Cooking The Amazing

September 18, 2011

PUMPKIN SPICE MUFFINS

Pumpkin is in everything during autumn when the Squashes finally ripen and cooks everywhere seize the opportunity to create fall favorites like Pumpkin Spice Muffins , my creamy Pumpkin Cheesecake and my Amazing Butternut Squash Soup that you can substitute with Pumpkin. Don't worry if you aren't the make-you-own-Pumpkin-puree-from-scratch kind of cook because you can use canned Pumpkin like most of us do. I do! Or if you are a purist and have fresh Pie Pumpkins from the farmer's market or your own garden then don't hesitate to make your own Pumpkin puree. It could only be more Amazing! This adaptable recipe can be made into perfect Muffins or Pumpkin Spice Bread by baking the recipe into loaves. Either way you make it, you will get a very moist Muffin or Bread with hints of warm Cinnamon and Nutmeg that is truly Cooking The Amazing.

Here is the recipe.

2 Sticks Unsalted Butter, softened
1 1/2 c Dark Brown Sugar, packed
1 1/2 c Sugar
3 Large Eggs
1 c Whole Milk
1/2 c Sour Cream
1 15 oz. Can of Pumpkin
(Not Canned Pumpkin Pie Mix)
2 t Vanilla Extract
2 1/2 t Cinnamon
1/2 t Nutmeg
1/2 t Ground Ginger
1/4 t Ground Cloves
4 c All Purpose Flour
1 1/2 t Baking Powder
1 1/2 t Baking Soda
3/4 t Fine Grain Sea Salt
2 1/2 c Chopped Walnuts or Pecans

1. Plan ahead and allow 3 large Eggs and 2 sticks of unsalted Butter to come to room temperature. Then preheat oven to 350 degrees with the rack in the middle. Line 24 large Cupcake liners into Muffin tins. I use Reynolds brand jumbo baking cups 3 1/2 inches with the foiled outside liner. Makes 22-24 jumbo Muffins.

2. In a bowl of a KitchenAid mixer fitted with the paddle attachment (or a large mixing bowl and a using hand held mixer works just fine, too) cream the softened room temperature Butter with the Brown Sugar and Sugar for 4 minutes.

3. Add the 3 Eggs, Milk, Sour Cream, Pumpkin, Vanilla Extract, Cinnamon, Nutmeg, Ground Ginger and Ground Cloves and mix for about 2 minutes, scraping down the bowl often. It will look curdled.

4. Sift, over the wet ingredients, the All Purpose Flour, Baking Soda, Baking Powder and Sea Salt.
I use Fine Grain Sea Salt in 99% of my cooking because it doesn't have the odd taste of iodine and it dissolves easily unlike some Kosher Salts. And I remember hearing Miss Julia Child saying she didn't like to use Kosher Salt for that very reason. She knew better than anyone...

5. Mix for about 45 seconds and scrap down the bowl. Add the chopped Walnuts or Pecans and hand mix 20 seconds more. Scoop into large Cupcake liners filling 3/4 full or use 2 (Pam Vegetable sprayed) Bread pans if making Pumpkin Spice Bread. I use an Ice Cream scoop to make less mess and even sized Muffins. On the center rack bake Muffins at 350 degrees for 30-35 mins or until a toothpick comes out clean and allow to cool in the pan on the counter top. For Pumpkin spice Bread bake at 350 degrees on the center rack for 50-55 mins or until a toothpick comes out clean from the center. Allow to cool in the Bread pan before removing.

Another great autumn recipe is my Apple Crisp. The smell of the juicy Apples and bubbly Cinnamon Crisp coming from the oven is like nothing else.

If you really love Pumpkin desserts you will love my easy and creamy Pumpkin Cheese Cake.

SWEET CORN CHEDDAR MUFFINS

The Sweet Corn was exceptional this year where I live in the Midwest. I was testing Corn Muffin recipes and thought Sweet Corn would be the perfect addition along with Sharp Cheddar Cheese to make an Amazing Corn Muffin even better. Corn Muffins arose from traditional Corn Bread from Southern kitchens and is now served all over the country along side BBQ Ribs, Fried Chicken, and even with Honey and Butter at the breakfast table. This recipe can easily be adapted by adding your favorites like Jalapenos, Bacon or Sauteed Onions. Go to your local farmer's market or farm stand and buy local produce that will taste fresher and support your community all while Cooking The Amazing.

Here is the recipe.

1 Stick Butter, melted
1/2 c Sugar
1 c Buttermilk
1/4 c Sour Cream
1/2 t Fine Grain Sea Salt
2 Large Eggs
1 Ear of Sweet Corn, shucked
1 c Yellow Corn Meal
1 c All Purpose Flour
1 t Baking Soda
6 oz Sharp Cheddar Cheese

1. Preheat your oven to 375 degrees. Put 12 Jumbo Muffin/Cupcake liners in a Muffin tin. Melt 1 stick of Butter in a large bowl in the microwave for 45-60 seconds.

TIP: I use Reynolds brand Cupcake Liners 3 1/2 inch with a foiled outside for a perfect jumbo Muffin.

2. Add Sugar and mix well for 1 minute. Then add Buttermilk, Sour Cream, Eggs and Sea Salt and mix with a hand mixer for 2 minutes.

3. Sift the Corn Meal and All Purpose Flour over the wet mixture and mix well for 1 minute with a hand mixer.

4. Microwave 1 ear of Sweet Corn for 4 minutes on high still in the husk and cut off the kernels and add to the batter mixing well. You can substitute 3/4 c of frozen Sweet Corn thawed for fresh if it is not available. Cut Sharp Cheddar Cheese into cubes about 1/2 inches or so and set aside.

5. Using an Ice Cream scoop or large spoon fill 12 large Muffin (Cupcake) liners 3/4 full with batter and place chunks of Cheddar Cheese cubes into the tops of the scooped batter then bake 20-22 minutes at 375 degrees on the center rack of your oven or until a toothpick comes out clean. Allow to cool in the pan. To make as a traditional Corn Bread place in a Buttered 9 x 9 baking dish and bake for 25-30 minutes or until the top is lightly browned and a toothpick comes out clean.

If you have extra Sweet Corn you may want to make my Roasted Sweet Corn Salad which is delicious and will make use of your farmer's market finds.

September 1, 2011

MAPLE NUT GRANOLA

I can remember the first time as a kid eating Granola Cereal for breakfast. It seemed very "hippy" but I guess I was sort of a hippy kid with my long hair and living in the early 70's.  It's still a breakfast Cereal but it is also versatile enough to use as a topping for Vanilla Ice Cream or Yogurt. When added to Pancake Batter or Muffin Batter before baking makes them more Amazing and gives a sweet crunch. I wanted my Granola to be sweet and have lots of warm flavors like Cinnamon and Maple Syrup to round it out. I added three kinds of Nuts and Coconut to give it crunch and real depth of flavor. Other great ways to use Granola is to sprinkle it over fresh Fruit like Apples, Plums, or Bananas or you can easily pack it in your work lunch to get you through the day when mid afternoon hunger strikes. Granola has come a long way since the 70's and when you are Cooking The Amazing it can be easy and delicious.

Here is the recipe.

5 c Rolled Oats
1 c Chopped Walnuts
1 c Chopped Pecans
1 c Chopped Almonds
2 c  Sweetened Coconut Flakes
1 c  Roasted Sunflower Seeds
1 c Raisins or Dried Blueberries
1 c Dried Cranberries or Cherries
1 c Dark Brown Sugar
1 t Ground Cinnamon
1/2 t Sea Salt, fine grain
1 c  Maple Syrup
1/2 c Honey
1/2 c Canola Oil
1 t Vanilla Extract

1. Preheat oven to 325 degrees. Cover a cookie sheet pan with aluminium foil to make clean up easy.

2. Place 5 c of Rolled Oats in a large bowl. Rolled Oats are also called Old Fashioned Oats. Do not use Instant Oats but Steel Oats will work, too.

3. Chop all the nuts into small pieces. Small enough to eat easily. Place in the bowl with the Oats. Add the Cinnamon, Salt, Coconut, Roasted Sunflower Seeds, Raisins and Cranberries and mix well with a large spoons or your hands.

4. In a medium bowl mix together with a spoon the Maple Syrup, Honey, Canola Oil, and Vanilla Extract well.

5. Pour the liquid mixture over the Oat mixture and mix well with a large spoon or your hands. I use my hands which works best. Be sure to get all of the dry ingredients covered with the wet ingredients.

6. Spread the 1/2 of the mixture in an even
Layer on the covered cookie sheet and place on the middle rack of a 325 degree preheated oven and bake for 22-25 minutes or until the Granola is browned. This will make enough for two batches.

7. Remove from the oven and let sit on the pan until cool before breaking up into chunks as big or as small as you like. When you first remove the Granola from the oven the Granola will still be wet and will feel crumbly. It's the browned color you are looking for to ensure doneness. When it gets toasty brown it is done. Once it sits for about 1 hour it will dry out and cool. Once cooled completely store in an air tight container.

Granola makes a great Cereal with Milk or Soy Milk.

Or cover your favorite Yogurt with a handful of Granola.

MEDITERRANEAN TUNA SALAD

Mediterranean cooking has been my style of cooking since traveling throughout Southern Spain, France, Italy, Greece and Turkey and the Middle East and Northern Africa. My cooking has been influenced by Amazing fresh grilled Fish with Rosemary and Lemon I ate in Spain, Falafels and Hummus in Egypt and even the Pigeon Pie in Morocco. This Tuna Salad can be eaten like a Sandwich on fresh Bread or served over tossed mixed Lettuces and eaten with a fork chilled. The Lemon Zest and Lemon Juice brighten up canned Oil Packed Tuna with crunchy Celery and Salty Capers to balance the textures. I use Italian Oil packed Tuna when I can because the flavor does not compare. The flavors of the Mediterranean are easy to bring home no matter where you live when you are Cooking The Amazing.

Here is the recipe.

2 cans Oil Packed Tuna (5 oz. each) drained
1 T reserved Oil from the Canned Tuna
Zest of 1 Lemon
Juice of 1/2 Lemon
1/4 c Finely Chopped Celery
1/4 c Finely Chopped Red Onion
1/4 c Diced Tomato
1 T Capers, drained
1/2 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
10 Fresh Basil Leaves, julieanned

1. Drain the Oil from 2 cans of Tuna and reserve 1 T.
Place the Tuna in a large bowl. Add the 1 T of Tuna Oil from the can back to the drained Tuna. I use Italian Oil packed Tuna which is very flavorful but you can use any store bought Tuna like Starkist brand. Make sure it is packed in Oil not spring water. If you haven't tried Italian canned Tuna, you must. There are several brands in local markets or if you have an Italian specialty store it will be there.

2. Zest a Lemon over the top of the drained Tuna. Be sure to zest only the yellow part and none of the bitter white pithy part.

3. Chop the Celery, Red Onion, and Tomato into small dice and place in the bowl. Add 1 T Capers and the Juice of 1/2 of the Lemon and the Sea Salt and Pepper.

4. Mix all well with a spoon and taste for need for more Salt or Pepper or Lemon Juice.

5. Stack all the fresh Basil leaves on top of each other and roll tight like a cigar. Slice across with a knife into ribbons. This is how to julieanne or chiffonade something. Stir in the basil and cover tightly and refrigerate until cold before serving.

August 1, 2011

BANANA BREAD MUFFINS

Banana Bread is an American favorite that can not be matched for the Amazing aroma that comes from the kitchen while it bakes. Making Banana Bread into Muffins makes it practical to place in a school or office brown bag lunch or to use as individual desserts. For the most amazing dessert bake these Banana Bread Muffins and place a scoop of high quality Vanilla Ice Cream in the center of a Muffin cut into quarters and then top with Banana Pineapple Foster Sauce. I know, my butt is already too big, too, but this is an amazing dessert and you deserve to splurge once in a while.  Big butt or not, when something tastes this good it is worth Cooking The Amazing for.

Here is the recipe.

2 Sticks Butter Softened
1 1/2 c Sugar
1 c Dark Brown Sugar
2 Large Eggs
1 c Whole Milk
1/2 c Sour Cream
2 t Vanilla Extract
1 t Almond Extract
6 Over Ripened Medium Bananas
4 c All Purpose Flour
1 1/2 t Baking Soda
1 1/2 t Baking Powder
3/4 t Fine Grain Sea Salt
1  1/4 t Ground Cinnamon
1/8 t Ground Ginger
12 oz Toasted Black Walnut Pieces
           or Toasted Pecan Pieces
1 c Dark Brown Sugar (for tops)
OPTIONAL: 1 1/2 c Dark Chocolate Chips

1. Prepare ahead and use very ripe and black spotted Bananas, the kind that fruit flies swarm and allow the Butter and Eggs to come to room temperature. Preheat oven to 375 degrees and prepare Muffin pans with Cupcake papers. This makes about 20-22 large Muffins or 30 regular sized Muffins.

2. In a large mixing bowl with a hand held mixer or the bowl of a KitchenAid Mixer using the paddle attachment cream the Butter, Sugar and 1 c Dark Brown Sugar for 4 minutes. It will look grainy.

3. To this bowl, add the 2 Eggs, Milk, Sour Cream, Vanilla and Almond Extracts and mix until well incorporated, about 2 minutes.

4. In a separate bowl, using a hand mixer, mix the Bananas until uniform and mushy, about 2 minutes.

5. Add the Bananas to the other bowl and mix well into the mixture.

6. In a large bowl using a rubber spatula, mix well the Flour, Baking Soda, Baking Powder, Sea Salt, Cinnamon and Ground Ginger. Then sift this mixture over the wet ingredients. Mix for about 1 minute using a hand mixer.

TIP: To toast the Walnut pieces (or Pecan pieces) place in a dry skillet over medium heat on the stove top and stir very frequently until the begin to brown and become fragrant. Watch very closely because they can burn quickly.

7. Add the Toasted Walnut Pieces or Pecans and fold in well. If you are adding the optional Dark Chocolate Chips, add them now. I recommend Ghirardelli 60% Cocoa Bittersweet Chocolate Chips because they taste Amazing and are affordable. Of course, if you have a block of Valrhona Chocolate around use it chopped into chunks. No one will complain.

8. Fill the Muffin cups 3/4 full and then sprinkle the tops with 1 c Dark Brown Sugar evenly divided and place in a preheated 375 degree oven on center rack. Rotate the pans 1/2 way through cooking time. For large Muffins bake for 24-30 minutes or until the tops are browned and a tooth picks come out clean. For regular sized Muffins bake for 20-25 minutes. For traditional Banana Bread loaves, divide into two large loaf pans and bake for 40-50 minutes until a toothpick comes out clean and tops are evenly browned. Your house will smell AMAZING while this bakes. Allow to cool in the pan.

TIP: For an even bigger butt: Make a layered dessert by slicing Banana Bread Muffins and layering them with Grandma's Banana Pudding Recipe and topping with Homemade Whipped Cream for another delicious end to a meal.

GREEK SALAD with GREEK DRESSING

Greek Salad made with crisp Romaine Lettuce, Salty Feta Cheese and lots of summer Vegetables right from your garden can make a great starter Salad or served with sliced Grilled Chicken on top, a complete meal. Making your own Greek Salad Dressing using fresh Basil and Lemon juice takes this Salad from great to Amazing. It can all be made ahead and the Greek Salad Dressing added at the last minute for a crisp Salad. Serve this delicious Salad with Grilled Fish or my Amazing Grilled Shrimp with Lemon or Grilled Lamb or Chicken. The Greek Salad Dressing call also be used as a marinade for grilled Meats to carry the Greek flavor into the whole meal or as a Dressing for any Salad you want to make. It doesn't have to be a Greek Salad to enjoy this bright and tasty Dressing.

To make the most Amazing Greek Salad be sure to use Fresh Lemon juice you squeeze yourself, Fresh Basil and Feta Cheese that you crumble yourself that comes in a brine and you will be Cooking The Amazing!

Here is the recipe.

GREEK SALAD DRESSING/ MARINADE

2 Cloves Garlic finely chopped
1/4 c Fresh Squeezed Lemon Juice
(about 2 Lemons)
3 T Red Wine Vinegar
1/3 c Extra Virgin Olive Oil
2 t Dijon Mustard
25 Fresh Basil leaves
3 t Dried of Fresh Oregano
1/2 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
2 1/2 t Sugar

1. Plan ahead. This Greek Salad Dressing tastes best when prepared and refrigerated 1-2 hours ahead. Chop 2 Cloves of Garlic finely and place in a blender.

2. Squeeze fresh Lemon juice from about 2 Lemons for a total of 1/4 c. Rolling the Lemons on the counter with the palm of your hand using firm pressure will make them easier to juice. Pour Lemon juice in the blender with the Garlic.

3. Place all of the other ingredients into the blender: Red Wine Vinegar, Olive Oil, Sea Salt, Black Pepper, Oregano, Basil leaves, Sugar, and Dijon Mustard. Puree for 1 minute until well mixed. Taste and then correct for Salt or Pepper or more Basil, Lemon juice, etc. Adjust it to your taste. The flavor will improve as it sits refrigerated and tastes best after 1-2 hours of refrigeration. It can be used right away but the full flavor potential comes with sitting refrigerated. It will last 3-5 days refrigerated.

4. To use this Greek Salad Dressing as a marinade place Chicken, Beef, Shrimp, Lamb, Fish or Lobster in a large ziplock bag with the Dressing and distribute well all over the Meat or Fish. Seal tightly and refrigerate 1-2 hours before removing and grilling, basting with the Dressing as needed as it grills.

GREEK SALAD

1 Recipe of Greek Salad Dressing (above)

2 Hearts of Romaine Lettuce Chopped

1/2 of a Medium Red Onion sliced thin

2 Medium Tomatoes diced

1 Medium Cucumber peeled and sliced

1/2 c Kalamata Olives, pitted

8 oz. Fresh Feta Cheese in brine

1 Lemon to squeeze fresh juice

Fresh Ground Black Pepper

1. Have a large bowl ready. Prepare the Red Onions by slicing them thin and in rings.

2. Wash and dry hearts of Romaine Lettuce and chop into large bite size pieces. Toss with the Red Onion slices in the large bowl.

3. Prepare all of the other Veg. Peel and slice Cucumbers into thick 1/2 moons and large dice Tomatoes. Set aside.

4. Pour 1/2 of the prepared Greek Salad Dressing onto the Romaine Lettuce and Red Onions and gently toss to coat well.

5. Add the sliced Cucumbers and diced Tomatoes. Drain the Kalamata Olives and crumble the Feta Cheese after removing from the brine then add them to the Salad and gently toss with more of the Greek Salad Dressing to your desired taste. Squeeze fresh Lemon juice over the finished Salad and add a few grinds of fresh Black Pepper and serve immediately.