broccoli-shrimp fritters

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Broccoli-Shrimp Fritters

Yield: 14 three-inch fritters

8 ounces fresh broccoli (3 cups chopped)
500g large shrimp, chopped
2 large eggs
1 cup all-purpose flour
1 large tomato, chopped and seeded
2/3 cup finely grated parmesan cheese (or mix 1/3 Parmesan and 1/3 romano cheeses)
2 cloves garlic, minced
1 teaspoon coarse salt, plus more to taste
1 teaspoon fresh ground black pepper
1/4 teaspoon of red pepper flakes OR
2 Scotch Bonnet peppers, finely chopped, with seeds for added heat or without seeds for less
1/4 cup cream or nonfat milk, or less as needed to add cohesion to the batter
Cooking spray

To prepare the broccoli, cut the florets from the stems. With a vegetable peeler, peel off the tough outer coating of the stems. Chop stems roughly into 1/2 inch pieces. Separate the florets into 1 inch pieces.

Fill a large pot with about 3 inches of water and bring to a boil. Add about a teaspoon of salt to the water. Add the broccoli. Cook 5-6 minutes or until tender. The broccoli will be a bright green color. Drain the broccoli in a colander and rinse under cold water to set the color and stop the cooking process. Mash the cooked broccoli coarsely with a potato masher. Broccoli should still be chunky and not too small.

In a large bowl, beat the eggs. Add the flour, tomato, cheese(s), garlic, salt, black pepper, and pepper flakes, if using. Add the mashed broccoli and shrimp. Use a large wooden spoon to mix all the ingredients together. Add the cream or milk if the batter doesn’t clump together when dropped from the spoon.

Spray a large skillet with cooking spray. Heat the skillet on medium heat until the pan sizzles when a drop of water is sprinkled in it. Using a tablespoon or a cookie scoop, scoop up the broccoli batter and plop it in the hot skillet. Flatten slightly with a fork. Continue scooping, flattening, and frying fritters with cooking spray to fill the pan. Leave about 2 inches between each fritter. Fry on one side 3-5 minutes or until golden brown, then flip, and fry 3-5 minutes on the second side.

Transfer fritters to a serving plate. If the fritters won’t be eaten right away, they can be kept in a low oven. Serve these fritters with Sriracha sauce, if desired.

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chocolate chip cookies

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When we lived in Milwaukee in the 80s this recipe was printed in the Milwaukee Journal. This was before the internet so instead of copying and pasting the recipe, I clipped it from the newspaper. It’s been in my recipe collection ever since. This cookie is chewy and soft, just the way I like it.

Chocolate Chip Cookies
Adapted from The Milwaukee Journal

1 cup or 16 tablespoons shortening (or 1/2 unsalted butter, 1/2 shortening), room temperature
1 cup packed brown sugar, sifted to get out the lumps
1 cup white sugar (substitute 1/2 cup Domino Light sugar)
2 eggs, room temperature
1 1/2 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 pkg (12 oz) semi-sweet chocolate chips
1 cup chopped nuts (optional)

1. Preheat oven to 375˚F

2. Let butter/shortening soften at room temperature. In a bowl put shortening with butter, if using, add sugar and cream until smooth. Add eggs and vanilla.

3. In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to butter mixture. Mix thoroughly. Add chocolate chips by hand.

4. Scoop dough in a cookie scoop onto ungreased cookie sheet. Set each cookie dough ball 2 inches apart. Bake at 375˚ for 8-10 minutes or until done. Cookies are done when touched in the center and your finger barely leaves an imprint. Cool cookies on a wire rack before stacking.

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ina garten’s flourless gluten free chocolate cassis cake, 2.0

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With each iteration, I’ve gotten better at making this cake. Here is the recipe again with my Cake Baker’s Notes for success, from being careful not to overmix the batter to making sure the finished cake doesn’t sink in the center as it cools. I adapted it from Ina Garten’s recipe by using a cassis syrup instead of crème de cassis liqueur. I recommend using cocoa powder instead of flour to dust the pan to not only make it gluten free but also to prevent the white streaks that dusting with flour leaves behind. It may look fussy but it’s not. It’s a very rich chocolate cake with a fudgy interior and a simple ganache on top. How easy is that?

Chocolate Cassis Cake (adapted from Ina Garten)
Prep time: 40 minutes
Baking time: 35-40 minutes

For the Cake:
170g plus 1 tablespoon unsalted butter for greasing pan, room temperature
284g unsweetened or bittersweet chocolate, chopped
1/2 cup cocoa powder plus extra for dusting pan
6 tablespoons cassis syrup (can substitute creme de cassis)
1 teaspoon vanilla extract
5 large eggs, room temperature (extra large eggs in original recipe)
1 cup sugar
1/4 teaspoon salt

For the Glaze:
170g unsweetened or bittersweet chocolate, chopped
1/4 cup heavy cream
2-3 tablespoons cassis syrup
1/2 teaspoon vanilla

For the cake, Preheat the oven to 350 degrees F/175 degrees C. Grease a 9-inch round springform pan with 1 tablespoon melted butter. Line the bottom of the pan with parchment paper then butter it. Dust with cocoa powder. Tap out the excess powder.

Melt the 170g butter and chopped chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the 1/2 cup cocoa powder, cassis, and 1 teaspoon vanilla and set aside.

In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow, thickened, and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a silicone spatula.

Cake Baker’s Note: Be sure to drag the spatula along the bottom of the bowl to blend the heavier chocolate mixture with the lighter egg mixture. Don’t overmix or the egg mixture will deflate.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Place on a wire cooling rack and using a thin blade, ease it around the sides of the cake to release it from the pan sides so it doesn’t sink in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.

Cake Baker’s Note: At 35 minutes, the entire cake didn’t seem set. So I gave it 5 more minutes. The cake was level with the top of the pan when it came out of the oven. After 15 minutes, the volume fell 50% as it cooled. In my experience, this is normal for flourless cakes.

For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Turn off the heat, then whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread just over the top of the cake, allowing it to drip down the sides. Let the topping set as it cools.

Serving Suggestion

  • Whip 1 cup whipping cream with 2 tablespoons sugar and serve a dollop with a wedge of cake.
  • Add sliced fresh berries on top of the cake. Glaze berries with melted apricot jam.
  • Serve with a strawberry coulis. About 1 cup crushed strawberries with juice, 1/4 cup water, and cornstarch to thicken, will make a divine strawberry coulis. Spoon it on the side and scoop it up with some cake.