Homemade English Muffins

Hello, Fall.  I love you.  I've missed you.  My soul needed you to return so I could find my happy place again.  (seriously, my love-fest with fall is that intense..)

There are so many things I love about fall weather, but my absolute favorite (sorry, PSL) is that the world slows down a bit.  Sure, school is back in session, but its cold outside, and my family huddles inside, cranks up the fireplace and we just are.  There's no running to the pool, or the park, or a million other things we could be doing outside--we slow down, we spend time in pajamas and we do things we exist as a family.  I love that.  I also love that because we're not rushing around, I can spend time baking.  

With my coffee in hand this morning, I decided to tackle something new--but something we adore.  English Muffins.  I'm obsessed with them, and my absolute favorite brand, I can't get in New Jersey.  Frankly, those Thomas ones are a joke.  I remember having homemade ones at a bed and breakfast a gajillion years ago and have been reading about my approach to these little heavenly muffins.  Most recipes I have found call for an overnight rise.  Ya, not going to happen this a.m.  So, I went with my gut on a simple rise, that took just a few hours---and was spectacular.  Seriously, worth a go.  

This recipe made 12 muffins, of good size.  I've wrapped and frozen them, so I'll let you know how they hold up!

Ingredients: 

4 1/2 cups bread flour (don't use AP; you can; but really, bread is best!)

3 TBS sugar

1 packet instant yeast

2 1/4 tsp salt

1 egg, room tempature

1 3/4 cups milk (whole, because its best.  2% if you have nothing else)

2 1/2 TBS coconut oil (or butter, either is ok.  I used coconut this time around)

Cornmeal

2-3 TBS butter for cooking.

Directions: 

Combine flour, sugar, yeast and salt in a bowl.  Give it a good stir to combine.  Crack the egg in it; but DON'T Mix it yet.  (super important!)  Over low heat, combine the milk and coconut oil.  Bring to heat--which is around 100 degrees.  You don't want it too hot; or it'll both cook the egg, and ruin the yeast.   Remove from heat and slowly pour in the flour mixture--avoiding the egg.  If you have super-arms; mix with your hand...or if your lazy-pants like me, toss on that dough hook and let it go for about 5 minutes. 

Once the dough has formed (it'll look a bit odd; its a fluffy/light dough!) remove from the mixer and kneed for a few minutes on a lightly floured surface. 

Now, here's where you have a few options.  

1.  You can coat a bowl and let the dough rise for about 2 hours, until it doubles.  Once its risen; you can divide into 12 equal pieces, form balls and cook.  

2.  You can divide into 12 equal pieces, form balls, place on a cookie sheet lightly dusted with corn meal, and let rise. 

I opted for option 2.  Why?  Well, I read a ton of reviews that said the other method, while good, yielded a muffin that was more dense.  I like a lot of nooks and air-pockets to catch my butter when I eat these babies...so I want to cook immediately after the rise--not play again and hope the air pockets survived my manipulation.  

Once they've risen, you'll want to heat the oven to 350 degrees, and use a big ol' frying pan, and heat the butter.  Sprinkle with corn meal.  Plop those little babies in the frying pan and cook for about 5 minutes a side.  They may get a little "puffy" on top; if they do, just use a spatula and press down a little.  

Each side is going brown, and frankly, I was worried they'd be too brown on the outside, so I removed from the heat a little early--when each side was toasted to my liking.  Then placed them on the cookie sheet and stuck them in the oven for about 7-10 minutes. 

Voila!  They're perfect.  Seriously-perfect. 

Bacon & Black Truffle Chicken in White Wine Sauce

When was the last time you had chicken that was out-of-this-world?  Can't recall?  Ya, me either.  It's a staple in our house, but frankly--just a placeholder between the red meat days and pizza night.  It never really steals the show--or makes me excited.  It just sort-of...exists.

Until this week.  I was a woman on a mission to make something yummy with chicken--and armed with my new found freedom of leaving work at 4p.m.--this lady had some time on her hands to get creative in the kitchen.  What I arrived at was a chicken dinner that I'm drooling over--and can't wait to make again.  Seriously, its that good.  Then again...it has bacon, and black truffle oil in it...so you can't really go wrong.

Bacon & Black Truffle Chicken in White Wine Sauce

Ingredients:
4 slices bacon (thicker the better here!)
1/2 cup AP flour
2 tsp. herbs de provence
2 lbs chicken thighs w/o skin (or with, if you're inclined--or breasts)
2 Tbs. EVOO
2 Tbs. Black truffle oil
2 shallots, sliced
1/2 cup dry white wine
1 cup hot water mixed with 1 Tbs + 1tsp Better Than Bouillon Chicken
Fresh parsley, finely minced

Instructions:

You really ought to prep your chicken for this before you start cooking--otherwise you'll dance a bit like I did as I was working this recipe out.  Think ahead--it'll save you time.  To prep chicken: mix flour and herbs de provence in bowl--and add a pinch of sea salt and pepper if you'd like.  Pat the chicken dry and coat with the flour mixture.  Set aside on a plate.

Preheat your oven to 350 degrees.  Heat a large oven-proof skillet (or dutch oven, which I use) over medium heat.  Cut bacon into small pieces and fry, stirring occasionally.  Remove bacon from heat with a slotted spoon-and keep in small bowl.  Keep the bacon fat in the skillet and add the chicken thighs--cooking on each side until brown, but not cooked through.  During your first turn, add the black truffle oil to the pan.  Once both sides are browned, remove f
rom pan and set aside.  Add shallots and sauté until they are tender and slightly browned.  Add wine, slowly, using a spoon to release any bits from the bottom of the pan.  Add the chicken stock and bouillon to the pan, and let simmer for 10 minutes, stirring occasionally.

Add the chicken and bacon back to the pan and put in oven, covered, for an additional 40 minutes.  You'll want to bast this every 15 minutes or so!

Remove from oven and serve with the pan-gravy over the chicken, and topped with parsley!  If you have a lot of oil in the sauce, skim it off before serving (I didn't, no skin on...)

I assure you, this goes brilliantly with brussel sprouts or potatoes...and is a new fan favorite in my house!

Blue Cheese and Bacon Crusted Brussle Sprouts

It's hard to imagine, but up until early December, I can't recall having ever tried brussels sprouts.   I'm fairly certain my parents never made them for me growing up--though had they, I probably would have protested from the smell alone.  I know for certain that I never had them on my own--when you think about it, our interest in food comes from what we grew up with--and having never had them, I never ordered them anywhere--and thus, I never made them at home. 

Until December.  My new boss took the team to this amazing farm to table restaurant to celebrate Christmas, and I ordered a steak; that just happened to come with a side of blue cheese brussels sprouts.  Honestly, I ignored them most of my meal--until the very end, when my coworker was basically licking his plate from them and I was intrigued.  This girl does love some blue cheese--so whatever it was, couldn't be *that* bad. 

OH.MY.GOD. I have been missing out my entire life.  These little stinky beauties are delicious!  How is it possible I never knew this?  Why didn't someone tell me?  Seriously folks, I'm a wee-bit-pissed you never shook me and force fed me these.  Fair to say, I fell instantly in love and they're now a weekly staple at my house.

Now, having just recently been introduced to these bad boys, I haven't tried toooo many ways, but I stopped with new recipes with them at Christmas because I nailed it.  Everyone raved.  People licked their plates.  This recipe makes me ridiculously happy--and I'll fight you over that last sprout. 

Remember a few blogs back when I shared my splurge on sea salts?  In the same said shopping trip, I may have also picked up black truffle oil--and black truffles.  Sure, you can skip the truffle oil, and use plain old sea salt, but you really don't want to.  Bookmark this bad baby, run to Whole Foods and then make this.  Totally worth the effort.


Blue Cheese and Bacon Crusted Brussels Sprouts.
 
Ingredients:
1lb. Brussels sprouts-halved w/o the stem
1 tbs EVOO
1 slice thick bacon-cooked & crumbled.  Save the fat.
1/4-1/2 cup blue cheese crumbles
2 tsp -- or a drizzle of black truffle oil
1/4 tsp hibiscus sea salt

Directions:
Heat oven to 350 degrees.  Lightly spray a baking dish with olive oil and toss brussle sprouts with EVOO in pan, with the bacon crumbles and a drizzle of that fat .  Roast until tender, about 30 minutes.  Remove from oven, sprinkle blue cheese and return to oven on high broil.  Watch carefully--you'll only want the cheese to melt, and the sprouts to start to crust slightly.  Remove from oven, drizzle with black truffle oil and sprinkle sea salt.  Then pull out a spoon, because you'll have to beat off anyone who wants seconds.

Seriously, I heart these things.  In fact, I'm noshing on them right now--cold.

Rosemary Cyprus Flake Finishing Sea Salt

Confession: I am obsessed with all things Williams Sonoma.  Seriously.  If you ever want to make me happy, take me there, leave me with your unlimited credit card (and authorized use!) and set me free.  I'd be the happiest girl on the block.  In fact, there's not much that this girl wouldn't do to make that situation happen--so now you know your bargaining power. 

Pre-kiddo; I lingered there for hours, dreaming of all the things I'd create, and looking over all the must have items for my kitchen.  These days, my fling with WS is limited to the rare Sunday mornings I schlep out of bed and make it to a class (hey Hartel, are you listening--lets go again soon, please!) and I usually run out quickly because moms guilt kicks in and I feel like I should be home cleaning or something other than enjoying myself.  (What's with that, btw?  Why do I feel guilty taking time to myself?)  At any rate; the last time I was rushing through heaven, I saw gourmet sea salts and was all "oooh, Martha totally has those.  I need those."  But I didn't grab them.

Until Christmas. 

Don't tell my husband, but I totally splurged and spent faaar to much money on a Christmas gift to myself--sea salts.  (Hold your judgment; I realize that's a silly thing to splurge on..) Guess what?  I TOTALLY needed them.  They're amazing, and I can't even imagine how I lived without them?

Brussels Sprouts?  Yup, those babies got doctored up with some fancy salts--and guess what?  I LOVE BRUSSELS SPROUTS!  I never knew that until these salts came along.  I also fancied up macaroni and cheese, Chilean Sea Bass, steak, and some seriously good soup over the past few weeks.  Each recipe, carefully crafted and made exceptional by one of the carefully chosen and gourmet sea salts.  The Contessa has nothing on me.

The point?  Remember a million blogs back, when I told you I tend to hyper-focus on things I love, until I've either perfected them; or exhausted myself playing with a new ingredient?  Brace yourself--we're in that territory, and there are a ton of salts in my kitchen now. 

If you're reading this though, you probably like to cook---so do yourself a favor and run out and grab these babies.  You won't be sorry, I promise.  You're going to need them to recreate my next million recipes or so.  They're easy to find online, and also at Home Goods. 

Just remember, if you do pick these up--don't tell my husband how much I blew on salt.  :)

Muffins de Cannelle Français

Almost 4 years ago, I started this blog to help me further explore my passion--cooking.  Married, but childless, I was free to plan exquisite meals, shop leisurely, and make my Sunday morning cooking classes w/ all sorts of regularity.  Ahh, the simple days.  And then, a huge career shift happened--launching me into a serious travel schedule; and then our son Michael entered the world.

Have you ever tried to get anything done with a baby/toddler in your kitchen?  Impossible.  

So here I am, a few years later, back at my blog--this time, with a renewed sense of purpose; because while my career has taken off; this little passion is going.to.be.my.future.  It just is.  

The one thing I've learned in the past few years though, is how to really impress a toddler w/ food.  And if you've met my toddler, as cute as he may be, he can be a picky eater.  So when I learned he was interested in my version of french pastries--I took on baking them like nobody's business.  Lucky 2-year-old; right?  I wonder when he'll appreciate that mom wakes up and bakes him french pastries? 

So, in the spirit of all things new; and with the approval of the little man; here's my first recipe of 2015.  French Cinnamon Muffins--or Muffins de Cannelle Francais; as google has so helpfully translated for me. 

Ingredients: 

3 cups flour (AP)

3 tsp. baking powder

1tsp. salt

1/2 tsp. cinnamon

1 cup sugar

2/3 cups butter

2 eggs

1 cup whole milk

2 sticks butter (unsalted)

1 1/4 cups sugar

4 tsp. cinnamon.

Directions: 

Preheat oven to 350 degrees and grease muffin tins (recipe makes approximately 12-18 muffins).  Cream together 1 cup sugar and 2/3 cup butter.  Add eggs, and mix.  Add, alternating, flour and milk, until combined.  Add salt, baking powder, 1/2 tsp cinnamon and mix again.  Fill muffin cups and bake for approx. 20 minutes, until slightly golden.  

Remove and set aside. 

In one bowl, melt 2 sticks butter.  In other bowl, mix 1 1/4 cups sugar and 4 tsp cinnamon.  Dip warm muffins in the butter, coating, then roll in cinnamon mixture.  

These muffins are great right out of the oven, and freeze well too!  We usually make a batch, and freeze for quick morning munchies; and they travel well! 

So there you have it.  French pastry muffins, toddler approved.