Tomato Cobbler with Sage and Olive Oil Fried Eggs

You could call me a tomato fanatic. 
Also, Mark Bittman is a genius.

Tomato Cobbler with Sage and Olive Oil Fried Eggs
Source: Mark Bittman's How to Cook Everything Vegetarian
Yield: feeds 2-4 people since I cut the recipe in half (below is the 1/2 recipe).

Ingredients for cobbler:
oil or butter for the baking dish
1.5-2 pounds ripe tomatoes, cored and cut into wedges
1/2 tbsp corn starch
salt and freshly ground black pepper
1/2 cup all-purpose flour, plus more if needed (I used whole wheat instead)
1/2 cup cornmeal
1/2 + 1/4 tsp baking powder
1/8 tsp baking soda
2 tbsp butter, cut into large pieces and very cold
1 egg beaten (really, it should be 1/2 of 1 egg, but I messed this part up and it turned out okay)
1/4 cup + 2 tbsp buttermilk (I had heavy cream so I used that + a splash of vinegar)

Directions for cobbler:
1. Grease a square baking dish (or smaller) with the butter or oil.  Preheat the oven to 375 degrees F.
2. Put the tomato wedges in a large bowl and sprinkle with the cornstarch and some salt and pepper.  Toss gently to combine.
3. Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt.  Add the butter and pulse a few times until the mixture looks like coarse breadcrumbs.  Add the egg and buttermilk and pulse a few times more, until the mixture comes together in a ball.  If the mixture doesn't come together, add a spoonful or two of flour.  If the mixture is too dry, add a few drops of buttermilk.
4. Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish.  Drop spoonfuls of the batter on top and smooth a bit with a knife.  (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.)  Bake for 30-45 minutes, until golden on top and bubbly underneath.  Cool to just barely warm or room temperature.  To serve, scoop servings out with a large spoon.

Notes:
I'd recommend adding some herbs to the topping and a little cheese.  Mmm.


Sage and Olive Oil Fried Eggs
Ingredients:
Sage leaves
Olive Oil
Eggs
Salt and Pepper


Directions:
1. Heat the oil in the pan on medium high.  When the oil is hot, add the eggs and sage leaves.  As soon as the egg whites turn opaque, turn the heat to low and cook until desired stage.  Season with salt and pepper.

Coffee Cupcakes with Whiskey Maple Butter Cream (a la Irish Coffee)

My friends know that if I'm not drinking beer or wine, I'm drinking whiskey.  Make that Jameson Irish Whiskey NEAT to be specific.  I love the color- golden beautiful amber.  I love the warmth it creates in my belly.  I often tell my husband that the only thing I dislike about whiskey is the fact that I can't drink very much of it; it's very powerful stuff.  On the other hand, he hates the it.
On a desperate night last winter, we were going out late to meet friends.  I was torn, being incredibly cold in our crappy apartment, between whiskey for warmth and coffee for energy.  Brent randomly decided to pour whiskey into the coffee concentrate I make and keep in the fridge for my morning iced coffee (yes, even in the winter I tend to drink my coffee iced since it's easy to make and less acidic).  The result was quite magical.  The two flavors married so well that Brent not only tolerated it, but loved it.  I know we aren't the first people to put the two together, but it was pretty awesome.
This weekend I found myself surrounded by cake ingredients that needed to be used up.  I started searching for whiskey frosting recipes and here is what I came up with:

Coffee Cupcakes with Whiskey Maple Butter Cream
Adapted from: cupcake recipe from Martha Stewart and frosting from Cupcake Rehab
Yield: around 36 mini cupcakes

Ingredients for cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs

Directions:
1. Preheat oven to 350 degrees and line pan with liners.
2. Pour water over espresso powder; let cool.  Combine espresso with milk.
3. Whisk together flour, baking powder, baking soda, and salt. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
4. Fill cups three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 10-12 minutes. Let cool; turn out cupcakes from tins.
 
Ingredients for frosting: (I used 1/2 of this recipe)
1 cup butter, room temperature
2 tablespoons maple syrup or extract (room temp. if you use syrup; I used the extract- I'd use a bit less than called for since it is intense stuff)
2  tablespoons Jameson or other Irish whiskey
4-6 cups confectioners’ sugar

Directions:
1. Combine butter, maple syrup, Jameson and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth.
2. Add remaining sugar in gradually until frosting is thick enough to pipe easily. You may not use all the sugar. If icing is too dry, add additional milk until desired consistency is reached.  Frost cupcakes.

Bumpy Cake Cupcakes

My wonderful neighbor Lisa had a birthday this weekend.  She's from Detroit, home to a culinary delight known as Bumpy Cake.  I really wonder how this cake developed; it is quite bizarre yet familiar.  The original Bumpy Cake came from a company in Michigan called Sanders.  Basically, it's a rich chocolate cake topped with rows of butter cream icing "bumps" and a layer of ganache over that. 
(Warning: I must emphasize here that I strayed incredibly far from my pseudo-vegan/health conscious roots here.  I even bought corn syrup....which is kind of magical.) Shh...don't tell.  I've never had good success with vegan ganache, but this vegan one was pretty great.

Here's my cupcake take:

Pre-ganache

Bumpy Cake Cupcakes
Source: lovestoeat.wordpress.com
Yield: 11 cupcakes

Ingredients for cake:
11/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
11/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten

Ingredients for buttercream:
4 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream

Ingredients for ganache topping:
4 T cocoa
2 T oil
2 T + 4 t water
2 T dark corn syrup
2 C powdered sugar

Directions for the cake:
1. Position a rack in the center of the oven and preheat to 350. Place paper liners in a cupcake pan.
2. Sift together the flour, baking soda, baking powder and salt in a bowl.
3. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly.
4. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

Directions for the butter cream:
Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Fill pastry bag and  set aside.

Directions for the ganache:
1. Mix all except sugar in a saucepan and heat, stirring, until hot. Mix in sugar and stir until smooth.

To assemble:
After cupcakes cool, pipe strips of butter cream on each cupcake. Freeze for at least 30 mins. Make ganache and once frozen, dip the cupcakes into the ganache. Refridgerate until set. Enjoy with a large glass of cold (almond or soy) milk!

Grilled figs with ricotta and honey

I have always loved dried fruit.  Fairly recently in life, I discovered I love dried figs.  Trader Joe's carries several varieties, all of which I have tried.  However, it wasn't until this weekend that I tasted the pure deliciousness of fresh figs.  One bonus of having a husband employed by Whole Foods' produce department is knowing what's available and in season.  Fresh figs come in to season in late summer and early fall.  Our local Whole Foods has several varieties right now... I went with the ones on sale: black mission figs.

A few of my favorite cookbooks have fresh fig recipes that call for grilliing.  Some have LOTS of specialty ingredients, but I wanted to keep it simple.  Simplicity is my number one rule for trying a new food.  If you bury the new flavors in lots of other exotic ingredients, how are you ever going to know if you like it?  So, I came up with this recipe on my own after consulting my books.  It is highly recommended, even if you think it sounds weird.

Grilled Figs on Bread with Ricotta and Honey
Yield: 2-4 servings

Ingredients:
8 slices of a french baguette
8 or so small figs or fewer larger figs (this recipe should work for any variety), washed and halved
1/2 cup fresh ricotta
1-2 tbsp honey
Olive oil for drizzling + a dash of vegetable oil to prevent burning
Good balsamic vinegar for drizzling (see note)

Directions:
1. Preheat grill (ours set near 300 degrees worked well).
2. Place figs in a bowl and toss with oil to coat.
3. Place figs, cut side down, onto grill.  Grill for about 4 minutes, until figs are soft but not completely mushy.  Large figs may take longer.  I recommend flipping them at the very end for about a minute to soften the backsides.
4. While figs are on the grill, mix ricotta and honey and then smear it onto the bread pieces.
5. Top with grilled figs and drizzle with a small amount of balsamic vinegar to serve.  Enjoy!

Notes:
- I recommend having two types of balsamic vinegar in your kitchen.  First, keep a cheaper bottle for making reductions and sauces.  Second, keep a bottle of really good balsamic for drizzling on salads and other foods, like the recipe above.  Avoid balsamic vinegar with caramel color, as this is a sign of low quality, cheap vinegar.  Our cheap balsamic vinegar comes from Trader Joe's and is the real thing while carrying a not-so-hefty price tag.  Our good balsamic vinegar comes from a specialty shop (The Oilerie in Fish Creek, Wisconsin) and is a 25 year aged balsamic.  It is a good investment to make because it is amazing and a little goes a very, very long way.  This is especially true if you keep a second, cheaper bottle in your kitchen.  We even put it on ice cream- it is that good!
- Look for figs that are firm to the touch and have a nice teardrop shape.  Avoid figs that smell fermented, are mushy, or have any other signs of rot. 

Honey and Ricotta before mixing

Figs on the grill

Heaven.

Mexican Hot Chocolate Snickerdoodles (Vegan)

I was searching for a birthday treat recipe when I stumbled on this gem.  I've made them twice in the last couple of weeks.  It is normally really hard to find a crowd pleasing, chewy, easy-to-make cookie, especially a vegan recipe, but this is definitely one!
Be careful if you don't like spicy foods.  These cookies are great and kid-friendly if you leave the cayenne out.  However, I suggest taking the risk and leaving it in, just don't feed them to kids!  You won't even taste the spice right away.  It is just a wave of warmth on the finish- perfect for warming you up on a cold day!

 

Mexican Hot Chocolate Snickerdoodles (Vegan)

By: IsaChandra from the Post Punk Kitchen

Yield: 24 cookies

Ingredients: 

For the topping:

1/3 cup sugar

1 teaspoon ground cinnamon

For the cookies:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons almond milk (Or your preferred non-dairy milk)

1 teaspoon vanilla extract

1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)

1 2/3 cups flour

1/2 cup unsweetened cocoa powder

 1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cayenne

Directions:

1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
2. Mix the topping ingredients together on a flat plate. Set aside.
3. In a medium mixing bowl, use a fork to vigorously mix together oil,  sugar, syrup, and milk. Mix in extracts.
4. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
5. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. 
6. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Flatten the dough into the sugar mixture.

Perfect and beautiful chewy cookies!

Mocha Meringue Cookies

I did it!  I finally got to use my KitchenAid mixer to make meringues!  Most importantly, I succeeded!

Whipping egg whites into meringue is one of the few things that I had to put off making until I had some type of electric mixer again.  It's just too tough to do it well by hand.  With a stand mixer, it was actually pretty easy.  I always thought it would be much more difficult to get right.  I read and reread several cookbook sections on proper technique.  Finally, I gave it a go.

The result:

Not bad for a first try!

Mocha Meringue Cookies
Source: I followed the guide in Mark Bittman's How to Cook Everything Vegetarian and improvised my own flavorings.
Yield: roughly 4 dozen 1-2 inch cookies

Ingredients:
4 egg whites at room temperature.  It is very important that no yolk made it into the egg whites.
4 pinches of cream of tartar
1 tsp vanilla extract
Pinch of salt
1 cup superfine sugar or regular sugar
2 tbsp cocoa powder (I used natural)
1 tbsp espresso powder

Directions:
1. Heat the oven to 200 degrees F.  Using a stand mixer or an electric mixer and a metal or glass bowl, beat the whites, cream of tartar, vanilla, and salt until they begin to hold peaks.  Gradually add the sugar a bit at a time, and beat until the mixture holds stiff peaks.  Gently fold in the cocoa and espresso powder.  It is fine if some streaks remain.
2. Line a baking sheet with parchment paper.  Use a pastry bag or a resealable bag with the corner snipped off to pipe mounds of meringue, each a couple of tablespoons.  These cookies do not rise, so they can be fairly close together.
3. Bake until the cookies are hard and until they release easily from the parchment, about 2 hours.  Turn off the oven and leave the door slightly ajar.  Our oven closes on its own, so I put an oven mitt in the door to prop it open a bit.  Let the meringues cool in the oven for at least another hour.  When they have cooled, place the meringues in an airtight container immediately.  If you leave them out, they will pull in moisture and before you know it, they will be incredibly sticky.  If this happens, pop them back in the oven at 200 degrees F for a few minutes, until they are dry to the touch.  Cool again, and seal them up.

Notes:
1. Make sure not to use a plastic bowl.  Plastic is closely related to fat and can harbor even the slightest amount that will deflate your eggs.
2. My meringues had pretty streaks of the cocoa and espresso powder throughout.  It is much more important not to over mix your meringue mixer than to get rid of these streaks.
3.  I highly recommend looking at videos, pictures, and recipes online to get a sense of what your whites are supposed to look like.  But, don't get discouraged by horror stories.  These cookies were a lot easier to make than most things led me to believe.  I have come to the conclusion that some people just don't belong in the kitchen.
4.  Save this recipe for a day that isn't really humid.  Or, just make sure the AC is on.
5.  The more fine your sugar is, the better the meringues will be.  I used regular white sugar and my meringues were good, but the texture just improves with finer sugar.  I've read that you can just pulse regular sugar in a food processor, but I didn't try it.

Beginning to beat the whites.

Close enough to stiff peaks.

Folding in the cocoa and espresso powder.

Before baking.

Post baking...mmm!

A hurricane and lots of treats

Within the last week, Brent and I experienced our first hurricane and our first earthquake.  Well, we pretty much missed the earthquake because our apartment complex is under construction so there is a constant rumble. 
Luckily, we survived Hurricane Irene with minimal damage.  Princeton experienced quite a bit of flooding and lots of trees down.

 In the week leading up to the expected landfall on Sunday morning, Brent and I watched as everyone around us scrambled to stock up on water, food, and apparently everything and anything from Trader Joe's.  Having never been threatened by a hurricane, we were fairly ignorant about how to prepare.  After the large branch pictured above fell in front of our porch Saturday night, we put some cardboard over the windows above our bed and filled the bathtub with water.... That's about all we did.

Well, that and lots of baking!

Over the course of the weekend, I made four different goodies.

Mocha Meringues (Really, really not-vegan)

Lemon Curd (Very not-vegan)

Mexican Hot Chocolate Snickerdoodle Cookies (Vegan)

Green tea cupcakes (vegan)

 I'm 2 days away from my Hebrew final, which is kind of all consuming at the moment.  But, I will be posting these recipes shortly :)