Holiday Gift Ideas

Extra Virgin Olive Oil is available at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617.

Olive Oil has so many wonderful qualities. This Extra Virgin Olive Oil is stored in an empty Single Malt Scotch bottle filled with dried red chilies, rosemary, peppercorns and bay leaves. Put a dispensing spout on the bottle and use the oil for topping salads and other foods or sautéeing.

Enjoy!

Happy Thanksgiving! Today's Feast

Happy Canadian Thanksgiving!

Today's menu is:

Roasted Chilies Appetizer stuffed with Chevré
Acorn Squash puréed Soup with lemon grass
Bridge Rolls
5 Cheese Scalloped Potatoes
Cranberry Relish
Mustard -Rubbed Roast Turkey
Wild Rice Chestnut Stuffing
Creamy Shitake Mushroom Sauce
Mild Thai Coconut Curried green beans
Provencal Apple Filo Pastries
Brownies


Enjoy!

(Image Shown Clockwise from top: Mild Thai Coconut Curried Green Beans, 5 Cheese Scalloped Potatoes, Cranberry Relish, Wild Rice Chestnut Stuffing, Mustard-Rubbed Roast Turkey, Bridge Rolls and Creamy Shitake Mushroom Sauce)


As a post dinner note, the Mustard-Rubbed Roast Turkey was exceptionally moist and flavourful.

Charred Tomato Coulis with Turkey Schnitzel

Charred Tomato Coulis with Turkey Schnitzel in response to the fast food commercial)
(image: Turkey Schnitzel with tomato coulis and mustards)


For the Schnitzel:
1 Turkey Breast (I used a local free range turkey that I cut into parts and the breast was large enough for more than 5 portions)
1 egg
1/2 cup milk
1/4 tsp grated nutmeg
1/4 tsp smoked paprika
Salt and pepper to taste
1 cup Panko bread crumbs *
1/4 cup finely milled cornmeal**
1/2 tbs butter

* Panko bread crumbs available at many Asian groceries
** In Winnipeg, organic finely milled cornmeal is available at Tall Grass Prairie Bakery

For the Charred Tomato Coulis:

2-3 medium tomatoes
2-3 cloves garlic, minced
1 tbs fresh basil, chopped
salt and pepper to taste
1 tbs olive oil

Charred Tomato Coulis: In a baking dish, bake whole tomatoes (without stems) at 350˚F until tomatoes begin to darken (up to one hour). Let cool. In a food processor or blender mix all ingredients until well blended into a loose paste. Set aside and chill.

Turkey Schnitzel: Cut Turkey breast into small fist size pieces (maybe a child’s fist size). On a cutting board, place turkey breast piece and cover with plastic wrap. With a food hammer or pounder, flatten Turkey breast piece until quite thin. Set each piece aside and then soak in an egg milk mixture. On a plate mix Panko bread crumbs, cornmeal, nutmeg, paprika and salt and pepper. Bread each Turkey piece well and place in a medium high heat pan with butter. Sauté Turkey schnitzel pieces until brown on both sides. Place on plate to rest and DRIZZLE the charred tomato coulis on plate to bring out the natural sweetness of the flavours. A variety of mustards also accent the turkey schnitzel nicely.

Enjoy!

"Tricken" Satay

"Tricken" Satay (name courtesey of Ian Feeleus)
(Image from Google Images)

1 pkg. vegetarian chicken strips*

2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier satay)

Mix ginger, water, peanut butter, soya sauce, vinegar, miso, mirin or sake and pepper flakes. Add vegetarian chicken strips. Let marinade in the refrigerator for at least one hour. Skewer and grill on the BBQ or sauté in a non-stick skillet. Enjoy as an appetizer, salad wrap or with rice or noodles.

Enjoy!

* Traditional recipe for pork, chicken, or beef satay.

Hazelnut Frangelico Biscotti

Hazelnut Frangelico Biscotti

Recipe By: Karen
Serving Size: 36

1 c butter softened
3/4 c sugar
2 eggs
4 tsps Frangelico
1 tsp vanilla extract
2 c +2tsp white flour unbleached
1 1/2 tsps baking powder
1/4 tsp salt
3/4 c ground hazelnuts


Preheat oven to 325ºF. Cream butter until fluffy and add sugar. Cream again until fluffy and add the eggs, beating well until mixture is smooth. Mix in Frangelico and vanilla. Combine flour, baking powder and salt in a bowl. Beat into butter mixture until just incorporated. Stir in hazelnuts.
Divide the dough into 3 equal pieces on a lightly floured board. Roll pieces into long cylinders about 1 - 1 1/2inches in diameter. Place on a baking sheet and flatten to rectangles. Bake until light brown, about 25 minutes.
Cool the rolls and slice diagonally to make 1/2 inch biscotti. Lower oven temperature to 300ºF, lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over and bake until dry, about 10 minutes. Cool and store in an airtight container.

Enjoy!

Variations:
Lemon Zest/Almond, Grand Marnier Biscotti. Substitute zest of one lemon for hazelnuts and Grand Marnier for Frangelico.
Cranberry/Almond/Grand Marnier Biscotti. Substitute dried cranberries for hazelnuts and Grand Marnier for Frangelico.
Chocolate/Almond. Substitute hazelnuts for 1/4 cup toasted sliced almonds and 3/4 cup chocolate chips. Substitute Kalhua for Frangelico.

Tapenade

Tapenade

This olive spread can be labour intensive if you are pitting the olives yourself but it goes a long way and the taste is a rich and unique flavour that is quite versatile.

1 cup Moroccan olives pitted
1/4 cup sun-dried tomatoes in oil, drained
2 cloves garlic
1/4 – 1/3 cup good olive oil
1 tsp black pepper

Blend all ingredients together to a paste. You can enjoy this on crackers and baguettes. A little can be used in earthy tomato sauces to add richness to the flavours. Tapenade can be used to stuff chicken breasts, to coat roasted chicken. As a dip or filling for lamb.

Ready made tapenade can be purchased for those in Winnipeg at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617.

(Images from Google Images)

Enjoy!

Some thoughts on Food

I want to try to find food sources within a couple of hundred kilometers of where I live. I want to know that the farmers and other producers of food can make a good living from their labours. In the larger picture, I want the entire nation to have food security. Food security is defined in so many ways. It can be defined by what we have stored in reserve in case of disaster or emergency. It can be defined in terms of how the food is produced and what inputs were used. What I want is food security in a local community sense. However, I do know that I live in the middle of a large land mass and some items are not too local in the middle of winter. I want to support local farmers. I want to support local fishers. I want to support local producers of naturally raised meats. I also want to support fishers of our coasts so I will purchase from my ethical, local supplier, coastal seafood from British Columbia and from the Atlantic Provinces. When I buy local grains, I don’t want to ship them in from B.C. when they are grown near me to begin with. That’s just silly. There are producers of cheeses, poultry products, and numerous other products from Quebec are producers that I would be happy to support.

In an immediate sense, local food tastes better. Not as a virtuous taste but in the sense that a tomato grown on the vine and picked just prior to my purchase will taste better than a tomato grown far away with loads of chemicals and bioengineering, picked green and gassed to look ripe just prior to my purchase. Spinach tastes fresh and green and not like cardboard. Beautiful, perfect strawberries are grown all around where I live but I won’t ever see them in the large grocery stores.

How do we connect with our local producers? How do we connect with the producers throughout Canada? Go to the market. Talk with the producers. Ask from where products come. Demand local products. Join a Community Supported Agriculture project and take risk with the farmers as well as enjoying the bounty. When I spend a dollar on a product directly from the farmer, he or she gets that dollar. When I spend a dollar at a big box, some farmer from somewhere else gets a few pennies. Become involved in Community Gardens. Don’t eat instant “food”. Care about the producers of eggs, milk, cheese, grains for breads, meats, etc. It doesn’t take a lot of effort. Go to the Farmer’s Market on the weekend mornings. Go to the places that actually bake bread. In my neighbourhood, there are 7 bakeries within a 20 minute walk. When I buy my produce from a local wholesaler such as F.O.O.D. I am confident that she knows the producers and has established and maintained an equitable working relationship.

Harvest Pasta

There is tonnes of great chard coming up in the gardens right now. Here's one idea.

Harvest Pasta

1 large onion, thinly sliced
1 bunch chard, sliced in chiffonade style (Stack leaves, roll and slice)*
1/4 cup chopped walnuts
1 head roasted garlic
3 tbs olive oil
1/2 cup crumbled blue cheese or chevré**
1/4 cup raisins
Salt and Pepper to taste
Parmesan for sprinkling on to pasta at the end
Bow Pasta (cooked)

Thinly slice onion and caramelize in olive oil over medium heat. Add walnuts and let soften for about a minute. Add Chard, roasted garlic, raisins and salt and pepper. I also like to add a spoonful of homemade pesto. Toss in cooked pasta and cheeses. Toss together and serve. Sprinkle with parmesan cheese. Enjoy!


* Can also use beet leaf tops

** Use your favourite cheese but Feta might be too salty. Check out the wonderful Cheese Selection at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617.

Grilled Lobster Tails with compound butter

Grilled Lobster Tails with Compound Butter

6 small lobster tails *
Drizzle olive oil

1 cup softened butter
1 roasted red pepper
2 good pinches Saffron
1 pinch salt

Zest of grapefruit
Quick squeeze of grapefruit juice

Skin and seed roasted pepper. Blend together chopped pepper, butter, saffron and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm.

Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Put a pat of the herbed butter on each tail. Zest the grapefruit over the tails and squeeze some of the juice of the grapefruit over all of the tails. Serve immediately.

For other prepared butters, try ripe mango, butter, lime and jalapeño flakes. Try flavours that you enjoy together or ripe locally grown fruit.

* Lobster tails are available in a variety of sizes in Winnipeg at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.

Enjoy!

Giant Wild Caught Scallops 2 ways

Giant Wild Caught Scallops are available now at Gimli Fish at 596 Dufferin Ave. and 625 Pembina Hwy. A wide variety of chilies are available year round at Dino's Grocery Mart at 460 Notre Dame Ave. and at the Halal Meat Centre & Specialty Foods at 206 Maryland St. Images of food to come.


1. Jamaican Jerk marinade

1 tbs Ground Allspice
1 tbs dried Thyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground Sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbs Garlic, minced
1 tbs white sugar
1/4 cup Olive Oil
1/4 cup Soy sauce
3/4 cup white vinegar
1/2 cup Orange Juice
juice of one lime
1 Scotch bonnet pepper (habanero) *
3 green onions – finely chopped

*optional (may try a variety of chilies)

Mix all ingredients together. Pour over scallops or chicken. Let marinade for at least 3 hours. Grill fish or meat.

Enjoy!

2. Maple Syrup Scallops

2 cloves Garlic, minced
2 tbs grainy mustard
2 tbs good Maple Syrup
2 tbs olive oil

Mix ingredients together and spread over scallops. Let marinade for up to one hour. Grill.

Enjoy!

Toenail of a Dog - Köpeğoğlu

I worked as a chef/sailor/German-speaking tourguide one year in Turkey. The Turkish name for the eggplant dish is köpeğoğlu. There are a thousand dishes with eggplant in Turkey and they all taste different. This one derives its name from the smokey flavour and the dark purple skin of the eggplant. Check out the link to Touring Turkey.

Toenail of a Dog - Köpeğoğlu

1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper

Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.

Enjoy!

Ahi Tuna Sashimi on Seared Udon Noodles

1 package Udon noodles (keep in square formation)
Fresh Ahi Tuna* (cut thinly for sashimi)
Drizzle sesame oil
Soy, pickled ginger and wasabi for dipping
Sprinkle of toasted Nori and sesame seeds **

Set BBQ to high heat. Prepare wasabi and thinly slice the fresh Ahi Tuna. Drizzle sesame oil over square of Udon noodles. Grill until toasted on both sides. Cut into squares and place some of the sashimi on each square. Sprinkle toasted Nori and sesame seeds over the sashimi. Have soy, ginger and wasabi in a tray next to the sashimi for dipping.

Enjoy!

* Fresh Ahi Tuna available now at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy.

** A wide variety of toasted nori and sesame seeds are available at Sun Wah grocery store and at Oriental Market on King St. in Winnipeg.

No, I don’t work for Gimli Fish Market.

Drunken Prawns

1 lb white "Bubba Shrimp" prawns shell on*
1 cup Iceberg Vodka
1/2 cup Mirin (Japanese cooking wine)
1/4 cup Chinese cooking wine
3 cloves garlic, minced
drizzle chili oil
1 tsp sugar
splash sesame oil
dash white pepper
1/4 cup thinly sliced shallots

Combine all ingredients and leave to marinate over night but at least one hour. Grill on very hot BBQ and turn after one minute.
Serve in cocktail or martini glasses.

Enjoy!

Shrimp available fresh at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.

Parchment Paper Pickerel

Per Fillet:

1 fillet Pickerel – now on sale at Gimli Fish (596 Dufferin Ave or 625 Pembina Hwy. in Winnipeg)
1/2 carrot, peeled and then peeled into strips
1/2 leek whites, julienned
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade
parchment paper
spray olive oil*

Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

*I love to use a truffle oil olive oil blend available at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg. Try a drizzle of the truffle oil over scrambled eggs.

Enjoy!

Favourite Things

I am enjoying new tastes and challenges of new flavours. I am enjoying experimenting with flavour sensations. Some new tastes have been from trying items from my favourite stores. For example, the lemon roasted almonds, fresh dates, pine honey and saffron cotton candy that I have tried recently from the Halal Meat Centre & Specialty Foods store at 206 Maryland St. in Winnipeg are new delights. The pine honey takes me back to the intense flavours of the Aegean that I had as a chef/sailor in Turkey. The lemon roasted almonds are such a delight. I highly recommend them. Try a splash of Orange blossom water instead of vanilla in your French Toast or pancakes.

The colossal wild caught scallops that I have from Gimli Fish Market at 596 Dufferin Ave. are wonderful and juicy quickly grilled (recipe coming soon) as are the fresh pickerel fillets grilled in parchment paper (recipe coming soon).

Exploring and trying new tastes from Dino's Grocery Mart at 460 Notre Dame Ave. in Winnipeg from snacks and spices to a wide variety of sauces keeps me challenged and delighted.

The whole world of flavours is in your front yard and your back yard. The possibilities for delight are everywhere.

Enjoy!

(photo by Google Images)

Mushroom Soufflé

Mushroom Soufflé
Attached video coming soon!!

Preheat oven to 475º F

Make a Béchamel Sauce by combining over a double boiler or Bain Marie,
3 tbs. Butter
1/2 cup flour

Add a scant cup cold milk and continue to whisk over the steam heat until thickened. Season with salt, pepper and nutmeg. Add blended mushroom mixture (sautéed onion, 1 cup chopped mushrooms, 1/4 cup toasted pine nuts and deglazed with wine). Then add 4 – 5 egg yolks from large eggs. Fold in 4-5 egg whites, whisked to stiff peaks.

Use a buttered and floured soufflé mold or 6 smaller ramekins. Pour in the mixture and bake in the oven at 400ºF for 30 minutes (less time if using ramekins) without opening the door during cooking, until well-risen and a deep golden-brown on top.

Serve immediately.

Enjoy!

Alaskan Black Cod Three ways

Alaskan Black Cod – Three ways
Fish available at Gimli Fish in Winnipeg at 596 Dufferin Ave and 625 Pembina Hwy.

1. Tomato Saffron Poached
(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
4 pieces Alaskan Black Cod fillet
Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Alaskan Black cod pieces and cover. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.
Enjoy!

*Saffron available at Halal Meat Centre & Specialty Foods at 206 Maryland St and at DeLuca's on Portage Ave.


2. Ancho Chili Garlic Paste Grilled

2-3 whole Ancho chilies (dry roasted, soaked and seeded)
1 head roasted garlic
1/2 cup honey
1/4 tsp cumin
1/4 cup olive oil
Salt and pepper to taste
4 pieces Alaskan Black Cod

Blend chilies, garlic, honey, olive oil and spices to a paste. Cover fish pieces with paste and let sit for at least 1 hour. Grill, broil or sauté on both sides until begins to flake, about 1-2 minutes a side. Serve immediately.
Enjoy!


3. Honey Miso Grilled

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Chinese cooking wine
a drizzle of chili oil
4 pieces Alaskan Black Cod

Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, broil or sauté on both sides until begins to flake, about 1-2 minutes a side. Serve immediately.
Enjoy!

Southern Italy Cooking Tour

(images from Google Images)

Cooking tour to Southern Italy in October 2006! I will be escorting a cooking tour from October 16th - 29th. Contact Bonaventure Travel Inc. at (204)488-6653 at 428 Academy Road, Winnipeg, Manitoba or Toll Free at 1-888-550-8998 to book your space on the tour.

Itinerary

Enjoy a tour taking you into the heart and soul of Italian cuisine through the South of Italy, surrounded by lemon, orange and olive groves, Pizza, pasta, oil, wine, bread…all is included!

Monday – Oct. 16th “Arrival and transfer to Sorrento”
• Arrival at Rome

Tuesday – Oct. 17th “Amalfi Coast”

Wednesday – Oct. 18th “Cooking Class 1 – Limoncello”
• Cooking Class 1 – The Lemon Lifestyles Cooking Class starts out with a little history on the zesty lemons that grow in abundance on the Amalfi Coast. You will learn the characteristics of the Amalfi lemon and all of its use in cooking. Chef Rosa will lead the way in this hands-on cooking class with a lemon-infused antipasto, fresh hand-made lemon pasta, local fish or chicken seasoned with lemon and Amalfi lemon cake. Lunch follows on the terrace with a view of the sea. Everyone eats dinner after class with the recipes prepared in class.

Thursday – Oct. 19th “Isle of Capri – Cooking Class 2”
• Full day visit to the Isle of Capri (weather and sea conditions permitting) including the Blue Grotto, one of the Seven Natural Wonders of the World or stroll the port..
• Cooking Class 2 – from 5:00PM – 7:00PM. The class is arranged in a charming and elegant private residence. This is the ideal setting for an intimate fish cooking lesson. A dinner will follow on the terrace featuring the prepared dishes.

Friday – Oct. 20th “Pompeii – Cooking Class 3”
• The morning starts with an excursion to Pompeii.
• Cooking Class 3 – from 5:00PM to 7:00PM. The lesson is based on pasta making. A dinner will follow during which several kinds of pasta will be served.

Saturday – Oct. 21st “Naples – Cooking Class 4”
• Cooking Class 4 – Neapolitan Pizza Party. In the evening, our chef will illustrate the history of the famous Neapolitan pizza from the Naples Pizza Academy. The dough-making process is also part of the demonstration. A variety of regional pizzas will then be served.

Sunday – Oct. 22nd “Paestrum – Cooking Class 5”
• Departure to Paestrum and enjoy a visit to a local trattoria in its surroundings where you will take part in the production of Buffalo mozzarella and have a tasting.
• Proceed to Maratea, a sea town on the Tyrrhenian Sea to have a 2 day stay of relaxation.

Monday – Oct. 23rd “Maratea”

Tuesday – Oct. 24th “Maratea and Matera”

Wednesday – Oct. 25th “Altamura – Cooking Class 6”
• Apulai Region and a stop in Altamura to enjoy a specialty bread baking lesson.

Thursday – Oct. 26th “Alberabello – Cooking Class 7”
• Depart to Alberabello, a UNESCO heritage town. Visit a local masseria, specialized in the production of extra virgin olive oil and learn about the production, types of trees and processes in creating olive oil. Prepare the typical dishes including orrechiette con cime di rapa (pasta with turnip greens), minestra di fave secche (baked fava beans), cozze gratinate (black mussels au gratin) and tarelli and enjoy your dinners.

Friday – Oct. 27th “Castel del Monte”
• Enjoy the UNESCO heritage Castle followed by a visit to a famous vineyard tour and wine tasting.

Saturday – Oct. 28th “Rome”
• Enjoy a tour of Rome by night followed by a farewell dinner at a local restaurant.

Sunday – Oct. 29th “Departure”
• Transfer to Rome Leonardo da Vinci’s International Airport.

And the award goes to...

While the movie Capote was being filmed in Winnipeg, I had the opportunity to provide organic meals in partnership with Julie Fine and her Bright Side Catering company for Academy Award winner, Philip Seymour Hoffman. I guess that I was his personal chef but personal would imply that I had met him. From what I understand in a letter from him, he enjoyed his meals.

This is some of what I prepared for Philip Seymour Hoffman while he was here for 6 weeks.


Honey Miso Grilled Pickerel
Grilled Chicken in a Pomegranite Marinade with Persian carrots, onions and parsnips garnished with dates and raisins
Curried Pumpkin Soup
Bison chilli
Elk kabobs with Saffron Couscous with Almonds
Latkes with Sour Cream and Golden Caviar
Vietnamese Wraps with Chicken
Kashmiri Goat Curry & Basmati rice
Thai Coconut Halibut Curry with Brown Basmati Rice
Korean Ginseng Chicken (Samgetang see blog entry for January 23rd) served with Roasted Nori, Roasted Beets
Pasta with Pesto
Golden Nugget Squash Gratin
Hummus, Baba Ganoush and Imam Baldi (see blog entry March 25th)
Bulgogi (Korean BBQ Beef)
Vegetarian Moroccan Stew served with Couscous

Ooey Gooey Callebaut Chocolate Brownies

1/2 cup butter
3 oz dark Callebaut Chocolate*
1 cup lightly packed brown sugar
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

*Callebaut Chocolate available at DeLuca's Grocery Store in Winnipeg

Preheat oven to 350ºF
Butter an 8-9 inch square baking pan or bread pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. Prepare remaining ingredients separately. Beat eggs in a separate bowl. When the butter and chocolate have melted, remove from heat. Add the brown sugar and vanilla and stir until well incorporated. Add the beaten eggs and stir quickly to prevent the eggs from cooking. Stir in flour and mix until smooth.

Pour into pan and bake for up to 20 minutes. Enjoy hot or cold. Optional to add up to 1/4 cup of your favourite chopped nuts.

Enjoy!