Preheat the oven to 350 deg F. Coat an 8×8 baking pan with non stick spray and line with a parchment paper.
Place butter, sugar and chocolate in a pan over medium heat until all melted. Let cool for a minute.
Mix in the eggs one at a time using an electric mixer (this is important). Beat very well after each addition.
Add in vanilla and cocoa powder. Mix well.
Transfer the brownie batter into the prepared baking pan. Pound the pan on the counter twice.
Bake in the heated oven for 25 minutes until the top is crackled.
Tips: It’s best to melt the butter, sugars and chocolate in a sauce pan over medium heat and NOT to use a microwave. Make sure all the ingredients are well mixed. Since this flourless brownie recipe has no leavening agent such as baking powder, over-mixing won’t cause a problem. Don’t over bake the brownies. We did not have nonstick spray — just the parchment paper. These kind of tasted like flourless chocolate cake — so really, no one could be disappointed. Mookie the cat got chastised for walking across the counter to inspect the mixing bowl (it was too far from his usual perch on the high chair by the bar counter).
2 – 3 jalapeños (depending on spice preference), seeded and cored, chopped. Can substitute serrano or habanero peppers if you like spicy.
1 lb. of grass-fed ground beef (or bison)
1.5 tbsp chili powder
1.5 tsp smoked paprika
1 tsp cumin
1/2 tsp basil
1/2 tsp cocoa powder (can sub with any unsweetened chocolate)
4 tomatoes on the vine, quartered
1 can of black or red beans, drained
3 oz. (1/2 small can) of tomato paste
enough beer (~1/2 can) or red wine (~1 cup) to cover
toppings: cilantro, sour cream, Mexican grated cheese, etc.
Start a dutch oven on medium heat.
Sauté the onion, chili pepper (jalapeños) until aromatic. Add the garlic and spices, cook for 1 more minute.
Add the beef, stir to break up. Cook until browned, about 3 – 4 minutes.
Add the tomatoes, beans, tomato paste, and the alcohol to the pot. The liquid should just about cover the ingredients.
Turn down the heat to a simmer. Simmer uncovered, stirring occasionally, about 1 hour or so. The consistency should thicken, until you have a nice sauce-y chili.
When consistency achieved, serve with cornbread or parboiled rice. Garnish with cilantro, sour cream, and/or grated cheese, as you prefer.
A beer we chose to add was a brown ale made in New Hampshire: Pig’s Ear Brown Ale, made by Woodstock Inn Brewery. It was about an hour west of our Air BnB. The beer pairs well with the chili, but we chose to pair it with a red wine, a nice Smoking Loon Merlot Jesse was familiar from previous experience. This is probably the best chili I’ve ever had, just sayin’.
2 cans 15.5 oz dark kidney beans, drained (I used Teasdale Chile verde beans and Goya Frijoles negros)
1 14 ounce (400 g) can of diced tomatoes
1 cup canned vegetable stock or turkey broth
1 large onion, chopped (about 1 1/2 cups)
1 stick of celery, chopped
5 cloves garlic, minced
1 bell pepper, chopped
1 tablespoon cider vinegar or lime juice
1 tablespoon unsweetened cocoa or cornmeal (I used corn starch)
1/3 cup chili powder (I used paprika instead — sweeter flavor)
cilantro, chopped, to taste
1 tablespoon ground cumin
1 teaspoon kosher salt
Place a large Dutch oven or saucepan over medium-high heat. Add the meat and cook until browned, about 5 minutes.
Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the celery.
Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in all of the spices (e.g. chili powder, cumin), cocoa (thickener), and tomatoes (and tomato paste).
Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, bell pepper, salt, and vinegar (or lime juice), stirring well.
Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Top with the chopped cilantro.
Garnish with cheddar, sour cream, and jalapeno, as you like it. Serve hot, with cornbread, if desired.
Turkey is good brain food, and Whole Foods has a Tequila lime turkey chili with beans that we would get, before I tried this recipe. I love the tomato paste that comes in metal tubes, like at Rewe or Kaufland or Edeka, because you wouldn’t have to worry about finishing the tin or storing the unused bit. I added ½ a carrot because I had it on hand and I didn’t think it would detract from the primary flavors. Wish I had some cheddar to grate on top!
1.5 cups (360 cc) espresso coffee
2 pinches of sugar
4 egg yolks
2 egg whites
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (or Port or Madeira) — we skipped this
1 lb (450 g) mascarpone cheese, at room temperature
1.5 cups (360 cc) heavy whipping cream
10 oz (285 g) ladyfinger cookies (~40)
2 spoonfuls of bitter cocoa powder
Make about 1½ cups (360 cc) of espresso. Dissolve 2 teaspoons of sugar in the coffee while the coffee is still hot. Let cool.
Beat the egg yolks over a double boiler until they become fluffy. Beat in the sugar until the mixture lightens in color and forms ribbons when the whisk is lifted from the pot. Transfer the bowl over a pan of simmering water, and whisk until this thickens. This will thicken just before it boils, when small bubbles appear. Allow to cool 5 minutes.
Beat the egg whites to stiff peaks. Fold the mascarpone into the egg yolk mixture 1/4 at a time. Fold the mascarpone-yolk mixture into the egg whites until smooth. Fold the whipping cream into this and set aside.
Place the ladyfingers in one layer in the dish, and lightly soak them in the coffee. Evenly distribute half of the egg cream over the ladyfingers. Repeat with a second layer of ladyfingers (we ran out for this step) and top with the rest of the cream. Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.