From the Market Part 1 - Scrambled Eggs and Herbed Cheese

Scrambled farm fresh eggs with Keswick Creamery Herbs de Provence Bovre cheese. The bovre is creamy and crumbly at the same time, similar to goat cheese, and loaded with fresh herbs, including lavender. I added it at the very end and allowed the heat to melt it in.

Dupont Circle Farmer's Market

So I may now be a little farmer's market obsessed. After picking up a few tops from Ann Taylor Loft, I stumbled upon the Dupont Circle Farmer's Market. While hearing about this market for years, I typically visited Eastern Market for my mega fresh produce shopping. I could not get over what I have been missing! And (almost) in my backyard. 

To add to yesterday's bounty, I picked up:

• tomatoes on the vine
• Yukon gold potatoes
• assorted mushrooms
• onions
• gazpacho
• buffalo chipotle chorizo (from Cibola Farms)

I plan to make a Spanish style tortilla with today's buffalo chipotle chorizo and yesterday's garlic scapes. And for side dishes, yesterday's asparagus (roasted) and today's assorted mushrooms (sauteed).

This morning I added some of yesterday's Keswick Creamery Herbes de Provence cheese into my scrambled eggs. Delicious! I'll post some more pics and recipes soon of how I use all of this good food in the coming week.

Blueberry-Coconut Muffins

I almost want to take my previous Blueberry Muffin post down because I made these the other night and they were SO much better! The consistency of the muffin was not as dense, more a mix between a muffin and pound cake. And the coconut? Delicious. Mixed into the batter it forms a bit of a crisp. A little crunch in each bite.

Blueberry-Coconut Muffins
(which I found on foodnetwork.com)

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 2 teaspoons freshly grated lime zest
• 2 large eggs
• 5 tablespoons heavy cream
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup plus 3 tablespoons sweetened flaked coconut
• 1/2 cup blueberries (I used frozen)
  

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Enjoy!

Banana Blueberry Oatmeal

This recipe comes from my friend Irene, who recently moved to Denver where she has been experiencing a true winter. This recipe sounds so good, that even though we haven't seen a snowflake here in D.C., I can't wait to cozy up with a hearty bowl.

Banana Blueberry Oatmeal

1/3 cup Bear Naked regular oats

2/3 cup water

1/2 cup fresh blueberries

1 banana, sliced

1 tbs flaked coconut

1 tbs slivered almonds

1-2 tsp brown sugar (to taste)

1-2 tsp lowfat or nonfat milk

Combine oats and water in a microwave-safe bowl and microwave on high for 1 to 1 1/2 minutes. Add all other ingredients to microwaved oats, stir to combine and enjoy! Makes one serving - a quick, hearty breakfast complete with two of your daily servings of fruit.

Lemon-Blueberry Muffins

My new interest in baking muffins led me to this recipe, from a 2005 issue of Food & Wine magazine. 

Lemon-Blueberry Muffins

(From Food & Wine, August 2005 issue)

1 3/4 cups all-purpose flour

3/4 cup plus 2 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 cup blueberries (frozen or fresh)

2 large eggs

1/2 cup milk

1/4 cup vegetable oil

Finely grated zest of 1 lemon

1/4 cup fresh lemon juice

• Preheat the oven to 375 degrees.
  
• Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. 
  
• In another medium bowl, whisk in the eggs with the milk, oil and lemon zest, then whisk in the lemon juice.
  
• Using a rubber spatula, fold the egg mixture into the flour mixed until blended; do not overmix.
  
• Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Server warm or at room temperature.

Enjoy!

Cranberry Vanilla Muffins

I introduced my family to Beets and Bonbons this weekend (hi, everyone!) and I think I have a whole new audience.

This recipe comes from my mom and has been a Thanksgiving staple for as long as I can remember. It was probably the only cooking I ever did while growing up, and I looked forward to my role every year. At our house, the muffins are served as a side to the Thanksgiving feast, and double as a delicious breakfast the next morning.

Cranberry Vanilla Muffins
(from "Cold Weather Cooking" by Sarah Leah Chase)

Batter

1/2 vanilla bean, cut into small pieces
1 C sugar
1/2 C (1 stick) unsalted butter
2 large eggs
2 C unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C milk
2 1/2 cups fresh cranberries, coarsely chopped


Topping

2 Tbs. sugar
1/2 tsp. grated nutmeg

1. Preheat oven to 375 degrees F. Line 12-14 muffin cups with paper liners.

2. Prepare the batter: Place the vanilla bean and sugar in a blender or food processor and process until the vanilla bean is ground to tiny flecks.

3. Using an electric mixer, cream the vanilla sugar with the butter in a mixing bowl until smooth. Add the eggs one at a time, beating well after each addition.

4. Mix together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until smooth and fluffy. Fold in the cranberries.

5. Divide the batter between the muffin cups, filling each one almost full. Mix together the sugar and nutmeg for the topping and sprinkle generously over the muffins. Bake until puffed, light golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.

Enjoy!

Seeking: A Few Good Muffin Recipes

I received my first ever muffin pan last night for Hanukkah, and I'm really excited about it. Unfortunately, my cookbooks are quite lacking in muffin recipes. If anyone out there has one or two that they really love, I would be grateful if you wanted to pass it on. Email beetsandbonbons@hotmail.com and I'll get it up on the site right away!