Our Mother’s Day celebrations are a bit more low-key than most with family members spread across the continent. Usually I’ve brought something breakfast-like to my own Mom’s house and indulged in a quick visit. This year, I was looking for a sweet treat to bring and discovered this delicious coffee cake on King Arthur Baking’s recipe website.
I’ve nearly abandoned using mixes and other shortcuts to baking since 2020, preferring to bake things from scratch. So, while the 12 steps (16 if you add a confectioner’s sugar glaze – which I passed on) to this recipe may seem daunting, I’d encourage bakers to give it a try. The result was really outstanding and my only tweak for the next time will be to more carefully determine what “half” the cake batter is (maybe even measure!) so that the filling is better distributed.
Also true: the Cinnamon-Crisp Coffee Cake recipe is a recipe of the year. King Arthur Baking links to variations on this theme, so if you’re like me, this recipe will go into a regular rotation for every season
After a short period of travel and a break from cooking, we’ve been a bit lax in home cooking.
Last night’s dinner was inspired by a video posted on Jacques Pepin’s Instagram, his regular “Budget Tuesday” offering. I am frequently in awe of Chef’s ability to instruct those of us who are not professionals in the kitchen AND show how delicious meals can be produced in a home kitchen. This meal, Chicken Thighs over Steamed Spinach, was everything a good home meal should be: simple, quick (30 mins start to finish), and most of all, tasty.
I personally love how Chef is able to insert technique into every recipe. Not only his Jacques Pepin a master chef, he is a relatable teacher.
2 bone-in chicken thighs (skin attached) – that’s where the fat for the saute comes from)
fresh spinach (if I had to guess, I think I used about 4 cups, washed)
2 garlic cloves
Salt and Pepper to season
That’s it. How easy is this dish? Watch this quick video from Instagram (might also be available on other social media and the JPFoundation website) but basically it comes down to this:
Prepare the thighs by cutting loosening the meat (cut close to the bone on both sides). Salt & pepper the meat.
Brown the thighs 2-3 min, skin-side down, in a nonstick skillet (pick on that has a lid). Cover and cook over low heat for 20 minutes; do not turn the thighs over – keep the skin-side down.
After 20 minutes (I admit to using my food thermometer), check for doneness and remove the thighs.
Saute the 2 cloves of garlic in the drippings, add the fresh spinach and a tablespoon of water until the spinach wilts and serve.
King Arthur Baking has long been my go-to for quality and unusual baking ingredients. While I’m not always able to drive up to the company store, headquartered in Vermont, the King Arthur mail-order website and catalogs frequently feature new seasonal product that inspire. Such was true when I discovered their lemon crumbles. Think chocolate chips but not chocolate – a nice change up any time, but especially in the spring.
This lemon cookie recipe found on the back of the Lemon Crumbles package made a delightfully tart, refreshing cookie, just the ticket for those of us in New England awaiting some warm spring weather.
OPTIONAL 1/8-1/4 tsp lemon extract (I skipped this)
1 T fresh lemon juice (fresh is best)
1 egg (large)
Method:
Preheat oven to 350 degrees F. Grease or line with parchment – 2 baking sheets.
Stir together the flour, cornstarch, baking powder, salt, and lemon crumbles. Set aside.
In separate bowl (I did the rest of this in a stand mixer), beat together butter, sugars, and lemon zest. Beat until creamy.
Add vanilla extract, lemon extract (if using), lemon juice and egg. Beat until well incorporated.
Stir in the flour mixture until just combined.
Drop by tablespoonful onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with a fork or the bottom of a glass dipped in granulated sugar.
Bake for 11-13 minutes until golden. Remove from oven and allow to cool 2 minutes before transferring to a cooling rack.
Since our New England “spring” has been dominated by wet, rainy, and otherwise chilly weather, this warming soup seemed like a good match.
The original recipe comes from Ashley Fehr on her cooking website, Recipe Rebel, and it makes 6 good sized servings. We actually found there were closer to 8 servings so I was able to stow a couple of larger containers in our freezer for another time.
Here’s where to find the original recipe and the instructions for the soup – ready in 40 minutes, it’s a winner for busy weeknights.
While these wonderfully, rich and chocolaty cookies appear around the winter Holiday Season, they are delightful just about any time of year. I’ve seen the dough made spicy with cloves, cinnamon and even pepper, and also found a lemon-y based dough. The possibilities are infinite.
As a kid, I remember my Sicilian-born grandfather bringing the biggest box of Italian cookies to us whenever we visited family in Buffalo, NY. That bakery, The Virginia Bakery, is long gone and our trips to Buffalo have long since stopped, but the memory of of that box of treats remains among the fondest remembrances of our trips to visit relatives.
This Easter season, I was craving a reboot of those memories and, after watching Lidia Bastianich make ricotta cookies, put this recipe on my baking list. The original post comes from Lidia’s website and can be found here. Although not as beautifully shaped as Lidia’s, the bright lemony flavor was spot on.
Ali Slagle, contributor to the New York Times and Washington Post cooking sections, developed this easy and exceptionally versatile recipe. Change the protein to something else – pork, shrimp, or tofu for example. Or swap out the veg to one that will cook quickly. Whatever you choose, this recipe will quickly become a repetoire staple.
We both like things pretty spiced up, so we kept our bottle of Gojuchang close by for a little extra uumph.
I was determined that this was going to be the year that I used up the ENTIRE cabbage.
And so, I went in search of leftover cabbage recipes. Fortunately, my search took place the day after St. Patrick’s Day when I understand a lot of folks like to boil the heck out of cruciferous vegetables (and meat). Apparently, I am not alone in having too much raw cabbage.
While the original recipe, found in the Washington Post’s Weeknight Vegetarian column, uses grits, I substituted polenta. In an effort to make this work, I cooked the polenta prior to starting the cabbage gravy which turns out was a good decision. Too many things going on all at once is not my forte.
We enjoyed this dish – and the leftovers too – and, I’m happy to say, no cabbage was lost to the compost this week.
Recipe by Washington Post Staff Writer, Jim Webster
Ingredients
4 c water
1 c grits (not quick-cooking or instant) (I used polenta. Cook according to package)
1 tsp fine salt, divided
1 T olive oil
1 pound green cabbage (1/2 medium head), thinly sliced
2 T apple cider vinegar
1 small red or yellow onion (about 4 ounces), thinly sliced
3 cloves garlic, minced or finely grated
One (28-ounce) can crushed tomatoes
2 T tomato paste
1 T smoked paprika (make sure the paprika is SMOKED paprika)
1 C unsalted vegetable broth
2 T unsalted butter
Ground black pepper
Method
IF USING GRITS: In a medium pot over high heat, bring the water to a boil. Slowly add the grits, then 1/2 teaspoon of the salt, and stir. Let the water return to a boil, then reduce the heat to medium-low. Partially cover and cook, stirring frequently and scraping the bottom of the pot to prevent sticking, until thick and tender, 25 to 30 minutes.
In a large skillet over medium-high heat, heat the oil until it shimmers and just starts to smoke. Add the cabbage, arrange it in an even layer and cook without moving it until it begins to char, 2 to 3 minutes. Stir and let more of the cabbage char, another 2 to 3 minutes. There should be blackened spots.
Add the vinegar and toss to coat. Transfer about 1 cup of the cabbage to a plate and reserve. Push the rest of the cabbage to one side of the pan.
Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, and cook until aromatic, about 1 minute.
(NOTE: Adding the liquid to the very hot pan may result in splatters – be ready) Add the crushed tomatoes, tomato paste, paprika, broth and the remaining 1/2 teaspoon salt, and stir to combine.
Bring to a boil, then reduce the heat so the mixture is at a simmer and cook until chunky and soupy, 15 to 20 minutes.
Stir in the butter.
Divide the grits (or polenta) among wide, shallow bowls, forming a well in the middle. Fill each well with the tomato gravy, then top each portion with some of the reserved cabbage.
This ticked all of the boxes: quick, spicy, used what I had in the freezer (shrimp), and was delicious. Ali Slagle, who is one of the awesome Food Editors from the New York Times, developed this recipe and, as she suggests, it is flexible. Replace the shrimp with tofu to make it vegetarian, or substitute edamame for the green beans. You won’t be disappointed.
I’ve come to really appreciate the spicy gochujang, which is usually available in our local market. For more tips on cooking this recipe, check out Ali Slagle in the New York Times Cooking section.
Place an oven rack as close to the broiler as possible. Heat broiler for at least 5 minutes.
In a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
Using a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Ali Slagle suggests rotating the sheet pan halfway through, which I did – and the dish came out beautifully).
Maybe it is because my Dad worked in a business related to livestock and agriculture, but I think I’ve always been aware of what a great resource County- and State-sponsored cooperative extension services can be.
This recipe comes from the University of Maine’s Food and Health, and is a real treasure trove of nutritious food resources that fit just about anyone’s budget. This low-fat muffin recipe is no exception. With a hint of lemon flavor (their suggestion is to use lemon yogurt if you want to intensify that flavor), these muffins are light and airy. The website gives nutrition details.
