Cocoa Brownies [printable recipe]

From Alton Brown (<3)
Makes few, some, or a lot -- depending on how you slice it.

• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• 4 large eggs
• 1 cup sugar, sifted
• 1 cup brown sugar, sifted
• 8 ounces melted butter
• 1 1/4 cups cocoa, sifted
• 2 teaspoons vanilla extract
• 1/2 cup flour, sifted
• 1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan or lay a sheet of parchment in the pan, leaving the sides high enough to grab as a handle.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Switch to the beating blade. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into the pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool for about 5 minutes, then lift the parchment out of the pan and allow the brownies to cool on the rack. Resist the temptation to cut into it until it's mostly cool.

Burkānu salāti [printable recipe]

2 - 4 porcijas

• 2 - 3 rīvēti burkāni
• 2 sasmalcinātas ķiploku daiviņas
• sāls
• 2 daļas skābā krējuma
• 1 daļa majonēzes

Mazā bļodā sajauc burkānus, ķiplokus un sāli. Pievieno krējumu un majonēzi līdz maisījums sasniedz vēlamo konsistenci. Atdzesē vismaz pusstundu.

Carrot Salad [printable recipe] [latviski]

Serves 2 to 4

2 - 3 medium carrots, peeled and coarsely grated 2 medium cloves garlic, crushed (to taste, this will make a mild salad) salt 2 part sour cream¹ 1 parts mayo¹

Combine all ingredients and refrigerate for 30 minutes before serving.

Notes:

1. I can't give an accurate amount of how much sour cream and mayo I use since it's different depending on what I feel like and how juicy the carrots and garlic are. However, I almost always use a 2:1 ratio of sour cream to mayo. Make this like any other potato or pasta salad - add enough of the wet stuff to make it to your taste.

Someone's Traditional Wedding Cookies, Maybe [printable recipe]

Adapted from Paula Deen
Makes approximately 30 cookies

• 2 sticks (1/2 pound, 1 cup) butter, softened
• 1/2 cup powdered or confectioners sugar, plus 1 cup for coating
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1 tsp salt²
• 1 cup toasted pecans³, finely chopped

Cream butter and 1/2 cup sugar together until smooth and fluffy. Add vanilla and begin adding the flour gradually. Once flour is fully incorporated, add toasted pecan bits on the lowest speed of your mixer or use a spatula.

The dough should be very stiff and not very sticky. Begin preheating oven to 275F. Chill for 30 minutes.

Shape about a tablespoon's worth of dough into a crescent moon shape and place onto a lined cookie sheet. These don't spread very much, so they can be placed about one inch apart. Bake for 40 minutes.

Remove to a rack and as soon as they are cool enough to handle, roll them around in the remaining cup of confectioners' sugar. Alternatively, put the sugar into a baggie and toss the cookies in. Fast and easy! Replace them on the racks and continue to cool. Store in an airtight container or freeze.

Notes:

1. I made these for my step-brother's wedding. They were the most popular dessert item!
   
2. The original recipe I used didn't have any salt whatsoever in it. It tasted flat to me, so I added a scant teaspoon of kosher salt, which perked it up.
3. To toast nuts quickly, place a handful into a small microwave-safe bowl and zap em for about 2 - 3 minutes total, stirring and checking every 30 - 45 seconds. Toasted nuts will darken a bit and smell lovely, so it's easy to know they're done.

Spicy Taco Seasoning [printable recipe]

Makes enough to season 1 pound of ground meat (or, the same as 1 packet)

• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp onion powder or granulated onion
• 1 tsp garlic powder or granulated garlic
• 1 tsp pasilla chile powder
• 1 tsp ancho chile powder
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp smoked paprika
• 1/2 tsp Hungarian hot paprika
• 1/2 tsp ground black pepper
• 1/8 tsp cayenne pepper

Combine all in a small dish.

To use: Brown one pound of ground meat and drain off any fat. Stir in spice mix and 3/4 cup water. Cook until liquid is mostly gone.

Mild Taco Seasoning [printable recipe]

Makes enough to season 1 pound of ground meat (or, the same as 1 packet)

• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp onion powder or granulated onion
• 1 tsp garlic powder or granulated garlic
• 1 tsp oregano
• 2 tsp chile powder
• 2 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 1/8 tsp cayenne pepper (optional, leave out for mild)

Combine all in a small dish.

To use: Brown one pound of ground meat and drain off any fat. Stir in spice mix and 3/4 cup water. Cook until liquid is mostly gone.

Rosemary Vegetable Stock [printable recipe]

Adapted from Cuisine at Home, October 2009
Makes about 12 cups

• 1 large white onion, coarsely chopped
• 1 large leek, white and green parts both, washed well and coarsely chopped
• 1 small turnip, peeled and coarsely chopped
• 2 - 3 medium carrots, peeled and coarsely chopped
• 2 stalks of celery, with or without leaves, coarsely chopped
• 5 cloves garlic, peeled and cut into halves
• 1/2 bunch fresh parsley
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tbsp whole peppercorns
• cold water

Put everything into a stockpot (at least 6 qt) and add water to cover veggies by 1 inch. Bring to a simmer and cook for 45 minutes to an hour. Skim off any impurities.

Strain stock through a large, fine-mesh sieve into a large container and discard vegetables. Cool and refrigerate or freeze.

Notes:

1. I recommend not salting the stock since it can throw off the balance of the meal you use it in. For instance, you might want to reduce a cup for a sauce which would result in an over-salted sauce.
   

Maltās gaļas mērce [printable recipe]

Adaptēts no "Latviešu ēdieni" receptes
2 porcijas

• 140 g sakapātu sīpolu
• 3 - 4 sasmalcinātas ķiploku daiviņas
• 100 g rīvētu burkānu
• 200 g maltas liellopu gaļas
• 2.5 ml paprikas pulvera
• 1.25 ml čili pulvera
• 15 ml sojas mērce
• 45 ml sarkanvīna
• 250 ml liellopu buljona
• 15 ml miltu
• 60 g skāba krējuma
• sāls un pipari
• eļļa

Viegli apbrūnini sīpolus, burkānus un ķiplokus. Pievieno liellopu gaļu, paprikas pulveri, čili pulveri, kā arī sāli un piparus pēc garšas. Cep līdz gaļa ir gatava.

Pārkaisi ar kviešu miltiem un labi samaisi. Pievieno sarkanvīnu, sojas mērci, buljonu un krējumu. Vāri apmēram 10 - 15 minūtes, līdz mērce sabiezē.

Pēc vēlēšanās pārkaisi ar pētersīļiem vai sasmalcinātiem lokiem. Pasniedz ar vārītiem kartupeļiem, griķiem vai rīsiem.

Maltās gaļas mērce -- Minced-meat sauce [printable recipe] [latviski]

Adapted from Latviešu ēdieni
Serves 2

• 140 g onion, minced
• 3 - 4 cloves garlic, crushed
• 100 g carrot, grated
• 200 g ground beef
• 50 g bacon (optional)
• 1/2 tsp paprika
• 1/4 chile powder
• 2 tsp soy sauce
• 3 tbsp red wine
• 1 cup beef stock
• 1 1/2 tbsp flour
• 1/4 c (60 g) sour cream
• salt, pepper

Saute bacon in a large pan over moderate heat, if using, until fat renders, otherwise, use 1 tbsp olive oil and proceed. Saute onion, carrot and garlic until lightly browned. Add ground beef, paprika, chile powder, salt and pepper. cooking until the beef is nicely browned. (If you're using a particularly fatty meat, you might need to drain off some fat.)

Clear a space in the middle and add flour, cooking it in the fat (as in making a golden roux). Pour in the wine, soy sauce and stock, mixing everything up well. Add sour cream and stir well. Let simmer for 10 - 15 minutes, until it's as thick as you want it and the flavors have combined. Taste, adjust seasoning if needed.

Notes:

1. The original recipe called for smoked bacon which was rendered down and the rest of the ingredients sauteed in the fat, but I forgot to buy some bacon ends at the store today. Add some if you wish, though it doesn't really require it.

Veggie Burgers [printable recipe]

Adapted from "Morgan's Veggie Patties" by Guy Fieri, Food Network
Makes 8 1/4 lb patties

• 2 ounces olive oil
• 1/3 medium red onion, minced
• 1/4 cup minced black olives
• 1/4 cup red bell pepper, diced (fresh or roasted)
• 1/2 jalapeno, seeded and minced
• 5 - 6 cloves garlic, minced
• 1 14 oz can black beans, drained
• 1 14 oz can garbanzo beans (chickpeas), drained
• 1 14 oz can white cannellini beans, drained
• 1 cup rolled oats
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 tsp dried oregano
• 2 tbsp minced fresh parsley leaves
• 1 tsp crushed red chili flakes
• 1 tsp ground cumin
• 1 tsp dried basil
• 1/4 cup bread crumbs
• 1 egg, beaten

Over moderate heat, saute raw vegetables (not beans) in 1 oz olive oil until browned on the edges.

In a large bowl, mix cooked veggies with beans and spices. Add in dry ingredients and egg, mixing thoroughly. Form into patties and chill for 30 minutes before cooking. Patties can be wrapped in plastic and frozen too, just defrost them in the fridge first.

To cook, add an ounce of olive oil and fry patties for 2 - 3 minutes per side.

My favorite way to serve these: Top with a generous sprinkling of crumbled feta or chevre and sliced red onion, place on a toasted foccacia or ciabatta bun with a schmear of garlic sauce or garlic aioli.

Notes:

1. I'm always varying the beans I use for this recipe. If I have enough beans from the pot I cooked up earlier in the week, I often use those. Otherwise, I pick out whatever looks good in cans at the store -- you can't go wrong, really.
2. If you want to use dried beans, use 1 1/2 cups total of dried beans.

Chewy Chocolate Chip Cookies [printable recipe]

Adapted from Alton Brown, Food Network
Makes approximately 40 cookies

• 2 sticks unsalted butter
• 1 cup whole wheat flour
• 1 1/4 cup all-purpose unbleached flour
• 1 1/2 tsp kosher salt
• 1 tsp baking soda
• 1/4 cup granulated sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tbsp milk
• 1 1/2 tsp vanilla extract
• 2 cups semisweet chocolate chips

Melt butter and add to the work bowl of your mixer. Add sugar and brown sugar, cream together¹ on medium speed. Add egg, egg yolk, milk and vanilla, mixing until thoroughly combined. Slowly add flour, salt and baking soda² at a low speed and continue to mix until everything is thoroughly combined. Scrape down sides as needed. Stir in chocolate chips (or dump them in while on the lowest speed).

Chill dough for an hour or two, then preheat oven to 375F. Portion out 1 ounce cookie balls onto a parchment-lined baking sheet, placing cookies about 2" apart. Bake for 12 - 14 minutes until the edges turn golden brown. Remove to a rack to cool completely before storing in an air-tight container.

Notes:

1. "Cream together" means to beat the sugars and butter at moderate speed until the mixture is fluffy.
2. I know all the cookie recipes lately call for sifting together the dry ingredients. I still don't do it, instead adding dry ingredients periodically and relying on my mixer to do the heavy lifting. While sifting is fast and easy in a food processor, I still have to wash an extra appliance, and if not, an extra sieve -- too much for this cook.