A day late and a dollar short.
I'm not good with deadlines. Especially when it's for something that I consider a hobby. I really wanted to participate in two recent blog events, SFH #27 Chocolate by Brand and Waiter, there's something in my...Stew but I failed to make it happen. The sad part is, I made the food and took the photos but when it was time to write it up, the pull of Sam snuggled under two down comforters was too strong. These recipes deserve to be shared, though , so here they are.
Hedonistic Fudgies -
Once you've had these, you will be able to retire all other chocolate cookie recipes. I fed these to several coworkers and friends and comments ranged from "awesome cookies", "all the best parts of brownies" and "those are the richest cookies ever".
2 c. chocolate chips
4 oz. unsweetened chocolate
1/4 c. butter
1 1/3 c. sugar
1 tsp. vanilla
1/2 c. flour
1/2 tsp. baking powder
2 c. chocolate chips
Melt chocolate and butter together. Mix eggs, sugar and vanilla until just combined. Stir together dry ingredients. When chocolate is melted, stir in egg mixture. Add dry ingredients. Stir in chocolate chips. Scoop onto cookie sheets and bake for 10-15 minutes, depending on the size of your cookies. Timing is important here. This batter cannot really sit or you will not get the pretty crackly crust you see in the picture. If you only have one cookie sheet, you might want to halve the recipe so you can bake them all at the same time recipe. I used a commercial oven and large sheet trays for these. As for baking, do not overcook these. The edges should be set but they should be pretty soft in the middle when you take them out of the oven. They will set quite a bit upon cooling and you definitely do not want to miss out on biting into the perfect mix of crisp edge and squigy middle with melted chips. Have a big glass of milk at the ready and a plan for how you are to dispose of the extras. I ate one in the car on my way to work and then gave the rest away. They are too dangerous to have around!
Clamizo Stew- I hardly ever make up recipes and when I do, they are rarely worth repeating. This stew is an exception and a good example of how sometimes simple is best.
2 Tbsp. olive oil
2-4 leeks, chopped (white parts only)
Spanish Chorizo, chopped in small dice (I used 1/2 of a U-shaped link)
6 medium potatoes (I used the purple vikings and I thought the potatoes would just bulk it up but they were actually my favorite part)
51 0z. can chopped clams
28 oz. can Muir Glen Fire-Roasted tomatoes (diced)
Saute leeks in oil. Add the chorizo and fry until starting to crisp (3 minutes) Add the potatoes, clams and tomatoes and cook on medium until the potatoes are tender. Serve with warm, crusty bread. I know this may sound like a weird combo of ingredients but it just works. The smokiness of the chorizo is echoed in the fire-roasted tomatoes and the whole is definitely equal to more than the sum of its parts.