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Posts Tagged ‘brownies’

sweet and salty and sassy

In Food, In My Kitchen on March 5, 2011 at 10:29 am

 

Recently I was reading through Bryant Terry‘s cookbook,  Vegan Soul Kitchen, and was intrigued by Terry’s listing of musical pairings with each recipe. How would someone (like me) without a particularly musically influenced background (like Terry) go about pairing up tunes with food?

The more I thought about it, the more I realized that I tend to have my own version of musical pairings in the kitchen. When I’m wishing I was there in Louisiana or Texas, cooking gumbo or smoking brisket, I’m likely to turn on the music I love from those places. Maybe Better Than Ezra or Lucinda Williams for the gumbo, definitely Lyle Lovett for the brisket.

But I’m not always homesick in the kitchen. Sometimes the music I turn on will be about my mood. Lately it’s been G. Love, Mumford and Sons, and Ingrid Michaelson. Other times it might be about the particular dish. Like when I was baking these peanut butter pretzel brownies from Joy the Baker. I turned on another Louisiana fave, The Figs, who, like the brownies, are an excellent mix of sweet and salty and sassy (“High-Heeled Stomp” and “Guns” are particularly fun).

What about you folks? What’s the soundtrack of your kitchen? Inquiring ears want to know.

Oh, yeah, and  I know, there’s parchment paper under those brownies. Sue me.

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brownie winner and king cake recipe

In Food, In My Kitchen on February 27, 2011 at 12:23 pm

Congratulations to Beccie, who is the winner of a pan of peanut-butter pretzel brownies. Thanks for playing!

Below is the king cake recipe I promised earlier. Mardi Gras is March 8 this year. Celebrate with a knock-out pastry.

 

Traditional Mardi Gras King Cake (recipe adapted from Emeril Lagasse and Danno)

For the Brioche:

1/2 cup warm water (105 to 115 degrees)

2 packages dry yeast

2 teaspoons sugar

4 to 5 cups flour

1/2 cup sugar

2 teaspoons salt

1 teaspoon ground nutmeg

1 teaspoon grated lemon rind

1/2 cup warm milk (105 to 115 degrees)

1/2 cup melted unsalted butter, cooled

5 egg yolks

1 pecan half, uncooked dried bean or King Cake Baby

 

For the Cream Cheese filling:

1 Cup Pecan halves, broken up slightly and roasted until fragrant

2/3 Cup Brown Sugar

1 tsp Vanilla extract

1 tsp Cinnamon

1/2 tsp Ground Allspice

1 pinch of salt

4 Tbsp Steen’s Cane Syrup (maple syrup is a decent substitute)

1 8-ounce block cream cheese, softened

Combine all of the ingredients together.

2 cups sifted powdered sugar

juice of 1 lemon

Purple, green and gold sugar crystals

 

Directions:

Preheat the oven to 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes, I did all mixing and kneading in my stand mixer, but it can be done by hand or in a large food processor). Place the dough in a well-greased bowl. Turn once so greased surface is on top.

Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Shape the dough into a cylinder, about 30 inches long. Mix all filling ingredients in a medium-sized bowl. Spread filling over the middle of the dough cylinder, then fold over the long edges to form a tube, pinching the edges together to form a seal. Move tube to baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.

Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors.

 

a brownie rant

In Family, Food, friends, In My Kitchen, On My Mind on January 11, 2011 at 9:01 pm

As I sit in my living room, exhausted from dealing with boatloads of children after a 12:40pm early dismissal in anticipation of snow that is just now beginning to fall at 8:30pm, I have a burning question.

Who the hell are these people who wait for a pan of brownies to be completely cool before slicing into them so they can get nice tidy lines?

I mean really. They are brownies, people.

B-R-O-W-N-I-E-S.

They’re the kind of dessert that some people (not me, of course, never me) might put cannabinoid substances into. They’re not meant to be fussy. They are meant to be eaten straight out of the pan when they are just cool enough so you don’t scorch the roof of your mouth. They do not need a plate. They do not even need a napkin. Sleek straight lines? Save ’em for foo foo French pastries.

You know, you people with your straight edge brownies, whoever you are, I’m just not so sure I trust you. Are you just uptight, or are trying to hide something?

You’re probably skinny too.

Which means I really don’t trust you.

I’ll take my chocolatey gooey goodness with messy crumbly edges. You straight edge people, you just move along. Nothing to see here but a nearly empty pan of brownies.