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12/16/2015 0 Comments Chocolate Brownies 10 and 1/2 Tbs unsalted butter 6 oz unsweetened baking chocolate 250 g sugar 1/2 ts salt (Fleur de Sel) 2/3 cup AP flour 3 eggs, at room temperature 1 ts pure vanilla extract a handful of walnuts (optional) Servings: 16 each Preparation time: 20 min Baking time: 35 min Directions: - Preheat the oven to 325F. - Cut chocolate in chunks. - Over medium heat melt butter in a medium saucepan. - Add chocolate to the butter and mix together until chocolate has melted. - Let the chocolate-butter mixture cool to room temperature. - Add sugar and salt and stir the mixture. - Beat in eggs, one at a time, thoroughly mixing each addition . - Add vanilla extract, flour, and walnuts. - Beat to combine all together. - Line the baking pan with parchment paper, leaving enough material hanging over each end to use as a handle. - Scrape the batter out of the saucepan into the baking pan. - Bake for 30-35 minutes. - When the brownies are ready, the corners will be crispy but the middle will be dark and dense. - Remove the entire brownie sheet from the baking pan and cool on a wire rack.
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12/14/2015 0 Comments Fish Chowder 1/4 cup olive oil 1/2 pound Russet potatoes, medium diced 1 medium fennel bulb, small diced 2 garlic cloves, finely chopped 1/4 cup white wine 1/4 cup heavy cream 1 1/2 pounds flounder fillet, cut in cubes 3-4 Tbs dill, chopped 3-4 cups water Lemon wedges Salt to taste Ground black pepper to taste Servings: 4-6 Preparation time: 15 min Cooking time: 30 min Directions: - In a medium pot heat the olive oil and sear potatoes for 3 minutes. - Add fennel bulb, garlic, season, and saute vegetables for 5 minutes. - Pour white wine and cook for 4 minutes to evaporate alcohol. - Add water, let the soup boil, lower the heat and simmer for 10 minutes until potatoes are almost soft. - Add heavy cream and mix together. - Add the fish to the pot, cover with a lid and cook for 5 minutes. - Season if needed. - Serve with a lemon wedge and chopped dill. 12/14/2015 0 Comments Butternut Squash and Parsnip Mash Olive oil 1 medium butternut squash, peeled, deseeded, chopped 1 garlic bulb 5 medium parsnips, peeled, cut in chunks 4 Tbs unsalted butter 5 Tbs sour cream, at room temperature 1/2 cup chives, thinly sliced 1 ts ground nutmeg Salt to taste Ground black pepper to taste Servings: 6 Preparation time: 15 min Cooking time: 50 min Directions: - Preheat the oven to 400F. - Toss chopped butternut squash with the olive oil and a little salt and pepper and spread out on a baking sheet. - Place in the oven for 30-40 minutes, by which time the butternut squash pieces should be very tender. - Meanwhile, using a good serrated knife, cut about 3/8 inch off the top of the garlic bulb and place the bottom part in the oven next to the roasting squash. - Roast garlic for 30 minutes. - While the squash is roasting, cook the parsnip in a boiling salted water for 25-30 minutes until it is completely soft. - In a large bowl combine roasted butternut squash pieces and cooked parsnip. - Hold the bottom of the bulb of garlic and gently press upward to release the cooked flesh into the bowl. - Add the butter, nutmeg, and season a little. - Crush well, using a potato masher or a fork. Do not over mix. The mash should remain chunky. - Gently fold in sour cream and chives and mix all together. Adapted from Ottolenghi 12/14/2015 0 Comments Chickpea Tomato Stew 2 Tbs olive oil 2 medium yellow onions, thinly sliced 1 ts brown sugar 1 pound chickpeas (drained, rinsed, if it is canned) 1 28-once can crushed or diced tomatoes (no salt added) 1/2 cup golden raisins zest of 1 lemon 4 cups spinach 2 ts cumin seeds 1 ts ground coriander Salt to taste Ground black pepper to taste Servings: 6-8 Preparation time: 10 min Cooking time: 30 min Directions: - In a medium pot heat the olive oil, add onions and brown sugar and caramelize for 15 minutes. - Stir in cumin seeds and coriander and cook 3 minutes until spices turn fragrant. - Add tomatoes, chickpeas, raisins, and lemon zest. - Cover with a lid and simmer for 15-20 minutes. - Adjust seasonings to taste. - Add spinach, stir in, and turn down the heat. 12/13/2015 1 Comment Butternut Squash Soup 2-3 Tbs olive oil 1 medium yellow onion, small diced 1 leek, white part only, sliced 3 garlic cloves, finely chopped 5 pounds butternut squash, peeled and medium diced 2 large carrots, medium diced 3 celery stalks, medium diced 1/2 ts ground black pepper 3 fresh thyme sprigs 1 fresh rosemary sprig Pinch of saffron threads (optional) 8-10 cups water Toasted pumpkin seeds, to garnish Aleppo, to garnish Salt, ground black pepper to taste Servings: up to 10 Preparation time: 15 min Cooking time: 40 min Directions: - Heat the oil in a large pot and saute onion until golden brown, about 5 minutes. - Add leek and garlic and saute for another 5 minutes. - Add squash, carrots, and celery and cook for 5 more minutes. - Add water, sugar, salt, pepper, herbs, stir, and bring to a boil. - Lower the heat and simmer the soup about 25 minutes until vegetables are soft. - Season with salt and ground black pepper to taste. - Turn off the heat, let it cool down for 10 minutes and, using an immersion blender, puree the soup. - Serve with toasted pumpkin seeds and sprinkle with aleppo or red pepper flakes. Adapted from Einat Admony |
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