Cheesecake-Marbled Brownies

I'm a big fan of brownies. And these brownies? Fantastic and decadent. It's what a brownie should be!

Unlike my last brownie recipe, which is fairly balanced, these brownies go beyond fudge-like - it's like biting into pure chocolate. The best part? The chocolate is marbled with generous swirls of cheesecake filling. That balances out the otherwise intense notes of chocolate. And to gild the lily, the brownies are studded with chunks of dark chocolate.

A note about serving the brownies: I like to bake these up and then chill them overnight in the fridge. The flavors seem to take on a new depth when chilled. Which makes sense when you think about it. How is cheesecake usually served? Cold. I think the mellow flavors from the cream cheese mixture emerge with a more pronounced "oomph" when served cold.
And as a practical matter, the brownies are much easier to slice and dice when cold.

Chewy Chocolate Chip Cookies

Looking back at all the baking that I've been doing, there's a common theme emerging: chocolate. Okay, so I like chocolate. You might even call me a chocoholic. If you're a chocoholic, you're in the right place! And guess what? This is a judgment-free zone, so don't be afraid to flaunt your chocoholism. 

So, chocolate cookies. Chewy? Crispy? Which one do I prefer? It's chocolate ... it doesn't matter. 

That said, these are a lot different than my last cookie recipe. These are chewy chocolate chip cookies. The chocolate-to-dough ratio is a lot more mellow. So they're very balanced. The texture is chewy but forgiving. There are strong notes of brown sugar and vanilla in the dough, which, overall, makes for a very pleasant cookie. Most importantly, the chocolate is fantastic! I used 70% Valrhona, in the shape of small discs (or "feves"), from Whole Foods. Because of the shape, each bite offers the promise of hitting a solid pocket of gooey chocolate!

So what's your favorite chocolate chip cookie recipe? Are you a chewy or a crispy kind of person? Let me know in comments!

Tzatziki Potato Salad

Now, I'll admit to not being a huge fan of traditional potato salad. Don't get me wrong, I'm no mayo-phobe. On a sandwich? Fine. In a salad dressing? Great. But mixed with potatoes? Not really. It might because the result is usually a potato salad that is heavy and rich. To me, not really the ideal dish to bring to a summer picnic or barbecue. 

This Tzatziki Potato Salad is a unique take on something classic. Compared to the traditional potato salad, it's something decidedly different. To start with, it's light and refreshing. It combines cool cucumbers with Greek yogurt, a little bit of fresh lemon juice, and garlic. Oh, and a few pounds of potatoes. The result is a dish that's not just fit to be a side course, but something hearty enough and delicious enough to be the main course!

That said, it'll do fine if you need something to share for your next picnic or potluck. Best of all, it's dead simple to make. And it can be made in advance and travels well. 

Chocolate Walnut Brownies

Making the perfect brownie is difficult. Some people like them so fudgy that you need a spoon to eat them. Other people like their brownies super cakey.

Like Goldilocks and the Three Bears, these brownies are an attempt to bridge the gap between too hot and too cold, and find something ‘just right.’ So, they are neither too fudgey nor too cakey. Put simply, it’s a classic brownie, albeit perhaps kicked up a notch.

These are chocolate brownies with toasted walnuts.  They’re chewy (bordering on fudgy), with intense notes of chocolate. They’re also slightly cakey, but without being dry. The interior is pleasantly moist. And because of that, the recipe is forgiving in the oven. If you’re the type to worry about over-baking your brownies, this is your recipe!

Finished with a generous coating of toasted walnuts, these chocolate brownies are a simple and satisfying treat!

P.S., I made 1/3 of the pan without walnuts, so if you’re a brownie purist, I can promise you they’re still pretty awesome, even without toasted nuts.

Golden-Crusted Brussels Sprouts

Brussels sprouts have a poor reputation. Mostly, I think it’s because people have had them poorly prepared.  For instance, if you overcook Brussels sprouts, they’ll begin to release an unpalatable sulfurous smell. So don’t overcook them. Also, many common preparations for Brussels sprouts call for boiling them. That’s a recipe for disaster.

But cooked just right, Brussels sprouts can be quite tasty – sweet, salty, and nutty.

This recipe, if it can even be called a recipe, requires just a few ingredients and a skillet. The result? You get crispy Brussels sprouts that are a rich golden-brown on the outside and tender on the inside. Dusted with a light sprinkling of cheese and you have a little bit of heaven in a pan.

Chocolate Chip Cookies

Truth be told, I’ve been looking for the perfect chocolate chip cookie recipe for quite some time. Well, now, I’ve found it!

The recipe is adapted from the justifiably famous Jacques Torres cookie recipe. Friends have described it as, no joke, the perfect chocolate chip cookie. I was, needless to say, skeptical. I mean, how much can you really improve on the classic Toll House recipe?

It turns out, this recipe does a lot to improve it! For one thing, it goes heavy on the chocolate. This isn’t a butter cookie with a few sad, lonely chocolate chips mixed in. No, this is over a pound of good quality Belgian chocolate. The original recipe called for special Jacques Torres chocolate discs. I substituted that with a bar of Trader Joe’s excellent pound-plus dark chocolate.  When the bar is chopped roughly, you get a range of finely ground chocolate and larger chunks. The result? Each bite, though bursting with rich chocolate flavor, is enticingly unique.

The recipe also calls for the cookie dough to be chilled for at least 24 hours. Why? It’s allows the dough to properly moisturize.  It turns out that the original Nestle Toll House cookie recipe, according to lore, also called for the dough to be chilled overnight. I know it’s hard to wait for cookies, but the wait is worth it.  

The kicker? The cookies are finished with a sprinkling of sea salt. The salt adds depth and dimension to the dark chocolate. It really takes these cookies to a whole new level. Are these the best chocolate chip cookies I’ve ever had? Yes!

Baked Shrimp with Tomatoes, Feta, and Herbs

A great philosopher once said: “Shrimp is the fruit of the sea. You can barbeque it, boil it, broil it, bake it, sauté it.” Truer words have never been said. 

Whether it be pan fried, deep fried, or stir fried, there are any number of tasty preparations! There's pineapple shrimp, lemon ship, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp and potatoes, shrimp burger, shrimp sandwich.

That’s about it.

This dish highlights what makes shrimp so appealing. The shrimp itself is bathed in a hot broth of tomatoes, feta, and fresh herbs. It emerges slightly buttery, with a hint of sweetness. The smell? Slightly briny, and a smell that is reminiscent of the sea. In a word: heavenly.

The best part? It takes less than 30 minutes!

When you’re ready to eat, be sure to have some crusty bread around. The sauce is so good, you’ll definitely be coming back for more!