Banana Split Brownies

from Fine Cooking, February/March 2011

Brownies
1 cup (2 sticks) unsalted butter
1 3/4 cups sugar
1/2 teaspoon salt
3 large eggs
1/2 cup mashed overripe banana (about 1 medium banana)
1/2 teaspoon vanilla extract
2/3 cup (3 oz) all-purpose flour
3/4 cup (2 1/2 oz) unsweetened cocoa powder

Topping
3/4 cup plus 2 tablespoons heavy cream
1/2 cup chopped ripe banana (about 1 medium)
7 oz semisweet or bittersweet chocolate (55-62% cacao), finely chopped
2 cups mini marshmallows
1/4 cup sliced almonds

To make the brownies: Preheat oven to 350 F. Line a 9-inch square metal baking pan with foil, leaving an overhang on opposite sides so you can lift the brownies out. Spray the foil with cooking spray with flour (or butter and flour the foil).

In a large saucepan, melt the butter over medium heat until it smells nutty and is golden in color, about 4-5 minutes. Turn off the heat and let the butter cool for 5 minutes. Add the sugar and salt to the pan and whisk to combine. Whisk in the eggs, banana and vanilla. Finally, add the flour and cocoa powder and whisk until all ingredients are combined.

Pour the batter into the prepared pan and spread evenly. Bake for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack to cool.

To make the topping: while the brownies are cooling, bring the heavy cream to a boil in a small saucepan. Remove the pan from the heat and add the chopped banana. Cover the pan and let steep for 1 hour.

Place the chocolate in a heatproof bowl. Return the cream (with the banana still in the pan) to a boil, stirring occasionally. Pour the cream through a strainer into the bowl with the chocolate. Discard the banana in the strainer. Let the chocolate/cream mixture stand for 1 minute then stir until smooth. Pour the ganache over the brownies and spread evenly.

Preheat your oven's broiler and set a rack about 6 inches from the heating element. Distribute the marshmallows and almonds over the top of the ganache. Put the pan under the broiler - watch it very carefully and turn the pan frequently - until the marshmallows are browned. (I tried to do this with my torch and thought it was much more difficult - marshmallows kept catching on fire!)

Remove the pan to a wire rack and let cool until the ganache is set, at least 1 1/2 hours. Lift the brownies from the pan using the foil handles. Cut the brownies using a wet knife, which will keep the marshmallows from sticking.

Moist Individual Spiced Chocolate Cakes

Adapted from Taza Chocolate

Serves 2

2 oz Bittersweet chocolate
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons Cabernet Sauvignon (or other red wine)
1/2 teaspoon vanilla extract
1/2 cup confectioners sugar
1 egg
1 egg yolk
3 tablespoons flour
1/8 teaspoon cinnamon
1/4 teaspoon ground ginger
confectioners sugar, for serving

Preheat your oven to 425F. Butter 2 (6 ounce) ramekins and place them on a baking sheet.

Heat the chocolate and the butter in a double boiler (place the chocolate in a non reactive bowl or pot over a pot with an inch or so of boiling water) until melted. Remove the mixture from the heat and whisk until the chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in the egg and the yolk. Add the flour, cinnamon, and ginger and whisk until smooth. Spoon the batter evenly into the prepared dishes.

Bake the cakes for 12-15 minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute and loosen the edges with a knife. Invert them onto serving plates and sprinkle with confectioners sugar if desired.

Asian-Style Orange Sauced Norwegian Salmon with Sesame Broccoli

- (4) 5-6 oz Norwegian Salmon fillets, skin removed
- 1/2 cup orange juice
- 1/2 cup rice cooking wine
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sugar
- 4 each orange slices (and more for garnish if you like)
- 3 cups broccoli, florets
- 2 tsp sesame oil
- 2 tsp sesame seeds, lightly toasted
- 1 tbsp cilantro
- 1 tsp orange zest
- salt, to taste
- pepper, to taste

Preheat oven to 375° F

Make sauce: in a sauce pot, combine orange juice, rice cooking wine, soy sauce, rice vinegar, ginger and sugar. Reduce until thickened (about 2/3 original volume)

Arrange salmon fillets in oiled casserole dish. Season salmon fillets with salt and pepper. Top each fillet with 1 slice of orange. Pour sauce into casserole dish

Bake for 12–15 minutes or until salmon is pink in center.

While salmon is baking, cook broccoli: Blanch florets in large pot of salted boiling water until tender. Strain water and drain florets well. Toss with sesame oil, sesame seeds and dash of soy sauce

Arrange salmon on plate surrounded with broccoli florets. Garnish with chopped cilantro and orange zest.

Chinese greens (yu choy) stir fry

Servings: 4 Prep Time: 3 Cook Time: 5
ingredients:
1 pound Chinese greens (called yu choy), cut into 3-inch lengths
4 -6 cloves garlic, whole
1 tablespoon oil
1/4 cup vegetable or chicken broth

directions:
1. Heat the oil in your wok until hot. Turn the heat to medium. Add the garlic cloves to the oil and fry until the cloves are golden brown (but not burnt!). This will flavor the oil.

2. Add the Yu Choy, stir so that each stalk gets a light coating of the garlic-flavored oil. Add the chicken broth and immediately cover. Let the vegetable steam for 3 1/2 minutes until tender. The Yu Choy should still be bright green, the stalks should be soft and still have a nice bite to it.

Notes: When cooking fresh vegetables like this, the heat of your wok should stay at medium to medium-high. If the heat is too hot, the broth may evaporate too quickly and your vegetables may burn. To low, and your vegetables will cook too slowly and you will lose your bright green coloring of the vegetable. You can cook other vegetables the same way, just adjust the amount of broth you add accordingly. Thicker stems need more broth and more steam time. If you are like me, and you love to eat soft, tender, mild garlic cloves, you can add more cloves. Because they are toasted in the oil and then cooked with the vegetables, the garlic turns into a sweet nugget of flavor without the sting of minced garlic.