From the kitchen of Miss Gennie
Aug. 12th, 2003 05:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gfrancieI have many quests in life.
One is my search for the best creme brulee ever. It takes a strong person, but I figure I am the one to do it. After all, I don't have a problem with eating as much butter, sugar, and eggs as humanly possible.
Butter, sugar and eggs are what makes waking up every morning so hopeful. I think to myself, "Maybe I will eat something so rich and creamy I will finally have that heart attack I have been waiting for."
I figure my sarcasm and walking a mile everyday will keep me alive for awhile.
But getting back to my many quests. I also like to search for really great brownie recipes.
For years I stuck with the recipe on the back (and sometimes inside) of the Bakers unsweetened chocolate box for classic brownies. It was a good place to start. It called for a lot of eggs, A ton of sugar and a fair portion of butter.
Yet it didn't quite satisfy me. It was great if you liked a slightly grainy texture to your brownie. My Mother is fond of that particular recipe and thinks I should stop while I am ahead. Yet I yearn for something a little different. I tried the recipe Ruth Reichl (editor of Gourmet and one of my idols) had in her first book of Memoirs "Tender at the Bone". They are known as the ArtPark Brownies and they are definitely fudgier then the first recipe I played around with for years. It also requires many eggs, a whole lotta sugar and butter. You can guess that I am filled with great joy at the thought of them.
They worked well. Many party guests took a liking to them. But I sometimes thought their opinion was slightly influenced...by alcohol. I am not doubting their ability to distinguish between good and bad desserts. I just think that when one has been drinking they tend to like everything. Case in point. People after a few cocktails start thinking that anything from Taco Bell is cuisine right up there with a salmon puff pastry covered in lobster sauce.
I am one to disagree.
So I continue to search for something else.
Today at work, I found a book devoted to nothing but Brownies. There were bourbon brownies, black bottom brownies, sour cream brownies. Even Blondies! There was something for every palate.
I decided to begin simple and try this extremely rich version.
You get to use a double-boiler for this one!!!! (don't worry if you don't have one you can improvise)
I don't have a double-boiler so I took a pyrex bowl and placed it over a sauce pan that had an inch of water that was simmering.
You take 8oz of semi-sweet/bitters-sweet (depending on what you are keen upon) chocolate all chopped up and put it in the bowl, along with 1 stick of softened unsalted butter, and 2 oz of unsweetened chocolate.
You want to stir often to help everything melt and you want to keep a close eye on the heat. You want to avoid burning the chocolate mixture. Once it is melted you add 1 tsp of vanilla extract and remove the chocolate from the heat.
In another bowl you beat for 4-5 minutes (medium speed with an electric mixer) 3 eggs, 1 egg yolk, and 1 cup of sugar until it is a pale yellow color and quite thick. You beat in the chocolate mixture until thoroughly combined.
Then you will stir in 2/3 cup of flour.
Then you will spread it evening into a 9x9 pan that is buttered and floured.
You bake at 350F for 25-30 minutes.
You will then let the brownies cool for 2 hours. I know that is absolute torture, but find something else to do while you are waiting. Like having an affair with the milkman. Once he has gone you can enjoy your new amazing brownies in peace. Maybe you could take up a hobby like philately.
One is my search for the best creme brulee ever. It takes a strong person, but I figure I am the one to do it. After all, I don't have a problem with eating as much butter, sugar, and eggs as humanly possible.
Butter, sugar and eggs are what makes waking up every morning so hopeful. I think to myself, "Maybe I will eat something so rich and creamy I will finally have that heart attack I have been waiting for."
I figure my sarcasm and walking a mile everyday will keep me alive for awhile.
But getting back to my many quests. I also like to search for really great brownie recipes.
For years I stuck with the recipe on the back (and sometimes inside) of the Bakers unsweetened chocolate box for classic brownies. It was a good place to start. It called for a lot of eggs, A ton of sugar and a fair portion of butter.
Yet it didn't quite satisfy me. It was great if you liked a slightly grainy texture to your brownie. My Mother is fond of that particular recipe and thinks I should stop while I am ahead. Yet I yearn for something a little different. I tried the recipe Ruth Reichl (editor of Gourmet and one of my idols) had in her first book of Memoirs "Tender at the Bone". They are known as the ArtPark Brownies and they are definitely fudgier then the first recipe I played around with for years. It also requires many eggs, a whole lotta sugar and butter. You can guess that I am filled with great joy at the thought of them.
They worked well. Many party guests took a liking to them. But I sometimes thought their opinion was slightly influenced...by alcohol. I am not doubting their ability to distinguish between good and bad desserts. I just think that when one has been drinking they tend to like everything. Case in point. People after a few cocktails start thinking that anything from Taco Bell is cuisine right up there with a salmon puff pastry covered in lobster sauce.
I am one to disagree.
So I continue to search for something else.
Today at work, I found a book devoted to nothing but Brownies. There were bourbon brownies, black bottom brownies, sour cream brownies. Even Blondies! There was something for every palate.
I decided to begin simple and try this extremely rich version.
You get to use a double-boiler for this one!!!! (don't worry if you don't have one you can improvise)
I don't have a double-boiler so I took a pyrex bowl and placed it over a sauce pan that had an inch of water that was simmering.
You take 8oz of semi-sweet/bitters-sweet (depending on what you are keen upon) chocolate all chopped up and put it in the bowl, along with 1 stick of softened unsalted butter, and 2 oz of unsweetened chocolate.
You want to stir often to help everything melt and you want to keep a close eye on the heat. You want to avoid burning the chocolate mixture. Once it is melted you add 1 tsp of vanilla extract and remove the chocolate from the heat.
In another bowl you beat for 4-5 minutes (medium speed with an electric mixer) 3 eggs, 1 egg yolk, and 1 cup of sugar until it is a pale yellow color and quite thick. You beat in the chocolate mixture until thoroughly combined.
Then you will stir in 2/3 cup of flour.
Then you will spread it evening into a 9x9 pan that is buttered and floured.
You bake at 350F for 25-30 minutes.
You will then let the brownies cool for 2 hours. I know that is absolute torture, but find something else to do while you are waiting. Like having an affair with the milkman. Once he has gone you can enjoy your new amazing brownies in peace. Maybe you could take up a hobby like philately.
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no subject
Date: 2003-08-12 05:52 pm (UTC)no subject
Date: 2003-08-12 08:10 pm (UTC)no subject
Date: 2003-08-12 08:21 pm (UTC)no subject
Date: 2003-08-13 09:44 am (UTC)no subject
Date: 2003-08-12 07:15 pm (UTC)no subject
Date: 2003-08-12 08:10 pm (UTC)OK so.
Date: 2003-08-12 08:02 pm (UTC)Re: OK so.
Date: 2003-08-12 08:11 pm (UTC)I hope our respective men won't mind?
Re: OK so.
Date: 2003-08-12 08:32 pm (UTC)Re: OK so.
Date: 2003-08-13 12:18 am (UTC)Re: OK so.
Date: 2003-08-13 09:41 am (UTC)Re: OK so.
Date: 2003-08-13 10:23 am (UTC)Re: OK so.
Date: 2003-08-13 10:23 am (UTC)Re: OK so.
Date: 2003-08-13 09:40 am (UTC)The brownies need to be eaten with something like milk, or fruit because they are a lot more rich then I had anticipated.
Re: OK so.
Date: 2003-08-13 09:42 am (UTC)Re: OK so.
Date: 2003-08-13 09:49 am (UTC)creme brulee.........*head rolls back and starts to drool*
Date: 2003-08-12 10:23 pm (UTC)I could try from scratch but.....I think I would end up lighting my hair on fire. Oh the hell with it, this friday I am going to cook.......something.
Re: creme brulee.........*head rolls back and starts to drool*
Date: 2003-08-13 09:38 am (UTC)It takes a lot of practice so be patient.
I say cook something.
Start with toast, then move onto eggs, after that meatloaf, and to finish.
brownies.
Re: creme brulee.........*head rolls back and starts to drool*
Date: 2003-08-17 07:54 pm (UTC)brownies, an always good finish.
Re: creme brulee.........*head rolls back and starts to drool*
Date: 2003-08-18 03:04 pm (UTC)Don't be scared of the ingredients.
Get Ready For This!
Date: 2003-08-13 09:10 am (UTC)YUMMMMMMMMMMMMMMMM! Let me know how you like it!
I will take you there if you wish ;)
Re: Get Ready For This!
Date: 2003-08-13 09:39 am (UTC)no subject
Date: 2003-08-13 03:57 pm (UTC)no subject
Date: 2003-08-13 04:11 pm (UTC)Which brings about a number of peculiar feelings.
no subject
Date: 2003-08-13 04:15 pm (UTC)no subject
Date: 2003-08-13 04:24 pm (UTC)no subject
Date: 2003-08-19 12:37 pm (UTC)no subject
Date: 2003-08-19 04:30 pm (UTC)I was equally pleased with how my batch turned out.
Sexy brownies I call them.
no subject
Date: 2003-08-19 04:30 pm (UTC)no subject
Date: 2003-08-19 04:34 pm (UTC)