Miz Chef

Food Is Sexy—Therefore, I Cook


Leave a comment

Blue Corn Muffins

 

IMG_4771For some reason, I got it into my head that I wanted to make blue corn muffins, and what follows is my recipe.

But first, let’s talk about corn. Corn is, unfortunately, one of the most genetically modified crops in the United States. Unless you buy corn that is specifically labeled organic, you can be absolutely certain that the corn you just purchased has been genetically modified. And it isn’t just the corn that you eat, it is also the corn that is fed to the animals that you eat, and that means animal products as well—i.e., eggs, cheese, yogurt, etc.IMG_4718

Organic products aren’t cheap, though. Some people who are health conscious but can’t afford to go totally organic have a list of products that, if nothing else, they always buy organic. If you are one of those people, keep corn on that list.

Organic blue cornmeal is available (Arrowhead Mills has it and can be found in Whole Foods, other natural food markets, and sometimes well-stocked supermarkets). However, I wasn’t able to get my hands on organic blue corn meal in time to make the muffins when I wanted to make them. So, I made the conscious decision to use blue corn meal that I picked up at a Latin supermarket near where I work. Having said that, I urge you to use organic corn—in all its forms—whenever possible.IMG_4720

Now, onto the recipe. Blue corn meal makes for a beautiful purple batter, but the final product isn’t as vibrant. It’s usually a light lavender color. I’m not quite sure why mine came out so much darker than the average blue corn muffin—I suspect that my ratio of cornmeal to all-purpose flour was too high. Nevertheless, I decided that I like them and am keeping the recipe as is—at least for now. I like to add corn to the batter for an extra bit of texture, but you can omit it if you like.

Next time, I’m going to do a gluten-free version. Enjoy!

Blue Corn Muffins

Makes 12 muffins.

1½ cups blue cornmeal
½ cup all-purpose flour
1/4 cup grapeseed (or other) oil
2 teaspoons baking powder
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
2 medium eggs
1 cup corn

Preheat oven to 425°F. Grease the cups of a medium 12-cup muffin tin, or line them with paper cupcake wrappers.

In large bowl, mix all the ingredients, except the corn, with spoon or rubber spatula just until mixed.IMG_4742IMG_4750Fold in the corn, if you’re using it.IMG_4751Fill the muffin cups equally. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Place the tin on a rack and let cool. If you try to remove them immediately, they’ll crumble. If you have to, run the tip of a knife around the edges to loosen them.IMG_4759Turn them out onto the rack. Serve warm or at room temperature.IMG_4762Enjoy with butter and jam.

 


2 Comments

Almond-Lucuma Cake

IMG_4798 _V2

Photo: Akramm via Wikimedia Commons

Photo: Akramm via Wikimedia Commons

If you haven’t heard of lucuma, it’s because it’s a fruit indigenous to Peru, Chile, and Ecuador that hasn’t really had much play outside of its native region, especially since it only thrives in subtropical climates. It has a dark green skin, and a pit (sometimes two) that look like avocado pits. Its yellow flesh is dry and often compared to hard-boiled egg yolk, and its mild flavor has been likened to maple syrup, caramel, and sweet potatoes.

Indigenous Andean peoples used lucuma not just as food but medicinally as well. The Incas believed it to be a symbol of fertility and creation and it was dubbed “Gold of the Incas.” Modern studies of lucuma show that the fruit contains beta carotene, iron, zinc, vitamin B3, calcium, and protein. It aids in warding off heart disease and hypertension, maintaining skin health and blood sugar levels (and it is hoped that it will help people with diabetes), and supporting healthy digestion.lucuma[1]
Continue reading


2 Comments

Split Chickpea Soup

IMG_4715So, I was perusing the bean shelves in my favorite Indian market and found roasted split chickpeas (chana dalia). I’d never seen them before and wondered if they could be cooked just like split green peas. I bought a package and this recipe is the result of my experimentation.IMG_4693The resulting soup is very thick—not just in the viscosity of the soup but the pureed chickpeas themselves leave a thickness on the tongue. Unlike pureed split pea soup, it has a somewhat grainy—but not unpleasant—texture, and the flavor is intensely nutty.IMG_4690

Continue reading


Leave a comment

Sorghum Pilaf

IMG_4640

Sorghum is technically a grass (but for culinary purposes is classified as a grain) that is native to Africa, and was introduced to to the U.S. in the 1800s. It’s always been an important food crop around the world, but in the U.S., it’s been used primarily as animal feed. The exception to this is in the U.S. South, where sorghum molasses is a traditional sweetener, used much in the same way as honey or maple syrup. However, with the rising interest in gluten-free and ancient grains, sorghum is becoming more and more popular as human food in the U.S.IMG_4625

The great thing about sorghum, apart from the fact that it’s gluten free, is that it doesn’t have an outer shell that has to be removed to make it edible. That means that it’s a whole food, and that means that it’s healthy and just plain awesome.
Continue reading


Leave a comment

Colcannon—An Irish Mash

Irish cuisine is traditionally hearty and to the point. Years of impoverishment and famine led to honest cooking that holds the utmost respect for the food being used. In other words, food was not taken for granted. And it made use of foods that were available—the crops that would easily grow in the Irish terrain and the livestock that were raised in the countryside.potatoes

The food probably most associated with Ireland is the potato. Potatoes were introduced in the 16th century and because they grew abundantly and cheaply, they became the most important crop in feeding the masses, which is why when a blight destroyed potato crops in the mid-1800s, famine decimated the population.

Another important item in Irish cuisine is cabbage. It, too, grows abundantly and cheaply and, like potatoes, lasts a long time in storage. Sometimes kale is used, or other members of the cabbage family.AU_MAR~1

Colcannon became known in the 18th century, but some food historians believe that it existed before then. It combines these two staple ingredients in the simplest, most basic of ways: boiled and combined into a mash. Okay, there’s a bit more to it than that, but not much. The potatoes and cabbage are flavored by sautéed leeks and enriched with butter.

For a little more in-depth history of Irish cuisine, and specifically colcannon, check out FoodTimeline.org or DoChara.com.

So, make this traditional Irish dish for St. Patrick’s Day and may the luck o’ the Irish be with you.

Erin go bragh.

(This recipe will be appearing in one of my upcoming cookbooks, so please do not reprint it in any format without express written permission.  That doesn’t mean you shouldn’t print it out–you definitely should! Thanks!)
Colcannon

Colcannon
Mashed Potatoes and Cabbage

4 cups thinly sliced cabbage
1 tbsp + 1 tsp salt
2 large potatoes, quartered
2 tbsp butter
1 cup milk
Pepper to taste
1 tbsp canola oil
2 large leeks, washed and sliced
2 tbsp minced parsley for garnish (optional)

Bring a large pot of water to a boil; add the cabbage and 1 tsp salt. Lower the heat to medium-low and boil until tender, about 12 to 15 minutes. Drain well.

At the same time, place the potatoes in a medium pot and cover with water. Bring it to a boil; lower the heat to medium-low, partially cover, and boil until tender when pierced with a knife, about 15 to 20 minutes. Drain, peel, place in a bowl, and coarsely mash. Add the milk, butter, ½ tablespoon of the salt, and pepper and mix well.

Heat the oil in a wide pan. Add the leeks and sauté until soft and golden brown, about 15 minutes. Add the cooked cabbage and remaining salt and sauté over medium-high heat, stirring often, until cabbage starts to brown. Add to the mashed potatoes and mix well. Taste for seasoning and adjust, if necessary. Transfer the colcannon to a platter. Garnish with parsley and serve hot.

Makes 6 to 8 servings.


Leave a comment

Creamy Roasted Cauliflower Bisque

IMG_4620

I had no plans for cauliflower over the course of my very busy weekend, but when I saw big, beautiful heads of cauliflower in the store the other day, I couldn’t resist buying one.

It’s cold, snowy, wintry weather, and days like this just scream soup, and what I wanted was a creamy bisque. But before I get to my recipe, let’s talk a bit about this wonderful cruciferous vegetable.

Cauliflower is part of the Brassicaceae family and is related to cabbage, broccoli, Brussels sprouts, bok choi, collard greens, and some other leafy green vegetables. In my cookbook, Vegetarian Italian: Traditions, Volume 1, I talk a little bit about the history of cauliflower and its health benefits:
Continue reading


Leave a comment

Gluten-Free Lemon-Poppy Berry-Topped Cake

IMG_4573

On this deep-in-winter February day, I’d like to offer a recipe for a gluten-free cake that is really easy to make and very versatile. The batter doesn’t rise much, which makes it a great vehicle for all kinds of toppings.

I like it because it’s not overly sweet and it can be paired with lots of different things. Instead of berries, you can top it with lemon curd or orange marmalade, or buttercream frosting. You can put the batter into 4 small loaf pans for individual desserts. You can also substitute the lemon zest and juice with orange or other citrus. And with the exception of 1 egg, it’s also dairy free, so for those of you who are lactose intolerant, it’s a great choice.

Enjoy!

Gluten-Free Lemon-Poppy Berry-Topped Cake

Makes 1 8-inch cake.¼ cup sorghum flour

¼ cup chickpea flour
2 tablespoons tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch sea salt
2 teaspoons lemon zest
2 tablespoons poppy seeds
1 large egg
¼ cup plus 2 tablespoons maple crystals or coconut sugar
¼ cup plain yogurt
1 tablespoon melted coconut oil
2 tablespoons fresh lemon juice
2 cups fresh berries
2 tablespoons confectioners’ sugar (optional)

Preheat oven to 350 degrees. Grease an 8-inch cake springform pan.

In a medium bowl, whisk together flours, baking powder, baking soda, salt, zest, and poppy seed.

In another medium bowl, whisk egg, sugar, yogurt, oil, and lemon juice. Fold in dry ingredients, just until all ingredients are moistened.

Bake about 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack and let cool 5 minutes. Remove ring. Invert onto a plate, remove pan plate, then invert again back onto rack. Let cool completely.

Transfer to a plate. Decorate with berries and dust with confectioners’ sugar, if desired. (The best way to do this is to put sugar in a fine mesh sieve set over a bowl. Then shake the sieve gently over the cake.)

IMAG2572

 

Follow

Get every new post delivered to your Inbox.

Join 384 other followers