(makes 12 muffins)
2 ¼ cups all-purpose flour
1 tbs baking powder
1 tsp salt
1 cup milk
¼ cup canola oil
1 large egg
1 cup cheddar cheese
1 cup grated zucchini
1 cup chopped ham (or turkey bacon)
In a large bowl, whisk together flour, baking powder and salt. Make a well in the centre. In a glass measuring cup, whisk together milk, oil and egg. Pour liquid mixture into the dry and bring together with a fork just to moisten ingredients. Gentle fold in cheese, zucchini and ham.
Oil the cups of a regular-sized muffin pan. Divide batter evenly between the twelve muffin cups. Bake at 350F for about 20 minutes, until a tester inserted into the centre of the muffins comes out clean. Let cool and set in pan for about 5 minutes then transfer muffins to a cooling rack to cool completely. Store in an airtight container, or make a double batch and freeze.
Tuesday, September 04, 2007
Wilma Duffy's cornmeal buns
(makes 2 ½ dozen)
4 cups water
2 tsp salt
1 cup cornmeal
1 cup sugar
1/2 cup butter (reduced by ½ from original recipe)
1tbs active dry yeast
1/3 cup warm water
1 tbs sugar
approx. 7-8 cups flour
In a medium pot over medium-high heat, bring 4 cups of water, salt and cornmeal to a boil, whisking constantly. Once the mixture boils, reduce the heat to medium-low and continue whisking vigorously for 5 minutes. Stir in 1 cup sugar and butter until melted. Remove from heat and set aside to cool completely.
Dissolve yeast in 1/3 cup warm water and 1 tbs sugar. Set aside for 5-10 minutes to proof. Once the yeast has bubbled, stir into cooled cornmeal mixture. Transfer to a very large mixing bowl. Using a stiff wooden spoon, stir in flour until mixtures begins to come together. Turn out onto a lightly-floured surface and knead several minutes to form a soft, elastic dough. Return to a clean, very large, oiled bowl. Cover with plastic wrap and set aside in a warm place for 1 ½-2 hours, or until doubled. Punch down and knead a few times on a floured surface. Form dough into 2 ½ oz buns, place on Silpat-lined baking sheets. Cover lightly with plastic wrap and let rise until doubled. Bake at 350F for 12-14 minutes, until lightly-browned on top.
4 cups water
2 tsp salt
1 cup cornmeal
1 cup sugar
1/2 cup butter (reduced by ½ from original recipe)
1tbs active dry yeast
1/3 cup warm water
1 tbs sugar
approx. 7-8 cups flour
In a medium pot over medium-high heat, bring 4 cups of water, salt and cornmeal to a boil, whisking constantly. Once the mixture boils, reduce the heat to medium-low and continue whisking vigorously for 5 minutes. Stir in 1 cup sugar and butter until melted. Remove from heat and set aside to cool completely.
Dissolve yeast in 1/3 cup warm water and 1 tbs sugar. Set aside for 5-10 minutes to proof. Once the yeast has bubbled, stir into cooled cornmeal mixture. Transfer to a very large mixing bowl. Using a stiff wooden spoon, stir in flour until mixtures begins to come together. Turn out onto a lightly-floured surface and knead several minutes to form a soft, elastic dough. Return to a clean, very large, oiled bowl. Cover with plastic wrap and set aside in a warm place for 1 ½-2 hours, or until doubled. Punch down and knead a few times on a floured surface. Form dough into 2 ½ oz buns, place on Silpat-lined baking sheets. Cover lightly with plastic wrap and let rise until doubled. Bake at 350F for 12-14 minutes, until lightly-browned on top.
peach sour cream ice cream
4 large ripe peaches, peeled and pitted
2 tbs fresh-squeezed lime juice
6 large egg yolks
2/3 cup granulated sugar
1 ½ cups table cream (18% MF)
1 ½ cups milk
½ cup sour cream
1 tbs vanilla
In a blender, puree peaches together with lime juice. Push through a fine sieve and set aside.
In a large bowl, whisk together egg yolks with sugar until mixture is thickened and pale yellow. Set aside.
In a medium-large pot over medium-low heat, bring milk and cream to a simmer. Very gradually whisk into egg yolk mixture, then return entire mixture to pot and continue to cook over low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon. Do not let mixture come to a boil. Strain into a clean bowl and place bowl in a cold water bath, stirring occasionally, until the mixture comes down to room temperature. Stir in peach mixture, sour cream and vanilla. Cover and chill until thoroughly cold.
Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
2 tbs fresh-squeezed lime juice
6 large egg yolks
2/3 cup granulated sugar
1 ½ cups table cream (18% MF)
1 ½ cups milk
½ cup sour cream
1 tbs vanilla
In a blender, puree peaches together with lime juice. Push through a fine sieve and set aside.
In a large bowl, whisk together egg yolks with sugar until mixture is thickened and pale yellow. Set aside.
In a medium-large pot over medium-low heat, bring milk and cream to a simmer. Very gradually whisk into egg yolk mixture, then return entire mixture to pot and continue to cook over low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon. Do not let mixture come to a boil. Strain into a clean bowl and place bowl in a cold water bath, stirring occasionally, until the mixture comes down to room temperature. Stir in peach mixture, sour cream and vanilla. Cover and chill until thoroughly cold.
Transfer to an ice cream maker and freeze according to the manufacturer’s directions.
"eat more chicken" burgers
400g ground chicken
1 tsp finely chopped fresh oregano
1 tsp finely chopped fresh thyme
¼ cup chopped “Walla Walla” sweet onion
1 cup finely ground breadcrumbs
1 large egg
2 tsp Mexican seasoning
kosher salt/freshly ground pepper to taste
In a large bowl, combine ground chicken, herbs and onion. Blend in breadcrumbs and egg. Season and form into patties. Cook under a broiler, or on a gas grill, until thoroughly cooked but still moist. Serve with fresh local field tomatoes and lettuce, Armstrong or other cheddar from the Interior, on onion rolls from your local baker.
1 tsp finely chopped fresh oregano
1 tsp finely chopped fresh thyme
¼ cup chopped “Walla Walla” sweet onion
1 cup finely ground breadcrumbs
1 large egg
2 tsp Mexican seasoning
kosher salt/freshly ground pepper to taste
In a large bowl, combine ground chicken, herbs and onion. Blend in breadcrumbs and egg. Season and form into patties. Cook under a broiler, or on a gas grill, until thoroughly cooked but still moist. Serve with fresh local field tomatoes and lettuce, Armstrong or other cheddar from the Interior, on onion rolls from your local baker.
plum kuken
2 ¼ cups all-purpose flour
¾ cup sugar
½ tsp baking powder
½ tsp baking soda
¾ cup butter
1 cup milk
1 large egg
½ tsp vanilla
about 8 black plums
3-4 tbs brown sugar
Combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a separate bowls, whisk together milk, egg and vanilla and pour over crumbs. Bring mixture together with a fork just to moisten; do not over mix. Spread batter into a prepared 18by13-inch baking sheet. Slice plums and toss in brown sugar. Arrange over batter. Bake at 350F for 25-28 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely before slicing into squares and serving.
Where to find it: For fruit wines to go with the plum kuken, visit Elephant Island Orchard Wines in Naramata (www.elephantislandwine.com).
¾ cup sugar
½ tsp baking powder
½ tsp baking soda
¾ cup butter
1 cup milk
1 large egg
½ tsp vanilla
about 8 black plums
3-4 tbs brown sugar
Combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a separate bowls, whisk together milk, egg and vanilla and pour over crumbs. Bring mixture together with a fork just to moisten; do not over mix. Spread batter into a prepared 18by13-inch baking sheet. Slice plums and toss in brown sugar. Arrange over batter. Bake at 350F for 25-28 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely before slicing into squares and serving.
Where to find it: For fruit wines to go with the plum kuken, visit Elephant Island Orchard Wines in Naramata (www.elephantislandwine.com).
thai-rubbed salmon with peach pico de gallo
for the Pico de Gallo
1 ripe peach, peeled, pitted and diced
1 ripe white nectarine, pitted and diced
1 tbs finely-diced red onion
½ Anaheim pepper, seeded and finely diced
2 tbs vegetable oil
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Toss peach, nectarine, onion and pepper together with oil and vinegar. Season to taste with salt and pepper. Set aside to marinate while preparing the salmon.
for the salmon:
1 large wild sockeye salmon fillet
drizzle of oil
2 tsp Spicy Thai Rub
from Maple Leaf Spices
2 tbs maple or brown sugar
kosher salt/fresh ground pepper
Slice salmon fillet into four servings. Season salmon with salt, pepper. Rub with sugar, then Thai spices. Drizzle with oil. Place, skin side up, on a hot BBQ. Cook about 2 minutes, turn over, and cook about another two minutes, until salmon begins to flake apart. Serve with peach Pico de Gallo and grilled vegetables.
Where to find it: Email info@mapleleafspices.ca or visit http://www.mapleleafspices.com/ for information on your nearest retailer.
1 ripe peach, peeled, pitted and diced
1 ripe white nectarine, pitted and diced
1 tbs finely-diced red onion
½ Anaheim pepper, seeded and finely diced
2 tbs vegetable oil
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Toss peach, nectarine, onion and pepper together with oil and vinegar. Season to taste with salt and pepper. Set aside to marinate while preparing the salmon.
for the salmon:
1 large wild sockeye salmon fillet
drizzle of oil
2 tsp Spicy Thai Rub
from Maple Leaf Spices
2 tbs maple or brown sugar
kosher salt/fresh ground pepper
Slice salmon fillet into four servings. Season salmon with salt, pepper. Rub with sugar, then Thai spices. Drizzle with oil. Place, skin side up, on a hot BBQ. Cook about 2 minutes, turn over, and cook about another two minutes, until salmon begins to flake apart. Serve with peach Pico de Gallo and grilled vegetables.
Where to find it: Email info@mapleleafspices.ca or visit http://www.mapleleafspices.com/ for information on your nearest retailer.
raspberry lemonade spritzers
1 pound fresh raspberries
2-3 tbs sugar
2 litres lemonade
1 litre chilled club soda
ice
In a medium bowl, gently toss raspberries together with sugar. Set aside for 1 hour, or refrigerate for up to a day. Divide berries into up to 10 glasses and fill with ice. Fill glasses 2/3 to the top with ice cold lemonade, then top with chilled club soda.
For Homemade Lemonade:
6-7 lemons
1 cup sugar
½ cup water
2 litres water
Zest one lemon and juice all lemons. In a medium pot, combine sugar and water. Place over medium heat and bring to a boil, stirring to dissolve sugar. Reduce heat to medium and continue simmering for about 4 minutes, until reduced to about ¾ cup. Stir zest and lemon juice into syrup. When completely cooled, stir mixture into 2 litres of ice cold water.
2-3 tbs sugar
2 litres lemonade
1 litre chilled club soda
ice
In a medium bowl, gently toss raspberries together with sugar. Set aside for 1 hour, or refrigerate for up to a day. Divide berries into up to 10 glasses and fill with ice. Fill glasses 2/3 to the top with ice cold lemonade, then top with chilled club soda.
For Homemade Lemonade:
6-7 lemons
1 cup sugar
½ cup water
2 litres water
Zest one lemon and juice all lemons. In a medium pot, combine sugar and water. Place over medium heat and bring to a boil, stirring to dissolve sugar. Reduce heat to medium and continue simmering for about 4 minutes, until reduced to about ¾ cup. Stir zest and lemon juice into syrup. When completely cooled, stir mixture into 2 litres of ice cold water.
chicken salad nicoise
breast meat from whole roasted chicken, shredded
1 lb baby red and white potatoes
¾ cup freshly-shelled peas
3 garden fresh carrots, thinly sliced
¼ each small red and orange bell peppers, thinly sliced
1/4 small red onion, thinly sliced
1/3 cup nicoise or other black olives, sliced
3 tbs capers
1 cup fresh basil, finely chopped
2 hard boiled eggs, peeled and quartered
For the dressing, whisk together:
1 tbs basil pesto
2 tsp balsamic vinegar
1 tsp cider vinegar
3 tbs extra-virgin olive oil
kosher salt/fresh-ground pepper
In a large pot, cover potatoes with salted water. Bring to a boil; cook until tender to the tip of a knife. Slice cooled potatoes into thin wedges. Meanwhile, lightly cook peas in boiling, salted water. Drain potatoes and let cool. Drain and rinse peas under cold, running water to cool. In a large bowl, combine potatoes and peas with chicken, carrots, peppers, onion, olives, capers and basil. Toss with dressing. Season with salt and pepper. Serve garnished with egg slices.
1 lb baby red and white potatoes
¾ cup freshly-shelled peas
3 garden fresh carrots, thinly sliced
¼ each small red and orange bell peppers, thinly sliced
1/4 small red onion, thinly sliced
1/3 cup nicoise or other black olives, sliced
3 tbs capers
1 cup fresh basil, finely chopped
2 hard boiled eggs, peeled and quartered
For the dressing, whisk together:
1 tbs basil pesto
2 tsp balsamic vinegar
1 tsp cider vinegar
3 tbs extra-virgin olive oil
kosher salt/fresh-ground pepper
In a large pot, cover potatoes with salted water. Bring to a boil; cook until tender to the tip of a knife. Slice cooled potatoes into thin wedges. Meanwhile, lightly cook peas in boiling, salted water. Drain potatoes and let cool. Drain and rinse peas under cold, running water to cool. In a large bowl, combine potatoes and peas with chicken, carrots, peppers, onion, olives, capers and basil. Toss with dressing. Season with salt and pepper. Serve garnished with egg slices.
cinnamon pull aparts
Dough:
¼ cup sugar
¾ cup warm water
¾ cup warm milk
1 tbs active dry yeast
¼ cup butter, melted
large egg, lightly beaten
½ tsp salt
4 ½ cups flour
In a medium bowl, combine sugar, water, milk and yeast. Proof for 10 minutes. Stir in butter, egg and salt. Add flour and bring together with a fork until dough begins to form. Turn out onto a lightly-floured surface and knead for about 7 minutes, until dough is smooth and elastic. Place into a buttered bowl, cover with plastic wrap, and set aside in a warm place to rise for 1 ½ hours, until doubled in size. Turn out onto a lightly-floured surface and knead a few times.
In a medium bowl melt:
½ cup butter
In a medium bowl combine:
1 cup brown sugar, packed
2 tsp cinnamon
¼ tsp nutmeg
To make pull aparts, pull off and shape small balls of dough. Dip each in the melted butter, then roll in the sugar mixture. Arrange dough balls into a prepared bundt pan. Cover with plastic wrap and set aside in a warm place to rise for 45 minutes, until doubled in size. Bake at 350F for about 30 minutes.
Optional: Add ½ cup chopped pecans and/or ½ cup chopped apples to the recipe.
¼ cup sugar
¾ cup warm water
¾ cup warm milk
1 tbs active dry yeast
¼ cup butter, melted
large egg, lightly beaten
½ tsp salt
4 ½ cups flour
In a medium bowl, combine sugar, water, milk and yeast. Proof for 10 minutes. Stir in butter, egg and salt. Add flour and bring together with a fork until dough begins to form. Turn out onto a lightly-floured surface and knead for about 7 minutes, until dough is smooth and elastic. Place into a buttered bowl, cover with plastic wrap, and set aside in a warm place to rise for 1 ½ hours, until doubled in size. Turn out onto a lightly-floured surface and knead a few times.
In a medium bowl melt:
½ cup butter
In a medium bowl combine:
1 cup brown sugar, packed
2 tsp cinnamon
¼ tsp nutmeg
To make pull aparts, pull off and shape small balls of dough. Dip each in the melted butter, then roll in the sugar mixture. Arrange dough balls into a prepared bundt pan. Cover with plastic wrap and set aside in a warm place to rise for 45 minutes, until doubled in size. Bake at 350F for about 30 minutes.
Optional: Add ½ cup chopped pecans and/or ½ cup chopped apples to the recipe.
roasted vegetable and steak salad
(serves 2)
2 striploin steaks, grilled medium rare
1 cob of corn, husked
10 garlic scapes, trimmed
10 green beans, trimmed
2 carrots, peeled, quartered lengthwise
6 baby beets, trimmed
6 baby turnips, trimmed
butter lettuce
1 large ripe tomato
3 tbs canola oil
2-3 tbs extra-virgin olive oil
2 tbs balsamic vinegar
kosher salt/fresh ground pepper
artisan bread
Boursin cheese
Toss all vegetables, except lettuce and tomato, together with canola oil in a medium bowl. Season with salt/pepper. Place beets and turnips in a medium roasting pan. Roast at 350F for 15 minutes. Add corn and carrots, continue roasting another 15 minutes. Add beans and garlic scapes, continue roasting another 15 minutes. Return vegetables to bowl. Slice corn kernels from cob. Toss vegetables with olive oil and balsamic vinegar. Season to taste. Divide roasted vegetables over beds of butter lettuce. Top with tomatoes and grilled steak. Serve with slices of artisan bread spread with Boursin cheese.
Where to find it: Garlic scapes are the green parts of a garlic plant. With a short season, they’re mild and taste like a cross between garlic, green beans and asparagus. Look for them at your local Farmer or produce market.
2 striploin steaks, grilled medium rare
1 cob of corn, husked
10 garlic scapes, trimmed
10 green beans, trimmed
2 carrots, peeled, quartered lengthwise
6 baby beets, trimmed
6 baby turnips, trimmed
butter lettuce
1 large ripe tomato
3 tbs canola oil
2-3 tbs extra-virgin olive oil
2 tbs balsamic vinegar
kosher salt/fresh ground pepper
artisan bread
Boursin cheese
Toss all vegetables, except lettuce and tomato, together with canola oil in a medium bowl. Season with salt/pepper. Place beets and turnips in a medium roasting pan. Roast at 350F for 15 minutes. Add corn and carrots, continue roasting another 15 minutes. Add beans and garlic scapes, continue roasting another 15 minutes. Return vegetables to bowl. Slice corn kernels from cob. Toss vegetables with olive oil and balsamic vinegar. Season to taste. Divide roasted vegetables over beds of butter lettuce. Top with tomatoes and grilled steak. Serve with slices of artisan bread spread with Boursin cheese.
Where to find it: Garlic scapes are the green parts of a garlic plant. With a short season, they’re mild and taste like a cross between garlic, green beans and asparagus. Look for them at your local Farmer or produce market.
california wraps
4 10-inch sundried tomato tortillas
1 cup cooked basmati rice
4 oz roasted chicken breast, shredded
1 large ripe avocado, sliced
2-inch piece English cucumber, diced
½ medium ripe tomato, diced
¼ medium red pepper, finely diced
1/8 medium red onion, finely sliced
3 oz feta, crumbled
2 tbs light mayonnaise
½ tsp basil pesto
kosher salt/fresh cracked pepper
Warm tortillas on a flat griddle just to soften them. In a small bowl, combine mayo and pesto. Spread over the centre of tortillas. Start layering ingredients, also in the centre of the tortilla, starting with basmati rice, shredded chicken and avocados, followed by the cucumber, tomato, red pepper, onion and feta. Season lightly with kosher salt and fresh cracked pepper. Fold down top and bottom corners of tortilla, then pull one side of wrap tightly over the filling. Roll up firmly to form a neat wrap that’s easy to hold.
1 cup cooked basmati rice
4 oz roasted chicken breast, shredded
1 large ripe avocado, sliced
2-inch piece English cucumber, diced
½ medium ripe tomato, diced
¼ medium red pepper, finely diced
1/8 medium red onion, finely sliced
3 oz feta, crumbled
2 tbs light mayonnaise
½ tsp basil pesto
kosher salt/fresh cracked pepper
Warm tortillas on a flat griddle just to soften them. In a small bowl, combine mayo and pesto. Spread over the centre of tortillas. Start layering ingredients, also in the centre of the tortilla, starting with basmati rice, shredded chicken and avocados, followed by the cucumber, tomato, red pepper, onion and feta. Season lightly with kosher salt and fresh cracked pepper. Fold down top and bottom corners of tortilla, then pull one side of wrap tightly over the filling. Roll up firmly to form a neat wrap that’s easy to hold.
mocha angel food cake
½ cup sifted cake flour
½ cup cocoa
1 ½ cups sugar
1 tbs very finely ground coffee
½ tsp salt
12 large egg whites (cold)
1 tbs water
1 tbs fresh-squeezed lemon juice
1 tsp cream of tartar
1 tsp vanilla
Sift together flour, cocoa, ¾ cup of the sugar, coffee and salt 3 times. In a very large bowl, using an electric mixer on low, beat together egg whites, water, lemon juice, cream of tartar and vanilla for one minute. Increase the mixer speed to medium and continue beating until the mixture is about 5 times the volume and foamy (about 1 ½ to 3 minutes). Gradually beat in, one tbs at a time, the remaining ¾ cup of sugar. Do not beat stiff, but rather until soft peaks form that bend over at the tips.
Sift the flour/cocoa mixture, about ½ cup at a time, over the egg whites, gently folding it together, until it’s all been added and there are no pockets of the dry ingredients visible. Scrape batter into an ungreased 9 or 10-inch Angel Food pan with a removable bottom and level with a spatula. Bake at 350F for about 35 minutes, until a tester inserted in the centre comes out clean. Invert pan to cool for at least 1 ½ hours by setting the centre tube over the neck of a wine bottle or balancing pan edges on four glasses.
To remove from pan, slide a knife with a thin blade around the pan edges. Gently remove the outer piece of the pan and remove the cake from the tube section. Let cake cool completely on a rack.
½ cup cocoa
1 ½ cups sugar
1 tbs very finely ground coffee
½ tsp salt
12 large egg whites (cold)
1 tbs water
1 tbs fresh-squeezed lemon juice
1 tsp cream of tartar
1 tsp vanilla
Sift together flour, cocoa, ¾ cup of the sugar, coffee and salt 3 times. In a very large bowl, using an electric mixer on low, beat together egg whites, water, lemon juice, cream of tartar and vanilla for one minute. Increase the mixer speed to medium and continue beating until the mixture is about 5 times the volume and foamy (about 1 ½ to 3 minutes). Gradually beat in, one tbs at a time, the remaining ¾ cup of sugar. Do not beat stiff, but rather until soft peaks form that bend over at the tips.
Sift the flour/cocoa mixture, about ½ cup at a time, over the egg whites, gently folding it together, until it’s all been added and there are no pockets of the dry ingredients visible. Scrape batter into an ungreased 9 or 10-inch Angel Food pan with a removable bottom and level with a spatula. Bake at 350F for about 35 minutes, until a tester inserted in the centre comes out clean. Invert pan to cool for at least 1 ½ hours by setting the centre tube over the neck of a wine bottle or balancing pan edges on four glasses.
To remove from pan, slide a knife with a thin blade around the pan edges. Gently remove the outer piece of the pan and remove the cake from the tube section. Let cake cool completely on a rack.
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