Someone somewhere knows where this recipe started. My wife's mother raved about this recipe from one of my wife's friends from way back. We just call them Angela's Brownies. Thanks Angela. And please extend our gratitude to whoever gave the recipe to you.
Ingredients
1 1/4 c. all purpose flour
3/4 c. cocoa
3/4 tsp. baking powder
1/2 tsp. salt
3 eggs
1 1/2 tsp. vanilla extract
2 c. sugar
2 sticks unsalted butter, melted
The Method
Preheat oven to 325 degrees. Add flour, cocoa, baking powder and salt to large bowl and mix together. In a separate mixing bowl add eggs and vanilla extract and beat on medium speed while slowly adding sugar until creamy. Continue to mix while slowly adding butter. Decrease mixer speed and add remaining dry ingredients. Return mixer to medium speed and beat until ingredients are evenly combined. Batter will be thick. Spray 9 x 13 baking pan dish with canola oil and spread batter evenly. Bake for 30 minutes.
Food for Thought
Butter is good. On paper, this is not vastly different from many other brownie recipes but on your tongue, these brownies are special, with hints of buttery, caramel-like richness that makes your brain superimpose flavors from ingredients that are not there. But speaking of adding ingredients, my mother-in-law's twist is to add chocolate chips. My wife skips the chocolate chips (or should I say she saves them for different applications) and adds 1/2 cup chopped pecans. Try this and let the decadent realities and the related gustatory hallucinations begin.
Friday, July 30, 2010
Wednesday, July 14, 2010
More Southern Sides
Collard Greens with Coconut Milk
This recipe comes from our friends who invited us over for the Southern cuisine dinner. The old proverb goes that if you give a man a fish, he eats for a day but if you teach a man to fish, he eats for a lifetime. It has also been said that, if you teach that man to cook his fish, he will eat well. With the exception of living in New Zealand for two years, I spent most of my life inland and so do not have a great appetite for fish (how many fish recipes have you seen on this blog?). With this proverb in mind and applied to other types of food, I say thanks to our friend Katie for the recipes which will undoubtedly come in handy when we get a jones for the awesome collard greens and baked beans that we so good they are sure to haunt and to be craved.
Ingredients
1/2 lb. bacon
1 lb. collard greens or kale
1/2 c. water
1/2 c. chopped onion
1 c. coconut milk
1/4 tsp. chicken bouillon
1/4 tsp. pepper (or red chili flakes)
1 large tomato, seeded and chopped (or 2/3 can of diced tomatoes)
The Method
Chop and saute bacon. Drain and set aside. Wash collard greens well. Remove and discard stems; cut up leaves (should have about 14 cups). Bring water to boiling in a large pan or Dutch oven. Add collard greens and onion. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in coconut milk, bouillon, tomatoes, and pepper and add bacon back in. Cook, uncovered, over medium-low heat for 10-15 minutes more or until slightly thickened and greens are tender. Makes 6 to 8 servings.
Food for Thought
If you've cooked greens, spinach and the like before, you know that the cook down a ton, being mostly water. Our friend Katie said that for our gathering, she actually doubled this recipe.
The Crockpot Bean Recipe
Ingredients
3 cans white beans
1/2 c. chopped Canadian bacon
1/2 onion, chopped
1/4 c. ketchup
1 Tbsp. mustard
1/3 c. brown sugar
1/4 c. BBQ sauce
1/4 c. molasses
pepper
The Method
Preheat oven to 350 degrees and combine ingredients in dutch oven, cover and bake for 60 minutes. If using a crockpot, cook on low heat for up to two hours.
This recipe comes from our friends who invited us over for the Southern cuisine dinner. The old proverb goes that if you give a man a fish, he eats for a day but if you teach a man to fish, he eats for a lifetime. It has also been said that, if you teach that man to cook his fish, he will eat well. With the exception of living in New Zealand for two years, I spent most of my life inland and so do not have a great appetite for fish (how many fish recipes have you seen on this blog?). With this proverb in mind and applied to other types of food, I say thanks to our friend Katie for the recipes which will undoubtedly come in handy when we get a jones for the awesome collard greens and baked beans that we so good they are sure to haunt and to be craved.
Ingredients
1/2 lb. bacon
1 lb. collard greens or kale
1/2 c. water
1/2 c. chopped onion
1 c. coconut milk
1/4 tsp. chicken bouillon
1/4 tsp. pepper (or red chili flakes)
1 large tomato, seeded and chopped (or 2/3 can of diced tomatoes)
The Method
Chop and saute bacon. Drain and set aside. Wash collard greens well. Remove and discard stems; cut up leaves (should have about 14 cups). Bring water to boiling in a large pan or Dutch oven. Add collard greens and onion. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in coconut milk, bouillon, tomatoes, and pepper and add bacon back in. Cook, uncovered, over medium-low heat for 10-15 minutes more or until slightly thickened and greens are tender. Makes 6 to 8 servings.
Food for Thought
If you've cooked greens, spinach and the like before, you know that the cook down a ton, being mostly water. Our friend Katie said that for our gathering, she actually doubled this recipe.
The Crockpot Bean Recipe
Ingredients
3 cans white beans
1/2 c. chopped Canadian bacon
1/2 onion, chopped
1/4 c. ketchup
1 Tbsp. mustard
1/3 c. brown sugar
1/4 c. BBQ sauce
1/4 c. molasses
pepper
The Method
Preheat oven to 350 degrees and combine ingredients in dutch oven, cover and bake for 60 minutes. If using a crockpot, cook on low heat for up to two hours.
Monday, July 5, 2010
Y'all Come Back Now! Ya Hea?
Sometimes it seems that we don't get out much (hello - blogging about food here - that fact should be self -evident). Sometimes, however, we have more on our plate, socially speaking, than we feel like we can handle. Yet if the company is good, it is permissible to have a little extra at times. It has been observed that you can get too much of a good thing. As far as good food and good friends go, it may, in fact, take us a while because we love both.
H and I have, after leaving our last neighborhood filled with some very interesting and talented foodies whom we still miss, found kindred spirits in our present location and have had the pleasure of a couple of great dinner parties within the past few weeks. Each one was excellent in it's own way owing to variations in the company and the menus. One was couples only while the other included our children. One was more formal while the other was a bit more casual. One took place on a night when there was really nothing going on and one was, by way of either coincidence or by good planning, part of a Fourth of July celebration. One was a combination of unplanned but surprisingly harmonious dishes and the other was totally planned out with a regional theme and menu. As I said, each one was excellent. Even so, slight edge, based solely on my love for food of the American South, to tonight's July 4 menu.
- Buttermilk fried chicken
- Baked beans
- Collard greens
- Fried zucchini
- Watermelon
- Biscuits with berries and cream
- Peach pie
- Mint and lime slushees
So )(*&*&^*^%*(&)(*&++%$#@!!#&*( good! See links below for the best fried zucchini you've ever had and an excellent fried chicken recipe:
Neely's Fried Zucchini
Buttermilk Fried Chicken
Food for Thought
I haven't made the spicy dipping sauce included with the fried zucchini recipe but I'm sure it's great. I have tried just good old Ranch dressing - super good.
My variation on the fried chicken was to use Panko breadcrumbs for the final coat on the double-dipped chicken. I also recommend just an extra pinch of salt. Also, because this chicken had to travel, I used Crisco. I usually choose a healthier option such as canola oil - but one must ask - "If I am eating fried chicken, how health conscious am I?" But seriously, if you know how to fry food at the right temperature and for the right amount of time, the amount of residual fat you consume is sometimes worth the difference in taste. Anyway, back to the Crisco - if you are making picnic fried chicken, if it has to travel or be made ahead of time, or if you just like leftovers and like it cold, I definitely recommend Crisco. Otherwise, from fryer to table - canola oil is fine.
Monday, June 28, 2010
Cilantro Lime Ranch Dressing
Apparently, there is a dressing like this at Cafe Rio (which I've never been to). I got this recipe from my sister-in-law after sampling it at her house. It was awesome. I've seen versions of it on the internet - websites, other foodblogs, etc.
Ingredients
1 pkg. ranch dressing
1 c. mayonnaise
1 c. buttermilk
3 tomatillos
1 c. cilantro
3 cloves garlic
1 lime, juiced
1/8 tsp. cayenne
The Method
Peel husks from tomatillos and rinse. Place tomatillos in small pan of water over high heat and bring to a boil. Tomatillos are done when they begin to sink in the pan. Remove from pan and place in blender with other ingredients. Blend until smooth.
Food for Thought
Use this on any Mexican or Tex-Mex dish or salad you like. It is creamy, savory, herbaceous goodness that will truly blow your mind.
Sunday, June 20, 2010
Rotini with Red Pepper Ragu
No this is not something that you can pick up at the store next to the Prego. Ragu, more than just a brand name, actually refers to an hearty Italian meat sauce that comes from northern Italy's Bologna region.
My first memorable exprerience with roasted red peppers came when a friend and fellow foody brought me a wedge of great quiche with the most awesome romesco ever. I have been a fool for red peppers ever since and they were my muse for this creation. The roasted red peppers make the sauce earthy and delicious. This is high-octane Italian flavor. A Maserati for your mouth. A Ferrari for your fork. A Fiat for . . . just kidding. No Fiat comparison here. This is good stuff.
Ingredients
2 medium-large red bell peppers
1 quart canned tomatoes
1 lb. turkey burger, ground beef or Italian sausage (your preference).
5 cloves garlic, divided
¼ tsp. cayenne
1 Tbsp. lemon juice
Kosher salt
Fresh ground black pepper
4 oz. Parmesan cheese
Extra-virgin olive oil
5-6 leaves of fresh sweet basil
The Method
Roast peppers over direct high heat on a grill or over a gas burner until skin is charred. Remove from heat and place in paper bag for 10 minutes. Remove from bag and scrape off skin. Cut each pepper into halves and remove the pith and seeds. After draining the tomatoes, add to food processor with peppers, 3 cloves of garlic, and lemon juice and process for 30 seconds.
Add 1 Tbsp. olive oil to large saucepan over medium heat. Add meat and cook until lightly browned. Finely mince two remaining cloves of garlic and add to pan and continue to cook for one additional minute. If using ground beef or sausage, drain excess fat from pan prior to adding vegetable mixture. Add sauce and reduce heat to low. While sauce simmers, add cayenne, 1 tsp. salt and ½ tsp. of black pepper.
In a medium sized stockpot, bring water to boil over high heat and add 1 tsp. olive oil and 1 tsp. salt. Add rotini noodles and reduce to medium-high heat, maintaining boil for 3-5 minutes.
When noodles are done (but not mushy), remove from heat and drain into colander. Rinse briefly with cold water.
Grate Parmesan. Tightly roll basil leaves together and chop into ribbons. Plate noodles and top with a healthy dose of sauce. Finish with a drizzle of olive oil and sprinkle with Parmesan and basil. Salt and pepper to taste and try not to be too sad that you didn’t make more. Serves 4-6.
Food for Thought
You could finish an old boot or a can of Spaghetti-Os (please wait until the present food-safety issues and recall hoopla have been settled – if you buy them again at all!) with olive oil, fresh Parmesan and fresh basil and it would taste great. So put it on good food and Wowza!
A brief cold-water rinse in a colander helps to arrest the cooking process in your noodles without chilling them out too much. There are few things less appetizing than overcooked pasta – oil, cheese and herb garnish notwithstanding.
My first memorable exprerience with roasted red peppers came when a friend and fellow foody brought me a wedge of great quiche with the most awesome romesco ever. I have been a fool for red peppers ever since and they were my muse for this creation. The roasted red peppers make the sauce earthy and delicious. This is high-octane Italian flavor. A Maserati for your mouth. A Ferrari for your fork. A Fiat for . . . just kidding. No Fiat comparison here. This is good stuff.
Ingredients
2 medium-large red bell peppers
1 quart canned tomatoes
1 lb. turkey burger, ground beef or Italian sausage (your preference).
5 cloves garlic, divided
¼ tsp. cayenne
1 Tbsp. lemon juice
Kosher salt
Fresh ground black pepper
4 oz. Parmesan cheese
Extra-virgin olive oil
5-6 leaves of fresh sweet basil
The Method
Roast peppers over direct high heat on a grill or over a gas burner until skin is charred. Remove from heat and place in paper bag for 10 minutes. Remove from bag and scrape off skin. Cut each pepper into halves and remove the pith and seeds. After draining the tomatoes, add to food processor with peppers, 3 cloves of garlic, and lemon juice and process for 30 seconds.
Add 1 Tbsp. olive oil to large saucepan over medium heat. Add meat and cook until lightly browned. Finely mince two remaining cloves of garlic and add to pan and continue to cook for one additional minute. If using ground beef or sausage, drain excess fat from pan prior to adding vegetable mixture. Add sauce and reduce heat to low. While sauce simmers, add cayenne, 1 tsp. salt and ½ tsp. of black pepper.
In a medium sized stockpot, bring water to boil over high heat and add 1 tsp. olive oil and 1 tsp. salt. Add rotini noodles and reduce to medium-high heat, maintaining boil for 3-5 minutes.
When noodles are done (but not mushy), remove from heat and drain into colander. Rinse briefly with cold water.
Grate Parmesan. Tightly roll basil leaves together and chop into ribbons. Plate noodles and top with a healthy dose of sauce. Finish with a drizzle of olive oil and sprinkle with Parmesan and basil. Salt and pepper to taste and try not to be too sad that you didn’t make more. Serves 4-6.
Food for Thought
You could finish an old boot or a can of Spaghetti-Os (please wait until the present food-safety issues and recall hoopla have been settled – if you buy them again at all!) with olive oil, fresh Parmesan and fresh basil and it would taste great. So put it on good food and Wowza!
A brief cold-water rinse in a colander helps to arrest the cooking process in your noodles without chilling them out too much. There are few things less appetizing than overcooked pasta – oil, cheese and herb garnish notwithstanding.
Friday, June 11, 2010
Can't Believe it's Not Kabobs
Ingredients
1 lb. package of your favorite polish sausage or poslka kilbasa
1 lb. fresh or fully thawed chicken tenders or boneless skinless chicken breast
1 large red bell pepper
1 large yellow bell pepper
1 large yellow onion
1 can large whole pitted black olives
1 can pineapple chunks
3/4 c. of your favorite barbecue sauce
1/2 c. lemon juice
1 Tbsp. canola oil
Salt
Fresh ground black pepper
The Method
Preheat grill to medium-high heat.
Slice sausage into 3/4-inch medallions and chicken into 2-3 inch pieces. Chop peppers and onion into 2 inch pieces. Drain pineapple and olives completely. Add barbecue sauce, lemon juice and canola oil in a large mixing bowl and whisk to combine. Add peppers, onion, pineapple and olives to sauce mixture and toss until all produce is covered. Remove produce from mixing bowl and add to perforated grill pan and grill over direct medium-high heat until lightly carmelized. Add chicken and sausage to mixing bowl and toss to coat in remaining sauce mixture. Season with salt and pepper. Grill sausage and chicken over direct medium heat for 5-6 minutes. Add meat and produce to large serving bowl and dig in.
Food for Thought
All grills have hot spots and cooler areas. Move meat around and remove from grill piece by piece when done. If you like mushrooms, they would be great to add to your batch of veggies about halfway through grilling.
Sunday, June 6, 2010
Red, White and Blueberry Shortcake Stack
You don't need a patriotic holiday to eat this desert but it is definitely a summer-time treat. Though you can use any combination of fruit you like, the combination of strawberries and blueberries both looks and tastes delicious. This is not an original concept but this dish is one of our favorites.
Ingredients
For the biscuits
4 c. all purpose flour
3/4 c. powdered sugar
2 Tbsp. baking powder
1 1/2 tsp. salt
1 1/4 c. shortening
1 3/4 c. milk
Demerara or turbinado sugar
Toppings
1 lb. fresh strawberries
1 lb. fresh blueberries
2 Tbsp. lemon juice
1/4 c. granulated sugar
2 c. heavy cream
1/2 c. powdered sugar
1 tsp. real vanilla extract
The Method
Preheat oven to 425 degrees Fahrenheit.
Place berries in a colander and rinse thoroughly. Hull and slice strawberries and place in medium mixing bowl along with blueberries, granulated sugar and lemon juice. Lightly toss fruit mixture then cover and refrigerate.
In a separate mixing bowl, add all dry biscuit ingredients and stir to combine. Add shortening and cut in until crumbly. Add milk and mix together until dough is as soft as you can handle. Lightly flour clean countertop and lightly knead dough (15-20 times) and roll out dough to 1 inch thickness. Cut out biscuits with 3-4 inch cutter. Sprinkle biscuits with demerara or turbinado sugar. Lay biscuits out one against another on baking sheet, place in oven and bake for 10-12 minutes or until golden brown. Remove from oven and allow to cool.
Whip heavy cream in a separate bowl, and add powdered sugar and vanilla extract just as cream begins to stiffen. Continue to whip until stiff.
Plate biscuits by slicing biscuits into top and bottom halves. Top each bottom half with whipped cream and fruit, add biscuit top and repeat. Finish each biscuit by sprinking with an additional teaspoon of raw sugar.
Food for Thought
Demerara sugar can be purchased in the bulk foods section at Winco and similar stores. You can find turbinado (Hawaiian source) sugar in a small box on your baking aisle. These products form unrefined, brown, coarse granules derived from sugar cane. They offer a bit more depth of flavor than white granulated sugar as well as a sublte textural element.
This is your basic baking powder biscuit recipe minus a bit of flour with the addition of powdered sugar. Knowing that these biscuits were to be used in a desert application, my wife took her usual recipe and added the powdered sugar to give them a little more sweetness and, as she hypothesized, to make them lighter and fluffier. They were beautiful golden cylinders of light, tender, melt-in-your-mouth goodness. This desert is not really that time or labor intensive but yields a great payoff in terms of 'wow-factor' for presentation and taste. This really is summer on a desert plate. Bring this to your next family get together and you'll be loved and hated at the same time; loved for bringing something so delicious and hated for showing off with such a beautiful and tasty treat.
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