The Best Eggless Chocolate Chip Brownies


When I first read this recipe by Peter Berley , I was a little unsure if it was worth the extra grocery shopping. The recipe calls for sucant , a dried cane syrup sweetener and whole wheat pastry flour. First of all both were readily available in my super market and yes , these are chewey , gooey and oh so chocolately.

1 cup canola oil

1 cup pure maple syrup

1/2 cup soy milk

1 tbs vanilla extract

1 cup whole wheat pastry flour

1 cup unbleached all purpose flour

1 cup unsweetened cocoa powder

3/4 cup cane sugar

1/2 cup Sucant

2 tsp baking powder

1 1/2 tsp fine sea salt

1 cup lightly toasted walnuts , chopped

1 cup semi sweet chocolate chips

Preheat oven to 350*F. Lightly oil a 12 by 17 1/2 inch jelly roll pan.

In a medium bowl , combine the oil , maple syrup , soy milk and vanilla. Whisk to combine.

In a seperate bowl , sift together the flours , cocoa , sugar , Sucant , baking powder and salt.

Fold the dry ingredients into the wet mixture with a rubber spatula, taking care not to over mix . Fold in the nuts and chocolate chips.

Pour the batter into the pan and smooth the top with a moistened spatula. Bake for 30 to 35 minutes, until surface cracks and brownies are not quite set. Do not over bake- the brownies will set as they cool.

Transfer the pan to a rack to cool , then cut into 20 bars.

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Eggless Chocolate Chip Macaroons


Delicious , moist morsels filled with  chocolate , pecans and coconut. Reminicent of a mini blondie, just eggless , such a find from Food and wine. This makes up to 4 dozen macaroons , they may be stored in an air tight container up to 3 days of frozen for up to 1 month.

1 1/4 cups pecans , toasted and coarsely chopped

two 7 oz bags of sweetened shredded coconut

1 1/4 cups ( 8 oz) semi sweet mini chocolate chips

1/3 cup plus 1 tbs all purpose flour

1/8 tsp salt

1 can sweetened condensed milk

2 1/2 tsps vanilla extract

Preheat oven to 350*F. Butter 2 baking sheets , keep aside.

In a large bowl combine pecans , coconut , chocolate , salt and flour.Pour in the condensed milk and vanilla and stir all the ingredients until evenly moistened.

Mound level tablespoons on baking sheets and bake for 20 minutes  until lightly golden and moist inside. Let the macaroons cool to room temperature , before serving or storing.

Jalapeno Onion Marmalade


This great smoky spicy sauce is a great accompiniment for any grilled or pan roasted meat, I even love it on a roll up with grilled vegetables and some queso fresco.

Gourmet

Makes 2 cups

11/4 lbs red or yellow onions , chopped fine ( I like a mixture of both)

3 tbs olive oil

2 fresh jalapeno chilies , seeded and minced.

2 tbs honey or sugar

3 to 4 tbs red wine vinegar

1/4 cup water

In a heavy large skillet cook onions in oil with salt and pepper over moderate heat , stirring , until softened.Add jalapenos and cook , stirring , 1 minute. Add vinegar and simmer , stirring until almost all the liquid is evaporated . Add water and simmer , stirring until mixture is slightly thicken and onions are very tender, about 10 minutes. season with salt and pepper.

May be prepare 2 days ahead , cover and refridgerate. Reheat before serving

Grilled garlic Lime pork tenderloin


Pork tenderloin is so easy to prepare and grill . The marinade in this recipe is so flavorful , nothing more is really need , but , this recipe suggests serving the grilled pork with Jalapeno Onion Marmalade, which is posted as a seperate post.

Serves 6

Gourmet magazine

6 large garlic cloves , chopped

2 tbs soy sauce

2 tbs grated fresh ginger root

2 tsps Dijon mustard

1/3 cup fresh lime juice

1/2 cup olive oil

cayenne to taste

4 pork tenderloins ( about 3/4 lbs each )

Make marinade

In a blender or small food processor blend marinade ingredients with salt and pepper, to taste.

In a large sealable plastic bag combine pork with marinade. Seal bag , pressing out excess air, and put in shallow baking dish. Marinate pork , refridgerated at least 1 day and up to 2.

Prepare grill

Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack turning every few minutes until meat thermometer reaches 160*F about 15 to 20 minutes.

Transfer to a cutting board. Allow meat to sit 5 minutes before slicing.

Serve

Lobster Club sandwiches Mandarin Oriental Hong Kong


These Lobster Club Sandwiches from one of Hong Kong’s legendary 5 star hotels packs an elegant punch. You will be wowed by the great flavor combinations of sweet , succulent lobster meat , crispy pancetta , sweet mango and tangy chewey sundried tomatoes.

Serves 2

Mandarin Oriental Hong Kong Hotel

2 oz thinly sliced pancetta

1 tbs honey

1/2 tbs vegetable oil

1 cup chopped cooked lobster meat

1/2 cup diced mango

1/4 cup diced peeled cucumber

2 tbs mayonnaise plus additional for spreading on toast slices , if desired

1 thinly sliced iceburg lettuce

4 oz sundried tomatoes  (packed in oil ) cut into thin strips ( about 1/4 cup)

6 slices firm whole wheat sandwich bread , toasted

Brush pancetta slices with honey . In a heavy skillet , preferably cast iron, heat oil until hot but not smoking and cook pancetta until crisp. Transfer to paper towels to drain.

In a bowl stir together lobster , mango ,cucumber , mayonnaise and salt and pepper to taste until combined well. In another bowl combine lettuce, sun dried tomatoes and basil.

Spread each toast slice with some additional mayonnaise. Put lobster mixture on two toast slices and top with 2 more toast slices.

Top second toast layer with lettuce mixture and pancetta and top with remaining 2 toast slices. With serrated knife cut each sandwich in half.

Moroccan Spice Rub


This is such a versatile rub , delicious , smoky and fragrant, so easy to prepare and so impressive. I use it on pork chops , other cuts of meat and even tofu or potatoes. I have even  rubbed small , new potatoes , boiled rubbed with the paste and grilled and a medly of other grilled vegetables and tossed them into couscous…oh what a vegan feast.

Makes 1/2 cup

Fine Cooking

Photograph by Rahul Mahtani

1 Tbs ground cumin

1 Tbs paprika

1 Tbs ground black pepper

1 Tbs ground coriander

1 tsp cayenne

1/2 tsp ground cloves

2 Tbs lemon juice

3 Tbs chopped garlic

1/4 cup olive oil

Mix all ingredients in a food processor and blend , scraping the sides occasionally ,until you have a paste. Use on your favorite meat , vegetables or tofu.

Stir fried Bok Choy with Shiitake Mushrooms with garlic


I feel so “good ” when eating this dish , because , lets face it , its good for you , filling and has such an appealing look to it . The best part though , is the ease of preparation, leaving the vegetables very bright and crunchy.

Serves 4

Christina Arokiasamy

1 lb bok choy

3 tbs canola or peanut oil

4 garlic cloves , minced

8 medium shiitake Mushrooms caps , sliced

2 1/2 tbs oyster sauce ( I use Vegetarian oyster sauce)

1/4 cup chicken( or vegetable )broth

Seperate the bok choy leaves from the stems and wash the leaves throughly under running water. Drain well and set aside.

Heat a wok over medium heat for 40 seconds and then add the oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly , after about 30 seconds , add the garlic . Cook , stirring constantly , until the garlic is golden , about 1 minute. Raise the heat  to high and add the bok choy and mushrooms . Cook , stirring and placing the garlic on top of the vegetables to prevent it from burning , for 2 minutes. Add the oyster sauce and broth and continue to cook 1 minute. Remove from heat and serve immediately.