Make-A-Wish is one of the most warm-hearted organizations in Chattanooga, granting the wishes of children with life-threatening conditions. On Thursday, Northshore Grille and Coltrane’s on 9th will help Make-A-Wish by donating 15 percent of every order all day, both lunch and dinner, to the local group.
Additionally, both restaurants will be open for breakfast from 7 to 10 a.m. that day, flipping up pancakes — all you can eat — for $10, all of which will be donated to Make-A-Wish. Sausage and bacon will be served on the side, and orange juice from Coca-Cola and coffee from Chattz have been donated. Your generous spirit, along with that of Northshore Grille and Coltrane’s, will go a long way in helping out this much-needed organization. Plan to take along a friend or two.
Northshore Grille is at 16 Frazier Ave. (757-2000), and Coltrane’s is at 2 Union Square (468-7100) on the ground floor of the Tallan Building.
Today’s story on pink appliances has the perfect match. Shannon Brown, owner of area Zaxby’s, wrote to tell me that his stores will be offering their delicious chocolate chip cookies with pink M&M’s added in observance of National Breast Cancer Awareness Month. Stop by any of the restaurants, get one of the great new Chicken Parmesan sandwiches — trust me, they’re incredible — and have a cookie or two for dessert. A portion of sales will be donated to the National Breast Cancer Foundation.
And here’s more: This month, Hungry Howie’s Pizza, 4345 Ringgold Road, will join the fight against breast cancer. All pizzas will be served in bright pink boxes emblazoned with breast cancer awareness ribbons, and for every pizza purchased, Hungry Howie’s will make a donation to the National Breast Cancer Foundation. Jeff Rinke, Hungry Howie’s vice president of marketing and product development, said in a news release, “We know many people are affected by this disease, so we are proud to lend a helping hand and do everything we can to make a difference.”
Through Oct. 13, when you spend $15 at Bi-Lo on any Paws products using your bonus card, you will receive $5 off your total bill. In addition, $1 will be donated to a fund that will be divided between eight animal shelters in four states, including McKamey Care and Adoption Center in Chattanooga. It’s part of the stores’ “Feed the Love” campaign. Paws is Bi-Lo’s private pet food and pet product label.
The deadline for submitting recipes for the annual Times Free Press Holiday Recipe Contest is drawing near. I’ve gotten many good ones, but there’s still room for more. Remember, $100 grocery-store gift certificates will be awarded to winners in each of five categories: appetizer, bread, side dish, entree and dessert. E-mail your favorite recipes to abraly@timesfreepress.com.
Off the bookshelf ... Speaking of good recipes, “Absolutely Chocolate” ($29.95, Taunton Press) from the editors of Fine Cooking is an absolute must for chocolate lovers. This new cookbook, filled with tantalizing color photographs, makes you want to dive into a bowl of chocolate and never come up for air. It’s a breathtaking, mouthwatering look into the world of chocolate. I’d like to start at Page 1, making every recipe in the book. It’s not too often I make such a strong recommendation. Here’s one reason why.
Fastest Fudge Cake With Ganache Drizzle
This cake is easy to make and delicious for company on its own. But you can take it up a notch by adding Ganache Drizzle.
1 cup unbleached all-purpose flour
1/4 cup plus 2 tablespoons unsweetened natural cocoa powder (not Dutch processed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and warm
1 1/4 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup hot water
1 cup Ganache Drizzle (recipe follows), optional
Position rack in the lower third of the oven and heat oven to 350 F. Grease bottom of an 8- by 2-inch or 9- by 2-inch round cake pan, or line it with parchment.
In small bowl, whisk flour, cocoa, baking soda and salt. Sift only if the cocoa remains lumpy after whisking. In large bowl, combine melted butter and brown sugar with a wooden spoon. Add the eggs and vanilla; stir till well blended. Add flour mixture all at once and stir till all the flour is moistened. Pour hot water over the batter; stir just until incorporated and batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in center comes out clean, about 30 minutes for a 9-inch pan or 35-40 for an 8-inch pan. Let cool in pan on a rack for 10 minutes. Run a thin knife around the edge and invert cake. Invert it again onto the rack and cool completely.
Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake using an icing spatula to spread over top and down sides of cake. Let set for about an hour before serving.
Ganache Drizzle: Put 1/2 pound finely chopped bittersweet or semisweet chocolate in a medium heatproof bowl. In small saucepan, bring 1 cup heavy cream (or more as needed) to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. A couple of teaspoons of sugar may be added when you add the hot cream. (If using 70 percent bittersweet chocolate, the ganache may be a bit thick. Add more cream, a tablespoon at a time, to thin it.)
E-mail Anne Braly at abraly@timesfreepress.com
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