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| Chiles Photo by Devra Gartenstein |
Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.
They are held on the first Monday of every month. This month February 5, 2018.
February's Feast menu: Pupusas with beef or vegetarian squash fillings, black beans, roasted root vegetables, cortido slaw, and ancho chile brownies.
Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.
The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.
Ancho Chile Brownies
16 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate chips
1 tablespoon ancho chili powder, or any other mild or medium chili powder made from a single variety of pepper. (Avoid chili powder blends with ingredients like cumin, oregano, and garlic powder)
½ teaspoon cinnamon
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil
Set a rack at the middle level of the oven and preheat to 350 degrees.
Melt the butter and chocolate in a double boiler. Add the chili powder and cinnamon.
Whisk the eggs together in a large bowl, then add the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and batter is moderately firm. Cool the brownies in the pan on a rack.
--Devra Gartenstein
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