Hash browns

I like to bake the potatoes the night before (as I am NOT a morning person). With this step taken care of, the hash browns will take all of 15 minutes. Order up!

Hash browns
serves 2

2 baking potatoes, scrubbed and dried
butter or oil
1 medium onion, chopped
salt and pepper to taste

• Preheat heat oven to 350. Prick spuds a few times with a fork and brush lightly with oil and bake for about an hour, or until soft to the touch. Allow to cool enough to handle, cut in half and scrap insides into a small bowl. Set skins aside for another use.
• In a small saute pan over moderate heat, cook until soft, about 7-8 minutes. Increase heat to high and add potatoes and season well with salt and pepper. Cook until golden brown, 5-6 minutes, flip and cook for another 5ish minutes. Serve hot.
• Enjoy!

Use the leftover potato skins to make Baked Potato Skins with Black Beans and Three Cheeses

Apple Muffins

These muffins are a great fall treat. Eat 'em for breakfast on-the-go, as an after school snack, or serve them drizzled with warm caramel sauce for dessert.














Apple Muffins
makes 12

1 cup whole wheat flour
1 cup all-purpose flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 T cinnamon
1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1 egg, lightly beaten
1 cup vanilla yogurt, stirred well (buttermilk is great too)
2 large apples, coarsely chopped

• Preheat oven to 450 and either grease or line a 12 cup muffin tin.
• In a medium bowl, combine the flours, baking powder, baking soda, salt and cinnamon.
• In a mixing bowl, cream the butter until it has lightened in color and become slightly fluffy. Add the sugar, mix until combined, then add the egg. Slowly add the yogurt; mix well.
• Stir the dry ingredients into the wet and, while there are thick streaks of flour, add the apple. Mixture will be very thick.
• Using an ice cream scoop, divide the batter into the muffin cups.
• Bake for 10 minutes, turn the temperature down to 400 and bake for 18-20 minutes.
• Cool in tin for five minutes before transferring to a wire rack to cool completely.
• Enjoy!

Banana chocolate chip muffins

Welcome to the "Big Apple," have a banana muffin.

This past weekend, my boyfriend's family came into town to visit. Even though they were staying at a hotel (eight people crashing in our one bedroom apartment was not an option), I wanted to greet them with something homemade and tasty. I figured these muffins were a good option because they fill the aforementioned criteria and they travel well. They got rave reviews. Coming from four finicky nieces and nephews between the ages of 8 and 12, that's no small feat. File this recipe under "keeper".

These muffins aren't particularly sweet, but they are packed with chocolate chips. Go ahead and increase the amount of sugar or decrease the number of chips. You can also substitute nuts or dried fruit for the chocolate. The recipe can successfully be halved or doubled.

Banana chocolate chip muffins
makes 24

4 cups whole wheat flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
5 or 6 large very ripe bananas, smashed
4 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup brown sugar
2/3 cup milk
1/2 cup canola oil
2 t vanilla
1 1/2 cup semi-sweet chocolate chips
granulated sugar, for sprinkling

• Preheat oven to 350 and place racks in the upper a lower thirds of the oven. Use muffin cups or lightly grease tins.
• In a large bowl, combine the dry ingredients (flour through cinnamon).
• In a medium bowl, whisk the rest of the ingredients, except for the chips, until thoroughly combined and smooth.
• Add the wet mixture to the dry and mix until there are only a few streaks of flour. Add chocolate chips and stir only a couple more times.
• Using an ice cream scoop, scoop batter into prepared muffin tins. Sprinkle lightly with sugar.
• Bake for about 25 - 30 minutes, rotating from top to bottom and front to bake halfway through baking time, or until a toothpick comes out clean.
• Enjoy!

Chill out w cantaloupe soup

The farm stands in Stone Harbor, NJ are brimming with the season's bounty. Melons, berries and corn beg to be eaten now, while the nectarines and peaches, still a little bit hard, will be perfect in a few weeks.

The earthy fragrance of the cantaloupe overwhelmed our car on the short drive to the homestead and, as it turned out, was already passed its prime. Luckily, family run Conovers was happy to give us a new one! Initially, I thought we'd have cantaloupe and bacon for breakfast (a spin on Prosciutto and melon), but because our first try was thwarted, we ended up bringing the new melon back to NYC and, by that time, I was craving something different...

Having indulged in more than a happy amount of summertime "junk" food, enter cantaloupe soup. Obviously, my version of a cleanse doesn't compare to the aggressive Master Cleanse (even remotely), but frankly, I don't want to spend 10 days in the bathroom. Two days of fruit soup and some poached chicken broth with greens, and my stomach is already grumbling again. That's all I needed; to feel hungry again. Hungry for some damn good melon soup! Serve it for breakfast, brunch and dessert. Or, if you get over-heated in your air conditioner-less apartment.





Cantaloupe Soup

1 cantaloupe
2 cups orange juice, divided
juice of half a lime
juice of half a lemon
1 t honey
1/8 t vanilla
1/4 t salt
1/4 t five-spice powder
garnish with a dollop of plain yogurt

• Prepare cantaloupe: cut in half crosswise and scoop out seeds, cut in half again, place on flat side and cut rind from the flesh from top to bottom (see below). Cut melon into chunks and place in the bowl of a food processor or blender. Add 1/2 cup orange juice and blend until smooth.
• Transfer to a bowl or large Tupperware and add the remaining ingredients. Mix well and refrigerate for a least an hour. Serve chilled.
• Enjoy!

Blueberry Crumb Cake

I love crumb cake and this one's a winner! Though the pictures here don't do it justice, I highly recommend this recipe. It comes together in about 15 minutes active time (it's baked and ready-to-eat in 45 minutes total) and it requires no fancy tools or tricks. The cake is moist with a soft crumb and the lemony zest nicely compliments the juicy blueberries resting on top. The topping is sugary and nutty and gives the cake great texture. All of these parts add up to a happy combination that utilizes the berries that are in abundance at farmers markets right now. If blueberries don't do it for you, go ahead and use any soft fruit you like, just cut into bite size pieces if necessary. Skip that bowl of boring old cereal or the semi-stale muffin from the corner bodega and make this crumb cake. Your morning cup of coffee will be that much more enjoyable. Seriously.





























Blueberry Crumb Cake

Cake
1/4 cup canola oil
1 large egg, lightly beaten
1/2 cup milk
zest of 1 lemon
1 1/2 cups flour
3/4 cup sugar
2 t. baking powder
1/2 t. salt

Topping
1/3 cup brown sugar
1 T flour
1 t. cinnamon
1/2 cup walnuts, broken
1 T melted butter
1 cup blueberries

• Preheat oven to 375 and place rack in middle position. Butter an 8 x 2 inch pan, set aside.
• In a medium bowl, combine the oil, egg, milk and zest and whisk well.
• Using any thing with fine-ish whole, sift together the flour, sugar, baking powder and salt and add mixture to liquid ingredients. Mix well.
• Combine all of the ingredients for the topping except for the blueberries.
• Pour batter into prepared baking pan and spread evenly. Top batter with blueberries and then sprinkle brown sugar mixture over berries.
• Bake, turn once halfway through cooking time, for 25-30 minutes or until a toothpick comes out clean.
• Enjoy!

Granola Bars

The plan was to make these granola bars to take on our Memorial Day camping trip, but that didn't happen. I tend to get excited and overextend myself in ways that I don't need to; like making granola bars on top of trail mix on top of... We had enough victuals to last a week in the woods let alone a weekend (we actually packed a fair bit out). So, it was probably a good move to opt for a few extra hours of sleep before the trip instead of making these bars. I am, however, glad that I didn't file the recipe away and forget about it because it's definitely a keeper. My boyfriend (the primary granola bar eater around here) declared them a success and packed a bunch to take to work. Never is a dangerous word, but I'm going to throw caution to the wind and say that I might never buy granola bars again. These are easy to make and very close to the real deal. Done and done.

Homemade granola bars
adapted from Joy of Baking

makes 12 4 1/2 x 2 inch bars

2 cups old fashioned rolled oats
1 cup unsweetened shredded coconut
1 cup sliced almonds
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/2 cup dried apricots, diced
1/2 cup dried prunes, diced *Use any fruit. Dice, if large, but dried cranberries etc. are fine as is.
1/4 t salt
3 T butter, cut into pieces
1/4 cup light brown sugar
2/3 cup honey
1 t vanilla

• Preheat oven to 350, place rack in middle position and butter a 9 x 13 inch baking pan.
• In a large bowl combine oats, coconut and almonds, transfer to a baking sheet and bake for 15 minutes.
• Meanwhile, in the same large bowl, combine the sunflower and pumpkin seeds, dried fruit and salt. Add the oat mixture when it's finished toasting and mix well.
• In a small sauce pan, combine the butter, sugar, honey and vanilla and bring to a boil over medium heat. Reduce heat to low and continue cooking for 2 minutes.
• Pour wet ingredients over the dry and stir until well coated. Transfer mixture to prepared baking pan. Using wet finger tips, press evenly into pan. Bake for 20 - 25 minutes or until light golden. The longer you cook the bars, the crunchier they will become.
  
• Remove bars from oven and allow to cool for 2 hours before cutting because they firm up as they cool. Bars will keep for several days at room temperature.
• Enjoy!

Here are a couple of camping pictures just for fun. I love the Adirondacks!

Buttermilk Pancakes with Strawberries

Last week I used buttermilk to make chive biscuits to go alongside pork chops. As usual, there was leftover buttermilk. Motivated by the buttermilk's expiration date (it was the day after, but I seem to be okay...just livin' on the edge) and the dearth of any good breakfast fare, I made pancakes. The pancakes, loaded with gorgeous strawberries, needed no butter and were perfect with a good glug of New York State maple syrup. Yes please!

Stay tuned...I also made ridiculously yummy strawberry honey butter.

Buttermilk pancakes with strawberries
makes 12

1 1/3 cups all purpose flour
3 T sugar
2 1/2 t baking powder
3/4 t salt
1 1/4 cups buttermilk
2 eggs
2 T (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh strawberries, cut to medium "dice"
2 T butter for pan
maple syrup (bring to room temp if you think of it in time)

• Preheat oven to 250
  
• In a medium bowl, combine dry ingredients.
• Measure buttermilk into a 2 cup capacity measuring cup and add eggs. Whisk until incorporated.
• Pour buttermilk into dry ingredients and mix until just combined. Fold in strawberries.
• Heat a large nonstick pan or griddle (I wish) over medium heat and add about a quarter of the butter. Add batter using a 1/4 measuring cup and cook for about 3 minutes per side. Transfer pancakes to a baking sheet and keep warm in oven. Wipe out any dark bits from the pan, add more butter and continue until all batter is used.
  
• Enjoy!
  

Eggs and bacon take two

I had a bunch of that slab bacon leftover from the weekend and wanted to put it to good use before heading upstate for a camping trip in the Adirondacks. So, with bacon in mind, I raided the cabinets. Not so surprisingly (because I always gravitate towards pasta), I came up with spaghetti, a couple of onions and eggs. I caramelized the onions for depth of flavor and sweetness, cubed and cooked the bacon until it was nice and chewy (dare I say that?) and, yes, I used some of the rendered fat to coat the spaghetti. Finally, if that wasn't enough, I fried the eggs slowly making sure to leave the yolks super soft so when pierced with a fork they'd spill over the pasta adding richness and, frankly, decadence. This is straight up unabashed comfort food. Do try at home!!

Spaghetti with caramelized onions and bacon topped with an incredible egg

1 T olive oil
2 yellow onions, diced
salt and pepper
3/4 lb spaghetti
8 oz slab bacon or 6 slices, cubed
2 eggs

• Caramelize onions following the directions in "Farmers Market Lunch" (in purple).
  
• Cook pasta in liberally salted water following instructions on package. Test the pasta during the last few minutes of cooking time so as not to over cook. Reserve 1 cup of pasta water before draining pasta. This will create a "sauce".
  
• Meanwhile, cook bacon until chewy but not crisp, 5-7 minutes, in a small saute pan over medium low heat. Remove from pan and set aside. Pour off all but 1 T fat and set aside.
• Heat 1 T fat over low heat and add eggs. Cook until white has set, but yolk is still runny, 4-5 minutes.
  
• Drain the pasta and return to pot. Add onions, bacon and some of the reserved water and bacon fat. Toss pasta using tongs, adding more water and fat until you reach desired consistency. I used a full cup of the reserved water and about a 1/4 cup fat. Add salt and pepper to taste and top with fried egg.
• Enjoy!
  

Wakey wakey, eggs and bakey...

Yesterday, when I picked up some delicious Tremblay Apiaries honey at the Greenmarket, I couldn't resist a nice slab of bacon from Flying Pigs Farm. I knew eggs and bacon would be exactly what I'd want to eat on my leisurely Saturday. Coffee, oj, eggs and bacon; it's weekend on a plate! As you may know, I'm on a major honey kick these days. In fact, this morning my boyfriend asked me if everything we eat is going to have honey in it...I don't think that will be the case, but not far from it. Anyhow, he asked for honey glaze on only one of two slices of bacon, but while he was polishing off his last bite he mentioned that he would go ALL glazed next time! It's very subtle with just the right sweetness so as not to over power the saltiness that makes bacon so enticing. And the spice from the cayenne adds a nice little zing. Good morning!

Scrambled eggs with HONEY glazed bacon
serves 2

4 thick cut slices slab bacon
1 T honey
1/8 t ground coriander
pinch cayenne pepper

5 eggs
1/4 t salt
pepper
splash milk

• Preheat oven to 375, line a baking sheet with parchment paper and place bacon on parchment.
  
• In a small saute pan combine honey, coriander and cayenne over medium low heat. Stir until mixture has tiny white bubbles, 2 minutes.
  
• Using a spoon, spread honey mixture over each slice bacon and bake 15-25 minutes, depending on thickness of bacon. Rotate pan about 10 minutes into cooking time. Drain on paper towel.
• After you rotate bacon, whisk eggs together with salt and pepper and add to a small saute pan coated with small tab butter, over LOW heat. Cook, stirring occasionally, for 8 minutes. Add a splash of milk and continue to cook 2 minutes. The eggs will be cooked, but rather loose at this point; just the way I like them. Cook until your desired done-ness.
• Enjoy!

Farmers Market Lunch

Pleasure on a plate!

Frittata with Asiago cheese and caramelized onions +
Roasted Adirondack Blue potatoes and asparagus






























Roasted Adirondack Blue potatoes and asparagus
serves 2 with enough leftovers for a satisfying snack

4 medium potatoes (any will work)
olive oil
salt and pepper to taste
1 bunch asparagus

• Preheat oven to 350
  
• Slice washed potatoes lengthwise a little less than 1/2 inch thick. Slice each cross section into 1/2 inch "sticks". Finally, cut into cubes.
  
• Place cubed potatoes on a baking sheet and coat with olive oil and salt and pepper liberally.
• Roast for 30 minutes, tossing occasionally.
• Get caramelized onions started for the frittata NOW!!
  
• While potatoes (and onions) are cooking, place asparagus on a baking sheet (tin foil if you don't have another) toss with olive oil, salt and pepper.
  
• Turn heat up to 400 and continue to cook potatoes for 15 minutes. With 1o minutes cooking time left, put asparagus into oven. Test for done-ness; potatoes should be soft and asparagus should have some bite.

Frittata with Asiago cheese and caramelized onions
serves 2

1 medium onion, diced
1 T (plus more if necessary) olive oil
4 eggs
splash milk
salt and pepper to taste
2/3 cup grated asiago cheese

• In a small nonstick saute pan over medium-low heat, heat oil and add onions. Cook until almost soft, 20ish minutes. Turn heat up to medium-high and cook for another 10 minutes or until dark golden brown. Throughout cooking time, stir occasionally and add the occasional tablespoon water, if necessary, to continue softening onions and to prevent sticking or burning. Drain on paper towel and salt to taste.
  
• While onions are cooking, combine eggs, milk, salt and pepper. Whisk well.
• Preheat broiler
  
• Add egg mixture to same nonstick pan over medium-low heat. Cook slowly, without stirring, for about 4 minutes, or until the bottom has set. Sprinkle the cheese onto the eggs (will sink into the liquid eggs) and continue to cook for another minute.
  
• Place saute pan with eggs under the broiler until the cheese is melted and bubbling, 2 minutes. Remove from broiler and top with freshly cracked pepper and caramelized onions.
• Enjoy!
  
  
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Banana Bread

I am a quick bread fanatic constantly looking for the one recipe that will allow me to throw all others away. The closest I've tasted is my mother's, but for some reason I am stuck on using butter instead of vegetable oil. This one's good, not great, and will do in a pinch. It certainly wins convenience and cost effective points. The amount of sugar is minimal, which I like, but I think next time I will add raisins to up the sweetness a bit naturally. I will also increase the amount of ginger and cloves considerably...maybe 1 t ginger and 1/2 t cloves, but that's just my taste. Alas, I am still looking for the definitive banana bread recipe. Let me know if you have it!!

Banana Bread

1 cup walnuts, toasted and coarsely chopped
1 3/4 cups all-purpose flour
3/4 cups sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cool
3 large very RIPE bananas, mashed well
1 t vanilla

• Preheat oven to 350,put the oven rack in the middle position and grease a 9x5x3 loaf pan.
• On a baking sheet, toast nuts for 8-10 minutes. Cool, chop coarsely and set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, spices and nuts.
• In a medium bowl, combine mashed bananas, eggs, butter and vanilla.
• Lightly fold wet ingredients into the dry until JUST combined. Like muffin batter, you don't want to over mix or your bread will be rubbery.
• Pour batter into prepared loaf pan. Bake 55-60 minutes, rotating half way through, until a toothpick comes out clean.

So much more than a muffin

I NEVER pop out of bed in the morning, but this morning I sure did...in anticipation of coffee and, more realistically, a blackberry muffin! What a day! The constant drilling from my neighbors backyard (I live in an apartment and we are very close) isn't even bothering me. And the stack of dishes from last night's corn souffle and quinoa salad? Bring it on. Ahh life, it is the small things isn't it!

I adapted this recipe from Yvonne Ruperti's "Best Blueberry Muffins" in the June issue of Cooks Illustrated. I used half fresh blackberries and half frozen mixed berries because that was what I had on hand. Likewise, I substituted 3/4 cup vanilla yogurt and 1/4 cup milk for 1 cup buttermilk. The muffins are very moist and have a tender crumb. The sweetness factor is right on and there is a nice richness to the muffins, but they're light enough for breakfast. Make some and see how they surprise you...

Blackberry Muffins
yields 12 muffins

1 cup frozen berries and 1 cup fresh blackberries, or any combination of the two
1 1/8 cups plus 1 t. sugar
2 1/2 cups all-purpose flour
2 1/2 t. baking powder
1 t. salt
2 large eggs
4 T (1/2 stick) unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
3/4 cup yogurt thinned with 1/4 cup milk (or buttermilk)
1 1/2 t. vanilla extract

• Preheat oven to 425 and adjust oven rack to upper middle position
• Liberally spray muffin tin with nonstick cooking spray or line with wrappers
• In small saucepan, bring 1 cup frozen berries and 1 t. sugar to simmer over medium heat. Cook, mashing berries with the back of a wooden spoon and stirring frequently, until reduced to 1/3 cup, about 8 minutes. Transfer to a small bowl and cool to room temperature.
• In a large bowl, whisk together flour, baking powder and salt.
  
• In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs until they are thick and pale yellow, 50 seconds. Slowly whisk in butter and oil and, once fully incorporated, whisk in the yogurt mixture.
• Using a rubber spatula, fold egg mixture and 1 cup fresh berries into flour mixture until JUST MOISTENED. (The batter will be lumpy with a few streaks of flour.)
• Use and ice cream scoop or large spoon to equally divide batter into prepared muffin cups. Using a melon baller or a teaspoon spoon the cooked 'jam' into the middle of the batter trying to get (somewhat) beneath the surface. Use a chopstick to swirl the jam. If you like, sprinkle a bit of sugar on top of prepared muffins.
• Bake 17-19 minutes, until just golden and slightly firm. Rotate half way through baking time. Cool muffins in tins for 5 minutes and then transfer to wire rack.
• Enjoy!