Brookies

Recently both Betsy and I cooked this cookie-brownie combo and it's not surprising that we both liked them. Plenty of chocolate!

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Brookies

Adapted from NYTimes Cooking

Yields a 9X13 pan

Altitude adjustments for around 5000 ft above sea level:

Add 1 tablespoon flour for each cup of flour (I added half a tablespoon in the brownies and one tablespoon in the cookie dough) 

Subtract 1 tablespoon for each cup of either sugar

For the brownie batter:

8 T of unsalted butter, not including what you use to grease the pan

2 large eggs

1 1/2 teas vanilla extract

1/2 c AP flour

3/4 c cocoa powder, Dutch-process or natural

1/4 teas kosher salt (Diamond Crystal)

For the cookie dough:

6 T unsalted butter

1 c packed brown sugar, light or dark (but dark makes a prettier Brookie, I think)

2 large eggs

2 teas vanilla extract

1 1/4 AP flour

2 teas baking powder

3/4 teas kosher salt

1 1/4 c chocolate chips or chopped bar chocolate

3/4 c chopped walnuts or pecans, optional

NYTimes Cooking suggests that this recipe saves on dishes because you mix each batter in the same saucepan but they have you put the brownie batter in a bowl, wash the saucepan out by hand and then mix the cookie dough. This is certainly fine but not a true labor-saver. I, however, used a different saucepan for each batter. I believe I could streamline this next time by mixing the cookie dough first, placing it in the prepared baking pan while making the brownie batter in the same (well scraped) saucepan without washing it (the little bit of lighter dough wouldn't be a problem). This would mean the brownie portion would be more "on top" and would change the appearance of your final product but not the taste. These instructions reflect that choice. If you prefer, just use two saucepans.

Prepare the baking pan by greasing it and lining it with a generous sheet of parchment paper. It will be helpful when removing to have some excess on the ends or sides so you can use the paper as handles.

Preheat the oven to 350F.

Make the cookie batter first. Put the butter and sugar into the saucepan and heat over medium heat until the butter is melted. Lift the pan from the heat and vigorously whisk until the butter and sugar and completely combined. Let sit a few minutes to cool somewhat. You can chop nuts, or measure chocolate chips.

Once somewhat cooler, beat in the eggs by hand one at a time and add the vanilla. Stir in the flour, baking powder and salt. Stir in 3/4 cup of the chocolate chips or chopped chocolate and add the nuts. 

Using a spring-type ice cream scoop, place this dough in clumps in the bottom of the prepared pan. Use a rubber spatula to scrape out the dough as well as you can.  Set aside while you make the brownie batter.

Combine the butter and sugar in the saucepan and heat until the butter has melted. Off heat, vigorously whisk until combined and let rest and cool a bit.

Add the eggs one at a time and then the vanilla.

Stir in the flour, cocoa powder, baking powder and salt, ensuring no streaks of flour remain.

Using the ice cream scoop, place this batter amongst or on top of the cookie dough clumps. Use a small offset spatula to spread into an even layer, marbleizing as you spread. Sprinkle the dough with the remaining half cup of chocolate chips.

Place in oven and bake 20-25 minutes until a toothpick comes out with just a few moist crumbs. Set on a rack and cool completely before attempting to remove from the pan. Cut into bars and serve. 

Bacon Jam

After discovering bacon jam at a charcuterie café a couple of years ago, I was compelled to make it for myself. Having this recipe has been especially convenient during the last couple of  years. 

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Bacon Jam

Source: America's Test Kitchen

Makes about 1 1/4 cups

1 pd regular bacon (not thick-cut), cut crosswise into half-inch wide strips

1 c thinly sliced onion

4 sprigs fresh thyme

2 garlic cloves, smashed and peeled

4 c water

1/3 c cider vinegar, although any variety can be used

1/3 c maple syrup

1/8 cayenne pepper, more or less

In a 12-inch skillet over medium heat, cook the bacon until it is crispy, 15-20 minutes. Remove the bacon and place on a paper towel plate or quarter sheet pan. (I just used a bowl without a paper towel.) Remove most of the fat from the skillet, keeping only a couple of tablespoons for further cooking.

Add the onions, thyme, and garlic to the bacon fat and keep cooking over medium heat until the onion is browned and softened, 5-10 minutes. Add the water, vinegar, syrup and cayenne and stir. Then stir in the reserved bacon and increase the heat to medium high. Stirring occasionally, cook until nearly all the liquid has evaporated. In about 22-30 minutes the mixture will start to noticeably sizzle. 

Take the skillet from the heat and allow to cool for 10-15 minutes. Remove and discard the thyme sprigs. Use a rubber spatula to transfer the mixture from the skillet to a food processor and pulse 15-20 times until the bacon and onions are finely chopped. Serve warm. 

ATK states that this can be kept refrigerated for up to 4 days and reheated carefully in the microwave for a minute. If you want to store it longer, freeze it.

One of my favorite sandwiches is bacon jam on flat bread with arugula and burrata cheese. 

Spaghetti Ice

When our family lived in Europe, we were introduced to Spaghetti Ice, an ice cream dessert which, at the time, was served mainly in German Eis Cafés. It's a relatively simple concoction as far as ingredients go but making them at home requires a less-common gadget--a potato ricer (or a spaetzle press). In the Eis cafe's we visited in Germany, they had electric presses that extruded vanilla ice cream in thin, long spaghetti shapes. (I suppose, but don't know, that an electric pasta maker might work.) Strawberry sauce is the stand in for spaghetti sauce, and grated white chocolate looks like Parmesan. If you happen to have a ball shaped chocolate candy, you can include a "meatball". We often use Ferraro Rocher Hazelnut Chocolates, but current supply chain issues keep us reluctantly flexible.

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Spaghetti Ice

Source: German Eis Cafés 

These instructions are for roughly 4 people, depending on appetites and ages. See this as a guide, not a true recipe.

1-1 1/2 c heavy whipping cream, whipped with some vanilla and a T of granulated sugar 

1 generous pint of strawberries, cleaned and trimmed if fresh, or thawed if frozen

1-2 T sugar

1 bar of white chocolate (preferably real chocolate, rather than imitation, if you can find it

vanilla ice cream, softened a few minutes at room temperature if your freezer runs very cold

Keep the whipped cream in the fridge to keep it as cool as possible.

You may want to place your bowls in the freezer or refrigerator before prep so the ice cream doesn't melt as fast. 

Place strawberries and sugar in a blender or food processor and run until smooth. Don't worry too much about getting it completely smooth since real spaghetti sauce can be chunky. Taste this to be sure it's sweet enough for you and add more sugar, if you'd like.

Grate the white chocolate on a microplane if you have one. Or grate the chocolate on the small wholes of a grater.

We prepare and serve these immediately to each individual, meaning the cook with the job of pressing the ice cream eats later. You could prep them and place bowls back in the freezer and serve all at the same time if that's important.

Place a big spoonful of whipped cream in the bottom of the bowl. Push a couple of scoops of vanilla ice cream through a potato ricer over the whipped cream and allow to mound up like a pile of spaghetti. This often ends up being a two-person job with the stronger person managing the pressing and a helper using a butter knife to cut the strands of ice cream off the bottom of the ricer.

Quickly top with some of the strawberry sauce and a spoonful of the grated white chocolate.  Place a chocolate "meatball" or two on the side and serve.

Sheet Pan Chocolate Chip Pancake

 Here's a way to cook multiple pancakes all at once.

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Sheet Pan Chocolate Chip Pancake 

Adapted from:  New York Times Cooking

Serves 6-10

This can be halved for a smaller crowd. I also like to cook this on two quarter-sheet pans so one can stay warm in the oven if needed. It also helps me deal with the effects of my high altitude.

2-3 T unsalted butter, softened, plus 8 T  cut into half-inch cubes and chilled

1 1/2 c cold buttermilk

1 1/2 c cold milk 

3 c AP flour (I used half whole wheat)

1/4 c granulated sugar

1 T baking powder

1 teas baking soda

3/4 teas salt

3/4 c mini chocolate chips   

Preheat your oven to 450F. Prepare a sheet pan or two quarter-sheet pans by greasing with one tablespoon of the softened butter and lining with parchment paper. Alternatively, so you don't waste a bunch of butter under the paper, spray with cooking spray and then line the pan with parchment paper.

In a large liquid measuring cup, measure the buttermilk and milk and set aside.

Combine the flour, sugar, baking powder and soda, and the salt in a food processor. Drop the cubed butter in and process together until the mixture is coarsely sandy with some pieces the size of small peas. Place in a bowl and pour the milk mixture over . Use a whisk to combine and set aside for 5 minutes. Meanwhile, place the sheet pan into the oven to heat up.

Pull the hot pan from the oven and place 2 T of the softened butter on it. Return to the oven and allow the butter to melt. This won't take long if the pan is quite hot. Once more, pull the pan from the oven and spread the butter all over. You might be able to do this by tipping the pan but I found it easier to use a pastry brush to spread the melted butter everywhere. Carefully pour the batter into the pan; spread out to corners and sprinkle the chocolate chips over all. Set the pan back in the oven and allow to bake for 13-15 minutes until completely a toothpick comes out clean from the center. Place under the broiler for a minute to brown the top. 

Cut into squares or rectangles and serve with maple syrup, if desired. 

Notes:

I like the idea of cooking a number of pancakes at once but this recipe pays cooks back with more dishes than I like (and in the past I had to wash my food processor by hand). So I advise keeping the cold butter whole until you want to mix it into the dry ingredients; then grate in the butter (a flat grater easily fits into the dishwasher) and stir. If you feel you need to, blend the butter in a bit more with your fingertips. Also, if you have a very large liquid measuring vessel you can use that to hold the milks and then add the flour/butter mix. Just be sure this vessel is correct. I inherited a big glass measuring bowl but have found out the hard way that it measures incorrectly.

Other readers of the NY Times suggested topping with nuts and/or berries or other fruit, chopped. Blueberries sounded really nice. 

Shortbread Brownies

This luscious brownie is my current favorite. 

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Shortbread Brownies 

Source: New York Times Cooking 

Yield: one 9X13 pan

 

4,000-5,000 ft elevation tweaks:

No adjustments for the shortbread layer.

For the brownie layer, subtract 2 T sugar and add 1 T flour.

For the shortbread:

1 1/2 c cold unsalted butter (3 sticks) cut into half-inch pieces

3 c AP flour

3/4 c granulated sugar

1 teas fine sea salt or table salt

For the brownie:

1 c plus 2 T unsalted butter (2 1/4 sticks)

3 oz unsweetened chocolate, chopped

1 1/4 c light brown sugar

1 c granulated sugar

1/2 c plus 1 T cocoa powder

3 large eggs

1 T vanilla

1 1/2 c AP flour

1/4 teas fine sea salt or table salt

3/4 c chopped walnuts or pecans, or slivered almonds, toasted

flaky sea salt, optional

Preheat your oven to 350F. Lightly oil a 9X13 baking pan and line with some parchment paper, ensuring some overhang on the two long sides.

In a stand mixer's bowl, place the flour, sugar, and salt and mix to combine. Add the butter cubes and with the paddle attachment, mix on low speed until the ingredients are incorporated and come together. It's all right if it is still a little crumbly. You may also pulse the ingredients together in a food processor if you prefer.

Drop the dough into the prepared pan, pressing with your hands until it is in all the corners and is spread evenly. Use a fork to prick the dough all over. Place in the oven and bake until it is golden, about 30-35 minutes.

As the shortbread bakes, begin prepping the brownies. Melt the chocolate and butter together. The easiest way is to place them in a large glass bowl in a microwave and heat for 30 seconds at a time, stirring afterwards. In my microwave it took bout 4 30-second periods. Another option is to place the bowl over a pot of simmering water and the chocolate and butter to melt, while stirring occasionally.

When the chocolate and butter are melted, stir in the sugars and the cocoa until smooth. Then add the eggs and vanilla and stir well.

Mix the flour and salt together in a medium bowl. Stir into the chocolate mixture until there are no streaks of flour. If you chose to use the nuts, fold them in at this point. Using an offset spatula or a rubber spatula, spread the brownie batter on top of the still warm shortbread. If desired, sprinkle with flaky sea salt.

Place in the oven and bake for 23-28 minutes until the batter is pulling away from the sides but the center is still soft. You'll find if you test with a toothpick, it will come out still gooey. Remove from the oven and cool on a rack until completely cool. Use the overhanging parchment paper to remove the cool brownies from the pan and slice into sizes of your choice. I find these brownies particularly rich (look at all that butter) so I cut them about 2 inches by 3/4-1 inch.

Swiss Chard Salad with Prosciutto and Cheese

 This is an easy salad if you don't mind making your own salad dressing (I think it's worth it).

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Swiss Chard Salad with Prosciutto and Cheese

Source: Cook's Country Magazine

Serves 4-6

12 oz Swiss chard of any color

3 T extra virgin olive oil

3 T red wine vinegar

2 T fig preserves

1 small shallot, minced

2 teas whole-grain mustard

1/2 teas table salt

1/2 teas freshly ground pepper

1/2 c fresh basil, sliced just before it gets stirred into the dressing

1/2 c thinly sliced prosciutto, torn into bite-size pieces, divided

1/2 c walnuts, coarsely chopped and roasted, divided

1/2 cup of crumbled bleu cheese (2 oz) divided or substitute, as I did, with cheese you have on hand 

Prepare the chard, by removing any stems that are larger than a quarter inch. Stack them on a cutting board and cut in half. Cut the stacks crosswise into thin slices (1/4-inch). 

In large bowl place the olive oil, red wine vinegar, preserves, shallot, mustard, salt and pepper. Whisk until emulsified. Move the chard to the bowl. 

Thinly slice the basil and place it on top of the chard. Add half of the prosciutto, walnuts, and bleu cheese and toss the salad. Toss the ingredients in the bowl until well mixed. Top the salad in the bowl, or on serving plates, with the remaining prosciutto, walnuts, and cheese and serve.