As a big fan of English muffins, I tried a few sourdough versions before finally finding this successful one. It was worth it!
This recipe is from Emilie Raffa’s book, Artisan Dough Made Simple, via thelemonapron.com. I may need this book. 🙂 I cooked the muffins in a large cast iron skillet but may try to expedite the process by using a griddle next time. They were equally delicious with mustard egg and cheese as with butter and jam.
Yield: 12 to 14 muffins
- 245 grams (1 cup plus 1 tsp) milk, whole or 2%
- 120 grams (1/2 cup) water
- 56 grams (4 tbsp) unsalted butter, cubed
- 75 grams (heaped 1/2 cup) bubbly active starter
- 24 grams (2 tbsp) granulated sugar
- 500 grams (4 cups plus 2 tbsp) all purpose flour
- 9 grams (1 1/2 tsp) salt
- Cornmeal or semolina flour, for dusting
To Make the Dough:
- In a small saucepan, warm the milk, water and butter together over low heat, or in the microwave. Cool slightly before adding to the dough.
- Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
- Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest 30 minutes. Meanwhile replenish your starter and store according to preference.
- After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds. (I did this on a lightly floured piece of plastic wrap.)
- Place dough in a lightly greased bowl.
- Cover the bowl with the damp towel and let rise until double is size, about 8-10 hours at 70 degrees F. (21C) (I let the dough rise for about 5 hours in a proofing oven.)
- Once fully risen, cover the dough in lightly oiled plastic wrap and chill in fridge overnight.
- In the morning, remove the cold dough from the fridge onto a floured surface. Let it rest 10 minutes.
- Line two sheet pans with parchment paper and sprinkle a generous amount of cornmeal all over them. This will prevent the dough from sticking.
- With floured hands, pat the dough into a rectangle or oval, about 1/2 inch (1.25 cm) thick.
- Cut rounds about 3 inches in diameter (you can use the rim of a drinking glass: use a rim that isn’t too thick) You should get 10-12 rounds. (I used a Bonne Maman jam jar.)
- Place them onto the cornmeal on the baking sheets. Sprinkle tops with more cornmeal.
For the Second Rise:
Cover the dough with a damp towel and let rest till puffy, about 1 hour depending on the temperature of your kitchen. (I used a proofing oven.)
To Cook the Muffins:
- Warm a large cast iron or non-stick skillet (you can also use a cast iron griddle) over low to medium-low heat.
- Place a few rounds of dough into the pan to fit comfortably. Don’t worry, they really won’t spread.
- Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8-10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
- Transfer the muffins to a wire rack to cool. Continue cooking the remaining rounds.
- When ready to eat, split them open using a fork piercing into the equator of each all the way around and gently prying open.
Muffins will stay fresh 2 days, stored in an airtight container or plastic bag at room temperature.
The tip to cooking English muffins is to find balanced heat. If the flame is too high, the outside will brown too quickly leaving the center undercooked. If you find this has happened, finish baking the muffins in a low heat oven (about 250F) until cooked through.
You can avoid this by doing a test run with one or two muffins to begin with to help guide your stove top heat.
You can make the dough Friday morning before you leave the house for the day, put it in the fridge at the end of the day, and then bake them on Saturday morning for a great treat.
Posted in Baking, Bread, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: American, breakfast, brunch, cornmeal, English muffins, muffins, rolls, sourdough
I have had my eye on a couple of easy sheet cake recipes. My indecisiveness led me to combine them. 😉 It was a successful combination! This cake was moist and delicious.
The simple vanilla cake is from Food 52, from their book Genius Desserts, contributed by Jami Curl. It was proposed to serve it topped with strawberry compote & butterscotch whipped cream. I included these original topping recipes below- just to keep my options open.
The frosting recipe is from Bon Appétit, contributed by Claire Saffitz. It was originally from an easy sheet cake recipe with a “reverse creaming” technique. Of course, I’ll have to try this cake as well at some point. 🙂
For the Vanilla–Sour Cream Cake:
- 3 1/3 cups (400 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 T plus 2 tsp (20 g) baking powder
- 1 tsp (5 g) kosher salt
- 2 large eggs
- 1 cup (227 g) sour cream
- 1/2 cup (105 g) canola oil
- 1 T (18 g) pure vanilla extract
- 1/3 cup (75 grams) boiling water
For the Chocolate-Cream Cheese Frosting:
- 6 oz cream cheese, at room temperature
- 1 1/2 sticks (12 T) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1/4 cup cocoa powder, sifted
- 1/2 to 3/4 tsp kosher salt
- 1 tsp pure vanilla extract
- sprinkles, for garnish, optional
To Make the Vanilla–Sour Cream Cake:
- Heat the oven to 350°F, preferably on convection. Line the bottom of a 9×13-inch pan with parchment paper. Spray with cooking oil spray.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until combined.
- In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.
- Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.
- Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.
- Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners.
- Bake the cake for 35 (to be safe- check even earlier) to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
To Make the Chocolate-Cream Cheese Frosting:
- Make icing while cake cools.
- Using electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until light and fluffy, about 2 to 3 minutes.
- Add powdered sugar, sifted cocoa powder, and salt and beat again, scraping down sides of bowl, until completely smooth.
- Add vanilla and continue to beat until fluffy and lightened in color, another minute.
- Smooth icing over top of cooled cake (it should not be at all warm to the touch, or else the icing will melt).
- Top cake with sprinkles, if desired.
- Cut into pieces and serve.
Posted in Baking, Good Sweets, Good Eats (Desserts), Recipes
Tags: American, butterscotch, cake, chocolate, cream cheese, cream cheese frosting, dessert, easy, Food 52, frosting, fruit, quick, sheet cake, sour cream, strawberries, strawberry, summer, vanilla, yellow
After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.
I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.
I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautéed spinach and roasted red and sweet potatoes on the side.
This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.
Yield: Serves 4 to 5
- 4 bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 tsp dried thyme leaves
- 2 T olive oil
- 4 T unsalted butter, divided
- 1 very small shallot, minced (about 1 tablespoon)
- 3 garlic cloves, minced (about 1 teaspoon)
- 2 T all-purpose flour
- 1 cup dry white wine
- 1 1/2 cups chicken stock
- 2 T drained capers
- 2 T minced fresh parsley, plus more for garnish
- 1 tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
- hot sauce, optional
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
- Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
- Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
- Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.
- Sprinkle in the flour, and cook, stirring, for 2 minutes.
- Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
- Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
- Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
- Garnish with more fresh parsley.
Posted in Pork, Recipes, Sauces
Tags: American, B. Smith, butter, butter sauce, capers, dinner, easy, gravy, lemon, lemon zest, pork, pork chops, shallot, smothered, Southern, thyme, white wine, wine