Chocolate Cupcakes

Chocolate Cupcakes


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Chocolate Cupcakes
These cupcakes are fluffy, easy and light. Adapted from Bravetart. Chocolate cupcakes on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. 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.
  2. 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).
  3. Cool cupcakes directly in pan for 1 hour. Remove and add frosting of your choice. The one pictured have a chocolate ganache.

Pork Scallopini


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Pork Scallopini
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
Cook Time 25 Minutes
Servings
People
Cook Time 25 Minutes
Servings
People
Instructions
  1. 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.
  2. 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.
  3. 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.

Eggplant Parmigiana


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Eggplant Parmigiana
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
Instructions
  1. 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.
  2. 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.
  3. Bake, uncovered, in preheated oven for 30 minutes.
  4. Rest 10-15 minutes and serve.

Soft Pretzels


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Soft Pretzels
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
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
  5. 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).
  6. 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.
  7. 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.
  8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Pancakes

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Pancakes
Pancakes are a wonderful way to start Christmas Day. Light, fluffy with a little tang from buttermilk is what sets these pancakes apart from others. Pancakes on Happensatthebean.com
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Place all the dry ingredients into a large bowl and whisk to combine.
  2. In a medium bowl, whisk eggs, add buttermilk, butter and vanilla. Add wet mixture to the flour mixture and stir just until combined(don’t over mix the batter).
  3. Heat griddle(or cast iron pan)over medium-low heat. Add an additional tablespoon of butter to griddle once it stops foaming, spoon or ladle about 1/2 cup of the battle on to hot surface.
  4. Cook for 2-3 minutes, until you see small bubbles on the top side. Flip and cook additional 2-3 minutes until golden brown on both sides. Makes about 8-10 pancakes.
  5. Serve hot, top with butter and real maple syrup.

No Knead Bread


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No Knead Bread
No-Knead Bread comes to us from Sullivan Street bakery. It’s fairly simple only four ingredients, the key element is fermentation. Jim Lahey introduced us to this technique. If you have a green egg, don’t be afraid to try this outside.
Prep Time 20 Minutes
Cook Time 45 Minutes
Passive Time 18 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Passive Time 18 Hours
Servings
People
Ingredients
Instructions
  1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap place in a warm place.
  2. Preheat oven to 450 F degrees. Add your 4 quart cast iron, enamel, Pyrex or ceramic pot(with a lid) to the oven as it's heating and heat it as well until it's at 450F degrees. The dough is ready when the surface is dotted with bubbles.
  3. Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot or use parchment paper.
  4. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it on the parchment paper place paper in the pot. Cover the pot with the lid and place it back in the oven.
  5. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
  6. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Chicken Scarpariello with Sausage and Potatoes


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Chicken Scarpariello with Sausage and Potatoes
Scarpariello is “shoemaker” in Italian. Shoemaker’s chicken in not an authentic dish, it’s likely an Italian restaurants invention. Regardless of its origins Its delicious and one of my favorite dishes. Balsamic vinegar is also an option. Delete the cherry peppers and their liquid for 1/2 up of balsamic.
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Instructions
  1. Cut chicken into 14-16 small pieces. Place on a small sheet pan, salt with 3 tablespoons of kosher salt and place in fridge for 4-8 hours. Remove chicken and bring to room temperature.
  2. Preheat oven to 350°F. In a large pot, add the potatoes and some kosher salt, bring to a boil, cook partially covered for 10 minutes. Drain well, cool and cut into 3/4-inch slices. Set aside with the skin on.
  3. Pat chicken dry, pepper both sides and dust with flour. Add 2 tablespoons olive oil to the Dutch oven large enough to fit the potatoes and stick, sauté chicken until well browned, 5-7 minutes per side, (flip and repeat) Remove chicken from pan and set aside.
  4. pour off half the oil in the Dutch oven. Return to burner over medium heat. Cook the sausage on both sides, until browned. Remove sausage from pan, and set aside.
  5. Add the wine to deglaze the pan, scraping the brown bits off the bottom for a minute or two. Add the garlic, bay leaf, rosemary, chicken and sausage and mix. Add the potatoes, white wine cherry peppers & liquid, chicken broth and lemon juice. Mix well and place in oven with top ajar for 45 minutes.
  6. Let rest for 15 minutes prior to serving.

Macaroni and Cheese


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Macaroni and Cheese
Macaroni and cheese doesn’t have to be complicated to be great. This version of macaroni and cheese is extremely easy and always a crowd pleaser. Macaroni and cheese on Happensatthebean.com #happensatthebean
Course Side Dish
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350ºF. In a large heavy pot, cook the macaroni in salted water according to package directions until al dente. Drain in a colander and run under cool water to prevent carryover cooking; set aside.
  2. Return the same pot to medium heat, Melt 3 tablespoons butter and whisk in the flour. Cook until the flour is lightly golden, 3 to 4 minutes. Slowly pour in milk and continuously whisk while it thickens. Add dry mustard, 1 teaspoon salt, hit sauce, and simmer 4 to 5 minutes. Fold in cheese with a rubber spatula. Turn off heat and gently fold in macaroni.
  3. Transfer the pasta–cheese mixture to a buttered 2-quart baking dish and smooth over the top. Bake until bubbling and the top is golden brown, 40-45 minutes. Cool for 5 minutes prior to serving warm.

Spinach Madeleine


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Spinach Madeleine
First published s by “River Road Recipes” in 1959 the Junior League of Baton Rouge reprinted this recipe to much fanfare. Nothing says holidays like this dish in Louisiana. Spinach Madeleine on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat over to 350F.
  2. Using a dish towel place thawed spinach in towel. Gently twist and reserve 1/2 of liquid. Twist spinach well in dish towel removed ALL the liquid. If spinach is not dry, it can destroy your dish.
  3. Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add evaporated milk and reserved spinach liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring.
  4. Add the cheese, Worcestershire, black pepper, celery salt, garlic salt, cayenne, and salt, to taste. Stir until melted. Combine with cooked spinach. Place in buttered casserole (add breadcrumbs If using)and cook for 30 minutes.
  5. Serve. If you have the time, let casserole come to room temperature and refrigerate over night.
  6. Preheat over to 350F. Bring to room temperature. Place in oven for 20-25 minutes until hot, serve.

Lasagna


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Lasagne
The quintessential Italian comfort classic, homemade lasagna. This recipe is the traditional dish that includes layers of pasta, bolognese, béchamel, and cheese. This is not a quick dish, time is involved but you will be rewarded.
Prep Time 2 days
Cook Time 4 hours
Servings
people
Ingredients
Bechamel sauce
Prep Time 2 days
Cook Time 4 hours
Servings
people
Ingredients
Bechamel sauce
Instructions
Bechamel sauce
  1. Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1-2 minutes. Whisk in milk, 1 cup at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.
Assemble the lasagna
  1. Preheat oven to 350F. Coat a 13x9" baking dish with butter.
  2. Spread 1/8 cup bechamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup of the Bolognese béchamel sauce top with 1/8 cup Parmesan-reggiano cheese.
  3. Repeat process 5-7 more times, starting with noodles and ending with Parmesan and dot with butter.
  4. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 30 minutes before serving.
  5. Serve with grated cheese on the side.