Natalie’s Ambrosial Chocolate Chip Pumpkin Bread

My sister Natalie makes the most delicious dessert bread. Although mixing pumpkin and chocolate chips sounds like an odd combination, the moist pumpkin pairs beautifully with the melted semi-sweet chocolate. The cinnamon provides a spicy finish as the bread crumbles in your mouth. She’s reworked this recipe so that it’s both healthy and very tasty at the same time.

Ingredients:

1 and 3/4 cup pastry flour

1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. ground cloves

2/3 cup sugar

2 Tbsp. butter, softened

4 egg whites (for a richer bread, use 2 eggs)
1 14 oz. can pumpkin

1/3 cup soymilk

3/4 cup semi-sweet chocolate chips

**********

1. Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray and set aside.

2. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves in a small bowl. In a large bowl, beat the sugar, egg whites and butter until light and fluffy. Mix in the pumpkin until fully incorporated.

3. Add the flour mixture to the egg/sugar mixture with a silicone spatula, making sure not to overbeat. Slowly add in the soymilk until the dry ingredients are fully incorporated. Fold in the chocolate chips. Pour the batter into the loaf pan.

4. Bake the batter for approximately one hour or until a knife stuck in the center comes out clean.

Enjoy!

 

Chipotle and Polyface Farm

If there’s one book you should read this year, make it “The Omnivore’s Dilemma” by Michael Pollan. One of the most interesting points he makes in the book is just how far we’ve strayed from our natural eating habits as omnivores. Although walking through a modern supermarket makes one gape in amazement at the assortment and bounty of food available, in reality, Pollan writes, we’re eating soy and corn. These two ingredients are added to all sorts of foods, from soups to cereal to sports bars. And they’re fed to the chickens, pigs and cows we consume, much to the detriment of the animals’ health.

But there are a few farms out there that are breaking the mold. In the book, Pollan lauds Polyface Farm, run by Joel Salatin, as the model of the way a farm should be run. Instead of force-feeding corn to weakened, antibiotic-pumped cows, they graze on grass. Chickens run outside, rather than being cooped up in cages.

It’s a lovely, bucolic scene. But is it feasible to run farms like this and feed the masses? I didn’t think it was possible, until I read this article in the Washington Post by Jane Black. According to Black, Chipotle (I know! Of all places!) is buying pork from Polyface Farm for its Charlottesville branch. Previously, they’d bought all of their pork from Niman Ranch, known for its sustainable, high-quality meat. I was impressed by the chain’s commitment to purchasing meat that is more sustainable, even though it is more expensive. My sense is that your average Chipotle burrito eater has no idea that the pork being consumed had a happier life than its counterpart at Denny’s, let’s say, so it can’t be just for PR reasons that Chipotle is doing this. It’s about time we treated food as more than something we shove in our stomachs.

 

Love that Umami

When I was a little kid growing up in Mexico, we put Maggi on everything. We mixed up the savory liquid with chili and lime and drizzled it over carrots, added it to soups, tacos. It just made everything taste better. It wasn’t until I was older that I understood that the magic behind our beloved childhood seasoning was MSG.

Maggi, a soy sauce-like seasoning made out of vegetable protein, was invented in the 1800s in Switzerland. Although I associate it with Mexican food, it’s sold all over the world and people in Thailand, New Zealand, China and India all associate it with their cuisine.

What is it about this sauce that has made it such a ubiquitous seasoning? Umami, say the experts.

Food reporters have been salivating over the elusive umami taste lately. There was the article in the New York Times by Julia Moskin and recently an article in the Chicago Tribune by Stevenson Swanson. Umami has be heralded as the “fifth” taste, a protein-rich sensation that adds a certain flavor to foods. You can find umami in cheeses, roasted meats, chicken broth and mushrooms. It’s that savory, unctuous taste that you can’t quite describe. In other words, it’s Maggi.

MSG, by the way, has received so much bad press that people go out of their way to avoid it. It was linked to headaches for a long time, but I like the way the Chicago Tribune article put it: everything in moderation. Too much sugar and you get diabetes, too much salt and you get high blood pressure. So it goes with MSG (umami).

 

Scrambled Eggs with Baby Arugula and Salmon

Eggs are the perfect food for the quick meal. Throw a few ingredients into the egg mixture, toss around in a pan and you have a quick dinner (or lunch). Health-wise, with 7 grams of complete protein, eggs are both satisfying and healthy. Yes, their saturated fat content is a little high, but boost your protein intake by using a combination of egg whites and egg yolks.

Frittatas, scrambled eggs and omelets are also a really great way to make use of leftovers (just make sure they’re fresh before you add them in!). I had some leftover salmon sitting in the fridge today and I decided to toss together a quick lunch. The result was so good I decided to share!

Ingredients:

1/2 tsp. olive oil

1 and 1/2 cups of fresh baby arugula (pick out the youngest leaves; older leaves tend to be too peppery when cooked)

Cooked salmon fillet about half the size of your palm (you can substitute smoked salmon). Use a fork to flake the fillet apart into bite-sized chunks.

2 tablespoons of walnuts, chopped

1 egg and 1 egg white

salt and pepper

1. In a small bowl, whisk together the egg + egg white, walnuts and salmon. Grind some pepper and add a pinch of salt.

2. In a saute pan, Cook the arugula in the olive oil on medium heat until the leaves begin to wilt. Add the egg mixture, lower the heat slightly, and let it sit until the egg mixture begins to set. Carefully push your spatula around to mix together the arugula with the egg mixture without crumbling the eggs. Remove the egg mixture from the pan when the eggs are cooked and are no longer runny.

3. Serve hot with another dash of ground pepper and salt to taste.

Suggestions: This dish would also be delicious with some goat cheese or Parmesan cheese added in at the very end. Just reduce the salt, since the cheese will add some saltiness on its own.

(photo credit: Gourmetsleuth.com)

 

Hottest Meal Around

Juliet forwarded over an article by Franz Lidz in last month’s issue of Portfolio magazine about Talula’s Table. Apparently, the restaurant, which seats only 8 to 12 people each night, is harder to get into than Thomas Keller’s Per Se or French Laundry. If you call ahead now, you might get a table in 2009.

What’s the prize? An eight course meal prepared by chef Bryan Sikora. The menu changes every six weeks, reflecting the seasons. A meal might include “pompano roasted on the bone with saffron broth,” “exotic mushroom risotto with balsamic and tender greens” and “winter blues raisin chutney semolina twist.”

Absolutely mouthwatering. Plus, everyone sits in a single table so that the meal is converted into a cozy, family-setting type repose, a gathering of devoted foodies, if you will.

Unlike Thomas Keller’s venues, the tasting menu is only $90. I know, this sounds pricey, but consider that a meal at the French Laundry (which is a must-do, by the way, at least once in your life) is about $200.

I’m not quite sure when I’ll make it, since I’m not in Pennsylvania all too often. But who knows, for all this buzz, it may just be worth the trip.

 

Conveniently Healthy

I love to cook, but let’s face it, there are times when the last thing you feel like doing is pulling out the pots and pans and preparing a several-course meal. Unfortunately, fast food today doesn’t provide ya with a lot of healthy options and the thought of eating Lean Cuisine (hello super processed food!) makes me gag.

So what’s a girl to do?

I found a couple of really great convenience products that are great for those no-cook days.

Trader Joe’s offers fresh, already washed veggies in single serving packages from Earth Exotics. Just cut a slit in the bag and stuff it in the microwave for 3 minutes. Voila! Fresh baby vegetables without the hassle. Toss them with a little olive oil, tapenade, harissa paste or parmesan cheese for some flavor and you’re good to go. My personal faves are the brussel sprouts and the baby pattypan squash.

For a quick lunch to-go, check out the offerings by Leaf Cuisine. I just tried their Purely Pad Thai today for lunch and was surprisingly satisfied. Leaf Cuisine focuses on raw, vegan foods, so you won’t find anything animal-derived or cooked in these products. Instead of rice noodles in my pad thai, I found crunchy kelp noodles.
The dish would have been a little weird, but the delicious creamy sauce (all vegan) added a spicy, tangy touch. I have yet to try their rockin’ rawsagna, but I’ll be sure to let you know what it’s like.

 

Lemon Meringue Cupcakes

These cupcakes are the perfect solution to a mid-afternoon or post-dinner sweet tooth without any guilt. Much like souffles, they are best eaten the day they are made. Serve them up after a fancy dinner party for a light but sweet finish or during afternoon tea.

Ingredients:

12 large egg whites, cold (you can use the egg whites sold in cartons near the Egg Beaters)

4 tablespoons lemon juice

1 teaspoon cream of tartar

2 teaspoons vanilla extract

1 and 1/2 cups granulated sugar

1 cup all-purpose flour

grated rind from two lemons (you can also use limes)

1/2 teaspoon of salt

*****

1. Preheat the oven to 325 degrees F.

2. Get out your cupcake liners — I prefer to use silicon liners for these cupcakes, since using regular paper liners tends to make them collapse at the end. You can find these at Crate & Barrel, Williams Sonoma or Target.

3. Combine egg whites, lemon juice, cream of tartar and vanilla extract. Using an electric beater (I use the KitchenAid Artisan mixer) on high speed, beat until the mixture is foamy. Slowly add 3/4 cup sugar until the egg whites become creamy white and begin to form soft peaks.

4. Combine the rest of the sugar, flour, lemon rind and salt in a separate bowl.

5. Gradually fold the flour mixture into the egg whites. Mix with a silicone spatula until the wet and dry ingredients are completely mixed. Handle the mixture carefully so that the egg whites don’t lose their fluffy appeal!

6. Fill the cupcake liners. Bake for about 25 minutes on the top rack of the oven or until the tops are a light golden color.

 

Spice It Up

It’s a familiar fixture in any kitchen. Often forgotten, relegated to a inconspicuous dark corner of counter space or pantry shelf.

Ah, yes, the spice rack.

Most of your spices just sit there, forgotten. Depending on your level of experimentation, a few may emerge. But if you’re like most people, by the time you finally reach for the oregano, thyme or marjoram, it tastes like old, dusty cardboard.

Solution? Forget buying an entire spice rack at your local gourmet food store or an overpriced glass jar of sage at your local supermarket. Purchase only the spices you need at Penzey’s (www.penzeys.com) in small quantities.

Experiment with one spice at a time (their fabulous catalog includes a bunch of recipes) before stocking your entire pantry. Their spices are much cheaper than those you would find at the supermarket and you can often find a variety of spices. Case in point, they sell four different kinds of cinnamon! Penzeys also offers spice sets that make perfect gifts for the home cook.

In case you need some inspiration to whip up a spicy dish, here’s a delicious soup adapted from Martha Stewart’s Healthy Quick Cook. When I first made the recipe, I found it a little watery, so I added a few veggies to make it a little more hearty. Serve with crusty white bread.

Curried Tomato Seafood Bouillabaisse

Ingredients

1 28-oz can whole tomatoes

3 cups vegetable stock

3 cups water

1/2 tsp cardamom seeds

2 whole cloves

1 1-inch stick cinnamon

1 1/2 tsps crushed red pepper

2 tablespoons medium spicy curry powder

1 lemongrass stalk, cut into 1-inch pieces

1 lb. assorted white fish, mussels, clams (Trader Joe’s has a perfect frozen seafood mix for this), fresh (or, if frozen, thawed)

1 cup edamame

1 cup chopped bok choy

salt and pepper

1/4 cup coarsely chopped parsley leaves

*****

1. In a large pot, combine the tomatoes, cardamom, cloves, cinnamon, red pepper, curry powder and lemongrass with the stock and water. Bring to a boil. Reduce the heat and simmer for another 20 minutes.

2. Add the fish to the broth and cook about 10 minutes.

3. Add the edamame and bok choy (feel free to experiment with other veggies).

4. Season with salt and pepper.

5. Ladle into soup bowls and top with the parsley.

(serves 4)

 

Modern Day Ceasar

Who doesn’t love Caesar salad? Tangy, garlicky dressing on crunchy Romaine lettuce, interspersed with sprinkles of perfectly salty Parmesan cheese and anchovies.

But I find most Caesar salad dressings to be too rich, sometimes the result of an addition of mayo, other times it’s either too much cheese or too many eggs.

Cameron Lyon, my sister’s boyfriend, came up with a simple recipe that pares down the ingredients (I know, for those who are purists, this is heresy) and that significantly lightens up the salad. You still get that tangy taste without all of the salmonella or fat. This recipe also works fabulously well with Boston Bibb lettuce, but be sure to tear apart the leaves of this delicate lettuce rather than use a knife or the edges will brown.

1 head of Romaine lettuce, chopped into bite-sized pieces

2 tsps of anchovy paste or 4 canned anchovies, mashed

1 Tbsp stone-ground mustard

1 Tbsp olive oil

3 Tbsps fresh-squeezed lemon juice

2 garlic cloves, finely diced

1/4 cup Parmesan cheese, grated

Pepper, to taste

Combine the anchovies, mustard, lemon juice, garlic, olive oil and 2 Tbsps of cheese until it becomes a thick paste. Pour over the Romaine lettuce and toss the rest of the cheese. Grind pepper just before serving.

 

Review: Crushcakes

It was going to happen eventually. The ever ubiquitous, uber-trendy miniature cakes have made it to Santa Barbara. Before we know it, Pinkberry (and its various knockoffs Yogurberry, Red Mango and Fraiche) will be situated on State Street next to Juicy Couture.

But while some may greet the newest cupcake shop with disdain, I’m happy to see its arrival. Crushcakes (located on Anacapa and Arlington) opened up just a couple of weeks ago and has been serving delightfully little cupcakes ever since! Their signature cupcake is the Red Velvet with sour cream frosting, topped with minuscule chocolate hearts.

I’ve been interested in the origin of the red velvet cupcake for quite some time now. I first encountered the peculiarly colored cakes at Toast in Los Angeles and subsequently went hunting around for more. For the uninitiated, red velvet cupcakes are chocolate cupcakes topped with a buttercream frosting. I love the flavor, but always wondered why someone would go through the trouble of dyeing these little cakes red?

According to this NYT article, there are many theories as to why this cake has food coloring, but there isn’t one definite answer. Some theorize that during the 1950s, when some products were rationed, cooks added beets to enhance the color of the cake. Another theory is that the anthocyanin in cocoa turns red when it comes in contact with acids.

Whatever the reason, I love red velvet cupcakes and cupcake lovers should definitely stop by Crushcakes. Their regular cupcakes are priced at $3.25 (yikes!) and their mini cupcakes cost $1.25, but if you get there early, you can purchase day-old cupcakes for half-price, which, after enjoying one today, taste just as sweet, if not sweeter because you know you haven’t overpaid.