Two Coast Table

Braised Brussels Sprouts with Bacon

Sat, 04 Feb 2012 11:30:58 -0500

Ingredients & Directions:

1 lb brussels sprouts, washed, cut in half (or quarters as long as they are about same size)
3 slices bacon, cut into small pieces
2 T diced Garlic
1 T Soy Sauce
1/4 C White Wine

1. Heat pan on medium heat then add bacon. Fry up till bacon has rendered a good amount of the fat, about 5-10 minutes. Add garlic. Stir garlic well into the bacon, fry garlic until it becomes fragrant and soft, but not burnt.

2. Add brussels sprouts to the pan then add soy sauce and white wine. Stir evenly.

3. Cover, and turn heat to low and allow brussels spouts to slowly braise in the liquid for about 15-20 minutes, or until the brussels sprouts are tender.

(Steven)

Orange Cream Scones with Craisins

Sun, 18 Dec 2011 15:35:21 -0500

Here’s a pretty simple, but tasty scone recipe I made the other day.

Ingredients & Directions:

2 C flour
1 T baking powder
1/3 C sugar (and a little extra for sprinkling on top of precooked scones)
3/4 tsp salt
1 T grated orange peel
1/3 C sugar
1/2 C cold butter
3/4 C cream (and a little extra for brushing tops of precooked scones)
2 T orange juice
1 egg
1/2 C Craisins

Preheat oven to 425 degrees.

Into a 3/4 cup measuring cup, add orange juice, then add cream to make 3/4 cup.
In a separate bowl, combine cream and orange juice mixture and the egg. Beat with a whisk until the egg is beaten into the cream mixture.

In a large mixing bowl, combine flour, baking powder, sugar and salt, and orange peel.
Cut in butter into 16 pieces and add to the flour mixture. Using a pastry cutter, cut butter into the mixture until it resembles coarse crumbs. Set aside

Add the cream and egg mixture to the flour mixture; stir until dry ingredients are moistened. Add Craisins. Turn dough out onto a floured surface. Knead dough lightly 12 times. Pat the dough into a circle, 3/4 inch thick.

Cut scones in pizza shaped slices or use circular cutter.

Place scones on to a parchment lined baking sheet 1 inch apart. Brush tops of scones with a little cream and sprinkle each with sugar.

Bake in to the pre-heated oven for 10 minutes or until lightly browned.

I also made some Sweetened Cinnamon Butter to serve with the scones.

1/2 cup softened butter
1 tsp cinnamon
3 T powdered sugar

Mix all ingredients into a small bowl until combined.

Serve warm so the butter melts.

(Steven)

Cranberry Clafouti

Mon, 28 Nov 2011 11:53:49 -0500

I made this Cranberry Clafouti for a family gathering this past weekend. It’s from Martha Stewart’s November 2011 issue.

Ingredients & Directions:

1 T Butter
1/2 C plus 2 T of Sugar
1/4 C plus 2 T of Flour
Pinch of Salt
2 Lg Eggs
1 C Chilled Heavy Cream
3/4 C Milk (I used 2%, the recipe recommends whole)
2 tsp Orange Zest
1 1/2 C of Cranberries, chopped
Confectioner’s Sugar, garnish

Preheat oven to 400 degrees. Butter a baking dish and sprinkle 2 T of sugar over the bottom.

Sift remaining 1/2 C Sugar, flour, and salt into a larger bowl. Gradually whisk in eggs, 3/4 C Cream, milk, and orange zest.

Scatter cranberries into dish.

Pour batter over the top.

Bake until puffed, slightly set, and brown around the edges, 30-35 minutes.

Optional topping: Whisk remaining 1/4 C of Cream until soft peaks form. Dust clafouti with confectioners’ sugar. Serve with whipped cream.

(Steven)

Pumpkin Cupcakes with Salted Caramel Buttercream I’m just...

Wed, 16 Nov 2011 09:43:22 -0500

Pumpkin Cupcakes with Salted Caramel Buttercream

I’m just going to keep it simple here. These were delicious and I can’t recommend them enough. Recipe from Made In Mel’s Kitchen.

Ingredients & Directions:

2 C Flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1 C packed light-brown sugar

1 C granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners and set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set that aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

(I made 12 regular sized and 12 minicupcakes.)

Salted Caramel Buttercream

1/4 C granulated sugar
2 T water
1/4 C heavy cream
1 tsp vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 tsp sea salt
2 C powdered sugar

In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color, about 10 minutes. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. (I set aside a little to drizzle over the cupcakes)

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Cheddar Cheese Soup

Wed, 02 Nov 2011 22:26:35 -0400

My friend John gave me a cook book from the Epcot International Wine & Food Festival. I read through the entire things and decided that this soup would be the first thing I would try making.

Ingredients & Directions:

1/2 pound of Bacon, cut into 1/2” pieces
1 medium red onion, cut into 1/4” pieces
3 celery stalks, cut into 1/4” pieces
4 T Butter
1 C Flour
3 C Chicken Stock
4 C Milk
1 pound Cheddar Cheese
1 T Tabasco sauce
1 T Worcestershire Sauce
Salt & Pepper to taste
1/2 C Warm Beer
Chives for garnish

Cook the bacon, stirring, over medium heat for about 5 minutes or until lightly browned, in a 4 or 5 Quart pot (or Dutch Oven).

Add the red onion, celery, and butter and saute until the onion has softened, about 5 minutes.

Add the flour and cook, stirring constantly, for about 4 minutes over medium heat.

Whisk in the chicken stock and bring to a boil for one minute. Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.

Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.

Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in the warm beer. If the soup is too thick, thin with some milk.

Serve hot, garnished with chives.

(Steven)

Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze

Thu, 20 Oct 2011 18:48:20 -0400

I don’t eat doughnut that often. My boys, on the other hand, have their ‘usual’ that they get at Dunkin Donuts on on Sunday mornings. They get chocolate munchkins and a chocolate frosted doughnut. Every so often they’ll ask to make doughnuts at home. This past week we made these pumpkin doughnuts with a little help from Taste & Tell’s recipe. Only one of my boys liked these, but he’s much less picky than the other one. I on the other had ate four.

Ingredients & Directions:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Spray the doughnut pan with cooking spray.

In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.

In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the vanilla.

Stir the dry ingredients in with the wet ingredients.

Place the mix in a large Ziploc baggie. Cut off the corner and pipe into the doughnut pan.

Bake for about 10 minutes. Remove pan from oven, let rest for 5 minutes, remove from pan, and allow to cool on a wire rack.

Maple-Cinnamon Glaze

1 1/2 cups powdered sugar
1/2 teaspoon maple extract (I used a Tablespoon of fresh maple syrup)
1/2 teaspoon cinnamon
1 tablespoons milk

Mix together the powdered sugar, maple extract (or syrup), cinnamon and milk in a small bowl.

Dip the doughnuts into the glaze and let rest a few minutes before serving.

(Steven)

Baked Egg & Ricotta Scramble

Sat, 01 Oct 2011 14:36:47 -0400

I went to brunch in Brooklyn with some friends recently and got a delicious pancake while they both got a baked cheddar egg. I had been thinking about that egg dish since then and decided I would try my own version at home. I had everything in my refrigerator and grab some fresh basil from my garden and whipped this up. I think the best thing about this is that you can really just add whatever you want depending on your mood. You can also just double or triple or whatever number it to make more than one or have people make their own versions.

Ingredients & Directions:

1 Lg. Egg
1/4 C Onion, sliced
1/4 C Ricotta
1/2 T Fresh Basil
Salt & Pepper, to taste
1 T Olive Oil
Sprinkle of Parmesan Cheese

Heat the oven to 375. In a medium skillet over medium heat add the olive oil. Once hot add the onions. Cook the onions stirring occasionally until lightly golden, about 5-7 minutes. Let cool.

In a medium bowl whisk the eggs lightly. Add the ricotta, basil, salt, and pepper.

Add cooled onions to egg mixture.

Mix to combine.

Butter the ramekin. Pour the mixture into the ramekin. Place the ramekins on a baking sheet and then place into the oven for about 15 minutes or until the egg is set and fully cooked.

Optional, but tasty: Sprinkle a little Parmesan Cheese and put under the broiler for until cheese melts.

Once cool enough to handle place the ramekin on a plate and serve.

(Steven)

Avocado Lime Crema

Thu, 22 Sep 2011 12:40:46 -0400

I have been really bad about updating this blog. I’m just going to blame it on the summer and vacation and just being busy. Anyway, here’s a really simple recipe I used on some tacos I made recently.

Ingredients & Directions:

2 Avocados, peeled, pitted, & chopped
1/2 C Sour Cream
Juice of 1 Lime
1/3 C Cilantro
Salt & Pepper

Put avocado, sour cream, lime juice, and cilantro into food processor. Puree until smooth. Add salt and pepper to taste. Chill or serve right away.

I used it on both chicken tacos for dinner and egg tacos for breakfast.

(Steven)

Grilled Garlic & Honey Lamb Chops

Sun, 21 Aug 2011 12:52:39 -0400

I grill all year long and I live in New England so there are times when I am grilling in the snow; it’s just what we do. Fortunately, it’s still summer and I grill almost every meal. I got some lamb chops for a starter last night. I use a similar marinade for chicken wings and thought it would translate nicely to the lamb chops.

Ingredients & Directions

8 Lamb Chops, bones frenched*
4 T Butter
2 tsp Garlic, minced
1 T Soy Sauce
2 T Honey
1 T Parsley (fresh would be better if you have it)
1/8 tsp Cayenne Pepper or 1/4 tsp Crushed Red Pepper Flakes

*One side of a rack of lamb is made up of 8 lamb ribs. Simply cut between the bones to get 8 lamb chops.

Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 3 minutes. Turn the heat to low. Add the soy sauce, honey, parsley, and cayenne/crushed red pepper. Stir to combine. Allow to cook for 2-3 minutes. Set aside to cool.

Sprinkle each lamb chop with a bit of salt & pepper. Divide the sauce into two portions. Set one half aside at room temperature. Use the other half of the sauce to brush one side of each chop. Refrigerate the chops for about an hour.

Heat the grill to medium-high heat. Rub the grill with olive oil to prevent sticking. Place the lamb chops on the grill, brushed side down. Cook for 2-4 minutes. While cooking, brush the other side with the remaining half of the honey-garlic sauce. Then, flip the lamb chops and cook for another 2-4 minutes, until they’ve reached an internal temperature of at least 145 degrees. They cook fast!

Like Ina Garten says, “How is is that?” It’s a perfect starter for any summertime meal, really an anytime starter if you ask me.

(Steven)

Red Velvet Ice Cream

Tue, 09 Aug 2011 22:53:00 -0400

Getting an ice cream maker seemed like the most logical next step in my culinary adventures. I had already planned making Red Velvet ice cream before I even went through the check out line. Here’s what I came up with based on this recipe. The only thing I need to make sure of doing next time is making sure the cocoa is sifted multiple times (I only sifted it once).

Ingredients & Directions:

2 c heavy cream
6 egg yolks
3/4 c sugar
1 c buttermilk
2 T unsweetened cocoa powder
1 T red food coloring
1 t white vinegar
1 t vanilla extract

Bring cream to a simmer.

Meanwhile, thoroughly whisk together egg yolks and sugar.

Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan, also while stirring.

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat.

Stir in buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract.

Pour into a bowl and cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours).

Freeze in an ice cream maker.

Transfer your ice cream to a covered container and place in your freezer for at least two hours to get the best consistency. I had to eat all this sherbet so I could reuse this container. It was a very hard task, trust me.

I topped it with a little mint the first time I ate some and then chocolate sprinkles when I ate it again. I already have requests from one of my boys for making a green vanilla ice cream and coffee ice cream, so we’ll see what happens!

(Steven)

Vanilla Bean Fig Cupcakes with Honey Cinnamon Buttercream

Mon, 01 Aug 2011 12:07:53 -0400

I have been on a cupcake kick lately and since I’ve been eating them I think you should totally make them too.

Ingredients & Directions:

1 1/2 C Flour
1/4 tsp Salt
1 1/4 tsp Baking Powder
1/2 C Butter, room temperature
1 C Sugar
1 Egg plus 2 egg whites
1/2 C Whole Milk
1 tsp Vanilla Extract
1 Vanilla Bean, halved lengthwise, seeds scraped and reserved, beans discarded

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Sift flour, salt, and baking powder into a bowl and set aside. Beat butter and sugar in a stand mixer on medium speed until very light and fluffy, about 3 to 4 minutes. Add in the egg and beat to combine. Add in the egg whites, one at a time, and beat to combine. Combine milk and vanilla extract, vanilla bean seeds together in a cup. Add the flour mixture and milk mixture to the batter in alternating additions, starting and ending with the flour. Once the last bit of flour has been added. beat just to combine – do not overbeat.

Divide batter among the muffin tins. Bake in the oven for about 15 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let cool on wire rack.

While cupcakes are cooking start making the Fig and Brown Sugar Filling.

Ingredients & Directions:

1 C (about 3-4) Fresh Figs, washed and cut into small pieces
1/4 C Water
1/4 C Brown Sugar
2 tsp Lemon Juice

Combine all the ingredients in a medium saucepan and cook over medium heat, stirring occasionally, for 15-20 minutes, until the mixture thickens.

The figs should turn soft and mushy; mash them with a spoon. Remove from heat and let cool.

If you don’t like the little pieces of fig skin left, you can process the mixture quickly in a food processor.

It should make about 3/4 C once done.

Once cupcakes are done and cooled it is time to fill them with the fig & brown sugar filling.

I cut a small opening in the cupcake to fill with the fig filling. Make sure you save the top so you can put it back on (you will have to remove about half of cupcake piece you cut out to compensate for the filling, but you can eat it so it doesn’t go to waste.)

Once all the cupcakes are filled and the cupcake tops are back on set aside and make the Honey Cinnamon Buttercream Frosting.

Ingredients & Directions:

1/2 C Butter, room temperature
3-3 1/2 C Confectioners’ Sugar
2 T Clover Honey
1/4 tsp Cinnamon
2-3 T Milk (or cream), as needed

Cream butter in mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add honey and cinnamon and mix until combined. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add 1 tablespoon of milk at a time, and mix at medium-high speed until light and fluffy. Add more cream or sugar as necessary to achieve proper consistency.

Pipe or spread onto cooled cupcakes.

I like to sprinkle a tiny bit of cinnamon-sugar mix over the finished cupcakes, but this is completely optional. (You will want to do this, though, trust me).

(Steven)

Zucchini Fritters

Sun, 31 Jul 2011 08:58:28 -0400

I went to my local farmer’s market this past week; it’s great to have in my city, but it’s really small compared to the markets right in Boston or Cambridge. I did buy a basil plant and some zucchini, though. That same day I was in CVS and was reading through the latest Martha Stewart Magazine and noticed that there was a bunch of zucchini recipes. Pretty much kismet, right? This recipe is from the August 2011 magazine.

Ingredients & Directions:

2 Medium Zucchini
1 Medium Onion
1/2 C Asiago Cheese (or Pecorino-Romano)
1/3 C Flour
1/2 C Flat Parsley, chopped
1 tsp Fresh Oregano, chopped
Salt & Pepper
2 Lg. Eggs
Olive Oil, for frying
Plain Yogurt & Apricot Jam

Grate zucchini on the large holes of a box grater, then squeeze dry in a clean towel. Repeat with onion.

Mix together zucchini, onion, cheese, flour, parsley, and oregano. Season with 1 tsp of salt and 1/4 tsp of pepper. Stir in eggs just before frying.

Heat a medium skillet over medium-high heat. Working in small batches, coat skillet with 1-2 T oil. Scoop small mounds (about 2 T each) of the zucchini mixture on to the skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side.

Transfer fritters to paper towel lined plate to drain.

Serve with a dollop of yogurt and apricot jam. I also tried a small bit of Sriracha on a few of them and that was so yummy too.

(Steven)

(Just about) 30 Minute Meal: Saffron Risotto

Wed, 20 Jul 2011 11:08:00 -0400

Ingredients & Directions:

2 T Butter
2 T Olive Oil
5 C Chicken Stock (or Vegetable Stock)
3/4 White Wine
1 Medium Onion, chopped
1 Garlic Clove, minced
1 1/2 C Arborio Risotto Rice
1/4 C Grated Cheese (I used Asiago)
Large Pinch of Saffron
Salt & Pepper, to taste

Bring the stock to a simmer in a saucepan over medium heat. Heat the butter and oil in a large pot over medium heat. Add the onion and garlic and saute for 2 minutes until it it’s translucent (don’t brown it!). Add the rice and stir for one minute making sure all the grains are well coated. Add the wine and saffron and stir until it is completely absorbed. Begin to add the stock 1/2 cup at a time, stirring frequently. Wait until each addition is almost absorbed before adding the next 1/2 cup stirring often to prevent sticking. Reserve 1/4 cup stock to add at the end. After approx 30 minutes, when rice is tender, but not soft, add reserved broth, cheese, salt, and pepper and stir. Serve Immediately.

I saved some of the risotto and made Saffron Arancini the next day.

(Steven)

Cold Eggplant Salad

Thu, 14 Jul 2011 12:38:43 -0400

I had this eggplant in my refrigerator and needed to use it before it went bad. I normally would make a small eggplant parm, but needed a side for a BBQ. I found this cold eggplant salad from the NY Times Recipe of the Day and followed their instructions exactly.

Ingredients & Directions:

1 Large Eggplant
Salt
1 T Sesame Seeds
2 T Soy Sauce, or to taste
2 T Lemon Juice
1/2 tsp Sugar

Trim eggplant and cut into small bite sized cubes. Sprinkle with salt, put in a colander, and let sit at least 30 minutes. Rinse.

Toast sesame seeds in a dry skillet over medium heat, mixing frequently until they turn golden (you do not want to burn them so keep a close eye on them).

Boil large pot of water. Blanch eggplant in boiling water for 2 minutes. It will become just tender. Drain in colander like pasta.

Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve chilled.

(Steven)

Inside-Out S'mores

Mon, 04 Jul 2011 13:17:28 -0400

The first time I made these was at my friend’s house in Los Angeles when I went to visit last month. We were having a barbecue and needed a dessert and what summer barbecue is really complete without s’mores?

I was curious as to where the s’more originated so I headed over to wikipedia, “S’more appears to be a contraction of the phrase, “some more”. While the origin of the dessert is unclear, the first recorded version of the recipe can be found in the publication “Tramping and Trailing with the Girl Scouts” of 1927.^[3] The recipe is credited to Loretta Scott Crew, who reportedly made them by the campfire for the Scouts.^[4] It is unknown whether the Girl Scouts were the first to make s’mores, but there appears to be no earlier claim to this snack. Although it is unknown when the name was shortened, recipes for “Some Mores” are in various Girl Scout publications until at least 1971.” Where ever they really originated what matters most is that they are delicious, right?

Ingredients & Directions:

Graham Crackers
Marshmallows
1 C Chocolate Chips/Baking Chocolate (you may need more depending on the amount you make)

Turn on broiler to low. Place half of a graham cracker on baking sheet and place one marshmallow on each cracker. Put in oven until the marshmallows are toasted to your liking. Remove from oven and place other half of graham cracker on toasted marshmallow. Put back in the oven for another minute (Make sure you watch the graham crackers. You don’t want those to burn). Remove from oven and let cool for a few minutes.

Melt chocolate (Use whatever method you like. I usually melt in the microwave a few seconds at a time until melted). Dip one half of the slightly cooled s’more in the chocolate. Set out a sheet of wax paper and let the chocolate harden (I put them in the freezer for a few minutes). I have since made these a few times since my trip to LA and just love them. Trust me you want to make these.

(Steven)

Mango Gaucamole

Wed, 15 Jun 2011 11:46:19 -0400

I planted a garden recently and in that garden included cilantro, but I needed it sooner so I figured what better way to have it than with guacamole? I also had a mango in the refrigerator that needed to be used, hence the mango guacamole.

Ingredients & Directions:

2-3 Ripe Avocados
1 Tomato, chopped
1/2 C Mango, chopped
1/3 C Onion, chopped
1 Clove Garlic
1/4 C Scallions
1 Small Jalapeno, seeded and chopped
1/4 C (or less) of Hot Red Pepper
1/2 tsp Sea Salt
1/4 tsp Pepper
Juice of 1 limes
1 T Sriracha
Bunch of Cilantro

Chop all of your ingredients (at least the ones that can be chopped) and set aside.

Combine avocado in a bowl with tomato, jalapeno, red pepper, onion, garlic, scallions, mango and a bunch of torn cilantro. Add salt, pepper, sriracha, and lime juice and mix/mash until desired consistency is reached.

I chilled it for a little bit before I served it with Tortilla Chips. The best thing about this recipe is that the heat sneaks up on you after the first bite, but it’s a good heat. Trust me. This is now my go to guacamole recipe.

(Steven)

Bacon-Wrapped Eggs with Polenta

Sun, 05 Jun 2011 09:44:24 -0400

There was no way I wasn’t going to make these once I saw the recipe a few weeks ago. I bookmarked it and then last Sunday knew it was time. I had never made polenta before and this seemed like the perfect excuse to do so. I mean what better way to try it than with bacon, eggs, and cheese? I followed the recipe from Epicurious almost exactly (I did make a smaller batch, though).

Ingredients & Directions:

Polenta

2 T Butter
1/4 C Scallions
3 C Water
1 tsp Salt
1 C Polenta (coarse cornmeal)
1/2 C (packed) Grated Parmesan cheese
1 T minced fresh thyme (I used dry)

Baked eggs

Applewood-smoked bacon (2 1/2 pieces per cup)
6 OZ Cheddar Cheese, grated
Eggs (1 per cup)
1/4 C Scallions, sliced
1 tsp minced fresh thyme (I used dry)

Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil.

Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm.

Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly.

Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon.

Sprinkle 1/4 cup cheese over polenta in each cup.

Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet.

Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

I served it with a little fresh fruit and it was so filling and delicious. I will definitely be trying to make polenta again. Send me your favorite polenta recipes in the comments or by email or over on our twitter page!

(Steven)

Carrot Cake Cupcakes with Cinnamon Frosting

Tue, 24 May 2011 11:30:06 -0400

I’ve been super busy lately and haven’t had too much time to update. I made these cupcakes about two weeks ago for a friend’s birthday and then made them again this past week for my mother to bring to work. My friend is a vegetarian so I attempted to make vegetarian cupcakes without eggs. I got a lot of compliments so I figured it was safe to share.

Ingredients & Directions:

2 1/2 C Flour
1 1/4 tsp Baking Powder
1 tsp Baking Soda
1 1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/8 tsp Cloves
1/4 tsp Salt
1 lb carrots, peeled
1 1/2 C Granulated Sugar
1/2 C Brown Sugar
2 C Milk (I used 2%)
1 1/3 C Canola Oil

Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. In a food processor fitted with a shredding disk, shred the carrots (about 3 cups). It’s always nice to have help!

You will want to grate 2 extra carrots for the candied carrot topping later!

Set the carrots aside for a moment.

Wipe out the bowl of the food processor and fit with the metal blade. Process the sugars and milk until well combined, about 20 seconds. With the machine running, add the oil in a steady stream through the feed tube. Continue to process until the mixture is light in color and well emulsified, about 20 more seconds. Leave that alone for a moment.

In a large mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together. Add the shredded carrots to the bowl with the dry ingredients.

Combine liquid mixture to mixing bowl with carrots and dry ingredients. Stir together until well incorporated and no streaks of flour remain. Scoop evenly into prepared cupcake liners.

Bake for about 20-24 minutes (This took at least 24 minutes in my oven). Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely before frosting.

Cinnamon Frosting:

1 1/2 sticks Butter, softened
1 pound (3 2/3 cups) Confectioners’ Sugar
1 to 2 tablespoons milk
1/2 tsp Cinnamon (add/subtract for taste)
Cinnamon Sugar mix (optional: to sprinkle over frosted cupcakes)

In a mixing bowl, cream butter until smooth. Gradually add confectioners’ sugar and cinnamon; beat until smooth. Beat in 1 to 2 tablespoons milk.

Frost cupcakes however you want to! I used a decorators bag, but you can just frost with a spatula to keep it simple. I sprinkled the tops of the cupcakes with a little cinnamon sugar mixture.

Candied Carrot Topping:

2 Carrots, peeled
1/2 C Sugar
1/4 C Water

Use your two grated carrots from earlier. In a small saucepan, combine sugar and water and bring to a boil. Add carrot curls, reduce the heat, cook curls for about 10 minutes. Take off the heat and let sit for about 5 minutes.

Remove carrot in clumps onto a plate try to leave extra sugar water in pan. Let clumps cool.

Place small portion on top of each cupcake and then try not to eat them all yourself!

(Steven)

Cherry Pepper Mayonnaise

Fri, 06 May 2011 20:50:39 -0400

Ingredients & Directions:

1 Lg Garlic Clove
1/2 tsp Salt
1 lb Cherry Peppers
1/4 C Mayonnaise
1/4 tsp Fresh Lemon Juice

Roast Cherry Peppers and then remove skin. Chop peppers and put into food processor with salt. Dice garlic and transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.

I put the Cherry Pepper Mayonnaise into a small container and stored it in the refrigerator until I was ready to use it; it should last in there for awhile.

I used it on a turkey burger with avocado and bacon. I can’t wait to try it on other things like grilled chicken breast, or a turkey sandwich, or maybe even a fried fish tacos.

(Steven)

Lemon Cornbread

Thu, 21 Apr 2011 18:32:00 -0400

Every so often I’ll get a craving for something and satisfying that food craving becomes a priority. I started craving cornbread the other day and with a day off this week decided that it was time to bake. I found & adapted this recipe for a Meyer Lemon Cornbread. I didn’t have Meyer Lemons so I just used regular lemons.

Ingredients & Directions:

1 T Lemon Zest (from 1 lemon)
2 T Lemon Juice
1 C Milk
4 T Butter
1 1/2 C Flour
1/2 C Yellow Cornmeal
3/4 C Sugar (use 1/2 C if you use Meyer Lemons)
3 1/2 tsp Baking Powder
1/2 tsp Salt
2 Lg Eggs (room temperature)
4 T Olive Oil
1/2 tsp Vanilla Extract

Preheat oven to 350 degrees and grease a 9-inch round glass baking dish with cooking spray.

Zest one lemon. Cut the lemon in half and juice it, discarding any seeds. You should have between 3-4 T of lemon juice.

Pour the milk into a small bowl and add 2 tablespoons of lemon juice. Stir juice and milk together and set aside – milk should slightly curdle forming a type of quick buttermilk.

Melt butter in microwave and then set aside to cool.

In a large bowl combine flour, cornmeal, sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients. Whisk to combine.

Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.

Pour batter into baking dish and spread evenly. Bake at 350 for about 30 minutes or until golden brown around the edges and toothpick comes out with a few moist crumbs.

I topped the cornbread with a dollop of my favorite Wild Maine Blueberry Jam from Stonewall Kitchen.

I’m pretty sure I ate almost the entire thing myself. Ok, I shared a few small slices, but that is it!

(Steven)