Baking and Chocolate

Oh.

No, really, oh. Oh as in “Oh my, these brownies”  and “Oh damn, these brownies.”  Oh as “Oh I can’t believe this recipe is so amazing” and “Oh there goes any bit of self control I had.”

Get the picture?

You can roll your eyes a bit when you say “Oh”.  It helps.

Even though I don’t claim to have the world’s largest sweet tooth and go for salty over sweet most days, I can’t help but claim this brownie recipe as one of the best I’ve ever tasted. Because to me, brownies seem like the perfect treat in theory. Chocolately, studded with fun things like nuts or fruit, small and compact and enough to satisfy thanks to their rich nature. But sometimes, well, you can’t help but feel let down sometimes when you bite into a brownie that’s dry, too moist or not moist enough, tastes like a mix or worse, doesn’t resemble a brownie at all.

I've said it before, but I'm in awe of Alice Medrich. She was an early chocolate evangelist in the Bay Area, who brought us luscious desserts and truffles, inspired by what she had tasted and learned in France. Over the past few years she has written several terrific and award-winning books on chocolate including Bittersweet, Chocolate and the Art of Low-Fat Desserts, and Chocolate Holidays.

Her latest book is a bit of a departure, it's not just about chocolate, but an exploration into the world of high quality ingredients. The chapters in Pure Dessert are focused on the flavors of Milk, Grain, Nuts and Seeds, Fruit, Chocolate, Honey and Sugar, Herbs and Spices, Flowers and Herbs, and Wine, Beer and Spirits. Intriguing, don't you think?

I have purchased a lot of cookbooks over the years and most of them are worn out.  I have all sorts of books; baking (obviously), lots of ethnic books, books by famous chefs, including Nancy Silverton.  I used to frequent her “grilled cheese” nights at Campanelli, back in the early 90′s and oh do I miss those early morning breakfast’s before heading off to create in my first furniture studio.  Tartine in S.F. reminds me of what Campanelli used to be; intimate, delicious and casual.  

I like the food at Mozza (not the wait or the crowd) and I have saved every Food and Wine Magazine that she contributed to (a particular Thanksgiving meal in 1994(?) was one of my all time favorites).  My most favorite marinade for flank steak is in her book Mark Peel and Nancy Silverton at Home.  Also in that book is one of the BEST Meyer Lemon Tarts, ever!!!!  I have a meyer lemon tree for this very recipe.

I recently got Nancy Silverton's Pastries from the La Brea Bakery.  I read it cover to cover before deciding on what to make first.  I started with her scone recipe.  I love making scones and have made all kinds.  I like to make lots of different flavors at once and then flash freeze.  This way, my kids have scones on any given morning and scones are only good when right out of the oven.  

It was my friends birthday last Wednesday and I had every intention of making her a cake, yet the day got away from me. I wanted to make something she could share with her employees, but also wanted there to be enough for her take some home.

This recipe is from Elinor Klivan’s book, Big Fat Cookies. I love most of the cookies from this book and what I love most about this particular recipe is that it can whipped up in minutes. It doesn’t require your Kitchen Aid Mixer; just a bowl and a wooden spoon. I love this cookie and so does everyone else I have ever made this for.

It is not a drop and bake recipe, which is a true time saver. You make the batter, spread it on a silpat pad on your baking sheet and bake. Once it is cool enough, you break similar to a candy bark. I have made this dough and have used all kinds of tasty additions. Be creative and enjoy this batter with your favorite candy, dried fruit, nut, etc!