Category: Autumn

Huevos Rancheros

During a trip to Mexico we had a traditional breakfast of huevos rancheros. I quickly realized this was not scrambled eggs with salsa but rather a simple dish with fresh flavors that is incredibly satisfying. The mildly crisp tortillas are topped with the creamy yolks and balanced by the spicy salsa. Fresh, simple, easy…it doesn’t get much better than this.

The salsa is incredibly simple. Each ingredient is pan roasted and then thrown into a blender with s/p and about 1/2 c. of water. The garlic is NOT peeled during roasting. This protects it from burning. The peel is easily removed after roasting.

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Jalapeno Corn Muffins

This was the very first thing I made in Culinary school. These muffins are considered a quick bread because there is no kneading involved and are mixed using the well method which involves adding the wet ingredients to the dry ingredients and mixing only until combined. Another characteristic of quick breads is the addition of baking powder or baking soda as is the leavening agent as opposed to yeast .

Side note: Did you know baking powder is essentially baking soda with cream of tartar added? The cream of tartar is the acid that activates the baking soda. Notice this recipe does not use buttermilk, which typically acts as an acid, but rather heavy cream. There is no need for the acid when using baking powder.

Mise en place
Pre-heat the oven to 375 degrees F.
2 c. cornmeal
2 c. all-purpose flour
1/4 c. sugar
2 t. salt
1 T. baking powder
1 c. frozen corn
1 c. chopped red/green pepper
1/4 c. chopped jalapeno pepper
3 oz. grated cheddar
3 eggs
2 c. heavy cream
2 oz. melted unsalted butter (1/2 stick)

  • In a large bowl mix all of the dry ingredients (cornmeal, flour, sugar, salt, bk. powder)
  • Add the corn, peppers and cheese – mix to combine
  • In a separate bowl mix the eggs and cream, then add to the bowl of dry ingredients.
  • Mix only until barely combine, add the melted butter and mix only until just combined*
  • Fill muffin tins 3/4 of the way full and bake at 375 degrees F. until golden.

*anytime you add liquid to flour you activate the gluten which is the protein in the flour. The more you “work” or stir/knead flour, the more you activate the gluten. In the case of theses muffins you want a tender texture. In the case of french bread you want a more chewy texture and will knead the dough to activate the gluten. You can control the gluten not only by working it but also based on the type of flour you use or the amount of fat in the recipe, but I won’t get into that right now.

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Farmhouse Banana Bread

I had two ripe bananas on the counter and with the cool weather we’ve been having I decided to turn the oven on and make banana bread. This recipe is from one of my mother’s many Iowa farm cook books and unfortunately I don’t have the originators name. I changed the mixing method a little bit to help lighten the texture and also added a tiny amount of vanilla. I love this bread because it is simple and you are not overwhelmed by any one ingredient. The butter is balanced with the banana and sweetness of the sugar to make a tender bread that reminds me of home. Enjoy!

Mise en place
2 c. flour
1 teaspoon baking soda
1 teaspoon salt
½ c. butter (1 stick)
1 c. sugar
2 – 3 bananas
2 eggs
½ c. butter milk*
1 t. vanilla

*You can make a quick buttermilk by combining 1 1/2 teaspoon of white vinegar into a measuring cup and fill with milk to the 1/2 c. line with milk to make 1/2 cup of buttermilk. Let it sit on the counter for 10 minutes allowing the vinegar to work its magic.

  • Preheat oven to 350 F
  • Wipe the a loaf pan with the butter wrapper or spray with canola oil. Dust with flour if you are not using a non-stick pan.
  • Combine the flour, salt and baking soda in a small bowl and stir with a whisk to incorporate.
  • Combine the eggs and buttermilk in a small bowl and whisk to combine.
  • In a large bowl, using a hand mixer, cream the butter. Add the sugar and cream until fluffy. Add the bananas and mix until well combined
  • Next add the dry and wet ingredients. Use a rubber spatula and begin with the flour mix, add 1/2 c. and mix until barely combined. Next add some wet and mix until just combined. Keep going until all of the wet and dry are combined.
  • Pan and bake for 50 minutes or until the center of the loaf is barely firm.
Banana Bread
Banana Bread

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