Recipe by Edward Brik
• Add the peanut oil to a hot wok.
• Once it’s warm, add the garlic, ginger and jalapeno.
• Stir fry the ingredients until they’re fragrant.
• Add whole edamame pods and stir-fry for 2 to 3 minutes.
• Add the rest of the ingredients except for the sesame oil and soy sauce and stir-fry for 3 or 4 minutes until the ingredients are combined.
• Just before serving, add the soy sauce and sesame oil and stir to combine.
Adapted from The Barefoot Contessa Cookbook
1 lb unsalted butter
1 lb plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules (I don’t really measure the coffee. I’m a batter-taster, so I stir in instant coffee until it taste coffee-y enough.)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
Optional: 3 cups chopped walnuts, 2-3 Symphony bars
Cook’s Note: My godmother has me hooked on a toffee variation. To make it, spread half of the batter in the prepared pan, top with whole Symphony bars (2 or 3) and the remaining batter and bake as usual.
1. Preheat the oven to 350F. Coat a 12 x 18 x 1-inch baking sheet with butter, then coat the butter with flour and tap out the excess flour.
2. Bring a little water to a simmer in a saucepan and find a heatproof bowl that sits on top of it without touching the simmering water. Gently melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in the bowl over simmering water. You could also do this in the microwave but it’s better for the chocolate flavor not to. Allow to cool slightly.
3. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
4. In a medium bowl, combine 1 cup of flour, the baking powder, and salt. Fold the dry ingredients into the cooled chocolate mixture. In a separate medium bowl, toss 12 ounces of chocolate chips with 1/4 cup of flour — and the walnuts if you’re using them — then add them to the chocolate batter. Pour into the buttered and floured baking sheet.
5. Bake the batter for 20 minutes, then lightly bang the baking sheet down against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 – 12 minutes longer, until a toothpick comes out clean. Allow to cool and cut into 20 squares, or just eat them all immediately while they’re warm.
We love this recipe from Eat. Live. Run.
This recipe bakes about 3 1/2 dozen cookies that are soft and almost like a scone in consistency without being dry. The cookie itself is not very sweet and the glaze adds a kick while complimenting the autumn flavors in the cookie. Enjoy!
6-8 slices of bread [gluten-free, whole wheat, etc.]
1/2 cup hummus [store bought or homemade]
1 avocado – halved, pitted and peeled
4 plum tomatoes, halved lengthwise, cores and seeds removed
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
salt + pepper to taste
Preheat the oven to 450 degrees F.
Arrange the tomatoes on your baking sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
Roast for 25-30 minutes, until the tomatoes are beginning to caramelize.
While the tomatoes roast, toast your bread. Using a cookie cutter or circular object, cut out 1-2 circles per toast, depending on how big the piece of bread is.
Spread ½-1 tablespoon of hummus on each circular toast.
In a bowl or plate, mash avocado with a fork, leaving large chunks.
Layer the mashed avocado over hummus, season with salt + pepper, and then top with a roasted [or fresh] tomato.
Optional: top with goat cheese or feta or serve on the side.