Blueberry Coconut Muffins

Posted on July 31, 2012 by Lattes and Leggings

Blueberry muffins are just one of those classic foods. My mom would make blueberry muffins for us when we were little. It was the bag mix with the dried blueberries. You know what I’m talking about. I never knew how easy it was to make blueberry muffins from scratch until a few months ago when I made them for the first time using Ina Garten’s recipe. Using real blueberries truly make a difference, and that’s what blueberry muffins are all about.

Recently I came across a blueberry muffin recipe that included toasted coconut which added a little something extra special in my opinion. I knew I had to make them. This blueberry coconut recipe is really versatile because you can make them with or without coconut depending on what ingredients you have on hand or if you’re in the mood for the classic blueberry muffin instead. Add a pat of butter, and you have the perfect breakfast or snack.

Fortunately, I was able to buy coconut by the pound. This is a mix of slightly sweetened shredded coconut and flakes.

Toasting coconut is simple. Toast the coconut in the oven at 350 degrees for 4 to 5 minutes until golden.

These are frozen blueberries which work just as good as fresh blueberries. The trick to using frozen blueberries is to NOT thaw them. Just add them directly to the batter frozen.

Mix the toasted coconut in the dry flour mixture for a subtle coconut flavor. I had some leftover and used the bigger flakes for garnish.

If using frozen blueberries, make sure they are still frozen because the juices will turn the batter purple when they start to thaw. I had left them out to take pictures so they started to thaw a bit as seen here so the juices started to ooze into the batter.

A little trick: top each muffin with 2 or 3 blueberries before baking. It makes for pretty muffins.

Bake the muffins until the tops have a nice golden crust on top which creates a slightly crunchy texture with a soft, moist filling inside.

Transfer the muffins to a rack to finish cooling. This will keep the muffin tops from becoming soggy when stored in an airtight container.

Blueberry Coconut Muffins
adapted from Food52 and Barefoot Contessa

I used whole wheat pastry flour, but feel free to use all-purpose flour instead. This recipe is great because you can omit the coconut for a classic blueberry muffin.

makes 10 large muffins

Ingredients
1 3/4 cups whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup coconut, toasted (see note below)
1 cup milk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon grated lemon zest
1 egg
1 cup blueberries, fresh or frozen (see note below)

Directions
Preheat oven to 375 degrees F. Grease a muffin tin or line with paper muffin cups.

Sift together the flour, sugar, baking powder, and salt into a large bowl. Stir in the toasted coconut. Set aside.

In a separate bowl, add the milk, butter, lemon zest, and egg. Mix together until combined. Slowly pour the wet mixture into the dry ingredients. Mix with a fork until blended. Gently fold the blueberries into the batter. Spoon the batter into the prepared muffin cups.

Bake the muffins for 20 to 25 minutes, until golden on top. Allow the muffins to cool in the pan for 10 minutes. Transfer the muffins to a wire rack to finish cooling.

Note: To toast coconut, preheat oven to 350 degrees F. Spread the coconut on a baking sheet. Bake 4 to 5 minutes until golden, stirring once or twice.
Note: It’s important to let the melted butter cool before adding it to the milk. Warm butter will solidify if added to cold milk.
Note: If using frozen blueberries, do not thaw.

Prosciutto and Melon Sandwich

Posted on July 30, 2012 by Lattes and Leggings

I’ve made a good habit of planning meals based on the weekly sales flyers at the grocery stores. It’s a great way to stay within budget, but still eat delicious food. For example, cantaloupe was on sale this week at Whole Foods for $2, regular $3.49 for one. I had leftover prosciutto from the lamb burgers I made last week so why not make prosciutto and melon sandwiches. Not only that, I love a good hot sandwich once in awhile with oooey gooey cheese.

You’re probably thinking, fruit on a sandwich? Prosciutto and cantaloupe is a classic combination in Italian cooking. This probably wasn’t the case growing up in the South. Sunday mornings at our house always started with a good hearty breakfast. My dad loved to cook pancakes, french toast, or bacon and eggs. Every once in a while my mom would make homemade gravy and biscuits. When I think of cantaloupe from my childhood, it was always served alongside bacon and eggs on those Sunday mornings. I would sprinkle salt on the cantaloupe before eating it. Call me weird, but it was good. So this is why I love this sandwich so much. The saltiness from the prosciutto works so well with cantaloupe. It just does.

Cut the cantaloupe in half with a large knife.

Use a spoon and scoop out the seeds in the middle. Then you’re ready to start slicing away.

Prosciutto de Parma is used for this sandwich. Thin slices work best as seen here.

Brie is a soft French cheese and melts beautifully. I used a mini baguette, but you can use any bread you’d like.

Layer the sandwich piled high with goodness. It will flatten as you cook, depending on what bread you use. The prosciutto will begin to crisp, the arugula will begin to wilt, and best of all the cheese will melt.

I sliced the sandwiches in half before serving.

Prosciutto and Melon Sandwich
adapted (just barely) from Giada’s Family Dinners

I used a mini baguette. Ciabatta is another great option, but feel free to use your favorite bread.

serves 2

Ingredients
extra virgin olive oil, for the pan
mini baguette, halved crosswise then halved lengthwise
4 slices brie cheese
4 thin slices prosciutto
1 cup arugula
4 to 6 thin slices cantaloupe

Directions
Using a grill pan or saute pan, coat the bottom of the pan with olive oil to prevent the sandwiches from sticking. Heat the pan over medium heat. Place the bottom halves of bread in the pan. Layer the sandwich by adding the cheese, prosciutto, arugula, and cantaloupe on top. Place the other bread halves on top of the sandwiches. Grill the sandwiches for about 5 to 6 minutes, until the cheese melts, and the prosciutto starts to crisp. Flip the sandwiches over, and grill for another 2 to 3 minutes, just until the bread is toasted. Transfer the sandwiches to plates and serve.

Squash Couscous with Pistachios and Golden Raisins

Posted on July 27, 2012 by Lattes and Leggings

The very first time I had golden raisins was at Island Way Grill in Clearwater Beach. The menu has changed since then, but the raisins were served on a frisee salad with a vinaigrette. The seafood is absolutely delicious, but I still remember the salad. It was that good. It’s funny how a particular food, a smell, or a song will take you back to a certain memory in your lifetime. I have so many wonderful memories of Clearwater. If you’re not familiar with Clearwater Beach, it’s located on the west coast of Florida, outside of Tampa. When I used to live in Orlando, we’d take day trips there on the weekends. We’d just lay at the beach and hang out at Frenchy’s and watch the sunset. The drive out there is worth it just for the sunset. It’s gorgeous. Add some friends and cocktails, it’s the perfect Saturday.

It all starts with a good vinaigrette. It’s a simple lemon vinaigrette with a touch of honey.

One cup of couscous goes a long way. I bought this buy the pound at Whole Foods which allowed me to buy the exact amount needed for the recipe without overspending.

Once the couscous has absorbed all of the liquid, fluff it up with a fork. Easy as that.

One small yellow squash and one small zucchini is good for this dish. If you have a little extra squash and zucchini leftover (like I did), go ahead and cook it. Nothing wrong with more veggies.

I was fortunate enough to be able to buy pistachios and golden raisins by the pound like I did with the couscous. However, you should be able to buy these pre-packaged as well.

It only takes a couple of minutes to saute the veggies enough so they are tender, but still firm to the bite. The heat also softens the raisins and makes them plump so they are easier to bite into.

Go ahead. Dig in. You won’t be able to stop. The crunch from the pistachios and a hint of sweetness from the golden raisins…it’s pretty addicting.

Squash Couscous with Pistachios and Golden Raisins
adapted from Food52

serves 4 to 6

Ingredients
Vinaigrette:
zest of 1 lemon
juice of 1 lemon
1/2 teaspoon honey
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
kosher salt and freshly ground black pepper

Couscous:
1 1/4 cup vegetable broth
1 cup couscous
2 tablespoons extra-virgin olive oil
1/2 cup yellow squash, diced
1/2 cup zucchini, diced
1/4 cup onion, finely diced
1/2 cup golden raisins
1/4 cup pistachios, shelled
kosher salt and freshly ground black pepper
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped

Directions
In a small bowl, whisk the lemon zest, lemon juice, honey, olive oil, garlic, and a pinch of salt and pepper. Set aside.

Bring the vegetable broth to a boil in a medium saucepan. Add the couscous, stir, and cover with a tight fitted lid. Turn off the heat, and allow the couscous to sit for 5 minutes, until all the liquid is absorbed. Using a fork, fluff up the couscous and transfer to a large serving bowl. Set aside.

In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Add the squash, zucchini, onion, raisins, pistachios, and a pinch of salt of pepper. Cook for 2 to 3 minutes, until the raisins plump and the squash and zucchini are tender but still firm to bite. Remove pan from heat and allow to cool for 5 minutes.

Add the vegetable mixture to the couscous and toss to combine. Slowly add the vinaigrette to the couscous and toss to coat. Add the basil and mint and gently toss to combine. Season with salt and pepper to taste. Serve warm or at room temperature.