THE VILLAGE VOICE

~ Nibbled dahlia petals __________________ BITTERSWEET BROWNIES ~ Smacking yummy treats ... crusty on top and wonderfully gooey inside (from Bitter Sweet: Recipes and Tales From a Life in Chocolate ) ______________ 6 1/2 oz. favorite good bittersweet chocolate 7 Tbsp. unsalted butter 1 cup sugar 1 tsp. pure vanilla extract 1/4 tsp. salt 2 cold large eggs 1/2 cup flour 2/3 cup walnut or pecan pieces (optional) Position rack in lower third of oven; preheat to 350-degrees. Line bottom and sides of 8-inch square baking pan with parchment paper or foil, with an overhang on 2 opposite sides. Combine chocolate, butter, and sugar in medium heatproof bowl set in skillet of barely simmering water. Stir frequently until chocolate melts and mixture is smooth and hot enough that you remove finger quickly after dipping it in to test. Remove from skillet. Stir in sugar, vanilla, and salt with wooden spoon. Add eggs one at a time; incorporate first egg before adding next. Stir in flour; beat with ...

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." - Nathaniel Hawthorn RUSTIC ROASTED VEGETABLE TART ~ Savory autumn appetizer, or paired with a salad, lunch or light supper _________ 1 Japanese or medium eggplant, sliced 1/4 inch thick 1 medium zucchini, sliced 1/4 inch thick 1 medium red pepper, cut in strips 1 medium yellow or orange pepper, cut in strips 2 medium sliced portabella mushrooms 1 red onion, cut in thin wedges 1 clove minced garlic 2 Tbsp. extra-virgin olive oil 1 Tbsp. chopped fresh thyme (1 tsp. dried) coarse salt and freshly ground black pepper to taste 8 oz. well drained and sliced artichoke hearts 8 oz. soft herb goat cheese (or herb boursin cheese) 1 15-oz. package Pillsbury refrigerated unbaked pie crusts (2 crusts) 2 tsp. milk 2 Tbsp. grated Parmesan cheese Heat oven to 450-degrees. Toss eggplant, zucchini, peppers, portabella , onion,...