You see, two weeks ago I made some asiago and ham scones with pear honey for the office. Only the scones were *way* too sweet. I needed a remix, a scone redemption if you will. And I had this gorgeous thyme in the fridge….
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.
3/8/2015 – Well, this sucks. This post was hacked and deleted, and I don’t have a back up. Stupid hack fucks. At least we still have pictures, and honestly this is the same scone base I always use, just with two Tbsp clementine zest and 1/2c. chopped fresh or frozen cranberries added and skip the lemon and pistachio, and the glaze is made with the juice from those clementines.
No process shots this week, kids. Just the final product – this is a planned over. When chicken breasts are on sale for 99 cents a pound, I always buy a big pack and roast them, then dice them and freeze them for quick meals through the week.
This dish features beautiful kale – they way it is best. Sautéd with garlic, served with a touch of balsamic vinegar. Not puréed in to some hipster smoothie like a hamster shat in your glass, or baked to a chip that looks and tastes like the shit petrified in your fridge for six months. No, this is luscious, tender but firm, sweet and slightly bitter. A fantastic foil for the melting sweetness of the onion and potato. Yum!
Sweet Potato Kale Skillet with Chicken
Quick planned overs - sweet potato and onion sauteed with kale, garlic and chicken. Served with a nice balsamic vinegar.
First, roast the sweet potato. Pierce it a couple times and roll it up in sheet of wax paper, twisting the ends. Cook it in the microwave for 7-8 minutes. Get the rest of your mis en place done while it cooks. Let it cool for a couple minutes, then peel and cube it. It will be HOT, be careful. And it doesn't have to be 100% done because it's going to cook in the pan with the kale.
Heat the olive oil in a large nonstick skillet.
Add the onions and stir over medium high for a couple minutes until they're halfway translucent. Add the cubed sweet potato and chicken, toss to coat with the oil and onion. Lay all the kale on top, and sprinkle the garlic over the kale. S&P. Reduce the heat to low, pour in the chicken broth and cover.
Cook about 20 minutes, until the kale is what you consider done. Check after 10 if you like it still mostly raw.
Serve with a sprinkling of good balsamic vinegar and a grind or two more of the black pepper.
You could totally make this with rotisserie chicken, or even those frozen cooked chicken breasts, but I would leave out the salt and use 2/3 c stock and 1/3 c water. You can always add more salt at the end if needed.