Muffin Week: “Baked Doughnut Muffins with Blueberry Jam” (Day 7)

Okay… Okay…! I know! What’s with the repeat blueberry items??

But hear me out. Imagine these made with a proper RASPBERRY preserve. I’m thinking Bonne Maman Raspberry preserves to be exact. Then it would be like a really good jelly filled doughnut only in muffin form… and if it’s called a muffin it has to be healthier, right?

Anyway you chose to go with it, I think this is an excellent way to end Muffin Week.

Baked Donut Muffins with Blueberry Jam

“Baked Doughnut Muffins with Blueberry Jam” from Simply Delicious

 

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Muffin Week: “Whole Wheat Blackberry Muffin with Fresh Mint” (Day 3)

I’m thinking to go steal a bag blueberries  we froze from our harvest this summer at my Gma’s house and try to make these with them. Blackberries aren’t the hardest thing to find around here during the year but it can be a tricky ingredient to use properly. Often they’re too sour or they’re just plain expensive.

Since we have our own little patch and spend hours in the blazing hot sun every summer (you can read more in previous posts about this) I think it only right to use the poor little berries in a variety of recipes. Usually they end up in some sour super healthy pie my Gma makes with them and it makes me so sad…

So blueberries it is!

Whole Wheat Blackberry Muffins with Fresh Mint

“Whole Wheat Blackberry Muffins with Fresh Mint” from Eat the Love

GatroPorn Menu: July.2013

GatroPorn Menu: July.2013

It is getting far too hot outside for my tastes. Mid-90’s and the humidity is on the rise. I keep forgetting every spring that my hair does not do well in humidity and so I don’t preemptively get it cut in time for the great *poof* that becomes my hair in the DC summers. And in addition to that the temperature of one’s food can make a difference to the comfort levels in this god-awful heat.

I love Thanksgiving and Christmas because I often associate the two holidays with a large amount of cooking and eating and partying. I’m not the greatest fan on the patriotic holidays because the types of foods do not create insane food memories of intense bliss in my head. But there are still foods that can excite my palate during the summer holidays… Here is a menu with a few of them along with a couple new items I’m keen to try this month:

Boozy Sweet Tea

“Boozy Sweet Tea” from Dessert for Two
(Click HERE for “Peach-Infused Moonshine” Recipe)

Parmesan Tuiles with Heirloom Tomato Salad

“Parmesan Tuiles with Heirloom Tomato Salad” from Food & Wine

New Potato Salad with Garlic Mayonnaise and Cress

“New Potato Salad with Garlic Mayonnaise and Cress” from JamieOliver.com

Mediterranean Sliders

“Mediterranean Sliders” from Athenos (there’s something to be said for good advertising!)

Vegetable Kebabs

“Vegetable Kebabs” from Epicurious

Berry & Fruit Popsicles

“Berry & Fruit Popsicles” from Call Me Cupcake!

French Toast Heaven Has Been Found!

Founding Farmers - Rockville

Founding Farmers – Rockville: Also known fondly as, that place where the food is amazing and yes we can definitely go back there. (Follow link to restaurant website)

Ranting about good food is just a built in part of my nature at this point. And I’m sure I’ve ranted about Founding Farmers before because I’ve been there several times and taken people there from out of town because, well, it’s impressive and I like making sure that visitors to DC remember it fondly, especially as a foodie capitol (which it most definitely is in my book).

Also, I’m pretty sure I’ve mentioned before that my parents aren’t big fans of going out to eat. Why? Because they are sure to tell me every time I go out that they think it’s a waste. Although, usually it’s my dad saying that and my mom wonders out loud why she doesn’t ever get to go out somewhere nice… And I feel bad sometimes because they don’t do stuff like that mostly because they’re busy paying for our house and (yes we only have one) car. Oh, and have I mentioned that my little brother is rather expensive on the upkeep costs? He’s still young enough that being supported is acceptable but still. Children are expensive.

But with my dad gone and my mom pulling all-nighters to get this work done for Yemen she hasn’t been in much of a mood to cook so if we’re at home I’ve been doing it or we’ve been eating up leftovers. And on Sunday we had to do a bit of driving to get my brother to a competition and my mom decided that we would be eating out that day. So we arranged to stop at Founding Farmers at their Rockville location (near my Gma’s house) on the way back home.

Can I hear a “Best Idea EVER!”, please? I had, as of Sunday, never actually made it to any Founding Farmers (or sister restaurants) before  for brunch. I had tried twice before but due to some flooding–or inclement weather or some such nonsense out of their control–they had always ended up closing and so no brunch for me. Until Sunday…

Having been to their DC restaurant several times before I new the majority of the regular menu and was glad that one of the few times I’d managed to get a parent to one of my favorite restaurants that they had a really good vegetarian selection. We also had another friend with us for the weekend who happened to be vegetarian as well so that worked out nicely. And I don’t eat a lot of meat and if I do rarely for brunch because I like waffles and stuff and meat and waffles is a line I’m not really ready to cross and I doubt I ever will. Eggs, sure. But that’s about it. My brother on the other hand, has completely gone off the deep end and embraced his caveman roots and does eat rather a lot more meat than the rest of us.

We started with the basics, their lovely bread with various dips and “smears” and fried green tomatoes (because those are one of the key arguments I had used to get my mom to go there in the first place. If you think I like fried green tomatoes… Guess who taught me to like them…? Actually it was my Gpa but it’s my mom’s dad and it’s all flows down the generations nicely like that).

I’m not going to go into all sorts of details about what everyone ordered because that would be annoying. I am, however, going to discuss what I ordered because I’ve become hyper aware that I’ve just been eating sub-par french toast for an incredibly long time and now I feel the need to right this wrong.

I ordered this:

Stuffed New Orleans Style French Toast

Vanilla Pastry Cream

  • Original – 8
  • Lillian’s Blueberry Compote- 10 {<– with this}
  • Bananas Foster – 10

and I’m pretty sure I will never again be able to eat regular plain french toast ever again. For those of you who don’t know, vanilla pastry cream is very similar to what they fill eclairs with. In fact I think it is what they fill eclairs with in theory but this was even better. It was very similar to a homemade custard with vanilla bean (as opposed to that smooth gelatin-y stuff you find in a Boston Cream doughnut).

Now, I know I won’t be able to properly recreate this without some serious time and effort and possible some kitchen equipment that I don’t yet own. But progress is still possible. For instance I just looked up a compote recipe and this is the only one with a decent pictures. It is on pancakes which makes me sad because… well they are pancakes, but not sad enough to prevent me from sharing.

Blueberry Pancakes with Blueberry Compote

“Blueberry Pancakes with Blueberry Compote” from KitchenDaily

And here’s a video for making a pastry cream that I think looks about right: Pastry Cream Recipe from Joy the Baker.

So we’re working towards something similar at least. Now to figure out how to make the bread (which is really more like fluffy cake) into the  right shape and get the cream inside…. That will take more work but I’m sure a combination in the right quantities and some creative eating can get me close enough to say that I’m on the right track.

 

On Throwing a Grazing Party and Staying Sexy

From Monica Eisenman

So, as some of you might have remembered, I had a party this weekend. And yes there were some road blocks in the plan (like the fact that it was supposed to be last week but we had to push it back a week because of a funeral) but since when are good parties supposed to be easy and peaceful? If someone in your family hasn’t yelled at you needlessly while helping you prepare crusts for mini quiches than your party is going to suck. Because stress breeds good food ON TIME.

The menu, inspired by this month’s Gastroporn Menu, was labeled as a “Tea Party” but with most of my parties turned into an extended grazing affair that was really more like three or four smaller parties all strung together throughout the afternoon and evening. I also made something new that I surprisingly enjoyed eating about an hour or two after all the guests had left because eating them in front of people just isn’t sexy and a hostess should always be sexy: Blue velvet Cupcakes.

Blue Velvet Cupcakes

“Blue Velvet Cupcakes” from Sprinkle Bakes

Now… I like making cupcakes. I don’t always like eating cupcakes but I do like making them. Why? Easy dispersal. Try giving away cake at the end of the party and tell me you didn’t wish you’d made cupcakes. And if you aren’t giving away cake at the end of a party then don’t complain to me about your expanding waistline. Take that cake to work and give it away. It will make you more friends and fewer pounds.

Note: Don’t use a tablespoon of blue dye for the cupcakes. That’s too much and cupcakes that turn tongues a funny color…not sexy.

But you know what is sexy? Eating chocolate mousse from a tiny cup with a mini spoon. The recipe I used  can be found in “The Great Disappointment (of 2012)” post. A friend gave me the recipe and I have no idea where it came from but probably the Internet.

Note: I also piped some fresh whipped cream (made with a little sugar and a splash of vanilla) on top and put my brother to work with a piece of 100% chocolate and a vegetable peeler to garnish the tops.

There were also things I really don’t have a recipe for but if you’ve played around in a kitchen long enough you’ll just know what to do. Like stuffed mushrooms and mini-quiches. Watching my caveman-neanderthal dad trying to press rounds of pie crust dough into a mini-muffin tin was absolutely priceless.

And, of course, there were the scones we always make (the recipe is in the “Tea Time, Nap Time, Fun Times” post from many moons ago) served with the remaining fresh cream from above and berries. I love me some berries. I brought the rest to work with me today along with the remaining 3 scones (to give away). Everybody is always asking for that recipe and it’s ridiculously easy so there is no reason NOT to try it. Unless you’ve got allergies, in which case I am so sorry.

Anyone who knows anything about me and my party style also knows that I like complicated. I like the idea of doing everything from scratch and if I had the ability to gather and make all the ingredients by hand on my mini plot of land out back I so would.

But beware of making things complicated to your guests. Try to make things they can just pass by, pick up with a couple fingers, and just put in their mouths (which is where your party food SHOULD be going). Otherwise they will pass by the stuff with a dip or the thing that goes on top of that other thing and go straight for that stuff that just ends up in their mouths.

Here’s a recipe that looks good:

tartelettes chèvre et confiture d'oignons

“Tartelettes Chèvre et Confiture D’oignons (Onion Tartelettes with Goat Cheese)” from Vaniglia

There’s often at least a couple people at a party known as “grazers”. These are the folks that don’t take a heaping plateful and then start denying food while patting their bellies. These are those smart party goers that pace themselves. A min-quiche here, a cupcake there, caprese salad on a stick? Why not! Oh and then maybe another deviled egg. So set things up nicely for these folks. They know what they’re about. And, as always, stay sexy, Foodie Nation!