olive oil brownies

4 oz (115g) finest quality bittersweet chocolate (at least 70% cocoa)
1/3 c (80ml) fruity extra virgin olive oil
1/2 c (70g) all-purpose/plain flour (if using a soft flour like Italian type 00 or White Lily, add an extra tablespoon)
1/4 t sea salt or kosher salt
2 large or extra large eggs, at room temperature
3/4 c (150g) superfine/caster sugar
1 t vanilla extract
2/3 c (70g) lightly toasted hazelnuts or pecans, chopped (optional)

preheat oven to 350F. line an 8" square baking pan with a lightly oiled and floured piece of parchment paper that overhangs the pan on two sides (this aids in removal later).

melt the chocolate over low heat or in the microwave and whisk in the oil. let cool.

mix the flour and salt. beat the eggs and sugar until pale, thickened and billowy, about five minutes. fold in the vanilla and chocolate mixture, then fold in the flour and optional nuts. pour into the prepared pan and distribute evenly.

bake for 20-25 minutes. the top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet. cool completely, then cut into squares. serve with whipped cream, if desired.

Blueberry French Toast Casserole

Serves 8

Casserole:

12 slices white bread, crusts removed

2 pkgs (16 ounces total) cream cheese

1 c fresh or frozen blueberries, thawed

12 eggs

2 c milk

1/3 c maple syrup or other syrup

Sauce:

1/2 c sugar

1 T cornstarch

1/2 c water

2 c fresh or frozen blueberries

1 T butter

Cut bread into 1" cubes; place half in a greased 13x9x2" baking dish.

Cut cream cheese into 1" cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.

blueberry & ginger mojitos

adapted from tyler florence (doom)

for 2 tall glasses:

1-2 c fresh blueberries
1-2 limes, cut into wedges
20-24 fresh mint leaves
4 oz ginger simple syrup
4 oz light rum
5 oz club soda
ice cubes

add the blueberries, lime wedges, and fresh mint leaves to the pitcher. muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. when ready to serve, add the ginger simple syrup, light rum, and top off with club soda. give it a quick stir and then pour into glasses with ice cubes. garnish with fresh blueberries, lime wedges, and/or a sprig of mint.

ginger simple syrup
1/4 c grated fresh ginger
1 c granulated sugar
1 c cold water

peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan. bring it to a boil and stir until sugar dissolves. cover and let steep for 10-25 minutes, depending on how strong a flavor you like. strain and cool in the refrigerator when done.

Coconut Macaroons (from my Italian grandmother)

2 eggs
1/8 t salt
¾ c sugar
½ c flour
1 T melted butter
2 c coconut
6 oz chocolate chips
1 t grated lemon rind
1 t vanilla

Beat eggs & salt until foamy. Gradually add sugar, beat until thick and ivory colored (6-7 minutes). Fold in flour and melted butter, stir in coconut, chips, lemon and vanilla. Drop by teaspoons on lightly greased and floured cookie sheets. Bake at 325 degrees 12-15 minutes.

crusted chicken breasts

4 chicken breasts
2 T Dijon mustard
1 c white wine
2 crushed cloves of garlic
2 c fresh bread crumbs, preferably panko
1/2 c shredded Parmesan cheese
3 T melted butter
1/4 chopped parsley
salt and pepper

Cover a large baking dish with aluminum foil and spray the foil with cooking spray. Preheat oven to 350 degrees.

In a small bowl, mix the mustard, wine, and garlic. Put in large ziploc bag, and add the chicken breasts. Squish everything around so the chicken gets nice and coated.

On a big plate, mix the bread crumbs, parmesan, parsley, melted butter and salt and pepper. One at a time, take the chicken out of the soak and coat each breast liberally with bread crumbs.

Bake the chicken for 30-45 minutes until thoroughly done and crust is nicely browned.

shrimp potpies

1 T butter
1 c chopped onion
1/2 c chopped celery
1/2 c chopped carrot
2 garlic cloves, minced or pressed
2-3 T brandy or tawny port or Marsala
3/4 c half & half
3 T tomato paste
1 (8 oz) bottle clam juice
3 T cornstarch
2 T water
2 T chopped fresh parsley
3/4 lb cooked shrimp, chopped (about 1.5 c)
1 t marjoram
red pepper flakes, or cayenne pepper, to taste
kosher or sea salt
freshly ground black pepper
1 c oyster crackers, coarsely crushed

preheat oven to 400 degrees.

melt butter in a large nonstick skillet over medium-high heat. add onion, celery, carrot and garlic; saute 5 minutes or until tender. add liquor; cook for 30 seconds. stir in half & half, tomato paste, and clam juice; bring to a boil. cook 4 minutes, stirring occasionally. combine cornstarch and water, stir until smooth. add cornstarch mixture, parsley, salt, peppers, marjoram, and shrimp to pan, cook a minute or two, stirring constantly, until mixture thickens. taste, adjust seasonings if necessary.

divide the shrimp mixture evenly among 4 10 oz ramekins. top each with 1/4 c cracker crumbs. bake for 10 minutes or until bubbling and lightly browned.

honeyfire roast pork

3-5 lb pork loin
2 qt water
1/4 c caster sugar
1/4 c kosher salt

trim excess fat off pork. do not worry about affecting the shape of the loin, just go get the fat out. rinse pork and pat dry. put water in a container big enough to hold the loin and stir in sugar and salt. add the pork, and put it in the fridge for 1.5-2 hours.

remove pork from fridge and discard brine. pat loin dry and then tie with kitchen twine, making the knots a few centimeters apart as needed to keep the loin in a nice solid log shape. season with kosher salt and coarsely ground black pepper.

preheat oven to 375 degrees. heat a tablespoon of oil in a large skillet on medium high and brown loin on all sides. this should take about ten minutes. if oil starts to smoke, your pan may be too hot. once nice and brown, transfer to roasting pan or heavy baking dish (not a broiler pan) and put in oven for 50-70 minutes, turning halfway through the cooking time. after internal temperature registers 135 degrees, remove the roast and let sit 10 minutes. internal temperature will rise to 145 degrees.

after you put the roast in the oven, make the glaze:

3/4-1 c honey
juice of 4 medium limes
2 T champagne or other good white vinegar
1 t red pepper flakes, or to taste
1 t cayenne, or to taste
1 t smoked paprika (sweet or hot, to taste)
1/2 t dried thyme

in the pan that you browned the pork, combine the glaze ingredients, scraping up any brown bits. simmer until mixture begins to thicken and become fragrant. you will want to begin basting the pork with this when the internal temperature reaches 110 degrees, about 15 minutes before it's done. if glaze starts to get dry on the bottom of the roasting pan, add some water so it doesn't burn. any leftover glaze can be served on top of pork.

slice, drizzle, and serve.

cauliflower, cannellini and feta salad

1/3 c olive oil
1 T minced fresh rosemary
3 T fresh lemon juice
2 T red wine vinegar
2 t finely grated lemon peel
2 t kosher salt
1/2 t ground black pepper

1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 can cannellini, rinsed and drained
1-2 bulbs fennel, thinly sliced
2 T chopped fresh parsley
4 oz crumbled feta cheese

combine oil and rosemary in small saucepan. stir over medium heat just until fragrant, about 1 minute. set aside and let cool.

whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

combin cauliflower, beans, endive, parsley, and rosemary oil in medium bowl; toss. mix in cheese. add lemon juice mixture and toss to coat. season salad with salt and pepper. refrigerate until ready to serve.

spinach ricotta pie (quiche)

from the original Moosewood Cookbook by Molly Katzen

crust:
1 c flour (a mixture of 3/4 c all purpose and 1/4 c whole wheat is ideal)
1/4 t salt
1/3 c unsalted butter, chilled well and cut into small pieces
3 T buttermilk

working quickly, cut butter into flour and salt until thoroughly blended. add about 3 T buttermilk and combine until dough sticks together in a ball. cover or wrap in plastic wrap and chill for at least an hour.

filling:
1 lb ricotta cheese
3 beaten eggs
12 oz chopped spinach
1 small onion, diced
unsalted butter
1/2 t salt
1/2 t black pepper
1/2 t dried basil
3 T flour
1 c grated cheese (a mixture of fontina and cheddar is nice)
dash nutmeg
1 c sour cream
parmesan cheese (if desired)
paprika (if desired)

preheat oven to 375 degrees. saute spinach and onion in butter with salt, pepper, and basil until just wilted. let cool. mix together cheese, eggs, flour, cheese and nutmeg. stir in spinach mixture. roll out dough to line bottom and sides of glass pie plate. spread filling in unbaked crust.

top with sour cream, spread to the edges. sprinkle with parmesan cheese and paprika.

cook for 40-45 minutes until set. serve hot.

stir fried thai style beef

beef and marinade:
3/4 t ground coriander
1/4 t ground white pepper
1 t light brown sugar
1 T soy sauce (should be fish sauce but i hate fish sauce so there)
1 t rice wine
1 t white wine vinegar
1-2 lbs blade or flank steak

stir fry:
2 T soy sauce (again should be fish sauce)
1 T rice wine
1 T white wine vinegar
1 T light brown sugar
1 T chili-garlic paste
3 medium cloves garlic, minced
3 T vegetable oil
3 serrano or jalapeno chiles, halved, seeds and ribs removed, cut crosswise 1/8" thick
3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated (green onions also work in a pinch)
1/2 fresh mint leaves, large leaves torn into bite sized pieces
1/2 c fresh cilantro leaves, roughly chopped

combine marinade ingredients and then toss with beef to combine; marinate 15 minutes.

in a small bowl, combine soy, rice wine, vinegar, sugar, chili-garlic paste until sugar dissolves; set aside. in another small bowl, mix garlic with a little oil; set aside. heat 2 t oil in 12" non-stick skillet over high heat until smoking; add part of the beef to skillet in one even layer. cook, without stirring, until it begins to brown on the bottom, then stir and continue cooking to desired doneness. transfer beef to bowl; repeat with additional oil as needed and the beef in however many batches needed.

after transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. push chile-shallot mixture to sides of skillet; add garlic to cleared area and cook, mashing garlic with spoon, until fragrant, about 15 seconds. stir to combine garlic with chile-shallot mixture. add soy sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds. return beef and any accumlated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro.

serve immediately, sprinkling individual servings with remainder of herbs, chopped green onions, peanuts, and/or lime wedges. excellent with jasmine rice and ginger roasted green beans.