Bestest Blueberry Muffin Recipe EVER! … no … seriously!

I think I have found THE best muffin recipe… so far anyway…

AND you can substitute the blueberries for just about anything else (anything that you’d WANT in a muffin)… strawberries, blackberries, raspberries, peaches, dried cranberries and orange zest, cinnamon and sugar swirls with pecans!  I could go on.  No only is this recipe super easy, but it’s also really really fast (bonus).

So if I haven’t sold you yet, well, then you just go on being a muffin hater :)

For the muffin lovers <3

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries

Streusel Topping:

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine the flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture (add milk as needed). Fold in blueberries (or whatever the heck you want). Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together the listed ingredients with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Give out generously!

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Salmon Cakes & Spread

After Marcelle and I caught our limit the other day we had a panic moment when we realized we had no idea how to butcher a fish, let alone a 21lb salmon.  So a big thank you goes out to Scott Youkilis for  not only showing us how to properly fillet a salmon, but for gingerly cutting up all four fish, AND for letting us use his Cryovac machine to vacuum-pack our fillets!

I still have a plethora of salmon fillets in the freezer, but before I touched on those, I wanted to see what I could get from all of the delicious salmon meat still clinging on to the bones (in case you missed it, see above :)  So what I did once I brought everything home was what you’ll see below:

With just a little olive oil, salt, and pepper I baked my fish spines at 350° F for just a few minutes.  I used my fingers to gently pull of what ended up being 2lbs of salmon meat!  So if you find yourself at a farmers market and you want to save some dough at the seafood stand, look for the “scrap” bags, and make something awesome with it!

Salmon Spread:

  • 1lb salmon (cooked)
  • 1 pkg (8oz) cream cheese
  • 1/2 c sour cream
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • dill or chives to taste
  • salt and pepper to taste
Mix your ingredients together!  Boom!  Salmon spread!
Things to put your salmon spread on:  toasted pita (which is what I used), crackers, or you could spread some on white bread with cucumber slices and make english finger sammy’s!  SO GOOD!

Salmon Cakes:

  • 1 pound salmon
  • 3/4 c panko or regular bread crumbs
  • 1/4 c mayonnaise
  • 1 large egg, lightly beaten
  • 1/2 tsp ground coriander
  • 1/8 tsp cayenne
  • 2 tbsp chopped fresh chives, divided
  • 1 1/2 tsp grated lemon zest, divided
  • 2 tbsp olive oil
  • 3/4 c plain whole-milk yogurt
  • 1 tsp fresh lemon juice

Mix together salmon, bread crumbs, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes (about 4 inches in diameter).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, about 6 to 7 minutes total.

Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.

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Deep Sea Fishing For Chinook Salmon: A Photo Essay

The sun was nowhere to be found when my friend Marcelle and I left the Mission neighborhood of San Francisco at 4:30 am.  We found it somewhere around 5:28am in Sausalito while frantically looking for the Clipper Yacht Harbor.  A few minutes later and we were on board the New Rayann (we were the last to arrive).  I drank the last two sips of my cold coffee, and started to chat with a handful of the seasoned fishermen on board.  As we left the dock, and then the harbor, passing under the Golden Gate, our quick introduction with the sun was abruptly interrupted by the thick fog that enveloped our boat.  The cold weather got even colder by the second.

Marcelle and I remained outside on the back of the boat.  We were the chattiest on board  (I was pretending to be unfazed by the slowly disappearing shoreline).  Almost two hours later, the engine shut off and the rest of the crew stepped out onto the deck.  Brian, one of the two Rayann workers, helped me to attach my bait, clip on my 2lb sinker, and count out 60 feet of line.

After what must not have been much longer than a minute someone to my right shouted “I’ve got a bite!”.  Those words seemed to echo as three others exclaimed the same.  I watched on as the scurry of bodies began to resemble a group of children playing A Tangled Chain, bobbing over and under one another.  Except in this version our Skipper Johnny was shouting “WATCH YOUR LINES!!” and I was smack dab in the middle.

My strategy was to get down low, point my fishing rod down, and let every one else climb over me.  Then I felt a small tug and my heart dropped.  The realization that I really had no idea what I was doing kicked in.  I followed the guidance from the guys around me.  I kept my fishing rod up, I watched the line as best as I could, and followed it as it zig zagged from the right to the left of the boat.  As soon as I began to get winded, Brian was right there with a net to scoop up my first ever caught salmon.

I went right back in for round two.  Even though my hands were cold and shaky, I was foolishly less cautious.  The next bite I got was the real challenge.  I have no idea how long it took me to reel in my second fish.  I do know that I expressed great concern to my fellow fishing comrades that I might not be able to reel my fish in.  Quite frankly, I was also afraid my hands would quit and the rod would go overboard.  Thanks to everyone’s blind faith in me, I can now say that I reeled in a 21lb King Salmon all by myself!  It was only two hours after we dropped our first lines, that we had caught our limit for the day (2 each).

I am abundantly grateful that I had this opportunity for many different many reasons.  The main reason is what prompted me to seek out this experience in the first place.  To put me in touch with the reality of how I get to eat what I eat.  I learned on the ride back that this is the second year after four consecutive years that fishermen are legally allowed to fish for Chinook Salmon because the population was so depleted.  I promised myself that I would honor and cherish every part of my two salmon from head to tail.  Recipes will follow!

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Pizza Dough

  • 2 c flour (00 if you have it, all purpose is fine too)
  • 3/4 c warm water
  • 1 envelope active dry yeast
  • 1 tsp sugar
  • 3/4 tsp salt
  • 3 tbsp olive oil

Combine water, yeast, and sugar.  Allow to activate (5 – 10 minutes).

Combine flour and salt in a mixer.  Add yeast mixture and olive oil.  Mix until your dough forms into a sticky ball.  Transfer to a flour surface and knead until smooth.  Keep slowly incorporating a little flour at a time (feel it out).  This will take you about 1 minute.  When you have your dough ready.  Transfer it to a well oiled bowl, cover, and allow to rise in a warm spot (sunny windows work great).  This will take about an hour.  When it’s ready you get to punch the center, watch it deflate, and store it for later.

Here’s the trick about pizza dough.  You can use it right away OR you can wait! Not only will it keep just fine in the fridge for up to 5 days, it will get tastier!  This is basically what makes for a more complex tasting sour dough.  It you want to make smaller pizzas then store 1/2 of your dough in the freezer (you can use it in the future for more than just pizza).

Three other small tricks for great pizza.  Pizza loves hot hot heat, so bake at 450° – 500° (as hot as your oven will get).
Also, I’m a nerd and I never knew this…  add your fresh basil to your pizza AFTER it comes out of the oven, otherwise it will be gross -o!  And lastly, if you like crispy crust, then pre-bake the crust before you add your sauce and toppings (until it’s about 1/2 way done).

That’s all.

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Jelly Donuts

Donuts:

  • 1 packet active yeast
  • 4 cups flour (cake flour, it you want to be all fancy)
  • 1 tsp salt
  • 2 tbsp melted and cooled unsalted butter
  • 2 large eggs (whisked)
  • 1 cup lukewarm milk
  • 2 tbsp sugar (plus more for dusting)
  • 1 large thing of  canola oil (yes that’s a size)

Sift flour and add salt in a mixer.  In another bowl mix your milk, sugar, and yeast.  Allow to rise or get foamy rather (10 minutes).  Add butter and eggs to yeasty milk mixture, now add to flour in the mixer and mix with a dough hook attachment.  When dough is mixed and slightly tacky put in an oiled bowl, cover and allow to rise (double in size… approx. 45 minutes.)

While you’re waiting for that to happen you can make jam!

  • 4 cups smushed up strawberries
  • 3/4 sugar
  • pectin and calcium water (follow the instructions)

Heat all of the listed above over the stove and low boil for 10 minutes.  Allow to cool.

Now!  Back to the dough!  Roll it out on a floured surface.  Using a 3″ biscuit cutter, cut out your ‘to-be’ donuts.  Now allow those to double in size (30 minutes).

On your stovetop in a LARGE pot heat your oil (2 inches from bottom) to 350° (use a candy/deep fry thermometer).  Now ladies and gentlemen…  Before you attempt to do this please have a fire extinguisher ready.  Please don’t burn your house down!  I have never had any issues frying, but that is mostly credited to the fact that I am super freaked out that I will burn my house down.  I digress:

You’ll want a slotted spoon by the way.  Fry your donuts 2 minutes each side until golden brown.

Toss in Cinnamon and sugar.  When they’re cool enough fill em’ with the jelly.  Use a pastry bag with a 1/2″ nose.

YUM YUM YUM!

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Roasted Spring Veggies

These were my local Farmer’s Market goodies I brought home with me.  You can vary the ingredients and play around, Roasting is really good for that!

Continue reading

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Pre-punk rock bruschetta

I’m minutes away from meeting up with my husband Mat (and friends) to go and see a show at Slim’s.  So I thought it would be best to make some lovely “soakage” and imbibe something it can soak up!

Bruschetta:

  • 6-7 leaves fresh basil
  • 3-4 Vine or Roma tomatoes
  • 2 medium garlic cloves
  • salt and fresh cracked black pepper
  • 2 or 3 tbs olive oil
  • at least 1 tsp balsamic vinegar
  • fresh mozzarella (optional)
  • baguette
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