RUSTIC ENGLISH MUFFINS.
Excluding my trip to Bugtussle, every day of the new year I've baked something: so far, it's been either biscuits, bagels or english muffins. The english muffins were a recommendation from our friends over at Bootjack Cabin and the english muffins, by far, have been our favorite of my baking experiments.
THE RECIPE:
What you'll need (use organic where you can):
- 1 cup milk
- 2 cups sifted unbleached flour
- 1 packet of yeast
- 1 tablespoon of Lard or Butter
- Sugar
- Salt
- Water
In a sauce pan warm your cup of milk on low heat with 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1 tablespoon of lard or butter. Stir until sugar and salt dissolve and lard or butter is melted. Remove from heat. In a mixing bowl, combine one 1/3 cup of warm water with a packet of yeast and 1 teaspoon of sugar. Once the yeast dissolves, add the milk mixture to the yeast and water mixture. Then sift and add your 2 cups of flour. Beat with a wooden spoon until all flour is incorporated. Let rise for 30 minutes.After 30 minutes, add another 1/2 teaspoon of salt and beat for additional 30 seconds with wooden spoon. Heat cast iron pan, griddle, or sauté pan to roughly 300 degrees or medium-high heat. Lightly coat with lard or butter.We don't own rings, and don't really care about having perfectly round muffins, but if you own metal rings, or a tuna can (with the bottom cut out) you could make the classic round muffins by placing them on the griddle or pan and pouring the mixture inside. We don't worry much about it, though, thus the "rustic" part of this recipe.This is a sticky dough. It helps to take a regular spoon from your drawer and, out of the batter, draw a large spoonful. Using your wooden spoon, scrape the dough from your regular spoon and let it drop into the hot pan. Cook on first side––it will slowly puff up as it cooks––for 4-6 minutes then flip. Press the muffin lightly (at which point you'll recognize the classic muffin look) and let cook for additional 4-6 minutes. Once done, remove and set on cooling rack or something similar.Once cooled, split with fork and serve (or toast and serve––your call)!- Jesse.
Recipe inspired by Alton Brown's English Muffin recipe.
STARCH WEEK.
Although all of our meals are comprised of at least one starch, protein and vegetable, I haven't been creative with any of them in a long time. And so when it came to making our resolutions, I started with my cooking: it was time to branch out and get creative with the pieces of my meals. Up first, starch.Now, I've made biscuits only twice in my life––yesterday and today––so don't expect amazing recipes from me yet. I'm just reading a lot and discovering some techniques, hoping to get it down––to make a nice, flaky biscuit. But when I do, you can bet to hear some tips. Until then, I'd love to hear some of yours! Got any good biscuit recipes? Advice?This is the basic dough recipe I've been following:
Combine flour, baking powder, and salt. Massage in butter. Add milk, don't overwork dough, and let sit for 30 minutes before rolling out by hand, punching biscuits and baking at 450 for 12-14 minutes.Thoughts?Tonight, round two: homemade pasta!- Jesse.
DIY DONUTS (sort of)
As I have written about before, I have a serious sweet tooth. When we are on the farm, out in the middle of nowhere, it is not really a problem. We only have honey - so most of my sweet baking experiments remain relatively healthy. But in the city - not only can I go to the store for a cup of sugar whenever I want, but there are so many adorable little shops and cafes with muffins and cupcakes and gelato and donuts - it is terribly tempting....and all within walking distance. So, when I get a craving for something sweet, instead of heading to the bakery - I have been forcing myself to either do without or make it myself. Cooking your own food - be it your dinner or your dessert - means that you are directly in contact with your ingredients. Just as cooking your own meat forces you to realize that it actually used to be an animal, watching yourself pour three cups of sugar and a stick of butter into a mixing bowl might make you rethink your chocolate chip cookies.But you guys....I really love donuts. One of my favorite memories of my life in Nashville during college was going to Fox's Donut Den, a little shop down the street with bad coffee and wonderful cake donuts. Many a late-night study session were fueled by those donuts. So, to keep me away from Fox's, I decided to make my own. Now, I am using the term 'donut' here very loosely - these are essentially honey cinnamon muffins. But trust me when I say, they are delicious and donut-like in flavor. PLUS - they are cheap (that's a very important quality around this household). No fancy ingredients that we didn't already have.Here's the recipe in case you find yourself in a similar state of craving. They are very simple, and would make a special treat for Christmas morning!For the DOUGH:
- 1 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp cinnamon
- 1/3 cup oil (I would recommend lard. Obviously. But I used olive oil, because we had a vegetarian in the house and it worked very well.)
- 1 egg
- 3/4 cup honey
- 1/2 cup milk
For the COATING:
- 1/4 cup butter, melted
- 1/3 cup turbinado sugar
- 1 tbsp cinnamon
Combine your flour, baking powder, salt, cinnamon, and nutmeg in one bowl - and mix your oil, egg, honey and milk in another. Slowly add your dry ingredients into the wet and stir just enough to mix. Bake in a greased muffin pan for 15-20 minutes at 350 degrees.While the muffins are baking, set up an assembly line: the melted butter in one bowl, and the sugar and cinnamon (mixed together) in another.When the muffins are done, shake them out of the muffin pan while they are still warm. First, dip each muffin into the butter, and then roll it around in the cinnamon sugar mixture, tapping off the excess.And there you go! Pretty little honey cinnamon donut holes - no deep-frying or corn syrup required!- Hannah.
Recipe adapted from here.
A VERY UNEXPECTED LUNCH.
Lately, I have been craving seafood. All. The. Time. It is serious. I had to leave the room while we were watching an episode of Anthony Bourdain the other day because I could barely control myself. It was like food pornography. I don't have anything against eating seafood - we just only eat meat that we raise ourselves or was raised by someone we know and trust (here's a little more about our food philosophy). And because fresh, local seafood is pretty much non-existent here in Nashville, that basically equals no lobster for me.But then today, as Jesse and Willie were returning from playing basketball, the next door neighbor walked over and randomly handed them a grocery bag full of LIVE TROUT. After we watched the bag flop around for awhile in the sink, Jesse watched a few YouTube videos about cleaning and gutting fish and got to work on the most delicious and surprising lunch ever. I finally got my seafood! It is a Christmas miracle.- Hannah.
