Thursday, April 30, 2009

Brown Sugar Sauce

1/4 cup butter
1/2 cup evaporated milk
3/4 cup brown sugar
1 tsp vanilla extract

Bring to boil. Serve over ice cream with brownies.


1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ cups (15¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days,

Source: C.I.

Wednesday, April 1, 2009

Bolognese Sauce

1 onion, chopped
3 cloves garlic
1 stalk celery, chopped
1 carrot, chopped
45 ml olive oil
30 ml unsalted butter
250 g ground beef
250 g ground pork
250 ml white wine
250 ml milk
750 ml tomato purée
5 fresh basil leaves

Note: if you are using the bolognese sauce for lasagna, increase the tomato purée to 5 cups and add 1 cup water.

Sauté the onions, celery & carrot in the olive oil. You should use the food processor to chop the vegetables. Brown the vegetables so the flavors become sweet and intense.

Add the butter along with both meat. Cook over medium to high heat until the meat is browned. Stir in the wine and cook until it's evaporated. Add the milk, which will give a slightly creamy texture and soften the meat as well. Add the tomato purée and salt, and simmer over low heat for a few hours, stirring occasionally. When the sauce is finished, tear up some basil leaves to add to it.

Adapted from David Rocco