Not Another Muffin! Blueberry YESSS!

For the horrific baker that I am, we sure have a lot of muffins around here! This one is on repeat these days...just too yummy!!

2 cups all-purpose flour

2 teaspoons baking powder

• ¾ teaspoon salt

• 1 stick (½ cup) unsalted butter, softened ( I use salted...)

• 3/4 cup granulated sugar

• 2 large eggs

• 1½ teaspoons vanilla extract

• ¼ teaspoon almond extract

• ½ cup milk

• 2 cups fresh or frozen blueberries ( any berries would work!

Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray. You will bake for 30 min.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

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Easy Peasy BBQ Pulled Pork or Beef

No fuss, no muss!! Grab an oven proof pan/ pot, cast iron is great, and prepare this in about 5 min...

Pre heat oven to 325F.

Nice piece of pork shoulder or butt, OR beef chuck or blade roast.

Make sure to leave some fat on your meat. 

Cut meat into large chunks. 

Dry rub:

1 tbsp. Sweet smoked paprika 

1 tbsp. Brown sugar

1.5 tsp. Chili powder

2 tsp. garlic salt

1/2 tsp. Cayenne pepper

Oregano, Mexican if you have it.

Salt and pepper...lots. 

Rub meat with this and place the meat in the pan. Drizzle a tiny bit of olive oil on top. No searing, no mess!

Roast uncovered for about 2 hours. About half way through, add a bit of water or beer or chicken stock and loosely cover with foil. It should be fall-apart fork tender when done. And the house will smell heavenly!

Get your fave BBQ sauce and pour some over the meat. Keep in the oven for a few more minutes to heat through.

Cest tout!

Serve on toasted Brioche bread. Garnish with creamy cole slaw, orzo salad or any fresh side. 

So easy, so fabulous...! 

Great for a snowy or rainy day. Fills the house with joy! 

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Mighty Multi Muffin!

Here's a delish and versatile muffin recipe, dense but so moist, no flour. Great morning bite. Make 2,3,4 X recipe...see below for a few variations. 

Recipe makes 4 large muffins:

1 banana

1 egg

1/3 cup nut butter

Vanilla

3/4 c. Rolled oats 

1/2 tsp. Baking powder

Good pinch of salt

Hint of sweet, honey, maple syrup etc. 

That's it! Bake for 22-25 min at 375F. 

Variations for a double batch: Switch up the nut butters, even add 2 different types in 1 recipe. 

Use soaked and mushed up dates as a "second banana". (Any dense mashed fruit would work)

Add red currants, raisins etc...

Add walnuts, pecans etc...

Add coconut. 

Add chocolate maybe!?!

Multi faceted for sure. 

Really good with butter of course!

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Decadent Dauphinoise - Potato Heaven

The only thing better than Potatoes Dauphinoise is making them with friends you love in their spectacular chef's kitchen, and then devouring them along with succulent leg of lamb, and cumin and pistachio crusted green beans...in a lovey bowl with elegant serving utensils. There...all in one sentence!!

This is a one dish wonder. You will need a medium to large cast iron or oven proof pan. 

Pre- heat the oven to 350F. But, the first part of the assembly is on the stove top.

Finely slice starchy potatoes and 1 large onion, on a mandolin is preferable. Slice a few cloves of garlic as well.

In olive oil and butter, begin caramelizing the onions with a few fresh sprig of thyme. A trick we just learned is to add some water to the pan and cover. This will steam the onions for about 5-8 min or so and let out the natural sugars which help speed up the caramelization process. It really worked out!

Once the onion are golden in color, add garlic and sauté a few more minutes. When you can smell the garlic, add a bit more butter and then 2 tbsp. of flour to make the roux. This mixture must cook down for a few minutes or the result will taste of raw flour. 

Once cooked, add a bit of milk at a time and keep stirring. Add enough milk to ensure that the potatoes slices you will now add will be just covered with the sauce. We added some 35% cream, and yes...it adds the decadent creaminess this dish is all about. 

The pan must come to a gentle boil and must simmer until the potatoes are tender, almost cooked through. Test with a knife after about 15 or 20 minutes. While simmering, add some chicken bouillon, salt, thickly ground pepper and the KEY, freshly ground nutmeg, lots. The addition of a bay leaf at this point is a great idea!!

While this pan cooks, prepare some grated cheese. The dish calls for either shredded gruyere or emmental cheese and some old cheddar. Once the potatoes are tender, place the cheese on top and put the pan in the oven for about 20 minutes or until melted golden brown. 

These are the BEST, and even better when shared with friends you adore!

 

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Literally... Chicken in a Pot

This is the most unassuming recipe you could ever imagine. Succulent, kind of poached delectable chicken. This is Rita's recipe, simply lovely and refined just like she is, and one that I make over and over again. 

French Chicken in a Pot

1 large onion

2 celery sticks

5 cloves garlic

1 large bay leaf

1 sprig fresh rosemary
 
Rub the chicken with coarse salt. No pepper. In a medium sized Creuset pot, or any pot that can go in the oven, brown the chicken on both sides in olive oil.  Add the cut up onion and celery, bay leaf, rosemary and whole garlic cloves.  Add about 1/4 to 1 cup white wine. It depends on the width of the pot, ensure about 1.5 inches of liquid.  Cover the pot with foil (make sure the foil overlaps the pot and is tightly sealed), then put the lid on.  Cook in the oven at 300 degrees for 2 hours.  The chicken will steam-cook.

After 2 hours, remove the chicken, wrap with the foil and let sit for approx. 15 minutes.  In the meantime, strain the jus from the Creuset and discard the veggies, Serve this subtle chicken with jus on your favorite rice, I love this with brown rice. Such a refined and simply flavored dish.

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