Category: Recipes

Fruited Coffee Cake Muffins: Recipes At My Table

Fruited Coffee Cake Muffins

Fruited Coffee Cake Muffins

I make many different types of muffins because they are my go-to food for breakfast or snacks.  Growing up nonna Emilia made a variety of  “Bucchinotti” from a sponge cake batter.  She made a lot of batter for the cake and the extra went into muffin tins.  She filled these with jams and nuts.

It was such a treat coming home to these little cakes.  Sometimes we made Pasta Frolla and filled the bucchinotti with grape jam and nuts.  This is the traditional Calabrese muffin.  Either way, they are comforting. Today I experiment with a coffee cake dough and I want to add some candied fruit to the topping.  There is something very warm and cozy about coffee cake.  A coffee cake usually has a streusel topping and that is what will adorn these muffins.

Anything coffee cake also has cinnamon in it and that is my favourite spice.  I want a touch of healthy and so I use skim milk, but thicken it with Greek yogurt.  You can also use 2% or full fat milk if you like.  Coffee cakes also have layers with a surprise in the middle and these muffins won’t disappoint.

The ingredients for the topping.

The butter makes the crumble good.

Now I introduce the candied fruit.

Fruited Coffee Cake Muffins: Recipes At My Table

Next I mix the dry ingredients.

More butter goes into the batter portion of the muffins.

The batter is lumpy!

Some topping in the middle.

 

The tins are full.

Just out of the oven.

Fruited Coffee Cake Muffins: Recipes At My Table

Up close these little cakes are a bit decadent.

Fruited Coffee Cake Muffins: Recipes At My Table

A full dozen of YUM!!

Fruited Coffee Cake Muffins: Recipes At My Table
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Fruited Coffee Cake Muffins

The taste of coffee cake in a muffin. 

Course Breakfast, Snack
Cuisine Home Cooking in Canada, Italian
Keyword Fruited Coffee Cake Muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Author Renata Solski

Ingredients

The Fruited Top and middle

  • 3 tbsp candied fruit
  • 3 tbsp flour
  • 2 tbsp butter
  • 3 tbsp brown sugar
  • 1/4 tsp each of cinnamon and nutmeg

The Muffin Batter

  • 1 1/2 cups all purpose flour
  • 1/2 cup white sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 2 tbsp greek yogurt
  • 1/2 cup milk
  • 1 large egg

Instructions

The Topping

  1. Combine all ingredients except the fruit in a small bowl and cut in the butter.

    Topping should look like little peas.

    Now add the candied fruit and toss together.

The Muffin Batter

  1. In a large bowl place the flour, sugar, baking powder, baking soda and cinnamon and stir. 

    In a medium bowl mix the milk and yogurt.

    Add the egg and vanilla extract.

    Now add the wet ingredients to the dry and stir until moistened.

    The batter should be lumpy.

    Spoon half the batter into the muffin tins and top with half of the topping.

    Spoon the remaining batter over the filling and sprinkle the remaining topping on the muffins.

    Place in a 400 F oven for 15 to 18 minutes.

    Cool for 5 minutes and then remove and place on a wire rack.  

    Serve warm or cold. 

    These freeze well. 

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Citrus Chicken with Brussels Sprouts : Recipes At My Table

Citrus Chicken with Brussels Sprouts

Citrus Chicken with Brussels Sprouts

One thing nonna Emilia taught me was to look in the refrigerator to plan your next meal. Last night I took out a whole chicken.  I have a lot of lemons and oranges which are like candy in a pan.  Citrus Chicken with Brussels Sprouts will roast covered and then uncovered over a bead of oranges and lemons.  Of course, there will be wine both in the recipe and on the table.

Citrus adds flavour to baking and savoury dishes, but there are some rules : https://www.bonappetit.com/test-kitchen/common-mistakes/article/citrus-common-mistakes

In this recipe the oranges and lemons at the bottom of the pan caramelize and may be eaten.  They enhance the flavours of the brussels sprouts.  The citrus keeps the chicken tender and this is a meal all in one dish.  If you like this idea you will also like my : https://recipesatmytable.com/sicilian-moroccan-roast-chicken/

The brightness of oranges and lemons makes this dish special.

Slice the orange and lemons evenly.

After arranging the citrus in the pan to form a small bed, add the onions.

Butterfly the chicken so that it cooks evenly.  Add salt, Pepper and Italian spices.

After one hour at 325 F it makes a little broth.

Add the frozen brussels sprouts and jam.  Mix with the juices and return to the oven uncovered for another 30 minutes at 375 F.

Now it emerges golden brown, sweet and sour.  Love this dish!!  Let it rest for 15 minutes.

Citrus Chicken with Brussels Sprouts : Recipes At My Table

A complete meal plated.

Citrus Chicken with Brussels Sprouts : Recipes at My Table

 

Citrus Chicken with Brussels Sprouts : Recipes At My Table
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Citrus Chicken with Brussels Sprouts

A complete meal in one pan to take to the table. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Citrus Chicken with Brussels Sprouts
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Author Renata Solski

Ingredients

  • 1 whole chicken (3 to 5 lbs) butterflied
  • 2 large lemons sliced
  • 1 large orange sliced
  • 1 large onion sliced into rings
  • 2 tbsp canola oil
  • 1 tbsp Italian spices
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tsp peach jam
  • 1 cup white wine

Instructions

  1. Butterfly the chicken and salt and pepper it.

    Cut the lemons and orange into rounds the same size.

    Cut the onion into rings.

    In a large roasting pan add 1 tbsp oil and grease the pan.

    Make a bed alternating the oranges and lemons.

    Pile the onions on top of the citrus in an even layer.

    Place the chicken on this bed of citrus and onions.

    Sprinkle with the Italian seasoning and drizzle with 1 tbsp of oil.

    Pour the wine around the pan.

    Cover with tinfoil and cook in a 325 F oven for 1 hour.

    Remove from oven and take the foil off. Increase the oven to 375 F. 

    Add the frozen brussels sprouts and put 1 tsp of jam on each of the four sides.

    Mix the vegetables with the jam and juice.  Be careful not to disturb the orange and lemon slices.

    Return to the oven uncovered for another 30 minutes.

    Remove from oven and let rest for 15 minutes before serving. 

    There will be a nice thick juice in the pan and the brussels sprouts take on a savoury and sour flavour.  

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Dressed-up Trout: Recipes at My Table

Dressed-up Trout

Dressed-up Trout

Italians eat a lot of fish, and we eat it in many different ways.  Most of the time we have fish as a second course accompanied by a salad.  Dressed-up Trout is my spin on this Italian “secondo”.  I placed my salad on the fish.  Salads can be boring, but they can come alive with a little imagination.

I make a simple batter for the fish by whipping some egg whites with sweet chilli Thai sauce.  To this I add a tablespoon of flour and one of cornstarch.  I want to keep the dish light but give it some flavour; the Thai sauce will add a bit of heat.  The salad brightens everything up with its tangy, but simple vinaigrette.  Packed with a variety of greens this salad gets a little kick from the gherkins and the pickled onion.  I think salads have no limits; your imagination can bring anything together in a salad.

When we lived in Nunavut we ate a lot of Arctic Char.  Now back in Ontario, trout is a fatty fish that provides me with omega 3.  According to some studies it is low in contaminants. For a good read on trout see:  https://www.dovemed.com/healthy-living/natural-health/7-health-benefits-rainbow-trout/

We eat a lot of fish especially for an evening meal as part of the Mediterranean diet.  Fish preparation can also be fun.  You can make fun crusts out of couscous, wild rice or sesame seeds. Try condiments like flavoured butters, dressed-up yogurt, or a little liqueur slurry.  You can add capers, leeks or spinach.  The power of your imagination can bring any dish to life!!

The batter is thick and frothy.

The fish swimming in  the batter.

The trout fries up golden brown.

The salad comes together with the broccoli, gherkins and pickled onions.

The edamame joins the bowl.

The egg goes into the salad.

This simple vinaigrette brings everything together.

Plated the fish is on the bottom and the salad is on top.

Dressed-up Trout: Recipes at My Table

Dressed-up Trout: Recipes at My Table
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Dressed-up Trout

Put the salad on top of the fish and take it to the table.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Dressed-up Trout
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 3
Author Renata Solski

Ingredients

The Fish

  • 3 trout fillets
  • 3 egg whites
  • 1 tbsp all purpose flour
  • 1 tbsp cornstarch
  • 1/4 cup Thai sweet chilli pepper sauce
  • 2 tbsp canola oil

The Salad and Dressing

  • 1 cup edamame beans
  • 3 tbsp chopped gherkins
  • 2 hard boiled eggs chopped
  • 1 head broccoli steamed
  • 2 tbsp chopped pickled onions
  • 1/4 cup olive oil
  • 1 tsp dijon mustard
  • 1/8 cup white wine vinegar
  • 1 tsp brown sugar
  • 1 Orange cut into slices

Instructions

The Fish

  1. Dry the fish fillets.

    Blend the eggs whites, flour, cornstarch and Thai sweet chilli pepper sauce.

    Beat well.

    Soak each fillet in the batter.

    Place in the heated canola oil.

    Cook 3 minutes on each side.

    Place on a platter.

The Salad

  1. Clean and cut the broccoli into small pieces.

    Place in a microwaveable dish and add 2 tbsp of water.

    Cook on high for 5 minutes.

    Meanwhile chop the boiled eggs, gherkins and onions and put in the bottom of a large bowl.

    Once the broccoli is steamed, cool and place in the bowl.

    Put the edamame beans on top of the broccoli.  

    I used frozen edamame that I thawed.

    Now mix the dressing by placing the olive oil, dijon mustard, white wine vinegar and brown sugar in a jar and shake. 

    Pour over the other ingredients and toss to  mix.

The Assembly

  1. To plate place one trout fillet on a plate and top with the salad.  

    Use the cut orange slices to decorate.

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Spinach Ravioli in Carrot and Red Sauce : Recipes At My Table

Spinach Ravioli in Carrot and Red Sauce

Spinach Ravioli in Carrot and Red Sauce

I love purées and my spinach ravioli needs another level of flavour.  Spinach Ravioli in Carrot and Red Sauce is where old favourites meet new flavours.  I have some marinara sauce that I made earlier in the week, and I have a bunch of carrots that need cooking.  I plan to make a purée out of the carrots and swirl in the red sauce.  These days I am experimenting with plating.   You know you are a food blogger when you ask your husband not to eat until pictures are done.

Pasta dough becomes easier as I use my easy pasta machine attachments on the Kitchen Aid.  I also experiment with eggs and flour.  Today I mixed the pasta by hand and I left the egg whites out of the dough.  Leaving out the whites makes the dough softer and not as easy to work with, but also makes the dough richer.   This is a very good article that takes you through all the variations : https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

The filling is easy and mom’s recipe.  She always uses ricotta, parmesan, eggs and spinach.  My Sicilian side says to add a little nutmeg, and I do.  I also leave out the egg whites in this filling because I don’t want the inside of the ravioli to puff up when boiling.

I use fresh baby spinach.

A little bit of nutmeg goes a long way.

The ricotta mixture ready for the dough.

The ravioli go into the freezer on a pan first.

Once frozen, I place them in a freezer bag; this allows for the ravioli to freeze individually and not stick.

 The carrot sauce pureed with the cream, salt and pepper.

When the ravioli come to the top, they are done.

Nice big chunk of Asiago cheese for garnish.

I swirl the carrot sauce in the middle and surround it with red sauce.  You can also combine the two together and you will get a blush sauce.

Spinach Ravioli in Carrot and Red Sauce : Recipes At My Table

Plated and delicious!!

Spinach Ravioli in Carrot and Red Sauce : Recipes At My Table

Spinach Ravioli in Carrot and Red Sauce : Recipes At My Table
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Spinach Ravioli in Carrot and Red Sauce

 A little colour on your plate with this recipe. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Spinach Ravioli in Carrot and Red Sauce
Prep Time 1 hour
Cook Time 3 minutes
Total Time 1 hour 3 minutes
Servings 6
Author Renata Solski

Ingredients

The Pasta Dough

  • 1 1/2 cups flour plus 2 tbsp
  • 2 eggs
  • pinch of salt

The Filling

  • 2 1/2 oz spinach cooked and strained
  • 250 grams ricotta cheese
  • 1/4 cup grated parmesan
  • 1/8 tsp nutmeg
  • salt and pepper

The Sauces

  • 1 cup prepared marinara sauce
  • 3 carrots peeled and sliced
  • 1 cup vegetable broth
  • 1/4 cup carnation milk or cream
  • salt and pepper

Garnishes

  • 2 tbsp good olive oil toss ravioli
  • 2 tbsp chopped parsley toss ravioli
  • shaved parmesan or asiago garnish
  • freshly ground black pepper

Instructions

The Pasta Dough

  1. Bring the flour and eggs together with a pinch of salt.  You can use a food processor if you like.  If the dough is a bit dry, add 1-2 tbsp cold water.

    Bring dough together and wrap in plastic.

    Place in refrigerator for at least 30 minutes.

The Filling

  1. Take fresh spinach.  I put it in the microwave with 1 tbsp of water for one minute.

    Drain and squeeze any excess fluid and chop finely.

    Mix the ricotta, egg yolk, parmesan, salt and pepper.  Add the spinach.

    Place in refrigerator.  

The sauce

  1. Heat the olive oil and add the onion. 

    Dice the carrots and cover with the broth.  Cook until softened, about 15 minutes

    Then  purée with a food processor

    Add the milk and season with salt and pepper.

    Keep the sauce warm.

    See recipe notes for the marinara sauce. 

The Assembly

  1. Divide dough in two. 

    Roll out the pasta dough with a rolling pin or pasta machine.

    Place a teaspoon of the ricotta mixture on one side of the pasta sheet.  

    Leave about an inch in between each little pocket of ricotta.

    Flip over the pasta sheet to cover the pockets of ricotta.

    Use your fingertips to press around the filling.

    Cut with a fluted cutter. 

    Spread the ravioli on a cookie sheet dusted with semolina.

    Place in freezer until frozen and then bag the ravioli.

    Or

    Cook fresh, but always place the ravioli in Refrigerator first.

The cooking and plating.

  1. Bring a large pot of water to boil.

    Add the ravioli and salt the water.

    When the ravioli come to the top, they are cooked.

    Gently toss the ravioli with a little olive oil and parsley.

    Place them in a bowl lined with the carrot and marinara sauces.

    Be as creative as you want.

    Place parmesan cheese shavings over top and more freshly ground pepper. 

Recipe Notes

For my marinara recipe go to: https://recipesatmytable.com/marinara-sauce-passata-making/

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