Posted on June 12, 2014
A good friend of mine sent me this picture as we were emailing each other about cooking wizardry and creativity. It immediately locked into my heart, I’m not sure why. Finally today I got around to looking onto the “explodingdog” site, and there’s something about Sam’s work that I find so poignant, ridiculous, funny, sad and also happy. If that makes sense. You should check it out.
In the meantime, my current magical endeavor has been “keeping Maine alive” in our house. What that means is serving up culinary reminders of our summers in Maine while my husband, whose favorite place on Earth is Maine, slogs away at the last long and overbooked hours of his job before the summer break. For more info on our Maine trips, see here.
For Maine blueberry muffins, see below! These are based on Zoe Nathan Loeb’s (Huckleberry, Milo & Olive, Rustic Canyon) recipe for Blueberry Bran Muffins. They are maple-ey, almost sticky and pudding-like, not cakey at all. Be sure to buy good blueberries.
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/4 cup brown sugar, plus more for topping
1/2 teaspoon salt
1 large egg
1/4 cup maple syrup
1/4 cup honey
1/4 cup canola oil
1 cup all-purpose flour
1 cup wheat germ, lightly toasted
1 teaspoon baking soda
1 cup plain full-fat yogurt
2 cups blueberries
1) Preheat the oven to 350(F).
2) Place cupcake liners in a 12 cup muffin pan.
3) In a large bowl, whisk by hand the butter, brown sugar and salt. Add the egg and whisk to combine.
4) Add the maple syrup, honey and canola oil. Whisk until emulsified.
5) Add the flour, wheat germ, baking soda and yogurt. Whisk together just until combined.
6) Fill the muffin cups about three-quarters full. Top with lots of fresh berries. Crumble a little brown sugar on top of the fruit.
7) Bake in the oven until the cake springs back and the tops are golden brown (About 25 – 30 minutes).
Posted on April 4, 2014
Category: Breakfast, By Category, By Ingredient, Yoghurt Tagged: baking, berries, breakfast, cooking, eggs, Fiesta Friday, fiesta friday #10, food photography, healthy breakfast, healthy cooking, homemade, layered muffins, lingonberry, parfait, Recipes, rye, sweden, swedish, sweet and sour, sweet and tart, tart, yogurt
Posted on April 1, 2014
I love a bowl of porridge for breakfast or lunch, don’t you? Here are some recent versions at our household:
Posted on March 25, 2014
Category: Almond Flour, Breakfast, By Category, Citrus, Dessert, Farro, Lemon, Raisins Tagged: baking, baking blogs, citrus, cooking, cooking blogs, daily post, eggs, farmtotable, fennel, freshly pressed, fruit, gluten free, grapefruit, healthy breakfast, lemon, marmalade, muffins, nose to tail, orange, post a day, quick and easy, raisins, Recipes, snacks, sustainable cooking, vegetarian cooking, whole grains, wholesome cooking
Posted on February 5, 2014
I often serve the pesto on toast as a spread for an open faced sandwich, or on top of a fried egg for a savory breakfast. This morning I made a miso vegetable soup with fried eggs and the pesto:
Here’s the Recipe:
2 cups chopped carrot tops
2/3 cup extra virgin olive oil
1/4 cup pine nuts (you can use other nuts in a pinch)
2 garlic cloves, smashed with the back of a knife and finely chopped
1/2 tsp salt
a few cranks of freshly ground black pepper
1/2 cup freshly grated pecorino romano cheese
Dash tabasco, siracha or lemon juice
Blend all ingredients leaving the cheese out and approximately 1/4 cup of the olive oil.. When you blend the ingredients, place all the dry ingredients into a blender or food processor (or, if you wish, use a mortar & pestle) and stream in the olive oil slowly. Lastly, add the cheese to taste with a spoon and stir. Pour in the last of the olive oil and stir well. Splash on a bit of hot sauce or lemon juice to brighten. Enjoy!