Dense chocolate brownies, rich and moist, are easily mixed in a saucepan. It took me several tries to get them right. The secret is to mix everything really well with a wooden spoon.
Ingredients:
4 ounces unsweetened chocolate
8 tablespoons of unsalted butter (one stick)
1 teaspoon vanilla extract
2 eggs
1 1/4 cups sugar
1/4 teaspoon salt
1/2 cup flour
1 cup chopped walnuts
Directions:
Preheat oven to 350*F. Grease and flour an 8-inch square baking pan. Place the chocolate and butter in a heavy saucepan and set over a low flame. Stir frequently until melted and smooth, then remove from heat and set aside to cool for a few minutes.
Add the vanilla, eggs, sugar and salt to the chocolate mixture and beat until thoroughly combined. Add the flour and mix well, and then stir in the walnuts.
Spread the batter evenly in the prepared pan. Bake for about 45 minutes until the top is dry and a toothpick inserted in the center comes out barely clean. Remove from oven and cool on a rack. Cut the brownies into 2-inch squares.
Note: The wonderful baker, who shared this recipe with my family, suggests that you bake the brownies at 360*F for 35 minutes.
Recipe from Tate’s Bake Shop Cookbook by Kathleen King Makes 4 1/2 dozen 3-inch cookies
INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup salted butter 3/4 cup sugar 3/4 cup firmly packed dark brown sugar 1 teaspoon water 1 teaspoon vanilla 2 large eggs 2 cups semisweet chocolate chips
PREPARATION Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with parchment paper. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t over-mix the dough.
Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.
Note: This is my most favorite chocolate chip cookie recipe. I usually freeze the dough into halves, and when my grandson visits, I take out a half, and we bake them together. 🙂
Serious Eats Tates Copycat Recipe
These are sensational!
8 ounces low protein all-purpose flour, such as Gold Medal blue label or Whole Foods 365 blue label (about 1 3/4 cup, spooned; 225g)
8 ounces light brown sugar, not dark brown (about 1 cup, firmly packed; 225g)
3 1/2 ounces raw cane sugar, not white (about 1/2 cup; 100g)
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
Add all the ingredients together except chocolate chips. Mix them in at the end. Divide into about 56 portions with a 1-tablespoon scoop.
(They can be rolled into small balls by hand.) If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften before baking.
Arrange portions on a parchment-lined half-sheet pan (do not use a silicone mat), leaving about 2 or 3 inches between cookies to account for spread. Bake at 350* until thin and golden brown, about 16 minutes. Cool cookies directly on the baking sheet until room temperature. Transfer to an airtight container and continue cooling an hour more; the cookies will not be fully crisped until then. At cool room temperature, the cookies will keep at least six weeks in an airtight container.
My family and I chose a beautiful Saturday afternoon to visit the NYBG, in the Bronx, to view Japanese pop artist Yayoi Kusama’s wondrous exhibit nestled among the flowers, plants, trees, ponds and pools of this 250 acre garden.
I am simply amazed by the volume, imagination, beauty, creativity, and sheer joy of this 92-year-old’s work. The exhibit runs only through October 31st. If you have the time, and enjoy lot’s of walking, it’s a definite YES!
Saturday, we tried for brunch at Lilia, an acclaimed restaurant in Williamsburg, but they weren’t open until later. Hungry by now, we were happy to discover that Lilia had a caffe next door that was open. What a wonderful find! We didn’t mind waiting in line to reach the takeout counter. It moved quickly enough. There is no indoor dining, though not because of COVID. It’s just a counter facing the street with tables and large umbrellas set up outside. I am curious about this arrangement during the cooler months and will gladly return to find out!
The breakfast offering is espresso or cappuccino, house-made pastries, focaccia, frittata, and sandwiches. Their midday menu brings sandwiches and torte and soft-serve gelato, and later in the evening, aperitivi and snacks.
From their chalkboard menu, we chose house made yoghurt with fresh fruit and honey, blueberry crostata, tomato, pecorino, and garlic scape focaccia, and Frittata Del Giorno (egg frittata with broccoli rabe). Everything was amazing, and the focaccia was so light and fluffy!
I was given several pounds of homegrown, seeded concord grapes from a family friend. Knowing they would not all be eaten, I decided to try an experiment. I washed them, added a little water and sugar to taste, and simmered them on a low flame until very soft, about 20 minutes. Then I transferred the mixture to a fine sieve set over a heatproof bowl and let it drain, lightly pressing on the fruit to release all the liquid.
(Here’s where I differed from prevailing jelly recipes that say do not press on the fruit. I didn’t read them before hand.)
Next, I decided to simmer the liquid down to thicken it, but not before tasting it to see if it needed more sugar. I stirred it from time to time, and, after awhile, it seemed thick enough. So when I poured it into a glass container, and it cooled, I was surprised to see that I had accidentally made grape jelly!
What, are you wondering, possessed me to even try this experiment? I have been making fresh raspberry and fresh blueberry sauce all season to eat over fruit, yogurt, and ice cream (Thought I was making a grape sauce!) I wash whatever berry I’m using, again add sugar to taste, and cook over a very low flame until the fruit turns syrupy. No added water is ever necessary.
I tried my experiment again with ripe, seedless concord grapes, only this time, pressed the cooked fruit through a sieve until I extracted most of the pulp. I again simmered it, stirred occasionally until thickened, and when cooled, discovered I had made grape jam!
I am enclosing a Basic Jelly recipe by Martha Stewart for those who don’t want to leave anything to chance. She also posts a Basic Jam.
For 3 pounds of grapes, use 1 cup of water. Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Strain the juice through a sieve, over a bowl, without pressing on the fruit, for 4 hours.
Measure the juice; you will have 3 to 4 cups. In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice, 2 tablespoons lemon juice, and 1/4 teaspoon salt. (Again, please taste.)
Return to a boil and cook, stirring frequently, 8 to 12 minutes. (Be careful here. Perhaps not a full boil but more of a simmer. It may take a little longer, but you won’t get burnt from splattered, hot liquid.)
To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet.
The prevailing advice is not to use overripe fruit for jelly.
Note: Whenever I have to simmer anything, I use a (stove) heat diffuser. Search online. Amazon has them, as well as Walmart. I even use one to gently simmer oatmeal.
This is a moist cake loaded with shredded zucchini, crunchy walnuts, and chunks of tart Granny Smith or Honeycrisp apples. A sweet nutmeg glaze finishes it off (theviewfromgreattisland.com).
The recipe calls for using a bundt pan, however I made it in 2 loaf pans. It’s so good, it doesn’t need a glaze.
Ingredients
3Â large eggs
2 cups granulated sugar
1 cup vegetable or nut oil (or melted, unsalted butter)
1 1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg, more if you love it
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 cups all purpose flour, remember to fluff it first, then scoop, then level for an accurate measurement.
4 cups shredded zucchini
1Â Granny Smith apple, cored and diced (do not peel)
1 1/2 cup rough chopped walnuts
Note: I wanted to add another apple, so I reduced the shredded zucchini to about 3 1/2 cups.
glaze
2 cups confectioner’s sugar
milk or cream to thin, several tablespoons
freshly grated nutmeg
garnish
chopped walnuts
Instructions
Preheat oven to 350F. Spray a nonstick bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour.
In a very large bowl whisk the eggs, sugar, and oil, or melted butter, together. Blend in the spices, baking powder, baking soda, and salt.
Fold in the flour, then zucchini, apple, and walnuts. Turn into the bundt pan and smooth out if necessary.
Bake for 60 minutes, or until golden and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
Let cool 10 minutes, then loosen the cake around all edges with a blunt knife, and invert onto a platter or cooling rack. Let cool completely before glazing.
To make the glaze, whisk the sugar with enough milk or cream to make a pourable glaze. Start with 3 Tbsp and work up from there. Add freshly grated nutmeg to taste.
Pour the glaze over the cooled cake and top with a dusting of crushed walnuts.
The space is large and airy with a coffee and pastry bar on one side. Since we didn’t have a reservation, we were seated at a window bar facing Broadway. Actually quite nice. Adam ordered two dishes: Sope, refried black beans in avocado leaf, queso fresco, avocado and pico de gallo and a crisp taco beautifully arranged with cauliflower and veggies on top. I ordered the Poblano breakfast taco, soft scrambled eggs, charred poblano rajas, queso fresco and salsa verde. The Sope and Poblano were especially delicious. We would like to return to try their Sunday Special for two (or three?): Carnitas estilo Michoacán, a pound of pork carnitas made in the classic style of Michoacán, served with tortillas and salsas.
I viewed several rather complicated recipes, ones in which the veggies must be seeded, skinned or peeled, or specific combinations simultaneously roasted on two or more sheet pans. I do neither. Below is my simple recipe to make this delicious vegetarian dish.
INGREDIENTS
4 garlic cloves
2 medium white onions
3 medium zucchinis
2 medium Japanese eggplants***
3 sweet red peppers, such as bell peppers, red cubanelle or any other sweet variety
3 sprigs fresh rosemary (optional)
6 sprigs fresh thyme. (optional)
fresh basil leaves (optional)
1/4 cup olive oil
2 -3 large, ripe heirloom or beefsteak tomatoes***
2 small bay leaves, ripped in half
1 ½ teaspoons fine sea salt, more as needed
Freshly ground black pepper
PREPARATION
Heat oven to 350 degrees.
Prepare the vegetables: Trim off the ends of the eggplant and zucchini. Do not peel. Smash, peel, and mince 4 garlic cloves. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1/4-inch-thick rounds. Seed peppers, and cut them into 1/4-inch-thick strips.***
Cut tomatoes into eighths. Spread all the vegetables on a rimmed baking sheet or in a large heavy casserole. Add bay leaves and sprigs of rosemary and thyme, if using.
Sprinkle salt and pepper lightly over vegetables.
Drizzle them with olive oil. Everything should have a good coat of oil but should not be drowning in it.
Cook for at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, some fresh basil leaves, if desired, then serve warm, or let cool.
***new ingredients and directions; peel eggplant if using another variety
This recipe is from The Democratic Republic of Congo. I am presenting the recipe as it appears in the cookbook, Share, edited by Alison Oakervee, however, will note how I adjusted the recipe. Makes 16-20 fritters, or more.
Ingredients:
1 cup all purpose flour
2 teaspoons baking powder
pinch of paprika
2 eggs
1 cup milk (half milk, half water or 1 cup of water, instead)
1 1/2 cups corn kernels (fresh or frozen)
1/2 cup thinly sliced scallions
1/2 cup chopped parsley, cilantro, or baby spinach (optional)
salt and pepper (scant 1/2 teaspoon salt)
Vegetable oil for frying
Directions:
Place flour in a large bowl with baking powder and seasonings. Stir to combine.
Beat together the wet ingredients, then gradually add to the dry to make a batter. Stir in corn, scallions, and chopped herbs, if using.
In a frying pan, heat 1/4 inch of vegetable oil, then drop heaping spoonfuls of batter into the pan in batches. Cook 2-3 minutes per side until browned. Drain on paper towels and serve hot.
Corn Fritters
Jamaican Salt Fish Fritters
Ingredients:
6 ounces dried salted cod fish
cold water to cover
1 cup all purpose flour
1 teaspoon baking powder
2 teaspoons black pepper
1/2 cup cold water
1 large tomato chopped (optional)
2 green onions chopped (double this if not using tomato)
vegetable oil for frying
Directions:
Soak the cod in cold water overnight to rehydrate it and remove excess salt. You may have to rinse several times.
Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes (if using), green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.
This recipe, adapted from crisp zucchini pancakes popular in Turkey, was modified by Elaine Louie for The New York Times. She writes, “The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.” They can be served plain or with the suggested yogurt sauce.
INGREDIENTS
3medium zucchini (about 1 pound), shredded
Salt
freshly ground black pepper
3large eggs, beaten
½cup all-purpose flour
1tablespoon extra virgin olive oil
1cup crumbled feta cheese
3scallions, finely chopped
â…“cup finely chopped dill
1teaspoon baking powder
4 to 6tablespoons vegetable oil, more as needed
For the yogurt sauce:
â…”cup plain yogurt
2cloves garlic, finely chopped
½teaspoon salt
PREPARATION
FOR THE PANCAKES
Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt (might not need salt here), olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
Place a cast iron skillet or other heavy skillet over medium heat. Add 4 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter.
Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
My Picky Mother 