THIS WEEKS TWITLISH: AMARETTO CHOCOLATE BROWNIES

Friday, June 12th, 2009

AMARETTO CHOCOLATE BROWNIES
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There’s nothing better than a rich, dense, moist brownie when you want to get your chocolate fix.  But, I can’t just leave it at that.  Add a touch of sweet almond flavored Amaretto for this “adult” brownie and you’ll love the results.

Recipe courtesy Tyler Florence

Yield: makes 12 brownies
Time: 1 hour 10 minutes

2 sticks unsalted butter
8 oz bittersweet chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
2 cups sugar
4 large eggs
2 tablespoons amaretto liqueur

Preheat oven to 350 degrees F.
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Grease a 9×9-inch square, deep baking dish and line with parchment paper.  Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny.  Remove off heat to cool slightly.

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Sift together flour, baking powder, and salt and set aside.

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Using a kitchen mixer, combine eggs, sugar and amaretto and mix until well combined, about 3 minutes.  Reduce the speed to low and slowly pour in melted chocolate to combine.  Gradually add flour mixture, and incorporate until just combined.

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Transfer batter to baking pan and bake for 45-50 minutes –

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a cake tester should come out clean in the middle when inserted.  Remove from the oven and carefully lift brownie out of dish using the parchment paper ends.

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Serve with Cocoa Whipped Cream

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COCOA WHIPPED CREAM
1 pint heavy whipping cream
2 tablespoons cocoa powder
2 tablespoons confectioners sugar

Combine ingredients and whisk until you have soft peaks. Refrigerate.

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STEAMED SHRIMP WITH LAGER, LEMON AND THYME

Friday, June 12th, 2009

STEAMED SHRIMP WITH LAGER, LEMON AND THYME
Recipe courtesy Tyler Florence
061209-tyler_shrimp
 

Yield: serves 2-4

Time: 25 minutes

 

2 lbs large shrimp, head and tail on

4 (12oz) bottles lager beer

1 tablespoon cider vinegar

1/2 lemon

1 head of garlic, split through the equator

3 bay leaves

2 sprigs of thyme

1/2 tablespoon black mustard seeds

2 dried red chiles

1 tablespoon Old Bay seasoning

1 teaspoon sugar

 

Begin by making the court bouillon.  Add all the ingredients except the shrimp to a large pot and bring to a boil.  Reduce heat and simmer for 10 minutes to allow the flavors to come together.  Add shrimp, bring back to a boil then immediately shut off the heat and let them steam in the court bouillon.  Once they have turned completely pink, about 12-15 minutes, strain and serve.