Adapted from Fine Cooking
We took this super easy one-pot brownie recipe and enhanced it with duck eggs (prized for their richness) and cultured market butter. Regular chicken eggs work well too, just use five instead of four. Twin Post Farm has duck eggs (Dupont); Clear Spring Creamery (Downtown Silver Spring and Dupont) and Blue Ridge Dairy (Dupont) both have amazing butter.
| |Makes 24 brownies
- 12 oz. (1-1/2 cups) unsalted best quality butter, cut into 9 pieces; more softened to grease the pan
- 1-1/4 cups unsweetened natural cocoa powder, sifted
- 2-3/4 cups granulated sugar
- 1/2 tsp. table salt
- 4 duck eggs or 5 large chicken eggs
- 2 tsp. pure vanilla extract
- 1-2/3 cups all-purpose flour
- 4 oz. (1/2 cup) roughly chopped high quality chocolate, milk or dark
Position a rack in the center of the oven and heat the oven to 325°F. Line the bottom and sides of a 9x13-inch straight-sided metal baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.
Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Switching to a wooden spoon, add the sugar and salt, and stir until blended. Test check the temperature of the batter—it should be warm, not hot. If it’s hot, wait a few minutes before proceeding.
Stir in the eggs, two at a time, until just blended. Stir in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir until just blended.
Scrape the batter into the prepared pan and spread evenly. Scatter the chocolate on top. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, about 35 minutes, perhaps a few minutes longer. The key to fudgy brownies is to under-cook them ever so slightly. Cool the brownies completely in the pan on a rack, about 3 hours.
When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares. Wiping your knife frequently with a damp cloth helps with slicing.
The classic components of this French salad include green beans, potatoes, tuna, hard cooked eggs and anchovies. We like to add additional market produce, including tomatoes, carrot, and cabbage. Modify the salad to suite your own taste and what’s in season.
Serves 4 as a main course
1 garlic clove, minced
Salt & pepper
1/3 cup red wine vinegar, or sherry vinegar
2/3 cup extra virgin olive oil
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
For tuna salad:
2 5-ounce cans tuna, packed in oil
1/3 cup mayonnaise, more to taste
1/3 cup pitted & chopped olives (niçoise or kalamata)
1/3 cup chopped red onion
Splash of red wine vinegar
1 tablespoon Dijon mustard
Salt & pepper to taste
For potatoes & green beans:
1 lb small young potatoes, scrubbed
½ pound tender green beans, end snipped
Salt & pepper
A few generous tablespoons of vinaigrette
I head cleaned lettuce
2 ripe tomatoes, sliced
6 hard cooked eggs, peeled and sliced in half
½ cup pitted olives (niçoise or Kalamata)
10 anchovy fillets
¼ cup capers
¼ cup raw red onion, sliced
2 grated carrots
1 cup shredded cabbage
To make the vinaigrette:
Sprinkle minced garlic with salt. Using the side of a knife, mash garlic and salt until it becomes a paste. Combine the remaining ingredients in a mason jar, shake vigorously, taste and adjust the seasoning.
To make the tuna salad:
Drain tuna (do not rinse), place in mixing bowl and break up with fork. Add remaining ingredients, mix well, taste and adjust seasoning.
To make potatoes and green beans:
Check out your potatoes. If some are larger than the rest, cut them in half so they all cook in roughly the same time. Place potatoes in a pot of cold water with salt. Bring to boil. When almost done (fork-tender) add the trimmed green beans. Cook three to five minutes more, until beans are just tender. Drain and allow to dry. While still hot, dress in vinaigrette and season with salt and pepper.
To assemble salad:
On a large platter, place tuna, cooked potatoes and green beans, sliced eggs, and remaining ingredients in discrete piles. Dress everything with more vinaigrette and season with salt and pepper.