1/4 teaspoon kosher salt
2/3 cup chopped pecans, walnuts or pistachios
1. Heat the oven to 350 degrees. Butter a 9-inch-square baking dish.
2. Combine the stick of butter with the chocolate and espresso powder in the top of a double boiler or in a steel bowl set over simmering water in a pot. Heat, stirring often, until the butter and chocolate are melted. Remove from the heat and stir in the Kahlua, vanilla and sugar, mixing well. Let cool 5 minutes.
3. Stir the eggs into the batter until completely incorporated. Combine the flour, baking powder and salt and stir into the batter, mixing well. Stir in the nuts. Scrape the batter into the prepared pan.
4. Bake for about 25 minutes, until a toothpick inserted halfway between the edge and the center of the pan comes out clean. Do not overbake. Cool on a rack before cutting into bars.
Each serving: 246 calories; 3 grams protein; 25 grams carbohydrates; 2 grams fiber; 16 grams fat; 7 grams saturated fat; 56 mg. cholesterol; 58 mg. sodium.
Total time: About 4 hours, 15 minutes, plus overnight marination
Servings: 8 to 10
1/4 cup top-quality coffee beans, ground for espresso
3 tablespoons kosher salt
2 tablespoons sugar
1 teaspoon chipotle flakes or 1/2 teaspoon chipotle chile pepper (or Italian hot red pepper flakes)
1 beef brisket, about 5 pounds, excess fat trimmed
2 large onions, sliced
4 carrots, peeled and cut lengthwise into 3-by- 1/2 -inch strips
1 tablespoon chopped fresh thyme
1/2 cup beef stock
1 1/2 cups strong brewed espresso
Freshly ground black pepper to taste
1. The night before cooking, combine the ground coffee, salt, sugar and chipotle flakes. Spread over both sides of the brisket. Cover and refrigerate overnight.
2. Heat the oven to 350 degrees.
3. Spread the onions, carrots and thyme into a roasting pan just large enough to hold the meat. Rinse the coating off the brisket and lay it on top of the vegetables, fattier side up. Pour the stock and coffee around the meat. Cover tightly with a lid or with foil and bake 3 1/2 to 4 hours, until the meat is very tender.
4. Remove the meat from the juices and place on a rimmed carving board. Using a slotted spoon, remove the vegetables to a bowl. Pour the warm pan juices into a gravy separator.
5. To serve, slice the meat across the grain into very thin slices. Spoon some of the vegetables alongside. Season the warm defatted pan juices to taste and serve on the side.
Each of 10 servings: 316 calories;
47 grams protein; 6 grams carbohydrates; 1 gram fiber; 10 grams fat; 4 grams saturated fat; 97 mg. cholesterol; 228 mg. sodium.
Coffee and cardamom souffles
Total time: \o745 minutes\f7
Note: \o7You will need eight (6-ounce) souffle dishes.\f7
5 tablespoons unsalted butter, softened
9 tablespoons sugar, divided
2 tablespoons whole cardamom
1 1/2 cups whole milk
1/2 cup freshly ground top-quality coffee beans
1/4 cup flour
5 large eggs, separated
2 ounces bittersweet chocolate
1/4 cup heavy cream
1 tablespoon Kahlua, or to taste, optional
1. Use 1 tablespoon of the butter to grease the eight souffle dishes. Use 2 tablespoons of the sugar to dust the insides of the dishes. Set aside.
2. Using a mortar and pestle, coarsely crush the cardamom pods. Combine in a small saucepan with the milk and the coffee and bring to a simmer over medium heat, stirring constantly. Remove from the heat and let steep, stirring occasionally, for 15 minutes. Strain through a fine sieve, pressing to extract the liquid. You should have 1 cup.
3. Heat the oven to 400 degrees. Melt the remaining butter in a heavy saucepan over medium heat. Using a wooden spoon, stir in the flour and cook, stirring, until the mixture is smooth and bubbly. Add the coffee mixture and cook, stirring constantly, until thickened and smooth and glossy. Stir in 3 tablespoons of the sugar and set aside to cool.
4. Using the wooden spoon, beat the egg yolks into the coffee base one at a time, making sure each is incorporated before adding the next.
5. Beat the egg whites in a clean bowl until they are thick and foamy, then sprinkle the 2 tablespoons of sugar evenly over the whites. Continue beating until stiff but moist peaks form. Pour the coffee mixture into the whites and, using a rubber spatula, fold until the ingredients are fully blended; do not overmix. Place the prepared dishes on a baking sheet and pour in the mixture.
6. Bake in the center of the oven until puffed and lightly browned, 14 to 16 minutes. Serve immediately.
7. While the souffles are baking, make a sauce by combining the chocolate and the remaining 2 tablespoons sugar in a small saucepan with one-half cup water. Bring to a boil while stirring constantly; cook until the mixture thickens slightly. Stir in the cream and continue cooking until the consistency is sauce-like. Stir in the Kahlua. Transfer to a small dish and serve hot alongside the souffles.
Each serving: 266 calories; 7 grams protein; 23 grams carbohydrates; 1 gram fiber; 18 grams fat; 10 grams saturated fat; 166 mg. cholesterol; 66 mg. sodium.