Honey-Glazed Pork with Asian Vegetables

I have issues with meat doneness. Before I got my cooking thermometer, I was a total mess. Now I’m just somewhat of a mess. I’m trying to get better about predicting doneness without my thermometer, but it’s not something that comes easily to me. Some things, I have down. I know I can sauté a chicken breast half in 7-8 minutes. I also know I can do a burger, 1/3 of a pound, to well done in 8-9 minutes. Beyond that, it’s a guessing game for me. So I usually stick with my thermometer. If I have meat cooking in the oven, you can bet it’s been spiked with a metal probe.

When I came across a recipe for broiled pork tenderloin that claimed the pork would be ready in 12-16 minutes, I was skeptical. In fact, I almost didn’t try the recipe. I’ve been in that situation where the meat isn’t done when you think it should be and you have to keep putting it back in the oven and checking it and waiting for it to finish while all your sides are either getting cold or are still over the heat and turning to mush. I can’t be bothered with that—I’ll find a recipe whose cooking times seem reasonable, thankyouverymuch. But I just couldn’t toss aside this recipe. It seemed so delicious and easy. And it was from Everyday Food, so I thought the cooking times were probably accurate, and I didn’t even use my thermometer. This recipe calls for turning the meat, which can be made a bit complicated when there’s a thermometer sticking out of it that’s attached to a cord that’s attached to a digital unit on top of your stove. I didn’t want to have any complications that close to the broiler (I’m also prone to burning myself), so I left the thermometer out.

Which was, of course, stupid of me. It wouldn’t have been that hard to use it, and I should have, because when I took the meat out after 16 minutes and checked it with my instant-read thermometer, it was only at about 130, 15 degrees off from where it should have been.

Have I mentioned yet that this pork was on a sheet tray along with some delicate vegetables, like snow peas and scallions? Well, it was. So there I was with a pan of charred vegetables and undercooked pork. I tossed the vegetables around, tried to shelter the already-charred ones beneath the not-yet-charred ones, and put the meat back in for a few minutes. I’ll spare you the entire saga, but I will tell you that I had to do that two more times before the pork was done, and the final time my instant-read hit the 155-degree mark and just kept on going, so in the end the pork was overcooked. So, yeah, remember how I started out saying that I have issues with meat doneness? This is what I meant.

If you are crazy and rebellious and don’t mind hovering around your broiler and would like to prove to me that my cooking skills, not the recipe, are what’s at fault here, please do so and report back with the results. It’s entirely possible I screwed up, although I don’t really see how. I will admit, though, that there are three reviews of this recipe online, one of which reports an experience even worse than mine, and two of which were a success. And, here’s the kicker: I actually still like this recipe—the sauce was yummy, the ingredients worked well together, it’s simple in concept—and I’ll probably try this again. I will not, however, ever attempt this again without using my thermometer right from the start. If you try this recipe and have an oven-safe cooking thermometer (as opposed to instant-read), please use it. I suggest putting the meat and veggies under the broiler, cooking for 8 minutes, tossing the vegetables well and flipping the meat, then placing them back under your broiler until the meat reaches the desired temperature. According to the recipe, that temperature is 145, although that seems a bit low to me. Other sources I’ve seen say pork should be cooked to 160. It’s true the meat will continue cooking a bit as it’s resting, but will it really go up 15 degrees? I have no idea. I mean, I don’t actually know how to cook. You knew that, right? I think I’ve made it pretty obvious here.

Honey-Glazed Pork with Asian Vegetables
From Broiled Soy-Glazed Pork with Rice and Asian Vegetables

1 1/2 cups long-grain white rice
8 ounces snow peas, trimmed
2 medium carrots, thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil
1/4 cup reduced-sodium soy sauce
Coarse salt and ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise
1/4 cup honey

Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler with rack set 4 inches from heat. On a large rimmed baking sheet (cover with nonstick foil, if you have it), toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.

Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. If you have an oven-safe thermometer, insert it into the thickest part of the meat and set it for 145 degrees. Broil until pork and vegetables begin to char, 8 minutes. Toss vegetables and turn pork; drizzle pork with 1 tablespoon honey.

Continue to broil until alert sounds or until an instant-read thermometer inserted in thickest part of pork registers 145 degrees and vegetables are charred in spots, at least 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest for 10 minutes.

In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice pork and serve with vegetables, rice, and sauce.

Mini Strawberry Loaves with Walnuts and Pecans

So I’m still working on getting through my strawberries. I have a pound or so still left in the fridge that I spared from the freezer. Today I made strawberry bread for breakfast. I’ve almost used up all the (unfrozen) berries now, and I plan on using the remainder to make strawberry lemonade tomorrow.

Making this recipe reminded me a lot of the lemon-blueberry loaves I made previously. Both recipes are from Joy of Baking, and both were made in my new mini loaf pans. There are some key differences though. The lemon-blueberry loaves seemed more cakey to me, and the strawberry bread was more like actual bread. The strawberry bread wasn’t as moist as the lemon-blueberry loaves—the former, after all, wasn’t doused with a sugar syrup at the end of baking—so it’s best served with a bit of butter, fresh and warm from the oven.

Besides adjusting the cooking time and temperature to accommodate four dark-metal mini loaf pans (decrease temperature by 25 degrees for dark metal and cooking time by 25% for mini pans), I mostly stuck to the recipe. The only additional modifications I made were using both walnuts and pecans, instead of one or the other, and adding a few gratings of fresh nutmeg. The original recipe calls for cinnamon, and for some reason when I see cinnamon in baked goods I always have to add some nutmeg. I just think they go so well together.

I’m submitting this recipe to Nutriferia’s Berrylicious roundup. Be sure to visit them soon for some great berry recipes!

Mini Strawberry Loaves with Walnuts and Pecans
Adapted from Strawberry Bread

1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 cup sour cream
1/2 cup toasted walnuts or pecans, or a mix of both, coarsely chopped
1 1/2 cups chopped fresh strawberries

Preheat oven to 350 degrees (or, for dark-metal pans, 325 degrees) and place the oven rack in the middle position. Butter and flour (or spray with a non-stick vegetable/flour spray) the bottoms and sides of 4 mini loaf pans (5.75"x3.25"x2.25"). Set aside.

Place the walnuts and/or pecans on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely. Set aside.

In the bowl of an electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and nuts.

Scrape the batter into the prepared pans and bake for about 45 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the loaves from the pans. Serve warm or at room temperature.

Makes 4 mini loaves.

Cheesy Tortilla and Black Bean Pie

I don’t have much specialized cooking gear. I don’t have a Dutch oven or a stand mixer. I have a food processor, but it’s a mini, and so it can’t do most of the things I wish it could do, like make pie dough. There’s lots of stuff I wish I had, and one of the things that’s been on my wish list the longest is a springform pan. I used to eye photos of cheesecakes jealously, fantasizing about the ones I’d make if only I had the proper equipment. Well, I finally got a springform pan, and I have yet to make a cheesecake. I have, however, made a Tortilla and Black-Bean Pie.

I found this recipe on marthastewart.com, and when I saw it I knew it’d be perfect for breaking in my pan. I loved the thought of being able to use my new toy for something besides sweet dishes. And I mean, come on, tortilla and black bean pie? That’s my kind of recipe.

This recipe is tasty and easy to throw together, and it’s great served with some chips and salsa or guacamole. The recipe calls for you to alternate layers of tortillas with a bean mixture, which consists of garlic, onion, jalapeno, corn, and, of course, beans. I started out trying to be pretty careful and consistent with my layering, but at some point I stopped paying attention and just began making layers until I reached the top of my pan. It’s really easy: tortilla, beans, cheese. Repeat. Make sure to save some cheese for the top, as well as some bean mixture if you like. Bake for about 20 minutes, until the cheese is melted and the pie is warmed through, then sprinkle with chopped scallions.

I’m including the full recipe below, but feel free to use it just as a guide. This recipe is simple to make and easy to adjust to your own tastes. Mix it up however you like. Enjoy!

Cheesy Black-Bean Tortilla Pie
From Everyday Food

4 flour tortillas (10-inch)*
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

*I actually had some tortillas that were just under 9 inches (Piñata brand), and if you can find these they’re great. No trimming required! Also, I made an extra layer and used 5 tortillas.

Fresh Pickin's

I'm not usually one for getting up early on a Saturday. In fact, I'm often not one for leaving the apartment on Saturday. I prefer to stay in my PJs all day and putter around the house, cooking a little, maybe tidying up a little, and generally enjoying a slow and relaxing day. Add 98-degree weather to the mix, and you'd be out of your mind to expect me to step beyond my front door.

So what was I doing getting up and dressed at 6:30 a.m. this past hot and steamy Saturday? I was preparing to go strawberry picking. Crawling around a field is another thing you typically won't find me doing, but there I was, dirty and sticky, greedily scavenging all the ripe berries I could get my hands on at Butler's Orchard. Sixteen pounds of strawberries and two dirty knees later, I was on my way home with my goods.

I have a tendency to underestimate amounts in almost all scenarios. I'll buy another 5-pound bag of potatoes when there's already one in the pantry, just in case. And then I'll use 6 of those potatoes to make mashed potatoes, even though there are only two of us eating, ignoring the fact that we can't eat 3 potatoes each. And, this Saturday, I bought 16 pounds of strawberries, even though I don't have nearly enough room in my fridge for that amount and, even if I did, couldn't possibly use them all before they started to go bad.

I ended up freezing most of them. The texture of a frozen strawberry, once it's thawed, is generally not very good, but I figured they'd be fine to use in things like strawberry lemonade and strawberry margaritas. I already made Strawberry Agua Fresca, which is a fabulously delicious summer drink, and I don't see why frozen berries wouldn't work fine in that, as well. To freeze strawberries, just rinse them clean and hull them, then arrange them in a single layer on a baking sheet and store them in the freezer for a few hours. Once they're frozen, you can transfer them to a plastic freezer bag. Freezing them on a baking sheet first ensures that they won't stick together and freeze in one massive brick of strawberry ice.

Saturday night, I made strawberry shortcake. I was very tempted to use the Bisquick recipe. I've made it before, and it's really good. And it's so easy! I'd already been standing in the kitchen for several hours, cleaning, hulling, and storing berries, and the thought of simply mixing up some biscuit dough in a bowl and dropping it in big, careless dollops on a sheet tray was very tempting. But in the end I decided to be a good blogger and make them from scratch. I used a recipe from Joy of Baking, which begins with the assertion that the only proper way to make strawberry shortcake is with a cream scone. So that's what I did.

The shortcakes were very good. No surprise there—I mean, it’s strawberry shortcake. Of course, my scones didn’t bake up as big and fluffy as the ones in the picture at Joy of Baking. That’s no surprise, either. My relationship with scones, much like my relationship with biscuits, is strained, at best. There’s plenty of room to grow there. But you know what I discovered? Anything can be made instantly better by smothering it in sweet berries and fresh cream. Especially a flat scone.

Strawberry Shortcakes
from Joy of Baking

Scones:
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat)

Egg Wash:
1 large egg, lightly beaten
1 tablespoon cream

Filling:
2 pounds (900 grams) fresh strawberries, hulled and sliced
1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)

Topping:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar

Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.

Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Deep-Dish Sausage and Tomato Pizza

I’ve been trying to make the perfect pizza at home for a really long time. I know I’ll never make pizza the same as what you’d find in a pizza shop, and that’s fine, but I guess I just want to make the best at-home-pizza that I possibly can. It’s not an easy task when you don’t have a pizza stone. It’s easy to come up with delicious toppings, but when you can’t get that coveted crispy-yet-tender crust, well, it’s just not a perfect pizza.

I recently found a recipe from Sara Moulton that calls for making the pizza in a cast iron skillet, which is something I haven’t tried before. The recipe calls for cooking the dough in the bottom of the oven at a really high temperature, and I was optimistic about what this could do for my crust. Plus, the recipe reminds me of the sausage-and-tomato deep-dish pizza that I always get at Pizzeria Uno and that I absolutely love. I was really excited to try this.

I didn’t follow the recipe exactly though. I stuck to the concept, but I had my own sausage that I wanted to use. A while ago I made a batch of Cooking Light’s Atsa Spicy Pizza Sausage. It was really good, but it makes a ton, and I still had 2/3 of it left over in the freezer. So for my toppings I used this sausage and a can of Del Monte Diced Tomatoes with Basil, Garlic & Oregano. For me, it has to be these tomatoes. I really like the flavor of them and, for reasons that I haven’t quite figured out, they’re the only tomatoes I’ve ever been able to get Adam to eat. These tomatoes, therefore, must have special powers, and I’m sticking with them. But use whatever you like.

The pizza came out really well. The dough came together easily and it baked up big and tender and crisp around the outer edges. I will warn, though, that you need to thoroughly drain off any extra liquid from the sausage and tomatoes, because not doing so could cause your crust to get a bit soggy on the bottom. Other than that, though, there’s nothing else you need to really watch out for with this recipe. Except for maybe eating the entire thing yourself.

Deep-Dish Sausage and Tomato Pizza
Adapted from Cheesy Deep-Dish Sausage and Tomato Pizza

1/2 teaspoon sugar
1 cup warm water (110 to 115 degrees F)
1 (1/4-ounce) package active dry yeast (about 2 1/2 teaspoons)
2 1/4 to 2 1/2 cups all-purpose unbleached flour
1/2 cup yellow cornmeal
3/4 teaspoon salt
2 tablespoons olive oil, plus more for oiling bowl
1/3 recipe Atsa Spicy Pizza Sausage, recipe follows
1 (14 to 16-ounce) can diced tomatoes, well drained
1 cup grated whole milk mozzarella cheese (about 1/4 pound)
1 cup grated fontina cheese (about 1/4 pound)
2 tablespoons grated Parmesan
1/4 cup shredded fresh basil leaves, for garnish

In a large bowl, dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.

Put dough in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

While the dough is rising, prepare sausage (see recipe below). Stir in tomatoes and transfer mixture to a strainer over a bowl to drain and cool.

Preheat oven to 500 degrees F.

Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place for 15 minutes.

Sprinkle dough with half of mozzarella and fontina and top with sausage-tomato mixture and remaining cheeses. Sprinkle the top with the Parmesan and bake the pizza in the lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400 degrees and bake 5-10 minutes more, or until crust is golden brown.

Top with fresh basil, if desired, and serve immediately.

Atsa Spicy Pizza Sausage

1 pound ground turkey
1 pound ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

The sausage can be frozen for up to 3 months.

Quinoa Muffins

A few months ago I picked up a box of quinoa. I didn’t know what it was or what I was going to do with it, but I’d been hearing a lot about it and figured I needed to get some. I found a lot of recipes for salad-type dishes that involved quinoa, and they all looked delicious, but I wanted to do something a little different. Then I got an issue of Everyday Food that included a recipe for quinoa muffins, and I knew where my new purchase was going to go.

In case you don’t know, quinoa is often used much like a grain, but these little guys are actually edible seeds. They naturally have a bitter-tasting coating and often come pre-rinsed. My box was labeled “pre-rinsed” but, since the recipe calls for a rinsing, I did it again anyway. The seeds are so small that they fell right through my strainer, so I soaked them in a bowl of water and then fished them out with my hands. If you have some cheesecloth handy, you’ll be in better shape than I was.

The rest of the recipe is really easy. It calls for oil instead of butter, which I love. I hate creaming butter. I'm too lazy to get out my mixer and I never remember to take the butter out of the fridge ahead of time. I’m very demanding and when I want a muffin, I want it now. Not 3 hours from now when the butter is soft.

So anyway, I’m really glad I found the recipe for these muffins. I love the bumpy textured top that the quinoa gives the muffins, and they’re really nice and moist inside. They are, however, a tad on the plain side. Next time I think I’ll play around with some spices, maybe cinnamon or nutmeg, but for now, some strawberry preserves will do just fine.

Quinoa Muffins
From Everyday Food
makes 12 muffins

1 cup quinoa, rinsed
1/4 cup vegetable oil, plus more for pan
2 cups all-purpose flour, spooned and leveled, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

Bake until toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

Lemon-Blueberry Mini Loaves

I bought some new toys last weekend at Crate and Barrel. I can never control myself in that store. They have the same standard stuff all the time, but somehow every time I’m there I find something new I have to have. This most recent time I picked up, among other things, a new citrus zester and a set of four mini loaf pans.

When you buy new toys you, of course, must find cause to use them right away. I knew immediately that I’d be making some mini loaves of bread, but I didn’t know what kind. I browsed through some recipes until I found one for Lemon Blueberry Bread. Perfect! I could use my new loaf pans and my new zester, not to mention those blueberries that had been sitting in my freezer, neglected, for far too long.

Truth be told, I often shy away from lemon-based recipes. I’ve had one too many dishes (and even made some myself) where the lemon zest was overpowering, and I really dislike that flavor. But I’m glad I went with this recipe. This bread is easy and delicious, and the lemon flavor is subtle yet bright. It’s pretty and tasty and makes a perfect light breakfast with a cup of tea.

Besides substituting frozen for fresh blueberries, I didn’t change much about this recipe. I did, however, adjust the baking time to accommodate four mini loaves, and I also decreased the baking temperature a bit because my pans have a dark finish. One other note: You might notice that the tops of the loaves are sort of shiny. That’s because, at the end, they were topped with a lemon-sugar glaze. It’s a tad sticky, but it’s finger-lickin’ good.

Lemon-Blueberry Mini Loaves
Adapted from Lemon Blueberry Bread
makes 4 mini loaves

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1 1/2 cups fresh or frozen blueberries

Lemon Glaze:
1/3 cup granulated white sugar
3 tablespoons fresh lemon juice

Preheat oven to 350 degrees F (325 degrees for dark-finish pans) and place the oven rack in the center of the oven. Butter (or spray with a nonstick vegetable spray) the bottom and sides of four mini loaf pans (5.75"´3.25"´2.25"). Set aside.

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pans and bake for about 40 to 45 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/3 cup of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaves all over with a wooden skewer or toothpick, and then brush the tops of the loaves with the hot lemon glaze. Cool the loaves in the pans for about 30 minutes, then remove from pan and let cool completely on a wire rack.

Easy Brussels Sprout Gratin

I’ve been thinking lately about seasonal recipes. In many respects, they’re fantastic. I’m very excited, for instance, about the fresh basil and strawberries of summer. But in other respects, seasonal recipes can be pretty limiting. I have two amazing pumpkin recipes that I’ve been dying to try, but a little voice in my head keeps saying, You cannot make pumpkin dishes in May. You must put those recipes on hold, hidden in a “November” file, where they must stay until they’re wanted.

You might call me insane. You might be right. But regardless of that, I do think it’s true that we have a habit of unnecessarily relegating certain recipes to a couple months per year. I mean, canned pumpkin is just as good now as it was six months ago, right?

Even so, I just can’t bring myself to make pumpkin fritters when everyone else is serving BBQ ribs and lemonade. But Brussels sprouts, on the other hand, are something I’m unable to resist. We normally don’t see these adorable little guys until Thanksgiving, but just last week I happened upon a Cook’s Illustrated recipe for Brussels Sprouts Braised in Cream. CI has this recipe in with its Christmas collection, but there was no way I could wait until December to make this dish. No. Way.

If you like cream and you like Brussels sprouts, you’ll love this recipe. But be warned: there’s lots of cream. That’s not a problem for me, but some of you may have significant others who are trying to lose weight and who complain that the vegetables you serve them are swimming in heavy cream. Ahem.

I followed the recipe exactly but, at the end, I topped it with a little something extra: a golden breadcrumb crust. Delicious! The golden crust is why I’m calling this a gratin, but, really, a traditional gratin is cooked in a béchamel or cheese sauce. You could certainly do that if you wanted to, but simmering the sprouts in cream is so fast and simple. The online version of this recipe requires you to have a subscription to CI, but if you don’t, don’t despair. I’m including the recipe below.

Easy Brussels Sprout Gratin
Adapted from Brussels Sprouts Braised in Cream

1 pound fresh small Brussels sprouts, rinsed, with stem ends and discolored leaves removed
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Ground black pepper
2 slices white bread, quartered
1 tablespoon butter, melted

Preheat broiler.

Bring sprouts, cream, and salt to boil in a medium saucepan over medium-high heat. Lower heat and simmer, stirring occasionally, until a knife tip inserted into a sprout center meets no resistance, 10 to 12 minutes. Stir in nutmeg and pepper.

Distribute sprouts between two individual gratin or baking dishes. Pulse bread slices in food processor to form fine crumbs, then toss crumbs with melted butter. Top dishes evenly with breadcrumb mixture, then set under broiler until topping is crunchy and golden brown, about 5 minutes.

Remove from oven. Baking dishes will be very hot, so allow to cool before serving.

BLAT Salad

I love a BLT. Mayo is sort of implied when you’re having a BLT, right? And any sandwich in which mayo is integral is okay by me. But have you ever had a BLAT? A BLAT is a BLT sandwich with avocado, and it’s delicious.

Would you believe that I used to think I didn’t like avocado? I must have had some bad guacamole, or something, and I automatically concluded that I didn’t like avocado. But then I had whipped avocado about a year ago at a restaurant, which was just pure avocado, maybe mixed with a bit of lime juice, and I realized, finally, how awesome avocado is. Now I try to incorporate it into as many meals as I can, and a BLAT salad was my most recent avocado-enhanced creation.

OK, I didn’t actually create this recipe. I found it on Allrecipes.com, but the avocado was my addition, thankyouverymuch. This salad has everything you’d find in a BLAT: lettuce, tomato, bacon, bread (in the form of croutons), and, my favorite touch, mayo (in the form of a basil-mayo dressing). You don’t normally find basil in a BLAT, but it’s really delicious in this dressing. All of the elements in this dish complement each other perfectly. It’s one of my favorite salads.

BLAT Salad
Adapted from BLT Salad with Basil-Mayo Dressing

1/2 pound bacon
1/2 loaf Italian bread, cut into 1/2 inch cubes
Black pepper
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
1 large heart romaine, chopped
2 vine-ripened tomatoes, cut into wedges
2 ripe avocadoes, chopped and tossed with a couple squeezes of lemon or lime juice

Chop bacon into bite-size pieces and place in a large, deep skillet. Cook over medium high heat until evenly brown and crisp. Using a slotted spoon, remove bacon to a paper-towel lined plate. Reserve 2 tablespoons of the bacon drippings in a small bowl, then drain most of the rest, leaving enough drippings in pan to thinly but evenly coat the bottom.

Add cubed bread to pan, still over medium heat. Toss to coat evenly with bacon drippings and cook until bread has reached the desired crunchiness for croutons, stirring frequently, about 5 to 10 minutes. Season with pepper to taste, then allow to cool.

In a small bowl, whisk together the 2 tablespoons of reserved bacon drippings, mayonnaise, vinegar, and basil.

Divide chopped romaine between two plates, then top with tomatoes, bacon, and avocado. Scatter croutons over the top. Serve immediately with basil-mayo dressing.

Teeny Tiny Peanut-Butter-Cup Cheesecakes

Not too long ago, I saw Paula Deen make Peanut Butter Cheese Cake Minis. Has anyone seen this episode? Watching the show, I swear it looked like Paula used a mini-muffin pan, but the recipe calls for a standard-sized muffin pan. I was intent on trying to use the mini-sized tin, but my plans were on hold until I found some mini-muffin paper liners.

Finally, last weekend, at the farmer’s market, of all places, I found some mini-muffin-pan liners. I also found something else: teeny tiny peanut butter cups. Now, we’ve all seen the miniature Reese’s peanut butter cups, but these teeny tiny ones are even smaller than those. Observe:

That’s a miniature peanut butter cup with a teeny tiny one sitting on top. See how much smaller they are? I picked some up, thinking they might come in handy.

My initial plan was to use the miniature peanut butter cups and the mini muffin pan. The miniature PB cups do fit in the mini muffin pan; however, I found that my paper liners were a bit smaller than the cups of the pan, and that the PB cups were a tad large for the liners. I didn’t trust the recipe to work well without using the liners—I thought it would be too hard to get the cheesecakes out in one piece—so what I decided to do, finally, was use the mini-muffin pan, the paper liners, and the teeny tiny peanut butter cups.

This method worked out well. I got cute little bite-sized cheesecakes with a chocolate-peanut-butter surprise inside. I will say though that, because these peanut butter cups were so tiny, their flavor was very subtle, so you could use two or three per cup if you want a stronger chocolate-peanut-butter flavor.

I made 24 of these tiny cheesecakes and still had some batter left over, so I decide to make some more in the standard-muffin size. Instead of using a muffin tin, though, I used silicone baking cups from Crate and Barrel. These are great because they don’t need to be greased and, when the cheesecakes are done baking, you can leave them right in the silicone cups for as long as you want, and they keep things nice and tidy. Plus, of course, they’re reusable.

The taste? Pretty sweet and pretty good. Plus, you could change this up a million ways. I’m thinking this recipe would work well using Oreos for the crust instead of graham crackers and a Hershey kiss in the center instead of a peanut butter cup. Yum! If you come up with any other tasty combinations, let me know.

Teeny Tiny Peanut-Butter-Cup Cheesecakes
Adapted from Peanut Butter Cheese Cake Minis
Makes 36 tiny cheesecakes (cooked in a mini-muffin pan)

Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup (1/2 stick) butter, melted

Filling:
36 teeny tiny peanut-butter cups*
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
2 eggs

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a mini-muffin pan.

For crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until crumbs are moistened. Press about 1 scant teaspoon of crust into the bottom of each muffin cup. (You can use a shot glass to help pack the crumbs down. If the crumbs stick to the bottom of the glass, cover the glass with one of your paper liners.) Put 1 tiny peanut-butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Combine sugar and flour in a bowl, then add to cream cheese, a little at a time, beating well. Add vanilla and then eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 13 minutes. Allow to cool completely before serving.

*According to Candy Blog, you can find these at Trader Joe’s.