Blueberry Muffins

Awhile ago, we lived in Telluride, CO, and living near us were two of our dearest friends.  They were the reason we moved to the boxed in canyon, dead end street town.  Not to say anything disparaging about Telluride, as it is indisputably one of the most beautiful towns in the lower 48.  But food is difficult to come by there.  We traveled to not so nearby Montrose every other week to stock up on goods.  Despite this, our friends never seemed to be short on food, delicious food at that.  If we stopped by their house in the morning, it was par for the course to have fresh waffles or my favorite, fresh, huge blueberry muffins.  

Within a year of our arrival, both couples soon moved from Telluride, we to Portland and they to Austin.   But I have never forgotten those muffins.  I got the recipe and even bought oversized muffin tins to replicate them exactly.  They are nothing extravagant but just right.  They have the perfect crumb and density that I crave in a muffin. 

So, looking at the blueberry muffin recipe in Baking with Julia, I was reluctant to even try it.  It requires a few more steps than the normal muffin recipe and it even states the muffins turn out with a flat top, not at all like my giant overstuffed muffins of Telluride.  

I tried it anyway.  It turned out just fine.  But that's just it, fine.  The crumb is light and cake-like, maybe too light for me, as I am not a big cake fan.  So for cake lovers these may be the perfect recipe.  

As for me I will stick with my friends' recipe.  

Rhiannon on a BC Ferry

This blog participates in Tuesday with Dorie baking group.  See the link for others' experience with this week's recipe.

Eastern Mediterranean Pizza

It is summer.  That means vacation.  That means traveling.  

I missed the last blog posting and recipe, Eastern Mediterranean Pizzas, due to the hardships of summer.  

But now we are back and I wanted to catch up with the Tuesdays with Dorie baking crew.   This recipe takes basic pita bread dough and instead of baking and filling them as tradition, a tomato and lamb topping is placed on top and little "pizzas" are made.  The recipe states, if one wants to omit the lamb, it is possible to just cook up more tomatoes.  Since I am a vegetarian, this is what I did.  

The topping comes out delightful with touches of cinnamon and allspice, but it isn't enough to make the pizzas satisfying; it really does need the lamb or something else.   As my husband stated, it comes off more as a snack than a meal.  And it really took too much effort for a "snack".  But the pita dough is tasty, and I have half a recipe worth in the fridge awaiting this Wednesday's dinner.   Let's hope round two is an actual dinner.

Here's Rhiannon:

Johnny Cake Cobbler

Cobbler is one of those desserts that I have tried and tried again, never settling on one solid recipe, kind of like brownies.  One turns out too watery, to thick, the next one too little topping, the next one too much topping.  So when this one was slated for this week's Tuesday with Dorie, Baking with Julia group, I was excited to try it. Maybe this one would be the one that I hang on to.

First, it calls for prepping the fruit, in this case plums and nectarines (I substituted peaches for the nectarines): slice and mix with an already heated butter and sugar mixture. Then it states to cook it for a  few minutes (maybe a few more) to cook off some of the juices.  

Then, it's time to prep the topping which includes a small amount of fine cornmeal to give it some texture.  Sift the dry ingredients and cut in the butter with a food processor.  (I did this by hand).  Fold in some cream and spread it on the prepared fruit.  This is ideally done in ramekins or small bowls.  I do not have any of the right size, so I went for one big cobbler.

Then into the oven for a short time to bake the topping (the filling is already cooked so it is a very short cooking time compared to most cobblers).  So, this is where I messed up.  I cooked it for 4-5 minutes too short and the topping did not cook through entirely.  We ate some of it anyway this way, and then I experimented and put it back in the oven.   In my experience this never works, to put an already baked  item that has cooled and been cut into, back into the oven to finish cooking.  But it worked!  The topping came out fully cooked and perfectly proportioned to the fruit (I like a lot of topping per fruit).

Is this my go-to cobbler recipe?   I don't think so, but maybe...  I like cooking the fruit ahead of time in order to be able to better control its consistency and flavor, but I also hate cooking it ahead of time; it is one extra step and more dishes.  The topping is great with a light, cornmeal texture and with the richness of cream.  This recipe needs a few more go-arounds before I give up on it.

And Rhiannon...

Summer Vegetable Tart

Summer, summer, summer.  Dinner on the porch.  Cool rose' on ice. This summer vegetable tart fits in beautifully to this scene.  Light but substantial.

The crust is made with phyllo dough, piled on in layers with butter and cracker pepper.  This is then pre-baked while the vegetables are lightly sautéed.   Once the vegetables are done they are lightly tossed with (a lot) of goat cheese and then dumped into the phyllo shell.  The original recipe as written in the Baking with Julia book instructs us to use peppers and mushrooms, which is what I did,  but I can imagine this could be filled with many combinations of summer (and winter) vegetables.

I have a bumper crop of green beans and patty pan squash arriving in my garden right now, and I am imagining another rendition of this tart, but I must say I think I may go back to the galette dough for the base.  The phyllo was fun to try this time, but it is a bit more time consuming, and I enjoy its texture less than the galette dough.

This blog is part of the Tuesdays with Dorie baking group.

Here is Rhiannon enjoying some summer fun.

Baked Yogurt Tart

I am not sure what to write about this recipe from the Tuesdays with Dorie/ Baking with Julia group.  I liked it's simplicity and lightness.  I disliked how underwhelming its flavor was.  And this has nothing to do with the berries, because the berries in Oregon are incredibly insane right now.

Maybe it could use more berries.  Maybe it's because I really just wanted a berry pie to eat those berries, not a baked yogurt filled pie shell with a smattering of berries.

As far as the recipe goes, it is simple.  Start with pre baking a piecrust (mine fell, as you can see), then fill it with a yogurt, flour, eggs, vanilla and sugar mixture.  Top this with berries and some chopped almonds (missing from the picture as I added these after the baking process to avoid burning them).  Bake it all and it's done.  I did bake mine longer than the recipe states, and I still could not imagine flipping this one over (as instructed) as it's center was still a bit loose.  (I would curious to hear if anyone successfully flipped theirs.)

For others stories and pics, see the link above.

Rhiannon camping...

Tomato Cheese Galette

I must confess, I made this last summer when we did the berry galette for Tuesdays with Dorie.  I made both as a dinner-dessert combo; what a fabulously summer meal that was.  I plan to recreate it multiple times this summer as soon as my tomatoes ripen.

Until then, I plan on playing with different fillings as this dough/ recipe begs to.  This is my go-to galette dough recipe.  I find it simple and easy to work with, and I love the addition of the cornmeal.   And galettes are so much easier, so much more forgiving to work with than pies.  They are the lazy person's pie. And they are still show-stoppers; perfect to bring over to a BBQ or a small dinner outing.

CFR

This recipe is part of the Tuesday with Dorie baking group, baking our way through Baking with Julia, by Dorie Greenspan.

Rhiannon eating an ice cream cone as big as her head.  (At least it had real, fresh strawberries in it.)

Savarin

Reading through this recipe I thought it would take just a bit of time: the rise times were short and so was the bake time.  But that is just like me, to underestimate the time something takes.   We had a birthday party to go in the afternoon and I had been gone most of the morning.  I thought I could squeeze this cake in, in between lunch and showers and naps and a birthday gift...  first rise, no problem, second rise, I was counting the minutes until I could shove it in the oven in time for us to leave for the party. It was so flat coming out of the oven, but I didn't have time to think about just then.

I came back to the cake later that night and sampled it (thus the wedge removed from the circle- I figured I could fill it in with whipped cream later).  It tasted awful; it tasted rushed.  It tasted yeasty.  But I thought maybe it could be salvaged by simple syrup.  I thought wrong.  I didn't bother with the berries (why waste good berries on this?) and the whipped cream.  Besides it was 10pm. A gross underestimation of time needed.

I am not sure what went wrong, but most likely I rushed that second rise time and I could have used more dough for my larger bundt pan.  Seeing as we will likely do Babas in the future, I am in no hurry to repeat this recipe now.  

Looking at my last 2 posts, it appears I am hopelessly busy, but I'm not.  I'm just choosing poor times to   make these recipes or rather underestimating the time and commitment they take.  Maybe I need to just add an hour on to every recipe to be realistic.  It will be just like what I have done to estimate leaving times with two toddlers. Want to leave at 9? Start getting ready to leave at 8...

Eating berries meant for the Savarin!

This post is part of the Tuesdays with Dorie, Baking with Julia group.