Zucchini Cheddar Muffins

I love savory muffins, the kind of thing you can eat for breakfast or brunch, slathered in Kerrygold butter, and still feel reasonably good about eating because, you know, hey! a vegetable is involved. I guess it just how you rationalize things, or at least it is how I do.

Now my problem becomes, what to do with this recipe, because I was just so amazingly underwhelmed by it. I hate it when that happens, but there it is. This was meh. I certainly did not take them in to the test kitchen and didn’t even take pictures because they just weren’t worth it.

That said, here is what they are, for lack of anything else, a warning not to go there.  

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup scant cup whole milk
1 large egg
2 tablespoons extra virgin olive oil
4.6 ounces grated zucchini, pressed mostly dry
3.5 ounces extra sharp white cheddar cheese, grated,lg holes of box grater
3 scallions, finely chopped
1 tablespoon fresh thyme chopped

Preheat the oven to C 325 degrees and line muffin pan with foil liners.

Over a piece of waxed paper, sift together flour, baking powder, salt, pepper and set aside.

Whisk the milk, egg, and oil together in a measuring cup. Add the wet ingredients to the dry ingredients and mix until just incorporated.

Stir in the zucchini, cheddar cheese, scallions, and thyme with my best spatulas Get it Right. Love them.

Scoop the batter into the muffin tin with acookie scoop, about 3/4 full and bake for 30-35 minutes or until the tops are just golden and a toothpick inserted in the center comes out clean.

Cool ten minutes in the pan then move to a wire rack to cool completely. Store at room temperature.

I have to say, I was not happy with this recipe. I’m not sure what I did wrong. But these had no color – they looked anemic. And to be honest, there wasn’t that much in the way of taste to make up for the blah looks either.

Source: Would just rather not say.

Butter / Egg Usage – December 2016

December started out for me on the 16th. This does not a good month of cooking/baking make. I mean it is December after all, but sometimes after Thanksgiving, you just do the best that you can do. Sad, but true. That and my dishwasher died – serious impediment to doing anything in the kitchen. It is surprising how much so.

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Southern Toffee

16 December 2016 – 12 Tbs / 2 eggs – Chocolate Chip Pretzel Bars

18 December 2016 – 24 Tbs – Southern Toffee 

22 December 2016 – 2 eggs – M&M Cookies

26 December 2016 – 8 Tbs unsalted butter- Chex Mix

26 December 2016 – 16 Tbs / 2 eggs – Sugar Cookies

26 December 2016 – 4 Tbs – Real Macaroni and Cheese

27 December 2016 – 2 Tbs – Sautéed Apples

30 December 2016 – 12 Tbs – Pecan Chocolate Toffee Shortbread Cook’s Country

30 December 2016 – 5 1/3 Tbs – Sausage Cheddar Scallion Biscuit Bread
Eggs = 6

Butter = 83.3 Tbs = 10.4125 sticks – 41.65 ozs – 2.603 pounds.

Eggs = 2 +2 +2 +6 – math is involved. = 12 large eggs.

 

 




Artichoke Bread

This idea kind of combines a couple of other really good ideas. Cheese bread and artichoke dip with some garlic throw in for good measure. This just sounds like dinner to me. That being said, I am sure I could survive on bread and cheese – and maybe some apples and grapes and be a perfectly happy camper.dd_1810

For all the desserts that I bake, they just are not my favorite things. I do it to make the Boy happy and when I have extra to share, I take them to the office or to my local. I am going to make an effort to also start taking treats to the local sheriff’s department and the local fire departments. My only question there is – is that just weird? Will they be suspicious of it? I hope not. Cookies, and baking in general, are just good for me to do and I would like to share.

Last week was a pretty rough week for our LEOs  in Escambia County FL, Santa Rosa County Fl, and Escambia County AL. You probably didn’t hear, but a guy killed two women in Milton, another in Foley and stole her car, and shot a women in Pensacola and then stole her car too. She later died. It was a bit scary because he and his accomplice were seen not too terrible far from my office. I just don’t understand. Who does this? This seems really depressing, but it was that week. Let’s just say we were all hyper aware of our surroundings now.

I am sure artichoke bread will not fix the bad things in the world, but doing something comforting makes life a little better – at least it does for me.

14 ozs artichoke hearts, drained and chopped
2 scallions, sliced
2 cloves garlic, minced
4 ozs cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano, grated
zest of one lemon
chopped chives
1 loaf Italian bread, sliced in half horizontally

Preheat oven to 350 degrees. Mix artichokes, scallions, garlic, cream cheese, mayonnaise, sour cream, lemon zest, and cheeses, reserving some cheese for the top. Or just add some more, because it is cheese after all

Hollow about 1/2 inch of bread out of both halves of the bread. Spread mixture in the hollow and top with reserved cheese.

Wrap bread loosely in foil and bake for 20 minutes. Remove foil and continue to bake until the cheese is melty and golden brown.

Source: Closet Cooking


Sausage, Cheddar, & Scallion Biscuit Bread

I do love a breakfast bread that includes … um, sausage. I think that I just love anything that includes sausage. That is pretty much me. And you know cooking bacon or sausage will just make everyone in the house hungry. Even if think you are not hungry, you get that way with the smell of sausage. It is kind of like smelling rosemary in the garden – you don’t think you are hungry but then you smell rosemary (or basil) and everything changes.dd_1759

10 ozs breakfast sausage, hot*
1 1/2 cups sharp cheddar, grated
two diced scallions, green and most of the white
2 cups all-purpose flour
1 Tbs baking powder
1 tsp fine salt
1/4 tsp black powder
1/3 cup unsalted butter, cold and cut into small cubes
1 cup buttermilk
1/4 cup cream
1/4 cup milk**

Preheat oven to 375 degrees. Brown sausage in a skillet over medium heat until cooked through and crumble as you go along. Transfer to paper towel lined plate to drain well. Try not to eat too much.

Sift together flour, baking powder, salt, and pepper over a piece of waxed paper. Cut the butter in with a pastry cutter or your fingers until the butter is the size of peas.

Stir in buttermilk until well mixed in, the add the cream and milk. The dough will be shaggy. Fold in sausage, cheese, and scallions. Do not overmix. Transfer to loaf pan coated with baking spray,  lined with parchment, and coated again.

Bake for 40 minutes until top is brown and toothpick comes out clean.

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* I can totally find something else to do with the other 6 ozs of sausage – so just cook the pound of it. This is called breakfast for me with lots of real maple syrup – yes, the very expensive stuff – but that is the real deal. Most times that is just enough to be a great breakfast.

** or you could use 1/2 cup half and half – just depends on what you have on hand because they are the same thing really when you mix milk and cream together.

2015 – Two Years Ago – Apple Turnover

 

Cous Cous Salad

Well, I am doing it … again. Making the same recipes over and over because I like them. That said, it does not make for new and exciting things for this blog, but it is true to life and to me that is pretty important. This is how I cook. I make things that make me and mine happy – or sometimes, just me, happy. That is the case with this recipe. It is a combination of flavors that I love. You will also find it in the Asparagus, Red Onion, Orange Juice, White Wine butter sauce pasta. Red onions and orange juice are really amazing together.

It kind of bugs me (no, really bugs me) that I cannot find the source for this recipe – google –  can you not fix this?  Again, another recipe from my vegetarian decade and I so thought this was from The Greens Cook Book, but, alas, no. Still one of my favorite cook books.D&D_1556

1 cup fresh orange juice
1/3 cup sultanas (or just raisins in this case)
1 medium red onion, sliced into half circles
red wine vinegar – or apple cider vinegar
1/3 cup toasted pecans (or walnuts whatever you have)
2 scallions, sliced thin
1 cup cous cous*
1 Tbs canola oil

In a dry pan, heat nuts until they are just fragrant and slightly toasted. Remove from heat. In a small pot heat water to boil and place red onion in a heat-proof bowl. Add the hot water to the red onions for a few minutes and drain. Set aside and splash with red wine vinegar. Heat orange juice in a pot over medium heat and add sultanas. Add cous cous to the  orange juice mixture and add canola oil. Cover the pot with the lid to steam. Give it a few minutes and then fluff with a fork. Add in scallions, nuts, and red onions (w/the vinegar).  This is pretty damn amazing.

This salad, in my opinion, is great at room temperature and not bad on the cold side either. The vinegar pickles the onions and makes them crunchy and that is just lovely with the cous cous and the soft sultanas and crunchy nuts.

* I have tried this with Israeli cous cous, but prefer the Italian version – smaller, in this case, is better in my opinion.

Amazing Roasted Mushrooms

I follow several food bloggers and one that I really admire is Kevin’s Closet Cooking. I really have an affinity for Kevin. His recipes are pretty simple, not lots of ingredients, not too many steps, but these are the kind of recipe that I like. I like that he is kind of all over the place. From one day to the next, you never know what you are going to get and for me, that is really great. A challenge, trying something different, something outside of what you normally make – yeah, I really like that.

D&D_1542It does not take lots of ingredients or lots of directions to make something that tastes really good, at least to me. None of this means I do not adjust Kevin’s ideas to my own. It is cooking and experimenting, after all.

I am a huge fan of mushrooms. That said, I do not like raw mushrooms at all. Ugh. So gross. I love to saute them. Funny how that changes the entire equation. There are so many dishes I love cooked mushrooms in. Pasta with asparagus and mushrooms with a sauce of mascarpone cheese, lemon, and lots of real (read: imported and expensive) Parmigiano-Reggiano. I make a great vegetarian pate with mushrooms – so good on toast with fresh lime juice. I could just go on and on, and I expect that I will. That is just me. You do not spend a decade as a vegetarian and not have recipes that still make you stupidly happy. Many of my recipes are on the vegetarian side. That makes me happy, but I do love a good steak every now and again. And bacon, and um, sausage … here we go again. Pretty much any version of pork.

8 ozs crimini mushrooms, washed and stem removed*
2 Tbs unsalted butter, melted
2 cloves of garlic, minced
2 tsp dried thyme or not as you prefer
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmigiano Reggino

Preheat oven to 400 degrees. Spray a baking dish with cooking spray just to avoid sticking. Place cleaned mushrooms in the baking dish and spoon the butter, garlic, and thyme mixture over the mushrooms. Season with kosher salt and freshly grated black pepper.

Bake for 10 minutes.**   Remove from the oven. Add the breadcrumb Parm mixture*** and press down and bake until lightly golden – 8-10ish minutes. Garnish with chives, parsley, or scallions. And a splash of lemon juice would not go amiss.

*I cannot help it, I just remove stems from crimini and button mushrooms. Maybe not necessary, but I have always done it. You could also use button mushrooms for this recipe. I just went with what was on sale this week.

**This is one of those dishes you need to serve right out of the oven … with a little bit of cooling time so you do not burn yourself. That said, I think you could put it all together in a baking dish a day ahead and then fire up the oven for the first 10 minute part, so that makes it dinner party friendly. I did it over two days and really was wonderful.  Cover the slightly baked mushroom with foil and let them get close to room temperature before putting them in the fridge and then finishing the dish when you want the next day. I do love recipes that give me flexibility.

*** You might have extra, but I wanted to be sure I had enough and now this gives me an excellent thought – what to do with the rest. It is in the fridge for now, but the possibilities are pretty much everywhere. Maybe some kind of crostini. So Kevin, what do you think?

 

Homemade Boursin

I am a huge fan of Boursin. My spell check wants me to write bourbon but I am not a big fan of that, so that is not going to happen. I think the best Boursin-like cheese I had was in Amsterdam. Lord, there are cheese shops there are on every corner. Yes, I should move there now. I really could live on bread and cheese alone – I am not kidding about this.D&D_1485

We were in Amsterdam when the Boy was about three and a half and he and I would walk along the canals. Such a lovely city. One time there was a what I can only think was a boat full of tourists on the canal and they were video recording the Boy and I (mostly the Boy) on the bridge as they went by. Funny, with his blonde hair and blue eyes, I’m sure they thought he was a native. They recorded a really cute American kid in Amsterdam.

It is a bit of an indulgence, Boursin. It is not cheap, but it is worth it. And to figure out  a way to make it at home would be pretty nice. Even if it is a close approximation I think I will be pretty damn happy with it.

Yes, just bread and some sort of cheese –  No dessert, no chocolate. Not sure I could give up lemons though. Just give me bread and cheese and I will be happy. Yes, very happy.  And beer not giving  that up, forgot to mention that bit. But I do not think that is a big surprise.

8 ozs cream cheese, softened
1 medium sized shallot, minced
1/4 tsp kosher salt
1/4 cup Italian parsley, minced
2 Tbs chives, minced
a couple or three scallions, minced
Lemon zest, as much as you would like – I lean in favor of quite a bit, but that is me – at least, and then the juice of that lemon too.
Finely ground black pepper, just a few turns

Whir up the shallot in the food processor. Add salt, pepper, lemon zest and lemon juice and whir just a couple more times. Add the cream cheese,  parsley, chives, scallions, and ground pepper.

Pack into a ramekin and cover with plastic wrap (cling film) and chill for an hour and up to five days.  Serve with crostini or some kind of bread thing – so random – toast maybe. I still think that an oven-toasted crostini would be the best delivery vehicle. But now that I have had that, I think a nice soft bit of French bread would also suit well.

I have to say … I really liked this – um, a lot. Probably too much.