stuff*d.

Sunday, March 20, 2011

chocolate french toast sandwiches

What you will need:

sliced Challah bread (fresh or slightly stale)
6 oz. good quality semisweet chocolate

6 large eggs
6 T granulated sugar
1-1/2 cups half and half
3 t pure vanilla extract
1/4 t kosher salt
4 T unsalted butter
Confectioners’ sugar

Slice your bread. Cut each piece into 2 triangles by slicing diagonally.

In a bowl, combine eggs, sugar, half and half, vanilla, and salt. Melt chocolate and 2 T of butter together in a small sauce pan. Keep on low while you prepare french toast. Turn griddle on medium and melt 2 T of butter. Soak each piece, both sides, in this mixture and place onto griddle. When each piece is ready, spread chocolate onto bottom half and then place top piece onto sandwich. Repeat for the remaining slices of bread. Before serving sprinkle with confectioners' sugar. Also, butter and syrup, if you would like.

artichoke, leek, and taleggio frittata

What you will need:

4 large artichokes, trimmed
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium leeks (white and light green parts only)

6 large eggs
2 cups pancetta
3 oz. Taleggio cheese, cut into 1/4-inch cubes (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh

Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.

Heat 2 T of the olive oil in a 10-inch nonstick skillet over medium heat. Add the artichokes, a pinch of salt, and a couple of grinds of pepper. Cook the artichokes until lightly browned on one side, about 4 minutes. With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. Add 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 4 minutes. Remove the cover and cook until any remaining liquid is evaporated. Transfer to a small bowl.

Add 2 T of the oil and the leeks to the pan with a pinch of salt. Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. Transfer to the bowl with the artichokes. Add 2 T of the oil and add the pancetta. Cook for 10 minutes and then add to the artichokes and leeks.

Whisk the eggs in a medium bowl. Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 t salt.

Position an oven rack 6 inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the remaining 1 T oil over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. Slide the spatula under the bottom to keep it from sticking. Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. Slide onto a serving platter and serve warm or at room temperature.

asparagus, ham, and mushroom strata

A strata is like and Italian quiche, but instead of an involved pastry crust, leftover break forms the egg custard base. As with a bread pudding, assemble this dish ahead of time and refrigerate it unbaked for up to 2 days. It's up to you whether or not to trim the bread crusts- they give the strata a heartier texture.

What you will need:

2 T unsalted butter, more for the pan

1 lb. asparagus, ends off, cut into 1 1/2 inch pieces

Kosher salt

Freshly ground pepper

3 1/2 oz. mixed oyster, shiitake & white mushrooms

6 scallions, trimmed & sliced (2 T whites, 1/2 cup greens)

10 large eggs, beaten

2 3/4 cups milk (preferably whole)

1 large loaf ciabatta bread (cut into 1 inch cubes)

1/2 lb. thinly sliced deli ham, cut into strips

3 cups grated extra sharp Cheddar cheese (about 8 oz.)

Grate 3 cups extra sharp Cheddar cheese.

Cut asparagus into 1 1/2 inch pieces.

Slice scallions. Separate 2 T whites and 1/2 cup greens.

Slice ciabatta bread into 1 inch cubes.

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes.

Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper.

Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens.

Repeat with the remaining custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Thursday, March 17, 2011

mint brownies

What you will need:

1 cup butter

6 oz unsweetened chocolate (I adore E. Guittard)

3 cups sugar

1/2 t salt

2 t vanilla extract

4 large eggs, room temperature

1 t peppermint extract

1 2/3 cups AP flour

1/3 cup unsweetened cocoa powder

2 cups oreo mint cookies

2 cups thin mint cookies

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly. Set aside.

In a medium sized bowl, break the mint oreos into pieces.

Next, add the thin mints to the oreos.

In a medium saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt, peppermint and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour until throughly mixed. Next, add cocoa powder.