Sunday, August 28, 2011

Breakfast Treats: Blueberry Muffins & Ricotta Puffs

My blueberry muffins recipe is inspired by this one from Smitten Kitchen. These muffins keep well in an airtight container in the fridge but are best served warm. They are cakelike rather than airy and deserve to be partnered with soft unsalted butter.

My friend Lisa gave me the Ricotta Puffs recipe. This basic dough is lovely as is, but I envision interesting variations depending on mood, the season and spices on hand. Add lemon zest, a pinch of ginger, or even basil, chives or masala for a savory bite. The trick to cooking these is to keep them "rolling" in a medium hot oil so they cook all the way through and don't burn.

Blueberry Muffins
Ingredients
1 1/2 c. whole wheat flour
1 c. unbleached flour
2 t. baking powder
pinch salt
1 c. sugar
1 egg
1/2 c. plain yogurt
3/4 c. buttermilk
1 1/2 t. Mexican vanilla
1/4 c. light olive oil
4 T. melted unsalted butter
1 1/2 c. blueberries

Directions
  1. Preheat oven to 375 degrees.
  2. Grease muffin tins or use paper liners.
  3. Mix dry ingredients together.
  4. In a separate bowl, beat the eggs, then add the other liquids.
  5. Add liquids to dry and combine until mixed. Then fold in the blueberries carefully.
  6. Fill your muffin tins and bake for 20-30 minutes, until golden brown. When they pass the toothpick test, remove then from the muffin tin.
Ricotta Puffs
Ingredients
1 c. ricotta
3 eggs
1/4 c. sugar
pinch salt
1 c. flour

Also, vegetable oil for trying and powdered sugar to coat the puffs.

Directions
  1. Mix the ingredients together until the batter is smooth and creamy.
  2. Use a flavorless vegetable oil to deep fry these.
  3. The oil should be medium hot; you will hear it sizzle if you flick a drop of water, but not as hot as if you were making bacon. This is a dense batter and if the oil is too hot, the puffs will be runny in the middle. You really do not want that.
  4. The oil should be deep enough that the ricotta puffs can turn on their own.
  5. Drop a few teaspoons of batter in the oil. Make sure they don't stick to the bottom of the pan. When they start to puff, they will turn themselves over. If they don't, feel free to help them.
  6. Turn them occasionally so they brown evenly. When golden brown, remove and drain on paper towels. When cool, toss in powdered sugar.
  7. Mangia!

Wednesday, August 17, 2011

"It's just food. Eat it."

David Chang banned food pornographers from taking photos in his restaurant Momofuku Ko. "It's just food. Eat it."

We're regulars at the Cowboy Diner in town. No food pornographers interrupt our "dining experience." Only loud bar patrons. I do see his point.

But we eat with our eyes first. The blogs I've linked to here entice me not only with wonderful recipes but seductive photos. Oohrah food porn!

And at the end of the day, it's just food. Let's eat.

Kiss My Spatula
Chinese chicken salad with spicy ginger dressing

Tracey’s Culinary Adventures
Blueberry Cupcakes w/
Lime Cream Cheese Frosting


White on Rice Coupole
The “Bang Me” Bánh Mì

Voodoo and Sauce
Homemade Labneh

Viet World Kitchen
Giant Fried Jiaozi Dumplings

Smitten Kitchen
Charred Corn Tacos w/ Zucchini-Radish Slaw

Seven Spoons
Chocolate Olive Oil Zucchini Bread

Herbivoracious
Watermelon and Sweet Onion Gazpacho

Joy the Baker
Double Chocolate Indoor S’mores

Ezra Poundcake
Squash Puppies with Roasted Jalapeño Mayonnaise

Canelle Vanille
Black Raspberry, Red Currant,
Quinoa, and Oat Scones


Closet Cooking
Blueberry Iced Green Tea

Cowgirl’s Country Life
Spicy Pulled Pork Egg Rolls

Sunday, August 07, 2011

Apple Whole Wheat Waffle Boats

"walking boot"
As you can see, my mobility is restricted but I can cook sitting on a cafe stool. So I entertained myself this morning by making waffles for breakfast. I don't have much of a sweet tooth, especially when it comes to breakfast foods, and these waffles can be enjoyed with maple syrup and butter or filled with a savory delight. More on that at the end of this post.

P.S. I love my waffle boat maker, but any waffle maker will do. Don't have one? Make pancakes!

Apple Whole Wheat Waffle Boats
Ingredients
1 c. unbleached flour
1 c. whole wheat flour
1/2 t. baking soda
1 t. backing powder
1/2 t. salt
1 T sugar
3 eggs
5 T melted butter
1 1/2 c. milk
1 c. grated apple (I didn't peel the apples)
[omit these last ingredients if you're going the savory route]
1/2 t. cinnamon
1 t. Mexican vanilla

Directions
Mix everything together and make the waffles.

If you have a waffle maker, I figure you know how to use it. If you don't have one, there are YouTube videos to teach you how to cook pancakes.


What  I like about waffle boats is that you can fill them with anything. For example:
  • steamed or oven-roasted vegetables (like broccoli or asparagus) and alfredo sauce
  • creamed tuna
  • sausage gravy
  • chili
  • fruit salad
  • chinese chicken salad
  • vanilla yogurt and nectarines
  • philly cheesesteaks
  • guacamole, sour cream and salsa
  • goat cheese and sauteed wild mushrooms
  • mango radish salad
  • the skies the limit!
If you like savory options, you  might want to check out my savory waffles recipe.