Baked Ina Garten's outrageous brownies for the Jr. Golf campers that come eat BBQ at our house after their first 18 holes at Aviara. It's part of the curriculum!  



Outrageous Brownies
Recipe courtesy of Ina Garten and taken from Food Network.com

Outrageous Brownies
Total Time:
1 hr 5 min
Prep:
30 min
Cook:
35 min
Yield:20 large brownies
Level:Intermediate
Ingredients

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions

Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Copyright 1999, The Barefoot Contessa Cookbook This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

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BREAKFAST: Summer Fruit Scones with Lemon Glaze

I've made these several times and they don''t last long.

8 scones    400F     15-18 min

2 cups all-purpose flour + a bit  for work surface

1/2 cup granulated sugar
1 T baking powder

8 T cold butter

1 egg, large if possible
1/2 cup sour cream
1 teaspoon vanilla
1 generous cup mixed berries from Trader Joe's

1 c confectioners' sugar
1 tablespoon lemon juice 

Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.

In your processor, add 2 cups flour, granulated sugar, baking powder, optional salt and process once to mix.

Add the butter and process till lumpy.

In a small bowl mix  the egg, sour cream, vanilla.

Pour wet mixture over dry, and fold until just combined. without OVERTAXING.

Fold in the berries and zest if available.

Sprinkle 2 T flour over clean surface.

Turn dough on floured surface and need just till you get about an 8 in circle or whatever shape you are looking for or put in a pie plate.

If making a round circle, slice into 8 triangle scones or if using a pie plate just knife through the 8 lines.

Place the scones on a cookie sheet with a Silpat sheet or similar, they will spread. 

Bake 18 min until lightly browned but check at 15 min to make sure bottoms aren't burning.

Let cool and make lemon glaze, drizzle over scones!

Recipe based on one from Averie Cooks, here is her link if you want a more complete description. I found it on Pinterest.

http://www.averiecooks.com/2014/04/the-best-glazed-mixed-berry-scones.html/print

PIZZA: PIRET'S 5 CHEESE PIZZA

I've made this often after discovering Piret's restaurants in Hillcrest and Encinitas in the 80's.  Sadly the restaurants are no more but they put out a fab cookbook.  Their French Onion soup is also wonderful.

SWEETS: INA GARTEN PECAN BARS

Our friend Amelia brought these over to share this Thanksgiving and they were so delicious. Honey replace the usual corn syrup and makes them so much better.

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Roast Tenderloin with Caesar Crust from Epicurious

I've made this twice for Christmas Eve and it's great.  Don't overcook.

YIELD

Makes 8 servings

INGREDIENTS

1. • 1 4-pound center-cut beef tenderloin, fat and silverskin trimmed
   • Kosher salt
   • 4 teaspoons freshly ground black pepper plus more for seasoning
   • 2/3 cup fine fresh breadcrumbs made from day-old white bread
   • 2/3 cup finely grated Parmesan
   • 2/3 cup mayonnaise
   • 4 anchovy fillets packed in oil, drained, finely chopped
   • 4 teaspoons Dijon mustard
   • 4 teaspoons finely grated lemon zest
   • 2 teaspoons Worcestershire sauce
   • 2 garlic cloves, finely chopped

Preparation

1. 1. Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
   2. Uncover tenderloin; let stand at room temperature for at least 2 hours.
   3. Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
   4. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
   5. Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.