This is probably one of the easiest cake recipes you will have encountered.
I saw the recipe a while back and was intrigued by the fact that it was made in a blender, and the main ingredient was a whole.... I mean a whole orange.
Skin and all!
Hence, I saved the recipe for a future try out.
Sometimes you come across a recipe in which the combination of ingredients, baffle you.
You wonder how could this particular ingredient get mixed with the other ingredients and create something good?
This beffudlement forces you to try out the recipe. Eventhough, you know that there are recipes out there (more so these days because so many want to have their 5 minutes of fame) that should never be tried.
Well this was the case for me.
I was looking for something sweet and chocolaty (the key word being chocolaty). Hence, I was perusing the internet when I came across this recipe which incorporated the following ingredient into the mixture.
If you are wondering what this ingredient is...wonder not.
I had a big box of Mejdool dates and since I am the only one in our household that enjoys these delicacies I was afraid they would dry out before they were all eaten.
Therefore, I turned them into date paste/puree.
By the way for those of you not aware, date paste is an ideal natural sweetener, that's a healthier alternative to normal, white, granulated sugar.
I know, here I am telling you the benefits and uses of date puree but at the same time saying how baffeled I was with finding a recipe that incorporated this ingredient.
Truth be known I always saw date puree as something you would add to a pastry, just like jam or peanut butter or as in the case of these Palmiers (which I had made a week earlier).
But never did I think of them being combined with chocolate for the ultimate treat for a chocoholic.
The recipe is quiet simple to make and well worth your time.
It only takes just a few ingredients......
And creates the most chocolaty sweets for your taste buds...key word chocolaty.
Fudgy Date Brownies
Grease or line an 8x8 baking pan. Preheat oven to 350F.
In a food processor or blender, puree the dates and hot water until smooth. Measure out a cup of the paste (mine yielded exactly a cup,) and transfer to a large bowl with the butter.
Cream the butter and date paste until smooth.
Add the eggs, one at a time and vanilla extract, mixing until fluffy and smooth.
Add the cocoa and flour, and mix on low until well combined.
Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little sea salt on top.
Bake for 18-23 minutes, or until edges are set. Allow pan to cool while you prepare the glaze.
Whisk together the butter, honey and cocoa powder. Add vanilla and whisk until smooth. If the glaze seems a little runny- add a dash more of cocoa powder. If it seems too thick- you can add a splash of milk. Drizzle over the brownies and sprinkle with more sea salt.
Brownies will last for up to a week in a sealed container in the fridge.
Footnote:
These chocolaty delicacies are a close relative to fudge rather than brownies. They are more dense than most brownies, but believe me when I say they have the right amount of sweetness and chocolate for anyone claiming to be a chocoholic.
THAT WOULD BE ME!!😁😉
Recipe courtesy of The Baker chick
My friend Frank L. mentioned on one of my recent posts "food weighs heavily in your memories" and he is absolutely, 100% accurate.
I love to cook and more so I love to eat.
Therefore, if there is a recipe out there that needs my attention, it will get my attention and I will make it.
Some recipes, after having tried them once, end up in the trash...recipe and food included. Other recipes are ones that reappear over and over again because they are sooooooo good!
Paul Prudhomme's Veal with Czarina Sauce is one of those recipes.
Many years ago my sister introduced us to this deliciouness and it has become a staple in our house ever since.
Sometimes I cook the entire dish, other times the sous chef does. Either way, it is always made to perfection.
Admitedly, it does take some prep work, but I Garontee® (as Justin Wilson used to say) it is worth the effort.
Veal With Czarina Sauce
1. Combine seasonings in a small bowl and set aside. Sprinkle 1/4 tsp of seasoning mix on each slice of veal. Mix 1 tbls. of seasoning mix with flour. Dredge each piece of veal in flour mixture and shake off excess.2. In large skillet melt 2 tbls. butter with 2 tbls. oil over high heat. Fry 3 pieces of veal at a time at about 1 min. per side. Gently shake pan back and forth to keep butter from burning. Remove meat to platter and set aside keeping warm.3. Drain and wipe skillet with paper towel. Add 2 more tbls of oil and butter and fry remaining veal slices. Remove to platter.4. Turn skillet to high heat, add julienned vegetables to butter mixture left in skillet about 2 min. stirring and scraping constantly. Add lemon juice, remaining 2 tbls. butter, remaining seasoning mix, and cream. Bring to simmer stir occasionally. Add shrimp and cook 1 min. stirring twice. Add parmesan cheese and stir till melted about 2 min.. Remove from heat. Serve over veal.
Of course in our house it is served on top of Persian rice and the lucious Tahdig.😉
It's that time of the year when the Old Capitol Farmers Market sets up its summer hours. The market has been overseen by Downtown Springfield Inc. (DSI) since 1999 and supposedly it is the most popular Market in Central Illinois (and largest downstate producer-only Market).
The Market supports small farms and local growers by providing an open air venue to sell their goods in the heart of the Springfield.
It also is one of the best places for street photography.
I ended up buying the biggest and tastiest radishes.
And some great crispy Little Gem lettuce as well as green onions.
The Market will see me again this summer.
The most authentic Persian food one can eat.
Step 1- parboil rice and rinse
Step 2- layer rice in cooker and add lots of butter.
Step 3- shape your ground meat (in this case it's ground beef with grated onions resting overnight). Yes, there are special skewers available but I like to shape my kababs by hand.
Step 4- invert cooked rice onto a plate.
Step 5- separate the tahdig (crust) from chelo (rice).
Step 6- place the tahdig onto a separate plate.
Step 7- place the grilled meat onto a dish.
Step 8- dish out some rice and meat.
Step 9- eat and say Bah! Bah!
Noushe-jan!
You could say I didn't follow the requirements for this week's challenge. Wanted to do more of a silllife photo session than actual food photography.
I also tried my hand at the extra challenge "Food Photography with Liquid Splash."
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