An Author Talk in Shakopee

On Saturday I gave a presentation at the Scott County Library in Shakopee. They had e-mailed me about being videotaped and I agreed but then forgot about it. I was reminded as we got out of the car and a man with a video camera preceded us into the building. I think it went well but you do feel differently when a camera with a red light is focused on you! It will be shown on cable in Shakoppe and I am getting a copy so I'm hoping Edina will run it, too.

Fortunately when I had spoken at the Edina Library last spring, I had written good notes. As I reviewed my notes, they brought back many memories. Like when my published suggested a needed a writer for the copy (My response: No! I'll learn to write better. ) and another, once again from my publisher ,"I sold the business!".

Well, I did learn to write better, after going through the manuscript three more times. And the new publisher was great but I can't describe my feelings at first. I felt abandoned. As I read the headnotes, there were many happy memories- especially of my mother, and my family and friends and what they taught me about consumers- and recipe directions!

I'm finishing up a recipe project and finalizing my cookbook proposal for "Cooking for Two" this week but will post a recipe later. Pat

Southern Mediterranean Cooking

Monday night I went to the Edensia Cookbook Review at the Barnes and Noble near my house. My daughter is working in Minneapolis this week and she went with me. We both liked the caponata they served although it is different from mine. It had raisins which added a sweet note.

Edensia cookbook review was started by Kim Ode, a food writer for the Minneapolis Star-Tribune. Monday's topic was the Mediterranean Diet. One of the presenters was Brenda Langton, a local restaurant owner and chef who is known for her committment to local, fresh and organic foods and healthy eating. She founded the Mill City Farmer's Market ( www.millcityfarmersmarket.org) She reviewed "Arabesque" by Claudia Roden and loved the book. Randi Roth who has been cooking southern Mediterranean foods (mostly with Paula Wlofert's books) and using a tagine (www.tagines.com) also talked about how basic and simple this diet is. I'm now going to try charmoula, a Morrocan sauce and marinade, on fish- maybe halibut now that it's back in season and learn more about this cuisine. Check back for the recipe!

Oh, yes. Next month's discussion is on baking basics. Of course I'm going to talk about "Baking Basics and Beyond" but thought I'd also review "Martha Stewart's Baking Handbook". Her style is much more elaborate than mine and not very basic. Although the books are ususally shelved together, she's not my competition! It's April 28 at 7 P.M. at the Barnes & Noble in the Galleria, Edina.

KARE-11 Appearance

On March 4, I was featured on Showcase Minnesota. The clip will be available for a short time, so view it soon.

They have posted my Cinnamon Streusel Muffin recipe, but you can find it here:

Ingredients:
MAKES 12 MUFFINS

Streusel Topping
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
3 tablespoons cold butter

Muffins
2 cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 egg, beaten

Heat oven to 400°F with oven rack in middle. Lightly spray 12 cups in a standard muffin pan with nonstick cooking spray.

Streusel Topping
Combine flour, brown sugar, and cinnamon in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.

Muffins
Combine flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.
Combine milk, melted butter, vanilla, and egg in a medium bowl. Pour milk mixture into the flour mixture, and stir only until the flour is moistened even though the batter is not smooth. Scrape down sides of bowl.
Divide batter into prepared muffin cups, filling them about 2/3 full. Sprinkle about 1 tablespoon of streusel over each muffin.
Bake 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly and remove from the pan.
Run a small metal spatula around edge of each muffin to loosen it, and lift gently from the pan. Serve muffins warm with butter or jam.

BAKER'S NOTE: For muffins, I prefer spraying the muffin cups instead of using paper liners because the muffins usually stick to the paper.
SECRETS TO SUCCESS: Muffins are at their best served warm from the oven. Any uneaten muffins can be wrapped and stored at room temperature. I reheat them in the microwave before serving.

Copyright 2006, Baking Basics and Beyond