TASTEFUL TUESDAYS

"food like a loving touch

 has the ability to comfort"

You wont have to travel far to get this comfort, if living in the Brooklyn area.  If you dont leave near, you will travel.  On a late friday night craving a home cooked meal, as if I'd whipped out the pots and pans myself , I remembered passing a little soul food spot.  I was lead to Clinton Hills and her name is RUTHIE'S (Mrs Ruthie herself in picture).

Your greeted upon entry by a warm and happy staff.  Your appetite is greeted with much more.  Get ready.....  Chicken baked, bbq, fried, even Turkey Wings and Salmon cakes.  Your grandmothers style Mac & Cheese, Candy Yams, Sweet Corn, Rice & Peas, Potato Salad so Good you'll wish you had seconds and we cant forget their delicious corn bread.  Try their newest item,which is rarely sold in New York because its origins definitely scream down south cooking, Chicken & Waffles!!!

Made to eat in or even take out this soul food spot also has a dessert selection.  We recommend their sweet potato pie thats made to the T perfect and they are not shy with their portions either.  

RUTHIES

560 Mrytle Ave

Brooklyn NY 11205

(718) 399-2400

~my kinda recipe~

                                                             smore brownies

Ingredients

Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

 Topping:

4 cups large marshmallows

 Directions

 Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

 For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

 Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

 Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.