Easter Pineapple

Happy Easter and Happy “National Pineapple Upside Down Cake” Day!

yup its a real day and you can read all about it here.

While I didn’t make cake, I did make muffins. With one simple substitution to basic corn muffin mix I was able to turn something ordinary into something special.

pinneapple corn muffins

Simply substitute the oil called for in your cornbread recipe/mix with equal amounts of pureed pineapple. This gives a nice citrus zing to the muffins. If you want it a little sweeter, add in some honey or brown sugar to the batter – or better yet serve with honey butter!

 

On Another Note…

Please forgive my lack of blogging/cooking lately as I am finishing up a crucial semester in grad school and thesis deadlines are making it almost impossible to cook at all! Be done soon and looking forward to more cooking!

 

 

What Are You Doing For New Year’s Eve?

A popular question right now and also a very beautiful song by Ella Fitzgerald.

Listen here: http://www.youtube.com/watch?v=UFdfzNMV52Q

In past years I have celebrated big and small. Warm and cold. Quiet and loud. These days my celebrations tend to be more quiet than loud but always include some reflection on the year behind and some consideration of the year ahead.

I also use the New Year as a catalyst to de-clutter my house and usually spend January/February cleaning out forgotten drawers and closets. There is something about February with its brighter days and lighter snows that always puts a little spring in my step. Perhaps even more than the month of April which for most New Englanders marks the hope of spring.

I would like to say thanks to all my visitors and readers this year, old and new, who took a moment from their busy lives to read about my latest cooking creations. A special thanks to new friend Rachelle !!

So whether you celebrate big and loud….

firework 8b

Or small and quiet…

winter at the shore

Make it great and safe and…

Happy New Year

If you are interested: January 2011  &   January 2012

A “Green” Christmas

Veggies not money!

Holiday dinners like Christmas can be so full of heavy, rich dishes that I decided to take a really “light” approach with the salad course. Just fresh shaved greens – 3 kinds, all raw and lots of them! Plus some fresh grated raw turnip for a sweet-spicy crunch and some dried cranberries for a little color and sweetness.

Green Number one….

Thinly sliced Brussels sprouts.

Thinly sliced raw Brussels sprouts.

Green number two plus some orange…

sliced celery and shredded raw turnip

Sliced raw celery and shredded raw turnip – Celery is like “beginners fennel”

Green Number three…

Kale sent through the shredding disc on my cusinart

Kale sent through the shredding disc on my Cuisinart – I used “Curly kale” and took out the stems first!

All together now…

All mixed up with some dried cranberries

All mixed up with some dried cranberries

Dress this with a light lemon-garlic vinaigrette and enjoy a fresh start to a holiday feast!

Cookie Experiment

The “cake mix cookies” went so well that I felt kind of confidant and decided to experiment. What if I used chocolate cake mix? What if instead of peanut butter I used marshmallow Fluff? This seemed logical – after all both peanut butter and Fluff are gooey? That has to count for something when substituting in baking, right?

Wrong.

They looked really promising as I mixed it together – the white marshmallow Fluff giving the chocolate cake batter a kind of “designer grey” color! Once I started to portion them out on the cookie sheet, I really started feeling confidant and dug up some candy canes that I thought would be great all smashed up as a topping! They looked really promising as they went into the oven!

But when they came out…..

They seem to spread a lot more than I thought they would. In fact they spread a lot! And they had to be cut away from each other. But that wasn’t even the worst part.

They deflated too. While they were baking they had puffed up nicely and I was deceived into thinking I would have a nice puffy, chewy cookie. Instead they deflated to a flat, really flat cookie. And as a result I had really thin, crispy cookies. Maybe not the kind you want. I forged on anyway, making small dough balls and placing them further apart so at least I wouldn’t have to cut them away from each other, but I still had flat crisp little rounds.

They were still kinda tasty, despite the flat crispness. And it didn’t stop me from eating too many. But if any baker out there can tell me what to add (I suspect it is either baking soda or powder) I would love to get these a little “Fluffier.” (Pun intended!)

P.S. probably not going to take these versions to the cookie swap!

Not A New Idea

I thought I was on the cutting edge by adding pumpkin to my macaroni and cheese – after a quick check of google – I realized this was not a new idea!

That’s okay, it was new to my Thanksgiving table and that is all that counts right?

I was craving mac-n-cheese AND wanted to add seasonality to the dish so I could serve it at the holiday table, so that is how my “mash-up” came about. I simply started with my usual mac-n-cheese white sauce and added a little extra nutmeg and the tiniest pinch of ground cinnamon. For the cheese I decided to keep it kinda plain with a medium cheddar and lots of salty grated Romano. (You could use Parmesan, I just happen to have Romano) Next I stirred in 1 can of pure pumpkin. (Do I need to say.. “not pie filling, just pumpkin?”)

pumpkin mix

Next I combined it with al dente cooked penne pasta and topped it with some more cheese. You can stop here and let it cool and put it in the fridge till you are ready to bake it or even freeze it until then. Don’t you just love a good make-ahead-freezer dish? I sure do!

When you are ready, bake in a 350 degree preheated oven of for 30 mins (longer if frozen) until it is bubbly and brown on top!

This recipe is based on 1 regular box of pasta and 1 14oz +/- can of pumpkin. The basic white sauce recipe can vary for me depending on what’s on hand and how “saucy” I want the dish. But generally I start with 4oz butter and flour for the roux and add in 2 cups of whole milk. I probably used 8oz of grated cheddar and at least a cup of grated Parmesan and/or Romano. Don’t forget to season with S&P and what ever flavorings you like…dry mustard, smoked paprika, nutmeg etc.

This portions out beautifully for lunch leftovers….if there is any leftover!

pumpkin mac and cheese

Patriotic Dessert

What is more American than apple pie?

A “red, white and blue” berry dessert of course!

IMG_5107

Served in a little mason jar for fun and enjoyed in the most beautiful dining room!

or if you want to be a little fancier you can break out a pretty dessert bowl…

IMG_5109

…and yes that is a bit of cubed pound cake you spy. Think “trifle” in a personal size.

Production notes

Strawberries were lightly sweetened with honey and mashed just a bit to get them nice and juicy. The whipped cream (homemade) is sweetened with a bit of vanilla and agave. The blueberries didn’t need a thing. The pound cake was purchased and cubed up. The mason jar version could be made ahead ( not too far – but like a couple of hours) and stored with lids on, in the refrigerator till party time.

Or what about using ice cream instead of pound cake?