Monday, June 14, 2010

Liz's Dump-it-in-a-Pan, Quick and Dirty Brownies


We went to a lovely cocktail reception last night in memory of a wonderful man, Ken C., whom we all affectionately called "Daddy."  Daddy recently passed away from a number of illnesses but it was peaceful, he was with his family and he managed to beat the odds for a very long time.  Godspeed, sweet Daddy.  You will be missed and always remembered.....

On the upside, we saw good friends there whom we never see often enough.  Heck, we never see them, period.  Before I knew it, we finessed an invitation for dinner at their house tonight and I offered to bring dessert.  Of course.

But then I got up early this morning and realized I had a jam-packed day ahead of me.  No complaints, but I needed to figure a way to get something baked.  Cake mix, anyone?


Uh ... no.  Not just no, but HELL NO!  Sorry if I offend anyone out there, but you will never find a box of the stuff in my house.  It's bad enough that I have to send canned frosting along with those homemade mason jar chocolate cakes I send to our troops every month in Afghanistan.  Apart from that, I categorically refuse to make anything from a mix.

http://nevertrustaskinnycook1.blogspot.com/2009/08/cake-lady.html

I did the next easiest thing.  Yeah, brownies once again (are you sick of them yet?) but not the kind that require a lot of work.  These require practically no work.  You don't even have to be precise in cutting them, like with those peanut butter bars. 

These are very similar to the ones we made at Star Provisions, they are soooooooo easy and they will blow your socks off.  Rich, dense, chewy and melt-in-your-mouth.  AND they will keep for a week or so in your fridge (although that isn't necessarily a good thing). 

So I am sharing my favorite, tried and true recipe here and you will probably think I"m a big fraud because these are so ridiculously easy and after all, shouldn't a former pastry chef  have a more complicated recipe?

Not necessarily.  Less is more.  Let me repeat that.  Less is more.  Just watch your baking time.  It would be criminal to overbake these.

LIZ'S CHOCOLATE CHIP BROWNIES

1 cup unsalted butter
2 cups granulated sugar
4 eggs
1/2 good cocoa powder (preferably Droste or Vahlrona)
1 tablespoon pure vanilla extract
1/3 cup all-purpose, unbleached flour
1/2 teaspoon kosher salt
12 oz. semisweet chocolate chips

Preheat oven to 350-degrees.  Line a 13x9-inch baking pan with heavy duty foil.  Allow foil to overhange edges and grease well with softened butter.

Melt the butter in a large saucepan.  Remove from heat and add rest of ingredients.  Stir well with a spatula or wooden spoon to blend.  Do not use an electric mixer.

Pour mixture into prepared pan.  Bake for 25 minutes.  DO NOT OVERBAKE.  (If the surface cracks, then you have baked it too much).  It will not look completely done when you take it out of the oven.

Cool on a baking rack then refrigerate for at least 3 hours.  Remove from pan, remove foil and cut into bars or squares.  Store, covered, in refrigerator for up to one week.


Serves 10-12

Now really, how bad could this be?  Chocolate, sugar, butter and vanilla.  Basic food group, if you ask me.


Leftover scraps.  I wanted to eat them, but I restrained myself.


Garbage disposal gets the chocolate high instead of me.
Sigh.

I know it's only fashion (but I like it!)

I few days ago I came aroun this article (here in spanish) about Lady Gaga and the Illuminatis.

Image from weheartit


I don't have nothing to do with this woman. I mean, I don't hate her or love her, but she's an artist, and has a great team of stylists and marketing that create all those "wonderful" looks that thousand of people love (for me it's ok, but only ok).

And when I read those articles, I said... wtf? So now they said that Lady Gaga is an Illuminati? What kind of joke is that?

I'm not explaining what an Illuminati is or how much I hate/love Lady Gaga; I only believe that this is stupid. So, if she's an Illuminati, some of my favourite bands are too... like Malice Mizer and all their butterfly and grotesque stuff, and their Illuminati video...

Kami, the drummer, was always related with butterflies, an Illuminati "icon"


Illuminati


Aur revoir, my favourite video.

Another one with lots of Illuminati iconoclasty is Marilyn Manson, with spiders, decadence and lots of "satanic" simbols around him, right?

The Disney factory, an Illuminati factor?


The Nobodies, full of iconoclasm.


Putting holes in happines... more iconoclasm... or is it what we want to see?

And of course, with Mr. Manson, Mr. Reznor comes (and Maynard from Tool, too; but I only would talk about Reznor). Nine Inch Nails, wich name makes reference of the nails that were used in the crucifixion...



The Perfect Drug


Closer

You know, thinking in all this things, I really believe that it's only fashion and music, and people should be very boring for saying this kind of stupid things. Sometimes, we see what we want to see, no the real thing... and in this cirque du freak that the music (and fashion) world is... the shadows can cheat us.

By the way, I love music, really good music (as the one mentioned on this post; well, maybe Manson isn't what he was, but I still like his work)... and this is only music, but I like it. Fuck the rest. End of the story.

By the way and talking about strange people and Illuminatis and things like that... if you haven't met Iamwhoiam, just check the link and her gorgeous videos...




"b" is my favourite song, but I really love all her stuff...

And you can red an article at Vogue about her :)

 Have a nice tuesday!

Red Pepper Party Dip

We went to a splendid 60th birthday party for a friend in Sonoma. I made three dips: Green Olive Tapanade (August 10, 2009 blog), North African Hummus (August 10, 2009 blog), and this Red Pepper one.  And served them with crackers and toasted naan (you could use pita too).

 Red Pepper, Walnut, and Pomegranate Dip (Muhammara)

















3 large or 4 medium red bell peppers
¼ teaspoon smoky hot paprika or 1 red bird’s eye chili, deseeded and chopped or a touch of cayenne
1 garlic clove, minced or pressed
1 teaspoon salt or to taste
1¼ cups walnuts
1/3 cup lightly toasted fresh breadcrumbs
1 tablespoon pomegranate molasses
½ teaspoon sugar
Juice of ½ lemon
1 tablespoon hot water (I omitted)
¼ cup olive oil (I omitted)

1. Roast the bell peppers under the broiler (or whatever way you find most convenient) until they are nicely charred on all sides. Place in a bowl and cover with plastic wrap. When they are cool enough to handle, peel off the skin, remove the stalks, seeds, and white membranes. Don’t rinse.
2. Place the well-drained peppers in a food processor with all the other ingredients, except for the water and olive oil. Process to a rough paste, scraping down the sides at least once. I find that the consistency is just fine without adding the water and oil. But if you want to add the oil, pour it in a slow steady stream and blend until the mixture is thick and creamy. If you don’t want to add the oil, blend the mixture until it is thick and creamy. Taste for salt and add more if necessary.
3. Allow the mixture to cool and then refrigerate. Before serving, check the seasoning and adjust as needed. Serve with warm Arabic bread, pita, naan, crackers, or smear onto toasted slices of French bread.

6-8 servings as part of a mezze selection
Adapted from Greg and Lucy Malouf’s Saha: A chef’s journey through Lebanon and Syria

AUS vs GER Higlight: Tim Cahill's Red card

Socceroos cheer leaders in unison :D

Germany's flaming hot supporters!

The Australian Socceroos
Left to right: 19-Michael Garcia (MF) 1-Mark Schwarzer (GK) 3- Craig Moore (DF) 13-Vince Grella (MF) 11-Scott Chipperfield (DF) 7-Brett Emerton (MF) 4-Tim Cahill (MF) 2-Lucas Neill (DF - Captain) 16-Carl Valeri (MF) 5-Jason Culina (MF) 8-Luke Wilkshire (DF)

Polish-German striker Miroslav Klose

The yellow & red card for Tim Cahill

Italian referee Roberto Rossetti

Cahill was suspended for the game against Ghana

Disapponted fans of the socceroos after the humiliating 4-0 in favor of the Germans!

World Cup: Germany VS Australia 3-0


Last January 20 I was very excited to join my friends for the FIFA trophy tour here in Vietnam. I couldn't believe that it was six months already since then. Cut to the present time, yesterday night I was wide awake 'til 1:30 in the morning to watch the World Cup which is my most anticipated game between Australia and Germany.

Although everyone knows that Australia is the underdog and Germany is the domineering team, I didn't lose hope. Who knows... a miracle might happen. Australia's wonder boy, Tim Cahill might repeat his magical goals during the finals against Japan. I was ready to watch the game but prior to that I was chatting to my friend who's in Germany with her German football player boyfriend and he predicted a 3-0 game. They we're saying thumbs down to Australia and I was saying BOOH Germany!


So the game started. Slow moving at the start until Germany started to maneuver the game by acquiring their first goal scored by Podolski. Staying calm and I was telling my self, that's fine there's more time left. Then Klose, Muller & Cacau, succeeded the goals. I saw the intensity or the quick foot moves of the Germans. The Roos were left behind and having a hard time catching up. Their ball possessions were lesser and I felt the frustration of Lucas Neill during the ball game. Then the fall of the Australians for me was when Tim Cahill got the Red Card when the score was 2-0. I think that was it. Then the game finished at 4-0. The Hitler's country won!

Some says that some of the ROOS are old, nah. It's not about that. Maybe the composure of the Australians is not that solid yet. Still a long road for them to be really good in football. Game was kinda disappointing because I was hoping for at least a draw game in the beginning. But when I saw how they struggled, I just wish that they would have a score at least. But anyway it's still worth it to still see my team playing for FIFA.

The whole globe is raving for the world cup except for Philippines. But that fact didn't stop me to pursue my enthusiasm watching football and cheering for my team, which is the Australian Socceroos!

Let's wave the Australian flag again against Ghana & Serbia!

hugs,
joanie xxx

Menu Plan Monday


Mon – visiting David’s sister up north
Tues – Leftovers from weekend
Wed – Burritos
Thurs – Rice and lentils
Fri –  Grilled chicken, potatoes, salad.
Sat –  Sack picnic lunch (sandwiches, chips, veggies)
Sun – Leftovers

~ Heather
 

The Unofficial World Cup of Food 2010 - Denmark

It has not been easy for me to establish any real ancestral connection with any of the countries involved in the FIFA World Cup 2010 to an extent which truly justifies my representing them in this event. Although I am of course aware that no such justification is necessary and I will maybe dabble as a guest here and there as the tournament progresses, I wanted to represent one country with which I can at least appear to establish some form of tentative bond.

In common with most of the other inhabitants of the UK, my heritage will of course be mixed with particularly the Normans and the Saxons of Mainland Western Europe at some stage in the distant past. The most obvious connection which I can claim to a country participating in the FIFA World Cup 2010, however, is that my maternal grandmother's family name was Haldane. There is much debate as to the origins of the name Haldane in Scotland, with some advancing the theory that it was of Norman introduction in the 12th Century, as opposed to earlier Danish introduction. At least for the purposes of this event, however, I am coming down firmly on the side of the more obvious Danish theory and taking the opportunity to guest today as a cook for the country of Denmark.



When most people in the English speaking world hear the words, "Danish," and, "Food," it is probably safe to say that a great many will immediately think of sweet pastries or bacon. There is naturally, however, a great deal more to Danish food than pastries or bacon, as I have found in researching this article. The climate and geography of Denmark means that hardy grains and vegetables form a large part of the Danish diet, as does fresh fish. I had several ideas pencilled in for this project but as soon as I came across Bagte Fiskefilet, I knew beyond doubt what I was cooking.

Bagte Fiskefilet translates at least loosely in to English as, "Baked Fillet of Sole." The fillets are baked in the oven with butter, before being served with a sauce made of butter, lemon juice and prawns/shrimp. I have taken the liberty of using an unfilleted lemon sole here - purely for greater substance in the presented dish - and adding a little parsley to the sauce for colour.

Ingredients (Per Person)

1 lemon sole (gutted - head and tail removed)
2oz butter
2 tsp of roughly chopped prawns/shrimp (pre-cooked)
1 tsp fresh lemon juice
1 tsp freshly chopped parsley
Salt and freshly ground black pepper

Method

I have served this dish with some boiled new potatoes in butter. If you choose to do likewise, the first step will be to get your potatoes on to boil.

Preheat your oven to 400F/200C/Gas Mark 6. Spread a large sheet of aluminium foil on a baking tray and place the lemon sole on it, dark-skinned side uppermost. Make three diagonal cuts across the top of the fish. Use 1 oz of the butter to place a little in each slit and the remainder in the cavity of the fish. Season lightly with salt and pepper and carefully wrap up the fish to form a sealed but loose package. Place it in to the oven and cook for fifteen minutes.

As the sauce takes less than a minute to prepare, wait until the fish is ready and remove it from the oven. Put the butter and lemon juice in to a small saucepan and on to as low a heat as possible while you carefully unwrap the fish - due to escaping steam - and transfer it to the plate. When the butter is almost melted, add the parsley and shrimp/prawns and season with black pepper only. Stir with a wooden spoon to simply heat the shellfish through before carefully spooning the sauce over the fish and serving.

This dish was incredibly easy to make and being such a lover of fresh fish as I am, I was in no doubt that I would enjoy it but I can honestly say that it was even more delicious than I had anticipated and I very much hope you will try it out for yourself at home.

(Note that serving it with Denmark's most famous liquid export is wholly optional!)

ALOE VERA CURRY - CHETTINAD STYLE


Ingredients:
Aloe vera ..... 1 leaf
Onion ........... 1
Tomato ........ 1
Tamarind juice ... 2-3 tbsps.
Ginger-garlic paste ... 1 tsp.
Salt ..................... to taste
Red chilli powder .. 1/2 tsp.
Turmeric powder ... 1/4 tsp.
Jaggery ............... a small piece.
Oil
Coriander leaves .... to garnish
Roast and Dry Grind:
Cumin seeds ....... 1 tsp.
Saunf (aniseed)... 1 tsp.
Sesame seeds ...... 1 tsp.
Poppy seeds ........ 1 tsp.
Pepper corns ...... 1/2 tsp.
Clove................... 1
Cinnamon ......... 1 small piece
Dry red chilli ..... 1
Peanuts ........... 1 tbsp.
Dessicated coconut .. 1 tbsp.
( You can grind this masala in large quantity and store it )
Tempering :
Mustard seeds ... 1 tsp.
Asafoetida ......... a pinch
Curry leaves ...... 5-6
Dry red chilli..... 1
Method:
1. Peel and cut the aloe vera into small pieces.
2. Boil it for 5 minutes adding salt. Drain and set aside.
3. Heat oil in a pan and fry the onion for 3-4 minutes. Add the ginger garlic paste and tomato.Sprinkle a little water and simmer.
4.Now add the aloe vera,turmeric powder,chilli powder, jaggery, one heaped tablespoon of the ground masala and salt. Also stir in the tamarind juice. Add a little water and cook further for 2-3 minutes.
5.Fry the tempering and add to the curry.
Garnish with coriander leaves.