Kitch n Therapy

Courtesy of Food52

Ingredients:

• 10 tablespoons (1 1/4 sticks, 140 grams) unsalted butter
• 1 ¹/₄ cups (250 grams) sugar
• ³/₄ cup plus 2 tablespoons (80 grams) unsweetened cocoa powder (natural or Dutch-process)
• ¹/₄ teaspoon salt
• ¹/₂ teaspoon pure vanilla extract
• 2 cold large eggs
• ¹/₂ cup (65 grams) all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it’s heaped above the rim, then leveling it with a straight-edged knife or spatula — it should weigh nearly 2.5 ounces)
• ²/₃ cup (65 grams) walnut or pecan pieces (optional)

Directions:

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is hot enough that you want to remove your finger fairly quickly after dipping it in to test. (It might look gritty here but don’t worry, it will smooth out later.) Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Adapted from Food52 and Chef Nancy Silverton

Yields 2/3 cup

Ingredients:

FOR THE VINAIGRETTE

2 ¹/₂ tablespoons red wine vinegar

2 tablespoons dried oregano

Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste

2 medium cloves garlic, 1 smashed flat and 1 grated

¹/₂ teaspoon kosher salt, plus more to taste

¹/₄ teaspoon freshly ground black pepper, plus more to taste

1 ¹/₂ cups extra-virgin olive oil

Directions:

Whisk together the vinegar, oregano, lemon juice, the smashed garlic and grated garlic and the salt and pepper in a medium bowl. Let the mixture rest for 5 minutes (to marinate the oregano). Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed. The yield is a generous 1 1/2 cups; can be refrigerated for up to 3 days.

Recipe courtesy of Melissa d”Arabian from Food Network

Ingredients:

3 tablespoons grated Parmesan

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 clove garlic, minced

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 hearts romaine lettuce, chopped

Directions:

Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

INGREDIENTS:

1 garlic Glove, crushed

1 Tbsp Dijon Mustard

1/4 cup Champagne Vinegar

1 Tbsp Lemon Juice

1 Tbsp Honey

1/2 tsp salt

1/4 tsp pepper

1 tsp dried, crushed oregano

3/4 cup Olive Oil

DIRECTIONS:

Whisk together the garlic, mustard, vinegar, lemon juice, honey, oregano, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified.