Sea-Salted Chocolate Walnut Brownies
June 8, 2011
There is a rule in our house: if I am going to make something decadent, there has to been people to share it with (preferably out of the house.) Sounds sensible, doesn’t it? The problem is that from an early age I have learned to find the loophole in almost every rule. And here is the loophole: my brain is always inventing excuses to make decadent things and then share them. My ear is cocked for someone celebrating a birthday, a friend with a new child, a neighbor in the middle of a remodel, an unexpected house guest, you get the picture. So when a friend mentioned they needed a dessert for a moving party, I immediately jumped on the idea of making these brownies!
I adapted a recipe from Martha Stewart Living Desserts. Her original recipe is excellent. In fact it is so good that I have not been able to bring myself to try a different recipe since I discovered hers years ago. Martha’s recipe calls for baker’s chocolate but, I swapped that out for unsweetened ground cocoa because that is what I prefer to have on hand. She also calls for a half cup of chocolate chips, which are a nice addition, but I feel they detract a bit from the phenomenal texture and taste of the brownie itself. I left them out. Taking a tip from Cook’s Illustrated, the walnuts are sprinkled on top of the brownie instead of mixed in the batter. This prevents the top from cracking when you slice the brownies. It also makes it clear that to anyone with allergies that the brownies contain nuts. As a finishing touch, I sprinkle coarse sea salt over the top of the warm brownies. This adds a nice salty contrasting crunch as well as gives a little sparkle to the brownies.
Roasted Garlic Lemon Chicken
June 5, 2011
What a fabulous week it has been. It is officially summer for me now. After my 17 years of schooling and then 8 years of teaching high school science, the rhythm of the academic calendar is deeply rooted in my bones. So even though the weather is unseasonably soggy and gloomy, deep down inside I still know that- School’s…out for summer!!! To make the upcoming break all that much more sweet, on my last day of school I found out that my Sausage and Kale Dinner Tart won the contest for the Best Dirt Cheap Dinner on food52. What an incredible honor! I am a huge fan of food52. It is one of my go-t0 sites for great recipes and culinary inspiration from the many fabulous cooks that contribute to the site. What a great way to start the summer and kick off my serious cooking and canning season!
As a celebratory meal, I made Roasted Garlic Lemon Chicken. I love how chicken is both a perfect special occasion meal, yet inexpensive and quick enough to be perfectly suited for a weeknight as well. This particular recipe is a regular in our rotation. It is easy to adapt by changing the herbs, I call for rosemary here, but you could also use thyme, oregano, basil, or forgo the herbs altogether and add a touch of curry paste to the garlic mixture instead.
Roasted Garlic Lemon Chicken can be made with any pieces of chicken you prefer. The original recipe calls for chicken thighs. Since I often buy chickens whole and part them myself, I have always made it with a whole parted chicken. When arranging the pieces in the pan, I put the breasts in the center and dark meat pieces around the outside. All the pieces cook up perfectly! Preparing this meal is incredibly simple. Spread garlic paste over the chicken pieces and under the skin, then roast the chicken until the skin is browned and crackly, but the meat is super tender and moist. The herbs perfume the meat and the lemon roasts and caramelizes lending a rich, lemony flavor. Degrease the juices and reduce to make a flavorful sauce to pour over the sliced meat. Dress it up or dress it down, this chicken is great for any occasion.
Roasted Garlic Lemon Chicken
adapted from Bill Devin at Fine Cooking
via The 140 Best American Recipes by Fran McCullough and Molly Stevens
Serves 6
the garlic paste
2 garlic cloves
pinch of salt
3 tablespoons olive oil
Mince garlic with a knife. Sprinkle salt over the garlic and the flat blade of your knife to grind the garlic into a fine paste. Transfer paste to a bowl. Drizzle oil over paste slowly while whisking vigorously until mixture is uniform and emulsified. (If it does not emulsify, do not worry. The chicken will still turn out great.)
the chicken
1 5-pound chicken, parted
2 large lemons, sliced into 1/4 inch slices
1 bunch rosemary (6 4-inch pieces)
2 tablespoons white wine
freshly cracked black pepper
Rub the chicken pieces with the garlic paste thoroughly on both the outside and inside of the skin. Cover and let chill 2 hours to overnight. The longer you let it chill, the more flavorful it will be.
Preheat the oven to 425 degrees and set rack in the middle of the oven.
Using a 9 x 13-inch baking dish, lay lemon slices evenly over the bottom. Arrange rosemary sprigs over the top of the lemon and chicken pieces, skin side up, on top of the rosemary. The breasts should be in the center since they cook the fastest. Arrange the dark meat pieces around the outside.
Bake the chicken for 45 minutes or until the skin is browned and crisp and the meat is cooked thoroughly.
Transfer the chicken pieces to a platter and cover loosely with foil. Strain any accumulated juices into a small saucepan. Skim fat from the top. Heat remaining juices over medium to create a simmer. Add white wine and black pepper to taste. Simmer until sauce is reduced by 1/3. Serve meat as whole pieces or sliced with the flavorful sauce.
Here is a printer-friendly version of the recipe: Roasted Garlic Lemon Chicken
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The Call of the Jar: Pickled Asparagus
June 2, 2011
I often speak to people who have never canned food and they express their concerns. Some people discuss worries about the safety of home canning, others suffer from a lack of confidence about how to successfully can food , and still others think they do not have time in their busy lives to preserve the bounty of the seasons. It is to all of those skeptics that I dedicate this recipe. It is a perfect entry-level canning project: almost zero safety concerns, easy to do if you follow the basic instructions, and very quick to put together. And so here is my challenge to all those who have meant to can, but have not: Try this recipe now, while the asparagus is fresh and inexpensive. Fill your shelf with these beautiful jars. Feel the satisfaction of putting up your own food. Let your experience bolster your confidence for more canning projects through the summer. Heed the call of the jar!
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Stuffed Grape Leaves (Dolmas)
May 29, 2011
Dolmas are a food that I had never considered making. I have always enjoyed eating them, but truth be told, most of my experience with ones that come out of a can, hardly a claim to fame. So while staring out at some of the many vineyards that surround us, it occurred to me that I should make my own. It started with picking the grape leaves and preserving them. Then I set out to find a recipe for reference. The difficulty I had in locating an acceptable recipe tells me that I am not the only one who is not making these at home. Well folks, it is time. These dolmas are really not difficult to make and they taste very good.
At our local library, I came across The New Book of Middle Eastern Food, by Claudia Roden, which guided me through the process. (Libraries are a great source of cookbooks!) I learned that there are both hot and cold dolmas. Traditionally the hot contain ground beef or lamb and the cold are rice based. I opted for the rice filling, as I intended to serve them with grilled lamb.
The recipe below is adapted from the one provided by Roden. I opted for use my preserved grape leaves, add in fresh herbs from the garden instead of dried, and use the lemon solution from the preserved grape leaves. I also threw in some golden raisins. All in all the process is pretty simple- parboil the rice, mix it up with fresh herbs and spices, roll them up and cook. As the dolmas cook, they absorb the lemony, olive oil and water, plump up and become incredibly aromatic. I love the snap of the grape leaves as I bite into a roll. This is a very satisfying side dish or appetizer. Definitely worth the minimal trouble of putting them together.
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Preserved Grape Leaves
May 28, 2011
Here in Sonoma County, California, we have more than our share of vineyards. For good or for bad, the apple orchards and more diversified crops have given way to hill after rolling hill of vineyards. Now that we are well into May, the vineyards are awash with green as the grape vines put out their leaves. So though the grape harvest is still months away, this is the ideal time to harvest grape leaves.
Harvest leaves from grape varieties that produce smooth and not fuzzy leaves. The leaves pictured are from a Thompson grape vine, but there are many, many possible varieties. Choose leaves that are large (the size of your hand) and not damaged by sun or insects. This time of year they are fresh, tender, and supple. Later in the season they will turn tough and not be as suitable for eating. Take care to ensure that you are not collecting leaves from vines that have been sprayed.
Preserving grape leaves could not be simpler. Trim the stem from the leaf. Blanch the leaves in salt water, roll them up in packs of 5 leaves, and pack them upright in a lemon and water solution. Jars can be processed for shelf storage or kept in the refrigerator until you are ready to use. I used mine to make dolmas! Here is the recipe.
My Pantry Shelf 