Nutmeg Muffins

I adapted this recipe from King Aurthur Flour's recipe for Doughnut Muffins. Check out their excellent blog: http://www.kingarthurflour.com/blog/.

I changed their version quite a bit. I reduced the sugar by almost half, used olive oil instead of vegetable oil and used 100 % white whole wheat flour instead of all purpose flour. They came out very good. I was worried that they would be dry since I really reduced the sugar, but they are very delicious and still very sweet.

One nice thing about these muffins is that they are not finicky about over mixing. King Aurthur people said that you can just not worry about over mixing. Just mix until everything is nice and smooth.

Nutmeg Muffins

4 tablespoons unsalted butter, room temperature

4 tablespoons olive oil

1/4 cup sugar

1/4 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
2 2/3 cups white whole wheat flour
1 cup milk, any fat

Topping
butter, melted
sugar combined with combination of cinnamon and nutmeg, to taste (a little nutmeg goes a long way here)

Grease a 12 cup muffin pan with shortening and set aside.

Combine butter, oil and both sugars in a stand mixer bowl and mix until smooth (may be curdled). Add the eggs and beat until smooth. Add the rest of the ingredients and mix until well combined. Divide the batter between 12 muffin cups.

Bake at 350 F for 20 minutes. Remove and cool for 5 minutes. Remove the muffins with a butter knife. To put the topping on the muffin, just dip the top of the muffin into butter and then roll in the spiced sugar.

Store in airtight container for a day or freeze for up to a month.

Makes 12 muffins

Red Wine Soaked Apples with Rosemary and Walnuts Tart

I saw an idea for soaking apples in red wine in a magazine at a doctor's office. I decided to make a tart with soaked apples. I figured that putting together apples, wine, rosemary and walnuts does not sound all that bad. The tart is really pretty. The apples glisten from the concentrated syrup (a whole bottle of wine reduced to 4 tablespoons!) and have a deep raspberry color. This is not something that everyone will like. I think that this tart is really classified as savory rather than sweet. I bet it would be good with a platter of cheese (say a cheese party). In any case, it is a nice break from the same old apple tart.

Use firm apples for this tart, such as Granny Smiths. I usually do not peel apples for tarts, but you want to peel the apples because the wine does not color the peel. If you have fruity red wine, use it. I used a dry red and it was just fine because of all the sugar that is added. You can make the crust and blind bake it up to a day ahead.

Red Wine Soaked Apples with Rosemary and Walnuts Tart
Apples Part
1 1/2 pounds firm apples, peeled
1/2 cup sugar
1 bottle of red wine
1 tablespoon tapioca flour

Peel the apples and then cut into 1/4 inch slices and place them into a big bowl. Cover with wine and sugar and swirl with your hand to combine. Cover with plastic wrap and refrigerate for 24-48 hours. Be sure to stir it a couple of times to make sure that the apples all get saturated equally.

Crust Part
1/2 cup walnuts, raw (get toasted while baking)
1 cup all purpose flour
¼ cup cake flour
1 tablespoon sugar
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoon cold butter, cut into ½ inch cubes
2 tablespoons olive oil
3 tablespoons water, ice cold
1 tablespoon vodka

To make the crust, combine walnuts and the dry ingredients in a food processor and pulse until the walnuts are fine. Add the butter and pulse 5 times. Add the oil, water and vodka and pulse until the dough forms little pebbles. Dump onto work surface and press the pebbles together. Roll into a circle and line a tart pan. Push the crust sides down so that they come up halfway.

Put on a baking sheet and put a piece of aluminum foil on the crust and fill with beans. Bake at 350 F for 15 minutes and then remove the foil with the beans. Bake for another 15 minutes or until the crust is golden brown. Set aside or cool and refrigirate for up to day.

While the crust is baking, reduce the liquid. Place a sieve over a heavy bottom pot (such as a Dutch oven) and pour the soaking apples to separate the apples and the liquid. Add a sprig of rosemary to the liquid and bring to a simmer over medium heat. Simmer until the liquid reduces to 1/4 cup. Pour into a measuring cup and set aside. It will be thick and sticky.

The baked crust can wait for the reduced syrup. The crust can be hot when you arrange the apples in it, but it can be cool too (say if it cooled off or you made it ahead).

Combine the apples with tapioca flour and arrange the apples in the tart pan (see the picture). Drizzle 2 tablespoons of the reduced wine syrup over the top. If the syrup cools off too much, it will be too thick. To make it drizzable put it in the microwave to get hot again.

Bake at 350 F on the bottom rack for 20-30 minutes. Remove and brush the apples with the other 2 tablespoons of syrup. You will need to microwave the syrup and dilute with a tiny bit of water. Since the apples not are secured to the tart, 'pat-pat-pat' the syrupy brush instead of using long strokes. This will prevent from the apple slices sliding all over the place.

Cool to room temperature and enjoy. Be sure to cut with a serrated knife. Store leftovers in the fridge for up to 2 days.

Chicken Veronique Salad

This year my mother in law got a good amount of grapes. I have always wanted to make a chicken salad with grapes and now that I have all these grapes, it is a good way to use a few of them. I attached a picture of the growing grapes. Aren't they cute?

This salad is very easy and so delicious. I ate half of it in one sitting. Even though it is 100 % good for you, I had to stop because it is not exactly low on calories. You will love it very much!

By the way, wash, dry and freeze the grapes. They are very good and refreshing.

Chicken Veronique Salad
2 chicken breasts with bone and skin
1/4 cup mayonnaise (I use my own-No Guilt Mayonnaise)
1/2 cup celery, small dice

1 cup green or red grapes (whole or cut in half if very large)

1 cup diced green apple

1 cup walnuts, toasted

salt and pepper to taste

Roast the chicken on the grill or in the oven until the chicken is 180 F. Cool and then dice the meat into cubes. Toss the chicken along with the rest of the ingredients. If making the salad ahead of time, add the walnuts before serving (so they stay crunchy).

Store in the fridge for up to 1 day.

Almond Lime Blueberry Tart

I bought so many blueberries because they were really cheap. My baby girl loves them, but their is only so many that she can eat. I got an idea for this tart from The Bon Appétit book. I changed it around a bit. It is really good and very tasty. My husband who is not a fan of blueberries said that "You might get me one day to like blueberries", after trying the tart. My baby girl loved the tart. Blueberries are so good for you that it is an awful shame not to like them.

Crust

1/2 cup slivered almonds, toasted

1 cup all purpose flour

¼ cup cake flour

1 tablespoon sugar

½ teaspoon baking powder

¼ teaspoon salt

Zest of one lime

1 teaspoon almond extract

3 tablespoon cold butter, cut into ½ inch cubes

2 tablespoons olive oil

3 tablespoons water, ice cold

1 tablespoon vodka

Filling

4 cups fresh blueberries (4 1/2-pint containers), divided

1/4 cup sugar

1 tablespoon fresh lime juice

zest of one lime

2 large egg yolks

2 teaspoons cornstarch

3 tablespoons unsalted butter

2 tablespoons blueberry jam, optional

Combine 2 cups blueberries with sugar, juice and zest. Bring to a simmer and mash the berries with mash potato masher coarsely. As the berries cook they will release juice. Simmer for about 5 minutes.

In a medium bowl, whisk the yolks and cornstarch together. Slowly add about 2 cups of blueberry mixture to the yolks. Be sure to whisk constantly. This is called tempering the yolks and by slowly adding the hot mixture you will not get blueberry scrambled eggs. Return back to the pan and stir until the mixture thickens. Add the butter and stir until melted. Transfer the filling to a bowl and refrigerate until cold.

The next day, make the crust. Process the almonds until very finely chopped in a food processor. Add the dry ingredients and pulse to combine. Add the butter and pulse 5 times. Add the oil, water and vodka and pulse until the dough forms little pebbles. Dump onto work surface and press the pebbles together. Roll into a circle and line a tart pan with it. Push the crust sides down so that they come up halfway.

Put on a baking sheet and bake at 350 F for 30 minutes or until the crust is golden brown.

Remove and cool to room temperature. Spread the blueberry filling all over the bottom and top with 2 cups of fresh blueberries. Brush the top with jam (such as currant or blueberry) diluted with water to give it shine.

Store the tart in the fridge for a couple of days.

Amaretti Cookies

I got this recipe from Room For Dessert by David Lebovitz. The cookies are easy to make and taste very yummy, much better than store bought.

Be sure that your bowl and whites are absolutely free of any fat or yolk. The whites require super clean conditions in order to behave themselves. Clean freaks!

After you take the cookies out of the oven they will crinkle and pop. Its kind of neat.

Amaretti Cookies
1 cup (120 grams) sliced almonds, raw (the almonds toast while baking)
1 teaspoon all purpose flour
1/2 cup powdered sugar
2 large egg whites, at room temperature
pinch of cream of tartar
6 tablespoons sugar

1 teaspoon almond extract

Preheat the oven to 300 F.

Combine almonds, flour and powdered sugar in a food processor and process until the almonds are very finely chopped.

In to a big bowl, add the egg whites. Whisk the whites until they get frothy. Add the cream of tartar and whisk until they egg whites hold their shape. Slowly add 6 tablespoons of sugar. Whisk until the whites have the look of whipped cream (soft peaks).

Fold in the ground almond mixture with a rubber spatula. Place the batter into a pastry bag with 1/2 inch tip and pipe mounds (a little larger than a quarter) on parchment paper. The cookies do not spread, so you can place them close together.

Bake for 35 minutes on the center and bottom racks. Rotate the pans halfway through baking. When the cookies are nicely browned, turn the oven off and let them sit for another 20 minutes.

Remove, cool and store in an airtight container for several weeks.

Chocolate Dipped Cherries and Strawberries

This is the time for juicy strawberries and cherries. They are ripe and 'cheap'. The only way that these yummy goodies can be made better is for them to take a dip in chocolate.

I am not sure about exactly how much chocolate to use for so much strawberries or cherries. Just eye ball the amount of chocolate that you need and the chocolate leftover you can eat or save for another cooking experiment.

Chocolate Dipped Cherries and Strawberries

Fresh cherries and strawberries, washed and dried very well

Dark chocolate, chopped fine

White chocolate, chopped fine

Melt the dark and white chocolate in two different bowls (I use the microwave).

Take a strawberry or a cherry and dip halfway into chocolate. Place on parchment or wax paper and let set in the fridge.

I like to drizzle the strawberries with white chocolate after the chocolate has set. Store the fruit in the fridge.

Pesto

I got this recipe from a book Michael Chiarello's Casual Cooking. He says to blanch the basil and add a pinch of ascorbic acid (vitamin C) to preserve the bright green color. I have to say that it works great. It was nice to have the pesto stay bright green the next day instead of turning swamp color.

Blender works much better than food processor here since this amount of pesto will just smear all over the food processor bowl sides.

If you are going to add this to some pasta, dilute the pesto with a little bit of pasta water. Pesto does not need to be used with pasta. You can spread it on bread with cheese and make yummy grilled sandwiches or drizzle over grilled veggies.

Pesto
2 cups packed fresh basil leaves
1/2 teaspoon grated garlic
1/3 cup olive oil
1/4 cup grated Parmesan cheese
3 tablespoons pine nuts, toasted
Pinch of ascorbic acid
Salt, to taste

Bring water to a boil in saucepan and add the basil for 15 seconds. Drain and plunge into ice water. Combine the blanched basil with the rest of the ingredients in a blender and puree until smooth. Adjust for salt and store in the fridge.

Makes 3/4 cup (enough for 1 pound of pasta)

Cherry Crostata

I was at the store and they had organic cherries for a very good price, so I bought over 10 pounds. Now I must figure out what to do with them. I ate a whole bowl, but I still have like 9 pounds left. Hmm? Apple crostata was really good, so lets make it with cherries.

I don't have a cherry pitter, so I used a straw to push the pit out.

Cherry Crostata

Crust

1 cup all purpose flour
¼ cup cake flour
1 tablespoon sugar
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoon cold butter, cut into ½ inch cubes

2 tablespoons olive oil

3 tablespoons water, ice cold
1 tablespoon vodka

To make the crust, pulse the dry ingredients in a food processor. Add the butter and pulse a 5 times. Add the oil, water and vodka and pulse until the dough forms little pebbles. Dump onto work surface and press the pebbles together. Refrigerate while you make the filling.

Filling
5 cups pitted fresh cherries, about 1 1/2 pounds
2 tablespoons tapioca flour
1/4 cup sugar
1 teaspoon lemon zest

Combine all in a bowl and toss to combine.

To assemble, place the crust dough on parchment paper (or silpat, but not wax paper) and sprinkle with flour. Roll to about 11 inch circle and put the parchment on baking sheet. Place the cherries all around, except leave 2 inch border empty. Fold the dough over the filling using the parchment paper to help you. Brush the sides with milk or heavy cream and sprinkle with coarse or plain sugar.

Bake crostata in the center of the oven at 400 F for about 30 minutes or until the crust is golden brown. Remove and cool for at least 3 hours at room temperature. Crostata is even better if you refrigerate it because the juices firm up and the cherries taste better cold.

Cut into 8 slices with a serrated knife. It is best to cut the crostata by firmly pressing on the knife across the whole crostata. Cutting in sawing motion will cause it to crumble. Dust with powdered sugar before serving if you like.

Store leftovers in the fridge for up to 3 days.

Chocolate Bread Pudding

The other day, I had some end parts of a whole wheat loaf around. I made nice pudding out of it. It will seem like their is too much liquid for the bread, but the bread will soak it all up. You can double or triple the recipe, but you may have to change the baking time.

Use whole wheat or white bread, but make sure that it is nice dense type. Don't use the stuff in a plastic bag that weighs as much as a feather. Cut the bread into 1/2 inch cubes.

Chocolate Bread Pudding
2 ounces dark chocolate, chopped fine
3/4 cup whole milk (or 1/2 cup 1 % milk and 1/4 cup heavy cream)
2 tablespoons sugar
1/2 teaspoon espresso powder, optional
1 large egg
1 teaspoon vanilla
3 cups bread cubes

Leave the bread crumbs out to dry out completely on a baking sheet.

Place the chocolate in a large bowl. In a saucepan combine the cream, milk, sugar and espresso. Bring to a simmer and pour over the chocolate. Mix to melt the chocolate and cool until warm. Add the egg and whisk well. Pour in the bread crumbs and vanilla. Toss to combine and put into a baking dish. Cover with plastic wrap and refrigerate overnight.

Remove the wrap and bake at 400 F for 30 minutes. Cool until warm and serve with whip cream or ice cream.

It is best to eat the pudding while warm. It does not have the same consistency if you refrigerate it. If you have leftovers you can heat it up in the microwave until warm. The pudding will not be the same though, so make this when you have at least 3 people that will eat it right away.

3-4 servings

Popcorn-Oats Cookies

These are funky cookies. They are delicate and crisp, almost like lace cookies. I make them from 2 tablespoons of dough (results in a cookie 4 inches in diameter), but you can make them smaller.

Popcorn-Oats Cookies

1 cup old fashioned rolled oats
4 cups air-popped popcorn

1/4 cup sugar

2 teaspoons baking powder
1/2 cup olive oil

1 large egg

Combine all ingredients in a food processor and pulse until you get a wet mass. Form into 2 tablespoons patties. I do this by forming it into a rough ball and then flatten it out on the cookie sheet into a disk about 1/8 inch high.

Line two baking sheets with parchment or silpat. Leave a lot of room between them since they puff up, but then deflate. Bake in the upper and middle rack at 300 F for 25-30 minutes. Rotate the sheets halfway through baking.

When they are crusty on top they are ready to be removed from the oven. Cool until firm an then peel off and store in airtight container.

Makes 7 cookies (about 4 inches in diameter)

Chocolate Pudding

This is a very nice recipe. It is really easy to make and has a nice chocolate flavor. I would say it is a little healthy too since it has antioxidant rich cocoa powder, calcium and 'little' sugar.

Chocolate Pudding

2 tablespoons sugar

3 tablespoons cocoa powder
Pinch of salt
3 tablespoons water or coffee
1/4 teaspoon espresso powder, optional
1 cup milk, low fat works great, divided
1 ounce dark chocolate, chopped
1 1/2 tablespoons cornstarch
1/2 tablespoon vanilla extract

Combine sugar, cocoa, salt and water or coffee in a saucepan and bring to boil over medium heat. Lower the heat and stir in 3/4 cup of milk and chocolate. Combine the rest of the milk and cornstarch and stir until smooth. Pour into the saucepan and bring to a boil. Simmer for 30 seconds and off the heat add the vanilla.

Pour into cups and press a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Chill for at least two hours.

Once the pudding has chilled top it with chocolate curls or whip cream.

Pancakes

I have been making these pancakes for a while. Originally I got the recipe from Nigella Lawson cookbook. I made a few changes to it to make it healthier. It is a very nice recipe. I also make a syrup from maple syrup for two reasons. I can make a lot of syrup out of not that much expensive maple syrup and the syrup dilutes the sweetness of the maple syrup. Oh yea, it tastes great too.

Don't be concerned when I say whisk the batter until it is smooth. All pancake recipes that I ever saw say that you should have some lumps, but with this recipe you don't worry about it. Just whisk until smooth!

Pancakes
Pancake mix
2 cups all purpose flour

2 cups white whole wheat flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons plus 2 teaspoons sugar

Combine all the ingredients in a air tight jar. Do the 'shake-shake-shake' to blend the ingredients together.

Batter
1 cup pancake mix
1 large egg
1 cup milk, any fat
1 tablespoon olive oil

Heat a dry cast iron skillet over very low heat for 5 to 10 minutes. You want it to be nice and hot so that the pancakes do not stick. Place a teaspoon of butter and with a pastry brush or scrunched up paper towel grease the skillet. Fat should not be floating around.

Combine all the ingredients for the batter and whisk until smooth and no lumps remain. Spoon 1/4 cup of batter on the skillet and flip when tiny bubbles appear on the surface.

Makes 9 pancakes

Syrup
1 cup apple juice, plus 1 tablespoon
4 tablespoons maple syrup
½ teaspoon ground cinnamon
4 teaspoons arrowroot
1 teaspoon vanilla extract and 1/4 teaspoon maple extract

Combine juice, syrup and cinnamon in a saucepan and bring to a simmer. Blend arrowroot with 1 tablespoon of juice and stir until smooth. Slowly whisk in the arrowroot mixture into the saucepan. The syrup will thicken up fast. Just when it comes to a boil, remove it from the heat. Add the extracts and store in a refrigerator container for up to 3 days. The syrup will thicken up. Reheat in the microwave or on the stove.

Cinnamon Brioche 'Muffins'

I have a very nice brioche recipe. I would always make it the same boring way, in a loaf pan. I saw an idea on line were the dough is rolled out and sprinkled with cinnamon sugar. Then it is rolled into a log, cut and baked in muffin tins. They were so cute that I had to try it with my brioche recipe. They turned out great with just a hint of sweetness. YUM!

Cinnamon Brioche 'Muffins'

Sponge

30 grams bread flour

1 teaspoon instant yeast

2 ounces (¼ cup) whole milk, warm

Dough

2 eggs
160 grams bread flour

50 grams white whole wheat flour

1 tablespoon sugar

½ plus 1/8 teaspoon salt

2 ounces butter, soft

Filling

2 tablespoons unsalted butter, soft

4 tablespoons sugar

1/2 tablespoon cinnamon

Combine all the ingredients for the sponge in a mixing bowl, cover and let sit at room temperature for 30 minutes.

Add all the dough ingredients (except the butter) to the sponge. Mix on low speed with a paddle until a rough ball forms. The dough will be stiff. Cover with a towel and let the dough rest for 5 minutes. Turn the machine to low and add the butter, a tablespoon at a time. Continue to mix the dough on low speed until the dough clears the sides and forms a smooth ball. This should take 5 to 7 minutes.

Transfer a plastic bag and refrigerate overnight. The next day remove and roll the cold dough into a rough 12x12 inch square (thickness will be 1/8 inch). It is important to roll it out when it is cold.

Spread the butter evenly to all the corners of the square and sprinkle with cinnamon sugar. Roll into a tight log and pinch the seams. Cut off the rough ends and then cut the log into 12 pieces. I cut the log in half and then cut each half in half. You will have 4 chunks. Cut each chunk into pieces.

Coat the muffin pan with natural shortening and place in the pieces. Cover well and leave at room temperature to rise for about 1 1/2 hours or until the 'muffins' are puffy.

Bake at 350 F for 12-15 minutes. Remove as soon as possible. I like to wedge them out with a butter knife. Cool on a wire rack to room temperature. Store in airtight container for up to 2 days (for longer storage freeze these). I warm these up (frozen or not) in the microwave.

Makes 12 'muffins'

Macaroni and Cheese

This is a very nice macaroni and cheese. I reduced the amount of cheese to as little as possible, used whole wheat bread and olive oil. You can also use whole wheat elbow pasta.

Be sure to let the béchamel rest for 10 minutes. I made a lot of macaroni and cheese, were I would add cheese to the sauce and the cheese would become grainy. Drove me NUTS, so I did some research about this and I think that it has something to do with adding cheese to béchamel that is too hot. Once I started to let the sauce cool a little, the problem stopped.

Macaroni and Cheese

2 tablespoons olive oil

2 tablespoons all purpose flour

2 cups milk, any fat

1/4 teaspoon nutmeg

Pinch of red pepper flakes

1/2 teaspoon Dijon mustard

3 ounces cheddar cheese, grated (I prefer extra-sharp)

8 ounces dry elbow pasta

Crumb topping

2 tablespoons olive oil
1 garlic clove, chopped fine

2 slices sturdy whole wheat bread

1/2 cup grated parmesan cheese

1 tablespoon fresh parsley chopped fine, optional (adds color but no flavor)

Boil pasta until almost al dente, drain and set aside. You want the pasta to be underdone. Drain well and set aside.

Add oil to a heavy bottom saucepan and heat until it shimmers. Add the flour, nutmeg, red pepper flakes, mustard and cook for a minute or so. Add the milk slowly to avoid lumps. I add about 1/4 cup at a time and stir until smooth, then add another 1/4 cup and so on until all milk is gone. Bring the sauce to a boil and simmer for a minute. Take off the heat and stir it on and off for 10 minutes to cool. Add the cheese in batches and stir until it melts. Stir in the pasta and check for salt.

While the sauce is cooling prepare the crumb topping. Put bread into the food processor and pulse to make bread crumbs. You should have about 1 cup. Add oil and garlic to a cold skillet. Cook over medium heat until you smell the garlic. Add the parsley and bread crumbs. Toss to combine.

Pour into an oven safe baking dish and sprinkle the top with the crumb topping. Bake at 400 F for 20 minutes. Turn the heat off and leave it in the oven for another 10 minutes. Remove from the oven and eat!

The leftovers are not as good as fresh. The crumb topping becomes soft and the pasta a little drier. I still enjoy leftover macaroni and cheese.

Makes 3-4 servings

Blueberry Muffins or Raspberry-Almond Muffins

With all the berries available during the summer I am tempted to make muffins using them. These muffins are very tasty and easy to make. I never included a crumb topping with blueberry muffins before but I did this time. It is so worth the extra hassle.

I made these 4 times to get them right. I tried to beat sugar and egg together until fluffy. The muffins did not get the dome shape, instead they got flat on the top. I used olive oil for the crumb topping and room temperature butter. Both resulted in a paste and not something that can be sprinkled.

I grease the muffin tins with natural shortening (...by natural I mean not the partially hydrogenated yuck) and dust them with corn flour (not polenta). I do this because paper liners stick to the muffins.

Blueberry Muffins or Raspberry-Almond Muffins

1 cup white whole wheat flour

1/2 cup all purpose flour

3/4 cup sugar

1/2 teaspoon sea salt

2 teaspoons baking powder
1/3 cup olive oil

1 large egg

1/3 cup milk, any fat

1/2 teaspoon almond extract (for Raspberry-Almond Muffins)

1 cup fresh or frozen blueberries or 6 ounces fresh or frozen  raspberries

Note: if using frozen berries, put them in a colander and rinse until the water runs clear. Once the water is clear, shake to drain and add them to the batter.

Crumb Topping for Blueberry Muffins

1 tablespoon sugar

1/4 cup white whole wheat flour

2 tablespoons unsalted butter, cold and cubed
1/4 teaspoon ground cinnamon

Swirl
1 cup blueberries or raspberries

To make the swirl, cook the berries in a saucepan until they reduce to 1/4 cup. Set aside to cool while you prepare the muffins.

To make the muffins, mix flour, sugar, salt and baking powder in a large bowl. In another bowl, combine olive oil, egg, milk and extract (if using). Mix to combine with a whisk and pour over the dry ingredients. Mix until combined and fold in the blueberries or raspberries.
Fill muffin cups 3/4 way full and dollop a little of the swirl (about 3 teaspoons). Use butter knife to gently swirl it around. Srinkle the top with the crumb topping for blueberry muffins or slivered almonds for Raspberry-Almond Muffins.

Check out the pictures for how to prepare the muffin tin and how much to fill it with batter.

To make the crumb topping, combine all the ingredients in a bowl and using your fingertips rub the butter and dry stuff together. You want the butter to be the size of peas or so.

Bake at 400F for 18 to 25 minutes or until the tops spring back when touched. Try not to overbake the muffins. Start checking after 18 minutes. Cool the muffins to room temperature and then remove. It helps to use a butter knife to wedge them out.

Makes 9 muffins

Grilled Cheese Sandwiche

I make grilled cheese sandwiches often. I have some helpful hints that make the sandwiches extra yummy.

1. Use low heat on the skillet since you want the crust to become crispy and golden brown. If you use too much heat, it will burn.

2. Butter tastes much better than olive oil on the crust. I like to be healthy and not use too much. I accomplish this by using frozen bread. You can spread very little butter over the bread slice without damaging it.

By the way, I always keep bread in the freezer because it lasts for months that way.

3. Give some garlic flavor to your sandwich by rubbing a whole clove of garlic (or more) on the frozen bread. The garlic 'melts' into the bread crevices by acting like a grater. Remember, you have to have frozen bread.

Grilled Cheese Sandwiches
Even number of bread slices, must be frozen solid
Unsalted butter, soft or melted
Good melting cheese (such as fontina, mozzarella, cheddar), sliced or grated

Preheat a skillet (I do not like to use non-stick) over low heat for a couple of minutes.

Take a slice of frozen bread and butter it on one side with butter. Repeat with the other slice. Use just enough to cover both slices with a thin coating of butter. I use a metal butter knife to spread the butter. Sandwich the cheese between the sides of bread that are not buttered.

Place the sandwich into empty (no oil) skillet and keep the heat very low. Cook for about until golden on one side and flip to cook on the other side.

Apple Crostata with Walnuts and Cheddar Cheese

I have a lot of apples since my in laws have an apple tree. It produces tart apples similar to Granny Smith. I try to use them as creatively as I can. This is a very nice crostata that was inspired by those beautiful apples. The crust is flaky and rich despite that it does not have as much butter as other crusts. I added vodka to it because I have read that alcohol does not contribute to gluten development and therefore results in a more tender crust.

You can omit the walnuts and cheese or you can use 1/4 cup Gorgonzola cheese and same amount of walnuts for a different taste.

I used one type of apple in this tart because my in-laws have on type growing. If you are going to the store to buy them, you can mix the apples up. Get three different types of apples to contribute a different texture and sweetness to the tart (1 pound total). Golden delicious are sweet, McIntohshes break down and Granny Smiths stay firm.

Apple Crostata with Walnuts and Cheddar Cheese

Crust

1 cup all purpose flour

¼ cup cake flour

1 tablespoon sugar

½ teaspoon baking powder

¼ teaspoon salt
3 tablespoon cold butter, cut into ½ inch cubes
2 tablespoons olive oil
3 tablespoons water, ice cold
1 tablespoon vodka

To make the crust, pulse the dry ingredients in a food processor. Add the butter and pulse a 5 times. Add the oil, water and vodka and pulse until the dough forms little pebbles. Dump onto work surface and press the pebbles together. Refrigerate while you make the filling.

Filling

2 tablespoons unsalted butter

1 pound tart apples, such as Granny Smith (or a combination, see intro)

2 tablespoons sugar

1 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/4 cup raw walnuts, chopped roughly

1/2 cup coarsely grated extra sharp cheddar cheese

To make the filling, add butter to a skillet (does not have to be nonstick). When the butter melts, add the apples, sugar, and cinnamon. Cook for 5-10 minutes. You want the apples to have softened but still have a bite. Off heat, add the juice and zest. Cool to room temperature and add the cheese.

To assemble, place the crust dough on parchment paper (or silpat, but not wax paper) and sprinkle with flour. Roll to about 11 inch circle. Spoon the filling in the center and leave 2 inch border empty. Fold the dough over the filling using the parchment paper to help you. Sprinkle the walnuts on top. Brush the sides with milk or heavy cream and sprinkle with coarse or plain sugar.

Bake crostata in the center of the oven at 400 F for about 30 minutes or until the crust is golden brown. Remove and cool to room temperature.

Cut into 8 slices with a serrated knife. It is best to cut the crostata by firmly pressing on the knife across the whole crostata. Cutting in sawing motion will cause it to crumble.

Peach Cobbler

My mother in law has a peach tree and this weekend I got a lot of peaches off it. I wanted to make something with them because they go bad fast. Peach pie takes too much work, but cobbler does not. This is a nice and easy dessert. I prefer to cool it and then stick in the fridge before eating. Try it with some ice cream. Yummy!

Peach Cobbler

4 pounds peaches

½ cup sugar

2 tablespoons lemon juice
3 tablespoons tapioca flour

1 cup fresh raspberries, optional

Biscuit

1 cup all purpose flour

3 tablespoons corn flour

¼ cup sugar

¼ teaspoon baking soda

1 teaspoon baking powder

Pinch cinnamon

3 tablespoons olive oil

3 tablespoons milk

3 tablespoons yogurt, any fat

Cut the peaches into ½ inch chunks and toss with sugar and lemon juice. Let stand for 30 minutes and drain off the liquid into a saucepan. Reduce the liquid to 2 tablespoons.

Toss the peaches with tapioca flour and put into oven safe baking dish. Sprinkle the raspberries and drizzle the reduced syrup over the top.

Bake at 400 F until the sides start bubbling. This should take 20 to 30 minutes.

While the peaches bake, get the biscuit ready. Combine the dry and wet in two separate bowls and when the sides of peaches are bubbling, combine the dry and wet together. Mix until combined but do not over mix. Divide into 8 portions and arrange on top of the peaches. Return to the oven and bake until the biscuits are cooked. This should take another 15 to 20 minutes.

Remove and let stand until cool and then refrigerate. I think that the cobbler is a lot tastier when it is cold.

Barbeque Chicken

This is a nice sauce that does not have funky stuff that you find in store bought sauces. I like to brine the chicken because it seasons the meat and the chicken comes off the grill juicy.

Barbeque Sauce
2 tablespoons olive oil
1 onion, chopped (no need to get it fine, since everything will be pureed)
3 garlic cloves, chopped fine
28 ounces canned whole tomatoes, with juice
8 ounce can tomato sauce
3/4 cup distilled white vinegar or balsamic vinegar
3 tablespoons light or dark brown sugar, packed
3 tablespoons molasses, I use blackstrap molasses
1 tablespoon Dijon mustard
1 tablespoon sweet paprika
2 tablespoon chili powder
2 teaspoons ground black pepper, eye ball it
NO SALT since the chicken will be brined (you can use salt if you like)

Heat oil in the pan until it is shimmering. Add the onion and cook until golden brown (stir occasionally). Add the garlic, followed by the rest of the ingredients and bring to a simmer and then reduce heat as low as possible. Cook for 2 to 2 1/2 hours uncovered. Stir occasionally.

Puree the sauce in a blender. You can use right away or cool and refrigerate for 2 weeks or freeze for several months. I freeze the sauce in ice cube trays, so that I can have as little or as much as I need.

Brining the Chicken
Up to 3 pounds of chicken breasts or thigs, with skin and bone
1/4 cup kosher salt
1/4 cup sugar
4 cups water, cold
 
Add water to a stand mixer or a big bowl and add the sugar and salt. Dissolve well and submerge the chicken peices. Refrigirate for 1 1/2 hours. Place the bowl into an empty sink and carefully empty it. Fill it back up with water and swish the chicken around. Drain again and place the chicken on some kind of baking sheet or dish. Dry well with paper towels and season with lots of pepper. At this point you can put the chicken back into the fridge uncovered for up to 24 hours or use right away.

If you put it in the fridge, moisture will start to evaporate. Don't be scared 'cause the chicken will turn blue and yucky looking after a while. That just means that water evaporated from the skin. No problemo! That is great thing for roasting chickens or turkeys in the oven 'cause you want the skin to be nice and crispy.

 

Prepare the grill with a 50/50 mixture of hardwood charcoal and briquettes. I fill the starter 3/4 full for a small grill. When coals are ashy pour them on the grill. Cover and let it heat for 5 minutes. Scrape the grill and cook the chicken for 15 minutes per side or until the chicken's temp is 160 F.

 

Brush on the barbeque sauce about 10 minutes from the time the chicken is done and return the cover. The chicken is good warm or at room temperature.