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I don’t eat a lot of salads. In order for me to enjoy a salad, it has to have lots of good stuff in it. I can’t stand the thought of eating a plate of lettuce with some vinegar and oil on it with a stray cucumber here and there.
However, when you start adding things like grilled flank steak to a salad, I am interested. And this salad was really good. The steak is marinated in a mixture of lime juice, soy sauce, canola oil, brown sugar, garlic, ginger, and red curry paste or chili garlic sauce. Yum!!! I was really impressed with this marinade and will definitely use it again.
For the salad part of this salad I used a spring greens mix and then added sliced shallots, basil, and some shaved parmigianno cheese for garnish. When you make the marinade the recipe says to reserve about half as a salad dressing. We thought we may not have enough dressing left over so I added some more lime juice, and that really mellowed out the dressing a little and it gave the salad a wonderful light flavor.
(Look at how perfectly my fabulous boyfriend grilled the steak while I was on my way home from a late night at work):
Applesauce Spice Bars. I can’t say that this is something I would have chosen to make on my own. However, as is the case with most Dorie Greenspan recipes, they were quite good. This cake was spiced with the usual suspects of cinnamon and all spice, and rounded out with a nice splash of brandy. The cake could really not have been more moist, and the glaze, oh boy. The glaze was by far the best part. Just combine yourself the right amount of sugar and fat and you have liquid happiness. I let my bars cool 100% completely before I made the glaze so I would have a nice thick icing. Some of it still did seep into the cake, but most of it set quickly and stayed on the top where it belonged.
This cake really reminded me of a muffin, in the process of making it and in the texture and taste. I am sure some people did bake them into muffins and they probably came out wonderful. I might try to lighten this recipe up in the future and make some healthier muffins with it. I really loved the chunks of apples and nuts, and I even enjoyed the raisins in this which can be hit or miss for me. Nick suggested that I make these again during the holidays and make a boozed up version of the glaze to top it with. Sounds good to me.
Nick seemed to enjoy these a lot, and I hope the rest of his coworkers do as well, as I am dumping a huge pan of them in his office this morning. They must get out of the house. I am so untrustworthy around anything sweet that I bake myself. Even if I don’t really like something, I will still eat it because it’s there and it’s home baked by me.
This week’s Craving Ellie in My Belly is stuffed turkey burgers, chosen by the lovely Peggy of Pantry Revisited. These were good, not my favorite, but they were good. Lean ground turkey is stuffed with mozzarella cheese, roasted red peppers, and I added jalapenos as well. To stuff them, you create 8 small patties, flatten them, place your stuffing on top of one, and then top it with another patty and pinch the edges closed. This is pretty easy as long as you don’t over stuff the burgers.
I don’t really like to make turkey burgers because I am always worried that they will not be cooked through, and then I end up over cooking them and that’s gross. I also find that ground turkey gets so dry, so to combat that I used half ground turkey breast and half ground thigh meat. This gave the burger a nice flavor and helped it from totally drying out while my neurosis over cooked these burgers.
The recipe is pretty simple and Ellie barely calls for any seasoning of the meat. Just some salt and pepper once the patties are formed. I luv ya Ellie, but come one, this turkey needs some flavor. It just so happened that the night I made these, Nick came home with a package of Emeril products from FoodBuzz. So I added some of Emeril’s original essence into the meat as well as some Worcestershire sauce. I am not really into Emeril, but I enjoyed his essence, which is just salt, paprika, black pepper, granulated garlic, spices (hmmm?), and onion powder. We also topped our burgers with some of Emeril’s kicked up horseradish mustard. Thanks Emeril and FoodBuzz!
So, we have eaten these burgers twice. I made a full recipe of 4 burgers and froze 2 of them for another night. When I made the second set of burgers, I flattened them so that they would cook quicker and then I served them on some flat naan bread that I had in the house. I also topped each burger with a slice of Monterey Jack cheese. This was really good, and I liked the burgers better served this way versus a regular thick fat burger on a roll. (I like my big thick burgers to be made of fattening juicy red meat) I really enjoyed the bites with the roasted red pepper. I think if I make these again, I would chop up the red pepper into small pieces and mix it into the meat instead of stuffing them. We ate this with a simple salad and some baked potato chips. This was a great and super easy dinner. Thanks for a great pick Peggy!
This week’s Tuesdays with Dorie is Brownie Buttons which can be found on page 106-107 of Baking: From My Home to Yours by Dorie Greenspan. They may just look like some normal mini brownies, but they are not. These fabulous bite size brownies are bursting with rich and bright flavors. The secret is…orange zest.
This is a fairly basic brownie recipe. Butter, sugar, chocolate, flour, eggs, and vanilla. Then Dorie adds a nice brightness with some orange zest, I used the zest of almost a whole orange so the orange flavor was very pronounced. Though she does say that the zest is optional, I think it is what sets these apart from just a regular brownie. I love the orange and chocolate combination, it reminds me of the chocolate cointreau souffles that Nick makes.
I made these to bring to the beach for a weekend vacation, as a treat for Nick’s 7 year old son. Since he is pretty much the pickiest eater on the planet (thanks mostly to the fact that he is continually fed junk and fast food when he is not with us) I opted out of the white chocolate topping. I actually wanted there to be a chance that he would eat these, and the orange zest was already worrying me. Good news, he did like them and had no complaints about the orange flavor. Since I was making them for little taste buds, I also decided to use semi sweet and milk chocolate instead of bittersweet.
I scanned the P&Q, but did not see anything about the weird thing that happened to my brownies. As I was removing them from the silicone pan, I realized that they had all caved in from the bottom. They were nice and fluffy on top, but the bottoms had sunk, but it was more like they were sucked in from above. What in the name of baking science went on in my muffin pan? Anyone???
Great TWD pick this week by Jayma of Two Scientists Experimenting in the Kitchen. Hey, maybe she can solve the case of my mysterious reverse cave in brownies.
So a few weeks ago I posted about some yummy lemon blueberry muffins. This week I thought I would shake things up a bit and post about some orange blueberry muffins. I know, I’m crraaaazy. I like to live life in the fast lane.
These Orange Berry Muffins are the very first recipe in Dorie Greenspan’s Baking: From My Home to Yours. I don’t really know why that is relevant, but, something has got to be first and this is it.
They top the list of favorite muffins that I have made in recent times. I absolutely loved the orange blueberry combo and the orange flavor was a nice change up from the standard lemon zest that I usually add to a berry muffin.
These muffins were really tender and moist, with a great crumb. Not surprising since this is a Dorie recipe. They were on the lower end of sweet, which to my surprise I enjoyed. There is only 1/3 cup of sugar in the batter. The rest of the sweetness comes from some honey and fresh orange juice.
For this recipe I used the zest of 2 oranges but the juice of only 1 orange (about 1/4 cup). This created a lovely orange flavor that was not overpowering.
I used 6 oz of blueberries which is a standard small container. I think these could stand to have a bit more berries, a full 8 ounces would probably be perfect.
If you are looking for a way to use up your bounty of blueberries, this is a great recipe to try. I just scored blueberries for 99 cents per pint, so you can bet your ass I will be making these again really soon.
Full recipe after the jump.
Well, they don’t look like much, but this is yet another winner from my girl Ellie Kreiger. I made these muffins for this week’s Craving Ellie in my Belly, which was chosen by Leanne of Enjoying My Favorite Things.
So, are these muffins or cupcakes? I am not really sure what the difference is, but I didn’t frost them, so I am going with muffins. Though I think if you did make the lemony cream cheese frosting that is a part of this recipe they could easily pass as cupcakes.
And for a cupcake or a muffin, these are quite healthy and low fat. The only fat in the batter is 1/4 cup of canola oil and 2 eggs. In addition, there is only 3/4 cup of sugar. Not bad at all. Even with the cream cheese frosting, there is only 10 grams of fat and 236 calories per serving.
I was pleasantly surprised at how moist these are. Like really moist. I don’t think they taste low fat at all, and they don’t have that denseness and chewiness that is often associated with low fat baking. I don’t know how they compare to full fat carrot cake because I very rarely eat it. The actual carrot flavor is very subtle here and the main flavors are the cinnamon and nutmeg.
Besides the semi annoying task of finely grating the carrots, this is a super easy and pretty standard muffin recipe. You can whip this up in 10 minutes, and they bake up in about 20 minutes.
I will definitely be making these again, and I give a big thank you to Leannne for picking something that I love that I would never have chosen to make on my own.
You can find the recipe here, or on page 284-85 of The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.