Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

October 31, 2015

Triple Chocolate Brownies - ATK

 With just the right balance of cakey & chewy, and three types of chocolate keeping the sweetness in check, these babies hit on all cylinders. They're best eaten the same day as baked (the chocolate chunks stay melty), but keep beautifully in an airtight container for up to 4 days. 

Prep the Pan
Make a foil sling for a 13x9" baking pan by folding two long sheets of aluminum foil; the first sheet should be 13" wide, and the second sheet should be 9" wide. Lay sheets of foil in the pan perpendicular to one another, with extra foil hanging over edges of the pan. Push foil into corners and sides of the pan, smoothing the foil flush to the pan. Grease the foil, and set the pan aside. 

Why should I do this? Sounds like a pain. 
The foil will keep the brownies from getting too dry. After cooling the brownies in the pan, you can lift them out by the foil edges, then easily cut them. 

This is one of those recipes that pays to have all the ingredients ready in advance of mixing. 

Get it Together
1/3C unsweetened cocoa powder
1 1/2t instant espresso (optional, but recommended)
1/2C plus 2T boiling water
2oz unsweetened chocolate, chopped fine 
1/2C plus 2T vegetable oil 
4T melted unsalted butter
2 large eggs plus 2 yolks (use the extra whites to make these!)
2t vanilla extract
2 1/2C sugar
1 3/4C flour
3/4t salt 
6oz bittersweet chocolate cut into 1/2" pieces 
Trader Joe's carries unsweetened baking chocolate, as well as cocoa powder and bittersweet chocolate.
Their cold-pressed sunflower seed oil is ideal for baking. 

Preheat the oven to 350'. 
Whisk together the flour and salt. Set aside. 
In a large bowl, whisk the cocoa and espresso powders with the boiling water. Add the unsweetened chocolate and whisk until melted. 
Whisk in the melted butter and oil. The batter may separate. 
Whisk in the eggs & yolks, one at a time. Now the batter should look like chocolate pudding. 
Whisk in the vanilla extract, then the sugar.
Switch to a spatula and stir in the flour, then the bittersweet chocolate chunks.
Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out with moist crumbs. 

Yes, you have to do this, or they won't set properly.
In order to get the right balance of chewy and cakey, brownies tend to be slightly underbaked. Allowing them to cool completely before cutting, ensures they set so you get that fudgy center, cakey outside, and crisp crust. 

Cool the brownies in the pan on a wire rack for 1 1/2 hours. 
Then lift the brownies out of the pan by the foil edges, and allow to cool on the wire rack for another hour. 
Cut brownies into 24 pieces and serve. 
Store in an airtight container for up to 4 days. 

на здоровья! 

Recipe by America's Test Kitchen

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