Saturday, February 19, 2011

I wasn’t sure what to do with my day until after I stepped outside this morning. Remember yesterday when it was 68 degrees? That was nice. Today it’s a cold and windy trash storm. Laundry and cooking it is.
For Christmas, my mom bought me these strange silicon baking pans from Flexipan. They’re bendy, non-stick and small enough to fit in my sad little convection oven. I decided on Gorgonzola and Fresh Herb muffins for this morning. As you can see from the picture, I wasn’t monitoring them as closely as I should have and the tops browned a little too much (hey! I was getting my laundry.) The original recipe recommends using ramekins, but I wanted something a bit more bitesize. 

Gorgonzola and Fresh Herb Muffins (adapted from Dalmatia Gourmande)1 cup whole milk3.5 oz fresh Gorgonzola cheese2 eggs4 Tbsp. butter1 cup plain flour + extra if needed1 clove garlic, finely grated2 pinches of salt1/2 teaspoon pepper, minced1 teaspoon crushed red pepper, finely minced (I used less)1/2 teaspoon fresh oregano, chopped1/2 teaspoon fresh thyme, chopped

Preheat oven to 350 degrees.  If you’re using ramekins, brush with butter (I made smaller muffins.) In a pot, heat milk and butter until butter has melted.  Add finely chopped gorgonzola and heat for 5 minutes, stirring occasionally.  Add grated garlic, oregano, thyme, crushed pepper, salt & pepper.  Remove from heat (let it cool so that you don’t cook the eggs when you add them.) Stir in eggs and flour, mixing well.  If necessary, add more flour until mixture is slightly thick. 

Fill ramekins or muffin tin and bake for 30-40 mins.  Check the middle with a toothpick.

The silicone pan popped them out super easy. Even with the too-toasted tops, these were delicious and perfect for a lazy weekend brunch.I’m already preparing meal #2 today… sweet potato gnocchi with melted onion & parmasean broth and crispy sage. I’ve never made gnocchi before, so this could be a disaster. In the meantime, here’s some pictures from the last few weeks. 

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