Let’s start with the good news– a recipe I’ve relied on for a decade.
This is my chocolate chip-studded version of Alice Medrich’s Best Cocoa Brownies. These babies are uncooked and darned if I forgot to take a photo this morning before they [and their counterpart batch with walnuts] headed over to a staff celebration.
But the serious ‘dark’ should tell you anybody eating these might well liken them to a candy bar. [Only a half-cup flour is needed.]
The kitchen gods–whose voices sound oddly like my wife’s– are beckoning me to whip up another tray–one that won’t leave the premises.
And now, for a venture into the land of culinary unintended consequences…
There in the fridge sat a bowl leftover red beans and a bowl of cooked quinoa.
Hey! Why not doctor them up with a caramelized onion, sun-dried tomatoes from the jar, and some paprika, granulated garlic, and chili powder and make veggie-burgers? I’ve had good luck with this combination in the past, so why not?
Aaaand you’re wondering where the recipe is. Me too.
I did a short consultation online, but paid as much attention to the recipe as I did to the cranked-up food processor.
So…burgers? Malleable patties out of this glop? Not a chance.
But…refried beans? Absolutely. In fact, the best I’ve tasted in years.
All due to my lapse into ‘kitchen shlub-hood’.
Nice save, T.