Baked Eggs with Chorizo and Potatoes

Have you noticed how the "Theory of Everything Breakfast' has been challenged over the years. Pancakes, eggs and bacon, once perceived as morning foods only have now found their way onto our lunch or dinner time plates, up ending everything we had once believed, everything we learned about which foods should be served when. Whoever is responsible for causing this seismic shift in our thinking or revisiting the hypothesis of this theory should be considered a genius, a genius on the Stephen Hawking level. And if you have not yet seen the movie about Hawking's life, you absolutely MUST see it on the big screen so you can be further drawn into the story and the mesmerizing performances.

As a kid growing up we considered it 'strange' if any of our friends had eggs, hash browns, or pancakes for dinner (something usually occurring on no-meat Fridays during Lent when the rules about what we could and could not eat were strictly enforced). In retrospect, I should have been envious. Had I known we really could have had breakfast foods instead of things like salmon patties (with salmon made out of the can) or tuna fish casserole (made with cream of mushroom soup out of the can) for dinner I wouldn't have cared if we were considered one of those 'strange' families. Heck, I would have hidden the cans of salmon and mushroom soup leaving us with no choice but to have pancakes or eggs. Oh, the wisdom of age.

When I saw Food and Wine's recipe for Baked Eggs with Chorizo and Potatoes I knew it was something I would make. It was one of those perfect eat for breakfast, lunch or dinner kind of foods as well as one of those to make on a weekend morning or for a late supper. The Baked Eggs with Chorizo and Potatoes are a kind of 'hot mess', a 'delicious hot mess' that is. When we think of anything being referred to as a 'hot'' mess, we are usually inclined to perceive it as having a negative connotation. Maybe it is also time we shift our 'theory of the hot mess'. Truth be told a hot mess generally refers to a person or thing in a complete disarray yet still maintaining an undeniable attractiveness and allure. If we use that definition then maybe being a 'hot mess' isn't such a bad thing, maybe it is more compliment than judgment. However, unless you like to live recklessly, I would caution you from universally applying that term as the definition may limited applicability. So if you decide to call anyone you like a 'hot mess' in all likelihood their ability to focus in on the undeniable attractiveness and allure part of the definition won't be their first thought. Trust me.

Referred to as a Mexican-California twist to a Swiss rosti, this dish is definitely more than hash browns with chorizo sausage and eggs. Like a rosti, the potatoes are pan-fried and then baked in the oven. Unlike a rosti, these potatoes are not roughly grated but roughly chopped. Although now having made this, I would either cut the cooked potatoes into smaller cubes or roughly grate them the next time I made this. I think it would taste even better with a crispier finish.

There are basically four ingredients in this dish: Yukon Gold potatoes, a large Spanish onion, eight large eggs and fresh chorizo sausage. A little extra-virigin olive oil along with some salt and pepper complete it.

Once the Yukon gold potatoes are cooked until tender in a pot of water, they are drained and cooled before being 'cut' up. I went with the rough chop, however, at this size they did not get as crispy as maybe they should have. So like I have already said, I would cut them into small cubes or roughly grate them (with a leaning toward the roughly grate). Note: The potatoes need to be prepared first and can be made the day/night before.

With the exception of preparing the potatoes, the entire dish is made in one pan, preferably a 12 inch cast iron skillet (or a pan that can be put in the oven). Once the fresh chorizo sausage is cooked through and lightly browned, the finely chopped onions are added. The entire mixture is cooked until the onions have softened (approximately 5 minutes). The sausage/onion mixture is removed from the pan and set aside. After simply wiping the pan clean with a paper towel, two to four tablespoons of extra-virgin olive oil are added and heated before the chopped/grated potatoes are added. Seasoning the potatoes with salt and pepper, they are cooked over moderate heat until golden and crispy. Once crispy the pan is removed from the stove and the sausage/onion mixture is stirred in.

Using either a sauce spoon or small ladle, eight indentations are made into the potato/sausage/onion mixture. The indentations should be deep enough to hold a large egg and spread out enough so the eggs don't spill into each other. In a preheated 375 degree (F) oven the pan is placed in the oven. Bake until the whites of the eggs are just set but the yolks are still runny (approximately 12-15 minutes). You definitely want the yolks to be runny.

Sprinkle the finished dish with a little more salt and pepper and serve with some hot sauce and thick slices of toast.

Paired with a salad the Baked Eggs with Chorizo and Potatoes would make for a great lunch or dinner. This is definitely one of those 'not for breakfast only' dishes. Because nowadays the new 'normal' is having those once breakfast only dishes for lunch or dinner. Nothing strange about it.

Recipe
Baked Eggs with Chorizo and Potatoes (inspired by Food and Wine's Baked Eggs recipe)

Ingredients
1 3/4 to 2 pounds small to medium sized Yukon Gold potatoes
1 1/2 pounds fresh chorizo, casings removed
1 large Spanish onion, finely chopped
2-4 Tablespoons extra-virgin olive oil
8 large eggs
Salt and pepper
Toast and hot sauce for serving

Directions
1. Place potatoes in a large pan, cover with cold water, bring to boil over medium-high heat and cook until tender when pierced with a knife (approximately 25 minutes depending on the size of the potatoes) Drain and cool. Once cool, roughy grate or cut into small cubes. Note: If you don't want or like the skins of the potatoes, peel them before grating/cutting. Set aside.
2. In a 12 inch cast iron or enamel skillet, cook the chorizo until cooked through and lightly browned, breaking up into chunks while cooking. 
3. Add the finely diced onion to the sausage and continue cooking until the onions have softened. Transfer mixture to a dish and set aside. Wipe the pan/skillet with a paper towel.
4. Heat 2 to 4 tablespoons of extra-virgin olive oil in the wiped clean plan, and then add the grated/cut potatoes. Season the potatoes with salt and pepper. Cook until the potatoes are golden and crispy. Remove from the heat and stir in the sausage/onion mixture.
5. Using a sauce spoon of small ladle, make 8 indentations into the potato-chorizo mixture. Note: Make indentations deep enough to hold a large egg as well as spread out enough so the eggs don't spill into each other.
6. In a preheated 375 degree (F) oven, bake until the egg whites are just set and the yolks are still runny (approximately 12-15 minutes). Season with salt and pepper and serve immediately.
7. Serve with hot sauce and thick slices of toast.

Banana Cake with White Chocolate Cream Cheese Frosting

We are having a heat wave, a reward for five consecutive days of below zero temperatures. With temperatures in the upper twenties on Sunday, I thought it was 'warm' enough to explore the beauty and wonder of the Morton Arboretum, a 1,700 rolling acre outdoor landscape museum. All of this outdoor enchantment is about a twenty minute drive from my house, yet I had never been to this arboretum before (if this was sin-worthy, it would be rank up there with the cardinal sins, maybe it would be the eighth one). Even on a gray winter day, the landscape was so compelling I ended up spending more than three hours exploring, taking photos, and listening to the silence of nature. As if this wasn't intoxicating enough, I discovered the arboretum offers an array of photography classes. For years now I have been wanting to learn how to use, how to really use my camera. And now my long overdue desire to enroll in photography classes is finally going to be satisfied. The first one begins later this week. I am so giddy with excitement I probably will not get any sleep the night before.

From my perspective, any success I had in taking photos has generally been attributed to a little bit of luck, a little bit of being in the right place, in the right light, at the right time. When I launched this blog two years ago (it's second birthday went without fanfare, without a cake), it was because I wanted to combine my passions for cooking/baking and photography. In my world having a passion doesn't mean you are great or an expert at something, it only means it's something that energizes, excites you. Pretty soon now and with more of a reliance on knowledge than luck, my photos might actually turn into the ones I see in my head (and not the ones that show up in the camera). This new learning adventure is nothing short of being cake worthy celebratory. In other words, reason enough to make this Banana Cake with White Chocolate Cream Cheese Frosting.

This is one seriously delicious cake. Yet, for some reason I thought the finishing touch should have a bit of whimsy to it. And what could be more whimsical on a banana cake than three marzipan monkeys?

The key to a great banana bread or banana cake is ripe bananas. Bananas so ripe they look as if they should be thrown out. Bananas so ripe their 'rotting' aroma can be detected the moment you walk into a room. What all this means is that you either have to wait days for bananas to get perfectly ripened or you have to find a grocery store selling overripe bananas in order to make this cake.

Have you ever struggled to understand what a large banana looks like?, a medium banana?, a small banana? It isn't like they have size tags on them, although maybe this is something the banana growers of the world should consider. When I come across recipes calling for 3 large bananas or 4 small bananas, I slightly hyperventilate as I have absolutely no idea what a large or small banana is supposed to look like, let alone how many cups they turn into when mashed. So before making this cake I decided to do some research, hoping there were some out there who converted the mysterious sizes of bananas into measurable mashes. The results of this search pretty much validated my belief that no one really knows what a large, medium or small banana should look like. But for better for worse, I decided the one large banana equating to a half cup of mashed bananas made the most sense. Fortunately this decision turned out to be one for the better (this was an incredibly moist cake). From this point forward whenever I see any recipe calling for 3 large bananas, I will immediately think it really means 1 1/2 cups of mashed bananas. (Banana) Size will not matter and I will no longer become unnerved when I see recipes specifying the number and size of bananas.

The tenderness of this cake comes from the use of pastry flour. Yes, it is a little more expensive than all-purpose flour, but don't let that dissuade you from making this cake. Just make this cake for people in your life you really like.

You don't have to make this a three layer cake using 6 inch cake pans. Nope, you can make it a two layer cake using 8 inch cake pans or you can make it one layer in a 9"x12" inch cake pan. I just happen to have a new affinity for making six inch round three layer cakes.

Many years ago I took a baking class with Mindy Segal when she was the pastry chef at MK (one of my favorite restaurants in Chicago; she now has her own restaurant, Hot Chocolate). Of the many takeaways from this class was this white chocolate cream cheese frosting. There are no words to adequately describe this frosting. You just have to make and eat it. Then you will understand why I cannot seem to find the right adjectives. However, if no one comments on this frosting after tasting it, they are missing the 'taste' sense.

If you decide to frost the entire cake (more is better here), refrigerate the cake for 10-15 minutes after you put a very thin layer of frosting on the sides and top of the cake. This thin layer (sometimes called the crumb coat) will make it easier to spread the finishing frosting layer on the cake. Note: When I made this cake I didn't think I needed as much frosting as was in the original recipe, but I was wrong. If the amount of ingredients listed below seems like too much, please know that it isn't.)

If I could time travel back to my childhood, this would have been the cake I would have wanted. Not just for my birthday but for my half-birthday and my quarter-birthdays. I would have wanted it frosted in the white chocolate cream cheese frosting or frosted in a fluffy chocolate frosting only because sometimes you need to mix things up a bit. In other words, I don't think I would ever or could ever tire of this cake. Which is saying quite a bit, especially coming from someone with a bit of an (admitted) addiction to most things chocolate. If you are a big fan of banana bread you will fall in love with this cake. If you are not a big fan of banana bread or even bananas for that matter, this cake will convert you. 

Recipe
Banana Cake with White Chocolate Cream Cheese Frosting (barely an adaptation to the cake recipe from Clementine Bakery and frosting recipe from pastry chef and restaurant owner Mindy Segal)

Ingredients
Cake
2 2/3 cups of pastry flour
2 2/3 cups granulated sugar
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups mashed bananas (coming from 3 large very ripe bananas or 4 medium very ripe bananas)
3 large eggs
1/2 cup buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla

Icing
24 ounces cream cheese, room temperature
12 Tablespoons unsalted butter, room temperature
3 cups confectionary sugar, sifted
4 ounces white chocolate, melted and cooled slightly
1/2 teaspoon kosher salt
1 teaspoon vanilla

Optional: Marzipan cut-outs

Directions
1. Preheat oven to 350 degrees. Line three 6" cake pans with parchment paper, spraying well with cooking spray. Set aside. Other option: Line two 8" cake pans with parchment paper, spraying well with cooking spray. Set aside.
2. Sift flour, baking powder, baking soda, and kosher salt into medium size bowl. Mix in granulated sugar, stirring until well blended.
3. Place mashed bananas in bowl of a standing mixer. Add eggs in one at a time, mixing until each is well incorporated.
4. Add buttermilk, canola oil and vanilla. Mix until smooth and well blended.
5. Add in dry ingredients, Mix on low until they are fully incorporated. Divide batter equally amongst cake pans.
6. Bake 6" cake pans for 40-50 minutes or until cake springs bake when lightly pressed with your finger. Bake 8" cake pans 40-50 minutes. Remove from oven and allow to cool before turning out on a wire rack. Allow to cool completely.
7. For icing, place cream cheese and butter in bowl of a standing mixer fitted with a paddle blade. Mix until smooth and creamy. Blend in sifted confectionary sugar, salt and vanilla until fully incorporated and icing is smooth (about 2-3 minutes) Add melted white chocolate mixing until fully incorporated.
8. Place one of the layers on a cake plate or platter. Spoon or pipe icing on bottom layer. Place second layer on icing, spoon or pipe icing on second layer. Place top layer on. Put a thin layer of icing on sides and top of cake. Refrigerate for 10-15 minutes. Finish icing the cake with the remainder of the icing. 
9. Affix marzipan shapes on sides and/or top of cake (optional). If using sprinkles, add when final layer of icing has been applied. 
10. Serve immediately or store in the refrigerator (loosely covered) until ready to serve. Allow cake to sit out of the refrigerator for at least one hour before serving. Cake is equally delicious slightly chilled or at room temperature.

Photos taken at the Morton Arboretum on a gray wintery day in January.

Chocolate Ganache Baked Chocolate Espresso Doughnuts

For more years than I care to disclose we lived in our last house without a washer and dryer (long story but since I wasn't the one doing the laundry I didn't feel deprived). We used to have a snowblower but when we moved we left it behind for the new homeowner (did someone think there would be never be any snow falling on the driveways in our new house some thirty miles away?). As much as I try to look at the upside of removing snow with a shovel, on really cold days these benefits don't seem to matter. In actuality, shoveling the snow on Sunday wasn't really such a hardship and the exercise felt good. In other words the whining was kept to a minimum. However, I was not looking forward to shoveling again on Tuesday morning when the temperatures had plummeted. As I came down the stairs wearing my snow shoveling clothes and carrying my North Face hat and boots, I looked out the front door to see just how much snow we were graced with. After guessing it was a little less than three inches, I gasped. The good kind of gasp, the kind of audible sound you make when you are surprised in the best of ways. The cause of this good gasp was discovering the driveways had been plowed and the sidewalk had been shoveled. Seems the person who shall remain nameless arranged to have a snow service for significant snowfalls this winter and had kept it a secret. If there is such a thing as a good secret, this would be one of them.

What could be better than starting your morning with coffee and doughnuts? Had you ever thought about getting your caffeine rush from a homemade chocolate espresso doughnut topped with some chocolate ganache and chopped pistachios? Think about this for a second. In just one bite you can savor the body, bouquet of a good cup of coffee and the smooth, velvety flavor of chocolate and have it all finish with the saltiness of the sultan of all nuts, the pistachio. And its no secret there have been numerous studies touting the health benefits of coffee, chocolate and nuts. Only a red wine chaser to the chocolate ganache baked chocolate espresso doughnut would make it a healthier way to begin your day. Heck, even Starbucks is now serving wine (albeit not during breakfast hours).

The recent postings of Maple-glazed mini pumpkin doughnuts and the Golden 'Egg' Cinnamon Sugar Doughnuts combined with this new posting for the Chocolate Ganache Baked Chocolate Espresso Doughnuts are beginning to make me wonder if I have had a 'secret' obsession with mini-doughnuts. Or maybe I am just coming late to the appreciating the deliciousness of doughnuts party and it is now beginning to border on an obsession. Whether or not I am developing a preoccupation for this confection having an interesting history (for those of you who love learning the origins of foods there is a good article posted on Smithsonian.com), I love making these small bites of yumminess.

When making these doughnuts I decided tweak the recipe a bit but, in general, kept the quantities of the major ingredients listed. Note: I used both cake flour and all-purpose flour for these doughnuts, but you can use only all-purpose flour.

This was a bit of a mistake as the yield for this recipe was nine mini-doughnuts. So in the recipe listed below I have doubled the ingredients. If you only want to make nine doughnuts (and tease your family or co-workers), feel free to cut the recipe in half. 

Not only because they contain espresso powder and are made with chocolate, I also love these doughnuts because they don't require pulling out a mixer and they aren't cooked in oil.

These doughnuts bake in less than 15 minutes in a preheated 325 degree (F) oven. Even when using a non-stick doughnut pan, remember to spray your pan with a cooking spray.

For the ganache I used semi-sweet chocolate chips, whipping cream, unsalted butter and a pinch of sea salt. Note: The ganache recipe wasn't reduced. You can refrigerate and reheat the leftovers if you are only making nine doughnuts.

Once the doughnuts have cooled, they are are ready to be dipped in the warm ganache.

The chopped pistachios take these doughnuts to a different level, one currently occupied by the cronut. I happen to believe that different is almost always a good thing. I also happen to agree with Oscar Wilde's view of the world "Between the optimist and the pessimist, the difference is droll. The optimist sees the doughnut; the pessimist the hole!"

Borrowing words from a fellow foodblogger, these doughnuts are 'seriously delish'. If you have already lived this long and have not yet been swayed to buy a mini-doughnut pan, I really, really hope these Chocolate Ganache Baked Chocolate Espresso Doughnuts are enough to push you into getting one. Try to imagine the gasp your family, friends or co-workers will make when you put these doughnuts on the table. Even with the thought of experiencing an endorphin rush from hearing the sounds of jubilation as these doughnuts make an appearance, maybe you still don't compelled to go out and buy a mini-doughnut pan. Because it means having driving to the store in the weather that is way too cold. Or maybe snow and ice are everywhere and you would rather be anywhere than out on the roads. Not a problem. You can always order one online. In the spirit of being a good friend, consider this a kind of helping to remove all of the obstacles for you. Consider it giving you a slight nudge or hard push.

Recipe
Chocolate Ganache Baked Chocolate Espresso Doughnuts (adaptation of Shutterbean's doughnut and Jessica Merchant's chocolate ganache recipes)
(makes approximately 18 mini-doughnuts)

Ingredients
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa
1 Tablespoons espresso powder
1/2 teaspoon kosher salt
1 cup low-fat buttermilk
1 1/2 cups light brown sugar, firmly packed
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla
Substitution Note: Can use 2 cups of all-purpose instead of 1 cup of all-purpose flour and 1 cup of cake flour)

6 ounces semi-sweet chocolate
1/3 cup heavy whipping cream
1/2 Tablespoon unsalted butter
pinch of sea salt
1/3 cup chopped pistachio nuts

Directions
1. Preheat oven to 325 degrees (F). Spray a mini-doughnut pan with cooking spray and set aside.
2. In a medium sized bowl, sift together the flour(s), baking soda, espresso powder, unsweetened cocoa, and kosher salt. Set aside.
3. In another bowl, whisk together the buttermilk, egg, vegetable oil and vanilla until blended and smooth.
4. Add wet ingredients to dry ingredients, whisking until well blended and all ingredients are well incorporated.
5. Spoon doughnut batter into a pastry bag (or into a large resealable plastic bag) and squeeze batter into the prepared doughnut pan (about 2/3 full). Bake for 13-15 minutes or until doughnuts spring back when lightly pressed.
6. Allow doughnuts to cool in pan for at least 3 minutes, then turn carefully out onto a rack to cool.
7. For the ganache, heat the whipping cream in small pan over medium heat just as it begins to bubble at the edges. Pour heated whipping cream over chocolate chips. Let stand for 30-45 seconds. Stir constantly until the chocolate melts and the ganache starts to become smooth. Add in the unsalted butter and pinch of sea salt, stirring until ganache is smooth and shiny.
8. Dip the top of each cooled doughnut into the ganache. Sprinkle with chopped pistachios. 

"It may take time, but if you put your mind to something, you can make it happen. You are more powerful than you realize."

Savory Beef Brisket

Be careful what you wish for or so the saying goes. The polar vortex is on the verge of making a return here in the midwest. In trying to capture some of the early morning images of the first January snowfall, I drove on icy, slippery roads up to the Chicago Botanic Gardens (I was on a mission), however, it didn't take long for the tips of my fingers to feel painfully frostbitten (what was I thinking?) as I was juggling between using my camera as well as the camera on my phone. My #winterwonderland photo expedition would have lasted longer if I wasn't such a bitter cold weather wimp. I have a renewed appreciation for those having the capacity to endure harsh weather conditions. With a high degree of certainty, I am predicting there will be more snow days (maybe some with milder temperatures) in the weeks and months ahead giving me no shortage of winter/snow landscape photo taking opportunities. As happy as I was about driving without incident on slightly treacherous roads as well as managing to get some pretty good photos, I was happier to be going home to finish making the Savory Beef Brisket started the day before.

There has always been something special about 'firsts' for me regardless of their perceived level of significance. Actually all 'firsts' become significant, only some become memorable. Making the Savory Beef Brisket was one of those significant and memorable 'firsts'. As hard as it is to believe (especially for someone as old as I am), I had never made a brisket before (gasp!). For those you who might have lived without yet making a brisket, I can now say 'you have not lived until you have made a brisket'. You think that might be a little too dramatic? Well maybe. So let me reframe my words ever so slightly. 'You haven't lived until you have made a Savory Beef Brisket'. Sometimes a little drama gets us to do something.

What has taken me so long to 'get a life'? Maybe it is because brisket isn't something I grew up eating although it is usually the only thing I order at a barbecue restaurant. Maybe it is because I was focusing less on the brisket at Passover dinners I had been invited to and more on the rituals. Or maybe I under appreciated the slow cooker seeing it more as a convenience tool rather one having the ability to transform tougher cuts of meat into luscious, mouthwatering tender bites. Whatever the reason or reasons, the brisket-making draught is over and I could not be happier. Seriously.

A beef brisket is the cut of meat from the breast or lower chest of the cow. Generally considered one of the tougher cuts of meat, brisket becomes tenderized when cooked slowly, very slowly. Typically a brisket is cooked for approximately one hour per pound at a temperature of 250 degrees. Because the low setting of most slow cookers is somewhere around 200 degrees, the cooking time for a brisket in a slow cooker is closer to 75 minutes per pound. If the use of a slow cooker results in a juicer, moister, more tender brisket; then the use of spices and the marinade contributes to its depth of flavor.

To sear or not to sear, that is a question. Searing meat seals in its' moisture resulting in a juicier finish is more myth than fact. This important flavor-producing technique (the Maillard reaction) is more than just 'browning' the meat. In actuality, searing meat over a high heat caramelizes the surface of the meat creating a deeper 'savory' meat flavor. Whether you are making a brisket for the first time or have made it on countless occasions, I hope you sear. You will be rewarded for the extra-effort.

The second, maybe most critical, flavor enhancing step in the making of this brisket is caramelizing the onions. Just like we wouldn't consider building a house without a foundation, we shouldn't even think about building a brisket 'sauce' without caramelizing the onions. Think of this process as creating the 'foundation'. There are many onion options out there. I went with using two Spanish and one Red onion for their varying levels of sweetness as well as their ability to be caramelized. When selecting your onions think 'large'.

Garlic cloves and a myriad of spices (garlic powder, onion powder, black pepper, Aleppo pepper, thyme, oregano and paprika) added to the caramelized onions bring yet another layer of flavor to the brisket and the sauce. 

The marinade, which ultimately becomes the sauce, for the brisket is made with light brown sugar, beef broth, chill sauce and ketchup. Yes, ketchup. When combined with the flavors of the brisket, the caramelized onions and the spices, the result is the kind of sauce you want to mop up with bread because you don't want to or dare not leave any of it behind on your plate. 

Making brisket is a lesson in patience. First, the brisket cooks for up to 10 hours on the low setting in a slow cooker. Allowed to cool, it is covered and placed in the refrigerator overnight as this helps to further develop its flavor. After inhaling the aroma of the brisket cooking for the better part of a day, you will be tempted to want to eat it immediately. Waiting to enjoy the brisket may sound a tad torturous (and it is), but some things are worth the wait.

After removing any fat in the chilled sauce, the brisket is placed on a cutting board and sliced. Not only is it easier to slice the brisket when it is chilled, it greatly reduces the amount of time needed to reheat it before serving.

Call it synchronicity, but as I was making the Savory Beef Brisket I just happened to change the channel on the television. There was Sara Moulton (chef and cookbook author) midway through the process of making a brisket. In addition to reinforcing the process of slicing the chilled brisket before reheating it, she recommended before putting a lid on (or tightly sealing with aluminum foil) the pan to place a piece of parchment paper directly on top of the brisket to further seal in the moisture. When Sara Moulton talks, I listen.

Before carefully placing the sliced brisket in the pan, I pureed half of the 'sauce' in the food processor and poured it into the bottom of the pan. The remaining 'sauce' was then poured over the sliced brisket. In a preheated 250 degree oven, the brisket is cooked for approximately one hour (or until heated through and signs of a bubbling sauce).

Brisket is often served over egg noodles or mashed potatoes. Instead of those traditional options, I opted to serve it with the Lemony Potato Salad. The contrast in flavors of cool, lemony flavor of the potato salad and the warm, mildly spicy beef brisket were not only complimentary to one another, it was the perfect non-traditional combination. As a finishing garnish to the brisket, I sautéed another large red onion.

Not exactly a refined culinary description, but this Savory Beef Brisket was pure insane, wicked, melt in your mouth deliciousness (in 2015 I really do need to work on describing the taste of food better). How I have lived this long and had never made a brisket before is another kind of insanity. Thank goodness this period of my life is over. I definitely need to make up for lost time in the year ahead.

Recipe
Savory Beef Brisket (inspired by Deb Perelman's Tangy Spiced Brisket recipe which was inspired by Emeril Lagasse's Passover Brisket recipe)

Ingredients
3 large onions, sliced (recommend using 2 large Spanish Onions and 1large red onion)
2-3 Tablespoons extra-virgin olive oil
6 large garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons Kosher salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1/8 to 1/4 teaspoon Aleppo pepper (or can use cayenne pepper) Note: I used 1/8 teaspoon.
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef broth (recommend Swanson's)
1 cup ketchup (I am a Heinz girl)
1 generous cup chili sauce (recommend using Bennett's Chili Sauce)
1 cup light brown sugar, firmly packed
7 to 10 pound beef brisket, untrimmed (a 7 1/4 pound fit perfectly in my All-Clad Slow Cooker)

Optional: 1 additional large red onion and 1 Tablespoon extra-virgin olive oil

Directions
1. In a large skillet, sauté the three onions in extra-virgin olive oil over medium heat until caramelized (approximately 15 minutes of cooking time).
2. Reduce heat to low and add garlic cloves, sautéing for additional 3 minutes.
3. Stir in paprika, garlic powder, onion powder, black pepper, Aleppo pepper, oregano and thyme. Cook for 2 additional minutes. Remove mixture from pan and set aside. Keep pan nearby.
4. Rub both sides of the beef brisket with the 2 teaspoons of kosher salt. In the large skilled, sear both sides of the brisket. Remove from pan and place brisket in bottom of the slow cooker.
5. In a medium bowl or large measuring cup, mix together the ketchup, chili sauce, brown sugar and beef stock to create the marinating sauce. Stir until well blended. Set aside.
6. Top brisket with the caramelized onion mixture, then pour over the marinating sauce.
7. Set slow cooker on Low and cook for 9 to 10 hours. Note: If making a 9 or 10 pound brisket, cook for the full 10 hours.
8. Allow the brisket to cool enough that is safe to be placed in the refrigerator overnight. Cover container. Note: Resting time is key to the enhanced flavorfulness of the brisket. 
9. Remove any of the fat that may have solidified.
10. Transfer beef brisket to a cutting board and cut into slices. Set aside.
11. Puree half of the remaining marinating liquid/sauce. Pour pureed sauce in bottom of a large roasting pan or large casserole dish. 
12. Using a large spatula, carefully place the brisket slices over the sauce. Pour remaining sauce over the brisket.
13. Cover brisket with a piece of parchment paper, then place lid on top or cover tightly with aluminum foil.
14. In a preheated 250 degree oven, place pan/casserole dish into oven. Reheat brisket until heated through and sauce is bubbling at the edges. Reheating time is approximately 60 minutes. Note: Allowing the brisket to sit out for an hour assists in the reheating process.
15. Transfer brisket slices to a large platter. Spoon over some of the sauce. Pour remaining sauce into a sauce boat and serve alongside the brisket.
Optional: Lightly caramelize another large red onion. Garnish top of the brisket with the caramelized onion slices.

First early morning snowfall in January images.