I believe this is my first attempt to bake anything vegan. I was surprised at how moist these muffins tasted but if I ever make them again — which I hope I do because I now have opened bags of tapioca flour, xanthum gum and potato flour in my pantry as well as a gallon of rice milk in my fridge — I would cut the amount of brown sugar. These were just a touch too sweet. I’m not sure how cutting the brown sugar will affect the texture of the muffin, but I think there’s room for improvement in this recipe.
This recipe has been adapted from the Gluten-Free Goddess’ recipe for Brown Sugar Blueberry Muffins but uses a different recipe for the egg replacement.
For the batter:
1¼ C. rice flour, white or brown
½ C. tapioca flour
½ C. buckwheat flour
1¼ C. light brown sugar
½ tsp. kosher salt
1 tsp. baking soda
2 tsp. baking powder
½ tsp. xanthan gum
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
½ C. organic applesauce
2 T. rice milk
½ C. canola oil
1½ tsp. vanilla extract
For the egg replacement:
1 T. tapioca flour
1 T. potato flour
¼ tsp. baking powder
1/8 tsp. xanthum gum
½ C. water
2 tsp. canola oil
1 heaping C. blueberries, fresh or frozen
1. Preheat the oven to 375ºF. Place liners in muffin tin.
For future snacking, wrap the muffins individually in foil, then freeze in a big zip-freezer bag. Re-heat in the oven for 15 to 20 minutes at 400ºF.
Whenever anyone asks me for a gluten-free recipe, I point them to two places: Gluten-Free Girl and Gluten-Free Goddess, two blogs with wonderful recipes and resources for celiacs. This recipe has been adapted from Gluten-Free Girl’s recipe for Blueberry Muffins with Lemon Zest. I only difference is that cornmeal (another gluten-free ingredient) has been substituted for the sorghum flour because I couldn’t find sorghum at the store. Though I’m not an experienced gluten-free cook, I imagine many gluten-free flours could be used in this recipe.
Here are a few facts about Celiac Disease:
• The symptoms of Celiac disease mimic many well-known illnesses and vary from mental manifestations such as irritability and depression to physical debilitations such as fatigue, weight loss, bloating, joint pain, delayed growth and itchy skin to more obscure indicators such as infertility and weakened bone density.
• Common misdiagnoses include irritable bowel syndrome, Crohn’s disease, anemia, ulcerative colitis, anorexia and chronic fatigue syndrome.
• Researchers believed the disease afflicted only one in every 2,500 people as recently as 13 years ago. Today, that number has increased to one in 133, amounting to 3 million Americans.
• Celiac disease (also known as celiac sprue, nontropical sprue and gluten-sensitive enteropathy) is an inherited, autoimmune digestive disease triggered by the consumption of gluten, a protein found in wheat, barley and rye. When celiacs eat food containing gluten, their immune system reacts by attacking their small intestine, damaging its ability to absorb nutrients from food. And when the body is denied essential vitamins, nutrients and calories, fatal health complications including cancer, osteoporosis, anemia and seizures can develop.
For a little more info, read: For Celiacs, Diet Can Reclaim Life
Click here for wonderful gluten-free brownie and focaccia recipes.
10 T. unsalted butter, room temperature
1 C. white sugar
2 large eggs
1 tsp. vanilla extract
2 tsp. lemon zest
1 C. cornmeal
1 C. rice flour, white or brown
1 C. tapioca flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1½ C. plain yogurt
1 C. blueberries, fresh or frozen
1. Preheat the oven to 375ºF.
2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla and the zest and mix until blended.
3. In a separate bowl, combine the cornmeal, flours, baking powder, baking soda and salt.
4. Add half of the dry ingredients to the stand mixer and stir to combine. Add half of the yogurt and stir to combine. Repeat until all of the dry ingredients and yogurt have been added.
5. Fold in the blueberries.
6. Place liners in a muffin tin. Fill each two-thirds full with batter. Bake for about 30 minutes, or until the tops have browned and started to harden.
These are fun. Unlike any muffin I’ve ever tasted. Textured like a cross between a souffle and a quiche. Savory. Can be flavored in any way: with ham, bacon, herbs, peppers, spinach, whatever. A nice, portable breakfast especially for those who eat on the run. Recipe can be halved. Batter can be baked in ramekins. If using paper liners, be sure to coat with nonstick spray. Adapted from a low-carb muffin recipe posted on the blog Kalyn’s Kitchen via the blog 101 Cookbooks. So yummy!
2/3 C. cottage cheese
¼ C. grated Parmigiano Reggiano
¼ C. whole wheat flour
2/3 C. almond flour
1 tsp. baking powder
¼ tsp. kosher salt
4 eggs, beaten
3 T. water
½ C. sharp cheddar
2 T. sliced scallions
Other ideas: diced ham or bacon; sun-dried tomatoes; herbs: basil, tarragon, chives, thyme, parsley
1. Preheat oven to 400ºF.
2. In a large mixing bowl, combine cheeses, flours, baking powder, salt, eggs, and water. Mix until well combined, then fold in the cheddar and scallions.
3. Line a muffin pan with six to eight liners*. Coat lightly with cooking spray. Divide batter between the muffin cups. Bake muffins 20-25 minutes or until lightly browned on top and set. *Alternatively, line ramekins with muffin cups, place on a sheet pan and bake.
Normally, when I find myself at a coffee shop for breakfast, pastries such as double chocolate muffins do not tempt me. I usually go for the scone or the bagel or the deceivingly healthy-looking bran muffin. But these chocolate muffins somehow strike a nice balance: They are rich and chocolaty in flavor but light and airy in texture. They are perfectly sweet and oddly and unexpectedly minty tasting. I checked the cocoa powder to make sure I hadn’t used a mint-flavored variety (which I don’t think even exists) and I checked the chocolate chips for the same reason. I do have a theory, however. The chocolate chips traveled across the country in the same vessel as a bottle of peppermint extract. These two ingredients then lived together in complete darkness for three months. I think they may have bonded. (It’s crazy — the bottle of peppermint extract hasn’t even been opened.)
Also, I hate to sound like Ina Garten, but I did use a “good” brand of cocoa, courtesy of cousin Jay who brought me some Dagoba cocoa powder from a trade show he recently worked at. I’m not sure if a “good” cocoa powder makes the difference, but I don’t want to overlook it either.
These are so yummy. Enjoy!
1¾ C. all-purpose flour
1 C. sugar
½ C. unsweetened cocoa powder
¼ tsp. baking soda
2 tsp. baking powder
½ tsp. kosher salt
2 large eggs
1 C. milk
½ tsp. vanilla extract (or a ¼ tsp. peppermint extract)
½ C. butter, melted
½ C. mini chocolate chips
1. Preheat the oven to 350ºF. Place liners in muffin pan or coat pan with nonstick spray.
2. Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. In a separate bowl, whisk eggs, milk, vanilla and butter until combined. Combine wet and dry ingredients until just blended. Fold in chocolate chips.
3. Spoon batter into liners and bake for 18 to 20 minutes.
4. Let cool briefly in pan, then transfer to cooling rack.
Now, before I begin five days in a row of muffin posts, I must first describe my latest discovery at Delaney’s Culinary Fresh, (you know, the fresh pasta I am obsessed with.) I’m not sure how long owner Jordan Stone has been selling cannelloni, but last Sunday, after spotting them at the farmers’ market, I couldn’t resist breaking my red pepper-linguini routine. And when these spinach- and ricotta-stuffed cigars emerged from the oven bubbling beneath a layer of crispy parmesan cheese, I wasn’t sorry I had.
DCF products make dinner preparations so simple: Preheat the oven to 375ºF. Spread some tomato sauce on the bottom of a baking dish and lay the cannelloni on top. Spread a little more sauce on top of the cannelloni and place them in the oven. After 20 minutes, add a couple handfuls of freshly grated Parmigiano Reggiano. A sprinkling of chopped parsley at the very end adds a nice, though uncritical, touch of freshness. Serve with bread and a little salad.
Unlike most filled pasta dishes, particularly the cheese-laden ready-made varieties, these cannelloni taste light — or as light as a cannelloni can taste. And the women at DCF have somehow accomplished this without sacrificing any flavor: From the thin, semolina dough to the subtly flavored spinach filling, these cannelloni are a real treat. Ben made a really good point, too, noting that “The cannelloni aren’t sloppy.” Filled pastas such as manicotti and lasagna — think school lunch line — so often are overly cheesy and watery and heavy. These are not.
Also, just a quick note on parsley. The trend these days, it seems, is to use Italian parsley — the flat leaf variety. I’ve gotten so used to using it, I forget to even consider curly parsley. The other day, however, I remembered some words of wisdom from my grandmother. Sometime last year, my grandmother started buying curly parsley again, preferring its flavor to Italian. And I think, (correct me if I’m wrong, Gramma), an episode of the Barefoot Contessa on the Food Network inspired her to make the switch. In any case, the other day at Trader Joe’s, all that remained was a carton of the curly variety, and so, I bought it — it was delectable. Very flavorful. I used it all week, even in a recipe for cottage cheese muffins which I cannot wait to share with you. So, I guess all I’m saying is not to overlook curly parsley if you cannot find Italian.
And lastly, if you are interested, check out this article, “Linguini Lust,” in Orange Coast Magazine. The article is not on-line, so you’ll have to click on the image at left to read it. Though you may feel you’ve heard enough from me about Delaney’s Culinary Fresh, here you’ll get a little more insight into Stone’s background. She began her fresh pasta business by making compound-butters and selling them in front of her local grocery store. As a single mother, she spent many years working two jobs to support her three daughters — it’s quite an inspiring story.
Now, while a purchased tomato sauce will work just fine for these cannelloni, a homemade sauce can be prepared with little effort: Sauté an onion in a mixture of oil and butter over medium heat until translucent, about five to 10 minutes. Add a jar of peeled, crushed tomatoes such as San Marzano or Pomi brand. Season with salt and pepper and let simmer 20 minutes over low heat. Add a pinch of crushed red pepper flakes or oregano or any seasonings you like. Taste and add a pinch of sugar if necessary.
Sometimes I like to test my husband’s taste buds. Here’s an example. The other night, Ben was pacing around the kitchen after dinner looking for some more food. “Can I make you a bowl of cereal?” I asked. Sure, he said. So, I filled up a bowl with a mixture of Kashi Heart To Heart and Barbara’s Shredded Oats, sliced in a banana and poured in the milk … goat’s milk that is. I gave Ben the bowl then returned to the couch.
I could hardly contain myself. “Do you notice anything different?” I asked.
“Yeah. What am I eating?” Ben asked.
“Goat’s milk,” I said. “Do you like it?”
“I prefer cow’s milk,” he said. “In my cereal that is.” Ben is such a good sport.
Now, the reason I had goat’s milk on hand is because I had been craving Capogiro Gelato, particularly the rosemary-goat’s milk flavor. Since I haven’t found a gelato shop near me yet, I decided to make my own. I picked up a quart of goat’s milk at Henry’s Market one day and set to work. I followed a recipe I like for vanilla gelato in Mario Batali’s Molto Italiano cookbook. I steeped the rosemary for about 30 minutes, tempered the egg yolks, chilled the mixture and then froze it in my ice cream maker.
The result? The gelato had a very nice texture, and the flavor was, well, shall I say, unique? The rosemary was a little too powerful. I’ve written the recipe below with a much shorter steep time.
I don’t know how Capogiro does it, but one trait I love about their rosemary-goat’s milk gelato is its pure white color. Some of their gelatos are made with eggs, some are not, and they’ll tell you if you ask. I forget if their rosemary gelato contains eggs or not. Also, I have asked many times how gelato differs from ice cream, and I never seem to remember the answer, but this is what is coming to mind: Gelato is churned more slowly. Gelato is more intensely flavored. And, according to Mario Batali’s cookbook, gelato is lower in fat.
I should note, too, that the rosemary I used came from the Vegetable Shop at the Chino family farm in Rancho Santa Fe. I have heard so much about this stand from friends living in Del Mar, and over the weekend, I finally got to see it. I picked up the most beautiful produce: two bunches of mizuna; two bunches of Swiss chard; two bulbs of green garlic; and a pint of the strawberries pictured above and below, which lasted about five minutes in my apartment. They were so sweet! They sort of tasted like grapes. The man at the stand called them “French” strawberries. Yum.
Oh, and next week, stay tuned, I have five more muffin recipes to share with you. I’m seriously up to my eyeballs in muffins.
Rosemary-Goat’s Milk Gelato
Adapted From Mario Batali’s recipe for vanilla gelato in Molto Italiano (Harper Collins, 2005)
Yield = 1½ pints
2 cups goat’s milk
½ cup sugar
one sprig rosemary
7 egg yolks
1. In a medium-sized, heavy-bottomed saucepan, heat the milk with ¼ cup of the sugar, the rosemary and a pinch of salt. Bring the mixture just to a boil, making sure the sugar has dissolved. Turn off the heat, remove the rosemary and discard.
2. Meanwhile whisk the yolks with the remaining sugar until the mixture is pale yellow. Ladle some of the milk into the eggs whisking constantly. Repeat until half of the milk has been added to the eggs. Return the egg-milk mixture to the saucepan and cook over medium heat, whisking constantly. DO NOT BOIL. When the mixture begins to thicken and coats the back of a spoon, remove pan from heat and strain into a shallow vessel. Do not second-guess yourself: When the mixture thickens, it is done. (I returned mine to the heat and it curdled. Too stubborn to start over, I strained the mixture through a very-fine chinois. It seemed to work — the gelato did not taste eggy at all. Try to avoid having to do this, however.)
3. Place vessel in the refrigerator until cold.
4. Freeze in an ice cream maker according to the manufacturer’s instructions. Eat immediately or freeze until ready to serve. Once frozen, let sit at room temperature until ready to serve.
Hi again. Just a quick reminder to all my Philly friends that farmers’ market season officially commenced this past weekend with the opening of the Sunday Headhouse market. Headhouse is where you can find my favorite Birchrun Hills Blue cheese, the best tacos and wonderful produce.
And tomorrow, Tuesday, the market I frequented most re-opens at 2:00 p.m. at South and Passyunk. Wish I could be there!
Here is a schedule of all 44 farmers’ markets operating in the Philadelphia area this season.
My mother has been telling me about this asparagus risotto for a little over a year now. She adapted the recipe from one printed in Gourmet last spring as well as from one in the New York Times submitted by Mark Bittman via Mario Batali. The recipe calls for puréeing about a pound of cooked asparagus and stirring it into the risotto in the last five minutes of cooking. The remaining pound or so of asparagus tips and stems are also added toward the end — the heat of the risotto slowly cooks them. The purée allows every bite of this risotto to burst with the taste of asparagus and the tips provide a nice crunch as well as additional flavor. Farro or barley are two healthier alternatives to the traditional Arborio rice, but many grains, as long as they are long-cooking grains, will work equally well.
This risotto is best eaten the day it is made mostly because the asparagus pieces deteriorate a little bit after a day or two. That said, Ben raved about this dish even two days later. On Friday, after being in the field for a week, Ben shoveled down two bowls, wiping his dish clean with a nice hunk of bread. Then he turned to me and said, “You should blog about this.” Sometimes he knows just what to say.
Barley Risotto with Asparagus and Hazelnuts
Yield: 3 to 4 servings
Adapted from Gourmet and Mark Bittman and The New York Times
2 lbs. asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
4 to 6 C. chicken or vegetable stock (homemade or low-sodium)
2 T. extra virgin olive oil
3 T. butter, room temperature
½ medium onion, diced very finely
1¼ C. semi-pearled farro* or arborio rice
½ C. dry white wine
1 heaping tsp. kosher salt
¾ C. grated Parmigiano Reggiano
½ C. toasted, coarsely crushed hazelnuts
¼ C. finely chopped parsley
*Purchase at Italian specialty shops (Hulled barley or Arborio rice can be substituted)
1. Bring a pot of water to a boil. Add half the asparagus stalks (not the tips) and cook until quite soft, at least five minutes. Rinse quickly under cold water or put in ice water. Put cooked asparagus in a blender or food processor and add ¼ cup water. Purée adding more water one tablespoon at a time if necessary. Set aside.
2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep skillet or pot over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.
3. Add farro and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add the salt. Add warmed stock, ½ cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.
4. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. After 5 minutes, begin tasting the risotto. You want the grains to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in ½ cup asparagus purée. Remove skillet from heat, add cheese, hazelnuts, parsley and remaining butter, and stir briskly. Taste and adjust seasoning if necessary. Serve immediately.
I cook fava beans once a year. When I spot the first of the season at the market, I fill up a bag, take them home and set to work, peeling, blanching and then peeling again. I open Alice Waters’ Chez Panisse Vegetables and weigh my options: purée them and stir them into risotto or eat them raw with prosciutto and Pecorino. I’m sorry, but anything that calls for two peelings is not going into my blender. And so, I eat the fava beans raw, tossed with olive oil and lemon juice and mixed with parmesan or Pecorino. And I don’t share them with anyone because the two pounds I peeled yields only enough for a small snack. But they are so good. Definitely worth the double peeling. At least once a year.
OK, so I’m being a little dramatic, but seriously, fava beans are a lot of work. I will cook them more than once this year, and I will share them, but I will cook them only at opportune times, like when I invite friends over who have small children with little fingers who will work swiftly.
With this salad, I like the Pecorino to be in big chunks. I’m a big fan of shaving cheese with a peeler or with a sharp knife, but with this salad I use a different technique: I stick the point of a large, sharp knife directly into the block of Pecorino and twist. It breaks into nice, flaky shards. Parley is a nice addition to this salad, but not critical. And a finely chopped shallot or red onion is also a nice touch.
2 to 3 lbs. fresh fava beans, shelled
freshly ground black pepper
4 oz. Pecorino Romano
extra-virgin olive oil
1 to 2 lemons
finely chopped parsley
1. Bring a large pot of water to a boil. Add the fava beans and cook for one minute. Drain, then plunge the beans into an ice bath and let cool. Drain again. Peel the beans and place into a mixing bowl.
So, I am happy to report that the American Tuna I recently smothered with cheese and wedged between two pieces of buttered bread tastes just as delectable when prepared in a healthy manner. These open-faced sandwiches, made with the same tarragon-tuna salad prepared for the tuna melt plus a couple tablespoons of capers, make a very tasty, light lunch or dinner. Toasted olive bread is an especially nice base.
Additionally, I must report my latest egg preparation: soft-boiled. Yum. The recipe I followed produced perfectly colored and textured soft-boiled eggs. I’m not sure I’m crazy about the method, however, which calls for submerging the eggs in cold water, which makes the eggs, as expected, cold. In any case, soft-boiled eggs atop asparagus, prosciutto and mascarpone-slathered toasts make another great open-faced sandwich.
Lastly, down below, you’ll see another batch of the whole-grain muffins I made several weeks ago. In this batch, mashed bananas and pecans have replaced the Fuji apples.
Asparagus Toasts with Mascarpone, Prosciutto & Soft-Boiled Eggs. To make these toasts, preheat the oven to 400ºF. Slice a loaf of french bread into four 1/2-inch thick pieces. Place on a baking sheet, drizzle with olive oil and toast until golden. Meanwhile, place four eggs in a small saucepan. Cover with cold water, bring to a boil and simmer for five minutes. Plunge the eggs into cold water. After three minutes, peel and slice the eggs. Meanwhile, bring a large pot of water to a boil. Blanch one bunch of asparagus for 30 seconds. Spread the toasts with a spoonful of mascarpone cheese. Top each with a slice of prosciutto, a few pieces of asparagus and the sliced eggs. Season with salt and pepper to taste. Serves 4.
1 loaf of olive bread
extra-virgin olive oil
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
juice of half a large lemon (about 1½ tablespoons)
freshly ground black pepper
1 6-ounce can American Tuna
¼ cup finely diced red onion
¼ cup chopped tarragon
2 tablespoons capers
1 tomato, thinly sliced
1 small bunch lettuce
1. Preheat the oven to 350ºF. Slice the olive bread into four thin rounds. Place on a cookie sheet, drizzle with the olive oil, and bake until golden brown, about 10 minutes. Remove from oven and let cool.
2. Meanwhile, make the dressing: Whisk the mayonnaise with the mustard and lemon juice. Season with a pinch of salt and pepper to taste. Dressing will be thin. Taste, adjusting seasoning as necessary.
3. Place tuna in a large mixing bowl. Add the onion, tarragon and capers. Pour dressing over top and combine mixture gently with a fork. Set aside.
4. Assemble sandwiches: Line bread rounds with tomatoes. Top each with a small handful of lettuce. Top each with a mound of the tuna salad. Cut in half, if desired. Serve.