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Chicken Soup with Kluski

12 Apr

Chicken soup mise en place.

The weather is crazy. One day it is spring, the next it is summer, then we are bounced back into the winter. So with the fluctuating temperatures Mr. Big got sick. He has the flu or something. He is all meepy and needs attention. The best way for me to address his needs is by cooking him dinner.  I decided to prepare chicken noodle soup.  That warms anyone’s soul. I make mine a little bit different; I use the culinary skills my babcia gave me.

Chicken soup is chicken soup, but what makes it Polish to me is the use of parsley root and my noodle of choice; kluski. We grew up with rosół and variations of it. Rosół is Polish chicken broth soup.  Delicious!  It is easy to make like any chicken soup.  The difficult part for my family was making the kluski.  I spent a lot of time with my babcia cooking.  I know her secret to making these little white pillows that are boiled in the chicken broth.  If there is no time to make them the default kluski are just plain noodles either precooked or cooked in the soup.

Kluski or kluska (singular) is a polish term for a non-filled dumpling or noodle.  They can take on many shapes, textures, and flavors and can be made in different ways.  Some kluski are made of wheat flour, mashed potatoes, potato flour, water, eggs, milk, or cream.  There are many variations based on the region of Poland you are in.  Kluski are all around awesome!  The ones my babcia used for the rosół is a simple recipe consisting of flour, cream, salt, and egg yolks.  All mixed by sight and consistency of the batter.

Making this soup is just plain easy, gather cut, dump in pot, cover with water, wait, make kluski, and then enjoy.  Easy.

Finished soup. Wish you could see the kluski.

Rosół AKA Chicken Soup

  • 1 whole chicken, broken down and back split
  • 2 medium onions, medium dice
  • 4 celery stalks, medium dice
  • 5 carrots, peeled, medium dice
  • 3 parsley roots, peeled, medium dice
  • 5 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 2 bay leaves
  • 1 teaspoon whole peppercorns
  • Salt to taste
  1. Have everything cut and ready to go.  Be sure your chicken is butchered, you can remove the skin if you wish, but i like the fat it adds to the soup.  Also use the chicken carcass in the soup; because it adds flavor and texture to the broth.
  2. Place all the ingredients in a medium-sized stockpot and then cover with cold water.  Place on the range under medium high heat and then cover with a lid.
  3. Cook the soup for 30-40 minutes.  
  4. Remove the chicken bones when you are ready to make the kluski.

These kluski appear larger then they really are, but they are delicious.

Quick Kluski

  • 1 cup of all purpose flour
  • 2 eggs
  • 1/2 heavy cream
  • Pinch salt
  1. In a small bowl combine the flour, salt, eggs, and cream.
  2. Mix with a fork until not lumpy.
  3. If the batter appears to thin then add more flour, if it is too thick add more cream.
  4. The batter should be able to hold its shape on a spoon.
  5. With a dining room tablespoon, scoop out teaspoon size quenelles and dip immediacy into the simmering soup.  The kluska should fall right off the spoon and cook in the broth.  Repeat until all the batter is used.
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Shishito Peppers Poppers

26 Aug

Somehow I have been on another planet, probably Mercury, and I had no idea that these little tasty green peppers were around.  Nor did I known that many restaurants have been serving them up too.  Luckily I got to have these little green guys when I was in Cleveland at the Greenhouse Tavern several months back.

The Kitazawa seed company,  shishito peppers are “mini, sweet-hot, thin-walled green pepper is popular in Japan.”  These peppers grow in the summer season and are perfect appetizers to pop. They are dangerously addictive, very tasty, and easy to prepare at home.  These peppers are high in vitamin C and A.  I am telling you if you have not had these peppers you need to go out and find them.  They are amazing.  I plan on growing them next year, I dried out a few pods and i will save their seeds for planting next season.

These little green treats are great sautéed, roasted, grilled, or put in tempura.  I want to roast my next batch.

Food Librarian has a cool post on these peppers.

Shishito Pepper Poppers

  • 10-12 fresh shishito peppers
  • 1-2 tablespoons good-quality olive oil (enough to coat the bottom of the pan)
  • Couple of pinches sea salt
  • Freshly ground pepper
Method:
  1. Get out a medium to large sauté pan.  Place over medium high heat with some the olive oil.
  2. Keep in mind that you will be cooking the peppers whole, so do not remove the stem.
  3. You can tell the pan is hot enough to use when the oil begins to shimmer.  When you see this turn the flame to high and add the peppers to the pan. Be sure not to crowd them; cook in more than one batch if needed.  If there are too many peppers in the pan they steam not brown.  Be careful for small pops of hot oil.
  4. Let the peppers sit in the oil in the pan for 2-2.5 minutes, do not flip them; this allows them to brown and blister. Once they get some brown on one side toss the peppers and then let them sit again for another 2 minutes.
  5. Once there is substantial browning the peppers should be lightly charred (they should be brown rather than black) on the outside and very tender. Spread them out on a plate or a bowl and sprinkle with sea salt flakes and black pepper. Serve immediately.
  6. Use the stems to hold onto the peppers, suck the meat off the ends, then discard stems.
  7. These are so good.  I bet you can’t just have 5!

I Scream for Ice Cream

3 Aug

Photo by Donna Turner Ruhlman. 🙂

There are two things I love making in the kitchen.  One, is cookies.  Just love them, the whole process.  I love looking at the recipes, meezing out the ingredients, creaming, shaping, and baking.  Not to forget sharing them with friends and eating them myself.  The other kitchen project that I utterly adore is making ice cream.  I don’t get to make it all the time.  Sometimes I think I should, but chances are I would consume all of it.

Ice cream.  What is it about ice cream?  Looking back on my childhood I can recall going to dairy queens or baskin robbins.  High end or premium ice cream really did not exist when I was growing up.  Local ice cream did exist such as Strohs or Ray’s.  every kid loves ice cream growing up.  Nobody really dislikes it or hates it, unless you are lactose intolerant.  Even those who are have a difficult time giving up such a creamy luxury.  As a kid you think ice cream is kinda like magic.  It is creamy like milk, but cold, frozen cold.  It is like a yogurt, but not, it has a special texture.  And chances are your parents did not make it at home, so one can not really see how this dessert is made, unless you have the coolest day care in town.

Yes, I learned how ice cream was made in my Montessori day care.  The experiences I had in the day care between the ages of 6-10 were the best.  So much time for one to use their imagination, lots of time outdoors, and always fun.  Totally centered around fun.  Unlike the catholic day care I was sent to when I left Montessori that kept my sister and I locked up inside in a cafeteria. Boooooooering.  Anyways back to the ice cream.

One day one of the day care supervisors decided it would  be a good idea for us to make ice cream.  Not the kinda that you plug and wait.  A good old-fashioned hand crank machine so all the kids could crank on it to make the magic of ice cream happen.  The teacher showed us the cream base, the ice that surrounded the vessel, the salt that was added to the ice to help make it cold, and then what the cranking did.  Amazing!  This was how ice cream was made.  Nothing is cooler then this when you are 8.  All I wanted to do was make ice cream.  At that time those types of machines were expensive.  All I had was my Snoopy Snow Cone Machine, and yes I loved it too.

From that one experience in day care I kept up my love for making ice cream.  I got my own hand crank ice cream maker from Kmart when I was 11.  The base froze so there was no hassle with ice or salt.  In 8th grade I think my parents got an actual ice cream maker.  It still works today and it is a beast that makes 1 quart of ice cream.  When I was in college I bought my own ice cream maker that I plug in and the base freezes.  This is the same one I use today.  I have a few ice cream cookbooks Ben & Jerry’s (which was my bible), CIA Frozen Desserts Cookbook (awesome), and a few odd ones here and there.  The newest addition is Jeni’s Splendid Ice Cream Cookbook from Columbus, Ohio.  Wow!

So, not only do I like making ice cream.  I love eating it.  Some of my favorite ice cream places have been JP Licks in Boston, Penn State University College Creamery, Ray’s, Black Dog Gelato (new as well) and now Jeni’s.  Ruhlman wrote about Jeni briefly in a Columbus food tour and I had to learn more.  I ended up buying ice cream from her shop for my sister’s birthday.  What I managed to consume was the pear Riesling, lavender ????????, and buckeye state (vanilla ice cream with peanut butter and chocolate).  I could not stop eating it and I kept craving it.  When I knew Jeni was writing a book I had to pre-order it.  I needed to make her ice cream.

It has been so hot here in the Midwest.  Everyday is an ice cream day.  The Jeni’s Ice Cream Book was sitting on my nightstand waiting for me to make a recipe.  Yes, I read my cookbooks in the bedroom, they are great reading material.  I wanted to attempt something more daring, but Mr Big wanted plain jane vanilla.  That is what I made and what I will share with all of you.  Two interesting addition here in the recipe.  A) the use of cornstarch, which is a thickening agent for the base. B) cream cheese.  Yes, cream cheese.  This is what gives her ice creams a distinctive taste a naughty hook to lure you back in.

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Jeni’s Vanilla Ice Cream

Makes 1 quart (aka: 2-pints or 4 cups, it’s all the same yield)

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1.5 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 vanilla bean, split, seeds scraped out, seeds & bean reserved

Method

  1. Make a slurry with the cornstarch and about 2 tablespoons of whole milk.  Be sure this slurry is smooth.  In a medium sized bowl whisk the cream cheese and salt until smooth.
  2. In a sauce pot  combine the milk, cream, sugar, corn syrup and vanilla seeds and bean.  Bring this to boil over medium high heat.  Once this cream mixture reaches a boil maintain it for 4 minutes then remove from the heat.  Gradually whisk in the slurry, return the pot to the burner and bring back to a boil.  Stir this mixture constantly with a heat proof spatula until slightly thickened.  About 1-2 minutes.  Remove this mixture from the heat again.
  3. Whisk this hot cream mixture into the bowl that has the cream cheese.  Mix until the base is smooth, you should see no chunks of the cream cheese.
  4. Either pour this mixture into a ziplock bag or cover the bowl with plastic wrap.  PLace on ice or in the refrigerator for 30 minutes or until the base is cool to the touch.
  5. Get your ice cream maker ready.  Be sure to follow the directions of your specific ice cream maker!  Some bases like mine need to be frozen before the ice cream base is made.
  6. Remove the vanilla bean from the base.  Slowly pour in the vanilla bean ice cream base into the ice cream machine.  Spin the ice cream until thick and creamy.  Once the desired consistency is reached, place the ice cream into containers and freeze or fold in any yummy ingredients like fruit, candy, nuts, etc….  Be sure the ice cream freezes for 4 hours.
  7. Scoop and enjoy.  BTW this ice cream is super creamy and goes well with cajeta.
BTW: EAT MORE SUPERMAN ICE CREAM!!

Cherry Clafoutis

20 Jul

Cherry, cherry, cherry.....hmmmmmm Clafoutis!

This is probably one of my most favorite desserts to make.  I love how custardy this dish is not to forget to mention it is great to eat for breakfast.  Right now in the city we have cherries coming in from Michigan and they are lovely.  One of our friends is a farmer and I scored some from him the other week.  His cherries were my inspiration for making this dessert.

Normally, I make cherry clafloutis in my pyrex pie mold, but this time I had another trick up my sleeve.  I was going to make this custard in a tart form using a short dough crust.  By the way, if you do not have cherries in the house you can use many other fruit and berry options such as raspberries, blueberries, strawberries, apples, pears, apricots, peaches, plums, etc.  The other bonus kick to this custard is the alcoholic beverage you pour into it and tablespoon or more.  Normally I add in Kirsch, but rum (light or dark), brandy, or calvados are great substitutions too.

Oh, the other small tidbit I have to share is that I do not pit my cherries.  I am a sort of a purist here.  The pits I feel add some extra flavor to the clafoutis; just be sure to tell your guests that pits are in the cherries still.  If you have leftover custard filling you can use it to make crepes.  Yes, the base of this custard actually is a crepe batter.  Those French are so sneaky and are responsible for making the most delicious items.

Short Dough

Makes about 1.5 pounds of dough (good for 2- 8-inch tart shells)

8 ounces unsalted butter, room temperature
4 ounces sugar
1 1/2 teaspoons vanilla
pinch of salt
1 egg
12 ounces cake flour, sifted

Method

  1. In a bowl of a standing mixed combine the butter, sugar, vanilla, and salt.  Paddle on medium speed for 4 minutes.
  2. Using a rubber spatula remove the creamed butter and sugar off the wall of the bowl, then add the egg.  Paddle for 30 seconds then scrape the sides of the bowl down again.
  3. Turn the mixer on low speed and begin to add the flour.  Do not over mix or your dough will be tough.  As soon as the dough pulls away from the sides of the bowl stop mixing. Remove the dough from the bowl and wrap in plastic.  Place the short dough in the cooler overnight.
  4. Pre-heat the oven to 375 degrees F.
  5. When you are ready to use the dough to make the tart shells, pin out the dough to fit the tart mold.  Be sure to have extra flour for dusting.  This dough tends to stick to the pin and to the countertop.  The dough warms easily.
  6. Place the dough in the tart pan.  Be sure to press down all of the sides.  If there are any cracks or tears fill them in with extra dough.  The short dough adheres to itself quite nicely, since it is just a plain cookie dough.
  7. Once the tarts have the short dough in them, place them in the cooler for 15 minutes.
  8. Cut out parchment shapes that fit the molds so you can place ceramic pie weights or beans in them to allow you to blind bake the shells.
  9. Take the shells out of the cooler, place the parchment in them and then the beans or pie weights.  Bake the shells for 15 minutes or until dry to the touch.
  10. Once baked allow to cool fully.
Claflouis Custard
4 eggs
3/4 cup sugar
1 cup milk
1 tablespoon rum or Kirsch
2 teaspoons vanilla extract
3/4 cup all purpose flour
pinch of salt
1 cup – 1 1/2 cup cherries, stems removed (you can substitute blueberries, strawberries, raspberries, etc)
Method
  1. Preheat oven to 375 degrees F.
  2. In a large bowl combine the eggs and sugar.  Using a hand whisk or hand mixer, beat eggs and sugar for 3 minutes until the eggs are pale yellow.
  3. Add the milk and the rum to the egg mixture.  Blend until well combined.
  4. Lastly whisk in the salt and the flour.  Make sure there are no lumps in the batter.
  5. Take the beans or pie weights out of the baked tart shells.
  6. Place the cherries in the tart shells.  I like to add a lot.
  7. Once all the cherries are in the tart shells; pour the batter in the shells.  Do not over fill them.
  8. Place the tarts in the oven for 25-30 minutes, depending on the tart size.  You can also check to see if they are done by inserting a toothpick in the custard.  The toothpick should come out cleanly.
  9. Once baked, allow the clafoutis tarts to cool.  Unless you can not resist their aroma!
  10. Slice and enjoy for a lovely dessert, tea snack, or even breakfast.

Easter Cooking Fest

27 Apr

With the work I have lined up for the guys, chores around the house, the doggers, family drama, and way too much cooking to do; somehow I have found time to share my exploits.  Actually, I wanted to do some free writing and spill some thoughts out of my head, that will have to wait for another day.  So….

Easter.

Fluffy bunnies, eggs, peeps, candy, Jesus, more candy, chicks, peanut butter eggs, ham, lamb, and _____ fill in what else evokes the image of easter.  For me and my Polish heritage it is a large lunch, blessing of the basket and some sort of edible food shaped as a lamb.  Normally there would be a cold kabanosy and a hot keilbasa, potatoes, borscht, ham, new potatoes, two crazy chopped  salads (i don’t eat them), horseradish, and bread.  Oh, how can I forget the butter lamb and then for dessert the lamb shaped babka.  Now that I am in the city with Mr. Big and the doggers I am not headed home for the holiday.  I will fend for myself.

My cooking-fest started a week back with the infamous house smoked ham.  So delicious!  Besides the ham I will set up the table for 2 to include spring peas, new potatoes, miseria (cucumber and sour cream salad), deviled eggs, potato/onion/cheese pierogi, horseradish, maybe some duck, and my cannoli cheesecake.  That is the feast including a glass of wine.

The highlights i’d like to share of the feast are the deviled eggs.  I did not get into deviled eggs until I got into culinary school and Chef Loving taught us how to prepare them in breakfast class.  The recipe he had us use was great.  It was a combination of cream cheese, butter, vinegar, s&p, cayenne, the pressed yolks, and dried mustard.  Wow.  I was surprised  by the eggs.  Why?  Well, I am an egg white girl always have been.  Not saying I dislike yolks, but I did not enjoy their yolky flavor.  Ordering eggs over hard was and still is the norm for breakfast, but now I eat the yolk.  If they come out underdone I would have to create a dam or try not to puncture the yolk.  Just was not my thing.

My yolk complex is not quite over, but I do enjoy a poached egg with, yes a hollandaise sauce. Hah.  Or on a perfect lardon salad.  There is something about the egg and it’s richness that I love and despise at the same time.  I will figure it out one day.  Back to the deviled eggs.  What I discovered in culinary school was my love of acid and how fat is really good friends with it.  The first batch of deviled eggs I made I put too much vinegar in and I loved it.  The acid lifted the rich fatty-ness of the yolk and matched my love of the white.  The butter and cream cheese assisted in my appreciation of this dish.

The other day when I was making the eggs I did not want to buy cream cheese.  I rarely use it.  I had to think on my toes and I selected my double cream brie cheese.  Why?  One has to think about the functionality of the ingredient you do not have or want to omit.  You need to identify what ingredient does in the dish.  What is it’s role or function, especially if it is a base ingredient.  This sounds like idea of substitutions is going to lead to more egg adventures in the kitchen.  A deviled cobb egg, BLT egg, blue cheese, sweet yolk, and more…. Who knows some more ideas will come up.  Plus, curlers seem to really like deviled and pickled eggs and Mr Big likes the deviled eggs I make because they are not runny.  Oh well, easter has come and gone.  Now we need to eat all the leftover food.  Enjoy.

Fall Back Deviled Eggs

Yield 8 halves

4 eggs

2 tablespoons unsalted butter, room temperature

2 tablespoons brie, room temperature, no rind

1/2 teaspoon Dijon mustard

1/2 teaspoon champagne vinegar

Salt & Pepper to taste

  1. Hard boil the eggs.  The quickest way for me is place the eggs in a pot, cover with water, and bring to a boil.  Once a boil is reached turn off the heat and place a lid on the pot.  It should take about 8-10 minutes for the eggs to reach the hard boiled state.  If you have another technique that works use it.  There are many.
  2. Once cooked, peel the eggs, and slice lengthwise.  Pop out the yolks into a small bowl.  Clean out the whites with a damp towel.
  3. With a fine mesh colander press the yolks though it.  Now you will have fluffy yolk particles.
  4. In a small bowl mash together the brie and the butter, until well incorparated and creamy.  Add the yolk, mustard, vinegar, and mix.  You should have a paste like filling.  Taste and season it as you wish with salt, pepper, and cayenne.
  5. Arrange the egg whites in a line on the cutting board.  Using a small pastry bag and with a star tip, fill the pastry bag with the yolk filling.
  6. Begin to pipe the yolk filling into the egg whites where the yolk used to be.  Fill all the eggs with the yolk, you may have extra yolk filling.
  7. Garnish as desired, with a caper, some dill, roe, or other plush of herb.

Smoke My Ham

18 Apr

Yes, more charcuterie action was promised to come out my kitchen and it has.  I have made a holiday ham!  Yes, a holiday ham, well technically a holiday butt, since I did not brine an entire ham.  By the way if I did brine and smoke an entire ham that would have been fantastic!  Before I could get on my smoking project I had to get some things in order in the house.  I had to get my smoking meez.

First off I knew I was going to smoke outside on my grill.  I had to fetch a few things to make my grill into a smoker.

A) Propane

B) Wood chips

C) Smoke box

D) Fire sticks or fire starters (you know those fire clicky things you use to start fires, now that nobody has matches)

The other cool thing about making this holiday butt is that you can use this instead of buying cold cuts.  I plan on eating this guy for a couple days with some horseradish and boiled potatoes. YUM!  With this first attempt and successful smoking out of the way I am sure trout and more butt will be on its way.  FYI, be sure to adjust your brine to the size of the butt/ham you are using.  Make sure your ham is raw and not already cured or brined.  If your piece is small enough it can fit in a freezer size resealable bag.  I have also purchased two sized plastic containers to cure or brine items in.  One a flat rectangle for pancetta, bacon, pork rillettes, or duck confit.  A larger deeper rectangle for corned beef, chicken, fish, etc.  These two bins are ONLY FOR ME TO USE! 🙂

The biggest dilemma with smoking is finding the type of wood you want to use.  I am not big into hickory and mesquite woods to smoke.  I like my smoked meats to have subtle hints of smokiness.  What kind of wood are you?  I am a fruit.  I am apple.  Here is a list of woods you can smoked with.  As cheffy would say do not use treated wood from the hardware store knucklehead!  Don’t forget you can also smoke foods with tea, dried herbs, and grape vines.  FYI you can pretty much use wood chips from any fruit bearing tree.

  • Hickory: is probably the most popular for individuals who enjoy smoking meats, it is very popular with BBQ teams in the midwest and south.  It has a strong, heavy,smoky, bacon-esque flavor.  It goes great with beef or pork, the kings of BBQ
  • Mesquite: the other most popular wood used to smoke with.  It originates from the Southwest in the form of a small tree/shrub.  It is also similar to hickory, but is sweeter and more delicate.  Use this with beef, duck, or even lamb.
  • Oak: Imparts a heavy smoke flavor onto products.  You can blend oak with other fruitier woods
  • Pecan: is similar to hickory in many ways, but is much subtler in flavor.  Pecan is a cool burner but leaves a nutty, mild, and a sweet taste.  It goes well with most meats.  Plus, it can also be used on cheese, veggies, and poultry.  I am pecan would go well with a hot smoked chicken with a bourbon glaze!
  • Maple:  I was thinking about this wood because I had illusions of maple syrup.  This wood has a mellow smoke and a slightly sweet taste to it.  Maple smokes pretty much goes well with everything being smoked even poultry, cheeses, vegetables.
  • Apple:  My favorite, but I know I am a fan of the subtler woods one can smoke with.  Obviously this wood is very mild and leaves a sweet flavored smoke on the product.  It works great on poultry and pork. The wood also helps make the outside of the product turn brown faster.  This is an all around winner, it can smoke anything.  Plus it is awesome on hot smoked trout!

Charcutepalooza is playing at my house right now and is totally ready for easter. Below is the recipe for the holiday ham as it appears in Charcuterie.  Good luck & happy smoking!

Holiday Ham aka Holiday Butt

From Charcuterie by B. Polcyn & M. Ruhlman

Brine

1 gallon/4 liters water

1 ½ cups/350 grams kosher salt

2 packed cups/360 grams dark brown sugar

1 ½ ounces/42 grams pink salt (8 teaspoons)

One 12-15 pound/5.5-6.75 kilogram ham, skin on, aitch-bone removed

(pork butt works really well too, just reduce the recipe to fit the brine to meat ratio)

The Glaze

1 ½ packed cups/270 grams dark brown sugar

¾ cup/185 milliliters Dijon mustard

1 tablespoon/20 grams minced garlic

Method

  1. Combine all the brine ingredients in a container large enough to hold the ham and stir to dissolve the salt and sugar.  Submerge the ham in the brine, weight it down to keep it completely submerged and soak for 6-8 days (half a day per pound/450 grams) You can also pump the ham/butts with the brine.
  2. Remove the ham, rinse it under cool water, and pat dry.  Place it on a non-reactive rack on a sheet tray and refrigerate it, uncovered for 12-14 hours to form a pelicule  (sticky surface) for the smoke to adhere to.
  3. Hot smoke the ham at 200 degrees F/93 degrees C for 2 hours.
  4. Meanwhile, mix the brown sugar, Dijon, and garlic in a bowl until smooth.  Brush the ham with the glaze (reserve the remainder) return to the smoker. And smoke until an internal temperature of 155 degrees F/68 degrees C is reached then remove the ham.
  5. Remove the ham from the smoker and brush with the remaining glaze.  Serve or refrigerate.
Cool Links

Mexican Brownies

12 Jan

New house, new rules, and new oven.  My first savory project was bagels, but my first dessert project are these Mexican Brownies. They are chocolaty and hints of spice.  If you want more heat amp up the chipotle or add some cayenne.   What I like is that brownies are a classic american, but with the addition of some unique spices and some imagination you can transform some simple to something exotic.  Check it out and see if this works for you.

Mexican Brownies

8 tablespoons unsalted butter
8 ounces dark chocolate 60-80% cocoa
1/4 cup cocoa powder
1 teaspoon powdered coffee/instant espresso
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chipotle powder
3/4 teaspoon cinnamon
1/4 teaspoon cardamon
1/4 teaspoon coriander
3/4 cup sugar
1/4 cup brown sugar
3 eggs
2 teaspoon vanilla

Method

  1. Preheat your oven to 350 degrees F. Start a double boiler on the stove top and add the butter, chocolate, instant coffee, and cocoa powder. This chocolate butter mixture will melt slowly, use a rubber spatula to mix until smooth. Once combined turn off heat and allow the chocolate mixture to cool slightly.
  2. In a mixing bowl combine the flour, baking powder, salt, chipotle powder, cinnamon, cardamom, and coriander. Set aside.
  3. Combine eggs, sugar, and vanilla in another mixing bowl and using an electric hand blender whisk at medium speed  for 4 minutes until the eggs are pale yellow. Then add the cooled chocolate to the pale eggs, beat until incorporated.
  4. Gradually add in the spicy flour mixture to the chocolate base, don’t forget to scrape down the sides of the bowl.  Do not overmix batter.
  5. Butter an 8-inch square baking pan and then fill with the brownie batter.  Bake for 35 minutes or until a toothpick comes out clean.  Cool, slice and serve.