Archive for January, 2013

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Recently I have been experimenting with brownie recipes. Embarking on the task of finding and amazing brownie is not an expedition for the feint of heart. What characteristics does a brownie need? Well it needs to be:

  1. Chewy
  2. Chocolaty
  3. Browniey
  4. Quick
  5. Foolproof

The only true method to find out these things is to go through each recipe one by one, in a barbaric trial-by-fire method until you find one that tickles your fancy. I went through quite a few recipes but, most forgot about characteristics #1, #4 and #5 and therefore only got 40% of the overall brownie experience, which, for your information, is not acceptable in any way, shape or form.

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FUN FACT:

Did you know that there is actually something called

the edge brownie pan, designed to make only delicious edge pieces?

https://www.youtube.com/watch?v=MnCGatFwag0

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Anyway, this recipe produces a very satisfying brownie indeed. Chewy, chocolaty and, in some ways most importantly, super easy, done (including cleanup) in 30 minutes (not including baking time. I grant this recipe the highest rank I can give it… a true spoon licker. Seriously, if you make these with someone younger and less powerful and they ask if they can lick the spoon, you say ‘No!’, overpower them and lick it yourself, that’s how good it is. So go make some brownies (and lick a spoon while you’re at it!) and absolutely, positively, I could not stress this more, don’t share…EVER!!!

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Also, if you are out of light brown sugar, and there’s no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup.

Ingredients

1 1/4 sticks (10 tablespoons) unsalted butter

1 3/4 cups packed light brown sugar

3/4 cup unsweetened cocoa powder, sifted

1 cup all-purpose flour

1 teaspoon baking soda

Pinch salt

4 eggs

1 teaspoon vanilla extract

About 6 ounces milk chocolate, chopped into small nuggety chunks (or 1 cup chips)

Confectioners’ sugar, to dust, optional

Special Equipment: Aluminium foil-lined baking pan or foil pan, about 13 x 9 x 2 inches

Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan.

When it’s melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.

Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.

In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.

Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.

These are wicked warm or cold, although do let them cool a few minutes first, also if you eat them warm be ready for a gooey delicious.

Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.

Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Thaw overnight in cool place.

I haven’t gotten to cook anything today because I’m going to Vancouver for the weekend and I had to pack. Having sad that I ate something like four pieces of banana bread my mom made so, you tell me. Anyway I must keep it short, let me warn you though there may be some reviews of some swag joints in the city coming your way, so pretty much the moral of this story is… brace yourself.

Also, some words of wisdom:  1. be creative 2.try something new (you understand this isn’t necessarily about cooking).

I digress, I must now got to the sleep, I bid you good evening.

 

Profiteroles

Posted: January 9, 2013 in Uncategorized

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Another thing that I made over the holidays that was totally to die for, were profiteroles. Profiteroles are tiny pockets of joy and happiness. They are just so unbelievably good. for example, if you were to take a couch cushion (or something else purely in-edible) and covered them in profiteroles it would suddenly be worth of a Gordon Ramsay restaurant. That’s how good they are.

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The pastry that makes up the bulk of this godsend is called choux pastry. It is piped onto the pan as a sort of, paste thingey… not super appetising. Although, once it bakes, using the power of eggs, it becomes hollow and awaits your creative fillings. Now the pastry itself is rather flavourless to be honest, so all you need to do is fill up a piping bag with chantilly cream (it’s a fancy way of saying whipped cream with some vanilla and sugar), poke a hole in the bottom of the profiteroles and fill, top with some dark chocolate sauce and you’ve done it; you have just created culinary fusion to its fullest potential.

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Heaven, pure and utter heaven (plus its fun! No seriously, it’s a great recipe to try). Anyway, enough dabble you want to know how to make these suckers don’t ya! That’s right, you do! I found this recipe on YouTube and it worked perfectly so, here it is:    https://www.youtube.com/watch?v=4NuHWW01nxY

Amazingly Amazing Roast Chicken

Posted: January 8, 2013 in cooking

20130103_185830Well, winter break is over so I am officially back into the swing of things (and that includes blogging, as I didn’t do it this December). I hope you all had great time this festive season. Anyway, as for cooking, well I haven’t stopped on account of, well, I love it! So I have lots of tales to tell you about, but let me start with that of my very first roast chicken.

This chicken was outstanding, the meat was moist and beautifully cooked and the skin was crispy (not fried chicken crispy, but crispy) and the veggies that were roasted along with it were perfect.

Preheat your oven to 405°F

To get started, peel and wash enough potatoes and carrots to evenly fill the bottom of your pan throw in halve a head of crushed garlic, lightly grease it all with some olive oil, and season with salt and pepper (you can also add and other veggies you wan). Now take you chicken and pull out and organs and whatnot. Then cut an onion into eights, halve a lemon, quarter an apple, crush the rest of the garlic and have some sprigs of rosemary or thyme. Have this all at the ready. Now open up your bird and throw in one segment of each with the garlic and spices, then continue to add segments (I just did it randomly) until the bird is full, quickly boil a thick sewing needle then thread it with some dental floss or whatever there is on hand and sew up the bird. Put it into the pan (yes the one with the carrots and potatoes) and spared the veggies around it, rub it with some olive oil and salt and pepper.

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Throw it into the oven, then turn it down to 350°F and cook for 20 minutes per pound, every 1/2 an hour baste with whatever juices there are and occasionally add a little olive oil. once it’s done check the temperature with a thermometer  (it will say how hot it needs to be on it) and let it rest for 15minutes before serving. Then just dig in.