Truffle Brownies

Checking the mail is a daily ritual that involves a cup of tea and a five minute walk to to the top of the lane.  The alders and maples have grown together in places, creating lace doilies shadows on the road.   The baby birds have fledged, their nest empty but for one tiny downy feather, the salmon berries are ripe,and  St. John's wort has finally bloomed in messy yellow abandon.  These are the things I note as I stroll along wondering what Sophia our mail lady has delivered.

When I get home I make a fresh cup of tea and settle in with my favorite cooking magazine.  Bon appétit has arrived and with it, this luscious truffle brownie recipe. 

Brownies with a liquid layer of melted chocolate and hot cream…you had me at hello.

  

 

I highly recommend a sprinkle of sea salt for glamour and extra flavor.

Cheers!

Carla

Truffle Brownies

• Nonstick vegetable oil spray
• 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
• 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup unbleached all purpose flour
• 1 cup walnuts, toasted, coarsely chopped
• 3/4 cup heavy whipping cream

• special equipment

  9x9x2-inch metal baking pan

Preparation

• Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.

• Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

• Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

Grilled Tomatoes with Gorgonzola

So easy, so elegant and so tasty that the kids even eat them.     This recipe comes from the Central Market weekly fresh sheet and I’ve made them nearly every night since I discovered the recipe.
Cut tomatoes in half and place cut side down on hot grill for three minutes.  Remove from grill, sprinkle with blue cheese and return to grill cut side up for another minute.  Serve immediately.
They make a beautiful accompaniment to any meal.

Grilled Vegetable Salad with Feta Cheese

Aunt Sharron came for a visit a few months back.  She spent some time keeping Molly beagle company while we frolicked with Mickey and Ariel and the Pirates of the Caribbean.  She kindly delivered us to and from the airport, no small favor when you live on an island and rely on ferries to get you to and fro. 

She welcomed us home with rich and savory vegetable soup and the next day we pored over stacks of cookbooks and chose this recipe to begin our cook-fest.  Just now I realize that it has fennel in it…after my last post you know that I’ve recently become a huge fan of fennel but it turns out that fennel has been sneaking around my kitchen for a while.

You can grill or broil this.  I  broiled all the veggies together with absolutely no regard for the special handling suggested below with different cooking times for everything.  I skipped the step about cutting into smaller pieces and tossed the whole thing, hot and charred, fresh from the broiler into a bowl and onto the table.

I love that some of the veggies were crisp tender and some more melting.  I like that the feta softened and smeared all those lovely veggies with it’s tart and pungent cheesiness. The vinegar made a bright counterpoint to the spicy basil. 

With each bite I re-invented this dish, first as a sandwich piled high on a baguette and quickly grilled , then as a relish, chopped fine and served beside meatloaf or added to pasta for a healthy flavor punch. 

Grilled Vegetable Salad with Feta Cheese

1 small or ½ medium fennel bulb with fronds attached

1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces

1 medium red onion cut into ¼ inches thick slices

1 medium zucchini, cut lengthwise into ¼ inch slices

1 medium yellow squash cut lengthwise into ¼ inch slices

¼ cup extra-virgin olive oil

Kosher salt

3 Table spoons red wine vinegar

Freshly ground black pepper

1½ cups grape tomatoes, halved

½ cup crumbled feta cheese (2½ oz.)

3 tablespoons loosely packed thinly sliced fresh basil

Cut the stalks off the fennel bulb. Remove about ¼ cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarter lengthwise and trim away most of the core leaving just enough intact to keep the layers together.  Slice the quarters lengthwise ¼ inch thick.

Prepare a medium gas or charcoal grill fire (alternately, use an indoor grill pan over medium-high heat). Arrange the vegetables in a single layer on a tray or work surface. Brush both sides of the vegetables with 2 tablespoons of the olive oil and season with ¼ teaspoon salt.

Grill the vegetables in batches, flipping once, on both sides are nicely charred and the vegetables are just tender about 12 minutes total for the fennel, 10 minutes total for the pepper and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into ½ inch dice and transfer to a large bowl.  Add feta.

In a small bowl, whisk the remaining 2 tablespoons olive oil, the vinegar, ¼teaspoon salt and ¼ teaspoon pepper. Toss the vegetables with the dressing .

Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper.

Serves 4…from Fine Cooking April/May issue

Fennel and Arugula Salad with White Balsamic and Orange Vinaigrette

  Holy cow!  Wine society met weeks ago and I’m just now telling you that it was FABULOUS!  The theme was fresh and grilled and we focused on local Farmer’s market ingredients.  This salad is a fine example of local: The arugula and greens came from our garden and though we were a few weeks early for island grown strawberries we managed to get some gorgeous raspberries instead. 

The subtle contrast of sweet and bitter is a sure salad winner but the real gem is this salad is the fennel.  It’s always fun to discover a new ingredient and in the two weeks since we had this salad at wine society I’ve embraced fennel; chopped, braised, added to scrambled eggs and of course in this salad.

I love the unexpected crunch and the spicy, clean taste.  The original recipe called for orange segments and the dressing is anchored by orange juice concentrate and the sweet meets spicy  orange/fennel combination is where the wow is.

Our wine expert, Jerred Wolfe from Palm Bay Imports paired this with Sella Mosca, Torbado.  You’re not alone if you have no idea what this wine is because it’s made from a very unusual grape that is only grown in a small vineyard in Sardinia…I’d never heard of it prior to wine society but I can tell you it’s a luscious wine with bright crisp notes that worked beautifully with this assertive salad.

This is a great summer salad and you can substitute any combination of greens and fruit, as we did, and have an unusual and impressive starter; add more shrimp and it could be a light summer dinner.

Baby Arugula, Strawberry & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette From:  Cathy Casey’s Northwest Table Makes 6 to 8 servings Shrimp 1 tablespoon undiluted orange juice concentrate Pinch of red pepper flakes 2 tablespoons minced orange zest 1 tablespoon Dijon mustard 2 tablespoons minced shallots 1/2 cup olive oil 2 tablespoons minced fennel fronds 1 tablespoon fennel seed, toasted and crushed 2 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 pounds large raw shrimp (32 to 40) Salad 1 large or 2 small fennel bulbs, trimmed Oranges or Strawberries 6 cups baby arugula or Bainbridge salad blend 2 heads baby frisee (or Bainbridge salad blend), torn, rinsed, and spun dry White Balsamic Vinaigrette (see below) To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails, then add the shrimp to marinade and toss to coat. Refrigerate and marinate for at least 1 hour to overnight. To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandoline and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith, then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.) Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side. Meanwhile, toss the arugula, frisee, fennel, and strawberries with enough of the vinaigrette to coat nicely - taste for flavor, adding more dressing if needed. (Carla’s note: wait until just before serving to add dressing) Server the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing if desired. White Balsamic Vinaigrette Makes 2 cups 1/2 cup while balsamic vinegar 2 tablespoon minced shallots 1 1/2 teaspoons Dijon mustard 1/4 cup undiluted orange juice concentrate Pinch of red pepper flakes, or 1 tablespoon harissa paste 2 teaspoons kosher salt Freshly ground black pepper 1 tablespoon fennel seed, toasted and ground 1 cup extra-virgin olive oil 1 tablespoon chopped fennel fronds In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then re-whisk before using. The vinaigrette keeps, refrigerated, for up to 2 weeks.

Tortilla Chicken Soup

I’m on a soup kick. 

Lunch seems to slip past each day, lost in the blur of laundry, errands and kid transport.   Around 3pm I start nibbling at my chocolate stash too hungry to think.    I KNOW this is bad so I’ve made it easier to eat lunch.  Having a pot of fresh, savory soup in the fridge does the trick.

Last month I made a batch of chicken stock.  The recipe called for two whole chickens and pounds of vegetables.  It was worth every penny and every minute spent chopping and stirring. 

Homemade stock is so superb it makes even the best store bought chicken stock taste like salted water.  The recipe also yielded pounds of shredded chicken which I froze in one pound bags.  This recipe used the last of it so it’s time to make so more.  Organic Free Range chickens are on sale right now at Central Market buy one get one free.

Mexican Chicken Soup

From :  Ina Garten

• 4 split (2 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, chopped
• 2 1/2 quarts chicken stock, preferably homemade
• 1 (28-ounce) can whole tomatoes in puree, crushed
• 2 to 4 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
• 6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Fresh Pea Soup

 

I love Sundays.  Its the day my whole family sleeps in, relaxes together and the day I put together our weekly menus.  There are days, like today, when I stare at the empty paper and nothing happens.  I try in vain to summon creative meals beyond tacos and happy bowls and eventually resort to the cookbook shelf.  The cheerful faces of Ina Garten, Kathy Casey and others never fails to inspire me and the thought of all the seasonal goodies in my garden right now brought me to this fresh and light Sunday dinner.

Fresh Pea Soup

From:  Barefoot Contessa at Home

• 2 tablespoons unsalted butter
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped yellow onion
• 4 cups chicken stock, preferably homemade
• 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
• 2/3 cup chopped fresh mint leaves, loosely packed
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup creme fraiche
• 1/2 cup freshly chopped chives
• Garlic croutons, for serving

Directions

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.

*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

Food Friday…Cream of Sorrel Soup

Something wonderful happens when friends gather to cook.    Together we become more than the sum of our parts. We dream (Food Friday goes to France) we plan (Cable TV show?!) we share.   We eat and talk and mostly we have fun and when I leave a food Friday I’m invincible.  My friends have convinced me.

Food is love and that is never more apparent than on Food Friday.

We’ve changed our focus a bit.  Food Friday has become a culinary classroom.  We’re using Mastering the Art of French Cooking as our text and have recently mastered poached eggs (fresh is best) and  pastry shells (keep it cold).  This week we tackled soufflés and soup and each week we challenge ourselves to try something new…Like sorrel.

Sorrel.  I’ve heard of it…had a vague notion that it’s green and…that’s about it.  I briefly pondered how an entire greens family could have escaped my notice for so long.  Rebecca from Persephone Farms convinced me I had to try it so I dutifully bought some and came home to flip through cookbooks.  I nibbled the end of a leaf and wow...the flavors are bright and tart but what really surprised me is that I know this flavor.  It’s unique and powerful and earned a place in my taste memory when I was a kid.  We called it “sourgrass” and it grows wild all over the place. 

I did a little research and it turns out, the sourgrass of my childhood is sheep sorrel and can be used in soups, salads and tarts, just like the culinary sorrel you can buy at the Bainbridge Island Farmer’s Market right now!

Larry from the Suquamish farmer’s market  (Wednesday from 3-6)sold me a plant and the idea of sorrel soup.  He used to run the cafe at Bainbridge Gardens and makes the best gazpacho I’ve ever tasted to I took his advice.  Many of his recipes originate with Julia so I went to our text.

Ms. Child’s says “This is a lovely soup, and a perfect one for an important dinner.”  I love that, the whole idea of entertaining “important” people at home. 

This soup is indeed elegant and charming.  It’s rich with bright flavor, smoothed out with some fresh cream.   Elaine our expert on all things French just closed her eyes and sighed,  “I’ve been waiting for this.”

We all had seconds.

Potage Crème d’Oseille

From: Mastering the Art of French Cooking

1/3 cup minced green or yellow onions

3 tablespoons butter

3-4 packed cups of fresh Sorrel leaves and tender stems washed, dried in a towel and cut into chiffonade (thin slices or shreds).

1/2 teaspoon salt

3 tablespoons of flour

5 1/2 cup boiling chicken stock

2 egg yolks

1/2 cup whipping cream

1-2 tablespoons softened butter

 

Cook the onions slowly in butter in a covered saucepan for 5-10 minutes, until tender and translucent but not browned.

Stir in sorrel and salt, cover, cook slowly for about five minutes or until the leaves are tender and wilted.

Sprinkle in the flour and stir over moderate heat for 3 minutes.

Off heat, beat the boiling stock.  Simmer for five minutes.

Blend the yolks and cream in a mixing bowl.  Beat a cupful of hot soup into them by dribbles.  Gradually beat in the rest of the soup in a thick stream.  Return soup to a saucepan an stir over moderate heat for a minute or two to poach the eggs yolk. but do not bring the soup to the simmer.  Off heat stir  in the enrichment butter a tablespoon at a time.

Pour the soup in a tureen or soup cups and decorate with optional sorrel leaves.