The Dessert You Didn't Know You Needed - Lemon Brownies

My love of lemon is well documented on this blog (take a look here, here, and here) so it was only natural that in my quest for the perfect dessert fix, I stumbled on yet another lemon sweet to add to my repertoire. If you're like most people, you might find the idea of a Lemon Brownie quite out of the box. Nevertheless, these didn't seem all that odd to me, because years ago I had discovered and enjoyed a similar recipe - Paula Deen's unexpectedly delicious recipe for orange brownies. And by discovered I mean I shamelessly ate far more than my fair share when a coworker brought them to the office. While my opinion of Paula has seen better days, her brownies (they are tangy, chewy, and orangey-just like a brownie but without the chocolate), made me a believer. 

Lemon Brownies, Photo: Neurotic Kitchen 

So what makes today's recipe more Lemon Brownie than the ubiquitous lemon bar? It's all about the texture - these will not be cake-like. What emerges from your oven will be chewy and fudgey, which is, in fact, just the way I like my chocolate brownies. The result is a bitesized confection that is tart but sweet, and overall, a hugely satisfying little sunny bite. For me, the lemon brownie is the epitome of an easy and elegant handheld dessert. Rest assured, the kids will like them too! 

We'll get to the recipe soon, but first, some tips:

Bring butter fully to room temperature.
Do not overmix batter.
Do not overbake batter. It's done when you see just the slightest golden color at the very corners of the pan. Not more than 25 minutes in most ovens - you'll want to keep an eye on it. 

Lemon Brownies
Recipe very lightly adapted from Wicked Good Kitchen

Ingredients:

1 Cup All Purpose Flour
1 Cup Granulated Sugar
1/2 teaspoon fine Sea Salt 
2/3 Cup Salted Butter (equal to 11 Tablespoons) + a bit extra for greasing the pan
2 Large Eggs + 1 Large Egg White
1 Tablespoon + 1 teaspoon Grated Lemon Zest 
2 Tablespoon + 2 teaspoons Lemon Juice

Glaze Ingredients:
3/4 Cup Sifted Confectioner's Sugar
1 Tablespoon + 1 teaspoon Lemon Juice
2.5 teaspoons Lemon Zest
+ one drop of yellow food color (completely optional)
+ flakey Sea Salt (also optional)

Equipment:
Parchment Paper
Glass or metal pan (9x9)

Method:
Place rack in lower third of the oven and preheat to 350 degrees. 
Grease the baking pan with butter and place parchment into the pan, leaving an overhang so you can easily lift the brownies out of the pan once they've cooled. 

Using a mixer fitted with a paddle attachment (or using a whisk in a large bowl and mixing by hand), stir together flour, sugar, and salt until well incorporated. Add butter and mix until well combined. Do NOT beat at high speed or over mix. In a small bowl whisk the eggs, lemon zest, and lemon juice together. Scrape edges of the bowl and pour the contents into the flour batter bowl, stirring with a whisk (or electric mixer) until the batter well blended and smooth. Once again, do not over-beat (note: this is precisely why I like to make this recipe by hand, just be sure ingredients are well-incorporated). 

With a rubber spatula, scrape batter into the baking pan and smooth the top. Place in the oven to bake for 25 minutes. Do not overbake. You will see slightly golden edges beginning to appear. The middle will be semi-firm but not hard. 

Let the brownies fully cool and then gently lift them out of the pan by the parchment overhand, supporting the bottom as well. 

Make the glaze by combining the confectioner's sugar, lemon juice, and lemon zest and whisk vigorously until smooth and glossy. You have two options with the glaze - you can either pour it onto the uncut brownies and cut them once it has hardened, or you can cut the brownies into small bitesized bars and separate them on a plate. Using a spoon, drizzle the glaze onto each until almost totally covered. This is my preference. In either scenario you can optionally sprinkle the tiniest bit of flakey sea salt on to of the icing as it hardens. If your lemon zest is not bright yellow, you can add a drop of yellow food color to the glaze before adding it.

These brownies can be stored up to five days in fridge if you place them in an airtight container. They also freeze nicely! 

Meatless Monday - Grilled Cheese and Ramp Pesto Sandwiches

I recently learned that April 12 was National Grilled Cheese Day "here in the land of fake holidays," as Gothamist so cleverly noted. Well, then! Far be it from me to let such a momentous occasion pass unnoticed. 

As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK

Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches

Photo: NK

Ingredients:
4  Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter


Method:
Heat a large skillet over medium-low flame.

Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.

Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices. 

Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.  

Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto. 

Ramp Pesto Spread, Photo: NK

Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices. 

Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together. 

Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy! 

Super Bowl, Super Flavor - Best Ever Turkey Meatloaf

Here at Neurotic Kitchen our wintertime jones for Comfort Food continues. This week, it's Meatloaf - an American favorite and a perfect consolation food to enjoy if this football season left your favorite team out in the cold. Here in the New York area, we are sorely in need of something to lift our Super Bowl spirits, and this party-ready, bursting with flavor Turkey Meatloaf is just the ticket. 

Best Ever Turkey Meatloaf, Photo: NK 

Today's recipe comes to us courtesy of my good friend Marina. Even though she's moved back to Midwest, she's still keeping me updated on the exciting goings on in her kitchen. Marina is a lot like me - she enjoys big flavors. When we'd go out on the town, our martinis were always extra dirty and our buffalo wings extra spicy. Her very loose adaptation of Ina Garten's wonderful Turkey Meatloaf has a lot going for it: extra spice, extra moistness, and finally, an extra special glaze that doubles as a sauce for serving. 

Looking for a main-event Super Bowl party dish? Look no further. A loaf of Best Ever Turkey Meatloaf, sliced up, feeds numerous guests. Just add rolls and some sauce, maybe even some sautéed onions, and you've got fantastic, boldly flavored make-ahead Meatloaf sandwiches. 

Best Ever Turkey Meatloaf
Adapted from Marina E. and Inspired by Ina Garten
Serves 4 to 5 

Photo: NK

Ingredients:

1 large Yellow Onion, roughly chopped

1 Stalk Celery, roughly chopped

1 large Carrot, peeled and roughly chopped

3 large Garlic Cloves

6 Sprigs of Fresh Thyme. leaves only

2 Tablespoons Olive Oil 

1/2 teaspoon Black Pepper

1/2 teaspoon Crushed Red Pepper - or more to taste

1 teaspoon Oregano 

Salt to Taste

1 Lb dark meat Ground Turkey 

1 Lb Lean Ground Turkey

2 Tablespoons Tomato Paste

1/4 Cup Worcestershire Sauce

Just over a 1/3 Cup Chicken Stock

1/2 Cup Sun Dried Tomatoes, roughly chopped - not the ones packed in oil

3/4 Cup Panko Breadcrumbs

2 Large Eggs Beaten 
1.25 Cups Basting and Serving Sauce* Ingredients and Recipe follow 

*Basting and Serving Sauce
Adapted from Alton Brown and Marina E
Yield - About a 1.25 Cups

Ingredients:

1 Cup Ketchup

3-4 Tablespoons Prepared BBQ Sauce (optional)

2 teaspoons Cumin

4 teaspoons Dry Mustard

3 Tablespoons Worcestershire Sauce

Several dashes of Tabasco or other Hot Sauce to taste

2 Tablespoons Honey or Agave Syrup

2 Tablespoons of Water or Dark Beer

Meatloaf Preparation Method:

Preheat oven to 325 with rack in the middle, and another rack below. 

*Mix together the Basting and Serving Sauce by combining all ingredients. Set aside. You will glaze Meatloaf with it before cooking and again about a half hour in. 

Using food processor, combine the first 4 ingredients (Onion, Celery, Carrot, Garlic) until they form a coarse yet paste-like consistency. Next, add Fresh Thyme Leaves, and Sun Dried Tomatoes to the processor. Pulse 5 or 6 times until incorporated (little chunks of Sun Dried Tomatoes will taste good in the meatloaf).

Photo: NK

In a medium saucepan  on low heat, add Olive Oil and Vegetable paste mixture. Sweat the mixture until all the rawness has cooked out of it. This should take about 5 minutes. During this time, add a generous dose of Salt, the Black Pepper and Red Pepper, and the Oregano. Now add Chicken Stock, Tomato Paste, and Worcestershire Sauce. Stir to Combine. Pop the pot into the freezer to cool it quickly.

In a large bowl, combine Turkey Meat, Eggs, Panko Breadcrumbs, and the Veggie/Herb/Stock Mixture from the freezer. Make sure all elements are incorporated but try not to overwork the meat. 

Assemble free-form Meatloaf on an ungreased cookie sheet (to help meat hold its shape).

You should end up with a rectangular loaf about two inches high. 

Photo: NK

Place a pan of water in the oven one rack below where the meatloaf will cook. This will help the top of the Meatloaf not to crack on top. Baste Meatloaf all over with the Glazing Sauce (don't double dip your basting brush so you can use any remaining sauce to serve with cooked meatloaf). 

Cook about 1 hour and 10 minutes, basting meatloaf again at about midway through cook time. Take Meatloaf out of the oven and let rest in the pan 7 minutes tented with foil.

Slice, and serve with any leftover sauce.



Enjoy!