I was trying to hold off on the pumpkin recipes until October, I really was! But I was walking past my favorite gourmet food and produce store and there they were. Not all markets have them yet but this place did. A big display of pumpkins and squash and those little gourds that I love so much. Oh, all right, I give in. I really do love pumpkin.
What I will do is start off a little light. I usually kick off my fall baking with a pumpkin bread but I was thinking of what new version to make. The pumpkin bread we usually think of is a sweet quick bread but why not make an actual bread? No yeast and kneading this time. Just my favorite soda bread recipe adapted to include a light touch of pumpkin.
This bread is not really sweet although it's great with some honey drizzled on it. I ate it with butter and a bowl of soup. And it's going into the make again this season pile because it's that good. Enjoy!
4 Cups all purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
1 Teaspoon baking soda
1 1/2 Teaspoons salt
1 Stick unsalted butter, chilled and cut into 1" pieces
1 Cup buttermilk
2/3 Cup unsweetened pumpkin puree
1/4 Cup pumpkin or sunflower seeds
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter using either a fork or a pastry cutter until the mixture resembles large crumbs.
In a separate bowl, combine the egg, buttermilk and pumpkin puree. Fold the wet mixture into the dry until a dough ball forms and turn it out onto a floured surface. Kneed it lightly into a large loaf shape. You can place it on a baking sheet lined with parchment paper or bake it in a 9" pie dish, which is what I did. Press the seeds into the top of the dough so that they stick. Bake in a pre-heated 375 degree oven for 40 - 45 minutes or until a toothpick comes out clean. Makes approximately a dozen slices.
Hi, my name is Anita and I'm a recovering lazy meatloaf maker. Maybe you can relate, maybe not, but this is my story. I grew up eating and liking meatloaf. My mother made it and taught me to make it. We were a meatloaf eating family. When I grew up and began my own life, I continued to make meatloaf but that life got a little busy. Shortcuts began to creep in.
The walk to the butcher shop became long after a hard day of work. Supermarket ground beef is probably fine. Sauteing the vegetables before adding them to the meat seems like so much extra work. It'll be fine if I just add them in raw. I don't have time to chop up all those herbs if I'm also mashing potatoes and tossing salad. Dry herbs are fine. That whole business of mixing the meat gently by hand instead of beating the tar out of it with a spoon is just an old wive's tale (I hate getting my hands in meat). Lazy meatloaf was born.
And suddenly, people didn't like the meatloaf and didn't want to eat it. Fine. I'll eat it. I think it tastes good. Except, I didn't really and started making it less often. And then not at all. But take me to any diner or casual restaurant that offered it and you could bet I'd be ordering the meatloaf. Why, I'd wonder, can't I cook it this good at home? I can cook almost anything. And the truth set in. I am a lazy meatloaf maker. Don't be like me. Don't do as I've done. Do as I will now do. Any meatloaf that's born in my kitchen from now on will have been made properly, in the non-lazy method. And it will be good. Enjoy!
1 lb. Ground beef *
2 Tablespoons olive oil
1 Onion, peeled and diced
4 Cloves garlic, peeled and minced
1/4 Cup seasoned breadcrumbs
1/3 Cup milk
1 Tablespoon chopped chives
1 Tablespoon chopped parsley
1 Teaspoon fresh thyme leaves
Salt & pepper to taste (I used a 1/2 teaspoon of salt and 1/4 teaspoon of pepper)
* Because the beef is the dominant flavor, it's important to buy high quality ground beef. You can choose to use a mixture of beef, veal and pork but I advise against buying the supermarket "meatloaf mix" unless you know the quality.
Add the olive oil and diced onions to a large saute pan. Cook on medium heat for about 15 minutes or until the onions are soft and very lightly caramelized. Stir in the garlic, remove from the heat and allow to cool.
In a large bowl, add the ground beef, egg, milk, breadcrumbs, herbs, seasoning and the onion and garlic mixture. Gently fold the mixture together with your hands and do not overwork it. Place on a baking sheet lined with parchment paper and mold into a loaf shape. Bake in a pre-heated 350 degree oven for 45-55 minutes or until the top is a light golden brown. Makes approximately 8 slices or 4 servings.
I think you all know that I'm a big fan of OXO kitchen products and use them daily. I've had the pleasure of getting to know some members of the OXO team and gotten the opportunity to test many of their products. So far my only complaint is that I don't have a large enough kitchen to have all their tools because I certainly want them. And so it was my pleasure to lend them a hand in baking to raise money for a great cause.
Sadly, a long time employee of theirs lost a son to pediatric cancer and that prompted OXO to create the Good Cookies project to raise funds for research. They will donate a portion of the proceeds from the sale of specially marked tools so please visit the site and see the complete list.
And what are you going to do with those tools? You're going to bake amazing cookies. I don't know what you consider amazing but my definition pretty much always includes peanut butter and chocolate. And more peanut butter. Lots more. Enjoy!
Peanut Butter Dough:
3/4 Cup sugar
1 Teaspoon vanilla
1 Cup peanut butter
1/4 Teaspoon salt
1/4 Teaspoon baking soda
2 Tablespoon all purpose flour
2 Tablespoons milk
1/2 Cup white sugar
1/2 Cup brown sugar
1 Teaspoon vanilla
10 Tablespoons unsalted butter, at room temperature
1 Cup all purpose flour
1/2 Cup unsweetened cocoa powder
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Tablespoon milk
1/2 Cup confectioner's sugar
2 Tablespoons milk
1/2 Cup peanut butter
Pinch of salt
To make the peanut butter dough, cream the egg, sugar, vanilla, butter and milk until smooth. In a separate bowl, sift together the flour, baking soda and salt and fold into the peanut butter mixture. Set aside.
To make the chocolate dough, cream the egg, sugar, butter, vanilla and milk. In a separate bowl, sift together the flour, cocoa powder, salt and baking soda. Fold into the butter mixture until well combined.
Using a scoop (1 oz. - 1 1/4 oz.) grab about a third scoop full of the peanut butter dough and the rest of chocolate dough. Don't worry if it's not exact. Drop the scoops onto a baking sheet lined with parchment paper and keep them spaced a few inches apart to allow for spread. Sprinkle a touch of sea salt on top of each scoop, if desired.
Bake in a pre-heated 350 degree oven for 10 minutes and allow to cool before removing them from the baking sheet. I used two baking sheets and alternated them in the oven.
While the cookies are cooling, make the filling by whisking together the confectioner's sugar and milk. Mix in the salt and peanut butter until smooth. When the cookies have cooled, spread about a heaping teaspoon of filling on half of them and top with the other half. This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.
Note that OXO provided me with the tools to make these cookies but I was not otherwise compensated. Thank you for supporting the products I love and use in my kitchen.
My pear obsession is getting out of control. First there was Spiced Pear Hand Pies then came Pear Cosmos and now we have pear bread. Actually, what we had was a couple of leftover pears and I couldn't resist putting them to good use.
I'd actually been trying to decide what kind of pear bread to make for a while now. I could have just chopped them up into the batter and made my life easy. Or I could have gone all fancy, poached them and then baked them whole into the bread. My friend Heather from GirliChef did just that recently and the result was absolutely gorgeous.
In the end I decided to split the difference. I sliced the pears raw and inserted them into the batter such that every slice of the bread would have a slice of the pear. A little easy, a little fancy and a whole lot of delicious. Enjoy! Ingredients 2 Eggs 1 Cup sugar 1 Stick unsalted butter, at room temperature 1 Teaspoon vanilla 1 Container (approx. 7 oz.) Greek style yogurt (full fat) 2 Cups all purpose flour 1 1/2 Teaspoons baking powder 1/2 Teaspoon baking soda 1 Teaspoon salt 1/2 Teaspoon cinnamon 1/4 Teaspoon ground ginger 1/8 Teaspoon nutmeg 2 Firm pears, peeled and cored
Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. Beat in the butter, vanilla and yogurt. In a separate bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger and nutmeg. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Butter and flour a loaf pan (add parchment paper for easy removal) and pour in the batter. Slice each pear into 4 or 5 vertical slices and insert the slices evenly into the batter in the pan. The pears will stand because the batter is thick. The goal is to have a pear slice in each loaf slice. Bake in a pre-heated 350 degree oven for 45 - 50 minutes or until a toothpick comes out clean. Dust with powdered sugar before serving. Makes approximately 10 servings.
I was out shopping recently, minding my own business, not really looking for anything in particular, when I saw a big 4 1/2" copper pear shaped cookie cutter. I had to have it. It's possible I may have had a need for an apple shaped one, too. And now I had to do something with it.
Happy Labor Day! It's a long weekend for most of us and the unofficial end of summer. Here in New York, kids go back to school tomorrow, weekend beach house shares are over and we're starting to think about fall. We've actually been having a little mini heat wave for the last few days but I know it won't be long now before I start pulling out the jackets and sweaters. I may have...um...already bought a new pair of Aldo boots because...Aldo! And boots! OK, I'm guilty, I love fall.
What do you do when you like thick, crunchy, crumbly cookies but someone you care about likes soft, thin, chewy ones? Well, OK, I guess you could make both. But I think this time we'll just make him what he wants. Of course, that's not necessarily easy since what he wants is basically a homemade Entenmann's chocolate chip cookie.
Name a cheese and I'm likely to tell you that it's one of my favorites. In fact, except for a couple of the extra stinky ones, I've rarely met a cheese I didn't love. Nevertheless, there are a few that make more frequent appearances around here than others and goat cheese is definitely one. I love the slight tang it has and it's such a great addition to the many salads I make.
Today you can read my article on Hoosier Homemade where I discuss the very serious problem of crumb theft. Yes, the rampant crime spree that occurs in my kitchen whenever I've baked a crumb topped dessert has left me desperate to find a solution. And since it does seem to be all about the filling and the crumb topping, I've solved the problem by eliminating the pie crust altogether and just handing everybody their own personal crumb filled dessert jars.
When I have a great meal in a restaurant, I usually try to recreate it at home. I don't usually wait four years to share it with you, though. Then again, we waited practically a lifetime in between visits to this amazing place so I'll have to chalk both things up to 'life got in the way' and not try too hard to figure it out. The restaurant in question was the Union Square Cafe, practically a New York institution and a temple to farmer's market freshness. The vibe is casual, though expensive, and the food is fresh, simple and perfect. Exactly like this dish.
What's for dinner? You know that dreaded question, right? Day after day after day. So I'm here today with another option. I can whip up a batch of meatballs very quickly so it's a frequent go-to meal whenever I have any ground meat. But that just means it can get a little boring. A fun sauce, though, makes all the difference.
We've been going a little tomato crazy around here this summer. I realize that sounds normal to most of you but...um...I used to hate tomatoes. Yes. Hate. And I know you're thinking that I probably still ate things like ketchup and tomato pasta sauce but you'd be wrong. Hate is hate. Happily, tastes can change.
I hope you all have been enjoying summer because I certainly have. It's been a remarkably mild July by New York standards with very few days over 90 degrees. Typically, July is the hotter and stickier of the summer months so we seem to have gotten through it with very little reason to complain. August is when the city really slows down, temperatures are lovely and people schedule vacations and beach time. I'm planning to savor every moment of it. Speaking of savoring, July was a delicious month in the Hungry Couple household with several ridiculously good new recipes. So, before we get back to the business of delighting in the weather, let's take a look back at the good eats and drinks of July. Enjoy!
Happy Grab Some Nuts Day! No, I'm no kidding and I'm not nuts. Well...um...not completely. Anyway, yes this is an actual holiday, people. Nuts are good and healthy and delicious and we're celebrating them. By now you should know that my fellow food bloggers and I can't resist these wacky holidays and had to come up with nutty recipes to honor the occasion.
I've had a life-long love affair with cheesecake but, until very recently, I didn't know there was a National Cheesecake Day. Even better is that it falls just 3 short days after my birthday. It's like they know me! I knew I'd be celebrating today with a huge group of my fellow bloggers but I went ahead and made the cake over the weekend so that it could be my birthday treat.
Fresh figs must be one of the prettiest fruits around and I can't quite resist them when I see them. Sometimes that happens, though, when I have no actual plan for how to use them. So I just drizzle them with a little honey, crumble on some sharp cheese and munch away as a snack. But taking that a step further and creating an amazing salad is so worth it.
Most Saturday mornings in summer, you'll find me at our local farmer's market. Yes, Manhattan has farmer's markets and quite a few, in fact. The big, amazing, awesome, I wish I lived across the street one is at Union Square. Four times a week, farmers, growers, bread bakers and cheese makers drive down from the Hudson River Valley to set up their stalls. While I used to have the pleasure of working only two blocks away, it's quite a treck from my upper east side apartment. Fortunately, there's a smaller version of the market just a few blocks from home.
It's no secret that I love summer fruit and I always have a nice selection on hand. But I have to admit that the little kiwifruit is not usually one of them. Oh, I like the taste and always enjoy them when they're served to me on a fruit platter somewhere, but the idea of peeling those furry skins just doesn't appeal to me. So, did you know that you can just scoop out the flesh without peeling them? Neither did I.
Today I have the pleasure of kicking off my first article for Hoosier Homemade. I was in a serious mood for pie and couldn't pass up some beautiful ripe blueberries. But I also decided to borrow from one of my favorite quick breads and add cornmeal and lemon zest and thyme. And goat cheese. Yes, goat cheese and blueberries are a happy couple. The result was definitely a winner and one that I'll be making again and again.
Summer brings out my burger craving in a big way! Sure, there's that whole outdoor grilling thing but, actually, I love mine made in burning hot cast iron pan in my own kitchen. However they're made, though, I've been wanting them non-stop. As it happens, my friend, Kita, from Girl Carnivore is hosting a burger month - 31 days, 31 burger recipes by 31 amazing bloggers. And there are cool giveaways, too, so be sure to enter the raffle at the bottom of this post.
Cold ice cream, hot summer day - you don't need convincing, right? So only two questions remain. What flavor and do we make it or buy it? I'm guessing that, those of you with ice cream makers, choose to make it while those who don't (that would be me) opt to purchase. What's that you say? You can make ice cream without a machine? Thanks, I think I will!
If you've recently noticed fewer salad greens in your local market, it may very well be my fault. The way I've been buying massive quantities of all sorts of lettuces could have contributed to a nationwide shortage. What's my sudden passion for romaine and butterhead? To scoop up this dressing, of course, and shovel it into my mouth. The next option would be a spoon.
Today my fellow holiday food bloggers group members and I are celebrating the upcoming Bastille Day. So what is that, exactly, other than an excuse to eat French food? In short, it's the French National Day that commemorates the beginning of the French Revolution with the Storming of the Bastille on July 14th 1790. And we're all about helping the French celebrate this occasion. Here in New York there are actually quite a few celebrations and fairs on Bastille Day so...bring on the French food!
With the July 4th holiday weekend coming up and plenty of summer outdoor entertaining in general, I've been thinking a lot about what desserts to serve. After a meal of grilled meat and starchy sides there's not usually much room left for a heavy cake. And the hot weather begs for something cool. So I find myself scooping out dishes of ice cream but wanting to somehow make it more special.
Excuse me but where did June go? I mean, didn't it just get here
yesterday? I'm sure that each of the bitterly cold winter months lasted
at least 8 or 9 weeks so I'm sorry to see how quickly the first of the
summer months disappeared. But, the lovely outdoor weather hasn't gone to waste and I'm taking every opportunity to be outside. OK, I spend some time in my kitchen and then go outside. And that has resulted in some pretty amazing new recipes. Before we head back outside, though, let's take a look back at the good eats and drinks of June. Enjoy!
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When I think of cooling, refreshing summer drinks I think of iced tea and lemonade. OK, I also think of frozen daiquiris but we'll discuss that another time. Rum aside, there are usually beverage pitchers in my refrigerator, in various stages of steeping and cooling, so that I can have my favorite drinks handy. As for the Keurig brewer, I've never paid it much attention since I'm not the coffee drinker in this house. That is, until I recently discovered that Lipton makes K-Cups of iced tea for the Keurig. Um...what?