Posts tagged muffin
Posts tagged muffin
Smoked salmon and mushroom egg white omelet, bran muffin, hash browns
Woke up at 11am on a Saturday morning to this lovely breakfast my mommy made. Oh, yum.
Mimi’s Cafe: Waffle Breakfast with bacon, eggs over medium, 1/2 a pumpkin spice muffin and orange juice
Do you have a recipe that you are super confident about? A recipe that works every single time and is foolproof? And, one that consistently receives compliments? I know, it certainly is a tall order, and not surprisingly such a recipe is very special when you encounter it.
Well, I am sharing one of those recipes now. Before this blog, I kept all of my recipes on paper (what? paper!), minimally organized in a blue binder. Some are hole-punched and some are tucked into the pockets. There are scraps of paper with recipes I jotted down while on the phone with my mom, learning how to cook childhood comfort foods; there are printed recipes from emails or the internet with my handwriting in the corner, pulled pages from a magazine, and a few papers with a friend’s handwriting recording his favorite recipe. As I flipped through this binder, I was flooded with tiny memories attached to each recipe.
I have baked this pumpkin quick bread every Thanksgiving for the last 6 to 7 years. There are not many other recipes that I have share such a history. As as Amanda Hesser mentions in Cooking for Mr. Latte, it belongs to my “repertoire” of recipes, something that represents “who I am, what I find pleasurable, how I live.”
This quick bread is comprised of oil, sugar, and flour, spiced with cinnamon, nutmeg, and cloves. Its simplicity stems from the use of canned, packed pumpkin instead of roasting your own. It remains moist (from all that oil!), the firm loaf or muffin top yielding to a softer texture the next day. I made one dozen muffins and a loaf with the recipe below, enough to share with our friends, co-workers, and of course our bellies.
From the archives of epicurious.com (Bon Appetit, November 1995)3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts or pecans (optional)
- Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans, or line muffin tin with paper cups. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift four, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in nuts, if desired.
- Divide batter equally between prepared pans or muffin cups (2 dozen muffins or 2 loaves). Bake until tester inserted into center comes out clean, about 1 hour 15 minutes for a loaf and 30 minutes for muffins. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Makes 2 loaves or 2 dozen muffins.
Millie’s Cafe is one of my favorite breakfast spots. While there’s no particular dish to write home or anywhere about (the corned beef hash is pretty good), the service is always great, the food is consistently good, and the potatoes are yummy.
Sure I wish it could be cheaper. I shouldn’t really be paying $9 for scrambled eggs, bacon, toast (or biscuit in my case) and home fries. People never believe me when I say that dining in LA is a little more expensive than in NYC. You could probably get the above for $5 at some hole in the wall diner shaped like a train car and have it be just as good.
I love sitting at the counter at Millie’s. Your back faces a window but not other patrons like at some other places. The counter is positioned right by the griddle too so you can watch the short order cook work his magic. I was grossed out at first when I saw the brillo-esque strands peeking out of the back of his shirt. The bald cook probably had more hair on his back than on his head. The food was good though and now that I’ve been there a few times he always strikes up a conversation with me.
He taps his spatula sideways against the griddle twice when he flips a pancake to get it properly ventilated. Maybe it’s just for luck. You can imagine after a huge order of pancakes listening to the double tap of the metal against metal constantly intermingling with the bleeps and bloops from the register, it can begin to sound like a John Cage composition.
I love mornings and diner counters. I couldn’t finish that meal.
Reblogged for the writing.
Breakfast platter put through garbage compacter.
This easy and clever variation of a regular old omelet can be made in batches of a half-dozen or more and eaten throughout the week. Amy’s muffins, made almost entirely from eggs, are little powerhouses of protein, fat, nutrients and flavor.
Skim-reading: “Easy muffins…powerhouses of fat”