Or, the Spreadable, Edible Day
by J.H.
Chapter One: Ultimate Fudgy Brownies (ATK Family Baking Book)
5 ounces bittersweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
8 T (1 stick) unsalted butter
3 T Dutch-processed cocoa powder
1 1/4 cups sugar
3 large eggs
2 t vanilla
1/2 t salt
1 cup all-purpose flour
1. With rack in middle position, heat oven to 350 degrees. Grease 8 x 8 pan. Melt chocolates, butter and cocoa together in microwave, stirring often, 1-3 minutes. Let cool slightly.
2. In a large bowl, whisk sugar, eggs, vanilla and salt. Whisk in melted chocolate mixture until combined. Stir in flour until just combined.
3. Scrape batter into prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, 35-40 minutes. Enjoy!
A truly superior brownie that I think would make my friend Molly Lyon proud. Fudgy and rich, none of that cake-like brownie nonsense. I used 1/2 bittersweet and 1/2 semi-sweet chocolate because that's what I had on hand.
Chapter Two: Baked Goat Cheese Salad (from ATK Best Recipe 2010)
Vinaigrette
1/4 cup EVOO
1 1/2 T red wine vinegar
2 t Dijon mustard
1 small shallot, minced
1/8 t salt
Salad
1 1/2 pecans
12 ounces goat cheese, softened
2 T chopped fresh chives
1 t minced fresh thyme
2 large eggs
12 cups hearty salad greens
1. Mix all the ingredients for the vinaigrette; shake until emulsified.
2. Pulse the pecans in a food processor until finely chopped, about 10 pulses; transfer to a medium bowl. Add the cheese, chives and thyme to the food processor and process until smooth, about 30 seconds. Refrigerate the cheese mixture in a covered bowl until firm, at least 1 hour or up to 2 days.
3. Using your hands, take 2 T of the chilled cheese mixture and roll into twelve 1 1/2 inch balls. Beat egg in a medium bowl. Dip the balls in the egg and allow the excess to run off, then roll them in the nuts, pressing to adhere. Place the balls 2 inches apart on a rimmed baking sheet and press into disks with a greased measuring cup. Cover with plastic wrap and freeze, at least 2 hours or up to 1 week.
4. Adjust oven rack to upper position and heat oven to 475. Remove plastic wrap and spray cheese lightly with vegetable oil spray. Bake until nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool for 3 minutes. Toss greens with dressing and serve warm cheese rounds over salad.
This is one of my favorite restaurant meals and one I've never made at home. Will again! - easy and delicious and ready to pop in the oven when I came home from work today, starving. Seems perfect for entertaining too. I was able to use up the chives I used in these at-home hot pockets too - crisper drawer WIN!
The End
by J.H.
Chapter One: Ultimate Fudgy Brownies (ATK Family Baking Book)
5 ounces bittersweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
8 T (1 stick) unsalted butter
3 T Dutch-processed cocoa powder
1 1/4 cups sugar
3 large eggs
2 t vanilla
1/2 t salt
1 cup all-purpose flour
1. With rack in middle position, heat oven to 350 degrees. Grease 8 x 8 pan. Melt chocolates, butter and cocoa together in microwave, stirring often, 1-3 minutes. Let cool slightly.
2. In a large bowl, whisk sugar, eggs, vanilla and salt. Whisk in melted chocolate mixture until combined. Stir in flour until just combined.
3. Scrape batter into prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, 35-40 minutes. Enjoy!
A truly superior brownie that I think would make my friend Molly Lyon proud. Fudgy and rich, none of that cake-like brownie nonsense. I used 1/2 bittersweet and 1/2 semi-sweet chocolate because that's what I had on hand.
Chapter Two: Baked Goat Cheese Salad (from ATK Best Recipe 2010)
Vinaigrette
1/4 cup EVOO
1 1/2 T red wine vinegar
2 t Dijon mustard
1 small shallot, minced
1/8 t salt
Salad
1 1/2 pecans
12 ounces goat cheese, softened
2 T chopped fresh chives
1 t minced fresh thyme
2 large eggs
12 cups hearty salad greens
1. Mix all the ingredients for the vinaigrette; shake until emulsified.
2. Pulse the pecans in a food processor until finely chopped, about 10 pulses; transfer to a medium bowl. Add the cheese, chives and thyme to the food processor and process until smooth, about 30 seconds. Refrigerate the cheese mixture in a covered bowl until firm, at least 1 hour or up to 2 days.
This is one of my favorite restaurant meals and one I've never made at home. Will again! - easy and delicious and ready to pop in the oven when I came home from work today, starving. Seems perfect for entertaining too. I was able to use up the chives I used in these at-home hot pockets too - crisper drawer WIN!
The End
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