Kitchen Report

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16 Responses

1. on February 7, 2010 at 11:11 pm | Reply Carol

   Here you go – the brownies I made today. Not for the faint of (chocolate) heart. My write up is here but below is the recipe itself

   http://pastrychefbaking.blogspot.com/2010/02/essence-of-chocolate-squares.html

   Essence of Chocolate Squares

   1 ¼ cups unsifted bleached all-purpose flour
   2 tablespoons plus 2 teaspoons unsweetened, alkalized cocoa
   ¼ teaspoon baking powder
   ½ teaspoon salt
   ½ pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid
   4 ounces unsweetened chocolate, melted and cooled to tepid
   4 large eggs
   2 cups vanilla-scented granulated sugar
   1 ½ teaspoons intensified vanilla extract

   Dense chocolate frosting for topping the fudge chocolate layer
   3 ¾ cups plus 2 tablespoons unsifted confectioners’ sugar
   1/8 teaspoon salt
   ¼ pound (8 tablespoons or 1 stick) unsalted butter, melted and cooled to tepid
   2 ounces (2 squares) unsweetened chocolate, melted and cooled to tepid.
   ¼ cup milk
   2 tablespoon (light) table cream
   1 teaspoon intensified vanilla extract

   9 x 9 x 2” baking pan

   1. Preheat the oven to 325˚F. Film the inside of the baking pan with nonstick cooking spray; set aside.
   2. Sift the all-purpose flour, cocoa, baking powder, and salt onto a sheet of waxed paper.
   3. Whisk the melted butter and melted unsweetened chocolate in a medium-size mixing bowl until thoroughly combined.
   4. Whisk the eggs in a large mixing bowl to blend well, about 1 minute, then add the vanilla-scented granulated sugar and whisk slowly for 1 minute, or until just combined. Whisk in the tepid melted chocolate-butter mixture. Blend in the vanilla extract. Sift over the dry ingredients and mix until all particles of flour are absorbed into the batter, using a whisk, wooden spoon or flat wooden paddle.
   5. Scrape the batter into the prepared baking pan. Smooth over the top with a rubber spatula.
   6. Bake the cake layer for 35 to 37 minutes or until just set. Cool the cake layer in the pan on a rack for 5 minutes while you make the frosting.
   7. Place the confectioners’ sugar and salt in a large mixing bowl. Whisk the melted butter and melted unsweetened chocolate in a small mixing bowl until thoroughly combined. Add the milk, light cream, and vanilla extract. Using an electric hand mixer, beat the frosting on moderately low speed until creamy and completely combined. Scrape down the sides of the mixing bowl two to three times to keep the frosting even-textured. Do not beat the frosting on high speed or it will become airy and fluffy instead of creamy and dense.
   8. Immediately and carefully, place large dollops of the frosting evenly over the surface of the hot bar cookie base and spread it, using a flexible offset spatula. Spread it smoothly and lightly, to keep the bar cookie layer intact.
   9. Let the sweet cool in the pan on a rack for 3 to 4 hours, or until cooled and completely set. The cooling time is especially important in hot, humid or damp weather. Cut the cake into four quarters, then cut each quarter into four squares, using a small, sharp knife. Remove the chocolate squares from the baking pan, using a small, metal offset spatula.

   Freshly baked, the squares keep for 4 to 5 days.

   
   
   • on February 8, 2010 at 7:40 am | Reply Kendra

     Oh my. I’m swooning…

     
     
2. on February 8, 2010 at 8:04 am | Reply Fair Trade Brownies « Kitchen Report

   […] Recipe Swap […]

   
   
3. on March 2, 2010 at 10:01 pm | Reply Kendra

   I am submitting this on behalf of my fabulous friend Ingrid who somehow juggles her family (3 kids), a career in magazine editing, and always looks totally put together. And she cooks!

   I tried this recipe she sent me recently, she made it up on whim and her kids loved it. It tastes a lot like pizza to me, which is a good thing 🙂

   Pizza Pasta

   1 tablespoon olive oil
   1 large shallot, diced
   1 clove crushed garlic (more to taste)
   Kosher salt, to taste
   Freshly ground pepper, to taste
   1/4 cup fresh basil (or 1 teaspoon dried)
   2 slices prochuitto, chopped
   1 15-ounce can chopped tomatoes
   1 tablespoon red cooking wine
   1 tablespoon tomato paste
   1/2 cup sundried tomatoes
   1/2 cup sliced olives
   1 cup baby spinach
   1/2 lb. Farfelle pasta (bowtie pasta)
   Freshly grated Parmesan cheese, to taste

   Prepare pasta as instructed.

   Heat the olive oil in a large skillet and sautée the shallot with the garlic, salt, pepper, and basil. Add prochuitto and stir. Sautée until the onion wilts and the prochuttio is caramelized. Add tomatoes, red wine, tomato sauce. Reduce heat and simmer for about 7 minutes.

   Add sundried tomatoes and olives. Use liquid from the cooking (reserve) water to the sauce to thicken it.

   Add spinach and quickly toss with cooked pasta. Garnish with Parmesan cheese.

   Serves 2.

   
   
4. on March 2, 2010 at 10:35 pm | Reply Jeremy

   I’ll give two recipes I make often, and cover two courses: main and dessert.

   Lasagna:

   1 pound mild Italian sausage

   Brown meat thoroughly, drain off excess fat, then add next ingredients to meat:

   1 clove garlic – minced
   1 tablespoon basil
   1 1/2 teaspoons salt (I usually cut to 1 teaspoon)
   1 – 1 pound can of crushed tomatoes
   2 – 6 ounce cans tomato paste

   Simmer this mixture uncovered until thick (approximately 30 minutes) – stir occasionally.

   1 – 10 ounce package lasagna noodles

   Cook noodles until tender, drain and rinse in cold water. Combine the next six ingredients:

   2 – 12 ounce containers (3 cups) cottage cheese
   2 beaten eggs
   1 teaspoon salt (I sometimes cut this to 1/2 teaspoon)
   1/2 teaspoon pepper
   2 tablespoons parsley
   1/2 cup grated parmesan cheese

   Thinly slice 1 pound of mozzarella cheese.

   Layer by placing half of the noodles in a 13″ x 9″ baking dish, then spread half of the cottage cheese mixture, place half of the mozzarella cheese, and spread half of the meat mixture. Repeat the layers.

   Bake in oven preheated to 375 degrees for 30 minutes. Let stand for 10 – 15 minutes before serving.

   Serves 12.

   Nanaimo Squares
   (if you don’t like butter, chocolate, or sugar, this one is not for you):

   Melt over hot water in a double boiler:

   1/2 cup butter
   3 tablespoons cocoa
   1/4 cup white sugar
   1 teaspoon vanilla extract

   Cool slightly and add:

   1 egg, beaten

   Then mix together:

   2 cups finely crushed graham wafers
   1 cup coconut
   1/2/ cup chopped walnuts (I actually prefer to use pecans)

   Combine the above two mixtures and press into a 9″ x 9″ pan. Cover with an icing made with:

   2 cups confectioner’s (powdered) sugar
   2 tablespoons Bird’s custard powder
   1/2 cup butter
   1/4 cup milk

   Chill until the icing is firm, then cover with a mixture of the following ingredients melted together over low to medium heat:

   2 squares semi-sweet chocolate
   2 squares unsweetened chocolate
   1 1/2 tablespoons butter (to make this mixture spread easier, add more butter if necessary to make it a bit more fluid–allowing it to spread more evenly)

   NOTE: The Bird’s custard powder can be a challenge to find in the United States, and it is a key ingredient. It can be found in some supermarkets, and many specialty food stores. If you find something called “Bird’s Dessert Mix”, that will work fine. I buy it on-line from the English Tea Store (www.englishteastore.com)

   
   
5. on March 2, 2010 at 10:49 pm | Reply John in Texas

   Rice Pudding

   1/3 cup rice ( I like brown rice)
   4 eggs
   1 cup of sugar
   4 cups milk (I like Braums skim)
   1 teaspoon vanilla extract
   Hand full of raisins about a ¼ cup
   Cinnamon and or nutmeg

   Cook rice, put in 9 x 13 casserole dish. Add raisins to casserole dish. In a mixing bowl: beat eggs, add sugar and vanilla Beat again. Stir in milk. Pour into casserole stir gently. Sprinkle with cinnamon and nutmeg. Bake at 350 degrees for 54 minutes.

   
   
6. on March 3, 2010 at 9:11 am | Reply Joanne

   I’ve never had Ingrid’s Pizza Pasta, but I know she is a good cook and you’re right – always looks put together! 🙂 Jeremy’s lasagna is good – have had that, as are his Nanaimo Bars.

   
   
7. on March 3, 2010 at 3:52 pm | Reply Janell Fiarman

   Kendra, probably our most regularly used recipe is the one we got from a cookbook for nursery school kids. It’s fast, easy and uses up leftovers.
   It’s for Fried Rice.
   While you are cooking up the rice you beat an egg and pour it into an oiled pan.
   While it is cooking (slowly) you chop up vegetables (cabbage or kale or broccoli kind of things are my favorite but we have used just about every vegetable) and meat (good place for leftovers) or tofu. If you want to add to the flavor, add minced garlic and fresh ginger.
   For extra color, you can add red pepper or grated carrot. For some heat, chop in a hot pepper.
   Remove the thin flat cooked egg as soon as it is done and cut it in thin slices.
   Stirfry the veggies (a little oil, high heat, splash a little water in for steam about half-way through) while you are cutting up green onions — the green part as well as the white.
   Add the meat, add the rice, which is cooked by now, add the egg, and some soy sauce. Stir in those green onions.
   It’s been less than a half hour and you’ve got dinner.

   
   
8. on May 13, 2010 at 10:21 am | Reply Kendra

   This is from my friend and colleague Leigh who is a true Yankee New Englander through and through:

   Fiddlehead ferns – as beautiful as any of nature’s patterns or the scroll of a violin that inspires their name. To me nothing else tastes like an early spring evening or a verdant forest floor. When I see them I am transported back to a memorable fly-fishing trip on New Brunswick’s Mirimichi river, where every night we retired to the lodge for salmon and fiddlehead variations on the side or in soup. About the taste – it does have a slightly wild taste and tough consistency, requiring a little trimming, softening and saucing. I found this recipe, from a 1992 Gourmet magazine issue, an easy and elegant way to introduce them to those who might not have tried them before.

   Steamed fiddleheads with horseradish sauce

       * 1 pound fiddleheads (available seasonally at smaller, specialty supermarkets or farm markets), cleaned
       * 1/2 cup plain yogurt
       * 1/2 cup mayonnaise
       * 1 tablespoon fresh lemon juice, or to taste
       * 2 teaspoons Dijon-style mustard
       * 1 tablespoon drained bottled horseradish, or to taste
       * 3 tablespoons finely chopped scallion green

   Preparation

   In a steamer set over boiling water steam the fiddleheads for at least 10 minutes, ideally keeping them somewhat crisp-tender. Transfer to a bowl of ice and cold water to halt cooking, and then drain on paper towels.

   In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.

   Note: this makes quite a bit of sauce – add some gradually to your liking, and reserve the rest.

   To clean fiddleheads:

   Fiddleheads bought in the store generally have about 2 inches of stem attached. Rub off any dry leaves by hand and put the fiddleheads in a colander and whisk. Trim the ends of the stem. Let the fiddleheads soak in a sink half full of cold water, changing the water a few times. Fiddleheads keep, covered and chilled, for 1 week.

   
   
9. on August 20, 2010 at 11:13 am | Reply Kendra

   Leigh just baked us another great treat here at the Monitor. Had to share!

   Plum pecan buckle

   (Recipe recommends: Have eggs and butter at room temperature beforehand)

   INGREDIENTS
    
    
   For the topping:
   1/4 cup packed light brown sugar
   1/4 cup all-purpose flour
   2 tablespoons unsalted butter (1/4 stick), plus more for coating the pan
   1/2 teaspoon ground cinnamon
   Pinch fine salt
   1/2 cup finely chopped pecans

   For the batter:
   1 1/4 cups all-purpose flour
   1 teaspoon baking powder
   1/4 teaspoon fine salt
   1/3 cup whole milk
   1 teaspoon vanilla extract
   3/4 cup granulated sugar
   6 tablespoons unsalted butter (3/4 stick), at room temperature
   2 large eggs, at room temperature
   1 pound (about 5 whole) plums, pitted and cut into large dice

      
   INSTRUCTIONS
    
     
   Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside.

   For the topping:    
   Using a pastry blender or your fingertips, work brown sugar, flour, measured butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use.

   For the batter:    
   Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside. Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside.

   Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes. Add eggs one at a time, letting the first completely incorporate before adding the second.

   Add a third of the flour mixture and mix on low until just combined; scrape down the sides of the bowl. Pour in half of the milk mixture and mix on low until just incorporated. Repeat, alternating dry and wet ingredients and ending with dry ingredients, until completely incorporated.

   Remove the bowl from the mixer, fold the plums in until coated and evenly distributed, and turn the batter into the prepared baking dish. Sprinkle the reserved topping evenly over the batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes. Remove from the oven and let cool at least 20 minutes before serving.

   
   
10. on November 19, 2010 at 6:52 pm | Reply cheryl

    I believe fiddleheads are a very popular dish in Korean cooking?? I remember as a kid, living in GA, my mom used to haul me through the woods picking as much fern as we could muster. We had to be fast and pick early ’cause all the other Korean ladies would be out in the woods gathering as well. We would come home with bags full, wash them up really well and then dry them in the sun. Later, mom would make some sort of soup out of them. I don’t recall if I ever really liked the soup…but I love the memories it created. So now, when I see fiddleheads in the woods of N. MI, I think to myself, “What a waste that no one is picking and eating them!” Maybe I should start and ship them to GA?

    
    
11. on July 22, 2011 at 2:21 pm | Reply Betina Dengler

    SORVETE DE MANGA
    MANGO ICECREAM

    2 Haden mangoes
    2 “sword” mangoes
    ½ liter of milk
    5 tablespoons sugar
    2 eggs

    Chop the mangoes. Blend mangoes, milk, 3 tablespoons sugar and 2 egg yolks in a blender. In a separate bowl, whip the 2 egg whites until stiff peaks form. Add one tablespoon sugar and whip again until it’s firm. Add the last tablespoon sugar and whip again until stiff peaks form. Gently mix, by hand, the “blended” ingredients and the whipped egg white. Pour it into ice cube forms and put into the freezer.

    Haden is a large mango, round, with yellow-red skin. “Sword” mango is smaller, pointy, with green-yellow skin, and it has a strong flavor. If you just have one type of mango available, use four of it. :o) If you want to know how they look like, google “manga haden” and “manga espada”. Mixing the whipped egg white and the blended stuff is done by hand. You pour the whipped egg white into the blended ingredients, and gently mix it with a spoon, moving the spoon in a circular motion, to avoid totally “deflating” the whipped egg white. :o)

    
    
12. on July 22, 2011 at 2:37 pm | Reply Betina Dengler

    SORVETE DE CREME
    VANILLA ICECREAM

    ½ liter milk
    2 eggs
    1 teaspoon vanilla essence
    9 tablespoons sugar

    Stir the egg yolks with half of the sugar and add the milk slowly. Put it in a pot, over medium-high heat until it boils, always stirring. Let it cool down. Whip the egg whites until stiff peaks form and add the remaining sugar (spoon by spoon, or you’ll destroy the peaks), mixing well. Gently add the cream, with should be cold. Add the vanilla essence, combine well, pour it into ice cube forms and put it into the freezer. It ices in one and a half hours.

    This recipe is from the owner’s manual/recipe book of my Grandmother’s refrigerator, a Frigidaire with those lock-doors! 🙂

    What’s your e-mail, I have a scanned image of the owner’s manual to add 😉

    
    
    • on July 22, 2011 at 3:13 pm | Reply Kendra

      kitchenreport@yahoo.com

      
      
13. on September 18, 2012 at 5:09 pm | Reply Classic lasagna « Kitchen Report

    […] Recipe List […]

    
    
14. on November 11, 2013 at 1:37 pm | Reply Dane Hartgrove

    This is in response to your request for Christmas-related recipes in your online course for Principia. My family has been making these cookies at Christmas for well over 50 years.

    RED AND GREEN LOGS

    1 cup butter
    1/2 cup sifted confectioners sugar
    2 teaspoons vanilla
    2 cups sifted flour
    1/8 teaspoon salt
    1 cup quick rolled oats
    red and green sugar

    Cream butter and sugar together until light and fluffy. Add remaining ingredients except colored sugars. Blend well and chill slightly. With the hands, shape into logs about half an inch thick and two inches long. Roll half in green sugar and the other half in red sugar. Place on ungreased baking sheet and back at 325 degrees for 30 minutes.

    That’s the original recipe. I usually double it. I also find that 25 minutes in the oven, or even a little less, is just fine. These cookies are not visually outstanding, but they are like a delicious sugared shortbread.

    
    

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