Amy's Food Room

Asparagus Soup w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 24 May 2013 19:02:00 +0000

Pages most crinkly in my Around My French Table book? PP. 58 & 59, which served as unintended drop cloth for the molten spew of hot soup that sprayed through the lid of my VitaMix. I filled the blender half way, instinctually knowing that full-of-hot-soup would be a mistake, but it took the next second to remember the other key point, "Never start blending hot soup on high speed; gear up slowly and cautiously." Oh well, at least I didn't have to clean the ceiling.

And about the soup. It is creamy, with no cream involved, and a fresh, beautiful light green color. Delicious with a dollop of crème fraîche. The technique was a new one for me; the asparagus, and cheesecloth bundle of peelings, are barely cooked and removed to an ice bath. Leeks, an onion, shallot and garlic soften in a little olive oil and butter to make the soup base. Eventually, you add back some of the cooking water, simmer 10 minutes, add the asparagus, ditch the peeling bundle, and simmer for 5. Then its ready for the blender. Be careful!

Recipe for Asparagus Soup, pp. 58 - 59 from Around My French Table, by Dorie Greenspan

Jimtown Store Energy Bars

noreply@blogger.com (Amy Andrews) — Fri, 24 May 2013 02:42:00 +0000

Pack these homemade energy bars on your next outdoor adventure and know you're eating real food. Easy to grab at the Jimtown Store detour as you pedal through Alexander Valley in California, and pretty darn easy to stir up a batch at home. Thanks to Jimtown Store for sharing this great recipe (they accidentally left out of their cookbook).

Jimtown Store Energy Bars

thanks to Jimtown Store, Healdsburg CA

Makes 1 8x12 inch pan (48 1x2 inch bars)

For the following 4 ingredients, either buy toasted, or lightly toast in a skillet on top of the stove:

1 1/2 cups sesame seeds

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup peanuts

2 cups peanut butter

1 1/2 cups honey

1 cup flax seeds

1 cup dried cherries, chopped

1 cup dried cranberries, chopped

a sprinkling of sea salt, if nuts are unsalted

1. Preheat oven to 200 degrees F. Butter or non-stick spray an 8x12 inch baking pan. Mix all ingredients together and spread into prepared pan. Bake for 1 hour, until lightly browned and dry to the touch. Do not overbake. Cool completely before cutting into bars and wrapping each individually in parchment or plastic wrap.

Amy’s Kitchen Coach Tips

These bars do not need refrigeration if eaten within a few days. If you do refrigerate them, allow to soften a bit at room temperature to preserve your dental work.

Freeze some and have outdoor adventure snacks at the ready for months.

Food Revolution Day 2013, Madeleines w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 17 May 2013 16:06:00 +0000

Bozeman's Cancer Support Community does good food. Sometimes we even do good, French food, thanks to all I've learned from Dorie Greenspan and the French Fridays group! In the spirit of Food Revolution Day, May 17, 2013, I hold up the power of real food, home-cooked food, to nurture and heal and bring people together. For tonight's CSC class, I will share a Thai Chicken Soup, Apple Fennel Slaw, and Cardamom Macaroons. Today, I share Dorie's delicate and fragrant madeleines with you. This recipe is a great one because you can make the batter in advance, store it in the fridge and bake fresh madeleines on demand. It is a fairly stable recipe too, and even accommodated my half olive oil, half butter adjustment. (Lucky me! Considering I'm teaching a baking with olive oil class on Monday!)

What will you choose to cook and share with those around you today, this Food Revolution Day? Get cooking! And pass it on.

Recipe for Madeleines, pp. 408 - 409 from Around My French Table, by Dorie Greenspan

Swiss Chard Pancakes w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Mon, 29 Apr 2013 00:15:00 +0000

Farçous. A staple throughout Southwest France...think thin pancake or thick crépe loaded with chard and herbs. And think dinner entrée with a salad, not just brunch or breakfast (although I can attest that they are scrumptious with a custardy poached egg).

I used oat flour and chard, although this is a great recipe for using up whatever greens you happen to have, including those beet greens that you usually...put in the composter. (I know. I feel guilty too. No more!)

I discovered that the Vita Mix is overkill for the greens; in seconds, my batter was a uniform green and a bit on the tough side when pancake-d. So, best to follow Dorie's instructions, and use a regular blender or food processor. As far as oil and cooking method go, don't over think this. Forgo the "1/4 to 1/2 inch of oil" and instead brush your griddle or sautée pan with olive oil or butter. You're cooking pancakes, not doughnuts, just do your thing.

Recipe for Swiss Chard Pancakes, pp. 350 - 351 from Around My French Table, by Dorie Greenspan

Cod (or Halibut) and Spinach Roulades

noreply@blogger.com (Amy Andrews) — Fri, 19 Apr 2013 21:03:00 +0000

No cod at Montana Fish Company yesterday, so I opted for a beautiful halibut fillet that I had the guy slice in half horizontally with his awesome sushi-sharp knife. I knew this week's Dorie recipe was Cod and Spinach Roulades, but I hadn't read through anything but the list of ingredients before I had the chance to swing by the fish shop. Thinking I'd make us a beautiful French Friday lunch today, in the sprit of previous fabulous French Friday lunches, I set to work in the kitchen. As I scanned the recipe, imaginging a roulade of halibut fillet and spinach filling, the words "fish mousse" seemed to jump off the page. Hmmm...what a terrible end to my beautiful halibut fillet. "Fish Mousse"...trés French, but trés sad. I'll never be able to report this back to the crew at MFC.

Knowing that my other FFwD'ers were out there having their own fish mousse adventures, I followed through, even though I pulled the last 5 inches of plastic wrap off the roll as I was getting ready for roulade #1. Quick improvisation with sandwich bags and I had my four roulades into the steamer. Final report from my dining companion, "It tastes healthy", "...in a good way." Ha! I decided it would be cruel to dash his vision w/the fact that 1/2 cup of heavy cream held everything together. À santé!

Recipe for Cod and Spinach Roulades, pp. 292 - 293 from Around My French Table, by Dorie Greenspan

Financiers w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Sat, 13 Apr 2013 05:35:00 +0000

Ahhh, Jean-Luc Poujauran...I swoon to this day (19 years later!) and currently have The Photo (of the rusticly-pink pâtisserie, with the 2-D dalmation puppy, and the funky little turquoise & blue voiture) framed and on the wall here at home. My France visits always incorporate hunting for target food shops, and the journies to find them, always on foot with furtive glances at my small-as-I-can-fold-it, one-pager street map, are some of my most precious memories. I can still feel the large cobblestones underfoot as I finally came upon J.L. Poujauran on rue Jean Nicot. I purchased a couple rye-raisin rolls using my high school French, and was as happy as can be. That blissful happiness must explain my subsequent purchase of the 299 franc financier mold you see in the photo. 299 and it isn't even regulation shape! Ah well, I'm glad I was able to put them to use this week, and I got a chuckle out of seeing the price tag still stuck to the bottom, and realizing how much I spent while in pastry la-la land. Anyway! What a treat to return to France on this French Friday.

What is a financier? In the baking world, it is a small, "fast food", snack cake, originally created at Pâtisserie Lasne in Paris, to provide the hurried, neighborhood stockbrokers (financiers) with something they could eat without knife, fork, or "fear of telltale crumbs". The recipe we used for French Fridays was crafted by Dorie based on one that Jean-Luc Poujauran (swoon!) taught her. It has A Lot of browned butter in it. Not surprisingly, it tastes Very Good. Imagine an exquisitely overbuttered, almond madeleine, with a crunchy, sugary-buttery outer shell. I've got to get to bed so that I can wake up and enjoy a couple with coffee Saturday morning!

Recipe for Financiers, pp. 454-455 from Around My French Table, by Dorie Greenspan

Pierre Hermé's Olive Sablés w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Sat, 06 Apr 2013 03:27:00 +0000

I never would have made these, if not for French Fridays with Dorie, but I'm glad they popped up in the roster...they are tasty! Buttery, sweet and savory, a cookie that can play on a cheese plate or be enjoyed simply with a cocktail.

Grated hard-boiled egg yolk was a new ingredient for me, but "an ingredient not uncommon in Austrian baking", according to Dorie. Well, if it works for Pierre Hermé, it works for me. And a fitting tribute to the brood of baby chickens we brought home today. Bon weekend!

Recipe for Pierre Hermé's Olive Sablés, pp. 12-13 from Around My French Table, by Dorie Greenspan

Lemon-Steamed Spinach w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Thu, 28 Mar 2013 22:30:00 +0000

Change your relationship with steamed spinach with this Dorie tip: after washing, toss the leaves with a little olive oil, a sprinkle of sea salt, and some lemon zest, then put them in a steamer basket over boiling water for 3 minutes...voilà! Perfect steamed spinach with a beautiful olive oil and lemon flavor and fragrance. Try it with those beautiful spinach leaves coming into the farmers' markets.

Recipe for Lemon-Steamed Spinach, p. 331 from Around My French Table, by Dorie Greenspan

Orange-Scented Lentil Soup w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 15 Mar 2013 22:33:00 +0000

Orange zest and ginger add unexpected deliciousness to lentil soup in this week's Dorie recipe. I set it to simmer a few minutes ago, and the aroma of everything bubbling away on the stove is divine. For serving, you purée the works and top with a dollop of yogurt and crisped bacon; now that can get me excited about lentils!

Recipe for Orange-Scented Lentil Soup, pp. 90 - 91 from Around My French Table, by Dorie Greenspan

Cheese Custards w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Sat, 09 Mar 2013 00:00:00 +0000

I was not at all psyched to make this Friday's Dorie recipe, "Cheesy Crème Brûlée" - eew! Hence how the whole week passed before I managed to crack the book to the right page this morning. Bright eyed and freshly caffeinated I was able to face this monstrosity.

Guess what. No sugar or anything very crème brûlée in this recipe...just cream, milk, eggs and cheese. And a few scrapes of nutmeg, and a sprinkling of s & p. Yes, there's crispy cheese on top, and yes, you can use your blow torch to to get it that way, so I guess that's the "brûlée part. I passed the sheet pan under the broiler and had every ramekin perfectly golden and crispy in a couple minutes. (I was disappointed not to use my torch, but the dang thing stopped working...how sad.)

Knowing this little cheesy custard would be rich, I made a tangy walnut oil vinaigrette for some radicchio - perfect combo, if I don't say so myself. Absolutely delicious and decadent! I'm calling them cheese custards and I will be making them again.

Recipe for Cheesy Crème Brûlée, pp.148 - 149 from Around My French Table, by Dorie Greenspan

Chicken Breasts Diable w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 01 Mar 2013 00:55:00 +0000

A simple pan sauce using a shallot and a few tablespoons each of Dijon mustard, wine and cream takes these chicken breasts from ho-hum to delicious; total effort was less than 15 minutes. Slow food that is actually quite fast!

Thanks to Wild Crumb for the crusty & flavorful demi baguettes, and Patz & Hall for their lovely Dutton Ranch Chardonnay.

Recipe for Chicken Breasts Diable, p.217 from Around My French Table, by Dorie Greenspan

Roasted Beet Hummus

noreply@blogger.com (Amy Andrews) — Tue, 26 Feb 2013 23:56:00 +0000

What to do with 18 cups of freshly cooked cannellini beans? Well, two cups of 'em can turn into a reasonable amount of this beautiful hummus, if you combine them with 3 or 4 roasted little red beets. It's an idea that jumped off the page as I skimmed through the current issue of Whole Living. (Not a magazine I usually read, but the smoothies and juices on the cover caught my eye. ...and are terrific, I might add!)

Anyhoo, I've been testing batch after batch of dry cannellini beans in preparation for a cooking class tonight, so have also been trying to come up with all kinds of ways to use them -- whole, mashed, puréed, you name it. See for yourself how much better freshly cooked beans are than canned; check out my "Bean Basics" and just keep an eye on the time because your beans, in your kitchen, in your area may cook slower or faster than mine. The verdict this week is that my cannellinis must be really fresh because they cooked to a creamy consistency in 3 hours on "low" in my slow cooker - a much shorter cook time than I've experienced in the past.

Roasted Beet Hummus
makes 2 - 3 cups
2 cups cannellini beans (preferably home cooked)

3 - 4 small roasted red beets, peeled and quartered

2 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

a sprinkling of sea salt and freshly ground pepper

1. Put cannellinis, roasted beets, olive oil and lemon juice in the workbowl of a food processor and purée.

Store tightly sealed in the refrigerator. Keeps about a week.

Amy's Kitchen Coach Tips

Serve roasted beet hummus with slices of fennel for an extra lemony taste. (Try it!)

To roast beets: cut off greens, leaving about an inch from the beet root. (Do not cut off the root end or you will leak beet juice during the cooking process.) Scrub beet under running water to remove dirt. Place in glass baking dish, add a few tablespoons of water & cover tightly with foil. Poke a couple fork holes in the foil and pop in a 425 degree F oven for about 45 minutes, until fork tender.

Cheating-on-Winter Pea Soup w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 22 Feb 2013 20:39:00 +0000

My blender and juicer have graduated to permanent countertop residency the past month, supporting me in my quest to eat more real foods and step away from the sugar and high glycemic carbs (that are oh, so delicious, but oh, so dangerous!). I love my juicer, and it gets me to eat kale, cucumbers and parsley much more frequently than in salads and such, but stripping away the fiber just doesn't seem like the right thing to do all that often. But veggie smoothies? I don't know about you, but I've had one kale smoothie, and that'll do me for life.

But wait a minute. Aren't soups simply warmed up veggie smoothies?? Nutritious and satisfying in a way that a juice just never can be, and delicious in a way that a veggie smoothie just never will be. This week's Dorie recipe w/the French Friday's gang is a simple preparation of onion, frozen peas and a head of romaine lettuce -- yep, lettuce. I was skeptical, but followed Dorie's instructions and love the results! I've enjoyed the soup for three meals over the past couple days and it gets more delicious each time. I highly recommend it!

Recipe for Cheating-on-Winter Pea Soup, p.59 from Around My French Table, by Dorie Greenspan

Coeur à la Crème w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 15 Feb 2013 23:51:00 +0000

Trevor keeps distracting me with his posts -- shoot! Now I only have 15 more minutes here at Zocalo to post my coeur.

I can't do this better than Trevor, so I quote him, "...

8 oz cream cheese, softened
8 oz ..... oh heck. Just Google a recipe as they are all close to the same and Ms. Greenspan's is a bit too fluffy and soft for my taste. I prefer my hearts with a bit more substance and heft."

Interesting concept, this cream heart. I suggest trying a version with a tangy-er cheese like fromage blanc or even a mild goat cheese. As far as the special mold goes, yes, it is cute, but unnecessary. Not wanting to completely abandon the coeur-ness, I fashioned a heart shape out of foil and sandwiched it between the layers of cheesecloth in the bottom of my strainer. Got the job done and I don't have a special piece of equipment sitting in the pantry next to my cookie press.

Our Valentine's Day? A lovely celebration with my sweetheart, my two kids, and our friend, Robert, who probably hasn't celebrated Valentine's Day in a very long time. Glad I had a special dessert to bring.

Recipe for Coeur à la Crème, pp. 425 - 426 from Around My French Table, by Dorie Greenspan

Fresh Orange Pork Tenderloin w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 08 Feb 2013 17:59:00 +0000

Cardamom, orange and green onion provide pizzazz to a quick pork tenderloin preparation for this week's "Dorie"; a dinner you can bang out on a work-night week-night - really! The orange was a nice change from pork's more typical partners of apple, prune, and/or mustard, but it does make for quite a sweet dish, one that screams out for some acidic contrast -- so either add some vinegar or be prepared to drink a lot of wine with dinner.

Recipe for Fresh Orange Pork Tenderloin, p. 273 from Around My French Table, by Dorie Greenspan

Lamb Gyros with Raita and Red Cabbage

noreply@blogger.com (Amy Andrews) — Sat, 02 Feb 2013 21:14:00 +0000

One of my new friends from the Bozeman winter farmers market is Dave Scott from Montana Highland Lamb, a genuinely happy guy who lights up when he talks about his lambs, ranch and family. So enamoured was I the first time I met him, I purchased a pound of kabob meat even though I'm not a big fan of lamb. That week I thawed the package, marinated the meat simply with rosemary and some olive oil, scewered and broiled in the oven, and WOW. It was the best tasting lamb I have ever eaten -- very mild, yet fresh and flavorful, almost grassy and floral. "Homegrown and Happy" is their tagline, and the pure, clean flavor is a testimony to the benefits of natural ranching. I could hardly wait until the next market so I could buy more of Dave's lamb!

Ground lamb was my second purchase, and I thought it deserved to become something more interesting than burgers. I found this gyro recipe on Serious Eats. Phenomenal! I served it with warmed pita pockets, thinly sliced red cabbage with a bit of balsamic vinegar and olive oil dressing, and this simple raita:

Amy's Raita
makes 1 cup

Mix together:

1 cup plain yogurt, Greek style preferred

1/2 cucumber, peeled and diced

1 tablespoon freshly squeezed lemon juice

1 tablespoon olive oil

snipped mint leaves

Lamb Gyros, by Serious Eats

Mix together and refrigerate for 1 hour or up to overnight:

1 pound ground lamb

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

Put in food processor with lamb from above:

3 ounces bacon, cut into 1" pieces

1 garlic clove, pressed or finely diced

1/2 yellow onion, coarsely chopped

1. Line a rimmed cookie sheet pan with foil. Shape meat into a 8"x5" loaf and cook 30 minutes at 300 degrees F, until internal temperature reaches 155 degrees F.

2. Let loaf cool, then slice into 1/8-1/4" slices and lay out on cookie sheet pan to broil. Broil until edges are brown and crispy. I like to flip them and get both sides.

3. Serve with warmed pita pockets, thinly sliced red cabbage, red onion and raita.

Magenta Stripe Juice

noreply@blogger.com (Amy Andrews) — Fri, 01 Feb 2013 18:31:00 +0000

Just got off the phone with a friend who has been on a two week juice fast. He claims he feels fantastic and his mind is clear. I think he’s crossed over to loopy, but, nonetheless, he did inspire me to get out the juicer. I like the clear mind I get from picking out beautiful produce, washing, and juicing it into an invigorating lunch or snack. I always keep ginger, lemons and apples on hand, because they can help balance any “aggressive” flavors you might get from greens.

I’m all for freestyling in the juice department, but when you’re getting started, it is helpful to have some guidelines. Start with the assortment of veggies and fruits here, then branch out on your own next time. I think you’ll find the magenta stripe that comes from purple kale or rainbow chard (a slightly more pink hue) to be quite alluring. When you pour your juice, watch for the tiny magenta line then see it grow into a wide band! That’ll free your mind from your stresses -- or make you feel a bit like a hippie...all good! Grab that purple kale and juice on!

Magenta Stripe Juice
serves 2 - 3

1 bunch purple kale or rainbow chard - whichever looks the most beautiful at your market

2 - 3 carrots

2 - 3 stalks celery

2 cucumbers

2 -3 apples and/or pears

1 lemon, flesh only (cut off the peel with a knife for best flavor)

1 1/2 inch chunk of ginger

a few sprigs of mint are nice

1. Wash and dry all fruits and vegetables. Feed through juicer.

Amy’s Kitchen Coach Tips

I try to buy organic produce when I’m juicing. The flavor is best and you’re extracting juice from the peels and seeds too, so you want it to be pure.
Taste your juice and make it delicious. If you need to adjust the flavor, you can always run another apple or chunk of ginger, or half a lemon through the juicer and add it to your juice.
Juice is best the day it is made, but will keep in the refrigerator for a day or two.

Brown Sugar Squash and Brussels Sprouts en Papillote w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 01 Feb 2013 16:34:00 +0000

What to do with a little of this, a little of that in your veggie crisper? If you're lucky, like Dorie, your thises and thats end up perfectly complementing each other, as with these brussels sprouts and squash. If not, well, douse everything with olive oil and roast in the oven, without "papillote". Some of my best veggie melanges are accidental, and roasting is a great way to try some of those root veggies that may not yet be regulars in your kitchen: rutabegas, parsnips, turnips, beets and the like.

When I wrap food for baking, I use parchment because its easy to work with and is beautiful at the table. Just tear off a square, place veggies near center, fold parchment over in half, trim corners so that you have somewhat of a semi-circle, then crimp the edge -- I've included detailed instructions in my post for Present Fish. Have fun and get creative w/your presents!

Recipe for Brown Sugar Squash and Brussels Sprouts en Papillote, p. 352 from Around My French Table, by Dorie Greenspan

Shrimp and Cellophane Noodles w/French Fridays w/Dorie

noreply@blogger.com (Amy Andrews) — Sat, 26 Jan 2013 02:17:00 +0000

The highlight of this week's French Fridays with Dorie assignment was playing with my stash of star anise and Szechuan peppercorns; toast and blend with fennel seeds, cloves and cinnamon, et voilà! "Chinese 5 Spice Powder"; one teaspoon of which gives depth to this simple stir fry of mung bean ("cellophane") noodles and shrimp.

The mystery bag ingredient of this dish is the tomato puree Dorie calls for -- something that seems a bit odd for Asian noodles. I hesitantly poured half the amount into my wok full of lovely shrimp, and in the end, it tasted pretty good (especially w/the fresh cilantro and spritz of lime...and spicy peanut sauce which found its way over from our chicken satay accompaniment), but I think the recipe would be way better without it. (Most of the FFwDorie'ers suspect a major editing error w/regard to this ingredient, "2 cups of tomato??? 2 tablespoons, maaaaaybe, but...what the???" being the general consensus.)

Recipe for Shrimp and Cellophane Noodles, pp. 322-323 from Around My French Table, by Dorie Greenspan

Slow Cooker Chalupa

noreply@blogger.com (Amy Andrews) — Wed, 16 Jan 2013 16:35:00 +0000

Chalupa. A family favorite from Sunset Magazine and the era of avocado-green kitchen appliances and shag carpeting. But unlike shag, this is a beloved classic, something you'll enjoy making now and for years to come. Put a pork roast in a pot with beans you don't even have to remember to soak and in a few hours you have the perfect nacho-topping, burrito-stuffing, rice plate accompanying spicy melange of pork and beans that is just perfect for post-ski loafing.

Slow Cooker Chalupa
serves 12+

2 1/2 - 3 pounds pork roast (shoulder best, loin ok; remove any butcher string)

16 ounces dry pinto beans, rinsed

2 small cans (4 ounce) chopped green chiles

2 cloves chopped garlic

2 tablespoons ground chili powder (I like to use sweet, smokey chipotle)

1 tablespoon ground cumin

1 tablespoon sea salt

1 teaspoon dried oregano

1. Into the slow cooker: pork roast, dry beans (yes, unsoaked is ok), and the rest of the ingredients. Add water to come about 3/4 of the way up the sides of the roast. Set slow cooker to high heat setting and let cook for 8 hours. Every now and then you can peek inside and give things a stir. Over time the pork roast will shred into the bean mixture.

2. Serve with any or all of the following: tortillas or chips, avocado, shredded cheese, sour cream, shredded lettuce, olives, salsa, tomatoes, green onion

Amy’s Kitchen Coach Tips

Pork shoulder will give you a more flavorful stew, but pork loin, a much leaner cut, works ok. I like to go with a boneless roast, but if you are committed to remove all the bones after cooking, they add a rich dimension to the chalupa.

I’ve been known to pour in a bottle of beer for some of the cooking liquid. Really, almost anything goes, but the pork, beans and spices are so flavorful that water works great.

If you don't have a slow cooker, just use a dutch oven on the stove-top. Simmer away for 6-8 hours until pork pulls apart easily with a fork.

All stews get better with a little time on them. So, if you’re having a party, take the pressure off yourself and make this dish a day or two in advance, store in the refrigerator, and heat gently on the stovetop when you are ready to serve.

Winter Squash and Molasses Muffins

noreply@blogger.com (Amy Andrews) — Mon, 14 Jan 2013 01:20:00 +0000

These Winter Squash and Molasses Muffins are fabulous! Moist, spicy, and sweet enough to remind you of gingerbread, but with veggie instead of too much oil and sugar. Thank you, Martha Rose Shulman!

I first made these back in November when the recipe was published, and stashed the extras in the freezer. Today we had the pleasure of home-baked muffins for breakfast with no measuring and no clean up. That’s my tip: when you bake and seem to have more than you need, individually wrap servings (whether muffins, slices of quick bread, or cake) in plastic wrap or foil and pop them in a freezer bag and freeze for up to a couple months. That way you don’t OD on baking day, and you have a home-made treat w/toaster waffle ease sometime down the road.

Recipe adapted from Martha Rose Shulman, The New York Times October 2012

(I didn’t have buttermilk on hand, so made a small change to the original.)

Winter Squash and Molasses Muffins from New York Times
makes 12 muffins

2 large eggs

1/3 cup organic molasses

1/3 cup organic brown cane sugar

1 cup roasted butternut squash, puréed

1/2 cup organic milk + 1 teaspoon apple cider vinegar

1/4 cup sunflower oil

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon sea salt

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1. Preheat oven to 375 degrees F. Line a 12 muffin cup pan with cupcake papers.

2. Using an electric mixer, beat together eggs, molasses and sugar. Add in the squash purée, milk and vinegar, oil and vanilla.

3. Stir together the flours, baking soda, spices and salt. Stir into the squash mixture and portion batter into lined muffin cups. Bake 20 minutes, until muffins have risen and a tester comes out clean. Let cool 15 minutes in pan, then remove muffins to wire rack to cool completely.

Amy’s Kitchen Coach Tips

When you have the oven going for dinner, put in a squash to roast so you have it for another meal. Wash squash, cut it in half, remove seeds and place, cut side down, in a glass baking dish or sheet pan. Roast 425 degrees F for 40 minutes or so, until you can pierce the squash easily with a fork. I like to purée the squash and store it in the refrigerator so that a soup (or these muffins) is one step closer to reality as the week gets busier.

Store extra baked muffins in the freezer to enjoy later. Individually wrap each muffin in plastic wrap or foil, and place in a freezer bag to freeze. When you want a warm muffin for breakfast, remove from freezer, unwrap, remove cupcake liner and cut the muffin top from the base. I carefully set both in my toaster and set for a light toast.

Apple Adobe ("Long and Slow Apples") w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Fri, 11 Jan 2013 22:42:00 +0000

Thumbs up all around on this dessert, however it seems that nobody in the French Fridays cooking group likes Dorie's title, "Long and Slow Apples". (I named mine "Apple Adobe" in honor of my California heritage, and the layers and layers of clay and straw that make up the sun-dried adobe bricks.) Each cup contains an apple's worth of very thinly sliced apple slices, layered with sprinkles of spiced sugar and melted butter - kinda a cross between a not-too-sweet apple pie filling and a baked apple. Can be served warm, room temp, or refrigerated.

My apples didn't seem to carmelize like some of the Doristas', and I think that might have to do with my high altitude location and the oven temperature not being hot enough. Go up from 200 to 225 degrees F if you are around 5,000 feet. As an aside, I sweetened one ramekin with coconut palm sugar as an experiment -- turned out great.

The finished product:

Recipe for Long and Slow Apples, pp. 390-391 from Around My French Table, by Dorie Greenspan

Book Report: The End of Overeating

noreply@blogger.com (Amy Andrews) — Wed, 09 Jan 2013 05:08:00 +0000

Yes I did. I stepped on the darn scale on New Year's Eve day. Masochist. I knew I was up. I knew I wanted to do something about it "soon". But for some reason, I couldn't allow myself any of the familiar "fun" associated with "I'm going on a diet tomorrow, so I'm going to eat everything in sight tonight". Nope. I needed to hurt myself one last time before deciding to treat myself with compassion and love and respect.

After frantically searching the web for Weight Watchers meetings in my new town, I snapped to my senses. Why do I habitually hand over responsibility for my eating and its consequences to someone/something other than myself?? I love food and I'm well educated about food. I also love myself and am finally ready to make choices with food that reflect that. There is no denying that everything you put in your mouth has an effect on your body -- its appearance and function. Today I make choices that nourish and beautify me, body, mind and spirit. Food has this power.

And over to the book, The End of Overeating; Taking Control of the Insatiable American Appetite, by David Kessler, MD. Food has temendous power. Sugars, fats, and salt are addictive and when you eat them, you're going to want more. Food companies know this. Restaurants know this. Recognize sugar, fat and salt as a danger zone and proceed with caution. Learn the reasons behind our responses to these foods, and how to escape the cue-urge-reward-habit cycle. A book that will make you think about what and how you eat. Are you ready to read it?

Chocolate Cupakes, Bozeman Style (High-Altitude Chocolate Cupcakes)

noreply@blogger.com (Amy Andrews) — Mon, 31 Dec 2012 21:53:00 +0000

I’ve made Magnolia’s chocolate cupcakes for second birthdays, third birthdays, fourth birthdays, 40th birthdays...it was my go-to recipe, but when I tried to make them in Montana, they just didn’t work. Seems that even at only 4800 ft., you’re in the world of high altitude baking.

In general, things just bake faster up here and your sea level cake recipes will probably end up dried out and over-expanded. What to do? Use a bit less leavening, a little more flour, and up the temperature of your oven to get cakes to set when they poof up. The speedy evaporation behind the early “poof” also concentrates sugar, so don’t use as much. There are many factors, the interplay of which I’m just beginning to understand. But, thanks to King Arthur flour and some trial and error, I have successfully baked Jane’s 10th birthday cupcakes in Montana! Hooray! :)

Recipe adapted from Magnolia’s Chocolate Cupcakes, More from Magnolia by Allysa Torey.

Chocolate Cupcakes, Bozeman Style
makes 12 cupcakes

1/2 cup organic, unsalted butter

1/2 cup granulated cane sugar

1/4 cup packed light brown cane sugar

3 large eggs

3 oz. unsweetened chocolate, melted and cooled to room temperature

3/4 cup organic buttermilk

1/2 teaspoon vanilla extract

1 cup unbleached all-purpose wheat flour

7/8 teaspoon baking soda

1/4 teaspoon kosher salt

1. Preheat oven to 365 degrees F. Line a 12 muffin cup pan with cupcake papers.

2. Using an electric mixer, cream the butter and sugars until fluffy, about 3 minutes. Add the eggs, one at a time, and mix thoroughly after each. Mix in the cooled, melted chocolate.

3. Stir together the flour and baking soda in a small bowl. Add the vanilla to the buttermilk. Add the flour to the butter-sugar-egg mixture in thirds, alternating with the buttermilk-vanilla. Mix just to combine.

4. Portion batter into pans and bake for 13 - 15 minutes. Mine were set but still moist at 14. Let cool 15 minutes in pan, then remove cupcakes to wire rack to completely cool before icing.

Amy’s Kitchen Coach Tips

It seems like a pain, but your cakes will turn out better if you start with the butter, eggs and milk at room temperature.

To melt the chocolate: coarsely chop, or snap a thin bar, into pieces and put in a small metal bowl. Set a larger frying pan with about an inch of water in it, over medium heat on the stovetop and float the small metal bowl in this “water bath”. Bring the water to a low simmer to gently melt the chocolate in the inner bowl. Stir the chocolate when it starts to turn glossy and when completely melted, remove chocolate bowl from water bath and set aside to cool.

For a sea level chocolate cupcake recipe, see the original in More from Magnolia (pp. 96-97). The changes I made were to use less sugar (1 cup total in original), use more buttermilk (1/2 cup in original), use more baking soda (ironically enough, up from 1/2 teaspoon in original), and one more egg (2 in original). Bake at 350 degrees F, 15-20 minutes.

For a quick, albeit very sweet icing, use the powdered sugar buttercream in More from Magnolia. For 12 cupcakes: cream 1 stick unsalted, organic butter, with 2 cups powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla. Beat for 3-5 minutes, then add an additional 1 - 2 cups powdered sugar - just enough to give you the spreading consistency you desire.

Celery Root Puree w/French Fridays with Dorie

noreply@blogger.com (Amy Andrews) — Sat, 29 Dec 2012 04:02:00 +0000

Two celery roots, a potato, an onion, all simmered in milk, then drained and pureed with butter and salt; the perfect complement to short ribs or even a rotisserie chicken. They don't look like much in the store, but trust Dorie. Celery roots are ever more interesting than straight mashed potatoes. Try it!

Recipe for Go-With-Everything Celery Root Puree, p. 354 from Around My French Table, by Dorie Greenspan