Carrot Muffins with Maple Greek Yogurt
Final Days at Pittsburgh Public Market + New Adventures
This past week, the Pittsburgh Public Market collectively decided that the final day of operations will be February 28th. We feel incredibly fortunate for our involvement in such a collaborative environment that has helped us cultivate relationships with local folks pulling off some really great projects. We’ll be going strong until the end of the month and adding drip and iced coffee from Caffe d’Amore. Hope to see some of your faces as we wrap up this chapter of Steve’s Deli!
Caffe d’Amore drip coffee with our Brie, Jam, and Country Ham breakfast sandwich
Right now, the future of the deli is still hazy. We’ve starting making the first steps of establishing a permanent location in the first floor of our home in Bloomfield. This has always been our longterm goal for Steve’s Deli, and while our timeline isn’t exactly as we planned, we’re excited to take the plunge. We will try to remain as transparent as possible with our progress as we navigate this transition, and if all goes well hope to reopen mid-Summer of this year. Keep an ear out for pop-up events and catering availability!
The site of our possible brick and mortar nearly a century ago, via Retrographer
Savory Buttermilk Bread Casserole
Sometimes it’s -4 degrees outside and the majority of the food in your posession is the very stale loaf of bread on your counter. Transform your odds and ends into this comfort food hit packed with kale!
Savory Buttermilk Bread Casserole
Savory Buttermilk Bread Casserole
Prep time
Cook time
Total time
Author: Disturbing the Peas
Recipe type: Entree
Serves: 4 Servings
Ingredients
- ¾ of a loaf of sourdough bread (about 5 days old)
- 5 eggs
- 2 cups buttermilk
- ½ red onion
- 1 large bunch kale
- 1 tsp dill
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
- 2 tblsp butter
- 2 tblsp goat cheese
- ¼ cup dried shitaake mushrooms (rehydrated in red wine)
- 1 tblsp truffle oil
Instructions
- Preheat oven to 350 degrees.
- Cut the bread into 1″ cubes and place in a large mixing bowl.
- In a small saucepan, melt the butter and carmelize the onion.
- While your are carmelizing the onion, beat eggs until they are a creamy yellow. Add buttermilk, truffle oil, salt, pepper, dill, and red pepper and whisk until incorporated.
- Add carmelized onion, kale, rehydrated mushrooms, and goat cheese to the bread. Toss until evenly incorporated and move bread mixture into a heavy baking dish (we used a dutch oven).
- Pour egg mixture over bread and bake covered for one hour.
- Garnish with fresh parsley.
On Juicer Pulp Muffins
Ed’s birthday finishes off the month January — just about the time my new years resolutions start to crumble and I’m trying to hold onto the last few strands of my dignified self by pouring over Goop recipes. Knowing in my heart that this is the year I will become Gwyneth, I did what every good girlfriend should do and bought him the present I’ve always wanted — a juicer. I made some concessions and ordered a very masculine black, only to find that my subconscious had gotten the better of me. So we are now the proud owners of a regal white Champion!
The struggle between Camp Blender and Camp Juicer is real. Not wanting to be disloyal to the years of service of the Vitamix, I’ve spent a long time preaching against all the measly yield and all the loss that juicers represent. When it comes down to it though, sometimes you just want the juice and straining fruit pulp through a sieve is a bitch.
The first test was an old favorite I’ve only had the pleasure of making in the centrifuge…so very slowly. Turns out Camp Juicer is just as great! Great yield and fairly easy to clean, but still a nagging amount of discarded waste. The waste lacked a lot of flavor, but I know that Gwyneth would NEVER throw away that pulp, so I did a bit of searching and found a few recipes for Juicer Pulp Muffins.
I’m a big fan of any recipe I make in the food processor, but ours is pretty hefty so you may have to break it up into batches. Recipe below is adapted from Plan to Eat’s Mighty Juicer Pulp Muffins.
Juicer Pulp Muffins
Author: Adapted from Plan to Eat
Recipe type: Breakfast
Ingredients
- 1 Banana
- 2 Cups Juicer Pulp
- ½ cup(s) Applesauce
- ¼ Cup maple syrup
- ¼ cup coconut sugar
- ½ cup(s) Yogurt
- 6 Eggs
- 1.5 cup(s) Whole wheat flour
- 1.5 cup(s) Rolled oats
- ¼ cup(s) Mixed Nuts (I used TJ’s Omega Trek Mix)
- 2 teaspoon(s) Baking powder
- 2 teaspoon(s) Baking soda
- 1 teaspoon(s) Nutmeg
- 2 teaspoon(s) Cinnamon
Instructions
- Warm oven to 350
- Mix all ingredients in a food processor
- Spoon into buttered muffin tins about half full
- Bake 17 minutes or until ready
- Let cool for a few minutes before removing from the pan
Notes
I’ve made a few batches of these at this point, and they seem to hold up well with any number of juice pulps. Great and moist without any added oils, the recipe is really easy and makes enough for a good weeks worth of breakfast for two. Note: they’re even better topped with a bit of coffee butter…post on that to come.
On Blue Potatoes and 62C Poached Eggs
Hearty Breakfasts and more.
On Bagels
Last weekend we went to New York to visit some friends for my birthday. There are plenty of things I miss about living in the bog apple — pals, music, affordable housing — but nothing I miss as much as a good bagel. Like most NY trips, I had a full itinerary of binge eating and I saved the creme de la creme of Bergen Bagels for very last. Unfortunately for me, their toaster was broken. I returned home feeling a little jilted, the thought of the perfect lox bagel still nagging at my stomach strings.
We decided to make Peter Reinhart’s Bagels from The Bread Baker’s Apprentice. It’s a fun time. People always seem to be really impressed if you make bagels, but they’re really not much tougher than bread. There’s some tricky parts though. Sometimes you forget that you’re out of capers. Sometimes you have non-diastatic malt powder and your recipe calls for diastatic malt powder. Sometimes you can’t find high gluten flour and don’t have time to look at several stores (next time you see wheat gluten on its own buy it and fortify the bread flour [ I think. someone correct me if buying the high gluten flour is better than doing that]). And sometimes your mixer breaks and you have to knead the dough by hand at three in the morning when you just want to go to bed and f bagels f them to h.
It is fun though, and these aren’t real problems. Capers : you cry a little and keep better stock of what you have, high gluten flour : use bread flour, Reinhart says they’ll be less chewy than full gluten bagels, malt powder: use it anyway, you’ll have less enzymatic breakdown of the starches, but it’ll still taste good, mixer breaking: remember that kneading is a peaceful and relaxing experience. One thing the recipe doesn’t mention : angelic glows when you take them out of the oven. You’ve got to look at them and smell bagel air for 15 minutes before you eat them. That’s probably the hardest part. Although that’s about the same for all of the recipes in the book.
The bagels were very very good. The inside was chewy, which really complemented the flavors that developed as you chewed. They’re crusty, in that great bagely sort of chewy way. Just the way that most bagels disappointingly aren’t. The everything ones did seem more salt balanced. I topped them with a mix of seeds and salt. I wonder if the salt is a little low for my taste, or assuming a salty sprinkle. It’s 2% though, so I also wonder if I put in an airier salt when I made the dough. I dont think I salted by weight (don’t tell). They were best 15 minutes out of the oven. We also ate some toasted 2 days after and they were still very good. None lasted longer than that. If you keep them in the fridge to cook some after two days make sure they’re well covered or they’ll get hard spots. It’s more a disappointment than a deal breaker, that batch went pretty fast too.
Here I am thinking about bagels in the bog apple.
Maggie must have smelled some bagels at the bottom of the stairwell.
I think Alaina is eyeing up a bagel sitting on my left shoulder.
This is what we at the the Robeling Tea Room. Not bagels, but very good.
I think he just lost his last bagel in a bet. So sad.
Meet Maggie & Ed
