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The Chef's Bar Recipes - Yahoo Recipe Search
Food Network"It's the ultimate comfort dessert; people rave about my 7-Layer Bar," says personal chef and caterer Jeff Blumsack of St. Augustine, Florida, whose primary focus is comfort food meals clients take home in a slow cooker. "I use this recipe for parties and it's always gobbled up off the dessert trays in two minutes and I also sell it to my Crockpot customers." The recipe has been passed from Blumsack's grandmother to his mother and now to him. "It's simple and decadent," he says.Food.comThese famous cookies incorporate whatever sweet & salty snack foods you like. Momofuku Milk Bar's pastry chef Christina Tosi shared this recipe on the Live Regis and Kelly television show.Food.comA sweet lady at the church I attended growing up used to make these for potlucks and church dinners. She once gave me the recipe on a card, which I've long since misplaced, but I had copied the recipe into another cookbook and have made it many times. Every time I take these bars somewhere, people ask for the recipe. They're also great made with zucchini pineapple (the recipe is also posted here on the zaar, by another chef). I like to cut the sugar down by at least 1/4 cup, because the pineapple is sweet enough, and I've always made these with real butter. Quick oats or old-fashioned will work, but the old-fashioned does make it a little more challenging to press the crust into the pan. I intend to try a mixture of the two at some point, but haven't ever done it. These would be great for a bake sale, potluck, or gifts. The crust does tend to be a little soft, so I'd be sure to package with something firm underneath, rather than just wrapping in plastic. I've seen other recipes that add nuts, coconut, etc. I'm sure that would be great as well, but this is just the basic, buttery, oatmeal and brown sugar crust and topping. Yum!Food.comI made these little gems this morning as part of my holiday baking. I'm not sure where I found this recipe. They should be cooled thoroughly before removing from the baking pan. I used hazelnuts, but I think almonds, walnuts or pecans would also work here. I used kumquat preserves in mine. You can use raspberry or apricot too.YummlyRich and chocolatey brownies are the perfect dessert for celebrating any event or special occasion — or for no reason at all! This delicious brownie recipe is unique for a few reasons. It's made with cocoa powder and melted dark chocolate, resulting in a melt-in-your-mouth texture combined with delectable flavor. It also has a hint of orange zest which is an ideal pairing for the dark melted chocolate. On top of the added citrus flavor, the chopped walnuts give these homemade brownies a satisfying bit of crunch. These brownies are for true chocolate lovers looking for a new flavor experience. ## The History Of Brownies There are several interesting stories revolving around the mysterious arrival of the brownie. One features a chef who accidentally added chocolate to biscuit dough. Another tells the story of a baker who was making a cake but didn't have enough flour, so he ended up with a brownie-esque dessert. The most popular legend might be one that is listed in "Betty Crocker's Baking Classics" and John Mariani's "The Encyclopedia of American Food and Drink." Both publications tell the story of a housewife in Bangor, Maine, who forgot to add the baking powder to a chocolate cake she was making. The cake didn't rise well, but she chose to cut the dessert into squares and served it anyway. Thus, the brownie was introduced in the U.S. and has remained a classic dessert for many years. The first time a homemade brownie recipe was published was in the early in the 20th century, supposedly by Fanny Farmer. In 1905, she refined her own chocolate cookie recipe to create a bar-shaped dessert by baking it in a rectangular pan. We may never know who intentionally or accidentally created the first chocolate brownie, but we are certainly glad it has stuck around. ## Recipe Variations This recipe is egg-heavy, so it's not going to be as cakey as a brownie mix from a box, rather, this recipe is on the fudgy brownie end of the spectrum, but like most good brownie recipes, this recipe comes with plenty of room for variations. _Nuts:_ If walnuts aren't your thing, try using chopped pecans, peanuts, or almonds. _Flavorings:_ If you don't want to use the orange zest, you can leave it out, add a teaspoon vanilla extract, or put the zest of another fruit of your preference in its place. _Different Chocolate:_ Feel free to experiment with different types of chocolate. Try regular milk chocolate, white chocolate chips, or a combination of different types. _Embellishments:_ You can skip the last drizzle of chocolate and top your chocolate brownie with ice cream or whipped cream instead if you want a sit-down dessert experience instead of a portable dessert experience. Trying new recipes is part of the fun, so be creative and create your own masterpiece!Food.comThis is an adopted recipe. Here's what the original chef had to say about it: "This is a dish I learned to cook from my friend from Hyderabad, India. Don’t let the name fool you – its coconut, yes, but this is not like eating a Mounds candy bar – it’s not sweet at all. The powder is a condiment, served with buttered basmati rice and it is delicious. It’s Indian comfort food! I usually make a batch of the powder at the beginning of the summer and it lasts for a while. Serve the buttered rice combination with chicken or fish grilled on the BBQ – it’s delicious and people will ask you what this is – it is not a heavy coconut flavor at all! Dry roasted channa dal, coconut powder and the other ingredients are available at Indian grocery stores. You will need a food processor and a coffee/spice grinder. You could easily cut the recipe in half if you are afraid to make that much of a commitment. Naturally you do not have to make so much rice, but this will give you an idea of the proportion of rice to powder…for an individual serving, you can add a teaspoon or two of the powder to your buttered rice. Two cups of basmati rice will serve about 8 to 10 people – it’s relative. The powder recipe makes 5 cups. Prep time reflects the time it takes to make the powder."Food52"Even when strawberry shortcake is crummy it delivers, which is something fast-food franchises and commercial manufacturers have known and banked on forever. They pay people good money to know what people like! Good Humor ice cream bars and KFC parfait cups, even the McDonald’s strawberry sundae -- each flirts with the strawberry-cream construct. But there is a Grand Canyon-esque gap between a perfect strawberry and the strawberry-like flavoring you find in those desserts. Even at the supermarket, those red-skinned, white-fleshed strawberries don’t have much to them. Nothing like the sex bombs you find at your local farmers’ market in the heat of June. It isn’t June right now where I am, and I’ll assume it isn’t where you are either: Use blackberries instead. They are far easier to manipulate into something delicious when they are not at their peak. A bit of sugar and lemon and you can get an inky purple-black mess that will be great. If you have kids, put them to work on this one. For once they can earn their keep. The legacy of this recipe should be mini handprints of seedy blackberry goo on the wall of your kitchen and your pant leg. (Or the sticky shortcake wreckage pictured.)" --Brooks Headley, from Brooks Headley’s Fancy Desserts Reprinted from Brooks Headley’s Fancy Desserts: The Recipes of Del Posto’s James Beard Award-Winning Pastry Chef by Brooks Headley with Chris Cechin-De La Rosa. Copyright © 2014 by Brooks Headley. Photographs copyright © 2014 by Jason Fulford and Tamara Shopsin. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.Food and WineFearing's • DallasWalking into a yakitori bar in Tokyo, chef Dean Fearing was startled by the thick grill smoke filling the room, then delighted by the delicious flavor of the skewered meats. "These chicken skewers are as close to the food from that grill as I can remember," he says. More Cocktail Party RecipesFood and WineDella Gossett’s linzer bars are a sturdier version of her Austrian-born boss Wolfgang Puck’s adored but delicate cookies. “I added rye flour for an earthy taste,” says the executive pastry chef at Spago Beverly Hills, “and I turned them into bars so they don’t fall apart into crumbs.” Slideshow: More Raspberry Dessert Recipes
