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verbicideI went to Fred Meyer and will now commence with cooking. I'm not sure why it seems like trumpets should blare.
I'm making Salmon Quiche. I got this amazing recipe from a co-worker that takes like no time, and has six ingredients you stir together. I was annoyed they didn't have a pretty French White quiche dish at FM, but the metal one I got will do for now. I'm also making the peanut butter bars I made for Jeff. The ones he calls "Neutron Star Density Peanut Butter Delights." Jeff came up with a cool idea on how to serve this, too. Since I have no idea what Epicurious was thinking when they came up with their portions, because goddamn, you can only eat about a 1/4 of their recommended slice. I'm going to make it in a round dish and serve thin wedges so no one goes into diabetic shock.
Salmon Quiche
4 eggs
1/4 cup melted butter
1 cup shredded cheddar cheese
1/2 cup bisquick
1 1/2 cup milk
1 cup cooked, flaked salmon
Preheat oven to 350. Whisk first four ingredients together until well
beaten. Add cheese and salmon, stir only until mixed. Pour into 1 inch
quiche pan. Bake 45 min or until set.
Make chocolate layer:
Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
Make peanut butter layer:
Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
Make hot fudge sauce:
* Note: I never did this. I have a very easy recipe I prefer. I heat a cup of heavy cream to just boiling, and pour it over Tollhouse Semi-Sweet Mini Chocolate Chips. Stir. Voila. And it's really good.
Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
To serve:
Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.
And may I say again that they're insane. There's no way anyone could eat a bar the size they show. I have a massive sweet tooth and can eat 5 pieces of cake when need be (a need I am tragically never called upon to fulfill) but I could only eat about 1/3 of the bar size. So I chopped them into tiny blocks.
I did like the foil trick. I'm going to make this in a round dish, and then lift it out onto a round plate for a prettier and fancier presentation. I also drizzled the chocolate sauce decoratively on top and chilled that, too, instead of serving it as a sauce on the side (Sally would be so disappointed with me.)
I'm making Salmon Quiche. I got this amazing recipe from a co-worker that takes like no time, and has six ingredients you stir together. I was annoyed they didn't have a pretty French White quiche dish at FM, but the metal one I got will do for now. I'm also making the peanut butter bars I made for Jeff. The ones he calls "Neutron Star Density Peanut Butter Delights." Jeff came up with a cool idea on how to serve this, too. Since I have no idea what Epicurious was thinking when they came up with their portions, because goddamn, you can only eat about a 1/4 of their recommended slice. I'm going to make it in a round dish and serve thin wedges so no one goes into diabetic shock.
Salmon Quiche
4 eggs
1/4 cup melted butter
1 cup shredded cheddar cheese
1/2 cup bisquick
1 1/2 cup milk
1 cup cooked, flaked salmon
Preheat oven to 350. Whisk first four ingredients together until well
beaten. Add cheese and salmon, stir only until mixed. Pour into 1 inch
quiche pan. Bake 45 min or until set.
| CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE |
 |
For chocolate layer Vegetable oil for greasing pan 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped 1 stick (1/2 cup) cold unsalted butter, cut into pieces 1/4 cup granulated sugar 1/4 teaspoon salt 3 large eggs, lightly beaten 1 teaspoon vanilla 1 cup salted dry-roasted peanuts (4 oz) |
For peanut butter layer 4 oz cream cheese, softened 1/2 cup creamy peanut butter (not "natural") 3/4 cup confectioners sugar 1/4 teaspoon salt 1/2 cup chilled heavy cream 1 teaspoon vanilla |
For hot fudge sauce* 1/3 cup heavy cream 3 tablespoons light corn syrup 3 tablespoons packed brown sugar 2 tablespoons Dutch-process unsweetened cocoa powder 1/4 teaspoon salt 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped 1/2 teaspoon vanilla |
Make chocolate layer:
Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
Make peanut butter layer:
Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
Make hot fudge sauce:
* Note: I never did this. I have a very easy recipe I prefer. I heat a cup of heavy cream to just boiling, and pour it over Tollhouse Semi-Sweet Mini Chocolate Chips. Stir. Voila. And it's really good.
Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
To serve:
Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.
And may I say again that they're insane. There's no way anyone could eat a bar the size they show. I have a massive sweet tooth and can eat 5 pieces of cake when need be (a need I am tragically never called upon to fulfill) but I could only eat about 1/3 of the bar size. So I chopped them into tiny blocks.
I did like the foil trick. I'm going to make this in a round dish, and then lift it out onto a round plate for a prettier and fancier presentation. I also drizzled the chocolate sauce decoratively on top and chilled that, too, instead of serving it as a sauce on the side (Sally would be so disappointed with me.)
