sammich

This post is really not about cooking, so much as just something super yummy. You see, I made myself the most awesome sandwich the other day. I realize that I'm delving a bit into Beatz's territory here, but I have to share the wealth. First, I got a square ciabatta loaf from my corner bakery. On a trip to Fairway the other day, I picked up this Calamata olive spread. It looks like mud, literally. I had to get over this before being able to spread on the bread. I also got some yummy meats and other goodies there. It's a bit unconventional, but trust me. So now let me diagram said sandwich for you....BEHOLD!

Ciabatta (top)
Calamata olive spread
Serrano Ham
Grilled Artichoke Hearts (in olive oil)
Serrano Ham
Red Onion Slices
Nostrano Salami
Calamata olive spread
Ciabatta (bottom)

a vacation....and slaw

I went on vacation! And 'twas glorious. Yes, the whole Muffin family made their way back to Mama Muffin's homeland for a few days. The land of red sand and sage brush backed by "they just don't look real" cliffs. So in between hiking (and I use that word loosely, what exactly is the difference between walking and hiking) through the surrounding canyons, hopping across the "river bed" (again, if its a path of moist sand, does that count?) to play tennis on the other side, and various other wholesome activities, we still managed to fit in the normal stuff. Normal stuff, of course, being copious amounts of eating and drinking, we wouldn't do it any other way.

Now because the weather was so nice and spring/summer-like, I started thinking salads. Of course, though I would love to, I don't usually travel with my entire cookbook collection, so I worked with what I had. About a year ago, my good friend CultWife sent me a recipe I've been dying to try (to give credit where credit is due, I think it might have originated with Mr. CultWife). And since it was sitting in my email, available, I jumped on it. And who doesn't love a little slaw. So I changed a few things and the result is below. Tasty tasty, and just gets better after a day or two of sitting in it's juices. I kinda winged it on the ingredient amounts, this one's all about tasting along the way.

Asian Themed Napa Cabbage Slaw

1 head of napa cabbage
approximately 3/4 c loosely packed chopped cilantro (2 handfuls)
6 scallions, chopped

Dressing
4 cloves garlic, minced
a generous pinch of salt
juice from 1 lemon
juice from 1 1/2 limes
2 tbsp rice vinegar
2 tsp sesame oil
1 tsp soy sauce
1 1/2 tbsp honey

combine garlic and salt and muddle it
add lemon and lime juice, rice vinegar, sesame oil, soy sauce, and salt and pepper to taste

taste as you add each ingredient. If it's too citrus-y add more sesame oil or soy, if it's too sweet, more vinegar, etc.

Toss with the greens and enjoy

Banana Muffins

I don't often travel into the world of baking. My sweet tooth went MIA a few years ago which is probably a good thing considering my complete lack of impulse control. It's also not really my area of expertise, too specific, too many things to measure out. But I found myself with two bananas that were rapidly deteriorating, and we all know what you do with old bananas! I looked into making banana bread, but happened across this recipe as I was going through my recipe folder. I wrote it on a piece of notebook paper when I was in college, so I'm not totally sure, but I think it comes from the Cupcake Cafe Cookbook. And considering I love everything that comes from that wonderful place, I decided to give it a shot. They were mighty tasty, but a tad on the dry side in my opinion. So any suggestions on how to moisten them up are welcome!

Banana Muffins

2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 lb butter
3/4 c sugar
3 eggs
1 1/2 c mashed ripe bananas (approx 2)

preheat oven to 350
sift flour, baking powder, baking soda, salt together
cream butter and sugar
beat in eggs, one at a time
mix bananas into egg mixture
fold in dry ingredients until just blended
fill muffin cups 2/3 full
bake 25-35 minutes

shrimps

The other night was Mama Muffin's birthday, and so it was time for a yummy b-day dinner. We went for something simple yet special, shrimps! We served it with green beans and garlic along with these potatoes, a tasty favorite. And the recipe below is for a pretty basic shrimp scampi dish. I cobbled together a few that I found online, but I think this can be considered a muffin original, right?

1 lb shrimp
3 tbsp butter
3 tbsp olive oil
4 large cloves garlic
1/4 c vermouth
juice of 1/2 lemon
1/3 c parsley

Heat the butter and oil over med-high heat. Add shrimp and garlic. Saute until shrimp is almost completely pink. Add the vermouth and cook until almost evaporated. Add the lemon juice and cook down. Sprinkle with the fresh parsley and serve.

Quiche

A couple of weeks ago (ok, it was more like a couple of months, what can I say, I've been busy) I found myself hosting a brunch at the last moment. And having never served brunch, I was excited but unsure of what I was going to serve. But serious showed up with all the makings for a couple of tasty quiches. And they were yummy, like little egg and veggie cakes. Since then I've been craving more quiche....MORE QUICHE! So I made myself one the other day, and it's so easy! Perfect for a last minute brunch, or dinner, whatever. I have the ingredients for the one I made but you can pretty much add whatever you want (ie - all you cheese lovers will probably want to put some shredded cheese in).

Quiche

1 pie crust (you could make your own, but a frozen one works just fine)
7 eggs, beaten
2 scallions, chopped
1/4 green pepper, chopped
2 shallots, chopped
3-4 mushrooms, chopped (I used Baby Bellas, but any would work)


Combine all the ingredients and pour into the pie crust. Bake at 400 for 30 minutes or until firm. Will need salt.

Bolognese for a cold house

With Thanksgiving weekend comes the annual Muffin family tradition of closing down the country house. But this of course follows 3 or so days of staying there in the freezing cold. There's a reason we only go out in the summer, basically, there's no central heating and the house is about as airtight as swiss cheese (haha, get it?). So on the first night, when the Muffin parents, Beatz, Maple Leaf, and me were shivering inside an icebox of a house (the temp was about 45 degrees after a few hours of running space heaters) I decided we needed some comfort food, to warm you from the inside. And there's nothing heartier than a Bolognese, in my humble opinion. So I went back to my Williams Sonoma Italian cookbook (one of them) to find the perfect recipe. And voila!



1 oz dried porcini mushrooms
3 tbsp butter
2 tbsp olive oil
1 small carrot, chopped
1 celery stalk, chopped
1 small onion, chopped
just under 1 lb ground beef
1/2 c fresh parsley, chopped
1/4 c white wine
5-6 plum tomatoes, seeded and chopped
pinch of nutmeg
salt and pepper
1 1/2 lb fresh fettuccine


Place porcini in lukewarm water to cover, soak until softened, approx 20 minutes
Drain and squeeze out excess water, slice
Melt the butter and oil over medium heat
Add the carrot, celery, onion and cook until very tender (15 minutes)
Add beef and 2 tbsp parsley, raise heat to high. Cook 3-4 minutes
Add porcini and wine, cook, stirring often until the wine evaporates
Add the tomatoes, nutmeg, salt, pepper and 1 cup water, reduce heat to low
Stir well, cover and simmer until sauce reduces considerably, at least 1 hour

Toss with fresh pasta and sprinkle remaining fresh parsley over top.

Mushroomies!

So I've been kinda busy, and thus not posting...like, ever. But hey, this muffin's got a new job that's not giving me much time to do anything, let alone cook. But a few weeks ago, I had a chance to sit and breathe and watch some tv. And I made a major breakthrough on on my road to liking mushrooms, and it's all thanks to Madame Ina Garten. I haven't taken a recipe from tv in a while, my food network watching has kind of dropped off a bit, but I happened on the Hamptons Food Queen the other day and found this sauteed mushroom recipe. And it's pretty super yummy actually. The parsley added at the end makes it fresh and light, but the heartiness of the mushrooms makes it almost a main dish (if you don't have any meat lying around that is). And remember to add a lot of salt, the mushrooms just absorb it right up.

3 shallots, chopped
1 lb mushrooms, sliced
5 tbsp butter
3 cloves garlic
1/2 c parsley, chopped
salt

Melt 2 tbsp of the butter over med-high head until it bubbles. Saute the shallots in the butter until soft. Add the remaining 3 tbsp butter. When the butter has melted add the mushrooms and salt. Cook the mushrooms until the liquid has evaporated. Add the garlic and more salt and cook for a couple minutes until softened. Add the parsley and serve. Nom nom nom...