Outrageous Oreo Crunch Brownies

For those who need a chocolate fix, no matter what the weather, chocolate chips, chunks and Oreo pieces should fit the bill.

4 sticks butter (2 cups)
1 pound semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
6 eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla
2 1/4 cups sugar
1 cup plus 1/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies (50 cookies)

Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2" x 17 1/4" x 1" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Source: Ina Garten

Chef Ron's Smoked Meat Sandwich

AKA Reuben Sandwich:

rye bread
Thousand Island dressing
Smoked Meat or Pastrami
sauerkraut
Swiss cheese
Caraway Seeds

PREPARATION:

Warm convection oven to 350F.

Spread 2 slices of rye bread lightly with housand Island dressing. Put a layer of sauerkraut over each slices, then top with couple slices of Smoked Meat or Pastrami then a slice of Swiss cheese. Top it with 1/2 tsp of caraway seeds.

In the oven for 10-15 min. until cheese has melted.

Chocolate Chip Muffins

2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1/2 cup walnuts or pecans -- chopped
Preheat oven to 400 F. and grease up twelve muffin cups.

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.

Serve warm.

Source: Mr. Breakfast

Lemon Poppy Seeds Bread

3 large eggs

1 1/2 teaspoon pure vanilla extract

1/4 cup (60 ml) milk

1 1/2 cups (210 grams) all-purpose flour, sifted

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

3 tablespoons (30 grams) poppy seeds

13 tablespoons (184 grams) unsalted butter, softened

Lemon Syrup:

1/4 cup (60 ml) fresh lemon juice

1/3 cup (65 grams) granulated white sugar

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with parchment paper and butter and flour the paper. Set aside.

In a separate bowl, whisk together the eggs, vanilla extract, and milk. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. This aerates and develops the cake's structure. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition. This will strengthen the structure of the batter.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Makes 1 loaf.

Recipe


Sources:

Beranbaum, Rose Levy. 'The Cake Bible'. William Morrow & Company, Inc. New York: 1988

Joyofbaking.com

Ricardo's Hummus

1 19-oz can of garbanzo beans (chickpeas), drained and rinsed
1/2 cup water
2 garlic cloves, minced
1/2 cup of tahini (I used 1/3 cup)
2 freshly squeezed lemons
olive oil (to taste, optional)
1/2 teaspoon of salt
cumin to taste (I used 1/2 tsp)

In a food processor, combine the garbanzo beans, tahini, cumin, lemon juice, 1/2 cup water, and olive oil (if using). Process until smooth.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus. (I add zaatar to the pita chips)

English Chocolate Cake with Caramel Sauce

English Chocolate Cake with Caramel Sauce

1 1/4 cups water
1 3/4 cups dates
1 teaspoon baking soda
1/2 cup butter -- softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 pound nuts (optional)
8 ounces chocolate chips

CARAMEL SAUCE:
2 cups cream
1/2 cup butter
1 1/4 cups brown sugar
1 teaspoon vanilla extract

Preheat oven to 350F.

Put the water and dates in a saucepan. Bring to boil. Boil the dates for 3 min. Turn off the heat, add the baking soda and let cool a bit.

In a medium bowl, sift together all-purpose flour, cocoa, baking powder and salt. Whisk well.

In a large bowl, cream sugar with the soft butter. Add the eggs and vanilla. Mix well. Add half of the flour mixture and mix. Add the dates. Then finish with the flour and mix well.

Pour into a 13x9 buttered pan. Bake for 25 min.

In the meantime, bring the cream, brown sugar and butter to a boil. Boil for 4 min. on med-heat and take out 1 1/4 cups of the mix. Continue to cook what's remaining for another 10-13 min.

After 25 min., take out the cake and put on top the nuts, if using. Add the chocolate chips and pour the 1 1/4 cup of the caramel sauce on top.

Return to oven for another 20 min.

Serve with ice cream and the caramel sauce.

Source:
Guide Cuisine & Les Gourmandises d'Isa

Herb Focaccia

Herb Focaccia

1 1/8 cups water at 27C
2 tbsps + 1 tsp Olive Oil
2 1/4 tsps Italian herb blend
1 1/2 tsp Salt
3 cups + 3 tbsps Bread Flour
1 1/2 tsps Yeast

Place all ingredients, in the order listed, in the bread pan. Select Dough cycle. Press start to mix. When cycle is completed remove dough from pan, punch to deflate and let rest 10 min. befoe continuing.

Brush a jelly-roll pan with olive oil and sprindle with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepare pan. Cover loosely with platic wrap and let rise in a warm place until about doubled in size, about 40 to 50 min.

Preheat oven to 450F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1/2 inch deep. Drizzle with 3 tbsps olive oil. Sprinkle evenly with 3/4 tsp sea salt, 1/3 cup Parmesan, Asiago or Grana Padano cheese and 1/4 cup fresh herbs (rosemary, oregano, marjoram, basil etc.)

Place in a preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 min., depending on size.

Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts

Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts

1 small onion -- finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup sun-dried tomatoes, oil-packed -- drained and finely chopped (I use my mini food processor for this), or prepared sundried tomato pesto
4 ounces soft goat cheese
1/2 cup chicken broth -- or water
salt and pepper -- to taste
8 ounces pasta -- such as Papperdelle
parsley sprigs -- to taste
1/4 cup walnuts -- toasted, coarsely chopped

In a large deep pan over medium heat, saute the onion in the oil with a pinch of salt until softened. Add the tomatoes and cook about 3 minutes, stirring occasionally. Add the goat cheese and broth and simmer until cheese is melted into the sauce. Keep warm.

Cook the pappardelle in a large pot of boiling, salted water until al dente, about 6 minutes depending on the brand. Reserve 1/2 cup cooking water before draining.

Combine the pasta and parsley with the sauce, tossing gently. Add pasta water as needed to thin as desired. Serve sprinkled with walnuts.

Source: Family Style Food

Pizza Sauce

Pizza Sauce

2 tablespoons olive oil
1 tablespoon butter
1/2 cup onions, chopped
1/4 cup celery, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seeds

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
Add tomato sauce and tomato paste and stir until smooth.
Add remaining ingredients and bring to slow simmer.
Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
Remove the bay leaf and spread the sauce on your prepared pizza dough.

Source: Recipe Zaar

Pizza Margherita

Pizza Margherita

1 1/4 tsp instant yeast
1 cup water, room temperature
1 3/4 cups (8 3/4 oz) all-purpose flour, plus more for work surface
1 cup (4 oz) cake flour
1 1/2 tsp salt
2 tsp sugar

Preheat the oven to 500F with your baking stone on the oven rack. This gives the stone about an hour to heat up while the dough rises.

Measure the ingredients. Dissolve the yeast in the water. Combine flours, salt and sugar in the bowl of a food processor.

Pulse flour mixture several times to combine it, then gradually pour in the yeast mixture with the motor running. Keep blended for about 2 minutes, until the dough is supple and elastic, as shown in the two photos below.

If the dough sticks to the sides of the mixer and doesn't come together, add an extra tablespoon or two of flour. If it is too dry to come together, add an extra tablespoon full of water.

Once your dough is smooth and supple, take it out of the food processor and divide it in two. Shape each piece into a tight ball by gathering the edges and pushing them into the center, as pictured above. Pinch the edge to seal.

Place dough balls on a lightly floured surface and cover with lightly oiled plastic wrap or a clean dish towel. Let rise for 1 hour, or until doubled in size.

Take the risen dough and, working with one ball of dough at a time, place on a lightly floured surface. Flatten the dough into an 8-inch disk, then stretch the edges gently until the dough is about 12-inches in diameter (pictured below). You can also gently stretch the dough by placing it on the backs of your hands, but take care that is does not develop weak spots.

Once the dough has been shaped, place it on wooden peel that has been sprinkled with cornmeal. If you do not have a peel, use an edge-less baking sheet that has been sprinkled with cornmeal instead.

Spread dough with a thin layer of pizza/tomato sauce and fresh mozarella that has been cut into 1/4-1/2 inch pieces. Do not overdo the toppings, as pizza margherita is meant to be thin and crisp.

Slide the pizza off of the peel/baking sheet and onto the preheated baking stone in a 500F oven. Bake for 5-10 minutes, until crust is browned and cheese has melted. (I baked mine for 7 min.)

Slide peel under pizza to remove if from the baking stone. Serve immediately and repeat with remaining dough ball for second pizza.

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

Don't waste money on the expensive commercial version of this cookie. Make your own at home. You can use a food processor to chop the macadamia nuts, but pulse carefully. If you chop them too finely, the cookies will be mealy.

1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine (1 stick), softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup white chocolate baking chips
1 cup chopped macadamia nuts

Preheat oven to 375 degrees F. In small bowl, combine flour, baking soda, and salt.

In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in egg and vanilla until well combined. Reduce speed to low; beat in flour mixture just until blended. With wooden spoon, stir in white chocolate baking chips and macadamia nuts.

Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookie sheets. Bake until golden around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely.

Repeat with remaining dough. It makes 20 cookies.

My notes: Next time I will decrease the amount of nuts by 1/4 cups and add 1/4 cups more of white chocolate chips.

Source:
The All New Good Housekeeping Cookbook

The Simplest Bean Burgers - Mark Bittman

The Simplest Bean Burgers

Makes: 4 to 6 servings
Time: 20 minutes with cooked beans

This is the way to go when you want a burger and have neither the time nor the inclination to fuss. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture.

There are, of course, an infinite number of ways to jazz these up (see the variations, as well as “13 Ways to Build Delicious Burgers”), but this has good flavor and texture and is excellent served on a bun with the usual fixings.

If you start with beans you've cooked yourself—especially well-seasoned ones—the results will be even better, and you can put the bean-cooking liquid to good use (I usually don't use the liquid from canned beans, which often has a tinnier taste than the beans themselves). Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time).

2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained
1 medium onion, quartered
1/2 cup rolled oats (preferably not instant)
1 tablespoon chili powder or spice mix of your choice
Salt and freshly ground black pepper
1 egg
Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed



1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.

2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.

3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.

Simplest Vegan Bean Burger. Many options: Omit the egg, obviously. Add 1/2 cup Mashed Potatoes; or 1/2 cup cooked oatmeal or short-grain rice (white or brown); or 1/4 cup miso or 1/2 cup tofu.

Bean-and-Cheese Burger. As a flavor-adder, cheese can't be beat, plus there are two bonuses: You don't have to mess with melting cheese on top of the burger, and—for the most part—it acts as a binder. Add 1/2 to 1 cup grated Parmesan, cheddar, Swiss, Jack, mozzarella, or other cheese to the mix (you can omit the egg if you like).

Bean-and-Spinach Burger. Of all the veggies you can add to a burger, I like spinach. You can leave it uncooked and just shred it if you prefer (figure about 2 cups), but this gives better results; it's great with a little garlic added: Squeeze dry and chop about 1 cup cooked spinach (you'll need about 8 ounces of raw spinach to start, or you can use frozen spinach); add it to the mix and proceed with the recipe.

Bean-and-Veggie Burger. Many options, but don't overdo it or the burger will fall apart: Add up to 1/2 cup carrots, bell peppers, shallots, leeks, celery, potato, sweet potato, winter squash, zucchini, or a combination. Cut into chunks as you do the onion and grind with the beans or shred or mince and add afterward.

High-Protein Bean Burger. The soy gives it just a little boost: Instead of rolled oats, use rolled soy (soy flakes).

13 Ways to Build Delicious Veggie Burgers

There are more ways to vary the burgers in this section than I can imagine, but here are a few ideas. The basic rules are to make sure the mixture is neither too dry nor too wet (if you find yourself in the first situation, add a liquid ingredient; in the second, add some oats, ground rice powder or flour, cornmeal, flour, bread crumbs, or the like). But as for flavors, the sky's the limit.

1. Fresh herbs. You can almost not go wrong with fresh herbs, as long as you don't use overwhelming amounts. Add up to 1/2 cup parsley, basil, or dill leaves; somewhat less of mint, cilantro, or chervil; a tablespoon of oregano or marjoram; or only a teaspoon or so of fresh thyme, tarragon, or rosemary.

2. Dried herbs. Use by the pinch; to really get the seasoning right, taste and adjust it (you can cook a little bit first if you don't want to taste it raw).

3. Spices. The spice mix—chili or curry powder, for example—is an easy way to go, but you can combine fairly small amounts (usually 1/4 to 1/2 teaspoon) of various spices as you like. Try, for example, smoked paprika, cumin, and ground chiles; coriander, cumin, ginger, and cardamom; or anything else that appeals to you.

4. Garlic. Can't go wrong, really. Add 1 teaspoon or more minced garlic to the mix, or a tablespoon or more Roasted Garlic, with a little of its oil.

5. Chiles. For heat, you can simply add cayenne, hot red pepper flakes, or the like. But if you want some texture, you might include 1/4 cup or more roasted (or canned) green or red chiles.

6. Soy sauce or miso. Just a tablespoon or so of soy sauce, but up to 1/4 cup of any miso; you can omit the egg if you like.

7. Ketchup, salsa, or mustard. Up to 1/3 cup of ketchup or salsa (both of which are pretty good); 1 tablespoon or so of Dijon or other mustard.

8. Nuts or seeds. The nice thing about nuts is the crunch. Add 1/4 cup or so of sesame or sunflower seeds and up to 1/2 cup nuts or pumpkin seeds toward the end of the processing so they don't become too powdery.

9. Lemon, lime, or orange zest. The slight acidity brightens the taste.

10. Tomato paste. A tablespoon or two will give the burgers nice color and a more complex flavor.

11. Mushrooms. Add a tablespoon or so of dried mushrooms, soaked and cooked, as you would any other vegetable (see number 12). Or use up to about 1/2 cup raw, trimmed and added along with the oats and beans.

12. Cooked veggies. Milder flavor, softer texture than raw veggies: Add up to a cup of cooked vegetables— onions, greens, broccoli, potatoes, sweet potatoes, winter squash, zucchini—whatever you like. If you use potatoes and add them to the food processor along with the beans, you can omit the egg and oats.

13. Cooked grains. All-grain burgers tend to be mushy and uninteresting, but adding a bit of grains to other burgers results in a terrific light texture. Feel free to add up to a cup of cooked grains, along with the beans. Omit the oats and, if you like, the egg.

Source: How to cook everything Vegetarian by Mark Bittman

Quinoa Black Bean Salad - Salade de quinoa et haricots noirs

Quinoa Black Bean Salad

1 cup Quinoa washed & drained.
2 cups water
1/4 cup Olive oil
juice of 2 limes
1 tsp McCormick Cumin :)
1/2 tsp Mccormick red pepper flakes
1 can black beans, rinsed
1 1/2 cups cherry tomatoes, cut into halves
5 green onions finely chopped
1/4 cup freash cilantro, chopped
salt & pepper to taste

Wash and rinse Quinoa. In a sauce pan bring Quinoa and Water to boil- reduce and simer, covered and cook until all water is absorbed, 10 minutes. let cool.
in a small bowl whisk together olive oil, lime juice,cumin, red pepper flakes.
Combine cooled Quinoa, beans, tomatoes & onions in alarge bowl.
Drizzle dressing over salad and toss in cilantro. season to taste with salt and pepper.


Salade de quinoa et haricots noirs

1 tasse de quinoa, rinsé
2 tasses d'eau
1/4 tasse d'huile d'olive
Jus de 2 limes
1 c. thé de cumin
1/2 c. thé de piments forts
1 bte d'haricots noirs
1 1/2 tasse de tomates cerises, coupées en deux
5 échalottes
1/4 tasse de coriandre fraiche
sel et poivre au goût

Mettre le quinoa et l'eau dans un chaudron. Amener à ébullition. Réduire le feu et cuire pendans 10-15 min. jusqu'à ce que l'eau soit évaporée.

Mélanger l'huile, le jus de lime, le cumin et les piments forts.

Combiner tous les ingrédients dans un bol. Ajouter la vinaigrette. Ajouter la coriandre, le sel et le poivre.