gianna 40 JULY 2013 I LIC COURIER I www.queenscourier.com Foolproof RECIPES Happy summer everyone! Thank you for all the great feedback on the article last month, I was pretty surprised to fi nd out how many questions people had about pizza. This month was an easy one, got a lot of emails asking me for the same two recipes: my chocolate brownie recipe, and my Pignoli cookies. The chocolate brownie recipe is really not my recipe, it came from my pastry chef, Loraine, who I’m happy will be rejoining us beginning the fi rst week of August. She was my pastry chef when I fi rst opened, and I fi nd that her brownies have a better consistency, and the recipe is foolproof! What’s so cool about this recipe is that it’s just plain good and anybody can make it. There’s a small window for screwing up, and if you do screw up, come here, I have them! Everyone keeps asking me “what’s the secret to your Pignoli recipe?” The secret is simple, don’t over mix, use Italian Pignoli nuts, and last but not least, do not over cook. Let me know how they turn out, you can always bring me samples, I love to try! Remember, the only mistake is not trying! Love, peace, nuts, and treats, Mamma Gianna CHOCOLATE BROWNIE 1 KG BUTTER CUT INTO SMALL PIECES 1.4 KG DARK CHOCOLATE BUTTONS 1 KG WHOLE EGG 1.5 KG SUGAR 250g FLOUR 25g BAKING POWDER 250g COCOA POWDER 600g PECAN NUTS CRUSHED THIS WILL MAKE 2 TRAYS Preheat oven to 175c. Melt the chocolate and butter over a bain marie. Whisk the sugar and eggs to make a sabayon that has doubled in size. Fold the 2 mixes together, sieve the dry ingredients together and fold under the chocolate mix. Fold in the nuts and place in silicone lined baking trays. Bake for 15 minutes and cool on oven racks before chilling in the fridge. Portion the brownie to 20cm by 6cm rectangles and store in air tight containers. PIGNOLI COOKIES 1# ALMOND PASTE 2 CUPS 10X 4 WHITES Mix paste/sugar with whites till smooth Refrigerate till cold Ball out sprinkle w/ pine nuts Bake in oven at 350 f for 15 minutes
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