Dorie Greenspan Recipe

Classic Brownies Recipe Dorie Greenspan Food …

WEBJun 28, 2019 · Recipe courtesy of Dorie Greenspan. Sodium 64 mg; Soft, fudgy, and crackle-topped, these brownies are a true classic. Dorie …

1. Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted—you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
2. With a spatula, stir the sugar into the chocolate mixture and combine. (Don’t be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you’re using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
3. Scrape the batter into the pan and smooth the top with the spatula. Bake for 30—33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
4. When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

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Tartest Lemon Tart Recipe Dorie Greenspan Food …

WEBJun 28, 2019 · Recipe courtesy of Dorie Greenspan. Sodium 93 mg; This is my favorite tart because it’s made with whole lemons. Add the …

1. Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses—about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms clumps and curds.
2. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand—a French technique called "fraisage."
3. Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
4. Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.

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