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Muffins: Mrs. C’s Master Recipe

Posted by on September 26, 2009 3 Comments

Chelsea muffins 2

Muffins are not difficult to make once you understand a couple of basic principles:

1.  Always mix the wet and dry ingredients separately until the very end.

2.  Do not beat the batter to death.  Mix as quickly and gently as you can or the muffins will come out tough.

Behind every excellent muffin baker there is a master batter recipe to be found.  Mrs. C, the other headmistress of the Farmhouse Finishing School, is a superb baker and she has a sense for it that goes beyond precise measurements.  It was therefore a challenge to translate her master recipe- but I managed to do it and practiced using it and I confidently present it here for you.

I have made these muffins with little substitutions and alterations and had great success with them.  I have also made them exactly as written here.  I will share with you the master recipe and then I will tell you what alterations you can make without being disappointed in the results.

Ingredients:

2 1/2 cups all purpose unbleached flour

2/3 cups sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 eggs

1 1/4 cup buttermilk (or regular milk)

1/3 cup oil

1 1/2 cup blueberries (or other small fruits or berries)

 muffins 2

Method:

Preheat the oven to 425°.   Mix all the dry ingredients in a medium sized mixing bowl.  In a slightly smaller bowl mix all the wet ingredients together.  If you are using berries or chocolate chips, stir them into the dry ingredients so that they are well covered in flour.  This is important.  Do not mix in after you’ve combined the wet and dry ingredients.  Coating them with the dry flour first will help keep them separate from each other in the batter.

Coat the inside of the muffin tins with butter or oil (I recommend using the butter).

Make a little well in the middle of your dry ingredients and pour the wet ingredients into it.  Quickly and gently stir the wet and dry together just until they are mixed- do not over stir.   Do not whip them together violently or you will end up with tough muffins.

Cook for about 17 minutes, until the tops are lightly golden.

floured berries 2

Here I have added the blueberries to the dry ingredients and stirred them in well.

mixing 2

In this picture I didn’t make a well in the middle of the dry ingredients.  It isn’t necessary, but it’s recommended because it makes the incorporation of the wet and dry ingredients faster to bring together.

batter 2

Every muffin recipe I’ve ever made says to only fill the muffin tins 2/3 full.  This irritates me.  My muffins never seem satisfyingly top lofty.  I fill them mostly full.  To me they are perfect this way.  The yield may vary depending on what you add to the batter- you may get only 12 muffins or you may get 15.

blueberry muffins 2

Recipe Notes: I almost never have buttermilk on hand.  When I do buy it I always have left overs that proceed to go bad.  Mrs. C doesn’t have this problem.  She nearly always has buttermilk on hand.  Instead I use 2% milk and I can say that this substitution does not make an inferior muffin.  There is that pleasant tang when you use the buttermilk but other than a slight flavor difference, the quality of the batter can handle the substitution.
I like a lot of berries in my muffins.  So I used 2 cups of berries.  You can do this too if you like.  I think 1 1/2 might be the most ideal ratio of berries to batter but I always like going over the top.  Using frozen blueberries works exceptionally well, just be sure not to let them defrost before adding them to the batter.  You can also use blackberries, diced peaches, raspberries, or even chocolate chips.  If you use chocolate chips I recommend you only use 1 cup of them.
One last note- you may need to add a little bit more milk/buttermilk to your batter if it’s too stiff when mixed.  Things that can affect your batter are the humidity in the air and the size of your eggs.  If your batter seems too stiff, add 1/4 cup of buttermilk or milk and as gently and quickly as you can,  mix it in.

Filed Under: Baking | Tagged:

Evaluating This Year’s Vegetable Cultivars

Posted by on September 21, 2009 10 Comments

chard 2

I spend a lot of time thinking about what I want to plant in my garden each year.  I make my decisions based on an ever-evolving criteria which often include these points:

Is it cheaper to grow it than to buy it?

Will it do well in my soil?

If I grow it, will I actually eat it?

If it does so well I can’t keep up with it- can I preserve it?

Is it worth the water it will take to keep it alive?

But there are other considerations as well.  I like to plant a big variety of things but there’s a part of me that is always working towards finding all the “perfect” cultivars of everything I love to eat so that one day I’ll grow only one kind of carrot every single year (from seeds I save myself, I like to think) and I’ll stick with only a couple kinds of lettuce (only my favorites), and I’ll become the gardener famous for that variety of squash she grows every year.  I think it pleases me to imagine having a garden full of vegetables that have been acclimated to my peculiar little lot and become special and I like thinking of lovingly saving the seeds each season to use again and to share with friends.

The reality, of course, is that I love trying new vegetable varieties and I know that I’ll always have something new to try every year.

I love this time of year when the garden is finishing up with all the produce, ripening one last bunch of tomatoes before the cold, offering another handful of beans before the vines all dry up.  This is when I start evaluating what worked for me and what didn’t.  Today I was thinking about Swiss Chard versus kale.  I do enjoy eating kale but I don’t ever crave it like I do chard.  Yesterday I cut a huge pot of greens (pictured above) from my garden.  I realized that I hadn’t been harvesting them and most of my kale is about to bolt.  While I was cutting the kale I discovered that most of them were covered in that variety of aphid that matches the silvery green of the leaves and are attracted to all members of the Brassica family.  My chard was untouched by aphids.  As I was picking the two different kinds of greens I was thinking that perhaps I should only grow Swiss chard from now on because I prefer it.  I like how it gets more tender than kale when steamed or sauted.  I like that my chard hardly ever has pest problems (something likes to lay tiny white eggs on the backs of the leaves but these are easily rubbed off).

If you don’t love eating something you shouldn’t be growing it in your yard.   This is what I usually think.

Then I started thinking that I should find out which one is healthiest to eat.  So I pulled out my trusty “Laurel’s Kitchen” with the nutritional tables in the back and had a look.  Both are very high in vitamin A.  Kale has twice the calcium of Swiss chard but half the potassium.  What I got from doing that comparison is that both are very healthy and have different essential things to offer.

Is it better to plant a garden that gives you the broadest spectrum of nutrients your body might need, or better to plant only what you love best?  What do you think?  How do you decide what you will plant again and what you will not bring back to the spring garden?  What were the biggest winners of your garden this year?

Here are a few of my old and new favorites that I will plant again and again:

Forellenschluss Lettuce:  this romaine lettuce does so well for me and is never bitter.  Plus I love the red speckles it’s covered in.

Lazy Housewife Bean: I grew it for the first time this year and it did much better than “Kentucky Wonder” or “Bluelake” have done for me.  They were so flavorful and tender even when large.  It’s a Romano type bean.

Helda Bean:  this one grew right next to the Lazy Housewife and to be honest, I couldn’t tell the difference.  They both grew so well for me and produced such great beans I will plant both again next year.

Sungold Cherry Tomato:  my very favorite cherry tomato.  I always plant this variety every year and couldn’t possibly get tired of them.

Rainbow Chard:  this will always be the variety of chard I grow.  I cannot imagine giving up the brightly colored stems for an all white stemmed variety.  It never fails to taste great and do well for me.

Willamette Tomato:  I generally prefer heirloom tomatoes even though they don’t tend to fruit as prolifically as the more modern hybrids do.  However, I always plant one or two of the hybrids so as insurance if my heirlooms don’t do well.  This one turned out to be not only prolific but had great flavor.  I will grow this one again next year.

Nantes Carrot:  I used up the seeds I had from a previous year.  I can’t remember specifically which Nantes it is but I let one go to seed and will continue planting these because they have done so well for me.  I’m not sure how to get the seeds out of their tiny spiky pods so if anyone knows, please tell me!
Your turn!

Filed Under: Gardening | Tagged:

Sugar Syrup For Canning

Posted by on September 19, 2009 Leave a Comment

sugar syrup 2
Sugar syrup is used primarily in canning fruits.  It’s easy and fast to make.  I will list the different strengths of syrup you may want to make for different projects and the approximate yield.  Deciding how much you need for a given recipe is (I’ve found) a guessing game.  There are a lot of variables such as how much fruit you put in each jar, whether the fruit is diced or in large chunks, and how many jars you end up filling which depends on the same variables.  When I am going to can a big batch of peaches or pears I start off making a triple batch of syrup because I nearly always need at least that much.  If you run out in the middle of your project it is very easy to make more.  So don’t let yourself get too worried.  If you make too much you can store the extra syrup in the fridge indefinitely or if you prefer you can put the extra in a jar and can it to use later.
I have never used a heavy syrup for my peaches and pears.  I usually use either a light or an extra light syrup.  The sugar syrup helps to maintain the fruit quality and color as it sits in your pantry.  You can also use fruit juice or plain water, but I prefer the more traditional sugar syrup.  It is all a matter for your personal preference.
General instructions:
1.  Choose a pot that will acomodate the quantity of syrup you are going to make.
2.  Measure the sugar into the pot.
3.  Measure the corresponding amount of water into the pot and stir really well.
4.  Put it on the stove on high heat and bring it to a boil while stirring it.
5.  By the time it comes to a boil the sugar should be well dissolved, it is ready for use.
List of syrup types and the ratio of water to sugar for each one:
Type of syrup:     % of sugar     Sugar                    Water                         Yield of syrup
Extra-Light            20                   1 1/4 cups            5 1/2 cups               6 cups
Light                          30                   2 1/4 cups            5 1/4 cups              6 1/2 cups
Medium                    40                   3 1/4 cups            5 cups                      7 cups
Heavy                        50                   4 1/4 cups            4 1/4 cups              7 cups

Filed Under: Preserving Recipes | Tagged:

Elderberry Syrup: DIY Apothecary

Posted by on September 19, 2009 4 Comments

bottled syrup 2

I used a bottle with a swing top closure (with rubber washer).  I’ve had this one for years and have used it to store flavored vinegars, liqueurs, and now elderberry syrup.  I believe I bought it at a Cost Plus.

elderberries macro 2

I foraged these elderberries from my neighborhood.  When foraging for elderberries:  never pick red ones, they are not safe to eat, even when cooked.  The twigs and bark of elderberries are toxic and should never be taken internally and when you’re harvesting the berries, which are very small, be sure not to leave any stems on the fruit as these are also toxic.  The berries should not be eaten raw either*.  Cooking makes them safe to use in pies, jams, liqueurs, wines, and syrups.  They also become more flavorful when cooked.

elderberry syrup 2

Pouring the water into the pot of berries.

Cold medicine 2

The finished syrup poured into a little shot glass.

Elderberries have been used medicinally for hundreds of years.  The bark,  stems, and leaves have been traditionally used as healing poultices and the berries are used to make syrups to strengthen the immune system, to lessen the symptoms and shorten the durations of colds, coughs, and flus.  The berries have also been used to make jams, jellies, and pies.  It is important to always cook the berries- they are astringent when raw and could potentially make you sick.  Cooking them not only neutralizes the chemicals in them that can make you sick, but it enhances the unique flavor of the berry.  You can use both the American native varieties or the more traditional European varieties to make this recipe.

The proportions of ingredients here come from Rosemary Gladstar’s book “Herbal Recipes for Vibrant Health”.  Rosemary Gladstar is one of the leading herbalists in our country and it was her herbal training books that my mom learned from to get her herbology certificate.

I had to do some considerable research to find out about recommended dosage.  I ended up calling my mom for information and what she told me confirmed the information I found online.  It is not possible to overdose on elderberry syrup.  The only ill effect anyone might experience  is a little diarrhea if you eat/drink too many elderberries**, but only in the same way some people experience this eating too much of any fruit.

  • For boosting your child’s immune system during the cold season take a teaspoon every morning and every night.
  • For lessening the symptoms and durations of coughs, colds, sore throats, and flu: take 1 to 2 teaspoons every couple of hours until you are better.

What my mom said is that you can experiment to find what is most effective for you and your family members.  I found some recommendations on line that suggested taking 2 tablespoons a day for adults and 1 tablespoon a day for children to help avoid colds.  So there is a tremendous amount of flexibility here so that you can find what works.

Elderberry Syrup

Ingredients:

1 cup fresh or 1/2 cup dried elderberries

3 cups of water

1 cup honey

Method:

1.  Put the berries in a medium sized nonreactive sauce pan and cover them with the water.  Bring the water and berries to a boil and then turn the heat down to low and simmer for 30 to 45 minutes.

2.  Smash the berries and then strain them out.  (I use butter muslin over a strainer and then squeeze the muslin to get all the juices I can out of the berries.)

3.  Add the honey and stir well.

4.  When the syrup has cooled put it into bottles (or jars- but bottles will make for easier pouring), label, and store in the refrigerator.   The syrup will keep for 2 to 3 months.

You can freeze any extra elderberries to make additional batches of the syrup as you need it.

*I have seen some extension service information that says you can eat the berries raw, I ate one before I read that they could potentially not be safe to eat raw and was thoroughly unimpressed with the flavor so I am not tempted to eat more raw.  Most sources state that you should cook the berries before eating.

**This is provided you aren’t allergic to elderberries.

If you want to know more about foraging and identifying elderberries read this:

Elderberry: Plant Profile

Filed Under: DIY Apothecary | Tagged:

Tomatoes: Skinning And Seeding

Posted by on September 7, 2009 9 Comments

No matter what you plan to do with your glut of tomatoes, you will need to process them first.  There are many ways of preparing them and Stitch and Boots will work to compile a number of different methods.  This one is a classic and is called for in many canning preparations such as making sauces, juice, and salsas.

Peeling and seeding your tomatoes is ideal if you’re going to make sauce, salsa, or can diced tomatoes.  I didn’t use to think it was necessary to peel or seed my tomatoes (thinking it was a colossal waste of time…) until I made my very first batch of tomato  sauce without doing either.  The seeds are juicy and covered in a gelatinous membrane that doesn’t reduce when being cooked so that a sauce that’s full of them doesn’t ever get that pleasing thick consistency that is the ideal.  I know this because I’ve done it!  Similarly, if you you don’t peel your diced tomatoes you will end up with curls of peel floating in your soup or your casserole which, while not the end of the world, will prevent your food from reaching a state of excellence.

Peeling and seeding your tomatoes does take some time, but is not at all difficult to do.  You’re going to need:

1.  A large pot of water.

2.  A slotted spoon to place and remove tomatoes from the boiling water.

3.  Paring knife.

4.  Lots of ice to put in a big bowl. 

5.  (And a big bowl.)

 cross cutting 2

  • I never buy sprayed tomatoes so I don’t wash them first.  They are going to be boiled and skinned so a little dirt isn’t a concern.  However, if your tomatoes are especially dirty, muddy, or coated in pesticides, you will want to wash them first.
  • Before you set your water to bowl or put the ice out you will want to score the blossom ends of all your tomatoes.  Simply use your paring knife to cut an “x” in the skin.  This will help you slide the skins off easily after blanching the fruits.

coring 2

  • Then you want to core them all.  Some roma tomatoes barely have a core and in this case you may just want to slice the very end off.  If the tomatoes are a little tough further down, definitely core them.  I usually core and score each tomato but you can do all the scoring first and then all the coring- whichever way seems the most streamlined to you.
  • When you get 3/4 of your tomatoes cored and scored, put the pot of water on to boil.  Then fill a bowl with ice and some cold water.
  • When the water is boiling and your tomatoes are all prepared, put a few tomatoes in the pot at a time.  If you are processing slicing tomatoes only put 2 or 3 in the pot at a time, if you are processing romas, put about 6 of them in the pot at a time.  If you put too many in the pot at once it will bring the temperature of the water down so far that it will not start boiling again for longer than you want your tomatoes in the hot water.  When you see the water recover to a boil you let the tomatoes blanch for 30-60*  seconds.  It is good to gently stir them with your spoon to make sure all the skin surface of the tomatoes has been submerged.

icing toms 2

  • Remove each batch from the boiling water straight into the ice bath.  Let them cool down while you put more tomatoes in the pot.  Then remove the cooler ones and put on your counter or in another large bowl.  I like to get all of them blanched before working on slipping the skins off and seeding.

loose skin 2

  • Once all your tomatoes are blanched, slip their skins off.  Now put the tomato in the palm of your hand, over the sink or a compost bucket and gently squeeze until most of the seeds have come out.  This can be messy so wearing an apron is recommended.  Don’t worry about getting all of the seeds out.  Just concentrate on getting the bulk of them out.

seeds pressed 2

  • When you have squeezed the seeds out your tomatoes will be a little flat.  This makes them easy to chop.  Now you’re done.  You can either chop them for salsa, sauce, or freezing for later, or you can leave them whole.

It takes some time to process tomatoes but you will find that there are circumstances where you will be well rewarded by your efforts!

*An exact time isn’t important.  If you do a search for information on how to peel tomatoes, you will find all different times being recommended.  15 seconds may not be enough to loosen the skins, and you definitely don’t want your tomatoes boiling for more than 60 seconds or they will really start cooking and breaking down.  Start off timing yourself for about 30 seconds.  Once you have a feel for it, don’t worry too much.

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