Brownie Cupcakes Recipe..

4 ounces (120 grams) unsweetened chocolate, chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 1/4 cup (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (105 grams) all purpose flour

1/4 teaspoon salt

Chocolate Fudge Frosting:

4 ounces (12 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (1600 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Everyone loves cupcakes and what could be more appealing than a brownie cupcake covered with cute rosebuds made with chocolate fudge frosting. These brownies are rich and chocolately and it is important not to over bake them. The cupcakes are done when they are set but when you insert a toothpick into the center of one there will be a few moist crumbs.
Brownie Cupcakes are easily made in one bowl and a hand mixer is entirely optional. We are using unsweetened chocolate in this recipe which is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form which means it is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cocao fat). Since no sugar is added to the chocolate it has a strong, bitter taste that is used in baking but is never eaten out of hand. While you can buy unsweetened chocolate at your local grocery store in a box of eight individually wrapped squares, I prefer using either Ghirardelli or Scharffen Berger unsweetened chocolate that are found in some grocery stores or in specialty food stores.

Since all cupcakes need a frosting, for these cupcakes I have used a chocolate fudge frosting. This recipe comes from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson who run a chocolate boutique that they call a "candy store for grown-ups" in New York. Made with butter, confectioners (icing or powdered) sugar, vanilla extract and unsweetened chocolate, it is perfect for piping. I have used a Wilton 6B closed star decorating tip which makes these cute little rose buds. The rose bud shape of the frosting reminds me of the Rowntree's Maple Buds that we (Canadians) enjoyed as kids. Unfortunately, I have read that Rowntree's was bought by Nestle's and they have discontinued the line of these candies.

Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.

Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton 6B closed star tip to make little rose buds.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Makes 12 cupcakes.

Chocolate Marvel Cake

Ingredients

• 1 cup strong brewed coffee
• 1 cup fat-free milk
• 2 (4 ounce) jars pureed prunes baby food
• 4 egg whites
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• FROSTING:
• 6 tablespoons margarine, softened
• 2 2/3 cups confectioners' sugar
• 1/4 cup baking cocoa
• 2 tablespoons fat-free milk
• 2 tablespoons strong brewed coffee
• 1 teaspoon vanilla extract

Directions

1. In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely.
2. For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.

Footnotes

Nutritional Analysis: One serving equals 306 calories, 5 g fat (0 saturated fat), trace cholesterol, 614 mg sodium, 64 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 3 starch, 1 fruit, 1 fat.

Chicken Lasagna Recipe

Chicken Lasagna
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 8 servings

“This lasagna is baked with a creamy blend of cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, mayonnaise and lots of cheddar cheese.”

INGREDIENTS:
9 uncooked lasagna noodles
1 (10.5 ounce) can condensed
cream of chicken soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon garlic salt
4 cups chopped cooked
chicken breast
4 cups shredded Cheddar
cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.
4. In a 9×13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
5. Bake in preheated oven for 1 hour

Pancakes: (Recipe tips)

To make perfect pancakes from scratch at home, you not very need a recipe. Chef, author, and all-around food authority Michael Ruhlman explains the basics of pancake batter -- and other related batters:

If you have pancake fever roused by all this National Pancake Day talk, but trekking out to your area IHOP for Free Pancake Day is not your thing, because it is the week of eating in, which recommends you not do that anyway read on.

The quick bread ratio is 2 parts flour and liquid, 1 part egg and butter. That will give you a perfect muffin or, baked in a loaf pan, a quick bread. Now, you also need to have a small process and common sense. A teaspoon of baking powder for every 5 ounces (cup) of flour is needed for leavening, a pinch of salt for flavor, but that is it. If you need a lemon-lime cake, add lemon and lime juice and zest; vanilla is always nice, or add lemon and poppy seeds, add cranberry and orange, blueberries, bananas. Make a savory fast bread with cumin coriander and ginger to accompany a dal. (Secret: If you season the batter with a small sugar and vanilla and pour it on a griddle, you have perfect pancakes. That savory quick bread suggestion? Pour it over corn or peas, to bind them, spoon the mixture in to hot oil for incredible fritters).

Food expert Alton Brown has some valuable tips for cooking pancakes at home, including recommendations to weight out the dry ingredients ( flour, which ideally would be a combination of both all-purpose and cake flours), adding something acidic like buttermilk to batters using baking soda, and a reminder that pancake batter should be lumpy and not overbeaten. The recipe for his "Instant Pancake Mix" is here.

Need a icy pancake dispenser like the cooks use at your neighborhood greasy spoon? Go with something much cooler, and greener : a cleaned-out Heinz ketchup squeeze bottle.

Chicken Parmigiana

Dishes like this one are elegant enough to serve company but unpretentious enough to make everyone feel comfortable. Prepping your ingredients in advance (mise en place) will make this recipe easier to prepare. If you have stale bread on hand, make a batch of your own seasoned bread crumbs, and store them in your freezer, for use with eggs, fish, or other pasta dishes.

Ingredients

• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon butter or margarine
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• Dash black pepper
• 1/4 cup snipped fresh basil
• 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
• 1/3 cup seasoned fine dry bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried oregano, crushed
• 1 beaten egg
• 2 tablespoons milk
• 3 tablespoons olive oil or cooking oil
• 1/4 cup shredded mozzarella cheese (1 ounce)
• 1 tablespoon grated Parmesan cheese

directions

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.
5. Veal Parmigiana: Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breast halves. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.
6. Creamy Tomato Chicken Parmigiana: Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil. Nutrition Facts per 3 ounces chicken + 1/3 cup sauce: 418 cal., 24 g total fat (9 g sat. fat), 152 mg chol., 715 mg sodium, 15 g carbo., 1 g fiber, 34 g pro. Daily Values: 11% vit. A, 24 % vit. C, 19% calcium, 11% iron. Exchanges: 1 Vegetable, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 4 Fat.

Restaurant Review: Banh Mi Doner Kebabs, Hanoi

An unlikely variation on the sandwich is prospering in the Vietnamese capital: the banh mi doner kebab, which incorporates elements of a doner kebab, the Turkish staple, tucking shaved pork, pickled vegetables and chili sauce inside a warm baguette. Turkish doner kebabs are usually halal, meaning pork-free. Is this version culinary sacrilege? Perhaps, but a tasty six.

Over the last year or so, the Vietnamese banh mi sandwich has taken New York by storm, elevating the five times humble pork and pickled vegetable sandwich to heights of gastronomic chic. In Hanoi, however, the typical banh mi (which translates basically as “bread” in Vietnamese and is written in English as banh my in Hanoi) is a pedestrian fried egg or pâté sandwich with a few slices of cucumber or a light smearing of chili sauce.

Banh mi doner kebab stalls blanket Hanoi, but six of the most successful is run by Cafe Goethe (58 Nguyen Thai Hoc Street; 84-4-37-34-73-95), a German-themed spot whose chef, Linh Thuy Nguyen, wanted to generate a version of the doner kebab that would appeal to Vietnamese palates. While Ms. Nguyen doesn’t claim to have invented the banh mi doner kebab, they says they was the first in Hanoi to popularize a version that melded Vietnamese and Western tastes. The stall, outside Cafe Goethe, clearly embraces a French influence, as its sandwich (15,000 dong, or about 82 cents at 18,400 dong to the dollar) lots up on crunchy pickled red cabbage and onions.

Beginning at dusk, vendors line the lower portion of Ba Trieu Street, but the best is Banh My Truck (306 Ba Trieu Street; 84-9-36-57-39-39). Its baguette (15,000 dong) is filled with an array of fresh and pickled vegetables and tender pork flavored with Vietnamese spices, generously doused with both a chili and a creamy white sauce.

Hanoi’s baguettes tend to be airy and crumbly — sometimes to a fault — but the sandwich shop ilu (178 Kim Ma Street; 84-4-39-97-51-15) uses a denser roll, and tops its signature banh mi “ilukebab” (15,000 dong) with a showering of fresh cilantro and sliced red chilies. Although off the beaten tourist path, ilu is bright and welcoming and — a and in Hanoi — air-conditioned.

The Cheat: A Bunny Hop

I watched him assemble a dish of steak & potatoes with a side of green beans & a few sautéed mushrooms. It took about 10 minutes. But the method that led to those 10 minutes started a full 48 hours before they stepped up to the stove. Nine people worked on different aspects of the dish. For the final run, Moore & his cooks used 10 different pans.

It isn’t easy to cook restaurant food at home. Chefs don’t have kitchens like ours for the same reason that Jeff Koons doesn’t have a studio like your Aunt Hildie’s up in the attic. Chefs have enterprises to run, not children to feed. They have bustling shops filled with skilled staff members charged with particular duties. Chefs have systems. They have a stove, a refrigerator & a sink, not counter space & a dog lying somewhere inconvenient. (Hey, a dishwasher!)
The food you get in restaurants reflects the differences. A lot of hands go in to each dish, even when the eating is seemingly plain. Two times I was in the kitchen at Montrachet, a TriBeCa institution until it closed in 2006, to watch what went in to making dinner for a paying crowd. Harold Moore, who now runs the show at Commerce in Greenwich Village, was then the executive chef. They was 29, affable & cooking lovely, simple Italian food.

It would be bananas to do that at home. (Though it would be chilled to have 10 pans. & the steak was fantastic.) Still, if you plan correctly, with a few choice cheats, even home cooks can experience a quantity of the giant flavors & deep sophistication that chefs use to such great effect.
This is a appetizing dish, a perfect Sunday dinner: rabbit legs browned in a pan, then cooked in a mirepoix braise for a long time, served on top of collard greens studded with, in Animal’s case, Sea Island peas from South Carolina & diced country ham from Benton’s Smoky Mountain Country Hams in Madisonville, Tenn. A grainy mustard sauce, thickened with braising liquid & completed with butter, is drizzled all over it. It tastes of a South that exists only in the mind: sunny; not hot; not humid; all flavors in balance; everything fresh.