Friday, October 31, 2014

Restaurant (Re)creation: Cristina's Pumpkin Walnut Muffins

One of my absolute favorite places for lunch in Sun Valley is Cristina's Restaurant. Nearly everything is to die for, but especially their baked goods.  This recipe is courtesy of Cristina's of Sun Valley Con Gusto Cookbook.  I just omitted the dried cranberries from the original recipe because I wanted the focus to be on the pumpkin and nut combination.  These muffins are perfect for fall and they make a delicious breakfast on the go.  Enjoy!

Makes 9 muffins


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup chopped walnuts
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • 1/4 cup buttermilk
  • 1 stick unsalted butter, melted
  • 1/4 cup sunflower seeds, for topping


-Preheat over to 350 degrees F.
-Mix together the dry ingredients in a large bowl.
-Whisk together the eggs, pumpkin, vanilla, buttermilk, oil and butter in a separate bowl. 
-Stir the wet ingredients into the bowl with the dry ingredients until evenly blended. 
-Scoop the dough into buttered muffins tins and sprinkle with sunflower seeds.
-Bake 20-22 minutes, or until cooked through.

520 Second Street East
Ketchum, Idaho 83340
(208) 726-4499

Friday, October 17, 2014

Recipe (Re)creation: Quiche Lorraine

I've been meaning to do this post all week, but with a newborn it has been increasingly more difficult to steal away and cook, let alone write about it.  Luckily, this afternoon I got a nice little window during Declan's nap time to make this classic french dish.  I actually begged for the recipe after a French friend brought it over for dinner and it quickly disappeared.  I figured it would be the perfect thing to make ahead and have as leftovers during the week.  I made a few changes to his recipe because I didn't have the exact quantities of some of the ingredients, but it turned out just as tasty.  Bon Appétit!

Serves 4


  • 1 pastry circle 
  • 3 eggs
  • 2 -3 oz. pancetta, diced
  • 5 oz. créme fraiche
  • 8 oz. whole or 2% milk 
  • 1 oz. gruyere cheese
  • Pepper


- Preheat oven to 425º F and take pastry circle out of the freezer to thaw.
- Place the pastry in a pie dish and press the edges down so it molds to the dish.
- Cook the pancetta in a skillet until lightly browned (5-10 minutes).
- Mix the eggs, créme fraiche, milk and cheese in a bowl.
- Place the cooked pancetta on the pastry and pour in the other mixed ingredients.
- Top with ground pepper (no need to add salt).
- Place the dish in the oven and bake for 35-45 minutes, or until cooked through.