Steak and Potatoes Blackout Cake and Green Beans

Chocolate Blackout Cake

Serves 10 to 12

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Pudding
1 1/4	cups  granulated sugar
1/4	cup  cornstarch
1/2	teaspoon  table salt
2	cups  half-and-half
1	cup  whole milk
6	ounces  unsweetened chocolate , chopped
2	teaspoons  vanilla extract
Cake
8	tablespoons  unsalted butter (1 stick), plus extra for greasing pans
1 1/2	cups  all-purpose flour , plus extra for dusting pans
2	teaspoons  baking powder
1/2	teaspoon  baking soda
1/2	teaspoon  salt
3/4	cup  Dutch-processed cocoa powder
1	cup  brewed coffee
1	cup  buttermilk
1	cup  packed light brown sugar
1	cup  granulated sugar
2	large eggs
1	teaspoon  vanilla extract

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Super-Stuffed Baked Potatoes

Serves 6

This recipe calls for 7 potatoes, but only 6 of them make it to the table. The remaining potato is used for its flesh; you should have 5 cups of scooped potato flesh in step 2.

7	large russet potatoes (about 12 ounces each), scrubbed
6	tablespoons  unsalted butter , 3 tablespoons melted
3/4	teaspoon  salt
1	(5.2-ounce) package Boursin cheese, crumbled
1/2	cup  half-and-half
2	garlic cloves, minced
1/4	cup  chopped fresh chives
1	teaspoon  pepper

1. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high until tender, 20 to 25 minutes, turning potatoes over after 10 minutes.
2. Slice and remove top quarter of each potato, let cool 5 minutes, then scoop out flesh, leaving 1/4-inch layer of potato on inside. Discard 1 potato shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatoes scooped side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes.
3. Meanwhile, mix half of Boursin and half-and-half in bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored, 3 to 5 minutes. Stir in Boursin mixture until combined.
4. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt, and pepper until well incorporated. Remove potato shells from oven and fill with potato-cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives. Serve.

Green Beans Parmesan

Serves 6 to 8 (or 2 to 3)

Water can be used in place of the chicken broth, but the flavor won’t be as good. To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor. See below for instructions on reducing the recipe to serve 2 to 3.

To serve 6 to 8
2	tablespoons  unsalted butter
1	cup  fresh bread crumbs
3/4	cup  grated Parmesan cheese
1	tablespoon  chopped fresh basil
2	tablespoons  olive oil
1	small onion , chopped fine
	Table salt
2	cloves  garlic , minced
	1 can (14 1/2 ounces) diced tomatoes , drained
1	pound  green beans , ends trimmed
1/3	cup  low-sodium chicken broth
	Ground black pepper
To serve 2 to 3
2	teaspoons  unsalted butter
1/3	cup  fresh bread crumbs
1/4	cup  grated Parmesan cheese
1	teaspoon  chopped fresh basil
2	teaspoons  olive oil
1/2	small onion , chopped fine (about 3 tablespoons)
	Table salt
1	small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
1/3	cup  drained canned diced tomatoes
1/3	pound  green beans , ends trimmed
2	tablespoons  canned low-sodium chicken broth
	Ground black pepper

1. For Full Number of Servings: Melt butter in large skillet over medium heat. Stir in bread crumbs and cook, tossing often, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with 1/4 cup Parmesan and basil.
2. Wipe out skillet, add 1 tablespoon oil, and heat over medium heat until shimmering. Add onion and 1/4 teaspoon salt and cook until soft and golden, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 3 minutes. Transfer to small bowl.
3. Wipe out skillet again and heat remaining tablespoon oil over medium-high heat until just smoking. Add green beans and 1/2 teaspoon salt and cook, turning beans several times, until browned in spots, about 8 minutes. Reduce heat to medium-low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1 to 2 minutes.
4. Off heat, toss in remaining 1/2 cup Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve.
5. For Smaller Serving Size: Melt butter in medium skillet over medium heat. Stir in bread crumbs and cook, tossing often, until golden brown, 2 to 3 minutes. Transfer to medium bowl and toss with tablespoon Parmesan and basil.
6. Wipe out skillet, add 1 teaspoon oil, and heat over medium heat until shimmering. Add onion and 1/8 teaspoon salt and cook until soft and golden, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and cook until liquid evaporates, about 2 minutes. Transfer to small bowl.
7. Wipe out skillet again and heat remaining tablespoon oil over medium-high heat until just smoking. Add green beans and 1/4 teaspoon salt and cook, turning beans several times, until browned in spots, about 6 - 8 minutes. Reduce heat to low and stir in tomato mixture and broth. Cover and cook until beans are just tender, about 5 minutes. Remove lid and cook until liquid evaporates, 1 to 2 minutes.
8. Off heat, toss in remaining Parmesan and adjust seasonings with salt and pepper. Transfer to serving dish and top with bread crumbs. Serve.


Filet Mignon with Peppercorn Cream

Serves 4

To ensure even cooking, choose center-cut tenderloin steaks of a consistent size and shape and avoid pieces from the tapered end of the tenderloin.

4	center-cut tenderloin steaks , about 1 inch thick
	Salt
4	teaspoons  coarsely ground black pepper
2	tablespoons  vegetable oil
1	shallot , minced
3/4	cup  white wine
1/2	cup  low-sodium chicken broth
1/2	cup  heavy cream
1	tablespoon  chopped fresh tarragon leaves

1. Pat steaks dry with paper towels and season with salt. Rub top and bottom of steaks evenly with 3 teaspoons pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for medium-rare, 3 to 5 minutes per side. Transfer to serving platter and tent with foil.
2. Add remaining oil and shallot to empty skillet and cook over medium heat until softened, about 2 minutes. Stir in wine, broth, and cream, and simmer, scraping up any browned bits with wooden spoon, until slightly thickened, about 5 minutes. Off heat, whisk in tarragon, remaining pepper, and any accumulated steak juices. Season with salt. Pour sauce over steaks. Serve.