Brownie pudding

Brownie pudding

The pudding

-¼ cup all-purpose flour

-1/3 cup sugar

-2 tablesppons unsweetened Dutch process cocoa powder

-1 teaspoon baking powder

-¼ teaspoon salt

-¼ cup milk

-1 tablespoon unsalted butter,melted

-½ teaspoon pure vanilla extract

-¼ cup chopped walnuts

The sauce

-½ cup light brown sugar,firmly packed

-2 tablespoons unsweetened Dutch process cocoa powder

-¾ cup boiling water

Make the pudding

Butter a 1-quart casserole or baking dish.

In a medium bowl,stir together the flour,sugar,cocoa powder,baking powder,and salt.

Add the milk,melted butter,and vanilla.Stir to combine.

Stir in the nuts.

Scrape the batter into the prepared baking dish and smooth the top with a spatula.

Make the sauce

In a small bowl,combine the brown sugar and the cocoa powder.

Sprinkle the mixture over the batter.

Pour the boiling water over the top of the batter and bake 375*F the pudding for 35 minutes.

Let the pudding cool slightly before serving.

Bon Appétit

The greatest hamburger

You have to try that burger

 -2 pounds gounr beef (or any ground meat like pork,chicken,turkey,etc...)
-1 medium onion, chopped
-¼ cup paprika
-1 tablespoon black pepper
-1 tablespoon chili powder
-1 tablespoon salt
-1 tablespoon sugar
-2 teaspoon garlic powder
-2 teaspoon onion powder
-1 teaspoon cayenne

Mix all ingredients together and put the meat in the refrigerator for 1 to 2 hours to absorb the seasonnings.
A couple of slices of sourdough bread makes a good bun.
Grill the patties to well-done and just garnished your buns with your favorite dressing.
I suggest you to try a good BBQ smokey sauce.

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Fried rice

-3 cups cooked white rice

-½ cup frozen green peas

-½ cup ham or chines roast pork, cut in small dices or baby shrimps

-2 shallots or 1 small onion, chopped

-2 eggs, lightly beaten

-1 tablespoon light soya sauce

-¼ cup pineapple chunks (optional)

-4 tablespoons vegetable oil

-Pinch each of salt and white pepper

Wipe out a wok with an oiled cloth, heat well, then pour the eggs.Turn pan quickly to spread the egss in a very thin omelette. Cook until firm, then flip over and cook the other side briefly. Lift out and leave to cool.

Pour 1 tablespoon oil into the wok and fry shallots or onion with peas for 1 minute, remove.

Add more oil and fry ham or pork or shrimps for 1 minute, add soya sauce and stir until well mixed and remove from the wok.

Heat the remaining oil and stir-fry rice on moderately high heat until each grain is coated with the oil, add salt and white pepper.

Roll up the egg and cut into fine shreds, add to the rice with ham or pork or shrimps and vegetables.

Mix thoroughly and heat through.

Stir in pineapple chunks, if used, and serve.

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Coconut-sweet potato pie

6 to 8 servings

-2 medium sweet potatoes, peeled and cut into 1-inch chunks, cooked and mashed

For the crust

-1½ cups graham cracker crumbs

-¼ cup shredded unsweetened coconut

-2 tablespoons sugar

-¼ teaspoon of each, cinnamon and ginger

-½ cup unsalted butter, melted

Put ingredients of the crust in food processor and pulse just to combine.

Press the mixture in a 9-inch pie plate and cook 350*F in oven for 7 minutes.

Remove the crust from the oven and cool.

Sweet potato mixture

-3 eggs

-½ cup sugar

-1 teaspoon ginger

-1 teaspoon cinnamon

-¼ teaspoon nutmeg

-Pinch ground cloves

-Pinch of salt

-1 cup coconut milk

In a food processor, combine the eggs, sugar, ginger, cinnamon, nutmeg, ground cloves and salt; pulse until well combined.

Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.

Put the pie plate on a baking sheet, pour the sweet potato mixture into the crust and bake 350*F, 40-45 minutes, until the mixture is set on top but still quite moist.

Cool on rack and serve warm or at room temperature.

Bon Appétit

Three-berry pie

Three-berry pie

-¾ cup sugar

-¼ cup cornstarch

-½ teaspoon cinnamon

-1½ cups halved hulled fresh strawberries

-2½ cups blueberries, fresh or quick frozen

-2 cups raspberries, fresh or quick frozen

In a large bowl, stir together the sugar, cornstarch and cinnamon.

Add the strawberries and blueberries and toss until they are coated evenly.

If using frozen berries, let the mixture stand until the berries are partially thawed and render their juices.

Add the raspberries, stirring very gently to combine.

Line a 9-inch pie plate with the bottom crust and mound the fruit filling into it.

Trim the bottom crust to a ½-inch overhang.

Arrange the top crust over the fruits, patting the crust gently with your hands.

Leave a 1-inch edge, fold the top crust under the edge of the bottom crust and flute the edges decoratively.

With a sharp knife, make 5 or 6 steam vents, each ¾-inch long, around the center of the top crust.

Bake in the oven 350*F for 1 hour.

The pie is done when the pastry is golden brown and the juices are bubbling.

Bon Appétit

Bolognese meat sauce

Bolognese meat sauce

This classic meat sauce is famous all over the world as a pasta sauce.It is very good with pasta,but can also be served on gnocchi,polenta, and potatoes,as well as in a variety of baked dishes.

The secret of a successfull sauce lies in the cooking;it should be simmered over low heat for at least 2 hours. This sauce can be made ahead of time and kept in the refrigerator for up to 3 days.It also freezes well.

-½ cup diced pancetta

-1 onion,1 stalk celery,1 carrot,all finely chopped

-¼ cup olive oil

-10 oz ground beef

-4 oz ground pork

-4 oz italian pork sausage,peeled and crumbled

-Pinch of clove and cinnamon

-1 teaspoon freshly ground black pepper

-4 cups basic tomato sauce recipe

-Salt to taste

Combine the pancetta,onion,celery,and carrot in a sauté pan with olive oil and cook over medium heat until the onion turns pale gold.

Add the meat and cook until browned.Sprinkle with clove,cinnamon and pepper.

Stir in the sauce,turn the heat down and simmer for at least 2 hours,stirring frequently.

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Basic tomato sauce

This recipe makes a fairly large quantity.Freeze it or store in the refrigerator in an airtight container.

Basic tomato sauce

-4 pounds fresh tomatoes or 2 can (28 oz) tomatoes

-1 large onion,1 large carrot,1 stalk celery,1 clove garlic,coarsely chopped

-1 tablespoon finely chopped parsley

-8 fresh basil leaves,torn

-¼ cup olive oil

-1 teaspoon sugar

-Salt and freshly ground black pepper to taste

Sauté the onion,carrot,celery and garlic in a skillet with the oil for 5 minutes.

Add the remaining ingredients,cover and cook over low heat for about 45 minutes.

For a smoother sauce,blend the mixture in a food processor or a blender.

Serve with all kinds of fresh or dried pasta.

Bon Appétit