It's such a pleasure to be baking again after the lousy hot hot HOT summer here in NYC.
I would like to thank Candy for her chocolate poundcake recipe and the person who posted (sorry, misplaced name) the chestnut cake recipe, which is out of this world (I used unsweetened chestnut puree by the way).
So thus inspired and being a big fan of Nick Malgieri (the author of the single best brownie recipe in the world in my opinion, see below), I immediately bought his new book.
It is a treasure.
Recipes are from his travels all around the world, including some unusual yeast-raised pastry and cookie recipes.
Have been concentrating my baking on recipes from it - and plan to make just about everything in it.
The Italian hazelnut cookies are spectacular and quite easy.
The Pain Rustique Bordelais (part-rye French bread) and Elizabeth David's Potato Loaf are both excellent - caveat: the flour:water ratio in these recipes seems to me to be off, you have to watch out - either too much in the case of the first or too little in the second - I have baked bread for 35 years so know the feel of the dough).
And here is the brownie recipe, from his Chocolate book, in papraphrase and slightly rejiggered (my emendations in brackets):
Nick Malgieri's Supernatural Brownies
(In large heavy-bottomed saucepan)
Melt together 2 sticks / 1/2 lb unsalted butter and 8 oz favorite semisweet chocolate
1 c granulated sugar
1 c dark brown sugar
2 tsp vanilla (can add 1/4 tsp almond extract)
1 tsp salt
1 cup ap flour
(1/2 tsp baking powder)
1-2 cups chopped nuts (or 1 cup chocolate chips dark or white + 1 cup nuts)
Bake in foil-lined and greased (I use cooking spray)13x9 pan at 350 deg f (25-30 nins - recipe cals for longer) just until set and shiny on top.
Cool completely on rack and then allow to stand overnight, covered with foil or plastic wrap, before cutting.
Do not! cut before allowing to stand, otherwise the result will be mediocre.
Recipe has brought joy to many mouths.