crumb topping

I some nice blueberries and blackberries left that I needed to get rid of so I decided to bake a batch of muffins for the kids. I uses the recipe for the muffins that I posted about here, and I added a good crumb topping to them. The recipes makes enough for twelve muffins, but the crumb topping is the only part of a muffin that I like, so next time I will make one and a half times the recipe.

CRUMB TOPPING
5 tablesppons unsalted butter, melted
2/3 cup flour
2/3 cup powdered sugar
1/4 teaspoon cinnamon

Combine all the ingredients in a bowl and mix until mixture is moist and you can form crumbs.

Press topping on top of each muffin before baking.

ricotta pancakes with blueberry sauce

For breakfast this past weekend I made ricotta pancakes with blueberry sauce for breakfast. The kids and my husband said that they turned out great. Next time I will have to make a double batch, this did not make nearly enough. I had to give them a blueberry muffin on the side.

Ricotta Pancakes
Makes about twelve 3- to 4-inch pancakes.

For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 teaspoon vanilla
1/2 cup all-purpose flour
Melted butter for brushing the griddle

In a bowl whisk together the egg yolks, the ricotta, the sugar, and vanilla, add the flour, and stir the mixture until it is just combined.

In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks. Fold about one fourth of the whites into the ricotta mixture, then fold in the remaining whites gently but thoroughly.

Heat a griddle over moderately medium heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.

Blueberry Sauce

2-1/2 cups fresh blueberries
1/3 cup sugar
1/2 cup fresh orange juice
1 tablespoon cornstarch
2 teaspoons fresh lemon juice

In a medium size pan combine the berries, sugar and 1/4 cup of the juice. Heat over medium heat and cook until the berries start to burst.

In a small bolw combine 1/4 cup of the orange juice and the cornstartch. Mix until the starch has dissolved. Add to the blueberry mixture and cook for one minute.

Reduce the heat and add the lemon juice to the mixture. Continue to cook for about 10 minutes.

Serve warm over pancakes.

blueberry muffins

I often make muffins for the kids. They are a good snack to send into school for lunch. Sometime they also get them for dessert. I tried tons of recipes and have finally come up with one that is a hit round here.

Blueberry Muffins
adapted from The Joy of Cooking
Makes: 2 dozen 2-inch muffins

1-1/2 cup all-purpose flour
1/2 cup whole wheat pastery flour
1 tablespoon baking powder
1/2 teaspoon salt

2 large eggs
1 cup milk
8 table spoons butter, melted
2/3 cup of light brown sugar
1 teaspoon vanilla

1-3/4 cup fresh blueberries

cinnamon sugar

Preheat oven to 400 degrees.

Either line or butter a 12-muffin pan.

In a large bowl mix together the two flours, salt, and baking powder. Take one tablepsoon of this misture and toss with the blueberries in another bowl and set aside.

In another bowl whisk eggs add melted butter and whisk. Then add the milk, sugar, and vanilla and whisk until combined.

Combine the liquid and flour ingredients with a few swift strokes, do not over mix. Fold in blueberries into the batter before the dry ingredients are completely moist.

Fill cups two-thirds full, sprinkle tops with cinnamon sugar and bake 18 to 25 minutes.

menu recap : week eight

SUNDAY
The indian dinner that I made turned out great. It is a ton of work and took hours to make that many dishes, but it was worth the effort. Everyone loves indian food and there was just a bit left that I packed in the lunch boxes.

MONDAY
Pasta with roasted vegetables and arugula was just a ok. I will not make it again.

TUESDAY
The Pan Bagnat was a success. It is a great make ahead meal. Everyone likes theirs a bit different, but they are not hard to make so it is fine. I can never make enough rosti, all four love it.

WEDNESDAY
Pork Stir Fry over Crispy rice is a fast and good dinner that all the kids love.

THURSDAY
Pasta with sauce is one of my husbands favorites. I made a big pot of sauce that allows me to freeze some to use for other dishes.

FRIDAY
I tried a new pizza dough but was not impressed with the recipe. I will go back to mine. It took me almost a year to come up with the one that I use all the time now. See below for my recipe for dough.

Pizza Dough
3/4 cup warm water (105 to 115 degrees)
1 envelope active dry yeast

2 cups (or more) all purpose flour
1-1/4 teaspoons sugar
1 teaspoon salt
3 tablespoons olive oil

Cornmeal

Pour the warm water into the bowl of a stand mixer fitted with the dough hook. Stir in yeast. Let stand until yeast begins to foam, about 5 minutes.

Add sugar, salt, and olive oil into the yeast mixture and mix. Add 2 cups of flour and mix until dough forms a ball. Test dough to make sure it is not to sticky. If it is, add more flour by tablespoons until dough is no longer sticky. Mix for a few more minutes until dough is smooth.

Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn dough in bowl to lightly coat the dough with the oil. Cover the bowl with plastic wrap and then cover with a dish towel. Let the dough rise in a warn draft-free area until doubled in size.

After the dough has risen punch the dough down. Split the dough into 2 or 3 balls. Cover the balls that you are not using. Dust working surface with flour and roll out the dough. Start in the center and work your way out. Make the dough a little smaller then your baking sheet.

Preheat over to 550 degrees.

Sprinkle baking sheet lightly with cornmeal, this will prevent the dough from sticking to the pan. Transfer rolled out dough to pan.

Top with whatever you desire.

Bake pizza until it is browned on the bottom and cheese is melted, about 10 minutes.

Enjoy!

scallion pancakes

The last time I made scallion pancakes I thought they were bland and I knew I needed to find a new recipe for the next time that I made them. This week I tried them again using a recipe that I found here, they were so much better. The new pancakes have much more flavor and also have a better texture. Give them a try!

cookies : chocolate chip

I am still working on the Levain cookie recipe. I have now tried four different recipes. I have read as many blogs as I can on the recipe, but it does not seem like anyone has figured it out.

The biggest problem that I am having is that the cookies are spreading to much. In my next test batch I am going to play around with the temperate a bit. I am running out of time to try these. I am planning another detox for Monday and there is nothing in these that is allowed.

Batch number four was not the one, but it is an awesome cookie. Give it a try.

Batch Four
Makes 7 very large cookies

1 stick unsalted butter, cold, cut into pieces
1/2 cup sugar
1/2 cup + 1 tablespoon brown sugar
1 egg
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1-1/2 cup flour
5 oz semi sweet chocolate chips

Preheat oven to 375 degrees.

In the bowl of a mixer beat butter and sugars until just combined. Add egg and mix. In another bowl mix the flour, baking soda and baking powder. Add to butter mixer and mix until just combined. Add chocolate chip and mix until combined.

Divide dough into seven large balls. Be careful not to pack the dough to tight. Place on a large cookie sheet making sure not to place them to close together.

Bake for 16-17 minutes.

cookies : brownie squares

I forgot to post the recipe for the brownie squares. These are one of my favorites. I don't care much for brownies, but these are so much better. There is a butter cookie on the bottom and a gooey not to sweet bownie on the top. They are cut into one-inch squares, the perfect size.

Brownie Squares
Gourmet 2003

For crust
Ingredients for basic butter cookies (see below)

For brownie filling
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons Dutch-process unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups walnuts (6 oz; optional), toasted , cooled, and coarsely chopped
print a shopping list for this recipe

Make crust:
Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.

Follow recipe for basic butter cookies to make dough, then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.

While crust chills, put oven rack in middle position and preheat oven to 375°F.

Bake until golden brown, about 30 minutes. Cool crust in pan on a rack 20 minutes. (Leave oven on.)

Make brownie filling while crust cools:
Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then whisk in eggs and vanilla until combined well. Whisk in flour, cocoa, and salt, then stir in walnuts (if using).

Spread brownie batter over cooled crust and bake until set, about 20 minutes. Cool completely in pan on rack, about 1 1/2 hours.

Run a heavy knife under hot water and wipe dry, then cut confection into 1-inch squares.

Squares keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.


Basic Butter Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

cookies : rugelach

This is one of my husbands favorites.

Once again I make these much smaller than the recipe calls for. The are great to freeze. If you want to freeze them proceed through all the steps until baking. Place cookies an a parchment lined baking sheet and place in freezer until the cookies are frozen through. Place in a freezer bag and bake cookies as needed. If you plan to bake them straigh from the freezer you will need to add a few minutes to the baking time.

Barfoot Contessa Parties

Ingredients
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Sprinkle the dough with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

cookies : thumbprints

The thumbprints were the last cookies that I made. They are a favorite around here. Somehow I did not get a photo of them and by the time I realized it, they were all gone. I make mine smaller than the recipe calls for, they are very rich.

Barefoot Contessa Family Style

Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry jam


Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

photo by food network

cookies : spritz

This recipes is a classic by now. My mom got a spritz gun in the early 80's and now I have it. I guess at this point it is considered vintage. This is one of my favorite cookies.

Spritz

3/4 cup butter, softened
3/4 cup sugar
1 large egg
2 teaspoons vanilla
2 cups flour
1/4 teaspoon baking powder
1/4 salt

Preheat over to 375 degrees.

With electric mixer beat the butter while gradually adding sugar. Once added, continue to beat until light and fluffy, about five minutes.

Add egg and vanilla; beat well.

In another bowl blend flour, baking powder and salt togehter. Add to the mixer in three additions, mixing well after each one.. The dough will be stiff.

Fill and assemble your spritz gun to make the cookies.

Bake cookies for 10-12 minutes, or until they start to turn golden around the edges.

Makes 6-7 dozen

cookies : white chocolate butterscotch cookies

I am testing a new cookie to add to the mix, white chocolate butterscotch. Last night I was going through all the magazines and books that I am using this holiday to make a list of what I still need to buy in order to get everything made and I spotted this recipe. I like to add at least one new cookie each year and take out one or two that my husband has on the bottom of his list. They have not been given approval yet, I have to wait for him to come home and let me know if they are good enough to go in, I am not a good tester, I don't really eat many of the cookies that I make. If they get a positive review I will freeze them and keep my fingers crossed that they freeze well.

I doubled the recipe and I made the cookies smaller than the recipe calls for and cut the baking time. It is reflected in the recipe below. Also, I never use vegetable shorting and was a little grossed out by it, but I thought it must be there for a reason and changing it to butter might change the cookies too much.

White chocolate butterscotch cookies
Adapted from The Martha Stewart Baking Handbook
(this is for a single batch, like I said I doubled it)

1-3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
3/4 cup vegetable shorting
1-1/4 cups packed brown sugar
1 large egg
1 tablespoon vanilla extract
8 ounces white chocolate pieces

Preheat over to 350 degrees and line a cookie sheet with parchment (I use the mats).

In a medium bowl whisk together the flour, salt and baking soda and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar on medium until light and fluffy. Beat in the eggs and vanilla until combined. With the mixer on low speed, add the flour mixture in two batches, beating until combined. Stir in white chocolate.

Drop 1 tablespoon of dough on sheet about an inch apart. Bake until golden brown around edges, about 9 minutes. Let cool and sheet for 2 minutes then transfer to a wire rack.

cranberries

I had some cranberries and lots of half and half left over from Thanksgiving so I decided to make some cranberry scones. The kids all love them and they make a perfect snack to send them in their lunchbox for snack. I made a double batch and freeze some for later. I cut them a little smaller then the recipes says to, I usually get 12 per batch.

Cranberry Scones
Food Everyday
December 2003

Ingredients
2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels
Directions

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

thanksgiving

Thanksgiving came and went. It all seems like a blur. I started cooking on Tuesday and finished right before we sat down to eat on Thursday. The dinner was a success, lots on new recipes and lots of old ones also. It was way to much food for our group, but it seems to be the theme for Thanksgiving.

Our menu was:
Roasted turkey
gravy
cream biscuit stuffing (from williams-sonama, recipe here)
mushroom stuffing (from epicurious, recipe here)
cranberry relish
oyster pie
broccoli with hollandaise
mashed potatoes
chestnut mashed potatoes (based on a recipe from Food network magazine, November 2009)
roasted sweet potatoes with brown sugar
creamed onions

mile high apple pie (from Martha Stewart Living, you can find the recipe here)
pumpkin pie (from the Silver Palete Cookbook, you find the recipe here, but it is a great cookbook to have)
pecan pie with cream cheese crust (Martha Stewart Living, November 2009, you can find the recipe here)

If you want any of the other recipes just let me know!

broccoli

I do not have many recipes from my husbands family (I think this is the only one). They are secrete. This is one of his favorites and it has become a favorite of the kids. It makes a great side dish. I usually double it.

SESAME BROCCOLI

1/2 pound broccoli
olive oil

2 tablespoons fresh lemon juice
1 tablespoon sesame oil
2 tablespoons soy sauce
1-1/2 tablespoons vegatable oil
1 teaspoon toasted sesame seeds
1 teaspoon ground ginger
1 clove garlic

Preheat over to 500 degrees.

Cut broccoli into pieces. Toss broccoli with olive oil to coat and place on a rimmed cookie sheet. Cook for 10 minutes.

While the broccoli is cooking place the remaining ingredients into a blender and blend to mix.

Remove broccoli from oven and drop temperature to 350 degrees.

Pour sauce over broccoli and cook for about 25 minutes.

cookies

The kids were invited to a Halloween party on Saturday. I thought I would make some cookies to bring. I had seen a recipe for a cut out cream cheese sugar cookie so I thought I would give the recipe (you can get it here) a try. I am a sucker for a new recipe. I was not crazy about the outcome. I am not a huge fan of icing the cookies, but these needed the icing, they were more like biscuits than cookes without it. If I try the recipe again I will play around with it a bit, but I think I am more inclined to just use the recipe I have been using for the past ten years.

soup

I have been making a lot of soup lately. Three out of four of the kids like soup, and no. three will eat it.

I saw a recipe for a carrot soup on Rasing Foodies and thought I would give it a try using all of our carrots from the farm. I have been making my own stocks lately, so I used that as well. I changed her recipe a bit, but I have a new hit on my hands. No. three LOVED it. It really came out great. I served it with a dollop of sour cream and sprinkled with bacon and good crusty bread, perfect on a cold fall night.

CARROT SOUP
1/2 pound of bacon, diced
1/4 stick unsalted butter
2 onions, sliced
3 sprig thyme
2 pounds organic carrots, peeled and sliced
6 cups chicken stock

In a large stock pot cook the bacon until crisp. Remove bacon with a slotted spoon and reserve for serving. Drain bacon fat leaving about three tablespoons in the pot.

Add butter to the pot and melt the butter over medium-low heat. When butter has melted add the onion and thyme. Continue cooking on medium-low heat for 10 minutes, stirring occasionally. Be sure to scrap up all of the brown bits from the bacon.

Add the carrots and cook for 5 minutes, stirring occasionally.

Pour in the stock and turn the heat to high. Bring to a boil and then reduce the heat, add the salt, and simmer for 30-45 minutes.

Puree the soup in a blender or food processor or a stick blender (if you do not have one, you should invest in one, they are great) and return to pot. You may need to do this in several batches and be careful, as hot liquids will expand in the blender.

Heat until warmed through.

Serve topped with sour cream and bacon.

summer squash

We have gotten a ton a summer squash from the csa. We grill a lot of it along with beets, scallions, eggplant and onions to make a good grilled veggie salad. However, we had a ton and I needed to come up with something to get rid of a lot of them at once.

While reading this post from the Smitten Kitchen blog I was inspired.

I came up with a grilled summer squash pizza with fresh ricotta (I am now on a kick of making the fresh ricotta). We served it with some grilled fish and the dinner was a hit. I was albe to use up four squash for the two pizzas.

If you want the recipe post a comment and I will post it.

blueberries

I took the kids blueberry picking last week and we picked a ton of berries. With the berries I made blueberry jam (and canned it), blueberry crumb muffins, blueberry bananna bread, blueberry boy bait from The Smitten Kitchen and tons of smoothies.

Blueberry Jam
Adapted from The Silver Spoon
Makes 5 8 ounce jars

9 cups blueberries
2 3/4 cups suar
1 lemon

In a large heavy bottomed pot bring the berries and sugar to a boil. Continue to boil for 30 minutes are until it reaches 220 degrees. Stir in the juice from the lemon and cook for a few more minutes. Remove from heat and let rest for 5 minutes.

For directions on canning you can go here.

cherries

I recently spotted a recipe in the June issue of Bon Appetit for a Brown Butter Raspberry Tart that looks divine. I figured that I would make it after we go raspberry picking (very soon). Earlier this week I was reading the Smitten Kitchen blog and spotted a recipe that she did that was based on the tart but easier and with cherries, which are in season right now. She mentioned that the end result was like a cherry clafoutis, a favorite of my husband, so I figured I would give it a try. It is supper easy to make, even with out the cherry pitter, and was a hit in this house.

You can get the recipe here.

favorite

I have a new favorite appetizer.

I first saw a recipe for this appetizer on Heather Ross's blog. I think I might have to serve it at every dinner party that we have until we get sick of it, which might not be possible. All you need is some good french or italian bread cut into thin slices topped with a smear of fresh ricotta (give making your own a try, it is really worth it, get the recipe here), then top the ricotta with some garlic scapes (if garlic scapes are not in season or you can not find them I think green onions would work well) that have been tossed with extra virgin olive oil, salt and pepper. Be sure to drizzle a bit of extra olive olive over the ricotta.