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RECIPE: English Muffins for BC Living "From Scratch" - April 01, 2024

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English Muffins
for BC Living "From Scratch" Column
April 01, 2024

English muffins are so versatile, from a simple buttered one, to holding together a greasy breakfast sandwich, to being the sturdy base for an eggs benedict. 
 
Whichever way you prefer, once you make them from scratch and taste them for the first time, you may never go back. And while they’re extremely good fresh out of the pan (yes, pan!), you can also freeze them for that Sunday morning brunch. 
 

INGREDIENTS: 

2 cups all-purpose flour 
1 tablespoon granulated sugar 
1 teaspoon salt 
1 tablespoon active dry yeast 
1 cup warm milk (around 110°F/45°C) 
2 tablespoons unsalted butter, melted 
Cornmeal, for dusting 
 
INSTRUCTIONS: 
 
You can make this by hand if you don’t have a stand mixer, but the dough can be very wet and hard to work with. 

In the bowl of your stand mixer, combine warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy. 

Attach the dough hook to your stand mixer. Add the flour, salt, and melted butter to the bowl with the activated yeast. Mix on low speed until a shaggy dough forms. 

Once the dough comes together, increase the speed to medium-low and knead the dough for about 5-7 minutes until it becomes smooth and elastic. Scrape down the sides of the bowl occasionally. 

Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size. 

Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thickness. Use a round cutter (about 3 inches in diameter) to cut out the muffins. Re-roll any scraps and continue cutting until all the dough is used. 
Place the cut muffins on a baking sheet dusted with cornmeal. Sprinkle some cornmeal on top of the muffins as well. Cover them with a clean kitchen towel and let them rise for another 30-45 minutes. 


Heat a cast iron pan over medium-low heat. Lightly grease the pan with butter or oil. Carefully transfer one of the muffins to the hot pan. Cook for about 6-8 minutes on each side, or until they are golden brown and cooked through. If you have a food thermometer, the internal temp should be around 200°F. 
 
You may need to adjust the heat to ensure they cook evenly without burning. Once you can tell the correct cooking time and temp, repeat with the rest of the muffins, a few at a time, leaving some space between them. 
Once cooked, transfer the English muffins to a wire rack to cool slightly before serving. Slice them open with a fork to reveal their nooks and crannies. 
 
(It’s best to separate them before freezing, if you are choosing to do so. They can go directly into a toaster from the freezer.) 
 
Serve warm with butter, jam, or make your favourite breakfast meal. 
 
ENJOY! 

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RECIPE: Sushi for BC Living "From Scratch"

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Sushi
Recipe for BC Living
March 2024

If you’re looking for a fun date night, an activity to do with your kids, or just a fun skill to try out, making sushi at home isn’t as hard as you might think. 
 
Accurate rolling might take some practice, but the whole process is extremely fun and rewarding (in both senses of the word). 

Start easy with a Kappa Roll (cucumber), then try out a California Roll, and add another level with a Dynamite Roll. Eventually if you want to try a roll with raw fish, make sure you’re getting sushi-grade from a fish monger, and using it the same day. 
 

INGREDIENTS 

For the Sushi Rice: 

 
2 cups sushi rice 

2 1/2 cups water 

1/3 cup rice vinegar 

2 tablespoons sugar 

1 teaspoon salt 
 
For Kappa Maki: 
 
2 sheets nori (seaweed) 

1/2 cucumber, julienned 

 

For California Roll: 
 
2 sheets nori (seaweed) 

1/2 lb imitation crab or real crab meat 

1/2 cucumber, julienned 

1 ripe avocado, sliced 
Kewpie mayo (optional, mix in with crab meat) 
 
For the Dynamite Roll: 

2 sheets nori (seaweed) 
1/2 lb shrimp, peeled and deveined 

1/2 cup tempura batter mix 

Vegetable oil for frying 

1/4 cucumber, julienned 

1/2 avocado, sliced 

2 tbsp spicy mayo (Kewpie mayo mixed with sriracha sauce according to taste) 

 
For Serving: 
 

Soy sauce, pickled ginger, and wasabi 

Sesame seeds (optional) 
 
 
INSTRUCTIONS 
 
SUSHI RICE: 
 

Rinse the sushi rice under cold water until the water runs clear. 

Combine the rinsed rice and water in a rice cooker or a pot and cook to the rice’s instructions. 
 

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Set aside to cool. 
 

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature. 

 
This is your base for each of your sushi rolls below. 
If you’re making more than one, you may need more rice. 
 
 
KAPPA MAKI ROLL 

Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. 
Place a sheet of nori on the mat, shiny side down. 

 
Wet your hands with water to prevent sticking, then spread about a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top. 
 
Arrange half of the julienned cucumber in a line across the center of the rice. 

Lift the edge of the mat closest to you and begin rolling away from you, using the mat to shape the roll tightly. Continue rolling until the seam is on the bottom. Press gently to seal the roll. 

Repeat the process with the remaining nori, rice, and cucumber. 
 
Use a sharp knife to slice each roll into 6-8 pieces. 

 
Arrange the Kappa Maki pieces on a plate. 

Serve with soy sauce, pickled ginger, and wasabi on the side. 

 
 
CALIFORNIA ROLL 
 
 
Place a sheet of plastic wrap on a clean surface and lay a sheet of nori on top of the plastic wrap. 

Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice evenly over the nori, leaving a small border around the edges. 

Flip the nori over so that the rice side is facing down. 

 
Arrange half of the crab meat, cucumber, and avocado in a line across the center of the nori. Lift the edge of the plastic wrap closest to you and begin rolling away from you, using the plastic wrap to shape the roll tightly. 

 
Continue rolling until the roll is complete. Use the plastic wrap to help shape and tighten the roll as needed. 
Once the roll is complete, remove the plastic wrap and sprinkle sesame seeds over the outside of the roll if desired. 

 
Repeat the process with the remaining nori, rice, crab meat, cucumber, and avocado. 
 
Using a sharp knife (wet might help as well, so it doesn’t stick to the sushi), cut the roll into 6-8 pieces. 

 
Serving: 

Arrange the California Roll on a plate and serve with soy sauce, pickled ginger, and wasabi on the side. 
 

DYNAMITE ROLL 
 
(Note: You can either roll this with the rice on the inside or the outside – instructions for outside above.) 
 
Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. 
Place a sheet of nori on the mat, shiny side down. 

 
Wet your hands with water to prevent sticking, then spread about a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top. 
 
 
Preparing the Tempura Shrimp: 
 
Heat vegetable oil in a deep fryer or a deep skillet to 350°F (175°C). 

Pat the shrimp dry with paper towels. 

Prepare the tempura batter mix according to the package instructions. 

Dip each shrimp into the tempura batter to coat evenly. 

Carefully place the battered shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. 

Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. 

 

Arrange the shrimp (approx. two), cucumbers, and avocado in a line across the center of the rice (don’t over fill). 
Lift the edge of the mat closest to you and begin rolling away from you, using the mat to shape the roll tightly. 

Continue rolling until the seam is on the bottom. Press gently to seal the roll. 

Using a sharp knife, cut the roll into 6-8 pieces. 

 
Serving: 

Arrange the Dynamite Roll pieces on a plate. 

Serve with soy sauce, pickled ginger, and wasabi on the side. 
Drizzle the spicy mayo across the top (or serve on the side). 
 

Enjoy your homemade sushi! 

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RECIPE: Mozzarella Sticks for BC Living

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Mozzarella Sticks
”From Scratch” for BC Living
February 2024
 
Forget flavourless frozen snacks from the grocery store, these homemade mozzarella sticks are sure to level up your game day snack platter. 
 
You can deep-fry, bake, or air-fry these (my choice), and they pair perfectly with a homemade marinara sauce and some fresh parsley. 
 
 
INGREDIENTS: 
 
- low-moisture mozzarella cheese (if you want, you can use string cheese, cut in half) 
- 2 eggs 
- ½ cup bread crumbs (regular) 
- ½ cup panko bread crumbs 
- ¼ cup all-purpose flour 
- ½ tsp garlic powder 
- ½ tsp onion powder 
- ½ tsp dried oregano 
- ½ tsp dried thyme 
- ½ tsp salt 
- ½ tsp pepper 
 
- vegetable oil for coating 
- marinara sauce for dipping 
- parsley for garnish 
 
 
INSTRUCTIONS: 
 
Line a baking sheet or tray (that will fit in your freezer) with parchment paper and set to the side. 
 
Gather three medium-sized bowls. In one bowl, crack the eggs and add 2 tsp of water, and whisk together. 
In the second bowl add the regular and panko breadcrumbs and mix until combined. 
Finally in the third bowl, add the flour together with the garlic and onion powder, oregano, thyme, and salt and pepper – mixing. 

I like to put my mozzarella in the freezer for about 10-15 minutes before cutting it, as it makes it a lot easier. You’ll want to slice them in about 3-inch-long sticks, that are also about ½ an inch to ¾ inch wide. 
 
You’re going to follow the pattern of dipping the cheese in the egg, then the flour, into the egg for a second time, and finally the breadcrumbs. 
 
Be sure to press down into the breadcrumbs to help them stick as much as possible. 
 
When coated, place on the prepared baking sheet with parchment paper, and repeat with the mozzarella, until you’ve made your desired amount, or run out of breadcrumbs. 
 
Place the sticks in the freezer for at least one hour. Freezing the cheese means that the coating will cook evenly with the cheese melting. 
 
At this stage with the sticks frozen, you can also place them in an airtight container to store until ready to make. 
 
If using an air fryer to cook, preheat to 390F. 
 
Spray the sticks with cooking spray or use a brush to place oil on them. 
 
Test on stick by cooking for 4-5 minutes, rotating and watching closely to see how long it takes to brown, before making as many batches as you’d like. 
 
Place on serving dish, sprinkle with parsley, and serve with a marinara sauce on the side. 
 
[Note: If you’re frying in oil, bring vegetable oil to 350F, and cook sticks for approx. 2 minutes, and drain on paper towels. If baking heat to 450F and bake for approx. 8 minutes. You may want to make a test with either method first to be sure, as ovens can all be different.]

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