Muy Bueno cover

So Good! The Muy Bueno Cookbook

How exciting! The ladies behind the gorgeous and crazy amazing Muy Bueno Blog have come out with a cookbook, and are coming to The Cupboard for a signing!

If you’re unfamiliar with their blog, we highly recommend you check it out (here: [http://www.muybuenocookbook.com/] because the gorgeous photos and craving-worthy recipes will surely get you drooling. After starting the blog in 2010, Veronica, Vangie and Yvette captured the hearts and stomachs of thousands of followers and now they have published a book to spread their third-generation Mexican comfort food recipes even further.

        Inspired by Veronica and Yvette’s grandmother and Vangie’s mother, Jesusita, the trio decided to preserve the foods and culture they grew up with, primarily by writing the recipes down for the next generation. All their hard work has come together in the Muy Bueno Cookbook which came out in October of this year.

        After pouring over the tortuously tempting photos on the Muy Bueno blog, we decided to get into the spirit and ward off the chill by boiling up a batch of Champurrado or Mexican Hot Chocolate, just in time for El Dia de los Muertos.  We can’t imagine anything more comforting on a chilly fall day than a hot mug of this luscious cocoa. Star anise and cinnamon sticks provide warming spice while masa harina (finely-ground corn flour) provides fabulous flavor and satisfying substance. Try some for yourself and then come by the store on Saturday November 3rd from 1-4 pm to chat with Yvette Marquez-Sharpnack and her mom Vangie Soza as they make Chile Beans with Mexican Chorizo and Avocado and Tomatillo Salsa.  Pick up your copy of the cookbook and don’t miss this special opportunity to welcome our honored guests from Texas! Recipe for Champurrado (Mexican Hot Chocolate) courtesy of the Muy Bueno Cookbook Blog

YIELD: 6 (4-ounce) servings

 INGREDIENTS:

3 cups of water

2 cinnamon sticks

1 anise star

¼ cup masa harina (you can substitute stale corn tortillas ground in a food processor if you don’t have any on hand)

2 cups milk

½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)

3 ounces piloncillo, chopped or 1/2 cup packed brown sugar

DIRECTIONS:

In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 10 minutes. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.

Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.

pumkin1

Claires Favorites: Stonewall Kitchen Pumpkin Doughnut Mix

In celebration of October and in anticipation of  Halloween, I decided to try our Stonewall Kitchen Pumpkin Doughnut mix.  The fabulous thing about this mix is that you only need to add an egg, milk, and butter.  The doughnuts have a great pumpkin taste and a tasty glaze.  This recipe is family friendly as it easy and fun for kids to help.  The mix takes only about five minutes to put together and ten minutes to cook six doughnuts.  The mix says it makes ten to twelve, and when I made this recipe I was able to make ten.  These donuts would make for a fun fall breakfast.  Enjoy with some Harney & Sons Hot Cinnamon Spice Tea.

feedzone

Get into the Feed Zone

The Cupboard is pleased to welcome Dr. Allen Lim, co-author of the Feed Zone to the store for a book signing on Saturday October 27th from 2-4 p.m.

If you are an athlete, you will love this book!  Filled with amazing, simple, healthy and transportable recipes, you can take your training to the next level by following Lim’s sound nutritional advice.  Pro cyclist Tim Johnson completely transformed his training methods by working with Skratch Labs in Boulder and following the principles outlined in the Feed Zone for athletic nutrition.  He is now a die-hard fan of both the Feed Zone and the training program developed for him at Skratch Labs.  Read more about his story in Velo News.

Don’t be swayed away from this book,  however, if you are not an athlete.  You will find great recipes geared at helping your body function at its best.  I love Lim’s idea of the portable snack, something you can use while hiking, biking, or even just taking to work or school for a healthy boost to your day.

Don’t miss this great opportunity to learn from Lim’s enthusiasm for both bikes and nutrition!

 

roots

Diane Morgan Comes to The Cupboard

Diane Morgan will be at The Cupboard promoting her new book Roots Wednesday October 24th  11-1:30.  She will be sampling Radish Top Soup and signing cookbooks.

For anyone who ever picked up a strangely shaped, gnarly looking vegetable at the farmers’ market (in the author’s case, burdock root) and said “what’s this?,” Roots is the ultimate go-to guide to the hearty, healthful, nutrition-packed, budget-friendly veggies found underground. In fact, in terms of sustainable farming for an expanding global population, it doesn’t get much better than roots – according to the Food and Agriculture Organization, roots like sunchokes, parsnips, and sweet potatoes top the list in terms of the amount of nutrition they provide per unit of land (Slate, June 12, 2012).

Roots reveals this bounteous underworld, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, yuca) to the practically unheard of (cassava, galangal, crosnes). Discover the fascinating history and lore of each one, their nutritional content, how to buy and store them, and—the best part—more than 225 simple yet creative recipes that bring out their best flavors.

Start with easy-to-prepare Ginger Rhubarb Chutney. Save it in pretty glass containers and this tangy-spicy sauce makes a great gift (or eat it yourself straight from the jar!).  Explore more unusual varieties like burdock, a long, thin root with a mild flavor and pleasing crunch, ideal for pickling and stir-fries. Didn’t know turmeric was a root? Used mostly in Asian cooking, turmeric is best known for its beautiful golden color and its welcome presence in dishes like Chiang Mai Curry Noodles. And don’t forget the well-loved stand-bys like potatoes and carrots that make flavorful hearty stews and quick weeknight meals.

Whether you bring home your new-found roots from the grocery store or your local famers’ market, these delicious, nutritious, and easy-on–the-wallet veggies will add a new level of taste and sophistication to your everyday cooking.

 Morgan will sample Radish Top Soup and Sign Cookbooks on Wednesday October 24th from 11-1:30

*****

Diane Morgan is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of fourteen cookbooks, including Skinny Dips, The Christmas Table, The New Thanksgiving Table, Grill Every Day, Salmon, and Delicious Dips, all from Chronicle Books. She lives in Portland, Oregon.

She has been a regular contributor to the Los Angeles Times food section and has written for Oprah’s “O” magazine, Bon Appetit, Fine Cooking, Cooking Light, Clean Eating, The Oregonian, Northwest Palate, and Edible Portland. She has appeared on the Today Show, ABC World News Now, CBS Early Show, The Food Network, Smart Solutions on HGTV, Seasonings on PBS, and Good Day Oregon.

Learn more about Diane and her work at http://dianemorgancooks.com/.

silicon.egg.cups.

Claire’s Favorites: The Silicone Baking Cup

After recently realizing I have an addiction to Pinterest, I decided to start using the recipes I kept drooling over each night.  One recipe I tried was a recipe for baked eggs.  This recipe is extremely simple; mix eggs, some half and half, vegetables, bacon, and cheese.  When mixing in half and half I find it easiest to eye how much goes in, usually half or less then the amount of eggs being used.  The half and half helps the eggs become fluffy. The fun part about this recipe is that you can add anything you would like.  For example, if vegetarian you can add tofu instead of bacon.  I have also used spinach and feta sausage instead of bacon, which gives great flavor to the eggs.  When cooking the eggs in the oven, I heat the oven to 350F and leave them in for 30 minutes.

baked eggs fresh out of the oven

Since I have been making baked eggs in the oven, I have tried many different methods.  I have used the pan, paper, and silicone reusable muffin molds.  When cooking the eggs directly in the pan, it left the outside of the eggs burnt instead of a nice golden brown, and they were hard to remove.  Using paper, the eggs got stuck and they were hard to eat, but the eggs were not burnt around the side, and tasted better than when cooked in the pan.  With silicone, the eggs come out perfect.  The sides are a golden brown, and they pop right out so they are easy to eat, and easy to clean up.  The nice thing about using the silicone is that you can even use a cookie sheet; you don’t even need a muffin tin since the baking cups can stand up on their own.  It is also nice if you have people who eat different foods in the eggs, because you can color code the silicone molds for each person instead of having to remember where they are located in or on the pan.

This recipe is easy and fun for one, or great with families with kids as the kids can create their own egg concoctions.  I enjoy my eggs for dinner, but this is ideal for a weekend morning family breakfast.

a delicious, quick and easy breakfast!