Filed under: breakfast, snack | Tags: blueberry, cornmeal, lemon, muffins
These were the best muffins I have ever made. Another recipe from Abby’s Celebrating the Midwestern Table. I would reccomend waiting until blueberry season (June and July I think?), but they are a really lovely treat this time of year if you are not cooking strictly seasonally.
You’ll need:
grated zest of 2 large lemons, about 2 tbl
1 cup + 1 1/2 tbl sugar
1/2 cup vegetable oil
1 large egg
1 cup buttermilk
1 1/2 cups flour (sneak in some whole wheat if you want)
1/3 cup cornmeal
1 tsp baking soda
scant 1/4 tsp salt
1 cup blueberries
3 tbl fresh lemon juice
Preheat the oven to 375 degrees. Line a standard-size muffin pan with paper liners or grease them. Set aside. Use a wooden spoon to mix zest, 1 cup sugar, oil, and egg in a bowl. Sit in the buttermilk, then flour, cornmeal, baking soda, and salt. Fold in the blueberries. Let the batter rest for 15 minutes before baking for puffier muffins. Fill the muffin cups so that they are 7/8 full with batter. Bake about 22 minutes, until lightly brown and a toothpick inserted comes out clean. While they cool, stir the lemon juice and the rest of the sugar together in a small bowl. When you can easily remove them from the pan, quickly dip the muffin tops in the glaze. Let them dry 15 minutes before serving. Makes 12 muffins.
Filed under: Italian, pasta | Tags: caramelized onion, cheese, greens, pasta, vegetarian, walnuts
First post in a while! I’ve been slacking off on any sort of cooking over winter break (although there has been plenty of eating). I got the New Moosewood Cookbook for Christmas and this was the first recipe I made. Moosewood is like the vegetarian Bible and this pasta was elegant, delicious, complex, nutritious, and just damn pretty.
Caramelized-Onion Sauce
1/2 cup olive oil
4 to 6 large onions (6 to 8 cups), thinly sliced
1/2 tsp salt
1/2 to 1 cup dry white wine
1 medium bunch arugula, spinach, or other leafy green, stemmed and minced
1 cup crumbled feta or blue cheese
3/4 lb short, shapely pasta (I used farfalle)
1 cup chopped, toasted walnuts
parmesan
Heat the olive oil in a skillet over medium. Cook the onions for about 15 minutes. Add the salt, lower the heat, and cook from 10 minutes to an hour. Add the white wine and simmer uncovered for about 15 minutes over medium heat. Start cooking the pasta in boiling water and add the minced greens to the onions and cook for about 5 minutes (until wilted). Stir in the cheese over low heat. After draining the pasta, add it to the sauce and stir for a minute to coat in the sauce. Sprinkle on walnuts and parmesan and serve. Serves 4 to 5.
*Toast walnuts: Preheat oven to 375 degrees. Chop the walnuts. Bake until brown, about 5 minutes. Be careful not to burn them!
