tag:blogger.com,1999:blog-301563222024-03-13T07:54:37.967-04:00Tales from a Veggie KitchenA 32 year old vegetarian juggles being a mom and handling her children's food dairy intolerances all while trying to find time to cook.Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.comBlogger163125tag:blogger.com,1999:blog-30156322.post-48678620697888376252010-07-05T15:36:00.000-04:002010-07-05T15:36:18.111-04:00White House Honey-Oat MuffinsI used to have so many cooking magazines. Then I had Quinn. Cooking changed from a labor of love to relying on old stand-by recipes that would get dinner on the table quickly. Now Quinn is a touch older, I'm starting to find more time to cook for the joy of it. I recently re-subscribed to Food and Wine, and this recipe caught my eye as I flipped through the July 2010 magazine. I haven't even sat down and fully read the issue, but I've already made these muffins. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdOEh44KEBUz2NgwR6UfOYj7fhVD_LtDsUMqGdUhxvHUx2hJX_0HkTcYPvef4OFDu_PQETE_N2IwZ3Xpc0AXCyFVM2zZVMUEQmO48G1FsYlmOh3zPQHwMYm8kJDe48pEcQjr6YA/s1600/_DSC2634.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdOEh44KEBUz2NgwR6UfOYj7fhVD_LtDsUMqGdUhxvHUx2hJX_0HkTcYPvef4OFDu_PQETE_N2IwZ3Xpc0AXCyFVM2zZVMUEQmO48G1FsYlmOh3zPQHwMYm8kJDe48pEcQjr6YA/s320/_DSC2634.jpg" /></a></div>My little boy seems to suffer from a dairy intolerance (and possibly soy as well) so I'm constantly scouting for recipes that are either dairy-free or easy to adapt in that direction. I find when I look for dairy-free/soy-free recipes, I often get discouraged and overwhelmed by how few there are. But if I just go about life, the recipes sometimes find me. This was one such a recipe. I made it with rice milk instead of buttermilk, and I added about a teaspoon of vinegar to the rice milk to curdle it a bit. I also added blueberries, because I had them and I think every muffin is better with a blueberry in it! <br />
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The muffins were surprisingly tasty. Despite my modifications, they came out soft and moist (although a bit flat on top). The flavor is definitely honey-like, so not overly sweet. But I liked the addition of the oatmeal, and I think I will definitely make them again. I can't say they were an overwhelming success with the small man, however breakfast is not his favorite meal so the fact some was consumed is considered a success in my book. I'm thinking next time I might try this recipe with fresh peaches....<br />
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The original recipe can be found <a href="http://www.foodandwine.com/recipes/white-house-honey-oat-muffins">here</a>, on the Food and Wine website.Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com3tag:blogger.com,1999:blog-30156322.post-76326543903272761612010-06-22T13:49:00.000-04:002010-06-22T13:49:46.018-04:00CSA Farm Share Quiche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTvMsn6OltlavIZk4HUk2XGqOPLHjUS8RmN0frX8a_xOboc_OFJdkVEeDV1vNs5Cgip_l7Yn9TqCjefPTZGV-9SCXkAj0kb-DdyzxYsSdf_PMdSSzeEmqxIuC2QPI4_jkj03CIw/s1600/_DSC2244.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTvMsn6OltlavIZk4HUk2XGqOPLHjUS8RmN0frX8a_xOboc_OFJdkVEeDV1vNs5Cgip_l7Yn9TqCjefPTZGV-9SCXkAj0kb-DdyzxYsSdf_PMdSSzeEmqxIuC2QPI4_jkj03CIw/s320/_DSC2244.jpg" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';">CSA season is in full swing, and I am loving the challenge of so many vegetables and greens to get through each week. We were away this weekend, and so lost two precious days to work on this week's haul. With Friday looming, I needed something quick that would also work on our well stocked fridge to make for lunch. </span><br />
<div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';">I zoomed onto facebook quickly in that "the toddler isn't currently in danger so I have 30 seconds to see what's happening" way that I'm sure most parents are familiar with, and am so glad I did. A high school friend has recently started <a href="http://lettuceeatlocally.blogspot.com/">a blog</a>, and had updated it with <a href="http://lettuceeatlocally.blogspot.com/2010/06/last-nights-dinner.html">a quiche recipe</a>. I recalled some frozen crusts lounging in our downstairs freezer, did a quick tally of various greens and veggies I could use in the quiche, calculated the likelihood of getting the quiche made while making and feeding the cranky toddler his lunch ... and decided it was worth the gamble. I'm not going to lie - it was one crazy hour and the kitchen looked a little worse for wear when all was said and done. But the quiche made it into the oven before Q's nap, and was ready for lunch right on time.</span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';">Quiche is nothing groundbreaking, but I liked the proportions in this recipe. I used 2 garlic scapes, one and a half small zucchinis and a handful of dandelion greens. Otherwise I followed the recipe as written, although I did add some salt and pepper to the cooked veggies. I did have a little too much filling (aka a little spillage) but that could have been due to my haste and or ingredient adjustments. The flavor was creamy, cheesey and seemed well balanced by the inclusion of the greens. I think this will definitely be a repeater recipe as I'm sure there will be more occasions when I need to use up produce while creating a delicious and not too heavy meal. </span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #555544; font-family: tahoma, 'Trebuchet MS', lucida, helvetica, sans-serif; font-size: 13px; line-height: 18px;">EASY BASIC QUICHE </span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #555544; font-family: tahoma, 'Trebuchet MS', lucida, helvetica, sans-serif; font-size: 13px; line-height: 18px;">Aroz@lettuceeatlocally.blogspot.com</span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #555544; font-family: tahoma, 'Trebuchet MS', lucida, helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
Pie crust, frozen or home made<br />
4 eggs<br />
2/3 c. half & half/milk or 1/3 c. plain yogurt & 1/3 c. milk<br />
1 c. cheddar cheese<br />
FILLINGS:<br />
1/2 c. chopped broccoli<br />
1/2 c. chopped zucchini<br />
1/4 c. onion<br />
1 garlic scape, finely diced </span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande';"><span class="Apple-style-span" style="color: #555544; font-family: tahoma, 'Trebuchet MS', lucida, helvetica, sans-serif; font-size: 13px; line-height: 18px;"><i>salt and freshly ground pepper to taste</i><br />
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Preheat oven to 375 degrees. Whip eggs until fluffy and add milk. Meanwhile, saute filling ingredients in olive oil in a pan on medium heat, adding salt & pepper to taste. Add filling mixture to the pie crust and then add egg mixture. Sprinkle cheese over the top and season with salt and pepper. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before serving. </span></span></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com1tag:blogger.com,1999:blog-30156322.post-1843800233954125842010-06-11T14:30:00.003-04:002010-06-11T14:30:00.548-04:00Garlic Scape PestoM. and I have been members of CSA (Community Supported Agriculture) organizations several times in the past. Now we've left New York City and live in the Hudson Valley, we've joined a local, organic farm. It's kind of fun going to the actual farm where the produce is grown to pick it up. And there are nice perks like freezers with grass fed meats for purchase (for M. and the little sprout), delicious whole grain breads for purchase as well as flowers for picking and the farm's herb garden to raid. And Little Sprout loves to watch the chickens in their chicken coop, which makes a trip to the farm a fun family outing. <br />
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We purchased a full share, but are clearly going to have to be on our game to keep up as this week's share was quite substantial. Two pounds of mesclun - two pounds. That can be measured by putting a ton of mesclun into the scale, and then when you find yourself cringing at how much mesclun there is realizing you're only at a pound! Two heads of Napa cabbage, two large bunches of greens, two bunches of spring onions, two bunches of mystery greens, two bunches of baby carrots, two bunches of beets (with greens attached - yum!) and a quarter pound of garlic scapes. Oh, there were also 2 pints of strawberries as well. Those we had no problem polishing off. <br />
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I had lofty ambitions for the garlic scapes, however time got the best of me. As I switched into "CSA day is coming up - time to empty the fridge" panic last night, I went with the old standby of garlic scape pesto. Now that we are the proud owners of a chest freezer, I planned on freezing most of it for a treat later in the summer using only what we needed for dinner last night. I worked off of <a href="http://blog.washingtonpost.com/mighty-appetite/2006/06/my_friend_the_garlic_scape_1.html">this recipe</a> from the Washington Post (which was the first one that came up in my google search that sounded appealing) but I did make a few changes. I eyeballed about a half cup of pignolis instead of using the walnuts called for in the recipe due to (my) personal preference. And I made a batch and a half of the recipe so as to use up all of my scapes. I also discovered myself perilously short on olive oil, and mixed the pesto with a blend of olive oil and pasta cooking water which made for a nice light texture. <br />
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The pesto was definitely pungent though - not for the faint of heart (or faint of garlic). I froze some without cheese, as it freezes better that way. And I added enough cheese to our dinner portion to make it taste "right" without really measuring. I served the pasta with a big pile of the sauteed mystery greens, and a mesclun salad. I'd say we've gotten through a pound of the mesclun so far, only a pound to go!<br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'Times New Roman', times, serif; font-size: 12px;"></span><br />
<div style="color: #333333; font-family: 'Times New Roman', times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;"><strong>Garlic Scape Pesto</strong></div><div style="color: #333333; font-family: 'Times New Roman', times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;"><strong>Ingredients</strong>:<br />
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices<br />
1/3 cup walnuts<br />
¾ cup olive oil<br />
¼-1/2 cup grated parmigiano<br />
½ teaspoon salt<br />
black pepper to taste</div><div style="color: #333333; font-family: 'Times New Roman', times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;"><strong>Method</strong>:<br />
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.</div><div style="color: #333333; font-family: 'Times New Roman', times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.</div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com3tag:blogger.com,1999:blog-30156322.post-23077138544487054352010-06-10T14:25:00.000-04:002010-06-10T14:25:15.449-04:00Creamy Tomato Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm4LZrA_lh6P1zYzKZAZtAvPsRsdCsfI0I6sAgfL7metAcxqvCzqxLBmu_gX4usnrEtIJeIYXH04cMnho9UXvF5ZW3ijfT2gHNpZXjIEL_E3PiFOHWKrr_Wu14tOMVEhyMTXaLQ/s1600/_DSC1632.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm4LZrA_lh6P1zYzKZAZtAvPsRsdCsfI0I6sAgfL7metAcxqvCzqxLBmu_gX4usnrEtIJeIYXH04cMnho9UXvF5ZW3ijfT2gHNpZXjIEL_E3PiFOHWKrr_Wu14tOMVEhyMTXaLQ/s320/_DSC1632.jpg" /></a></div><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;">As I contemplate a summer with minimal air conditioning, this week's cool weather has been a delightful opportunity to get some "warm" cooking in. Turning on the oven doesn't affect the temperature of the house of hours, and cooking stovetop doesn't result in extra sweating. There may not be too many of these days left, so I've been making the most of it. </span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;">Yesterday was particularly cool and rainy, and just cried out for tomato soup. I reached for a recipe I've never tried before (but heard good things about) and was pleased to see I had most of the ingredients on hand. Living 20 + minutes from a grocery store these days is making me appreciate recipes that can be prepared from my well (over?) stocked pantry more and more. </span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;">I did make a few changes. I used spring onions from our farm share as I didn't have any leeks. And I made a half recipe as I only had 1 can of whole tomatoes in the pantry. We got two adult servings, and two boy sized servings from the recipe. It made a nice lunch when paired with a sandwich and a small salad with farm fresh mesclun greens. </span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;">Overall, I really enjoyed this soup. I liked the ease of the preparation, as well as the creamy taste minus a ton of cream. I think my tomatoes could have roasted longer, I pulled them at 35 minutes because I needed to finish the soup. I think they were not quite caramelized enough, but the resulting soup was still very enjoyable. While it doesn't compare to a tomato soup made from fresh tomatoes, it was one of the better recipes utilizing canned tomatoes that I've tried. </span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 19px;">And, while I didn't get a perfect food blogger shot of the soup, I did get a picture of my boy shortly after tucking into a bowl of the soup. I suppose that'll have to do.... :)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 19px;">Creamy Tomato Soup</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 19px;">A Year in a Vegetarian Kitchen by Jack Bishop</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 19px;"><br />
2 28-ounce cans whole tomatoes<br />
1 tablespoon light or dark brown sugar<br />
3 tablespoons unsalted butter<br />
2 medium leeks, white and light green parts, halved lengthwise, washed, and sliced crosswise into thin strips<br />
Salt<br />
1 tablespoon double-strength tomato paste (the kind in the tube)<br />
1/8 teaspoon freshly grated nutmeg<br />
2 tablespoons all-purpose flour<br />
2 cups vegetable broth<br />
Cayenne pepper<br />
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1. Move an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.<br />
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2. Drain the tomatoes in a strainer set in a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and the tomatoes are just beginning to color, about 20 minutes. Discard the seeds in the strainer and reserve the juice in the bowl. You should have about 2.5 cups strained tomato juice.<br />
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3. Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the leeks and 1/2 teaspoon salt and cook, stirring often, until the leeks have softened, about 5 minutes. Add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors, about 10 minutes.<br />
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4. Puree the soup in batches until perfectly smooth. Return the soup to a clean saucepan and adjust the seasonings, adding salt and cayenne pepper to taste. Warm and serve, or refrigerate in an airtight container for several days and then warm over low heat before serving.<br />
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Serves 4.</span>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com4tag:blogger.com,1999:blog-30156322.post-76100996138188209912010-03-20T10:06:00.004-04:002010-03-20T10:14:38.262-04:00Hello Blog.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSF_10ubz-H3MPKxZL_3K2Yg8lAYnHSoubXy44TWuTMxUfiL-s4stsvnDJLHH5Lb9gjCLzXVIM1ZNlf0YjyxhWoxrqW3BHIgRLHL0a7jUoUEoc-rC2geye32C5xbEoX1QdFQDeg/s1600-h/_DSC7616.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSF_10ubz-H3MPKxZL_3K2Yg8lAYnHSoubXy44TWuTMxUfiL-s4stsvnDJLHH5Lb9gjCLzXVIM1ZNlf0YjyxhWoxrqW3BHIgRLHL0a7jUoUEoc-rC2geye32C5xbEoX1QdFQDeg/s320/_DSC7616.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5450717958513617954" /></a><br />I've missed you so. I miss documenting the recipes I make (although new recipes are fewer these days). I miss having the time to take pictures of the final result. I miss having a "food diary" to flip through when I'm needing inspiration. <div><br /></div><div>I told myself that this was the year I'd get back into blogging. Doesn't seem to be going so well, does it? My little veggie boy has gotten so big these days - and he's always on the move. We spend our days at playgrounds, playdates and on the go. Cooking has slipped to the side, and I find I use my slow cooker more then any other appliance in the kitchen these days. Occasional bouts of necessitated dairy-freeness (if that's even a word) have encouraged me to head for vegan recipes much more then in the past. And leaving New York City and moving upstate has changed life even more. </div><div><br /></div><div>Yes, big changes have been afoot in the Veggie Kitchen since last summer. I haven't forgotten about my little blog, and I do hope to come back to blogging regularly soon. Perhaps even this week.... </div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com3tag:blogger.com,1999:blog-30156322.post-74421358321872855572009-07-08T08:43:00.002-04:002009-07-08T08:47:29.129-04:00Light Brioche Burger Buns<span class="Apple-style-span" style="font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; color: rgb(34, 34, 34); letter-spacing: 1px; line-height: 14px; "><p><b><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; font-size: 13px; font-weight: normal; letter-spacing: normal; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; ">I've been wanting to make bread for some time. I've been sitting on the floor playing blocks with my son and dreaming of making foccacia, or rosemary sandwich buns. Weird, i know. But I never found time to work it into my day until now. <a href="http://smittenkitchen.com/2009/07/light-brioche-burger-buns/" target="_blank" style="text-decoration: none; color: rgb(85, 17, 51); cursor: pointer; ">This recipe</a> caught my eye on Smitten Kitchen, so I dropped what I was doing and got to it! The recipe was published in the New York Times dining section last week.<br /><br />The recipe was straightforward and easy to follow, although I did end up adding a little extra flour to the dough to make it easier to manage. I tried making the dough in my kitchenaid mixer, however there simply weren't enough ingredients for the dough hook to get around. I think it might work if the recipe were doubled, but otherwise I'd make it by hand. And be prepared for super sticky dough! I also let mine overrise by mistake while running to the grocery store, so my buns were a little flatter then they might otherwise have been. Still, the sweet buttery taste of the buns was worth all the hassle! I don't know if this will become a regular due to the tricky dough (Moomie's recipe is easier to work with) but I will definitely make it again. The taste was truly spectacular, and has inspired me to make more bread!!</span></b></p><p><span class="Apple-style-span" style="font-family:verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif;font-size:100%;color:#000000;"><span class="Apple-style-span" style="font-size: 13px; letter-spacing: normal; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;">I did not photograph my buns (what a surprise!) however Deb at Smitten Kitchen has plenty of gorgeous pictures so I urge you to take a peek. You can find her post about this recipe <a href="http://smittenkitchen.com/2009/07/light-brioche-burger-buns/">here</a>. </span></span></p><p><b>Light Brioche Burger Buns</b><br />Adapted from <a href="http://www.commecarestaurant.com/" style="color: rgb(101, 106, 123); text-decoration: none; ">Comme Ça restaurant</a> in Los Angeles, via the <a href="http://www.nytimes.com/2009/07/01/dining/011brex.html?_r=1&ref=dining" style="color: rgb(101, 106, 123); text-decoration: none; ">New York Times</a></p><p>Go! Make these! What are you waiting for?</p><p>Makes 8 4 to 5-inch burger buns</p><p>3 tablespoons warm milk<br />2 teaspoons active dry yeast<br />2 1/2 tablespoons sugar<br />2 large eggs<br />3 cups bread flour<br />1/3 cup all-purpose flour<br />1 1/2 teaspoons salt<br />2 1/2 tablespoons unsalted butter, softened<br />Sesame seeds (optional)</p><p>1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.</p><p>2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.</p><p>3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (In my freaky, warm apartment this only took an hour.)</p><p>4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)</p><p>5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.</p></span>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com2tag:blogger.com,1999:blog-30156322.post-44308439124361762512009-05-10T10:39:00.003-04:002009-05-10T11:31:20.341-04:00Wacky Cake<span class="Apple-style-span" style="font-family: arial; border-collapse: collapse; font-size: 13px; "><div><span class="Apple-style-span" style="font-family:georgia;">How has it been almost a month since my last post? The veggie kitchen has actually been quite busy these days, but the taking pictures and typing up recipes piece of blogging hasn't been going as well. And since that's a key part in keeping a blog going, things have been slow. Hopefully one day soon I'll be able to tell you about the roasted potato gruyere tart we've made, or the brownies, or there was the lemon pasta Mike created... </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">But this was something I made just this past Friday. One of my mommy friends has a baby with a dairy/soy allergy. Needless to say this means she must pass on most baked goods that come out of my kitchen. Since it was her birthday last week, I decided to make something she could enjoy. And this cake sprang to mind. I made it once years ago, but remembered it as being tasty and EASY. The glaze posed a bit more of a problem for this particular situation. I subbed rice milk for the dairy milk, but was a bit stumped by the butter. My first thought was to buy vegan butter, but when I had it home I realized it contained soy which wouldn't do. As it turned out butter is okay for this friend, and so I did just use regular butter. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">The cake was rich and chocolatey. Mike thought the texture was a bit different from a standard cake, however we both enjoyed the pieces I snuck home from the gathering. And the cake was quite a big hit at the social event to which it was taken. No one could believe that it was dairy free (mostly) and easy. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">I think this cake's value lies in its versatility. Need an easy vegan cake for a vegan friend? This cake fits the bill. Need a chocolate fix readily filled by ingredients likely to be on hand? Again, this cake will definitely do. I was quite glad only a slice or two came home, as more would have been quite dangerous for Mike and I both! :) </span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">Wacky Cake </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">From Simple Vegetarian Pleasures by Jeanne Lemlin</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">"Wacky" cake is so called because it has no eggs in it, and is mixed together in an unusual way. Because it only takes a few minutes to make this cake batter (you don't even have to butter the pan beforehand) you must turn on your oven at least 10 minutes before you begin so it has time to preheat. </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1 1/2 cups unbleached flour</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1 cup sugar</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1/3 cup unsweetened cocoa powder</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1/2 teaspoon salt </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1 cup warm water</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1 teaspoon vanilla extract</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1/3 cup vegetable oil</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1 teaspoon distilled white or apple cider vinegar</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">The Chocolate Glaze</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1/2 cup sugar </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">4 tablespoons unsalted butter (or vegan butter)</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">2 tablespoons milk (I used rice milk for our situation, soy milk would also work)</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">2 tablespoons unsweetened cocoa powder</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">2 teaspoons vanilla extract </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">1. Preheat oven to 350 degrees. If using a glass baking dish, heat to 325. A good ten minutes later, begin to make the cake. Place flour, sugar, cocoa, baking soda, and salt in an 8x8 inch cake pan. Using a fork, stir the dry ingredients together until completely blended and uniform in color with no visible streaks. </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">2. Pour on the water, vanilla, oil, and vinegar and immediately stir with the fork until completely blended. Using a spatula at this point is helpful for getting batter ou</span>t of the corners.</div><div>3. Put cake in oven and bake for 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool the cake completely on a wire rack, about 2 hours. This cake is meant to be served out of the pan, not unmolded.</div><div>4. To make glaze, combine sugar, butter, milk, and cocoa in a small saucepan and bring to a boil, stirring constantly. Remove pan from the heat, and stir until cool (about 5 minutes). Add vanilla extract, then pour onto cake. Let cool completely before serving (about 1 hour). </div><div><br /></div><div>For a 9x13 cake, use 1.5 times the recipe and cook about 25 minutes. </div><div>For a 9 inch round spring form pan, use 1.5 times the recipe and cook about 50 minutes. (butter and flour the pan before hand, mix batter in large bowl and pour into pan. Unmold after baking).</div><div>For a sheet cake, use a 17x11 inch jelly roll pan that has been buttered and floured beforehand. Mix 3 times the batter in a large bowl, and pour into prepared pan. Bake 35 minutes, unmold after baking.</div><div>For cupcakes, this recipe as above will make 1 dozen. Place 12 paper liners in a muffin pan. Mix batter in a bowl, then fill liners. Bake 22 minutes. </div></span>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com2tag:blogger.com,1999:blog-30156322.post-6062593702474130302009-04-14T09:28:00.002-04:002009-04-14T09:40:26.408-04:00Brazilian Black Beans - Every Day Food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.marthastewart.com/images/content/pub/everyday_food/2009Q2//med104417_0409_hyt010_l.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 225px; height: 281px;" src="http://images.marthastewart.com/images/content/pub/everyday_food/2009Q2//med104417_0409_hyt010_l.jpg" border="0" alt="" /></a>I am a big fan of beans. Particularly black beans - I love the versatility of cooking once and having beans to use in a variety of ways for the next few days. These days that quality is key as it relieves the pressure of daily cooking. Cooking dinner every night just isn't going to happen now that Quinn goes to bed at 7 pm on a daily basis. But, recipes like this mean I have something to work with after he goes down. <div><br /></div><div><a href="ttp://www.marthastewart.com/recipe/brazilian-black-beans">This recipe</a> caught my eye in a recent Every Day Food issue. I'm pretty faithful to <a href="http://talesfromaveggiekitchen.blogspot.com/2006/09/frijoles-negros.html">my favorite black bean recipe</a> but I was intrigued by the step of cooking the beets in the beans. It seemed simple enough, but I would have never thought to do it. So I deviated from the norm, and gave the recipe a whirl. </div><div><br /></div><div>This recipe was simple enough, and yet the taste belied the basic ingredients. There was no discernible beet quality to the beans (we wouldn't have minded if there were), and I liked having a vegetable side ready to go as the beans were done. I ended up mixing beans bought in two different stores which ended up with some beans underdone, but that was my mistake and not terribly detrimental to the dish as a whole. I served the beans with brown rice, sprinkled with the recommended sides seen above in a picture from the Every Day Food website. We also enjoyed simply braised collard greens to round out the meal. </div><div><br /></div><div>I'm not sure I would make this particular recipe again because I think it is simple enough that I can create something like it in the future without following a recipe. But Mike and I both liked the idea of cooking the beets in the beans, and plan to tinker with that again in the future. And, with some planning ahead (and cooking beans ahead) the final steps in this recipe definitely made it weeknight worthy. </div><div><br /></div><div><br /></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com3tag:blogger.com,1999:blog-30156322.post-88918837417716858322009-03-31T09:00:00.001-04:002009-04-01T23:23:15.633-04:00Great Grains Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzefhGkG68kAkj2mivd5xMZegFguMZx8wxXNEimt6TeT7SDFPDSTyfZbint5hyrtN98M4yYH2L2MNOUYvCEp0wIYfSkI7CjOfeyWHI0Nah2jxIlOZ51cN-AeoYxXii2U7xQt4Rg/s1600-h/DSC03684.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzefhGkG68kAkj2mivd5xMZegFguMZx8wxXNEimt6TeT7SDFPDSTyfZbint5hyrtN98M4yYH2L2MNOUYvCEp0wIYfSkI7CjOfeyWHI0Nah2jxIlOZ51cN-AeoYxXii2U7xQt4Rg/s320/DSC03684.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5319022980340166930" /></a><div><span class="Apple-style-span" style="font-size:medium;">I'm really digging muffins these days. They're easy to make, quick and easy to eat in the mornings between wakeup time and first nap time and they give me the feeling that I'm back in the kitchen. Or, back in the kitchen without spending hours and hours slaving over a hot stove.</span></div><div><br /></div><div>Last night I decided to whip up a batch of Great Grains muffins from Dorie Greenspan's Baking:From My Home to Yours. This is big for me. They contain no chocolate. None. Not even a bit. And they were quick and easy to throw together. I even made it through assembling the dry ingredients wearing Quinn. But then he'd had it with baking, and it was time to start bedtime. So I recommend this recipe for its ease and simplicity, as well as being baby wearing friendly. </div><div><br /></div><div>The muffins were sweet, but not overly so. They had a nice crumb, and both M. and I enjoyed one with our breakfasts this morning. I had a feeling M. would really like these muffins (as he is not as big a fan of chocolate as I am) and he was quite pleased with the finished result. I added raisins and sliced dried apricots to my muffins, and thought the combo was good. But cranberries would work, as would any other dried fruit (or nut if you like nuts in baked goods) combo. I also used fat free buttermilk. </div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(102, 102, 102); line-height: 17px; font-family:Verdana;font-size:11px;"><div class="storycontent"><div class="snap_preview"><p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Great Grains Muffins<br /></span></span><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">from Baking From My Home to Yours by Dorie Greenspan</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;"><br />1 cup all purpose flour<br />1/3 cup whole wheat flour</span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">1/3 cup cornmeal</span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">1/3 cup old-fashioned oatmeal<br />1/4 cup sugar<br />2 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup buttermilk<br />1/3 cup maple syrup<br />2 large eggs<br />1 stick </span><span class="Apple-style-span" style="color:#000000;">unsalted butter, melte</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">d and cooled<br />3/4 cup quartered, moist, plump prunes or other dried fruit and/or nuts</span></span></p><p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Preheat oven to 400 degrees. Butter or</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;"> spray a muffin tin. </span></span></p><p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">In a large bowl, whish together the flours, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a</span></span><span class="Apple-style-span" style="color:#000000;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">large glass measuring cup, whisk together the buttermilk, maple syrup, eggs, and melted butter. Pour the liquid ingredients over the dry and gently, but quickly stir together. Don’t worry about being thorough — if the batter is lumpy, that’s fine</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">. Stir in the fruit or nuts, if you are using them. Divide batter evenly among the muffin cups.</span></span></p><p><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Bake for 18-20 minutes or until the tops are gold and a thin knife inserted into the center of the muffins comes out clean. Transfer th</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">e pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.</span></span></p><div><br /></div></div></div></span></div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(102, 102, 102); line-height: 17px; font-family:Verdana;font-size:11px;"><div class="storycontent"><div class="snap_preview"><p><br /></p></div></div></span></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com1tag:blogger.com,1999:blog-30156322.post-27853986048109153322009-03-30T08:29:00.004-04:002009-03-30T21:55:14.549-04:00Root Beer Bundt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEbnS_ls6r4e7TTqZWcBDxZWQiAuh5bu9fzf8FAruvCdkLqIIi_U6dn7PiQdl8YljBvwAuhB-uazRWCr94fGqn4ZCmwMr9KSwJbVVTZf5YiTSIBuQCcUiJW7HfRGYNwkEK7xzlg/s1600-h/_DSC4302+(1).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEbnS_ls6r4e7TTqZWcBDxZWQiAuh5bu9fzf8FAruvCdkLqIIi_U6dn7PiQdl8YljBvwAuhB-uazRWCr94fGqn4ZCmwMr9KSwJbVVTZf5YiTSIBuQCcUiJW7HfRGYNwkEK7xzlg/s320/_DSC4302+(1).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5318993628569995906" /></a><div style="text-align: left;">One of my favorite things about going to Baked is never knowing what cakes will be offered that day. There are usually three cakes available for purchasing by the slice, and the offerings change daily. I can go craving one cake, but if isn't available that day then I'm FORCED to try something new. Which, as a creature of habit is probably a good thing for me. :)</div><div><br /></div><div>On one of our trips, M. tried the coca cola bundt cake. He was really taken with it, and asked me to research a recipe so we could make it at home. Well, that never happened. But when I saw the root beer bundt in the Baked cookbook, I decided it would be the perfect dessert for a dinner party we had this weekend. It could be made in advance, and ready to go at the conclusion of the meal. I learned the hard way recently that this is key, particularly these days with babies being a baking factor. I did debate swapping the root beer for coke (which I will do in the future) but we both decided we'd try the "authentic" version first. </div><div><br /></div><div>The cake was easy to prepare, although it doesn't use a mixer. The wet ingredients (including the root beer) are heated on the stove, and then the dry ingredients are mixed in. The recipe cautions over-mixing. Accordingly, I was very careful not to over-mix. So careful that I actually undermixed and my cake was studded with pockets of flour. Oops. Next time I'll mix a little harder, and not worry so much about it. But the results were still delicious, if a little unusual to the eye. There was also a lot of frosting to this cake. I happen to LOVE frosting, but if you are not such a big fan then I would recommend cutting the glaze recipe in half. I also really liked how easy the glaze was to make - the recipe called for making it in the food processor. A bit unconventional, but oh so quick and easy to whip up! </div><div><br /></div><div>Overall, the cake was well received by all and the leftovers are still sitting and taunting me as I write. Very very dangerous. :)</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpMkD-GXslCgNPmrNjV8xuvbz_MGadtPeoUVliAlMELv0onkiAPoYoOUVoy2WMUUH-Pw_Hm2dQcngn2C-XmhEW_xLwzA22567gutTijgqHmeUbpH0wnlnPsLRnlvSduVASYdclQ/s1600-h/_DSC4333+(1).jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpMkD-GXslCgNPmrNjV8xuvbz_MGadtPeoUVliAlMELv0onkiAPoYoOUVoy2WMUUH-Pw_Hm2dQcngn2C-XmhEW_xLwzA22567gutTijgqHmeUbpH0wnlnPsLRnlvSduVASYdclQ/s320/_DSC4333+(1).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5318993626418134578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></a></div><div><p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color:#3a3a3a;"><span class="Apple-style-span" style="color:#802910;"><b><span class="Apple-style-span" style="color:#000000;">Root Beer Bundt Cake</span><br /></b></span> for 1 (10-inch) Bundt cake<br />From Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a"><i>for the cake:</i></p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a">2 cups root beer (do not use diet root beer)<br />1 cup dark unsweetened cocoa powder<br />1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces<br />1 1/4 cups granulated sugar<br />1/2 cup firmly packed dark brown sugar<br />2 cups all-purpose flour<br />1 1/4 teaspoons baking soda<br />1 teaspoon salt<br />2 large eggs</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a"><i>for the frosting:</i><br />2 ounces dark chocolate (60% cacao), melted and cooled slightly<br />1/2 cup (1 stick) unsalted butter, softened<br />1 teaspoons salt<br />1/4 cup root beer<br />2/3 cup dark unsweetened cocoa powder<br />2 1/2 cups confectioners’ sugar</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a"><b>For the cake:</b></p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a">Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a">In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a">In a large bowl, whisk the flour, baking soda, and salt together.</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a">In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a">Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto a platter.</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a"><b>For the frosting:</b></p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a">Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.</p> <p style="margin: 0.0px 0.0px 8.0px 0.0px; font: 13.0px Georgia; color: #3a3a3a">Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.<br /> </p></div><div><br /></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com4tag:blogger.com,1999:blog-30156322.post-23773264382938871702009-03-25T07:01:00.003-04:002009-03-25T07:39:46.854-04:00Banana Espresso Chocolate Chip Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTfsKR4j-IDQuE6w7dYlGkEikQPDolVssCGAPhfiVEljx4emcErAZj-r0aHPgU-SEQfwoilDbg13II1Sxv3IekpeGyFcag39_FTAkryHx5UAmkqYyz5K-5Cb2S4ad6yj3v63g0A/s1600-h/DSC_2550.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTfsKR4j-IDQuE6w7dYlGkEikQPDolVssCGAPhfiVEljx4emcErAZj-r0aHPgU-SEQfwoilDbg13II1Sxv3IekpeGyFcag39_FTAkryHx5UAmkqYyz5K-5Cb2S4ad6yj3v63g0A/s320/DSC_2550.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5317080938176245874" /></a>I won't tell you when I actually made these muffins. We'll just leave it at it wasn't yesterday, or even this week. Sigh. Getting back into the swing of blogging is harder then I thought. But I am determined to get there ... one day. <div><br /></div><div>All the internet is abuzz with the recent publication of Baked:New Frontiers in Baking. I'm quite spoiled, the bakery Baked is about a twenty minute walk down the road from my apartment. Strolling down to choose a treat has become a new favorite weekend activity. As a result, I'm continually expanding my repertoire of tasty treats and am thrilled so many are included in the cookbook. Their layer cakes are delicious, and I look forward to trying a few at home in the near future. We sampled a slice of the Lemon Drop last weekend, and were quite pleased with the results. <span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; font-weight: bold; line-height: 20px; "></span></div><div><br /></div><div>I made this recipe pretty much as is. I did measure espresso from a cup of espresso, but added a bit more. I usually do that as I'm too lazy to stock espresso powder when we have an espresso machine at home. I thought the coffee taste was present but subtle in these muffins, so if you like a stronger flavor you might want to amp the flavor up a bit. These muffins are moist and sweet, and I've kept a few in the freezer for those mornings when I need a bit more of a boost. I got a yield of 16 muffins, however I noted these muffins didn't rise overly much. When I make them again, I might get 12 as I will know I can fill the cups a little bit more then I did this time. And there will be a next time I make these muffins. Banana, chocolate, coffee - how can you go wrong? </div><div><span class="Apple-style-span" style="font-size:100%;color:#333333;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; font-weight: bold; line-height: 20px; ">Banana Espresso Chocolate Chip Muffins</span></div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">From <a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1235422041&sr=8-1" style="color: rgb(97, 49, 189); text-decoration: none; "><em>Baked: New Frontiers in Baking</em></a><em> by Matt Lewis and Renato Poliafito</em><br /><br />1 1/2 cups mashed, very ripe bananas (about 4)<br />1/2 cup sugar<br />1/4 cup firmly packed light brown sugar<br />1/2 cup unsalted butter, melted<br />1/4 cup whole milk<br />1 large egg<br />1 1/2 cups all-purpose flour<br />1 tsp instant espresso powde<a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3154" style="color: rgb(97, 49, 189); text-decoration: none; ">r</a> (I used liquid espresso, and increased to 1 tablespoon)<br />1 1/2 tsp baking soda<br />1 tsp salt<br />1 cup (6 ounces) semisweet chocolate chips<br />Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with non-stick cooking spray.<br />In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.<br />In another medium bowl, whisk together the flour, instant espresso powder,baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.<br />Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.<br />Let the muffins cool on a cooling rack for 15 minutes. Then remove the muffins from the pan and allow them to finish cooling on the cooling rack. Store up to 2 days in an airtight container.<div style="clear: both; "></div><div><div style="clear: both; width: 370px; "><div style="float: right; margin-top: 20px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; "></div></div></div></span><div><br /></div><div><br /></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com5tag:blogger.com,1999:blog-30156322.post-61235097617234695452009-02-08T20:53:00.004-05:002009-02-08T21:12:35.534-05:00Smitten Kitchen's Mushroom BourguignonContinuing the Smitten Kitchen recipe roll, we will now discuss the <a href="http://smittenkitchen.com/2009/01/mushroom-bourguignon/">mushroom bourguignon</a>. This recipe grabbed me the second I saw it on the website. The sauce looked luscious, the mushrooms delicious and the bed of pasta - perfection. You can find the blogger's fantastic photos and the recipe <a href="http://smittenkitchen.com/2009/01/mushroom-bourguignon/">here</a>. Beef Bourguignon suddenly became a dish that I didn't know I'd missed until I saw this mushroom alternative. I believe the recipe came out on a Thursday, and I put it on Saturday's menu. <div><br /></div><div>We had company that evening, company I deemed worthy of sharing what I hoped would be mushroomy deliciousness. M ended up making the dish (that whole baby tag-teaming effect again) and reported that the preparations were straightforward. A little chopping, a little braising. And the results? Oh, the results contained the deliciousness I'd hoped for. The sauce was rich, the mushrooms tender and winey and the bed of pasta provided the perfect compliment to the saucy stew. M. did follow the directions on the pearl onions, but our general consensus was that they were too firm. Next time we would parboil them before adding them to the stew, or perhaps try frozen. Ours were fresh, and were just too firm and spicy to meld with the softness of the stew. </div><div><br /></div><div>Needless to say there were no leftovers that night. I look forward to making this recipe again, perhaps on a night when M. and I are without guests so that there WILL be leftovers we can enjoy on another occasion. In fact, we haven't planned our menu for Valentine's Day yet... </div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com2tag:blogger.com,1999:blog-30156322.post-44068282844783289052009-02-07T09:38:00.003-05:002009-02-07T09:53:08.160-05:00Smitten Kitchen Chocolate PuddingSigns I need to post more often:<div><br /><div>My last post was on the first day of this year (okay, it is only February but STILL).</div><div>It took me a minute to remember how to create a new post. I went to the website first, and was puzzled for a second about how to log in and write a new post. </div><div><br /></div><div>Ah, lack of sleep. It boggles the mind. </div><div><br /></div><div>The veggie kitchen has actually been a'cookin these days. Maybe not every day, but at least several times a week. Still, the whole photography blogging piece has been lagging. I'll keep working on it, but in the meantime I want to start sharing what I (we ... cooking is often a tag team event round here) have been up to. </div><div><br /></div><div>Starting with ... chocolate pudding. Yes, be very impressed. </div><div><br /></div><div>This week I had a crazy craving for chocolate pudding. Homemade, of course. This was puzzling to me as I didn't grow up with chocolate pudding in a regular dessert rotation at my house. In fact, I don't think we EVER had chocolate pudding. As a young adult, my only concept of chocolate pudding was the small brown JELLO box. It would do from time to time, but nothing to get excited about. But this week, I wanted pudding and I wanted it to be real. I googled for a recipe, and up popped <a href="http://smittenkitchen.com/2008/02/best-chocolate-pudding/">Smitten Kitchen's</a>. I've made several recipes off of her site lately, and figured this would be good place to start. </div><div><br /></div><div>I was stumped by the lack of whole milk in the house. It isn't something we keep around, and I was afraid that if I made the pudding with skim it wouldn't set. Several of the commenters on Smitten Kitchen seemed to have that problem. But, I plucked up my courage, threw in a half a cup of heavy cream lying around for one half cup of the milk and held my breath. And it worked. Perhaps the pudding would have been richer and lusher had it been made with whole milk, or even 2%. But it was plenty rich and chocolatey for my taste buds, and I like to think that it was perhaps a touch better for me as a result of the lighter milk. A touch. </div><div><br /></div><div>M. thought the pudding was just okay. When making the pudding, I added 3 oz from a Trader Joe's bittersweet chocolate, and planned on adding 3 oz of semisweet chocolate chips. M. had to take over for me, and he misunderstood my directions and added 3 oz of milk chocolate chips instead. I thought the results were tasty, perhaps milder then had we used the semisweet but still rich and silky smooth. M. thought the quality of the chocolate could have been better and wasn't quite as impressed. Apparently when it comes to chocolate I'm an easy sell! </div><div><br /></div><div>Still, the recipe came together inside of a half hour, and kept very well for several days in the fridge. Served with a dollop of whipped cream on top, this customer was quite happy and has spent the past couple days in a chocolate cloud of anticipation of the evening's pudding dessert. </div><div><br /></div><div>You can find the recipe <a href="http://smittenkitchen.com/2008/02/best-chocolate-pudding/">here</a>... along with amazing photographs. </div></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com0tag:blogger.com,1999:blog-30156322.post-57463898294284606052009-01-01T19:48:00.001-05:002009-01-01T20:40:25.522-05:00Cinnamon Rolls with Cream Cheese Glaze<span class="Apple-style-span" style="font-size: small;">I've always thought it would be fun to host the holidays. We've alternated going to my parents or my husband's family for years, and I've always thought it would be great to have everyone come to us. That way we could plan our menu, serve what we want to serve and just put our spin on the holiday celebration. </span><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">Of course, when I had these thoughts I did not think we would take the holiday hosting plunge three weeks after having our first baby. But we did! And it was a ton of work for my husband who did most of the planning, preparing and cooking. But I managed to contribute cinnamon rolls for breakfast Christmas morning. I've always thought cinnamon rolls (or some equivalent "special" breakfast food) should start a holiday. And this year cinnamon rolls popped into my head as the perfect start to the day.</span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">Making them was an experience. I drifted into the kitchen, made part of the dough before going back out to pick up a freshly awakened baby. A short time later I came back in wearing the baby, and finished the dough. The dough rose for a bit longer then the 2 hours called for in the recipe, although it seemed no worse for wear. And after cutting the rolls, I put them into the fridge overnight for their last rise before baking the next day. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-size: 13px;">I used t<a href="http://www.epicurious.com/recipes/food/views/Cinnamon-Rolls-with-Cream-Cheese-Glaze-241631">his</a> recipe from Bon Appetit, and I was really pleased with the results. The glaze made plenty - I am a frosting lover and these were perfectly iced in my book. The rolls were best the first day fresh from the oven, but oven heated leftovers disappeared the next two days as well. I did not get the rolls photographed... I will have to work on that important step in my next recipe, but I will say it felt good to be back in the kitchen. My motivation which abandoned me during pregnancy seems to be back, so hopefully my baby-juggling/cooking skills will continue to develop and I will be posting more regularly soon. </span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">Happy New Year everyone!</span></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com2tag:blogger.com,1999:blog-30156322.post-3490487222123900342008-12-13T18:13:00.003-05:002008-12-13T18:19:09.552-05:00Crickets chirping.....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81ozMM8x-fYtfSyPZ-upSsHgD2KuFTan8cQMCYhVUmnTmL8wAJBO_7Q2eii7guijMBZZrMQ6q3C6sLZ_MAxY0jSvQ_Jh4dGdL8dDiJI14OFtwPCczG5sA8qkoPmtWhhPf679zng/s1600-h/DSC_0413.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81ozMM8x-fYtfSyPZ-upSsHgD2KuFTan8cQMCYhVUmnTmL8wAJBO_7Q2eii7guijMBZZrMQ6q3C6sLZ_MAxY0jSvQ_Jh4dGdL8dDiJI14OFtwPCczG5sA8qkoPmtWhhPf679zng/s320/DSC_0413.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5279417807465761090" /></a>Hello anyone still out there!!! I'm sorry it's been so long. Here we are looking at the holidays with Christmas quickly looming. My plans to spend the fall busily baking and cooking while awaiting the arrival of my son didn't quite work out. The pregnancy wiped me out more then I expected, and I spent little time in the kitchen. Still, baby boy arrived on November 30th, and M. and I are delighted to be spending lots of time getting to know him. So far Q seems to be a happy little baby, and we both melt at his little smiles. <div><br /></div><div>I hope to get into the kitchen more in the months ahead. Right now I'm being spoiled by both M. and my mom cooking for me (and even more importantly doing laundry!) as I recover and begin to figure out my new routines. We've made some delicious cookie recipes recently, so hopefully those will be a good jumping off point for posting in the future. </div><div><br /></div><div>So, once again, please check back. I do hope to get back into the swing of posting again soon! </div><div><br /></div><div>Happy Holidays! </div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com7tag:blogger.com,1999:blog-30156322.post-22010194130901340302008-09-29T09:20:00.004-04:002008-09-29T10:02:27.692-04:00Pomodori al Forno<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavOBk4-QUs0kt75hOhamIdzQwf6PYunNIjzO8wxigeAYYsWBVrghjvN3t1rrctzs5jlzrtkro8Aq8JyybiHybWBu7OAMeW2xv9MxteOCRi0zAimWzHHArEgdlbDgsapAAypSS0g/s1600-h/DSC03490.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavOBk4-QUs0kt75hOhamIdzQwf6PYunNIjzO8wxigeAYYsWBVrghjvN3t1rrctzs5jlzrtkro8Aq8JyybiHybWBu7OAMeW2xv9MxteOCRi0zAimWzHHArEgdlbDgsapAAypSS0g/s320/DSC03490.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5251439667164490226" /></a>Here we are, staring October straight in the face. I've neglected my poor little blog ... again... but there has been a lot of activity in the Veggie Kitchen of late. We've been cooking up a storm - yes, both M. and I have been busy. But, we've been cooking seasonally using fresh ingredients procured from local farmers' markets and haven't really been following recipes. As a result, I've been too lazy to track ingredients, keep measurements recorded or even take pictures of the final result. Bad blogger, I know. <div><br /></div><div>But now that we're moving into fall, I'm beginning to seek recipes and be inspired to keep better track of what I'm doing. Recently I was inspired by <a href="http://vicariousfarmer.blogspot.com/2008/09/some-seriously-good-tomatoes.html">Stephanie's post</a> about <a href="http://www.bonappetit.com/magazine/2008/09/pomodori_al_forno">a recent Molly Wizenberg column in Bon Appetit</a>. The column caught my eye when I read the issue, but it took Stephanie's raves about the recipe to really get me to the farmer's market to buy some tomatoes to try it for myself. </div><div><br /></div><div>We really enjoyed this recipe. We enjoyed it as recommended at first, and served it on french bread slices over a bed of goat cheese. The creaminess of the goat cheese complimented the tomatoes nicely, and we had to work hard to remember that there were supposedly eight servings in the recipe. Then I used it in <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/angel-hair-with-sun-dried-tomatoes-and-goat-cheese-recipe/index.html">a tried and true pasta recipe</a> in place of sundried tomatoes. The leftover Pomodori al Forno worked perfectly, and added a depth of flavor that I don't remember previously. So that experiment was considered a success in my book!</div><div><br /></div><div>I also reserved the flavored olive oil from the Pomodori al Forno, and have used it in numerous recipes where I thought it would compliment the dish. And so far, the tomatoey taste of the oil has done just that. So the versatility of this one recipe has really impressed me. And it's simple (although time consuming) and tasty to boot! What could be better?</div><div><br /></div><div>So I will join the ranks of those encouraging everyone to try this recipe. Tomato season is almost over - but there is still time! Hurry! And I apologize for the lackluster picture accompanying this post - we were so busy scarfing down the tomatoey cheesey goodness that taking a picture was an afterthought. :)</div><div><br /></div><div>[Recipes for pomodori al Forno and Angel Hair with Sund-dried Tomatoes and Goat Cheese can be found by clicking the links above.]</div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com1tag:blogger.com,1999:blog-30156322.post-37825492402393542552008-08-18T11:47:00.004-04:002008-08-18T12:04:05.921-04:00Moomie's Beautiful Burger Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzLKnh3db5ODuQDTTYryy4FEZ5C6U3AfD_-Ek_Gm25yOpWLlO5KvX8BbI0JNqVvY904vW1Em1fTOI9Mr6IxtY6PaFDuA5QHyouceLZSG6KSHyg8VwA5ESMf2o3gqQz8bxRp0Zww/s1600-h/DSC03352.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzLKnh3db5ODuQDTTYryy4FEZ5C6U3AfD_-Ek_Gm25yOpWLlO5KvX8BbI0JNqVvY904vW1Em1fTOI9Mr6IxtY6PaFDuA5QHyouceLZSG6KSHyg8VwA5ESMf2o3gqQz8bxRp0Zww/s320/DSC03352.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5235886473483377490" /></a><span class="Apple-style-span" style="font-size: small;">A few weeks ago we held a barbecue to celebrate my belated birthday. M decided he wanted to serve sliders, but we weren't sure where to get small buns. I checked out a local grocery store but was not impressed by what I found. So I decided to try making my own. This recipe has floated around the web with so many different variations that I figured it was a good place to start. It was incredibly easy (especially using the bread machine to make the dough) and I was able to get about 20 or so slider sized buns out of each batch of dough. </span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">The rolls were soft and tender with a nice yeasty flavor. I will definitely tinker with adding fresh herbs and whole wheat flour to future batches to experiment. I think this will be our new "house roll" and I am determined to try other homemade breads using the bread machine in the future. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Moomie's Beautiful Burger Buns</span></div><div><span class="Apple-style-span" style="font-size: small;">Makes 8 full size burger buns (or approximately 20 miniature buns)</span></div><div><span class="Apple-style-span" style="font-size: small;">1 cup of water</span></div><div><span class="Apple-style-span" style="font-size: small;">2 tablespoons of melted butter</span></div><div><span class="Apple-style-span" style="font-size: small;">1 egg</span></div><div><span class="Apple-style-span" style="font-size: small;">3 1/4 cups of flour</span></div><div><span class="Apple-style-span" style="font-size: small;">1/4 sugar</span></div><div><span class="Apple-style-span" style="font-size: small;">1 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-size: small;">1 tablespoon of instant yeast</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">1. Place ingredients in order in bread machine. Select dough cycle, and allow to run to completion. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">2. Dump dough onto lightly floured surface. Divide into 8 pieces (or smaller pieces if making miniature buns). Slap into shape (dough is pretty sticky). Place on greased cookie dough sheets, cover with a towel and allow to rise for 30-40 minutes. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">3. Bake in preheated 375 degree oven for 12-15 minutes. Cool on wire racks. </span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">We toasted the buns on the grill lightly before serving. I also froze leftovers with great success - the buns toasted nicely coming out of the freezer. </span></div><div><br /></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com0tag:blogger.com,1999:blog-30156322.post-26396519058587619602008-07-31T14:22:00.004-04:002008-07-31T14:55:37.357-04:00Red Lentil-Chickpea Patties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpW_Oxtaj5ijHdqaxYg7-FjZpxfzXdLoMa-dxwoQm-jAQDge7K7oACsMy9czXo0QMb6NIVn1az-N5YC3Q939kutr0WckSMQGF1zn-Dcz9ckhzMrliRxUrt5ZawdC0iSz1arifAhA/s1600-h/DSC03320_2.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpW_Oxtaj5ijHdqaxYg7-FjZpxfzXdLoMa-dxwoQm-jAQDge7K7oACsMy9czXo0QMb6NIVn1az-N5YC3Q939kutr0WckSMQGF1zn-Dcz9ckhzMrliRxUrt5ZawdC0iSz1arifAhA/s320/DSC03320_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5229245960365499586" /></a><div>When I'm off from work, one of two scenarios unfolds. I'm either very motivated in the kitchen, or very lazy. I will have to work hard on falling into the former in the months ahead as I enjoy a little time off before the baby comes.</div><div><br /></div><div>Last week I had a day off, and was extremely motivated. I decided to make M. a healthy feast for dinner, and picked a recipe I've often looked at but never tried. These patties were great! The filling was really tasty - I found myself scooping little bits as I worked on other components of the dish. I did totally blank on the chilling step - our patties did fall apart a bit so I think chilling them before cooking would have been a good idea. Oh well, next time! The flavor was partly Indian, partly fusion (when paired with the peanut sauce) and had a good blend of both fresh and dried spices. The peanut sauce was quick to prepare and very tasty - I wasn't sure about the maple syrup sweetener but there was no discernible mapleness in the final sauce. I paired the patties with a simple chopped salad. </div><div><br /></div><div>We both enjoyed this meal, and I will definitely make it again. I think I might try a bun instead of the pita bread next time. Both M. and I felt there was a bit too much pita and not quite enough patty. But we did end up with extra patties, so perhaps ours were a bit small. But overall, a tasty (although not quick!) meal that will definitely be repeated in the future. </div><div><br /></div><div>Red Lentil - Chickpea Patties<div>The Healthy Hedonist by Myra Kornfeld</div><div>Serves 6 </div><div><br /></div><div>3/4 cup red lentils, sorted and rinsed</div><div>1 3/4 cups water</div><div>salt</div><div>1 15 oz can of chickpeas, drained and rinsed</div><div>3/4 pound carrots cut into small dice (1 cup)</div><div>1 tsp ground cumin</div><div>1 tsp ground coriander</div><div>1 cup of peas, fresh or frozen</div><div>1/2 cup chopped fresh parsley</div><div>1 tsp fresh lemon juice</div><div>pinch of cayenne pepper</div><div>1/4 cup bread crumbs</div><div>6 whole wheat pita breads</div><div>shredded romaine lettuce</div><div>chopped fresh tomatoes</div><div>Spicy Peanut Sauce (recipe below) </div><div><br /></div><div>Combine the lentils and the water in a medium saucepan, and bring to a boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. The lentils should lose their individual shape and cook into one mass. Cook them as dry as possible without sticking. Stir the cooked lentils with a spoon to break them up, and pour them into a medium bowl. Stir in the chickpeas. </div><div><br /></div><div>Warm the oil in a medium skillet over medium heat. Add the shallots, carrots, and 1/4 tsp of salt, and cook until the carrots are tender, about 3 minutes. Add the cumin, coriander, and peas, and cook until the peas are tender, 2 minutes. Stir the vegetables into the lentils along with the parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the mixture sit for ten minutes, or until it is cool enough to handle. </div><div><br /></div><div>Using your hands, form the lentils into 6 tight patties and place them on a plate. Cover and chill in the refrigerator until very firm, at least 30 minutes.</div><div><br /></div><div>Warm a tablespoon of oil in a large nonstick skillet over medium heat. Add the burgers (they are a bit delicate so do not crowd pan). Saute until golden, about 2 minutes. Turn over and saute on other side until golden. </div><div><br /></div><div>Serve each burger in a pita with Spicy Peanut Sauce, topped with lettuce and tomatoes.</div><div><br /></div><div>Spicy Peanut Sauce</div><div>Makes 3/4 cup</div><div><br /></div><div>1/3 cup smooth peanut butter</div><div>1 tsp curry powder</div><div>1/2 tsp salt</div><div>1 Tbsp maple syrup</div><div>1 Tbsp chopped fresh ginger</div><div>1/3 cup water</div><div>1 Tbsp fresh lemon juice</div><div>1/4 tsp cayenne</div><div>1 Tbsp thinly sliced scallions or chives</div><div><br /></div><div>Combine everything except scallions in a blender, and blend until smooth. Stir in scallions. Store covered and refrigerated. </div></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com2tag:blogger.com,1999:blog-30156322.post-21931385496589531722008-07-23T13:42:00.007-04:002008-07-23T14:29:26.973-04:00Chocolate Chip Cookies - New York Times Recipe 7/9/08<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6tXnz0E-sTSzaPxKQK8yF_oTSQH5-pkNz-Dz7E06_3rTgVsX0YZn4uh4qRNI60UIrmrfPUh-oJV7-Gpy0sfQzHHsDEHI4zLuNZpCxa4l8NGsVugQhbMV905nBZmC9zQqJ8jcdw/s1600-h/DSC03324.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6tXnz0E-sTSzaPxKQK8yF_oTSQH5-pkNz-Dz7E06_3rTgVsX0YZn4uh4qRNI60UIrmrfPUh-oJV7-Gpy0sfQzHHsDEHI4zLuNZpCxa4l8NGsVugQhbMV905nBZmC9zQqJ8jcdw/s320/DSC03324.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5226266817804807074" /></a><div><span class="Apple-style-span" style="font-size:small;">I've already mentioned my love for chocolate chip cookies. </span><a href="http://talesfromaveggiekitchen.blogspot.com/2006/07/chocolatey-chip-goodness.html"><span class="Apple-style-span" style="font-size:small;">Here</span></a><span class="Apple-style-span" style="font-size:small;">. </span><a href="http://talesfromaveggiekitchen.blogspot.com/2007/08/best-chocolate-chip-cookies.html"><span class="Apple-style-span" style="font-size:small;">Here</span></a><span class="Apple-style-span" style="font-size:small;">. And I'll even count </span><a href="http://talesfromaveggiekitchen.blogspot.com/2006/08/another-night-on-town.html"><span class="Apple-style-span" style="font-size:small;">here</span></a><span class="Apple-style-span" style="font-size:small;">, even though these cookies happen to also contain oatmeal. So, when the New York Times dining section contained a recipe for reportedly fabulous chocolate chip cookies, I knew it was only a matter of time before I would try them. It took me a little time to collect the flours (cake and bread), as well as find the time to make the dough and allow it to sit for the full 36 hours. This is not the cookie recipe to make for instant gratification (although the two I baked up on the first night for scientific purposes were very tasty indeed). No, this is the recipe to make for an event. An event 36 hours from the time of making the batter. These cookies are delicious, probably my favorite to date. They have crisp edges, soft and tender centers and are positively littered with chocolate chippy goodness. Although maybe that's because my hand slipped just a bit when adding the chocolate chips. </span><br /></div><div><div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsNu07QG6AHKs0xd0dotOWcrhYmtESk0luXLOzpuBZ78pHdVahc5ELKeAtj_loyCuddG_Qxsb83CaDjs5a2MbM4D2HDsoQtR6zJIMk3tnYZVyqi7RXfq2h3beXqdCgfeBc4NHpg/s1600-h/DSC03326.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsNu07QG6AHKs0xd0dotOWcrhYmtESk0luXLOzpuBZ78pHdVahc5ELKeAtj_loyCuddG_Qxsb83CaDjs5a2MbM4D2HDsoQtR6zJIMk3tnYZVyqi7RXfq2h3beXqdCgfeBc4NHpg/s320/DSC03326.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5226271245292580738" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; " /></a><div><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size:small;">M. prefers the cookies sprinkled with a touch of sea salt, but I prefer them plain. I think this recipe is our new hands-down favorite, and will definitely be repeated. But, as mentioned before, only when there's time or an occasion to plan ahead. When you need a cookie right now, then another recipe will serve you better. But when you can plan ahead, then I urge you to try these cookies. And then if you're like me, you'll quickly freeze balls of dough (see above) in the freezer so as to reduce the temptation to eat cookies for breakfast, lunch and dinner while they're around. Yes, they're really that good. </span></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size:small;">I think I made my cookies a bit smaller then the recipe calls for, even though I made them bigger then I would usually. I do think the size is somewhat important, as a smaller cookie might not develop the crisp/chewy texture that makes the recipe so delicious. I used Ghiardelli 60% bittersweet chocolate chips (with a handful of regular Toll House chips for good measure). And, as I mentioned, I also froze much of the dough into pre-formed balls for easy baking for future chocolate chip cookie cravings. These cookies are way too deliciously dangerous to leave lying around!</span></span></div><div><br /></div><div>Chocolate Chip Cookies</div><div>adapted from Jacques Torres</div><div>New York Times 7/9/08</div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 29px; font-family:'Trebuchet MS';"><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;">Time:</span></span></span><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:small;"> 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling</span></span></span></span><br /></div><div><!--StartFragment--> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 22.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"></p><ul><li>2 cups minus 2 tablespoons<br /></li><li>(8 1/2 ounces) cake flour<br /></li><li>1 2/3 cups (8 1/2 ounces) bread flour<br /></li><li>1 1/4 teaspoons baking soda<br /></li><li>1 1/2 teaspoons baking powder<br /></li><li>1 1/2 teaspoons coarse salt<br /></li><li>2 1/2 sticks (1 1/4 cups) unsalted butter<br /></li><li>1 1/4 cups (10 ounces) light brown sugar<br /></li><li>1 cup plus 2 tablespoons (8 ounces) granulated sugar<br /></li><li>2 large eggs<br /></li><li>2 teaspoons natural vanilla extract<br /></li><li>1 1/4 pounds bittersweet <a href="http://topics.nytimes.com/top/reference/timestopics/subjects/c/chocolate/index.html?inline=nyt-classifier"><span style="color:#124276;">chocolate</span></a> disks or fèves, at least 60 percent cacao content (see note)<br /></li><li>Sea salt.<br /></li></ul><p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: 22.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-size:20px;"><span class="Apple-style-span" style="font-size:medium;"> </span><!--StartFragment--></span></p><p class="MsoNormal" style="margin-bottom:15.0pt;line-height:22.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">1. </span></span></b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Sift flours, baking soda, baking powder and salt into a bowl. Set aside.</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:15.0pt;line-height:22.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">2. </span></span></b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:15.0pt;line-height:22.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">3. </span></span></b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:15.0pt;line-height:22.0pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">4. </span></span></b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Yield</span></span></b><span style=" ;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">: 1 1/2 dozen 5-inch cookies.</span></span></p> <!--EndFragment--> <p></p> <!--EndFragment--> </div></div></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com1tag:blogger.com,1999:blog-30156322.post-15477217650138696912008-07-22T10:00:00.001-04:002008-07-22T10:00:00.998-04:00Baked Thai-Style Tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmco2jAQ4sfecymi2RmQUp6R9zMs7sf1JAkj7XkHAz9rA6y6jMit4-aVtmdhOp5Cu7lKJZyaOnoXjRv8nbNAY7MuVPbQ8GIj127B3M-g92mUspSr2qSiAwb5OJxydKKdZMLvp2UA/s1600-h/DSC03290.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmco2jAQ4sfecymi2RmQUp6R9zMs7sf1JAkj7XkHAz9rA6y6jMit4-aVtmdhOp5Cu7lKJZyaOnoXjRv8nbNAY7MuVPbQ8GIj127B3M-g92mUspSr2qSiAwb5OJxydKKdZMLvp2UA/s320/DSC03290.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5225187034037523634" /></a><span class="Apple-style-span" style="font-size:small;">Sometimes I make a recipe, really enjoy it but don't make it for years. This recipe is one such favorite. I first made it years ago living uptown with three other roommates. I can distinctly recall being impressed by the tangy, nutty flavor and the sweetness of the roasted peppers but yet years passed before I made the recipe again. I made it again recently, and was again appreciative of the simplicity of the recipe in contrast with the freshness of the end result. Trust me, the picture above doesn't do the dish justice! </span><div><span class="Apple-style-span" style="font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:13px;">I find this recipe to be flexible. With bigger pieces cooked longer, the recipe makes a delicious sandwich stuffer. With the tofu cut smaller (as depicted above) it makes a nice side dish or component of an Asian meal. We rushed this particular batch - the tofu could have done with a little more pressing and the tofu could have baked longer. Still, even though quickly prepared, the dish was delicious and one that will be repeated again before more years pass. </span></div><div><span class="Apple-style-span" style="font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:13px;">Baked Thai-Style Tofu</span></div><div><span class="Apple-style-span" style="font-size:13px;">Jeanne Lemlin</span></div><div><span class="Apple-style-span" style="font-size:13px;">Serves 3</span></div><div><span class="Apple-style-span" style="font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:13px;">This method of baking marinated tofu gives it a crispy coating and intensifies all the flavors in the "sauce". You'll also love the ease with which this dish can be put together. A side portion of rice, or plain couscous is the best accompaniment. Don't hesitate to serve this dynamic tofu dish cold; it would make a great lunch to take to work.</span></div><div><span class="Apple-style-span" style="font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:13px;">The Marinade:</span></div><div><span class="Apple-style-span" style="font-size:13px;">2 tablespoons tamari soy sauce</span></div><div><span class="Apple-style-span" style="font-size:13px;">1 tablespoon oriental sesame oil</span></div><div><span class="Apple-style-span" style="font-size:13px;">1 tablespoon canola oil</span></div><div><span class="Apple-style-span" style="font-size:13px;">1/2 teaspoons minced gingerroot</span></div><div><span class="Apple-style-span" style="font-size:13px;">1 garlic clove, minced</span></div><div><span class="Apple-style-span" style="font-size:13px;">1/4 teaspoon crushed red pepper flakes</span></div><div><span class="Apple-style-span" style="font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:13px;">1 pound extra firm tofu, cut into 3/4 inch cubes and patted very dry</span></div><div><span class="Apple-style-span" style="font-size:13px;">1 red bell pepper, cut into thin strips, 1/4 inch by 2 inches</span></div><div><span class="Apple-style-span" style="font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:13px;">The Sauce</span></div><div><span class="Apple-style-span" style="font-size:13px;">1 tablespoon natural-style peanut butter</span></div><div><span class="Apple-style-span" style="font-size:13px;">2 tablespoons lime juice</span></div><div><span class="Apple-style-span" style="font-size:13px;">1 scallion very thinly sliced</span></div><div><span class="Apple-style-span" style="font-size:13px;">2 teaspoons finely chopped fresh basil, or 1/4 tsp dried</span></div><div><span class="Apple-style-span" style="font-size:13px;">2 teaspoons finely chopped fresh mint, or 1/2 tsp dried</span></div><div><span class="Apple-style-span" style="font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:13px;">1. Combine the marinade ingredients in a large bowl. Using a rubber spatula, gently fold in the tofu and red pepper to coat them evenly with the marinade. Let sit 30 minutes at room temperature, or up to 8 hours chilled. Toss occasionally. </span></div><div><span class="Apple-style-span" style="font-size:13px;">2. Preheat the oven to 450 degrees. Place the tofu mixture and any remaining marinade in a large shallow baking dish so that the tofu rests in one layer. Bake 15 minutes, tossing once with a spatula after about 7 minutes.</span></div><div><span class="Apple-style-span" style="font-size:13px;">3. Meanwhile make the sauce by stirring all its ingredients together with a fork. Remove the tofu from the oven. Spoon on the sauce, then, using a spatula toss the ingredients together until everything is well coated. Return the dish to the oven and bake undisturbed for 10 minutes. Let the tofu sit for at least 10 minutes before serving for it is better when warm, and not piping hot. </span></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com4tag:blogger.com,1999:blog-30156322.post-12169788948432319002008-07-20T15:57:00.006-04:002008-07-20T16:46:08.727-04:00Blueberry season!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7sMBCm9pcnNVgu2wgbJJtY-yQokYElsHUo-bkUZ8oarMtgVYY9plWYxD8t5Kex-QEcjl7O3nOvJpffcjVJyOk0x0_sI2KYtfjMM2SYkL9hyphenhyphenNRtpH1_O2OCSeV1bJrFR3R2Hjqw/s1600-h/DSC03301.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7sMBCm9pcnNVgu2wgbJJtY-yQokYElsHUo-bkUZ8oarMtgVYY9plWYxD8t5Kex-QEcjl7O3nOvJpffcjVJyOk0x0_sI2KYtfjMM2SYkL9hyphenhyphenNRtpH1_O2OCSeV1bJrFR3R2Hjqw/s320/DSC03301.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5225189832232003122" /></a><span class="Apple-style-span" style="font-size: small;">I love blueberry season. I love walking among the stands at the farmer's market, and seeing the pint baskets lined up with their blue jewels sparkling in the sun. I try to buy them as often as possible, and throw them into cereal, bowls of mixed fruit topped with a dollop of whipped cream and even enjoy them alone. </span><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">Still, the ultimate blueberry experience has to be a blueberry muffin. I've tried many recipes over the year, but this time I tried one from Cook's Illustrated. M. and I have enjoyed the magazine for the past year, however we recently decided an online subscription would better serve us as it would allow us to access many more recipes then in the bi-monthly printed version. So I selected the Cinnamon-Sugar-Dipped Blueberry Muffin recipe. The muffins seem a bit homely, as they're baked without paper liners. Still, a quick dunk in melted butter and then a swift spin in a cinnamon-sugar mixture creates a soft and tender muffin with a sweet crust. The crumb of the muffin was very tender, despite my worries that I had overmixed ensuring all pockets of flour were mixed in. </span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">I made a few changes to the recipe - I used fresh blueberries instead of frozen. It worked well, although a few bled and exploded into the muffins. Since these were just for us, it didn't make a difference. But if I were making these for an event or company, I might go with the frozen in order to improve the appearance. I also used the microwave to melt the butter for the final dipping step. </span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">We are really enjoying these muffins. I froze most of them, however they are steadily reappearing from the freezer and being consumed at a quick rate. The sweet topping combined with the tender crumb make these muffins really delicious, and I think this recipe will go into regular blueberry season rotation as a result. </span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">Cinnamon-Sugar-Dipped Blueberry Muffins</span></div><div><span class="Apple-style-span" style="font-size: 13px;">9/2001</span></div><div><span class="Apple-style-span" style="font-size: 13px;">Makes 12 muffins</span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter.</span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">2 cups unbleached all-purpose flour (10 oz)</span></div><div><span class="Apple-style-span" style="font-size: 13px;">1 tablespoon baking powder</span></div><div><span class="Apple-style-span" style="font-size: 13px;">1/2 teaspoon of salt</span></div><div><span class="Apple-style-span" style="font-size: 13px;">1 large egg</span></div><div><span class="Apple-style-span" style="font-size: 13px;">1 cup granulated sugar (7 0z)</span></div><div><span class="Apple-style-span" style="font-size: 13px;">4 tablespoons unsalted butter, melted and cooled slightly</span></div><div><span class="Apple-style-span" style="font-size: 13px;">1 1/4 cups sour cream (10 oz)</span></div><div><span class="Apple-style-span" style="font-size: 13px;">1 1/2 cups frozen blueberries, preferably wild</span></div><div><span class="Apple-style-span" style="font-size: 13px;">1/2 up granulated sugar</span></div><div><span class="Apple-style-span" style="font-size: 13px;">1/2 teaspoon ground cinnamon</span></div><div><span class="Apple-style-span" style="font-size: 13px;">4 tablespoons unsalted butter</span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: 13px;">1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick cooking spray.</span></div><div><span class="Apple-style-span" style="font-size: 13px;">2. Whisk flour, baking powder and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light colored, about 20 seconds. Add sugar, and whisk vigorously until thick and homogenous, about 0 seconds. Add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking to just combine.</span></div><div><span class="Apple-style-span" style="font-size: 13px;">3. Add frozen berries to dry ingredients, and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.</span></div><div><span class="Apple-style-span" style="font-size: 13px;">4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown, and toothpick or skewer inserted into center of muffin comes out clean, 24-30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. </span></div><div><span class="Apple-style-span" style="font-size: 13px;">5. While muffins are cooling, mix sugar and ground cinnamon in small bowl until melt butter in a small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve. </span></div><div><br /></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com4tag:blogger.com,1999:blog-30156322.post-11879017046365433222008-06-30T18:20:00.004-04:002008-06-30T18:34:58.082-04:00Arepas... a Venezualan favorite.pbrea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9MXyNbcVbxy3Twlf1v6ahq7cuHyTqT03qGVr8i8iSe2NmoJBqg0rqr-Mni-FTzT29LSkdbmwJU6rGaWmZJ5EByuhZFSeMI1bcLwAH4RWwaAQUxuai3c9Qu9P39lObO3APTI2cA/s1600-h/DSC03162.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9MXyNbcVbxy3Twlf1v6ahq7cuHyTqT03qGVr8i8iSe2NmoJBqg0rqr-Mni-FTzT29LSkdbmwJU6rGaWmZJ5EByuhZFSeMI1bcLwAH4RWwaAQUxuai3c9Qu9P39lObO3APTI2cA/s320/DSC03162.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5217806033390551106" /></a><div>I'm trying to get back into the swing of posting again. Even during my "time off", I did occasionally photograph memorable meals. Once a blogger, always a blogger I guess. So, I'm combing back through the archives to see what I can share. </div><div><br /></div>Several months ago, the gluten free girl posted <a href="http://glutenfreegirl.blogspot.com/2008/04/arepas.html">a wonderful how to make arepas post</a> on her blog. We had some<a href="http://talesfromaveggiekitchen.blogspot.com/2006/09/frijoles-negros.html"> leftover black beans</a> in the fridge, and breakfast was decided. M. and I first tasted arepas, a cornmeal pancakey piece of gluten-free deliciousness, when my parents were living in Venezuala. We were both taken by the arepa's versatility.... arepa with cheese - delicious! Arepa with ham and cheese (if that's your thing) is (reportedly) delicious! My personal favorite is an arepa sliced open like a sandwich with black beans and melted cheese. Mmm! <div><br /></div><div>If arepas interest you, please check out the link above. Shauna's attention to detail (not to mention step-by-step photographs) will encourage you to try this deliciousness for yourself. </div><div><br /></div><div>And in writing this post, now I want arepas again! :)</div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com1tag:blogger.com,1999:blog-30156322.post-25904401410433967072008-06-26T16:11:00.004-04:002008-06-26T16:28:10.264-04:00I know... I've gone missing again.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUv5u5cBYC8PDt96bC8DK9K_cB5PZLT_G2pmrhrtP9KXyLJLuFHFb7EN4MjjZZd1LkgQf-hLHDqyXAeIEOvUKfcpw9SATIsABdqfqBjPjJw5PNbA2xF2Nd_8OyuDN3eus57Mj0bA/s1600-h/DSC03155.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUv5u5cBYC8PDt96bC8DK9K_cB5PZLT_G2pmrhrtP9KXyLJLuFHFb7EN4MjjZZd1LkgQf-hLHDqyXAeIEOvUKfcpw9SATIsABdqfqBjPjJw5PNbA2xF2Nd_8OyuDN3eus57Mj0bA/s320/DSC03155.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5216287329618876690" /></a>It's amazing how that happens. Four months ago I was busily preparing a cake for the Easter celebration with my in-laws. And then, I found out that the Veggie Kitchen will have a new little veggie arriving in late November. <div><br /></div><div>Almost overnight, my interest in the kitchen faded, my interest in napping increased and M. has resumed primary food preparation duties. Living life without my typical love of cooking and food has been interesting. The cooking magazines are piling up with their recipes untried. The cookbooks live mournfully on the shelf waiting to be taken down and used again. I've even stopped buying new ones - a day M. never thought he'd see! </div><div><br /></div><div>But rest assured, all is well. As the summer wears on and my workload decreases, I hope to get back into the kitchen more. After all, I will want to try my hand at homemade baby food when that time comes! So, keep checking back. I do hope to return to regular posting one day soon. </div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com1tag:blogger.com,1999:blog-30156322.post-26228103688546701192008-03-21T15:40:00.005-04:002008-03-21T16:19:43.094-04:00Fettucine with Creamy Red Pepper-Feta Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-K3hxFye1awVCJdXiud1RqVJJRRjeAArJCzPRQgr4hbGwrz56031kINekuhiKtL8Zd8Z73wZw9snKrYrua6N8FfwYjIO5O3HCH-YOB3fkPbeOK1a0r3LJPcZGAbY-J3DYYS0OXQ/s1600-h/DSC03036.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-K3hxFye1awVCJdXiud1RqVJJRRjeAArJCzPRQgr4hbGwrz56031kINekuhiKtL8Zd8Z73wZw9snKrYrua6N8FfwYjIO5O3HCH-YOB3fkPbeOK1a0r3LJPcZGAbY-J3DYYS0OXQ/s320/DSC03036.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5180291749500787090" /></a><div>Every good blogger has back-up recipes lurking around their computer. For every recipe that gets posted, about five or more actually get made. For me, there never seems to be a common thread to the dishes which don't make it on to the blog. Sometimes they have a long recipe which requires too much typing or sometimes they just don't grab me at the time they are made. Still, they are useful in times like this when life has just been too busy to blog. </div><div><br /></div><div> </div><div>This recipe was good, but it wasn't great. If I make it again, and I might as the components appeal to me, I will roast my own peppers and use a block of feta bought in water. I used dry crumbles, and the sauce just didn't quite work as a result. There were little flecks of feta that were unappealing, and I do love feta in any shape or form.</div><div> </div><div>So... from my personal archives I do present... Fettucine with Creamy Red Pepper-Feta Sauce! A decent and quick weekday meal which may, with a few adjustments, become something quite delicious. Oh, and do excuse the frozen vegetable side. It is utterly forgetable, but desperate nights call for desperate measures! :) </div><div><br /></div><div> </div>Fettucine with Creamy Red Pepper-Feta Sauce<div>The Food You Crave</div><div>Ellie Krieger</div><div> </div><div>2 tablespoons of olive oil</div><div>1 small onion, chopped</div><div>2-3 garlic cloves, peeled and chopped</div><div>1 16 oz jar roasted red peppers, drained and chopped</div><div>1/2 cup low-sodium chicken broth (or vegetable broth to make vegetarian)</div><div>1 cup crumbled feta cheese or a six ounce block</div><div>1 lb whole wheat fettucine</div><div>salt and freshly ground pepper</div><div>2 tablespoons chopped fresh parsley</div><div> </div><div>Heat oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about ten minutes. Add roasted peppers and saute until heated through. Remove from heat, and let cool slightly. Place mixture in the bowl of a food processor with stock and all but two tablespoons of the feta. Process until smooth, about thirty seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to the pasta. Season with salt and pepper to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese. </div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com0tag:blogger.com,1999:blog-30156322.post-88870287535434625752008-03-13T11:38:00.003-04:002008-03-13T12:02:42.363-04:00Vegetarian Cassoulet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCFRdZys9q74fOncQQDcrQwsvbYohsx6aZ2ijo3aBpyQfbBZZXg0GWNavtv5UzHmhXUc_n6xQD2Hb2FgMhm-F9aNO0kdGZQepBxTTkkxzIg1Vpkv1t4C4NPwsNBor_hVgkQyU2g/s1600-h/DSC03108.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCFRdZys9q74fOncQQDcrQwsvbYohsx6aZ2ijo3aBpyQfbBZZXg0GWNavtv5UzHmhXUc_n6xQD2Hb2FgMhm-F9aNO0kdGZQepBxTTkkxzIg1Vpkv1t4C4NPwsNBor_hVgkQyU2g/s320/DSC03108.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5177251419943093650" /></a><div>M. and I love French food. But, being vegetarian, there's a limit to how much I can enjoy the traditionally meat-heavy cuisine. Desserts are no problem, but usually the stews and main dishes involve an animal prepared in some shape or form. This recipe in the current issue of Gourmet caught my eye, and was put on the menu immediately. </div><div><br /></div><div>The dish was pretty simple to prepare, however I got a late start which meant dinner ended up on the table later then I'd expected. Made with dried beans (prepared the night before), it came together in about an hour and a half (chopping an cooking time included). The bread crumbs were delicious... definitely a key element to the dish. Unfortunately, I was unusually heavy handed with the salt which did affect our enjoyment of the dish somewhat. And, I can't claim that this picture is headed to any food photography hall of fame any time soon. But, this is certainly a dish I will repeat in the future for its speed, homeyness and warm winter comfort. </div><div><br /></div><div><br /></div><div>Vegetarian Cassoulet</div><div>Gourmet March 2008</div><div>Serves 4-6</div><div>Active time 30 minutes, start to finish 1 hr 15 minutes</div><div><br /></div><div>A leek, carrot and celery mirepoix, cooked until tender with rich white beans, gets a crisp, crunchy texture and delightfully rustic flavor from a garlicky bread-crumb topping flecked with parsley. </div><div><br /></div><div>For cassoulet</div><div>3 medium leeks (white and pale green parts only)</div><div>4 medium carrots, halved lengthwise and cut into 1 inch pieces</div><div>3 celery ribs, cut into one inch pieces</div><div>4 garlic cloves</div><div>1/4 cup olive oil</div><div>4 thyme sprigs</div><div>2 parsley sprigs</div><div>1 turkish bay leaf</div><div>1/4 tsp cloves</div><div>3 19 oz cans of cannellini or Great Northern beans rinsed and drained</div><div>1 quart of water</div><div><br /></div><div>For garlic crumbs</div><div>4 cups coarse fresh bread crumbs from a baguette</div><div>1/3 cup olive oil</div><div>1 tablespoon chopped garlic </div><div>1/4 cup chopped parsley</div><div><br /></div><div>Make Cassoulet</div><div>Halve leeks lengthwise and cut crosswise into half inch pieces, then wash well and pat dry</div><div>Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally until softened and golden, about 15 minutes. Stir in beans, then water, and simmer partially covered, stirring occasionally until carrots are tender but not falling apart, about 30 minutes. </div><div><br /></div><div>Make Garlic crumbs while Cassoulet Simmers</div><div>Preheat oven to 350 degrees F with rack in the middle. </div><div>Toss bread crumbs with oil, garlic and 1/4 tsp each of salt and pepper in a bowl until well coated. Spread in a baking pan, and toast in oven stirring once halfway through until crisp and golden, 12-15 minutes. </div><div>Cool crumbs in pan, then return to bowl and stir in parsley. </div><div><br /></div><div>Finish Cassoulet</div><div>Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Heatherhttp://www.blogger.com/profile/05262279480395529846noreply@blogger.com2