Sharffen Berger Fudgy Brownies

You know, chocolate is a funny thing. It comes in so many flavors and textures and each person knows just how they like it. Me? I like rich, dark chocolate. Sharffen Berger gets my kind of chocolate just right. So I was lucky when the company just happened to sponsor a Food Blogging conference I attended and the goodie bag we got was filled with lots of Sharffen Berger baking chocolate. Like the 70% cacao bittersweet chocolate, which is the basis for these fudgy brownies. This recipe comes directly from the source. Sharffen Berger publishes this and lots of other recipes on their site. These are definitely the fudgiest, most decadent brownies I’ve ever had. Enjoy!

Sharffen Berger 70% Cacao Bittersweet Chocolate

Sharffen Berger Fudgy Brownies
Makes 9 two-inch square brownies
Ingredients

6 tablespoons (3 ounces) unsalted butter, cut into cubes, plus more for the pan
8 ounces SCHARFFEN BERGER 70% bittersweet chocolate, coarsely chopped
3/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1/3 cup all-purpose flour

Method

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Cut an 8 by 16-inch piece of parchment paper. Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment including the paper on the sides of the pan.

2. Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.

3. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.

4. Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter. Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.

Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares.

Lentil Salad Three Ways

Buy a bag of lentils at Safeway for $1.49, or spend $8 for a fancy box of French Le Puy Lentils at Whole Foods. Either way, you can create a myriad of healthy salads that will keep in the fridge for about a week and work as main dishes, sides or snacks. Put the lentil salad on top of a bed of lettuce or the add arugula for bite. Roll the lentils up in a whole wheat tortilla for a healthy bean wrap. Serve warm with fish, like Salmon or Mahi Mahi. The possibilities are endless.

To prepare the lentils, follow the directions on the side of the package. Do not pre-soak lentils. They cook pretty quickly. Typically, for a 16 oz bag of lentils, bring 8-10 cups of water to boil in a large pot. Add the lentils and simmer gently for 25-30 minutes. For salads, you want the lentils to maintain a little bite so that they don’t get too mushy. Start checking them at 25 minutes to get the texture just right. A 16-oz bag of lentils will yield about six cups of cooked lentils.

Heirloom Tomato-Basil Lentil Salad

Heirloom Tomato-Basil Lentil Salad

Serves 4 as a side

Ingredients

2 cups cooked lentils
1 large or 2 small heirloom tomatoes, diced into small cubes.
2 Tbsp minced shallots or scallions
1/4 cup minced fresh basil and additional leaves for garnish
2 Tbsp balsamic vinegar
6 Tbsp extra-virgin olive oil
1/4 teaspoon black pepper
1 Tbsp of Crumbled Feta (optional) – I left it out because I like to try to be vegan when I can

Method

1. For the vinaigrette, whisk together the olive oil and vinegar into an emulsion. Toss lentils, tomatoes, shallots, minced basil, and oil vinegar to combine. Season with pepper and garnish with basil leaf and feta if using. Serve chilled.

Tarragon-Mustard Vinaigrette Lentil Salad

Tarragon-Mustard Vinaigrette Lentil Salad

Serves 4 as a side

Ingredients

2 cups cooked lentils
1/2 red bell pepper, diced
2 Tbsp red-wine vinegar
1 Tbsp minced shallot or scallions
Salt and pepper to taste
6 Tbsp extra virgin olive oil
2 tsp Dijon mustard
1 Tbsp minced tarragon

Method

1. Whisk together the vinegar, shallots, salt, pepper, olive oil, mustard and tarragon. Toss with red bell pepper and lentils to combine. Garnish with tarragon leaves. Serve chilled.

Lemon Dill Lentil Salad

Fresh Lemon-Dill Lentil Salad

Serves 4 as a side

Ingredients
2 cups cooked lentils
1/2 red bell pepper, diced
1/4 cup fresh dill, minced
2 Tbsp fresh-squeezed lemon juice
1 Tbsp minced shallot or scallions
Salt and pepper to taste
6 Tbsp extra virgin olive oil

Method

1. Whisk together lemon juice, shallots, salt, pepper, and olive oil. Toss with lentils, red bell pepper and fresh dill to combine. Garnish with sprigs of dill.

Vegan Lasagne

Rip Esselstyn developed the “Engine 2 Diet” plan for a team of Texas firefighters, who were overweight and suffered from high cholesterol and high blood pressure. He found that eliminating meat and dairy (including chicken and fish, milk and cheese) from his diet, helped him and his team lose weight, lower their cholesterol numbers and turn the tide on high blood pressure.

He wrote The Engine 2 Diet: The Texas Firefighter’s 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds to share his insights with the world.

I used to be a die-hard 3 meals a day with meat kind of gal. Well, maybe not breakfast with meat everyday, but still. I would make up for it later in the day. Heck, the post before this one is a burger with cheese. But I bring you this recipe because it is as satisfying as any meal I’ve had with meat, including meat lasagne, and packs more veggies per serving than any dish I’ve ever prepared. Talk about sneaking in veggies in your kids’ meals. This recipe does that in spades.

Dr. Oz endorsed this eating plan on his show in February 2010, just about the time my husband and I started exploring the benefits of a vegan diet. The timing was perfect. This is a great meal to transition effortlessly to a diet that treads more lightly on the earth and on your body.

In the photograph above, I have not yet sprinkled the top with the ground cashews, because that step occurs after you’ve baked it for 45 minutes. It’s amazing how the cashews successfully take the place of mozzarella cheese.

Sweet Potato & Vegetable Lasagna
From The Engine 2 Diet, by Rip Esselstyn

In the photograph above, I have not yet sprinkled the top with the ground cashews, because that step occurs after you’ve baked it for 45 minutes. It’s amazing how the cashews successfully take the place of mozzarella cheese.

Ingredients
Serves 10-12
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package firm tofu
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp oregano
1 tsp rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 oz frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Directions
Preheat oven to 400 ° F. Saute the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Saute the broccoli and carrots for 5 minutes and add to the mushroom bowl. Saute the peppers and corn until just beginning to soften. Add them to them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

Cover the bottom of a 9×13 inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes. Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the over for 15 minutes. Let sit for 15 minutes before serving.

This post is part of Real Food Wednesdays hosted by KellyTheKitchenKop.com.

Béarnaise Burger

I’m going through a tarragon phase right now, and whenever I cook with tarragon, I think of Sauce Béarnaise. Sauce Béarnaise is a butter emulsion sauce like Hollandaise. Hollandaise is flavored with lemon juice while Béarnaise Sauce is flavored with shallots, chervil, pepper and tarragon.

Sauce Béarnaise on Asparagus

For this burger, I wanted the flavor profile of a Sauce Bérnaise without actually making Sauce Béarnaise. It’s a legendarily difficult sauce to get right and uses an entire stick of butter. It’s a great sauce that goes well with steak or asparagus or lots of other things. If you want to try making it yourself, try the recipe at Fine Cooking. Feel free to also pour the sauce over a burger, but in this recipe, we take the ingredients of Sauce Béarnaise and add them to ground beef, so they are right in the burger.

I used Gruyère Cheese on my burger and added sautéed onions and mushrooms. I used 85/15 ground beef to achieve a balance between fat and flavor.

Bérnaise Burger
Makes 4 Burgers

Ingredients

1-2 Tbsp diced shallots
1/2 tsp fresh chervil, finely chopped (optional)
1 1/2 Tbsp fresh tarragon, finely chopped)
1 egg
1 lb of ground beef (85/15 or 80/20)
Salt and pepper to taste
1 Tbsp butter
1/2 lb sliced mushrooms
2-3 Tbsp diced onion
4 slices of Gruyère cheese
4 slices of butter lettuce
4 hamburger buns – I used sandwich thins by Oroweat

Method

1. Mix the shallots, chervil, tarragon, egg, ground beef, salt and pepper in a large bowl. Form into 4 patties. Heat a grill pan over medium heat. Spray with cooking spray. Add the patties and cook for about 7 minutes on each side, depending on how well done you like your burgers and how hot your pan is. Cover, vented, while cooking.

2. Meanwhile, heat a medium sautée pan over medium heat. Melt the butter and add the onions. Sautée until just starting to soften, about 5 minutes. Add the mushrooms, and continue to sautée until mushrooms sweat out their moisture and start to brown.

3. Add the cheese to burgers and continue to cook, with the vented cover, until cheese has melted. Toast the buns. Prepare the lettuce slices.

4. Assemble the burgers with lettuce on the bottom, burger patty with cheese in the middle and mushrooms and onions on top. Serve immediately.

Rosemary Focaccia

I am totally into this focaccia. This recipe has been tested and tested. Use fresh rosemary. Don’t hold back on the oil and salt and eat it while it’s still warm.

Rosemary Focaccia

Ingredients
1/2 cup high quality extra-virgin olive oil
2-4 whole cloves garlic, cracked
2 sprigs of rosemary
1 (1/4-ounce) package rapid rise dry yeast
4 cups unbleached all-purpose flour plus additional for kneading
2 tsp table salt
2 tablespoons chopped fresh rosemary
1 teaspoon coarse sea salt

Method

For the garlic-rosemary infused olive oil:

1. Heat 1/2 cup of olive oil, the rosemary sprigs and garlic cloves in a small saucepan over medium-low heat. Heat until just starting to bubble, remove from heat and allow to sit and cool for at least 30 minutes or longer.

For the focaccia:

1. Stir together 1 2/3 cups lukewarm water and yeast in bowl of mixer. Add 4 cups flour, 1/4 cup of the rosemary-garlic infused oil, and the table salt and beat with the paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

2. Turn dough out onto a lightly floured surface. Knead in 1 – 2 more tablespoons of flour for about a minute then transfer to an oiled bowl and turn to coat it with the oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

3. Press dough evenly into a generously oiled 15 x 10 inch baking pan. Let dough rise, covered with a kitchen towel, until doubled in bulk, about 1 hour.

4. Preheat oven to 500°F. Stir together rosemary and remaining 3 tablespoons oil. With a fork, make shallow pin pricks all over the dough, then brush with rosemary oil. Sprinkle sea salt over the focaccia. Bake at 500˚F for 5 minutes and then reduce to 475˚F for another 15 minutes or until golden brown.

5. Remove from oven and invert onto a rack and flip over. Eat immediately, if possible.

Peach Smoothie

At our house, we go through phases where we make smoothies every morning. When bananas start to turn brown, we throw them in the freezer, so we can use them in a smoothie later. We have an entire shelf in the freezer devoted to frozen fruit. There are the bananas we’ve rescued, bags of frozen fruit, and even bags of frozen spinach. There are strawberries, blueberries, raspberries, and… peaches.

Of all of the smoothies we make, this one is my favorite.

Peach Smoothie
Serves One

Ingredients

1/2 banana
1/2 container peach yogurt
1/2 10 oz bag of frozen peaches
1/2 cup orange juice

Method

Put all of the ingredients in a blender and blend until smooth. Serve immediately.

Peach Smoothie

Chana Masala

You say Garbanzo Bean, I say Chickpea, but in India, it is “Chana.”

Chana Masala is one of the most popular Indian dishes. Since it’s vegan and spicy, it falls into the category of “dishes my husband likes.” I hope you enjoy it too.

Chana Masala
Serves 4-6

Ingredients

1 1/2 tablespoons vegetable oil
1 whole cardamom pod
1 whole cinnamon stick
1 whole Bay Leaf
A few whole cloves
1 tsp whole cumin seeds
2 medium onions, diced
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon ground turmeric
1 15-ounce can of diced tomatoes
chopped green chilis
1 teaspoon garam masala
1/4 tsp chili powder
1/2 tsp ground coriander
1/4 tsp turmeric
1/2 tsp cumin powder
2 (15-ounce) cans chickpeas, rinsed and drained
Salt to taste
Squeezes of lemon juice
Fresh cilantro to garnish

Method

1. Heat oil in a large skillet. Add whole spices (cadamom pod, cinnamon stick, Bay Leaf, whole cloves, cumin seeds) to the pan and sautée for 2 minutes over medium-high heat. Add onion and sautée until softened and browned, about 8 minutes. Add garlic, ginger and turmeric. Stir to combine. Sautée for a minute or two.

2. Add the canned tomatoes and green chilis. Simmer until thickened slightly, about 3 minutes. While tomatoes are simmering, mix together the garam masala powder, chili powder, ground coriander, turmeric, and cumin powder. Add this mixture to the simmering tomatoes and stir to combine.

3. Add the chickpeas. If the dish is getting dry, add up to 2/3 cup of water. Simmer uncovered for 5-10 minutes or until chickpeas are soft, but not mushy. Season with salt.

4. Fish out the Bay Leaf and cinnamon stick. Serve over rice. Squeeze lemon on top and garnish with lots of fresh cilantro.

Here is a version of Chana Masala demonstrated by ShowMeTheCurry. Their version involves using tea bags to enhance flavor and color. Cool!

Randy Axelles Grilled California Avocado Sandwich

Did you know that 90% of the nation’s avocados are hand-grown by farmers in California? Many of the California avocado groves are multi-generational and family operated. Randy Axell is one of those growers. As a third generation avocado grower, Axell and his wife, Joanna, have raised their family on 40 acres of land in Santa Paula, Calif. called Rancho Rodoro. It is named from a combination of Axell’s parents’ names, Ross and Dorothy. Axell feels privileged to have grown up on a farm and to have provided the same opportunity to his children.

CA Avocado Grower, Randy Axelle

“I love being able to spend every day on a farm and in the groves. It’s very satisfying to be able to grow something from a tiny seed to a full tree,” explains Axell when asked about his favorite part of being a California avocado grower.

Randy’s passion for growing California avocados is clear in the quality of his trees and the fruit he harvests each season. His farm is operated to the standards of Good Agricultural Practices (GAP) certification, a program that requires Randy to document everything he does on the farm as well as implement the best possible management practices to aid in preventing food safety issues. He sees these practices as a natural thing to do, to focus on food safety and sell the perfect piece of fruit.

To view videos of Randy Axell sharing his stories of growing California avocados, visit his page at the California Avocado Commission website.

Axell Family California Avocado Grilled Cheese Sandwich

Recipe created by California avocado grower Randy Axell for the California Avocado Commission, used by permission.

Serves: 4

Prep Time: 5 minutes; Cook Time: 5 minutes

Ingredients

4 slices cheddar cheese
8 slices whole wheat or honey wheat bread
1 ripe, fresh California avocado, peeled, seeded and sliced
1 medium tomato, sliced
4 slices red onion
Chili sauce, to taste
4 slices pepper jack cheese
Olive oil cooking spray

Instructions

On each sandwich, place a slice of cheddar cheese, a layer of avocado, tomato, and onion slices. Add chili sauce to taste. Top with pepper jack cheese, and finish with remaining bread slices.
Heat a large skillet over medium heat. Spray skillet with olive oil cooking spray. Place sandwiches in skillet and cook until bread is browned. Turn and cook until cheese has melted. Serve immediately.

Nutrition Information Per Serving: Calories 350; Total Fat 18 g (Sat 6 g, Trans 0 g, Poly 1.5 g, Mono 6 g); Cholesterol 25 mg; Sodium 610 mg; Total Carbohydrates 33 g; Dietary Fiber 7 g; Protein 19 g;

Meyer Lemon Black & Green Iced Tea

Today is the first in a series of Maryland (my homestate) oriented posts. Maryland summers are full of just-picked corn on the cob, Blue crab feasts, Thrasher’s French Fries, and pitchers of iced tea. My mother used to make 2 quarts of iced tea with a few Lipton’s tea bags, a cup of sugar, and a couple of lemons. She would let the tea and lemons steep for a really long time. Like most of the afternoon. It was awesome and there was never enough. I didn’t think I would taste tea that good again, but two things happened. I moved to California and my tastes changed a bit (a whole cup of white sugar? Ouch.) and my friend Paige brought over a batch of her iced tea. It’s iced tea heaven all over again.

There are three secrets that comprise the genius of this tea.
1) The black & Green combo
2)The honey and
3)The Meyer lemons.

In Marin County, where Paige and I live, it’s as if Meyer Lemons grow on trees. Well, not as if; they do. Lots of them. People are often trying to unload them because there are so many. We are so lucky. Eureka lemons are the bright yellow lemons you usually find in the grocery store. Meyer lemons are darker on the outside and are nearly orange on the inside. In fact, Meyer lemons aren’t truly lemons. They are believed to be a cross between lemons and either oranges or mandarins. They are less acidic than Eureka lemons and have earthy, herbal undertones. They are a great match for the Green Tea in this mixture. If you can’t find Meyer lemons (since they are usually only available in specialty stores from later winter to early Spring), you can substitute a mixture of two regular lemons and one small orange.

Meyer Lemon Iced Tea with Mint Sprigs

Meyer Lemon Black & Green Iced Tea
Makes 2 quarts

Ingredients
4 Black Tea Bags (I like Earl Grey)
4 Green Tea Bags
1/4 cup honey or more to taste
2-3 Meyer Lemons, sliced thinly and seeded
Mint springs to garnish

Method

For the Green Tea
Heat one quart of water to boiling in a medium saucepan. Remove from heat and allow to cool for a couple of minutes. Green Tea is best steeped at about 180˚F and remember, water boils at 212˚F. Add 4 Green Tea bags to the pot and allow it to steep for 1-3 minutes. Remove tea bags and allow Green Tea to continue to cool.

For the Black Tea
Heat one quart of water to boiling in a medium saucepan. Remove from heat. Add 4 black teabags to the saucepan and allow it to steep for about 5 minutes. Remove tea bags and allow black to continue to cool.

The mix
While both teas are still a bit warm, pour them into a glass pitcher. Add honey and stir to dissolve and mix. Add half of the lemon slices, reserving the other lemon slices for garnish.

To serve
Fill glasses with ice, add the tea and garnish with lemon slices and mint sprigs (optional).

Avocado Crab Gratinée

In late May, the California Avocado Commission hosted a dinner at One Market in San Francisco for a small group of members of the food media. The five-course tasting menu was prepared by Mark Dommen, chef-partner at One Market. We were invited to taste the wide variety of flavors and textures avocados can provide and to learn a little something about how they are grown. Did you know that avocados are in season in California for a full seven months? March through September. And did you know that California grows 90% of our nation’s avocados? For tips on how to best select and store an avocado, check out the avocado commission website.

I must admit. I am a fairly recent avocado convert. Growing up in Maryland in the eighties, I didn’t see an avocado until I was at least 20, so I was a little bit scared of them until recently. Ten years in California have warmed me up to them and now I can barely eat a veggie burger without smooshing avocado slices on top. The avocado commission dinner was well-timed for me. You could say I was ripe for it.

Here’s what was on the menu:

	Chilled California Avocado & Pea Soup with Smoked Sable Fish and Shiso
	Dungeness Crab & California Avocado Salad with Lemongrass Sorbet
	Alaskan Halibut “Sous Vide” with California Avocado “Hollandaise,” Asparagus, and a Quail Egg
	Wood Grilled New York Steak with California Avocado “Chimichurri,” and Fresh Corn Polenta
	Meyer Lemon-Olive Oil Cake with California Avocado Ice Cream, Strawberries and Almonds

The Dungeness Crab and California Avocado Salad with Lemongrass Sorbet stood out that night as one of my favorite dishes. The recipe is available at the Avocado Commission’s website. As you can see in the photo above, you can prepare it with the avocado slices wrapped around the crab in an almost “sushi” style, or you can prepare it as it is in the photo below, piling the crab on top to make it “tall.”

A few weeks after this amazing dinner, I flew to the south of Spain for a family wedding. We stayed at a small inn about 45 minutes west of Malaga called Hotel Rural La Paloma. Owned and operated by an Italian couple, Philippo and Elena took amazing care of us.

The menu at the inn’s restaurant was a great mix of Spanish and Italian-influenced dishes. They were incredibly accommodating as well. My husband is a vegan, and they were happy to prepare separate, off-the-menu dishes for him. While I am moving towards a vegan diet, I took the opportunity to taste a few dishes on the menu that contained dairy and seafood. One of my favorites was “Aguacate relleno de pulpa de cangrejo gratinado,” or “Puréed avocado stuffed with crab au gratin.” We’ll call it Avocado-Crab Gratinée.

I couldn’t wait to come home and try to prepare the dish myself. Elena was nice enough to share the recipe with me and both avocados and dungeness crabs happen to be in season right now. This dish is so easy to prepare, you could easily whip it up for weeknight treat for two.

Avocado-Crab Gratinée

Ingredients

1 ripe California Grown Avocado
Salt and pepper to taste
3 Tbsp heavy whipping cream
2 oz lump crabmeat
2 Tbsp grated Parmesan cheese

Method

1. Preheat the broiler. Cut the avocado in half. Discard the pit, but reserve the skins. Empty the flesh into a microwave-safe bowl. Mash it with a fork it and add salt and pepper, combining well. Add the heavy cream and the crabmeat and mix well with a fork. If the mixture is too thick, add additional heavy cream.

2. Warm the mixture in the microwave for 1 minute. Add the grated Parmesan cheese to the mixture and stir it in completely. Spoon the mixture either back into the two empty avocado halves or into one or two small oven-safe dishes. Sprinkle additional Parmesan cheese on top.

3. Bake under the broiler for a couple of minutes until the cheese has browned slightly. Serve immediately.

Avocado Crab Gratinée