It’s true. I am possibly the most stubborn person in town. I get an idea in my head and, by golly, nothing is going to take it away. Some guess that it’s because I’m from New England, though I don’t know what that really has to do with it. Others think it’s because I’m the oldest sibling of four, but I really don’t understand the reasoning there. But, oh, can I set my mind. For instance, I have never seen Forrest Gump (yes, of course I have seen parts– run Forrest run, box of chocolates, etc.) because too many other people were seeing it. I refuse to read the Twilight books or see any of the movies because too many people read them. (There are more reasons than that…) I have never eaten anything from Taco Bell or even been in one, just because. In fact, if I am told that I “have to” go somewhere or see/read/try something, I am more likely than not to decide I just won’t. I don’t make these choices to be negative, or even contrary; I just like to make my own decisions, follow my own path, etc. Oh, and I am very stubborn.
Mom called this morning to remind me that if I had been born on my due date, today would be my birthday. I was born in October. Stubborn.
And when it comes to food, I have very specific criteria for “what goes”. I just can’t get behind lemon and chocolate being together for any reason. Black beans do not belong in a salsa. Whoopie pies should be made with cream filling, not frosting, which also does not go on a brownie. Potato salad does *not* need pickles in it. I know I am hard-headed about arbitrary things and I try not to unnecessarily impose my rules on others. In spite of my stubbornness, I am more adventurous than you might think in my cooking: I love to experiment with flavors and I delight in discovering special “new” combinations. One of my favorite discoveries is what happens to a brownie when you add
curry powder garam masala.
Yes, you read that right. Garam masala in a brownie.
Whaaaaaaaat? That’s weird, you might say. It’s a spice for curry mixed into a dessert! But breaking down the garam masala I used, a Kashmiri blend, you see cardamom and clove in the ingredient list, both chocolate-friendly flavors. I can’t take credit for the initial idea; it was a hint passed on by a sage, wonderful woman behind the magical counter at World Spice. But I can take credit for playing with the recipe until I got it just right. And you would be stubborn not to try it.
Dark Chocolate Brownies with Garam Masala
- 2 sticks butter, melted
- 3/4 c. good quality dark cocoa powder (Hershey’s Special Dark is a nice one)
- 2 c. sugar
- 1 T garam masala (Kashmiri recommended)
- 3 large eggs, at room temperature
- 1 tsp. vanilla
- 1 c. sifted all-purpose flour