Adjust oven rack to lower-middle position and preheat to 350°F For the Cupcakes: Combine butter and coffee in a 3-4 quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
Divide batter between prepared cupcakes, fill about 2/3 to the top. Bake until cupcakes are firm about 15 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).
Cool cupcakes directly in pan for 1 hour. Remove and add frosting of your choice. The one pictured have a chocolate ganache.
This dish is traditionally made with veal. The briny capers and lemon gives the sauce it’s wonderful finish. Unfortunately finding good veal can be a challenge at times. Pork scallopini on Happensatthebean.com
Pound out the pork chops to 1/4 inch thickness. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop. Gently tap off the excess flour.
Heat a large skillet over high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil(if needed). Cook the remaining 2-3 pork chops and place with the other two cooked pork chops.
Melt 1 tablespoon of the butter in the pan over medium high heat, add the mushrooms sauté until browned 2-3 minutes. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.
Whisk yeast and ¼ cup warm water in a small bowl; let stand 5 minutes.
Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small bowl. Whisk in yeast mixture and egg. Add 3½ cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.
Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working 1 log/piece at a time, roll out on a lightly flour surface into 8-9 pieces.
Add parchment paper to the baking pan. Add dough balls touching one another to form 1 long row. Repeat with remaining dough for 3 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 5 hours.
Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.
The Atlantic wreckfish resembles a grouper or bass, it inhabits deep waters of the Eastern Seaboard. Prior to living in Charleston I had never seen or tasted wreckfish. Allegedly it’s one of most sustainable fish in the world. There are less than 10 boats with commercial wreckfish licenses, and each boat is issued a specific quota for the entire year. If you live in a part of the world where it’s available, I suggest give it a try.
Sprinkle the fish with salt and pepper. Press the fish into the wondra on a plate to coat both sides. Heat a large oven-safe saute pan(carbon steel)over medium-high heat for 4-5 minutes.
Add canola oil to pan and sauté fish without moving about 2 minutes per side. immediately place pan with fish on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets.
While dinning at Galatoire’s in New Orleans many years ago, (the waiter) FX dropped this dish on the table. I was 100% a skeptic, after one bite I became a total believer. Eggplant and confectioners sugar, sounds strange but taste great. Galatoire’s Eggplant on Happensatthebean.com
Cover eggplant with a can or small pan. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels. Add flour to a large plastic bag, dredge eggplant, shaking off excess.
In a 4- to 5-quart heavy saucepan heat 1 -2 inches oil to 375°F and fry eggplant in several batches (about 3), stirring gently, until golden brown. Transfer eggplant with spider or slotted spoon to paper towels to drain.
In late July thru early September New Jersey & Long Island, NY produce reallly terrific corn. Grilled, boiled or in a risotto it’s difficult not to enjoy.
This recipe is based on Ina Garten s with a few changes. Corn salad on Happensatthebean.com #happensatthebean
The secret to this classic is in the gentle cooking of the roux which adds to the velvety texture. Instead of standing over the stove, we make the roux in the oven. A few whisks over a few hours produces a great base for this dish. Gumbo on Happensatthebean.com
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on middle shelf of the oven, uncovered, and bake for 2- 2.5 hours, whisking 2 to 3 times throughout the cooking process.
Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
Place Dutch oven on stove over medium heat. Stir in the onion, bell pepper and celery, cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock/water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and peppers to taste.
Eggplant is a wonderful vegetable. Eggplant parmigiana when done well is great, bad eggplant is terrible. This oven-fry method creates a crispy Eggplant Parmesan without the mess of salting and frying. Eggplant parmigiana on Happensatthebean.com #happensatthebean
Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil, or pour some oil on baking sheet. Season flour with salt and pepper. Dip eggplant slices in flour, then in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.
In a 9x13 inch baking dish spread just enough sauce to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover with a 3/4 cup of sauce, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.
Bake, uncovered, in preheated oven for 30 minutes.
On a cold and rainy Saturday we decided to try pretzel making. Soft pretzels are made with a yeast dough and are similar to a good boiled bagel. These offered a nice pillowy interior. Thanks to Alton Brown, our first attempt was a success. Soft pretzels on Happensatthebean.com
Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).
Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 16 equal pieces. Roll out each piece of dough into a 12-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half sheet pan. Repeat with the remaining pieces of dough.
One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.
Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
The Super Bowl party is right around the corner. We all have a few favorites, this chili is one of mine. The technique is simple all you need is a little time. Chili on Happensatthebean.com