Homemade English Muffins

It feels like forever since I have posted, and I want you to know that I had no intention of being gone this long. It just happened. I was finishing up with school for the quarter, and when it was all said and done a month had flown by. Now I am back and I believe that this is going to be a fantastic food-filled summer.

During my break I made some pretty great things, one being these homemade English Muffins. I believe that I worked on these in lieu of a 6 paged paper...when the stakes are highest my procrastination level also increases. I believe there is an algebraic equation for that somewhere...

Since English muffins are so incredibly satisfying even out of a package, you can imagine how it must feel to bite into a warm, crispy, chewy, buttery English Muffin that has been baked right on your kitchen stove. Heaven forbid add a couple of poached eggs, smoky ham, and some warm creamy hollandaise sauce...might just put you over the edge of insanity.
Like most things bread, these beauties were incredibly easy, but they take a lot of hands-off time to make. After I fed myself and my neighbors, I froze some to see how they would defrost, and as it turns out, they freeze perfectly.
This recipe is written in grams, however if you do not have a kitchen scale check out this website that will help you to convert the numbers to ounces.

English Muffins

Ingredients:
375g warm water (not hot)
8g fresh yeast
8g shortening or lard
12g milk solids
500g flour
8g sugar
8g salt
cornmeal for dusting

Combine the water, yeast, sugar, and milk solids and let the mixture sit for 4 minutes. Then add the flour and salt. Mix the dough in a kitchen Aid with a dough hook on med. speed for 15-20 min. Add flour as needed--the dough will come together but it will be soft and fairly sticky. The long mix here will help to create the characteristically course texture of the Muffin.

Shape into a boule and place into a lightly oiled bowl. Cover and let the dough proof for 1-2 hours. Portion the dough into 2 oz. pieces. Roll and shape. Let rest, then flatten with your hands and place on a cornmeal coated baking sheets for 30-40 minutes.

Bake in a dry pan or griddle on low-med heat. They should take about 8-10 minutes per side. You can finish them in the oven if needed, though I did not need to.

As always let me know how it goes!

Cheers, and have a great 4th everyone!

Pretty Perfect Banana Bread

Honestly I amazed myself with this bread. As usual when it comes to me and banana bread, the plan was premeditated. As soon as I have bananas that cross over to the other side of granola and yogurt, I wait patiently until they are good and aged. Though, the bananas for this batch were less ripe than I like. In a perfect world I like to see some visible fermentation happening before I begin baking.

Funny, this recipe was inspired by one found on Smitten Kitchen entitled Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb. The recipe had originated from Simply Recipes, was modified by many, and has gone through yet another transformation. I liked Deb's base recipe because it had less butter and sugar than I've seen in other recipes. In the end I used her base, but omitted the spices and subbed in toasted nuts, seeds, stone ground whole wheat flour and a touch of coffee and molasses.
It was fun to bake something that could be mixed by hand with a bowl and wooden spoon.
Pretty Perfect Banana Bread

Ingredients:
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
2 T brewed coffee
1 T molasses
1 t baking soda
1 1/2 cups toasted walnuts, chopped
1 1/2 cup stone ground whole wheat flour
pinch salt
1 nice handful toasted and salted sunflower seeds

Method:
Preheat the oven to 350°F. With a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla, and molasses. Sprinkle baking soda and salt over the mixture and mix in. Fold in flour, coffee, and toasted nuts. Pour mixture into a buttered 4×8 inch loaf pan and sprinkle the top with sunflower seeds. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and cool on a rack.

Everyday Pizza

In a perfect world I would eat pizza most of the time. It's highly versatile and incredibly satisfying, don't you think? Also, I keep watch at my neighborhood QFC for what they call **manager's specials** and occasionally I find good deals on fresh mozzarella cheese. When that happens it's my cue to make pizza.
This is a very basic example, but I wanted to use it to show you that pizza does not have to be a big ordeal to make at home. I used Muir Glen Pizza Sauce, Kalamata olives that I bought by the pound from the olive bar, sliced red onion, and fresh Mozzarella. The crust is one that I adapted from a recipe in Amy's Bread. It contains a bit of cornmeal which makes it a nice "everyday" crust that is capable of holding a generous amount of toppings if need be.
Pizza Crust with Cornmeal
Makes 4 10-inch round pizzas or 2 12-by-17-inch pizzas

1 2/3 cups very warm water
1 T active dry yeast
4 1/2 cups A.P flour
1/3 cup course cornmeal
1 T olive oil
1 T+ 2 t kosher salt

**I am going to give directions as made in my stand mixer, but note this recipe is easily translated into mixing by hand. As always feel free to ask if you have any questions.

Combine all of the ingredients in a mixer with a hook attachment on low for 1-2 minutes. Add a few drops of water at a time until all of the flour is mixed in. Turn the mixer up one speed (speed 2) for about 5 minutes. Oil a large bowl and turn the dough out into it. Cover the bowl with a clean dish towel or plastic wrap and let sit for 1 hour.

Preheat a baking stone in an oven set at 425 for 30 minutes. Loosen the dough with lightly floured hands and pour it onto a floured work surface. Divide dough into 4 equal pieces and let rest for 10 minutes.

Flour each dough ball lightly and pat down. Using a rolling pin, roll each ball of dough to about 1/4 inch thickness. Generously dust a pizza peel or the bottom of a sheet pan with cornmeal. Transfer a pizza crust to the peel and top with your favorite toppings (or whatever you have in your house.) Bake two at at time for aproxamately 10-12 minutes, or until the pizza achieves a desired appearance.

Garlic and Sage Brined Pork Chops

On the matter of preparing large cuts of meat, I am sold on the brining method. It infuses flavor into the whole of the meat, vs. simply seasoning the surface. This method is superior to marinating, and in fact if you're going to take the time to marinate, I would suggest brining instead. Because of the high concentration of salt, brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking.

I have used a variation of this sage and garlic pork brine before, but this was the first time that I followed the recipe almost exactly. I will tell you with full certainty that this pork is among the best I've ever tasted. I acquired the recipe from my much loved Charcuterie book by Michael Ruhlman Brian Polcyn.

Begin by combining the ingredients for the brine into a pot.

Brine Ingredients:
2 quarts water
1/2 cup kosher salt
3/4 cup packed brown sugar
4 packed T fresh sage leaves
1 T juniper berries, crushed with the side of a knife
2 garlic cloves, smashed
1 T freshly ground pepper

Bring the ingredients to a simmer, stirring to ensure that the salt and sugar dissolve. Remove from heat and cool down in the refrigerator. Place a 3-4 pound pork loin into the chilled brine for about 6 hours.

Remove the pork from the brine and place the meat on a cutting board. Cut the loin into 12 ounce chops and pat dry.
At this point you can either let the chops rest for about an hour, OR you can do what I did. Prior to the rest, I lathered one side of each chop with a delicious layer of BBQ sauce. I am madly in love with an all-natural variety made right here in Seattle called Uncle D's. It is rich, bold, smoky, spicy, sweet, and everything else you would want a BBQ sauce to be.
Meanwhile, light your charcoal grill. When the coals are ready (burning hot with no apparent flames) place the chops on the grill, sauce side down. Ideally you only flip them twice, however this technique is one that I strive for. If you need to flip more in order to cook them thoroughly, no worries. They will take approximately 10 minutes per side. Once you flip the chops, cover with the lid with the vents open.

The only last thing I have to say is to be weary. These chops will more than likely make your best-of list. And if they do, I would love to hear about it!

Crockpot Chicken Verde

This deliciously slow cooked chicken verde helped to feed me last week. It is no secret to anyone who knows me that I love to talk about food. When my sister first saw my blog she said, "So let me get this straight. Your blog is only about food?" I went on to explain to her that there would be endless things to cover on foodiefabulous, aka recipes. I usually write about the delicious things that I created recently, but I think that it is also important to address other food stuffs. For instance, I cannot tell you how often someone shares with me that they feel as though they have no time to cook. I go through phases when I am not cooking as much and it is not a good feeling, and last week was a perfect example.

I decided to take action. One morning early in the week I placed four ingredients in my trusty mini crockpot, and 10 hours later as I stepped into my apartment I was seduced by the aroma. Along with a few other ingredients, I made tacos for a couple of days worth of meals. I found variety by using different combinations of toppings and a few days later I finished the chicken by making some basic enchiladas.

It's funny how many people own a crockpot and how few actually use it. I try to dust mine off every once in awhile. When times are busy, treat yourself to a slow cooked meal. Honestly, I think it may be the best medicine.

Crockpot Chicken

2 chicken breasts (or feel free to use thighs) cut into chunks
1/4 diced onion
3 garlic cloves, smashed
4 ounces jarred verde salsa (splurge on good quality salsa if you can. Try a roasted tomatillo one...)

Cook on low for about 10 hours. Shred with a fork and you're good to go.

My favorite accompaniments:

*Corn tortillas. Heat 1-by-1 in a dry pan on high. 15-30 seconds a side
*shredded cheese
*yogurt or sour cream
*avocado
*smoky bbq sauce
*vinegar based slaw or raw shredded cabbage
*corn salsa
*pico de gallo

Mini Chicken Burgers

I know that I have told you all before, but please allow me to tell you again: I love anything that resembles a sandwich. I will admit it, whenever someone tells me that they cannot-or-will not eat bread, I feel a little bit sorry for them inside. After all, there are not a lot of things that can top bread filled with delicious ingredients.

These mini chicken patties were no exception. Paired with grilled pita, homemade hummus, local made yogurt, lettuce, tomato, onion, and cucumber, they were pretty much fantastic. The next day I ate the leftovers on a ciabatta roll with mayo, really great BBQ sauce, and avocado. So, go crazy. It is Springtime after all!

Mini Chicken Burgers
makes 4 servings

1 lb boneless skinless chicken breasts (or thighs)
4 green onions (whites and half the green) roughly chopped
3 garlic cloves, chopped
2 t fresh lemon juice
3/4 t smoked paprika
1 t cumin
2 t kosher salt
freshly ground pepper

Combine ingredients and let marinate for 30 minutes and meanwhile light the BBQ. When 30 minutes have passed, place in the chicken in the food processor and pulse about 8 times. Be sure not to over pulse. You want the meat to be chunky, not pasty. Shape into 16 patties. Use an oil brush to lightly oil the grill grates and then grill burgers about 5 minutes per side.
If you like, grill pita or bread to go along with.

Porchetta Tacos

The best part about these tacos is that they are filled with leftover porchetta, an Italian style preparation of pork. I was introduced to porchetta when I lived near the Upper Peninsula of Michigan. There is a large population of Italians living up there and porchetta is so common that it might be served for afternoon football games or offered up in a crock pot at the local tavern as a food offering for patrons.

When a friend came to Seattle for a visit last weekend, he was gracious enough to haul a frozen porchetta roast on the airplane with him all because he knew of my love for this incredible meat. I cooked it in a crock pot all day Sunday and a few sandwiches later I was on my final serving. I was craving corn tortillas, and so naturally the idea for pork tacos danced around in my head. Since my porchetta already came seasoned, I did a little bit of research to find a suitable recipe for you to try making your own porchetta roast. This recipe from the Zuni Cafe looks good. Pork roast is not only delicious, but it is versatile and long lasting. Plan several meals around your roast and dinner will be a breeze.

For these tacos I used corn tortillas dry heated 1-by-1 in a pan, jarred tomato and verde salsas, freshly grated jack cheese, diced onion, and shredded green cabbage.