Cornbread Muffins

1 c flour
1 1/2 c yellow cornmeal
2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 c buttermilk (I used 1 1/4 c of milk soured with 3 T vinegar)
1 large egg
2 T melted butter, cooled

Grease or line a 12-cup muffin pan. heat oven to 400 degrees F. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a mixing bowl, whisk together the milk, egg, and butter. Pour the dry mixture into the wet ingredients and stir until just moistened. Fill muffin cups about 2/3 full. Bake for 13-15 minutes. until muffins begin to brown on top.


Makes 12 cornbread muffins

Apple Pie

Entering month 9 of living in Ireland there are two tastes of home I miss on an almost daily basis: corn (mostly in the form of an authentic corn tortilla), and apple pie. The apple pie I've tried here doesn't compare in the least so I just avoid it. But unlike the tortilla problem, I can get all the ingredients I need to make my own apple pie right here. And Rose Levy B is the source, so while this is considerably laborious, it is worth it. Having made this as my first apple pie attempt I feel my confidence bolstered. More pies to come! Oh yes, pumpkin would be next on the list. Though no canned pumpkin in Ireland, either. I'll have to wait until a few show up in the farmer's market next autumn. Until then, Ireland makes some fine butter (a baker's dream) and grows some tasty Bramley apples as well. So here, it is. Pie to make an expat swoon.

Pie Crust:

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:

2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))
1/4 cup (50 grams) granulated white sugar
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn flour)

Pie Crust: In a large bowl, mix together the flour, salt, and sugar. Add the butter and work through it with a pastry cutter until the mixture resembles coarse meal.

Working the dough with your hands, add 1/4 cup (60 ml) water until the dough just holds together. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Make the Apple Filling: In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)

Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Makes one 9 inch (23 cm) pie.

Ratatouille

The source recipe for this was already very easy, but I trimmed it down further by omitting the bell peppers-- I love them but they don't love my wee one. Wee one also declared after trying a bite of the finished rat' that the eggplant was making her mouth sore. So, this is a goodie, but I'll be looking for more alternative veggies to put into it the next time I make it.

* 1/4 cup olive oil
* 1 leek, diced
* 1 eggplant, cut into 1/2 inch cubes
* 4 small zucchini, cut into 1/2 inch cubes
* 2 cloves garlic, minced
* 2 pounds tomatoes, chopped (I only had 3 fresh and then I added 1/2 can of tomato paste and a few cups of water)
* 1 tablespoon minced fresh thyme
* salt and pepper
* 1/4 cup chopped fresh basil

Heat olive oil in a heavy soup pot on medium heat. Chop leeks and add to oil. Once the leeks begin to smell good, add the diced eggplant to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep things from burning until they soften some. Chop the zucchini and stir it in once the eggplant has softened a bit. Chop the garlic and add to the vegetables, stirring well. Add the tomatoes (and for me, the tomato paste and water, about 1 cup). Mince the thyme and add it along with salt and pepper to taste. Stir well and cook two minutes. Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes. Stir in basil and remove from heat.

Makes 4 servings