Classic Brownies

Another treasure from cook's illustrated. It's a shame I waited so long to try them! Mine took 42 minutes to cook, and I might have taken them out a little early, but Aitan woke up just as the timer went off and duty called...

Classic Brownies
(Cook's Illustrated: March and April 2004)
1 C. Pecans or Walnuts, chopped
1 1/4 C. Cake Flour
1/2 tsp. Salt
3/4 tsp. Baking Powder
6 oz. Unsweetened Chocolate, chopped
12 Tbsp. Unsalted butter
2 1/4 C. Sugar
4 Large Eggs
1 Tbsp. Vanilla Extract

Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13x9" baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil (and, if using extra-wide foil fold lengthwise to 12-inch width); fit into width of baking pan in same manner, perpendicular to the first sheet. Spray foil-lined pan with nonstick cooking spray.

If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5-8 minutes. Set aside to cool.

Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

Melt chocolate and butter in large heatproof bowl in microwave on high for 45 seconds, then stir and heat for 30 second more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with a few moist crumbs attached, 30-35 minutes. Cool on wire rack to room temp., about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. Store leftovers in airtight container at room temperature for up to 3 days.

Supper Club - Caribbean

Angela hosted supper club this month. She is engaged to Neil who is Jamaican and chose the Caribbean theme as an opportunity to try out some new recipes and to celebrate their upcoming marriage in Cayman. So, the menu:
Drinks: Caribbean Sangria and Pineapple Mojitos
Appetizers: Tostones and Salt Cod Fritters
Main Dish: Chicken Fricasse
Sides: Yams (with lime zest and bananas), Rice and Peas, and Black-Eyed Peas in Coconut Milk
Dessert: Grand Marnier Cake





Here is the recipe for the Tostones:

3 large very green plantains
3 teaspoons crushed fresh garlic
4 teaspoons salt
4 cups water
1/2 cup olive oil or canola oil

Directions:

Peel plantains and slice into 1 inch thick sections.
Place water, salt and garlic in a large baking pan.
Soak the plantain slices in the garlic mixture for 20 minutes.

Pour oil in a pan set at 365 degrees.
Fry plantains until they are golden brown on all sides.

Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
Dip flattened plantains into garlic mixture and place on a paper towl.
Place plantains into the oil once again and fry until crispy and golden brown.

Sprinkle with salt to taste.
Serve promptly after frying for best taste.