Wednesday, November 26, 2008

Caramelized Onion and Cornbread Stuffing

This week's post, no surprise, is a Thanksgiving-themed recipe, and comes from Tyler Florence. This is our contribution to Thanksgiving dinner this year, and is a recipe we tried out last year. It's really tasty, easy to make, but doesn't make a whole lot, so consider at least doubling it.

Caramelized Onion and Cornbread Stuffing

2 T butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 C heavy cream
1/4 C chicken stock
Salt and freshly ground black pepper

-Preheat oven to 375 degrees.
-Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

My note: When we last made this, it only took 20-25 minutes, so check on it. And you can add more chicken stock if it seems too dry.

Wednesday, November 19, 2008

Brown Sugar Brownies

This brownie recipe is one that has taunted me for about a year now. I kept wondering, what would the difference be between brown sugar and regular old sugar. Finally, I decided it was just time to try the recipe instead of letting it take up space, wondering if it would be good or not. That's the trouble, there are so many great recipes out there waiting to be tried, and for some reason or other I often find myself stuck in the mode of making the same old things over and over. So here's to a renewed commitment to try new things several times a month.

Brown Sugar Brownies

1 C packed brown sugar
1/2 C (1 stick) butter, softened
2 eggs
2 oz. unsweetened chocolate, melted
1/2 C flour
1 C coarsely chopped walnuts

-Preheat oven to 325 degrees.
-Grease an 8x8x2 pan.
-In large bowl beat sugar and butter until fluffy. Beat in eggs, one at time. Beat in chocolate, then flour. Stir in nuts. Pour (scrape) into pan. Bake 25 minutes (I usually check to see if it's pulled away from the sides of the pan a bit and for the smell. Don't know why, but I can usually tell if something chocolate is done by the smell.) Cool in pan and cut into bars. Makes 24.

My note:

OK, so I followed the directions, but I think I've finally encountered my first recipe that needs to be adjusted for altitude. It came out of the oven with a nice size to it, but as it cooled it shrank and the brownies were about 1/2 inch tall. Maybe. So will I make these again? DEFINITELY! They taste amazing, more like a really good flourless chocolate cake than brownies. And the flavor is not too sweet, a nice dark chocolate flavor. I think they would taste great with chopped up hazelnuts, or maybe even almonds. But next time I'll try adjusting for altitude.

Oh, and my baking guru, Nick Malgieri, claims that if you want to double a recipe for an 8x8 pan, you can, just bake it in a 9x13 pan.