l.a.a.a.cuisine

warm brownie goodness

i got a little tipsy off of some fabulous new zealand sauvignon blanc and i got a little bored watching miami kick the ass of detroit, so i decided to channel my energy into something positive -- so i made some brownies.

from cook's illustrated, all the way back to the vintage days: 1994.

Make sure to cool the melted chocolate and butter for about 10 minutes - it can be warm to the touch, but not hot. Batter can be doubled and divided evenly between two eight-inch pans or poured into one 13-by-9-inch pan. If using one large pan, bake for about 26 minutes. Baked brownies can be stored in the pan for up to 2 days. Wrap pan in plastic and then foil to store. To preserve mositness, cut and remove brownies only as needed.

Makes 12 (pretty generous) bars

8 tablespoons unsalted butter , (1 stick)
2 ounces unsweetened chocolate (i used scharffen berger, but i like ghiradelli too)
2/3 cup cake flour (i just used regular - seemed to do the trick)
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts , or other chopped nuts (optional - i opted to go without this time)

1. Adjust oven rack to center position and heat oven to 350 degrees. Melt butter and chocolate together in a medium saucepan set over simmering water or in a bowl in a microwave on medium power; set aside and cool.

2. Measure flour, baking powder and salt into a small bowl and whisk briefly to combine; set aside.

3. Whisk sugar into cooled chocolate mixture. Whisk in eggs and vanilla, then fold in flour mixture (and nuts, if using), until just combined.

4. Pour batter into greased 8-inch square metal pan, 2 inches deep; bake until toothpick inserted halfway between center and edge of pan comes out with a few fudgy crumbs, about 20 minutes. If batter coats toothpick, return pan to oven and bake 2 to 4 minutes more. Cool brownies completely (NO! i implore you, eat them warm!!) in pan set on a wire rack (if you are on crack). Cut into squares and serve.

mmmmmmmmmmmmmmmmmmm.

posted by sarah (SHU) @ 10:43 AM 0 comments

finally,

we got a grill! and we cooked something that's worth posting here. this salad is summery and very tasty, especially if you are obsessed with scallops (like moi). if you don't like scallops, i have a feeling it would also work with shrimp, or even chicken.

caribbean grilled scallop salad from cooking light

ingredients

12 large sea scallops

2 teaspooons fish rub (we used this stuff i bought in seattle called 'blackened red fish rub'; if you want to borrow some, come on over!)

cooking spray (or actually we used olive oil)

5 slices fresh pineapple

4 cups salad greens (or more, or less, whatever)

1/3 cup diced peeled avocado (i just used a whole one)

2 tablespoons mango chutney

2 tablespoons fresh lime juice

2 tablespoons olive oil

instructions

1. preheat grill to high heat

2. pat scallops dry with paper towel and sprinkle with 1.5 teaspoons fish rub. brush with olive oil or spray with cooking spray.

3. place scallops on grill rack; grill 3 minutes per side or until done (ours took a little longer); then set aside.

4. grill pineapple 2 minutes per side, remove from grill, and chop

5. combine greens, lettuce, pineapple, and avocado in large bowl

6. combine chutney, lime juice, olive oil, and remaining fish rub in a small bowl and add this dressing to the salad; toss.

7. divide salad between plates and arrange 3 scallops (um, or 6 or 7, if you're gluttonous like we are) over each salad

yield: for us -- 2 servings of scallops, 4 servings of salad (we made turkey sandwiches with the leftover salad stuff, and they were good!).

posted by sarah (SHU) @ 6:46 AM 0 comments