I finally found some time to try some new recipes, and the rewards were delicious!
With my classwork and team drama filling up most of my time recently, finding the time and energy to try something new seemed even more draining. But with an evening of good food and fun games planned, I had the motivation to show off some of my developing cooking skills. I think for a while its been assumed that the only think I knew how to make were some basics like guacamole, garlic bread, and chocolate chip cookies. While I could make these items really well, the general consensus was that was all I could do. Its nice to be expanding out from that base and pulling off some more difficult recipes...especially when they come out right!
This week's recipes offered some new twists and interesting challenges. The Grasshopper brownies were to be made from scratch and include two different ganaches, chocolate and mint. The Asiago Artichoke Squares had some new ingredients met with the difficulties of inadequate appliances.
Grasshopper Brownies:
These were pretty much amazing! I didn't use any special chocolates as my Vons just didn't have it and I am admittedly cheap! I also didn't follow the time line as I just plain didn't have that much time, but the brownies still came out amazing. We ate them semi-frozen and it turned out to be a great cold treat. MorningScramble recommends a glass of milk, Saturday Morning recommends smaller pieces, and OtterPop just loved them (even though she had to take a break from her otter pop addiction ;-) ). As for me, I would totally make these again. And I can now proudly say I have made brownies from scratch, box no longer required! You can easily make this using a boxed mix, but the flavors went together really well because the chocolate ganache had the same base as the brownies.
recipe courtesy of SmittenKitchen.com
For brownie layer
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
For mint ganache
1/2 cup heavy cream
10 oz fine-quality white chocolate, chopped
2 tablespoons green crème de menthe (I skipped this and found the mint flavor strong enough; compensated for the tinting with a single drop of green color)
1 teaspoon peppermint extract
For chocolate ganache
1 cup heavy cream
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Make brownie layer:
Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
Make mint ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
Make chocolate ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
Assemble layers:
Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
Spread chocolate ganache over mint and chill until firm, about 2 hours.
Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.
Asiago Artichoke Squares
I know I may have lost some of you already based on the name alone, but this was worth your attention. I think the idea was to cut this into squares and eat as a casserole, but we turned it into a dip and put it on some crackers. Its similar to artichoke dip you can get at many restaurants, but a little less creamy and definitely better for you! I also ended up having to almost double the cooking time. The recommended amount of time wasn't nearly enough, the center was wiggly like jell-o when it first came out. I guess I should rename it Twice-Baked Asiago Artichoke Dip!
2 cups jarred marinated artichokes, drained
1 cup frozen spinach, chopped, thawed and squeezed (the small square package seemed to be the perfect amount. I defrosted using the microwave instructions, but only half the time)
1/2 cup onion, chopped
1 garlic clove, minced (I recommend the jarred minced garlic, all the punch, non of the work! It was less than $3 at Vons, found it in the produce section on the shelves under the produce displays).
2 tablespoons lemon juice (feeling a little dumb - totally forgot this!)
1 tablespoon fresh oregano, chopped (optional) (used the one of the spice rack, no complaints!)
4 large eggs
1/4 cup dry breadcrumbs
1/2 lb asiago cheese, grated
Directions
Preheat oven to 350°F Grease and line an 8-inch square pan with parchment paper so that the paper hangs over the sides.
In a food processor, pulse artichokes, spinach, onion, garlic and oregano, if using, until finely chopped but not puréed. Pulse in eggs, then pulse in breadcrumbs and Asiago.
Scrape mixture into prepared pan, spread to level and bake for 20 to 25 minutes until set.
Cool to room temperature before slicing into squares and store refrigerated.
Square can be served at room temperature or warmed in a 325 F for 10 minutes.
No comments:
Post a Comment