FoodFash

Adventure Begins in the Kitchen

Farewell Muffins

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Once upon a time, I let a Tampa friend borrow my muffin tray.  A few months and a few ugly muffin recipes later, I decided it was time to bite the bullet and buy a new tray.  I also decided it was time to bake a Joy the Baker recipe and use Matt’s temporary move as an excuse.

I was excited to try Joy’s lemon poppy seed muffin recipe partly because I love a good lemon poppy seed combo, but mostly because I had never baked anything using browned butter.

The browning butter how-to seemed like common sense.  But after a while of butter that wasn’t browning, I started googling on my phone.  I came across this instructional and was glad I did.  The time it takes to go from unbrowned to almost burned butter is… not that long.  I tasted my browned butter to make sure it didn’t taste torched before pouring it into the batter.

After mixing in the poppy seeds, I scooped a big ol’ spoonful of batter into my mouth.  I blame a lifetime of impatience for my love of dough and lack of fear for raw eggs.  I poured the rest of the dough into muffin cups, knowing a dough this good would yield a delish muffin.

I couldn’t decide whether or not I wanted to ice these muffins until taking a bite (sorry Matt, you only get 11 muffins).  I came to the conclusion that if you wanted these to be a breakfast muffin you should skip the icing and, in turn, skip the associated AM sugar coma that would follow.  However, if you want to deliver dessert muffins to friends, then icing these muffins is the way to go.

I’m off to deliver these sweet treats!  Hope you all had a wonderful weekend!

Potato, Turnip & Chive Pancakes

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Would you consider someone to have a baking problem if they ninja’d their way out of going out on a Friday night so they could dream up recipes and head to the market first thing on a Saturday morning?  My 22-year old self would cringe at the thought.  My 29-year old self has mixed feelings.

I called my mom when I left the house this morning, knowing she’d be the only person awake that I could share my grand ideas with.  So excited, I asked “turnip and chive pancakes, mom, what do you think?”.  Little did I know that she was scarred from a childhood of thinking turnips were potatoes in stew and she did not share my excitement.  Bummer.

Only some of my excitement was lost as I wandered through a very empty Central Market.  I tossed turnips and chives in my basket and, reluctantly, tossed a white baking potato in there as well.  As much as I despise white potatoes, I knew they were necessary today.

FoodFash Potato, Turnip & Chive Pancakes (yields 3, 1/4 cup pancakes)

1 large white baking potato, shredded

1 turnip, shredded

2 eggs

2 tablespoons of fresh chopped chives

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons grapeseed oil

After shredding the potato and turnip, squeeze moisture out of them with your hands and then wring with a paper town to remove excess moisture.  In a small bowl, mix the potato and turnip with eggs, chives, salt, and pepper.  In a heavy bottomed pan, heat grapeseed oil over high heat.  Test oil hotness by tossing in a small piece of potato to see if it sizzles.  When the oil is hot enough, use a 1/4 cup measure to pour three pancakes into the pan.  Gently flatten the pancakes with a spatula.  Watch closely and when the edges are browned, flip pancakes.  When the other side is browned and crispy, remove pancakes from pan and place on paper towels to remove excess grease.  Serve right away.

So turnips vs. potatoes…  They are so darn similar.  I ate a raw shred of each before I started mixing and yeah, I could tell the difference, but not by much.  Turnips have a crispness to them, like they contain more water, whereas potatoes are as starchy as starch could be.  Turnips have a bit of bite, so I understand my mom’s hesitation for them making up the entire pancake, but they also have a flavor to them unlike potatoes.

Cooked and seasoned, there was no telling which was which in the pancake.  Perhaps it’s because chives are amazeballs and transformed two very boring veggies into something so delish.  For the record, potato turnip and chive pancakes are worthy of serving to your favorite breakfast guest.

And as far as nutrition is concerned, turnips have about 60% less calories and carbs than a potato and contain much more calcium.  So verdict?  Mixing turnips and potatoes is the perfect way to add a little flavor and reduce a lot of calories in a traditional potato dish.  I’m thinking this could work with mashed and scalloped dishes too.  What do you think?

Savory Cakes

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Savory waffles have been on my mind a lot lately.  Not enough to actually buy a waffle maker, but enough to gab about them, dream about them, and make pancakes that resemble them.  And since I woke up this morning with no desire to go to the market and a huge desire for savory something, I dug around in my spice cabinet until something clicked.

FoodFash Rosemary, Garlic, and Onion Pancakes (yields 7, two tablespoon pancakes)

3/4 cup sprouted wheat pancake mix (I suppose any mix would do)

1/2 cup coconut milk

1 egg

1 teaspoon crushed rosemary

1/2 teaspoon onion powder

1/4 teaspoon salt

3 cloves of garlic, crushed

Mix all of the ingredients in a bowl until spices are evenly distributed.  Heat a pan over medium heat and then spray with olive oil cooking spray.  Use two tablespoons of batter for each pancake.  Prepare as you would an ordinary pancake.  When pancakes are finished, top with a fried egg and enjoy!

Savory pancake topped with an egg??  Completely.  Magical.

I’m off to drop the extras off to the boys and get my paddle board on.  Happy Saturday!!