Hot Chocolate Fudge Cakes

3/4 c flour
2/3 c unsweetened cocoa
5 t instant espresso powder
1 1/2 t baking powder
1/4 t salt
1/4 c unsalted butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
1 c egg substitute
1 1/2 t vanilla extract
1 (2.6 ounce) bar dark (71% cocoa) chocolate, finely chopped
2 T powdered sugar

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulate and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350.

Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately. Yield: 10 servings

Calories 260
Fat 8.2 g

Creamy Carrot Soup with Scallions and Poppy Seeds

12 servings

2 T butter
3 T extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots, sliced 1/3 inch thick
6 large scallions, thinly sliced crosswise
2 t poppy seeds
1/2 c heavy cream
1/2 c milk
Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Make Ahead - The carrot soup can be refrigerated overnight. Reheat gently.

Mashed Potatoes with Crispy Shallots

Another post today... I'm working up an appetite for Thanksgiving...

6 pounds Yukon Gold potatoes, peeled and quartered
4 peeled garlic cloves
2 c canola oil
6 large shallots, thinly sliced (1 1/2 cups)
1 c half-and-half
1 1/2 sticks butter
Kosher salt

In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

Meanwhile, in a medium skillet, heat the canola oil until simmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon transfer the shallots to paper towels to drain.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Make Ahead The mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. The fried shallots can be kept in an airtight container for up to 3 days; reheat in the over if desired.

Options
Mashed Potatoes with Parmesan Cheese & Fresh Thyme
Omit the shallots. Make the mashed potatoes as directed. Stir 2 tablespoons thyme leaves and 1 cup freshly grated Parmigiano-Reggiano cheese into the mashed potatoes and garnish with thyme sprigs just before serving.

Mashed Potatoes with Butternut Squash
Omit the shallots. Mash 3 pounds potatoes with the garlic. Peel and slice one 3 pound butternut squash 1/2 inch thick and roast in a 400 oven for about 25 minutes, until tender. Puree the squash in a food processor and stir into the mashed potatoes.

Fice-Spice Glazed Sweet Potatoes with Walnut Toffee

6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
1 c light brown sugar
6 T butter
2 t Chinese five-spice powder
1/4 t freshly grated nutmeg
Salt
Crunchy Walnut Toffee, coarsely chopped (recipe follows)

Preheat the oven to 400. Spread the sweet potato chunks in two 9x13 baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.

In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.

Make Ahead: The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving.

Cruncy Walnut Toffee

1/2 c sugar
1/4 c water
2 T light corn syrup
2 T butter
1/4 t baking soda
1/4 t salt
1 c walnuts, coarsely chopped

Line a baking sheet with parchment paper. In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer. Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes. Stir in the baking soda and salt. Remove the pan from the heat and stir in the walnuts. Quickly spread the toffee on the prepared baking sheet as thinly as possible. Let cool completely. Break into pieces and serve.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 c pecans
4 medium carrots, peeled and liced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower, cut into 1-inch florets
1 small butternut squash, peeled, seeded and cut into 1-inch dice
1 lb brussels sprouts, halved
1/2 c extra-virgin olive oil
1/4 t freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 T minced fresh ginger
1/3 c pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room termperature.

Make Ahead: The roasted vegetables can be kept at room temperature for up to two hours before serving.