Monthly Archives: November 2019

Try a Traybake (Plus a Bonus Side)

For the main entrée—Chicken and Cremini Mushroom Traybake with Red Pepper Sauce—savory roasted mushrooms and a subtly sweet scallion-accented pan sauce are delicious accompaniments to crisp-skinned chicken seasoned with ground fennel, granulated garlic and dried oregano. Doesn’t that description just make your mouth water already?

If you can’t find ground fennel seed at the supermarket, grind your own by processing a generous 1 tablespoon whole fennel seeds in a spice grinder until fine and powdery. And don’t feel that you need to roast your own peppers for this recipe. Just use jarred roasted peppers, they’ll work perfectly well. (A 7.75-ounce jar contained exactly 2 whole roasted bell peppers.)

IMG_1418

The chicken, including the breast meat, was soooo juicy and tender, and the combination of flavors was wonderful. And to complete the meal, I promised you a bonus side. This Roasted Sweet Potatoes with Aleppo Pepper hails from Fine Cooking. We just adored the touch of orange zest!

Both of these recipes take approximately a total of 50 minutes and get cooked on rimmed baking sheets at about the same oven temperature—can’t get much easier than that! If you don’t have two ovens, just cook both sheet pans at 450° and adjust the time a little less for the spuds (cover with foil if they start to get too brown).

IMG_1387

Chicken and Cremini Mushroom Traybake with Red Pepper Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. ground fennel seeds
  • 1 Tbsp. granulated garlic
  • Kosher salt and ground black pepper
  • 1½ lbs. cremini mushrooms, trimmed, kept whole
  • 2 roasted red peppers, kept whole
  • ¼ cup extra-virgin olive oil
  • 3 lbs. bone-in, skin-on chicken parts, trimmed and patted dry
  • 1 Tbsp. firmly packed light or dark brown sugar
  • 1 Tbsp. dried oregano
  • 10 medium garlic cloves, peeled
  • 2 tsp. unseasoned rice vinegar
  • 4 scallions, thinly sliced

Directions

  1. Heat the oven to 450°F with a rack in the middle position.
  2. In a small bowl, stir together the fennel, granulated garlic and 2 teaspoons salt. In a medium bowl, toss the mushrooms and red peppers with 1 tablespoon of the spice mixture and the oil; set aside.
    IMG_1394
  3. Into the remaining spice mixture, stir the brown sugar, oregano, 1 tablespoon salt and 2 teaspoons pepper.
    IMG_1395
  4. On a rimmed baking sheet, evenly season both sides of the chicken parts with the spice mixture. Place the garlic cloves in the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting. Place the roasted peppers around the chicken, then scatter the mushrooms in an even layer on top the peppers.
    IMG_1399
  5. Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes. (If some pieces are done before others, remove them to the platter and cover with foil until the others are cooked to temperature.)
    IMG_1407
  6. Using tongs, transfer the chicken and mushrooms to a platter and transfer the roasted peppers to a cutting board; leave the garlic on the baking sheet.
    IMG_1409
  7. Carefully pour ¼ cup water onto the baking sheet, then use a wooden spoon to scrape up any browned bits. Pour the liquid, along with the garlic cloves, into a medium bowl.
  8. Roughly chop the roasted peppers and add to the bowl, then use a fork or potato masher to mash the mixture until almost smooth. (We left ours on the chunkier side.)
     

  9. Stir in the vinegar and half the scallions, then spoon the sauce over the chicken. Sprinkle with the remaining scallions.
    IMG_1421

http://www.lynnandruss.com

Recipe from 177 Milk Street

Bonus Recipe: Roasted Sweet Potatoes with Aleppo Pepper

IMG_1411

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 large sweet potatoes (about 3 lbs.), peeled and cut into 1″ chunks
  • 1/3 cup olive oil
  • 1 Tbsp. Aleppo pepper
  • 2 tsp. kosher salt
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 Tbsp grated orange zest

Directions

  1. Position a rack in the center of the oven and preheat to 425°.
  2. Line a large rimmed baking sheet with parchment.
  3. In a large bowl, combine sweet potatoes chunks, olive oil, Aleppo pepper and kosher salt and toss to coat well.
    IMG_1402
  4. Reserving the bowl, transfer the potatoes to the prepared baking sheet and spread in an even layer. Roast, turning occasionally, until the edges of the spuds are slightly caramelized, 30 to 40 minutes.
    IMG_1403
  5. Return the potatoes to the reserved bowl and add cilantro and orange zest, tossing gently to combine.
  6. Season to taste with salt and serve.

http://www.lynnandruss.com

Recipe courtesy of Emily Peterson from Fine Cooking

Advertisements

Those Who Garlic Together, Stay Together

Garlic lovers take heed, between these two dishes, you’ll use 18 cloves—or more if you’d like…

From the freezer, we pulled the last of our leg-of-lamb purchased from Costco months ago and divvied up into different portions, this one being a 2-pound roast. On what to do with it, The Hubster flipped through our well-thumbed and dog-eared copy of Penelope Casa’s cookbook “La Cocina de Mama” and spotted Digna’s Roast Lamb and Potatoes thinking it would make the perfect Sunday evening braise. After all, having recently returned from a vacay in the Andalusian region, we were in a Spanish frame of mind…

As he read the ingredients, there was a little niggling in my brain that told me we made this dish a while back. Sure enough, I did a search on my blog and found that I had posted the very same recipe exactly 5 years ago to the day, on November 3, 2014. Now that was serendipitous indeed.

In this fabulous recipe, the lamb is first marinated, then roasted with potatoes. Prepared in an earthenware casserole—a cazuela—the lamb dish was once made on festive occasions in village wood-burning bakery ovens in Galicia Spain. Our cazuela was now a seasoned vessel compared to its maiden voyage the first time we made this recipe.

Keep in mind, you do need to prepare the lamb with marinade and refrigerate overnight, so plan accordingly. Then an hour-and-a-half before you start to cook, take the marinated meat out of the fridge so that the oil comes to room temperature. Even though we did it again, we think the next time we will forego browning the cubed meat before putting the casserole in the oven, where it should brown on its own. Eliminating this step could help ensure that the meat doesn’t get overcooked and/or dried out.

IMG_1334

IMG_1336

IMG_1337

In the original directions it does not indicate to turn the meat and potatoes a time or two while in the oven. If you don’t, the spuds might not get completely cooked on the top layer, and become mushy at the bottom. You want to make sure all of the ingredients are evenly cooked and getting happy in the flavorful juices. So I mention to do this in the steps below.

IMG_1381

Our side, (yes, another green bean dish), “Green Beans with Garlic and Vinegar” was also from Penelope’s book. She explains vegetables in Spain are typically served on their own as a first course. (We have experienced this first-hand in our travels throughout Spain.) Ingredients such as garlic, chopped hard-boiled eggs, and fried or toasted bread are common additions. They transform plain vegetables into dishes that can become light meals. (Here however, we omitted the eggs.) WOW, so simple yet so delicious!!

Digna's Roast Lamb and Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 14 garlic cloves, minced
  • 2 bay leaves, crumbled
  • 2 Tbsp. minced fresh parsley
  • Kosher or sea salt
  • 8 Tbsp. olive oil
  • 6 Tbsp. dry white wine (we used dry sherry)
  • 2 lbs. boneless leg of lamb, cut into 2-inch cubes
  • 1/4 cup chicken broth
  • 2 cloves
  • Freshly ground pepper
  • 1/8 tsp. crumbled saffron threads
  • 1 lb. baking potatoes, peeled and cut into 1/2-inch cubes
    IMG_1366

Directions

  1. FIRST DAY: In a mortar, mash to a paste one-quarter of the minced garlic cloves with the bay leaves, parsley and a 1/4 tsp. salt.
  2. Stir in 4 Tbsp. of the oil and 2 Tbsp. of the wine.
  3. Transfer to a large bowl, add the meat and stir to coat well. (Or put in a ziploc bag)
  4. Marinate overnight or longer in the refrigerator. (Ours marinated about 30 hours.)
  5. NEXT DAY: An hour-and-a-half before you start to cook, take the bag of marinating meat out of the refrigerator, allowing the oil to return to a liquid state.
  6. Preheat oven to 375 degrees.
  7. Heat 2 Tbsp. oil in a large shallow casserole, preferably earthenware (like our cazuela.)
  8. Add the meat with marinade and brown over high heat.
    IMG_1364
  9. Remove casserole from heat and add remaining 2 Tbsp. oil, 4 Tbsp. wine, the broth, rest of garlic, the cloves, and salt and pepper to taste.
  10. Place in oven and roast for 30 minutes, uncovered.
    IMG_1368

    Russ toasted the saffron in foil over an open flame for several seconds then pulverized it with some finishing salt in a mortar and pestle.

  11. Add the potatoes, sprinkle them with salt and saffron (see above comment), and continue cooking another 30 minutes more, turning once or twice until potatoes are tender.
    IMG_1369

http://www.lynnandruss.com

Green Beans with Garlic and Vinegar

IMG_1379

Green Beans with Garlic and Vinegar

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • Kosher or sea salt
  • 1 small onion, cut in half
  • 2 fresh parsley sprigs
  • 2 whole peeled garlic cloves + 2 garlic cloves thinly sliced
  • 2 Tbsp. + 2 tsp. olive oil
  • 1 lb. green beans, trimmed and rinsed
    IMG_1361
  • 2 half-inch slices bread, cut from a French-style loaf, cubed
  • 2 tsp. red or white wine vinegar
  • 1 large hard-boiled egg, finely chopped (optional)

Directions

  1. Bring a pot of salted water to a boil with the onion, parsley, whole garlic and 1 Tbsp. of the olive oil. Add the beans and cook at a high simmer for about 20 minutes, until cooked to taste.
    IMG_1360
    We used shallots and leek greens in place of the onion, plus included parsley stems.
    IMG_1373
  2. Meanwhile, to fry the bread, heat 2 tsp. of the oil in a small skillet, add the bread and fry until golden brown, turning several times. Drain on paper towels.
  3. Add the remaining Tbsp. oil and the sliced garlic to the skillet and sauté until the garlic is golden, reserve.
    IMG_1372
  4. When the green beans are done to taste, drain them, discarding the parsley, garlic and onion and place beans on a warm serving platter.
  5. Pour on the sliced garlic with its oil, sprinkle with salt, and drizzle with vinegar. Scatter the bread cubes (and eggs if using) over the beans and serve.
    IMG_1384

http://www.lynnandruss.com

Savory & Sweet Seville

While still on the subject of Spain, I’ll continue the culinary trip through parts of old town Seville. Our digs were at the H10 Corregidor, a charming boutique hotel located in Seville’s historic center and shopping district, in the midst of the city’s main tourist attractions. Being in the older section of the city, many areas are pedestrian only, no vehicles allowed, making schlepping our luggage around a real pain. Sometimes the cabbies couldn’t even figure out a way to get us to our destinations!

It has nothing to do with dining, but this video displays a moment from a Flamenco Dancing performance (and was one of those times a cabbie could not find his way to the pedestrian only location).

 

With each night’s stay at H10, they offer a fully-loaded breakfast buffet with the option of enjoying it in the hotel’s typical Andalusian courtyard. In fact, our room, three floors up, looked directly down onto the courtyard, and where we dined as weather permitted. The offerings were wide and varied, something for everyone’s tastes and diet.

IMG_0574

IMG_0575

IMG_0577

One thing I found hard to “digest” was an interesting tidbit from our tour guide, Jaime, a lifelong Seville resident and previous architect. While strolling around the city, past numerous tapas bars and eateries, he pointed out that the more litter on the ground around the tables, the better the restaurant. He explained it is customary to throw your napkins and cigarette butts on the floor as you dine.

Sure enough, the most populated by locals were places with debris on the grounds! We did note, however, that the cigarette butts were only by exterior tables, not indoors. Owners cleaned up the mess every night after closing, and things were spic-and-span the following morning. I’m not sure how that would fly here in the States…

For lunch one day we tried to get into Bar Alfalfa at the suggestion of our hotel concierge, but it was jammed packed and spilling onto the street, and as you may have guessed, with trash strewn about! Then we noticed Petra across the way and decided to try it. Good choice (and clean as a whistle). Petra, shown below, is a recent opening in Plaza Alfalfa specializing in meats grilled on a hot stone at your table. The space is small and stylish, all warm stone and wood tones. We procured the last table.

IMG_0550

We decided to go the route of sharing a variety of tapas, and we weren’t disappointed. Although our table, being so small and up against a wall, made it a real balancing act to accommodate all of the dishes. In no particular order we got:

IMG_0557Pork Cheeks with Creamy Pumpkin Soup and its Seeds

IMG_0554Fusilli Pasta with Sauce of Iberian Streaky Bacon and Payoyo Cheese

IMG_0553Creamy Rice with Crispy Duck and Fried Crunchy Onion

And perhaps the most fun of the selections was the Grilled Hot Stone complete with sliced presa Ibérica, potatoes, peppers and tossed with a finishing salt. This allowed you to eat at your own pace because the stone stayed piping hot for a long time, and you could cook to whatever degree of doneness suited your fancy.

IMG_0558

Here is a video as Russ grills the meal:

 

Our last evening in Seville found us dining al fresco at Paco-Pepe Bar situated between the Plaza del Salvador and the Plaza de San Francisco, five minutes from the famous Cathedral and close to City Hall.

IMG_0698

The decor is unusual in that their photography is a unique composition of faces, wild animals, monuments and historical moments. The tables and chairs are of their own design and painted with different country motifs. The walls are formed by large open windows and integrate a small living room with the street. But the star of Paco-Pepe Bar is, without a doubt, the terrace—where we sat and could enjoy people watching.

IMG_0703

We weren’t overly hungry and decided to split a few smaller plates. One, the Garlic King Prawns was swimming in a wonderful garlicky extra virgin olive oil just begging to be mopped up. We had at first declined an offer of bread (in many parts of Spain, as here, you are charged extra per person for bread), but then decided to go ahead and get some.

IMG_0707

Our other choice was the Chicken Brochette Moroccan Style which came plated with french fried potatoes (many, many dishes come with some sort of potato in Spain). The poultry was cooked perfectly, still tender and juicy with a slight char.

Time to head our next destination, Rota, a beachside town directly on the Atlantic. But first, a stop at Bodegas Tradición, a centuries-old sherry winery in Jerez founded in 1650, and still owned by the same family! Stay tuned…

A “Taller” Cooking Class—in Spain

It was our third visit to Spain, this time with a stay in Seville, the 4th largest city in the country. While we there only three days, we had a lot on our agenda including a personal guided tour, a flamenco dancing show and a cooking class, the latter of which is the basis of this blog.

cooking school sign

Cooking is one of our shared passions (as is Spain), and we looked forward to a 3-hour group session at the “Taller Andaluz de Cocina” located in the market “Mercado de Triana” which is across the river from where we were staying in old town. (Taller in this case translates to workshop.) Since we arrived early before their doors opened, we had the opportunity to check out all of the vendor stalls brimming with the best quality meats, fruits and vegetables, oils, cheeses and restaurants.

IMG_0637

IMG_0641Clare explains the different types of olive oils. Spain is the world capital of olive groves boasting about 866 million trees.

The class size of 10 included a couple from San Francisco; a mother and son also from California; and couples from both Poland and Britain. Our market guide who gave us a detailed tour of the glorious options was Clare; and our humorous but knowledgeable chef was Juan Pedro. (He mentioned his wife is Australian and he plans to move to that country and open a bakery.)

We don our class aprons and can’t wait to get started! 

IMG_0650Juan Pedro demonstrates the best way to chop an onion.

The menu for the day started with a tasty Salmorejo (below), a purée originating from the Andalusian region of south Spain (where we were). It is made from tomatoes, bread, oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs.

IMG_0663Salmorejo shown as a close-up above, and set before us below.
IMG_0664

Next up was Spinach with Chickpeas (Espinacas con Garbanzos) a must-try Andalusian dish. It is a classic tapas dish that’s easy to make and wonderfully versatile. Simple, hearty, vegan, comfort food. As Spaniards would say, this dish is ‘bueno, bonito y barato’, which translates as ‘good, beautiful and cheap’. It couldn’t more true. Like many other peasant recipes from Southern Spain, this dish is a fine example of how to make the most of simple and humble ingredients.

IMG_0668

While all of this is going on, Juan Pedro is also making the star of the show, a Paella Valenciana, or Chicken Paella. Now if you’ve been following us for any length of time, you know Russ is a huge fan of making paellas, but this one was prepared quite differently than he’s ever done or read about.

IMG_0667

Juan demonstrates how to debone a chicken, then has members of the class try to do so on the cut away parts, as Russ does to a leg below.

IMG_0653

Ideally you want to cook the stock from the chicken carcass and bones and leeks for at least 1 1/2 hours. After some initial cooking of the chicken, beans and artichoke hearts, you bring it all together (chicken and veggies) with the chicken stock so that it reaches the top of the rivets on the pan. Turn the heat up, and boil it down until the broth is right below the rivets. Aha, the rivets! Juan explained that they are regulated in paella pans made in Spain so that your paella comes out perfect every time.

Next, pour the rice across the pan in an even line from handle to handle, precisely between the rivets and immediately set an alarm for 18 minutes. The first 5 minutes on high heat, then 5 on medium heat and then 8 minutes on low heat. For the very last 30 seconds, turn the heat up again, drizzle olive oil, place some rosemary on top, and when the time is up, turn the heat off, cover the pan with a clean tea towel and let it sit for 5 to 10 minutes before serving. Check out this stunning video of Juan Pedro when the paella is done:

The most tasty part of the paella is the crunchy one, stuck to the bottom of the pan—and this one didn’t disappoint. While the paella was wonderful, I was a little disappointed in the amount of chicken and beans in my portion, everyone else seemed to get quite a bit. When I mentioned this to Russ after the fact, he said he would have been glad to share some of his—what a guy!

IMG_0670

And the finale of the workshop was the Lemon Sorbet with Cava, a nice refreshing finish to the meal. Here you mix all the ingredients together in a blender and serve in a champagne glass with a straw and a mint leaf for decoration.

IMG_0672

Of course, once class ended, we went back out into the market and purchased some saffron and pimenton. If only we could have figured out a way to smuggle back some of the Jamón Ibérico and good olive oils. Compared to the prices in the States, they were a steal!

Award-Winning Tuscan Beef Stew

For us, there’s nothing like a long, slow braise on a rainy or blustery Sunday afternoon. So, this was an occasion for Big Red, our large Le Creuset dutch oven which has successfully produced our best braised dishes over the years. Several weeks back, Russ came across this Tuscan Beef and Black Pepper Stew (Peposo Alla Fornacina) recipe from 177 Milk Street, a site who’s recipes have kept us more than intrigued.

The simple, generously peppered beef stew known as peposo is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the best-known wine produced in that region and is the traditional choice for peposo, but any dry, medium-bodied red wine works well. Chianti we had on hand, so Chianti we used (and drank).

Make sure to use coarsely ground black pepper, as it has more presence and better coats the beef. This recipe makes a generous amount of stew—about 2 quarts—so serve it one night with polenta; another with mashed potatoes or braised beans. The stew keeps well, so it can be made up to three days ahead and reheated in the microwave or in a saucepan over low.

IMG_1251The first night we served ours with parm-infused polenta and roasted Brussels sprouts and garlic.

Don’t be shy about trimming the fat from the chuck roast. Remove as much as you can, which may mean shedding about 1 pound. Pull the roast apart at the natural seams, then use a sharp knife to trim the fat and cut the pieces into 2-inch chunks.

IMG_1233Because that’s what we had in the freezer, we used 5.5 lbs. of boneless short ribs, which have more consistent marbling and less chunks of fat throughout than chuck roast.

Yes, it’s time-consuming overall, but only about a half-hour of active time. Plus, with a limited number of easy-to-get ingredients, you don’t have to assemble an army of elements to produce an award-winning meal.

IMG_1227

Tuscan Beef with Black Pepper Stew

  • Servings: 6
  • Difficulty: moderate
  • Print

Ingredients

  • 6 to 7 pounds boneless beef chuck roast, well trimmed and cut into 2-inch chunks
  • Kosher salt and coarsely ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 12 medium garlic cloves, peeled
  • 3 Tbsp. tomato paste
  • 2 sprigs rosemary, plus 1 tablespoon minced fresh rosemary
  • 2 cups dry red wine

Directions

  1. Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1 tablespoon salt and 2 tablespoons pepper, then toss.
  2. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, 3 to 5 minutes.
     

  3. Nestle the beef and rosemary sprigs in the onion mixture. Add a piece of parchment, large enough to cover the entire pot and push down to surface of meat. Cover and transfer to the oven. Cook for 2 hours.
     

  4. Remove the pot from the oven. Stir, then return to the oven uncovered (toss the parchment). Cook until a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.
     

  5. Using a slotted spoon, transfer the meat to a medium bowl; cover with foil.
  6. Set a fine mesh strainer over a fat separator or a medium bowl. Pour the meat juices into the strainer and press on the solids to push them through the strainer; discard any solids left behind.
  7. Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer until the wine is syrupy and reduced to 1 cup, 5 to 7 minutes.
    IMG_1244
  8. Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.
  9. Pour the defatted meat juices into the pot. Bring to a simmer over medium-high and cook, stirring occasionally, until thickened to the consistency of heavy cream, 5 to 7 minutes.
    IMG_1246
  10. Return the beef to the pot, add the minced rosemary and stir gently. Bring to a gentle simmer and cook, stirring occasionally, until the meat is heated, about 5 minutes. Stir in 2 teaspoons pepper, then taste and season with salt.

http://www.lynnandruss.com

Recipe by Diane Unger from 177MilkStreet.com

Mini Pumpkin Loaves with Candied Ginger and Dark Chocolate

Every year around this time, the Pumpkin Bread with Candied Ginger recipe starts racking up hits on my blog. This is an update on that post from five years ago where the end result was two large loaves. I still consider it a perfect autumn recipe that produces a moist, sweet/savory pumpkin bread sure to impress, but I went the extra mile with a few tweaks.

This update makes five mini-loaves which can be gifted, or simply eaten amongst your family/house guests. The photos reflect my experiment in baking mini-loaves versus the larger size so you will see both in the pictures. If you decide to make one larger loaf in a 8/12″ x 4 1/2″ pan (shown below), plus three mini-loaves, keep in mind that you’ll have to cook the larger pan an additional 20-30 minutes to thoroughly bake.

IMG_1306

A quick-to-assemble topping adds texture and keeps the loaves from getting soggy the next day. For the interior, crystallized ginger can be a bear to finely chop, so I use a spice grinder. In doing so, much of the ginger will become almost a powder, which is OK because the spice gets distributed throughout the batter.

As you stir the chocolate chips into the batter, some of them will start to melt lending an attractive swirl effect, while most of them will remain intact for those decadent bites. Don’t pat yourself on the back thinking these are “healthy” because of the pumpkin purée. With all of the sugars, cream cheese and nuts, they are definitely not lo-cal, so eat in moderation (if you can).

One other switch-a-roo I made this time around was substituting pecans for the walnuts—because as we know, The Mr. cannot abide the latter. If you prefer walnuts, go ahead and use them. 

IMG_1284

Mini Pumpkin Loaves with Candied Ginger and Dark Chocolate

  • Servings: 5 mini-loaves
  • Difficulty: moderate
  • Print

INGREDIENTS

Topping

  • 5 Tbsp. packed light brown sugar
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. unsalted butter, softened
  • 1/2 tsp. ground ginger
  • 1/8 tsp. salt
  • 2 oz. dark chocolate chips

Bread

  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 (15-ounce) can unsweetened pumpkin puree
  • 1 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 4 oz. cream cheese, cut into 12 pieces
  • 4 large eggs
  • 1/4 cup buttermilk
  • 1 cup pecans, toasted and chopped fine
  • 1/3 cup minced crystallized ginger
  • 8 oz. dark chocolate chips
  1. FOR THE TOPPING: Using fingers, mix all ingredients (except the dark chocolate chips) together in a small bowl until well combined and topping resembles wet sand; set aside while preparing bread.
  2. FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease five, 5 1/2″ by 3″ mini-loaf pans. (If you have less than five pans, you will have to bake the loaves in separate batches.)
  3. Whisk flour, baking powder, and baking soda together in a medium bowl.
  4. Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes.
    IMG_1286
  5. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
    IMG_1287
  6. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine.
  7. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK, although not nearly as many as shown below).
    IMG_1291
  8. Fold pecans, chocolate chips and crystallized ginger into batter. Scrape batter into prepared pans.
  9. Sprinkle topping evenly over top of each loaf. Sprinkle remaining 2 ounces of chips evenly over the five loaves.
  10. Bake until skewer inserted in center of loaf comes out clean, 35 to 40 minutes. Check at 35 minutes. (The larger loaves take anywhere from 60-70 minutes.)
  11. Let breads cool in pans on wire rack for 20 minutes.
    IMG_1298
  12. Remove breads from pans and let cool for at least 1 hour. (1 1/2 hours for the larger loaf.) Serve warm or at room temperature.
    IMG_1304

Adapted from a recipe from Cook’s Illustrated making 2 large loaves without the chocolate.