Black and Tan

In honor of St. Patrick's Day I tried out a Black and Tan Brownie recipe from Cooking Light magazine for tomorrow's dinner.  My friend Jesica emailed me the recipe and I couldn't resist testing them.  Very curious to see if a brownie can taste good, or better, with beer.  Two things I love: chocolate and beer. And together?  This could be true happiness.

The recipe calls for a full cup of stout, and of course I had to make it Guinness!

The first 'tan' layer only bakes for 15 minutes and comes out pretty browned.  But don't be too alarmed, but do keep your eye on the tan layer, especially if your oven bakes hot.  The recipe doesn't clarify, but pour the 'black' batter directly on top of the cooked 'tan' layer when you take it out of oven.  Put back in oven and back for an additional 25 minutes (I baked for 23).

As a side note, the 'black' batter is more runny than a typical brownie batter so don't be alarmed.

The finished product.  A clear definition between the tan and black layers.   

This brownie is mighty fine, and mighty moist.  You can taste the Guinness, but it is subtle.  The tan layer gives a caramel like flavor while the black gives that chocolately beer kick.  This is a match made in brownie heaven and I will definitely make these again.  Plus, they're from Cooking Light. How bad can they be!?

Black & Tan Brownies, courtesy of Cooking Light

Tan Brownies:

6 tablespoons butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
Cooking spray

Black Brownies:
3 ounces unsweetened chocolate, finely chopped
4 tablespoons butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Guinness Stout
4.5 ounces all-purpose flour (about 1 cup)
1/4 teaspoon salt

Preparation

1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.

2. To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.

3. To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

4. Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Freshly Baked

Pastitsio

My friend (and coworker) Jesica emailed a Pastitsio recipe to me this week.  Pastitsio is a Greek dish and to me this recipe appeared to be a lasagna-like dish.  Jesica originally saw the dish on Ina Garten's television show and said it looked fantastic.  But, she wanted me to make it and see how it was before she made it. :)  I said I would since it did look delicious. 

This recipe is not in any of Ina's cookbooks and the reviews were pretty strong (4 out of 5 stars), though there was some conflicting info that the recipe wasn't quite the same as when it was featured on her TV show (add eggs to bechemel and not meat as printed recipe says).  The downside of making this dish was the mess I felt it caused.  A pot for the meat sauce, a pot for the pasta, a saucepan for the cream, a saucepan for the bechemel sauce... The kitchen was a little crazy.

The pasta and meat sauce before being coated in a thick layer of bechemel and parmesean.

The bechemel is so thick it creates quite the blanket of cream and cheese!

The dish looked fantastic and I couldn't wait to dig in.  But, upon first bite I was sorely disappointed.  There was way too much cinnamon!  I was very sad to see that all the work I put in to this dish was overshadowed by a spice, and I didn't even add an entire tablespoon as called for.  I strongly suggest you don't make the same mistake - try halving the cinnamon...

The Pastitsio calls for 1lb ground beef and 1lb groung lamb.  There was no lamb the day I was at the store and figured 2lbs of ground beef would be okay.  It tasted fine sans lamb, but probably would have given better flavor to cooked dish. 

Will I make this dish again? Probably not.  I'd much rather make a dish of lasagna or baked ziti... Sorry Ina, this is the first recipe of yours that I wish I hadn't made!  Click HERE for the link to Ina's recipe courtesy of Food Network.

Utensil Gadget!

I love this little gadget.  It saves my counters from getting dirty. It saves my spatula or spoon from sinking in soup or getting too hot.  For about $7 you can enjoy this little wonder for yourself!  They are sold at kitchen stores, or you can get online at Sur La Table.

This little lid gadget looks pretty cool too!

Asian Salmon

Tonight's dinner was cousin Tom's Asian Salmon recipe.  I typically prefer my salmon naked, aside from a little salt and pepper.  But, this dish is quick and easy, and very good.  I cubed up some potatoes, drizzled them with oil, salt and pepper, and began roasting them in the oven a few minutes before I turned on the BBQ for salmon.  In the last few minutes before the salmon was ready I popped the asparagus under the broiler.

Cousin Tom's Asian Salmon

2 Tbsp Dijon mustard

3 Tbsp soy sauce
6 Tbsp Olive oil
½ tsp garlic (I always double the garlic in any recipe - I love it)

Mix all ingredients together. Marinade salmon in 2/3 of marinade mix for 30 min. Use remaining 1/3 of marinade to pour over salmon while it cooks.

For best results use the grill.

Uncle Carl's Chicken

My Uncle Carl contributed a tasty chicken recipe to our family cookbook and I've now made it twice in the past month.  It is so easy and Blake loves it, so its a double whammy!  His recipe is slightly different from the recipe on the side of the French's Fried Onions canister.  A great option for a weeknight meal.   Once the chicken is in the oven steam some broccoli and brown some potatoes or a batch of quick rice and you're good to go!

Crunchy Onion Chicken
6 oz can French's French Fried Onions (I use slightly more)
1 egg, beaten
1 tsp mustard (I use Dijon)
1/4 c. all purpose flour
4 boneless, skinless chicken breasts

Preheat oven to 400. Crush onions in plastic bag or with rolling pin. Mix egg and mustard until well blended.

In 3 shallow bowls, place flour, egg then onions. Dredge chicken first in flour, then egg, and then bake for 20 minutes or until cooked through.

Serves 4

Happy Birthday Grandma!

Today would have been Grandma Charlotte's 91st birthday.  She is the whole reason I started this blog.  Actually, she is the whole reason I started baking.  So here is a big Happy Birthday cheer to grandma!