Coffee Brownies
April 10, 2009 by Lara
Filed under BARS AND BROWNIES, CHOCOLATE, Coffee
5 ounces unsweetened chocolate, coarsely chopped
2 1/2 sticks unsalted butter, softened
3 tablespoons finely ground espresso beans
1/2 teaspoon salt
2 1/2 cups sugar
5 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 cup pecans, coarsely chopped
Preheat the oven to 325 degrees. Butter and flour a 9 x 12-inch baking pan and line with parchment paper.Combine the chocolate, butter, coffee, and salt in the top of a double boiler or bowl over simmering water. Cook until melted and smooth. Let cool. In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour until it just until disappears. Gently fold in the pecans. Pour into the prepared pan, smoothing the top. Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan on a rack 1 hour. Run a knife around the edges of the pan to loosen and cut into squares. Lift out and transfer to serving dish or tin. Makes about 20 bars.
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Spanish Omelet
April 10, 2009 by Lara
Filed under BREAKFAST, LUNCH, AND DINNER, Eggs
2 average size potatoes, diced
6-8 large eggs
1 large tomato, seeded and diced
2 Tbsp minced fresh parsley
2 cloves garlic, minced
1 tsp olive oil
1 small onion, minced
2 T. margarine
In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of the liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs. Wipe out the frying pan then place it over medium-high heat and let stand for about 2 minutes. Add 1 T. margarine and swirl the pan to distribute. Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate. Cut into wedges. Repeat with remaining 1 T. margarine and egg mixture.
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Roasted Garlic
April 10, 2009 by Lara
Filed under APPETIZERS, Garlic
Cut the top off of one or more garlic bulbs. Place on a shallow baking pan. Drizzle with olive oil. Sprinkle with favorite herb(s), if desired. Bake at 325 degrees for about one hour or until soft. Use as a spread for bread or use your imagination.
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Creamy Egg Salad
1 package (3 oz) cream cheese, softened
1/4 c. mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 c. finely chopped green or sweet red pepper
1/4 c. finely chopped celery
1/4 c. sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-cooked eggs, chopped
In a mixing bowl, beat cream cheese, mayonnaise, salt, & pepper until smooth. Add green or red pepper,
celery, relish, & parsley. Fold in eggs. Refrigerate until serving. Yield: 3 cups
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Egg Salad
8 eggs
1 kosher dill pickle, finely chopped
4 green olives, finely chopped
2 Tbsp mayonnaise
1 Tbsp yellow mustard
salt and pepper to taste
Boil the eggs: put the eggs in cold water and bring it to a boil. When the water boils, turn off the stove and let the eggs sit for 10-15 min in the hot water. Peel under cool running water. Mash the eggs with a fork or pastry blender. Add the rest of the ingredients and mix well. Chill.
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Garlic Soup
April 9, 2009 by Lara
Filed under Garlic, SOUP, STEW, CHOWDER, and BISQUES
2 T.olive oil
2 T. butter
2 lbs. onions, about 4, chopped
2 cups garlic cloves, about 4 large heads, chopped
2 quarts chicken stock or canned low-sodium chicken broth
1/2 loaf day-old French bread (about 1/4 lb.),cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 tsp. dried, and 1 bay leaf
1 1/2 tsp. salt
2 cups half and half
1/4 tsp. fresh-ground black pepper
Croutons, optional
In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn brown, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
Remove the Bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add half and half and pepper and bring back to a boil. Serve topped with croutons, if you like.
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Garlic Lemon Shrimp Recipe
April 9, 2009 by Lara
Filed under FISH AND SEAFOOD, Garlic
1 pound of large shrimp with shells
6 minced garlic cloves
1/3 cup lemon juice
1/3 cup olive oil
1 Tablespoon minced fresh Italian parsley
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons grated lemon peel
Coarse salt and freshly ground pepper
In a large pot of salted, boiling water cook shrimp until bright orange – approximately two minutes. Drain. When cool enough to handle, remove shells and set aside.
In a glass or metal bowl whisk garlic, lemon juice, oil, parsley, thyme and lemon peel together. Season to taste with salt and pepper. Add shrimp and toss to coat. Refrigerate for several hours, tossing occasionally.
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