Blueberry Coffee Cake Recipe

Source

• 200 grams (1 2/3 cups) flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• a good pinch salt
• 115 grams (1/2 cup or 1 stick) butter, diced, at room temperature
• 200 grams (1 cup) white sugar
• 3 eggs
• 240ml (1 cup) plain yogurt or fromage blanc or sour cream
• 1 teaspoon vanilla extract
• 500 grams (3 cups) blueberries, fresh or frozen (no need to thaw)
• 40 grams (1/4 cup) brown sugar

Preheat your oven to 180°C (360°F). Grease a 22-cm (9-inch) cake pan, preferably nonstick with a removable bottom.

Sift together the flour, baking powder, baking soda, and salt. Set aside.

In a food processor, mix together the butter and white sugar until fluffy. Add the eggs, one at a time, mixing well between each addition. Add the yogurt and vanilla, and mix again. Add the flour mixture, and mix again until just combined.

Pour half of the cake batter in the cake pan. Pour half the blueberries over the surface. Cover with the rest of the batter, top with the remaining blueberries, and sprinkle evenly with the brown sugar.
Bake for 1 hour, until the top is golden brown and a knife inserted in the center comes out clean. Transfer to a rack, let stand in the pan for 10 minutes, then unclasp the sides of the pan and let cool completely before serving.

Best Zucchini Bread

 The zucchini bread recipe in the red Cook's Illustrated book is simply the best.  This one is virtually identical (the only difference is that it shreds the zucchini in the food processor instead of by hand).

Chicken D'Arduini

One of Johnny's all-time favorites, but I rarely make it because I cannot stand video recipes with no written component.  Here's the original video if that's your thing, but he finally wrote the instructions down for me.  It really is a great meal.

Chicken D’Arduini

Ingredients:

8 chicken thighs (bone-in, but skinned)8 chicken legs6 cloves garlic1/4 cup olive oil1/3 cup chopped Italian parsley1/4 cup chopped basil1 tbl dried rosemary1/2 tsp hot pepper flakes2 oz anchovy fillets1/2 plus 1/3 cup red wine1/4 cup vinegar1 1/2 tsp salt

Slowly simmer garlic, anchovies, and olive oil on low heat until it begins to smell and anchovy begins to melt.  Add chicken to the pot and add basil, salt, red pepper flakes, rosemary, and parsley.  Add wine and vinegar, and stir to make sure all the spices are mixed.  Turn the heat to medium and put on the lid, letting it cook for 30 minutes.  Remove the lid, toss the chicken a bit, and turn the heat up to high until the liquid has reduced a bit and the chicken looks cooked.  Add mushrooms and olives.  Add the final 1/3 cup of red wine, and let simmer long enough to cook out alcohol.  Serve on pasta. 

Fresh Cherry Crisp

FOR THE CRISP TOPPING

1/2 cup quick cooking oats
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup brown sugar, packed
1/4 cup butter, melted

FOR THE FILLING

2 cups pitted cherries
1/2 cup granulated sugar

Directions:
Preheat oven to 350°F.
Spray four ramekins with non-stick cooking spray.
Combine oats, 1/2 cup all-purpose flour, baking powder and baking soda together in a medium bowl. Whisk together well to evenly combine.
Add brown sugar and melted butter to the flour mixture and mix well to form a clumpy dough. Set aside.
In another bowl combine pitted cherries, granulated sugar and 2 tablespoons all-purpose flour. Mix well so the cherries are coated with the flour and sugar. Divide them between the four sprayed ramekins.
Cover cherries with crisp topping, dividing it evenly between the four ramekins.
Bake for 30-35 minutes, until crisp topping is golden brown.
Notes:
You can easily double this recipe and prepare in one 9"x13" baking dish.

NOTES:

• Easiest dessert ever AND quite delicious served warm with a little ice cream.
• I made it as directed except I added a few blueberries to get more fruit.
• I baked it in a 9x9 pan instead of ramekins.
• Source

Dried Coconut

Thank you, Aldi, for hearing our cries!
Not a great price ($3.79 for 5 ounces), but as delicious as the oft-mourned version no longer available at Costco.

(Actually, I wonder if the price on amazon went down.  $16 something with Prime shipping seems pretty reasonable all of a sudden.)

Garlic Honey Ginger Glazed Salmon

It was every bit as nice as promised, including visually.

4 salmon filets, skin removed (about 2 lbs total)
1/2 cup honey
1/3 cup reduced sodium soy sauce (or regular)
2 teaspoons minced or chopped garlic
1 teaspoon fresh ginger, minced
4 cups broccoli florets (or serve with your favorite veggie)
optional for garnish: chopped scallion, sesame seeds, sprinkle of parsley for color
Directions:

1. Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color-- try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours.
2. Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
3. Line the marinated salmon filets on the baking sheet. You can hold onto this used marinade-- see step 5. Bake for 15-20 minutes depending on thickness (about 10 minutes per 1-inch inch thickness-- measured from the thickest part of the filet). You can broil the salmon for the last 3 minutes for crispier edges.
4. Meanwhile, begin steaming the broccoli and reducing the glaze. First, the broccoli: fill a large saucepan with 1 inch of water. If you have a steamer, place it inside. Bring water to a boil. Add the broccoli. Cover and reduce hear to medium. Cook for 6-7 minutes until the broccoli is bright green and tender.
5. Now, the glaze: Pour the remaining, unused marinade into a small saucepan or skillet. If you want, you can add the remaining (used) marinade as well. Bring to a boil, then reduce heat low-medium and allow to simmer for 4 minutes. Remove from heat and allow to cool and thicken.
6. Remove cooked salmon from the oven. Some of the glaze may have browned on the edges. You can discard this.
7. Garnish the salmon with any of the listed options. Serve with steamed broccoli and additional glaze. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
8. Make ahead tip: You can marinate the salmon up to 4 hours in advance. If needed, you can extend to 8 hours. You can steam the broccoli and reduce the unused marinade (steps 4 and 5) ahead of time as well.

NOTES:

• I made this recipe as written except I had just used up my jar of fresh ginger on another recipe and couldn't get more at Aldi.  I used powdered ginger which, I'm sure, isn't as nice.  (But it wasn't bad!)
• I made the glaze, but we didn't end up using it because it was quite delicious without.
• Also, we had fresh green beans, so no broccoli here.

Quick, easy, beautiful enough to serve to company, and delicious!  All credit (including the photo) goes to Sally's Baking Addiction, whose blog I'm really appreciating these days!