Posted By Lindsay on October 11, 2009
(Psst! Like these cupcakes? Be sure to vote for them in October’s Cupcake Hero! Through 10/21. Your vote is much appreciated!)
Boo! Oh, sorry. I forgot that it’s still 3 weeks until Halloween. You see, I’ve got pumpkin on the brain. Ever since I realized there was a pumpkin shortage (yes, I said shortage. It’s true.) I’ve been craving all things pumpkin. I finally was able to get my hands on some canned pumpkin last weekend, and have been putting it to good use. I’m talking cupcakes and cookies and muffins and breads… we even made a savory salad with a fresh pie pumpkin (I had such high hopes for it, but it was a disappointment, to say the least, it’s not a recipe you’ll be seeing here. darn.) One can’t turn orange from eating too much pumpkin, right?
These cupcakes have to be one of my favorites. If you’ve been reading this blog since last year you might recognize the recipe. Call it a bit of cupcake mix-n-match, I took my pumpkin chip cupcake recipe, and topped it with a delicious brown sugar buttercream. Pumpkin + brown sugar, well, it was meant to be.
The mummy-inspired decor is surprisingly simple, basically strips of frosting piped on with a flat tip. The sugar eyes are something I’ve had in my stash for a while, just waiting for the perfect use for them. You can find them in white, as well as multi color and jumbo size at one of my favorite cupcake-supply shops, Bake it Pretty. These are my entry into October’s Cupcake Hero, with a (duh) pumpkin theme (what else?). Be sure to stay tuned and vote for me when the poll opens. :)
In the meantime, if you see canned pumpkin, stock up. Make sure you have plenty to feed your pumpkin cravings until the supply is back to normal.
Pumpkin Chip Cupcakes with Brown Sugar Buttercream
Ingredients:
Cupcakes:
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soymilk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon each ground cloves, nutmeg, and ginger
1/4 teaspoon salt
1/2 cup mini chocolate chips
Frosting:
2 large egg whites
1/2 cup packed light-brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons
Directions:
Preheat oven to 350?F. Line muffin pan with cupcake liners.
In a medium bowl, stir together pumpkin, oil, sugar, soymilk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don't use an electric mixer or overmix the batter as it may become too gummy. Once combined, fold in the chocolate chips.
Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Spread or pipe onto cooled cupcakes.
Posted By Lindsay on October 9, 2009
You say Schnitzel. I say Picatta. But whatever you call it, this dish is delicious. Fabulously crunchy. Just enough tang to balance out the buttery goodness of the sauce. And so simple too (the best things usually are).
We didn’t pound the chicken quite as thin as the recipe calls for, ours was more like 1/2″ thick and not 1/4″. So it required a slightly longer cooking time, which we felt helped the panko to the beautiful golden brown crust that knocks this dish out of the park.
We served this with our favorite brussels sprouts, and Taylor insisted on making some basmati rice as well (he’s a hungry boy – I would have been fine without the rice, but whatever makes him happy). It takes a very special recipe to get added to our ‘favorites’ category, and this one definitely made the cut.
Panko-Coated Chicken Schnitzel
Makes 4 servings. Recipe by Thomas Keller, via Food & Wine.
Ingredients:
1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Salt and freshly ground pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley
Directions:
Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
Posted By Lindsay on October 5, 2009
This post marks the changing of the seasons. I actually had to put on socks today. Funny how accustomed you get to living at 77 degrees, and even the slightest drop in temperature and I have to break out my sweatpants. It’s only 72 in here and I definitely notice it. It’s impossible not to notice, especially when you have a cat who’s desire to cuddle is inversely proportional to the temperature. In other words, it gets cold, and you can’t sit down without her jumping on your lap, trying to steal every last ounce of your body warmth.
I figured we should have one last romp with summer squash before it is replaced by its buttery counterparts. There are a few short weeks where you can find both summer squash and winter squash at the markets, and I feel torn between them. While I am enticed by the new flavors (or, new as in I haven’t had them since last March) of the spaghetti and acorn squash, the lingering zucchini is hard to ignore. I had to make the most of it while it’s still around. And so I give it one last hurrah, a last supper of sorts, where it can truly shine. Thoroughly enjoyed, and truly the star of the show in a dish like this, the zucchini had a good run, but the cooler temperatures just beg for rich warm concoctions that zucchini just can’t pull off. So adieu, fair zuke, until we meet again… next summer.
Zucchini-Basil Soup
Ingredients:
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water or broth, divided
1/3 cup packed basil leaves
Directions:
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water or broth and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
Posted By Lindsay on October 3, 2009
You can probably go through our recent recipes and easily spot which meals Taylor picked out. He likes manly meals – no lentils or barley or any of that stuff. Hearty, satisfying meals, often resembling pizza in some form or another (ie: cheese + tomato + protein = Taylor in heaven). Don’t let the eggplant fool you here, this dish is as hearty as if it were meat. The rich homemade tomato sauce, lightly browned eggplant, oozing mozzarella, and just a hint of fresh basil – this is Taylor’s kind of meal. And I have to admit I enjoyed it as well (or maybe that’s just the fact that I eat cheese so rarely, that when I do it is so delicious that I don’t care what it’s on, only that it’s melty gooey delicious cheese.)
I do have to note that it’s well worth it to make your own tomato sauce here. You’re not going to get the same flavor and freshness from a jar. The extra 45 minutes is worth it.
Eggplant Parmigiana Heroes
Ingredients:
For tomato sauce:
1 1/2 pounds tomatoes, chopped
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
5 garlic cloves, chopped
1/4 teaspoon hot red pepper flakes
1/3 cup grated Parmigiano-Reggiano
4 (6-inch) hero or hoagie rolls, split
1/4 cup extra-virgin olive oil, divided
2 (1-pound) eggplants
1/2 pound grated provolone or fresh mozzarella
1 cup basil leaves, chopped
Directions:
To make tomato sauce, purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
Heat 2 teaspoons oil in heavy skillet or grill pan. Cut eggplants crosswise into 1/2-inch-thick slices. Lightly season both sides with salt.
Cook eggplant until very tender and lightly browned, about 4-6 minutes per side. Transfer eggplant to a cookie tray, and sprinkle with grated cheese. Broil until cheese begins to melt. Transfer eggplant with spatula to a large tray.
Brush cut side of rolls with 1 tablespoon oil. Toast rolls (cut side only) in broiler, about 1 minute.
Transfer toasted rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
save
print
