Homemade Brownies

Friday, February 22, 2008

Homemade Brownies



INGREDIENTS

5 ounces semi-sweet baking chocolate

1 stick butter plus extra for greasing

1 cup sugar

3 large eggs

1 tsp. pure vanilla extract

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chocolate chips

WINE:

I like an good Californian Gewürztraminer or an Italian Baccarossa.

PREPARATION:

PREHEAT oven to 350°F. Grease a 9x9-inch baking pan.

1. In a heavy saucepan, melt chocolate and butter over very low heat. Stir until smooth. Remove from heat. Cool for a bit.

2. Stir in sugar. Slowly blend in eggs and vanilla.

3. In a bowl, shift together flour, baking powder and salt. Fold flour into chocolate mixture. Stir in chips.

4. Spread into prepared pan.

5. Bake 30 to 35 minutes, or until a toothpick inserted comes out almost clean. Do not over bake. They are very moist.

6. Cool in pan on wire rack. Cut brownies into squares.

Makes enough for you and whom ever you consider special!

Posted by Webmaster on 02/22/08 at 05:39 PM
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Meyer Lemon Ice Cream with Cardamom

Friday, February 15, 2008

Meyer Lemon Ice Cream with Cardamom

INGREDIENTS

1/2 cup fresh Meyer lemon juice

2 cups mascarpone cheese

1 1/2 cups confectioner’s sugar

1 teaspoon ground cardamom

2 teaspoons lemon zest

2/3 cup heavy whipping cream

PREPARATION:

1. In a large bowl, place Meyer lemon juice and mascarpone cheese.

2. Sift the confectioners’ sugar into the juice and cheese mixture. Beat until well blended. Fold in the cardamom and lemon zest.

3. Whip the cream mixture until it begins to stiffen.

4. Combine the whipped cream and mascarpone mixture. Place in refrigerator to chilled about 2 hours.

5. After chilling place entire mixture into an ice cream machine, and follow manufacture’s instructions.

6. When process is completed, remove to an air-tight container.

6. Serve with a sprig of mint.

Makes 6 servings.

Posted by Webmaster on 02/15/08 at 05:38 PM
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Cipollini Soup with Thyme and Sage Croutons

Wednesday, February 06, 2008

Cipollini Soup with Thyme and Sage Croutons

INGREDIENTS

1/4 cup unsalted butter

2 teaspoon olive oil

1 1/2 pounds cipollini

onions, peeled, thinly sliced

into nice rings

Kosher salt and freshly

ground black pepper to taste

1 cup coarsely grated

smoked Mozzarella cheese

1 cup coarsely grated Fontina cheese

1 cup dry white wine*

3 cups chicken broth

(homemade if you have)

1 1/2 teaspoons minced thyme

1 1/2 teaspoon mined sage

1 teaspoon Spanish paprika

2 cups ciabatta bread cut into large-size croutons

Oven tempered soup bowls

* Try a good Sauvignon Blanc from California’s Central Coast region.

PREPARATION:

First make the croutons –

1. Cut slices of ciabatta bread into 1-inch diagonal pieces.

2. Place bread pieces in a bowl, and add the crushed garlic, pinch of salt, thyme, sage and oil.

3. Toss using a wooden forks or as I do, with my clean hands, to make sure each side of the croutons are coated with the olive oil and herbs.

4. Now place the croutons in a large skillet, and sauté, tossing frequently until golden browned, about 10 minutes. Add more olive oil if needed.

Now make the soup –

1. In a Dutch oven, sauté onions in butter. Cover and cook over medium stirring occasionally until onions are very soft and deep golden brown, about 45 minutes. Do this in a slow as a slow and sensuous process. Do not burn the onions!

2. Add white wine and boil down until it is nearly evaporated.

3. Add broth and Spanish paprika, and bring to a simmer over medium heat, then turn down to low and simmer partially covered for 30 minutes. Salt and pepper to taste.

4. Ladle soup into four oven-safe soup crocks or bowls. Place ½ cup (more if you like) toasted croutons on top of the onion soup in each bowl.

5. Fold in the cheeses. Place soup bowls on a cookie sheet and place in oven.

6. Bake for 10 minutes, or until the cheese is melted.

 

Posted by Webmaster on 02/06/08 at 05:33 PM
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