As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂
During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.
Yield: Serves 4 to 6
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 6 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp ground cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
- 3/4 tsp kosher salt, plus more as needed
- 1/4 tsp black pepper, plus more as needed
- 5 ounces feta, crumbled (about 1 1/4 cups)
- 6 to 8 large eggs (I used 7)
- chopped cilantro, for serving
- hot sauce, for serving
- warm pita or crusty bread, for serving
- Heat oven to 375 degrees, preferably on convection.
- Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
- Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
- Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
- Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
- Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
- Sprinkle with cilantro and serve with hot sauce and warm bread.
Posted in Casserole, Quick, Recipes, The Piggy Pancake (Breakfast), Vegetarian
Tags: brunch, cilantro, cumin, dinner, easy, eggs, feta, Israeli, Mediterranean, Middle Eastern, one pan, one-pot, paprika, quick, red bell pepper, San Marzano, tomatoes, Tunisian, vegetarian
I have one more recipe to share from the special baking book, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. (for now!) In the book, this recipe is titled “The Only Banana Bread You’ll Ever Need.” That is a little over the top for me- I always welcome new recipes for banana bread. 🙂
In this version, the super moist bread is topped with crunchy, snowy granulated sugar. The sugar is dampened and clumped together before sprinkling it over the prepared batter. I had never used this technique and I loved it. The topping looked beautiful and had a wonderful contrasting texture.
I weighed the bananas and all of the dry ingredients. I modified the recipe by baking it in a Pullman loaf pan, adjusting the baking time accordingly. We loved it!
Yield: One loaf, Serves 8 to 10
- nonstick cooking spray for the pan
- 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
- 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
- 1/2 cup (112g) vegetable oil
- 1/3 cup (75g) well-shaken buttermilk, at room temperature
- 2 large eggs
- 1 T dark rum, optional (I omitted it)
- 1 tsp pure vanilla extract
- 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3 T (38g) granulated sugar, for sprinkling
- Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
- Spray a 9×5-inch or Pullman loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
- In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour the dry ingredients into the wet and fold until just blended.
- Pour the batter into the prepared pan.
- Place the granulated sugar in a small bowl.
- Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
- Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes in a Pullman pan or 60 to 70 minutes in a standard loaf pan.
- Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.
Note: Bread can be stored at room temperature, wrapped in plastic wrap and/or placed in an airtight container, for up to 5 days.
Posted in Baking, Bread, Cake, Coffee Cake, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: banana, banana bread, bread, breakfast, buttermilk, cake, dark brown sugar, dessert, Midwest Made, pullman, quick bread, rum, snack, sugar topping, vanilla
I felt very “out of the loop” recently when I saw numerous posts about this viral donut loaf one morning. I had to make it right away! 😉 It delivered as promised- it tasted like a giant cake donut. Ridiculously good. The freshly ground nutmeg made it exceptional.
This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever, via thekitchn.com. It was reminiscent of a pound cake but had a lighter texture. Fabulous! Next time I plan to try baking it in my Pullman loaf pan.
Yield: 1 (9-inch) loaf, Serves 8 to 10
For the Loaf:
- nonstick cooking spray for pan
- 2 3/4 cups (352g) unbleached all-purpose flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp freshly grated nutmeg
- 14 T (197g) unsalted butter, at room temperature
- 3/4 cup plus 2 T (175g) granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (225g) well-shaken buttermilk, at room temperature
- 1 cup (120g) confectioners’ sugar, divided, sifted, plus more as needed
- 2 T (28g) unsalted butter, melted
- Position a rack to the lower third of the oven and preheat it to 325°F, preferably on convection.
- Spray a 9×5-inch light-colored metal loaf pan with nonstick cooking spray and line it with 2 perpendicular strips of parchment paper — 1 cut skinnier to fit lengthwise across the bottom and up the 2 short sides, 1 to fit crosswise and up the 2 longer sides. Cut the strips long enough to have a few inches of overhang on all sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
- Add the sugar and vanilla and beat until light and fluffy, about 3 minutes.
- Beat in 1/4 cup of the flour mixture.
- Beat in the eggs, 1 at a time.
- Reduce the mixer speed to low, and stir in the remaining flour mixture and buttermilk in 5 alternating additions, beginning and ending with the flour mixture.
- Finish folding the batter by hand to make sure everything is incorporated — the batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top.
- Bake until the loaf is golden with a couple of cracks on top, and a toothpick inserted into the center comes out clean, 60 to 75 minutes.
- Let cool in the pan set over a wire rack for 15 minutes.
- Use the parchment paper to lift the loaf from the pan. Let rest for another 20 to 30 minutes.
- When the loaf is cool and firm enough to handle, but still slightly warm, sift 2/3 cup of the confectioners’ sugar all over a large rimmed baking sheet (keep the sieve handy).
- Peel the parchment from the cake. Gently turn the loaf over in 1 hand, using part of your forearm to support it.
- Using a pastry brush, brush the bottom of the cake with some of the melted butter. Carefully set the loaf, right-side up, in the powdered sugar.
- From there, brush the long sides with the butter, turning the cake from side to side to coat in sugar, then brush and coat the short sides.
- Lastly, brush the top with the butter, and sift the remaining 1/3 cup confectioners’ sugar over the top of the loaf.
- Roll the entire loaf in sugar once more so that it resembles a giant powdered sugar donut. (I skipped this step and my loaf had plenty of sugar.)
- Carefully transfer the cake to a wire rack to cool completely before slicing and serving, touching up the loaf with a quick sifting of sugar as needed.
Posted in Baking, Cake, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, buttermilk, cake, confectioners' sugar, dessert, donut, donut loaf, doughnut, loaf, Midwest Made, nutmeg, pound cake, powdered sugar, vanilla
One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.
I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.
Yield: 2 standard loaves
- 4 extra large eggs
- 1 cup vegetable oil or olive oil
- 2/3 cup water
- 15 to 16 oz can pumpkin purée (about 2 cups)
- 1 3/4 cups sifted all-purpose flour
- 1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
- 2 2/3 cups granulated sugar
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp coarse salt
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp freshly ground cloves
- 2/3 cup chopped walnuts
- 2/3 cup raisins
- Preheat the oven to 350 degrees, preferably on convection.
- Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
- Beat the eggs lightly in a large bowl with a spout.
- Blend in the oil and water.
- Add and whisk in the pumpkin purée.
- In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
- Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
- Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
- Fold in the nuts and raisins.
- Using a ladle, disperse the batter between the two loaf pans.
- Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
- Cool on a rack in the pans; remove when cool.
Posted in Baking, Bread, Coffee Cake, Holiday, Muffins, Recipes, Thanksgiving, The Piggy Pancake (Breakfast)
Tags: autumn, breakfast, cinnamon, cloves, nutmeg, olive oil, pumpkin, quick bread, raisins, snack, Thanksgiving, walnuts, whole wheat, whole wheat pastry flour
These muffins were incredibly moist, tender, and delicious. Perfect for a special autumn breakfast. 🙂 I divided the batter between standard muffin and mini-muffin pans. Mini-muffins are such a perfect after school or lunch box snack.
The recipe was adapted from The View from Great Island.com. I incorporated whole wheat pastry flour and halved the amount of cinnamon-sugar topping. Amazing!
Yield: 20 standard muffins or 15 standard muffins plus 24 mini-muffins
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: apple butter, apple cider, apple cider doughnut, applesauce, autumn, breakfast, doughnut, fall, muffins, oat flour, rolled oats, snack, whole wheat
As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.
This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.
Yield: 2 loaves or 24 muffins
- 3 large eggs
- 1/2 cup unsalted butter
- 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
- 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/8 tsp freshly ground nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1/2 cup chopped walnuts or pecans, optional
- 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
- Preheat oven to 350 degrees, preferably on convection.
- Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
- Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
- Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
- Stir in zucchini.
- Gently stir in flours, mixing only until incorporated.
- Fold in any add-ins, if using.
- Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
- Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.
Posted in Baking, Coffee Cake, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, chocolate chips, cinnamon, coffee cake, cranberries, muffins, nutmeg, pecans, quick bread, raisins, Smitten Kitchen, snack, turbinado sugar, walnuts, whole wheat, zucchini