Get outside, Family!

Get outside, Family!

Tuesday, August 10, 2010

Recipe #3 Blueberry Muffins

Guest Contribution from Papa Zi:

It's Saturday (August 7, 2010) and Chef Zi and Papa Zi wanted something special for breakfast. So, they started looking through their cookbooks for a good muffin recipe. After 1/2 dozen cookbooks, as usual, they returned their old standby - "Joy of Cooking," by Irma S. Rombauer and Marion Rombauer Becker. However, the Chef and Papa Zi have not been entirely happy with their muffins the last few times, so this time they decided to tinker with the published recipe. If they do say so themselves, the results were nothing short of mouthwatering (in fact, spectacular, no fantastic, possibly the best ever), so for those of you who are interested the recipe, here it is:

Taken from "Joy of Cooking" (with Chef and Papa Zi's modifications in parenthesis):

Preheat oven to 400 degrees
(Thoroughly spray muffin pan with PAM)

(Dry Ingredients: No sifting)
1 3/4 cups all purpose flower (carefully leveled and gingerly dumped by Chef Zi)
3/4 teaspoon of salt
1/4 cup (heaping) of sugar (heartily dumped by Chef Zi)
2 teaspoons of 2x acting baking powder
(Dry ingredients whisked together by Chef Zi)

Beat in a separate bowl:

(Wet ingredients)
2 eggs (anti-biotic and hormone free)
4 (1/2) tablespoons melted butter
(1) cup (whole milk)
(about 1 1/2 tablespoons of freshly zested lemon rind)

Combine the dry and liquid ingredients with (more than) a few swift stokes
(Add about 3/4 pint of fresh blueberries and carefully mix through)

Fill well greased muffin pan about (4/5) full and bake for 20 - 25 minutes.

Eat well, live long, laugh alot - Enjoy Life!

Recipe #2 Limey Lime Marinade

Another zesty recipe from the Chef.

4 Limes, sliced in half
salt
pepper
olive oil

1.5 lbs of salmon filet

Mama Zi cuts the limes. The Chef zested two limes with a zester. "My technique is to be like a robot. Use a flat zester," says the Chef.
Chef then juiced four limes and combined juice with zest. Add olive oil and whisk. Pour over fish, and rub with hands. Generously salt and pepper. Cook on medium-high grill, flipping once.

"It tasted like, very limey," says the Chef. "Sort of good."
Mama and Papa LOVED it.