When I Write of Hunger

“Like most humans, I am hungry...our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it...”
― M.F.K. Fisher, The Gastronomical Me

homewardwishes:

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting
Yield: 15 cupcakes
The best pumpkin cupcakes you will ever eat!

ingredients:
For the Brown Butter Pumpkin Cupcakes:
3/4 cup unsalted butter, at room temperature
1 2/3 cups all-purpose Gold Medal flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs

For the Salted Caramel Frosting:
Salted Caramel Sauce:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

Frosting:
3/4 cup butter, at room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce

directions:
1. To make the brown butter pumpkin cupcakes: preheat oven to 325 degrees F. Line muffin cups with paper liners and set aside.
2. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, sugars, eggs, vanilla extract, and brown butter. Add the flour mixture, and whisk until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer pans to a wire cooling rack and cool completely before removing cupcakes.
5. While the cupcakes are cooling, make the salted caramel frosting. First, make the salted caramel sauce. Make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
6. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
7. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
8. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
9. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature.
10. To make the frosting: beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add the salted caramel sauce. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
11. Frost the cooled pumpkin cupcakes with the salted caramel frosting and and drizzle cupcakes with extra salted caramel sauce, if desired.
Note-you can use store bought salted caramel sauce, but I highly recommend homemade salted caramel sauce. It is the best. The salted caramel recipe will make about 2 cups so you will have extra. Store the cupcakes in the refrigerator for up to 3 days.

homewardwishes:

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting

Yield: 15 cupcakes

The best pumpkin cupcakes you will ever eat!

ingredients:

For the Brown Butter Pumpkin Cupcakes:

3/4 cup unsalted butter, at room temperature

1 2/3 cups all-purpose Gold Medal flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1 cup canned pumpkin puree (not pie filling)

1 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

For the Salted Caramel Frosting:

Salted Caramel Sauce:

2 cups granulated sugar

12 tablespoons unsalted butter, at room temperature, cut into pieces

1 cup heavy cream, at room temperature

1 tablespoon fleur de sel or Maldon sea salt flakes

Frosting:

3/4 cup butter, at room temperature

2 cups powdered sugar

1/2 cup salted caramel sauce

directions:

1. To make the brown butter pumpkin cupcakes: preheat oven to 325 degrees F. Line muffin cups with paper liners and set aside.

2. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, sugars, eggs, vanilla extract, and brown butter. Add the flour mixture, and whisk until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer pans to a wire cooling rack and cool completely before removing cupcakes.

5. While the cupcakes are cooling, make the salted caramel frosting. First, make the salted caramel sauce. Make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

6. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.

7. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.

8. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.

9. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature.

10. To make the frosting: beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add the salted caramel sauce. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.

11. Frost the cooled pumpkin cupcakes with the salted caramel frosting and and drizzle cupcakes with extra salted caramel sauce, if desired.

Note-you can use store bought salted caramel sauce, but I highly recommend homemade salted caramel sauce. It is the best. The salted caramel recipe will make about 2 cups so you will have extra. Store the cupcakes in the refrigerator for up to 3 days.

— 14 minutes ago with 74 notes
#cupcakes  #baking  #sweets  #desserts  #salted caramel  #pumpkin 
bhgfood:

Honey Roast Chicken with Spring Peas and Shallots: A light champagne-and-honey sauce gives this impressive roast chicken a gorgeous bronze glaze. (BHG.com)

bhgfood:

Honey Roast Chicken with Spring Peas and Shallots: A light champagne-and-honey sauce gives this impressive roast chicken a gorgeous bronze glaze. (BHG.com)

— 2 hours ago with 152 notes
#chicken  #dinner  #honey  #shallots  #peas 

food52:

Put down the phonebook — takeout’s got nothing on us.

Read more: How to Make Fried Rice in 5 Easy Steps on Food52.

— 5 hours ago with 505 notes
#fried rice 
Baked Cod with Miso →

foodnex:

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A revelatory recipe that asks nothing of you.

Miso cod from Food52

Every once in a while I come across a recipe that is so revelatory in its effort to deliciousness ratio…

— 7 hours ago with 1 note
#fish  #cod 

nowyourecooking:

THE RECIPE

INGREDIENTS

• 4 Large Yellow Tomatoes

• 2 cups Cucumber

• 1 cup Yellow Onion

• 1 cup Yellow Bell Pepper

• 1/2 cup Celery

• 2 tbsp Red Wine Vinegar

• 2 tsp Olive Oil

• 1 Clove Garlic

• Salt and Pepper

DIRECTIONS

1. Cut and quarter the tomatoes

2. Chop the cucumber, onion, celery, garlic and bell pepper

3. Place in a bowl and add the oil

4. Mix till desired consistency- add salt and pepper to taste

5. Serve in bowls

6. Garnish with olive oil, parsley and golden croutons

— 10 hours ago with 66 notes
#gazpacho  #soup  #cucumber  #tomato  #bell pepper  #celery 
The Chef’s Take: Baby Artichoke and Scallion Saute from Deborah Madison

foodnex:

artichokes

“As far as I’m concerned, vegetables — plant foods in general — are good things to eat and we should eat more of them. That’s as far as we need to go,” says Deborah Madison, the founding chef of Greens, the trailblazing vegetarian restaurant that opened in San Francisco back in 1979. “I am flavor-focused, not nutrition-focused.”

Deborah Madison is America’s premier vegetarian chef and a prolific cookbook author, with ten fruit- and vegetable-centric cookbooks under her belt. Her latest, The New Vegetarian Cooking for Everyone, is an updated version of her bestselling, award-winning tome, Vegetarian Cooking for Everyone.

This preparation for sauteed artichokes and scallions, taken from The New Vegetarian, pairs two spring veggies together in an unfussy, bright saute. “I like artichokes because they are truly a savory vegetable,” Madison explains. “They are not at all sweet or frivolous. They are meaty, their texture is firm and they have plenty flavor.” As for the so-named “baby” variety used in the dish: “They actually grow deep down on the artichoke plant and they don’t get as big because they don’t get much sun,” she says. “The advantage, of course, is that the chokes don’t form, so you don’t have to wrestle the thistle.”

In the relatively quick to pull together saute, the baby chokes first get blanched and then stew together until just tender in a slurry of wine, water and olive oil. Gremolata — the classic Italian herb-and-garlic seasoning — and fresh tarragon brighten the medley. “This is a spring dish,” Madison says. “I chose scallions because they are a little more spring-like than onions. And tarragon is a spring herb — in the fall I might use rosemary,” she says.

While Madison says she is a flavor-focused chef, she also knows a thing or two about the nutritional value of the vegetables she writes so knowledgeably about. “Artichokes have a lot of good stuff in them,” she says, “potassium, fiber, a good amount of magnesium, B12 and so on and so forth. They go beautifully with olive oil, that’s a beneficial oil, and they have a lot of micronutrients.”

As far as serving the saute, the options abound. “I’d be happy to eat this straight,” she says, “or you put this over a piece of good bread, rubbed with garlic. Or you can toss this with a dark, robust whole-wheat pasta.” Like most of the recipes in Madison’s revised classic, the recipe is adaptable and easy to fall for. Madison herself long ago fell for its charms: “I’ve been making this dish for 10 years,” she says.
deborah madison

Baby Artichoke and Scallion Saute

Serves 4 to 6

The preparation of the baby artichokes goes easily and quickly. If they’re not available, use four to six medium ones, trimmed and quartered. These artichokes are also wonderful tossed with spaghetti, stirred into risotto, or spooned over bruschetta.

20 to 24 baby artichokes

Juice of 2 lemons

3 tablespoons chopped parsley leaves

1 garlic clove, chopped

2 teaspoons lemon zest

2 tablespoons extra-virgin olive oil

1 bunch scallions, including an inch of the greens, thickly sliced

½ cup dry white wine

1 tablespoon chopped tarragon

Salt and freshly ground pepper

Trim away the artichokes’ outer dark leaves and discard. Next, with a paring knife, carefully peel back any fibrous portion of the stems. Place the whole, peeled artichokes in a bowl with lemon juice and enough ice water to cover.

Fill a pot with salted water and bring it to a boil over high heat. Add the artichokes and boil until tender-firm, about 10 minutes. Drain and pat dry. Slice the artichokes lengthwise in halves or thirds. (This can be done ahead of time).

Meanwhile, make the gremolata. Toss the parsley, garlic and lemon zest together until a coarse mixture forms. Set mixture aside.

Heat oil in a large skillet set over high heat. Add the artichokes, cut sides down, and saute until the hearts color in places, after several minutes. Stir in the scallions and wine. Once the wine boils off, add 1 cup water and half the gremolata and tarragon. Lower the heat and simmer until the artichokes are fully tender, between 5 and 10 minutes.

Turn off the heat and stir in the remaining gremolata and herbs. Season with salt and pepper to taste. Tip the artichokes, with their juices, onto a serving plate and serve.

Kitty Greenwald is a Brooklyn-based food writer and recipe developer. She eats a lot for work and pleasure. Her column Slow Food Fast appears in the Wall Street Journal.

Photo by Miranda Van Gelder

Portrait by Aya Brackett



via Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1ifmBy1
— 10 hours ago with 1 note
#artichokes  #scallions  #spring 

youchew:

Smoked Salmon & Avocado Egg Sandwich

1 tablespoon white vinegar
2 large eggs
2 slices whole grain rye bread, toasted
2 handfuls baby arugula
Salt and pepper
1 ripe avocado, sliced
1.5 to 2 oz thinly sliced smoked salmon

http://www.onceuponacuttingboard.com/2014/02/smoked-salmon-avocado-egg-sandwich.html

(via letseatogether)

— 1 day ago with 892 notes
#egg  #avocado  #smoked salmon  #lox  #breakfast  #brunch  #sandwich  #breakfast sandwich 
saveurmag:

Baked Feta with Roasted Red Peppers and Lemon–Oregano Broth
This appetizer is a twist on saganaki, a classic Greek feta dish.
Credit: Maxime Iatoni
Get the recipe: http://bit.ly/1ij2KSI

saveurmag:

Baked Feta with Roasted Red Peppers and Lemon–Oregano Broth

This appetizer is a twist on saganaki, a classic Greek feta dish.

Credit: Maxime Iatoni

Get the recipe: http://bit.ly/1ij2KSI

— 1 day ago with 19 notes
#feta  #cheese  #appetizers  #roasted red peppers  #red peppers  #oregano  #lemon