Although some in my family guard this recipe like the Crown Jewels, the truth is that my grandmother, Carrie Lee Mathers Schwartz, found it on the back of a bag of Baker’s semi-sweet chocolate chips likely sometime in the 1950s. Carrie Lee was a formidable woman from the Texas Panhandle who often was stern and controlling, but luckily happened to have an intense love of sweets. She made this every time we visited her in her adopted state of Colorado. And from an early age, I secretly thought of this chocolate sauce as my prize for enduring often painful, tense, mostly quiet, dare I say, utterly WASPy, family meals. It’s not fancy or refined, but it is most definitely the essence of sweet comfort food. So, while we are all “sheltering in place” and perhaps some of us are indulging in a little emotional eating (no judgment!), I thought that this “prize” of mine might be worth sharing. The only thing I have changed in the recipe is adding a pinch of salt which I believe just makes the sauce all the better.
Full disclosure: I’ve never eaten Buffalo Wings made with chicken. Wings became popular long after I became a vegetarian, but I’ve been making this recipe for years and find myself craving it, especially in the winter.
Why chickpea flour? No, not because I’m going all GF on you! I actually like the nutty, more complex flavor of chickpea flour because it adds a deeper flavor to the cauliflower, and it definitely provides a little extra protein. Where to buy? I usually get mine at a local Indian grocery store, but you can also find it in specialty/natural foods grocery stores that carry the Bob’s Red Mill line of flours/grains.
There are seemingly dozens of variations of this recipe on the Internets, but I have tried to make this recipe a little more straightforward and easy to execute without losing any flavor. I hope you enjoy and crave!
Print Recipe My Version of The Kitchen’s Tomato Soup The Kitchen empire opened their first restaurant (http://www.thekitchen.com) in Boulder, Colorado. In just over a decade they have grown and expanded throughout the United States with two new concepts – The Kitchen Next Door and …
I’ve been making this apple galette for over twenty years. The recipe is from a cookbook entitled, Jacques Pepin’s Table. I’ve modified it a bit over the years to make it a little easier to remember. Basically, it’s 1 cup flour, 1/2 stick butter, 1 or 2 apples (depending), and a little honey and cinnamon. It’s been served at countless dinner parties, birthdays, anniversaries — just because — and most recently to help someone ease a broken heart. About 10 years Doug was at a conference and to break the ice they asked everyone their favorite food. He replied that it was my apple galette. Later it was revealed that the question really wasn’t about the food at all, but about who made the food and how you felt about them. Kinda sweet, right?