Lemon Blueberry Muffin Bread

Ingredients

2 c. all purpose flour

1-1/2 tsp. baking powder

½ tsp. salt

1 stick unsalted butter, room temperature

1 c. sugar

2 eggs

2 c. blueberries

2 tsp. lemon zest

½ c. plain yogurt

Directions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. In a medium sized bowl, whisk together flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt, then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

Scoop batter into your loaf pan and bake for an hour and 10 minutes, until golden brown. Let cool for 10 minutes before gently inverting onto a plate. 

Chive Risotto Cakes

Ingredients
Kosher salt
1 c. uncooked Arborio rice
1/2 c. Greek yogurt
2 extra-large eggs
3 tbsp. minced fresh chives
1 1/2 c. grated Italian fontina cheese (5 ounces)
1/2 tsp. freshly ground black pepper
3/4 c. Panko bread crumbs
Good olive oil

Directions
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees F. Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Homemade Yogurt

Ingredients

3 or 4 c. milk

1 tbsp. yogurt with active bacteria, or yogurt start

Directions

In a sauce pan over high heat, bring the milk to a just to a simmer, then remove it from the heat and allow it to cool to 110˚F/43˚ C or below.

In a glass or other non-reactive container (I use a 4-cup Pyrex measuring cup), combine the milk with the yogurt culture, stirring until the culture is completely incorporated into the milk.

Cover with plastic wrap, and keep warm, ideally 104˚ F/40˚ C, for 18 to 24 hours (see post for suggestions on ways to do this), then refrigerate.

For Greek yogurt, strain through an All-Strain cloth or cheesecloth for 8 to 12 hours.