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Filled FlufferNutter cupcakes from The Novice Chef Blog

July 17, 2010 – 6:15 am | by admin

Jessica at The Novice Chef Blog has cooked up these FlufferNutter cupcakes and has the recipe! She writes: Oh yum, yum, yum! Do you realize what you are seeing? These are FlufferNutter Cupcakes with a Nutter Butter on top (say that 3 times fast)! And now here they come, the questions. What is a FlufferNutter? Well a FlufferNutter is traditionally a sandwich made up of white bread, peanut butter, and marshmallow fluff. And this past weekend, I went with some friends to a crepe restaurant and they had a crepe called The Ybor Crepe which had peanut butter and marshmallow. The girls all loved it, and I pointed out that it is just a FlufferNutter in crepe form! They all looked at me like I was insane. So I had to explain what a FlufferNutter is and also how I think they are really delicious when you add Nutella. And there, among 3 dessert loving women, this cupcake was born. So after much discussion and ideas, we decided that we had to start by finding a peanut butter cupcake, that is not too peanut buttery. It had to be just the right amount of peanut butter, so the flavor would not overpower everything else. And of course we wanted to inject the cupcake with Nutella! Then we went…

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Tags: bread, butter, butter-on-top, cupcakes, fluff, fluffernutter, inside the cupcake, novice-chef, nutter-butter, questions, surprise

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Bread Baking: Olive, Rosemary, and Feta Loaf

July 6, 2010 – 4:29 pm | by admin

From Recipes On Tuesdays, SE’r Donna “dbcurrie” Currie ( Cookistry ) stops by with a new bread recipe for you to try. Get out your bread pans and get bakin’! —The Mgmt. [ Photograph: Donna Currie ] I had a tasty slice of an olive bread the other day, and my first thought wasn’t where to buy that bread but that I should make an olive loaf as soon as possible. Sometimes that’s all it takes for me to start working on a new recipe. I liked the olive bread, but I knew that anything I made would be better. I wanted more than just olives and settled on rosemary as an additional flavor. And then I spied a jar of feta cheese packed in liquid in my fridge. I decided that both the feta and the liquid would be good in the bread. If your feta cheese doesn’t come in a liquid, just use water. If your feta is packed in liquid, taste it before you use it. It should taste sweet and milky and just a little bit salty. If it’s a very salty brine, your yeast won’t be happy, so use water instead. I used dried rosemary because I didn’t have any fresh on hand…

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Tags: bread, donna-currie, dough, dutch, heat, moisture, olive, recipe, recipes

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The Burger Lab: In Search of the Best American Cheese

June 26, 2010 – 6:36 am | by admin

From A Hamburger Today It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here , and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. Cheesy lineup. [Photographs: J. Kenji Lopez-Alt] It’s no secret that we here at AHT love our American cheese. Nothing else has the same melty, gooey texture and milky, salty flavor that accentuates, but doesn’t compete with a burger. Of course we realize that it’s a stretch to even call the stuff “cheese,” but if New York Mag’s Approval Matrix has told us anything, it’s that we’re anything but high brow, and that’s perfectly fine by me. But the question is, which American cheese is the gooey, melty, milky, salty, cheez-y best? This week we cooked over 40 burgers and grilled cheese sandwiches with ten different brands of American cheese to find out. The Set-up All cheese were tasted completely blind in two forms: on top of a griddled 100% brisket burger on a toasted Martin’s Potato Roll …

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Tags: bread, burgers, cheese, cheeses, condiments, hotel, kenji, organic, potato, products, sandwiches, wife

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Cook the Book: Frankies’ Meatballs

June 19, 2010 – 7:27 am | by admin

From Recipes “They are by far the best meatballs I’ve ever had in a restaurant, and possibly my life.” [Photograph: Caroline Russock] When eating at Frank Falcinelli and Frank Castronovo’s Frankies Spuntino , not ordering the meatballs is really a crime. They are by far the best meatballs I’ve ever had in a restaurant, and possibly my life. Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts . They come three to an order with plenty of tomato sauce for sopping and a generous grating of Percorino. It was one of the recipes that I was just dying to try when I got my copy of The Frankies Spuntino Kitchen Companion & Cooking Manual . Watch the Franks Make-a the Meatballs After watching this, I set about making mine at home. It’s a dead simple process, basically mixing all of the ingredients together, making sure to add the dried bread crumbs at the end which keeps the texture just right. The meatballs are shaped and baked until cooked …

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Tags: bread, cheese, cooking, cooking-manual, egg, grating, kitchen, kitchen-companion, meatballs, pecorino-romano, pine, recipes

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Bread Baking: Light Rye Buns

June 8, 2010 – 10:16 pm | by admin

From Recipes [ Photograph: Donna Currie ] When I was growing up, there were a couple local places that served burgers on rye buns. Not dark and hearty rye, like you’d use for a patty melt, but a light and fluffy burger bun with a subtle rye flavor. And when I say subtle, let’s just say that it took me quite a while to figure out the the buns had rye in them. OK, I was just a kid, but I knew rye bread—the serious seedy rye—and these buns weren’t that serious and the rye wasn’t that obvious. It was just an extra nuance that made those burgers different from all the other places. Rye buns must not be popular, given that I’ve never seen them sold anywhere. But why not? Besides using them for burgers, buns are great for sandwiches of all types. And a little bit of rye makes them a lot more interesting. This recipe uses a medium rye flour, but you can certainly use any type of rye you have available. And since I wanted these buns to be light and fluffy, I used one of…

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Tags: bowl, bread, bun, buns, burgers, currie, dough, mixture, photograph, recipes, roll-the-pieces

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How to Make Gluten-Free Sandwich Bread

May 26, 2010 – 6:32 am | by admin

From Recipes After a temporary hiatus, “Gluten-Free Tuesdays” are back. Elizabeth Barbone of GlutenFreeBaking.com will be joining us every other week with a recipe. (Elizabeth will be alternating Tuesdays with Shauna James Ahern, who will join us again next week.) Please give Elizabeth a hearty SE welcome! —The Mgmt. [ Photographs: Elizabeth Barbone ] Gluten-free bread. I’m the first to admit it suffers from a bit of a bad reputation. The premade loaves tend to be expensive and homemade recipes often are dense and fall apart when sliced. What’s a gluten-free eater to do? Live without bread? My answer to that is an emphatic “No!” Gluten-free bread can be wonderful! For my first column on Serious Eats, I wanted to share my recipe for Easy Sandwich Bread. In this column, I’ll be baking all sorts of gluten-free goodies: cakes, cookies, pies, etc. But bread seems like the perfect place to start because sometimes in life, you just need a sandwich. Let’s get baking! Unlike wheat-based bread, which can be made with only flour, water, salt and yeast, gluten-free bread requires a few more ingredients. While I am happy there are more “exotic” gluten-free flours on the market, this recipe only uses…

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Tags: ahern, beaters, bread, crust, dough, ingredients, recipes, Temperature, water

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Bread Baking: Mega-Multigrain Bread

May 12, 2010 – 8:01 am | by admin

From Recipes [ Photograph: Donna Currie ] After making a few too many plain loaves of bread, I decided to go wild with grains and seeds. The resulting bread is a symphony of textures, with a nice crisp crust and bits of interesting things inside. This is also a very customizable bread. If you don’t have one of the grains or seeds I used, substitute something similar. I specified red quinoa because the color is nice in the bread, but white would be fine. Sunflower seeds would be great instead of the pumpkin, but walnuts would work well, too. Since the amount of water in the cooked grains is going to vary, and since all the other grains are going to absorb varying amounts of liquid depending on brand and source, there’s no sense in fussing over exact weights of everything. When it’s all assembled, you need to go by feel to adjust the final amount of bread flour. The dough will still be sticky when you’re done kneading, but it will firm up during the long rest as the grains soak up more of the moisture. If it’s still …

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Tags: bowl, bread, cooking, crust, flakes, ingredients, Pumpkin, quinoa, recipes, refrigerator, sunflower, things

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Eat for Eight Bucks: Chickpea Soup with Toasted Breadcrumbs

May 12, 2010 – 8:00 am | by admin

From Recipes [ Photograph: Robin Bellinger ] Shopping List 1 onion: $0.50 2 cups uncooked chickpeas: $1.50 1 head escarole: $2.00 1 small head cabbage: $1.00 1 carrot: $0.25 Pantry items: Bread crumbs, olive oil, pimenton, salt, pepper, garlic, dressing for slaw or salad. Total cost (for 4 portions): $5.25 I first made Mark Bittman’s chickpea soup with toasted breadcrumbs because it sounded fast and easy, but it earned its spot on my list of favorite recipes because it tastes so good. I’m a sucker for toasted breadcrumbs—there’s a reason penny-conscious home cooks much cannier than I teach us never to waste a piece of staling bread. Blitz it in the food processor and store the crumbs in your freezer; then you’ll always have them on hand to toast and scatter over pasta, salad, or, in this case, soup. If you’ve cooked your chickpeas carefully and stored them in their broth, not much can go wrong with this soup. It’s very receptive to experimentation with spices, herbs, and greens. The escarole, my addition, brought some nice flavor and texture to the dish. As you can see, we ate our soup with a cabbage slaw. A green salad would have been better, I think, but slaw was fine, too—a pound of…

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Tags: bellinger, bread, breadcrumbs, carrot, cooking, crumbs, escarole, olive, photograph, recipes, result, sucker

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Dinner Tonight: Sopa de Ajo (Garlic Soup)

May 5, 2010 – 11:00 pm | by admin

From Recipes [ Photographs: Nick Kindelsperger ] Why is garlic soup so satisfying? It’s one of the simplest soups to make, and yet it comes out soothing and utterly calming. Some people have chicken soup; I prefer this stuff. Which isn’t to say all are created equal. I adore this version from Daisy Martinez , which I wrote about over three years ago, and saw no need to try out something different. But a few things really intrigued me about this recipe from Mario Batali’s Spain: A Culinary Road Trip . First was the use of bread. Often in a garlic soup, the bread is only introduced to the soup after it’s finished cooking. But here the bread is sautéed in the beginning, then added to the soup with the stock. It breaks down over the course of the cooking process to create a silky, luscious body. Second is the hot pimentón. This Spanish smoked paprika adds a depth and robustness to the soup, which is totally at odds with how much time is actually spent on it. The final flourish is a poached egg, which almost makes the soup too rich. Not bad for a bunch of pantry items. Sopa de Ajo (Garlic Soup) – serves 3 – Adapted from Mario Batali’s Spain: A Culinary Road Trip Ingredients 2 tablespoons olive…

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Tags: Batali, bread, culinary-road, daisy-martinez, guide, luscious, olive, over-the-course, soup, spain, until-the-bread

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Bread Baking: Bella Gluten-Free Multigrain Sandwich Bread Mix

April 29, 2010 – 6:24 pm | by admin

[ Photograph: Donna Currie ] It’s probably obvious that I don’t have gluten issues, but on the other hand, I’m not anti-gluten-free. Over the years, I’ve tried gluten-free baked goods, and I’ve even made gluten-free bread. I’ll happily sample gluten-free products without prejudice. But for the most part, my opinion of most of the gluten-free products I’ve tried is that they’re good if you can’t have gluten, but few of them impressed me enough that I’d choose them over similar wheat-based products. Yes, I’m a wheataholic. When Mary Capone launched a line of gluten-free mixes, Bella Gluten-Free , and offered samples at Cayenne Kitchen , my local kitchen store in Longmont, Colorado, of course I had to try all of the samples. It was quite a surprise. In a blind taste test, I doubt anyone would be able to pick out the multigrain sandwich bread as gluten free. And not only was it indistinguishable from yeast bread, it was actually tasty all by itself. The last gluten-free bread I made would have been fine for sandwiches or slathered with something flavorful, but …

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Tags: bread, colorado, directions, gluten, kitchen, modified, opinion, package, potato, replacer, seed, sunflower-seeds, whites