A note from my kitchen: the only difficult thing about this recipe is keeping the muffins for more than a day, not because the muffins won’t keep – but because my family won’t let them alone. Everybody here loves fresh blueberry muffins.
I began with a recipe for Irish Brown Bread from the Ballymaloe Cookery School, in Ballymaloe, Ireland, as recorded by noted baker and blogger David Lebovitz. I adapted it to my kitchen, where I mill my own wheat and rely on the convenience of instant yeast.
It all started with a vision: a nice round loaf of country French bread, full of flavor and goodness. With the Mockmill, I finally had the means to grind my own grain. I wanted to make bread in a fairly simple way –
There’s quite a lot of chopping involved in making a big pot of ratatouille, but I find it very simple and definitely worthwhile. You might like to make this an afternoon project with a friend, splitting the results.
This fresh tomato tart may seem complicated, and the recipe is a bit long – but don’t worry, it’s only three simple parts: the crust, the filling, and the tomatoes. The text is long because I carefully explain how to make the crust –
A note on the recipe source: These muffins with dried cherries are adapted from Tyler Florence’s Real Kitchen by (of course) Tyler Florence. He includes poppy seeds, which I omitted because they get stuck between my teeth.
Tomato gratin is an easy and forgiving dish – but don’t try to make a huge pan of it! It’s better, if you’d like to double this recipe, to make two smaller dishes rather than one large one. In order to cook long enough to get the center of a large (13×9) pan of gratin thoroughly hot,