Chewy Brownies…..Yay Success !

Posted on May 18, 2012 by Angie
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I have made so, so many different batches of brownies

Okay….let’s just say I stopped counting on 17. CRAZY!! See I have been on a mission to find a great brownie. I loved the Duncan Hines box ~ yep I did well they changed their formula. I even wrote them countless times about this THEY just did not give a rip! So, I have tried many wonderful brownies, I have. I did really like Thomas Keller’s but oh dear me they cost a lot with all that high quality chocolate in them, but hey for a fancy evening we’ll see and I am sure that will be fine. I wanted one that was like the box kind, a good balance not to sweet, not to gooey I wanted chewy really chewy some tooth to it! I just never could find it, Cooks Illustrated, Gourmet, Bon Appetit….cookbooks. Just ask the boys I made a zillion no kidding but hey we love em !! We do ! None measured up to what I wanted and you know we all have different ideas right! Well in my little world these ROCK!!

Chewy Brownies

1/2 cup butter, soften
3 oz. semi-sweet chocolate, chopped
1 cup sugar + 2 tablespoon
3 large eggs
1/2 teaspoon instant espresso powder
2 teaspoons vanilla
1/2 teaspoon salt
1 cup bread flour
3 tablespoon dark cocoa powder
2 cups walnuts

Bake in a parchment paper covered baking pan.
Bake at 350 for 20 minutes

Melt one tablespoon of the butter add the chocolate and let melt. Let cool and set aside. Cream remaining butter with sugar until light and fluffy, add one egg at the time until each is incorporated. Add espresso, salt and vanilla to the butter mixture. Sift the flour and cocoa together and then add to butter mixture once all combined add your walnuts and mix. Place in prepared pan and bake until done. Cool ~ slice and enjoy!!

Hey the flowers came out of the yard purdy huh!!
I’m so happy you stopped by!

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Thank you so much!
Angie

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Photography Class with Helene Dujardin and Clare Barboza

Posted on May 14, 2012 by Angie
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This pass week I went and took a photography workshop in Charleston, South Carolina. This class was to help me improve my food photography. I will say I had a wonderful time. I learned so many wonderful new things and made many new friends as well. The teachers are leaders in the industry of food photography and such kind generous spirits.

Helene Dujardin
And
Clare Barboza

I do not know if I can even begin to put in to words all the things I learned. Would I do it again…without a doubt, YES! I think I will do it again next year! We stayed at the beach all together in a lovely beach house and worked most of the day and evening while Chef Laura prepared wonderful meals for us. We went to the Charleston Farmer’s Market. We had a wonderful meal at Lana’s Restaurant. Many of you that know me, know I love to take cooking classes and have gone to many different places in pursuit of some food thing or lesson. I love to learn and improve my skills in all aspects of the craft. Why?? I do love and enjoy cooking.

Important Things I learned is:
Develop your own style
Props ~ this is very important and love this part of the job
Do your props make sense
Plan your shots
Plan your compositions
Use natural light only for food
Know where your light source is coming from ~ side, back, etc
Aperture ~ Shutter Speed ~ Exposure

Our home away from home…..nice

Our wonderful teachers….

Clare ~ Laura and Helene

All of us havin a little fun with our cameras.

Smile……Smile purdy now

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Spring Pasta with Asparagus

Posted on May 9, 2012 by Angie
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We love spring pasta…Who doesn’t right! It is so good when it is hot out side, pasta is a nice quick dinner too. The asparagus has been so wonderful lately…I have been getting mine at Trader Joe’s oh my I should work there! I give them so many plugs right!! Have you ever seen asparagus growing ~ well have you? Talk about something that is weird looking…seeing all the little trees coming out of the ground amazing looking! We ~ Tom and I were buzzing down the coast down from Half Moon Bay and there it was on the side of the road ~ I screamed stop…stop look! Wow Hope you enjoy this little spring dish. Feeling a little froggy add other veggies you like!

Spring Pasta with Asparagus

1 pound dried Fusilli pasta
1 pound asparagus
1 – 2 cups small cherry tomatoes cut into
lemon zest from one lemon
juice of one lemon
1/2 cup dry white wine
1 cup of heavy cream
1/2 cup grated fresh parmesan cheese
2 tablespoon butter
fresh ground pepper
salt
a pinch of fresh thyme

Clean asparagus ~ I cut the ends off and then take the little prickles off. I then cut into 2 inch pieces. I blanch them for about 3-4 minutes in hot salted water then place in a ice bath to stop the cooking. Set aside. I cut in half about 2 cups of grape tomatoes, set aside.

In a small sauce pot add the wine and cook until the wine is reduced to about 2 tablespoons, then add butter and heavy cream and boil on a very low heat, let just simmer. Start your pasta cooking in a large pot of salted water. Do not over cook the pasta. Drain place back in your large pot and then add the hot cream mixture and toss to coat all the pasta. Zest the lemon and then juice the lemon add to the pasta stir well. Add the asparagus, tomato, cheese, thyme, pepper and salt stir and place in serving platter….enjoy!

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