Hazelnut Brown Butter Cake

Source: adapted from Suzanne Goin "Sunday Suppers at Lucques" by Brett (who owns the blog site "in praise of sardines")

5 oz. hazelnuts, blanched to remove dark skins (a little over a cup)
½ lb. unsalted butter (plus extra for greasing the pan)
½ vanilla bean
1⅓ c powdered sugar, plus extra for dusting the cake
⅓ c all-purpose flour
5 extra-large egg whites (6 if using large eggs)
3 tablespoon sugar

Preheat oven to 350˚F (175˚C). Use the extra butter to grease a 9 or 10-inch cake pan. Cut out a parchment circle of the same dimensions as the pan and place it in pan. Rub butter on top of that too.

In the oven, toast the nuts until they turn golden brown and aromatic. Allow to cool.

To make brown butter, place the half pound butter in a pan over medium heat. Cut the vanilla bean in half lengthwise, scrape the seeds into the butter, and add the pod halves. Cook for 6 to 8 minutes, shaking the pan occasionally. The butter will initially foam up and then subside and the milk solids will start to caramelize on the bottom of the pan. Pay close attention at this stage to ensure that the butter does not burn. It is a good idea to use a wooden spoon to scrape the solids off the bottom of the pan in the last few minutes to ensure even browning. Allow butter to cool to room temperature (if short on time, transfer to a bowl to speed up cooling). Remove and discard vanilla pod.

In a food processor, combine the cooled hazelnuts with the powdered sugar and grind finely. Add the flour and pulse once or twice to blend. Transfer these dry ingredients to a bowl.

[Feb. 6: Before proceeding with this part of the recipe, I again recommend checking out Shuna's expert hints and tips!] In the bowl of a standing mixer with the whisk attachment (if you do not have one, use a regular bowl and electric beaters), combine the egg whites and sugar. Mix on high speed speed until the egg whites form very stiff peaks, meaning the peaks will hold when you turn the whisk upside down. Be careful not to over whip the whites, however. Transfer the whites to a large bowl. Once the whites are whipped, you have to work quickly.

Using a wide rubber spatula, alternate folding the dry ingredients and the brown butter into the egg whites, about a third at a time. Use as light a touch as possible to avoid deflating your egg whites too much. Make sure to get all the browned bits of butter at the bottom of the pan as well.

Pour this batter into the cake pan and place the pan in the preheated oven. Bake for 50 minutes to 1 hour. Test with a wooden skewer after about 50 minutes. When no moist bits stick to the skewer, remove cake from oven and place on a cooling rack for half an hour. Run a knife around the edge of the cake pan (will not be necessary if using a non-stick cake pan). Invert cake onto a plate, then peel off parchment paper and turn cake back over onto a pretty serving plate.

Dust cake with extra powdered sugar and serve. Chef Goin suggests serving the cake with unsweetened whipped cream and pears caramelized in butter. Recipes for the pears are in her spectacular book, Sunday Suppers at Lucques, which I highly recommend.

12/11/06: Peanut Lovers' Cookies

Source: Staff Meals from Chanterelle, David Waltuck and Melicia Phillips

Makes about 3 dozen 2-inch cookeis

1 cup (2 sticks) unsalted butter, at room temperature
1 cup (firmly packed) light brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
1 jar (18 ounces) creamy peanut butter
3 cups all-purpose flour

1. Preheat the oven to 375F. Lightly butter two baking sheets.
2. Place the butter, brown sugar, and granulated sugar in a large bowl and cream them together until light and fluffy. Add the salt and baking soda and mix well to combine. Add the eggs and mix well to combine. Add the peanut butter and mix well, scraping down the sides of the bowl until it's thoroughly incorporated.
3. Add the flour, 1 cup at a time, mixing to thoroughly incorporate it before adding more. You'll have a very thick dough.
4. Place a bowl of warm water next to your work surface. Use your fingers to roll the cookie dough into 1-inch balls. Place them on the prepared baking sheets, leaving 2 inches between cookies. Use the tines of a fork to slightly flatten each cookie, pressing gently to make a cross-hatch pattern. Lightly dip the fork into the warm water between cookies to prevent it from sticking to the cookie dough.
5. Bake until the cookies just begin to brown, about 12 minutes. Let them cool for a few minutes before removing them to a cooling rack.
   

12/6/06: Mama's Marinara

Source: Rocco DiSpirito

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tbsp olive oil
chili flakes to taste
2 28-ounce cans tomato puree, Red Pack brand if possible
1 28-ounce. can crushed tomatoes, Red Pack brand if possible
1 tbsp tomato paste, Red Pack brand if possible
1 tsp sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste

1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.
2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

Yield: Serve 6

Published: 01/26/06

© Spirit Media 2004-2006 All Rights Reserved

12/6/06: Momma's Meat Balls

Source: Rocco DiSpirito

1/3 cup chicken stock
1/4 yellow onion
1 clove garlic
¼ cup fresh Italian flat-leaf parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup Parmigiano-Reggiano, grated
1 tsp red pepper flakes
1 tsp salt
3-6 cups Mama's Marinara, or your favorite marinara
¼ cup extra virgin olive oil

1. Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is uniform. Do not over mix.
3. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
4. Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.
5. While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
6. Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone or over spaghetti (in which case, you will need 6 cups of marinara).

Yield: Serves 4 as antipasto or over spaghetti
Published: 01/26/06

© Spirit Media 2004-2006 All Rights Reserved

12/6/06: Deluxe Apple Tart

Source: The Good Housekeeping Illustrated Book of Desserts
10 servings
Pastry
1 cup all-purpose flour
5 tablespoons margarine or butter, softened
2 tablespoons sugar
1/8 teaspoon salt
Filling
6 medium-sized Golden Delicious apples (about 2 pounds)
1 10- to 12-ounce jar apricot preserves
1/4 cup sugar
1 teaspoon lemon juice

1. Prepare pastry dough: Into medium bowl, measure flour, margarine or butter, sugar, salt, and 2 tablespoons cold water. With fingertips, mix together just until blended, adding more water, 1 teaspoon at a time, if needed.
2. Press dough onto bottom and up side of 9 inch tart pan with removable bottom; refrigerate.
3. Prepare filling: Peel and core 3 apples; cut into chunks. In blender, combine 1/4 cup water with about one-third of apple chunks; cover and blend at high speed until apples are pureed. Add remaining apple chunks, a third a time; blend until smooth.
4. Pour pureed apples into 3-quart saucepan; stir in 1/2 cup apricot preserves and 2 tablespoons sugar. Over high heat, heat to boiling. Reduce heat to medium-high; cook, uncovered, about 20 minutes until applesauce is very thick, stirring frequently.
5. Peel remaining 3 apples. Cut each apple lengthwise into quarters; remove cores.
6. Cut each apple quarter lengthwise into 1/8-inch-thick slices.
7. In large bowl, gently toss apple slices with lemon juice and remaining 2 tablespoons sugar.
8. Preheat oven to 400F. Fill tart shell with applesauce and cover with apple slices.
9. Bake tart 45 minutes or until apple slices are tender and browned. Remove pan to wire rack.
10. With spoon, press remaining apricot preserves through sieve into small saucepan; over medium heat, heat to boiling. Cook 2 minutes longer or until preserves are thick enough to coat a spoon. Brush preserves evenly over apple slices. Cool tart in pan on wire rack.
11. To serve, carefully remove side of pan.

12/4/06: New York Style Cheesecake

Source: The Cook's Illustrated Magazine (03/02)
For the crust, chocolate wafers (Nabisco Famous) can be substituted for graham crackers; you will need about 14 wafers. The flavor and texture of the cheesecake is best if the cake is allowed to stand at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a kitchen towel after each cut helps make neat slices.

Makes one 9-inch cheesecake, serving 12 to 16

Graham Cracker Crust
1	cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1	tablespoon granulated sugar
5	tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan
Cheesecake Filling
2 1/2	pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8	teaspoon table salt
1 1/2	cups granulated sugar (10 1/2 ounces)
1/3	cup sour cream (2 1/2 ounces)
2	teaspoons lemon juice from 1 lemon
2	teaspoons vanilla extract
2	large egg yolks
6	large eggs

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
4. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

12/4/06: Cherry-Almond Oatmeal Scones

Source: The Cook's Illustrated Magazine (09/03)

This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.

Makes 8 Scones

1	cup rolled oats (4 1/2 ounces) or quick oats
1/2	cup slivered almonds
1/4	cup whole milk
1/4	cup heavy cream
1	large egg
1 1/2	cups unbleached all-purpose flour (7 1/2 ounces)
1/3	cup granulated sugar (2 1/4 ounces)
2	teaspoons baking powder
1/2	teaspoon table salt
10	tablespoons unsalted butter , cold, cut into 1/2-inch cubes
1/2	cup dried apricots (I used dried cherries instead)
1	tablespoon granulated sugar for sprinkling

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats and almonds evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats, almonds, and apricots. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

Tiramisu (easier version)

Source: Vita Piergiovanni (Cooking Live http://www.foodnetwork.com)

3 cups mascarpone
1 1/2 cups confectioners' sugar
1/4 cup Marsala
3/4 cup double cream
2/3 cups water
5 teaspoons instant espresso
1 store-bought butter pound cake (e.g., Sara Lee)

In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.

11/22/06: Tiramisu

Source: Gale Gand (http://www.foodnetwork.com)

7 yolks
1 cup sugar for yolks
3 cups or 1 (750-gram) container mascarpone
4 1/2 tablespoons water
1 1/2 tablespoons powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup heavy cream, whipped
2 1/2 cups cooled espresso
1/2 cup kalhua
20 to 24 ladyfingers
1 cup chocolate shavings


In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.

Carbonnade a la Flamande—Belgian Beef, Beer, and Onion Stew

Source: The Cook's Illustrated Magazine (11/04)

Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.


Serves 6

3 1/2	pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below)
	Table salt and ground black pepper
3	tablespoons vegetable oil
2	pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
1	tablespoon tomato paste
2	medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3	tablespoons all-purpose flour
3/4	cup low-sodium chicken broth
3/4	cup low-sodium beef broth
1 1/2	cups beer (12-ounce bottle or can)
4	sprigs fresh thyme , tied with kitchen twine
2	bay leaves
1	tablespoon cider vinegar

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.
3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

BEST CHOICE
Chimay Pères Trappistes Ale-Première, $9.49 for 25.4-ounce bottle
The Belgians have had this right the whole time. This traditional Trappist ale was "rich and robust" and brought out a "very deep flavor" with a "dark chocolate finish."

Newcastle Brown Ale, $7.49 for six-pack
This English ale was noted for its low sweetness and bitterness, which allowed for "lots of malt" flavor.

O’Doul’s Amber (Nonalcoholic), $4.99 for six-pack
This nonalcoholic beer was the dark horse favorite. A fruity sweetness brought out "rich beefiness."

Anchor Steam, $8.69 for six-pack
"Grassy, barley" notes made a very "hearty" stew, but this beer pushed the bitter limits.

Samuel Adams Boston Lager, $7.29 for six-pack
"Black pepper" and "sweet spices" dominate this premium lager, alternately described as "burnt" or "molasses-sweet."

Guinness Extra Stout, $7.29 for six-pack
The archetypal stout bordered on "bitter and burnt," but a high degree of sweetness countered for a vigorously flavored carbonnade.

Sierra Nevada Porter, $7.99 for six-pack
This beer lacked enough contrasting sweetness. Several tasters likened this stew to "espresso."

Bud Light, $5.29 for six-pack
"Boring," not bitter, not sweet, and not very flavorful. Stew was "flat."

Sierra Nevada Pale Ale, $7.99 for six-pack
This beer is good straight from the bottle but made a stew that was "bitter" and "sour."

11/13/06 Carbonnade de Boeuf a la Flamande (Beef Stew with Beer)

Source: Kendall College
Make 2 servings

1/2 fluid ounce lard
1/2 ounce butter
1 1/2 pounds beef chuck eye, cut in 2 slices
1/2 pound onion, diced
1/2 tablespoon red wine vinegar
1/2 ounce flour
33 centiliters dark beer
1/2 cup beef broth
salt and pepper
pinch nutmeg
bouquet garni
1/8 baguette
1/2 ounce Dijon mustard

Heat oven at 325F. Heat half the lard and butter in frying pan, brown the meat in batches. Deglaze with vinegar.

Heat the remaining lard in a rondeau. Add the onion and cook slowly till browned, season with salt and pepper. Add flour and cook the roux for 5 minutes to brown the flour. Stir in the beer, nutmeg, beef broth, and bouquet garni, bring to boil. Add the beef, return to simmer and cook uncover in the oven for 2 1/2 hours or till the meat is fork tender.

Parozzo (Chocolate Cake from Abruzzo)

Source: Molto Italiano by Mario Batali

Makes 8 servings

1 1/2 cups sliced blanched almonds
3/4 cup sugar
1/2 cup all-purpose flour
6 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
7 extra-large eggs, separated
5 tablespoons unsalted butter, melted and cooled

Glaze
6 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter

1. Preheat the oven to 375F. Butter a 9-inch round cake pan.
2. In a food processor, grind the blanched almonds to a fine powder; add a little of the sugar if necessary to keep the nuts from becoming a paste. Set aside.
3. Sift together the flour, cornstarch, and nutmeg into a small bowl. Set aside.
4. In a large bowl, beat the egg yolks with an electric mixer until blended. Gradually add the ground almonds and the (remaining) sugar, beating until light and fluffy. Gradually add the flour mixture and then the cooled butter, beating well after each addition.
5. In another large bowl, beat the egg whites with clean beaters until they form stiff, glossy peaks. Fold them into the batter.
6. Pour the batter into the prepared cake pan. Bake for about 40 minutes, until the cake is firm to the touch and golden. Let coll in the pan for 15 minutes, then turn out of the pan onto a rack and let cool completely.
7. To make the glaze, in a small heavy saucepan, melt the chocolate and butter over very low heat, stirring frequently until smooth. Remove from the heat.
8. Place the cake on a serving plate. Pour the chocolate glaze on top and spread it over the top and sides with a spatula. Serve at room temperature.
   

10/18/06: Ultimate Turtle Brownies

Source: The Cook's Illustrated Magazine (05/06)

To drizzle the caramel in step 4, use a 1/4-cup dry measuring cup that has been sprayed with nonstick cooking spray. If the caramel is too cool to be fluid, reheat it in the microwave.

Makes 25 (1 1/2-inch-square) Brownies

Caramel
1/4	cup heavy cream plus 2 additional tablespoons
1/4	teaspoon table salt
1/4	cup water
2	tablespoons light corn syrup
1 1/4	cups sugar (8 3/4 ounces)
2	tablespoons unsalted butter
1	teaspoon vanilla extract
Brownies
8	tablespoons unsalted butter (1 stick), cut into 8 pieces
4	ounces bittersweet chocolate , chopped
2	ounces unsweetened chocolate , chopped
3/4	cup unbleached all-purpose flour (3 3/4 ounces)
1/2	teaspoon baking powder
2	large eggs , room temperature
1	cup sugar (7 ounces)
1/4	teaspoon table salt
2	teaspoons vanilla extract
2/3	cup chopped pecans (about 2 3/4 ounces)
1/3	cup semisweet chocolate chips (optional)
Garnish
25	pecan halves (about 1 1/2 ounces), toasted

1. TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
2. TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
3. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
4. Following illustrations below, distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
5. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
6. Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.

10/13/06: Earl Grey Tea Wafers

Source: A New Way to Cook by Sally Schneider
Make about 6 dozen cookies

5 teaspoons Earl Grey Tea (or the tea from 4 tea bags)
3/4 cup boiling water
1/3 cup packed light brown sugar
5 1/3 tablespoons plus 1 1/2 teaspoons unsalted butter, softened
1/3 cup granulated sugar
1 large egg
1/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup unbleached all-purpose flour

In a measuring cup, steep 1 1/4 teaspoons of the tea in the boiling water for 5 minutes. Strain and discard the tea leaves. Place the tea in the refrigerator to cool.

In a blender, combine the remaining 3 3/4 teaspoons tea and the brown sugar and blend to a fine powder.

In a medium bowl, using a handheld electric mixer, beat together 5 1/3 tablespoons of the butter, the granulated sugar, and the tea sugar at high speed until the mixture is pale yellow and fluffy. Beat in the egg, 3 tablespoons of the brewed tea (use the remainder for iced tea), the vanilla extract, salt, and flour. Cover with plastic wrap and let rest for 30 minutes to let the tea flavor develop.

Preheat the oven to 350F. Lightly grease two large nonstick or heavy regular cookie sheets with a little of the remaining butter.

Drop scant teaspoonfuls of the batter onto one of the prepared sheets, spacing them 2 inches apart. Using the back of a spoon or your finger, spread the cookies out to make 2-inch circles.

Bake for 9 to 10 minutes, until the edges are just beginning to brown. While the cookies are baking, drop the batter onto a second lightly buttered baking sheet. Place in the oven when you remove the first pan. Let the cookies cool on the pan for 1 minute to firm them up. Using a thin metal spatula, carefully transfer the cookies to wire racks. Wipe the sheet clean and repeat using the remaining butter and batter.

Store the cookies for up to 3 weeks in an airtight tin.

10/13/06: Oaty Chocolate Chip Cookies

Source: Staff Meals from Chanterelle by David Waltuck and Melicia Phillips

Makes 4 dozen cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup (firmly packed) light brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
2 cups all-purpose flour
2 cups old-fashioned rolled oats (do not use instant oatmeal)
2 cups mini chocolate chips
2 cups whole pine nuts or coarsely chopped pecans (optional)

1. Preheat the oven to 375F. Lightly butter two baking sheets.
2. Place the butter, brown sugar, and granulated sugar in a large bowl and cream the together until light and fluffy. Add the salt and baking soda and mix well to combine. Add the eggs and mix well to combine. Add the flour, 1 cup at a time, mixing to thoroughly incorporate it before adding more.
3. Scrape down the sides of the mixing bowl, then add the oats 1 cup at a time, mixing to thoroughly incorporate them before adding more.
4. Scrape down the sides of the bowl again and add the chips all at once, mixing until incorporated. Add the nuts, if desired, and stir until well mixed. You will have a very thick dough.
5. Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, leaving 2 inches between cookies.
6. Bake until the cookies just begin to brown, about 12 minutes. Let them cool for a few minutes before removing them to a cooling rack.