I am a big fan of food that delivers showy results with a reasonable amount of effort. I like food that scares people even better. I don't mean "scares" like some of the stuff that Steve eats - that just weirds me out - but rather stuff that scares the cook, not the eater. Like soufflés.
Soufflés can definitely be intimidating, even though they consist of two dead simple parts: a simple white sauce that functions as a base and a mound of stiffly-beaten egg whites. The base provides all of the flavor and the whites elevate the dish, literally, above the simple ingredients. Combine the two, however, and even experienced cooks cringe.
Continue reading "Canadian bacon, cheddar and souffle recipe" »
...if you have not read the first part of black bean brownies with some MINOR adjustments, please go do so first...I'll wait...
When last we saw Lisa, she and the 6 year-old C had tried the brownies and she said, "C likes them, and I know R & S will eat them."
I asked her to post another update after everyone had a chance to try them out at dinner. Final results after the jump...
Continue reading "Epilogue: black bean brownies with some MINOR adjustments" »
My favorite mailing list has been having a hot and heavy discussion about the Amazing Black Bean brownie recipe that Heidi posted a couple of weeks ago. The thread culminated in one woman, the ever-brave Lisa Whipple, deciding that she was just going to make them and see how they turned out. The brownies are
in the oven now just finished and her opinion is at the bottom of this post, but I had to share her email missive with you.
Continue reading ""black bean brownies with some MINOR adjustments"" »