Hello friends, sorry about the recent radio silence. The padre and madre came to España and we have
been wandering around sweating buckets and looking at old things for the past week...
Today I have a quick-and-easy for you: strawberry corn muffins. Corn muffins on their own are kind of sad and unloved--unless you're at Jason's Deli where I have previously shoved a whole handful into my pockets for later consumption (why are they so good there???).
But aside from Jason's corn muffins are typically dry and flavorless and left standing alone when all the good flavor of muffins are gone...until these. These strawberry corn muffins are so dense and sweet and flavorful and basically exploding with fresh berry goodness that they will be gone before you can say strawberry fields forever.
These corn muffins are much healthier than your basic recipe because instead of using canola oil and white sugar they use strawberry yogurt. I am a big fan of mixing 1/2 c. plain non-fat yogurt with 1 tbs. all-fruit strawberry preserves but you can also use store-bought. These little beauties cook up in no time and look so pretty you can give them as a gift or bring them to a brunch.
I recommend using organic wild strawberries for these: they are very small and incredibly sweet and will change the flavor profile entirely. You can also use conventional strawberries but try and pick exceptionally flavorful ones. I have made these with both kinds of strawberries but the wild batch (thank you, Pittsburgh farmer's market!) won by a landslide. It's the perfect recipe to usher in late-spring/early summer produce and these born-again muffins will rock your world.
1 c. cornmeal
1 c. all-purpose flour
3/4 c. strawberry yogurt
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/4 tsp. vanilla extract
1/2 c. milk
1 - 1/2 c. ripe strawberries, hulled
1. Preheat oven to 400C. Grease muffin tin or line with paper liners.
2. In a large bowl, mix together dry ingredients. Gently stir in milk, egg, vanilla, yogurt and stir to combine. Fold in strawberries gently.
3. Bake for about 15-20 minutes or until golden brown and springy or a knife inserted into center comes out clean.
Memorial Day weekend is a fantastic occasion for a number of reasons. Aside from the fact that it is an important time to honor and give thanks to all of our servicewomen and men for risking their lives (and don't you forget it -- beer comes second to this), it also serves as the start of grilling season.
Grillers, light your coals.
MDW is a culinary smorgasbord of crispy charred meats dripping with cheese. There are few things more inherently satisfying than a charbroiled burger with a fat slice of cheddar oozing over the sides. Lord have mercy.
Obviously all the classic grilled meats will come into play this weekend, but we would be loath to ignore the side dish on a weekend like this.
Sadly, hotdogs and hamburgers are the perennial stars and side dishes become congealed mayonnaisey afterthoughts, typically picked up at your neighborhood Jewel-Osco.
Let's change that this year. Let's say yes to cornbread, yes to bright and briny bean salads, yes to properly constructed slaws!
I typically hate slaws -- more often than not they are overly sweet, drowning in mayo and hopelessly limp even before they've sat under the blazing sun for a few hours. The thing is, a good slaw is an excellent counterpoint to a hunk of grilled meat. Creamy, crunchy and tangy, meet greasy, chewy and juicy. Truly, a match made in heaven and a relationship that has lasted longer than 100% of Bachelor(ette) marriages.
This is a recipe for a beautifully simple and deliriously easy dill slaw. It doesn't have any white sugar or weird ingredients in it, and it'll go even faster if you get a bag of pre-shredded cabbage and carrots. Feel free to adjust the levels of seasoning, but remember that a slaw should be fairly mild so it doesn't overpower the main players.
1 medium head green cabbage, shredded
1 c. shredded carrot
1 c. shredded radicchio (optional -- if added, increase mayo as needed)
3/4 c. mayonnaise
1 tbs. white vinegar
2 tbs. fresh dill, minced
Freshly ground black pepper to taste
1. Combine mayo, vinegar, dill and black pepper in a small bowl. Whisk to combine. Adjust seasoning to taste.
2. In a large bowl, mix together the cabbage and carrots until evenly incorporated. Fold in dill mayo and mix until well coated.
In my very educated opinion, no breakfast is complete without an egg. Be they scrambled, poached (in the dead of night, natch), sunny-side up or in an omelette, the egg is king of the breakfast castle.
Americans are all about the egg as part of a balanced breakfast but my Spanish school kids look at me like I'm loca when I say I had an egg on toast before coming to school.
What Spaniards have embraced, by contrast, is egg for every OTHER meal of the day, typically by way of tortilla española: an egg casserole filled with thinly sliced potatoes and, maybe, a little onion. Tortilla by itself is great but as far as I'm concerned, 90% of foods could seriously benefit from some cheese. Also, it's kind of a lot of work to make what with the slicing of the potatoes etc. etc. etc.
Therefore, I present to you a staple of the Suss family brunch, served year-round (except Passover). It's cheesy and full of saturated fat and a little spicy too. Best of all, it takes exactly 5 minutes to put together. Not to mention it refrigerates perfectly and reheats like magic. Serve it for any get-together, make it on a Sunday for easy weekday breakfasts or eat it for dinner with a simple green salad (aren't you classy!). Now without further ado...chili cheese egg puff.
1/4 c. all-purpose flour
1/2 tsp. baking powder
1 c. cottage cheese
2 c. shredded Monterey Jack cheese
1/4 c. melted butter
1 tsp. crushed reds (or to taste)
1/2 tsp. freshly ground black pepper
1. Preheat oven to 350F. Grease an 8x8 baking dish.
2. In a large bowl, beat eggs well. Stir in the rest of the ingredients and pour into prepared pan.
3. Bake for 35-45 minutes or until top is brown and puffy and a knife inserted into the center comes out clean. Serve immediately.
...and announces, "I've just won the Powerball! 10.5 million, I can't believe it!"
Everyone crowds around him, offering congratulations and pats on the shell when the bartender suggests he buy a round for the house. The clam looks scandalized and swiftly exits the bar.
"Well," says a nearby mussel. "I guess he was a little shellfish."
Boy am I funny.
I am also a self-proclaimed shellfish addict. Totally hopeless. I know it's treyf but I figure if God really didn't want his chosen people eating it then moules marinières wouldn't taste so good.
One of my favorite ways to eat seafood (besides all the ways) is in pasta. There are very few things that cannot be improved by spaghetti, and seafood is definitely not one of them. This recipe came about as a challenge from Tommy -- now that we're down to our final months in Spain, (holyshitholyshitholyshit) we need to take advantage of all the things we won't be able to enjoy once we're home. One of those things is disgustingly fresh seafood.
Therefore, we descended into the depths of the fish market at the mercado and scooped up a boatload (heh) of clams, mussels and shrimp. Initially I was really intimidated by the prospect of cooking shellfish having never done it before but some Internet research revealed that it really isn't difficult at all.
All you need to know is this: if it doesn't open while you cook, throw it out. If it's already open before you cook it, throw it out. Because our stupid stove is the size of a Barbie kitchenette, I had a lot of difficulty getting the mussels to cook evenly. The burners simply weren't big enough to effectively distribute the heat. Thusly, I had to throw almost half of the mussels away because they just wouldn't open all the way. I am 90% sure they were fine to eat but in this case better safe than sorry is the name of the game.
As far as mussels go, pick ones that don't have any cracks in the shell and that are tightly closed. If a mussel opens after you remove the beard (the little cluster of thread-like fibers at the bottom of the shell), give it a sharp tap on the counter. If it closes right away, it's fine. If not, say bye.
Clams just need to be rinsed and soaked in cold water about 30 minutes before cooking. Otherwise, it's smooth sailing there.
Feel free to adjust the level of heat in the chili oil here. I personally like spice but it is truly up to you. You can also add other seafood like scallops or cockles or even chunks of a sturdy fish such as snapper if you so choose. This is a great recipe to feed a lot of people that looks really fancy but honestly isn't that much work. A sprinkle of fresh parsley and a shave or two of fresh parmesan is all you need to make it look like you graduated from Le Cordon Bleu. I won't tell if you don't.
1 lb. spaghetti or angel hair pasta
1 lb. cherrystone clams
1/2 lb. mussels
1/2 lb. raw shrimp, peeled and deveined (tail on is fine)
1 lb. cherry tomatoes, sliced in half
1/4 c. evoo
1 medium onion, minced
3 cloves garlic, minced
3/4 c. dry white wine
1 c. seafood stock
For the seasoned oil:
1/2 c. very good olive oil
2 tsp. crushed reds or to taste
1/2 tsp. each dried basil, parsley and oregano
2 tsp. sea salt
1. In a medium bowl, mix all the ingredients for the oil together. Set aside.
2. In a large, deep skillet, heat olive oil until it shimmers. Add garlic and onion, cook over moderately high heat until softened, about 5 minutes. Add wine and cook for another 3 minutes.
3. Meanwhile, clean mussels by rinsing them well in cold water, scrubbing off any barnacles or attachments. Remove the beard with a sharp tug. Set aside with the rinsed clams and shrimp.
4. To the skillet, add the stock, cherry tomatoes and 2 tbs. of the oil mixture. Bring to a boil. Add the shrimp, mussels and clams and cook uncovered, stirring occasionally, until the shrimp are tightly curled and the shells are all open, about 5 minutes.
5. While the shellfish is cooking, make the pasta according to the directions on the box. Drain well.
6. Transfer pasta to a large bowl and toss with the seafood, its sauce and 2 to 3 more tablespoons of the hot oil. Serve immediately with fresh parsley, parmesan and the rest of the oil for drizzling.
...I'm not going to finish that horrible joke? The temptation was significant, let me tell you.
Sorry for the brief hiatus but Tommy and I decided to go to Switzerland for a long weekend. Yes, I know, I am living the dream. Also they really do know their chocolate and cheese out there.
Were it not for the fact that it is the most absurdly expensive place I've ever been, I would totally move there. Gorgeous scenery, amazing food and the cleanest bathrooms I've ever seen. Everywhere we went. Seriously. As those close to me can tell you, this is very important to me. In other news, after eating gruyere fondue in Gruyere (heh), The Melting Pot is totally ruined for me. As fun as the weekend was, it was expensive and pretty darn heavy as far as culinary options go. We did manage to eat a ton of ethnic food however which made me incredibly happy. Thai, Indian and Ethiopian (Tommy's first time!) were all happily consumed. Especially the Ethiopian food. Those people know their way around a lentil, let me tell you.
Therefore, Tommy and I have wanted to keep things pretty light since we got home. Lots of fresh fruits and veggies, not quite as much chocolate (but really still kind of a lot...whatever). This is a whacked-out quasi-fruit salad that makes fantastic use of the wealth of citrus fruits we are blessed with out here, plus the overwhelming supply of olives. It sounds like a strange and even unappetizing combination but trust me, the sweet/sour/salty flavors play together in the nicest possible way.
Additionally, you don't have to cut the oranges into supremes (the fancy way to say peeled wedges) but it makes consumption easier and looks really pretty. Here's a good step-by-step tutorial if you're interested.
It's worth it to use good quality olive oil if you have it for this recipe. A bright, grassy flavor will play best with the citrus. If not, good old extra-virgin will do as well.
This is a great side dish and would pair well with most whitefish and maybe couscous. In fact, that sounds pretty damn good for dinner tonight. This also works best if it sits briefly (30 minutes, give or take) to let the flavors really meld. If you have culinarily adventurous friends, this would make an awesome potluck dish: you will look like a super inventive chef and you don't even have to tell them it only took 15 minutes to put together.
4-5 oranges (mix of navel, blood, etc.), cut into supremes
1/2 c. pitted green olives, roughly chopped
1/2 red onion, chopped
1/4 c. good-quality olive oil
2-3 tbs. fresh chives, finely minced
1. Carefully supreme your oranges, or alternatively, slice them into thin rounds.
2. Combine the oranges, green olives and red onion in a medium sized bowl and drizzle with the olive oil, mixing to combine.
3. Refrigerate for about 30 minutes. Add chives just before serving.
What comes to mind when you think of the wildly popular HBO series Game of Thrones? Sex, darkness, blood and surprise top my list. Also blonde hair envy...damn. So what does any of that have to do with baking scones?
For my part, scones and I have a love-hate relationship. I love eating them, I hate making them. I always make a gigantic mess while rolling out the sticky dough, invariably spilling flour everywhere which forces my nails into the palms of my hands with surprising force--blood.
The darkness comes from the fact that scones should be baked blind: as in, leave that oven door shut. Opening and closing it over and over again to check the doneness of the scones changes the temperature inside and can reduce fluffiness.
Scones are not really a sexy food either. They're more of an old British grandma drinking tea with her ankles crossed prettily. These scones, however, combine tart lemon and sweet berries in a way that could only be described as food porn. Sex on a scone.
And finally surprise: when I take the first bite of a steaming hot scone fresh out of the oven, I'm instantly inspired to bake more, even though I know it makes me crazy.
These lemon berry scones use greek yogurt which makes them a little bit lighter than normal scones which use cream. That's not to say they're healthy in any way--they're not. But who cares? They're so good it really doesn't matter. And they're too much work to make with any sort of regularity. The trick to good scones is to not handle the dough very much. As with any flour-based baked good, the more you mess with it the worse it will be. Feel free to use blueberries, raspberries and blackberries in any combination for this recipe. There's no way it can be bad.
2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. lemon zest, finely grated
1/4 tsp. salt
1/4 tsp. turbinado (large-grain) brown sugar
Scant 6 tbs. unsalted butter, cubed and chilled
1 c. greek yogurt
Milk for extra moisture (if necessary) and brushing.
1 heaping cup mixed berries
For the icing:
3/4 c. powdered sugar, sifted
1 tbs. lemon juice
1 tsp. lemon zest 1. Preheat oven to 415F. Line a flat baking pan with baking paper and set aside. 2. Add flour, baking powder, baking soda, salt, sugar and lemon zest to a large glass or ceramic bowl. Add the butter and use your fingertips (or a food processor) to incorporate it into the flour until the butter is incorporated throughout the flour in the size of small peas (same as making pastry dough). 3. Gently stir in the berries and then add the yogurt. Fold through gently. Add a splash of milk if mixture is too dry. Do not over-mix.
4. Form the mixture into a ball by kneading gently and place onto a flat, clean, lightly floured surface. Pat into a round of around 2 inches thick. Slice into triangles and place onto the prepared baking pan, putting the triangles back into the round shape.
5. Brush the tops with extra milk and bake for around 20-25 minutes or until light golden brown on the top and cooked through.
6. While the scones are baking, combine all the ingredients for the icing and whisk hard until they are all incorporated and the glaze is smooth.
7. Transfer scones to a wire rack to cool. Once completely cool, ice tops with lemon drizzle.
This recipe is originally from A Splash of Vanilla.