Almond-scented orange muffins

This morning, with much sadness, I threw out a half dozen Honeybell oranges that had spoiled from neglect. I greedily ordered an overly large box this year and, after the initial thrill, lost track of them. There were enough, fortunately, to try a variation on a simple recipe I found online for orange muffins.

I followed the instructions generally, but I decreased the oil by a tablespoon and substituted an equal amount of applesauce. I also added a teaspoon of almond extract and topped the muffins with a scattering of about 2 tablespoons of sliced almonds. While the original calls for a baking time of 20-25 minutes, I found that 18-20 was plenty for them to set and develop nicely browned tops. Given that they are a bit dense, I suggest not fretting about cooling time and dive in right away.

The aroma while baking made me feel a little less terrible about dumping all those oranges into the compost bin. Now that the has butter melted, I think I'm over it.

Raise a glass to your favorite ACC team

Whether it’s to celebrate a win or drown your sorrows, an ACC-themed adult beverage seems the ideal accompaniment along the road to the Final Four. The Raleigh Downtowner asked three bartenders to create a cocktail that incorporates the essence of the coaches and players of our local teams: Duke’s Coach K and the Blue Devils; Carolina’s Coach Williams and the Tar Heels; the Wolfpack with former coach Sidney Lowe.

So get some ice and a shaker, and get ready to mix a new brew for the NCAA Championships:  http://raleigh2.com/dont-cry-in-your-beer-have-an-acc-cocktail-p2907-167.htm

The power of Penzeys

I've been curious about Penzeys since the early days of Food TV, when Sara Moulton and others would comfortingly reassure viewers that an unfamiliar spice could be ordered from the Wisconsin-based chain. I often imagined how a package filled with precious saffron, Vietnamese cinnamon or herbes de provence would magically transform my kitchen, but I never did order anything.

Now that North Carolina's first Penzeys has opened practically around the corner from the office, I no longer need to wonder. I get it. Indeed, I get it so much that I need a bigger spice cupboard.

Check out my new post in The Raleigh Downtowner.

Specialty oil and vinegar inspires spontaneous Meatless Monday

Dinner tonight was supposed to be ridiculously simple. A nice thick steak had marinated overnight in a light sesame-ginger bath. Bok choy fresh from the farmer's market was ready to be stir fried. Then the sky grew dark and the TV started beeping.

Call me chicken, but I don't grill during a severe storm warning. I've never mastered the broiler, so it was time for Plan B:  a spontaneous Meatless Monday.

Fortunately, before the rain started, I stopped in Midtown Olive Press at North Hills to cash in a Groupon coupon. This is my kind of shop: dark wood tables topped with great, spigoted tins of goodness, each bearing an eye-level label boasting of fragrant infused olive oils, nut and seed oils, and a giddy array of vinegars. After using bread cubes to soak up some samples -- and tossing back others from tiny white cups -- I settled on wild mushroom-sage oil, Sicilian lemon white balsamc vinegar, and decadent black cherry balsamic. I used the first two to make a simple vinaigrette; the latter smells so good, I'm tempted to dab some on my wrists.

1 16-oz package short pasta
1 24-oz pkg, frozen florets (or large bunch fresh, cut into florets)
8 oz mushrooms, trimmed and halved or quartered
1/2 cup diced onion
1 tbsp olive oil
salt, pepper
3 tbsp. wild mushroom-sage oil
2 tbsp. Sicilian lemon white balsamic vinegar
Parmesean Romano, freshly grated

Cook pasta in salted water according the package directions.

Meanwhile, sautee onion in 1 tbsp. plain olive oil under medium-low heat about 3 minutes or until just softened. Add mushrooms, sprinkle with salt and pepper, and continue cooking until lightly browned and tender, about 6-8 minutes.

At the same time, cook broccoli. Drain if necessary then add to mushroom mix; stir to combine. Reserve 1 cup pasta water. When just al dente, transfer drained pasta to pan with mushroom-broccoli mix; add pasta water and simmer 2-3 minutes.

When fluid is reduced and pasta is tender, pour mushroom oil and lemon balsamic into small lidded container and shake well. Pour over pasta and stir to combine; check for salt and pepper. If delicious, and it should be, transfer to serving bowl and top with freshly grated parmesean.

Pineapple-orange smoothie

I have a terrific problem: I have a huge box of luscious Honeybell oranges in my kitchen. I ordered them weeks ago, long before the frost that zapped much of Florida's prized crop. They are practically bursting with juice and could be consumed, like fresh-steamed lobster, while wearing a bib. Or at least leaning over the sink.

I've been taking sliced oranges to work for days, slurping them surreptiously to avoid having to share. I am thinking about stuffing them in a chicken before roasting, using them to glaze grilled scallops, and maybe baking a cake and dousing it with fragrant, sticky syrup.

Tonight, however, I opted for the quickest path to turn them into a not-so-decadent dessert. It was unseasonably mild here today so I went for a pre-summer smoothie.

1 16-ounce bag frozen pineapple chunks
juice of three Honeybell oranges
three scoops low-fat vanilla frozen yogurt
1 tbsp honey
1 tsp vanilla

Dump everything into a heavy-duty blender and let it rip. Pause to poke with a spatula several times and whirl until mostly smooth. Pour into three glasses and serve immediately.

Raleigh Downtowner Magazine

I have a new food column in the Raleigh Downtowner Magazine! I'm not in the monthly print version yet, but here is a link to the online edition, which is updated frequently. To find me, click on Food & Dining, then select Cooking & Recipes.

Please support the magazine by joining the Raleigh Downtowner on Facebook. Let me know if you have story ideas, especially those involving downtown eateries, chefs or shops.

PB&B Muffins

Between trying my best to reduce my carbon footprint at the market, and being appalled at their price, I don't often buy bananas. But when I find them shrink-wrapped and balanced lightly in the markdown bin, I grab them.

Last week I picked up a big, barely freckled bunch for just 52 cents. I enjoyed them sliced in cereal and straight up for days. I awoke thinking about melty peanut butter on toast topped with banana, but alas we are a toast-free household today.

So this morning, a full week after snagging my bargain, the remaining bananas are finally brown enough to consider baking. I checked several cookbooks without success to find a peanut butter and banana variation. So this is what I tried:

1 1/4 cups flour
1 tsp baking soda
1/2 tsp kosher salt
2 eggs, room temperature
1/4 cup canola oil
1/4 cup applesauce
3/4 cup sugar
2 ripe bananas, mashed
1/4 cup peanut butter, such as Jif Reduced Fat Creamy
1 tsp vanilla
1/4 cup dry roasted peanuts, chopped and divided

Preheat oven to 350 degrees. Coat a 12 cup muffin pan with vegetable oil spray or use paper liners.

Lightly spoon flour into measuring cup or sift with baking soda and salt. Transfer to small bowl and set aside.
 
In large mixing bowl, add eggs, oil, applesauce, sugar, mashed bananas and peanut butter; stir until well blended. Add flour mixture and half the chopped nuts, stirring to blend (but do not over mix).
 
Divide evenly among 12 muffin cups, about 2/3 full. Sprinkle with remaining nuts and bake 20 minutes, until golden and a toothpick tester comes out clean.

Cool 10 minutes in pan on rack. Lightly slip a teaspoon under muffins and gently remove; cool another 5 minutes on rack.

As I'm writing this, Tim and Graham have both had at least three muffins each, which I consider a good measure of success. Terrific as is or with a smear of cream cheese or jelly.

(PS: Enjoy slowly. Just realized these are 6 Weight Watchers points each.)