Brownies

Brownies
from Allrecipes - http://allrecipes.com/recipe/mmm-mmm-better-brownies/detail.aspx

Ingredients:

1/2 cup vegetable oil

1 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

coarse sea salt

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan. Sprinkle with sea salt.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Black Bean Dip with Goat Cheese

Black Bean Dip with Goat Cheese

From Delish/O, Oprah Magazine - http://www.delish.com/recipefinder/black-bean-goat-cheese-dip

Ingredients:

1 tablespoon(s) olive oil, plus more for brushing (optional)

1 small onion, chopped (about 1 cup)

2 clove(s) garlic, minced

1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)

2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed

1 cup(s) chicken stock

Salt and freshly ground pepper, to taste

2 large poblano peppers

1 bunch(es) scallions, sliced (about 1/2 cup)

1/2 cup(s) coarsely chopped cilantro

1 log(s) (11-ounce) fresh goat cheese

Instructions:

In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling.

Roasted Eggplant and Meyer Lemon Risotto

Roasted Eggplant and Meyer Lemon Risotto
From Cookthink -- http://www.cookthink.com/recipe/10221/Roasted_Eggplant_And_Meyer_Lemon_Risotto

Ingredients:
2 medium eggplants (about 1 pound) cut into 1-inch cubes
2 teaspoons + 2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 1/2 Meyer lemons, juiced
6 cups low-sodium broth (chicken or vegetable)
2 tablespoons unsalted butter
1 medium onion, diced
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1 cup finely grated parmesan cheese
Freshly ground black pepper

Instructions:
1. Preheat the oven to 450F and put the rack in the middle position. Put a large baking sheet on the rack to preheat. Prep the eggplant.

2. In a large bowl, toss the eggplant with 2 teaspoons of the olive oil, salt, red pepper flakes and one third of the Meyer lemon juice. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that all the pieces make contact with the pan and there's room between them. Roast, turning and tossing occasionally with a spatula, until they’re tender and brown in spots, 30-40 minutes.

3. Meanwhile, bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.

4. Melt 2 tablespoons of butter over medium-high heat in a large sauté pan. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.

5. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente, tender but still firm. Gently fold in the hot eggplant and then stir in the parmesan and a generous sprinkling of freshly ground black pepper.

6. In a small bowl, sprinkle the remaining two thirds of the lemon juice lightly with salt and pepper. Slowly drizzle in the remaining olive oil, whisking constantly until the dressing is emulsified. Let each person dress with vinaigrette to taste.