Preheat oven to 350º and generously butter a 9" x 13" baking pan.
In a medium saucepan, melt 1 cup of non-hydrogenated margarine, like Becel or Olivina. As it melts, add 6 tablespoons Fry's cocoa and 2 C white sugar. Take off the heat and mix till smooth. Beat in, all at once, 4 eggs. When fairly smooth, add 1 1/4 C unbleached flour, 1 teaspoon baking powder and 1 teaspoon celtic sea salt. Stir just to combine, till there's no white showing. Pour into prepared sheet pan. Bake for 20 minutes. Do not overbake. When cool, or nearly cool, ice with Fudge Icing.
Fudge Icing:
Put the kettle on to boil with a small amount of water. In a small saucepan, melt 3/4 C butter. Stir in 6 T Fry's cocoa until smooth. Take off the heat, and stir in 2 C icing sugar till smooth but stiff. Add 1 teaspoon good-quality vanilla and 2 tablespoons boiling water, stir till smooth and glossy. Add water 1 teaspoon at a time until the icing reaches the right consistency. If it's not glossing up, add a little more boiling water. Spread icing on brownie quickly, because it sets up. Like fudge.
Tuesday, March 28, 2006
What's for supper?
Baked salmon, spinach with lemon, mashed sweet potatoes
Simple, delicious, good for you, and beautiful on the plate.
Forty-five minutes before dinner, turn the oven on to 425º
While the oven heats, spike a sweet potato with a long nail or a skewer: cuts the cooking time in half. Put the sweet potato on the bottom oven rack. One large sweet potato will do for two—spike more if you need them.
Fifteen minutes before supper, place a fillet of fresh wild salmon skin-side-down on a piece of foil. Turn up the sides of the foil and squeeze about half of a lemon-half on the salmon. Fold the foil tightly, leaving a little air-room inside there, and place the package directly on the oven rack. Let bake/steam/roast for 12 minutes per inch of thickness in the salmon fillet.
Grate the lemon zest from the other half of the lemon, put it in a medium bowl and squeeze the remaining juice into it.
Steam two packages of spinach until bright green and soft, drain. Squeeze the other half of the lemon into the spinach and add a dollop of olive oil, some celtic sea salt and ground pepper. Stir to combine and warm the oil.
Take the sweet potato out of the oven, slice open, scoop out the flesh into the lemon-zest bowl, and mash to combine. Salt lightly with celtic sea salt.
Open the salmon package—the salmon should be opaque pale pink and steaming with lemon.
Serve the salmon leaning on a bed of spinach, with the darker orange potato beside it.
Simple, delicious, good for you, and beautiful on the plate.
Forty-five minutes before dinner, turn the oven on to 425º
While the oven heats, spike a sweet potato with a long nail or a skewer: cuts the cooking time in half. Put the sweet potato on the bottom oven rack. One large sweet potato will do for two—spike more if you need them.
Fifteen minutes before supper, place a fillet of fresh wild salmon skin-side-down on a piece of foil. Turn up the sides of the foil and squeeze about half of a lemon-half on the salmon. Fold the foil tightly, leaving a little air-room inside there, and place the package directly on the oven rack. Let bake/steam/roast for 12 minutes per inch of thickness in the salmon fillet.
Grate the lemon zest from the other half of the lemon, put it in a medium bowl and squeeze the remaining juice into it.
Steam two packages of spinach until bright green and soft, drain. Squeeze the other half of the lemon into the spinach and add a dollop of olive oil, some celtic sea salt and ground pepper. Stir to combine and warm the oil.
Take the sweet potato out of the oven, slice open, scoop out the flesh into the lemon-zest bowl, and mash to combine. Salt lightly with celtic sea salt.
Open the salmon package—the salmon should be opaque pale pink and steaming with lemon.
Serve the salmon leaning on a bed of spinach, with the darker orange potato beside it.
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