Q. My mother used to make a brownie recipe from the “Woman’s Home Companion” cookbook she received as a wedding present in 1941. I somehow misplaced the book and now my brother and I would love to find the recipe. Mom used to call them Fudgies. They had evaporated milk and were dusted with powdered sugar. I hope one of your readers has it.
Diane Friedberg , Miami Beach
Brio Tuscan Grill’s Penne Mediterranean
3 tablespoons vegetable oil
8 ounces cremini (or button) mushrooms
2 teaspoons chopped garlic
4 tablespoons julienned basil
4 tablespoons sun-dried tomatoes
4 tablespoons chopped onion
3/4 cup vegetable stock
8 tablespoons crumbled feta cheese, divided
8 tablespoons herb butter (see note)
Salt and pepper to taste
1 pound penne pasta, cooked
1 1/2 cups raw spinach
4 teaspoons pine nuts
Heat oil in large sauté pan over medium-high. Cook mushrooms, garlic, basil, sun-dried tomatoes and onions, stirring, until onions begin to caramelize. Add stock, 4 tablespoons of the feta and the herb butter. Season with salt and pepper. Reheat pasta in hot water, drain and add gradually to pan along with spinach. Stir to combine. Divide into 4 serving bowls. Garnish with remaining feta and pine nuts. Makes 4 servings.
Herb butter: Mix 1 stick softened, unsalted butter with 1/4 teaspoon chopped garlic, 1/2 teaspoon each chopped fresh thyme, parsley and basil and a dash each kosher salt and ground pepper. May be made ahead and refrigerated, covered.
Per serving: 810 calories (46 percent from fat), 42g fat (19.4 g saturated, 10.7 g monounsaturated), 78 mg cholesterol, 20 g protein, 90 g carbohydrates, 5.1 g fiber, 414 mg sodium.
Cooking Planit’s Crispy Chicken with Lemon-Caper Sauce
1 1/2 cups plain bread crumbs
4 tablespoons fresh parsley, finely chopped, divided
3 tablespoons fresh lemon juice, divided
2 tablespoons capers
1 cup flour
2 large eggs
Kosher salt and freshly ground pepper
4 (6-ounce) chicken cutlets
4 tablespoons unsalted butter, divided
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
Pour crumbs into a shallow, wide bowl. Trim parsley leaves from stems and finely chop to measure the indicated amount. Add half to the bowl of crumbs and reserve the other half for the caper sauce. Squeeze the fresh lemon juice into a small bowl to measure the indicated amount. Measure out the capers and strain from the liquid.
Pour flour into a shallow, wide bowl. Crack eggs into another shallow, wide bowl and whisk to combine well. Line up the three bowls: flour, eggs and bread crumbs. Set a clean platter near the crumbs.
Dry the chicken cutlets thoroughly and season with salt and pepper.
Dredge 1 chicken cutlet in the flour, coating both sides. Shake off excess, then transfer to the egg. Coat both sides again, shake off excess, then transfer to the crumbs. Coat both sides, shake off excess, then transfer to the clean platter. Repeat with remaining chicken cutlets.
Prepare a platter with layers of paper towels. Set plate near the stove for the chicken. Heat a large sauté pan over medium heat. Add olive oil and 1 tablespoon of butter. Once butter is melted and oil is hot, gently add the breaded chicken cutlets. Oil should sizzle when you add the chicken. Cook until golden brown, 4 to 5 minutes, then flip, and cook another 4 to 5 minutes, until cooked through. Do not crowd the pan. Work in batches if necessary. Transfer the cooked chicken to the plate of paper towels. Save the pan. Once you remove the chicken cutlets from the heat, cover loosely with foil while you prepare the sauce.
Place the chicken pan back over medium heat. Add white wine and use a spoon to scrape up caramelized bits from bottom of the pan. Bring to a gentle boil and cook until wine is reduced by half, 4 to 5 minutes. Stir occasionally.
Once the wine has reduced, whisk in the remaining butter. Add butter one tablespoon at a time, stirring until the butter melts, then whisking in another tablespoon until all the butter is incorporated. Whisk in the lemon juice, capers and chopped parsley. Season with salt and pepper to taste. Remove from heat.
Transfer one chicken cutlet to each dinner plate. Spoon the lemon-caper sauce over each cutlet and serve warm. Makes 4 servings.
Per serving: 645 calories (35 percent from fat), 24.5 g fat (10.5 g saturated, 8.6 g monounsaturated), 256 mg cholesterol, 58g protein, 39 g carbohydrates, 2 g fiber, 512 mg sodium.
Nicaraguan Tres Leches Cake
9 eggs, separated
2 cups sugar
1 teaspoon vanilla
1/2 cup milk
2 cups all-purpose flour
1 tablespoon baking powder
3 egg yolks
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 pint heavy cream
1 teaspoon vanilla
1 tablespoon rum or liqueur (optional)
1 cup light corn syrup
1 1/2 cups sugar
3 egg whites
Generously grease a 9- by-13-inch pan. Heat oven to 350 degrees.
Beat the 9 egg whites until stiff; set aside. Beat the sugar with the 9 egg yolks until light, about 3 minutes. Beat in the vanilla and milk, then the flour and finally the baking powder. Fold egg whites into the batter. Pour into prepared pan, and bake 30 to 40 minutes, until cake springs back when lightly touched in center. Set aside on a cooling rack. (It’s OK if cake falls somewhat.)
To make the filling, beat the 3 egg yolks for 1 minute at high speed with an electric mixer. (Use pasteurized eggs if salmonella is a concern.) Add the evaporated and condensed milks, the cream, vanilla and rum. Beat well.
When the cake has cooled, pierce the top all over with a fork or skewer. Slowly pour the filling mixture onto the cake, allowing it to soak in without running over the sides.
To make the meringue, mix 1/2 cup water, corn syrup and sugar in a heavy saucepan and bring to a boil over medium high heat. Cook until mixture reaches 227 degrees on a thermometer, or will spin a thread when drizzled from a spoon (about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites, whisking constantly while pouring syrup in a steady stream. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least 2 hours; it should be served very cold. Makes 20 servings.
Per serving: 195 calories (40 percent from fat), 8.9 g fat (5.5 g saturated, 2.6 g monounsaturated), 33 mg cholesterol, 1 g protein, 29 g carbohydrates, 0 g fiber, 29 mg sodium.