Courtesy of LA Times: Viennese Hazelnut Chocolate Raspberry Bars

CHOCOLATE LAYER

1 cup unbleached all-purpose flour

1 cup (about 2 1/2 ounces) finely ground toasted blanched hazelnuts

1/2 cup sugar

1/8 teaspoon ground cinnamon

Dash sea salt

1/2 cup (1 stick) unsalted European-style butter

1 egg yolk

1 teaspoon vanilla extract

4 ounces bittersweet or semisweet chocolate, ground to a powder

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  Recipe: Viennese Hazelnut Chocolate Raspberry Bars -- latimes.com

Salisbury Steak

Serves 6

Remember to always adjust to your taste buds. It's only food.

1 1/2 pounds 80/20 ground beef
1/4 cup dry bread crumbs
1 small onion, finely chopped
1 large egg, lightly beaten
1 tsp garlic powder
1/2 tsp salt
1/4 t pepper
2T oil
2 T flour
2 cups water
one third package onion soup mix
1/8 cup Worcestershire sauce
1/2 tsp celery salt
1 can sliced mushrooms, drained
salt and pepper to taste


In large bowl, mix beef, bread crumbs, onion, egg, garlic powder, salt and pepper. Firmly shape into 6 oval patties. Over med-high heat, Brown patties in skillet in oil, remove from skillet. Stir flour into remaining oil in skillet until caramel colored. Add water and heat to boiling. Add onion soup mix, Worcestershire, celery salt and mushrooms.Return patties to pan, cover, and simmer 20 minutes, stirring occasionally. Add salt and pepper to taste.

Serve over buttered noodles or rice.