All-Purpose Muffins

 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1 large egg
1 cup milk
1⁄2 cup sugar
1 tablespoon baking powder
1⁄4 teaspoon salt
2 cups flour
 
Heat the oven to 375 F.  Line the wells (12) of a standard-size muffin pan with baking paper liners.
 
Pour the melted butter into a mixing bowl.  Whisk in the egg until thoroughly blended and then whisk in the milk.  (At this point, you would also mix in additions such as lemon zest and/or vanilla or almond extract.)  Whisk in the sugar.
 
Add the baking powder, salt, and one-third of the flour, whisking until completely incorporated.  Whisk in another third of the flour.  Use a rubber spatula to fold in the last of the flour to form a thick, mostly smooth batter.  Gently fold in any add-ins to the batter, if using, such as blueberries and chocolate chips.
 
Distribute the batter evenly among the wells; a 1/4-cup measure works well for this.  Bake (middle rack) for about 20 minutes, until the muffins have risen well and are golden; the tip of a sharp knife inserted into the center of one should come out clean.  Transfer to a wire rack to cool (in the pan) briefly if serving right away, or cool completely if storing.
 
Variations:

For blueberry muffins, add 1 teaspoon finely grated lemon zest to the liquids. After mixing the batter, fold in 1 1/2 cups rinsed, dried and picked-over (or frozen) blueberries. Use 2 tablespoons of sugar mixed with 1/4 teaspoon ground cinnamon to sprinkle over the tops of the muffins before baking.
 
For lemon poppy seed muffins, add 1 tablespoon finely grated lemon zest to the liquids. Mix in 2 tablespoons poppy seeds after the last addition of flour.
 
For chocolate chip muffins, add 2 teaspoons vanilla extract to the liquids. After mixing the batter, fold in 1 cup of your choice of chocolate chips. Sprinkle the tops of the muffins with sugar (2 tablespoons total) before baking.
 
To make old-fashioned jam muffins, add 2 teaspoons vanilla extract and 2 teaspoons finely grated lemon zest to the liquids. Fill the paper liners in the pan halfway with batter and dollop about a teaspoon of your favorite jam or preserves in the center. Add the rest of the batter, being careful to cover the jam completely.

 
Makes 12 muffins.
 
From Washington Post, adapted from a recipe at NickMalgieri.com, based on an original recipe from Cara Tannenbaum

Roasted Cauliflower Fried Halloumi Tacos with Spicy Avocado Basil Guacamole

1 large, or 2 small, heads cauliflower, cut into florets
2 tablespoons sesame or olive oil
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt and pepper
1 (14 ounce) can black beans, drained and rinsed
8 ounces halloumi cheese, sliced
1 cucumber or zucchini, shredded

Corn tortillas, to serve
 
For guacamole:
1 avocado, halved
1 cup fresh basil
1/4 cup toasted pine nuts
1 jalapeno
Juice of 1 lemon
2 tablespoons sesame oil
Kosher salt and pepper
 

Heat the oven to 400 degrees F.
 
On a baking sheet, toss together the cauliflower, oil, paprika, chili powder, cumin, salt and pepper.  Transfer to the oven and roast for 15 minutes.  Remove from oven, stir in black beans and toss vegetables, and then return to oven to roast for another 10 minutes.  
 
Meanwhile, make the avocado guacamole.  Add half the avocado, basil, pine nuts, jalapeño (remove seeds for less heat), lemon juice and oil to a food processor and pulse until chunky smooth.  Dice the remaining avocado half and stir into the pesto.  Taste and season with salt and pepper.
 
Heat a small skillet over medium heat and add a drizzle of olive oil.  Once hot, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden.  Remove and drain onto paper towels.
 
To assemble, layer the cucumber/zucchini, and cauliflower in the tortillas. Top with fried halloumi and guacamole.
 
Serves 4.
 
From Half Baked Harvest blog, with minor change

Molasses Multi-Seed Bread

3/4 cup (170 g) warm milk, 105° to 110°F
1/2 cup (113 g) warm water, 105° to 110°F
2 tablespoons (28 g) butter, melted and slightly cooled
1 cup (113 g) white whole wheat flour
2 1/2 cups (300 g) bread flour (or all-purpose flour with 1 tablespoon wheat gluten included)
2 teaspoons instant yeast or active dry yeast
1 1/2 teaspoons (9 g) salt
1/4 cup (85 g) molasses
3/4 cup (129 g) King Arthur Artisan Bread Topping*, divided
 
To make the dough:
In a large bowl or the bucket of your bread machine set on the dough cycle, combine all the ingredients except the bread topping.  Mix and knead until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed.  Knead in 1/4 cup of the topping.
 
Place the dough in a lightly greased bowl, cover, and let it rise until puffy, 1 to 1 1/2 hours.
 
To shape the bread:
Deflate the dough and divide it in half.  Roll each half into a 12” rope.  Roll one of the ropes in the remaining topping.  Pinch the ends of the ropes together and twist one over the other, pinching them together at the opposite end.
 
Transfer the dough to a lightly greased tea loaf pan or similar long loaf pan (12" x 4").  Cover and let rise until the bread domes 1” above the edge of the pan, about 1 hour.  Toward the end of the rising time, heat your oven to 375°F.

To bake the bread:
 Uncover the loaf and bake it for 32 to 36 minutes, or until a digital thermometer inserted into the center registers 190°F.
 
Remove the bread from the oven and place the pan on a rack for 5 minutes.  Tilt the bread out of the pan and return it to the rack to finish cooling completely.
 
Store bread, well wrapped, at room temperature for several days; freeze for longer storage.
 
*If you don't have Artisan Bread Topping, use a combination of 1/4 cup toasted sesame seeds, and 1/4 cup each of two of the following: sunflower seeds, flax seeds, poppy seeds, onion seeds (kalonji).
 
Makes 1 loaf.
 
From King Arthur Flour

French-Style Chicken and Potatoes

Condensed Cream of Chicken Soup:
20 grams unsalted butter
2 tablespoons plain flour
2 tablespoons milk
1/2 cup chicken stock
Large pinch of onion powder
Large pinch of garlic powder
Large pinch of dried thyme
Large pinch of salt
 
French-Style Chicken and Potatoes:
2 teaspoons extra virgin olive oil
4 chicken thigh cutlets (with skin)
2 garlic cloves, crushed
1 onion, sliced
1 cup dry white wine (or substitute additional chicken stock)
1 cup chicken stock
1/4 cup dijon mustard
2 teaspoons sugar
3 carrots, cut into thick batons
500 grams baby potatoes, halved
2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme), plus extra to serve
 

Make condensed chicken soup: 

Melt butter in a small saucepan over medium heat.  Add flour.  Stir to create a paste.  Cook for 1 minute.  Whisk in milk until mixture forms a smooth and thick paste.  Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth.  Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens.  Remove from heat.  Set aside to cool for 10 minutes.

Heat oven to 400 F.

Make chicken:

Meanwhile, heat oil in a large heavy-based flameproof ovenproof dish over high heat.  Add chicken, skin-side down.  Cook for 3 minutes or until skin is light golden.  Turn.  Cook for 2 minutes.  Transfer to a plate.

Carefully drain any excess fat from dish.  Return to heat.  Add garlic and onion.  Cook, stirring, for 2 minutes.  Add wine.  Simmer, stirring, for 3 minutes.  Add Condensed Chicken Soup, ½ cup of water, stock, mustard and sugar.  Stir to dissolve mustard.  Add carrot, potato, rosemary and thyme.  Stir to combine.

Return chicken to pan.  Cover.  Transfer to oven.  Bake for 30 minutes.  Remove lid.  Bake for a further 20 minutes or until chicken is dark brown and cooked through.  Stand 5 minutes.  Serve sprinkled with extra thyme

Serves 4.

From Taste.com.au

Hot Caramel Milk

3 to 4 tablespoons sugar
2 cups milk

Put sugar in small saucepan over medium heat.  Shake pan gently to distribute sugar as it melts.  Meanwhile, microwave the milk to warm it.

Caramelize the sugar; cook to a deep amber.  Be careful not to let it burn.  

When sugar is ready, remove from heat.  Add milk in a steady stream as you stir.  The sugar will seize up and there will be sizzling, but keep stirring.

Place pan back over lower heat.  Make sure to keep the heat sufficiently low that you don't boil the milk.  Continue stirring until all the caramelized sugar is melted into the milk.

Refrigerate any leftovers.

Makes 2 cups.

From ContemplatingSweets.com, with minor change

Pot Roast Chicken with Apples and Cider (and optional cabbage)

2 tablespoons butter, divided
3 1/2 to 4 pound chicken
7 ounces (200 grams) bacon, cut into 3/4-inch chunks
2 onions, cut in half-moon slices

1/2 green cabbage, cut into ribbons (optional)
1 cup cider
Salt and pepper
4 sprigs fresh rosemary
3 apples, peeled, cored, and cut into wedges
A little granulated sugar
2/3 cup heavy cream
2 1/2 teaspoons Dijon mustard

Heat the oven to 325 F.

Melt half the butter over medium heat in a Dutch oven or other heavy, oven-safe pot into which the chicken will fit snugly.  Season the chicken and brown it gently on all sides, turning it with two big wooden spoons to keep from piercing the skin.

Carefully remove the chicken from the pot and set it aside.  In the same pot, cook the bacon until golden on all sides, then add the onions and cook for a few minutes more, just to get them nice and buttery.  Add cabbage, if using, and cook for another few minutes.

Put the chicken back in the pot on top of the bacon mixture and add the cider.  Bring to a boil and then remove from heat.  Season with salt and pepper and add the sprigs of rosemary.  Cover the pot.

Cook chicken in the heated oven for 1 1/2 hours.  When it is cooked, the juices between the leg and the main body of the chicken should run clear when pierced at the thickest part.

While waiting for the bird to finish cooking, quickly sauté the apples in the remaining butter until just tender, sprinkling them with a little sugar to give sweetness and help them color.

When the chicken is cooked, carefully remove it from the pot, cover with tin foil, and keep warm in a low oven.  Bring the juices in the pot to boil and add the cream and mustard.  Boil until you have a sauce that will just coat the back of a spoon.  Check the seasoning, and add the cooked apples.  Serve the chicken, either whole or jointed, with the sauce.

Serves 6-8.

From Roast Figs Sugar Snow by Diana Henry, with a few changes