An exciting new Wikipedia project about local foods!

Acadian Meat Pie (from http://www.flickr.com/photos/crystallyn/2142228686/)

I may live in the land of Acadia, but I am no expert on its traditional foods, I just like to eat some of 'em. But if you know about Acadian foods, and would like to blog about it, this may be for you.

The project's goal is to help travelers discover local foods from all over the world, raise cultural awareness and preserve traditions in a world that's constantly changing. Most cities of the world don't have definite "local" dishes, but rather a "popular" dishes. This project hopes to create an online food encyclopedia for most of the cities of the world. Something that is not to be missed when you are sitting in a restaurant and looking confused at the menu.

To find out what exactly what they need help with, please see http://www.mycitycuisine.org/wiki/Find_out_how

They have also created a special submission form, for people who are not particularly familiar with the Wikipedia format: http://www.mycitycuisine.org/wiki/Special:SubmitDishForm

I look forward to learning more about Acadian dishes!

Kathy

No-Pudge Fudge Brownies

I used to buy a box of No-Pudge brownie mix on occasion. With a hot pink box and a flying pig, I had to try it. Turns out, they were the best brownies I'd ever eaten, which is saying something because my dad's were pretty fine.

(The box has changed, but I bet No Pudge Fudge Brownies are as good as ever.)

When my dad would make a sheet of brownies at his bakery, he would bring home the trimmed ends and so the chewy and yet crunchy texture —"chewcrunchyness"—  is what I think of when I think of brownies. I started making these brownies in muffin tins so I could enjoy the chewy edges all over, rather than fight over who got the best part. But, even though this mix makes me happy because they aren't loaded with chemicals, they still come from a package. So I gave myself the challenge of making something just as good.

I started with a recipe for No Pudge Brownies I found online, and have played with it a bit, because even though it was good, the original recipe is sweeter than I liked. When I was making the mix I always used plain yogurt and added vanilla, for an extra deep chocolate flavour.

I think I've come up with a pretty good brownie, even if it isn't exactly the same. I honestly don't worry about whether the yogurt has fat in it or not anymore. And I also add nuts. But you can stick to the original intent if you so wish.

Like the original from-a-box version, I beat mine until the batter shines. I don't know if it really makes a difference since I've always done it this way, but I like that they come out of the oven shiny and it's worth it if taking a couple extra moments is why they are some good.

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Kathy's No-Pudge Fudge Brownies

Makes 12 individual brownies

1-1/2 cups cane sugar 

1-1/2 cups all-purpose flour

1 cup Dutch-processed cocoa powder
1/2 tsp baking soda

1/2 tsp salt

2 cups plain yogurt (fat-free or 2% as you prefer)

2 tsp vanilla 

1 cup walnut pieces

Preheat oven to 350°F. Spray muffin tin with oil.

Mix all dry ingredients. Add yogurt and vanilla; mix well. Batter will be thick; beat until shiny for best results.

Divide the batter between the 12 muffins. Bake for 25 to 30 minutes (the less you cook the more fudgy and the more you cook the more cakey they will be). Allow to cool for 5 minutes before turning out to cool. 

I'm pretty sure you could still make these individually (as per the No-Pudge mix) by taking 2 tbsp of dry ingredient to every 1 tbsp vanilla yogurt and then microwave it in a cup for 1 minute on high.

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My favourite way to eat these is slightly warm with some lovely ice cream and perhaps a bit of chocolate sauce. Bliss! These are definitely bigger than when dividing one box of mix into 12 muffins, but then you don't have to fight with yourself about whether to go back for seconds!

Enjoy,

Kathy