Six months and 27 posts. What have I learned so far? I have awesome supportive friends. Traditional comfort foods get the most traffic: my top posts are banana bread and lentil soup. Tastespotting and Food Gawker generate the most traffic, followed by Facebook. Good pictures matter. A lot. But not more than content. Buy a photo book. Use a good camera. Use natural light. Tastespotting and Foodgawker actually give you feedback on why your photo is rejected, which is fucking amazing and generous. Nobody wants to leave a comment. Spammers leave tons of comments. I feel like an imposter. I am a droplet in an ocean of food blogs – not even a full drop – and if I continue to do this I will be doing it for myself, because I can’t keep pimping out my friends. And, I still haven’t figured out if I want to do process shots or arty ingredient arrangements. I just know I like my dark wood table. So, guess I’ll keep doing this until it’s no longer fun.
This month’s MOM bounty was green beans. And romas. But we’ll save them for another post. I blanched and froze a ton of those beans, and they were still staring at me. And I started to wonder how they’d taste roasted. The answer is “pretty good”.
I hope you enjoy this recipe. I liked it best room temperature, and it was really good the next day. You could really chop this and toss it with some quinoa or orzo and have a lovely salad, too.
Roasted Greenbeans with Hazelnut Shallot Vinaigrette
These are always a hit. A long time ago these started out as the cocoa brownies in Betty Crocker’s Best of Baking, slowly evolving with some grown-up touches like Kahlua and some salt on top. These are a quick and easy rich treat to be munched in a little over half an hour. Just remember the Alton Brown sling when preparing the pan! (You remember that one, right? Where he uses parchment to line the bottom and go up the sides?)
Chocolate Orgasm Brownies
Rich, dense brownie with chunks of dark chocolate and a salty/sweet nut topping.
1/2 c. bittersweet chocolate chips or chopped chunks
2 Tbsp. raw sugar
1 tsp. kosher or flake salt
Mix the topping in a small bowl.
Preheat oven to 350*. Coat inside of 9x9x2 square pan with cooking spray. Take a sheet of parchment paper 9" wide, and make an Alton Brown-style brownie sling.
In a large bowl, sift the dry ingredients. Mix the wet in the mixer, add in the dry. Mix just until combined. Place batter in the prepared pan. Smooth surface. Sprinkle with the topping.
Bake 20-25 minutes, until tester comes out clean. You will see the brownies pulling a little from the edge. DO NOT OVER BAKE. Cool 10 minutes, loosed the non-parchment side and *gently* lift the brownies from the pan for slicing.
This will be a quickie post – not a lot to it. Got the recipe at Marmiton [link removed 6/1/24 – it is getting me spaminated]. Used a cast iron skillet in a 500* convection oven.
It was….fine. And, btw, that cheese wedge is that new vegan brie-compatible,White Alder. It, too, was…fine. Had it not cost the week’s coffee money (since it is only available at Whole Paycheck), I might have been more impressed. But, to be able to have a cheese-like substance in our house is a good thing.
Put a cast iron skillet in the oven, and preheat it to 500*. Put all the ingredients in a bowl and whisk til smooth - should be the consistency of crepe batter. Add more ice water as needed.
Once the oven's hot, take out the skillet, brush some olive oil to make a thin coat. Pour in half the batter and smooth it out - it should not exceed 1/8" thick.
Bake about 7 minutes - you'll know when it's done. The edges will pick up and the top will be dull and perhaps golden. Pop that bad boy out of the skillet, oil it again and put in the second half of the batter.
Eat immediately, cut in to squares and liberally sprinkled with fresh ground black pepper.