Muffin Tin Chef by Matt Kadey Page A

Gravy:
    1 tablespoon grapeseed or canola oil
2 shallots, chopped
10 ounces cremini mushrooms, sliced (about 4 cups)
1/2 cup beer, preferably wheat
3 tablespoons cornstarch
3 cups reduced-sodium vegetable broth, divided
1 tablespoon fresh thyme or 1 teaspoon dried thyme salt and pepper
    For the Yorkshire Pudding: Preheat the oven to 400°F. Generously grease 6 jumbo muffin cups with butter or shortening. Place the muffin pan in the oven for 5 minutes. Stir together the flour and salt in a large bowl. In a medium bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among the hot muffin cups and bake until no longer doughy, about 28 minutes. Do not open the oven door during cooking! Let cool for a few minutes before unmolding.
    For the Mushroom Gravy: While the pudding bakes, heat the oil in a medium saucepan over medium heat. Add the shallots and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Add the beer, raise the heat to medium-high, and boil until the beer has reduced by half, about 3 minutes.
    Meanwhile, slowly whisk the cornstarch into 1 cup of the broth until smooth and set aside. Add the remaining 2 cups broth and the thyme to the pan with the beer. Return to a boil and stir in the cornstarch mixture. Simmer until thickened, 6 to 8 minutes. Season to taste with salt and pepper. Serve the mushroom gravy with the popovers and garnish with fresh chives.

CORN CAKES
    Here’s a side dish that screams summer. However, when sweet corn is out of season, use frozen kernels. Feel free to toss in some shredded cheddar, Colby, or Monterey Jack. Serves 5 V, F
    1 1/2 cups corn kernels (from about 2 ears corn)
1/3 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 jalapeño pepper, seeded and diced
1 red bell pepper, diced
1 tablespoon coconut palm sugar or other granulated sugar juice of 1 lime
2 garlic cloves, minced
1/3 cup chopped cilantro
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teas poon pepper
1/3 cup crumbled feta cheese (about 2 ounces)
    Preheat the oven to 375°F. Pulse the corn several times in a food processor into coarse chunks, but do not puree. Transfer to a large bowl and stir in the whole wheat pastry flour, cornmeal, jalapeño, bell pepper, sugar, lime juice, garlic, cilantro, egg, salt, and pepper. Divide the mixture among 10 medium muffin cups and press down with the back of a spoon to flatten. Cook for 20 minutes, or until slightly golden on top and set. Let cool for several minutes before unmolding. Serve with feta cheese on top.

QUINOA-MUSHROOM CAKES WITH SRIRACHA AIOLI
    These earthy cakes have a nice crunchy textural contrast from the walnuts, and Sriracha-spiked mayonnaise adds a kick. Serves 6 V, G, F
    1 cup quinoa
2 cups water
1 tablespoon grapeseed or canola oil
8 ounces button (white) or cremini mushrooms, finely chopped (about 3 cups)
1 small onion, finely diced
1 medium carrot, grated
2 large eggs
1/3 cup chopped walnuts
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup regular or reduced-fat mayonnaise
2 teaspoons Sriracha sauce, or to taste
1 tablespoon lemon juice
1 garlic clove, grated
    Bring the quinoa and water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, until the water has been absorbed, about 15 minutes. Meanwhile, heat the oil in a medium skillet over medium heat. Add the mushrooms and onion and cook until the vegetables have softened, about 5 minutes.
    Preheat the oven to 350°F. Transfer the mushroom mixture to a large bowl and stir in the cooked quinoa, carrot, eggs, walnuts, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups, making sure to pack down the contents. Bake until set and golden on top, about 30 minutes. Let cool for several minutes before unmolding.
    To make the aioli, stir together the mayonnaise, Sriracha sauce, lemon juice, and garlic in a small bowl and mix