creamy color and is no longer liquid: when turned with a spoon it should come away cleanly from the surface of the pan, about 15 to 20 minutes, depending on how well you’ve drained your ricotta. Serve immediately with corn tortillas.

Homemade Chunky Bars- Peanut Rasin Bars

Posted on July 17, 2014 by admin

2 cups milk chocolate chips
⅓ – ½ cup raisins
⅓ – ½ peanuts, coarsely chopped

In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.

Evenly distribute peanuts and raisins inside chocolate molds.

Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don’t overfill too much but filling it all the way to the rim.

Transfer chocolate molds inside refrigerator and let them harden – 4hours or overnight.

Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing

Posted on July 10, 2014 by admin

For the Pilaf

1 large English cucumber
2 small, long eggplants, about 5 to 6 inches or 1 slender long eggplant of a larger variety)
Olive oil for grilling
1 tablespoon unsalted butter
1 cup quinoa
1 cup 2 % milk
1 cup water
1 1/2 tablespoon white miso (we used barley miso, which is darker)
3tablespoons chopped cilantro

Prepare a medium gas or charcoal grill.

Trim ends off cucumber and eggplants. Slice eggplants in half lengthwise. Cut cucumber crosswise into thirds, then cut each piece in half lengthwise. Place vegetables in a baking pan and drizzle cut sides with olive oil, rubbing oil with your fingertip to cover the vegetables. Set aside until grill is hot.

While you are waiting for your grill to heat up, start your quinoa by melting butter in a small saucepan. Add quinoa and cook over medium heat, stirring constantly to toast the grains. After about 5 minutes, quinoa should start to pop and smell nutty (a few grains will turn golden brown). At this point, add milk and water, and whisk in miso. Cover pot and adjust heat to maintain a simmer. Cook for 17 to 20 minutes until grains are tender and liquid has been absorbed. Remove pot from heat.

Grill cucumber and eggplant pieces cut side down until lightly charred and tender, about 5 minutes for cucumber and 7 to 8 for eggplant. Flip and grill skin side down for 2 to 3 minutes more. Cucumber skin will start to wrinkle and eggplant flesh should yield easily when poked with a knife. Transfer to a cutting board and let cool slightly. Slice cucumbers and eggplants crosswise into half moons.

Fluff quinoa and transfer to a large mixing bowl. Add sliced cucumber, eggplant, and half of the cilantro. Whisk or shake dressing to re-emulsify and add to taste (note that tamari and miso can both vary widely in saltiness, so dress sparingly at first, then add more as you like). I use about half of the dressing. Using a spatula or wooden spoon, gently fold to combine components of pilaf. Taste and add more dressing if desired. Transfer to a serving platter. Sprinkle with remaining cilantro. Serve warm or at room temperature. Pilaf is also delicious cold, the next day. Enjoy! Serves 4 to 6 as a side

For the Soy Dressing

1/4 cup gluten-free tamari
1/4 cup balsamic vinegar
Juice from 1/2 an orange (about 1/4 cup)
1/4 cup canola oil

Combine tamari and vinegar in a small saucepan. Bring mixture to a boil over medium heat. Lower heat to a simmer and cook until mixture is reduced to 1/4 cup, about 6 to 7 minutes. Remove from heat and whisk in orange juice and canola oil. Transfer to a glass jar with a lid. This will make more dressing than you need for this recipe. Use remaining as a dressing for other grilled vegetables or as a marinade for meat.