Blueberry Muffins

I am not a usual fan of self-rising flour. I mean you can make self-rising flour out of all-purpose flour is you want to – not too difficult. But I went ahead and made the “investment” for this recipe. I always keep frozen organic blue berries in the freezer and thought this just might work really well. We will see how I modify this recipe – in my head some lemon zest should be involved, but since is the first time I have made this recipe, I will be true to it.  Or try to. And then at some point in the future, maybe, modify it.

D&D_18702 3/4 cups King Arthur unbleached self-rising flour
3/4 cup granulated sugar
3/4 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1 to 1 1/2 cups fresh or frozen blueberries
Sanding sugar

Preheat oven to 400°F. Prepare the muffin pan by lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers. Whisk together the flour and sugar over a piece of waxed paper.

In a bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it will be a bit lumpy. Quickly and gently stir in the blueberries. Fill the muffin cups 3/4 full; sprinkle muffins with sanding sugar.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

29 May 2017 – These were easy to make, but somehow they were on the dry side. Need to investigate because I like a recipe where I have everything on hand, but I wonder what I need to do for a more moist muffin.

Source: King Arthur Flour

I really need to read reviews before I make a recipe – lots of people substituted melted butter for the oil. I will certainly do that next time. I will say though, the berries, at least did not all sink to the bottom and that was a blessing.

The Boy really liked these and that is enough for me.

 

Apple Market Ham Salad

Okay, this is another thing that I have found that someone, Apple Market, does so much better than any version I have ever made. Yes, it is ham salad.

Let’s just get all the disclaimers out of the way. I will eat deli ham on occasion – see chicken, cheddar, apricot sandwich in which ham plays a key role. But a big ol’ Easter ham is not for me. The cut is too thick and I just do not care for it which is slightly interesting since I really like the vast majority of the rest of the pig (pork) parts a lot, no really, A Lot.

The MotH says this ham salad is too sweet and I am guessing that is the sweet relish, but I really really like it.

Apple Market is an interesting place. It is a local (yeah) small grocery store that has a great deli, excellent beer selection, a real butcher shop, sushi, really fresh dairy, and I think they employ most of the teen-aged kids from the area of East Pensacola Heights. They were one of the first grocery places to open after Ivan and after that you could tell that they had increased the generator back ups for the whole store.

Apple Market is a real treat. I do not get there as often as I would like, but since I have had the ham salad recently, I am motivated. May not look like much, but you should envy me. Yes, you should. D&D_1849

Okay? Does it look like cat food? Or is that just me? Sigh. I just stay up too late. I really should not say that, but the idea just struck me. No matter – it tastes amazing. And I am going back this weekend for more. Yep. Also to see if they have some really old chickens that will make a great chicken and rice.

Orzo Pasta Salad with Asparagus, Feta, Artichoke Hearts, and Sun-dried Tomatoes

D&D_1854So we had an abundance of feta cheese at the office – it is a long story, but I decided to make something of it. For Easter I thought a pasta salad would be good, but something light and fresh. So here is what I did. Another non-recipe recipe, but there it is.

8 ozs Orzo, al dente
1/2 pound asparagus, blanched until bright green (30 second – 1 minute) and the cooled, cut into 1 inch pieces
16 oz can artichoke hearts, drained and diced, or frozen
1/2 8.5 oz jarred sun-dried tomatoes, julienne cut, drained*
2 Tbs minced chives
Feta crumbles from the office – not sure how much, but just make it look good with the color contrast

Vinaigrette –
juice and zest of one lemon
2 Tbs olive oil
1/4 cup minced chives
salt/pepper to taste**

While the orzo is cooking, mix together vinaigrette ingredients in a decent sized serving bowl.  Once orzo is drained, add the hot pasta to the vinaigrette. Let the orzo soak up all that flavor. All that lemon.

Mix in all the other pasta salad ingredients and serve at room temperature.

What could be easier? I am not entirely sure especially since I had it all on hand – thanks work for the feta. Have to take the perks when you get them.

I feel proud of this – I mixed a lot of things together and it really worked.  Thank you Nigella for the vinaigrette recipe.

*I usually use dried tomatoes that I rehydrate in hot water, but this time oil-packed made more sense to me.

** I hate this expression. Do people not really know to taste things and season them with salt and pepper if necessary. Or maybe add more acid with some lemon or vinegar. Now I am being that food person that everyone says I am. Sigh.

Sometimes others do things better than I do. German potato salad –

I have finally given in for real to the fact that sometimes other people do things much better than I do.

Case in point,I have been trying to make German potato salad as good as the Creamery for years. It seems to be an effort in futility. I would love to find someone in the family to give me the recipe, but that, I doubt, will happen.

So my lack-luster versions or even decent versions, have been just that, to me – lack luster compared to the Creamery. I thought about it so much before our Easter picnic luncheon and realized that be beloved father-in-law loved a canned German potato salad. And, honestly, it was the first German potato salad I had ever had too. So, damn it, I just did that.

Read German potato salad is what I went for – I mean, why not? My in-laws like it, I like it the MotH likes it. The Boy likes it. Why make things more difficult?D&D_1846

That is not to say that I did not “decorate” it. I added minced chives and some amazing local (Fairhope, AL) Bill-E’s bacon. Because, um, again why not gild that lily?

Deviled Eggs

I guess it is just a requirement that you have some sort of egg – thing for Easter – spring and all. So I made deviled eggs. Again for The Boy – he will eat them anytime.

This is again, another no-recipe recipe. I have done this so many times, but to be honest, I do not eat deviled eggs – at all, ever. I like egg salad, so this really does not make sense, but there it is. D&D_1839

So here is how I make hard-boiled eggs. Put eggs in a decent-sized pot and cover with at least an inch of water. Heat the pot to boiling and removed pot from heat, put on a lid and let sit for 13 minutes. Yes, 13 minutes. Dump the hot water out and add cold water and bash the eggs against the side of the pot. Let sit for a few minutes  – peel the eggs and cut in half cleaning the knife between eggs so no yolk gets on the white part.

Remove the yolks and put into small-ish bowl. Add a little Duke’s mayo* and some Dijon mustard – I go with a smidge more mustard than mayo. Add 3 Tbs of drained sweet pickle relish and one more not drained. Taste and decide on salt and pepper.

Put the yolk mixture in a zip top bag and cut off a corner to make a tip to pipe the yolks into the whites. Then decorate. This time I decided on chives and really amazing local bacon, but I also like minced shallots and I really like paprika. I guess it is a Southern thing – the paprika, not the shallots. Parsley is always nice.

It is funny how I like egg salad, and plan to make some soon, but do not like deviled eggs when in reality they are not that far apart. Strange.

* A Southern staple – you must not be without it, ever.

I have local fresh eggs – amazing!

My friend Tony told me his friend Dusty raises chickens and sells eggs. Finally, a source for farm fresh eggs  – that is so great! I know there have been several places in Milton that have signs out for fresh eggs, but I just do not go into Milton that often. Tony speaks very highly of his friend and from the description the chickens are kept in, it is the kind of environment that I think is great for chickens. I mentioned it at work and someone called them yard eggs, and I guess when you get right down to it, that is really what they are. Though I have never heard that phrase before.

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The colors are so amazing. It is like Easter eggs without dying them.

This is just in time for my Meyer lemons to come in from California so I can make all kinds of lemon curd. And lemon curd tartlets – oh yes, this is going to be a good couple of baking weeks. Or just a good couple of weeks in general. Yep.

I think Meyer lemon curd has to be first because the two most important things are egg yolks and Meyer (or any lemon, but prefer Meyer) lemon juice. I think the only other thing that will be made more outstanding is hollandaise because, again, egg yolks. And fresh ones have to be so superior.

Sausage & Eggs

When I was young I had all kinds of allergies. Lord knows that is the truth. I had to go through food allergy testing to see what I was allergic to after my fish incident that sent me into anaphylactic shock at 5 years-old after dinner one night – lips turn blue and throat closed up. So I had to be tested to see what other things I was allergic to. 

Mostly just trees, grass, mold, dust mites, dogs, cats, air in general, but eggs seemed to be a problem too. So my mother never really feed me eggs. Nor did I get the MMR shots as a kid, nor did I get flu shots – No vaccine built in an egg. I did finally get the MMR to go to university, had to – they do not let you in otherwise, but by then I was about 25 then.

But no matter what, the only time growing up that I had eggs was this non-recipe recipe. And I guess that is why this is the only time I eat them now.

It is one of my favorite things, um, ever. 

Basically, you cook a pound of sausage in a skillet and then scramble up a few (4 or 5) eggs and then cook them in the grease left by the sausage. This, to me, is pretty much heaven on earth. My mom made this for us for dinner – not breakfast. I don’t think she used hot sausage, but I always use hot sausage for any recipe that calls for breakfast sausage. In my head there is no other kind. Don’t get me started on sage sausage (blech) or lord help us, maple sausage (I love maple syrup w/sausage, but maple flavor in sausage – that is just too strange to be believed).dd_2016-12-25-14-13-50

I am pretty sure I just told you how to make this. It is quick, easy, and amazingly good. My mom had good handle – a very good handle –  on what was good. And this is good in spades.

It is a favorite Christmas breakfast (not dinner) for us – or maybe just me. Well – sometimes you just want what you want and everyone else has to go along with plan. I am pretty sure no one complained.

2015 – Parmesan Shortbread – Nigella
2015 – Fusilli with Artichoke Hearts and Parmesan Cream