My Friend's Dinner

Brownies! (Finally)

This has been a really crazy few weeks for me. I’m sorry it’s taken so long to make these brownies (although I wasn’t sorry tonight as I was eating them). Here is the modified recipe from this post.

I halved this recipe and so I wasn’t sure what sized pan to use for it. I decided to make mini brownie bites in my mini cupcake tin and top it with a cream cheese frosting so it would be prettier for you to look at (Definitely not so I could eat it. Obviously.)

Choice 3: Cocoa Brownies  Brownie Bites with Cocoa Cream Cheese frosting.

• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• *** OR- cooking spray *** OR paper liners ***
• 2 large eggs
• 1/2 cup sugar, sifted
• 1/2 cup brown sugar, sifted
• 4 ounces melted butter
• 1/2 cup plus 2 tbsp cocoa, sifted
• 1 teaspoons vanilla extract
• 1/4 cup flour, sifted
• 1/4-1/2 teaspoon kosher salt

Directions

Preheat the oven to 300 degrees F. Butter and flour/cooking-spray/place paper liners into a mini cupcake pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. *You can also use a hand mixer, or save yourself the annoying dishes and use a fork for the whisking and a spoon for the rest. (That’s what I did.)

Pour the batter into a greased and floured cupcake pan and bake for 15(ish) minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to remove and frost them until they’re mostly cool.

(Modified from Alton Brown)

Alaureltree’s Cocoa Cream Cheese Frosting Recipe:

• 3 Tbsp butter (salted)
• 1/4 cup whipped cream cheese
• 1/4 tsp vanilla
• ~1 cup conf. sugar (icing sugar, powdered sugar)
• 1 tsp unsweetened cocoa powder

Mix all ingredients in a bowl until combined. Add more sugar if too thin, add a TINY splash of milk if too thick. Place in the ‘fridge to keep cool until you’re ready to frost your brownies (or cupcakes! or anything!)

Alaureltree’s notes: These babies are VERY rich! Definitely not for the faint of heart or anyone who is not a chocolate fan. That being said, I absolutely loved them, and highly recommend them as the perfect remedy to all of your future chocolate cravings. 

syjabudu asked: http://foodily.com/

Spanish Tortilla

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 1/3 small onion, thinly sliced
• 1/3 cup diced potatoes
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon smoked paprika
• 3 large eggs
• 1/2 cup shredded cheese (see my notes)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3-4 tablespoons half-and-half (optional)

Preparation

1. Heat 1/2 cup water in a pot. When boiling, drop in diced potatoes and cook until easily pierced with a fork. Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs in a large bowl with half-and-half. Gently stir the potato mixture into the eggs along with cheese, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.

(Altered from Eating Well)

If you click through for the original recipe, you’ll see that I’ve cut this recipe in half. I changed the cheeses that go into the tortilla, and left out the spinach (because we were out). In reducing the recipe, I hoped that it would be just enough for one serving but the final result was still too much for one person. I imagine that this could easily serve 3 people, maybe 4. If you’re unsure, you could always add another egg.

I liked how this turned out, but thought that it needed something a bit sweet to go with it. I ate this with ketchup, which—if you know me—is surprising, because I never eat eggs with ketchup. In the future, I will try adding red peppers and tomatoes, and perhaps a small amount of cream. I also think the a few crumbles of blue cheese might work really well with this dish. 

—

See Spanish Tortilla: Redux.

Week 3 for Alaureltree

Choice 1: Marinara Sauce Recipe

Directions

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, andsimmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

(From Giada)

Troisenator’s Note: I mixed this recipe with my typical marinara sauce recipe earlier this week, and it turned out great. Add some wine with the vegetables for extra flavor. 

Choice 2: Mushroom Bourguignon

• 2 tablespoons olive oil
• 2 tablespoons butter, softened
• 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
• 1/2 carrot, finely diced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup full-bodied red wine
• 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1 1/2 tablespoons all-purpose flour
• 1 cup pearl onions, peeled (thawed if frozen)
• Egg noodles, for serving
• Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

(From Smitten Kitchen) 

Choice 3: Cocoa Brownies

• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• 4 large eggs
• 1 cup sugar, sifted
• 1 cup brown sugar, sifted
• 8 ounces melted butter
• 11/4 cups cocoa, sifted
• 2 teaspoons vanilla extract
• 1/2 cup flour, sifted
• 1/2 teaspoon kosher salt

Directions

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.

(From Alton Brown)

Week 3 Recipes for Troisenator

Choice 1: Breakfast Idea- Spanish Tortilla

“Don’t confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain.”

Ingredients- 

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 1 cup precooked diced red potatoes, (see Tip)
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon smoked paprika
• 6 large eggs
• 4 large egg whites
• 1/2 cup shredded Manchego, or Jack cheese
• 3 cups baby spinach, roughly chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.

(Source: Eating Well)

Alaureltree’s Notes: This was so delicious I made it twice this week. We all LOVE it.

If you can’t find pre-cooked red potatoes, just pierce 1 or 2 potatoes with a fork and wrap in a paper towel and microwave for 45 seconds - 1 minute (until tender) and then chop them up. We didn’t have red potatoes but the Idahos I used, though more starchy than a red potato, still worked beautifully. 

My only other suggestion for this is to use a NON-STICK pan and spray with cooking spray before putting the oil in. Also, once you put the egg in be sure to turn the stove way down and cover so it can cook through without burning. Good luck on the flip :) 

Choice 2- Thimbles with Mushrooms and Artichokes 

Ingredients

• 3 tablespoons olive oil 1 small onion, finely chopped
• 1 pound mushrooms, trimmed, cleaned and finely chopped
• 1 teaspoon kosher salt, plus 3/4 teaspoon
• 1 cup dry Marsala wine
• 1 pound thimble pasta
• 1/2 pound frozen artichoke hearts, thawed
• 3/4 cup grated Parmesan
• 1/2 cup cream
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon freshly ground black pepper

Directions

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions. Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

(Source: Giada De Laurentiis) 

Alaureltree’s Notes: Giada is perfect. No notes. 

Choice 3: Sliced Strawberries with Grand Marnier Zabaglione

Ingredients

1 pound strawberries, hulled, thinly sliced (about 2 1/2 cups sliced)
3 large egg yolks
3 tablespoons Grand Marnier or other orange liqueur
2 tablespoons water
1 1/2 tablespoons sugar
1 tablespoon crème fraîche or sour cream
2 fresh mint sprigs (for garnish)
Preparation
Divide strawberries between 2 bowls or large wineglasses.
Whisk egg yolks, Grand Marnier, 2 tablespoons water, and sugar in medium metal bowl.Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water).Whisk until mixture becomes thick and foamy, 2 to 3 minutes.
Remove from heat; whisk 1 minute longer. Whisk in crème fraîche.

Spoon warm Zabaglione over strawberries. Garnish with mint sprigs. Serve immediately.
(Source: Bon Appetit)

Alaureltree’s Notes: A yummy dessert that’s festive enough for if you celebrate Valentine’s day, and way better than eating Ben and Jerry’s out of the pint if you don’t. ;)

Quick Beef & Barley Soup

Below is the final recipe as I prepared it. Here is the original post. 

• 8 ounces sirloin steak, trimmed and cut into bite-size pieces
• 1/2 teaspoon freshly ground pepper, divided 
• 4 teaspoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 2 large stalk celery, sliced
• 3 large carrot, sliced
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh thyme
• 3/4 cup quick-cooking barley
• 4 cups reduced-sodium beef broth
• 1 cup water
• 1/2 teaspoon salt
• 2 teaspoons red-wine vinegar 
• 2 tablespoons flour

1. Combine flour, some salt, and some pepper in a small mixing bowl. Coat steak in this mixture, and prepare more if needed. Heat 2 teaspoons oil in a pot over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
2. Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add wine vinegar, stirring 2 minutes. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
3. Add barley, broth, water, salt and the remaining pepper; bring to a simmer. Reduce heat to maintain a simmer. Return the beef and any accumulated juice to the pot and heat through. Cook until the barley is tender and beef is tender (and falling apart) about 15 minutes. Remove from the heat.

(Adapted from Eating Well)

I coated the beef in a mixture of flour, salt, and pepper to prevent it from sticking to the pot, and to give the beef a flavor primer. I added the red-wine vinegar just after cooking the carrots, and I think this really helped to flavor the vegetables and perhaps it made the taste of this soup. I’d recommend adding the beef to the vegetable-broth when you add the barley. This will allow time for the beef to become tender (to falling apart) and the barley cooked all the way through. I followed the recipe in this way, and so added the beef near the end just to heat it.

I loved the taste of this soup. I would perhaps experiment with the flavor and seasoning of the beef in the future. I may try simmering the beef in wine for a few minutes before removing and setting aside. I am absolutely going to make this again, and I can’t wait to get at the leftovers that are waiting for me in the fridge.