Savory Muffins with Harissa, Olives & Roasted Red Pepper

If asked to choose, I invariably pick sweet over savory.  But I decided to go against my normal inclination for this month’s Baketogether corn muffin challenge, by joining “Team Savory” as Abby Dodge calls it. 

First, I cruised through my refrigerator for inspiration and leftovers. My own mother taught me that home cooked food is all well and good, but using up leftovers is a true Mitzvah (good deed.)  Needless to say, I found a few stray pieces of roasted red pepper (from my post earlier this week), giving me the foundation for a savory theme.  Then I discovered a small piece of Jarlsberg cheese and some Kalamata olives (a staple in my salad-obsessed household) hiding in the deli drawer, along with a partial container of harissa remaining from a recent Middle Eastern carrot salad recipe.  The makings for my savory corn muffins were at hand and I was almost ready to bake. 

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How I Roast Red Peppers

Some people remember their friends’ birthdays and less important, but still memorable, moments such as the first time they tied their own shoes.  I do remember my own birthday, but famously forget those of even my closest family members and friends. (Don’t even think of asking me what I ate yesterday or where I went last weekend!)  So it isn’t surprising that I don't remember how or when I learned to roast red peppers. On the other hand, I also cannot remember a time when I cooked and didn’t know how to roast red peppers. 

Why roast red peppers and why blog about it?  To the first, if you haven’t had one, just try a home-roasted pepper and you'll understand how far superior it is to the stuff you buy in a jar at the grocery.  (Also, as long as fresh peppers are decently priced, the homemade version is far less expensive.)  I love roasted red peppers in every season, but especially in spring and summer, as ripe peppers overflow the farm stands and local grocery bins.  As to why blog - it’s such an easy and neat tip that I can’t bear to keep it to myself. 

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Ego Coque Ergo Ego Sum

I cook therefore I am. 

As someone who loves to cook (and bake), I can't imagine life without those activities.  Even if I had the money to eat out all the time (which I most certainly don't), restaurant meals wouldn’t satisfy my cravings and the satisfaction I get from deciding what to make and then making it happen.  I don't survive on cereal, yogurt, and pre-packaged food because I can't imagine living within those limits - any more than I can imagine what it would be like to look outside, but never venture beyond my front door.

Admittedly, my kitchen adventures can go to extremes, but even preparing and sitting down to a simple dish or a modest meal can push my happiness meter right through the roof.  I don't consider it selfish to admit that I love cooking for myself (Joe Yonan, I'm with you), just much as I love cooking for others.

Of course there are benefits to cooking for family and friends, not to mention the fun of eating with them. Especially if they are well mannered and free with compliments, the appreciation factor is not to be underestimated.  No matter how much they express their interest in the meal (or if they don't), I do get satisfaction watching someone finish up a plateful of my food or help themselves to seconds.  But even if I never had another person to cook for, I would still cook. 

But for those who aren’t food-obsessed, why cook is a more difficult question.

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