Bittersweet Brownies

Bittersweet chocolate is a form of sweetened chocolate that does not have milk in any way shape or form. It is mainly chocolate liquor, sugar,cocoa butter and vanilla.  Often, lecithin is added as an emulsifying agent.  In the United States of America the Food and Drug Administration requires that bittersweet chocolate has at least 35% chocolate liquor. In Great Britain the amount required is higher (43%).  Contrary to what it may suggest, chocolate liquor does not have alcohol. It is basically ground cocoa beans turned into liquid.  The higher the amount of chocolate liquor, the stronger the taste of the chocolate. What we know as unsweetened baking chocolate is hardened chocolate liquor. Bittersweet chocolate and Semi-sweet chocolate can be used interchangeably for baking, the difference is that bittersweet has a higher amount of chocolate liquor and less sugar. They are sensitive to temperatures and humidity. Both the semisweet and bittersweet chocolates are occasionally labeled “couverture,” which indicates that the chocolate contains no less than 32 percent cocoa butter (fat) and that they have to be tempered.

Studies have shown that, when eaten in moderation, good quality dark chocolate has antioxidant properties that reduce blood pressure, is an antitussive and an aphrodisiac!  I welcome anything that is good for my heart, my health and my sex life!  Ja! However, take note that the same property of chocolate (theobromine) that gets you sexually aroused , is poison to cats and dogs, so keep chocolate away from your pets!  I know from personal experience because about 10 years ago I had some friends over for my husband’s birthday and someone dropped chocolate cake on the floor. Our dog Cosmo ate it and started convulsing and my friend Paola and I ended up at the veterinary clinic at 2 am! Cosmo survived, but the vet told us to never ever let the dog eat chocolate again.

Inspired by a recipe in Alice Medrich’s book Pure Dessert, these brownies are strong in flavor but delicate in texture.  My mother calls them “adult brownies” because of their deep, bittersweet lingering taste. One or two 2″x2″ inch pieces will probably be enough to get your chocolate fix! They have the traditional glossy top and moist center. More crumbly than fudgy. Best when eaten the same day you bake them. Lining the pan with foil paper is a great tip because it makes it so easy to take out, cut and serve, not to mention the cleaning of the pan…”nada”!   Like Michael Pollan says in his book Food Rules, “eat junk food as long as you make it”, so allow yourself this treat because it is home made with natural ingredients. I once heard that coffee brings out the chocolate flavors, so I always add a little bit of espresso to my brownies no matter which or whose recipe I make. As a general rule, never over beat brownies!!!! These brownies are dark, decadent and delicious!!!!! Serve as a snack with glass of milk or with a scoop of vanilla ice cream and berries as desert. Yum!

Note:  In Puerto Rico I find good quality bittersweet chocolate in Bottles or La Hacienda.

Enjoy!

Bittersweet Brownies

Ingredients

8 ounces 70% cacao bittersweet chocolate

6 tbsp unsalted butter

3 eggs

1 cup of sugar

1 tsp pure vanilla extract

1 tsp fresh espresso coffee

generous pinch of salt

1/3 cup and 1 tbsp unbleached all-purpose flour

Procedure

1.  Preheat oven 350ºF.  Line a square 8 inch baking pan with foil paper.

2.  In a double boiler melt butter and chocolate until fully incorporated by stirring with a spatula.

3.  Meanwhile, beat eggs, sugar, salt and vanilla for about two minutes until creamy consistency and the mixuture turns light yellow.

4.  Whisk in chocolate/butter mixture to egg/sugar mixture.

5.  Fold in flour and espresso just until fully incorporated. Do not overmix.

6.  Pour batter into lined pan and spread evenly with a spatula.  Bake for approximately 25-30 minutes at 350º F until toothpick comes out crumbly not “wet” with batter.  It will not come out totally clean when done.

7.  Let cool a bit for about 5 minutes and remove foil paper and “big brownie” from baking pan.

8.  Turn over a plate or flat surface to remove foil paper and carefully turn back up again in a cutting board.

9.  Cut with large knife into 16 2×2 inch pieces.  Let cool completely at room temperature.  Serve as a snack with glass of milk or as desert with a scoop of vanilla ice cream with mixed berries or raspberry coulis.

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Simple Whipped Potatoes

Simple whipped potatoes is a basic recipe that every cook should know.  Everyone big and small likes mashed potatoes and they go with almost everything.  Believe me, this is so easy and delicious you will never make those instant mashed potato packets again in your life! A few days ago I made a batch and served it to my family as a side dish to sea bass with olives and capers.   I also use this recipe as the starting point for my roasted garlic mashed potato recipe, my “relleno de papa” recipe, “tambor de papas” and potato and carrot puree among others.

Important tips to follow when making mashed potatoes:

a) cut potatoes into large cubes of similar size so that they cook evenly.

b)  place potatoes in cold or warm water to cook and then bring to a boil so that the potatoes cook evenly.

c) once the potatoes are whipped or mashed to your liking, place them in a double boiler or “bain-marie” so that they remain smooth and fluffy.  If you don’t do this, you will be eating the hardest mashed potatoes of your life! This is a great tip I learned from my late father-in-law Don Tony , this way I can make the potatoes ahead of time and not worry about their texture and fluffiness.  If you don’t have a double boiler, put a heat proof bowl over simmering water and cover.

Enjoy!

Simple Whipped Potatoes

Ingredients

5  medium potatoes (peeled and cubed)

1/4 cup of heavy cream

1 1/2 tsp kosher salt

2 tbsp butter

pepper to taste

Procedure

1.  Peel 5 medium sized potatoes and cut it into uniform large cubes.

2.  Put potatoes into medium saucepan that is filled halfway with water.   Add generous dash of salt and bring to a boil until done.

3.  Once potatoes are cooked, drain and put into a bowl with rest of ingredients. Mash potatoes roughly by hand. (I use my Kitchen Aid bowl with a hand potato masher)

4.  Whip mashed potatoes for about 3 minutes. Be careful because bowl will get hot.

5. Once you have reached desired consistency, place whipped potatoes into a double boiler or “bain-marie” over low heat until ready to serve.

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Sandwichitos de mezcla- Pimento and cheese sandwich spread

Sandwichitos de Mezcla- Pimento and cheese sandwich spread

These sandwiches are a must at birthday parties and school activities in Puerto Rico.  It is easy and savory and totally addictive for kids and their parents! Here I will post my recipe and a variation.  I have made both for many years and both have a “cult following”.  It is also great for picnics or as a snack on boat trips.  I usually cut them into squares or triangles but if you want to be creative, first cut bread with cookie cutters like circles or flowers (4 out of every slice) and put mixture in piping bags to make cute bite size sandwiches.  Also, you can make themed sandwiches like the ones I made for my daughter’s kindergarten Halloween party (these are a larger size).

Note:  Make sure you store the sandwiches between two layers of damp paper towel (top and bottom of tray) and cover with lid or foil paper so that the bread stays soft, specially if refrigerated overnight.

Enjoy!

Sandwichitos de Mezcla- Pimento and cheese sandwich spread

Ingredients

16 ounces Velveeta cheese (or Longhorn style cheddar cheese or queso de papa) cubed

1  (12 ounce) can of Spam cubed

7 ounces can of pimentos (including liquid)

1/2 medium onion

variation

1 cup of Kraft sandwich spread (This is optional. My original recipe has only the first four ingredients but some people like to add this spread to the mixture or use it as a substitute of the Spam if you want it without ham)

Procedure

1. Place all ingredients in a food processor and pulse a few times in the beginning and then continuously for a few minutes until a smooth paste forms. (enough mixture for about 2 pounds of club bread)

2.  Spread on club sandwich bread to make sandwich and cut corners with serrated knife. Cut into squares or triangles. Refrigerate any leftovers.

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