Tag: best

corn blueberry muffins

Corny Blue Muffins

Corny Blue Muffins
Print

Corny Blue Muffins

Recipe by La Bellitude
Servings

12

servings

The best way to enjoy the lemon-blueberry connection is with a bit of cornmeal added to the batter. Not only does it add a rich sweetness but it adds to the texture as well, creating a crispy crust that you don’t get with just flour.

Ingredients

  • 1 stick unsalted butter

  • 1½ cups flour

  • 1 tbsp baking powder

  • 1 cup cornmeal

  • 1/2 tsp salt

  • 1 cup sugar

  • zest of two lemons

  • 1 cup milk

  • 4 egg yolks

  • 1 cup blueberries

  • 2 tbsp demerara sugar

Directions

  • Preheat oven to 375°F.
  • Melt butter and cool. Sift together flour and baking powder and whisk in cornmeal, sugar, lemon zest, and salt. Whisk together melted butter, milk, and yolks and add to flour mixture with blueberries, gently stirring until just combined.
  • Divide batter evenly among cups ⅔ full. Sprinkle tops of muffins evenly with the Demerara sugar. Bake muffins about 15 minutes. Remove muffins from cups and cool on a rack.

Notes

  • When baking muffins and other quick breads, you can tell if they’re done by listening to them. When the tiny little pops have almost stopped, it’s time to take them out of the oven.

Italian Beef Stew

Italian Beef Stew
Print

Italian Beef Stew

Recipe by La Bellitude
Servings

4

servings

This is a family favorite that is easy to make and it’s ready is much less time that a traditional beef stew. Change the veggie combo if you prefer others, but make sure that you add long-cooking vegetables when you start the meat.

Ingredients

  • 1 pound stew beef — cubed

  • 2 cloves garlic — minced

  • 1 medium onion — slivered

  • 16 ounces potato gnocchi — vacuum packed

  • 14 1/2 ounces beef broth

  • 8 ounces tomato sauce

  • 1 teaspoon oregano

  • 1 tablespoon basil

  • 1 cup mushrooms — quartered

  • 1 cup zucchini, small — cut into 1″ pieces

  • 1 tablespoon olive oil

  • 1/2 cup water

Directions

  • Brown beef in olive oil and add onion and garlic. Saute until onion is just soft. Add broth, tomato sauce, spices, and water as needed and simmer 50-60 minutes, until beef is tender. Add gnocchi, zucchini, and mushrooms and simmer until tender, about another 10 minutes.

Notes


    Buttermilk Soda Bread with Fennel Pollen

    Buttermilk Soda Bread with Fennel Pollen
    Print

    Buttermilk Soda Bread with Fennel Pollen

    Recipe by La Bellitude
    Servings

    8

    servings

    A nice crisp crust and an even crumb give this March favorite a life as a sandwich bread as well as a side to your Irish stew. People who don’t care for soda bread seem to like this one. They usually notice a slightly different flavor but can rarely figure out what it is. Fennel pollen is available from numerous online vendors and will be part of several other recipes I’ll be posting.

    Ingredients

    • 4+ cups flour

    • 1 tbsp sugar

    • 1 tsp salt

    • 1 tsp baking soda

    • 4 tbsp butter

    • 1 large egg, lightly beaten

    • 1¾ cups buttermilk

    • ¼ tsp fennel pollen

    Directions

    • Preheat oven to 425°F. Whisk together 4 cups of flour, sugar, salt, and baking soda in food processor.
    • Cut the butter into pieces and add to processor. Pulse 10-12 times to incorporate into flour.
    • Mix buttermilk and egg; add to processor along with fennel and process until dough comes together and pulls away from sides.
    • Turn dough onto well floured and form dough mound. Dust hands with a little flour, then gently knead dough just long enough to form a round loaf. If the dough is too sticky to work with, add a little more flour. Do not over-flour or over-knead!
    • Transfer dough to a medium, lightly greased cast-iron skillet. Using a serrated knife, score top of dough about 1½“ deep in an “X” shape.
    • Transfer to oven and bake at 425°F until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. You can check for doneness by listening to the loaf or by inserting a skewer into the center. Best when eaten warm and just baked.

    raspberry meringues

    Sour Cream Cookies

    Sour Cream Cookies
    Print

    Sour Cream Cookies

    Recipe by La Bellitude
    Servings

    24

    servings

    A breeze to make and not too sweet. Decorate them with the raspberry meringue and fresh fruit, and they taste, look, and feel decadent. (Recipe created by La Bellitude for TABLE Magazine. Photography by Brooke Lark.)

    Ingredients

    • 2¼ cups flour

    • ¼ teaspoon salt

    • 1 cup unsalted butter, cold

    • 2 tbsp sour cream

    • 2 eggs yolks

    • ½ tsp vanilla extract

    • ¼ cup sugar

    Directions

    • In a food processor, whisk together the flour and salt. Cut the butter into the flour until the mixture resembles fine crumbs. Mix in the sour cream, egg yolks, vanilla, and sugar until dough forms.
    • Turn the dough out onto a lightly floured surface or piece of parchment and knead lightly to bring it together. Roll out between sheets of waxed paper and chill.
    • Remove wax paper from chilled dough. Cut the dough into desired shapes and place on parchment or Silpat lined baking sheets. Bake in preheated 350°F oven for 10 to 12 minutes or just until lightly browned. Remove from the oven and cool on a rack; sprinkle with powdered sugar or decorate with little raspberry meringues or whipped cream and fresh fruits before serving.

    French Mushroom Salad (Salade Des Champignons)

    French Mushroom Salad (Salade Des Champignons)
    Print

    French Mushroom Salad (Salade Des Champignons)

    Recipe by La Bellitude
    Servings

    4

    servings

    This delightful spring salad works just as well any time since mushrooms are available year round. They are gently “cooked” by the acid added to the cream just as seafood is in a ceviche, and the results are delicious. (This recipe was developed for TABLE Magazine. Photography by Dave Bryce)

    Ingredients

    • ⅓ pound white mushrooms, washed, stems removed, thinly sliced

    • 1 bunch watercress

    • 2 heads bibb lettuce

    • 1 tsp lemon juice

    • 1 tbsp champagne vinegar

    • ¼ cup heavy cream

    • 1 clove garlic, minced

    • salt and pepper to taste

    • herb of your choice

    Directions

    • Whisk together the lemon juice, vinegar, salt, and pepper. Gradually whisk in the cream; then add the garlic. Pour the dressing over the mushrooms and mix well. Cover tightly and leave to marinate for at least two hours.
    • Wash and separate the greens and arrange on salad plates. Toss the mushroom mixture to distribute dressing and taste for seasoning. Top each plate of greens with the mixture. Sprinkle with chopped herb of your choice just before serving. Parsley will do but tarragon is even better.

    polenta

    Polenta with Brown-Butter Balsamic Mushrooms

    Polenta with Brown-Butter Balsamic Mushrooms
    Print

    Polenta with Brown-Butter Balsamic Mushrooms

    Recipe by La Bellitude
    Servings

    4

    servings

    This is a delicious and very satisfying vegetarian recipe. It has also been known to turn mushroom-haters into fans. Do not use corn flour when making the polenta. Most recipes direct you to bring the water to a boil and then add the polenta. Adding it first and whisking as it heats ensures that there will be no lumps.

    Ingredients

    • 2 cups cornmeal, medium or coarse

    • 6 cups chicken stock or water

    • 2 tsp salt

    • 4 Tbsp butter

    • 3/4 cup shaved Parmigiana

    • 8 oz goat cheese

    • 2/3 cup heavy cream or as needed

    • 2 garlic cloves, minced

    • 2 Tbsp olive oil

    • 1-1/2 pounds mushrooms, stemmed and quartered (white or cremini)

    • Salt and pepper to taste

    • 1/2 cup butter

    • 2 Tbsp balsamic vinegar

    • Fresh chopped basil, oregano, or tarragon

    Directions

    • Measure the stock or water into a large pot; whisk in the polenta, making sure that there are no lumps. Put the pot onto a medium-high element and whisk until it just comes to a boil. Reduce the heat to very low.
    • Continue to whisk frequently until polenta just starts to bloom, that is, when it becomes a yellow liquid and not just corn floating in water. This can take up to 10 minutes for coarser grains. Cover with the lid just slightly ajar and cook until finished. The amount of time will depend on the grind of the polenta you use. Very coarse can take over an hour; finer grind may be 25-30 minutes. For all grinds, you will continue to whisk frequently until the polenta becomes too stiff to whisk. When this happens, change to a wooden spoon, making sure to whisk/stir the bottom of the pot to prevent sticking. Taste for doneness when it thickens. You do not want the polenta to be al dente!
    • When you reach this stage, stir in the butter and season with salt to taste. Top with shaved cheese and a drizzle of olive oil or any other topping you choose.
    • Using a fork, mash the cheese and blend with enough cream to make a smooth spread. Depending on the cheese that you use, this should take 2/3 cup of cream. It should be creamy and able to be dolloped but not runny. Set aside.
    • In a large sauté pan over medium heat, sauté minced garlic in olive oil about a minute. Immediately add mushrooms to the pan, season with salt and pepper. Sauté mushrooms until soft and their liquid has cooked off, stirring often. Turn off heat and leave pan on burner to keep mushrooms warm.
    • While mushrooms sauté, make brown butter vinaigrette. Melt butter in a small pan over low heat until it turns a deep brown color, about 3-5 minutes. Remove butter from heat and cool slightly, about 2 minutes. Put 4 tablespoons of the brown butter in a glass container and add balsamic vinegar. Season to taste with salt and pepper. Pour the vinaigrette over mushrooms and toss.
    • To serve, put the basic polenta (no toppings) in a bowl, top with mushrooms, and then top the mushrooms with dollops of the creamy goat cheese. Add chopped herbs if desired.

    Notes