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Sunday Brunch: Zucchini Muffins
oh, and i also do half whole wheat flour, half all-purpose.
Sunday Brunch: Zucchini Muffins
i've been making these zucchini muffins for breakfast all summer long: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=249591
they freeze really well - in the morning when i'm leaving for work i just grab one from the freezer, put it in tupperware, and take it to work; about 3 hours later when i'm ready for breakfast it's thawed and still moist.
French in a Flash: Multigrain Spaghetti with Pistou Forestier
we made this tonight. two words: umami bomb. outstanding and incredibly satisfying.
shiitakes were twice the price of oysters and four times the price of cremini, and didn't look that great to boot, so we did mostly cremini with some oysters. we subbed sour cream for the creme fraiche, and added an equal amount of toasted almonds to the walnuts, because we had sour cream and almonds, and added more chopped parsley at service, because parsley. the other half of we is vegetarian, so we left out the jambon. didn't miss it, although i can see what it would contribute. did just a few fried sage leaves; for whatever reason fried herbs always sound better than they are for me, but they did provide a little textural contrast.
and bonus: the house smells of roasted mushrooms and herbes de provence.
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ok, we made this for dinner tonight. very tasty, and a lot of fun. the three-ingredient glaze was surprisingly complex.
for the spaetzlification, we first tried a thick wooden strainer with 1/4" diameter holes. the texture on these thicker, longer dumplings was, i think, better than our second attempt, but the dough didn't want to let go of the wood, so it was a bit of a struggle.
the second try was using a shallow stainless steel strainer about the size and shape of a spider, but with 1/8" diameter holes.
i've found that strainer useless for straining compared to a cheap spider, but it worked GREAT for spaetzlology. and i used the cheap spider to fish out the dumplings. :-)
we've got leftover spaetzle tossed with oil in the fridge; i'm leaning towards brown butter with sage for dinner tomorrow. maybe dried cranberries, too.