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Alison Ladman




Fudge Brownies

From the kitchen of Alison Ladman at the Crust & Crumb Baking Company. Serves 12.
 
2 cups packed brown sugar
12 tablespoons (1½ sticks) melted, unsalted butter
1 teaspoon salt
2 teaspoons vanilla
3 eggs
1¾ cup flour
¾ cup extra dark cocoa, sifted
1 cup chocolate chips or walnuts
 
Heat the oven to 350 degrees. Spray a 9-inch-by-9-inch baking pan with cooking spray.
In a medium bowl, beat together the brown sugar, melted butter, salt, and vanilla. Add the eggs, one at a time, and beat until slightly lighter in color. Stir in the flour and cocoa powder, then the chocolate chips or walnuts. Spoon into the prepared pan and bake for 20 to 30 minutes, depending on how gooey you prefer them.




In the kitchen with Alison Ladman


06/19/14



What is your must-have kitchen item?

That’s a toss-up between a bench scraper and butter. [A bench scraper is] a rectangle of metal, with a handle on top. It divides dough, it cuts up bars; it’s not very sharp, but you divide dough, shape the bread — you scrape the bench, literally — all of those different things. It’s indispensable.
 
What would you choose for your last meal?
My very last meal … a baguette with cheese, and olives and fruit.
 
Favorite restaurant besides your own?
[L.A.] Burdick in Walpole.
 
What celebrity would you like to see eating at your restaurant?
We get a lot of politicians. … It’s tough because you want a celebrity who can really appreciate what you do, but simultaneously not intimidate you too much. … Sherry Yard — I admire her baking. I like what she does. I really enjoyed her, at least her voice in her book; the way she wrote, she comes off as simultaneously knowing what she’s talking about and having a real appreciation for just good food.
 
What is the biggest food trend in New Hampshire right now?
Well, the local scene is really, really big. The gluten-free scene is really, really big — and yes, that is a trend. Salt in sweet is pretty big, savory in your sweets is pretty big. Like we do salted caramel oatmeal cream pies, salted caramel whoopie pies; we do salted caramel pretty often. Sometimes we’ll put bacon in our chocolate chip cookies. We don’t take it too far, because this is New Hampshire. … We did parsnip cake the other day, and those went like mad; people were wild for those.
 
What is your favorite meal to cook at home?
The same thing I listed as my last meal. I like taking a loaf of bread home from the bakery and grabbing some cheese and going home and calling it dinner. Just really basic pasta dishes — I worked for three years at an Italian restaurant, so I think that pastas with some vegetables with garlic and olive oil. After cooking all day I don’t really feel like going home and cooking extravagant meals, but I can come up with a pretty good dinner in 20 minutes.
 
What is your favorite dish on your restaurant’s menu?
I’m into [making] mousse cakes right now. They’re nice and airy and light for summer, and you can make them into a million different flavors. … [To eat] bread, or maybe quiche, because quiche is delicious.
— Emelia Attridge 





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