Around The Table with Michael Getz: Fish Stew Edition

Saturday Morning Muffins

It has been cold in Seattle. So cold, in fact, that I cannot bring myself to go outside today. Instead I have decided to manufacture some warmth in the form of fresh baked goods and hot french press. If you're feeling the sting of the morning frost like I am, whip yourself up a batch of these yummy fresh fruit muffins and put on the kettle. This recipe comes from one of my most cherished baking guides, Bakewise by Shirley O. Corriher.

What makes this muffin recipe so lovely is the fluffy whip cream that gets folded into the batter. We have a surplus of blueberries in our house at the moment, so we made the blueberry and cream cheese variety. Feel free to substitute any fruit that suits your fancy or refrigerator.

FRESH FRUIT MUFFINS

Makes 12

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups sugar

1 large egg

1/2 cup canola oil

1/3 cup buttermilk

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

1/2 cup heavy cream

1 1/2 cups room temperature fruit (we used blueberries)

1/2 cup sweetened cream cheese  (optional)

To begin you will want to preheat your oven to 425 degrees and place a baking stone on a shelf in the lower third of the oven.  At this point it would also be smart to put a bowl in the freezer (this will be used later).

In a large mixing bowl, beat together the flour, baking powder, salt, and sugar for a full 30 seconds.

In medium bowl, beat the egg with a few strokes, then beat in the oil, buttermilk, vanilla, and lemon zest.

Make a well in the dry ingredients and  pour in wet ingredients. Beat together. This batter will be tender, so do not hesitate to stir vigorously. Set aside.

Remove your bowl from the freezer and whip the heavy cream until soft peaks form. Stir one quarter of the whip cream into your batter. Then, fold in the remaining whip cream. Lastly, fold in your fruit.

Make sure that you have either sprayed your muffin tin or have lined it with baking cups. If using cream cheese (like we did), fill the cups 3/4 of the way full. Spoon in a tablespoon of sweetened cream cheese before topping the muffins off with the remaining 1/4 of batter (you can fill your cups quite full, as this batter is light). Place your pan on the oven stone and cook until well risen and brown, about 20 minutes. I find that I also have to rotate mine midway through to ensure even baking. Let cool before eating.  

Enjoy!

French Onion Soup

It's officially fall, my friends. Although I am already mourning the loss of fresh tomatoes, I am very much anticipating the warm and comforting recipes that the colder months seem to inspire. To kick this comfort food season off with a bang I thought I would post this wonderful recipe for french onion soup (courtesy of America's Test Kitchen). I must admit that I don't actually have this recipe on hand. In fact, I caught most of it on television while I was sitting in a waiting room somewhere. Despite the possible non-adherence to the exact specifications, the soup I did end up with turned out fantastic.

FRENCH ONION SOUP
Serves 6

Ingredients
3 pounds red onions, sliced
2 tablespoons butter
4 cups chicken broth
1 cup beef broth
1/4 cup red wine
Parsley, 1 sprig
Thyme, 1 sprig
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
French bread, sliced
6 deli slices of Swiss cheese,
1 cup Asiago cheese, (grated)
Salt and pepper, to taste

First off, I strongly advise you use red onions. Yellow or white onions are not a substitute in this recipe. To begin, you will want to caramelize your onions. For this recipe I would recommend using an oven-safe, non-reactive pan (I used a Creuset dutch oven). Melt 2 tablespoons of butter into the pan on medium heat. Once melted, turn the heat up to medium-high and add the onions and a hearty pinch of salt.

It will take about 45 minutes for the onions to caramelize, so be sure you stir frequently. Once the onions are finished, add your chicken and beef stock, the red wine, and the parsley and thyme (tied). Bring to a boil. Let simmer for 20-30 minutes, being sure to scrape the bottom of the pan a few times. Once the simmering time is up, add the brown sugar and balsamic vinegar. Stir and let stand for five minutes. Salt and pepper to taste. I sometimes add a bit more brown sugar and a pinch more balsamic then the recipe suggests. Use your best judgment when balancing the flavors.

Ladle the soup into oven-safe bowls. Top first with bread (2 slices from a french baguette is usually sufficient), a slice of Swiss cheese, and some grated Asiago. Put under a broiler until the cheese is gooey and browned (about five minutes). Let stand for 5 minutes before serving.

Enjoy!