IDEAS IN FOOD

Cyber Monday

 

A few of our favorite shops are having some great Cyber Monday sales. We thought we'd share the love. There are no kickbacks involved in these listings.

Jasper Hill Farms is offering $40 off all orders of $140 or more sent to a single address. Could be a great time to buy yourself (or someone else) a gift or sign up for their cheese club.

Mighty Nest is offering free shipping and a discount on their Mighty Fix monthly mailing. I've been holding back on trying this out and I immediately signed up for this Cyber Monday deal. I also appreciate the fact that your local school can earn cash back on your purchases. They have some great, eco-friendly products worth checking out.

Quinn Popcorn is offering 25% off their popcorn on their website and from Amazon. It's an equal opportunity discount for some delicious "farm to bag" popcorn. Alex and Amaya are partial to the Butter & Sea Salt microwave popcorn but I often find myself craving the Kale and Sea Salt.

This is not a Cyber Monday deal, though it was so cool we had to share. Island Creek Oysters is putting two golden oysters in their shipments on December 21, 2015. If you find one, you and a friend will be flown to Boston for an oyster extravaganza. That would definitely make for a Merry Christmas. I want one even though I can drive to Boston from here.

 

 

Years Past

November 30, 2014

November 30, 2013

November 30, 2012

November 30, 2011

November 30, 2010

November 30, 2009

November 30, 2008

November 30, 2007

November 30, 2006

November 30, 2005

Ideas in Food: Great Recipes and Why They Work

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s'more doughnuts

 

 

 

Using doughnuts as the medium for creation allows us to explore possibilities we would not have otherwise discovered. S'more doughnuts grew out of the details we surrounded ourselves with. We start with our marble doughnuts. We coated them with a chocolate glaze. We made our glaze ganache style with the addition of powdered sugar. We topped the ganache with our brown butter crumbs. We toasted the marshmallows on a sheet pan with a torch. This allowed us to control the toast without torching the doughnut. (We learned this lesson the hard way.) We press the semi-molten marshmallows into the doughnuts hole. The s'more doughnut is playful, delicious and exciting.

Years Past

November 29, 2014

November 29, 2013

November 29, 2012

November 29, 2011

November 29, 2010

November 29, 2009

November 29, 2008

November 29, 2007

November 29, 2006

November 29, 2005

Ideas in Food: Great Recipes and Why They Work

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Cannoli Doughnuts

 

Aki's Uncle Bob suggested that we make a cannoli doughnut. We decided to use the thumbprint model to bring it to life. We roll the new fashioned doughnuts doughnuts in toasted pistachio sugar. We pipe a hefty dollop of cannoli cream into the thumbprint. To make it we blend cream cheese, ricotta, and non-fat milk powder with vanilla paste, sugar, and salt to make a creamy and decadent filling. We top the doughnuts with roasted, salted, chopped pistachios. Brilliant and delicious.

 

 

Years Past

November 28, 2014

November 28, 2013

November 28, 2012

November 28, 2011

November 28, 2010

November 28, 2009

November 28, 2008

November 28, 2007

November 28, 2006

November 28, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

Doughnut Crumbs

 

When we don't sell out of doughnuts we are challenged with what to do with the surplus. Doughnut-bread pudding was a delicious solution. With the doughnut-bread pudding now on the menu, we have continued exploring. We cut the doughnuts into pieces and air dried them overnight. We pulverized the semi-dried doughnuts in the food processor and the delicious results were moist, fragrant, doughnut crumbs.

Years Past

November 27, 2014

November 27, 2013

November 27, 2012

November 27, 2011

November 27, 2010

November 27, 2009

November 27, 2008

November 27, 2007

November 27, 2006

November 27, 2005

Ideas in Food: Great Recipes and Why They Work

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Fried Turkey and Lasagna

Today we deep fried a turkey and made lasagna. For the fried turkey we had it cut up on a band saw. We brined it for 24 hours in a mixture of buttermilk, hot sauce, liquid smoke, and salt. We dredged the pieces in seasoned potato starch and fried them in peanut oil.

 

 

We made the lasagna with smoked turkey legs we braised in tomato sauce. We added body to the sauce with minced vegetables softened in turkey fat. We built the lasagna with noodles, the braised smoked turkey, and ricotta seasoned with Pecorino. We topped the the massive creation with fresh mozzarella and baked it until it was crispy and browned. We then let it rest for 45 minutes to allow the noodles to absorb the sauce and let the molten mass cool to an eat-able temperature. It was a great, non-traditional turkey feast.

Happy Thanksgiving. We give thanks for all of the people who enrich our lives and all of the experiences that make us who we are. Life may not always be easy but it is always good.

 

 

Years Past

November 26, 2014

November 26, 2013

November 26, 2012

November 26, 2011

November 26, 2010

November 26, 2009

November 26, 2008

November 26, 2007

November 26, 2006

November 26, 2005

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Dr. Pepper and Sriracha Braised Smoked Turkey Legs

We were fortunate to be gifted with a few smoked turkey legs. The legs had taken on a nice bit of smokey flavor although they did require some additional cooking. We put them in a pot with Dr. Pepper and Sriracha and added a cartouche. We cooked the legs until they were tender and the meat was fork-tender, about 3 hours. We let the legs cool for 30 minutes and then proceeded to pull the meat from the bones. We strained the braising liquid over the meat and let it continue to meld with the turkey.

 

 

The blend of sriracha, Dr. Pepper, and smoke created a sweet and fully savory taste experience. The heat of the spices accented the other flavors and accentuated the natural umami of both the turkey and the smoke. The rich fruity flavor and the sweetness of the Dr. Pepper added fullness to the meat. The base is ready. Where we take it next is the question.

 

 

Years Past

November 25, 2014

November 25, 2013

November 25, 2012

November 25, 2011

November 25, 2010

November 25, 2009

November 25, 2008

November 25, 2007

November 25, 2006

November 25, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

Jenny's Triple Chocolate Gluten Free Doughnuts

 

Sometimes our best inventions are inspired by others. One of the great things about being chefs is being able to bring people our best versions of the things they love. When people are forced to change their diets it can make them feel deprived on a visceral level. Although it feels like a physical hunger, it's more spiritual than anything else. It's a fear of change and we can all relate to that. We've found that creativity flourishes when you narrow your focus. It can be very freeing once you get past the idea of limitations. The only limitations are in your imagination. There's always a way to do something. You need to be creative about how to get there.

These gluten free doughnuts were created for Jenny, who was in dire need of a chocolate doughnut fix. Her desire fueled us. These doughnuts are rich and moist. They have a decadent chocolate cake texture. The doughnuts are topped with a chocolate ganache and sprinkled with our cocoa crumbs. You sink your teeth into them and they are gooey and crunchy and utterly indulgent. These Triple Chocolate Doughnuts satisfied her chocolate cravings and our creative desires. Win-win.

 

Years Past

November 24, 2014

November 24, 2013

November 24, 2012

November 24, 2011

November 24, 2010

November 24, 2009

November 24, 2008

November 24, 2007

November 24, 2006

November 24, 2005 (1)

November 24, 2005 (2)

Ideas in Food: Great Recipes and Why They Work

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Chocolate Yeasted

 

Doughnuts are our current canvas. Yeasted chocolate doughnuts were a delicious undertaking that made all of our effort worthwhile...

 

 

Years Past

November 23, 2014 (Dulce de Leche Pumpkin Pie Recipe)

November 23, 2013

November 23, 2012

November 23, 2011

November 23, 2010

November 23, 2009

November 23, 2008

November 23, 2007

November 23, 2006

November 23, 2005

Ideas in Food: Great Recipes and Why They Work

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Stop To Take The Picture

There's always time to make a memory.

 

Years Past

November 22, 2014

November 22, 2013

November 22, 2012

November 22, 2011

November 22, 2010

November 22, 2009

November 22, 2008

November 22, 2007

November 22, 2006

November 22, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

Doughnut Bread Pudding

 

We don't always sell out of doughnuts. We also have trim from cutting doughnuts. And I hate waste. To solve these problems we created Doughnut Bread Pudding.

 

 

We make a custard base with brown sugar, buttermilk, cream, eggs, milk vanilla and salt. We put the custard over the fresh doughnuts and fried trim. We let the custard soak into the dough. We fill bundt pans with the mixture and bake the bread pudding for one hour and forty minutes at 350°F. The internal temperature is 190°F. We cool the bread pudding in the pans for 30 minutes and then un-mold them. We cool the bread puddings down and refrigerate them overnight.

 

 

We like the flavors to blend and the custard to set in the doughnuts. We bring the bread pudding to room temperature and cut it into thick slices. It is delicious on its own and even better with frozen custard and hot fudge.

 

 

Years Past

November 21, 2014

November 21, 2013

November 21, 2012

November 21, 2011

November 21, 2010

November 21, 2009

November 21, 2008

November 21, 2007

November 21, 2006

November 21, 2005

Ideas in Food: Great Recipes and Why They Work

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Cocoa Crumbs

I was looking for a new crumb topping to add to our cluster doughnuts. We started with a cocoa crumb recipe from Eric Plescha over at Charcoal BYOB. When we follow a recipe we can become blind to the opportunities it offers. When we break a recipe apart and disregard the ingredients, instructions, and direction we miss out on the story being told. We started with the original. Then we broke it to suit our vision. Both versions were tasty. And not quite right for us. It is in the tinkering where we discover. As we tasted and observed the results we began to see clearly. Our biggest breakthrough was blending brown sugar and cocoa. The other key was using whole eggs in the mix. As I reflect on the crumbs it appears we took a streusel and evolved it into a cookie. And the idea of cookie crumbs is one we had been planning to get to but hadn't, till we had.

Years Past

November 20, 2014

November 20, 2013

November 20, 2012

November 20, 2011

November 20, 2010

November 20, 2009

November 20, 2008

November 20, 2007

November 20, 2006 

November 20, 2005

Ideas in Food: Great Recipes and Why They Work

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The Search For Ideas

 

There are hidden gems in any landscape. For many of us, the pleasure is in the search. Easy treasure is rarely given the attention that it deserves. In fact, the ease of acquiring something is usually directly related to it's perceived value. Things that we have to work for leave an impact. Failure teaches us lessons that are not easily forgotten in ways that crossing the finish line without effort will never do. Recipes are easy. Google will instantly give you 4,956,327,042 recipes for any given dish and most of them will work. It's the stories that reel us in, the small challenges and complexities that color our perspective. While we do write recipes, they are not the crux of what we do here. For us blogging is about sharing ideas. Recipes can be illustrative but are not always necessary here because in many cases the actual recipe isn't the point. The process is what compels us and once we figure it out, it can be applied to any recipe that works. This space is for our pursuit of ideas and our books are where most of the recipes reside.

 

 

Years Past

November 19, 2014

November 19, 2013

November 19, 2012

November 19, 2011

November 19, 2010

November 19, 2009

November 19, 2007

November 19, 2006

November 19, 2005

Ideas in Food: Great Recipes and Why They Work

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Wordless Wednesday

 

Years Past

November 18, 2014

November 18, 2013

November 18, 2012

November 18, 2011

November 18, 2010

November 18, 2009

November 18, 2008

November 18, 2007

November 18, 2006

November 18, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

Perfectly Cooked

 

There's a window of time when something is perfectly cooked and that window is different for everything you cook. One of my instructors at culinary school loved to teach first year students. He would always begin by demonstrating a perfectly cooked chicken breast. He would have us taste them straight from the pan and then after a 10 minute rest so we could really understand the magic of the resting period. We talk about resting periods for meat all the time, and resting periods for breads and cakes and pastries are equally important. While we are easily lulled by the idea of warm bread or doughnuts, in reality, the time spent cooling off is vital to the finished texture and flavor of any pastry. It allows the crumb to reabsorb fats, it cools the temperature so flavors can bloom, and it allows for evaporation so that you get a crispy crust or a crunchy topping. Never underestimate the importance of a resting period in baking. It is the difference between experiencing something amazing and something that just doesn't live up to the hype.

 

Years Past

November 17, 2015

November 17, 2013

November 17, 2012

November 17, 2011

November 17, 2010

November 17, 2009

November 17, 2008

November 17, 2007

November 17, 2006 

November 17, 2005

Ideas in Food: Great Recipes and Why They Work

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Pumpkin Pie...

Well, to answer my recent question about pumpkin pie, Alex made pumpkin pie doughnuts. These were stuffed with a pudding made with canned pumpkin, eggs, marshmallows, maple syrup, a touch of butter, and salt. The marshmallow acted as both the sweetener and the thickener. We stuffed this into vanilla yeasted doughnuts, topped them with Betterscotch glaze, and finally sprinkled brown butter streusel over the top. A new tradition is born.

 

Years Past

November 16, 2014

November 16, 2013

November 16, 2012

November 16, 2011

November 16, 2010

November 16, 2009

November 16, 2008

November 16, 2007

November 16, 2006

November 16, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

 

Thumbprint Doughnuts

 

 Amaya was eating thumbprint cookies last night. I saw her enjoyment and new we needed to turn them into a doughnut. Today we took our New Fashioned dough and rolled it out. We cut it using our doughnut cutter. Except we didn't remove the hole. We cut it and pressed into the hole to form a permanent indentation during frying. After frying the doughnuts we rolled them in brown butter sugar. We blended 80 grams of pressure toasted milk solids with 2000 grams of sugar. After rolling the doughnuts in the aromatic sugar we pressed the indentation down a bit more to make a nice hollow to put preserves. I tapped our friends at Eat This in the Stockton Market. We used raspberry preserves and blood orange marmalade. Both versions were delicious. My bitter side preferred the marmalade. The thumbprints were born and have made the menu. Next weekend we will be making the blood orange marmalade version for sure and another inspired by a late in the day tasting of the other amazing creations from Eat This.

 

Years Past

November 15, 2014

November 15, 2013

November 15, 2012

November 15, 2011

November 15, 2010

November 15, 2008

November 15, 2007

November 15, 2006

November 15, 2005

Ideas in Food: Great Recipes and Why They Work

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Marie Forleo and Elizabeth Gilbert

  

 

This conversation between Marie Forleo and Elizabeth Gilbert is a little longer than most of the videos that we put up here but it is worth watching to the very end. It will make you laugh and it will inspire you to do more, and maybe, download GIlbert's new book on creativity: Big Magic. That's what I did.

 

Years Past

November 14, 2014

November 14, 2013

November 14, 2012

November 14, 2011

November 14, 2010

November 14, 2009

November 14, 2008

November 14, 2007

November 14, 2006 

November 14, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

New Fashioned Eggnog Doughnut

 

We have finally gotten our New Fashioned Doughnuts dialed in. We have reduced the amount of milk paste we add to the dough. We have also gone back to using flour rather than cornstarch for the pastes structure. We have increased the overall hydration in the dough. We utilized Trickling Springs eggnog as the primary liquid in the dough. We balanced the sweet richness with our go to doughnut staple, buttermilk. The milk paste adds a tender structure to the dough. The doughnuts split and form rough cracks and crevices. The exterior forms a delicate crisp crust. The inside crumb is moist and tender. The eggnog flavors the dough. It does not overpower the doughnut with nutmeg. We ate the first few dredged in our cinnamon-cardamom sugar. As we continue to play I foresee an eggnog glaze. And the vanilla-buttermilk custard was a delicious compliment to the decadent doughnut.

 

Years Past

November 13, 2014

November 13, 2013

November 13, 2012

November 13, 2011

November 13, 2009

November 13, 2008

November 13, 2007

November 13, 2006

November 13, 2005

Ideas in Food: Great Recipes and Why They Work

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Dry Hoppped

 

I have been adding grapefruit and hops bitters to my Clausthaler beer to increase its flavor and provide a bright crispness to the beverage. And now Clausthaler is making a dry hopped NA beer. It is rich and the hops add a spicy bitter floral citrus backbone to the beer. It is a delight to drink and I am thoroughly enjoying it as I write. I hope other beer makers begin to explore the importance of full flavored non-alcoholic beers. Till then I'm doing great with Clausthaler and its newest beer to market.

 

Years Past

November 12, 2014

November 12, 2013

November 12, 2012

November 12, 2011

November 12, 2010

November 12, 2009

November 12, 2008

November 12, 2007

November 12, 2006 

November 12, 2005

Ideas in Food: Great Recipes and Why They Work

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The Holidays Are Coming, it's ok to bundt

 What's in your bundt pan?

 

Cake?

 

Bread?

 

Stuffing?

 

 

Years Past

November 11, 2014

November 11, 2013

November 11, 2012

November 11, 2011

November 11, 2010

November 11, 2009

November 11, 2008

November 11, 2007

November 11, 2006

November 11, 2005

Ideas in Food: Great Recipes and Why They Work

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The Freeze Brain

The dark horse at Curiosity Doughnuts is our frozen custard. We have one flavor, vanilla buttermilk, and we offer a variety of sauces to accompany it from Ciderscotch to Hot Fudge. The Curiosity Doughnut is actually an ice cream sandwich. We take the doughnut of your choice, split it in half, and stuff it with frozen custard.

 

 

Our other custard creation is the freeze brain. Alex is notorious for getting ice cream headaches and is always mumbling about brain freeze when we go out for ice cream. The first time we showed Amaya the ice cream machine, she said: "That's great, but what about Daddy's freeze brain?" With that a new name was born. The freeze brain is an ice cream sundae (Alex's favorite thing to order) studded with doughnut holes. It's decadent and indulgent and totally worth the risk of an actual freeze brain because it's just that good.

 

 

Years Past

November 10, 2014

November 10, 2013

November 10, 2012

November 10, 2011

November 10, 2010

November 10, 2009

November 10, 2008

November 10, 2007

November 10, 2006 

November 10, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

Coffee Cake Clusters

 

We started with our vanilla doughnut clusters, made with 6 doughnut holes fused together. We coated the tops with a glaze made with cold brewed coffee, instant coffee, powdered sugar, and salt. Finally we sprinkled our brown butter streusel over the doughnuts. The little nuggets of streusel stuck to to the glaze and filled in the nooks in the clusters. The combination of doughnut, coffee, and rich, sandy streusel became the ultimate exploration of coffee cake with the coffee on the cake.

 

Years Past

November 9, 2014

November 9, 2013

November 9, 2012

November 9, 2011

November 9, 2010

November 9, 2009

November 9, 2008

November 9, 2007

November 9, 2006

November 9, 2005

Ideas in Food: Great Recipes and Why They Work

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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

 

DIY Caramel Popcorn

 

Took Amaya to the movies and introduced her to that classic combination of Milk Duds and popcorn. She thought I was a little crazy at first.

"You want me to chew on a Milk Dud and then put some popcorn in my mouth? And eat it all together?"

"Yes I do."

"We-eell, okay." As Amaya added the salty popcorn to the warm caramel in her mouth and began to chew, a smile broke out across her face. "Mom, this is good!" Now I just have to get Dad to turn it into a doughnut.

 

 

Years Past

November 8, 2014

November 8, 2013

November 8, 2012

November 8, 2011

November 8, 2010

November 8, 2009 (triple crust pie)

November 8, 2008

November 8, 2007

November 8, 2006

November 8, 2006 (2)

November 8, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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Buttermilk Powder

 

I've been working on a recipe for Japanese milk bread and in the process I pulled out my buttermilk powder. It's a roux-based dough based on the Tang Mian method (often used for sponge cakes) which has led to some interesting doughnut explorations. Adding a cooked starch paste to the dough helps give it a unique firm-tender crumb. I grew up loving Japanese milk bread. It was only an occasional treat because I could only find it at Asian bakeries and supermarkets. To me it was practically a meal in itself, so sweet and tender. Asian white bread was so much better than packaged loaf bread we used for sandwiches and so different from the fresh Italian breads we bought from the Sicilian bakery every weekend that it always seemed like a special treat when we had some.

 

As I played with the recipe, I found that many versions out there were good but somewhat flat, either lacking salt or a bit too sweet. Many of the recipes out there call for adding nonfat milk powder to the bread dough. This Organic Valley buttermilk powder happened to be on my shelf right next to the nonfat milk powder, When I saw it a light bulb went off in my brain. It's actually a blend of buttermilk and non-fat milk powder. When I added it to the dough, that tiny hint of tang gave it just the boost it needed to reach full flavor. It's like a secret weapon because you'd never even know it was there. Now that buttermilk powder is back on my radar I'll have to find other recipes where its subtle impact will be welcome.

 

Years Past

November 7, 2014

November 7, 2013

November 7, 2012

November 7, 2011

November 7, 2010

November 7, 2009

November 7, 2008

November 7, 2007

November 7, 2006 

November 7, 2005

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Cornstarch Roux

 

I was working on a new variation of our starch paste for our New Fashioned Doughnuts and I wondered why we hadn't made a roux with cornstarch. I melted butter in a pan and added the cornstarch. I cooked the mixture until the butter was absorbed and for a few minutes beyond that, until the mixture had thickened and smoothed.

 

Then I added a cup of cider to the mix. The cornstarch roux easily dispersed in the cider and as it cooked, the starch hydrated and gelatinized the liquid. It was a simple solution to make a smooth, flavored paste, ideal for adding structure and texture to our doughnuts and for other ideas yet to be explored.

 

 

Years Past

November 6, 2014

November 6, 2013

November 6, 2012

November 6, 2011

November 6, 2010

November 6, 2009

November 6, 2008

November 6, 2007

November 6, 2006

November 6, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

Brown Butter Streusel

 

We called on our pressure toasted milk solids to bring a rich full flavor to a brown butter streusel.

 

Brown Butter Streusel

225 grams soft butter

225 grams all purpose flour

225 grams sugar

50 grams toasted milk solids

3 grams salt

54 grams / 1 large egg

10 grams vanilla paste

 

 

Put the butter, flour, sugar, toasted milk solids and salt in a bowl and knead the mixture together until the butter is distributed and the mixture forms fine crumbs. Add the egg and the vanilla paste knead it into the crumbs. Refrigerate the mixture to firm up the butter and allow the flour to absorb the egg. Spread the streusel mixture onto a parchment lined baking sheet and bake for 30 minutes at 300°F. Remove the streusel from the oven and allow it to cool. Break the cool streusel into crumbs. Reserve in a zip top bag or lidded container.

 

 

 

 

Years Past

November 5, 2014

November 5, 2013

November 5, 2012

November 5, 2011

November 5, 2010

November 5, 2009

November 5, 2008

November 5, 2007

November 5, 2006

November 5, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

(Birthday) Cake Doughnuts

 

Last weekend we adapted our funfetti doughnut idea to our drop doughnuts. We folded the sprinkles into the cake doughnut batter. We piped our sticks and they fried into delicious crispy treats. The sprinkles studded the batter and decorated the dough. The idea of a birthday cake-cake doughnut made us smile with delight. The sign of a great idea.

 

Were they good? People came back the very next day looking for more. Come see us this weekend to try them for yourself.

 

 

Years Past

November 4, 2014

November 4, 2013

November 4, 2012

November 4, 2011

November 4, 2010

November 4, 2009

November 4, 2008

November 4, 2007

November 4, 2006

November 4, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

 

A Cast Iron Tip

 

I love my cast iron pots and pans. They cook evenly and hold heat well. They are naturally non-stick too but sometimes they can be hard to clean. I'm not above using a small amount of soap in my pans, despite the rule that you should only use water, but even with some extra effort, sometimes the pans are just sticky. When that happens I throw them in the oven and leave them there until the next time I do any baking or roasting. A little time in the hot oven is all the pan needs to absorb any excess oil and when I pull it out it's smooth and happy once again. Easy-peasy, no scrubbing required.

 

Years Past

November 3, 2014

November 3, 2013

November 3, 2012

November 3, 2011

November 3, 2010

November 3, 2009

November 3, 2008

November 3, 2007

November 3, 2006

November 3, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

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Pumpkin Muffins

Is it a muffin or a cupcake? That's always the question.  I added maple icing and  some Halloween sprinkles to these because I was sending them into school on the day before Halloween. For a normal breakfast muffin I leave them plain. The super moist muffins don't actually need the icing but it does give them a festive touch, possibly turning them into cupcakes, depending upon your thoughts on the matter. Either way these muffin are easy to make and absolutely delicious. The pumpkin not only adds flavor, it keeps them moist for days, which, if you have a small household as we do, is a very good thing.

 

Pumpkin Muffins

Makes 24 muffins

 

1.5 cups / 225 grams all-purpose flour

1 cup / 113 grams white whole wheat flour (or regular whole wheat flour)

2 teaspoons / 12 grams baking powder

1 teaspoon / 5 grams baking soda

1.5 teaspoons / 9 grams salt

1.5 teaspoons / 3 grams ground cinnamon

3/4 teaspoon / 1.5 grams ground ginger

0.25 teaspoon / 0.5 grams ground mace

2 cups / 540 grams pumpkin puree (we use canned organic)

1 cup / 225 grams vegetable oil (I used sunflower)

1/2 cup / 115 grams plain yogurt, room temperature

4 large eggs, room temperature

1.75 cups / 375 grams light brown sugar

 

Preheat the oven to 350°F.

Spray 2 muffin tins with pan spray and line them with paper liners.

Combine the flour, white wheat flour, baking powder, baking soda, salt, cinnamon, ginger and mace in large mixing bowl and whisk to blend. Put the pumpkin, oil, yogurt, eggs, and brown sugar in a medium bowl and whisk to blend. Pour the liquid mixture into the flour mixture and stir with a  rubber spatula until you have a smooth batter. Fill the muffin cups 3/4 of the way to the top, about 2/3 cup of batter. Any extra batter can be baked in a small greased loaf pan. Bake for 20-25 minutes until the muffins are firm to the touch and a cake tester inserted into a center muffin comes out clean. Cool for 10 minutes and then turn the muffins out of the pans and cool completely on racks.

 

 

 

Years Past

November 2, 2014

November 2, 2013

November 2, 2012

November 2, 2011

November 2, 2010

November 2, 2009

November 2, 2008

November 2, 2007

November 2, 2006

November 2, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table

Floats aka Cows

We unleashed floats on market today. I still like to call them cows. I remember the brown cows and black cows from my childhood. Such whimsical names for these very indulgent treats. Every once in a while I would have a purple cow. We are using Boylan sodas to complement our Vanilla-Buttermilk custard, we have orange, grape, and birch beer on hand to finish these delicious treats.

 

Years Past

November 1, 2014

November 1, 2013

November 1, 2012

November 1, 2011

November 1, 2010

November 1, 2009

November 1, 2008

November 1, 2007

November 1, 2006

November 1, 2005

Ideas in Food: Great Recipes and Why They Work

Maximum Flavor: Recipes That Will Change the Way You Cook

Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table