11/22/07: Cranberry Tart

From the New York Times, November 14, 2007; Adapted from "Dolce Italiano: Desserts From the Babbo Kitchen," by Gina DePalma (W. W. Norton, 2007)

Time: 2 hours plus 1 hour's chilling

1 1/4 cups plus 2 tablespoons all-purpose flour

1/2 cup instant or fine polenta

1 3/4 cups sugar

1 1/4 teaspoons salt

Freshly grated zest of 1 lemon

4 ounces (1 stick) unsalted butter, diced

1 large egg plus 3 large egg yolks

2 tablespoons extra virgin olive oil

2 teaspoons vanilla extract

1/2 cup light corn syrup

3 cups (12-ounce bag) fresh cranberries, picked over

1/2 cup heavy cream

Confectioners' sugar, optional.

1. Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.

2. In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.

3. Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.

4. In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners' sugar.

Yield: 10 to 12 servings.

11/22/07: Sweet Potato Gratin

From Mesa Grill Cookbook by Bobby Flay

2 cups heavy cream
1 tablespoon chipotle chile puree
4 medium sweet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground black pepper
Thinly sliced green onion, white and green parts, for garnish (optional)

1. Preheat the oven to 375 degrees F.
2. Whisk together the cream and chipotle puree
3. In a 10-inch sqaure baking dish with 2-inch-high slides, arrange an even layer of potatoes on the bottom of the dish, drizzle with 3 tablespoons of the cream mixture, and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt, and pepper to form 9 to 10 layers. Press down on the gratin to totally submerge the potatoes in the cream mixture.
4. Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking for 30 to 45 minutes, until the cream has been absorbed, the potatoes are cooked through, and the top is browned.
5. Remove frm the oven and let rest for 10 minutes before slicing. Top with green onion. This can be made up to 1 day ahead and refrigerated. Reheat before serving.

*To make chipotle chile puree, empty the contents of a can of chipotle in adobo sauce into a food processor and process until smooth.

11/22/07: Ancho-Maple Glazed Roast Turkey with Roasted Garlic-Cilantro Gravy and Cranberry-Mango Relish

From Mesa Grill Cookbook by Bobby Flay
Ancho-Maple Glazed Turkey

1 1/2 cups pure maple syrup
2 tablespoons Dijon mustard
3 tablespoons ancho chile powder
Kosher salt
1 (18-pound) turkey
20 fresh sage leaves
8 tablespoons (1 stick) unsalted butter, melted
Freshly ground black pepper

1. Preheat the oven to 450 degrees F.



2. Whisk together the maple syrup, mustard, and ancho powder in a medium bowl and season with salt.



3. Remove the neck and giblets from the turkey and set aside for the gravy. Rinse the bird thorougly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with half (1/4 cup) of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.



4. Truss the turkey or simply tie the legs closed with butcher's twine and place on a rack in a large roasting pan. Roast, basting with the remaining butter every 10 minutes. for about 30 minutes, or until brown.



5. Reduce the oven temperature to 350 degrees F and continue roasting the turkey for another 1 1/2 to 2 hours, until an instant-read thermometer inserted into the thigh registers 155 degrees F. Continue roasting, brushing with the glaze every 5 minutes, until the turkey reaches 165 degrees F, 20 to 30 minutes.



6. Transfer the turkey to a cutting board, brush with more of the glaze, and let rest for 20 minutes before carving. The temperature of the bird will rise to 180 degrees F as it rests.

Roasted Garlic-Cilantro Gravy
1 medium Spanish onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
Turkey necks and giblets
3 tablespoons all-purpose flour
1 cup dry white wine
6 cups enriched chicken stock or low-sodium chicken broth
1 head roasted garlic, peeled
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro

1. While the turkey is resting, make the gravy. Place the roasting pan with the drippings over two burners on your stove. Turn the heat to high and bring the drippings to a simmer. Add the onion, carrot, celery, and turkey neck and giblets to the pan and cook until the mixture is golden brown, 8 to 10 minutes. Add the flour and cook, stirring, until lightly gold brown, 3 to 4 minutes. Whisk in the wine and the stock and bring to a boil.



2. Mash the roasted garlic cloves to a paste in a bowl using a fork. Whisk in the roasted garlic and continue cooking the gravy over high heat until the gravy is reduced by half, 15 to 20 minutes; season with salt and pepper to taste. Strain the gravy into a bowl and stir in the chopped cilantro.

Cranberry-Mango Relish

3 tablespoon unsalted butter
1 small red onion, finely diced
2 tablespoons grated fresh ginger
2 cups orange juice (not from concentrate)
1 tablespoon grated orange zest
1/4 cup packed light brown sugar
1 pound fresh or frozen cranberries
2 ripe mangoes, peeled, pitted, and diced

1. Melt the butter in medium saucepan over medium-high heat. Add the onion and ginger and cook until the onion is soft, 3 to 4 minutes. Add the orange juice, zest, and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.



2. Add half of the cranberries and cook until they pop, 5 to 7 minutes. Add the remaining cranberries and cook for 5 minutes. Remove from the heat and add the mangoes. Serve at room temperature. This can be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
   

6/1/07: Pork Saté with Crisp Noodle Cake

Source: The Asian Kitchen by Lilian Wu

Serves 4-6

Ingredients
1 lb lean pork
3 garlic cloves, finely chopped
1 tbsp Thai curry powder
1 tsp ground cumin
1 tsp sugar
1 tbsp fish sauce
6 tbsp oil
12 oz thin egg noodles
cilantro leaves, to garnish

For the Saté Sauce
2 tbsp oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 tsp hot chili powder
1 tsp Thai curry powder
1 cup coconut milk
1 tbsp fish sauce
2 tbsp sugar
juice of 1/2 lemon
1/2 cup plus 2 tbsp crunchy peanut butter

1. Cut the pork into thin 2-inch-long strips. Mix the garlic, curry powder, cumin, ginger and fish sauce in a bowl. Stir in about 2 tablespoons of the oil. Add the meat to the bowl, toss to coat and let marinate in a cool place for at least 2 hours. Meanwhile, cook the noodles in a large suacepan of boiling water until just tender. Drain thoroughly.
2. Make the saté sauce. Heat the oil in a saucepan and sauté the garlic and onion with the chili powder and curry powder for 2-3 minutes. Stir in the coconut milk, fish sauce, sugar, lemon juice and peanut butter. Mix well. Reduce the heat and cook, stirring frequently, for about 20 minutes or until the sauce thickens. Be careful not to let the sauce stick to the bottom of the pan or it will burn.
3. Heat about 1 tablespoon of the remaining oil in a frying pan. Spread the noodles evenly over the pan and fry for 4-5 minutes, until crisp and golden. Turn the noodle cake over carefully and cook the other side until crisp. Keep hot.
4. Drain the meat and thread it onto soaked, drained bamboo skewers. Cook under a hot broiler for 8-10 minutes, until cooked, turning occasionally and brushing with the remaining oil. Serve with wedges of noodle cake, accompanied by the saté sauce. Garnish with cilantro leaves.
   

6/1/07: Honey-Garlic Green Tea Shrimp

Source: Martin Yen Quick & Easy

Makes 4 servings

Marinade
1 tablespoon cornstarch
2 teaspoons soy sauce

1 pound medium-sized raw shrimps, peeled and deveined

Sauce
1/3 cup chicken broth
2 tablespoons oyster-flavored sauce
1 1/2 tablespoons honey
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch

1 tablespoon vegetable oil
3 clove garlic, minced
2 teaspoons ground green tea leaves
1/3 cup macadamia nuts

To make the marinade, combine the cornstarch and soy sauce in a bowl and mix well. Add the shrimp and stir to coat evenly. Let stand for 10 minutes.

To make the sauce, combine all the ingredients in a small bowl and stir until honey dissolves.

Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the shrimps and stir-fry until they turn pink, 1 1/2 to 2 minutes.

Sprinkle the ground green tea over the shrimps and stir to coat evenly. Stir the sauce once, add to the pan, and bring to a boil. Reduce the heat to medium-low and cook, stirring, until the sauce thicken, 1 to 2 minutes.

Add the nuts, transfer to a plate, and serve.

5/14/07: Beef Stew with Pearl Onions, Mushrooms, and Bacon (Boeuf À La Bourguignonne)

Source: Glorious French Food by James Peterson
Makes 8 main-course servings

5 pounds [2.3 kg] beef chuck roast, preferably blade, cut into 1 1/2-inch [4-cm] chunks
1 bottle full-bodied red wine
2 medium-size carrots, peeled, cut into 1/2-inch [1.5-cm] sections
2 medium-size onions, chopped coarse
2 clove garlic, crushed, plus 2 cloves, chopped fine (for fatback strips; optional)
1 medium-size bouquet garni
12 ounces [340 g] fatback (including rind), rind removed and reserved, fat cut into 1/4-inch-by-6-inch [.5-by-15-cm] strips (optional)
4 tablespoons "pure"olive oil or vegetable oil (for sautéing the meat and vegetables), plus 2 tablespoons olive oil (for sautéing the mushrooms)
salt
1/2 cup [375 ml] beef or veal broth (optional)
1 pint [335 g] pearl onions, or 16 walnut-size onions, peeled
1 pound small cultivated mushrooms, preferably cremini
pepper
1/2 pound [225 g] thickly sliced bacon, cut into 1-inch [2.5-cm] strips
3 tablespoons all-purpose flour (for optional beurre mainé]
3 tablespoons butter (for optional beurre manié]

STIR the beef chunks in a bowl with the red wine, carrots, chopped onions, garlic, and bouquet garni and let them marinate in the refrigerator for 6 to 12 hours. Stir the meat and vegetables once or twice during the marinating. If you're in a rush, skip the marinating.

IF you're larding the meat, toss the strips of fatback with the chopped garlic and let them marinate in the refrigerator while you're marinating the meat. Cut the reserved rind into strips about 1/2 inch [1.5 cm] wide and tie them in a bundle.

TAKE the meat out of the bowl and scoop out the vegetables, reserving both wine and vegetables. If you're larding the meat, insert a strip of fatback in each piece with a hinged interlarding needle, cutting the strip of fatback off where it comes out of the meat, leaving a 1 1/2-inch [1.5 cm] strip of fatback in each chunk.

OVER medium heat, heat 2 tablespoons of the oil in a heavy-bottomed pot large enough to hold the stew, or in a heavy-bottomed skillet. Brown the vegetables, stirring every few minutes until they have softened and lightly browned. Scoop out the vegetables and reserve. Pat the meat dry and season the chunks with salt. Over high heat, heat another 2 tablespoons of oil in the pot used to brown the vegetables, and brown the meat on all sides. If the oil is smoking and the bottom of the pot looks like it might be burning, turn down the hear to medium. When the meat is well browned, pour out the cooked oil and examine the bottom of the pot to see if it is black with burnt juices. If it is, rinse the pot and wipe out the burnt juices.

PUT the meat back in the pot and add the wine, the broth, if using, and the browned vegetables. Nestle the bouquet garni and the pork rind strips into the pot. Bring the stew to a gentle simmer on the stove, cover, and slide into a 325F [165C/gas mark 3] preheated oven. Cook for about 3 hours, checking every 30 minutes to make sure the stew isn't boiling, but that a bubble rises to the surface every second or so. Check if the meat is done by poking a piece with a paring knife - the meat is done when a chunk doesn't cling to the knife.

STRAIN the stew through a colander or large strainer into a clean pot. Pick out the meat with tongs and set it aside in a bowl covered with plastic wrap. (Never leave stewed meat uncovered or it will get dry and crusty.) Discard the bouquet garni, aromatic vegetables, and rind. Put the pot of braising liquid over low to medium heat, with the pan to one side of the burner so the liquid bubbles up on only one side. Skimming off the fat, simmer the cooking liquid down to 3 cups, about 20 minutes.

WHILE the cooking liquid is reducing, prepare the garniture. Put the pearl onions in a pan just large enough to hold them in a single layer, with 1/2 cup [125 ml] of the stewing liquid. Simmer, cover, until the onions are easily penetrated with the tip of a knife, 10 to 20 minutes. If the mushrooms are larger than 1 inch across, cut them in quarters vertically; otherwise leave them whole. Sauté them in 2 tablespoons of olive oil over high heat until they're well browned, and season them whole with salt with salt and pepper. Pour any liquid left after cooking the mushrooms and onions back into the stew. Heat the bacon strips over medium heat for about 10 minutes until they release their fat and turn just slightly crispy. Scoop them out with a slotted spoon and drain them on paper towels.


JUST before serving, combine the meat with the stewing liquid and the garniture and gently reheat, keeping the meat at a very gentle simmer for about 5 minutes so that it heat through. Check to see if the liquid seems too thin. (It's a matter of taste - I like a brothlike stew and serve it in wide soup plates.) If you want to thicken the liquid, make a beurre manié by working the flour and butter into a paste with the back of a fork. Whisk half the paste into the simmering stew and judge the stewing liquid's consistency (dipping a spoon into the liquid makes it easier to see) . If you still want it thicker, whisk in the rest of the beurre manié.

SERVE the stew on hot plates or in hot wide soup plates. Garnish fresh pepper over each serving.

5/10/07: Chocolate Chip Irish Cream Pound Cake

Source: Cooking Light, April 2007

1/4 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoons butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar

1. Preheat oven to 325F.
2. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
3. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
4. Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated baking spray. Bake at 325F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Yield: 16 servings (serving size: 1 slice).

5/7/07: Spaghetti Carbonara

Source: Joy of Cooking

8 first-course or 4 main-course servings

Cook in a large pot of boiling salted water:
1 pound spaghetti or linguine
Meanwhile, combine in a small skillet and cook, stirring occasionally, until the bacon is crisp:
2 tablespoons olive oil
6 slices bacon, chopped
Add:
1/3 cup dry white wine
Simmer until the wine has evaporated. Beat together:
3 large egg
Salt and black pepper to taste
2/3 cup mixed grated Parmesan and Romano (3 ounces)
Drain the pasta and return it to the hot pot. Immediately add the cheese mixture and the hot bacon and fat, stirring to coat thoroughly; the heat of pasta will cook the eggs.

5/7/07: Grilled Veal Rolls Sicilian-Style (Involtini alla Siciliana)

Source: Molto Italiano by Mario Batali

Makes 4 servings

*I used pounded chicken breast instead of veal and pan fried them. Like Mario said "these involtini are prepared exactly the same way if you are going to braise them in a tomato sauce, fry them, or grill them." Remember not to overly salt the meat because the cheese imparts some saltiness already.

8 slices veal top round (about 4 ounces each)
1 cup freshly grated Pecorino Romano
1/4 cup fresh bread crumbs
1/2 cup finely chopped Italian parsley
1/2 cup pine nuts
1/4 dried currants or small raisins, soaked in warm water for 1 hour and drained
salt and freshly ground black pepper
8 springs rosemary, about 5 inches long
2 tablespoons extra-virgin olive oil

1. Preheat the grill.
2. Using a meat mallet, pound each slice of veal between two oiled pieces of foil to about 1/16-inch thick, being careful not to tear the meat. Lay each piece out on a work surface.
3. In a medium bowl, stir together the pecorino, bread crumbs, parsley, pine nuts, and drained currants until well mixed. Season the veal slices with salt and pepper. Divide the pecorino mixture among the veal, spreading it out thinly. Roll each piece up tightly, starting from a short side, and secure with toothpicks.
4. Lay 2 veal rolls side by side, about 1/2 inch apart, and skewer them with 2 rosemary sprigs. Repeat to make 3 more sets of rolls. Season with salt and pepper and brush with the olive oil.
5. Grill, turn once, for 3 to 4 minutes per side, until nicely charred but still medium. Serve immediately, with a garnish of salad greens if you wish.
   

5/1/07: Pan-Seared Pork Chops with Red Currant Sauce

Source: Cooking Light Magazine, April 2007

Total time: 35 minutes
Yield: 4 servings (serving size: 1 pork chop and about 3 tablespoons sauce)

2 teaspoons olive oil
4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
1 teaspoon ground coriander
3/4 teaspoon salt, divided (1/2 + 1/4)
1/4 cup chopped shallots
1/4 teaspoon thyme
2 garlic cloves, minced
2 tablespoons cider vinegar
1 cup fat-free, less-sodium beef broth
1/3 cup red currant jelly
1/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch
1 teaspoon water
Chopped fresh chives (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add pork to pan; cook 3 minutes on each side. Remove from pan. Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; sauté 1 minute. Stir in vinegar; cook 15 seconds or until liquid almost evaporates. Stir in broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add jelly and pepper; cook 2 minutes or until jelly melts.
2. Combine 1 teaspoon cornstarch mixture to the pan; bring to a boil. Cook 1 minute, stirring constantly. Add pork chops back to the pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.

4/30/07: Chewy Oatmeal Cookies

Source: King Arthur Flour Whole Grain Baking

Yield: 50 cookies
Baking Temperature: 350F
Baking Time: 13 to 17 minutes (see Variations)

3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
1 1/4 cups (9 3/9 ounces) packed light or dark brown sugar
3 tablespoons (2 ounces) dark corn syrup
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon cider vinegar
1 tablespoon vanilla extract
1 large egg
1 1/3 cups (4 5/8 ounces) old-fashioned rolled oats
1 1/4 cups (5 ounces) traditional whole wheat flour
2 cups (9 to 12 ounces) dried fruit: diced dried apples, chopped dates, dried cranberries, raisins, chopped dried apricots or the dried fruits of your choice
1 cup (3 3/4 ounces) chopped pecans or walnuts

Preheat the oven to 350F. Lightly grease 2 baking sheets or line with parchment paper.

Cream the butter, sugar, corn syrup, baking powder, salt, spices, vinegar and vanilla. Beat in the egg. Add the oats, flour, dried fruit and nuts, and stir to combine. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets.

Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're beginning to brown around the edges but are still soft in the center, 14 minutes. Remove them from the oven and transfer them to a rack to cool.

Variations: For a soft, puffy (rather than flat and chewy) cookie, grind 1/3 cup of the oats in a food processor before adding to the dough.

Baking time makes a difference: 14 minutes in the oven yields a cookie that's crisp at the edges and soft in the center. A minute or so less in the oven makes a cookie that's soft from edge to edge; 2 to 3 minutes more, a cookie that's more crisp than chewy.

To make 16 bake-sale-size (4-inch) jumbo cookies, drop the dough by 1/4-cupfuls onto the baking sheets. Bake in a preheated 350F oven for 20 to 22 minutes.

3/26/07: Hazelnut and Orange Macaroons

From: The Sweet Life - Desserts from Chanterelle by Kate Zuckerman

Hazlent Macaroon
About 2 cups (10 ounces) filberts (skinned hazelnut)
1 (16-ounce) box confectionery sugar
1/2 teaspoon salt
8 egg white (1 cup), at room temperature
1/3 cup sugar
Pinch of cream of tartar

Orange Buttercream
3 egg yolks
1/2 cup plus 2 tablespoons sugar
Zest of 1 orange or tangerine
16 tablespoons (8 ounces) butter, at room temperature
2 tablespoons Grand Marnier

Special Tools and Pans
Nut grinder or food processor
4 cookie sheets
Stand mixer
Piping bag, fitted with a 6/16-to8/16-inch-diameter tip (#4 to #6)
Candy thermometer (optional)

Yield
Approximately sixty 1 1/2-inch round sandwich cookies

====

Grind and sift the dry ingredients.
Combine the hazelnuts and 1 cup of the confectionary sugar in a nut grinder or food processor and grind to a fine powder, stopping the machine once or twice to scrape down the corners and sides and toss the nuts around. In a dry bowl, whisk the ground nuts with the remaining confectionary sugar and salt. Set aside.

Make the meringue.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until they begin to foam. Add the cream of tartar and whisk until the whites are completely foamy and begin to hold the line of the whisk. Add the sugar, 2 teaspoons at a time. As you add the sugar, the whites will become shiny and gain volume. Turn the mixer to slow speed, add the remaining suagr, and beat until the meringue is shiny and smooth with soft peaks.

Fold the dry ingredients into the meringue.
Scrape the meringue into the dry ingredients and gently fold together until the dry ingredients have been absorbed by the meringue and the mixture is smooth and creamy. If the batter seems a bit stiff-it holds the points of spatula if you quickly remove it-continue folding unitl it has a more fluid texture. Do not work it so much that the batter becomes runny.

Pipe the cookies.
Line 4 cookie sheets with parchment. Scrape half of the batter into a pastry bag with the top folded back in a 4-inch cuff, and fitted with a round tip (#4 or #6). Unfold the cuff and twist the top of the bag closed, pushing and squeezing the batter down toward the tip. Hold the bag upright, about 1 inch above the cookie sheet, and gently squeeze out small mounds 1 1/4 inches in diameter, which will settle into 1 1/2-inch circles. Give the bag a gentle squeeze and the quickly pull the tip up so you control how much comes out and how the cookies ultimately take shapes. Squeeze out 6 rows of 7 cookies per cookie sheet. Allow the cookies to sit at room temperature for 1 to 2 hours, to dry out the tops. Do not bake until you can gently touch the top of a piped cookie without any residue remaining on your finger.

Make an orange buttercream.
In the bowl of a stand mixer with the whisk attachment (or a medium-sized stainless-steel bowl on a wet rag to hold the bowl in place), combined the yolks and 2 tablespoons of the sugar and whisk for 30 seconds.
Simultaneously, in a small saucepan, combine the orange zest, remaining 1/2 cup of sugar, and 3 tablespoons of water. Cook over high heat until the mixture reaches 248F on a candy thermometer. To test the syrup without a thermometer, dip a fork into the syrup and drizzle a bit on the counter. The sugar droplet should cool into a pliable ball that scrapes cleanly off the counter.
Drizzle the orange syrup down the side of the bowl into the egg yolks, whisking them briskly to blend. Continue whisking the egg yolk mixture until the yolks have tripled in volume, hold the lines of the whisk, and have cooled. Add the butter and Grand Marnier and whisk until the buttercream is fluffy and creamy with stiff shiny, pointy peaks.
Preheat the oven to 350F. Set two racks in the oven, one at the very top and one on the bottom.

Bake the macaroons.
Once the macaroons have dried properly, place one cookie sheet in the oven on the top shelf for 8 minutes. Open the oven door, rotate the cookie sheet, and place it on the bottom shelf. Place the second cookie sheet in the oven on the top shelf and bake for another 8 minutes. After baking first on the top shelf and the on the bottom, the cookies should be ready. Remove the sheet on the bottom shelf from the oven and repeat this baking process until all four cookie sheets have been baked. The macaroons should have puffed evenly, become shiny, and fallen slightly. They almost look like half a hamburger bun.

Fill and sandwich the macaroons.
Once the cookies have cooled, flip half of the cookies over. Scrape the buttercream into a pastry bag with the top folded back in a 4-inch cuff, and fitted with a 1/3-inch-diameter round tip. Unfold the cuff and twist the top of the bag closed, pushing and squeezing the buttercream down toward the tip. Hold the bag upright, about 1 inch above each inverted cookie, and gently squeeze out a small mound of buttercream, about the size of a nickel, onto the upturned cookies. Do not cover the whole cookie; there should be a clear rim of cookie around the mound of buttercream. Top each cookie with a second macaroon, gently pressing down so the buttercream spreads to the edges of the sandwich.

Serving Suggestions
Serve these cookies with a cup of coffee or tea.

Storage
These cookies will keep, stored in a container, in the freezer for 1 month.

Variations
Almond Macaroons:
Substitute almonds for hazelnuts and use any flavor of buttercream.

Vanilla buttercream:
To make a vanilla buttercream, omit the orange zest and slice and scrape a vanilla bean into the boiling syrup. The Grand Marnier (or other alcohol) is optional.

Chocolate Buttercream:
Melt 2 ounces of chocolate, allow it to cool, and whisk it into the finished buttercream.

3/18/07: Chicken Cacciatore

Source: Joy of Cooking (75th Anniversary Edition)

4 servings

Season:
3 1/2 to 4 1/2 pounds chicken parts
with:
salt and black pepper to taste
Heat in a large heavy skillet over medium-high heat:
3 tablespoons olive oil
Add the chicken pieces, in batches, and brown on all sides. Remove to a plate. Pour off all but 2 tablespoons of the fat in the pan. Reduce the heat to medium and add:
1 cup chopped onions
1 bay leaf
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
1 teaspoon minced freshed sage or 1/2 teaspoon dried sage, crumbled
Cook, stirring, until the onions are golden brown, about 5 minutes. Add:
1 large garlic clove, minced
Cook about 30 seconds more, being careful not to brown the garlic. Return the chicken to the skillet and pour in:
1/2 cup dry red or white wine
Boil over medium-high heat until all the wine is evaporated, turning the chicken and scarping up the brown bits on the bottom with a wooden spoon. Add:
8 ounces canned tomatoes, chopped, with their juice
1/4 cup chicken stock or broth
Bring to a boil, then reduce the heat to low, cover, and simmer gently for 25 minutes. Add:
(1/2 cup oil-cured black olives, pitted and sliced)
8 ounces mushrooms, sliced
Cook, covered, for 10 minutes. Uncover and boil the pan juices over high heat until slightly thickened. Taste and adjust the seasonings

3/7/07: The Essential Chewy Oatmeal Cookie

Source: The King Arthur Flour Cookie Companion

Yields: 45 cookies; Baking temperature: 375F; Baking time: 11 minutes

1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 cup (3 1/4 ounces) vegetable shortening
1/2 cup (3 1/2 ounces) granulated sugar
1 cup (8 ounces) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 large egg
6 tablespoons (4 1/8 ounces) light corn syrup
2 tablespoons (1 ounce) milk (regular or low fat, no nonfat)
3 cups (10 1/2 ounces) quick-cooking oats (or old-fashioned rolled oats pulsed in a food processor, to make smaller, thinner flakes)
1 1/2 cups (6 1/4 ounces) raisins
1 cup (4 ounces) chopped pecans or walnuts

• Preheat the oven to 375F. Lightly grease (or line with parchment) two baking sheets.
• In a large bowl, cream together the butter, shortening, sugars, extracts, spices, salt, and baking soda, beating until fairly smooth. Beat in the egg, scarping the bowl, then beat in the corn syrup and milk. Stir in the oats, flour, raisins, and nuts.
• Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookie for 11 minutes, until they're a light golden brown. Remove them from the oven and transfer to a rack to cool.
  

3/2/07: Meyer Lemon Tart with a Layer of Chocolate

Source: Sunday Supper at Lucques, by Suzanne Goin

Note: This tart should be served cold, so make it at least a few hours before serving. When you make the lemon curd, you need to stir it the entire time. For an ultra-smooth curd, use both a whisk and a rubber spatula, alternating between the two as you stir. Start with a whisk, and as the mixture begins to get frothy, switch to the spatula (which helps get rid of the forth), scraping the bottom and sides continuously. Remove the curd from the heat and let it cool slightly before pouring it over the harden chocolate layer. Don't cool the curd completely before pouring or it will lose its nice sheen. You can also make this tart with regular lemon juice.

1 recipe pâte sucrée (recipe follows)
2 ounces bittersweet chocolate
4 extra-large eggs
3 extra-large egg yolks
1 cup plus 1 tablespoon granulated sugar
1 cup Meyer lemon juice
10 tablespoons cold unsalted butter, cut into small pieces
A pinch of kosher salt
1 cup heavy cream (for the whipped cream, optional)

1. Preheat the oven to 375F.
2. Line the tart pan with the pâte sucrée. Prick the bottom with a fork, and line it with a few opened and fanned-out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and carefully lift out the paper and beans. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.
3. Melt the chocolate in a double boiler over medium-low heat. Spread the chocolate evenly on the crust, and chill in the refrigerator for at least 15 minutes, until the chocolate has solidified completely.
4. While the crust is chilling, make the curd. Whisk the eggs, egg yolks, sugar, and lemon juice together in a heavy-bottomed saucepan. Cook over medium heat, stirring continuously, alternating between a whisk and rubber spatula (see note), until the lemon curd has thickened to the consistency of pastry cream and coats the back of the spatula.
5. Remove the lemon curd from the heat. Add the butter a little at a time, stirring to incorporate completely. Season with the salt.
6. Let the curd cool about 8 minutes, and then strain it into the prepared tart shell. Chill the tart in the refrigerator.
7. Just before serving, whip the cream in a stand mixer fitted with the whisk attachment (or by hand) until it holds soft peaks. Cut six wedges from the tart, plate them, and serve with dollops of whipped cream.

Pâte Sucrée
Make enough for 2 tarts

1/4 cup heavy cream
2 extra-large egg yolks
2 1/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 pound unsalted butter

1. Whisk the cream and egg yolks together in a small bowl.
2. In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal. Gradually add the cream and yolks, and mix until just combined. Do not overwork the dough. Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough in half, shape into 1-inch-thick discs, and wrap one of them to freeze and use later.
3. If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little. If the dough is manageable, place it on a lightly floured work surface, sprinkle a little four over the dough, and roll it out into a 1/4-inch-thick circle, flouring as necessary. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice clean edge, or work your way around the edge pinching off any excess dough with your fingers. Chill for 1 hour.
   

2/23/07: Mile-High Lemon Meringue Pie

Source: The Cook's Illustrated, 6/2006.

If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid underbeating the egg whites. This pie is best on the day it’s made.

Serves 8 to 10

Lemon Filling
1 1/4	cups sugar
1	cup lemon juice (from 6 lemons)
1/2	cup water
1/4	cup cornstarch
1/4	teaspoon table salt
8	large egg yolks (reserve 4 whites for meringue)
2	tablespoons grated lemon zest
3	tablespoons unsalted butter , cut into pieces and softened
1	(9-inch) pie shell , fully baked and cooled
Meringue
1/2	cup water
1	cup sugar
4	large egg whites (reserved from filling)
	Pinch table salt
1/2	teaspoon cream of tartar
1/2	teaspoon vanilla extract

1. For the filling: Whisk sugar, lemon juice, water, cornstarch, and salt together in large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about 5 minutes. Whisk in yolks until combined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.

2. For the meringue: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.

3. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.

4. Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve.




STEP BY STEP: Weep No More

1. After the sugar syrup comes to a full boil, cook it for exactly 4 minutes.	2. Beat the egg whites with the salt and cream of tartar until they hold soft peaks.
3. With the mixer still running, carefully pour the hot sugar syrup directly into the beaten egg whites.	4. Continue beating until the meringue has cooled to room temperature and is thick and fluffy.

STEP BY STEP: Making a Meringue Mountain

1. Use a rubber spatula to press the meringue onto the edge of the pie crust. This will keep the meringue from shrinking.

2. Use the spatula to make dramatic peaks and swirls all over the meringue.

2/13/07: Mango Sqaures

Source: Allison Lam

You can use 9"x9" square pan or other sizes of baking pan for this recipe. The results will be different: 9"x9" sqaure pan produces taller, softer, and cake-like mango squares while using a bigger pan will produce thinner and crunchier texture.

Crust:

1. 1 cup of sifted all purpose flour
2. 1/2 cup of light brown sugar
3. 1 cup (2 sticks) of butter, soften in room temperature
   
4. 1/2 cup of diced walnut

Topping:

1. 4 large eggs
2. 1 1/2 cups of diced dried mango
3. 1/2 cup of all-purpose flour
4. 1/2 of light brown sugar
5. 1 teaspoon of baking powder
6. 1/2 teaspoon of salt

Preparing the crust:

1. Preheat the oven to 350 F
2. Creame the butter in standing mixture. Mix flour and sugar in a small bowl then add the mixture to the creamed butter. Mix well.
3. Add the diced walnut into the mixture and mix well.
4. Use spatula to spread the mixture evenly on a baking pan.
5. Bake the crust for 20 minutes in the preheated oven.
6. Remove the baking pan from the oven, let it cool in the room temperature while preparing the topping.

Preparing the topping:

1. Beat the eggs until fluffly. Add sugar and mix well.
2. On a seperate bowl, mix flour, baking powder and salt together. Add the dry ingredients into the egg mixture. Stir until well combined.
3. Spread the topping onto the cooled crust.
4. Pour hot water over the diced mango and let it drain off the excess liquid.
5. Spread the mango on top of the topping.
6. Bake in the oven for 25 minutes. Remove from the oven and let it cool to the room temperature.
   

2/7/07: Orange-Flavored Crème Caramel (Crème Renversée À L'Orange)

Source: Glorious French Food - A Fresh Apporach to the Classics, by James Peterson

Makes 6 dessert servings
*To make a classic créme caramel, infuse a vanilla bean, split down the middle, in the hot milk instead of using the orange zests.

For the Caramel:
1 cup[200 g] granulated sugar

For the Custard:
2 large navel oranges
3 cups [750 ml] milk
5 large eggs
2/3 cup [135 g] granualted sugar

1. Heat the sugar for the caramel in a heavy-bottomed nonaluminum saucepan over medium heat while stirring with a wooded spoon. When the sugar melts, any lumps disappear, and it turns deep red, pour it immediately into six 6-ounce [185 ml] ramekins. Work quickly so that the caramel doesn't overcook or harden. Pour just enough caramel into the molds to coat the bottoms. You shouldn't end up using all the caramel-you just made a cupful because it's difficult to cook a smaller amount. Try not to spatter any caramel on the inside of the ramekins. (When you're done with the suacepan, put about 1 cup of water in it and boil it for a few minutes to dissolve the caramel and make it easier to wash the saucepan.)
2. Preheat the oven to 325F[165C/gas mark].
3. Peel the zest of the oranges in strips with a sharp paring knife or vegetable peeler. Try to avoid leaving the white pith attached to the zest, but don't worry if you leave a little. Blance the strips of zest, to eliminate any bitterness, by boiling them for 30 seconds in 1 cup [250 ml] of water and immediately draining in a strainer.
4. Combine the drained zests with the milk in a heavy-bottomed suacepan and bring to a simmer over medium heat. Remove from the heat, cover the pan, and set aside for 30 minutes to let the zests' flavor infuse in the milk.
5. Beat the eggs with the sugar until the mixture is smooth. Bring the milk back to a simmer, strain it into a clean suacepan or mixing bowl, and then gradually ladle it into the eggs while stirring with a wooden spoon. Continue stirring, scraping the spoon along the bottom and sides of the bowl to make sure all the egg mixture gets dissolved in the milk. (Don't leave the spoon sitting in the hot milk or the spoon may impart a stale wood flavor.) Ladle off any foam.
6. Strain through a fine-mesh strainer into a clear bowl or small pitcher to remove zests and any coagulated egg.
7. Ladle the custard mixture into the ramekins or use a small pitcher to pour it. Arrange the ramekins in a baking dish and slide the dish onto one of the oven racks. Pour enough hot tap water into the dish to come halfway up the sides of the ramekins. Cover the baking dish loosely with a sheet of aluminum foil. Bake the custards until they're set-no ripples form on the top of the custards when you give the dish a tiny back-and-forth shake-1 1/4 to 1 1/2 hours.
8. Take the custards out of the bain-marie (i.e., water bath) and let them cool at room temperature for 1 hour, uncovered. (If you cover them, moisture will condense on the covering and drip down on the custards.) Refrigerate, still uncovered, for 2 hours. If you're saving them longer than that, cover them with plastic wrap until you're ready to serve.
9. Just before serving, run a paring knife along the inside of the ramekins to loosen the custards. Place an individual serving plate on top of one of the custards, hold the two together, and quickly flip plate and custard over so the custard is upside-down on the plate. While holding the plate with your fingers and the ramekin with your two thumbs, give a gentle up-and-down shake to dislodge the custard. Gently life off the ramekin-a light caramel sauce will surround the custard. Repeat with the other custards.
   

2/5/07: Key Lime Bars

Source: Cook's Illustrated July 2006

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

Makes sixteen 2-inch bars

Crust
5	ounces animal crackers
3	tablespoons packed brown sugar (light or dark)
	Pinch table salt
4	tablespoons unsalted butter , melted and cooled slightly
Filling
2	ounces cream cheese , room temperature
1	tablespoon grated lime zest , minced
	Pinch table salt
1	(14-ounce) can sweetened condensed milk
1	egg yolk
1/2	cup fresh lime juice , either Key lime or regular
Garnish (optional)
3/4	cup sweetened shredded coconut , toasted until golden and crisp

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

STEP BY STEP: Building Key Lime Bars

1. Line pan with foil sling, then coat with cooking spray.	2. Press crumb mixture firmly and evenly into pan.
3. Pour filling into prebaked crust and spread into corners.

1/24/07: Velvet Chocolate Torte with Clear Orange-Caramel Sauce

Source: Emeril's Delmonico by Emeril Lagasse

Make one 10-inch torte, 12 servings

3/4 cup pecans
3/4 cup walnuts
1/4 cup light brown sugar
6 tablespoons unsalted, melted
12 ounces semisweet chocolate
4 large whites
3/4 cup confections' sugar
1 teaspoon pure vanilla extract
1 1/2 cups cold heavy cream
2 tablespoons Kahlua, Tia Maria, or other coffee-flavored liqueur
1 recipe Clear Orange-Caramel Sauce

1. Preheat the oven to 350F.
2. Soread the pecans and walnuts on a small baking sheet and bake until frangrant and lightly toasted, about 8 minutes. Let cool.
3. Place the nuts and brown sugar in the bowl of a food processor and with the machine running, add the melted butter in a slow stream through the feed tube and process until combined. Reserve 2 tablespoons of the nut mixture for the topping and press the remaining mixture evenly across the bottom of a 10-inch springform pan.
4. Place the chocolate in the top of a double boiler or in a heatproof bowl set over barely simmering water and stir until melted. Set aside.
5. To make the meringue, combine the egg whites, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until stiff peaks form. Set aside.
6. In a clean bowl using clean beaters, whip the cream with the Kahlua until stiff peaks form, being careful not to overbeat.
7. Place the chocolate in a large bowl and add one-third of the meringue, stirring until well combined. Fold in the remaining meringue in 2 additions, being careful not to overmix. Fold the whipped cream into the chocolate mixture, being careful not to deflate the mixture, and pour into the prepared pan. Sprinkle the reserved 2 tablespoons of the nut mixture over the top, wrap the pan with plastic wrap, and refrigerate overnight.
8. To serve, slice the cake using a thin, sharp knife dipped in warm water and arrange on 12 plates. Drizzle the orange-caramel sauce to the side of each slice and serve.

*Clean Orange-Caramel Sauce
Makes 1 3/4 cups

1 1/2 cups sugar
1/2 cup water
1 tablespoon grated orange zest
1 tablespoon fresh lemon juice
3/4 cup fresh orange juice

1. Combine the sugar, water, orange zest, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring constantly, until the sugar dissolves. Once the sugar dissolves, stop stirring and continue to cook until the mixture thickens and turns golden brown, 10 to 15 minutes.
2. Remove from the heat and add the orange juice (the mixture will bubble up). Return to medium-high heat and cook, stirring constantly, for 1 minutes.
3. Remove from the heat and let cool slightly. Strain through a fine-mesh strainer into a bowl and cool to room temperature before serving. (The sauce will thicken as it cools.)
   

1/18/07: Cream Cheese Pound Cake

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

Make 1 cake; serves 10


1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) Philadelphia brand cream cheese
3 cups sugar
6 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon salt

1. Preheat the oven to 325F. Lightly butter a 10-inch tube pan, then line the bottom with parchment paper.
2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, then the flour and salt all at once. Beat just until incorporated.
3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean. 1 1/4 hours.
4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

1/17/07: Our Favoriate Brownies

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

Makes sixteen 2-inch-square brownies

10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
10 ounces best-quality bittersweet chocolate, broken into pieces
1 cup granulated sugar
1/2 cup (firmly packed) light brown sugar
5 large eggs
1 teaspoon vanilla extract
a few grinds of black pepper (yeah...that's right!)
1/4 cup good-quality unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 cup walnuts or pecans, roughly chopped (optional)

1. Preheat the oven to 350 F. Lightly butter and flour an 8-inch square baking pan.
2. Combine the butter and chocolate in the top of a double boiler and place over gently simmering water. When the mixture is almost completely melted, remove it from the heat. Stir with a wooden spoon until both the butter and chocolate are completely melted and blended together. Pour the mixture into a medium-size bowl and let cool to room temperature.
3. Once the chocolate mixture is cool, add the granulated sugar, brown sugar, eggs, vanilla, and pepper and whisk well to combine.
4. Add the cocoa powder and stir until thoroughly incorporated. Add the flour 1/2 cup at a time, stirring well after each addition to thoroughly incorporate. Stir in the nuts, if desired. Then pour the batter into the prepared baking pan.
5. Bake until a toothpick inserted in the center of the brownies still has a slight coating of batter on it when removed, but when inserted near the edge of the brownies comes out dry, 25 to 30 minutes. Let the brownies cool (the center will finish cooking to a nice chewiness), the cut them into square to serve.
   

01/12/07: Toasted Hazelnut-Almond Biscotti

Source: Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto, Julia Moskin

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup blanched whole almonds, toasted
12 ounces bittersweet chocolate, cut into small chunks with a heavy knife
1 1/2 cups whole hazelnuts, toasted and peeled
2 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 tablespoons almond liqueur (recommended: Amaretto)

Up to 4 tablespoons waterHeat oven to 375 degrees F. Grease a large sheet pan. Sift the flour, baking powder, baking soda, salt, and sugar together. Transfer 1/2 cup of the mixture to a food processor. Add the toasted almonds and grind until fine and powdery, about 45 seconds. Add to the dry ingredients. Add the chopped chocolate and whole hazelnuts and mix.

Whisk the eggs, extracts, and almond liqueur together. Add to the dry ingredients and mix. The dough may seem dry, but it will come together as you work it. If the dough doesn't come together, add water. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.

Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.

Let cool 30 minutes.

Reduce the oven temperature to 300 degrees. Carefully transfer the logs to a cutting board. Wipe off the sheet pan and grease it again.

Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends. Arrange the slices cut side up on the sheet pan. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate. Store in an airtight container.

01/09/07: Ginger Pumpkin Bread

Source: Everyday Food, October 2006

Serves 12; Prep Time: 20 minutes; Total Time: 2 hours 40 minutes

12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
sugar glaze* (see note)

1. Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugar, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
2. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

Note: Sugar Glaze
In a small bowl, mix 1 1/2 cups confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.