Thursday, September 8, 2016

 Brownie Butter Cake

 I cant take credit for this one it come from Kevin Chai - wow, is delicious, so much so I had to share.
140g (5oz) dark chocolate (broken into pieces)
50g (¼ cup) unsalted butter
50g (¼ cup) brown sugar
1 Egg
35g (¼ cup) all-purpose flour
Butter cake:
120g (½ cup) unsalted butter
100g (½ cup) sugar (I reduced by 1 Tbsp)
2 Eggs
120g (1 cup) all-purpose flour
2g (¼ tsp) baking powder
50ml (3 ½ Tbsp) fresh milk
Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminum foil.
Preheat oven to 180C/350F.
To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.
Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.
To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.
    Adapted from Kevin Chai – I Love Butter Cake Too 2

    Monday, January 4, 2016

    Pecan Buttermilk Fudge

    Pecan Buttermilk Fudge
    A confection similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.
    Servings: 16
    • 1 cup pecans
    • 2 cups sugar
    • 1 cup buttermilk
    • ½ cup (1 stick) unsalted butter, cut into pieces
    • 1 tablespoon honey
    • ⅛ teaspoon kosher salt
    • Flaky sea salt
    • Preheat oven to 350°. Line a 9x5” loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
    • Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
    • Heat sugar, buttermilk, butter, honey, and kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes. Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238° (mixture will be pale golden and smell faintly of toffee), 6–8 minutes.
    • Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5–8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces.
    • Do Ahead: Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.
    (Bon Appetite Magazine!)

    Monday, November 30, 2015

    Cioppino with Toasted Baguette

    Cioppino with Toasted Baguette  


    1 baguette
    5 tablespoons olive oil
    1 yellow onion, chopped
    6 cloves garlic, minced
    1/4 teaspoon red pepper flakes, to taste
    1 can tomato, diced
    1 bottle clam juice
    1 cup white wine
    2 tablespoons basil, chopped
    8 mussels
    16 24 littleneck or cherrystone, clams
    8 Sea Scallops
    8 shrimp, shell on
    1 pound cracked, crab leg, thawed if frozen

    Preheat the oven to 400.
    In a Dutch oven warm 2 tablespoons olive oil over medium-high heat. Add the onions and saute just until translucent, about 1 minute.
    Add the garlic and red pepper flakes and saute for 30 seconds.
    Add the tomatoes and their juices, the clam juice, wine, parsley and basil. Bring the mixture to a boil.
    Add all of the shellfish, discarding any mussels or clams that do not close to the touch. Cover, reduce the heat to low and cook until the mussels and clams have opened and the scallops and shrimp are opaque throughout, about 10 minutes. Discard any mussels or clams that failed to open.
    Ladle the stew into individual bowls. Garnish with the parsley.

    Sunday, November 29, 2015

    Onion Jam

    • 3 large Red or Spanish onions
    • 2 tablespoons sugar
    • 2 tablespoons balsamic vinegar
    • Olive-oil, cooking spray
    1. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
    2. Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
    3. Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
    4. Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.

    Monday, November 23, 2015

    Easy Turkey Bolognese

    Easy Turkey Bolognese


    1/4 cup extra-virgin olive oil
    1 onion, chopped
    3 garlic cloves, minced
    1 carrot, peeled and finely chopped
    1 celery stalk, finely chopped
    1 pound shredded cooked turkey
    3 cups marinara sauce (in jar or fresh)
    1/4 cup chopped fresh basil leaves
    1 pound spaghetti or favorite pasta
    Freshly grated Parmesan


    Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes.

    Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and heat through about 2-3 minutes.

    Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 10-15 minutes, stirring often. Sprinkle in the basil. Season the sauce, to taste, with salt and pepper.

    While the sauce is simmering, cook the spaghetti in a large pot of boiling salted water.  Drain and add the pasta to the sauce and toss to coat. Sprinkle with Parmesan and serve.