Recipe Index (by Ingredients)

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Recipes that include nutmeg

Pumpkin Apple Streusel Muffin

Sunday, November 6, 2011

Perhaps I was subconsciously still thinking of that Pumpkin Cider Cocktail. Consciously, however, it hadn’t occurred to me until completing this pumpkin muffin recipe, tasting the muffins a few times, and even editing the photos, that there are notable similarities, yet important differences. One is a cocktail, perfect for an evening affair. The other, a muffin, perfect to start your morning.

If you like to use seasonal ingredients, pumpkins and apples are going to dominate right now. And you know what?  I don’t mind that at all! These muffins taste like autumn and there’s a comforting feel that comes with that.
Pumpkin Apple Streusel Muffins 5 (more…)

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Parsnip Gnocchi with Braised Oxtail

Tuesday, February 23, 2010

I’m quite fond of fatty meats and root vegetables together. It’s possible that both being winter foods, it becomes a familiar combination. But I’m convinced that it’s more than that. Parsnips, carrots, yams, sweet potato, and more are storage organs for the plant and typically contain more sugars and starches than other vegetables. It just works exceptionally well with fatty meats, standing up to it with more flavor and texture.

I’ve been thinking about parsnips and oxtail for a while, flipping from some kind of ravioli, to a mash, to a terrine, and finally deciding on a Parsnip Gnocchi with a Braised Oxtail Sauce.

Parsnip Gnocchi with Oxtail and flower background

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Cloud Topped Pumpkin Loaf

Tuesday, November 10, 2009

I’m so excited to tell you about my Cloud Topped Pumpkin Loaf. I think I may have come up with a totally new dessert! But I guess I have to admit that this all happened by accident. It’s all because I completely messed up the idea I had, failed horribly, total embarrassment to bakers. I hope none of my old pastry instructors read this blog.

Cloud Topped Pumpkin Loaf 7

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Roasted Butternut Squash, Pears, and Cranberries

Monday, November 2, 2009

By request of our friend Bill, I’m starting early on Thanksgiving recipes this year. As I thought about side dishes, I surprised myself with a general feeling of disgust. Do I dislike Thanksgiving? No, I do love Thanksgiving. Any holiday with lots of food is a friend of mine for sure. The problem is, a few traditional side dishes do turn me off, particularly that sweet potato dish, the one covered in marshmallows. It’s sugary sweet, too busy competing with desserts, and not pulling it’s weight during the main course. To those that are big fans, hear me out. I do think there’s a place for a sweet dish, besides dessert, but let’s compliment the turkey and not mask it in a coat of soft wet sugar.

Roasted Butternut Squash, Pears, and Cranberries

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More Pumpkin Lasagna Please!

Thursday, October 29, 2009

When I first made pumpkin lasagna last year, I was afraid it wouldn’t work out so I made a small portion in an 8×8 dish. It turned out to be one of my favorite fall recipes, one that I am always bragging about to…well Lon and Ice (my dog). I’m just so proud of it. When pumpkins started showing up in the farmer’s market, I knew I was going to make this dish again. I figured I would re-do the old pictures, that did not do this Pumpkin Lasagna any justice. Then I realized the greater problem (yes, worse then how bad I was at photography back then). The portion was too small! You’ll never have enough with a 8×8 pan, even if you live by yourself. I swear. You won’t know how it just disappeared. I settled on making it in a conventional 9×13 dish, because that’s a pan size normal people own, but I really wish it was made in a giant roasting pan. Yea, the ones you can put a whole pig in. I love it that much.

Pumpkin Lasagna reheated 2nd day
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Street Food at Home: Lamb Gyro

Tuesday, September 8, 2009

We’re still touring through California, but for those of you hungry for a recipe, here’s a treat we did just before leaving…

One of my favorite lunch foods (when I’m not strictly following lunch.foodmayhem.com) is street meat.  I’m talking about lamb shawarma from a cart.  One of my favorites in Manhattan is the guy in front of Food Emporium on 14th Street, near Park Ave South.  However, he’s always gone when I get home!  So I had to take matters into my own hands and make my own–a difficult task when you don’t own a spit.

Lamb Gyro in Pita 2

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Diabetes Cooking For Everyone

Friday, August 28, 2009

When I was asked to review  Diabetes Cooking For Everyone, by Carol Gelles, I couldn’t decide on which recipes to test. So, I left it up to you to vote for 3 out of 9 recipes. Here are the results:

  1. Afghan Lamb with Spinach – 49.1%
  2. Kasha with Walnuts and Mushrooms – 40.4%
  3. Chicken en Brochette with Orange Marmalade and Sherry Marinade – 35.1%

Before I get to reviewing the recipes where I will do my best to be objective, you should know that I cannot be completely objective about Carol. She is my friend and mentor. One day I will write a post all about her when I can gather up all the words I need to express my admiration, gratitude, and love. For this book, all you need to know is that she is an award winning (IACP/Julia Child Cookbook Award and James Beard Award) cookbook author , professionally trained nutritionist, and a type 2 diabetic.

*Recipes are shown here with Carol’s permission.

Afghan Lamb with Spinach 5

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Fresh Apple Cake

Friday, March 27, 2009

When I have guests over, I like to make pretty cakes with frosting, a meringue topping, or glaze. For myself, I like things less sweet, and actually prefer simple cakes or quickbreads without any adornments. I think it’s the texture of cake that I’m truly addicted to. Add a good cup of coffee, and I’m like a puppy with a new toy.

I flipped around my cookbooks for an easy recipe that I had the ingredients for. This one was close enough, although I still needed to do a little substituting. The nutmeg is a bit strong for me, but it still satisfied my craving.

Fresh Apple Cake Center

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Butternut Squash Bread

Monday, December 8, 2008

This Butternut Squash Bread is an adaptation of my favorite Pumpkin Bread recipe. The flavor of butternut squash is more mild, so it works for those (like Lon) who don’t like pumpkin but I think I like the pumpkin version more. Still, this is an easy and light bread, making a good accompaniment to any breakfast.

Butternut Squash Bread 2

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Cheddar Crust Apple Pie

Wednesday, December 3, 2008

I’ve seen a couple of recipes for apple pie with cheddar cheese in the crust, intending to try it out at some point. I finally got around to it and found this recipe that used a 9X13 oval baking dish. I happen to have one and have never seen a recipe using it. Boy, was I ecstatic!

After reading the recipe more carefully, I realized a couple of problems. I didn’t want the raisins in this recipe (no general prejudice against them) and I wanted a double crust pie, not just a top crust. Luckily, it seemed this recipe made more then enough dough for a double crust, and you’ll still have left-over. (I’ll try to do something with this another day.) Lastly, I like tall pies. (Have you heard of Mile High Apple Pie?) So, I increased the apple filling.

slice of Cheddar Crusted Apple Pie

*this photo added 12/05/10

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