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Victims

Potato Artichoke Bisque & Support for Sandy Victims

As we leave the most divisive election in modern history, we need to remember that we are still a Nation. One Nation, Under God, Indivisible by politics, that comes together to help others.

(Photo, AP:  Frank Franklin)

Red state or blue, that is what we are. We are also a Nation that loves to help, feels an obligation to lend a hand, lift up others when we have the opportunity. We are a Nation in which everyone of  us have had the "do you give your spare change to the homeless"  debate, because regardless of the answer we all have felt the a conflict in walking away without handing something over to someone in need.

We are a society of people who have even felt selfish in giving because it makes us feel good. Because we want to help others.

(Photo: AP Spencer Platt)

We are not a nation that spends our precious moments on this earth angry because of which of the  good-hearted, great men was chosen to lead this amazing Nation. At least that is what I need to believe. I see so much good in you,  America.

I see that huge heart that breaks when you see others in need. And no matter where your bed is tonight, remember those who are without one.

This post is dedicated to all of the victims of hurricane Sandy, from Jamaica, to Cuba, to Haiti, to New Jersey to New York.

To all of the more than 110 lives that were lost in the USA, and the 71 lost in the Caribbean.

For the more than 55 billion dollars of damage the storm did.

This post is so little, in the face of that. But like you, America, I want to help. And if I could, I would make every person affected by the storm a big bowl of soup, and listen to their story and hope that I did someone some good.

 Click on the picture to give to Red Cross to assist in their efforts to help:

This post was part of a blog event put on my Creative Culinary.

Other ways to give:

 

 

Creme Brulee Topped Chocolate Stout Brownies

Ingredients

    For the Brownie Layer:
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1 stick butter
  • 7 oz dark chocolate (60%)
  • 2/3 cup chocolate stout
  • For The Creme Brulee Layer
  • 1 cup heavy cream
  • 3/4 cup low-hop pale ale beer
  • 1 vanilla bean, split and scraped or 1/4 tsp vanilla bean paste
  • 3 eggs plus 2 yolks
  • 1/2 cup sugar
  • 2 tbs corn starch
  • Plus 1/4 cup sugar for the brulee topping

Directions

  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, beat the 3 eggs, white sugar, brown sugar and vanilla on high for at least ten minutes. You need a meringue type consistency in order to create a crust on top of the brownies to insure the layers stay separate. In a separate bowl, add the flour, cocoa powder, espresso powder and salt, stir to combine.
  3. In a microwave safe bowl, add the butter and the chocolate. Microwave on high for 30 seconds, stir and repeat until melted.
  4. While the stand mixer is on medium speed, slowly add the chocolate until mostly combined. Add the beer and stir. Add the flour mixture and stir until just combined.
  5. Grease and flour a 9x13 inch baking dish. Pour batter into dish and smooth out the top. Bake at 350 for 25 minutes or until the top is matte and a bit cracked. Don't over bake.
  6. Allow to cool to room temperature.
  7. For the creme brulee layer:
  8. In a sauce pan over medium heat, bring the cream, beer and vanilla to a slight simmer, removing from heat when bubbles start to form around the edges. Remove from heat and allow to cool to room temperature.
  9. In a separate bowl, whisk the 1/2 cup sugar, eggs and yolk, and cornstarch until well combined and slightly frothy.
  10. While continuing to whisk the egg mixture, slowly add the cream and whisk until well combined. Make sure the cream has cool or you will just have created vanilla scrambled eggs.
  11. Return the cream to the stove and stir over medium heat until it comes to a low simmer. Continue to whisk until thickened, between 5 and 10 minutes. The cream should leave a track when you drag the whisk through it. Allow to cool to about room temperature.
  12. Pour over the brownies, cover tightly with plastic wrap and chill until set, about 1 hour.
  13. Just prior to serving, cut into squares, cover with a light layer of white sugar and brulee the top with a kitchen torch until the sugar has melted and turned a dark amber color.
https://domesticfits.com/potato-artichoke-bisque-support-for-sandy-victims/