Life Made Simple: Mint Chocolate Brownies

I don't know why, but lately I've had the most ridiculous craving for mint.  Well, mint and chocolate actually.  And what better vehicle for getting mint and chocolate into your face than making up some rich brownies and then slathering them in mint frosting?  There's none, I promise you that.  And to just gild the lily a touch, you top it off with more chocolate.  I would eat something light for dinner, because you're going to want room for dessert.

Note:  I used some natural food coloring to add a slight green color to my frosting, but this particular food coloring came in small individual packets which cannot be closed again after using a small portion, which seems a ridiculous waste of almost $7.  My wish for all those food scientists out there: make some good natural food coloring that comes in resealable mini bottles and doesn't cost a small fortune.

Mint Chocolate Brownies
From Life Made Simple blog

For the brownies:
½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
½ cup brown sugar
1½ teaspoons vanilla extract
2 large eggs
¾ cup all-purpose flour
½ cup unsweetened natural cocoa powder, sifted
⅛ teaspoon baking powder
½ teaspoon salt
⅓ cup chopped chocolate or nuts (optional)

For the mint frosting:
¼ cup (½ stick) unsalted butter, at room temperature
1-2 drops green food coloring (optional)
½ teaspoon peppermint extract
½ teaspoon salt
2 cups powdered sugar
3 to 4 tablespoons milk or heavy cream

For the chocolate ganache:
¾ cup chocolate chips
1 tablespoon unsalted butter
3 tablespoons heavy cream

Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and lightly coat with baking spray, set aside.

In the bowl of a stand mixer, beat together the melted butter, sugars and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.

In a medium size mixing bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and using a spatula, fold in the chopped chocolate or nuts if desired.

Pour batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 23-26 minutes or until set, taking care not to overbake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).

Meanwhile, to make the mint frosting, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter, food coloring, peppermint extract and salt until creamy, about 1 minute on medium high. Add the powdered sugar, then the milk (or heavy cream) until it reaches the desired consistency. Beat for 2-3 minutes or until light and fluffy. Frost cooled brownies, then toss uncovered into the freezer for 10 minutes.

During the last minute of freeze time, in a microwave safe bowl, combine the chocolate chips, butter and heavy cream. Heat on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the cold frosted brownies. Spread evenly and place in the refrigerator uncovered to set for at least 30 minutes before slicing and serving (SEE NOTES).

Notes
-This recipe can be doubled and baked in a 9x13" pan. Adjust the baking time accordingly.
-For easy cutting it's best to chill these brownies for at least 30 minutes, preferably 1 hour in the refrigerator or 30 minutes in the freezer before slicing with a sharp knife. The hot water method is not necessary, for a clean cut wipe your knife on a paper towel after each slice.

Abuelo's: Papas con Chile (Potatoes with Chile)

I know this is probably going to seem strange to some, but one of my favorite things at a local Tex-Mex restaurant is their mashed potatoes.  Now wait, these aren't just any old mashed potatoes.  These are cheesy, chile mashed potatoes.  And somehow they go perfectly next to that enchilada doused in chili sauce.  In fact, the chile sauce is almost like the perfect Tex-Mex gravy for these puppies.  And lucky me, the restaurant actually released the recipe on their Facebook page.  And the crowd goes wild!

Note: Yes, I know.  Velveeta.  Chemical cheese.  I hear you.  But if you do any sort of investigating into restaurant recipes, you'll quickly realize that any sort of melty cheese dish incorporates a type of special melting cheese (I've heard rumors that it's from Land o' Lakes) that closely approximates Velveeta.  So basically, you're eating it anyway.  Ignorance is bliss.

Papas con Chile (Potatoes with Chile)
From Chef Luis at Abuelo's Mexican Restaurant

3 pounds red potatoes
3 ounces cream cheese, cut into 2-inch squares
½ cup heavy cream
10 ounces Velveeta, cut into 2-inch squares
1½ teaspoons salt
¾ teaspoon granulated garlic
¼ cup sour cream
½ cup diced red bell peppers
½ cup diced green bell peppers
2 cans chopped green chiles
½ cup chopped green onion tops
2 tablespoons finely chopped jalapeño, seeds removed

Wash and scrub potatoes until clean. Place potatoes in a pot covered with water and boil until soft. Drain potatoes. Add the rest of ingredients and mash. Be sure all ingredients are incorporated.

Makes 6 servings

Chowhound: Jamaican Curry Goat

Whenever there's something unusual to be found at my local grocery store, I'm the first to snatch it up.  Okay, maybe not the first first, but pretty close.  I know exactly where they put all the cool stuff.  And I certainly noticed when they set out some fabulous slabs of frozen goat.  The first thing I thought of was the amazing curry goat that I'd had at a local restaurant, and I really wanted to replicate that experience.  Luckily, the owner of that restaurant has a small dry goods section near the register with some imported Jamaican goodies.  His suggestion?  Add a little bit of jarred jerk paste at the end of cooking to give it that fresh hit of spice and flavor.

Jamaican Curry Goat
Adapted from Chowhound

3 pounds goat meat with bone, cut in large cubes
3 tablespoons Goya Adobo All-Purpose Seasoning without pepper (blue lid)

2 tablespoons vegetable or corn oil

1 large yellow onion, medium-dice
3 cloves garlic, minced
1 bunch green onions, chopped medium-coarse
4 sprigs fresh thyme

5 whole allspice berries

Freshly ground black pepper, to taste

1 fresh Scotch bonnet pepper, leave whole and cut small "X" in bottom
2 tablespoons Jamaican curry powder

Trim excess fat from meat cubes, season with 2 tablespoons of Adobo seasoning and let sit for 30 minutes.

Chop onions, garlic, and green onions while meat is marinating in Adobo seasoning.

Heat oil in large, heavy-bottomed pot and fry 1 tablespoon of the curry powder in the oil until curry powder darkens. Immediately add goat meat cubes along with chopped onions, garlic, green onions, thyme, whole allspice, and black pepper. Stir and fry over medium heat, stirring constantly, for about 5 minutes. Add remaining curry powder, the whole scotch bonnet pepper, and remaining 1 tablespoon of Adobo seasoning. Add hot water to cover, stir well, and bring to boil. Lower heat to a simmer.

After 40 minutes remove the whole scotch bonnet pepper (if you like extremely hot food you can leave it in the pot).  Continue cooking, uncovered, until meat is very tender (almost falling off bone), about another hour. You will need to replenish hot water several times in the cooking process, as needed. You will want a somewhat thick sauce on the meat, so if it’s still a bit watery when the meat is tender, turn up heat to medium, and cook off excess liquid until a somewhat thick sauce is formed.

Makes 6 servings

Food.com: Jamaican Peas and Rice

When I visited San Francisco a year ago, one of the things I brought back with me was a package of some very fine red beans.  Smaller than kidney beans.  Perfect for red beans and rice (still on the to-be-cooked list).  But also perfect for a Jamaican side dish.  Especially for someone who likes her beans on the smallish side.  And when you cook this dish with all that ginger and allspice and coconut milk, you get the best darn rice and beans...err peas...that you've tasted.

Jamaican Peas and Rice
Adapted from food.com

¾ cup dried small red beans
1 garlic clove, crushed
1 slice ginger, ½-inch thick and 1 inch in diameter
3 allspice berries
4 cups water
1 (14½-ounce) can coconut milk
1 tablespoon unsalted butter
½ teaspoon Goya Adobo seasoning without pepper (blue lid)
Freshly ground black pepper
1 green onion, root removed, crushed
1 sprig fresh thyme
1 fresh Scotch bonnet pepper, pierced with a sharp knife
1½ cups basmati rice

Combine the beans, garlic, ginger, allspice, and water in a saucepan. Cook, covered, over medium heat until tender, about 2 hours.

Add the coconut milk, butter, Goya seasoning, pepper to taste, green onion, thyme, and whole fresh pepper.  Bring to a boil, then remove the hot pepper.  Add the rice and stir.  Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.

Makes 8 servings

Brennan's and Sally's Baking Addiction: Bananas Foster Cake

It's time for my lovely niece's birthday, and I was racking my brain for a delicious, moist cake that was kid friendly and could be baked up in a six inch pan, but was still enticing to the adults attending the dinner.  And what I came up with is this lovely banana cake, with a twist.  I made Bananas Foster, and then mashed it up and dumped it into the cake mix.  And what came out was pretty fantastic.  I think if I make this again, I'll make a double batch of Bananas Foster, and slather some of it in between the layers.  For the adults only, that is.

Bananas Foster Cake
Adapted from Brennan's and Sally's Baking Addiction

¾ cup (1½ sticks) unsalted butter
1 cup dark brown sugar
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ cup banana liqueur
4 medium bananas, sliced
¼ cup dark rum
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
3 large eggs
1 teaspoon vanilla extract
1¼ cups buttermilk
Cream Cheese Frosting

Melt butter, sugars, and cinnamon in a 12-inch heatproof skillet over medium-high heat. Cook, stirring, until sugar is dissolved, 4 minutes. Add banana liqueur and bananas; cook, until bananas are soft and slightly caramelized, 4 to 6 minutes. Add rum, and using a match or lighter, ignite to flambé; cook until flame dies out.  Spoon banana mixture into a bowl and refrigerate until cooled.

Preheat the oven to 350°F and grease a 9x13-inch pan. Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cooled banana mixture on low speed until creamy - about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is okay.

Spread batter into the prepared pan. Bake for 45 to 50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

Cream Cheese Frosting
½ cup (1 stick) unsalted butter
1 (8-ounce) package cream cheese
¼ teaspoon salt
2 teaspoons pure vanilla extract
1 (1-pound) box confectioner's sugar (about 3½ cups)
Milk or cream to adjust consistency of frosting, if necessary

Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.

Serious Eats: Muffuletta

It's that time of year again!  Time for lots and lots of gluttony in anticipation of Lent.  Except I don't celebrate Lent.  So there's no future of abstaining from something delicious for me.  But that doesn't stop me from celebrating Fat Tuesday in all its glory.  And this year I decided to go with a beautiful muffuletta sandwich.  Now, I did not bake the roll all myself, but the olive salad is from scratch, and I picked out the most beautiful meats to adorn this lovely beast.  And it was....too much for a mere mortal.  You'll need a couple of friends to help you finish this off.

Muffuletta
Adapted from Serious Eats

1 large round Italian sesame seed roll
¼ pound thinly sliced soppressata
¼ pound thinly sliced mortadella with pistachios
¼ pound thinly sliced coppa
4 slices mozzarella
4 slices smoked provolone
Olive Salad

Split muffuletta roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of coppa, half of mozzarella, and half of provolone. Repeat layers with remaining meat and cheese. Close sandwich and press down gently to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour before serving. Cut into triangular wedges to serve.

Makes 1 to 4 servings

Olive Salad
¾ cup pitted mixed oil-packed olives
2 tablespoons capers
¼ cup chopped roasted red peppers
2 tablespoons parsley leaves
½ cup giardiniera (Italian-style pickled vegetable salad)
1 medium garlic clove, minced (about 1 teaspoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil

Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than ½-inch remain. Transfer to a bowl. Add vinegar and olive oil and stir to combine. For best results, let olive salad rest overnight.

Black Pearl: New England Clam Chowder

Having grown up outside of New England, I've never been a big clam chowder fan.  Especially since the versions you get in the rest of the US are pretty poor imitations.  But when I found myself in Rhode Island a year or so ago, I got the opportunity to try The Black Pearl, and boy, have my thoughts on clam chowder changed.

As explained by Chef Knerr in the old RI morning show footage I found on YouTube, ocean clams are tough little buggers, and they just aren't appealing to chew, but they have fan-friggin-tastic flavor.  Sea clams are light and tender, but don't pack a flavor punch.  What is a chef to do?  Well, ground up the tough ones and throw in the tender ones in pieces, thus achieving clam chowder nirvana and possibly world peace.

Note: This version of the soup may actually have more clams in it than the original restaurant version.  I fail to see that this is a bad thing.  Also, there is no bacon in this soup.  Shocking, I know.  This may in fact be NE chowder sacrilege.  However, as much as I love bacon (and boy, do I ever love bacon), I feel that it has a tendency to trample everything in its path, especially lovely delicate things.  Like sea clams.  So I think that while this soup would probably still be delicious with bacon (what isn't?), you really get to enjoy the loveliness of the clams in their purest form by leaving it out.

New England Clam Chowder
Adapted from Chef Daniel Knerr at Black Pearl restaurant, Newport, RI

3 tablespoons canola oil
1 medium onion, chopped
½ teaspoon dried thyme
½ teaspoon garlic powder
1½ teaspoons sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons cornstarch
1 (51-ounce) can chopped ocean clams (quahogs), drained, liquid reserved
1 (8-ounce) bottle clam juice
2½ cups potatoes, peeled and diced small
2 cups half-and-half
1 (51-ounce) can chopped sea clams (surf clams), drained
2 tablespoons unsalted butter
1-2 tablespoons fresh dill, chopped
½ teaspoon Tabasco sauce (optional)
Dry vermouth (optional)

Place the drained ocean clams in a food processor with a couple tablespoons of the reserved liquid and process until ground.  Set aside.

Heat the oil over medium heat in a large Dutch oven, then add the onions and saute for a few minutes until translucent.  Add the thyme, garlic powder, salt, and pepper.  Sprinkle the flour and cornstarch over the onions, then mix together and cook for a minute to two until the flour starts to smell nutty, but doesn't change color.  Add the ground ocean clams, remaining reserved liquid, bottle of clam juice, and the cubed potatoes.  Bring to a boil, then lower heat back to medium and cook for 15 to 20 minutes, or just until potatoes soften.  Remove from the heat and chill until thickened, preferably overnight.

Place Dutch oven over medium high heat and stir in the half-and-half.  When the soup starts to loosen up and warm through, add the chopped sea clams, butter, and dill.  Stir to combine and heat through.  Add Tabasco and vermouth, if desired.  Serve hot.

Makes 12 servings

Bon Appétit: Potato Skins

Okay, I gave in.  I never really watch the Super Bowl (except for the halftime concert), but I always enjoy an excuse to make delicious little appetizers.  They aren't really enough opportunities in life for appetizers.  And I could probably be okay with just having appetizers for dinner.  Especially when they're these delicious roasted potato skins, full of melted cheese and cool sour cream.  These are pretty much the pinnacle of appetizer goodness.  And I love having a recipe that turns out some fantastic skins, regardless of occasion.

Potato Skins
From Bon Appétit magazine, January 2014

8 russet potatoes (about 5 pounds), scrubbed
Olive oil for rubbing and brushing
Flaky sea salt, such as Maldon
Freshly ground black pepper
8 ounces shredded Cheddar cheese
1 pound bacon, cooked and crumbled
Sour cream and chopped green onions, for serving

Preheat oven to 400°F. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

Place potatoes on a rack set in a rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60 to 75 minutes. Let cool.

Heat broiler to high. Halve potatoes and scoop out flesh (save for another use), leaving a ¼-inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Broil, turning once, until skins are crisp and flesh is golden, about 5-7 minutes per side.

Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, green onions, and black pepper.

Makes 8 servings

Donald Link: Bayou "Chicken Wings" with Fines Herbes Butter

You can tell it's Super Bowl time.  The grocery stores are packed to the gills.  Everyone is buying snack food.  And things like these little goodies show up in the fish market case.  I didn't even know my grocery store carried frog legs.  However, as soon as I saw them, I knew I needed to try them.  So I did some digging and came up with the recipe below, which I think does a good job of making frog legs accessible to the general public.  Yes, they do taste a little like chicken, but a lean chicken.  And with a crunchy crust and drizzled with butter, they are fantastic.

Bayou "Chicken Wings" with Fines Herbes Butter
From Donald Link, in Crescent City Cooking

Peanut or canola oil, for frying
8 pairs of frogs' legs, cut into individual legs, or 1 pound chicken wings, defrosted if frozen
Salt and pepper
2 cups all-purpose flour
½ cup buttermilk
Fines Herbes Butter

Heat 2 inches of oil in a large, heavy-bottomed pot or deep skillet over medium-high heat.

While the oil is heating, rinse the frogs' legs and pat dry with paper towels.  Combine the flour with a light sprinkling of salt and pepper in a pie tin or plate.  Pour the buttermilk into a wide, shallow bowl.  Coat the legs with seasoned flour, then dip in buttermilk, then coat again with flour.  Shake off excess flour.

When the oil is hot (about 350°F), fry the frogs' legs in batches (to avoid overcrowding) until golden brown, 4 to 5 minutes (cook chicken wings a bit longer, for about 7 minutes).  Use tongs to remove the legs from the oil, and drain them on paper towels for 1 minute.  Place the hot legs in a large serving bowl and toss with Fines Herbes Butter.  Serve immediately.

Makes 4 servings

Fines Herbes Butter
½ pound (2 sticks) unsalted butter, softened
2 tablespoons minced fresh fines herbes (parsley, tarragon, chives, chervil)
1 tablespoon hot sauce
½ teaspoon cayenne pepper
1 garlic clove, minced
Juice of ½ medium lemon (1 to 2 tablespoons)
Salt and pepper, to taste

Place the butter in a bowl and stir in fines herbes, hot sauce, cayenne, garlic, and lemon juice.  Season with salt and pepper.  Taste, and adjust the seasoning.

Clinton St. Baking Company: Cherry Crumb Muffins

What do you do when your freezer is bursting at the seams?  You start grabbing things out of it and finding recipes.  Which is exactly how I decided to make these muffins.  Now, I know they're not super pretty.  For the life of me, I cannot get a crumb topping to look pretty once it has run through the oven.  Someday I'll learn.  And the frozen cherry on top of each sure made its own little mess.  But these muffins are absolutely delicious and make a fantastic breakfast.  In addition to helping clear some freezer space for new culinary adventures.

Cherry Crumb Muffins
From Clinton St. Baking Company Cookbook by DeDe Lahman and Neil Kleinberg

¼ cup (½ stick) unsalted butter, softened
½ cup granulated sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 large egg
½ cup sour cream
1 cup frozen or fresh sour pitted cherries
10 tablespoons Crumb Mix

Preheat the oven to 350°F.  Lightly grease muffin tins or use paper muffin cups.

In an electric mixer on medium-high speed, with the paddle attachment cream together the butter, sugar, and vanilla.

Sift the remaining dry ingredients together into a bowl.

Add the egg to the butter mixture and blend until combined.  Add ¼ cup of the sour cream to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining sour cream and then the remaining dry ingredients until the batter is combined.  Be sure to end with the dry ingredients.

Reserve 8 cherries and fold in the remaining cherries until evenly mixed.  Spoon the batter into the muffin tins, leaving room on the top for the Crumb Mix.  Top each muffin with 1 tablespoon of the Crumb Mix and 1 cherry.  Bake for 25 to 35 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

Cool for at least 10 minutes for best release of the muffins from their tins (if not using paper liners).

Makes 10 muffins

Crumb Mix
½ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon cinnamon
¼ cup (½ stick) unsalted butter, cubed

Mix the dry ingredients with the butter by hand until the mixture is pea-sized.  Keep the Crumb Mix in a cool place until you are ready to use it.  The mix can be stored in the fridge for a couple of weeks.

Makes 1½ cups, enough for 2 to 3 batches of muffins