Chez Panisse Chocolate Brownie With Creme Anglaise Recipes

CHEZ PANISSE BRINE FOR PORK, CHICKEN AND TURKEY

Steps:

• Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
• To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3 1/2- to 4 pound chicken.
• To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
• To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.

MOLTEN CHOCOLATE CAKE WITH ESPRESSO CREME ANGLAISE

Steps:

• Instructions for Cake: Preheat oven to 400 degrees.
• Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
• Melt the extra bitter chocolate and the unsalted butter in a double boiler.
• In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
• Stir in the chocolate/butter mixture.
• Add all the flour and mix until just incorporated.
• Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
• Place the filled molds on a baking sheet.
• Refrigerate for a minimum of 20 minutes.
• The batter will hold overnight in the refrigerator after it's been put into the molds.
• Bake for 7 to 9 minutes.
• The tops will have cracks, the sides will be set, but the centers will be very soft.
• Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
• In a small pot warm the cream just to the boiling point over medium heat.
• While whisking, add some of the hot cream into the egg mixture.
• Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
• Add the espresso.
• Refrigerate until ready to use.
• When cakes are done, drizzle with the creme.

CHEZ PANISSE CHOCOLATE "BROWNIE" WITH CREME ANGLAISE

Steps:

• Butter the sides and bottom of a 9" x 13" baking pan. Line the bottom with baking parchment and flour the pan lightly. Melt the butter in a large heavy saucepan. Chop the chocolate coarsely and add it to the butter. Stir constantly over low heat until just melted and smooth: be careful not to overheat or the chocolate will turn grainy. It should not get much hotter than 115 degrees F. Separate the eggs. Bet the yolks with half of the sugar until a ribbon forms. Beat the chocolate/butter mixture into the sugar/yolks. Warm the egg whites slightly by swirling them in a bowl above a gas flame or over hot water (this will significantly increase their eventual volume). Beat to a stiff peak and add the rest of the sugar. Continue to beat to incorporate the sugar completely without deflating the whites. Spread the egg whites over the chocolate mixture and fold them together quickly without deflating the whites. Pour into prepared pan and bake at 350 degrees F for 30-35 minutes. It is done when it has risen around the edges and cracked somewhat. Be careful not to overcook. Turn the brownie out onto a rack while it is still warm. Remove the parchment while it is still warm. Turn it over, trim the edges and cut into squares. This can be decorated by dusting with confectioner's sugar and some semi-sweet chocolate parings. Serve with Coffee Creme Anglaise