A Mingling of Tastes

Peanut Butter-Chocolate Chip Scones

2010-02-02T16:30:00.003-05:00

Here's something different for A Mingling of Tastes: chocolate for breakfast! I love chocolate. Love it. In fact, I generally eat some kind of chocolate candy every day. But not for breakfast. Chocolate pancakes, muffins, breakfast bars and pastries just don't appeal to me. The only exception I can think of are Dunkin' Donuts cake donuts with chocolate icing, and it's been an awfully long time. When I saw this scone recipe on Peanut Butter Boy (which is full of health-conscious, yet tempting, PB-centric recipes), however, I knew it was time for one more exception to my no chocolate breakfasts thing.

Despite sounding more like a cookie, these scones are packed with enough nutritious ingredients to qualify as actual food. Reading over the recipe convinced me that it may be possible to have a peanut butter and chocolate scone that wouldn't leave me feeling like a total slug. The peanut butter replaces the dairy butter you'd normally use in a scone recipe, and a mashed banana contributes not just subtle flavor, but moisture too. I tweaked PB Boy's recipe a bit, adding more oats, less peanut butter and cinnamon. The only change I'd try for next time is using my beloved Jif chunky rather than smooth.

Considering the scent emanating from the kitchen while these baked, I expected lots of peanut butter flavor, but it turned out to be rather mild. Not a complaint, just saying. The dough is definitely on the wet side, but otherwise these go together like your standard scone. And like your standard scone, they don't have much added sugar, so the light sweetness comes mostly from the banana, peanut butter and chocolate. To sum up, they taste like an awesome breakfast cookie. And Mike, the authority on all things peanut butter and chocolate, says he really likes them.

I'm curious: do you regularly eat sweets for breakfast? Do you stick to things like buttermilk pancakes and blueberry muffins, but draw the line at chocolate? Do you exclusively consume savory foods in the morning, or the opposite? Does your heart belong to cold cereal (that's one breakfast food I never eat!)?

Peanut Butter-Chocolate Chip Scones

Adapted from Peanut Butter Boy
I used smooth peanut butter, but next time I'll probably try chunky. I think the bits of nuts would make the peanut butter flavor more prominent.

Makes 8-10 scones

1 1/2 cups whole wheat pastry flour (180 grams)
1 cup quick-cooking oats (80 grams)
2 Tbs sugar
2 tsp baking powder

1/2 tsp cinnamon
1/2 tsp salt
1/3 cup mini chocolate chips, or any finely chopped chocolate of your choice
2 large eggs
1/4 cup milk

1 ripe medium banana, mashed well
1/2 cup smooth or chunky peanut butter (128 grams)

Preheat oven to 400 F. Line 1 large or 2 smaller baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon and salt. Stir in the chocolate.

In a medium bowl, beat the eggs and milk. Add the mashed banana and whisk to combine.

Add the peanut butter to the flour mixture and mix with a pastry blender or your fingers until you have a coarse, sandy texture. Add the egg mixture and stir until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Dough will be quite wet. Sprinkle lightly with flour and knead into a ball. Flatten the ball and shape into a disk, about 8 inches in diameter and 1 inch thick. With a large, floured chef's knife, cut dough into 8 or 10 wedges, depending on the size scone you want (the size you see in the pictures are from a 10-scone batch).

Keep flouring your knife and slide it under the wedges like a spatula, then carefully lift them onto the prepared baking sheets. Again, the dough will be wet--just pat any misshapen scones back together with your fingers. Bake 15 to 16 minutes, or until scones are lightly browned and a cake tester comes out clean. If you using 2 baking sheets, swap their positions halfway through. Cool on baking sheets for 5 minutes, then transfer to a wire rack. Serve warm.

Blueberry Oat Bran Muffins

2010-01-26T17:45:00.001-05:00

After a few months without much variance in my breakfast routine, I'm happily into scones and muffins again. If my last effort wasn't exactly your cup of tea, maybe you'll like these blueberry muffins.

They are everything you can hope for in a healthy muffin. The texture is tender and moist, the lightly sweet oat bran flavor is mellow and nutty and the tops have a crackly coating of coarse sugar. I shouldn't be surprised at how good they are considering the original source.

I also have to mention that I tried a new brand of frozen blueberries--Stahlbush Island Farms, found at Whole Foods Market. They're so noticeably sweet and flavorful compared to others I've tried. I made pancakes using some of these berries mixed with my grocery store's brand of organic wild blueberries, and the difference in taste was huge--by that I mean, the Stahlbush fruit actually tasted like blueberries. They sell a whole array of frozen fruit, and I think these muffins would be awesome with the berry blend.

If you don't come across this brand where you live, don't dismay. Just try as many different ones as you can since quality seems to vary. These are also one of the more expensive options in the freezer case, and I think you tend to get what you pay for with frozen berries.

Blueberry Oat Bran Muffins
Adapted from Chocolate and Zucchini

This is simply a good muffin that also happens to be low-calorie and lowfat. I'd like to try it with other frozen berries, or a mixture. I didn't toss my berries with flour, but think doing so will prevent them from clumping together and sinking so much, as they did in the muffin above--this change is reflected below. If you use fresh berries, you may skip this step. Whole wheat pastry flour keeps the crumb light and tender while adding nutrients, but you can substitute all-purpose flour if you like.

Makes 12

120 grams oat bran (1 cup plus 3 Tbs)
120 grams whole wheat pastry flour (1 cup), plus extra for dusting berries
100 grams sugar (scant 1/2 cup)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
2 large eggs
3/4 cup plus 2 Tbs buttermilk
2 Tbs vegetable oil
1 tsp vanilla extract
1 heaping cup frozen blueberries (do not thaw)
Coarse sugar (such as turbinado or demerara) for sprinkling (substitute granulated if necessary)

Preheat oven to 350 F and line a standard muffin pan with 12 paper liners.

In a large bowl, whisk together the oat bran, flour, sugar, baking powder, baking soda and salt. In a separate medium bowl, beat the eggs. Add the buttermilk, oil and vanilla; whisk to combine. Pour egg mixture into flour mixture and stir just until dry ingredients are moistened.

Spread frozen blueberries on a large cutting board or other work surface and lightly sprinkle with flour. Toss gently to coat berries with flour. Pick up the berries, shaking off as much excess flour as possible and add to the batter; fold gently to combine.

Pour batter evenly into prepared muffin cups. Sprinkle with coarse sugar. Bake for 20 to 22 minutes, or until a cake tester or toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a rack to finish cooling. Serve warm or at room temperature. Muffins may be frozen and thawed at room temperature, or in the microwave on low power.

Gingery Sweet Potato, Veg and Sausage Soup

2010-01-19T13:13:00.001-05:00

I've been making soup once a week since before the holidays. Usually on Wednesday nights when I'm not running to the gym and have plenty of time to cook. I make enough to eat the leftovers on Thursday plus a lunch or two. This is one of my favorite ways to enjoy the short, dark, wintery days.

I made plenty of soup when we lived in Fort Lauderdale, but now I'm enjoying it even more. I don't really think about cooking anything else on Wednesday nights--I just consider what kind of soup I want. I have a nice cache of new recipes bookmarked, and I have no problem repeating old favorites (like this one I'm making tomorrow!).

Last week's soup was inspired by this recipe from 101 Cookbooks. It's easy because you just put nearly everything in a pot and go. The original recipe, from the book Love Soup by Anna Thomas, is vegetarian, but I made some additions to turn it into a heartier main course. While I have plenty of veggie soups in my repertoire, I often like a little meat to help me feel satisfied. A can of cannellini beans and crumbled turkey sausage worked well with the sweet potatoes, greens and fresh ginger.

Since you don't start out by sauteeing carrots, celery, onions and spices to build flavor as in some soup recipes, I recommend using a good-tasting vegetable or chicken broth. The generous amount of ginger will give it a nice lift without coming off too strong. Have you been making more soup lately? If you have a current favorite recipe, feel free to leave links in the comments!

Gingery Sweet Potato, Veg and Sausage Soup
Adapted from 101 Cookbooks

I used Jennie O fresh turkey sausage, but I think simple ground turkey breast would work just as well--it's also lower in sodium. You can mix up the types of greens you use (kale, Swiss chard, mustard, escarole, broccoli rabe) but I'd recommend at least 2 different ones for textural contrast. Heartier greens will need to simmer longer than delicate varieties.

Serves 5 to 6

1 1/2 Tbs olive oil
1 large onion, thinly sliced into half moons
Coarse salt and freshly ground black pepper
3 fresh turkey sausage links, or 3/4 lb ground turkey breast
4 cups vegetable or chicken broth
2 cups water
1 large sweet potato (about 14 oz), chopped into 1/2-inch pieces
1/4 cup chopped fresh ginger
8 oz chopped collard greens
8 oz spinach leaves
1 (14 oz) can cannellini beans, rinsed and drained

Heat the oil in a large skillet over medium-low heat. Add the onion, season with salt and pepper and cook until very tender and golden brown, about 20 to 25 minutes. You want it to caramelize, so stir just occasionally and reduce the heat to low after about 5 minutes. Transfer to a bowl.

Wipe out the skillet and turn heat to medium high. Coat with cooking spray and squeeze the sausage out of its casings into the pan (if using ground turkey, just add it to the pan and season with salt, pepper and spices of your choice--chile powder, cumin, paprika, etc.). Break up the meat with your spatula as it cooks. When turkey is cooked through, transfer to a paper towel lined plate to absorb excess fat and blot with additional paper towel on top if using sausage. Set aside.

While the onions and sausage cook, get the soup going: Add the broth, water and ginger to a large saucepan or Dutch oven and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes. Add the sweet potato, return to a simmer, cover and cook for 3 minutes. Add the collard greens, cover and simmer for 5 minutes, or until just tender. Add the spinach, cover and simmer 1 minute or until tender.

If necessary, you can partially cover the soup and let it rest off the heat until the other components are finished. When ready to serve, put the pot over medium-low heat to warm and stir in the beans, onion and sausage. If soup seems too thick, add an additional cup of water and bring to a simmer just to warm through. Taste for seasoning (you'll probably need some salt) and serve immediately.

The Best Roasted Cauliflower, Broccoli, Brussels Sprouts

2010-01-14T18:14:00.001-05:00

When I cook things like this--veggie sides, basic grains, straight-forward salads--I don't usually blog about them. However, I noticed a theme in the what's been coming out of the kitchen lately. It's fabulous caramelized roasty deliciousness, and I wanted to keep track of it all right here. And I figured if I was so happy about finding a great new method for hearty winter vegetables, then some of you out there might want to hear about it too.

As I was typing up the last recipe for this post, another common thread jumped out at me: 450. That's the oven temp you need for a high-heat blast to give otherwise mild-mannered veggies amazing color and flavor. It's no secret that I like a bit of a crispy char on certain foods, but you don't need to blacken (or burn) anything to get the flavor you're after. For all of these recipes (the broccoli especially), just make sure the veggies are dry when you begin--water creates steam and gets in the way of browning.

I could eat a massive plate of these everyday. While nearly as virtuous as my stand-by of steamed vegetables with salt, pepper and a glug of vinegar, these recipes are so much more crave-able and, frankly, addictive (yes, I'm such an annoyingly healthy eater that I label vegetables addictive). That brings me to a note on serving size: For me and Mike, these recipes serve 2. Other recipes calling for similar quantities of vegetables may claim to serve 4. Don't be fooled--this is one of those time when you shouldn't practice portion control too strenuously.

Roasted Curry Cauliflower
I love to save a small amount of the roasted florets and dice them up for an omelet the following day. With more fresh cilantro and bits of Feta cheese, it's different and delicious.

Serves 2 generously

Cooking spray
1 head cauliflower, stemmed and cut into bite-sized florets
1 Tbs olive oil (optional)
1 to 1 1/2 tsp curry powder
1/2 tsp chile powder
1/2 tsp cumin
Coarse salt and freshly ground black pepper to taste
Chopped fresh cilantro and lime wedges for serving (optional)

Preheat oven 450. Line a baking sheet with foil and coat foil with cooking spray.

Put florets on baking sheet and drizzle with olive oil (or mist with cooking spray for a very low-calorie version). Sprinkle the curry, chile powder, cumin, salt and pepper over the cauliflower, then toss it all up with your hands. It should be well-coated with the colorful spices; if it looks sparse, add extra curry powder. Spread florets into a single layer.

Bake 25 to 30 minutes, tossing once about halfway through. Cauliflower are done when deep golden brown and fork-tender. Sprinkle with cilantro and lime juice if using and serve immediately.

Roasted Broccoli with Garlic and Lemon
To ensure the broccoli caramelizes and develops a fabulous roasty flavor, it must be completely dry. A bag of pre-chopped florets is handy for this; or just be one of those crazy people who pre-washes all their produce upon arriving home from the market. I'm most likely to wash mine a couple hours ahead and let it air dry on the counter, but if you don't have that kind of time, grab some paper towels and blot away. Just like roasted cauliflower, a few pieces of this stuff is amazing as an omelet filler along with bit of sauteed spinach and Feta.

Serves 2

Cooking spray
1 large head broccoli, stemmed and cut into bite-sized florets
1 Tbs olive oil
Coarse salt and freshly ground black pepper to taste
1 to 2 cloves garlic, thinly sliced
Red pepper flakes to taste
Lemon wedges

Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray.

Put the broccoli on the baking sheet and drizzle with olive oil. Season with salt and pepper (I like this well-salted). Toss to coat the broccoli and roast 10 to 12 minutes (tender broccoli with thin stems will need just 10 minutes; if yours looks tough and thick, go longer). Florets should be golden brown.

Add the garlic and red pepper to taste and toss with the broccoli. Reduce oven temperature to 350, immediately return baking sheet to oven and roast 5 to 8 minutes more, or until edges of garlic are golden and broccoli is fork tender and deeply browned. Drizzle with lemon juice and serve immediately.

Roasted Brussels Sprouts
Browsing several recipes in order to settle on a cooking method, I noticed this bit of wisdom in Ina Garten's version, which was also echoed on Simply Recipes (click on the link for a lovely photo of a similar recipe): one of the keys to success is salting generously. I'm not sure why this is, but it does help turn these little sprouts into addictive, French fry-like treats.

Serves 2, may be doubled

Cooking spray
1 lb Brussels sprouts, tough outer leaves discarded, stem ends trimmed, and halved lengthwise
1 1/2 Tbs olive oil
1 scant Tbs apple cider vinegar
1/2 tsp coarse salt, plus more to taste
Freshly ground black pepper to taste

Preheat oven to 450 and place rack in upper third of oven. Coat a baking sheet with cooking spray.

Put Brussels sprouts on baking sheet and drizzle with oil and vinegar. Sprinkle with 1/2 tsp salt and black pepper to taste. Toss well and spread out in a single layer. Roast 25 to 35 minutes (depending on how large your sprouts are), tossing after about 15 minutes. Sprouts are done when they are deeply browned (outer leaves may be crisp) and very tender in the center. Serve immediately.

Cranberry-Orange Cornmeal Scones

2010-01-11T13:53:00.006-05:00

It's been ages since I've made one of my favorite things--scones. I finally resolved to do it yesterday and use up a little bit of buttermilk biding its time in the refrigerator. So within an hour of getting up this morning, I had a warm batch of cranberry-orange scones with a golden color and crunchy texture thanks to a little bit of cornmeal in the dough.

I can't believe it's well into the second week of the new year, and I haven't had anything blog-worthy to post until now. I've made Hoppin' John(no ham hock this time, but plenty of leftover baked ham added at the end), for New Year's of course, and this soup.

My favorite things I've cooked lately have been simple, but absolutely wonderful vegetable dishes, like braised red cabbage, which I'm adding to my permanent repertoire (I used this recipe, minus the bacon, plus dried thyme and chile flakes). Although I've cooked Brussels sprouts multiple ways, I hadn't done a high-heat roasted version with plenty of coarse salt before--the result was so good, it doesn't feel like you could possibly be eating a vegetable. Here are a few recipes to consider if you want to try it.

So now that I've posted these blog-worthy scones, I hope you enjoy them. They're big and satisfying, but not-too-decadent treats made with whole grains, so you can keep any New Year's resolutions you may be working on. Happy New Year and thank you for reading my blog in 2009!

Cranberry-Orange Cornmeal Scones
You can substitute all-purpose or white whole wheat flour for the whole wheat pastry flour. A topping is optional for these scones, but I like a sprinkling of coarse sugar for texture and a little extra sweetness.

Makes 8

1 3/4 cups whole wheat pastry flour (234 g)
3/4 cup medium stone ground cornmeal (123 g)
1/4 cup sugar
2 tsp baking powder
3/4 tsp coarse salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
3/4 cup buttermilk
1 large egg
Zest of 1 medium orange (preferably organic), finely grated
6 Tbs unsalted butter, cut into cubes and chilled
1/3 cup dried cranberries (40 g)
1 egg, for egg wash (optional)
Turbinado or other coarse sugar (such as sanding sugar), for sprinkling (optional)

Preheat oven to 350 and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, whisk together the buttermilk, egg and orange zest.

Add the chilled butter cubes to the dry ingredients, toss with your hands briefly to coat the butter and mix with a pastry blender (you can also use your hands or a fork) until the large chunks of butter are broken up and you have a sandy mixture with pea-sized chunks of butter remaining. Pour in the buttermilk mixture and stir just until dry ingredients are moistened. Stir in the cranberries.

Turn the dough out onto a lightly floured surface and quickly knead into a ball. Flatten slightly with your palm to form a thick disk. Sprinkle dough with flour and use a rolling pin to roll the dough into an 8-inch circle, about 1-inch thick. Dust a large knife with flour and cut the dough into 8 wedges. Transfer wedges to the prepared baking sheet, about 2 inches apart. If using, beat the egg with 1 tablespoon water. With a pastry brush, lightly coat tops of scones with egg. Sprinkle with coarse sugar. Bake 20 to 24 minutes or until bottoms are light golden brown and a toothpick comes out clean. Transfer to wire rack to cool. Serve warm or at room temperature.

Old-Fashioned Molasses Cookies

2009-12-21T12:40:00.002-05:00

Here's an easy and very tasty cookie if you're looking to do some Christmas baking. Thanks to the molasses, this is a soft, slightly chewy cookie, which softens more in the day or two after baking. Although I've seen the same basic recipe referred to as "ginger cookies," they are not crisp and ultra-spicy like gingersnaps.

Seasoned with ginger, cinnamon and cloves, they have a mellow spiced flavor, but the soft texture and sugared surface is what sets them apart for me. This is a fairly old recipe. My mom's cousin in Pennsylvania made them, and I tried them at her home when I was a kid. I went crazy for these cookies. Hoping to find the same recipe she would have used, I did a bit of research.

First of all, you absolutely should not use blackstrap molasses in these (or any other dessert), unless its harsh, bitter flavor is what you're looking for. The recipe has been around since at least the 1960s (and I imagine much earlier)--it appeared in Gourmet magazine in 1965. Back then, blackstrap molasses (originally, and still, marketed as a health food product) was probably not available in every natural food store and most supermarkets.

Today, regular old unsulphured molasses isn't so easy to come by. Grandma's brand is the most ubiquitous. It's usually kept near the maple syrup, and my grocery store seems to only stock it for the holidays. Unlike blackstrap, it has a sweet, rich molasses flavor without that icky bitterness. Perfect for baking.

When I finally got my hands on that yellow jar of Grandma's molasses (trademarked slogan: Get your Grandma out more often!), I saw that the company had conveniently printed the classic molasses cookie recipe right there on the jar. I felt sure it's what my cousin would have used, and it's identical the Gourmet recipe.

Grandma's calls for shortening (Crisco), and that's what I used. I LOVE butter, and I know that many bakers today turn their noses up at shortening. I think this is ridiculous. It makes important contributions to texture in certain recipes, like pie crust, and it's perfectly safe since there's no trans fat. There may not be any difference in texture if you substitute an equal amount of unsalted butter here, but frankly, I didn't care enough to try. I just wanted to bite into the same cookies I loved as a kid!

Old-Fashioned Molasses Cookies
Adapted from Grandma's Molasses

These cookies should be soft, so watch them carefully when baking. They will look very moist and underdone, but I promise you they're fine and will set up completely while cooling. I found one recipe in my research that called for sliding the parchment paper onto the counter top to cool the cookies rather than transferring them to a cooling rack. Supposedly, this would keep them optimally soft. I'm not sure if I buy this, but I'm happy to do it. For cookie baking, I prefer insulated cookie sheets to prevent undersides from over browning.

Makes 3 1/2 to 4 dozen

2 1/4 cup all-purpose flour
2 tsp. baking soda
1/4 tsp. (generous) salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
3/4 cup shortening, at room temperature
1 cup (packed) light brown sugar
1 large egg, at room temperature
1/4 cup molasses (not blackstrap)
1/4 cup granulated sugar

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.

In the bowl of an electric mixer, beat the shortening, brown sugar, egg and molasses on medium high speed until combined. Add the flour mixture and beat on lowest speed to moisten. Increase speed to medium and beat until combined, scraping down bowl as needed. Chill dough in freezer for about an hour or in the refrigerator for at least 2 hours.

Preheat oven to 375 and line baking sheets with parchment paper. Place 1/4 cup sugar in a shallow bowl. Scoop dough by rounded tablespoons and roll between your palms into 1 1/4 to 1 1/2-inch balls. Roll in sugar and place on baking sheet about 2 1/2 inches apart.

Fill a glass with cold water. Dip your fingertips in the water and sprinkle each ball of dough with a few drops (this makes the crinkles). Bake one sheet at a time in the center of the oven for 8 to 9 minutes, or until cookies have spread, but still appear quite moist (they will not look "set" or done, but they are). Slide parchment onto counter top and cool completely.

Flourless Chocolate-Hazelnut Cake

2009-12-11T13:20:00.004-05:00

If you're furiously clicking on recipe links in search of the perfect elegant party cake, you can stop right here. I was in your shoes last week, and I know how it is. You want something that will look fancy (and so tempting that not a single guest will refuse a slice) and taste as fantastic as it looks.

If you're of the opinion that a surefire way to delight everyone is by lavishing them with chocolate, this is the dessert you want. I love a traditional layer cake with all the bells and whistles, but as a dinner party dessert it seems a little too much. Not that this is healthy or restrained--it just feels right.

While I toyed with the idea of a homey pear crisp or an overtly seasonal cranberry upside down cake for my party, I finally came to the should-have-been-obvious conclusion that a non-chocolate dessert runs the risk of being just a wee bit disappointing.

You're probably expecting me to launch into the "this cake is so rich you only need a few bites" spiel, but I'm not. After having light appetizers, boeuf bourgignon, mashed potatoes and golden beet salad, I polished off my whole (admittedly not huge) slice. It's simply that good, but I also think it's because this particular cake isn't just a slab of chocolate. A cup of hazelnuts, roasted and finely ground, add texture, complexity and a bit of contrast to the semisweet chocolate. Love, love, love.

Oh, by the way, there's also 1/4 cup of Frangelico (the hazelnut liqueur that looks like Friar Tuck), and the topping is fresh whipped cream flavored with nothing more than another hit of the liqueur. I advise not skipping the cream--it offsets the rich chocolate just perfectly.

Flourless Chocolate-Hazelnut Cake
Adapted from this recipe at epicurious.com.

This recipe (from Bon Appetit, January '08) worked beautifully as written. However, I have a couple notes to offer: Please roast, peel and cool the hazelnuts before grinding them for the cake! Cook on a baking sheet at 350 for about 10 minutes (shaking once) or until lightly browned and fragrant. Immediately wrap in a dish towel and let steam for 5 minutes. Then rub them around in the towel to remove as much of the skins as you can. You may have to fiddle around and pick through many of them, and you can't expect to get every bit of skin (here's an even better little guide). You'll want to do this because the skin can be bitter. If you can't find chocolate labeled 60% cocoa, combine different percentages--I used about 2/3 54% and 1/3 70%. Use high quality chocolate. One of the best things about this cake is that you can make it up to 3 days ahead. It needs several hours to chill, and some say the chocolate flavor magically improves overnight.

Serves 12

12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs, at room temperature
1 cup (packed) light brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground roasted (see headnote) hazelnuts (ground in processor; about 5 ounces)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts for garnish

Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in a microwave-safe bowl. Microwave for 45 seconds and stir. Repeat. Microwave for 20 second intervals, stirring after each one, until smooth. Watch carefully to avoid burning (or reduce the microwave's power if it's particularly aggressive). Set aside and cool slightly.

Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan and place in the preheated oven. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Tent springform pan loosely with foil. Bake until cake is set in center and top is not quite dry to the touch, about 1 1/2 hours (top of cake will remain shiny and sides will have pulled away from the springform pan; a cake tester won't come out clean--it will have moist crumbs). Remove cake from roasting pan; remove foil from top and and place on a rack. When cool enough to handle, remove foil from outside of pan and cool completely. Cover with foil and refrigerate cake at least 3 hours, preferably overnight. You can make the cake up to 3 days ahead.

Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Release pan sides. Keep the cake on the pan base and transfer to a larger platter if you want to bring the whole cake to the table. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts. Serve cake chilled, directly from refrigerator.

Radicchio Risotto

2009-12-02T17:38:00.005-05:00

This beautiful, earthy risotto is from Tessa Kiros' new cookbook, Venezia: Food & Dreams. Yes, it's beautiful despite the appearance in the photo, which does little to show off its charms!

The risotto is meat free and a great side dish or first course. I served it with steak in red wine-anchovy sauce with a dab of balsamic vinegar, resulting in much deliciousness, but not a lot of color contrast on the plate. All that being said, this risotto is a keeper!

I love the crisp bitterness of radicchio (the one that looks like a mini purple cabbage), and it gets just slightly mellowed and toothsome when cooked slowly along with the creamy Arborio rice. This is a red wine risotto (like this red wine risotto with sausage, arugula and caramelized onions), which deepens the color--and, I think, the flavor--even more.

According to Kiros, Venetians prefer a wet, soupy version of risotto made with vialone nano rice, rather than Arborio or arnaroli, which Kiros suggests. I loved reading about Venetian food and culture, and the book took me back to my trip to Venice, just about 10 years ago! It is one of the most unique and mind-boggling places on earth. Kiros seems to have written two books about this city she clearly adores--it's at once a well-done cookbook and artsy travelogue, with many photos bathed in Mediterranean sea-light. If you like Kiros' style, this book will have you drooling and trolling expedia all at once.

Right now is prime risotto-making weather. Does this recipe make you want to cook up a pot? Here are more risotto ideas I've posted: Roasted beet risotto; Roasted butternut squash risotto with mushrooms and spinach; and Fresh fava bean risotto with pancetta. That last post includes helpful (in my humble opinion!) step-by-step photos to hone your risotto making technique. And here's what I had to say about Tessa Kiros' last book, Falling Cloudberries.

Radicchio Risotto
Adapted from Venezia by Tessa Kiros.

Look for an imported brand of Arborio rice from Italy. In my experience, they provide the thick, creamy texture I've found lacking in domestic Arborio. Most supermarkets tend to have it in stock.

Serves 4 as a side or first course.

4 cups low sodium vegetable broth
1 Tbs. olive oil
1/2 Tbs. butter
1 large shallot, chopped
1 lb radicchio, thick stems removed and roughly chopped
Coarse salt and freshly ground black pepper to taste
Pinch of dried thyme
2 cloves garlic, chopped
1 cup Arborio rice
3/4 cup red wine
Parmigiano-Reggiano cheese, for serving
Fresh sage, parsley or basil, chopped, for garnish

Put broth in a small saucepan, cover and warm over medium-high heat. When broth barely starts to simmer, reduce heat to low (do not boil).

In a large saucepan, heat the olive oil and butter over medium heat. Add the shallots and cook 1 to 2 minutes to soften. Add the radicchio, season with salt, pepper and thyme. Cook, stirring often until slightly wilted, 3 to 5 minutes. Add the garlic and rice. Stir continuously until rice is glossy and opaque, about 3 minutes. Add the wine, bring to a simmer and cook until absorbed.

Add about 1 1/2 ladlefuls (about 1 1/2 cups) of the warm broth. Bring to a simmer over medium-low heat and cook, stirring continuously, until absorbed into the rice. Add 1/2 cup of broth and cook, stirring very often, until absorbed. Continue repeating these steps until risotto is tender, yet slightly firm to the bite. You may not use all the liquid, but if you run out, use hot water. This process (beginning with the first addition of broth) will take 20 to 24 minutes.

Taste for seasoning. Serve risotto immediately, garnished with cheese and fresh herbs.

Review copy of Venezia was generously provided by the publisher.

Let's talk menus!

2009-11-25T09:23:00.002-05:00

This is how I'll make my favorite cranberry sauce tomorrow!

This year I'm home for Thanksgiving and doing all the cooking (with some help from Mike, of course). I spent tons of time going through magazines and cookbooks before finalizing my menu. I wanted to do this blog post this morning, but I had to get some work done, and then I spent 2 hours cooking! I'm proud to say I've made turkey stock for the gravy and stuffing and put together the dough for my pecan tart.

So if anyone else is taking a break from prepping for tomorrow, let's dish! What's on your menu? Have you gotten a jump on things, or will you rise early and cook up a storm? Are you trying some new recipes or sticking to old favorites...share!

Here is my menu, along with some links to recipes where available:

Brined Roast Turkey with Giblet Gravy

Oyster Stuffing with Turkey Stock

Cranberry Sauce with Pears, Ginger & Garam Masala

Caramelized Brussels Sprouts

Pecan Tart

Chickpea Soup with Sweet Potatoes & Roasted Poblanos

2009-11-09T16:30:00.005-05:00

This is a hearty vegetarian soup I came up with when we were in the mood for something healthy and invigorating. After I've eaten a few rich or heavy meals, I find myself craving heat and spice. Somehow it wakes up my body and makes a virtuous dish taste perfectly satisfying.

Roasting some poblano peppers is an easy extra step that gives this soup a little something special. It seems to be more of a stew than a soup despite coming together in less than a half hour, not counting a few minutes spent roasting the peppers. I patterned it after a delicious smoky turkey chile I love to make. Try it when you need a pick-me-up meal. I'll also note that, like any meat-based stew, the leftovers take on a very appealing, steeped-in-flavor effect the next day.

Chickpea Soup with Sweet Potatoes & Roasted Poblanos
Roast the poblanos ahead of time directly on the burners of a gas range, under a broiler or on a grill. When skin of peppers is black, place in a bowl and cover with plastic wrap until cool enough to handle. Slip off the skin with your fingers, then remove the stem and seeds. See detailed instructions here.

Serves 4

1 1/2 Tbs canola oil
1/2 red onion, chopped
Coarse salt and freshly ground black pepper
1 tsp cumin seeds
1/4 tsp mustard seeds
1 Tbs chopped fresh ginger
3 cloves garlic chopped
2 tsp curry powder
1 tsp ground coriander
Red pepper flakes to taste
4 cups low-sodium chicken or vegetable broth
2 to 3 sweet potatoes, peeled and chopped into bite-size chunks
3 cups cooked chickpeas (about 2 14-oz. cans, rinsed and drained)
1 (14-oz) can fire-roasted diced tomatoes
3 poblano peppers, roasted, peeled, seeded and cut into thin strips
Chopped fresh cilantro and sour cream for serving (optional)

Heat the oil in a large pot or Dutch over medium heat. Add the onion, season with salt and pepper and cook until soft. Add the cumin and mustard seeds and cook for 2 minutes, stirring frequently. Add the ginger, garlic, curry powder, coriander and red pepper flakes. Continue cooking for 2 minutes, or until garlic is tender and spices are fragrant.

Add the broth, cover and raise heat to high. As soon as liquid comes to a simmer, add sweet potatoes and return to simmering once again. Reduce heat to medium, cover and simmer until potatoes are tender, 10 to 12 minutes. Add chickpeas, tomatoes and poblanos. Simmer just until heated through. Taste to check the seasoning and add salt and pepper as necessary or beef up the spices (you might want more curry flavor, or some ground cumin to supplement the whole cumin seeds, etc.). Serve with fresh cilantro and sour cream.

Classic (but better) Chocolate Chip Cookies

2009-10-28T14:58:00.003-04:00

Chocolate chip cookies: deceptively simple, utterly ubiquitous--yet loaded with mystery. I love reading recipes for these cookie jar favorites, but I rarely come across a version that's truly new or different. With these treats, its the little things that count. You may have been making the same chocolate chip cookies for years with good results, but then you use a different technique, try out one new tip or somehow alter an ingredient and suddenly your cookies go from good (let's face it, even mediocre chocolate chip cookies--especially hot from the oven--are still pretty good) to WOW.

These cookies are descended from the classic Tollhouse style--not too big, not too cakey, and not too crisp. As intriguing as other gussied-up recipes might be, I didn't want to stray too far from this basic DNA. What I did want were cookies that did not spread out flat, stayed very soft in the center (to achieve this, don't overbake; and actually, underbake) and had superior flavor.

Last year, the New York Times published a long and intricate exploration of chocolate chip cookies in which the author, David Leite, determined that resting the dough in the refrigerator for 36 hours creates complex, toffee-like flavors and nice-looking, even browning. Another key point in the article was that a smidge of sea salt sprinkled onto the scoops of dough right before baking was a very good idea. I had no doubts about the salt, but I was dubious about the waiting period.

I did not make the exact NYT cookie, mostly because it's for an enormous, commercial-style cookie rather than the modest homey type. I also disagree with their preference for shards of chopped chocolate versus chips (I love biting into a melting pocket of chocolate--I don't want it marbled throughout the dough). After making my dough as written below, I baked a sheet of cookies immediately, after 24 hours and after 36+ hours.

This is a good cookie anytime, but we did indeed notice a difference. Compared to the cookies baked immediately, the 36 hour batch had better browning and deeper "cookie dough" flavor, whereas that initial cookie was pale and slightly one-note. The 24 hour batch was only a little better than the initial batch, so I'd advise waiting the full 36. For the science lovers in the room, to paraphrase Shirley O. Corriher in the article, this long resting period allows the dry ingredients to fully soak up the wet ingredients, resulting in a firmer dough and better consistency when baked. It also seems that 36 hours of "stewing time," as I like to think of it, brings out maximum flavor from the simple ingredients.

Does this matter? I don't know, but it's a fun experiment to try. Bake a dozen for instant gratification, then wait and see what happens after a day or two. Here's the other thing about chilling your dough: you should do it all the time (speed it up with the freezer if you must). I think it prevents the cookies from spreading, so do it even if you want to bake a batch without a long resting period.

There is no perfect chocolate chip cookie because everyone has his or her unique ideal. I like nuts, but only if they're chopped very small. As I said, I dislike crisp or flat cookies, and I don't want mine to turn into hard little hockey pucks once cool. So, if my current favorite appeals to you, give it a try! If not, tell me about your ideal chocolate chip cookie in the comments. I wonder how many of us are CCC soulmates...?

Classic Chocolate Chip Cookies
Adapted from The Art and Soul of Baking by Cindy Mushet

The original recipe has one quirk that (for me) led to good results: it calls for 1/2 stick of butter less than most Tollhouse-style recipes. Perhaps this helps prevent the cookies from spreading. It also calls for a mix of dark and milk chocolate. In most cases, I consider milk chocolate to be a waste of time (yeah, I said it), so I used all dark, specifically a bag of Ghirardelli 60% cocao bittersweet chips, which aren't particularly bitter at 60%, so they're nice for cookies. Cutting up a good chocolate bar works too (you'll need about 2 cups). I know you hear this a lot, but the quality of the chocolate really makes a difference. Ghirardelli is affordable and easy to find, but it's leagues better than supermarket staples, Nestle and Hershey's. The chocolate aficionado's out there will have their own favorites, I'm sure:)

Makes about 40 cookies

1 1/2 sticks (6 oz) unsalted butter, softened
3/4 cup (5 1/4 oz) granulated sugar
3/4 cup (6 oz) firmly packed light brown sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2 1/4 cups (11 1/4 oz) unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
12 oz dark chocolate chips, such as Ghirardelli bittersweet (see headnote)
3/4 cup (3 1/4 oz) chopped, toasted walnuts
Sea salt, for sprinkling

Equipment Note: To prevent the bottoms of cookies from over-browning, I LOVE insulated cookie sheets. If you like a soft center and cookies that don't harden as they cool, they're a must. Check them out here and here.

1) In a large bowl, whisk together the flour, baking soda and salt. Set aside.

2) Beat the butter, granulated sugar and brown sugar with an electric mixer on medium-low speed until smooth and blended, about 2 minutes (longer for handheld mixers). Add one of the eggs and beat just until blended; add the other egg and vanilla and beat until blended.

3) Turn mixer on lowest speed and add the flour mixture. Beat until no patches of flour remain, scraping down the bowl as needed.

4) With mixer off, add the chocolate chips and nuts. Turn the mixer to lowest speed and beat until just combined.

5) Chill the dough for 1 to 2 hours minimum (30 minutes in the freezer), and up to 36 hours.

6) When you're ready to bake, preheat oven to 350 and line a baking sheet with parchment paper. Scoop out rounded tablespoon-sized balls of dough and place on parchment about 2 inches apart. Sprinkle a few grains of sea salt (or to taste) over each ball of dough. Bake one sheet at a time (to promote more precise, even baking) in the center of the oven for 10 to 12 minutes. Quickly open the oven and rotate baking sheet halfway through. Cookies are done when just lightly browned at the edges and still a bit soft in the center; the bottoms should be light golden brown. Let cookies rest on the baking sheet for 3 to 5 minutes, then transfer to a rack to cool. Parchment paper may be reused for several batches. If reusing baking sheet, allow to cool to room temperature before scooping dough.

Bloggers Celebrate Gourmet Magazine

2009-10-21T15:16:00.008-04:00

Photo by Desserts for Breakfast.

Here it is--your round up of blog posts celebrating Gourmet magazine (more about the event here)! Thank you to everyone who wrote about a recipe from the magazine and sent me your links and photos. It's cool to see the wide range of recipe choices--from a healthy bean dish to a comforting stew to (several!) decadent cheesecakes. It was a total pleasure putting this together. Gourmet may be gone (I can't bring myself to open the final issue yet; have you?), but I for one plan to cook the magazine's excellent recipes for years to come.

Cheryl of 5 Second Rule made this very pretty White Beans Puttanesca.

Lisa of Visual Traveler made luscious Pumpkin Cheesecake Supreme--a recipe that's been one of her mainstays since 1983!

Slashfood showed us how to make spooky Halloween treats with Gourmet's Chocolate Brownie recipe.

Another perfectly seasonal selection comes from Emily of The Culinary Couple: Spiced Apple Cake with Cinnamon Cream Cheese Frosting.

Adrienne of Hungry Bruno used an assortment of fresh 'shrooms for this Wild Mushroom Pasta.

Meg of Delicious Dishings has a long line up of recipes she's cooked from Gourmet. Click over to her blog to read about such tasties as Chocolate Cinnamon Cream Pie (!) and Fried Mozzarella Balls.

When Amy of Playing House makes Slow-Roasted Tomatoes, she means really slow--6 to 8 hours! I can attest that this technique is worth it!

Ginny of Just Get Floury baked a loaf of Pumpkin-Raisin Bread.

And don't forget Tom's Pear Butterscotch Pie (which he kindly let me post on this blog) and my own contribution to the event: Carrot Cake Cupcakes with cream cheese frosting.

Kristin of Picky Cook tempts us with Minted Berry Cheesecake. She also treats us to her own round up of recipes she's cooked and blogged about from Gourmet (including scones and thumbprint cookies--my kind of girl!).

Maggie of The Freckled Citizen shares a weeknight favorite, Garlicky Black Pepper Shrimp & Black Eyed Peas.

Snow of Little Miss Sunshine made a lovely, healthy dinner for one that I'd eat any night of the week: Miso Glazed Sea Bass with Asparagus.

Katie of Lil Veggie Patch did her 'lil bit healthier version of Caramelized Banana Splits with Chocolate Sauce.

That gorgeous Chocolate Cream Pie at the top of the post is from Stephanie of Desserts for Breakfast. She also made Green Beans with Poached Egg and Parmesan from the magazine.

Cheryl of Backseat Gourmet couldn't decide on a Gourmet favorite. So, she posted her thoughts about the magazine and links to some of her top contenders, like Coconut Cake with Lime Curd and Chicken Cashew Chili.

Feast your eyes (and your stomach) on Flavorista's fall showstopper, Roast Pumpkin with Cheese Fondue. Hello, Gruyere!

Beth of Miss Mango Hands offers another take on pumpkin cheesecake: a pie version with gingersnap crust and crystallized ginger topping.

Breadchick Mary from The Sour Dough made the Gourmet version of two of her favorite foods: Meatballs and Rice Pudding.

Eric of Culinary Agoge whipped up this Brown Butter Pound Cake with a beautifully burnished crust.

Kate of Savour Fare sends us these artistically plated Crab Cakes with Spicy Avocado Sauce.

It's a fungi fest (ha!) on Chocolate & Croissants with this Wild Mushroom Soup.

Johanna of Pretty Girls Use Knives cooked up Chicken in Riesling. I'm thinking cozy dinner party dish.

Alyssa (also of Pretty Girls Use Knives) fell for creamy (but cream-free!) Cheddar Potato Soup with Bacon.

Last, but far from least: Veggie Girl adapted this Applesauce Pecan Cake to suit her dietary needs. You sure can't tell the difference by looking, so you'll love her smart recipe fixes!

If anyone out there missed participating in this event, please share your thoughts in the comments! Do you have a favorite recipe from Gourmet that you make all the time? Or maybe there's a memorable dish you cooked for a special occasion years ago. I want to hear about it! And links are always welcome, so I can try out your recommendations. Gourmet is gone, but I'm more resolved than ever to learn from--and enjoy--their nearly 70 years worth of culinary knowledge.

Pear Butterscotch Pie from Gourmet, Sept. 2009

2009-10-19T10:08:00.002-04:00

Thank you everyone who took part in the celebrate Gourmet blog event! It has been so cool to receive all your photos and read your posts. I'm working on getting the links up here for the official round up, which should be done tomorrow. In the meantime, here's a tribute from Tom, a reader in the Washington, D.C. area who doesn't have a blog, but still wanted to participate.

He made this very appealing pear butterscotch pie, which I think is perfect for any fall weekend, or a holiday meal. Thanks for all your pie-making tips, Tom. Enjoy, everyone!

Pear Butterscotch Farewell
I actually became a Gourmet subscriber by accident over a year ago… The subscription was a free gift from another website when I ordered a housewarming gift for a friend. I started receiving the magazine, and after two months called Gourmet to investigate and make sure I hadn’t paid for something that I hadn’t known about. Obviously, there was no harm done and I’ve been hooked every since… So of course, I was VERY disappointed to hear that the magazine is being canceled… I couldn’t help but join in this blog event as a tribute.

I picked the Pear Butterscotch Pie on page 61 of the September 2009 issue. I hadn’t done the particular recipe before, but I’ve been working on my pie technique pretty much all year and thought this would make a good addition. Pies are also great to bring into the office to share with co-workers and spread the calories around so I’m not stuck with a whole pie to eat by myself!

For the pie crust, the recipe referred to an all-butter pie crust on page 35 of the same issue – I couldn’t agree more with Gourmet’s assertion that the all-butter crust is the way to go! The butter just gives an amazing flavor that folks rave about. I actually use a little more salt and add a touch of sugar to my pie crust, most inspired by another website. Another key to pie crusts is the proper handling of butter. Never let it get too warm… The whole art of the pie is the crust. Generally the filling doesn’t take long at all and doesn’t require too many cooking tricks, but the pie will live or die depending on your handling of the crust! So this has been the focus of my ‘pie studies’ the past year.

I chop the butter into smaller pieces then refreeze while I sift together the flour, salt and sugar. Once it’s ice cold, I cut the butter together with the dry ingredients by hand using a pastry blender. I suppose I could buy a food processor to do this, but I never feel like spending the money and using my hands just feels so much more natural. Once it’s mixed together you splash cold water onto the mixture one tablespoon at a time. Lately I’ve noticed that it has taken more water than I’ve expected to hold the crust together – as many as 7 tablespoons! Once it all starts sticking, I divide the dough in half and form into disks, wrapping in saran wrap, and putting back in the fridge for at least another 20 minutes.

I use the time the dough is chilling to make the filling. Whisking together the cinnamon, nutmeg, salt and brown sugar and chopping the pears – good knives are SO important to good preparation no matter what the task. Not only that, good knives make it more fun because the cutting goes so smoothly and everything looks smooth and professional when you’re done. Following the directions for the filling, here, I also freshly juiced half a lemon – the bottled stuff just never has the same zest as freshly squeezed. (I did, however, use pre-ground nutmeg, rather than grating my own; but it’s from Penzey’s and pretty fresh so I didn’t mind.)

Once the filling is ready, I take out the pie dough for rolling. I warm the crust in my hands while starting to press it out thinner on the rolling mat. This way I can also make any adjustments with extra flour or water to help with early cracks in the dough. Once the dough is properly flattened, I put it between two pieces of parchment paper and roll it out. The parchment paper makes sticking much less of a problem (still flouring the surface) and makes putting the crust into the pie pan SO much easier.

The cute part of this recipe is the bit about using the excess dough to make leaves. Admittedly, I don’t have leaf cookie cutters so I tried my hand at doing them with a knife. They turned out OK, but in general, making the pie crust truly pretty with clean edging and decorations is still something I have to work on. I think Gourmet’s tip about pressing the two crusts together and “folding under” maybe kept this pie from boiling out more than others past. (Still, cooking with a sheet underneath is critical to avoiding HUGE oven messes.)

Anyway, out of the oven the pie smells and looks amazing! The cinnamon and nutmeg really come through. Can’t wait to bring it into work.

Thank you Gourmet magazine! You will be missed.

Carrot Cake Cupcakes from Gourmet, Dec. 2007

2009-10-13T09:06:00.000-04:00

This post is my contribution to the food blogging event I came up with to celebrate Gourmet magazine. If you haven't heard about it yet, you have plenty of time to participate! Just read my announcement post and get cooking! You've got until Friday, October 16 (yes, I extended the deadline by a day!) to send in your link and jpeg. If you're planning to participate, have you already made your dish? Did you choose new or oldie? I can't wait to read about it!

When I moved from Florida to Chicago in June, I cleared out a lot of stuff. That's the beauty of moving right? Well, among the many material possessions I shed were quite a few issues of Gourmet. I saved a select few, which I imagined I simply couldn't give up. As for the rest, I thought, the website will always be there. And even more so, that there would always be new, wonderful recipes, ideas and inspiration arriving in my mailbox every month. I sure hope Ruth Reichl doesn't leave for at least a few more years, I thought.

Little did I know. I'm still surprised and sad that this harbinger of American culinary creativity and critic of food politics and policies is no more. After hearing this news, I quickly determined there's nothing left to do but appreciate Gourmet for what it was: my favorite food magazine. I loved to cook from it (and did so many times on this blog--see below). I also loved to linger over the glossy photos and then go back through and read the articles and recipes that caught my eye. It was good bedtime reading...sweet dreams, for sure.

I felt the need to make a new-to-me recipe for the event, rather than an old favorite. I went through the few remaining issue I do have and couldn't make up my mind. In the end, simplicity was the answer. Mike and I LOVE carrot cake and were long over due to make it. Searching gourmet.com, I found these cupcakes from December '07. Made with vegetable oil and 3 eggs, they deliver the moist texture you love in good carrot cake.

There are very few recipes I follow to the letter, and this one is no exception. That's just my style--I don't think the Gourmet recipe developers would mind. I added raisins, coconut and ground cloves, as well as a bit more cinnamon and ginger than the original calls for. I also replaced the orange glaze suggested in the magazine for classic cream cheese frosting. They are delicious. Thank you, Gourmet, for making me a better cook, a more creative thinker and a smarter consumer.

Carrot Cake Cupcakes
Adapted from Gourmet, December 2007
You can grate the carrots in a flash in a food processor, or use the large holes of a box grater. Don't buy pre-shredded from the supermarket--they'll lack flavor. I always wished gourmet would give weight measurements, especially for baked goods. Since they do not, I'll advise you to measure the flour by lightly spooning it into the measuring cups (do not shake the cup!) and leveling with the dull edge of a knife. If you love nuts, I think 1/3 to 1/2 cup of toasted chopped walnuts or pecans would be great here.

Makes 12 cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
3 large eggs
3/4 cup vegetable oil
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 3/4 cups shredded carrots (3 to 4 carrots)
1/2 cup raisins
1/3 cup shredded sweetened coconut (optional)

Preheat oven to 350 and line a muffin pan with paper liners.

In a large bowl, whisk together the first 8 ingredients (through cloves). In a separate bowl, lightly beat the eggs. Add the oil, brown sugar and vanilla and whisk to combine. Stir in the carrots, raisins and coconut if using. Add the flour mixture and stir until combined.

Pour batter into muffin cups and bake in the center of the oven for 20 to 24 minutes (mine took exactly 22), rotating pan halfway through to ensure even cooking. Cupcakes are done when a cake tester or toothpick comes out clean. Cool in pan for 10 minutes, then place cupcakes on a wire rack to cool completely.

Classic Cream Cheese Frosting

Makes enough for 12 cupcakes with a bit leftover.

4 ounces cream cheese (lowfat or regular)
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
2 cups powdered sugar

Cut the cream cheese and butter into 1-inch chunks and bring to room temperature (should be very soft). With an electric mixer, beat the cream cheese, butter and vanilla on medium speed until smooth and fluffy, about 3 minutes. Add the powdered sugar in 3 additions, beating on medium speed, until sugar is incorporated and frosting is lightly and fluffy. Immediately frost cupcakes, or refrigerate for up to 1 day. Bring to room temperature to make spreading easier.

More recipes from Gourmet magazine on A Mingling of Tastes:

Cornbread-Chorizo Stuffing Make it for Thanksgiving--you won't be sorry!

Pear-Cornmeal Upside-Down Cake Easy, yummy and not too sweet.

Cardamom Waffles Great if you love cardamom, and if you're not sure, try it!

Toasted Pasta with Duck Luck Guazzetto This Lydia Bastianich dish is DIVINE.

Ribeye Steak with Pomegranate Glaze An easy sauce to dress up steak.

Roasted Beet Risotto Easy, beautiful, so good.

Blog Event: Let's Celebrate Gourmet!

2009-10-06T14:29:00.006-04:00

If you haven't heard the sad news yet, Gourmet magazine has been shut down by its parent company due to these difficult economic times. Since you can read plenty about it on countless blogs and news sites, I won't rehash the details. It's too sad.

So, in the interest of staying positive, I'm hosting a blogging event. To celebrate the nation's oldest food magazine (published since 1940!), let's cook, photograph and post about our favorite recipe from Gourmet's pages. If you tend to clear out most of your back issues, just go to gourmet.com where you'll find recipes categorized by decades (the website is a wonderful place to explore the magzine's history, which is really American food history!), themes and holidays; or just search for anything you want.

Maybe you remember a perfect cake you made years ago, or a simple chicken dish you threw together last week. Whatever it is, find it and write about it. And if you want to pick a new favorite, that's great too. I'm betting it's going to be tough to choose just one incredible Gourmet recipe.

To participate in this event, here's what to do:

1) Cook a favorite recipe from Gourmet magazine and publish a blog post* about it anytime from now till October 16. Include a link to THIS POST in your blog post so readers will be able to find out more!

*No blog? I still want you to participate! Just email me your story/recipe or photo, and I will post it here on aminglingoftastes.com. Include first name and where you're from. Don't be shy!

2) Email a link to your post, the name of your blog and, if you want, an image of the dish in jpeg form to aminglingoftastes AT gmail DOT com by October 16. No late entries please!

3) Publicize this event! Tell your followers on Twitter, tip off your facebook friends and mention it on your blog. Let's get as many recipes and stories gathered together as we can!

4) Check back here around October 19-20 for a round-up of all the posts.

Easy, right! I know I'm not giving you much time, but I think it's important to get some positive energy going. The more I think about life without Gourmet, the more bummed out I feel. Since yesterday, I've read some great tributes and opinions about this sad situation, and I want to include some links here:

Goodbye Gourmet, I'll Miss You, by Steph of Wasabimon.

Goodbye, Gourmet, by Kelly of Nommynom.

RIP Gourmet by Paige of Hey, Little Sister.

Say Goodbye to Gourmet by Jeff of Wine Curmudgeon.

What Ruth Reichl is doing next by Kim Severson of the New York Times' Diner's Journal blog.

Gourmet Was For the Young and Scrappy, Too by Alex Van Buren of Salon.

Late Stage Empire: How Condé Nast could’ve saved Gourmet magazine, and why it chose not to by Paul Smalera on True/Slant.

How Condé Nast Is Like General Motors by Jack Shafer on Slate.

My own take on the news here at Magazine Know-It-All.

The news story as reported by the New York Times.

And finally, a new Twitter feed has sprung up called Save Gourmet.

Now talk to me! Are you as shocked and saddened as I am? Are you going to participate in this blog event (please say yes!). Do you know exactly what you'll cook, or is it going to be a hard decision? Sound off in the comments!

Sheperd's Pie

2009-10-02T14:52:00.001-04:00

Happy October! My favorite month is here, and I've got the perfect seasonal dish packed with satisfying textures and a hint of warm spice for a chilly night. Shepherd's pie is a classic-- a perfect example of homey, hearty food that imbues basic, often leftover, ingredients with more flavor than anyone expects.

It's also the perfect dish to play around with. As long as you have the key components--spiced meat and veggies topped with mashed potatoes baked to browned, crusty perfection--you can put your personal stamp on it, and make use of ingredients you have on hand or that suit your personal taste.

I'm not sure that anyone's agreed on one traditional version of Shepherd's pie, but leftover minced lamb is often considered the classic choice of protein. I haven't cooked a massive leg of lamb to give me the necessary leftovers in years, so I take the liberty of using fresh ground beef. To recreate the rich gravy, I use all the tricks in chefs' flavor-building books:

- Browning vegetables, like onions, carrots and mushrooms
- Packing on the aromatic spices, like cinnamon (absolutely vital to this dish!), cloves and chile powder
- Adding a dollop of tomato paste for a hit of umami
- Pouring in a glug of red wine and reducing it for an extra layer of complexity

It may have been invented to use up bits of food on hand, but I think Shepherd's pie is worth making for its own merits. This recipe also makes it simple enough to do whenever you have the craving!

Shepherd's Pie
Loosely based on this recipe by Michael Chiarello for Food Network
Some improvisations for this recipe: switch up the veggies-- a can of diced fire-roasted tomatoes would be good, as would frozen peas or even less obvious choices, like diced zucchini and parsnips. Use ground lamb or turkey. Gussy up the mashed potatoes any way you want--garlic, butter, sour cream, Gruyere or Manchego cheese.

Serves 4 to 6

1 1/2 lb. ground beef
Salt and freshly ground black pepper to taste
2 small onions, chopped
1 1/2 cups choppted carrots
Cooking spray
8 oz. sliced mushrooms
3/4 tsp. dried thyme
1/2 tsp. dried rosemary
1 Tbs. all-purpose flour
1 Tbs. tomato paste
1 cup low-sodium beef broth
1/2 cup red wine
1/2 tsp. cinnamon
1/4 tsp. chile powder
fat pinch of ground cloves
pinch of cayenne pepper, or to taste
2 lb. white or yukon gold potatoes
Buttermilk or regular milk
4 scallions, finely chopped
1 cup grated sharp cheddar cheese

Preheat oven to 400 degrees. Heat a large skillet to medium-high, add beef and season with salt and pepper. Cook, stirring often, until no longer pink. Transfer to a paper towel-lined plate, cover with more paper towel and press gently to soak up fat.

Return skillet to heat and add onion and carrots. Season and cook until lightly browned. Transfer to a bowl. Return skillet to heat and coat lightly with cooking spray or oil. Add mushrooms, season and cook until liquid is released. Turn heat to medium-high and cook until liquid evaporates and mushrooms are lightly browned. Turn heat down to medium-low and add the thyme, rosemary and flour. Stir quickly to coat mushrooms with flour. Add tomato paste and beef broth. Bring to a simmer. Add wine and bring to a simmer. Return onion and carrot to skillet and simmer until liquid thickens and reduces, about 2 to 3 minutes. Stir in beef and remove from heat. Mixture should be moist but not watery.

Meanwhile, chop the potatoes (you can leave the skins on if you like) and boil in a large pot of water until fork tender. Remove pot from heat, drain in a colander and return potatoes to the pot. Add 2 tablespoons buttermilk or milk and mash. Add more liquid as needed to make soft, yet slightly chunky mashed potatoes. Add scallions and season with salt and pepper.

Transfer beef mixture to a 1 1/2 to 2 quart baking dish. Top with mashed potatoes and sprinkle cheese on top. Bake for 15 to 20 minutes, or until cheese is melted. Switch on broiler and continue cooking just until top of pie turns golden and slightly crisp, 2 to 3 minutes. Rest pie for 10 minutes and serve.

Things I learned at the Chicago Gourmet fest

2009-09-29T16:03:00.004-04:00

Two wild n' crazy boxes o'wine.

This Saturday, I was lucky enough to be able to volunteer at the Chicago Gourmet festival (representing the wonderful Green City Market). This was a rather high-end (read "pricey") event with lots of top-notch Chicago restaurants dishing out fabulous bites. And of course, every alcohol distributor under the sun was represented, so attendees could sample wine, liquor, cocktails, sake, Champagne and beer in one lap around Millenium Park. There were also culinary demos and seminars with some well-known chefs, so there was a lot of action to take in.

In the middle of Chicago Gourmet this weekend at Millenium Park.

Here's what I learned:

1) Millenium Park gets more beautiful every time I go.

2) Roast suckling pig is not overrated (and neither is the restaurant that served it, Mercat a la Planxa, one of my faves!).

3) Trekking to Urban Belly for their fresh, flavorful wonton soup would be totally worth it.

4) Chicago should really get on the sake train.

5) To make a mint-infused martini, put a few sprigs in the shaker along with ice and other ingredients (try gin, simple syrup and lemon juice); shake with a gentle, rolling motion; strain and serve.

5) Eden Valley, Australia is the place for bone-dry Riesling.

6) Duck confit grilled cheese on baguette—try it, you’ll like it.

7) There is always waaaaay more alcohol than food at these types of events, so pace yourself!

Sake: A whole new world of booze to explore.

Any Chicagoans reading this who attended the event? What did you think? Do you have anything to add to my pearls of wisdom above? More importantly, would you go again next year?

Grilled Whole Trout

2009-09-22T16:58:00.006-04:00

Grilling whole fish is so easy. In fact, I think it's even easier than grilling fillets, because getting great results takes so little effort. With protective skin on both sides for sealing in flavor and a handy center pocket for holding in herbs and seasonings, whole fillets make your job really simple.

The ones in the pictures, both raw and in fully grilled glory, are trout. If you buy them already cleaned (meaning guts and most of the bones removed) like we did, all you have to do is open each fish like a book and sprinkle the flesh with salt and pepper. We also stuffed them with lemons and parsley for a bit more flavor...and because it looks awfully fancy and delicious.

That's our new favorite fish recipe in a nutshell. You'll want to lightly rub the outside of the fish with oil so it doesn't stick to your grill. Then cook them for about 4 to 5 minutes per side over hot coals. This would definitely be pretty enough to serve to friends, AND you can have the fish prepped and seasoned in advance.

Do you ever grill whole fish? I liked the thin, quick-cooking trout, but what other types are good whole on the grill? Tell me what your favorite is and how you season it in the comments.

All About Grilled Pizza

2009-09-09T16:41:00.008-04:00

I've thought about doing it for years when we didn't have a grill, and I talked about it just recently when me made this fantastic pie. Now, I'm happy to report that I've finally tried grilled pizza!

No doubt, I was apprehensive. It's not difficult, but I knew it had to be one of those things you just need to get the hang of, like folding an omelet or parallel parking. Fortunately, this is probably easier than either of those two examples. All you have to do is be prepared and pay attention to what you're doing. With that in mind, I also put together a few tips that will hopefully help, should you want to try grilled pizza for the first time too!

1) First up, the dough: Any dough is great! Buy it at a supermarket or make your own. I've relied on this whole wheat style for years now, and this time around, I wanted a more traditional white dough, so I used Cindy Mushet's recipe in The Art & Soul of Baking. However. Regardless of the dough you choose, results on the grill may be different than what you get with a pizza stone in the oven. The grill creates a flatbread-style result, rather than big, bubbly blisters from a very hot oven. Both delish, just slightly different.

2) Now we have visual aids! As seen in the image above, it is crucial to prep all your toppings ahead of time and have them ready to toss on the pizza. You should also cook anything in advance that needs cooking because it won't get direct heat from the grill. I caramelized the onions on the stove and broiled the figs. You'd want to cook things like sausage in advance, as well as firm veggies, like eggplant or zucchini.

3) You'll also want to prep the grill so you have a hot and cool side. Instead of piling the coals in the center, scoot them to one side. You'll see why in tip #7.

4) In the kitchen, roll out your dough on an oiled piece of parchment paper. Then brush the rolled out dough with oil too. When you take it outside, flip the parchment so the dough hits the grill, then peel off the paper. Heat proof mitts are essential here, as well as for the rest of the process.

5) Don't make huge pies. Ya know, it's possible, but smaller ones are easier to handle. For a recipe that makes enough dough for 2 thin, 12-inch pies, you should get 4 pies for the grill. In the image above, the dough has started to cook since you can see bubbles forming. As soon as the edges begin to set, started lifting the dough to check the bottom for browning and rotating it for even cooking. That way, you can prevent...

6) a burnt crust! Pizza will blacken FAST when it's over direct flame. Just check it obsessively, and you'll be fine.

7) When the first side is done, flip it and move the pizza to the cool side of the grill. That way nothing gets scorched while you arrange your toppings. When you're done, scoot it back over to the hot side and cover the grill. This is where experience comes in, as well as a sense of how hot and fast your grill is. Leave it covered for as long as you think you can, then start checking obsessively again. If the bottom is browned and you want to continue heating the toppings (perhaps to melt your cheese more), just move it back to cool side and cover the grill till you're satisfied.

And that's it! Easy, right? I was thrilled that we only flubbed that first crust by leaving it over the hot coals a bit too long. One casualty on our maiden voyage isn't too bad at all! The pizza we made, by the way is one of my absolute favorites: fresh figs, caramelized onions, prosciutto, Feta and basil. Read more here.

So, what do you think of these tips? Anything new that you've never tried before? Do you think I'm doing this completely wrong? Air your opinions in the comments!

Summer Tomato Couscous

2009-08-26T17:04:00.007-04:00

It's common knowledge that the two things most often associated with rock n' roll are, 1) sex, and 2) drugs. Well, for a concert Mike and I went to last night, it was more like 10 P.M. curfews and true respect for punctuality.

We saw Modest Mouse at the Aragon Ballroom in Chicago. We really like this band, and they were good. Really good, even. Nice set list and the show lasted nearly 90 minutes. Still, we just couldn't get over the fact that we were attending the earliest concert in the history of rock shows: doors open at 5:30, opening act at 6:30; headliner at 8:00 on the dot. Outta there by 9:30. We had no intention of going for the opener, and we still missed half of Modest Mouse's first song. I'm not necessarily blaming the band--I have no clue who's responsible. I'm just betting the Wiggles don't even go onstage till at least 8:30.

Anyway, we wanted to go out and unwind over a casual dinner before the show, but since we actually have jobs, there was no time. We ended up chowing down a couple of bánh mì sandwiches from a great little takeout place near the theater, which is right next to a concentration of Vietnamese restaurants and shops.

This particular deli, Ba Le, supposedly bakes the crusty baguette-style rolls that a lot of other restaurants purchase, so it was nice to go to the source. Bánh mì are all about the contrast between meaty ingredients like pate, ham, pork sausage, even head cheese, and fresh toppers like pickled veggies, fresh jalepenos and cilantro. These yummy sandwiches are definitely the new hotness, so try tracking them down in your neck of the woods.

We ended up having a really fun night, of course, with the sandwiches being a highlight. We probably should have just eaten quickly at home, but I cooked my little heart out the night before, so a break was warranted. I made my easy, easy fig jam and this summery couscous with the cutest mixed mini tomatoes ever. If you have produce like this around, it's an easy side dish for a weeknight meal.

Summer Tomato Couscous
A mix of little red, yellow, grape, pear, or cherry tomatoes gives you the contrast of flavors and textures that makes cooking with summer produce so nice: the cherry tomatoes are really sweet and wilt considerably, while the pale yellow pear tomatoes have a milder flavor and stay firm. You can do this with any baby tomatoes.

Serves 4

1 cup whole wheat couscous
Salt and pepper
1 Tbs. olive oil
1 bunch scallions, sliced
1 to 1 1/2 pints baby tomatoes
4 cloves garlic, chopped
Fresh herbs (like basil, mint or chives) for garnish, optional

Prepare couscous according to package directions and season to taste with salt and pepper. Meanwhile, heat the oil in a skillet over medium heat. Add the scallions and cooked 2 minutes. Add the tomatoes and cook, stirring occasionally until some begin to wilt. Add garlic and continue cooking 1 minute. Season to taste and remove from heat.

When couscous is done, fluff with a fork and transfer to a serving bowl. Gently stir in tomato mixture and fresh herbs if using. Serve right away.

The New Kitchen

2009-08-17T23:12:00.001-04:00

I wanted to give you guys a little peek at my new kitchen. The pros: it is wide open onto the dining/living area, has loads of counter space, and has a view of the Sears Tower from that window over the sink. Cons: there is less cupboard space than one might guess at first glance.

I guess we have only one con, so that's not too bad! My last kitchen, although often tight for two people to cook in at once, had a huge pantry cupboard. It was the perfect catch-all for dry goods, spices, small appliances, linen, snacks and baking supplies. This kitchen features a lazy Susan in the corner, but it is surprisingly less spacious than I hoped.

That's my critical analysis of the kitchen situation. The important thing is that I love our new condo---especially the fab location! The kitchen was actually the first room we unpacked and got up and running. The rest of the place is still full of boxes. I'm in California visiting family now (and before that, we participated a seriously rugged camping adventure), so once I actually spend some time in Chicago, I think I'll finally get it all together!

Our first meal: Arugula-Sausage Pizza!

2009-08-05T16:16:00.005-04:00

I'm back! We moved into our new condo on Friday, and I'm loving it! The kitchen is a little bigger than our old one in Florida (I'm not even going to compare it to the one in our temporary apartment) with a lot more counter space. I'll have to post some pictures of it soon.

Although summer in Chicago makes you want to do nothing but get outside and go to restaurants with patios, we were so happy to do some cooking this weekend! This is the first meal we made in our new place. We were both drooling over pictures in New York magazine of thin crust pizzas from some of New York's top pizza places, and not surprisingly, Mike suggested we make our own pie.

There wasn't much time (or inclination) to make the dough like I usually do, so we went to our favorite store and bought it fresh from them. Since they didn't have the whole wheat version we'd normally get (although the pizza guy said they'd start stocking it soon), we ended up with the classic white flour dough.

I don't know if this stuff is the standard Whole Foods dough or something unique to the Chicago location, but it was ridiculously good! We went with one of our favorite toppings--arugula and some tasty chicken sausage. Sliced tomatoes, fresh mozzarella and ground pepper finished it off.

I sprinkled the dough with sea salt and cornmeal, but I don't think the deliciousness was due to anything we did. It was so perfectly chewy with crunchy blistered spots and lots of air bubbles. I want to eat it again right now. A tip if you're using arugula or other leafy topping on pizza: wait till the pie is 30 seconds to a minute from being done (so basically, the pizza's done) to pile on the greens. Close the oven for that remaining time, then pull it out. The arugula may not look quite cooked enough, but the leaves will continue to wilt slightly as it cools, and you won't have any charred or frizzled bits, which just taste burnt.

Our next task might have to be cooking pizza on the grill. You may remember that I have been sans grill for a few years now, and I can't wait to get one set up in our new place!

Do you cook pizza on the grill? If so, do you have any tips for a newbie? And has anyone else had as incredible an experience with purchased pizza dough (from Whole Foods or elsewhere) as we had? Share!

Cajun Cod with Veggies and Grits

2009-07-17T14:44:00.004-04:00

As noted in the last post, Mike and I cooked one meal from scratch in our temporary apartment with virtually no equipment: shrimp n' grits. I knew I'd want to use the grits for future meals, and last night I did the slightest variation on that yummy dish.

You'll be happy to hear that I only made two trips to Whole Foods this week! And the second was mostly to pick up wine, rather than my next meal. After spending $8 on a 4.5-oz. Sockeye salmon fillet at WF on Monday (at least it was tasty--and wild salmon ain't cheap!), I knew I had to stop being lazy and roast my own darn fish. As Cheryl suggested in her comment, I could easily pull off the salmon with chipotle-honey glaze posted right on this here blog.

However, in my quest to do as little as possible with the fewest number of ingredients, I came up with an even simpler solution thanks to my local Dominick's supermarket. Whenever you pick up fresh fish or meat, the lovely staff will either provide a single-use container of marinade or coat your purchase in the seasoning blend of your choice. I went with the Cajun dry rub, and all that remained to be done was pop my fish in the oven (the oven is outfitted with a two-part broiler pan--score!).

I didn't do cheesy grits this time. Although I think shrimp works fine with some cheeses, I tend to shy away from the seafood-dairy combo. I topped it all with sauteed cherry tomatoes, zucchini and garlic. I have to admit, it was better than WF takeout.

So for the next two weeks, I'll try to mix up my grab n' go tendency with some simple home cooking. And I'll try to think of other things to make so I don't have to keep showing you pictures of quick grits (remember, nothing looks all that fabulous photographed on glass plates).

I'm also determined to get to one Chicago's amazing farmer's markets this weekend, but I'm a little worried: seeing things I love that I won't be able to cook the way I'd want to is going to drive me nuts. Yes, I know you don't have to do a lot when you have wonderful fresh ingredients, but don't try to tell me that squash blossoms are just as delectable sauteed in olive oil (make that Pam; I don't have olive oil) as they are stuffed with ricotta and fried. I'm thinking the farmer's market will be a test of my mettle...thank god I can gorge myself on fresh fruit as consolation.

Cupboards Are Bare

2009-07-14T17:02:00.002-04:00

I made it to Chicago without much hassle, but for all our stuff, it was a different story. Thanks to the worst seemingly reputable moving company in America, our belongings were delivered nearly two weeks later than the promised date. If you're looking for a company that offers decent customer service and won't lie to you, DO NOT call Neighbors Moving & Storage. On the other hand, if you enjoy getting the run around from the company you're paying to do a job, then I wholeheartedly recommend them.

The apartment we're staying in right now is temporary--July only. The condo in Bucktown that we fell in love with wasn't available till August 1. Since all our worldly possessions just arrived--including the whole batterie de cuisine--we're kind of trying to unpack as little as possible. So even though I have a tiny kitchen, I'm not doing much cooking. For the first two weeks, I felt like Survivorman (except with less crying). My only cooking tools were a skillet and saucepan we borrowed (along with an air mattress!) from friends.

The result is that we've spent a staggering amount of time and money at the prepared foods section of Whole Foods market. In a lot of cases, this may have gotten really depressing really quickly, but not here. Just weeks before we arrived, the huge, gorgeous Lincoln Park location of Whole Foods opened, and the place is better than Disneyworld. We really could eat every meal there for a week (probably longer) with no repeats. Tasty, tasty things. Quick tip: I got 1-pint cartons of fresh Mission and green figs there this week; it's a great price, so get over there fast!

Since we've more or less disposed with cooking for the month, my cupboards are indeed bare. I did open the box with the toaster and coffeemaker (It's not like we've suddenly gone feral), so I can make sunny side-up eggs with toast for breakfast. When I'm not relying on my stock of yogurt, eggs, sandwich fixings and candy in the refrigerator, I've been returning to the Whole Foods mothership with disturbing frequency. Anyway, here's the kitchen cupboard rundown:

Instant oatmeal: This is not a compromise; I love this stuff.
Peppermint tea: Favorite non-alcoholic nightcap.
Quick grits: We did one homecooked meal! This delicious shrimp n' grits recipe. Instead of Boursin, we crumbled Feta on top and seasoned the shrimp with Mexican hot sauce.
Raisins: I like them in my instant oatmeal.
Crystal Light individual lemonade drink mix: Plain water is no longer an option.
Canned food: Specifically, black beans and tuna. I have no idea where the can opener is. Fail.
Jif: Two kinds of peanut butter, smooth for Mike, extra crunchy for me.
Vitamins: Moving is no excuse for calcium deficiency.
Fruit: Mmmm, summer fruit.
Pam: For lovely runny eggs.
Assorted serving ware and paper goods

How would you deal with this bizarro apartment survival challenge? Have you ever stopped to think about the importance of condiments (we've got hot sauce, mustard, salt and pepper...wait, maybe those last two count as spices)? Do you love your Whole Foods market as much as I do (I really don't think this is possible)?

Ponder those questions and stay tuned...

Cookbook Winners

2009-06-28T14:45:00.004-04:00

At long last, I'm announcing the winners of the last 2 cookbook giveaways!

Reader, Amy, won the random drawing for Ready, Steady, Spaghetti. Drop me an email (aminglingoftastes AT gmail DOT com), and I will get the book to you asap.

Reader, "Andrew's Mom," from Long Island is the winner of Modern Spice. Check your email!

If you missed the last giveaway for Modern Spice, I posted a super-simple recipe for seared trout with mint-cilantro chutney from the book. It's perfect for a weeknight. You can also see what other bloggers cooked from the book right here on author Monica Bhide's own blog.