Knit & Nosh

cbrm- muffin tin cookbook & muffin tin chef

Two interesting books have crossed my desk in the past couple of weeks. While the subject is similar, the books are quite different.

 

 

The Muffin Tin Cookbook: 200 Fast, Delicious Mini-Pies, Pasta Cups, Gourmet Pockets, Veggie Cakes, and More! by Brette Sember.

Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees, and Delicious Desserts by Matt Kadey.

 

The Muffin Tin Cookbook is the larger of the two books but has very few photos. I know books are more expensive to produce with lots of pictures, but when it comes to cookbooks I find them inspiring. There are four pages of photos in the center of the book, and the recipe immediately following those pages is Linguine Nests and the first one I read. One of the ingredients is 6 refrigerated linguine nests, and I have no idea what that is. I flipped to the index hoping to find a recipe or some guidance, but found none.

Each recipe includes nutrition information and I am surprised by the amount of fat in each serving. Without doing the math I would guess the average to be 9 grams per serving. Lots of butter, cheese and lite sour cream in these recipes. Also a lot of prepared ingredients such as pie dough or pizza crust. The book includes a fair number of muffin recipes, as well as some things that serve no purpose by being put in a muffins cup, such as Zucchini, Corn, and Tomato Cups or Lucky Bamboo Asparagus.

I did not test any recipes from this book as I was put off by the processed ingredients and the high fat content.

 

Muffin Tin Chef is a book that I immediately liked. The photos make me want to run right into the kitchen and get cooking. The book begins with information about different muffin pans and the benefits of various materials. Each recipe starts with a head note, how many servings to expect, and if the finished dish is vegetarian, gluten-free, or freezer friendly. I do love a good head note.

The first recipe in the book is for Baked Eggs in Prosciutto Cups and I was left wishing I had not already eaten breakfast. Fish Tacos, and Sweet and Sour Tofu Spring Rolls are ingenious. The list of things I want to try goes on and on. If a dish requires pie crust or pizza dough, the recipe is included. Of course you could also do store bought if that is your preference. I imagine many of these dishes heading out with the family for picnics and road trips. Lots of vegetable and whole grains make The Muffin Tin Chef a book I look forward to getting to know better.

 

***I was sent these books by the publisher or their PR firm with the hope that I would write a review for the blog. No money changed hands and my opinions are my own.

 

Testing 1

The one thing I have not been able to do on my new iPad is write blog posts. I have needed to wait patiently to use the laptop if I wanted to blog. This morning I decided there has to be a way to make this work. Turns out there is and it's name is Blogsy.

It is going to take some time to learn how it all works, but I have high hopes.

Adding this photo was SO easy, easier than using the traditional Typepad. Anyone else out there using Blogsy? How is it working for you?

raised bed #1

Sunday I borrowed a neighbor's truck and brought home two yards of dirt for the raised beds. There were many young, strong backs around to shovel the dirt from the truck to the beds. Thank goodness!

Yesterday it was back to the nursery for plants and seeds. I still have room for two more chili plants and some kale in this bed. It is too soon for tomatoes, the axiom around here is, "No tomatoes before Mother's Day."  If I put in three plants will I need another cage, or will the middle plant be able to use the cages on either side as a support?

I did not find everything on my list and am hoping a different nursery will enable me to fill the second bed today. Assuming the rain holds off. After the last of the dirt was shoveled from the truck I hosed it out, put in some gas, and then stopped by PCC to pick up a bottle of wine as a thank you for the loan of the truck. It was not until later that I realized I had run these final errands with jeans visibly wet and muddy below the knees, and a shirt wet enough to show the world at large my bright pink bra. Sometimes I wonder what the neighbors must think.

ginger syrup & a presbytarian

Two weeks ago, The Wall Street Journal's weekend edition had a recipe for a cocktail named the Presbyterian. Not only is it a great name, turns out it is a great drink. One of the ingredients is ginger syrup. Of course I made my own, you can too, it is easy.

Ginger Syrup

4 ounces fresh ginger, sliced
1 cup sugar
1 1/2 cup water
1 1/2 teaspoons whole black peppercorns

Combine the ginger, sugar, water, and peppercorns in a medium saucepan and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 40 minutes. The smell is great! Remove from heat and let cool. Strain the syrup through a fine sieve and transfer to a pretty bottle.

 

Presbyterian

2 ounces rye whiskey
3/4 ounce ginger syrup
1/2 ounce fresh lime juice
Soda water

Fill a double old fashioned glass with ice and add whiskey, lime juice, and ginger syrup. Give it a good stir, top with a bit of soda water, and stir gently. Garnish with a piece of candied ginger and a lime wheel.

Can easily be made for a party. Add all the ingredients except the soda water to a large pitcher. Pour individual drinks as needed and top with soda water.

rhubarb chutney and the best pot ever

When I collected the ingredients for this recipe I had no idea if I even liked chutney.  But the flavors intrigued me and it was a small batch, nothing to lose. 

Once the chutney was done cooking and I gave it a taste I knew this was what I would be slathering on burgers (veggie and salmon) all summer.  We had a party Saturday night and I put some out with a bagette and ham, it was a big hit.  Because I had only made a small batch, in Weck jars, I was not able to give any chutney away.  This morning I made another batch so that everyone can elevate their sandwiches.

Now lets  talk about the best pot ever.

Do you like to put up small batches?  If so, you totally need this pot.

It holds two half pints perfectly! The basket cradles the jars and keeps them from coming in contact with the pot.

The small size means you can use a few cups of water instead of quarts, and the water comes to boil quickly.  In the past, even when putting up just a couple jars of something I had to fill and bring to a boil a large pot of water.  No longer.

The inside of the pot has cup marking.  This means the pot can be used for more than small batch canning.  You can heat enough brine for many jars of pickles, measuring right in the pot, then use the pour spout and heat resistant handle to fill you jars in a snap.

The lid is glass so you can see when things are boiling without lifting the lid.  It also has a cool touch handle and includes a built in strainer.

Heavy bottomed stainless and dishwasher safe.  Perfection in a pot.

pink lemonade

I have been knitting and knitting on my Pink Lemonade.

 On the needles is it pretty blob like. 

But it really is the beginning of a sweater.  I nice seed stitch shawl collar followed by some seed stitch and 1x1 rib down the front and seed stich bands along the shoulders.

I have made one change to the original pattern and that is how the raglan increases are created. Instead of using yarn overs, which create a big hole, I am working k1f&b along the sides of the seed stitch bands.

I am very happy with my choice.

cbrm-none

It seems the last book giveaway was not my most popular, oh well.  The books have have been spoken for and will be on the way to Kate and Rae as soon as I receive their addresses. I do love giving the books away and there will be more before too long.

No cookbook review today, I have a deadline this Friday and still need to invent and test one more recipe. With luck, this week will also be full of jars, sweater progress, and a new/old cocktail.

cbrm-healthy, raw, and naked

Healthy, raw, and naked foods that is. There are three similar books on my review pile so I decided to write about them all at once. I will also be giving these books away! The publishers gave the books to me and it makes me happy to spread the love. Before Friday April 13th, leave a comment telling me which book or books, you would like.  At noon of that day I will do three random drawings and post the winners.

First up is 5 Easy Steps To Healthy Cooking: 500 Recipes For Lifelong Wellness by Camilla Saulsbury. The five steps are ones you have heard before, such as eating a plant based diet, using whole grains, and good fats. The author begins with her "5 steps" and some brief nutritional information. The bulk of this book is made up of the recipes. Over 500 pages of recipes. There is nothing unfamiliar about the food, but the recipes do offer ways to change things up just a bit to make the meals you may already be cooking more healthful. Things like swapping out regular pasta for whole wheat, or using honey instead of processed sugars, as well as why the changes are for the better. Every recipe is accompanied by cooking tips, storage tips, and a nutrition analysis.  A good choice if you're looking to eat healthier, but not ready to stray too far from your favorite foods.

Next we have Eat Raw, Eat Well: 400 Raw, Vegan & Gluten-Free Recipes by Douglas McNish. The raw food diet has been around for a number of years now, so there must be something to it. The book begins with just a few pages about raw food diets and techniques. I was surprised to learn that dehydrated counts as raw. The recipes are quite varied. You can find both Mexican Tortilla Soup and Lo Mein "Stir Fry". In addition to main courses there are lots of soups, salads, dips, and sauces. Many ingredients are familiar, just not prepared in a traditional style. Tomato Basil Marinara Sauce contains the tomatoes, garlic, and basil you would expect, but instead of having the sauce bubble away on the back burner all day, it is put in the food processor and eaten as is. After reading the book I have found myself looking at foods in a new way. "Because we always do it that way" can leave us in a rut.  This book will have you veering off the trail and seeing things in a whole new light.

Last but not least, The Naked Foods Cookbook: The Whole-Foods, Healthy-Fats, Gluten-Free Guide to Losing Weight & Feeling Great by Margaret Floyd and James Barry. "Eating naked is all about eating clean, whole, unprocessed food."  In this book you can find meals from breakfast to dessert using simple ingredients and techniques.  One of the bonuses to eating naked is pared down preparations. The book even includes a few dishes that require fermenting or culturing. If you ready to dip your toe in the wacky world of fermenting, this might be a good place to start. The copy of this book that I am giving away is an uncorrected galley, which means there is no index or page numbers and there may be typos. Read the directions to be certain the amounts and preparation make sense and you will be fine.

Three books to help you begin or continue to eat well. Leave a comment letting me know which book, or books you would like to win and I will announce the winners Friday. 

big bourbon sour

About a year ago I ordered a specialty cocktail from a local watering hole.  My bartender was Owen, a fine mixologist, and he put before me a Bourbon Sour.  One of the best cocktails I have ever had away from home.  Owen no longer works at my favorite local bar, he has moved to a new bar in town that only sells beer and whiskey, no cocktails.  It took quite a bit of testing to replicate that drink, but I did it.

Big Bourbon Sour

2 ounces bourbon (Owen uses Jim Beam, I usually have Marker's Mark in the liquor locker)

2 ounces fresh squeezed lemon juice, it must be fresh squeezed

1 1/2 ounce simple syrup

2 dashes orange bitters (like Fee Brothers West Indian Orange Bitters for this drink)

Combine well and serve over ice.  If you feel the need for a garnish, a cherry would be good.

 

babouches #3

Patty tells me she misses the knitting posts. Mostly I have been working on a pair of sweaters.  The knitting progress is slow and not very interesting.  In between the sweaters I did manage to whip out another pair of Babouches.  This little project was for an SAL/KAL on the Ravelry Ennea forum.

My third pair of Babouches. 

This yarn spun up a bit thicker than fingering which meant I needed to increase my needle size and decrease the pattern size.  It took some futzing, but they turned out just fine.  Unlike my other pair of Babouches, which are strictly bed slippers, this pair is meant to be warn around the house and deck.  The yarn is tightly spun from a crunchier fiber and I hope they hold up well.

This little bit of yarn is all that is left after the cast off. Yikes that was close.

So this week we have had posts about books and knitting.  I think the next up should be a cocktail!