Curry Mushroom Soup with Spinach

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Periodically I will wax nostalgic and get out of all of my mother’s recipes. When she passed away, I made sure that I took every box, binder, and envelope containing her recipes because it represented such a large part of my life. In going through them I see handwritten recipes of friends and relatives who have since passed away, so it’s like spending time with old friends.

Mother had a lot of clippings from various books and magazines as well, one of which sounded interesting on a number of levels. It was a recipe for Curry Mushroom Soup. What puzzled me about her having this is that I don’t believe she cared much for curry, nor did she like cream soups. (“Too many calories!” she would say, eyes cast toward my thighs.) I, on the other hand absolutely love curry, and a soup can’t be too rich for me.

This morning, I satisfied my curiosity about this soup; it is without a doubt one of the most delicious mushroom soups that I have ever eaten. This, my friends, is restaurant quality. Because my mother cut this recipe out of a magazine, I have no idea as to the source. I do know that the name is a bit of a misnomer because there is a lot of spinach in the soup; so I’m going to take it upon myself rename it to reflect just that. The recipe directs topping it with bacon. I think the soup is plenty rich on its own, but have at it if you’d like.

Curry Mushroom Soup with Spinach

¾ c. butter, divided
4 c. sliced fresh mushrooms (about 12 oz.)
1 c. finely chopped Melissa’s shallots (about 3)
⅓ c. flour
3 T. curry powder
2 t. garlic powder
2 t. kosher salt
½ t. freshly ground black pepper
4 c. whole milk
2 c. heavy cream
1 10-oz. pkg. frozen chopped spinach, thawed and drained
6 slices bacon, cooked, drained, and crumbled (for garnish)

In a large skillet, melt ¼ cup butter over medium heat. Add mushrooms and onion; cook until tender. Remove from heat. In a Dutch oven, melt remaining ½ cup butter over medium heat. Stir in flour, curry powder, garlic powder, salt, and pepper. Cook two minutes. Whisking constantly, gradually add milk and cream, and cook until thickened. Stir in mushroom mixture and spinach. Cook until heated through.

To serve, ladle soup into bowls and sprinkle bacon over top.

Yield: 8 generous one-cup servings.

Deep, Dark, Decadent Brownies

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I don’t know what possessed me to make these brownies, because ordinarily I am not a brownie person. But something told me that this would be an excellent dessert to accompany a pasta dish that I had made for supper (recipe coming later in the week). I know, I know, pasta does not really call for chocolate, but that day, for me, it did. 

I cannot tell you how good these brownies are. Coming from a non-brownie lover like me, that is significant. These are eyes-roll-back-in-your-head sensational! I literally made yummy sounds while I was eating these; pigs in truffles do not make noises like I did while consuming one. 

I found the recipe unusual in that it called for putting them in the freezer right after baking, and then wrapping them individually in plastic wrap and freezing them, but I totally get that now. Had I not frozen them, I would have eaten the entire pan. 

Make these! I’m not just kidding around. They are so easy, don’t call for a lot of equipment, and are certainly worthy to serve company if any remain. You can dust them with powdered sugar, top them with ganache, or just enjoy them, like I did, as is. Magnificent!

Deep, Dark, Decadent Brownies
Adapted from a recipe on Thibeault’s Table

1 c. unsalted butter
20 oz. dark (60% cacao) chocolate chips
1½ c. sugar
4 large eggs
Pinch of salt
1 c. all-purpose flour
½ t. vanilla extract
½ t. espresso powder
1 c. toasted pecan halves

Preheat oven to 350° F. Line a 9” x 9” x 2” pan with foil, leaving two inches on each end to hang over the edges of the pan, and grease with butter; set aside.

In a large saucepan, over medium heat, melt butter and sugar together, whisking occasionally, until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth.

Add one egg at a time, mixing well before each addition. Remove from heat and stir in vanilla and espresso powder.

Stir in flour and salt, and mix well. Stir in the pecans and pour into prepared pan. Bake in preheated oven for approximately 35 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

 

Creole Brownies

I’m not a particular fan of brownies.  A brownie, I think, is one of those food items that doesn’t really know what it wants to be.  There are fudgy brownies and cake-like brownies, some are soft, and some are chewy.  So what are they?  Cake?  Fudge?  What??  If I want cake, by God, I’ll make cake.  Same thing with fudge, if that’s what I want.  To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it.  Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is.  Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day.  When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me.  It was.  These are, without a doubt, the best brownies EVER.

I made a couple of alterations.  I wanted them thicker, so made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same).  I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make up a pot of strong coffee.

Here’s the recipe, but do me a favor, and just buy this book.  You’ll thank me later.

Creole Brownies

For the brownies

½ pound (2 sticks) unsalted butter, cut into cubes

8 ounces unsweetened chocolate, coarsely chopped

2-1/2 cups granulated sugar

½ teaspoon fine sea salt

2 teaspoons pure vanilla extract

4 large eggs

1 cup unbleached, all-purpose flour

¼ cup cocoa nibs (I left these out)

For the ganache

1 cup heavy cream

8 tablespoons (1 stick) unsalted butter, cut into cubes

1/3 cup granulated sugar

¼ teaspoon fine sea salt

16 ounces bittersweet chocolate, finely chopped

¼ cup hot freshly brewed New Orleans-style chicory coffee or strong regular coffee

1 teaspoon pure vanilla extract

Fleur de sel for sprinkling (optional)

Position a rack in the middle of the oven and preheat to 350°F.  Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.

To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and stir until the batter is smooth, 2 to 3 minutes.  Stir in the cocoa nibs (if you use them, I did not.)

Pour the batter into the prepared baking pan and bake for 20 to 22 minutes.  When the brownies are done, a slight crack will have formed around the edge.  Remove the pan from the oven and let the brownies cool completely on a wire rack.

To make the ganache:  Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted.  Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth.  The ganache will thicken as it cools.

To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment.  Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top.  Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

Cut into squares.  The brownies will keep in an airtight container at room temperature for up to 1 week.

*If you don’t have a set of Duralex Bowls, get some.  These are invaluable in situations like this.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday