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Rich Chocolate Brownie Cake

from Williams-Sonoma
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/8 tsp salt
3/4 cup all purpose flour
4 oz. good quality semi-sweet or bittersweet chocolate, at least 60% cacao
Confectioners sugar for dusting

Preheat the oven to 350 degrees. Line an 8-inch round cake pan with tin foil, allowing the edges to overlap the pan. Using a pastry brush, lightly butter the foil.

In a large bowl, using an electric mixer, beat the butter until light and fluffy, about 1 minute. Add sugar and beat until well blended. Add the eggs and vanilla and beat again until well blended. Add the salt and 1/4 cup of flour and beat well. Add the remaining flour in two batches, beating well after each addition.

Melt the chocolate in the top of a double broiler set over (but not touching) gently simmering water. Remove from heat and let cool slightly, 2-3 minutes. Add it to the cake batter and beat until well blended and creamy. Pour the batter into the prepared pan, smoothing the surface with a spatula.

Bake until the cake is puffed and a toothpick inserted into its center comes out clean, 20-25 minutes. Transfer to a wire rack and let cool completely.

Using the edges of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake plate adn peel off the foil. Turn the cake right side up. Place a stencil of your choice on top, and then sift the confectioners' sugar over the stencil to create a pattern. Carefully lift off the stencil.

Strawberry Blossoms

12 large fresh strawberries, rinsed
1 (3 oz.) pkg. cream cheese, softened
2 Tbsp. powdered sugar
1 Tbsp. sour cream

Remove stems from strawberries to form a flat base. Place each strawberries on cutting surface, pointed end up. With sharp knife, carefully slice each strawberry in half vertically to within 1/4 in. of base. Cut each half into 3 wedges to form 6 petals (do not slice through base). Pull petals apart slightly.

In a small bowl, combine cream cheese, powered sugar and sour cream; beat until light and fluffy. With pastry bag and star tip, fill strawberries with cream cheese mixture. Makes 12 strawberries.

Barley Pilaf

1 cup pearl barley
6-8 Tbsp. butter
1 medium onion, chopped
2 carrots, diced
1 Tbsp. fresh parsley, chopped
2-3 green onions
1/2 lb. fresh mushrooms, sliced
2 1/2 cup chicken broth
salt and pepper to taste

Rinse barley with cold water, drain well. Melt butter and saute onion, mushrooms and barley until barley is toasted. Remove from heat, add remaining ingredients, except for broth. Spoon into a 2-qt casserole. (Can be refrigerated at this point.) Heat broth to boiling and add to barley mixture in casserole. Blend well. Bake covered at 375 degrees for 70-90 minutes. Before serving, garnish with chopped parsley or carrot curls. Serves 6-8 people.

Poulet Avec Mornay

4 (6-8 oz.) skinless chicken breast
4 slices thinly-sliced ham
20 asparagus tips, blanched
8 whole asparagus spears, blanched
1/2 cup shredded cheddar cheese
1/2 cup shredded white cheese (swiss, jack or mozzarella)

Place chicken breast on a cutting board and lightly tenderize on one side. In center of each chicken breast, place ham slice, asparagus tips, and a small amount of each cheese. Sprinkle with salt and pepper, and granulated garlic. Fold sides of chicken over filing. Hold with toothpicks. Freeze fr approximately 15 minutes (until firm).

Preheat oven to 325 degrees. Bread each breast in flour, then in a mixture of 3 beaten eggs and 1/2 cup of milk, followed by cracker meal. Place in a baking dish. Dot top of each with a teaspoon of butter. Bake for 1 hour and 30 minutes. If they start to brown too fast, cover with foil. Serve with Mornay Sauce over each and garnish with two asparagus spears. Serves 4.

Mornay Sauce

2 Tbsp. melted butter
3 Tbsp. flour
1 1/2 cup hot milk
1 1/2 cup shredded cheese (swiss, jack or mozzarella)
1 tsp. salt
1/2 tsp white pepper

Add flour to melted butter in a saucepan. Cook a few minutes (do not brown). Add milk, stirring constantly until smooth and creamy. Add cheese and continue stirring. Mix in salt and pepper. Remove from heat. Serve.