Tag Archives: Chef Recipes

The Very Best {gluten-free} Spicy Chocolate Chipotle Brownies

 

These are the best fu*king brownies I’ve ever made.

No joke, no lies. They’re definitely not the easiest brownies in my arsenal: definitely not as easy as the Divine Cocoa Brownies that are literally dubbed “the easiest brownies you will ever make”, nor as easy as using the Kitch+Table mix I adore, nor as easy as the booze-bursting Boyfriend Breakup Beer Brownies. They’re definitely easier than the Peppermint Patty Brownie Bars, though, but those are all Christmasy.  And, while all of those brownie recipes (and I obviously adore brownies) are awesome; while they definitely fix a sweet tooth and are ready while the “I can’t believe he just broke up with me” snot is still running down your sister’s face; they’re not these brownies.

These brownies are the best. They come from Chef Johnny Iuzzini’s new book, Sugar Rush, on stands and digital clouds everywhere. And they’re my new favorites for when I have serious brownie people to impress.

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Easiest Chicken Liver Mousse with Chef Jamie Biss

Welcome to my second installment of Pro Pastry. Today over at WordsFoodArt.com, I have a review of the cookbook this recipe came from – out today! – and a bit more on the chef behind it. Take a look at the why’s behind this series, and here for my first piece in this series, Dairy-Free Creme Brulee from Chef Joe Murphy.

Okay, so this title is kinda misleading.

There’s no gluten to be found in the original of this recipe, and I did not eat that beautiful slice of toasted bread in the image above. The recipe’s not completely dairy free, as it contains copious amounts of butter. But it did take a touch of adaptation to work with it and I’m so glad I did, because I devoured it on some rice crackers, feasted it to a friend on that bread as part of his birthday dinner and, a few days later, the ladies in my writers group helped me polish off yet another ramekin, with one of the ladies going to town on it. After I explained that she was eating chicken livers, she proclaimed its excellence and said she was glad not to have originally known what was in it, as she wouldn’t have tried nor fell in love with it if she had.

Game, set, match! for Jacqueline (still have the U.S. Open on the brain, and still boggled by their scoring system). Continue reading

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