Tag Archives: picspam

Basic Walnut Brownies and May Goodies

Sorry for the picspam. I wasn’t going to post the brownie recipe at all, just a soup recipe that I didn’t make until the beginning of June, but then I changed my mind about the brownie recipe. Then the post would have been HUGE, so I decided to throw all the May stuff in the same post.

Basic Walnut Brownies

Made with cocoa powder … just a touch overbaked. For the shiny crust, use melted chocolate/chocolate chips.

Basic Walnut Brownies – makes 16 squares

1/2 cup plus 2 tbsp unsalted butter**, softened
pinch of salt
1 cup white granulated sugar, or brown sugar if preferred
1 tsp vanilla sugar or extract
2 large eggs
1/2 cup cocoa powder
1/2 cup sifted all purpose flour
1/4 tsp baking powder
1/2 cup walnuts, coarsely chopped

** Margarine may be used though in that case, you don’t have to add the salt. You can also use salted butter if that’s your preference.

Extra butter to grease pan

Preheat the oven to 350 deg. Fahrenheit.

Grease an 8 x 8 x 2 inch baking pan. (If you want pretty brownies, line your pan with 2 sheets of parchment paper, one lengthwise and one crosswise, with some overhang so you can remove the brownies from the pan for cooling and cutting when cold.)

Cream together the butter, sugar, vanilla and salt.

Add in the eggs, one at a time, beating well with each addition.

Stir in the cocoa powder and then the flour, baking powder and walnuts.

Pour into the greased pan and bake for 25-30 minutes. (Mine were too dry at 30 minutes so you might want to start checking around 22 or 23 minutes, just in case.)

Let cool before cutting.

Odds and Ends

Spicy Korean Gochujang Beef and Noodles/Bulgogi

Beef and Broccoli in Black Bean Sauce

Cinqo de Mayo burger

Pork Chops

Pork Ribs and fresh corn on the cob

Chicken and Leek Mapo TofuPork mapo tofu is delicious too. Try coating the tofu cubes in cornstarch and deep fry it for a bit of crunch. Broccoli is another vegetable option.

Sole fillets

Sausage, scrambled eggs and blackberry jam challah

Various Desserts

Espresso panna cotta … eat it right out of the glass

Orange Curd/Whipped Cream mini tart or mousse cup

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Nostalgia (Picspam)

I’ve been making some tasty food lately … beef bulgogi, beef and broccoli in black bean sauce, Cinco de Mayo burgers, chicken mapo tofu and chicken mole tamales, jerk pork ribs, pan fried pork chops with pan gravy, walnut brownies, orange curd/whipped cream mousse, espresso panna cotta. I just haven’t had the energy or, frankly, the interest, to post them so … if you’ve got some free time, you can check out some of my past posts and food pics.

I’ve been uploading the pictures to Fridgg. I find the site/archive much more useful than Pinterest.

If you’re curious, check them out here.

PS: I may add the pics to this post in the next week or so … probably.

January Round-Up

WARNING: PICTURE HEAVY

Lest you think the last half of January was all about dessert and bread, I made a couple of pasta dishes this past weekend. I had 4 hot Italian sausages (~3/4 lb) in my freezer, along with most of a 2 kg bag of shucked clams. I was going to combine them in a tomato sauce to serve over pasta, then decided to go with a simple sausage/broccoli olive oil and garlic sauce instead. Then I changed my mind AGAIN and did both. The sausage/broccoli (I also added some fennel seed and dry red chili pepper flakes to the sauce) was served over rigatoni pasta. I combined half of the meat mixture with 1/2 pound of the clams and ~1 1/2 cups of a jarred Classico tomato and basil sauce and served it over fettuccine. If I’d had another couple of sausages, and another stalk of broccoli, I would have added it to the pan.

Great meals but not exactly needing a recipe write up. 🙂

And there were some odds and end meals like this prime rib (from my British Christmas menu) on a pretzel bun with roasted potato wedges, onion rings (bought frozen) and Caesar salad.

The last pork tenderloin (1 lb) in my freezer was cut up and turned into pork souvlaki and pork vindaloo. The souvlaki was served on couscous with roasted sweet potato while the vindaloo was served over basmati rice with chickpea curry.

I was tempted by a sale on boneless skinless chicken breasts and bought six which I turned into cutlets and a bunch of chicken fingers.

   

The cutlets were individually wrapped and frozen away. Some of the chicken fingers ended up in buns as sandwiches while a few more were part of a more complete meal. A couple of lamb shoulder chops (from a package of 6… I can’t resist a sale) were marinated with chimichurri butter and roasted for another tasty meal.

A couple of meals featured eggs. The chorizo cornbread with giblet gravy came out of the freezer. In the 2nd meal, a more traditional breakfast, the sourdough starter pancakes also came out of the freezer as did the last of the bacon. A bit of mango added fresh fruit to a diet that’s usually lacking. 🙂

I’ve got some Stilton cheese left over from my Christmas supper so I played with an idea for a cheese puff/gougere ring which could be cut in half and filled with chicken/turkey or shrimp/crab salad. Unfortunately, the ring ended up resembling a relatively flat pull apart gougere ring. Next time, I add another egg to the choux pastry, spoon the choux pastry much close together or smoosh it together into a round. Still, the gougeres tasted good, especially eaten with some of the sparkling wine from New Year. I had enough wine left in the bottle to toss about 1/2 cup into the earlier sausage/clam tomato sauce I made this past weekend. But that was sheer coincidence, not good planning on my part.

I made a batch of lemon curd early in January to use up some softening lemons from my fruit crisper drawer and, between the tarts (leftover pastry from the mincemeat tart bake), the sweet cream puffs filled with whipped cream mixed with the curd and just spooning it over ice cream, it’s all gone now.

I think that about covers my January.

Picspam: End of April Odds and Ends

My dad’s flowers are still coming up bravely year after year. I put together a small vase of daffodils, narcissus and grape hyacinths so I could enjoy them in the house. When they’re gone, weeds will take over until the fall when the Naked Ladies bloom.

In the meantime, I’m thinking of starting some herbs from seeds this weekend.

Other things to do this weekend … bake. I’m thinking butter tarts, or a lemon meringue pie. Maybe I’ll just make some lemon curd and use it to make another pan of limoncello tiramisu with the last of the mascarpone in my freezer. We’ll see.

Closeup

With some flowers on your kitchen table, even a tuna sandwich and a glass of milk can look elegant.

Breakfast or lunch … I made a sandwich out of one of the leftover sweet potato biscuits I made to go with the soup, a couple of home made breakfast sausage patties and a slice of American cheese and paired it with fried diced potatoes and sunny side up fried eggs. Better than any breakfast you could order at McD’s.

I’m still trying to get some consistent waffles out of my ancient waffle iron. I’m almost there.

I had thought I’d make a raspberry pastry cream tart with the berries above but got too tired to do so, so I turned 2 cups of fresh raspberries into a sauce to spoon over the last of the vanilla ice cream in my freezer. Or, I can put some on my next batch of waffles or crepes

Supper

Pan fried boneless pork loin chop lightly coated in bread crumbs, kale salad, corn and stuffing

Jerk boneless pork loin chop, kale salad, baked beans and peas