7.09.2008

Simple, Beautiful, Delicious


One of my true pleaseures in cooking is finding that incredibly simple combination of good ingredients that at the same time yields such a complex and delightful combination of flavours and textures. One such dinner of my recent making used the following:

1 Portobello Mushroom
1 Asian Pear
1 Clove Garlic
1 Handful Spinach
1 Splash Olive Oil
1 Drizzle Aged Balsamic Vinegar
1 Pinch Sea Salt
1 Twist Ground Pepper

That's it - 10 minutes. I briefly sauteed the garlic in a little olive oil and then sliced the mushroom and tossed it in, cooking it until coated in oil and softened. I sliced the pear into thin segments and ringed the plate with them, put the handful of spinach in the middle of the plate, dropped the hot mushroom slices (with remaining juices and oil) on top of the spinach and finished with salt and pepper on the mushroom and a drizzle of the old sweet balsamic over everything. Pear, Mushroom, Spinach - now desn't that look tasty?I love asian pears - they taste like eating a crunchy and refreshing combination of honey and sunshine. And with the darker sweetness of the balsamic and the clean smoothness of the olive oil it's like eating a perfect autumn day. The mushroom is dense and earthy, and juicy, too. The garlic's tartness is good in harmony with the richer taste of the mushroom and also the crispy fresh green of the spinach - the juices from the mushroom and garlic obviating any desire for dressing for the spinach.

And it is also singularly satisfying when something so quick and simple can also look so lovely sitting there on the plate.

7.06.2008

Muffcakes?


At my most recent BBQ my friends and I found ourselves confronted with a singularly intractable problem. What exactly defines a muffin as distinct from a cupcake, and vice versa? Many theories were floated, but while all potentially equally valid (or invalid, as the case may be), all lacked a convincing air of correctness. Whether or not fruit or icing is present? If a wrapper is used? None were conclusive and exceptions abound.

So I put it to you, dear readers: How do you tell the difference between a muffin and a cupcake?

Also, in case you were wondering, these (concocted and brought by a generous friend) were what sparked the controversy in the first place because they're so incredibly delicious and we had the classic human urge to classify them according to their appropriate species. But perhaps they are the culinary equivalent of the platypus? We decided to compromise on the name (which we also thought Cupcake Royale might like).Muffcake

BANANA CHOCOLATE-CHIP MUFFCAKES
Adapted from Aunt Jemima's Pancake Muffins - even they're not sure what to call them! (Our additions in italics.)

2 C Aunt Jemima® Whole Wheat Blend Pancake & Waffle Mix
½ t Cinnamon, ground
⅔ C 2% Milk
⅓ C Honey
1 Egg, slightly beaten
¼ C Vegetable Oil
1 t Vanilla Extract
2 Bananas, mashed
½ Bag Chocolate Chips (or as many as you think you can get away with!)


1. Preheat oven to 425° F.
2. Spray 12 medium muffin cups with nonfat cooking spray or line with paper baking cups. Our recipe made 15, not 12...
3. Combine pancake mix and cinnamon in medium bowl.
4. Combine milk, honey, egg, oil and vanilla and banana in small bowl with wire whisk; add to dry mixture. Mix just until dry ingredients are moistened. Mix in chocolate chips last.
5. Fill muffin cups ¾ full. Bake 15-18 minutes or until toothpick inserted in center comes out clean.
6. Cool 2 minutes in pan. Remove to cooling rack.

Notes:
1. You could use pretty much any fruit - the bananas add moisture, other fruits would be more like the chocolate chips and remain chunks instead of blending in so well.
2. Top with icing and a drizzle of chocolate sauce, or really anything for that matter. I can imagine topping these with raspberry-ginger preserves, etc.

7.01.2008

A Good Fishy Combination


Grilling fish can be tricky, especially with flaky fish. But the following proved quite tasty:

Black Cod Fillet, skin on (a solid, slightly oily fish, so perfect for grilling)
Vgetable Oil (preferably canola)
Paprika (smoked), ground
Ginger, finely ground
Cumin, ground
Onion, dried shavings
Salt
Pepper

Rub the fish all over with the oil. Then rub on the dry spices in approximately equal quantities except for the salt (use less). Start light - about a half-teaspoon of each spice per about 2/3 pound of fish and add a bit more of whatever you're favoring that evening. Let sit for about 20 minutes.

Fire up the grill and make it hot (white-hot charcoal or high gas). Grill the fish, turning every 2-3 minutes, until layers are flaking and it is just opaque in the middle - time varies greatly with thickness of fish. The skin should also get nice and crispy. (There may be a bit of flame-up, which is good - it makes the fish a bit crispy on the outside.) Enjoy!Delicious Fish