tag:blogger.com,1999:blog-41297497209328396252024-03-27T10:32:16.810-07:00The Katamon KitchenHere to share helpful tips, pics of the delicious food that I make and see, and the fun I have in the kitchen.
For inquiries you can reach me at thekatamonkitchen@gmail.comThe Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-4129749720932839625.post-36969067889070941852023-05-23T04:41:00.004-07:002023-05-23T04:41:58.856-07:00My Bubby's Blintzes <p><span style="font-family: inherit;"><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">When food is made with love you can taste it</span><span class="Apple-converted-space" style="-webkit-text-stroke-color: rgb(0, 0, 0);"> </span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">My mother’s blintzes are made with such care and love that you can taste it in every delicious bite.<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><span class="Apple-converted-space"><br /></span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPiwI0PW10sqhUxRSd-wiQCbdlOu4Yq4NbMbe3Is70860KXxG248REI0XGyHP2I-5gjCCpVyvhied5iqp8POA28jTuoAAE1-jYynJ284R3QaB096fXssTu0mjCYCBIovgthv7Hr84d4RdJjPtvItQ_i7Fc1m4oGXsIHB3zBezPQ7nKvmcNDynch0c9A/s4032/IMG_4629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPiwI0PW10sqhUxRSd-wiQCbdlOu4Yq4NbMbe3Is70860KXxG248REI0XGyHP2I-5gjCCpVyvhied5iqp8POA28jTuoAAE1-jYynJ284R3QaB096fXssTu0mjCYCBIovgthv7Hr84d4RdJjPtvItQ_i7Fc1m4oGXsIHB3zBezPQ7nKvmcNDynch0c9A/w480-h640/IMG_4629.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><br /></span></span></p>Every year for the holiday of Shavuot when it’s traditional to eat dairy foods my mother makes a big batch of these special blintzes for the family to enjoy. First, the wrappers are made which are called bletlach and in this family, we have three different fillings. Potato mixed with melted onions, savory cheese which is farmers cheese mixed with more of those onions, salt, and pepper, and sweet cheese which has cinnamon and sugar. A big dollop of the filling is placed just off center in each bletl (single of bletlach) then folded and rolled to tuck in the creamy filling. My mother learned how to make blintzes from her mother, my Bubby and I’m so happy that I got to learn how to make them too. I don’t have many memories of my Bubby as she passed away when I was 4 years old, but I get to connect to her through making her recipes and hearing stories about her life. </span><p></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><br /></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Serve these blintzes with plenty of sour cream and enjoy them with people you love.</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><br /></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEilZign8UXl0CP-wzI8jvHNcafjYDjcdvNoIQ-VSzPot4ZRZwVyVSfQWVV_TRirCCKieMvGMtgDRe8Z9JejpDMweF0T3lAmTr6PWPsdCnUx23l_BVzfITNuGfGWuxcb7Fsl4s9Sozd1hhHXRxbGwXx9d2aIrRPCunavRh7DDYKEqzbLcPKsBzklsR3Pig" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3520" data-original-width="1980" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEilZign8UXl0CP-wzI8jvHNcafjYDjcdvNoIQ-VSzPot4ZRZwVyVSfQWVV_TRirCCKieMvGMtgDRe8Z9JejpDMweF0T3lAmTr6PWPsdCnUx23l_BVzfITNuGfGWuxcb7Fsl4s9Sozd1hhHXRxbGwXx9d2aIrRPCunavRh7DDYKEqzbLcPKsBzklsR3Pig=w360-h640" width="360" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">My Bubby’s blintz recipe is a true Bubby recipe so it’s a little bit of this and a pinch of that so the fillings are written somewhat in that style but my mother has found that the blintz recipe from Tyler Florence is most similar to what my grandmother did so that’s what I’ll share here so you will have the exact measurements. His original recipe makes 10 blintzes but I have written it here as doubled and it usually makes more than that because it depends on how much batter you pour in the pan and how big your pan is. The filling recipes below will make about 35-40 blintzes.</span><p></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 cups all-purpose flour</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Pinch of salt</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 cups milk</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/2 cup cold water</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">4 eggs</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/3 cup / 6 Tbsp butter, melted</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">In a large bowl, whisk together the flour and salt then add the milk and water stir to combine then add the eggs and melted butter. Whisk until smooth it’s ok if it’s a little lumpy. You can also place all of the ingredients into a blender and blend for 10 seconds until smooth.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Heat a 8” nonstick pan over medium-low heat. Add a small pat of butter to the pan and swirl to melt around the pan. Using a ladle add about 1/8 cup of batter to the pan and swirl the pan to coat the bottom completely. Cook for about 30-40 seconds then using a rubber spatula gently peel the bletl from the bottom of the pan and use your hands to flip the bletl to cook the other side for just 3 seconds. Flip out onto a piece of parchment paper and then add more batter to the pan. Add another pat of butter after every few bletl.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">For melted onions<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Slice two large onions and add to a pot with a chunk of butter, a pinch of salt, and a splash of water. Cover the pot and cook the onions over a low flame stirring occasionally until soft and melted. This takes a while but your patience will be rewarded.</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Potato filling<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Peel 2 medium potatoes and cut them into chunks and boil until tender</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Drain, mash, and then add one egg, salt, and pepper to taste and half of the onions. Stir to combine<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Savory cheese filling<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Mix together an 8 oz package of farmer cheese or 250 grams of tuv taam with a pinch of salt and pepper and half of the melted onions.</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Sweet cheese filling<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Mix together an 8 oz package of farmer cheese or 250 grams of tuv taam with 1/2 tsp cinnamon and a few spoonfuls of sugar along with a pinch of salt. Taste adding more cinnamon or sugar if necessary and then mix in one egg.</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">To fill and cook the blintzes</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Place a large dollop of the filling about 1 heaping tablespoon in the bottom third of <br />one bletl. Fold the bottom over the filling then fold in the sides. Fold over and place in an aluminum pan seam side down.<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">At this point, the blintzes can be kept in the fridge or freezer. When you’re ready to eat just heat up some butter in a pan and gently cook the blintzes until they are golden brown on both sides.</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><br /></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7v-Lp1yPi9yGZ2eaAfqOjg5dj4Dkb7ggNjsxhZHDHeSM79JrbHxyj1DyH3KhvAiwtB32Labj2sk1mzM5jNsaqy6_EtJvy6zx3U92fhp1obQ9Qrm40hHwxR-d-ymTTWvpSXIMas1ES3wpZP_5r4Ww3sOpRMFnEnqt65ZeRqjeV4_cVxXAXfzXx4oIuRw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7v-Lp1yPi9yGZ2eaAfqOjg5dj4Dkb7ggNjsxhZHDHeSM79JrbHxyj1DyH3KhvAiwtB32Labj2sk1mzM5jNsaqy6_EtJvy6zx3U92fhp1obQ9Qrm40hHwxR-d-ymTTWvpSXIMas1ES3wpZP_5r4Ww3sOpRMFnEnqt65ZeRqjeV4_cVxXAXfzXx4oIuRw=w480-h640" width="480" /></a></div></span></div><span style="font-family: inherit;"><br /><br /></span><p></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"> </span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 11px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 12px;"><span class="s1" style="font-kerning: none;"></span><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-40262140960819273212023-02-20T04:45:00.003-08:002023-02-20T10:17:12.189-08:00Ginger Lemon Turmeric Muffins <p>When I need to relax and just chill on the couch I always make myself a big mug of coziness. Hot water mixed with a few slices of fresh ginger, a wedge of lemon, a good drizzle of honey, and if I have any on hand some fresh turmeric. I just sit back and sip away and all is good while I'm enjoying this cup of so much flavor. </p><p>Why not take the flavors of this comfy cozy drink and turn it into a muffin?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWz9lGlhfUMI40zt1AVg5DOUWif5Gf4gXMlGEfccpRWoONaqw_LIla9bYyJqp-gmVppgcq1nhJ_eoxQvfBybk4EQNm-Ore_gV2s4_6DxcY6jALlgCudh9Sby9mtpabj_jyX-Ji5RcjzdEkQ8dsy46SNI5P1zkWPo8-krkqRgiGK7vz9yun2rNPgLvpmA/s4032/IMG_1517.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWz9lGlhfUMI40zt1AVg5DOUWif5Gf4gXMlGEfccpRWoONaqw_LIla9bYyJqp-gmVppgcq1nhJ_eoxQvfBybk4EQNm-Ore_gV2s4_6DxcY6jALlgCudh9Sby9mtpabj_jyX-Ji5RcjzdEkQ8dsy46SNI5P1zkWPo8-krkqRgiGK7vz9yun2rNPgLvpmA/w480-h640/IMG_1517.jpg" width="480" /></a></div><br /><p><br /></p><p><b>Ginger Lemon Turmeric Muffins </b></p><p><span style="background-color: white; font-family: inherit;">2 1/2 cups flour </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 Tbsp baking powder</span></p><p style="background-color: white;"><span style="font-family: inherit;">1/2 tsp baking soda</span></p><p style="background-color: white;"><span style="font-family: inherit;">3/4 tsp salt </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 cup milk<b> </b>of your choice (I used unsweetened soy milk)</span></p><p style="background-color: white;"><span style="font-family: inherit;">1/4 cup oil </span></p><p style="background-color: white;"><span style="font-family: inherit;">2 eggs </span></p><p style="background-color: white;"><span style="font-family: inherit;">1/2 cup honey </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 large lemon, zested and juiced - about 3 Tbsp - 1/4 cup lemon juice + 1 Tbsp lemon zest</span></p><p style="background-color: white;"><span style="font-family: inherit;">1 Tbsp grated fresh ginger OR 2-3 cubes frozen </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 Tbsp grated fresh turmeric or 1 tsp turmeric powder</span></p><p style="background-color: white;"><span style="font-family: inherit;">4 cubes of candied ginger, minced (optional)</span></p><p style="background-color: white;"><span style="font-family: inherit;"><br /></span></p><p style="background-color: white;"><span style="font-family: inherit;">Preheat your oven to 400°F/200°C </span></p><p style="background-color: white;"><span style="font-family: inherit;">Coat a standard-size muffin tin with non-stick cooking spray or line it with paper liners. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a large bowl, mix together the flour, baking powder, baking soda, and salt. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a liquid measuring cup, mix together the milk, oil, and eggs. Add the wet ingredients to the dry ingredients along with the lemon juice, zest, ginger, turmeric, and candied ginger (if using). Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Scoop the batter into the prepared muffin tin and bake for 15-18 minutes. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Allow the muffins to cool for 5 minutes in the muffin tin before popping them out and cooling them on a rack. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Yield: 12 standard-size muffins </span></p><div><span style="font-family: inherit;"><br /></span></div>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-88063136037687602912022-09-19T13:15:00.004-07:002022-09-19T13:15:53.534-07:00Honey MuffinsA sweet new recipe for a sweet new year.<div><br /></div><div>It's been quite a while since I've shared a new Muffin Monday recipe around here, but I thought with Rosh Hashana approaching it was the perfect time to share a recipe for the simplest but really delicious honey muffins. </div><div>I know what you're thinking, oh it's another honey cake recipe, but trust me this is nothing like the countless honey cake recipes out there. This is a muffin so texturally it's different than cake and flavor-wise it is nothing like your classic honey cake. Honey cakes often have lots of spices, and other flavorings like cocoa or coffee which are very yummy in their own right, but these muffins are just celebrating the true flavor of honey. There are no other flavorings in these muffins that can mask the beautiful honey flavor. It's just honey and some basic pantry baking staples, that's it.</div><div>These muffins are great on their own or slathered in butter, jam, or drizzled with even more honey. </div><div>Make these muffins to have on hand for Rosh Hashana or make a double or triple batch and have them stashed in the freezer to enjoy them throughout the month of Tishrei to start the year on a deliciously sweet note! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGaBok3bM8wXNGpNq3f10MbciO4oe4pF24dE-uM30zUiZAU1iXHgzjRakhAGjM4DEwuQx0JNlBkeog2NHcSkHrF7M6rXdDKs39qsEfMr7CZW9h9Wb_9KL3poLlEVkfu2KuEO5BllUhFs7W9vbwt69SJtBXocw1fbQM4Mc1o4a_eRXnsxkmuvvBA1goA/s4032/IMG_6568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGaBok3bM8wXNGpNq3f10MbciO4oe4pF24dE-uM30zUiZAU1iXHgzjRakhAGjM4DEwuQx0JNlBkeog2NHcSkHrF7M6rXdDKs39qsEfMr7CZW9h9Wb_9KL3poLlEVkfu2KuEO5BllUhFs7W9vbwt69SJtBXocw1fbQM4Mc1o4a_eRXnsxkmuvvBA1goA/w480-h640/IMG_6568.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b>Honey Muffins </b></div><div><b><br /></b></div><div>2 1/2 cups all-purpose flour </div><div>3/4 tsp salt </div><div>1 Tbsp baking powder</div><div>1/3 cup vegetable or canola oil </div><div>1/3 cup honey</div><div>2 eggs </div><div>1 cup of milk of your choice </div><div>1/2 cup sugar </div><div><br /></div><div><div style="background-color: white;"><span style="font-family: inherit;">Preheat oven to 400°F/200°C </span></div><div style="background-color: white;"><span style="font-family: inherit;">Line a standard-size muffin tin with paper liners or coat it with non-stick cooking spray. </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">In a large bowl mix together the flour, salt, and baking powder. Mix the oil, honey, eggs, and milk in a liquid measuring cup. Add the liquid ingredients to the dry along with the sugar and mix until combined.</span></div><div style="background-color: white;"><div><span style="font-family: inherit;">Scoop into the prepared muffin and bake for 14-16 minutes. </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Yield: 12 standard-size muffins </span></div><div><span style="caret-color: rgb(102, 102, 102);"><br /></span></div><div><span style="caret-color: rgb(102, 102, 102);">Like all the muffins on this blog, these should be stored in a zip-top bag or airtight container on the counter for about 3 days (if you don't eat them all before that) they also freeze beautifully. <div class="separator" style="clear: both; text-align: center;"><br /></div></span></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-52854262491088783732021-11-08T03:43:00.004-08:002021-11-08T22:34:43.327-08:00Applesauce Muffins <p><span style="font-family: inherit;"><span style="background-color: white;">I often talk about that i</span><span style="background-color: white;">nspiration in the kitchen can come from anywhere: remembering</span><span style="background-color: white;"> a dish that my mother used to make, r</span><span style="background-color: white;">eading a book on Shabbat afternoon, or just a walk through the shuk to get my creative juices flowing. This week's #muffinmonday flavor came from walking down the canned foods aisle in the supermarket. I was looking for a can of crushed tomatoes and looked one shelf too early and saw a jar of applesauce and there it was this week's muffin flavor. </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">Applesauce adds a delicious sweetness to the muffins and keeps them really moist and tender. These muffins are a great canvas for any add-ins like chopped dried fruit, diced apple or pears, nuts, and frozen berries. </span></span><span style="background-color: white;">Make sure to use unsweetened plain applesauce so you are controlling the sweetness of the muffin and the apple flavor isn't masked by anything.</span></p><p><span style="background-color: white;"><span style="font-family: inherit;">These muffins also have oats in the batter which adds great texture and make these muffins great for a quick breakfast. </span></span><span style="background-color: white; font-family: inherit;"> </span></p><p><span style="background-color: white;"><span style="font-family: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsI3J38ifB5yoZt3TqPCw_pecH3hQ6MLLghZ_84KdExZOVUyX3j-349krmAMjzBo8qWTH7RU2f66-6oNm3hRXOew402-PVv_dhwk-HEpH5oZaBr34JdVtCIWwYJ2pOTaxh-smDuo5RVWEF/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsI3J38ifB5yoZt3TqPCw_pecH3hQ6MLLghZ_84KdExZOVUyX3j-349krmAMjzBo8qWTH7RU2f66-6oNm3hRXOew402-PVv_dhwk-HEpH5oZaBr34JdVtCIWwYJ2pOTaxh-smDuo5RVWEF/w480-h640/IMG_7683D.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><b><span style="font-family: inherit;">Applesauce Muffins </span></b><p></p><p><span style="background-color: white;"><span style="font-family: inherit;">1 3/4 cups flour (all-purpose or whole wheat) </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1/2 cup rolled or instant oats </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1/2 tsp baking soda</span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1 1/2 tsp baking powder </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1 1/2 tsp cinnamon </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1/2 tsp salt</span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1 1/4 cups unsweetened plain applesauce (3 single-serve 4 oz containers) </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1 Tbsp oil / melted butter </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1 egg </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1 tsp vanilla extract</span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">1/3 cup milk of your choice</span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">3 Tbsp honey / silan / sugar / maple syrup </span></span></p><p><span style="font-family: inherit;"><span style="background-color: white;">Mixins: 1/3 cup chopped mixed nuts, 1 small diced apple or pear, 1/3 cup frozen blueberries, 1/3 cup chopped dried fruit </span></span></p><div style="background-color: white;"><span style="font-family: inherit;">Preheat oven to 400°F/200°C </span></div><div style="background-color: white;"><span style="font-family: inherit;">Line a standard-size muffin tin with paper liners or coat with non-stick cooking spray. </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">In a large bowl mix together the flour, oats, baking soda, baking powder, cinnamon, and salt. In a liquid measuring cup or medium bowl mix together the applesauce milk, oil, egg, vanilla, milk, and honey. Add the liquid ingredients to the dry and mix until just combined.</span></div><div style="background-color: white;"><div><span style="font-family: inherit;">Scoop into prepared muffin cups and top with turbinado sugar and/or mini chocolate chips. Bake for 14-16 minutes. </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Yield: 12 standard size muffins </span></div><div><span style="caret-color: rgb(102, 102, 102);"><span style="font-family: inherit;"><br /></span></span></div><div><span style="caret-color: rgb(102, 102, 102);"><span style="font-family: inherit;">Like all the muffins on this blog, these should be stored in a zip-top bag or airtight container on the counter for about 3 days (if you don't eat them all before that) they also freeze beautifully. </span></span></div></div><p><span style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><br /></span></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-51674366043295659212021-10-31T14:30:00.009-07:002021-10-31T14:30:57.918-07:00Roasted Butternut Squash Soup <p><span style="-webkit-text-stroke-color: rgb(0, 0, 0);"><span style="font-family: inherit;">It is raining in Jerusalem! </span></span></p><p><span style="-webkit-text-stroke-color: rgb(0, 0, 0);"><span style="font-family: inherit;">Fine, it kind of drizzled, only this morning, for a few minutes. </span></span></p><p><span style="font-family: inherit;"><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">Ok so maybe it does not really count as a Jerusalem winter rain because it was not that much rain and it definitely is not cold but it is Sunday and it kind of rained so I’m making soup for #soupsunday!</span><span class="Apple-converted-space" style="-webkit-text-stroke-color: rgb(0, 0, 0);"> </span></span></p><p><span style="font-family: inherit;"><span class="Apple-converted-space" style="-webkit-text-stroke-color: rgb(0, 0, 0);"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddad61-N57BBFn2HsR-95bBgXZ2Yj2F84wuGINe9Jk4JSZ2S9kaOnD8j8VwEXWx2OFj1NbNgozEB55YhYm4NGEyVWF3h1Zv7s6r1FL1dD_5UCBK0cLv_DFusAl_cwICeESKw2f0tGubMo/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddad61-N57BBFn2HsR-95bBgXZ2Yj2F84wuGINe9Jk4JSZ2S9kaOnD8j8VwEXWx2OFj1NbNgozEB55YhYm4NGEyVWF3h1Zv7s6r1FL1dD_5UCBK0cLv_DFusAl_cwICeESKw2f0tGubMo/w480-h640/IMG_7387.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: inherit;">On Sunday mornings I do not have much going on in my kitchen in terms of produce as most of it has been used up for Shabbat cooking. Today I opened my fridge and found a butternut squash that I bought a few weeks ago and had been meaning to roast with some carrots and onions under a chicken, but that hasn’t happened so I decided to roast the squash and use it for a soup.</span><span class="Apple-converted-space" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: inherit;"> </span><p></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Roasting butternut squash is great for a couple of reasons. First, roasting the squash imparts delicious flavor with pretty minimal effort, the sugars in the butternut deepen and caramelize which adds great flavor to the soup. Another great reason to roast the butternut squash is that you don’t have to deal with peeling and cubing the squash which can sometimes be a frustrating thing to do. As the butternut squash roasts, it softens and once it's cooled you can easily scoop the tender creamy flesh away from the skin. Yes, roasting and cooling the butternut squash does take time, but it is a hands-off step in the recipe and you can even prep the squash up to three days in advance and store it in the fridge or you can roast it, scoop it, and freeze it and defrost when you are ready to make the soup.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><span class="Apple-converted-space"><br /></span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><span class="Apple-converted-space"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFzr5SpvRQRzvCCV_d3G7x1PforkAl-VJR8FWcVIfIcPfEIWKZsoHJk8KsnIK_YEBRjRAfPwPuA2HgSovmkfe9t7Zv3SbP7hOjMU8nbWoQ0Z6abaPV8_qp1uLHAkH9fkaa3Ko_E4QY_zT/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFzr5SpvRQRzvCCV_d3G7x1PforkAl-VJR8FWcVIfIcPfEIWKZsoHJk8KsnIK_YEBRjRAfPwPuA2HgSovmkfe9t7Zv3SbP7hOjMU8nbWoQ0Z6abaPV8_qp1uLHAkH9fkaa3Ko_E4QY_zT/w480-h640/IMG_7448.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">The other ingredients for this soup are things that you most probably have on hand. Onion, carrot, and garlic add great base flavor to the soup. The curveball in the flavor department is an apple, any type will do, this adds a sweet-tart note to the soup and pairs beautifully with the butternut squash.</span><span class="Apple-converted-space" style="font-family: inherit;"> </span><p></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">There are a few spices in this soup and all of them compliment the sweet and nutty flavor of the squash. Black pepper for a contrasting earthy spice note, cayenne (hot paprika or chili flakes will work too) for a good kick to balance the sweetness, and cinnamon with its warm notes go perfectly with the butternut squash for those classic fall flavors.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Make this soup today to keep in the fridge all week so you can enjoy a cozy bowl of autumn even if it’s 70°F outside.<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><b>Roasted Butternut Squash Soup </b></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><b><br /></b></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1 medium butternut squash about 2.5-3 lb.</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">3 Tbsp olive oil<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Salt<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/2 tsp black pepper</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1 medium onion, peeled and diced<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1 carrot, peeled and diced.</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1 apple, any type, peeled and diced</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 cloves garlic, minced</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Pinch of cayenne pepper/chili flakes<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/4 tsp cinnamon<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">3-4 cups of water</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Preheat oven to 400°F/200°C<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Cut the butternut squash in half lengthwise and scoop out the seed. Drizzle the flesh of the butternut squash with 1 tablespoon of olive and season with a pinch of salt and the black pepper. Place on a cookie sheet or oven-safe dish and roast for about 45 minutes or until very tender. Remove from the oven and allow to cool for at least 15 minutes. Once cooled scoop out the flesh of the butternut squash and set it aside. Discard the skin.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Heat the remaining 2 tablespoons of oil in a medium-sized pot over medium-high heat. Add the onion along with a pinch of salt. Stir to coat the onion in the oil and salt and cook for 5-8 minutes. Add the carrot and apple and cook for an additional 3 minutes. Add the garlic, cayenne, and cinnamon and cook for 1 minute until fragrant. Add the roasted butternut squash along with enough water just to cover the squash. You might need less than what is listed in the recipe it is always best to err on the side of caution because you can add more liquid you can’t remove. Bring the soup to a boil then reduce the flame, cover the pot and cook for about 15-20 minutes. Using an immersion blender puree the soup until smooth add more water if necessary to reach your desired texture. Taste and adjust seasoning to your liking. Ladle into bowls and top with roasted pumpkin seeds. To store the soup allow it to cool completely and then store it in the fridge in an air-tight container for up to one week or in the freezer for 3 months.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><span class="Apple-converted-space"><br /></span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><b><span style="font-family: inherit;">Yield: 4 portions<span class="Apple-converted-space"> </span></span></b></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span class="s1" style="font-kerning: none;"></span><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-83429268003614694572021-10-18T04:18:00.011-07:002021-10-18T04:22:23.706-07:00Marble Muffins Are you team chocolate or team vanilla? Well, when it comes to these marble muffins you don't have to choose! A sweet vanilla batter gets swirled with a rich chocolate batter to make these muffins that will please the chocoholics and vanilla lovers in your house. <div>I often talk about the inspiration for muffin flavors and the idea for these marble muffins came from two members of my family. My brother-in-law and one of my sisters-in-law share a birthday which is this week. My brother-in-law loves the classic marble cake and my sister-in-law is the queen of baked goods, loves chocolate, and lives for coffee so when I made the chocolate batter I added some coffee to accentuate the chocolate flavor. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTdLO1MO4Cf0g5CZL7QWJsXV7F9gKwFf-A1oY28Y4nTWeuwZfa-_exxhf5kC0a4uqGiVXmSB0wyeT0LMwVdTtfukQRM_bFXCMoAwPiZg6mQUduTxU51KdJYKJkCfdN-j2hpmWzP1MaQbp/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTdLO1MO4Cf0g5CZL7QWJsXV7F9gKwFf-A1oY28Y4nTWeuwZfa-_exxhf5kC0a4uqGiVXmSB0wyeT0LMwVdTtfukQRM_bFXCMoAwPiZg6mQUduTxU51KdJYKJkCfdN-j2hpmWzP1MaQbp/w480-h640/IMG_6890D.jpg" width="480" /></a></div><br />Marble cake is also the perfect cake to symbolize the relationship with siblings-in-law. When your brother or sister marries someone a new person is joining your family and you gain a new brother or sister. That new person blends into your family and adds another dimension. Much like the chocolate swirling with the vanilla your new sibling brings their amazing qualities to your family. Ok, that marble cake symbolism might have been a bit cheesy and a bit of a stretch, so happy birthday Daniel and Amy! I'm so happy that you married Ayala and Shalom (no backsies - Wendy it's not your birthday but that applies to Eytan too) </div><div><br /></div><div><b>Marble Muffins </b></div><div>2 cups flour </div><div>1 Tbsp baking powder</div><div>1/2 tsp salt </div><div>1 cup milk of your choice </div><div>2 eggs</div><div>1/3 cup oil </div><div>2 tsp vanilla extract </div><div>1/2 cup sugar</div><div>3 Tbsp cocoa powder</div><div>2 tsp instant coffee granules dissolved in 2 tsp water </div><div><br /></div><div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;">Preheat oven to 375°F/190°C </div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;">Line a standard-size muffin tin with paper liners or coat with non-stick cooking spray. </div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><br /></div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;">In a large bowl mix together the flour, baking powder, and salt. In a liquid measuring cup or medium bowl mix together the milk, eggs, oil, and vanilla. Add the liquid ingredients to the dry along with the sugar. Mix until just combined.</span></div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;">Pour about half the batter into another bowl don't worry you don't have to be so exact. To the second bowl add the cocoa powder and the coffee. Stir until combined. </span></div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;">Scoop about 1 teaspoon of the vanilla batter into prepared muffin cups and then top with 1 teaspoon of the chocolate batter add another teaspoon of vanilla batter on top and top off with the rest of the chocolate batter. Using a toothpick or skewer swirl the batter making sure to be touching the bottom of the pan so you are swirling all the layers. Don't over-marbelize the batter you still want to have two distinct colors.</span></div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;">Bake for 14-16 minutes. </span></div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUel-aLu40ovjKOrmpJGksJpadYIMEnhDb6MQnTkgF4N3yG9BuFXgOeTnfwa1FcUmUugpaMu2_SdMyj5lwM9GUCdRTjfh95ZED_5rTwvlwxpJAizY8I0v-APka5OycjXiJfLERN2-vqnaw/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUel-aLu40ovjKOrmpJGksJpadYIMEnhDb6MQnTkgF4N3yG9BuFXgOeTnfwa1FcUmUugpaMu2_SdMyj5lwM9GUCdRTjfh95ZED_5rTwvlwxpJAizY8I0v-APka5OycjXiJfLERN2-vqnaw/w480-h640/IMG_6872D.jpg" width="480" /></a></div><br /><br /></span></div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><br /></div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;">Yield: 12 standard size muffins </div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="caret-color: rgb(102, 102, 102); font-size: 17.6px;"><br /></span></div><div style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="caret-color: rgb(102, 102, 102); font-size: 17.6px;">Like all the muffins on this blog, these should be stored in a zip-top bag or airtight container on the counter for 2 days (if you don't eat them all beforehand) they also freeze beautifully.</span></div></div>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-76558357894910668482021-10-11T04:57:00.003-07:002021-10-11T06:25:36.997-07:00Pumpkin Spice Latte Muffins <p>Come September 1st people start talking about fall and all things fall-related even though the official start of fall isn't until 3 weeks later on September 22nd. It's now been almost 3 weeks since the official start of fall and while the weather here in Israel is still quite warm during the day, in Jerusalem I no longer wear sandals in the evening so for me, fall has finally begun. </p><p>Whenever you think that fall begins there is one thing that has become synonymous with the start of fall and that is the pumpkin spice latte. The drink that was made famous by Starbucks (who started selling the seasonal item a bit too early this year on August 24th) is made with coffee, sweeteners, milk, and pumpkin pie spice. There was no actual pumpkin in the pumpkin spice latte until 2015 and it was only added to appease those that wanted to see actual pumpkin in the list of ingredients. Pumpkin spice is a spice mix made of the spices that are traditionally used in pumpkin pie: cinnamon, clove, ginger, and nutmeg. There is no actual pumpkin in the pumpkin spice mix. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjICtdIqebEJ6fTM1mDizfUAl9gHBt3XJHjHxEjro0g435Zj7MOzhoPii3958iY0EgkZ6PmbAacsVYwc_PvDr1kvsilAPg7u0S3RNtQQ-DzxrHJUaksUASpC8PG__TIMKpjzGPOMgG9gHYK/s4032/IMG_6631.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjICtdIqebEJ6fTM1mDizfUAl9gHBt3XJHjHxEjro0g435Zj7MOzhoPii3958iY0EgkZ6PmbAacsVYwc_PvDr1kvsilAPg7u0S3RNtQQ-DzxrHJUaksUASpC8PG__TIMKpjzGPOMgG9gHYK/w480-h640/IMG_6631.jpg" width="480" /></a></div><p>The combination of the warm spices with the bold flavor of coffee is a great combination and is delicious in latte form. But the pumpkin spice phenomenon has gotten a little out of hand with pumpkin spice hummus, dog treats, air freshener, seltzer, and the list goes on. </p><p>I think that pumpkin spice should be used only in pumpkin pie, pumpkin spice lattes, and now pumpkin spice latte muffins! I took the flavors of this cozy fall drink and turned it into a muffin and I went with the original latte recipe and there is no actual pumpkin in these muffins just lots of coffee and pumpkin spice. </p><p>If you don't have pumpkin spice on hand no worries it's simple to make your own blend</p><p>Enjoy these muffins with a piping hot latte and enjoy the cozy fall flavors even when it's still 82°F outside. </p><div><b>Pumpkin Spice Latte Muffins</b></div><div><br /></div><div>1/2 cup hot water </div><div>2 Tbsp instant coffee granules </div><div>2 1/2 cups flour </div><div>2 tsp baking powder </div><div>3/4 tsp salt </div><div>2 tsp pumpkin pie spice <b>OR </b>1 tsp cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp ground ginger + 1/8 tsp ground clove</div><div>1/2 cup milk of your choice </div><div>2 eggs</div><div>1/3 cup oil </div><div>2 tsp vanilla extract</div><div>1/2 cup sugar </div><div>2 Tbsp turbinado sugar - optional </div><div>1/4 cup mini chocolate chips - optional </div><div><br /></div><div>Preheat oven to 400°F/200°C </div><div>Line a standard-size muffin tin with paper liners or coat with non-stick cooking spray. </div><div><br /></div><div>Dissolve the coffee in the hot water and set it aside to cool slightly.</div><div><span style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">In a large bowl mix together the flour, baking powder, salt, and spices. In a liquid measuring cup or medium bowl mix together the milk, eggs, oil, and vanilla. Add the liquid ingredients to the dry along with the coffee and the sugar. Mix until just combined.</span></div><div><span style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">Scoop into prepared muffin cups and top with turbinado sugar and/or mini chocolate chips. Bake for 14-16 minutes. </span></div><div><br /></div><div>Yield: 12 standard size muffins </div><div><span style="background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Josefin Slab"; font-size: 17.600000381469727px;"><br /></span></div><div><span style="background-color: white; caret-color: rgb(102, 102, 102); color: #666666; font-family: "Josefin Slab"; font-size: 17.600000381469727px;">Like all the muffins on this blog, these should be stored in a zip-top bag or airtight container on the counter for 2 days (if you don't eat them all before hand) they also freeze beautifully. </span></div><div><br /></div><div><br style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;" /></div>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-34766505441807315912021-09-05T08:37:00.004-07:002021-09-05T09:05:49.002-07:00Kreplach <p><span style="-webkit-text-stroke-color: rgb(0, 0, 0);">Did you know that the singular form of kreplach is krepl, but when will you ever eat just one?</span><span class="Apple-converted-space" style="-webkit-text-stroke-color: rgb(0, 0, 0);"> </span></p><p><span class="Apple-converted-space" style="-webkit-text-stroke-color: rgb(0, 0, 0);"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gjCmvRBnm6x5ycSIZrF-O0YxLXV6-ijZ1Idof8D88DJzHkDE_xaw7i0UHAiFaT2MVTy1zMbajKMXQhaAiCbSUpSUeSp3lojQdI6-L6hnIYuj1K4oD1pm4Zhe7-kqiAmEku5QPWmUqPBK/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gjCmvRBnm6x5ycSIZrF-O0YxLXV6-ijZ1Idof8D88DJzHkDE_xaw7i0UHAiFaT2MVTy1zMbajKMXQhaAiCbSUpSUeSp3lojQdI6-L6hnIYuj1K4oD1pm4Zhe7-kqiAmEku5QPWmUqPBK/w480-h640/IMG_5864.jpg" width="480" /></a></div><br /><span style="font-family: inherit;">Every year my mother makes over 160 kreplach using the recipe/technique that she learned from her mother, my Bubby who learned from her mother-in-law, my Savta, the woman I’m named for.</span><span class="Apple-converted-space" style="font-family: inherit;"> </span><p></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">My first memory in the kitchen is making these kreplach with my mother when I was 5 years old. Every year, until I moved to Israel I would help my mother prepare the kreplach. We would devote a Sunday a few weeks before Rosh Hashana to preparing all of the kreplach that we will enjoy a few weeks later on Erev Yom Kippur. The kitchen becomes a kreplach production line. A very soft dough is made, it is then rolled out by hand, and then circles are cut out using a drinking glass. Each circle is filled with meat that has been cooked for a few hours until it is fall-apart tender (no ground beef here). The circles of dough are then folded around the flavorful meat and sealed with a fork. The kreplach are then boiled for a couple of minutes and placed on a towel to cool. When they are cooled down my father counts them, packages them, and freezes them they are then distributed to our family in the States and in Israel. My mother makes enough kreplach so that everyone in our extended family can continue the tradition of having them in their chicken soup before Yom Kippur (she also makes a few extra so that I can have some in my freezer all year).<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><span class="Apple-converted-space"><br /></span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">This isn’t so much as a recipe as it is a technique as it is a very Bubby recipe - a little of this a pinch of that, but I hope you take the time and try making your own kreplach, maybe you will even start a tradition for your own family. This recipe makes about 160 kreplach, but you can of course cut the amounts and it won’t take you much time at all to prepare kreplach for your family to enjoy before Yom Kippur.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><br /></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Just like this kreplach may we be able to see the hidden brachot in our lives and be sealed in the book of good life!</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><b><span style="font-family: inherit;">Beef Filling<span class="Apple-converted-space"> </span></span></b></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 medium onions</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 medium carrots<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 lbs chuck steak fillet (according to the number chart that is a #2 in Israel) but you can use any meat that needs to cook low and slow until tender<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Peel and dice the onions and carrots and place them into a large pot with the meat along with a good pinch of salt and pepper. There is no oil or water added as the meat releases its own fat and the vegetables release their own juices.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Cook on a very low flame for about 2-3 hours until the meat is fall-apart tender. While the meat cooks prepare the dough (recipe below). Allow the meat to cool slightly and then using a slotted spoon remove it from the pot along with the carrots and onions. Don’t discard the liquid that is in the pot, you will need this as you’re making the kreplach if you see the meat is drying out. Place the meat into a bowl along with the carrots and onions and using a meat chopper chop up the meat, this should take a few moments as the meat is very tender. If you don’t have a meat chopper this can be done on a cutting board with a knife. Set aside and start rolling out your dough (directions below).</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">My mother found a written dough recipe that is very similar to what my grandmother used to do so I can provide you with exact measurements for the dough.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">This recipe comes from the Ratner’s cookbook - Ratner’s was an iconic dairy restaurant on the Lower East Side.<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">6 eggs</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/4 cup oil<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">4 tsp salt<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">3/4 tsp black pepper (my bubby’s addition)<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 cups lukewarm water<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">9 1/2 - 11 cups of flour<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">In a large bowl mix together the eggs, oil, salt, pepper, and water. Gradually add in the flour until a soft dough has formed. You might not need all of the flour so don’t dump it all in at once. Knead the dough on a floured surface until smooth and elastic adding more flour if necessary. Brush the dough with oil to prevent it from drying out and set aside for 1 hour.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">My mother likes to cut the dough into a few pieces and wrap it in plastic wrap and that way the dough doesn’t dry out while the other pieces are being rolled out. You can also make the dough in advance and keep it in the fridge for 2 days just let the dough sit on the counter for 15 minutes before rolling out.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Flour your work surface and take a piece of the dough and roll it out to 1/8 inch thickness. Before cutting out the circles make sure the underside of the dough is not stuck to the board. Using a drinking glass, cut circles out of the dough. Place a teaspoon of meat in the center of the circle and then fold in half pressing around the meat to release any air bubbles. Use a fork to ensure that the edges are sealed well. Gather the scraps of dough and roll it out again until all the dough and filling are used.<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Bring a large pot of water to a boil add a good pinch of salt and a drizzle of oil (that’s what my Bubby did). Carefully place the kreplach in the boiling water and cook for a couple of minutes until they float to the top. If you are making the full recipe you can make about 20 kreplach at a time and while the first batch boils roll out another piece of dough. Remove the kreplach from the water with a slotted spoon and place the kreplach in a colander. Gently rinse with cold water and then place on a kitchen towel to cool and dry. Once the kreplach are completely cool they can be frozen in zip-top bags. On Erev Yom Kippur add the kreplach to your pot of chicken soup a few minutes before you are ready to serve as they don’t take long to defrost.<span class="Apple-converted-space"> </span></span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 12px;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">To understand the full process check out the kreplach highlight on <a href="https://www.instagram.com/stories/highlights/17918820961818222/" target="_blank">Instagram</a>. I was in NY this year when my mother made them so I got to record the whole process.<span class="Apple-converted-space"> </span></span></span></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-51215594124558217132021-07-12T04:22:00.002-07:002021-07-12T15:02:06.040-07:00Cinnamon Bun Muffins <p style="text-align: justify;">There is really nothing that compares to a piping hot, fluffy, sticky cinnamon bun slathered in cream cheese frosting. However, they are quite a time-consuming thing to make. Totally worth it, but the yeast, the kneading, rising, rolling, rising it can be a little much, and sometimes you just need that cinnamon bun fix without all of the work. These cinnamon bun muffins have the flavor of a delicious cinnamon bun but are ready in 15 minutes. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQ_5uV8x8AfAgqxXg7Ys7mACahqrT73O980E8ftPJv9_h8mqqCFEZNjqO2LYgXryWKDfcyXBnzcNoTLTV7t4ihe_nWnMqr6xo2CQtI0KJPNnmwI-_wZmGL1gf1Ge_V9B1CXDOGLCuiV5W/s4032/IMG_3821.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQ_5uV8x8AfAgqxXg7Ys7mACahqrT73O980E8ftPJv9_h8mqqCFEZNjqO2LYgXryWKDfcyXBnzcNoTLTV7t4ihe_nWnMqr6xo2CQtI0KJPNnmwI-_wZmGL1gf1Ge_V9B1CXDOGLCuiV5W/w480-h640/IMG_3821.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">These muffins have three simple components. First, there's a vanilla-scented batter, then a mixture of cinnamon, brown sugar, and chopped nuts which plays the rolls of the classic cinnamon bun filling. Some of that is folded into the batter so every bite has the hard-to-resist cinnamon sugar flavor and then the rest gets sprinkled on top for a crunchy caramelized topping. Finally, once the muffins have cooled they are drizzled with a rich cream cheese icing. </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYJedo5jmhlRZPjgj-dSeYMosQMnLIsdoDAD2IIUTNO1ndAYHBtyJrLe1y5VnkHGrGZmzqeHafYSAI1HvgrR5kQjop_u-U_fnqz9XEcLkBYpI82FD0r7SdKxLk4ybu6PezUV6Ohv3c0Vj/s2048/IMG_3828.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYJedo5jmhlRZPjgj-dSeYMosQMnLIsdoDAD2IIUTNO1ndAYHBtyJrLe1y5VnkHGrGZmzqeHafYSAI1HvgrR5kQjop_u-U_fnqz9XEcLkBYpI82FD0r7SdKxLk4ybu6PezUV6Ohv3c0Vj/w480-h640/IMG_3828.jpg" width="480" /></a></div><br /><p><b>Cinnamon Bun Muffins </b></p><p>2 cups flour </p><p>1 Tbsp baking powder</p><p>1/4 tsp baking soda</p><p>3/4 tsp salt </p><p>1/4 cup oil</p><p>3/4 cup milk of your choice</p><p>2 eggs</p><p>2 tsp vanilla extract </p><p>1/3 cup sugar </p><p><b>Mix in and Topping</b></p><p>3/4 cup brown sugar</p><p>1 cup chopped nuts like walnuts, almonds, or pecans - you can use just 1 type, but I recommend a mix of all 3*</p><p>1 Tbsp cinnamon</p><p>Pinch of salt</p><p>2 Tbsp oil </p><p><b>Cream Cheese Icing </b></p><p>2 Tbsp room temperature cream cheese** </p><p>1 cup confectioners' sugar </p><p>1/2 tsp vanilla extract</p><p>Splash of milk of your choice </p><p><br /></p><p>Preheat the oven to 200°C/400°F </p><p>Grease a standard-size muffin pan liberally with non-stick cooking spray.</p><p><span style="font-family: inherit;">In a large bowl mix together the flour, baking powder, baking soda, and salt. <span style="background-color: white;">In a liquid measuring cup or medium-size bowl, whisk together the oil, milk, eggs, and vanilla. Add the liquid ingredients to the flour mixture along with the sugar. </span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">Mix together until just combined, being sure not to overmix as this will result in a dense muffin.</span></span></p><p><span style="background-color: white;">In a separate bowl mix together the ingredients for the mix-in/topping. </span></p><p><span style="background-color: white;">Add 1 cup of the mix-in/topping mixture to the batter and gently fold it in only two or three times just to swirl it in not to fully combine with the batter. Scoop the batter into the prepared muffin pan and top with the remaining mix-in/topping mixture. </span></p><p><span style="background-color: white;">Bake for 13-16 minutes<span style="font-family: inherit;"> </span></span><span style="background-color: white;"><span style="font-family: inherit;">or until a toothpick inserted in the center of a muffin comes out clean.</span></span></p><p><span style="background-color: white;"><span style="font-family: inherit;">Allow to cool for a few minutes in the pan and then pop out and cool on a rack. </span></span></p><p><span style="background-color: white;">To make the icing mix together the cream cheese, confectioners' sugar, and vanilla extract. Add a tiny splash of milk and mix adding more milk if necessary until you reach a drizzling consistency.</span></p><p><span style="background-color: white;">Drizzle over the tops of the muffins and devour :) </span></p><p><span style="background-color: white;">These muffins will keep for 2 days in an airtight container or can be frozen without the icing. Just defrost them on the counter overnight and then top with the icing when ready to eat. </span></p><p><span style="background-color: white;"><b>Yield: </b>12 standard-size muffins </span></p><p><span style="background-color: white;">*if you have a nut allergy try using 3/4 cup instant oats in place of the nuts so you won't miss out on the body and texture that the nuts add to these muffins. </span></p><p><span style="background-color: white;">**If you would like to make these muffins dairy-free you can omit the cream cheese and just use more dairy-free milk or use Tofutti cream cheese </span></p><p><b><br /></b></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com6tag:blogger.com,1999:blog-4129749720932839625.post-57804356095120037352021-06-14T05:31:00.002-07:002021-06-14T06:21:15.819-07:00Morning Glory Muffins<div style="text-align: justify;">These muffins really are the glory of the morning. They are packed with so much good stuff which make them the perfect way to start your day! Don't be discouraged by the long list of ingredients because each one adds so much flavor and texture to these delicious muffins and you most probably have all of them in your kitchen right now. </div><div style="text-align: justify;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wIxAKn-dBUpHc7PKqb-qYyMNH237uAA0cFUGkduePQPacTRq-Sj4PU3SPWgDgEUOpS0iuVtPTKFRf0VkLufd122iksI-yNDFQgxSTtRN7IoPZWoCy8UHT2Vlq8jSZwrjBxaQIEkTZaUV/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wIxAKn-dBUpHc7PKqb-qYyMNH237uAA0cFUGkduePQPacTRq-Sj4PU3SPWgDgEUOpS0iuVtPTKFRf0VkLufd122iksI-yNDFQgxSTtRN7IoPZWoCy8UHT2Vlq8jSZwrjBxaQIEkTZaUV/w480-h640/IMG_3088D.jpg" width="480" /></a></div><br /><div style="text-align: justify;"><span style="text-align: left;">These muffins actually get their name from the cafe that created them in 1978, The Morning Glory Cafe in Nantucket. The recipe was published in Gourmet magazine in 1981 and in 1991 it was chosen by readers as one of the best recipes from the past 25 years. My version takes inspiration from the original recipe from over 40 years ago but with a few substitutions and yummy additions. </span></div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnKq8Oy4yiin4IyhsAS4Gxkg0QRuCGvSfaVZoI-tRnuZOnJG2Jf00LHZIXpfmQoFvc2gnUOj9opZ-VdeJFlOJCeUQRI-64hiA1MbiuMiCCWc6AdqDT8RLAfkxjoNuoS_93wAg-eJc6rpt/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1557" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnKq8Oy4yiin4IyhsAS4Gxkg0QRuCGvSfaVZoI-tRnuZOnJG2Jf00LHZIXpfmQoFvc2gnUOj9opZ-VdeJFlOJCeUQRI-64hiA1MbiuMiCCWc6AdqDT8RLAfkxjoNuoS_93wAg-eJc6rpt/w485-h640/IMG_3091D.jpg" width="485" /></a></div><br /><div style="text-align: justify;">I recommend making a double batch of these tasty muffins so you can have a stash in the freezer for a quick breakfast or healthy afternoon pick me up to brighten up your day whenever you need it. </div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClkSR0yE9Hh02M7V-7VtA44nECr3iGqoEWBZZyJkhcnjDTUZGiS0T2HRblAUJGX6a27Ona4aj570IToAun4Gu3Rjfc1wf_Qr7beaO_vKAvenrH3m_QdoINS1e-Vn3ariVUdMBAMuuwJ7h/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClkSR0yE9Hh02M7V-7VtA44nECr3iGqoEWBZZyJkhcnjDTUZGiS0T2HRblAUJGX6a27Ona4aj570IToAun4Gu3Rjfc1wf_Qr7beaO_vKAvenrH3m_QdoINS1e-Vn3ariVUdMBAMuuwJ7h/w480-h640/IMG_3097D.jpg" width="480" /></a></div><br /><div style="text-align: justify;"><b style="text-align: left;">Morning Glory Muffins </b></div></div></div><div>1 1/2 cups whole wheat flour (all-purpose works too)</div><div>2 tsp baking powder</div><div>1/2 tsp baking soda </div><div>1/4 tsp nutmeg*</div><div>1 tsp cinnamon </div><div>3/4 tsp salt </div><div>1/2 cup oats (rolled or instant) </div><div>2 Tbsp oil (preferably olive oil or melted coconut oil)</div><div>1 large egg </div><div>1/2 cup honey/silan/maple syrup</div><div>1/3 cup milk of your choice </div><div>1 medium carrot, peeled </div><div>1 medium zucchini </div><div>1 apple - whatever type you have on hand - quartered and core removed </div><div>1 large overripe banana, mashed** </div><div>1/3 cup chopped dried fruit (if you must you can use raisins, but I use a mix of chopped dried cranberries and apricots) </div><div>1/3 cup chopped nuts </div><div>2 Tbsp coconut flakes </div><div><br /></div><div><p style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px; text-align: justify;"><span style="font-family: inherit;">Preheat your oven to 190°C/375°F </span></p><p style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-family: inherit;">Line a standard-size muffin pan with paper liners. </span></p><p style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">Grate the carrot, zucchini, and apple on the coarse side of a box grater. </p><p style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-family: inherit;">In a large bowl mix together the flour, baking powder, baking soda, nutmeg, cinnamon, salt, and oats.</span></p><p style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-family: inherit;">In a liquid measuring cup mix together the oil, egg, sweetener of your choice, and milk. Add the wet ingredients to the dry ingredients along with the mashed banana and shredded zucchini, carrot, and apple. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the dried fruit and nuts. </span></p><p style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-family: inherit;">Scoop the batter into the prepared muffin tin and bake for 18-22 minutes. </span></p><p style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-family: inherit;">Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. </span></p><p style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-family: inherit;">Yield: 12 standard-size muffins </span></p></div><div>*if you don't have nutmeg you can leave it out, but it can be substituted with 1/4 tsp pumpkin pie spice</div><div>**If you're not a banana fan don't worry because you can't taste the banana in the muffin, it just adds moisture. If you don't have a banana you can also use 1/3 cup of unsweetened apple sauce. </div><div><br /></div></div>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-45144173687001410682021-06-07T04:37:00.006-07:002021-06-07T07:58:23.893-07:00French Toast Muffins <p style="text-align: justify;">Every Sunday, after everything from Shabbat has been cleaned up and put away there's usually one thing that is still left on the counter from Shabbat and that is leftover challah. Fresh challah is delicious on Friday night when we sit down for our Shabbat meal. It's fluffy and warm, and it is the centerpiece of every Shabbat table. When Shabbat is over, there is often leftover challah and it is a little stale and dry which makes it perfect for croutons, bread pudding, stuffing, and of course french toast. These are all great ideas for day-old bread because the dried-out bread is the perfect canvas to absorb delicious flavor. This time instead of making any of those tasty options I had the idea to take the classic french toast and muffinize it. </p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsedaaSycJ1nCmLTf2_djFtiZoV7itqh27ZQ2LZFXn2Fu8xAtbCwqzi0EvUujekeyWS5o6ngMpUiQrNAroX9RAEekKB5hi7QqedaZdyIBGlA3n_fhf3Wrtj5fTBjSJjYhgSjRqTVil28k/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsedaaSycJ1nCmLTf2_djFtiZoV7itqh27ZQ2LZFXn2Fu8xAtbCwqzi0EvUujekeyWS5o6ngMpUiQrNAroX9RAEekKB5hi7QqedaZdyIBGlA3n_fhf3Wrtj5fTBjSJjYhgSjRqTVil28k/w480-h640/IMG_2896.jpg" width="480" /></a></div><br /><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Traditionally for french toast, you would slice the day-old bread, dip it in a sweetened egg and milk mixture, and then pan-fry it in some butter. The resulting dish is delicious, but it's a bit tedious standing over the stove dipping piece after piece until saturated and then frying until golden brown. By turning french toast into muffins all of the bread gets soaked in the egg and milk mixture at the same time and then gets baked in a muffin tin which allows the muffins to get golden brown and a bit crispy all around, but still soft and slightly creamy in the middle.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JRzX0AaK5OvepdpVmhRNnHZrrc5ZZcDYJ9hISEDTuEprw61CGQ6RWbYUXcRhOereA9PZQ_Ftr5fB1C9_byE13kwAM2hyphenhyphen7BvP929LUl0wDtT4Ye4VBmyerUP0C7mPR7A2usgAt4AMcyG_/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JRzX0AaK5OvepdpVmhRNnHZrrc5ZZcDYJ9hISEDTuEprw61CGQ6RWbYUXcRhOereA9PZQ_Ftr5fB1C9_byE13kwAM2hyphenhyphen7BvP929LUl0wDtT4Ye4VBmyerUP0C7mPR7A2usgAt4AMcyG_/w480-h640/IMG_2844D.jpg" width="480" /></a></div></span></div></div><p></p><p>Feel free to mix in berries or chocolate chunks to make these french toast muffins to the next level. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVeCEi5SFOQLxG4VeeUoqIknqmXc1ncoytNDRBU4OyYGjBc-5_JOc9-Gck8pSHqHfzWOcArctaFQvmRu_L6iUGRmrsYXQ5drcKRsNVEqwCYplRboxwa4vTWftgI6dLRTW2mff7YakAkgf/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVeCEi5SFOQLxG4VeeUoqIknqmXc1ncoytNDRBU4OyYGjBc-5_JOc9-Gck8pSHqHfzWOcArctaFQvmRu_L6iUGRmrsYXQ5drcKRsNVEqwCYplRboxwa4vTWftgI6dLRTW2mff7YakAkgf/w480-h640/IMG_2968D.jpg" width="480" /></a></div><br /><b>French Toast Muffins</b><p></p><p>Large challah, sliced into about 10-12 slices then cut into 1/2-inch cubes - READ NOTE BELOW*</p><p>2 cups milk </p><p>6 eggs </p><p>2 tsp vanilla extract </p><p>1/3 cup sugar </p><p>1/2 tsp cinnamon </p><p>1/4 tsp salt </p><p>Preheat your oven to 180°C/350°F </p><p>Liberally grease a standard-size muffin tin with non-stick cooking spray. </p><p>Place the bread cubes into a large bowl. </p><p>In a medium-size bowl mix together the milk, eggs, vanilla, sugar, cinnamon, and salt until well combined. Pour the egg mixture over the cubed bread and using a large spoon or your hand gently toss the bread with the egg mixture until all the bread is well saturated. </p><p>Scoop the french toast mixture into the prepared muffin tin and top with any extra batter left in the bottom of the bowl. Feel free to add some chocolate chunks or berries to the mixture. </p><p>Bake for 20-25 minutes until the muffins puff up and are golden brown. </p><p>Allow to cool for 5-10 minutes in the pan and then run a knife around each muffin to release them from the pan. </p><p>Serve these warm topped with confectioners' sugar or maple syrup or you can make a big batch and freeze them. Allow the muffins to cool completely then either store in an airtight container in the fridge for up to 5 days or freeze in a ziptop bag or airtight container defrost by warming in the microwave for about 45 seconds. </p><p><b>NOTE:</b> Really any day-old bread would work for this recipe, but the best bread for french toast muffins is challah or brioche so try to get either of those if you can. You want to have about 10-12 cups of bread cubes. Don't worry about being super exact you just need to make sure that you have enough bread to soak up the egg mixture you can always add a bit more milk if you have too much bread. </p><p>To really take these over the top - in addition to adding berries or chocolate chunks - place a small pat of butter in the bottom of each cavity of the muffin pan before adding the batter french toast batter and top each muffin with some turbinado sugar before baking. </p><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-73798906796888374782021-04-26T12:57:00.001-07:002021-04-26T13:16:14.463-07:00Give Me S'more Muffins!<p style="text-align: justify;"><span style="font-family: inherit;">This Thursday night is the Lag B'Omer the 33rd night of the Omer. It is a night of celebration with singing, music, and bonfires. </span></p><p style="text-align: justify;"><span style="font-family: inherit;">I think many will agree that you can't have a bonfire without toasting some marshmallows and if you're going to be toasting marshmallows you're going to be making s'mores. </span></p><p></p><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7w8UMQ48PPlLbosQ90l_zPO3-U0QBDLbjyq7rFK7FRwbkc2JM2ZQQozBXhUOUwQmgvqNHf9s0MgbZYYg9e2erkRpQu35_5csm2DD5K_79TvVF-6rAVpWuWEBQc35zy5CfZhpH8s9NcBj/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7w8UMQ48PPlLbosQ90l_zPO3-U0QBDLbjyq7rFK7FRwbkc2JM2ZQQozBXhUOUwQmgvqNHf9s0MgbZYYg9e2erkRpQu35_5csm2DD5K_79TvVF-6rAVpWuWEBQc35zy5CfZhpH8s9NcBj/w480-h640/IMG_2029D.jpg" width="480" /></a></div><div style="text-align: justify;"><br /></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">For those of you unfamiliar with s'mores it is a sandwich of graham cracker, chocolate, and marshmallow. To make one simply roast a skewered marshmallow over a flame, place a piece of chocolate on top of a graham cracker, place the perfectly charred marshmallow on top of the chocolate and then place another graham cracker on top. Carefully press the sandwich together while simultaneously pulling the skewer out of the marshmallow. The pressing of the crackers will cause the marshmallow to get shmushed (yes that is the technical term) and it will cause the graham crackers to adhere to one another and for the chocolate to slightly melt. The next step is kind of obvious, devour your sandwich of sticky ooey gooey yumminess. </span></div></span><p></p><p style="text-align: justify;"><span style="font-family: inherit;">If you're not going to be roasting marshmallows this Thursday night or at any point this summer, but you still want to experience the delicious combination that is chocolate, graham cracker, and toasted marshmallow then you're going to want to make these muffins. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNH4ijahZ7GzTizNDxouNmmP5-e4RF-1vPbHw7O1AODAqPr7HK5L6Ppjs8duYhmghhMani7VNzxyrXyZ7yvGg227YheToeu5hxAdV46xUp5QQRaNAPKZaIPAViAxITv-FMlJMZq7EOpmG/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1534" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNH4ijahZ7GzTizNDxouNmmP5-e4RF-1vPbHw7O1AODAqPr7HK5L6Ppjs8duYhmghhMani7VNzxyrXyZ7yvGg227YheToeu5hxAdV46xUp5QQRaNAPKZaIPAViAxITv-FMlJMZq7EOpmG/w480-h640/IMG_2008D+2.jpg" width="480" /></a></div><div style="text-align: justify;"><br /></div><div style="font-family: inherit; text-align: justify;"><span style="font-family: inherit; text-align: left;">A simple vanilla and cinnamon scented batter filled with chunks of chocolate, graham cracker bits, and marshmallows that burst through the top of the muffins to caramelize and get deliciously toasty while the muffins bake. </span></div></div><p></p><p style="text-align: justify;"><span style="font-family: inherit;">These muffins are the perfect addition to your Lag B'Omer celebrations, a birthday party, a BBQ, or just any Monday to make it a truly special Muffin Monday. </span></p><p style="text-align: justify;"><span style="font-family: inherit;">If you are going to be making s'mores and you want your chocolate to really melt use half chocolate-coated biscuits like <a href="https://www.hadar-afifit.com/he/%D7%97%D7%A6%D7%99-%D7%9E%D7%A6%D7%95%D7%A4%D7%94" target="_blank">these</a> in place of graham crackers. You get chocolate all over the s'more and the chocolate is in a thin layer so it really melts unlike a thick piece of chocolate bar.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWxGX1NQ-FCPhYIU9_2l3Bt3RTzQqPsEMgipy2tUjwprzLxVdCL-te9mrzYSFWctSaO4zgYc6u8BNvEVgTGn410BrXQl88gKiShW38crc9_K6YyI24dI5Zk4ElbHT9xi3rSNEXx05SHBU/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWxGX1NQ-FCPhYIU9_2l3Bt3RTzQqPsEMgipy2tUjwprzLxVdCL-te9mrzYSFWctSaO4zgYc6u8BNvEVgTGn410BrXQl88gKiShW38crc9_K6YyI24dI5Zk4ElbHT9xi3rSNEXx05SHBU/w480-h640/IMG_1991D.jpg" width="480" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;"><br /></div><b style="font-family: inherit;"><div style="text-align: justify;"><b style="font-family: inherit;">S'more Muffins</b><span style="font-family: inherit;"> </span></div></b><p></p><p style="text-align: justify;"><span style="font-family: inherit;">2 cups flour </span></p><p style="text-align: justify;"><span style="font-family: inherit;">1 Tbsp baking powder </span></p><p style="text-align: justify;"><span style="font-family: inherit;">3/4 tsp salt </span></p><p style="text-align: justify;"><span style="font-family: inherit;">1/4 tsp cinnamon </span></p><p style="text-align: justify;">1/2 cup milk of your choice </p><p style="text-align: justify;"><span style="font-family: inherit;">1/3 cup oil </span></p><p style="text-align: justify;">2 eggs </p><p style="text-align: justify;"><span style="font-family: inherit;">1 tsp vanilla extract </span></p><p style="text-align: justify;"><span style="font-family: inherit;">1/3 cup sugar </span></p><p style="text-align: justify;"><span style="font-family: inherit;">3 graham crackers or 5 lotus biscuits broken into small pieces </span></p><p style="text-align: justify;"><span style="font-family: inherit;">1/2 cup chocolate chips/chunks or 1 chocolate bar broken into small pieces </span></p><p style="text-align: justify;"><span style="font-family: inherit;">12 marshmallows / 3/4 cup marshmallow fluff </span></p><p style="text-align: justify;"><span style="font-family: inherit;"><b>Topping </b></span></p><p style="text-align: justify;"><span style="font-family: inherit;">1 1/2 graham crackers or 3 lotus biscuits crushed fine crumbs</span></p><p style="text-align: justify;"><span style="font-family: inherit;">2 Tbsp </span>chocolate chips/chunks </p><p style="text-align: justify;"><br /></p><p style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Preheat your oven to 200°C/400°F</span></p><p style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Line</span> a standard-size muffin tin<span style="font-family: inherit;"> with paper liners. </span></p><p style="background-color: white; text-align: justify;"><span style="font-family: inherit;">In a large bowl mix together the flour, baking powder, </span>salt, and cinnamon.</p><p style="background-color: white; text-align: justify;"><span style="font-family: inherit;">In a liquid measuring cup mix together the milk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the graham cracker/biscuit chunks and chocolate. </span></p><p style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Scoop 1 tablespoon of the batter into each well of the prepared muffin tin, top with 1 marshmallow or 1 tablespoon of marshmallow fluff, and then top each marshmallow with another tablespoon of batter. Make sure that the marshmallows are fully covered in batter. Top each muffin with a sprinkling of cracker/biscuit crumbs and a few chocolate chips. If you want to take these muffins over the top - sprinkle a little bit of flaky salt over the top of each muffin before baking. </span></p><p style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Bake for 15-18 minutes. </span></p><p style="background-color: white; text-align: justify;"><span style="font-family: inherit;">Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. </span>The marshmallows will burst through the batter and some might overflow onto the muffin pan if this happens just run a knife around the outside of each muffin to carefully release them from the pan. </p><p style="background-color: white; text-align: justify;">These muffins are great when fresh, but they will also keep for 3 days in an air-tight container just be sure to pop one in the microwave for a few seconds before enjoying.</p><p style="background-color: white; text-align: justify;"><b>Yield: </b>12 muffins </p><p style="text-align: justify;"><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-78510575812001236062021-04-19T08:03:00.007-07:002021-04-19T08:03:55.289-07:00Birthday Funfetti Muffins<p><span style="font-family: inherit;">Today is a very special day at The Katamon Kitchen because today is the 1st birthday of #MuffinMonday!! </span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-PExS6zx2b4rwLNEeTtkC7bebogBJTj_ko-mLIpnEWtyEvqTPkGWUWZ12_73A0KxrKqQoRQEbWXP448iAt7_miIBZqmEycEZ6Czy67BYEd_qOJbYAAxYb_5_XPUumVwbKGnMPDiT4M2f/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-PExS6zx2b4rwLNEeTtkC7bebogBJTj_ko-mLIpnEWtyEvqTPkGWUWZ12_73A0KxrKqQoRQEbWXP448iAt7_miIBZqmEycEZ6Czy67BYEd_qOJbYAAxYb_5_XPUumVwbKGnMPDiT4M2f/w480-h640/IMG_1850.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">It's crazy to think that one year ago I started posting a brand new muffin recipe every Monday. Last year just after Pesach on April 20, 2020, during Israel's first lockdown I was at my brother and sister-in-law's house with not much to do so I thought why not bake? I made a batch of my </span><a href="https://thekatamonkitchen.blogspot.com/2016/09/double-chocolate-mocha-muffins_19.html" style="font-family: inherit;" target="_blank">double chocolate mocha muffins</a><span style="font-family: inherit;">, posted a picture to Instagram with the hashtag #muffinmonday, and soon the messages came pouring in. All of us were stuck at home spending a lot of time on social media and in the kitchen and so many people made those decadent chocolate muffins and sent me pictures of their baking creations. The next week we were still in a lockdown and I still had nothing to do so I made a batch of </span><a href="https://thekatamonkitchen.blogspot.com/2017/11/coffee-cake-muffins.html" style="font-family: inherit;" target="_blank">coffee cake muffins</a><span style="font-family: inherit;"> and the same thing happened people got in their kitchens and baked their own muffins. </span><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFI98Szx3gFjQJgviBr9j14o0ZzkPZH0LQ03oYNFIbDXGkYnbAemSI61ee2jIxbNgikSGuwzHIj8cCAh_FvT1Rii1QTwOHdUxOM8zeCxVNLu9h-81i6nzOhHC7bWQX9GqfXSEV5IwuFOM9/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1689" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFI98Szx3gFjQJgviBr9j14o0ZzkPZH0LQ03oYNFIbDXGkYnbAemSI61ee2jIxbNgikSGuwzHIj8cCAh_FvT1Rii1QTwOHdUxOM8zeCxVNLu9h-81i6nzOhHC7bWQX9GqfXSEV5IwuFOM9/w528-h640/IMG_1802D.jpg" width="528" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Week after week I posted a new muffin recipe every Monday and since April 20, 2020, I have posted over 45 new muffin recipes that have been inspired by a memory, the fruit that's in season, a holiday, or just what I have on hand in the kitchen. </span><p></p><p><span style="font-family: inherit;">To celebrate 1 year of Muffin Monday I had to create a very special muffin and nothing says birthday quite like funfetti! </span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi1045K1MS0O8IdSCF8jGNbZ_o72xOJ1YoByutilKULmlbLa4dH3NE6iEugHli-ikw1LEA-iZ6HMs9OHA4TYVE5ttUbtLHjzJcmMkdEZvX2Iy_bjHJQ-yo2m91LYNu7OS-F0Vs_P_KetE/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPi1045K1MS0O8IdSCF8jGNbZ_o72xOJ1YoByutilKULmlbLa4dH3NE6iEugHli-ikw1LEA-iZ6HMs9OHA4TYVE5ttUbtLHjzJcmMkdEZvX2Iy_bjHJQ-yo2m91LYNu7OS-F0Vs_P_KetE/w480-h640/IMG_1836.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">These muffins are light and fluffy packed with rainbow sprinkles and I put some chocolate chips in too because well it's chocolate and also as an ode to that first Muffin Monday flavor. </span><p></p><p><span style="font-family: inherit;">I still have a few more muffin ideas up my sleeve, but if you have any idea for muffin flavors that you would like to see created let me know! </span></p><p><span style="font-family: inherit;">Here is a full list of the Muffin Monday flavors and just below that is the newest Muffin Monday recipe - Funfetti!</span></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2016/09/double-chocolate-mocha-muffins_19.html" target="_blank">Double Chocolate Mocha</a> </span></p><p><a href="https://thekatamonkitchen.blogspot.com/2017/11/coffee-cake-muffins.html" target="_blank"><span style="font-family: inherit;">Coffee Cake </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/05/blueberry-oat-crumb-muffins.html" target="_blank"><span style="font-family: inherit;">Blueberry </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2017/01/apple-cinnamon-muffins-with-oat-crumb.html" target="_blank"><span style="font-family: inherit;">Apple Cinnamon </span></a></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2016/12/a-sweet-and-tart-treat-to-start-week.html" target="_blank">Cranberry Orange White Chocolate</a> </span></p><p><a href="https://thekatamonkitchen.blogspot.com/2018/11/corn-muffins.html" target="_blank"><span style="font-family: inherit;">Corn </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2017/02/im-bananas-for-these-muffins.html" target="_blank"><span style="font-family: inherit;">Banana Chocolate Chip </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2016/10/carrot-muffins-with-cinnamon-streusel.html" target="_blank"><span style="font-family: inherit;">Carrot </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/06/cherry-garcia-muffins.html" target="_blank"><span style="font-family: inherit;">Cherry Chocolate Chunk</span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/06/lemon-poppy-seed-muffins.html" target="_blank"><span style="font-family: inherit;">Lemon Poppyseed </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/06/peach-cobbler-muffins.html" target="_blank"><span style="font-family: inherit;">Peach Cobbler </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/07/zucchini-cinnamon-oat-crumble-muffins.html" target="_blank"><span style="font-family: inherit;">Zucchini </span></a></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2020/07/peanut-butter-muffins.html" target="_blank">Peanut Butter and Jelly</a> </span></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2020/07/mango-muffins.html" target="_blank">Mango Lime</a> </span></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/07/halva-muffins.html" target="_blank"><span style="font-family: inherit;">Halva </span></a></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2020/08/the-best-time-of-day-muffins.html" target="_blank">Best Time of Day - Coffee</a> </span></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/08/pink-lemonade-muffins.html" target="_blank"><span style="font-family: inherit;">Pink Lemonade - Strawberry Lemon </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/08/chocolate-chip-muffins.html" target="_blank"><span style="font-family: inherit;">Dunkin Style Chocolate Chip </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/08/sweet-date-muffins.html" target="_blank"><span style="font-family: inherit;">Date </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/08/oatmeal-breakfast-cups.html" target="_blank"><span style="font-family: inherit;">Oatmeal Breakfast </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/09/dip-apple-in-honey-muffin.html" target="_blank"><span style="font-family: inherit;">Apple and Honey </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/09/pomegranate-chocolate-muffins.html" target="_blank"><span style="font-family: inherit;">Pomegranate </span></a></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2017/02/im-bananas-for-these-muffins.html" target="_blank">Banana Zucchini</a> </span></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/10/plum-muffins.html" target="_blank"><span style="font-family: inherit;">Plum </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/10/granola-muffins.html" target="_blank"><span style="font-family: inherit;">Granola</span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/11/raspberry-white-chocolate-muffins.html" target="_blank"><span style="font-family: inherit;">Raspberry White Chocolate </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/11/percinnamon-muffins.html" target="_blank"><span style="font-family: inherit;">Persimmon </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/11/apple-cider-muffins.html" target="_blank"><span style="font-family: inherit;">Apple Cider </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/11/pumpkin-muffins.html" target="_blank"><span style="font-family: inherit;">Pumpkin Spice</span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/11/mufganiyot-jelly-filled-muffins.html" target="_blank"><span style="font-family: inherit;">Muffganiyot </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/12/bourbon-maple-pecan-muffins.html" target="_blank"><span style="font-family: inherit;">Bourbon Pecan Pie </span></a></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2020/12/fluffy-cheese-muffins.html" target="_blank">Fluffy Cheese</a> </span></p><p><a href="https://thekatamonkitchen.blogspot.com/2020/12/hot-cocoa-muffins.html" target="_blank"><span style="font-family: inherit;">Hot Cocoa</span></a></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2020/12/cornantine-muffins.html" target="_blank">Cornantine</a> </span></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2021/01/bran-muffins.html" target="_blank">Bran</a> </span></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/01/egg-muffins.html" target="_blank"><span style="font-family: inherit;">Frittata </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/01/pina-colada-muffins.html" target="_blank"><span style="font-family: inherit;">Piña Colada </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/01/shivat-haminim-seven-species-muffins.html"><span style="font-family: inherit;">Shivat Haminim </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/02/strawberry-banana-muffins.html" target="_blank"><span style="font-family: inherit;">Strawberry Banana</span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/02/maple-pancake-muffins-with-cinnamon.html" target="_blank"><span style="font-family: inherit;">Maple Pancake</span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/02/chocolate-strawberry-muffins.html" target="_blank"><span style="font-family: inherit;">Chocolate Strawberry </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/02/muffintaschen.html" target="_blank"><span style="font-family: inherit;">Muffintaschen </span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/03/hazelnut-mocha-muffins.html" target="_blank"><span style="font-family: inherit;">Hazelnut Mocha</span></a></p><p><a href="https://thekatamonkitchen.blogspot.com/2021/03/grain-free-crumb-muffins.html" target="_blank"><span style="font-family: inherit;">Grain-Free </span></a></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2021/04/blue-and-white-muffins.html" target="_blank">Blue and White</a> </span></p><p><span style="font-family: inherit;"><a href="https://thekatamonkitchen.blogspot.com/2021/04/falaffins-falafel-muffin-cups.html" target="_blank">Falaffins</a> </span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><br /></span></p><p><b><span style="font-family: inherit;">Funfetti Muffins </span></b></p><p style="background-color: white;"><span style="font-family: inherit;">2 1/2 cups flour </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 Tbsp baking powder</span></p><p style="background-color: white;"><span style="font-family: inherit;">1/2 tsp baking soda</span></p><p style="background-color: white;"><span style="font-family: inherit;">3/4 tsp salt </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 cup buttermilk<b>*</b></span></p><p style="background-color: white;"><span style="font-family: inherit;">1/4 cup oil </span></p><p style="background-color: white;"><span style="font-family: inherit;">2 eggs </span></p><p style="background-color: white;"><span style="font-family: inherit;">2 vanilla extract</span></p><p style="background-color: white;"><span style="font-family: inherit;">1/2 cup sugar </span></p><p style="background-color: white;"><span style="font-family: inherit;">1/3 cup rainbow sprinkles </span></p><p style="background-color: white;"><span style="font-family: inherit;">1/2 cup mini chocolate chips </span></p><p style="background-color: white;"><b><span style="font-family: inherit;">Glaze and Topping</span></b></p><p style="background-color: white;"><span style="font-family: inherit;">1 cup confectioners' sugar </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 Tbsp milk/water</span></p><p style="background-color: white;"><span style="font-family: inherit;">1 teaspoon sprinkles</span></p><p style="background-color: white;"><span style="font-family: inherit;"><br /></span></p><p style="background-color: white;"><span style="font-family: inherit;">*Mix together 1 cup milk or dairy-free milk of your choice + 1 Tbsp lemon juice and let it sit for 5 minutes before proceeding with the rest of the recipe </span></p><p style="background-color: white;"><span style="font-family: inherit;"><br /></span></p><p style="background-color: white;"><span style="font-family: inherit;">Preheat your oven to 400°F/200°C </span></p><p style="background-color: white;"><span style="font-family: inherit;">Coat a standard-size muffin tin with non-stick cooking spray or line with paper liners. When I make a muffin without a crumb topping I just spray the pans to pop the muffins right out because there's no issue of losing some crumb topping. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a large bowl mix together the flour, baking powder, baking soda, and salt. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a liquid measuring cup mix together the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the sprinkles and chocolate chips. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Scoop the batter into the prepared muffin tin and bake for 15-18 minutes. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. </span></p><p style="background-color: white;"><span style="font-family: inherit;">While the muffins cool prepare the glaze. Add the confectioners' sugar to a bowl and slowly drizzle in the milk/water until you reach your desired consistency. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Once the muffins are cool drizzle the glaze over the top of each muffin and top with the remaining sprinkles. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Yield: 12 standard-size muffins </span></p><p><span style="font-family: inherit;"><br /></span></p><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-85729204137713816682021-04-12T11:41:00.005-07:002022-05-03T08:37:11.181-07:00Falaffins - Falafel Muffin Cups <p>With Yom Haatzmaut coming up in a few days, I was trying to think about what special muffin to make for Muffin Monday. I thought about what foods are synonymous with Israel and falafel was the first food to come to mind. I said to myself, no there's no way I can make a falafel as a muffin, so I made these delicious <a href="https://thekatamonkitchen.blogspot.com/2021/04/blue-and-white-muffins.html" target="_blank">Blue and White Muffins</a> instead. But then I thought why not? Israel is the land of saying why not? It is a country that defies the odds. A country that doesn't take no for an answer and pushes itself to be the best that it could be. So if Israel, a little piece of land the size of the state of New Jersey can accomplish so much in 73 years why can't I make a falafel into a muffin? </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU540Ab5m4hb2tQeUqTdofCy86te6vNoZnHAhAaE1UdtnvSo8AphPMbbcIV8uHhjbgK6ibattL38jB4cAD6zS4nNHt5an1hEvH1qKmVCj-kibqRYBJCmCd5L9fq7tTpm8ZqJjUdCUHm-6/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU540Ab5m4hb2tQeUqTdofCy86te6vNoZnHAhAaE1UdtnvSo8AphPMbbcIV8uHhjbgK6ibattL38jB4cAD6zS4nNHt5an1hEvH1qKmVCj-kibqRYBJCmCd5L9fq7tTpm8ZqJjUdCUHm-6/w480-h640/IMG_1500D.jpg" width="480" /></a></div><br />These falafel muffins or falaffins as I like to call them are made from a simple mix of chickpeas, spices, and lots of fresh herbs to create the delicious flavor of falafel we all love. But instead of forming them into balls and frying as is usually done, the chickpea mixture is pressed into a muffin pan and baked to create a falafel muffin cup. These falaffins are crispy around the edges and soft on the inside. They are delicious on their own, but they are made even better when loaded up with classic falafel additions like Israeli salad, chummus, techina, and pickles. Or you can go the sabich route and fill the falaffins with chummus, fried eggplant, chopped hardboiled eggs, and amba. Shwarma is another option, make shwarma spiced chicken, chop it up and fill the falaffins along with chummus and pickles. Whichever filling you choose just make sure not to leave out the chummus because it acts as a barrier between the other fillings and the falafel so the bottom doesn't get soggy and break and really what is a falafel without chummus? <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUyaj232RautbwWCJuPMZOuBuRXAY0LlJfFKGivcLpm75h7wHMrkSuF1d-psNt4yLbshN9LpSik-d195sdMKjYtcRvp9uhf8jy9YkQsn5NXNXzrnNLjI2lhYe0t8WnKAcqHDDS2P_OP3M/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUyaj232RautbwWCJuPMZOuBuRXAY0LlJfFKGivcLpm75h7wHMrkSuF1d-psNt4yLbshN9LpSik-d195sdMKjYtcRvp9uhf8jy9YkQsn5NXNXzrnNLjI2lhYe0t8WnKAcqHDDS2P_OP3M/w480-h640/IMG_1502D.jpg" width="480" /></a></div><br /><b>Falaffins </b><p></p><p>1 cup dried chickpeas, <b>soaked overnight - NOT CANNED</b>* - see below for more info</p><p>1 small onion</p><p>2 cloves garlic - not frozen cubes</p><p>1 tsp cumin </p><p>1/2 tsp salt </p><p>1/8 tsp hot paprika (optional) </p><p>1/2 tsp baking powder </p><p>Zest of one lemon </p><p>1 1/2 packed cup fresh parsley and/or cilantro </p><p>2 1/2 Tbsp olive oil </p><p>Preheat oven to 200°C/400°F </p><p>Generously coat a standard-size muffin pan with oil and set it aside</p><p>In the bowl of a food processor fitted with an s-blade, place all of the ingredients. Pulse until finely minced, scrape down the sides of the bowl and pulse a few more times until just combined. Make sure not to turn this into a pureed mix or this result in a dense and chewy falafel and no one wants that. </p><p>Place a heaping tablespoon of the chickpea mixture into each space of the prepared muffin pan. Wet your fingers slightly and using your fingers or the base of a disposable shot glass gently press the mixture into the pan creating a small well in the center and walls around the side. Make sure that you don't make the base on the bottom too thin or else the falaffin will crumble when baked. Once all the falaffins have been formed spray the tops with oil and bake for 20-25 minutes until golden brown around the edges. Leave the falaffins in the pan for 10 minutes and then place a tray over the top and carefully flip the pan to remove them from the muffin pan. If you have any extra falaffin batter and no more muffin cups just roll the remaining batter into falafel balls and bake along with the falaffins. </p><p>To serve place about 1/2 a teaspoon of chummus on the bottom of each falaffin and then fill up with your favorite falafel additions.</p><p>The falaffins can be made up to 2 days in advance and stored in the fridge in an airtight container or in the freezer just pop them into a 190°C/375° oven to defrost and crisp up. </p><p><b>*To achieve the perfect crumbly soft texture of falafel these need to be made with dried chickpeas that have been soaked not canned. Place 1 cup of dried chickpeas in a large bowl and cover with a few inches of water. Leave the chickpeas to soak for 8 hours or overnight they will grow in size and be slightly softer if you can firmly press one between your fingers and it breaks you're good to go. If you're short on time you can achieve the same texture with a quick soak. Simply place the dried chickpeas in a large pot and cover with a few inches of water, bring to a rolling boil and allow the chickpeas to boil for 5 minutes. Turn the heat off, cover the pot and let the chickpeas sit for one hour. Canned chickpeas are too soft and have too much moisture and will result in a wet and mushy falaffin. </b></p><p>This recipe can also be used to make regular baked falafel balls. Just form the chickpea mixture into patties or balls, place on a parchment-lined cookie sheet, spray the tops and bake for 25 minutes flipping halfway through. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREcHTyYiBu2k19SeOzs1qINyq6cSoZ2vAalJBQHO2jBwI8j1u8UtrYtORrSJokxaAQMtZgpUIuQt5Q0appyftTfYSSjX81r3aQYN-pRLUHXLeCWrSFfR7eYWEImmUbTbfMQdY5BbnT4gA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1359" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREcHTyYiBu2k19SeOzs1qINyq6cSoZ2vAalJBQHO2jBwI8j1u8UtrYtORrSJokxaAQMtZgpUIuQt5Q0appyftTfYSSjX81r3aQYN-pRLUHXLeCWrSFfR7eYWEImmUbTbfMQdY5BbnT4gA/w640-h424/IMG_1495.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b>Yield: </b>12-14 falaffins<p></p><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com1tag:blogger.com,1999:blog-4129749720932839625.post-13995546960225771502021-04-12T04:06:00.005-07:002021-04-12T04:06:25.360-07:00Blue and White Muffins <p><span style="font-family: inherit;">This week we will be celebrating the 73rd birthday of the greatest state on earth. </span></p><p><span style="font-family: inherit;">73 years ago on May 14, 1948 ה אייר תש״ח the state of Israel was established and in honor of this joyous day, a special muffin had to be created. </span></p><p><span style="font-family: inherit;">The colors of Israel's flag are blue and white so it's only appropriate to make a blue and white muffin using blueberries. I also think blueberries are great to symbolize all that Israel has gone through in 73 years. Blueberries are a delicious mix of sweet and sour and that is what Israel's history is all about. There are a lot of difficult sour moments in the history of the Jewish homeland, but there are also beautiful sweet parts of our history. Both the sweet and sour make up our history and who we are as Israelis. </span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYB8vdo3kjbYbBkQ-MpCmzpYdzvYkMQDKj35w9v5kR9FC3oaySMo9XpF4WDRCebfgKYvlHiRK3JBEqXDhp_1s0MrqeAKevXpiIHumXnOovorl2N_b3HKZ9qxyz1DdEDXqXZMoO_KM3spnu/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1340" data-original-width="1005" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYB8vdo3kjbYbBkQ-MpCmzpYdzvYkMQDKj35w9v5kR9FC3oaySMo9XpF4WDRCebfgKYvlHiRK3JBEqXDhp_1s0MrqeAKevXpiIHumXnOovorl2N_b3HKZ9qxyz1DdEDXqXZMoO_KM3spnu/w480-h640/0.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><p><span style="font-family: inherit;">A delicious blueberry muffin is great, but I needed to make it extra special to celebrate 73 years of a Jewish state. I thought about ingredients that work great in sweets that are also intrinsically Israeli. So I turned to two of my favorite ingredients. Two foods that I use practically every day, techina and silan. Techina is made from crushed sesame seeds and used in so many Israeli dishes, I drizzle it on pretty much everything. Silan is a sweet and sticky syrup made from dates something that grows in abundance here in Israel. Israel is known as the land flowing with milk and honey and that isn't referring to bee honey it's talking about silan, the honey of dates. Silan is a great cheaper alternative to honey or maple syrup just make sure that you are purchasing jars marked as 100% dates with no added sugar. </span></p></span><p></p><p><span style="font-family: inherit;">Techina and silan work really well together, the nuttiness of the techina with the rich sweetness of the silan are a great combination. I mix the two together and drizzle over roasted vegetables for a delicious lunch, but for these muffins, I mixed them together with some flour to create a yummy crumb topping. </span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUjDPIHaiiDObxfi6OEt0N8e0oadu5RVQM_2_ZWQhTvxGaJuXuaouBEJdaaWuxLqwM1sDW3ttDDDiupK4O1uCN9FhIA6xeH29Kzlp-zfCmmBG-Ob99vQKyFJZi1ezda6hHIaRX2opvy8h/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1340" data-original-width="990" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUjDPIHaiiDObxfi6OEt0N8e0oadu5RVQM_2_ZWQhTvxGaJuXuaouBEJdaaWuxLqwM1sDW3ttDDDiupK4O1uCN9FhIA6xeH29Kzlp-zfCmmBG-Ob99vQKyFJZi1ezda6hHIaRX2opvy8h/w472-h640/0-1.jpg" width="472" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Happy birthday Israel! You're looking really good for 73! </span><p></p><div class="p1" style="background-color: white;"><div class="p1"><b><span style="font-family: inherit;">Blue and White Muffins</span></b></div><div class="p1"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1 1/2 cups flour </span></span></div><div class="p1"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/2 tsp salt </span></span></div><div class="p1"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 tsp baking powder </span></span></div><div class="p1"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1 tsp cinnamon </span></span></div><div class="p1"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/2 tsp lemon zest (optional, but highly recommended)</span></span></div></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/3 cup vegetable oil </span></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1 egg </span></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/2 cup milk of your choice </span></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">2 tsp vanilla extract </span></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">1/2 cup sugar</span></span></div><div class="p1" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;">1 cup fresh or frozen blueberries tossed with 1 tablespoon of flour. If using frozen do not thaw them. </span></span></div><div class="p1" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"><br /></span></span></div><div class="p1" style="background-color: white;"><b>Crumb Topping </b></div><div class="p1" style="background-color: white;">1 cup flour </div><div class="p1" style="background-color: white;"><div class="p1">1/8 tsp salt </div><div class="p1">1/4 tsp cinnamon</div></div><div class="p1" style="background-color: white;">1/4 cup tahini </div><div class="p1" style="background-color: white;">3 Tbsp silan </div><div class="p1" style="background-color: white;"><br /></div><div class="p1" style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Preheat oven to 400º F/200°C </span></span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Line a standard muffin tin with paper liners.</span></span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">In a large bowl mix together the flour, salt, baking powder, cinnamon, and lemon zest until well combined.</span></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;"><br /></span></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;">In a liquid measuring cup or medium-size bowl, whisk together the oil, egg, milk, and vanilla. Add the liquid ingredients to the flour mixture along with the sugar </span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Mix together until just combined, being sure not to overmix as this will result in a dense muffin.</span></span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">In a small bowl toss the blueberries with 1 Tbs of flour. This will help them not sink to the bottom of the muffins during baking. </span></span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Gently fold the flour-coated blueberries into the batter. </span></span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">In a bowl, mix together the dry ingredients for the topping. Add the tahini and silan and mix with your fingers until you have large crumbs. </span></span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Scoop the muffin batter into prepared tins and generously pack the crumb topping on top. </span></span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></div><div class="p1" style="background-color: white;"><span class="s1" style="font-kerning: none;"><span style="font-family: inherit;">Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.</span></span></div><div class="p2" style="background-color: white;"><span style="font-family: inherit;"><span class="s1" style="font-kerning: none;"></span><br /></span></div><div class="p1" style="background-color: white;"><b>Yield: </b>12 standard-size muffins </div><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-84106880340768421292021-04-11T04:32:00.002-07:002021-04-11T04:32:18.888-07:00Sweet Potato Soup<p><span style="font-family: inherit;">It's the Sunday after Pesach and I did not plan on making soup. I thought soup season and #soupsunday ended. The Sunday before Pesach it was very warm and I actually didn't share a new soup recipe on my Instagram page and instead shared a <a href="https://thekatamonkitchen.blogspot.com/2017/09/roasted-gazpacho.html" target="_blank">recipe for gazpacho</a> the bright and flavorful cold soup perfect for summer days. I decided that the gazpacho recipe would be the final soup recipe I would be sharing to close up this #soupsunday season. However, this past Friday the temperature dropped and the wind picked up and it felt like a day in mid-January, not April. So when I woke up today to grey skies and chilly winter air aka soup weather I decided to make a big pot of creamy comforting sweet potato soup.</span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXZPsqoKypLaSNi95K85iGJNQ1vKLhEUz3lM0_E2-yrk4QDfQuGFeyv5stU78W_-Y4U1RfZ7YYGXziGKuqBA89ysOZdGsgb1RifnecK1hYdYZo55-z0I6hQluUy7FTXeo7yuJ_-TyavUG/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXZPsqoKypLaSNi95K85iGJNQ1vKLhEUz3lM0_E2-yrk4QDfQuGFeyv5stU78W_-Y4U1RfZ7YYGXziGKuqBA89ysOZdGsgb1RifnecK1hYdYZo55-z0I6hQluUy7FTXeo7yuJ_-TyavUG/w480-h640/IMG_1359D.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">This soup is made from basic pantry staples and has a few simple steps that result in a very flavorful cozy soup. </span><p></p><p><span style="font-family: inherit;">I think that often sweet potato soups become just orange vegetable soups and you can't discern what vegetables and flavors are in the soup. I like when a soup has a distinct flavor of the vegetable like this <a href="https://thekatamonkitchen.blogspot.com/2021/01/carrot-ginger-soup.html" target="_blank">carrot soup </a>which is just a potful of sweet carrot flavor enhanced by a few aromatics. When creating this sweet potato soup recipe I wanted to do the same thing. This soup has a strong flavor of creamy sweet potato but also has the subtle flavor of spices that add depth and aroma. </span></p><p><span style="font-family: inherit;">Make this soup today or save this recipe for the next time it's rainy out. </span></p><p><b><span style="font-family: inherit;">Sweet Potato Soup </span></b></p><p><span style="font-family: inherit;">1 Tbsp + 1 tsp olive oil </span></p><p><span style="font-family: inherit;">1 large onion, diced </span></p><p><span style="font-family: inherit;">Salt</span></p><p><span style="font-family: inherit;">2 cloves garlic, minced </span></p><p><span style="font-family: inherit;">1/2 tsp cinnamon </span></p><p><span style="font-family: inherit;">1/8 tsp cumin </span></p><p><span style="font-family: inherit;">1/4 tsp cracked black pepper </span></p><p><span style="font-family: inherit;">2 medium sweet potatoes about 1.5 lbs / 800 grams, peeled and cut into chunks </span></p><p><span style="font-family: inherit;">2/3 cup dry or semi-dry white wine*</span></p><p><span style="font-family: inherit;">2 1/2 - 3 cups</span></p><p style="background-color: white;"><span style="font-family: inherit;">In a medium-sized pot heat 1 tablespoon of olive oil over medium-high heat. Add the onion along with a good pinch of salt and cook until the onion starts to become translucent and slightly golden around the edges about 8 minutes. While the onion cooks peel and cube the sweet potatoes. Add the garlic, cinnamon, and cumin to the pot and cook for another minute until fragrant. Add the sweet potatoes and cook for another 5 minutes, stirring occasionally. Add the white wine and scrape up anything stuck to the bottom of the pot and cook for about 3 minutes until the wine has reduced. Add the water just to cover everything in the pot and add another pinch of salt. Don't add all 3 cups of water start out with 2 1/2 cups and if you need more water to thin out the soup you can add it after it's blended. Bring it to a boil then reduce the heat cover the pot and allow the soup to simmer for about 30 minutes until everything is tender. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Remove the pot from the heat and blend the soup using an immersion blender. You can use a stand blender just be sure to work in batches and make sure to remove the small plastic cap in the cover and place a kitchen towel over the top being very careful with the build-up of steam. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Whichever method you choose just blend until smooth, then add the remaining teaspoon of olive oil. Taste for seasoning and add more salt and pepper if needed. If the soup is too thick for you add a little more water. </span></p><p style="background-color: white;"><span style="font-family: inherit;"><b>Yield: 4 portions</b> </span></p><p><span style="font-family: inherit;"><span style="background-color: white;">*</span><span style="background-color: white;">White wine - there is 2/3 of a cup in the recipe - please use a wine that you would drink, a wine that you enjoy because why would you add something that doesn't taste good to your soup? If you don't have any wine on hand you can use 1 1/2 tablespoons of lemon juice or 2 1/2 tsp white wine vinegar and 1/4 cup of water.</span></span></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-51624589400877119272021-03-15T14:35:00.002-07:002021-03-15T14:35:32.089-07:00Grain-Free Crumb Muffins<p>Every Monday I get messages asking if I have a grain-free muffin recipe and I know that many of the recipes from #MuffinMonday can be made using a 1-to-1 gluten-free flour blend, but I wanted to develop a recipe that I know works without grains and without any fancy flour blends. So I thought Pesach would be the perfect time to share this muffin recipe that uses blanched almond flour which is readily available this time of year but can also be found all year long. The rest of the ingredients are basic pantry staples year-round and on Pesach. This recipe is non-kitniyot and non-gebrokts.</p><p><span style="font-family: inherit;">I really love every part of Pesach, the preparations, the raspberry syrup, the matzah, the food, the songs, the sponge cake, the family time, the corned beef at seder, the wine, the traditions, did I mention the food?</span></p><p><span style="font-family: inherit;">I think that many of us stress out over Pesach foods and are always trying to find ways to make the chametz foods we make year-round kosher for Pesach. Flour blends, pastas, rolls, there are so just many items on the market that I think take away from the beauty of what Pesach is all about. Pesach really is a great time to appreciate the simplicity of good food. All year long I enjoy seasonal vegetables that are nicely roasted, grilled proteins, hearty and creamy soups, and of course eggs. All of these things are kosher for Pesach and are just deliciously simple. I think the only thing that I need on Pesach that isn't really eaten all year long (even though I do eat it randomly throughout the year) is matzah and cream cheese and matzah pizza. </span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeXW7EIcn2nW_7wKR2L92o3mZIZcJ006WAZG14lFeOm6eQEegMYnMZmrPOQcJvzVXQ7T92d7dZ5eE1oHfkWOWrqc5eb9cuJlge6U7grj3lpXrXtJXjcO8mLfRcVU71hXKh7-6yslBaWOM/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeXW7EIcn2nW_7wKR2L92o3mZIZcJ006WAZG14lFeOm6eQEegMYnMZmrPOQcJvzVXQ7T92d7dZ5eE1oHfkWOWrqc5eb9cuJlge6U7grj3lpXrXtJXjcO8mLfRcVU71hXKh7-6yslBaWOM/w480-h640/IMG_0518.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">I know you might be thinking that making these muffins are the complete opposite of what I said about keeping things simple on Pesach, but these muffins really are extremely simple to make and with normal ingredients. I also don't think these muffins are trying to be like their chametz counterparts. The texture, crumb, and flavor of these muffins are really great, they aren't just like chametz muffins, they are their own thing and I love that. </span><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWS8fXJQkJkausBh6hFIMk_8jKngJmegscL-_8FsKmTmy7rT9vCkj5dZZA77x1vFwuMpwIr_82A_9akt-vHpSp757iKSNTuJAI710x_gmEcmLrwMbDJlKyW1tbLszR39PKTeW15Gl7p00/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWS8fXJQkJkausBh6hFIMk_8jKngJmegscL-_8FsKmTmy7rT9vCkj5dZZA77x1vFwuMpwIr_82A_9akt-vHpSp757iKSNTuJAI710x_gmEcmLrwMbDJlKyW1tbLszR39PKTeW15Gl7p00/w480-h640/IMG_0515.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">The muffin batter comes together in moments and you can either leave them plain or add in your favorite mix-ins like chocolate chips, dried fruit, frozen berries, orange zest, shredded zucchini...Make them your own, make them for friends, make them for Pesach, make them year-round and enjoy!</span><p></p><p><b><span style="font-family: inherit;">Grain-Free Crumb Muffins</span></b></p><p><span style="font-family: inherit;">2 1/2 cups blanched almond flour </span></p><p><span style="font-family: inherit;">1 Tbsp baking powder </span></p><p><span style="font-family: inherit;">1/2 tsp cinnamon </span></p><p><span style="font-family: inherit;">1/2 tsp salt </span></p><p><span style="font-family: inherit;">3 eggs </span></p><p><span style="font-family: inherit;">1/4 cup oil </span></p><p><span style="font-family: inherit;">1/3 cup milk of your choice </span></p><p><span style="font-family: inherit;">1 tsp vanilla extract - I made my own bottle years ago for Pesach, but if you don't have that you can use 1 tsp brandy or 1 tablespoon of vanilla sugar </span></p><p><span style="font-family: inherit;">1/3 cup sugar</span></p><p><span style="font-family: inherit;">OPTIONAL MIX-INS</span></p><p><span style="font-family: inherit;">1/2 cup mini chocolate chips</span></p><p><span style="font-family: inherit;">1/2 cup frozen blueberries </span></p><p><span style="font-family: inherit;">1/2 cup craisins + 1 tsp orange zest </span></p><p><span style="font-family: inherit;">1 small zucchini, shredded</span></p><p><b><span style="font-family: inherit;">Topping </span></b></p><p><span style="font-family: inherit;">1/2 cup blanched almond flour </span></p><p><span style="font-family: inherit;">1/4 tsp cinnamon </span></p><p><span style="font-family: inherit;">2 Tbsp sugar </span></p><p><span style="font-family: inherit;">tiny pinch of salt </span></p><p><span style="font-family: inherit;">1 1/2 - 2 Tbsp oil </span></p><p><span style="font-family: inherit;"><br /></span></p><p style="background-color: white;"><span style="font-family: inherit;">Preheat your oven to 375°F/190°C </span></p><p style="background-color: white;"><span style="font-family: inherit;">Coat a standard-size muffin tin with non-stick cooking spray or line with paper liners. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a large bowl mix together the almond flour, baking powder, cinnamon, and salt. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a liquid measuring cup mix together the eggs, oil, milk, and vanilla extract. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Fold in the mix-ins of your choice. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a small bowl mix together the topping. Stir the almond flour, cinnamon, sugar, and salt. Drizzle in the oil and pinch together until you have a mixture that resembles wet sand.</span></p><p style="background-color: white;"><span style="font-family: inherit;">Scoop the batter into the prepared muffin tin and sprinkle the tops with the crumb topping mixture gently pressing the crumbs into the top of the muffin batter.</span></p><p style="background-color: white;"><span style="font-family: inherit;">Bake for 15-18 minutes </span></p><p style="background-color: white;"><span style="font-family: inherit;">Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Yield: 12 standard-size muffins </span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><br /></span></p><div><span class="" style="background-color: white; border: 0px; color: #262626; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div class=" Igw0E IwRSH eGOV_ _4EzTm pjcA_ aGBdT " style="-webkit-box-align: stretch; -webkit-box-direction: normal; -webkit-box-flex: 0; -webkit-box-orient: vertical; -webkit-box-pack: start; align-items: stretch; background-color: white; border: 0px solid rgb(0, 0, 0); box-sizing: border-box; color: #262626; display: flex; flex-direction: column; flex: 0 0 auto; font-family: -apple-system, system-ui, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 16px 0px 4px; padding: 0px; place-content: stretch flex-start; position: relative; vertical-align: baseline;"></div>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-11316286590202382122021-03-14T05:17:00.001-07:002021-03-14T05:43:40.804-07:00Black Bean Soup <p>This black bean soup is so hearty and creamy it's a whole meal in a bowl! </p><p>What I love about this soup is that it uses basic pantry ingredients and it kind of reminds me of tacos which are one of my favorite foods. </p><p>This soup starts off like most soups by sauteing an onion in olive oil. Carrots join the pot to add another layer of flavor. Plenty of minced garlic, diced jalapeno, and plenty of spices are added to the onion and carrots to make this soup a real powerhouse of flavor and to liven up the canned products that are being used in this recipe. Water or vegetable stock is added to loosen up any bits stuck to the bottom of the pot - that's where the flavor is. Soft and creamy black beans are added along with crushed tomatoes and then you just have to let the soup simmer while the flavors all meld together and deepen. When the soup is ready you can ladle it up and eat it as is or take it to the next level by blending some of the soup to add great texture to the soup. To really take it over the top I like to top the soup with chunks of creamy avocado, tangy yogurt or sour cream, and bright fresh cilantro.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNW3ueFuU1A1kYf8LPKoowln-haUwOLF2-HdrO0XrbUx1cGZRWSp-9UN8trYjODkn5_mCdoEcw8ES6_L5sniOMdcfS7b3InJ6to2Cs2OGza8tvapGvp6eRtUMbZHKGxORhdpdKvU8aufN4/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNW3ueFuU1A1kYf8LPKoowln-haUwOLF2-HdrO0XrbUx1cGZRWSp-9UN8trYjODkn5_mCdoEcw8ES6_L5sniOMdcfS7b3InJ6to2Cs2OGza8tvapGvp6eRtUMbZHKGxORhdpdKvU8aufN4/w480-h640/IMG_0472.jpg" width="480" /></a></div><br /><p></p><p><b>Black Bean Soup </b></p><p>1 Tbsp olive oil </p><p>1 large onion, diced </p><p>Salt</p><p>2 medium carrots, diced </p><p>4 cloves garlic, minced </p><p>1 jalpeño, minced - remove the seeds if that's too much heat for you OR 1/4 tsp chili flakes</p><p>1 Tbsp paprika </p><p>1 tsp cumin </p><p>1/2 tsp smoked paprika </p><p>1/4 tsp cinnamon </p><p>1/4 tsp black pepper </p><p>2 cups water or vegetable stock</p><p>400 gram / 14 oz can crushed tomatoes</p><p>2 cans of black beans* </p><p>Juice of 1 lime or 1/2 a lemon about 2 teaspoons</p><p><b>Optional Toppings</b> </p><p>cubed avocado </p><p>fresh cilantro or parsley </p><p>Greek yogurt / sour cream / labneh </p><p>diced red onion </p><p>pickled jalapeno</p><p>Heat the oil in a large pot over medium heat. Add the onion along with a good pinch of salt. Saute for 5 minutes and then add the carrots. Cook an additional 5 minutes and then add the garlic and jalapeño. After about a minute or two add the paprika, cumin, smoked paprika, cinnamon, and black pepper. Toast the spices for about 30 seconds then add the water and make sure to scrape up anything stuck to the bottom of the pot then add the crushed tomatoes and black beans. Bring the soup to a simmer and then cover the pot and lower the heat. Allow the soup to gently simmer for about 30 minutes. The soup is ready to eat as is, but I like to blend about 1/3 of the soup and add that back to the rest of the soup this adds a great creamy texture to the soup, but also still has the chunkiness from the unblended soup. Stir in the lime/lemon juice and then taste adjust the seasoning if necessary. </p><p>Ladle it up and top with a good dollop of yogurt, fresh cilantro, and any of the other toppings. </p><p><br /></p><p>*To make this soup I used canned black beans, but if you don't have access to those you can make it from dried beans it's just a bit of a longer process. Follow this thorough step-by-step <a href="https://cookieandkate.com/best-black-beans-recipe/" target="_blank">guide</a> on how to cook dried black beans. </p><p><b>Yield: </b>4 servings </p><p><br /></p><p><br /></p><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-65349794424447689642021-03-08T03:26:00.002-08:002021-03-08T03:40:50.974-08:00Hazelnut Mocha Muffins<p><span style="font-family: inherit;">Hazelnuts, coffee, and chocolate are three flavors that work really well together. </span></p><p><span style="font-family: inherit;">Chocolate and hazelnuts we all know go so great together, who doesn't love a spoonful of Nutella? That creamy hazelnut chocolate spread is absolutely decadent. </span>Chocolate also works really well with coffee. The flavor of chocolate is enhanced when combined with coffee. </p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZmEel6vHvCRS54yqP6rinNTZnvA6-99-iBuDIRSQJvmrhaahAJrXla7WDuqDb8qFbx73SPK-xsMpEhQKOyQ7Af1zPt2urwwx41wbt6nJnAJ2qi7-4R1iOusLpv1hTuheH2Z6rJby5sZs/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZmEel6vHvCRS54yqP6rinNTZnvA6-99-iBuDIRSQJvmrhaahAJrXla7WDuqDb8qFbx73SPK-xsMpEhQKOyQ7Af1zPt2urwwx41wbt6nJnAJ2qi7-4R1iOusLpv1hTuheH2Z6rJby5sZs/w480-h640/IMG_0327D.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Hazelnuts also go really well with coffee. When I was in college I would have a hazelnut latte from Dunkin Donuts several times a week. A few years ago on a trip to NY, I had one of those lattes and while that is now a bit too sweet for my palette I do still enjoy the flavors of hazelnut and coffee together. </span><p></p><p><span style="font-family: inherit;">So when all three of these flavors, hazelnut, chocolate, and coffee are put together it makes for a great combination. </span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7XY_EgLf_gwsZxY7Zrj1Wc7xQrAiUF2DIyKiREvsMz-wgXNOysA6l1g8s_wpvAHCFaHccnuP4yUbvbbIIx7HSNxwngKtwd_vcaUPWDlEbi_UxY9TY8BSr2E4B0yM3Ldu3gScYiC9bjpD/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7XY_EgLf_gwsZxY7Zrj1Wc7xQrAiUF2DIyKiREvsMz-wgXNOysA6l1g8s_wpvAHCFaHccnuP4yUbvbbIIx7HSNxwngKtwd_vcaUPWDlEbi_UxY9TY8BSr2E4B0yM3Ldu3gScYiC9bjpD/w480-h640/IMG_0307D.jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /><div style="text-align: justify;"><span style="font-family: inherit; text-align: left;">I took inspiration from the rich and creamy Nutella and my morning coffee in college to make these hazelnut mocha muffins. These muffins are made from a rich chocolate batter with chunks of roasted hazelnuts and bittersweet chocolate and all of this is enhanced by the addition of coffee. </span></div></span></div><p></p><p><b><span style="font-family: inherit;">Hazelnut Mocha Muffins </span></b></p><p><span style="font-family: inherit;">2 1/2 cups flour </span></p><p><span style="font-family: inherit;">1/3 cup cocoa powder </span></p><p><span style="font-family: inherit;">3/4 teaspoon salt </span></p><p><span style="font-family: inherit;">2 teaspoons baking powder</span></p><p><span style="font-family: inherit;">1/4 teaspoon baking soda </span></p><p>2/3 cups sugar </p><p><span style="font-family: inherit;">1 tablespoon instant coffee dissolved in 1/2 cup water OR 1/2 cup brewed coffee leftover from your morning pot</span></p><p><span style="font-family: inherit;">1/2 cup milk of your choice </span></p><p><span style="font-family: inherit;">2 eggs </span></p><p><span style="font-family: inherit;">1/4 oil </span></p><p><span style="font-family: inherit;">2 teaspoons vanilla extract </span></p><p><span style="font-family: inherit;">1 cup roasted hazelnuts, chopped </span></p><p><span style="font-family: inherit;">1 cup bittersweet chocolate chips </span></p><div style="background-color: white;"><span style="font-family: inherit;">Preheat oven to 400°F/200°C</span></div><div style="background-color: white;"><span style="font-family: inherit;">Grease a standard-size muffin tin with non-stick cooking spray or line with paper liners. </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;">In a large bowl mix together the flour, cocoa, salt, baking powder, and baking soda until well combined. Add the sugar, coffee, milk, eggs, oil, and vanilla and mix until just combined. Reserve 2 tablespoons of the hazelnuts and the chocolate chips on the side to sprinkle over the top. Fold in the rest of the hazelnuts and chocolate chips into the batter. </span></div><div style="background-color: white;"><span style="font-family: inherit;">Fill the prepared muffin pan with the batter and sprinkle the reserved hazelnuts and chocolate chips on top of each muffin. Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;"><b>Yield: </b>12 standard-size muffins </span></div><div style="background-color: white;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-D8Bw7A1OFnfG3I3UdIlYC4S3Bi_MtOsIAe6yJXqJDrvdvzmdRmaE6ywGKqLS1vlTKzqlKy7VOIWH6Fz-Q86zLJENZ9k3RZ-pmsUVavAr2ErllQ-VEwfZT5ycDCX4mbjbIPleuRNCnF6/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1537" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-D8Bw7A1OFnfG3I3UdIlYC4S3Bi_MtOsIAe6yJXqJDrvdvzmdRmaE6ywGKqLS1vlTKzqlKy7VOIWH6Fz-Q86zLJENZ9k3RZ-pmsUVavAr2ErllQ-VEwfZT5ycDCX4mbjbIPleuRNCnF6/w480-h640/IMG_0320.jpg" width="480" /></a></div><br /><br /></div><br /><br /></span></div><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-37472480499096582132021-03-07T03:55:00.008-08:002021-03-07T09:12:49.496-08:00Creamy Lemon Artichoke Soup <p><span style="font-family: inherit;">Artichokes are one of my favorite snacks or side dishes. Peeling back the leaves dunking them in really good mayonnaise or melted butter and scraping the leaf against your teeth is such a delicious activity. Then when you finish peeling off all of the leaves you get to the spiky choke which has to be scooped out to reveal the sweet and tender heart. The heart of the artichoke is your reward for all of the work it takes to get there. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMTbLZXxE9uf1AbfaUz60KEolXj4eYDR5CMj3FlLD0wRmHBkdbMtZ6PACW_SErK5Bo1EuwpQdc3weHDMqEGbwDdgwfAs6x8MjhhYymQSwiPP1IChgsYTyvLoLq6hVLb4q_DCEMcrdle2a/" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMTbLZXxE9uf1AbfaUz60KEolXj4eYDR5CMj3FlLD0wRmHBkdbMtZ6PACW_SErK5Bo1EuwpQdc3weHDMqEGbwDdgwfAs6x8MjhhYymQSwiPP1IChgsYTyvLoLq6hVLb4q_DCEMcrdle2a/w480-h640/IMG_0280.jpg" width="480" /></span></a></div><span style="font-family: inherit;"><br />Last week I was enjoying an artichoke as a little afternoon snack and while I was dunking the leaves in a lemony mayonnaise I thought this would be really delicious as a soup. </span><p></p><p><span style="font-family: inherit;">I took the idea of my <a href="https://thekatamonkitchen.blogspot.com/2020/11/i-cant-believe-its-not-dairy-broccoli.html" target="_blank">I can't believe it's not dairy broccoli soup</a> to use potatoes and olive oil to make this soup rich and creamy without the cream. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTYLdtTvuHGUhWnX3rttbpG6ISPw_sBuwwgJ_6urvBpXL0k1zN31AKdwml4EHAlJORaBRYzO8hkwJJPx3o1WDRsuvEIG15J_6xHidbQ-kJ9m7ExRpYf-v4b7gdh3WrfOn4bkIEOp_M3Sm/" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img alt="" data-original-height="2048" data-original-width="1456" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTYLdtTvuHGUhWnX3rttbpG6ISPw_sBuwwgJ_6urvBpXL0k1zN31AKdwml4EHAlJORaBRYzO8hkwJJPx3o1WDRsuvEIG15J_6xHidbQ-kJ9m7ExRpYf-v4b7gdh3WrfOn4bkIEOp_M3Sm/w456-h640/IMG_0256.jpg" width="456" /></span></a></div><span style="font-family: inherit;"><br /><b>Creamy Lemon Artichoke Soup </b></span><p></p><p style="background-color: white;"><span style="font-family: inherit;">3 Tbsp olive oil - divided </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 large onion, diced</span></p><p style="background-color: white;"><span style="font-family: inherit;">Salt</span></p><p style="background-color: white;"><span style="font-family: inherit;">3 cloves garlic, minced </span></p><p style="background-color: white;"><span style="font-family: inherit;">1/2 tsp black pepper</span></p><p style="background-color: white;"><span style="font-family: inherit;">1/3 cup dry or semi-dry white wine </span></p><p style="background-color: white;"><span style="font-family: inherit;">400 grams/14 oz frozen artichoke hearts - defrosted </span></p><p style="background-color: white;"><span style="font-family: inherit;">OR 2 14 oz cans artichoke hearts that are drained and well rinsed </span></p><p style="background-color: white;"><span style="font-family: inherit;">3 large potatoes, peeled and cut into chunks </span></p><p style="background-color: white;"><span style="font-family: inherit;">4-6 cups of water </span></p><p style="background-color: white;"><span style="font-family: inherit;">Juice of 1/2 lemon, about 1 1/2 - 2 tablespoons </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a medium-sized pot heat 1 tablespoon of olive oil over medium-high heat. Add the onion along with a good pinch of salt and cook until the onion starts to become translucent about 5 minutes. While the onion cooks trim any hard bits off of the artichoke hearts and then cut the trimmed hearts into cubes. Add the garlic and black pepper to the pot and cook for another minute until fragrant. Add the white wine and scrape up anything stuck to the bottom of the pot and cook for about 3 minutes until the wine has reduced. Add the artichokes, potatoes, and water just to cover everything in the pot and add another pinch of salt. Don't add all 6 cups of water start out with 4-5 cups and if you need more water to thin out the soup you can add it after it's blended. Bring it to a boil then reduce the heat cover the pot and allow the soup to simmer for about 30-40 minutes until everything is tender. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Remove the pot from the heat and blend the soup using an immersion blender. You can use a stand blender just be sure to work in batches and make sure to remove the small plastic cap in the cover and place a kitchen towel over the top being very careful with the build-up of steam. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Whichever method you choose just blend until smooth, then add the remaining tablespoon of olive oil and lemon juice blend to mix that in and then taste for seasoning and add more salt and pepper if needed. If the soup is too thick for you add a little more water. </span></p><p style="background-color: white;"><span style="font-family: inherit;"><b>Yield: 4-6 portions</b> </span></p><p style="background-color: white;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk-GfLDtAVSG3Q2covtQU0edrDCgjZioGaO9jAC8VBuQ2NKJ_3oT5WZNl9xG03_VWxEtdV3WKG18RkHYwOxp3NhKKzi1m69Mym8mZuip7pZqhfEA8U-931btGbvIfIjNLKFez_hx2PVyx/" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img alt="" data-original-height="1985" data-original-width="1818" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk-GfLDtAVSG3Q2covtQU0edrDCgjZioGaO9jAC8VBuQ2NKJ_3oT5WZNl9xG03_VWxEtdV3WKG18RkHYwOxp3NhKKzi1m69Mym8mZuip7pZqhfEA8U-931btGbvIfIjNLKFez_hx2PVyx/w587-h640/IMG_0246.jpg" width="587" /></span></a></div><span style="font-family: inherit;"><br /><br /></span><p></p><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-7881612472979327072021-02-22T04:18:00.000-08:002021-02-22T04:18:56.182-08:00Muffintaschen <p><span style="font-family: inherit;">Ok, I'm about to share a very unpopular opinion. Are you ready? </span></p><p><span style="font-family: inherit;">I don't really like hamantaschen.</span></p><p><span style="font-family: inherit;">I’m ok with eating a well-made one that's slightly crisp around the edges tender on the inside, and a thin dough with a not crazy sweet filling. But honestly, I would just rather a soft chocolate chip cookie with some flakey salt on top (ok now that's what I really want to eat right now). </span></p><p><span style="font-family: inherit;">Instead of making traditional hamantaschen this year, I thought why not combine the concept of hamantaschen with #MuffinMonday? The result is a delicious muffin that is perfect for Purim and will make a great addition to your Mishloach Manot and muffins are the perfect treat for a brunch seuda!</span></p><p><span style="font-family: inherit;">I took the idea that I had Chanukah time with <a href="https://thekatamonkitchen.blogspot.com/2020/11/mufganiyot-jelly-filled-muffins.html" target="_blank">Muffganiyot</a>, a soft and fluffy vanilla-flavored muffin with a jelly filling to make these Muffintaschen all that had to be done was change the shape!</span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r05SCbf812Ewj1BBrrr_xZRjqGqYWEYGONtRdN7EsX7HvVdVs9U4Zg_h9rokDsA-passCfZNOoP_dr9PV6SnN_v7r40mpoDJqPKDyuhcgq7wssNRIbcN6TkLSC4T-dsenr6qQnGVCrhA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1475" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r05SCbf812Ewj1BBrrr_xZRjqGqYWEYGONtRdN7EsX7HvVdVs9U4Zg_h9rokDsA-passCfZNOoP_dr9PV6SnN_v7r40mpoDJqPKDyuhcgq7wssNRIbcN6TkLSC4T-dsenr6qQnGVCrhA/w461-h640/IMG_9495.jpg" width="461" /></a></div><br /><div style="text-align: justify;"><span style="font-family: inherit; text-align: left;">Just like regular hamantaschen these muffintaschen are triangular and have a hidden filling inside. </span></div></div></div></div><p></p><p><span style="font-family: inherit;">These muffintaschen look very plain and simple on the outside, but as we should always remember it's what's on the inside that counts. And just like the story of Purim where the name of Hashem isn't mentioned and He is hidden, but still taking care of everything from behind the scenes, these muffins have a hidden treat inside. There are times that y<span style="background-color: white;">ou might think that Hashem isn't there and that He isn't listening to you. It's important to remember that Hashem is always there if you just look a little deeper and look past whatever hardships you're going through and you will see that He has been there all along. Even during difficult times, He is there caring for and watching over each and every one of us.</span></span></p><p><span style="font-family: inherit;"><span style="background-color: white;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNctQR5XEt6RyxBHbmrllvY8uez9XqX7MB1Z2pUhmbx97i6q2JPJI0wpgTdXfyqONpotZo5R9WsIzssOzJXdkiG8NCLvWhL0t3JmZzowxlTS0kCwcvtaITCriwLpX6wieZTKWO_1echvT8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1424" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNctQR5XEt6RyxBHbmrllvY8uez9XqX7MB1Z2pUhmbx97i6q2JPJI0wpgTdXfyqONpotZo5R9WsIzssOzJXdkiG8NCLvWhL0t3JmZzowxlTS0kCwcvtaITCriwLpX6wieZTKWO_1echvT8/w445-h640/IMG_9518D.jpg" width="445" /></a></div><br /><div style="text-align: justify;"><b style="font-family: inherit; text-align: left;"><span style="font-family: inherit;">Muffintaschen </span></b></div></span></div><p><span style="background-color: white;"><span style="font-family: inherit;">2 1/2 cups flour </span></span></p><p style="background-color: white;"><span style="font-family: inherit;">1 Tbsp baking powder</span></p><p style="background-color: white;"><span style="font-family: inherit;">3/4 tsp salt </span></p><p style="background-color: white;"><span style="font-family: inherit;">1 cup milk of your choice</span></p><p style="background-color: white;"><span style="font-family: inherit;">1/4 cup oil </span></p><p style="background-color: white;"><span style="font-family: inherit;">2 eggs </span></p><p style="background-color: white;"><span style="font-family: inherit;">2 tsp vanilla extract</span></p><p style="background-color: white;"><span style="font-family: inherit;">1/2 cup sugar </span></p><p style="background-color: white;"><span style="font-family: inherit;">1/4 cup filling of your choice - jelly, jam, caramel, chocolate spread, poppyseed...</span></p><p style="background-color: white;"><span style="font-family: inherit;">Preheat your oven to 375°F/190°C </span></p><p style="background-color: white;"><span style="background-color: transparent;">There are triangular silicon muffin cups out <a href="https://www.amazon.com/Allforhome-Triangle-Silicone-Handmade-Cupcakes/dp/B00ISHH9VK/ref=sr_1_33?crid=2D6HN7KXUVRZJ&dchild=1&keywords=triangle+muffin+pan&qid=1613942327&sprefix=triangle+muffin+%2Caps%2C322&sr=8-33" target="_blank">there</a>, but you can easily make your own triangle muffin cups with disposable aluminum muffin cups just bend them into a triangle. If you don't have either of these just make regular-shaped muffins which are still just as delicious. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Coat 16 triangle aluminum muffin cups or a standard-size 12 cavity muffin tin with non-stick cooking spray or line with paper liners. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a large bowl mix together the flour, baking powder, and salt. </span></p><p style="background-color: white;"><span style="font-family: inherit;">In a liquid measuring cup mix together the milk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. </span></p><p style="background-color: white;"><span style="font-family: inherit;">The batter is quite thick, but don't worry you'll have a fluffy result. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Fill each muffin cup about halfway with 1 1/2 tablespoons of batter place a small dollop, about 1/2 tsp, of filling in the center of each muffin cup then cover with the remaining batter. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Bake for 15-18 minutes.</span></p><p style="background-color: white;"><span style="font-family: inherit;">Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. </span></p><p style="background-color: white;"><span style="font-family: inherit;">To make these muffintaschen extra fun for Purim fold some colorful sprinkles into the batter. </span></p><p style="background-color: white;"><span style="font-family: inherit;">Yield: 16 triangle muffintaschen or 12 standard-size muffins </span></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com1tag:blogger.com,1999:blog-4129749720932839625.post-78385092021176570572021-02-21T10:10:00.005-08:002021-03-02T11:19:38.696-08:00Cream of Mushroom Soup <p>Inspiration in the kitchen can come from anywhere and often times the way I get inspired is to think about a childhood memory or a meal that I enjoyed and that will inspire the dish that I create. </p><p>This week's #SoupSunday is cream of mushroom soup and the inspiration behind this bowl of flavorful goodness is a meal that I very much enjoy. A favorite dish of mine is tuna casserole, which consists of noodles, chunks of tuna, and sweet peas all enveloped in a cheesy creamy sauce and that sauce's base is a can of cream of mushroom soup. To be honest, the flavor of the canned soup is a little on the bland side so I wanted to make a mushroom soup that has an intense mushroom flavor that can be enjoyed as a rich soup or added to my favorite tuna casserole. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7N3-LevaPSiWXA6vttTMFgDdhzePv4Pk9SFuHZScSH0QhmqPrnJtmYG5fR7UVLo7k22rXJNA-H3nAgLbRqa0_Rb6IUrYx4vUoPR1w4ZsKPP4S7QP98e8UdkkMw3XMdxohMFzOAbb7Ap4E/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7N3-LevaPSiWXA6vttTMFgDdhzePv4Pk9SFuHZScSH0QhmqPrnJtmYG5fR7UVLo7k22rXJNA-H3nAgLbRqa0_Rb6IUrYx4vUoPR1w4ZsKPP4S7QP98e8UdkkMw3XMdxohMFzOAbb7Ap4E/w480-h640/IMG_9467D.jpg" width="480" /></a></div><br />There are a few more steps to this soup process than my usual recipes, but they are all simple to do and add more so much more flavor to the final product. <p></p><p><b>Cream of Mushroom Soup </b></p><p>2 lbs. / 900 grams mushrooms - about 10 portabello mushrooms or 45 cremini mushrooms </p><p>1/4 cup + 1 Tbsp olive oil </p><p>1 Tbsp butter </p><p>1 large onion, diced </p><p>Salt</p><p>3 cloves garlic, minced </p><p>1/2 tsp black pepper </p><p>1/8 tsp dried thyme </p><p>2 Tbsp flour </p><p>1/3 cup dry white wine </p><p>1 oz / 30 grams dried mushrooms (optional)</p><p>5 1/2 cups water or vegetable stock</p><p>1/2 cup heavy cream </p><p>Preheat your oven to 400°F/200°C </p><p>If you are using the dried mushrooms they need to be rehydrated to create very flavorful mushroom water to add more flavor to the soup. Boil the 5 1/2 cups of water and pour over the dried mushrooms and allow them to steep in the water while you prepare the rest of the soup.</p><p>Line two sheet pans with parchment paper.</p><p>Cut the mushrooms into large chunks and spread in an even layer on the prepared sheet pans. Drizzle the mushrooms with 1/4 cup olive oil and roast in the preheated oven for 25 minutes. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvwIRfW7t6Zt-VUP9PseGEt7SekODcy4Rd-y7ZkcpEwPA_wOFxJ65QoXOEptYIVc4P75Jj8t4xFX5qF-uYQ5MHhw6WN2Eg7sgAGJTEvEaiSSQrxXXp4ik9aPhbRCLMD6M-r3iZS9GN_zK/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvwIRfW7t6Zt-VUP9PseGEt7SekODcy4Rd-y7ZkcpEwPA_wOFxJ65QoXOEptYIVc4P75Jj8t4xFX5qF-uYQ5MHhw6WN2Eg7sgAGJTEvEaiSSQrxXXp4ik9aPhbRCLMD6M-r3iZS9GN_zK/w240-h320/IMG_9422.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobjA4K0hJESs1EKffu13gl9qfWcX9znWnzmjMZhQ8opn25sfOj3gwYfy4Cg30sxqyFQHq5bECClc0sQI2QogA0qvPJ1ktHbCBaW3gawlmJzt-CJRTKWmqRyiB0RIMY_9vF92cXaSv8wwO/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobjA4K0hJESs1EKffu13gl9qfWcX9znWnzmjMZhQ8opn25sfOj3gwYfy4Cg30sxqyFQHq5bECClc0sQI2QogA0qvPJ1ktHbCBaW3gawlmJzt-CJRTKWmqRyiB0RIMY_9vF92cXaSv8wwO/w240-h320/IMG_9429D.jpg" width="240" /></a></div><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;">Heat the olive oil and butter in a large pot over medium-high heat. Add the onion and a good pinch of salt. Stir to coat the onions in the fat and salt and cook for about 8 minutes until the onions are slightly golden and translucent. Add the garlic, black pepper, and thyme and cook for another 2 minutes. Stir in the flour and cook for another 3 minutes then add the wine. </div></span></div><p></p><p>Strain out the rehydrated mushrooms from the water and pour the mushroom water into the pot or you can use vegetable broth if you have neither of those regular water is fine just not as much flavor, but your final product will still be great. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpWgeVKKFHXGNxr3H3Z2vzScGVd-9rQ0-5_zvFRcGKWGSfyzW1BDKovmMz55fqWEByfrO_CaTCQbh4TWse2A0p1C2DCT9Az1KDN1gE-YSX4djb3jI2tECKLfgCULl6RlxXGExJdBF76B1/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpWgeVKKFHXGNxr3H3Z2vzScGVd-9rQ0-5_zvFRcGKWGSfyzW1BDKovmMz55fqWEByfrO_CaTCQbh4TWse2A0p1C2DCT9Az1KDN1gE-YSX4djb3jI2tECKLfgCULl6RlxXGExJdBF76B1/w300-h400/IMG_9436D.jpg" width="300" /></a></div><br />Lower the heat to low and allow the soup to simmer uncovered for 30-45 minutes. Blend until smooth and then mix in the heavy cream. Taste and adjust the seasoning if necessary, <p></p><p><b>Yield: </b>4-6 servings </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-27941739718562808102021-02-15T03:58:00.003-08:002021-02-15T04:09:38.039-08:00Chocolate Strawberry Muffins<p>Thirteen years ago I became an aunt. My twin nephews were born on February 15, 2008, and I can not believe how fast time has gone by that they are now thirteen years old! </p><p>I am so grateful for the relationship I have with my nephews and I know that one of the reasons we are so close is because I was lucky enough to make aliyah with my nephews and my brother and sister in law 8 1/2 years ago. </p><p>This past year has been challenging for everyone, but I am so thankful that I got to spend 10 weeks of 2020 with my nephews. The lockdowns were difficult, but I look back on them realizing that I would never have had the opportunity to spend so much time with my nephews and I'm so thankful that I have them here with me in Israel. I have been able to watch them grow up from adorable little boys into incredible (and goofy) young men. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLiy_D4xmL06wdtee6YXfoKlhdaeOLhhbk0PhzI4b4pVXtj2YDH_fbN_fTr7iSUSfPkDgnDa-QASfk_8kcI9Ohhkl6-jgBTSwfRdQ37fq65tUPV_-O0HnaRTAsMQ33Kcf2h0zDKmmidwst/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1438" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLiy_D4xmL06wdtee6YXfoKlhdaeOLhhbk0PhzI4b4pVXtj2YDH_fbN_fTr7iSUSfPkDgnDa-QASfk_8kcI9Ohhkl6-jgBTSwfRdQ37fq65tUPV_-O0HnaRTAsMQ33Kcf2h0zDKmmidwst/w451-h640/IMG_8873.jpg" width="451" /></a></div><p></p><p>In honor of their birthday, I thought to combine each of their favorite treats into a muffin. Yehuda has always loved strawberries, he can devour a whole carton in one sitting and he gets so excited every year when strawberry season comes around. Shmuel is a major chocoholic if there's chocolate involved Shmuel is there!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcePaX-z2GOKnVvj8gko2AVbm8tzFC6T58phGaS4nAkXN8NaHMipRBsdOtmNgSBHwrweqYTbuw0nCWifJTzYInhH6SDM4QqCH1mjuTdSleOu00letqHBG_QfJBbGq-1Rf9s0tLfBt18g1/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcePaX-z2GOKnVvj8gko2AVbm8tzFC6T58phGaS4nAkXN8NaHMipRBsdOtmNgSBHwrweqYTbuw0nCWifJTzYInhH6SDM4QqCH1mjuTdSleOu00letqHBG_QfJBbGq-1Rf9s0tLfBt18g1/w480-h640/IMG_8875D.jpg" width="480" /></a></div><br />Strawberries and chocolate are each great on their own, but they also work so well together. The sweet and tart flavors of the strawberries go great with the richness of the chocolate. They are kind of like the two boys that love these foods so much. Yehuda and Shmuel are amazing, sweet, caring, and funny individuals, but together that's just a combination that can't be beat!<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvME4d4SJIvHDzzXGf216051k19iJ9nAU89NnXQiOXt7xTayzBCGMXQHOV3bA2czgjfNtW2YcmBH9Ih_4C_moLFvyKPXaeny9S3_IbTlEjO3ZSmIQLpk2c3R1_SoUAURdPucAYBwfIZB6n/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1538" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvME4d4SJIvHDzzXGf216051k19iJ9nAU89NnXQiOXt7xTayzBCGMXQHOV3bA2czgjfNtW2YcmBH9Ih_4C_moLFvyKPXaeny9S3_IbTlEjO3ZSmIQLpk2c3R1_SoUAURdPucAYBwfIZB6n/w480-h640/IMG_2688.jpg" width="480" /></a></div><p></p><p>Happy 13th Birthday Hu and Shmu! Love, Your favorite (Israeli) Aunt xoxo</p><p><br /></p><p><b>Chocolate Strawberry Muffins </b></p><p>2 cups flour </p><p>1/2 cups cocoa powder </p><p>1 1/2 tsp baking powder</p><p>1/2 tsp baking soda </p><p>3/4 tsp salt </p><p>3/4 cup sugar</p><p>1 cup milk of your choice </p><p>1/4 cup oil </p><p>2 eggs </p><p>2 tsp vanilla extract</p><p>1 cup chopped strawberries - about 8 medium </p><p>1 cup semi-sweet chocolate chips </p><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">Preheat oven to 375°F/190°C</div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">Grease a standard-size muffin tin with non-stick cooking spray or line with paper liners. </div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><br /></div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">In a large bowl mix together the flour, baking powder, baking soda, and salt until well combined. Add the sugar, milk, <span style="font-size: 17.6px;">oil,</span><span style="font-size: 17.6px;"> eggs, and vanilla and mix until just combined. Fold in the strawberries and chocolate chips. </span></div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;">Fill the prepared muffin pan with the batter and sprinkle a few more chocolate chips on top of each muffin. Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. </span></div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;"><br /></span></div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;"><b>Yield: </b>12 standard-size muffins </span></div><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-48401011256923491772021-02-14T05:05:00.005-08:002021-02-14T05:05:30.254-08:00Cabbage Tomato Soup<p> #SoupSunday means it's time for me to clean out the fridge and see what produce is left after all the Shabbat cooking. This week all I really had was half a head of cabbage and a couple of carrots and I have to admit it was a little difficult to figure out what kind of soup to make. So I started to think about the amazing vegetable that is cabbage.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dwoQYumQR8j4rgtcoJsDw45Iyo4qHOcEhdbZnUNty8wYsWObgHCFaHamAUSWp7zsGWkJTOoEZy0bUE-WqKso56BxsNMcR3g522T4B3e0shMlVGXBLWAPOaFcW_1cwTuQv21VmvQnNqtN/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="2016" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dwoQYumQR8j4rgtcoJsDw45Iyo4qHOcEhdbZnUNty8wYsWObgHCFaHamAUSWp7zsGWkJTOoEZy0bUE-WqKso56BxsNMcR3g522T4B3e0shMlVGXBLWAPOaFcW_1cwTuQv21VmvQnNqtN/w629-h640/IMG_8799.jpg" width="629" /></a></div><br />I really love cabbage, I think it's such a versatile vegetable - a crunchy addition to salads, obviously coleslaw which I can eat pretty much every day, tangy sauerkraut, it's also delicious when roasted, and my favorite dish that my mother makes once a year - stuffed cabbage. <p></p><p>I grabbed the head of cabbage from the fridge along with an onion and the carrots and then took inspiration from my mother's yummy comforting stuffed cabbage to make this soup that has a little bit of sweetness and tang from crushed tomatoes and tomato paste. The cabbage breaks down and adds amazing texture to this cozy bowl of soup. This cabbage tomato soup is not only delicious, but it also ready in an hour, and it is made from just a few simple budget-friendly ingredients. </p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b>Cabbage Tomato Soup </b><p></p><p>2 Tbsp olive oil</p><p>1 medium onion, diced</p><p>Salt</p><p>1 large carrot, diced </p><p>2 cloves garlic, minced </p><p>1/8 tsp cracked black pepper </p><p>Small pinch of chili flakes - optional </p><p>1 tsp chopped fresh oregano OR 1/4 tsp dried oregano </p><p>2 Tbsp tomato paste </p><p>400 grams / 14 oz bag shredded cabbage or 1/2 a small head, shredded</p><p>800 gram / 28 oz can crushed tomatoes </p><p>4 cups water </p><p>1/4 cup sugar / honey / silan </p><p>Heat the olive oil in a large pot over medium heat. Add the onion along with a good pinch of salt and cook for 5-8 minutes until slightly golden and translucent. Add the carrots and cook for another 5 minutes. Add the garlic, black pepper, chili flakes if using, and the oregano and cook for 2 minutes. Stir in the tomato paste and cook for about 3 minutes until it starts to caramelize. Add the cabbage, crushed tomatoes, water (pour some into the can to get every last bit of tomato), the sugar/honey, and another pinch of salt. With a wooden spoon or heatproof spatula scrape up anything stuck to the bottom of the pot. Cover the pot, lower the heat to medium-low and allow the soup to simmer for 45 minutes. At this point the flavors have melded together the cabbage will be very tender. Taste and add more salt or sugar if needed. </p><p>This soup tastes even better the next day and will last in the fridge for a week or can be frozen for a few months. </p><p><b>Yield: </b>4-6 servings</p><p><br /></p>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0tag:blogger.com,1999:blog-4129749720932839625.post-1831134179874206512021-02-08T04:01:00.004-08:002021-02-08T04:38:08.287-08:00Maple Pancake Muffins with Cinnamon Sugar Swirl <p><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">My father is the king of breakfast foods! </span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">He makes the creamiest oatmeal, the crunchiest granola, and the fluffiest pancakes around! He also makes a killer grilled cheese and I would be fine with that for breakfast any day. </span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">In honor of my father’s birthday which was a few days ago, I thought why not take inspiration from his fluffy buttermilk pancakes and turn that into a muffin. These maple scented buttermilk muffins with a cinnamon sugar swirl are everything I love about pancakes but in muffin form. </span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #262626;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tY_7uQH-JDIiFC1N82A3qA6qZRveAyE70UfNirpT8KD2edaUxHdF4fb1Ho4tMqjyehpmJ8oCOM3ISeN1Xkp5xeduo8NxkJMfRf8wVnrzl-yDhhWSqVYkQUFTfXdEmy16bEjZzxmM-CQE/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tY_7uQH-JDIiFC1N82A3qA6qZRveAyE70UfNirpT8KD2edaUxHdF4fb1Ho4tMqjyehpmJ8oCOM3ISeN1Xkp5xeduo8NxkJMfRf8wVnrzl-yDhhWSqVYkQUFTfXdEmy16bEjZzxmM-CQE/w512-h640/IMG_8566.jpg" width="512" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="background-color: white; color: #262626; font-family: inherit;">Happy birthday Abba! Can’t wait for you to come to Israel soon - to be my prep cook and to bring more granola!</span><p></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #262626;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1TWB8tYIGDWE_uCGUr0zxiLcxpoAG1XwkMa-X7ciu-EjzQG0RQjRl4x7L4iUo2Oj9mffkjmevM1hhj1kHy-eO2HwOXx1NlpLDCNa014zxUuCNt2mYyJh0xq0rLrN19CDzHcscqATf5d6/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1TWB8tYIGDWE_uCGUr0zxiLcxpoAG1XwkMa-X7ciu-EjzQG0RQjRl4x7L4iUo2Oj9mffkjmevM1hhj1kHy-eO2HwOXx1NlpLDCNa014zxUuCNt2mYyJh0xq0rLrN19CDzHcscqATf5d6/w512-h640/IMG_8567.jpg" width="512" /></a></span></div><span style="font-family: inherit;"><br /></span><p></p><p><span style="background-color: white;"><span style="color: #262626;"><b>Maple Pancake Muffins with Cinnamon Sugar Swirl </b></span></span></p><p><span style="background-color: white;"><span style="color: #262626;">2 1/2 cups flour </span></span></p><p><span style="background-color: white;"><span style="color: #262626;">2 1/2 tsp baking powder </span></span></p><p><span style="background-color: white;"><span style="color: #262626;">3/4 tsp baking soda </span></span></p><p><span style="background-color: white;"><span style="color: #262626;">3/4 tsp salt </span></span></p><p><span style="background-color: white;"><span style="color: #262626;">2 Tbsp sugar </span></span></p><p><span style="background-color: white;"><span style="color: #262626;">1 1/4 cups buttermilk*</span></span></p><p><span style="background-color: white;"><span style="color: #262626;">1/4 cup oil or melted butter </span></span></p><p><span style="background-color: white;"><span style="color: #262626;">2 eggs </span></span></p><p><span style="background-color: white;"><span style="color: #262626;">1 1/2 tsp vanilla extract </span></span></p><p><span style="background-color: white;"><span style="color: #262626;">1/4 cup maple syrup </span></span></p><p><span style="background-color: white;"><span style="color: #262626;"><b>Cinnamon Sugar Swirl</b></span></span></p><p><span style="background-color: white;"><span style="color: #262626;">1/3 cup brown sugar</span></span></p><p><span style="background-color: white;"><span style="color: #262626;">2 tsp cinnamon </span></span></p><p><span style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">*This recipe uses buttermilk which adds to the flavor and more importantly the texture of the muffin. If you want to make them dairy-free or only have regular milk on hand, no problem! Just mix 1 1/2 tablespoons of lemon juice to the 1 1/4 cup milk or dairy-free milk of your choice and let it stand for 5 minutes and you're good to go. </span></p><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">Preheat oven to 375°F/190°C</div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">Grease a standard-size muffin tin with non-stick cooking spray. </div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">In a large bowl mix together the flour, baking powder, baking soda, and salt until well combined. Add the sugar, buttermilk, <span style="font-size: 17.6px;">oil/butter,</span><span style="font-size: 17.6px;"> eggs, vanilla, and maple syrup and stir until just combined. </span></div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><span style="font-size: 17.6px;">In a small bowl mix together the brown sugar and cinnamon and set aside. </span></div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">Fill each cavity of the muffin tin halfway with the batter. Sprinkle a little bit of the cinnamon-sugar mixture into each muffin and then top with more batter. Sprinkle more cinnamon-sugar over the top of each one and then using a toothpick swirl the cinnamon sugar into the batter. Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. </div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;"><br /></div><div style="background-color: white; color: #666666; font-family: "Josefin Slab"; font-size: 17.6px;">Allow the muffins to cool for 5 minutes in the pan and then remove and serve with a good drizzle of maple syrup! </div>The Katamon Kitchenhttp://www.blogger.com/profile/10377810015409886080noreply@blogger.com0