Posts from the ‘Quick Breads,Muffins’ Category

Feb 10

Re-Blog Blueberry And Coconut Loaf From Bonheurcuisine

Blueberry coconut loaf

One of the blogs I love and follow is Bonheurcuisine, Viviana is an architect and Mom to 2 pre teens, she has some amazing and delicious recipes and her blog is written in both English and Spanish. When I saw this post today it made me happy, it was like Spring had come. It sounds incredible, blueberries and coconut baked into a light and flavorful loaf, look at that lovely crumb. Check out the recipe here. I love the recipes and photo’s and I know you will too. This loaf is made without oil, I had to read it twice but this really moist loaf has no oil or butter. It also contains almond flour and coconut milk. I think I would love this as muffins also. Visit bonheurcuisine, I know you will enjoy!!

Jan 26

123 Comments

Biscuits, Finger Update And A Different Look

Biscuits

I haven’t really cooked anything for a while now, my finger injury has sort of taken my life and turned it upside down. I was hoping that by now, a month since the injury I would be well on my way to normalcy but unfortunately thats not the case. I decided to try making biscuts this morning with one and a half hands, wouldn’t recommend it. The biscuits came out ok, it’s a good recipe but it was hard. Biscuits have long been my nemesis and still to this day I haven’t found what I consider the perfect biscuit. Growing up my Mom made everything from scratch, at least almost everything, biscuits came from a can in the refrigerator section of the supermarket and I really liked them. Maybe thats why I have unattainable expectations from my homemade biscuits. I like them more like bread than a quick bread texture. These biscuits are a recipe from Julia Child, it’s very good, not perfect but very good.

My favorite biscuit recipe is from Food52, Cheese Biscuits. They are wonderful but I couldn’t grate cheese otherwise I would have made these. Totally Yummy!! If you do make them, reduce the salt, just a hint!!

Baking Powder Biscuits

Makes 1 dozen

Pre heat oven to 425 degrees

1 1/2 cup all purpose flour

1/2 cup cake flour

1 2/3 tbs baking powder

3/4 tsp salt

1 tbs sugar

3/4 cup vegetable shortening (I like spectrum organic) Note: You can also use butter or a mixtire of butter and shortening – I use both

1 cup whole milk

Measure dry ingredients into large mixing bowl, whisk together. Cut in the shortening/butter until the mixture resembles crumbs. Gently fold in the milk just to wet. DON”T KNEAD OR OVERMIX. Turn out onto work surface and gently pat into a 1/2 inch thick circle. Use biscuit cutter or glass and place on ungreased baking sheet or baking pan. Brush the tops with cream or melted butter and bake 15-20 minutes or until golden brown.

Now for my finger, well it has not healing well, I went to the doctor the other day and I need to start physical therapy going several times a week for 8 weeks, we are hoping that will help the joint to re align, it’s still out of whack. I am keeping it splinted in place, the cartilage and ligaments were badly damaged and cannot hold my finger in place. It’s painful and for me very discouraging. I need my finger back, it’s 100% unusable at this point. Here is a photo of the most recent x-ray.

My poor finger

I am also changing the theme for my blog, what do you think of the new look?

Nov 22

15 Comments

Dartstrip | It’s Magnetic!

Fig & Quince

The photo series above shows my dear father snapping off a one inch piece of Dartstrip to put up a cute pic of the grandkids on the wall. What is Dartstrip, you ask? Why, it’s a wonderful, patented product (a cross between a scotch tape and a bulletin board, made of snappable steel backed with removable adhesive) that solves the dilemma of displaying artwork and photographs without having to worry about putting a hole in the wall or peeling the paint.

On the one hand, I’m interrupting our regularly scheduled programming and begging your indulgence to blog about this product because my sister, my bro-in-law (remember his no-knead-bread?) & their biz partner are the team behind Dartstrip, and thus I am beaming with pride and I want to support their Kickstarter campaign to raise funds to bring Dartstrip to the market.

On the other hand (the…

View original post 132 more words

Sep 4

66 Comments

Apricot Pistachio Loaf

I made this loaf for a Mealku event, maybe you remember the breakfast marathon that I catered a little over a month ago. I got good reviews and it is entered on my recipe page, It was requested again for pick up today and I remembered I had never posted the recipe here, well thats sort of not true. I use the same recipe but make substitutions so this is actually my banana bread recipe with apricots and pistachio’s. It is a really good recipe, moist and flavorful. The apricots were I think the last apricots anywhere for the season, I normally poach them but since seeing the roasting method for figs a few weeks ago I decided to give that a try and it’s really good. I roasted the apricots with some cognac, vanilla bean, cinnamon and allspice, they are pretty amazing. NOTE: you do not have to use cognac or any type of alcohol you can use water or apricot nectar or even apple juice.

apricots

Roasted Apricots

1 lb ripe apricots split in half and pit removed

1/4 cup organic sugar

1/4 cup honey

1/4 cup cognac or brandy

1/4 cup water

1 vanilla bean (whole)

1 cinnamon stick

3 whole allspice

Pre heat oven to 400 degree’s. Place the apricots cut side down in a non reactive baking pan, add the cognac, spices and vanilla bean, sprinkle the sugar on top of the apricots and then drizzle the honey. Bake uncovered for 20-25 minutes or until apricots are soft and the wonderful aroma fills the room. I spoon into canning jars while hot spices vanilla bean and all and let them sit until cooled then refrigerate.

Loaves

Apricot Pistachio Loaf

Makes one 9 inch loaf or 3 mini loaves

1/2 cup unsalted butter at room temperature

1 cup sugar

2 eggs at room temperature

1 1/2 cups flour

1 tsp salt

1 tsp baking soda

1/4 tsp cardamom

1/4 tsp powdered ginger

1 tsp vanilla extract

1/2 cup sour cream

1 heaping cup of the roasted apricots chopped with a little of their juices

1/2 cup chopped pistachio’s plus a little to sprinkle on top of loaf

Pre heat oven to 350 degree’s, butter or spray the bottom of a loaf pan or pans and set aside. Cream softened butter and sugar in mixing bowl, beat in the eggs one at a time until creamy and fluffy. Sift flour, baking soda, salt and spices into the butter and stir to combine, Add the sour cream, apricots, vanilla and pistachio’s, stir to combine. Spoon into loaf pan smooth top, sprinkle pistachio’s on top and bake for approximately one hour. It’s done when it’s golden brown and skewer inserted into the middle comes out clean. Let cool in pan for 10 minutes then invert onto cooling rack, let cool completely before slicing.

Aug 17

78 Comments

What I’ve Been Up To

Things have been very busy lately, with work and cooking related things that I am working on and I haven’t really been posting as much as I would like to. This week has been a whirlwind, so I thought it would be nice to post something about what I’ve been up to. It started last Saturday when I met a dear friend and fellow blogger from DC, Emily here in Brooklyn, we had fun going to the farmers market and flea. Sunday I had the potluck which was so much fun, lots of great food and friends.

I work in real estate and it’s crazy and incredibly trying times in the NYC/Brooklyn market. There is a serious lack of housing stock and more people who want to buy than product available which makes for a very challenging market. So I have been really busy trying to find homes for the many people looking, Not fun.

I am also sure you have seen in several posts that I am involved with the startup company, Mealku, a food cooperative matching hungry eaters with eager cooks who prepare the food and it’s delivered by bicycle or skateboard (really, the delivery person came to pick up from me yesterday on a skateboard) amazing. Mealku asked me to cater an event for 40 people, breakfast foods to be ready this last Tuesday morning, very early 6:30 AM. I was up for the challenge so of course I said yes, I would do it. I made muffins, scones, banana bread, apricot/pistachio loaf and a seasonal fruit salad.

Packaged for Mealku event

Mealku event

I made a small batch of tomato balsamic jam with some of the heirloom tomatoes I got at the farmers market.

Tomato Balsamic Jam

I had leftover peaches and assorted plums so I made a galette

Mixed stone fruit galette

Yesterday I had a Mealku request for my Meatballs and Sauce, so I made it, slowly simmering the sauce and meatballs pretty much all day. Posted this a while back https://apuginthekitchen.com/2012/03/02/meatballs-and-tomato-sauce/

Meatballs

Aug 12

35 Comments

Wine Pairing For Grilled Shrimp

Just a quick note this morning, Julian who pens the fantastic Vino in Love wine blog asked me to collaborate with him on a food/wine pairing. It’s summer and perfect for white wine and fish. I prepared two dishes one is my shrimp scampi that I prepared on the grill. I always have a hard time picking just the right wine to go with a meal, there is a real science to it and this is why I rely on the experts like Julian to help me make just the right choice. I love following the various wine blogs and learn so much from each. Here is a link to Julian’s post. Thank you Julian as always I enjoyed our collaborations and learn so much from you. Salud!!

http://vinoinlove.com/food-wine-pairing-grilled-shrimp/

Shrimp Scampi

Apr 18

73 Comments

Chive And Cheddar Buttermilk Waffles And White Gravy

Chive and cheddar buttermilk waffles and gravy

This is an old recipe I created for my recipe collection on Food52. It’s sort of Southern, primarily because of the white gravy. Now you may think that waffles are only meant to be eaten with syrup or fruit but they are delicious as a savory dish, I thought this would be nice also for Spring since I use spring onions and chives. It’s delicious with pork chops, topped with a poached egg or eaten alone. I added cheese to the waffle batter along with buttermilk making them tangy. If you have never had white gravy before you are in for a treat, it’s delicious. My Mom always made white gravy with pork chops or chicken fried steak or chicken. This is my take on biscuits and gravy. Diet food, definitely not but nice for a splurge.

Serves 4-6

Gravy:

6 spring onions chopped using the white and light green
6-8 slices thick cut bacon cut into bite size pieces
1/4 cup + 2 tbs flour
2 1/2 cups milk
OPTIONAL: 1/2 tsp chopped rosemary (I like it if I am serving pork chops)

Fry the bacon bits in saute pan until browned, remove from pan and save the fat you will use that for the gravy. Turn flame to med/low and add the spring onion (and optional rosemary) and saute until the onions are soft and translucent then add the flour, whisk until it’s combined with the fat and let cook for 2 minutes stirring constantly. Whisk in the milk and add the bacon let cook until it thickens, add salt and pepper. Pour over the waffles and garnish with chives.

Waffles:

2 large eggs separated
1 3/4 -2 cup buttermilk (start with 1 3/4 cup if you need more add if too thick)
1/2 cup (1 stick) melted butter
1 cup grated cheddar cheese
3 tablespoons chopped chives
1 1/2 cup all purpose flour
1/4 cup cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

In a medium-sized mixing bowl, beat together the egg yolks, buttermilk and melted butter add the cheddar cheese and chives and stir to combine. In another bowl whisk together the dry ingredients. Whip the egg whites until they form a peak, don’t overbeat but they should be quite stiff. Combine the wet and dry ingredients just until almost smooth, now fold in the egg whites. Heat waffle iron, spray with cooking spray or brush with oil or butter and cook the waffles according to the directions for your waffle maker.

Dec 11

25 Comments

Banana Nut Bread With Spiced Streusel Topping-Day 6 Of 7 Days of Holiday Cookies

Banana Bread With Spiced Streusel Topping

I love sending mini loaves in my box of Holiday treats. This is Martha Stewarts great recipe for banana bread, its moist and delicious and is the base recipe I use for all my loaf breads, subbing other types of fruit for the bananas. To jazz it up I added a spiced streusel topping, I love the spiced topping on this bread!

Makes 1 standard size loaf or 3 mini loaves

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 heaping cup mashed very ripe bananas (the recipe calls for 1 cup, I pile it high)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Streusel Topping

1/2 cup tbs all-purpose flour
1/3 cup +2 tbs packed light-brown sugar firmly packed
1 teaspoons ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/2 teaspoon coarse salt
4 tbs unsalted butter, room temperature

Make the streusel topping

In a medium bowl, combine flour, sugar, cinnamon,cardamom,ginger and salt; cut in butter using a pastry blender or your hands until it forms large moist clumps.

Directions

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan, top with a layer of the streusel topping.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Oct 8

20 Comments

Brandied Fig And Walnut Loaf

During fig season I always buy a lot of them, not just because I love them and eat them fresh, but I have to make a batch of brandied figs also. As I have said before, I don’t can or preserve so I make a few batches of brandied figs and store them in the refrigerator until I am ready to make the loaf. I like to let them sit in the jar for at least 2 weeks so they become soft and take on the flavor of the brandy or cognac. I use Martha Stewarts easy banana bread recipe as a base for just about every loaf I make, I simply sub different types of fruit, I altered the recipe for the banana bread a bit adding spices. It’s moist, gently spiced and really delicious and the perfect accompaniment to a cup of tea.

This recipe makes 1 loaf

1/2 cup 1 stick unsalted butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
1 1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1 cup brandied figs chopped and slightly mashed, I added a tbs of the brandy syrup to the figs.
1 teaspoon vanilla extract
1/2 cup full fat sour cream
1/2 cup toasted walnuts rough chop

Pre-heat oven to 350 degrees. Butter the bottom and sides of a 9x5x3 loaf pan. Chop your figs and set aside. Toast your walnuts and give a rough chop.
In large mixing bowl cream butter and sugar until fluffy with mixer either hand held or standing using a paddle attachment. Add eggs one at a time beating with each addition. In small mixing bowl add the flour, baking soda, salt and spices whisk to combine.
Add the dry ingredients to the butter and egg and stir to combine. Add the figs, sour cream,vanilla and walnuts stir to combine and put in your loaf pan. Bake for 60-70 minutes. Tester or toothpick should come out clean. Let cool in the pan for 10 minutes turn out onto cooling rack, brush the top of the loaf with some of the fig syrup and cool completely before slicing. Enjoy!

Brandied Spiced Figs

1/2 cup brandy or cognac

1 1/2 cups water or apple cider

2 cups sugar (If you use cider reduce sugar to 1 1/3 cup)

1 cinnamon stick

2 slices orange peel

4 whole allspice

24 oz fresh figs (1 1/2 lbs)

Bring everything except the figs to a boil, reduce heat to medium and let simmer for 30 minutes or until reduces by a third. Wash figs and cut in half and place in reduced syrup, let steep in the hot syrup for 30 minutes covered. Spoon the figs into sterilized jars packing tightly pour enough of the syrup to cover the figs completely, put lids on and refrigerate.

Sep 11

10 Comments

Polls Are Open-Cocktails and Mocktails Marx Foods Contest

Hi Everyone, short post here, wanted to let you know that polls are open to vote on the Cocktails and Mocktails for Marx Foods. There is an exciting array of drinks. My Bloody Mary and Plum Juniper Berry Fizz are in the contest. If you feel so inclined and would vote for my drinks I would be soooooo appreciateive. Here is the link and thank you so much even if you don’t vote. I appreciate all of you checking out and stopping by.