NY Times Cooking: Pumpkin Maple Muffins

I may or may not have come across this recipe by watching a video that Jennifer Garner posted.  And the muffins may or may not have looked so scrumptious, I needed to have them in my life immediately.  And they certainly did not disappoint.  Like most of the things I find on the NY Times cooking site recently, these are a definite winner.

Note: Don't let the original recipe fool you, this makes a ton of batter, and I was able to make 24 normal-size muffins with one recipe.

Pumpkin Maple Muffins
From NY Times Cooking website

½ cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup whole-wheat flour (or 1 additional cup all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
1½ cups pumpkin purée, about 1 (15-ounce) can
3 large eggs
1 cup light brown sugar
⅔ cup maple syrup

Heat oven to 350°F.  Spray muffin molds with nonstick spray or line them with paper liners.

Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.

In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.

In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.

Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Makes 24 muffins

Cafe Delites: Easy Honey Garlic Chicken

As food prices continue to go up, I find myself dipping into my freezer a little more often for my meat selections.  But when something comes up in the rotation, the trick is to figure out what to do with it.  And I didn't want the same old thing with these chicken leg pieces.  Luckily I happened across this recipe, and for how simple it is, it's pretty tasty.  I served it with rice to soak up all the extra juices.

Easy Honey Garlic Chicken

From Cafe Delites blog

6 chicken thighs
Kosher salt and freshly ground black pepper, to season
2 teaspoons garlic powder, to season
6 cloves garlic, crushed
⅓ cup honey
¼ cup water
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

Season chicken with salt, pepper, and garlic powder; set aside.

Heat a pan or skillet over medium high heat; sear chicken thighs on both sides until golden and cooked through.

Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juices for added flavor.

When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar, and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly, about 3 to 4 minutes.

Makes 4 to 6 servings

Serious Eats: Cincinnati Chili

This chili has been on my cooking wishlist for quite a while, but I wanted to make sure that I used the best, most accurate (as far as I know) recipe I could find.  And when I saw this doozy of an ingredient list, I figured I had hit the lotto.  And it certainly doesn't disappoint.  Spicy like a traditional chili, but with a very different flavor profile.  The mountain of cheese on top certainly doesn't hurt, either.

Cincinnati Chili
From Serious Eats

2 pounds ground beef, preferably 80% lean
2 medium sweet onions (about 8 ounces each), finely minced

6 cloves garlic, finely minced or grated

¾ cup tomato paste (one 6-ounce can)

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

3 bay leaves

1½ tablespoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, plus more to taste

⅓ cup active dry yeast

2 tablespoons chili powder

2 tablespoons paprika

1 teaspoon ground allspice

1 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon ground white pepper (can substitute black pepper if necessary)

½ teaspoon ground cloves

½ teaspoon ground ginger

1½ pounds dried spaghetti

¼ cup extra-virgin olive oil

¼ cup tomato paste

1 medium sweet onion (about 8 ounces), diced (optional)

One (15-ounce) can kidney beans, warmed and drained (optional)

1½ pounds medium Cheddar, finely shredded using the small holes on a box grater

Thin, vinegary hot sauce, such as Frank’s Red Hot or Crystal

Oyster crackers

In a large Dutch oven, combine 1 quart cold water with the beef. Using a stiff whisk or potato masher, stir vigorously until beef is broken up and a thick slurry forms, about 2 minutes. Add 1 more quart water along with the onions, garlic, tomato paste, vinegar, Worcestershire sauce, bay leaves, salt, yeast, chili powder, paprika, allspice, cayenne, cinnamon, cumin, oregano, white pepper, cloves, and ground ginger and mix well.

Set Dutch oven over high heat and bring to a boil, stirring frequently. Lower heat to maintain a gentle simmer and cook, stirring and scraping occasionally, until chili has thickened to a coherent texture, no longer soupy but not yet thick enough to stand a spoon in, and the flavors have melded, about 3 hours. Season with additional salt, if desired.

In a large pot of salted boiling water, cook spaghetti until softened and no longer al dente, about 2 to 3 minutes longer than box directions. Meanwhile, in a large bowl, whisk together olive oil and tomato paste. Using tongs, transfer cooked spaghetti to tomato paste mixture, allowing excess water to drain back into the pasta pot each time. Toss until evenly coated.

Divide spaghetti among (preferably oval) serving plates, then top with a few generous ladles of chili, a scattering of onion and/or beans (if desired), and a generous pile of shredded cheddar cheese (about 3 ounces per serving). Serve with hot sauce and oyster crackers at the table, for diners to add as desired.

Makes 8 to 10 servings

Allrecipes: Slow Cooker Beef Stroganoff

I'm a big fan of anything with mushrooms, and especially anything stroganoff, but I don't always have the time to thinly slice some nice beef and roughly chop a basket of wild mushrooms.  So when I saw this recipe, I figured I would try it out.  And it's not...bad, per se.  But it's definitely not as awesome as the original.  For a quick weeknight supper, it will do.

Note: I ended up adding some lemon juice to the final dish to try and get some of that sour cream tartness to shine through, like in the original.  I think it got overpowered by all of the processed products in the recipe.

Slow Cooker Beef Stroganoff
Loosely adapted from Allrecipes

1 pound beef stew meat
2 tablespoons canola oil

½ cup water
1 (10½-ounce) can cream of mushroom soup

1 (4-ounce) can mushroom pieces, drained
1 envelope Lipton Beefy Mushroom or Beefy Onion soup mix
1 tablespoon Worcestershire sauce

4 ounces sour cream

Set an Instant Pot to Sauté setting or, if using a traditional slow cooker, set a pan over medium-high heat.  Add the oil, and when it shimmers, add the stew meat.  Cook until the meat has browned.

If using an Instant Pot, cancel the Sauté, then add all remaining ingredients except for sour cream, then cover.  Set to Slow Cook on the Normal setting for 8 hours.

If using a traditional slow cooker, add the water to the pan to scrape up any browned bits, then pour into the slow cooker.  Add all the remaining ingredients except sour cream, then cover.  Set to Lo for 8 hours.

After 8 hours, uncover and add the sour cream, stirring well to incorporate.  Serve over noodles or mashed potatoes.

Makes 4 servings

Juliana Stark: Sweet Potato Casserole with Coconut Pecan Praline Crust

I don't normally whip up recipes that I find in comments online, but I had to make an exception for this beautiful orange side dish.  I just couldn't get past the words coconut pecan praline crust.  Do you blame me?  Luckily most of the ingredient amounts are provided, but for the initial mashing of the potatoes, you'll just need to wing it with the butter and ground cinnamon; do it to your taste preference.  And watch the casserole as it nears the end of the cooking time to make sure the topping doesn't burn.

Sweet Potato Casserole with Coconut Pecan Praline Crust
From Juliana Stark’s Cajun nanny, as seen on The Stay at Home Chef Facebook page

6 sweet potatoes
Butter
Ground cinnamon
⅓ cup melted unsalted butter
⅓ cup packed light brown sugar
Pinch salt
⅓ cup chopped pecans
⅓ cup all-purpose flour
⅓ cup shredded coconut

Preheat the oven to 375°F. Prick potatoes with a fork and place on a sheet pan. Bake until tender, about 1 hour to 1 hour and 15 minutes. Set aside and let cool enough to handle. Scoop the potato flesh out of the skins and mash with some butter, ground cinnamon, and a pinch of salt.

Mix together melted butter, brown sugar, salt, chopped pecans, flour, and shredded coconut. Grease a large pie dish, scoop in sweet potato mash and smooth out the top. Top with even, generous layer of topping mix. Bake at 350°F about 40 minutes until golden brown and crusty.

Alton Brown: Beef "Stew"

I put the stew in quotes on this one because it's not like any beef stew I've ever had.  As you can tell from the picture, there's very little liquid, barely even a gravy clinging to the meat and potatoes.  That being said, what is there is supremely delicious.  All that seasoning and low and slow cooking yields the most tender beef, the most succulent potatoes.  It would almost be a sin to drown it in watery sauce.

Beef "Stew"
From Alton Brown, as seen on Good Eats

¼ cup tomato paste
¼ cup apple cider vinegar
1½ teaspoons Worcestershire sauce

1 tablespoon paprika
1½ teaspoons dried herbs, any combination of thyme, oregano, and rosemary

3 pounds English-cut short ribs
1 tablespoon plus 1 teaspoon kosher salt, divided
1 large yellow onion, thinly sliced
1 pound red potatoes, unpeeled and sliced
Pinch freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

Whisk together the tomato paste, vinegar, Worcestershire sauce, paprika, and dried herbs in a large mixing bowl. Set aside.

Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package in a metal pan and put into a cold oven on the middle rack. Set the oven to 250ºF and cook for 4 hours.

Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling.

Retrieve the liquid from the freezer and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another application. Place the fat into a large saucier and set over medium heat. Once the fat has melted, add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook until the potatoes are fork tender, about 30 minutes.

Meanwhile, cut the meat away from the bone, removing and discarding the connective tissue. Once the potatoes are tender, uncover, and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.

Makes 4 servings