Tag Archives: Food

Blueberry Thursday: Blueberry Corn Muffins

In the spirit of keeping those summer fruit recipes coming, here’s a recipe that combines two wonderful high-summer favorites, blueberries and corn. These muffins are inspired by both the Silver Palate Good Times Cookbook and the Williams Sonoma Muffins cookbook and bears a bit of each.

Preheat oven to 400. Line muffin tins with paper.

You’ll need:

1 C. flour
1 C. cornmeal
1/3 C. sugar
2 1/2 Tbsp. baking powder
1/4 tsp. salt

1 C. buttermilk
1 egg, beaten
1/3 C. mild cooking oil, like canola

1 2/3 C. blueberries

Sift first 5 dry ingredients together.

In a separate bowl, mix buttermilk, egg and oil.

Combine the wet into the dry ingredients, being careful not to mix too much. (This last is important for a pleasing texture.)

Fold in blueberries, just to combine.

Fill muffin cups 2/3 full.

Bake at 400 for 15-20 minutes, or until a toothpick inserted in a muffin’s center emerges clean.

Let cool and enjoy these tasty, hearty muffins!

Photos by Susan Sachs Lipman

Sonoma Marin Fair: The Food

One of the fascinating things about fairs is the way the equipment and entertainment rolls up in trailers and trucks, rolls out onto midways and fields, and rolls on to its next destination. Indeed, it can be quite a sad experience to stand on the midway of a once-busy fair the day after it’s been packed up to move on.

The middle of the fair is something else of course. And in the middle of the midway is the food. Strange, storied, remarkably unhealthy, uniquely American, offered-nowhere-else-in-the-world fair food. And that just covers the food for sale to eat. There are also various food-creating and food-eating contests, which each have their own culture of participation and judging.

Here are some of the offerings from our local Sonoma-Marin Fair. (See these posts for more about the Fair’s Animals and the Fair’s Rides and Games.)

Hubby, “Hamming” (gamming?) it up.

Love the burger cake! Baked by a young person, too.

… And the classic funnel cake eating contest.

Until next year!

Photos by Susan Sachs Lipman

Blueberry Tuesday: Summer Triple Berry Crisp

Continuing the series on desserts that use luscious blueberries and other fruits at their peak (see the Blueberry Buckle recipe), this post features my all-time favorite fruit dessert, the Crisp. What makes a crisp a crisp, and not a buckle, crumble, cobbler, or slump? you may be asking. Crisps have exceedingly wonderful crunchy, sugary tops over a slightly thickened cooked-fruit base. Fruit and topping are perfect together — different from one another, yet complimentary.

This recipe is adapted from June’s Apple Crisp in the Silver Palate Good Times cookbook. As you’ll see, crisps can be made with berries, apples, apricots, peaches, or any fruit that’s tasty and in season.

Triple Berry Crisp

Serves 6

Approx. 2 C fresh berries or other fruit, washed (and peeled in the case of apples)
1.5 T fresh lemon juice
1 c flour
1 c sugar
1.5 tsp ground cinnamon
1/2 tsp salt (optional)
1/2 C (1 stick) unsalted butter cold, cut into pieces

1. Preheat oven to 350. Grease an 8″ cake pan.
2. Place a layer of berries in the pan and sprinkle with lemon juice. Repeat layers until all berries are in the pan. Lightly press on the berries to even them.

3. Process the flour, sugar, cinnamon, & salt in a food processor fitted with a steel blade just to combine. Add the butter and process, using repeated pulses, until the mixture resembles coarse meal.
4. Press the crumb mixture evenly over the berries, making sure the edges are well sealed.

5. Bake until the top is golden and the fruit is tender, about 1 hour. Fruit and juice may leak into the topping – this is fine.

The crisp is equally terrific made with peaches or apricots.

Why choose?

Photos by Susan Sachs Lipman

You might also like: Bake an Old Fashioned Blueberry Buckle

Happy Bastille Day: Stir up Some Ratatouille

Are you wondering how to use your abundance of mid-summer tomatoes and zucchini, and celebrate Bastille Day at the same time?

One word: Ratatouille.

200px-Ratatouille

This tasty, colorful melange never fails to summon summer, while providing a few helpings of vegetables or a fool-proof side-dish that works with fish, chicken, lamb, noodles, and more. Ever since I first lived on my own in college, it has been the rare period when I haven’t made some.

Food historians generally date ratatouille to 18th century France, and to the area of Provence, and the town of Nice, in particular. Its name hails from the French verb, touiller, which means “to stir, mix, or toss”.

My own ratatouille has changed a lot since the days when I cut cubes of zucchini and eggplant and set them to boil in a pot of canned tomatoes. It’s as if the recipe itself has both mellowed and allowed for more complication, just as a good pot of ingredients, over time, coalesces into an especially flavorful whole. Diehard ratatouille purists may insist on sautéing each ingredient separately, but here you get the same effect, while also saving a little time.

4 Tbsp. olive oil
1 onion, chopped
6 cloves garlic, pressed
3 bell peppers, chopped (2-3 colors)
1 large eggplant, chopped
2 medium zucchini, chopped
2 summer squash, chopped
20 or so olive halves
2 14 oz. cans tomato chunks, or equivalent fresh tomatoes
2-4 tsps. each oregano and thyme
Feta or parmesan cheese, optional

Coat eggplant pieces in 2 Tbsp. oil and bake in a baking dish, uncovered, at 350 degrees for 25 minutes, until soft.

Heat remaining 2 Tbsp. oil in heavy skillet over medium high heat.

Add onions and sauté, turning occasionally, just until golden.

Add pressed garlic and sauté.

Mix in peppers, cooked eggplant, zucchini, summer squash, and olive halves.

Sauté whole for 10-15 minutes.

Add tomato chunks and spices to just boiling. Reduce heat to medium and cook for another 5-10 minutes.

Serves 4-6 as a main course. The recipe can easily be halved or doubled. Serve plain, hot or cold, top with feta or a dry Italian cheese like parmesan, or spoon over pasta.

Photo: wikibooks.org

A Slow Classic Reprint, first run 7/14/09

Blueberry Thursday: Bake an Old-Fashioned Blueberry Buckle

Something about ripe summer fruit brings out the old-fashioned baker in me. I reach for recipes for all manner of cobblers, crisps, crumbles, grunts, betties, muffins, and pies. And I’m not the only one. On Father’s Day, my daughter offered (or did my husband request?) a homemade blueberry buckle.

This one comes from the superb Jim Fobel’s Old-Fashioned Baking Book. A similar recipe is in Marcia Adams’ equally inspiring Cooking From Quilt Country. She calls it Blueberry Cake with Streusel Topping. That turns out to be a fine description for the Buckle: a moist coffee cake with a crunchy crumb topping.

You’ll need:

For the topping:

1/3 c. all-purpose flour
1/3 c. packed light brown sugar
1/2 tsp. ground cinnamon
4 Tbsp. (1/2 stick) butter, chilled, unsalted, sliced

For the batter:

6 Tbsp. (3/4 stick) butter, softened
1/2 c. sugar
1 egg
1 tsp. vanilla extract
1/2 c. sour cream
1 3/4 c. all-purpose flour
2 tsp. baking powder
pinch of salt
1 1/2 c. fresh blueberries, rinsed and dried

Position rack in center of oven. Preheat oven to 375 degrees. Butter an 8-inch pan.

Prepare the topping: In a small bowl, combine flour, brown sugar and cinnamon. With a pastry blender, cut in the butter to resemble coarse crumbs.

Prepare the batter: In a large bowl, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the egg and vanilla and beat until smooth, then beat in the sour cream.

In a medium sized bowl, stir together the flour, baking powder and salt to evenly blend.

Quickly stir the dry ingredients into the butter mixture just to moisten: the batter will be thick and lumpy.

If you are inspired to do a batter dance around the house or yard, this would be the time.

Gently fold in the blueberries and turn into the prepared pan.

Crumble the reserved topping over the batter.

Bake 30-35 minutes, until a toothpick inserted in the cake portion emerges clean. Cool on a rack for 15-20 minutes. Slice to serve. (9 squares makes healthy portions.)

Yum! Thank you Jim Fobel, and the roadside stand in Maine, where we first had a buckle and decided we liked them.

Photos by Susan Sachs Lipman

You might also like:

Blueberry Tuesday: Summer Triple Berry Crisp

 

Summer Inspiration

It’s time to celebrate Summer! If there is a slow season, this is it. Schedules relax a bit, and the lucky ones can stay up and awaken late. It’s a season of sun, relaxation, memories, play, family, friends, fresh air, and fresh food at its peak.

Here’s hoping you enjoy the season of long days and star-filled family nights. (Click on any photo to enlarge.)

Photos by Susan Sachs Lipman

Fourth of July or Groovy Colorful Cookies

Looking for a fun, easy 4th of July, summer or anytime colorful cookie? When we are, we often find ourselves turning to this recipe for “Beautiful Colorful Cookies” in the book, Williams-Sonoma Kids Cookies. It makes a tasty shortbread-like cookie, with a great crunchy texture.

But, of course, the real star is the unexpected, high-impact colors. We use professional paste frosting colors for wonderful results. You can get a box of 8 small color jars from ChefMaster, available at specialty baking stores, for around $8.

You’ll need:

1/2 c. butter, softened
1/2 c. confectioner’s sugar
3/4 tsp. vanilla extract
1 c. flour
Food coloring

(This will make about 22 cookies. We suggest doubling the recipe.)

Adjust oven to 350.
Put butter, confectioner’s sugar and vanilla in large bowl and beat, on medium-high speed, until creamy.
Add flour and beat at low speed to form smooth dough.
Divide dough in equal parts, one for each color you’ve chosen, and add food coloring until you get the colors you want.

You can then either employ the “log” method of designing your cookies …

… Or the “blob” method.

Here, logs are placed together ..

… and then gently twisted.

The process is very much like working with fimo clay.

This is the blob version, in which the log is created by putting rolled balls of dough together and gently rolling to combine.

The trick to both is twisting or rolling gently, so the colors don’t mix too much and each remains distinct. You can cut a slice to see if you’re happy with your pattern.

Cut slices about 1/4″ thick. If the dough is too soft, refrigerate for 30 minutes.

Place slices on ungreased cookie sheets about 1″ apart and bake for approx. 10 minutes or until set.

Cool and enjoy!

Here’s how the cookies can look with subtler colors. Happy 4th!

Photos by Susan Sachs Lipman

Easy Summer Solstice Cupcakes

Summer Solstice, the longest day of the year and the beginning of the summer season, is upon us June 21 this year, at 11:29 Universal Time, or 7:29 am on the U.S.’ east coast. Throughout the Northern Hemisphere, it can be marked by Midsummer festivals, especially in Scandinavia, where people celebrate with maypoles that honor nature’s bounty and bonfires that recall the heat and warmth of the sun. Still other cultures have solstice rituals that honor the sun, the feminine and the masculine.

Here in the San Francisco Bay Area, my family often attends a celebration at Muir Beach, hosted by the Muir Woods National Monument park rangers. We enjoy a bonfire, nature storytelling and campfire songs, and a ritual walk around the fire, holding stalks of sweet flowers and herbs, and then throwing them into the fire, to greet the new season and also let go of anything that no longer serves us.

An easy way to celebrate Summer Solstice, whether your gathering is a large one or a cozy one, is to make Summer Solstice Cupcakes. This recipe comes from the terrific book, Circle Round:

Just as Winter Solstice gives birth to the light, Summer Solstice, with its day that never seems to end, holds the seeds of darkness. We discover darkness in the bits of chocolate concealed inside this sunny cupcake.

1/2 C butter (one stick) softened in the summer sun

1 C sugar

2 eggs

1 t. vanilla extract

2 C flour, sifted first and then measured

pinch of salt

2 t. baking powder

1 C milk

1 C chocolate chips

Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla. Mix together the flour, salt, and baking powder. Add half of the dry ingredients to the wet mixture and stir in. Follow with 1/2 cup milk, then the other half of the flour mixture and the rest of the milk. Stir in the chocolate chips.

Use paper liners, or grease and flour cupcake tins. Bake for 25 minutes in a preheated 375′ oven.

Makes 20 to 24 cupcakes.

Because of the sweetness of the cake and chips, these don’t need frosting, but you can certainly add it, in a solid color or a cheery sun or flower design.

This is a great explanation of how Summer Solstice works. Happy Winter Solstice to those in the Southern Hemisphere, who are marking the lengthening days. Perhaps chocolate cupcakes with white chocolate chips are in order?

Happy Solstice to all!

Photos: Susan Sachs Lipman, Joy

Feliz Cinco de Mayo: Make (and take) a Great Guacamole

Cinco de Mayo is upon us — the 5th of May, a holiday celebrated by Mexicans, Mexican-Americans, and others. It commemorates the 1861 Battle of Puebla, in which the Mexicans stopped the French from annexing their country. (The French did end up ruling Mexico for a short time afterward, but no matter.) As it happens, Mexican Independence Day is much more widely celebrated in Mexico than Cinco de Mayo — it’s in September and marks Mexico’s 1810 independence from Spain. This site features a good history of Cinco de Mayo.

Cinco de Mayo certainly offers an opportunity to celebrate with friends, music, and good Mexican food and drink. There is perhaps no more popular and delicious a dish than a good homemade guacamole, which is very easy to make (provided you have access to fresh avocados) and always tastes a great deal better than anything store-bought.

Because I live with Lippy, the Tequila Whisperer and a fine guacamole maker, I got to ask him for a few of his trade secrets.

Lippy’s Guacamole

You need:

4 avocados (approx. 1/2 avocado per person)

1/4 red onion chopped

1 medium tomato, cut in small cubes

1/2 bunch cilantro, leaves only, finely chopped

1/2 c. fire-roasted green or tomatilla salsa

4 tsp. salt or more, to taste

lime juice, optional

When buying avocados, make sure you choose ones that are ripe, but not overly ripe. When you press in the center, there should be some give. If they are too firm,they are flavorless and hard to work with. If they are too soft, they are watery and lose their flavor and texture.

Cut avocados in half, around the pit. Remove the pit by gently inserting a knife and coaxing it out. You can remove the avocado meat many ways, either by scooping it out or by scoring pieces with a knife and releasing them. (They should remove from the skin easily.)

Place avocado halves or pieces in a bowl. Add all remaining ingredients except lime, and gently mash together. The result should be mixed but fairly chunky. Taste and add salt, salsa or cilantro as needed.

Cover tightly with plastic wrap and refrigerate until serving time. If you’re not going to serve the guacamole right away, or if you’ll be bringing it to a gathering, you may want to employ Lippy’s trick to keep it from turning brown. (Green guacamole is so much more attractive!) Squeeze a layer of lime juice over the top of it and let it sit there, then mix the lime juice in just prior to serving. (The acid in the limes stops the guacamole from oxidizing.) An alternative (or addition) to the lime juice is a layer of sliced limes, covering the whole top, which can appear festive and decorative. Lippy cautions: Use as little lime juice as possible, just enough for a layer of cover, because lime can be a bit overpowering and not to everyone’s taste.

Serve with tortilla chips or as an accompaniment to any Mexican dish. Enjoy! Feliz Cinco de Mayo!

Photos: Susan Sachs Lipman. Guacamole on counter: Jon Sullivan, pdphoto.org.

Slow News: New White House Programs Support Children’s Nutrition & Play

Exciting news for those who care about children’s health and nutrition and the movement to get kids outside to play — The Obama Administration has revealed two important new programs that address children’s health and well-being: President Obama’s “America’s Great Outdoors” Initiative, which he signed Friday, April 16, and First Lady Michelle Obama’s “Let’s Move” campaign to eradicate childhood obesity.

I wrote about both of these on the Children & Nature Network blog. Here is President Obama signing the America’s Great Outdoors Initiative:

The White House Conference on America’s Great Outdoors, at which the signing took place, offered an exciting day of speeches and panel discussions. These revealed that the current administration cares deeply about the environment and the generation of children who are set to inherit American lands, as well as their stewardship. Said President Obama:

When we see America’s land, we understand what an incredible bounty that we have been given.  And it’s our obligation to make sure that the next generation enjoys that same bounty.

We’ll help families spend more time outdoors, building on what the First Lady has done through the “Let’s Move” initiative to encourage young people to hike and bike and get outside more often.

There was plenty of inspiration offered by many speakers, including this from Environmental Protection Agency Secretary Lisa Jackson:

Our open spaces have inspired our artists and encouraged our pioneers.

It was thrilling to me to listen along at home and hear our land and open spaces being revered by such a powerful group that was convened for the day at the White House, for the purpose of promoting nature for its beauty and value to people of all ages. My “play-by-play” coverage of the conference is here.

The other great recent White House development is Michelle Obama’s “Let’s Move” campaign and its April 9 Childhood Obesity Summit, which I was able to watch by live podcast. The Summit was an extremely encouraging event. The “Let’s Move” Campaign centers around the availability of healthy food, in schools and all neighborhoods, information and resources for parents, and physical activity.

Michelle Obama has noted that her work in the White House vegetable garden, in addition to her own family’s experiences trying to work good nutrition and health into a busy lifestyle, encouraged her to begin her campaign.

I was very cheered that outdoor play was revealed as an important part of the campaign and the efforts of high-level government officials.

Here’s Secretary of Education Arne Duncan, from his opening remarks:

If you want our students to be much more successful academically, they have to be active.

He called for “more well-rounded educations for children” and those, he noted, include P.E. and recess. This is a sea change away from the culture of academic pressure and achievement that has permeated the American school system over the recent past.

According to Interior Secretary Salazar:

We need to get our young people and our society as a whole more connected to the outdoors than they have been.

A whole “breakout” discussion then centered about physical activity and play, which is one of the platforms of the “Let’s Move” campaign. That session included discussions of such positive things as ways to deal with parental fear about outdoor play, increased access to natural spaces in suburban and urban settings, location of parks near schools and homes, safe routes to schools and parks, available transportation to green spaces, access to activities beyond organized sports, resources for parents, and a culture of increased walking instead of driving for short distances.

All of these issues concerning green spaces and communities, walking, play, and access to fresh, healthy food, are connected to the Slow Movement.

Again, this was at the White House.

My blog post about the Childhood Obesity Summit is here.

Complete video coverage of the Summit is available on the White House site. (From the front page of the Video section, search for “Obesity Summit”.)

Photos: The White House

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