Garlicky Roasted Red Pepper and Almond Dip Recipe

"Back again?" (no smile)

That's the response I got from the cashier when I returned to my local market for the third time in three days.

"Wow, you must really love peppers." (eye roll)

That's what she said when I gently placed my nine red bell peppers on the conveyor belt. That's after having bought six the previous day and three before that, all with the same cashier. Does she ever go home?

I took umbrage neither to her eye rolling nor to her indelicate handling of my pristine peppers. If she doesn't realize the mind-blazing deal of red bell peppers 3 for $1, then I can't help her. I also won't be sharing my garlicky roasted red pepper and almond dip with her. So, there.



This recipe is inspired by my friend Simona from the authentically Italian blog, Briciole. If you don't know Simona, then I suggest you visit her. You'll feel like you just spent some time under the Tuscan sun.

Garlicky Roasted Red Pepper and Almond Dip
Makes just over 1 cup.
Printable recipe.

1 1/2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, thinly sliced

1/2 cup blanched almonds, lightly toasted
1 1/4 cups drained roasted red peppers
2 teaspoons balsamic vinegar
A couple of pinches of salt

1. In a small pan over medium-low heat, warm olive oil. Add red pepper flakes and sliced garlic, and saute until golden and fragrant, about 3 minutes. Keep an eye on it, as it can burn quickly! Remove from heat.

2. Grind almonds in a food processor. Add garlic-oil, roasted red peppers, vinegar and a pinch of salt. Process until a thick sauce forms. Taste, and salt as desired. Cover and refrigerate, but bring to room temperature before serving.

You might also enjoy these red bell pepper appetizer recipes: 
Roasted Red Pepper and Walnut Spread recipe from Family Style Food
Roasted Red Pepper Dip with Feta and Mint recipe from Kalyn's Kitchen
Grilled Eggplant with Roasted Red Pepper Tapenade recipe from Food Blogga
Roasted Red Pepper and Garlic Hummus Crostini recipe from The Perfect Pantry
Mini Grilled Pizzas with Shrimp and Roasted Red Pepper Pesto recipe from Cookin Canuck

Waiting on Winter Squash

I wanted kabocha squash. You don't always get want you want.

The other morning when I walked to the squash section of my local supermarket, it was practically empty, well, except for the tiny area where the produce guy was rearranging the spaghetti squash. 

"Hey, do you have any kabocha squash in the back?" I asked. 

"Sorry, we didn't get any kabocha squash in this week, but we do have spaghetti squash," he said, and held one out to me, with an expectant smile.

"How about butternut squash?"

"No, the truck hasn't come in yet."

"Acorn?"

"Nope."

"You know, that spaghetti squash looks really good," I said. 

"Doesn't it?" he replied, and handed me the squash.

Though I'm committed to eating more kabocha squash this year, there's nothing wrong with giving spaghetti squash a little love. Or shall I say, "amore"? Because spaghetti squash needs Italian love -- grassy extra virgin olive oil, fragrant rosemary and basil, and salty Parmesan. Mangia!



Herbed Spaghetti Squash with Olive Oil and Parmesan

Serves 4 to 6

Printable recipe.

1 spaghetti squash (about 3 1/2- 4 pounds)

2 tablespoons olive oil, divided (preferably extra virgin for drizzling on top)

1 garlic clove, minced

3/4 cup chopped fresh herbs such as basil, parsley, rosemary, and oregano

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender. Let cool. Using a fork, scrape the hot flesh from the squash and place in a bowl.

2.  In a large skillet over medium-high heat, warm the olive oil. Add the garlic and cook until just fragrant. Add the herbs, crushed red pepper, salt, and 1/4 cup grated cheese, and stir. Pour over the cooked squash and stir well. Place in a serving dish. Drizzle with remaining 1 tablespoon olive oil (preferably extra virgin) and sprinkle with remaining 1/2 cup grated cheese. Serve hot.

You might also enjoy these spaghetti squash recipes:
Baked Spaghetti Squash with Butter and Cheese recipe from Food Blogga
Spaghetti Squash Gratin with Walnuts and Bacon recipe from Teacher Cooks
Spaghetti Squash with Roasted Brussels Sprouts & Chickpeas recipe from Fat Free Vegan
Spaghetti Squash with Spinach, Feta, and Basil White Beans recipe from Cookin' Canuck

What is a Persimmon?

(round Fuyus on left, heart-shaped Hachiyas on right)

I was selecting persimmons at the farmers' market last weekend, when the woman next to me leaned in close so that the farmer wouldn't hear her and whispered, "I bought some of those last year and they were awful."

"Really?" I asked, surprised that anyone could use the words "awful" and "persimmon" in the same sentence.

"Yeah. Especially the ones with the pointy bottoms. They're so bitter," she added.

"You mean like a green banana?"

"Yes! Exactly!" she said, and gave an involuntary shudder.

"That's because you ate it when it wasn't ripe. Those are called Hachiya persimmons; they need to be really, really soft before you eat them."

"Well, someone told me that I could eat persimmons like an apple," she said, confused.

"Yeah, the Fuyus, not the Hachiyas. There's a big difference."

"Well I wish I had known that last year. I ended up using them as a centerpiece for my Christmas table, then threw them away."

Threw them away? That's when I involuntarily shuddered.

That's the problem with persimmons. Eat an unripe Hachiya, and you could banish them from your life forever. But, oh, what a mistake that would be! A ripe Hachiya is pure bliss -- glossy, jelly-like coral colored flesh that tastes like sweet mangoes and apricots.

I don't ever want anyone to throw away a persimmon again, so I'm here to help. Read on to learn all about persimmons.

Though persimmons are well-loved throughout many parts of the world -- they are Japan's national fruit -- they puzzle many Americans who are unfamiliar with them. That's why it helps to have a well-educated farmer like Barry Karol of Karol's Tropical Fruit Farm to help you out. With persimmon season running from late October through December, Barry has been talking up persimmons a lot lately.

Persimmons are a winter fruit, so I asked Barry why they do well in San Diego. He explained, "There are 14 climates zones in San Diego. It's actually the most diversified agricultural place on the planet. That's why persimmons grow so well here."

You don't have to live in San Diego to enjoy persimmons; they are typically available in most supermarkets during the holiday season. Here are some pointers to help you select the best ones.


(heart-shaped Hachiya persimmons must be eaten very ripe)

Heart-shaped Hachiya persimmons have a shiny deep orange skin that may be streaked with black. Don't worry. Barry says those are just sun spots.


(a fully ripe Hachiya persimmon)

Hachiyas are astringent, which means they can be eaten only when fully ripe. How can you tell when a Hachiya persimmon is ripe? Hold it in your hand. It should feel like it's filled with water and will be extremely soft and squishy. Removing the thin skin reveals coral colored flesh so thick and glossy it looks like jelly and tastes like it too -- it's an intoxicating blend of mango and apricot. Eat them plain or use them in baked goods, sauces, and smoothies.

Just remember: DO NOT eat an unripened Hachiya. It can take up to a week to ripen, so to speed things up, place the fruit with a banana inside of a paper bag. The banana releases ethylene, which speeds up the ripening process.


(a Fuyu persimmon can be eaten hard or soft)

Fuyu persimmons in contrast are squat and rather heavy for their size. Their skin ranges from pale yellow-orange to brilliant reddish-orange; generally, the darker the color, the sweeter the taste. Fuyu persimmons are non-astringent, which means you can eat them either firm or soft. Firm Fuyus can be eaten like an apple, skin and all. And when you slice off the top, a beautiful star will appear in the flesh. Crunchy cinnamon flavored Fuyus are also great in salads and salsas.

Persimmons are highly nutritious. One fruit packs 55% of your daily vitamin A. According to Barry, "Persimmons are high in beta-carotene. In their raw form they're more nutritious; once they're heated, they lose some of their nutritional value."

I hope that I have saved at least one more person from the horrifying experience of eating an unripe Hachiya. So please, this holiday season, eat persimmons instead of just using them in your centerpiece.


(Persimmon, Gingersnap, and Caramel Sundaes)

To learn more about persimmons and their history, check out my latest NPR Kitchen Window article, "Falling for Persimmons," which includes four recipes:

• Harvest Salad with Persimmons
• Persimmon and Granny Smith Apple Salsa
  
• Spiced Persimmon and Walnut Muffins
• Persimmon, Gingersnap, and Caramel Sundaes

Here are more persimmon recipes from my blog:

• Winter Jewel Fruit Salad with Honey-Citrus Glaze
• Dandelion, Persimmon, and Medjool Date Salad
• Boneless Pork Chops with Persimmon and Pomegranate Salsa
• Persimmon and Date Quick Bread

If you're in San Diego, then check out our amazing farmers' markets. You can catch Barry at the Little Italy Farmers' Market on Saturday mornings and the Hillcrest Farmers' Market on Sunday mornings. He doesn't have a web site, but he gave me his business card with his email: barrykoral [at] hotmail [dot] com. I'm sure he'd be happy to hear from you if you have questions or comments.


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Pumpkin Pie Pudding with Candied Pecans and Freshly Whipped Cream

Pumpkin pie has been typecast. It always plays the same role: The Thanksgiving Day Dessert.

This is unfortunate because pumpkin pie has great range and versatility. In addition to being a great lead, it's a talented supporting player too. Think of the possibilities: pumpkin pie muffins, pumpkin pie cheesecake, and my favorite, pumpkin pie pudding.

Every year, weeks before Thanksgiving, I would anticipate my mom's pumpkin pie: a light, flaky crust filled with sweet, custardy, walnut studded, spiced pumpkin. The only thing better than a slice of her pie on Thanksgiving Day with a dollop of whipped cream was a slice of her pie the next morning for breakfast. To me, nothing beats chilled pumpkin pie.

So it wasn't unusual when one fall day a couple of years ago, I had a serious hankering for my mom's pumpkin pie that couldn't be satisfied. Sure, I could have called her for the recipe, but it never would have tasted as good, and buying one was out of the question. I reluctantly decided to make vanilla pudding with pumpkin pie spice instead. It was so good that the next time I made it, I added canned pumpkin and nuts. After several more experiments and many happy mouthfuls later, I present Pumpkin Pie Pudding with Candied Pecans and Whipped Cream.

This pumpkin pie pudding is ideal for those of you who don't have the time or the desire to make pumpkin pie from scratch. It's a deliciously fast, easy, and satisfying fall and winter dessert that can be whipped up in no time. I find pumpkin pie spice (a mixture of allspice, cinnamon, ginger, and nutmeg) is the easiest and surest way to season the pudding, but feel free to experiment with any spices that suit your taste. If you really need something crust-like, then make a quick mixture of spice-laced toasted oats, nuts, and brown sugar to sprinkle on top.

Of course, you could still have traditional pumpkin pie on Thanksgiving Day. But if you can't wait until then, make yourself a batch of this rich and creamy pumpkin pie pudding. You won't be disappointed.

Pumpkin Pie Pudding with Candied Pecans and Freshly Whipped Cream
Makes 4 small or 2 large servings
Print recipe only here.

Pudding:
2 cups whole or low fat milk
6 tablespoons granulated sugar
2 tablespoons corn starch
a pinch of salt
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup canned pure pumpkin
1/2 teaspoon pumpkin pie spice

Candied Pecans:
2 tablespoons unsalted pecan halves
1 tablespoon granulated sugar
pinch of salt

Whipped Cream:
1/2 cup heavy whipping cream
1 tablespoon sugar

Combine sugar and cornstarch in a medium pot over medium heat. Add 1 cup of milk, whisking until the sugar and cornstarch are dissolved. Add the second cup of milk and salt, and bring to a simmer, stirring frequently. Lower the heat, cooking pudding for 10 minutes, stirring frequently. Remove pudding from heat for 2-3 minutes. Lightly whisk one egg with vanilla extract; slowly add to the pudding, whisking constantly. (Removing it from the heat will prevent the egg from cooking). Stir in the pumpkin and pumpkin spice. Simmer for 2-3 minutes, or until thick, stirring several times. Remove from heat and place in serving dishes.

Before you make the candied pecans, lay a piece of tin foil coated with cooking spray on the counter. Also coat your utensil with cooking spray so the sugar won't stick to it. In a medium non-stick skillet over medium heat, add the pecan halves. Sprinkle sugar and salt evenly over them. As the sugar begins to melt and coat the pecans, quickly stir them until evenly coated and lightly toasted, about 1-2 minutes. Remove from heat and slide nuts onto the tin foil, including any sugar drippings. (Avoid browning the nuts as the sugar will taste burnt.) Let cool and harden, then chop into small pieces.

Before you begin to make the whipped cream, consider these helpful tips: Start with a deep stainless steel bowl that has been chilled in the freezer for about 15-20 minutes. Chill the beaters of the electric mixer as well. Both will help to create more volume in the cream. Once ready beat ½ cup heavy whipping cream on medium-high speed until soft peaks form. Sprinkle sugar evenly over the whipped cream and beat until peaks re-form. Whipped cream can be covered with Saran Wrap and refrigerated for 1-2 hours.

You might also like:

Mom's Chocolate Pudding with Bananas and Graham Crackers





Date, Fennel, and Pistachio Scones (Heart Healthy & Low Fat!)





Dessert Risotto with Wine-Poached Figs





Tuscan Torte di Mele (Apple Cake)





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Habaneros Are Hot

In August 1997, and Jeff and I were at the Raleigh Farmers' Market in North Carolina. A farmer was selling a wide variety of chilies, including habaneros. I was instantly drawn to their shiny, reddish-orange skin and almost heart-like shape.

"What do habaneros taste like? I asked.

"They got kick in 'em," he said, as he chewed on a toothpick.

"Can they be eaten raw, or should I cook them?" I asked.

"You can eat 'em any way you like," he said, now twirling the toothpick between his thumb and forefinger.

"How 'bout the seeds? Should I take them out first?" I asked.



"If you want to," he said.

Realizing I was just going to have to find out for myself, I quickly selected four or five brilliant habaneros, paid for them, and proudly announced to Jeff that I would make burritos with habanero salsa for dinner.

As I was preparing the salsa, Jeff sampled a tiny piece of the habanero; he coughed a couple of times and declared it "pretty hot." I decided to forgo the taste test and chopped up two habaneros, seeds and all.

We sat down to eat dinner, and I added a spoonful of my brilliant orange habanero salsa to my burrito. After the first bite, I felt a burning sensation on my lips, then my tongue started to prick with heat. Within seconds, actual flames of fire were leaping through the roof of my mouth into my nose. I tried to yelp but only gurgling sounds came out.

Jeff, realizing I was in trouble, handed me a glass of water. (This was before medical school; what did he know?) I waited for relief. Instead, like throwing water on hot oil, the fire in my mouth roared.

After a couple minutes of coughing and chest pounding, I said to Jeff, "My lipth feelths funny." I went into the bathroom and sure enough, my upper lip was swollen to twice its size. I'd always wanted fuller lips but this was ridiculous.

I've learned a few things about chilies since that memorable day. Turns out a chili's "heat" comes from a compound called capsaicin and can be measured on the Scoville Scale. Created by a chemist named Wilbur Scoville, this scale accurately measures the level of capsaicin in a chili. Scoville heat units (SHU) indicate the amount of capsaicin in a chili. For instance,

• a red bell pepper registers a zero (you feel nothing)
  
• a jalapeno = 2,500-8,000 (you feel a mild tingling sensation in your mouth)
  
• a serrano = 10,000-25,000 (your lips and belly get warm and prick with heat)
  
• a habanero = 100,000-350,000 (pain, not enjoyment, pain)
  

The Wall Street Journal not too long had a story on the world's hottest chili, the bhut jolokia, which registers over 1,000,000 SHU! At that heat, I would be afraid of dying.

Despite my initial adverse reaction, I still eat habaneros but without the seeds. And if my mouth starts to burn, I don't drink water. I eat bread or a banana; I've read that creamy foods like yogurt are supposed to work too.



So please try these quesadillas with a fruity habanero salsa. The sweet pineapple, mango, and kiwi contrast pleasingly with the spicy green onions and fiery habanero. Plus the acidic lime juice helps to temper the chili's heat. It's a quick mid-week meal or easy party dish. Feel free to play around with the ingredients to your liking; after all, quesadillas are meant to be fun.

When you make them, just be sure to have some bread, bananas, and yogurt nearby, just in case.



Goat Cheese and Poblano Quesadillas with Pineapple-Mango-Habanero Salsa
Make 4 quesadillas
Print recipe only here.

Salsa:
1 cup diced fresh pineapple
1 cup diced fresh mango
1 diced kiwi
1 habanero, minced, and seeds removed (unless you're a glutton for punishment)
2 green onions, thinly sliced
the juice of 1 lime
1 tablespoon minced fresh cilantro
salt, to taste

Quesadillas:
1 large or 2 small poblano peppers, de-seeded and thinly sliced
1 teaspoon canola oil
1 medium red onion, thinly sliced
1 teaspoon sugar
salt, to taste

8 (6-7- inch flour tortillas)
4 ounces goat cheese

To prepare the salsa, place all ingredients in a medium bowl and gently toss. Allow to rest for at least 30 minutes (or up to 2 hours) for the flavors to mingle.

Place poblano pepper over an open gas flame, turning occasionally, until thoroughly charred and blistered on all sides. Wrap tightly in aluminum foil and let rest for 15 to 20 minutes. Remove, and using some paper towel, gently scrape off the skin. Halve, stem and seed the pepper. Cut into strips, then dice, and place in a bowl. Set aside.

Heat a medium nonstick skillet over medium heat. Add canola oil and red onion, and saute for 3-5 minutes. Add sugar, reduce heat to low, and continue to cook until onions are caramelized, about 7-10 minutes. Add cooked poblano peppers to the skillet, season with salt, and toss to combine. Remove from heat.

Place 1 tortilla on a clean cutting board; spread with 1 ounce of goat cheese, then 1/4 of the poblano mixture. Top with another tortilla, and press lightly with your hand. Continue with remaining tortillas and filling until you complete 4 quesadillas.

Heat a large, nonstick, dry skillet over medium heat. Add 1 quesadilla. Cook until lightly browned, about 2 minutes per side. Transfer to a baking sheet and place in a warm oven (200-300 degrees F) until ready to serve. (Or eat 'em as you make 'em.) Repeat with remaining 3 quesadillas.

Cut each quesadilla into 3 or 4 wedges. Serve with salsa.

You might also like:

• Baja-style fish tacos
  
• Shrimp tacos with citrus avocado salsa
• Heuvos rancheros
• BBQ pizza with corn and red onions
  

Note: The previous post for WEB, Weekend Eagle Blogging was a spoof. Please don't send me pictures of predatory birds with road-kill soup.


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How to Make a Frittata Like My 99-year-old Italian Grandmother

When I was a kid, Lent never seemed that hard to me. I had to give up something I really loved like Snickers (which I seriously needed to cut back on anyway) and avoid meat on Fridays (which meant eating my grandmother's fri--taaa-taas). Eating Nan's frittatas was not a sacrifice.

Frittata is nothing more than eggs with vegetables, cheeses, or meats cooked into it. Yet, my grandmother's frittatas were always something special -- delicious, healthy, and comforting.

Whether or not you recognize Lent or have an Italian grandmother, there are many reasons why you should know how to make a frittata:

• They're ridiculously fast and easy to make.
  
• They're the perfect meal for the end of the week when you've run out of food. You could put just about anything in a frittata, (though I'd avoid chocolate chips).
• They're endlessly versatile. Make them with whole eggs, egg whites, or Egg Beaters; add meats, cheeses, or veggies; and eat 'em for breakfast, lunch, or dinner.
  
• They make great leftovers for tomorrow's lunch. Try some in a sandwich.
  
• They're so much fun to say. Come on, you know you want to say it like Nan used to. So in your best Italian grandmother accent and say, "fri--taaa-taa" as if it's the greatest word in the world. I know for Nan, it was right up there with "pizzelle" or her favorite word, "bingo."
  

Here's how to make a great frittata in 5 easy steps:

1. Saute fillings before adding them to the eggs. This will impart more flavor and ensure that the fillings are thoroughly cooked.
2. Lightly whisk eggs with herbs and seasonings before adding to the pan.
3. Cook frittata in a heavy, flat-bottomed skillet over medium heat.
4. This one is important: Using a fork, gently push the egg mixture from side to side, allowing it to seep to the bottom of the pan. This will ensure that the eggs cook thoroughly.
5. Place the frittata under a broiler to create a puffy, golden brown topping.

Nan hasn't made a frittata in a few years. She is 99 years old and lives in the Alzheimer's unit of a nursing home, but it's like she's here with me every time I make one. Today's frittata combines two of Nan's favorite vegetables: tender asparagus and earthy mushrooms.

When I served it to Jeff, I said in true Nan fashion: "Come on, have a nice piece of frit--aaa--taa with asparagus and mushroonz." For some reason, Nan could never pronounce the final "m" in mushrooms; it always came out as "mushroon," which would inevitably make me laugh, which would inevitably lead to Nan saying, "What? What's so funny?"

I'm sending my Italian asparagus, mushroon, and Parmesan frittata to Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook who are hosting the fabulous Festa Italiana. They'd like you to share your favorite Italian dish with them. I couldn't possibly choose just one favorite Italian dish, but frittatas are right up there with homemade pizza and Sunday gravy and meatballs.

Now, it's time to mangia!

Italian Asparagus, Mushroom, and
Parmesan Frittata
Makes 2 servings.
Print recipe only here.

1-2 teaspoons olive oil
10 asparagus spears, cut into 1-inch slices
1 cup sliced white button mushrooms
6 large eggs (Egg Beaters or whites only are fine)
1/3 cup grated Parmesan cheese (divided)
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
A few dashes of salt

Bring a small saucepan of water to a boil. Boil the asparagus for 2 minutes; drain, then place in a bowl of ice water. Shocking it will maintain its vivid green color. Drain and set aside.

Meanwhile, beat the eggs in a small bowl with half of the cheese, the fresh parsley, and salt and red pepper.

Add olive oil to an 8-inch non-stick skillet over medium-low heat. Add mushrooms and sauté for 5 minutes or until golden brown; add the asparagus and cook 1 more minute. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing. Serve hot or at room temperature.

Other Nan dishes you might like:

• Italian pizzelle cookies
• Italian lentil soup
  
• Italian Easter Ricotta Pie with Pineapple
  

Other vegetarian, Lent-friendly dishes you might like:

• Jacket Potatoes
• Fennel and Sun-Dried Tomato Risotto
  
• Creamy Cauliflower and Chestnut Soup
• Roasted Pepper, Olive and Brie Bruschetta
  
• Rapini on Crispy Polenta with Rosemary-Goat Cheese Sauce

PS-Mansi just invited me to send my frittata to her for the 20th round of Weekend Breakfast Blogging created by Nandita. Why not send Mansi your well-balanced breakfasts by March 31st? Everybody knows that breakfast is the most important meal of the day. (My mother taught me well.)

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Honeyed Orange Ginger Muffins (Quat, Optional)

Orangequats

It's February, cold, snowy, blustery February. The time when children and adults don their cozy mittens and puffy jackets to go sledding or ice skating or -- best of all -- build snowmen. That is if you live somewhere where there's weather. You know like "cold," "snow," "storm" and, the granddaddy of them all, "blizzard."

Since I'm in San Diego, I won't be building snowmen anytime soon (it was in the '70s earlier this week). So I've been occupying myself with a different winter pastime -- experimenting in the kitchen with the "quats."

After my success with Coconut Lemonquat Cake, I was inspired to keep baking.

So I wrote my next Kitchen Window article for NPR on kumquats, where I have recipes for:

• Watercress and Endive Salad with Kumquats
• Kumquat and Dried Cherry Chutney
• Tilapia with Kumquat Citrus Butter
• Coconut Kumquat Tea Cake
  

Now it's time for muffins. I actually made three different versions of this recipe, until this past Saturday, when the stars and elements aligned, creating the perfect muffin. Yes, that's a bold statement to make, but after you taste one, you may agree.

Orangequats (also called mandarinquats) are a citrus hybrid of kumquats and oranges. Don’t let their diminutive size fool you. These remarkably juicy fruits have a big, bold orange flavor that is twinged with tartness. Like kumquats, the entire fruit is edible, including the thin rind. Just watch out for a couple of tiny seeds inside that need to be removed (or spit out, when no one's looking).

Orangequats are wonderful for savory salsas on top of pork and seafood or sliced atop a salad of bitter greens such as frisee. For sweet dishes, try them sprinkled on top of a bowl of vanilla ice cream, sliced and dipped in chocolate, or baked into cakes and muffins.

These sprightly yellow muffins taste and look like sunshine has been baked right into them. When you bite into one, you'll taste hints of honey, ginger, and vanilla and find them chock full of plump, sweet golden raisins and flecks of brightly colored orangequats. So I'm sending them to Lia of Swirling Notions, this week's gracious host of the wonderful Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen.

Don't despair if you can't find orangequats. These muffins are wonderful with navel oranges as well. I know, I've made and eaten both.

Honeyed Orange Ginger Muffins (Quat, Optional)
Makes 12 muffins.
Print recipe only here.

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup canola oil
1 egg, lightly beaten
3/4 cup freshly squeezed navel orange juice (about 2 oranges)
1/4 cup finely minced navel orange pulp (OR, if using orangequats, 3-4 de-seeded fruits, rinds included, minced until pulpy, about 1/4 cup)
1 tablespoon navel orange zest (about 1 orange)
2 teaspoons fresh minced ginger
3 tablespoons honey
1 teaspoon pure vanilla extract
3/4 cup coarsely chopped golden raisins

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

If using orangequats, then de-seed them by slicing the fruits into rounds with a sharp pairing knife. Using the tip of the knife, gently pluck out the seeds.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, egg, and juice. Add the orange pulp, orange zest, ginger, honey, and vanilla, and whisk until just combined. Add to the flour mixture and stir quickly until well combined. Fold in the raisins. Spoon the batter evenly into the 12 molds.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

You might also like:
Date, Fennel, and Pistachio Scones
Persimmon and Date Bread
Banana Coconut Almond Bread
Warm Banana and Citrus Cups

Other orange-y desserts I've admired:
Orange Poppy Seed Cake with Candied Kumquats from Swirling Notions
Orange, Chocolate, and Ricotta Cake from Lucullian Delights
Orange Creme Caramel from Trial and Error


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Ginger-y Cranberry Walnut Scones (No Elephants were Harmed for this Post)

I tried an experiment this morning. I baked a batch of heart-healthy ginger-y cranberry walnut scones and wanted to know what biologic effects they have, if any. So I fed them to my favorite elephants at the San Diego Zoo this morning, and, lo and behold, they smooched. Eat your heart out David Attenborough.

First she said, "Hey, big fella. You smell good. Watcha' wearing: Come get me? or Don't leave me?"


Then he said, "How'd you get your skin so soft? They been washing you with that Oil-of-Olay in-shower body moisturizer?"


Then they engaged in a big elephant French kiss.
Food Blogga Disclaimer: No animals were harmed in this experiment.

Happy Valentine's Day!

Since Zorra of the beautiful Kochtopf is looking for some homemade edible hearts, I'm sending her my heart-healthy scones. Made with non-fat cottage cheese and yogurt and Smart Balance butter substitute, these scones are low in fat, cholesterol, and calories. They're also filled with antioxidant-rich cranberries and walnuts, which are high in omega-3 fatty acids --the ones linked to decreased risk of cardiovascular disease.

Like my Date, Fennel, and Pistachio Scones from last fall, they are moist and flavorful and will fill your home with the enticing aromas of tart cranberries, tangy orange zest, and spicy ginger.

These would make a great antidote to the chocolate overdosage that will occur across the world today. So eat 'em guilt-free. Your heart will love you for it.


Ginger-y Cranberry Walnut Scones
Print recipe only here.

1/4 cup non-fat cottage cheese
1/4 cup plus 1 tablespoon non-fat plain yogurt
1 tablespoon orange zest
2 tablespoons minced fresh ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground pumpkin pie spice
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt
6 tablespoons Smart Balance, chilled (butter substitute)

2/3 cup fresh or frozen cranberries (Do not defrost is using frozen berries; it will help prevent them from "bleeding" color.)

1/2 cup coarsely chopped toasted walnuts, pecans, or pistachios

Optional egg wash for top of scones:
1 egg (or white only), lightly beaten OR 1 egg mixed with 1 teaspoon low-fat milk, lightly beaten


Place rack in center of oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

To toast the walnuts, add to a dry skillet over medium heat for 1-2 minutes, until aromatic and lightly toasted. Remove from heat and set aside.

In a small bowl, whisk cottage cheese, yogurt, orange zest, ginger, vanilla, and cinnamon; set aside.

In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Add the yogurt mixture to the flour mixture and, using a fork, mix until just combined. Stir in the berries and nuts. Do not over mix or the dough will become leaden.

Using a floured surface, shape the dough into a disk, about 1/2-inch thick. If desired, use a heart-shaped cookie cutter to form scones. Otherwise, with a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on a parchment paper-lined baking sheet leaving about 2 inches between them.

If using, then brush egg wash over the tops of the scones before baking. It will create a shinier finish, and slightly softer crust. Otherwise, place in oven.

Bake scones for about 15 minutes, or until puffed and golden. Transfer to a rack to cool.

Unfortunately the scones didn't work on the gorillas. Maybe she had a headache.

You might also like:
Banana Coconut Almond Bread
Ricotta Hotcakes
Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup

Other lovely cranberry treats I've seen:
Coconut Cranberry Muffins from Canela & Comino
Cranberry, Orange, and Chocolate Chip Muffins from Happy Home Baking
White Chocolate and Cranberry Tartlets from Palachinka
Cranberry Harvest Muffins from Rice and Wheat


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Dunkin' Donuts or Starbucks? Either Goes with Homemade Doughboys

Long before Starbucks, long before McDonald's began serving Starbucks-like lattes, there was Dunkin' Donuts.

Dunkin' Donuts is the epitome of the Northeast -- not fancy, just fast and reliable. I can remember on frigid, gray winter days, your eyes would tear and your nose would run from the biting wind while you waited in the line that snaked out the door.

You didn't mind, though, because the girls behind the counter worked with lightening speed. By the time you made it to the register, you were ready to bark out your order: "Yeah, gimme a dozen donuts. Mixed. And I'll take tree cauffees, two wit cream and shugah, and one black." Five seconds later your order was ready.

I was thinking about Dunkin' Donuts this past Wednesday while I was in line at the La Jolla Boulevard Starbucks. A woman in front of me, who was wearing enormous Chanel sunglasses, tried to place an order:

"Um, I'll have a skinny double mocha latte. And I'll have. Umm. Let's see. Are there nuts in the low-fat blueberry muffins? OK. Ummmmm. Does the cranberry bread have flaxseed in it?"

I thought to myself, "Dear God, if she were in the Branch Avenue Dunkin' Donuts right now (where I have stopped a thousand times in my life), the people in line would have physically carried her out the door and left her in the freezing parking lot still holding her debit card.

Branch Avenue Dunkin' Donuts, Providence, RI

I told Jeff the story when he got home, and we started reminiscing about Dunkin' Donuts, gray New England winters, and how many years have passed since we had a donut. Since I couldn't run out to Dunkin' Donuts to get Jeff a jelly stick (they don't exist in San Diego), and didn't really want to make donuts, I did what my mom would do: I made doughboys.

Jeff and I haven't eaten or made doughboys in over 10 years. So when I announced to him that I was making them this past Saturday, he said, “I don't believe it.” “No, really, I am. It’s for a blog event featuring fried sweets,” I said. “I still don't believe it."

It wasn't until I poured the oil in the pan that it sunk in: "Oh, my god, you really are making doughboys," he said.

As I was forming the doughboys, I pulled a hole in the middle of each one. Jeff looked at me, confused. “What are you doin’?” “I’m making the doughboys, hon.” “But why are you making holes in them?” he asked. “Cause my mother always made hole in them,” I said. “Well, my mother never put holes in them. Looks like we got ourselves a doughboy domestic here,” he said.

Imagine, almost 13 years of marriage, and I never knew he liked his doughboys without holes in the middle. So we did what any successfully married couple would do: we made both. Now you decide how you want to make yours.

I'm sending my doughboys to talented bakers Peabody and Helen who are hosting an event called (a la Dunkin' Donuts) Time to Make the Donuts! That's right, they want your sweet, fried treats by Feb. 12th and will post a round-up on the 15th; so hurry!

Doughboys
Makes approximately 8-10 doughboys.
Print recipe only here.

1 pound basic pizza dough
1 cup canola or peanut oil, for frying
ground cinnamon
granulated sugar or powdered sugar

Lightly roll out a room-temperature pound of pizza dough, just enough to smooth it out and make it easier to work with. Don't over-roll or overwork it, or the doughboys won't puff up nicely. Using your hands, form 8-10 doughboys, with or without holes. Don't worry if they're not exactly the same-- they're not meant to be perfectly shaped or uniform in size.

Use canola or peanut oil since they have a high smoke point. Pour oil, about 2 inches deep, into a deep, wide pan over medium heat (or to 350 degrees if you have a deep-fry thermometer). Otherwise, test the heat by dropping a little piece of dough into the oil. It should quickly bounce to the surface and be surrounded by tiny bubbles. Add 1-2 doughboys at a time, making sure they have room to float in the oil. Using tongs, gently flip doughboys in the oil until they puff up, float, and turn golden brown, about 30-60 seconds.

For toppings, either sprinkle with powdered sugar or with a mixture of granulated sugar and ground cinnamon. And make sure to eat 'em while they're hot!

Homemade Basic Pizza Dough
Makes about 2 pounds of dough.
Print recipe only here.

1 packet of active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups of warm water
5-6 cups all-purpose flour
2 tablespoons olive oil

Dissolve in 2 cups of warm water yeast, sugar, and salt. Using a spoon, gently blend. Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start. Blend just a little bit with a spoon; then, using your hands, transfer to a floured surface.

Knead well—adding flour if it’s too sticky—until the dough becomes springy and smooth. It should take a good 5-10 minutes of vigorous kneading. It will be soft and silky when done.

Place the dough in a large, clean bowl coated with olive oil or cooking spray, and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise until doubled in size (at least 2 hours). Once it’s risen, punch it down.

Leftover dough can be stored in the refrigerator for up to 3 days. Coat the inside of a Ziploc bag with some Pam and drop the dough in; that way it doesn’t stick to the plastic. Allow to come to room temperature before rolling out.


Tips for making good doughboys:

*Use the freshest dough possible for lighter, puffier doughboys.
*Make sure the dough is room temperature, not cold.
*Don't overwork the dough when forming the doughboys, or they won't be as light and airy.
*Use an oil with a high heat point, like canola or peanut.
*Don't over-fry the doughboys or they'll quickly become too brown and hard.

You might also like:
Homemade Pizza with Fennel Sausage and Rapini
Spinach, Nutmeg, and Ricotta Calzone
Potato, Rosemary, and Gorgonzola Pizza


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Eat Fennel Then Chocolate This Valentine's Day

Last year I said forget chocolate and eat fennel on Valentine’s Day. This year I planned on saying to eat chocolate and forget fennel. (Not to be confused with chocolate-dipped fennel. Ewwww.)

After tasting this fennel and sun-dried tomato risotto, though, I have changed my mind. Here are three reasons why you should eat fennel again this Valentine's Day:

1. Licorice-flavored fennel is believed to have aphrodisiac qualities (and it's a lot prettier than oysters).

2. The risotto is made with white wine, which if your valentine has enough of, might make it easier for you to steal a few kisses before dessert.

3. Risotto is notorious for being difficult to make. It isn't. It takes about 20-25 minutes and doesn't have to be stirred continuously. However, you could tell your valentine that you slaved in the kitchen making risotto from scratch. That should get you a little lovin'.

When selecting fresh fennel, look for firm, unblemished, pearly white bulbs with tall green stalks and flouncy fronds. Its mild licorice flavor pairs beautifully with the robust and slightly salty flavor of the sun-dried tomatoes. Plus it’s red and white.

I'm sending this recipe to my dear friend, Chris of Melecotte, for her Kitchen of Love Event featuring food with aphrodisiac qualities. Don't miss that round-up on Feb. 12th!

Once you've eaten the the risotto, dim the lights, put on some Lou Rawls (yeah, baby), and open a box of chocolates. Not just any chocolates, gourmet chocolates from Chocolate.com.

Liquer infused chocolate truffles from J. Emanuel Chocolatier.

Since we're talking about Valentine's Day, why not splurge on luxurious chocolate truffles? Chocolate truffles are confections made with a chocolate ganache center that is blanketed in a hard chocolate shell. The ganache center, a silky blend of cream and chocolate, can be flavored with liquer, fruit, nuts, and other sweet fillings such as nougat and toffee.

The liquer infused truffles I sampled (courtesy of Mark from Chocolate.com) came in well-loved flavors such as kalhua and ameretto, and more unusual ones like port. Come to think of it, these truffles would go nicely with a glass of port since they're rich and creamy and not overly sweet.

Though traditionally spherical, these truffles are square shaped and beautifully decorated with gold swirls, coffee beans, and white chocolate drizzle. And with a seemingly endless variety of fillings, there's a truffle that will make every person's heart feel full.

After some fennel, wine, and truffles, your sweetheart will surely be feeling amorous. If not, just pop in your favorite DVD and finish off the rest of the truffles. That would put anybody in a good mood.

Fennel and Sun-Dried Tomato Risotto
Makes 2 main or 4 side servings.
Print recipe only here.

2 teaspoons olive oil, divided
1 teaspoon butter
1 diced shallot, divided
½ cup Arborio rice (risotto)
2 1/2 cups low-sodium broth, or as much as needed
1/4 cup dry white wine
½ teaspoon fennel seeds
1 cup fennel, chopped
1/8 cup chopped sun-dried tomatoes (about 3 tomatoes)
¼ cup heavy cream or half ‘n half
1/8 cup grated Parmesan cheese
1/8 cup pine nuts, toasted
1 tablespoon butter, optional
Salt and pepper, to taste
Good extra virgin olive oil, for drizzling

Place pinenuts in a small, dry skillet over medium heat. Shake pan in a back-and-forth motion until pinenuts are golden and aromatic, about 1-2 minutes.

Meanwhile, heat broth in a medium saucepan over medium heat. Once it's hot, lower to a simmer.

For the risotto, start by sautéing half the shallots in 1 teaspoon olive oil and butter. Add the Arborio rice; toast for about 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Most cookbooks will tell to stir continuously; I don’t, and you don't have to either. You can stir occasionally; just make sure the risotto absorbs the liquid before adding more. It will become tender and creamy as it cooks. Season will some salt about halfway through so it blends well, and add the white wine. 4-5 cups of broth works for this recipe, but use more or less as needed. It takes about 20 minutes for the risotto to become completely cooked. Taste it -- it should be wonderfully creamy and thick. It’s best al dente, which means it should still retain some firmness when you chew it.

After about 10 minutes of cooking the risotto, place a large skillet over medium heat. Add the dry fennel seeds and toast for about 1 minute or until aromatic. Then add 1 teaspoon of olive oil, the other half of the shallots, fennel, sun-dried tomatoes, and some salt and pepper. Sauté over medium heat until the fennel becomes slightly softened but not mushy, about 7-8 minutes. At this point, the risotto should be cooked, so add the sautéed fennel to it and stir well. Add the cream or half n’ half; stir until mixed in well and heated, about 1 minute. Turn off heat, then add the Parmesan cheese so it will melt more slowly. Add some salt and pepper to taste. Adding 1 tablespoon of butter at this point adds a touch more creaminess, but it's optional.

Plate your risotto, topping it with the toasted pine nuts and some grated Parmesan. Drizzle some extra virgin olive oil on top for an extra Mmmmmm and serve immediately.

Like risotto? Then you'll love this Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese.

You might also like:
Sicilian Salad of Fennel, Oranges, and Olives
Almond Biscotti Dipped in Chocolate
Chocolate Dipped Coconut Macaroons
Quick Chocolate Cinnamon Mousse with Cherries

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