I kind of feel like Julie Powell going through Julia Child’s Mastering the Art of French Cooking cookbook except I’m going through Martha Stewart’s Great Food Fast and I’m not such a hateful bitch (yeah, I went there). I bought this cookbook through Food Network and received it last week. I haven’t put the damn thing down this week. In the beginning of the week I made MS’s pork chops with apricot jam and fresh whole wheat bread crumbs and a side of roasted butternut squash and apples. The pork chops were gobbled up, but the roasted squash and apples didn’t go over well with the boyfriend who has a “thing” about “mushy” vegetables and fruit. Texture-schmexture. That dish was good. The next recipe went over a little better; fish in a white wine, lemon and butter sauce served with a big, green salad. I’d like to dub the recipe “drunken fish” since you first cook it in a covered pan full of white wine. That was delicious! Tonight I made–what I called when Mike asked what it was–“chicken some-shit” since I couldn’t pronounce the Spanish name for it. It’s a rotisserie chicken violated 10 different ways in order to get its shredded meat off its bones (I did not enjoy that one bit), a can of peeled tomatoes in puree and two chopped up chiles with a teaspoon of adobo sauce. Brown some garlic in olive oil, throw everything else in with a cup of water and voila! Chicken some-shit! MS suggests serving it over tortilla chips, which I happily noshed on. I bought taco shells for Miguel so he could make chicken tacos. It was damn good! The chopped chiles provided just the right amount of heat to it and they’re so quick and easy to fix (especially if you’re a super genius like me and shred the chicken ahead of time). GFF is getting a rest for the remainder of the week, but you can bet your taste buds that Martha will be helping me with dinner again next week!
I discovered that I had a container of blueberries in the fruit drawer of the fridge. They might have been ancient since I didn’t remember when I bought them, but since they were organic they held up nicely–no mush, no mold, just nice, plump, little berries! At first I didn’t want to make muffins. It seemed too obvious. But the more I tried to avoid muffin recipes, the more I thought about sinking my teeth into a delicious, moist blueberry muffin tomorrow morning with a cup of pumpkin spice coffee. Drooling yet? During my quest to find the perfect blueberry muffin recipe, I stumbled upon the Barefoot Contessa’s recipe for Blueberry Coffee Cake Muffins. Now I’ve been told that Ina Garten once turned down a terminally ill kid that wanted to be on her show. That’s a pretty heartless, bitch face move, Ina. But I’ll put those feelings aside to steal her recipe and exploit it on my blog.
Blueberry Coffee Cake Muffins
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
I can’t testify on the tastiness yet on one of these muffins because I’m trying to avoid extra calories today by indulging in one of them. I will tell you that these things smell amazing and the scent wafting from the cooling muffins on the dining room table is absolutely killing me. I’m trying not to let the little voice inside my head that’s telling me “but you used fat-free sour cream” sway me. If they smell this good, they can’t taste that horrible. Til tomorrow morning, little muffins.