Real Food Mama

Musings about cooking, eating and everything in between.

Red Chili Brownies July 29, 2011

Filed under: Baking,Events,Home Made,Recipe — realfoodmama @ 6:10 pm
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I am currently in the depths of catering hell. Well, not quite, but I can pretend in the hopes of getting sympathy right? Suffice it to say that while I am actually making a bunch of food for an event, it is generally going smoothly so the h-double-hockey-sticks is a bit of an exaggeration. I have successfully finished four deserts and am currently taking a short break from prep work for tomorrow’s breakfast. I figured what better time than now to share with you, my readers, the most excellent creation I conjured forth – Red Chili Brownies.

Now, I realize that this is not an entirely unique creation. In fact, chocolate and spice seems to be the thing these days, but I am proud of myself for the original recipe nonetheless and am hoping that some of you might enjoy nibbling on a few of these while imaging yourself in the Land of Enchantment.

For those of you familiar with the local fare, Red Chili is a staple in northern New Mexican food. Everyone seems to have an opinion about how to prepare it and while I do not purport to be an expert, I certainly have my own preferences. I tend to buy red chili powder, rather than pods, and use it as a seasoning for sauces and other savory dishes. This was my first foray into spicey-sweet.

I wish my camera was working because these things are beautiful. Basically I started with pan of brownies, which I then cut into circles with a biscuit cutter and topped with a thick bittersweet ganache and a dash of red chili powder. They are bite sized pieces of marvelosity. Which I realize isn’t a word but it certainly describes these little morsels!

Red Chili Brownie

10 TBSP organic unsalted butter
6 oz unsweetened chocolate of your choice
1 3/4 c organic cane sugar
4 eggs
1/4 tsp salt
1 TBSP vanilla
1 c flour
1 – 2 TBSP red chili powder from New Mexico red chili (if available)*
1 tsp cinnamon

*Depending on how hot you like it! I use about 1 TBSP because I am a whimp!

Preheat the oven to 350 degrees and grease and flour a 9×13 baking dish.

Melt the chocolate and butter together in a double boiler. Once melted, remove from heat and let cool to room temperature. Whisk the flour, red chili and cinnamon together in a bowl and set aside. While waiting for the chocolate to cool, beat the eggs and salt until light and foamy. Add the sugar and beat until mixed. Slowly add the cooled chocolate to the egg mixture, stirring while you do so in order to incorporate the chocolate fully. Fold the flour and chili mixture into the batter until just combined. Pour into the prepared baking dish and bake until just set, so that a toothpick stuck in the center comes out somewhat cakey, about 18 minutes.

For the ganache:

Heat 1 c heavy cream over a low heat until it just starts to simmer at the edges and begins to form a skin. Pour an 8 oz bag of bittersweet chocolate chips into a heat proof bowl and then pour the hot cream over them, stirring until the mixture is smooth and uniform. Spread over the cooled brownies and sprinkle lightly with red chili powder.

Happy Eating! (and lets hope I can my camera up and running so I can have pics of these!)

 

Peach Medeira Crumble September 17, 2009

Filed under: Baking,Recipe — realfoodmama @ 3:08 pm
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Peach Madeira Crumble

Peach Madeira Crumble

Peach season is coming to a close here and my last hurrah was a crumble using a type of Cling peach – basically a peach that maintains its firmness even when ripe and literally clings to the pit. While this makes the preparation rather difficult, it results in an excellent texture when baked – never mushy and always nice and firm.

It has been so rainy and cold here for the last few days that I wanted to do something nice and warm, but I had just made a pie and was kind of sick of traditional cobblers. It should also be noted that I needed my buttermilk for the chicken pot pie I am making tonight so that also forced me to experiment a bit with the recipe! I usually cover my cobblers with a sweet buttermilk biscuit dough.

Peach Madeira Crumble

4 cups peaches, peeled and sliced into 1/4 thick pieces.
1/4 c Madeira
1/2 c cane sugar

Mix everything together in a bowl and let sit at room temperature for 15 minutes to allow the peaches to soak up the flavor of the Madeira.

The Topping

1 c all purpose flour
6 TBSP butter, chilled
1/2 c brown sugar
1/3 c pecan pieces

Mix the flour and sugar together in a bowl. Using a pastry blender mix the butter into the flour mixture until it resembles cornmeal. Add the pecans.

Once the peach mixture is good and infused, place it into a 11×7 inch baking dish. Cover it with the crumble mixture and bake at 350 degrees for 30-40 minutes, depending on how dark you want your topping to get.

Serve warm with vanilla ice cream for the ultimate dessert.

Happy Eating!

 

Blogger’s Secret Ingredient – Oats September 6, 2009

Warm Oatmeal Date Pudding

Warm Oatmeal Date Pudding

While perusing the food internet last week, I discovered a fabulous weekly recipe contest called Blogger’s Secret Ingredient and decided I wanted to participate. Unfortunately, my fig recipe didn’t make the deadline so I am trying again this week. The secret ingredient? Oats.

I decided to use Steel Cut oats instead of rolled oats as I had recently posted a rolled oats recipe for my home made granola. It has been so cold and rainy here that I have been craving puddings – delicious, rich, warm puddings. I have always been a fan of rice pudding and thought to myself, perhaps steel cut oats could be substituted for rice! Deciding to add dates, a bit of cinnamon and some other flavors I pulled together a fabulous warm pudding that will be a great addition to my repertoire!

Oat and Date pudding

1/2 c steel cut oats, cooked*
1/2 c chopped dates, loosely packed
2 TBSP butter
1 TBSP lemon juice
1/4 c organic half and half
1 egg
1/2 tsp salt

*To cook the oats, bring 2 cups water to a boil, then add the oats. Cook on medium high for about 3-5 minutes or until the cooking liquid starts to thicken. Turn to low, cover, and simmer for 25-30 minutes or until all the water is gone. Very similar to rice!

You will notice that there is no additional sugar in this recipe. I find the dates more than sweet enough, however if you’d like to add sugar you can do so by mixing it with the dates and butter while you are cooking them down. I wouldn’t add more than 1/4 c.

Melt the butter in a saucepan and add the dates and lemon juice (and optional sugar). Cook on medium low until the dates have softened and soaked up all the butter, stirring regularly.

Combine the cooked oatmeal, dates, cream and egg and cinnamon in a round dutch oven and bake, covered, at 350 for 25-30 minutes or until the custard has set. You can remove the cover after 15-20 minutes so as to brown the top, however if you take it off sooner your pudding will dry out.

Serve warm.

Happy Eating!