Strawberry Cinnamon Morning Muffins

Adapted from our melt-in-your-mouth blueberry muffin recipe, these strawberry cinnamon morning muffins are the ultimate comfort food, and a fantastic way to start a Spring morning when there is still a chill in the air.

The extra-added flavor comes from sanding sugar and cinnamon. We love the new Williams-Sonoma line. http://www.williams-sonoma.com/shop/food/spice-collection/

Ingredients
1 stick butter, melted
3/4 cup sugar
2 cups fresh strawberries, washed, hulled and sliced
1 cup sour cream
1-1/2 tsp. best-quality vanilla extract (http://www.kingarthurflour.com/shop/items/madagascar-bourbon-vanilla-extract-2-oz?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping)
2 cups Hecker's unbleached flour  (http://www.heckersceresota.com/recipes.html)
1/2 tsp. Clabber Girl Double Acting baking powder (http://www.clabbergirl.com/consumer/products/clabber_girl/)
1/2 tsp.baking soda
1/4 tsp. freshly ground nutmeg
Pinch Kosher salt
Sanding sugar and cinnamon for topping (see above)

Mix wet ingredients
1. Cream butter and sugar with hand mixer
2. Beat in eggs, one at a time
3. Beat in vanilla and sour cream

Mix dry ingredients
1. Sift flour
2. Stir in ground nutmeg, baking powder, baking soda and a pinch of salt

Combine
1. Stir wet ingredients into dry ingredients
2. Fold in strawberries

Spoon into 12 muffin cups lined with paper, sprinkle tops with cinnamon and sanding sugar (about 1/2 tsp. of each for 12 muffins).

Bake at 350 degrees for 30 minutes or until golden brown and toothpick inserted into center of muffin comes out clean.

Serve plain, or with whipped butter.

Indian Delights

Our menu tonight included Lamb Rogan Josh (lamb sautéed in brown curry sauce with onions and garlic), madras lentils (lentils cooked in a spicy tomato sauce), Basmati rice, and curry-scented roasted cauliflower. It was a savory mix of spice, sweet, savory and salt. Recipes and pix to come.

Chicken Breasts with Mushrooms and Gravy

Last night I wanted to do something quick and filled with French flavor, so I chose thinly sliced chicken breasts at the grocer, and a package of mushrooms (already sliced). Start to finish, under an hour, even counting the rice and sautéed broccoli sides. It was hot and bubbly, a perfect Sunday night meal for two.

Ingredients

1 lb. thinly sliced chicken breasts (can substitute a scallopine of veal)
1 lb. sliced mushrooms
2 tbsp. extra virgin olive oil
3 tbsp. butter
1/2 cup chicken broth
2-3 tbsp.flour
1/4 cup dry white wine
Salt and pepper to taste

Process

Prepare mushrooms: Sauté in non-stick pan with 1 tbsp. of the butter. Set aside.

Dredge the chicken in flour that has been seasoned with salt and pepper.
Add 1 tbsp. of the butter and all of the olive oil to a deep saute pan.

Brown the chicken on both sides. Set aside on warm plate.

To the pan drippings, add chicken broth and white wine to deglaze. Scrape brown bits and stir. Add 1 tbsp. flour and cook about 1 minute.  Add chicken and mushrooms back into pan, being sure to add in juices from chicken, if any, and the liquid from the mushrooms.

Lower heat and let simmer until chicken is cooked and gravy is thickened, about three minutes.

Serve with fresh broccoli, sauteed with butter and garlic and fluffy white or brown rice.

 Add a nice Frascati, Pinot Grigio or Chardonnay ... a French meal, uncomplicated, filled with flavor, and ready in less than an hour. Enjoy!!

Bacon Garlic Home Fries

I never tire of finding new ways to cook potatoes. Tonight, I used crispy bacon strips that I had oven-baked earlier in the day (20 mins on baking sheet @ 400 degrees), minced garlic and sliced sweet onions to make a savory pan of home fries. They became a spicy accompaniment to hot and crispy oven-roasted chicken.

Ingredients

4 large Yukon Gold or Russet potatoes
1 large sweet onion
6 strips bacon, cooked
2 cloves garlic, minced
2 tbsp. butter
2 tbsp. olive oil
Salt and freshly ground 5-pepper to taste


Process

Boil 4-6 cups water.
Scrub potatoes clean and cut into 3" squares pieces.
 Boil for 10 minutes in boiling salted water, until fork tender.
Remove from pot, immediately immersing in cold water.
Slice into 1/4" slices.  Set aside.

In non-stick deep frying pan, sauté onion and bacon until onion is translucent and wilted but not brown.
Add garlic and sauté a few minutes more.
Remove from pan and set aside.

Add butter and oil to pan, with potatoes, salt and pepper.  Sauté until potatoes are beginning to brown.
Add onion/bacon/garlic mix and sauté all together until browned and potatoes are crispy on the edges.

Yummy with dinner ... and leftovers are perfect for tomorrow's breakfast with eggs and toast!

Optional: Stir in 1/4 cup freshly chopped parsley just before serving.

Mama's Chicken and Potatoes

My mom had a wonderful way of welcoming me home after school, with a home-cooked meal, a cake or cookies in the oven, and show tunes on the stereo.  Tonight, it was cold outside, with another forecast of snow after midnight, and Tommy was home for dinner (rare treat). I thought this was as good a night as any to make Mama’s Chicken.

Ingredients

2 tbsp. vegetable or Canola oil

1 4-lb chicken, cut into pieces with bone in. 

1 lb. carrots, cut on diagonal, about 2” in length. (Halve larger ends so all carrots are about same size for even cooking.)

2 medium onions, sliced

4-6 small-medium Yukon Gold Potatoes, skins on, cut into approx. 2” x 2” pieces

3-4 cloves garlic, minced

Kosher salt and freshly ground pepper to taste

Good Hungarian paprika, to taste (about ½ tsp. all together)

Process

1. Heat oil in large deep skillet

2. Arrange chicken pieces, skin side down

3. Sprinkle with salt, pepper and paprika

4. Brown and turn, repeat steps 1-3

5. After both sides of chicken are browned, layer carrots, onions and potatoes on top of chicken.

6. Add ½ cup hot water to edges of skillet

7. Cover; let simmer for 15 minutes.

8. After 15 minutes, stir all, making sure that liquid covers the vegetables

9. Add more water as needed.

10. Cover and let simmer for another 15-20 minutes, until chicken is cooked and all liquid is dissolved.

Serve with a salad and/or green vegetable, such as broccoli or peas. 

Rustic Split Pea Soup for a Snowy Day

There is nothing, absolutely nothing, that says "snow day" more to me than a hot and hearty bowl of pea soup.  We woke up this morning to two inches of snow covered by a 1/2 inch of ice. The front door was frozen shut and sleet and freezing rain were falling.  Seemed like a perfect opportunity to break out the split peas, plus a ham hock I had in the freezer, for a pot of soup ... the rustic way.

Usually, I make pea soup by dicing the veggies into little bits, but today I wanted something more hearty, and cut the celery, onion and carrots into big chunks, and even left the potato skins on the potatoes.    It all combined to make a spectacular rustic pea soup, just big enough to warm up a nasty day like today.

Ingredients

6-8 cups cold water
16 oz. dried split green peas, washed
1 smoked ham hock
1/2 large onion, sliced
2 cloves garlic, smashed
3 medium-sized Yukon Gold potatoes, rough chopped with skins on
12 oz. organic baby carrots, rough chopped, in half or in thirds
1 cup celery, rough chopped, about 1" long, with some leaves
2 bay leaves
1/2 cup fresh parsley (or 2 tsp. dried)
1 tsp. oregano
1 cup chicken broth (substitute: one chicken bouillon cube)
Salt and freshly-ground pepper to taste
Croutons, sour cream and/or Greek yogurt for garnish

Process

Combine water, peas and ham hock in Dutch oven.

Bring to simmer on high heat, and skim off any residue or scum that rises to the top. Discard.

When broth is clear, add onion, potatoes, carrots, celery, bay leaves, garlic, oregano, parsley and chicken broth. Add salt and freshly ground pepper to taste.

  

Allow to simmer on low heat for 1-2 hours, partially covered (tip cover of pot to allow some steam to escape), checking every ½ hour to skim off additional white residue that rises to the top or on the edges.  Remove ham hock and chop ham from bone, return ham to soup. Discard bone.  Serve with crunchy croutons and optional garnishes (below).

Optional garnish: A spoonful of sour cream or Greek yogurt.

Variation: 2 tbsp. curry powder, 1 tsp. tumeric, 2 tsp. tomato paste, and 1 tsp. cumin.  Makes a delightful curried split pea soup.

For vegetarian version, leave out ham hock and chicken broth, substitute with two cups of vegetable broth.

Your home in 2011: The place to eat, grow windowsill herbs and spices

This just in from the latest issue of Fancy Food News ... "When the recession first started, the number one thing housewives (and househusbands) did to tighten their belts was stop incessantly dining out. There is something wonderfully quaint about a nice home cooked meal. In 2011, experts claim this trend will continue to grow. And that won’t be the only thing that’s growing. Many believe this year there will be a rise in the amount of edible gardens throughout the states. Whether your windowsill is sprouting herbs for your spice rack or you have a lush outdoor sanctuary with veggies galore, be sure to can your bounty to enjoy during the blistering winter months. "

For information on how to grow a windowsill herb garden, visit:
http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/herbgarden