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Monday, May 31, 2010

Chocolate Chip Habañero Muffins, just in case you're awesome


Chocolate and heat are great together. That is, if you're brave enough to handle a little something spicy with your chocolate. I know I am, but I also know that some people are big cowards. I'm sure that's not you. Scaredy cats like that probably bug the pants off you.

Anyway, since you and I are similarly stouthearted when it comes to our peppers, I felt like making us up a batch of something hot-chocolatey. Chocolate usually gets paired with cayenne, which is nice. But I was curious about what would happen if I tried combining it with the flavor or fresh habañero peppers instead.

So I chose this excellent double chocolate muffin from Cookie Madness, sneaked in a couple of very hot, very fresh peppers from a local farmer's market, and voila! New favorite muffin of the week.

The chocolate doesn't leave room for much of the pepper's sweetness, but fresh pepper flavor peeps through and gives the muffin a familiar-but-more-interesting-than-expected taste. Each deliciously dense and chocolatey bite is followed by a surprising lingering spiciness.

I seem to have a reputation around here for disliking spicy foods, but I don't know where that ever came from. Maybe my threshold for heat, although remarkable and something to be admired, just isn't as impressive as it could be. I'm no lily-livered spice-weenie, make no mistake, but I don't really enjoy eating anything that makes my lips sting or my nose run. So although for me, two peppers is the ideal balance, I suppose you could add a third if you wanted something a little bolder. (But not for breakfast, right? I mean... right? Take it easy out there! You just rolled out of bed and you're gonna pop twenty-five thousand scoville units* in your gob?)

On the other hand, you could use just one little pepper if you're some kind of sissy who can't handle a little heat, like for instance if you are a giant chicken posing as a man.

*I'm not actually sure that you can break down Scoville units that way, but if a pepper rates at 100,000 and you divide three of them amongst a dozen muffins, then maybe each muffin contains 100,000*3/12—aka 100,000/4, aka 25,000—units? I don't know. I would be interested in knowing if it works that way. Anybody?

Chocolate Chip Habañero Muffins

Makes 12
  • 3/4 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1 cup plain Greek yogurt
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 habañero peppers
  • 1 3/4 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 heaping cup semisweet chocolate chips (mini chips are ideal)
  1. Preheat oven to 350. Grease a muffin tin.
  2. Stir brown sugar and melted butter together in a medium size bowl. 
  3. Coarsely chop the peppers and place them (seeds and all—be brave!) into a blender. Add yogurt, egg and vanilla. Puree until the pepper is thoroughly pureed and the whole mixture is well blended.
  4. Combine flour, cocoa, salt and baking powder in a large mixing bowl. Add yogurt mixture to flour mixture, stirring only until blended. Too much stirring will turn your muffins into bricks.
  5. Fold in chocolate chips. 
  6. Spoon batter into greased muffin cups and bake 22-25 minutes.
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Saturday, May 22, 2010

Cheesy garlic tomato biscuits



We haven't been grocery shopping in two weeks. It's bleak. Last night, just for a second, I could've sworn John was a delicious roasted turkey.

Obviously, we should just go to the store. (And in about half an hour, we'll leave for the farmer's market, and come back with honey, cheese, and maybe a vegetable if we see one, without any plan whatsoever for what we're going to make out of those things.We're not good at the farmer's market. But we're practicing.)

In the meantime, I took it upon myself to figure out what I could make out of the odds and ends we had in the pantry. I came up with these little biscuits. They're full of tomato, and I knew that meant John might hate them, and that could be a problem. If I'm going to have to eat the guy soon, I don't want him to be skin and bones, you know? But I took my chances.



Originally, I tried making tomato muffins. But I didn't like the muffin part. I only liked the top part. So I rearranged them into biscuits instead, sort of stuffed with cheese and tomatoes. They're savory, like you'd want to eat them with a salad. Even alone, they're very tasty.

Just how tasty, you ask?

John likes them! Hooray!

(Not that I'm going to eat him.)

Tomato Biscuits

Makes 18–24
  • 4 Tbsp butter, melted
  • 2 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • Pinch of dried parsley
  • 1 Tbsp grated parmesan/romano
  • 3/4 cups milk
  • 2 eggs
  • 2 Tbsp tomato paste
  • 5 T grated cheese (I used a cheddar blend)
  • About 1/2 an 8 oz. can diced tomatoes, drained
  1. Preheat your oven to 400°F. Lightly grease a cookie sheet.
  2. In a big bowl, stir together the dry ingredients: flour, baking powder, salt and seasoning. 
  3. In a smaller bowl, whisk together the milk and eggs. Add the tomato paste one tablespoon at a time and whisk it like crazy so that the egg mixture turns pink throughout, not yellow with red clumps.
  4. Make a well in the center of the flour mixture. Pour in the milk mixture and the butter. Stir just until evenly moistened (and not a moment more). The batter will be very thick and sticky.
  5. Drop half the batter by tablespoons onto the cookie sheet. Sprinkle some cheese on each and place a few tomato pieces on top and gently press into the batter. Cover the cheese and tomato with the rest of the batter. Sprinkle some more cheese (and parmesan) over each biscuit.
  6. Bake until the biscuits are golden, dry and springy to the touch, 18 to 22 minutes. Do not overbake. Serve warm. 

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    Tuesday, May 18, 2010

    Perfect brownies, the Pentagon way

    The Pentagon has released a 26-page official brownie recipe, which I recently discovered via Reason.com. (My verification of this document extends only to googling the doc number and seeing that no one has publicly debunked it. Plus, it totally looks real. So.)

    The most interesting part of this document to me isn't that it exists — although that in itself is a hell of a thing — but that at the end of the day, the United States federal government's brownie and cookie standards are really not so different from my own. They're just a whole lot more specific. For instance:

    3.4 Finished product requirements (brownies and oatmeal cookies). The finished product shall comply with the following requirements, as applicable:


    a. There shall be no foreign material such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.


    b. There shall be no foreign odor or flavor such as, but not limited to, burnt, scorched, stale, sour, rancid, musty, or moldy.

    c. There shall be no color foreign to the product.

    d. Chocolate coating shall completely cover the product.

    e. Product shall not be broken or crushed.

    f. The dimensions of the coated brownie shall not exceed 3-1/2 inches by 2-1/2 inches by 5/8 inch.

    g. The weight of the coated brownie shall be not less than 46 grams.

    h. The texture of the brownie shall be firm but not hard.

    i.  The rectangular shaped coated oatmeal cookie shall not exceed 3-1/2 by 2-1/2 inches and shall not exceed 7/16 inch thickness.

      j.  The interior of the coated oatmeal cookie shall be crisp and have the characteristic flavor of oatmeal.

      k.  The weight of the coated oatmeal cookie shall be not less than 43 grams.

      l.  The chocolate coating shall be free from cracks, chips or rough spots. 

    Here I'd have just said, "Hey, sure, I like brownies." But look at everything I would've left out!

    While I disagree summarily on article f (by all means, exceed away), I think I need to start putting a finer point on my preference for treats complying with the rest of these rules. If there's one thing I can stand to learn, it's that you can't assume everyone automatically knows what you want. You'll get musty, moldy brownies with bug legs and glass chunks. Point taken, Government. Point taken.
    »»  read more

    Wednesday, May 5, 2010

    Cookin' Greek


    Last weekend, I went to the Marietta Diner. Yes! The Marietta Diner! The one with the giant sandwiches, incredible pies, generous portions, and crazy-authentic Greek cooking! So guess what I ordered?

    Two fried eggs and a bowl of fruit.

    It was late, dude. I was not hungry.

    Naturally, I regretted my decision immediately, and felt even more remorseful in the morning, as I thought of all the delicious spanikopita and feta-laden pitas I could've had. And pies! Oh, the pies... why didn't I at least have them wrap one up to take home with me?

    So here's what I did. I went back to an magazine I remembered seeing a pork souvlaki recipe in. I hunted down instructions for tzatziki in Amy Sedaris's cookbook, I Like You. And I made those things. And I ate them. And lo, they were delicious. And I considered this my absolution.

    Amy Sedaris's tzatziki is easier than the one I tried (and failed at) about four years ago. You peel, chop and salt a cucumber, press it in the fridge until all the liquid comes out, and mix it up with greek yogurt, garlic, lemon juice and dill. But I'm not going to tell you the recipe properly because it isn't mine to tell. Get the book! You'll like it.

    I do at least have a link to the recipe for the souvlaki and apricots, because it's online at FoodNetwork.com. I didn't change anything. No, that's not true. I used scallions instead of shallots (they never have shallots at the grocery store by me, what's that all about man) and I skipped the pine nuts. Everything else, I did just as the recipe ordered, and it was wonderful. So, um... I guess I'm really just bragging, since I haven't got a single recipe to actually post for you.

    Well, bragging and offering my advice.


    Oh, here's a little more advice. In the same issue of Food Network Magazine, there's a recipe for avocado pie. I took that to be a sign that I was supposed to also make a pie to further repent for the pie I didn't have the night before.

    My advice to you on this is complex, but boils down to this: Steer clear unless you (a) know what you're doing with an avocado, (b) have tried avocado pie before and know what it should be like, or (c) love desserts that taste a whole lot like a can of condensed milk. I believe avocado pie can be delicious. Mine, for which I'm pretty sure I followed the recipe to the letter, was not delicious. Take that as you will.

    At any rate, between shopping, cooking, and baking, I spent a lot of my Sunday in the kitchen. It would've certainly been easier to just order what I wanted at the Diner. But after all was said and done, I ended up with a pork souvlaki recipe that's easy and delicious and that I will certainly make again, maybe sans apricots, because as delicious as they are the flavor is so tart and powerful that it seems impossible to eat one without making the tequila-shot face. Maybe they could be toned down. There, a little bonus piece of advice for you—tone down your apricots. Don't say I never gave you anything.
    »»  read more

    Friday, April 30, 2010

    Super-simple ribbon bookmark



    There's something about a big, heavy hardcover book that feels very... for real.

    I like them a lot. And I like them best without a dust jacket, even though I know how important a dust jacket is if you want your nice books to stay nice. It's just that they detract from the old-timey credibility of a big, heavy book. They're too modern, too flashy. After all, no matter how practical it is to keep the dust jacket on, there's no denying that when you peek underneath, the book inside is at least 50% more appealing and impressive without it.

    I guess that's true of people, too. Some people just look better naked. That's a fact. In one of my college life drawing classes, we had a model for the later part of the semester who was built absolutely perfectly from head to toe. Seriously, this girl was almost offensively good-looking. But I didn't recognize her at the end-of-class shindig because with clothes on, she really didn't look that great.

    Come to think of it, I guess maybe she just didn't know how to dress. But you see what I'm saying. Wait. What was I...? Books?


    Hardcover books are for fancy, is what I'm trying to say.

    I especially love the metallic lettering on the covers of nice hardcover books. In a way, it's baffling that virtually every hardcover book, regardless of how highbrow it may be, gets its title gets stamped in foil. Especially in this age of cost-cutting and high fructose corn syrup. But I'll take it. It adds luxury, like when they edge the all the pages in gold.

    And as we all know, the most luxurious part of the whole hardcover experience, the strongest tie to an age when books were the hottest thing going, is that little ribbon bookmark that they sew into the binding for your convenience.

    Except when they don't.

    What the hell, bookbinders?

    I understand that sewing in a bookmark costs more than not sewing in a bookmark. I have a stable background in basic math and economics and I know that except in very rare cases, something costs more than nothing. There is no such thing as a free bookmark. But it's only a little piece of ribbon, bookbinders! Go ahead, spend the extra penny on us! We're worth it!

    No?

    No.

    I don't know about you, but I have some huge hardcover books that for whatever reason just don't have the little ribbon bookmark. And I don't like it. Unlike crappy paperbacks, which are easy to keep my place in as long as I have some unopened American Express offers I haven't thrown out yet, I think reading nice books warrants using nice bookmarks. Nice books don't deserve to be stuffed with garbage. So for once, rather than complain, I decided to do something about it. I opened up my sewing box and made a one-size-fits-all fancy ribbon bookmark that I can use in all my favorite books. Voila!


    Here it is. It's a fifteen-minute project, and all you need is some ribbon (enough to wrap vertically around your tallest book three times with a few inches to spare), something you can use as a slide (anything shaped like a figure 8 or a circle with a line through it will do, including actual bra slides if your ribbon is narrow), and a needle and thread.


    I made this decorative slide out of a little brass charm I had and a bead that matches my ribbon. The charm was a circle, so I wrapped some wire securely around its middle like a belt. After that, all I had to do was sew one end of the ribbon to the wire-belt-part I had just made, which took about ten stitches. Ten sloppy stitches. Because no one is going to see them and I'm not good at sewing.

    So, step one: Sew one end of your ribbon securely around the center of your slide.

    Knowing that the ribbon will be going away from the slide in an upward direction, toward the top of the book, should help you determine which part of the ribbon is the back so you know where to do your sewing. My slide has a little loop with a bead dangling from it, so I wanted that to be the bottom. But if your slide doesn't have a top and bottom, it doesn't matter which side of the ribbon you face toward the front.

    Either way, be sure to sew the ribbon as close as you can to the belt-part of your slide, so that the stitches will be hidden.


    After it's sewn, all you have to do is put it on! The idea is the same as the way bra straps and other adjustable straps work. It's explained pretty well here, on a blog called 'You Sew, Girl.' These pictures may help if you still aren't sure what I mean:


    Step two: To put it on, just place the slide against the front of the book, wrap the ribbon over and behind the front cover, and bring the ribbon back up to the slide. Then thread the end of the ribbon upward through the slide so that it holds tight to the front cover (remember the bra straps!), and the loose ribbon is at the top of the book. Man... this is not easy to illustrate verbally. More pictures?


    Now it's a bookmark! You can run it down through the pages of your favorite fancy book and pretend it's sewn into the binding. (This is easiest if you're extremely gullible and have a short memory.)


    Make it big enough to fit all your books and you can switch it from one book to another, depending on what you're reading. Then you'll always have a fancy bookmark to use, and your less expensive books can feel like a million bucks. Look at that! This just turned into something better than the thing it was made to replace! Take that, bookbinders. Your move.

    If you have some favorite books you'd like to display, you can choose ribbon and hardware colors that complement the covers of each.

    Since it's so quick to make, doing one for every book on your shelf may actually start to sound like a good idea. When you run out of books, you might even want to start making little ribbon straps for other things in your house, too, like your toothbrush or your microwave. I hope you don't do that, since it will mean you've lost your mind. But if you do make a bookmark for your microwave, please be sure to use a plastic slide and not a metal one. Safety first!
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    Sunday, April 25, 2010

    Breakfast quinoa with fruit and honey


    Hot cereal is not great. You know who knew that? My grandma. It didn't matter how much cinnamon or brown sugar or magic you put in it. Oatmeal, cream of wheat, that hot-grape-nuts stuff that people pretend to like... even if it reminded her of hot cereal, she wouldn't go near it. For the most part, she was right. Hot cereal is pretty squishy and gluey and meh.

    In an offhand comment in a Q&A in Food Network Magazine, one of their celebrity chefs (someone named Ellie Krieger) mentioned that she likes quinoa with fruit, honey and milk as a hot cereal for breakfast.

    So of course my first thought was, oh man, Grandma would have hated that. And then I thought, ...but it does sound kind of good.

    There was no recipe or anything, but it sounded simple enough, so I made some. It was simple, and it was also lovely. It's nothing like hot cereal, in my opinion, so who knows, maybe even Grandma would've liked it. I'll be honest, that's a big maybe. She was very serious about avoiding hot cereal. But if the principle of a hot bowl of breakfast is something that you can tolerate, this is delicious.

    First of all, the texture of quinoa is wonderful, and grows on me more each time I have it, with that wonderfully odd little crunchiness. It's so satisfying! And this version is at least as delicious as the savory kind. The sweetness and the texture and the hot quinoa with the cold fruit... I love it.

    It takes less than 20 minutes to make, and I get to spend 15 of those minutes doing morning stuff, like washing my face and brushing my hair and staring at the floor, because the stove is doing all the work. And then at the end of 20 minutes, hot breakfast!

    I probably don't even have to tell you about the complete protein found in quinoa, the excellent vitamins you can get from fruit, the good fatty acids in almond milk, or the possibility that you'll absorb potent bee-power from local honey. In fact, I can say from experience that breakfast quinoa gives you a solid kind of feelin'-good energy to head into your day, which is why it's my current number one favorite breakfast.

    Don't be like that, Asian veggie patties and eggs. There has to be a second place.

    Breakfast Quinoa

    Makes 2 servings
    • 2/3 cups quinoa, rinsed
    • 1 1/3 cups almond milk
    • 1 tsp vanilla extract
    • Chopped fruit (apples, bananas, berries, papaya — whatever's delicious)
    • Honey

    1. In a small saucepan, heat the milk, quinoa and vanilla until the milk begins to boil. Reduce heat to low (keep an eye on it, because even at low heat, the milk tends to froth), cover, and simmer for 15 minutes.
    2. Divide the quinoa between two bowls, add chopped fruit, and drizzle honey to taste.
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    Wednesday, April 21, 2010

    Stack-a-boxty


    Judith McLoughlin, author of The Ulster Kitchen and the upcoming Shamrock and the Peach, lives and teaches here in Atlanta. I had the pleasure of meeting her briefly (and tasting her incredible lemon curd and scones*) a few years ago at an eco-fashion event, and recently started following her blog, Judith, the Irish Foodie.

    This lady is full of fantastic recipes. She seems to have a knack for making dishes both exquisite and comforting, and that seems crazy to me. Most food is either fancy or unfancy, but she manages to combine the two somehow. Fancy and unfancy! Tea and no tea! Alive cat in the box and dead cat in the box! Okay, I'm veering away from dinner-talk. Back it up.

    So Judith posted a recipe for BLT Boxty Bites and I'm reblogging it because it's terrific.

    I tend to skip a lot of great-looking recipes if they're for dishes I have zero familiarity with. If I haven't eaten something before, I worry that I won't know if I've made it right or not. And I hadn't eaten boxty before. But these cute little boxty bites had been taunting me for close to two weeks, and eventually I had to face the fact that I wanted to try the damn recipe. So I started to convince myself that I probably couldn't really mess it up. Potatoes? Good. Bread? Good. Easy. Let's go.

    I know I should have gone out to find expertly-prepared boxty first, but I decided to jump in and would you believe it, it turned out wonderfully. It looks like the pictures, but past that, I have no idea if it's right. I just know it's yummy. And fun! We pulled out our entire (embarrassingly broad) selection of condiments and spreads and cheeses and fruits and stacked up all the bites we could think of. I even made a note of my favorite three combinations and tacked them on to the recipe so I can make them again next time.

    Now that I know how great this stuff is, I'm definitely going to seek out that expertly-prepared boxty. I'll let you know how it stacks up (get it? hey, get it?).

    Judith's Boxty Bread rounds

    (Makes 24)
    • 2 medium baking potatoes, peeled
    • 1 cup flour
    • ½ tsp baking powder
    • ½ tsp salt
    • ¼ cup Kerrygold Dubliner Cheese (I used shredded cheddar that I had on hand, which is blander but worked out okay)
    • 1 Tbsp butter, melted
    • ¼ cup whole milk (I used almond milk)
    • Spinach, arugula, or other greens
    1. Cut potato into quarters and place in a saucepan with cold salted water. Bring water to a boil and cook for 15-20 minute until potatoes are fork-tender. Drain, and allow potatoes to dry out on low heat for a few moments in a colander. Mash the potato.
    2. Sift the flour, baking powder and salt together in a big bowl. Add 1 cup of your mashed potatoes (you don't need the rest). Stir in the cheese, milk and melted butter. 
    3. Knead lightly on a floured surface.
    4. Roll out to ¼" depth with a floured rolling pin and cut with a 1" biscuit cutter. (What? You don't have a biscuit cutter? Neither do I! Try a shot glass. A little tougher, but it worked for me.)
    5. Sprinkle a little flour on your griddle or a flat pan. Cook boxty bread bites in small batches on medium heat for 3-4 minutes on each side until the crust is golden brown. When they're done, set them on a plate and keep them warm while you make stacks.
    6. To prepare for stacking, dress your greens with a little olive oil, salt and pepper.

    Boxty Bite Stacking Ideas:

    Judith's original BLT Boxty Bites
    To create the original recipe, add these things in this order:
    1. Mayonnaise
    2. Dressed greens
    3. Bacon
    4. Roasted tomatoes 

    Sweet-and-Spicy stack
    Add these things in this order:
    1. Spicy Chinese mustard
    2. Sweet Thai chili sauce
    3. Dressed greens
    4. Snapea Crisps (these are baked, salted sugar snap peas, sold as a salad topping; other crispy vegetables would be fine)

    Red Pepper stack
    Add these things in this order: 
    1. Low-fat cream cheese or goat cheese spread
    2. Dressed greens
    3. Roasted red pepper
    4. Garlic powder (optional)

    Jalapeno-Raspberry stack
    Add these things in this order:
    1. Emily G's Jalapeno Raspberry Jam
    2. Dressed greens
    3. Farm-fresh mozzarella 
    * I feel like you're going to be looking for a double entendre there, and I assure you there is none.
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