A Friday Recipe on Friday?! I know, I can't believe it either. I'm slowly getting back into the groove of things, working out the kinks on the new self-hosted site. It all takes time.
But I do have a terrific recipe to share with you today. I've talked a lot lately about the #STARTexperiment I participated in the past few months. You can learn more about #START here. In the midst of #STARTexperiment I've met some wonderful new friends, some also culinary-minded, and naturally we've started swapping recipes.
One of my new foodie-friends is a gal named Becky who writes over at The Last Jar.Becky posted some info on pickling (take a look at her canning recipes!) and it just so happened that I was canning dill pickles for the first time that weekend. The rest is history. I picked her brain on the subject of canning, we started getting more involved in the #STARTfood group, sharing food stories, etc.
If you've been around my site for any length of time you know that I love to link my food to my family's past. Most of the recipes I know come from my mom, grandmothers and even great-grandmothers. Most of Becky's recipes have the same nostalgic sensibility with much respect to the good-'ole days. I love their simplicity but also the memories they conjure.
One of Becky's highlight recipes is this recipe for crullers. Do you know, I wasn't quite sure what a cruller was! I've heard of them and heard them mentioned in movies but you don't see crullers much on menus in Northern California. So I did what I always do, I looked it up. It turns out that crullers (or krullers) are heavily rooted in German cuisine and are more common on the east coast than the west, although there are certain spot in CA where they are popular. Also, don't get these mixed up with French Crullers, those are a completely different animal.
A cruller is similar to a doughnut, sans hole and a little more dense. They can come in various shapes & sizes but often are covered in powdered sugar & cinnamon or a sugar glaze. Becky describes them as "a biscuit-like fried dough, a cross between a biscuit and a doughnut." What's not to love about that?!
They are quick to make, are made of simple ingredients you already have in your pantry, and after a little mixing & 3 minutes of frying you will have a little taste of Americana.
I think these crullers sound like a necessary addition to my morning coffee or Sunday brunch. Or a Tuesday.
I am all about making things easier. I like good food, but only on special occasions will I pull out a "fancy" recipe. And by "fancy" I mean a recipe that calls for more than 8 ingredients and takes two or more pages to explain. Most days, I cook simple food in the simplest way possible.
But first, let's talk about The Baker Chick herself. Her name is Audra and I'm not sure how I stumbled onto her site but wow am I glad that I did! She makes the yummiest food and her site is just darling. She's a NYC blogger with a passion for baking. You can read more about Audra here.
So back to the napoleans.... I have a serious, intense dislike for those strawberry shortcake "cups" that you find in the supermarket. You know, the ones that are flat on the bottom, indented on top, dry as a cardboard box and have zero flavor. They should just call them Cardboard-cakes. Dis-like.
I normally solve this problem one of two ways: pound cake or angel food cake. Sometimes I make my own but both can usually be found in the bakery section of my grocery store, right next to the cardboard-shortcakes. I especially like to get the chocolate pound cake. Ohhhhh, chocolate pound cake...strawberries...fresh whipped cream... that is good stuff.
But I'm always on the lookout for an update to my good 'ole standbys and I'm certain I've found it in this recipe.
Audra substitutes flakey, crispy puff pastry for the cardboard-cakes, layers it with strawberries and whipped cream then dusts it all with powdered sugar. Since I'm pretty lazy when it comes to baking, I will use store bought puff pastry, a perfectly fine substitution according to Audra. I always top my strawberry shortcake with a sprinkle of nutmeg so I'll add that as well.
First off, sorry I didn't mention it sooner but Happy Fourth of July everyone! I spent most of the day on the river and got fried.
As in, I don't remember the last time I got this burnt because I don't normally burn. And yes, I put on sunscreen, several times, but it must of washed off in the water. Lessons learned....
Secondly, again this week I'm sharing a recipe from "the vault". I posted this recipe last year and it is perfect for these sultry summers we are having where the last thing you want to do is crank up the oven for an hour to make dessert. Just a couple minutes in the oven to cook the pie crust and the rest is cooked right on the stove top in a flash. I'm making 2 of these pies tomorrow: 1 for my Grandma's birthday and 1 for my dear friend Lynnie who gave birth to the darling-est little girl on Tuesday. That deserves a pie!
Sweet. Tart. Floral. Berries are the perfect combination of those three tastes. And when you pair them up with a crusty, salty, flaky crust you just might feel like you're in heaven. Think I'm exaggerating? My friends, I wouldn't steer you wrong.
I first saw a version of this recipe on the site Rachel Cooks. She made a beautiful, shiny blueberry pie that appeared to hold together remarkably well. That is one thing about berry pies that has always bothered me; they tend to be runny and the filling dumps into the middle of the pie pan after the first slice is removed. I have experimented with adding tapioca pearls to my berry cobblers with great success. But those little pearls can be telling and canpotentially cook unevenly and flour just makes the filling it murky but I knew there must be a way to incorporate some other thickener to get the results I was looking for.
After reading the full recipe I saw that she adapted it from a blueberry pie recipe by Baked Bree. Again, she shows a glossy pie that held together quite well.
So after reading both recipes I concluded that the trick was indeed cornstarch. A surprisingly large amount of it: 6 tablespoons. I was a little hesitant to put that much cornstarch into my pie but then I realized, this filling is pre-cooked. And you pour it into a pre-cooked pie shell. Pre-cooking the filling allows the cornstarch to get even distributed and come fully up to temperature, allowing it to dissolve and thicken. I was a tad wary that it might make my pie cloudy but if you look at their photos, it doesn't appear to have effected their results so what-the-hay, I would give it a try!
(Don't be confused by the sight of 2 pies below. We had 2 family get-togethers that day so I went ahead and doubled the recipe so each gathering would have it's own pie.)
First things first, I had to get some berries. The other 2 recipes call for all blueberries but I crave plump, juicy blackberries (or better yet boysenberries) this time of year, so instead I opted for a combo of fresh blackberries and frozen wild blueberries. Off I went to a local farm stand to find some fresh blackberries. 5 miles down the road I found 7 full pints of the biggest blackberries I have ever seen. I bought them all, even though I really only needed 4. And yes, we ate them all.
Next in the order of things was to bake some pie crusts. I shared that story with you earlier this week but you can click over here in case you missed it!
About that time I realized I had not eaten lunch! There was a brief intermission so I could whip up a fresh blackberry vanilla protein shake. And eat a handful of berries.
While my pie crusts were cooling I worked on the filling which was as simple as throwing everything into a pot, stirring well till it boiled, stirring a few minutes more, then setting it aside to cool.
I let the filling cool just for bit then tossed in a few more whole berries for good measure, then poured it into my pie shells. Into the fridge they went for a good 3-4 hours and then we devoured. The filling stayed together beautifully and the flavor was intensely "berry". The tartness of the blackberries rounded out the sweet perfume of the blueberries... ohhhhh, it was heaven.
The full recipe is below, with my own changes. I hope you can give it a try because it really was one of the easiest pies I've made and truly delicious.
2 pints of fresh blackberries, plus 1/2 pint (optional); rinsed
2 cups frozen wild blueberries (I use Wynan's brand)
6 Tablespoons cornstarch
1 teaspoon salt
1 to 1 1/4 cup sugar (depending on the sweetness of your blackberries)
1/2 cup water
2 Tablespoons lemon juice (1 lemon)
2 Tablespoons of unsalted butter
In a large saucepan, combine 2 pints of blackberries (reserving the 1/2 pint for later), blueberries, and cornstarch, stirring gently so as not to damage the blackberries. After the cornstarch is evenly distributed, add the salt, sugar, water and lemon juice and turn the heat up to medium high. Stirring occasionally, allow the mixture to come up to a soft boil. Continue to stir for 2-4 more minutes, letting the mixture get thick and coat the spoon. Remove from heat and add the butter, gently stirring to combine.
Allow the mixture to cool slightly then add the 1/2 pint reserved blackberries then pour mixture into your cooled pie shell. Cover loosely with plastic wrap (just to make sure nothing falls into it) and set in refrigerator to cool for at least 3-4 hours before serving.
PS: You might have a little extra filling so might I recommend cooling it then using it to top a serving of full fat Greek yogurt? Trust me, it's yummy.
If you must transport your pie before it has rested in the refrigerator for 3 hours, be sure to place it in a cardboard box or you will end up with blackberry pie filling all over your car. You have been warned.
First off, Happy Friday!! Wow am I glad to see Friday this week, it has been a doozie at work. Murphy's Law reigned supreme. Oh well, we made it through somehow and now I can take a deep breath and enjoy the weekend.
There are moments in the kitchen when you just have to yell "YES!" and do the Kevin McCallister fist pump. This recipe brought one of those moments. I have always been intrigued by the idea of making my own pizza dough at home. I am super-picky about my pizza. Well, I'm super-picky in general but for pizza I prefer a thinner, crispy crust over a thick, doughy version that you will find in most of the pizza parlors in our town. I believe (and correct me if I'm wrong) it would be called Neapolitan style: thinner, crispy, slightly charred crust, light on the toppings and sauce. Of course, for a real Neapolitan pizza you would need a wood burning oven, which I do not currently own (bucket list) so I have to make do with a pizza stone.
Anywho... I stumbled on this recipe over at I Am A Food Blog and was excited because not only did it promise the Neapolitan style pizza I so craved but the dough requires no kneading. No kneading?! If you have ever struggled with a wad of springy dough, trying desperately to stretch it out to a decent sized pizza-pie only to have it mock you again and again by bouncing back into a small wad of dough, you can understand my excitement.
So I figured, "What the heck, I'll give it a shot." I started Monday night by prepping the dough, let it sit overnight, came home from work on Tuesday and...
...wow!!! What an easy recipe and it delivered on it's promises! I'll give you a little photo tour of the process: (I'm still working from my Iphone so sorry about the sketchy pics)
You have to start this dough the day before but don't let that intimidate you! The finished dough will keep in the fridge for up to 3 days so you could mix up the dough on Sunday night and have til Thursday to use it. And making the dough is super simple. Just combine the flour, salt and scant bit of yeast in a bowl then gradually stir in the water until you have a sticky mix. Cover it up and set it aside for at least 18 hours. That's right, do nothing to your mixture, just set it in a warmish spot and go about your life. The next day, after 18 hours, it will have expanded and bubbled and will look like the above photo.
The next step is to plop your dough out onto a cutting board, counter or baking sheet covered with flour and for good measure, sprinkle a little flour over your dough so it doesn't stick to your hands. Then simply use your hands to smoosh (it's a technical kitchen term, probably French) the dough out into a rectangular shape. Don't worry about dimensions, just get it spread out in an even layer. Then cut the dough into 4 equal portions, which will make (4) 10 inch pies OR cut it into (6) personal sized portions, which is what I did.
Next, take a portion and fold each corner up into the middle then put it seam sides down and using your hands gently shape it into a little ball. Don't get hung up on that last step, its not complicated. Just fold up the ends, pinch it off and turn it over so the top is a smooth dome as shown above. Dust all your little dough-buns with flour and set them aside on your floured board (or pan or counter). Let them sit there, undisturbed for 1 hour. After 1 hour of naptime, they are ready to go!
I didn't get a picture of it, but take your rested dough ball and using your fingers once again smoosh the dough out into a pizza shape roughly 10" in diameter, dusting with flour as needed to avoid sticking. If you opted to make the 6 inch personal size, smoosh the dough out to approximately 6 or 7 inches in diameter.
Put your toppings on (please remember less is more), and cook in the hottest oven you have. Most kitchen ovens go up to 500-550F. I will give you links at the end that describe in full how to cook the pizzas, depending on whether or not you use a pizza stone. It will work just as well in a regular old baking sheet so no need to run out and buy a pizza stone. Unless you really want one. Do whatever you like, I'm not the boss of you.
I set out a "toppings" bar since we each had our own personal sized pizza: red sauce, onions, jalapeno, tomato, olives, salami, etc. Can I make a suggestion? Follow my lead and do goat cheese, prosciutto, salami and a drizzle of Lucero olive oil. You will thank me later.
Or you could follow my niece's lead and put a little bit of everything...twice! It was the ultimate combo.
This was my pizza, on one side is the goat cheese combo and on the other side is all veggie. Making one side vegetarian made me feel a lot less guilty about the salami even though I inhaled the whole pizza. Girl math.
This was my brother's pizza, all sliced and ready to go.
There were 6 happy tummies that night, let me tell you. Right after we got everything cleaned up my brother said, "We should make some more dough tonight!" I don't know if I'm ready to eat pizza every day but I am definitely looking forward to trying this recipe out again real soon.
So that's my pizza story, now let me give you some details and the links to the recipe.
What is that bowlful of creamy, berry-liciousness pictured above? Why, that is a bowl of strawberry shortcake, minus the cake. So it's really just a bowl of strawberries and cream. Except it's not really cream, or at least not cow's cream. And those aren't really strawberries...no, I'm just kidding, those are really strawberries. I'm not that weird. (Yes, I am.)
I had some food allergy testing done recently (more about that some other day) and 2 of the food items I'm supposed to avoid for the next 6 months are dairy and wheat. That would pretty much eliminate the classic strawberry shortcake with berries, slice of poundcake and a big dollop of whipped cream. But I can't completely give up one of my favorite summer treats! There had to be a work-around.
I felt I could omit the "shortcake" for now (I will figure that one out later), but there was no way (NO WAY!) I was going to be able to give up the creamy contrast needed against the tart berries. So what to do?
Lucky for me I ran across this recipe fromohladycakes.com! It had the potential to solve my creamy-dilemma, but I was a little skeptical. How coco-nutty was it going to taste? Would it really be thick like heavy cream? Would it have a weird texture?
Here's the good news: it was the closest thing I have found to real cow's milk whipped cream without resorting to a can full of chemicals. The flavor is really very mild and only faintly tasting of coconut. The texture was fluffy, perhaps a smidge heavier than whipped dairy cream, but not in an unpleasing way. Occasionally I would bite down on a tiny thread of coconut, which didn't bother me.
And it really was easy to make, as long as you plan ahead. Here's the basic procedure:
Take a can of Thai Kitchen (yes, the brand matters) full fat coconut milk and put it in the refrigerator upside down overnight to allow the cream to harden and rise to the top (well, now it's the bottom) of the can. The next day flip the can right-side-up, open it and drain off all the liquid coconut water, reserving only the very thick, almost chunky coconut cream that has coagulated on the bottom. (Don't you hate the word "coagulated"?)
Whip the thick coconut cream into a frenzy until it loosens up and the gradually add some powdered sugar and a splash of vanilla. Whip it a few minutes longer to get it really creamy and lightened.
Then mound it on top of your bowlful of bright red berries that have been lightly drizzled with honey. Sprinkle a smidge of nutmeg on top and you have a gluten/dairy free dessert that anyone would love!
I'm watching my garden closely this week because I've got a ton of green tomatoes that are going to turn to red any day now. I'm so excited to have...I don't know... something with fresh homegrown tomatoes! Maybe a BLT? Or fresh salsa? Or just slices of tomato and fresh picked basil, drizzle of olive oil, salt & pepper.... oh yeah, it's going to be delicious.
Summer is in full swing! I love it, even the 100 degree heat wave we are having here in Northern California. Sunshine makes me happy!
In honor of summer I'm sharing my recipe for easy but tasty Triple Berry Sauce. This sauce is terrific over ice cream, strawberry shortcake or my personal favorite, cheesecake. It's the perfect light summer condiment. Let's get started!
The ingredients are so simple:
1 (one) 12 oz. bag of frozen mixed berries (I like strawberry-blackberry-blueberry but use any combination of fresh or frozen berries you like)
1/4 cup water
the juice of 1 lemon
scant 1/4 cup of sugar
1/4 teaspoon of ground cinnamon
Place the berries in a medium saucepan with just a splash of water. Add the lemon, sugar and cinnamon.
Cook the mixture over medium high, stirring occasionally to coax the berries to break down and the mixture comes to a soft boil.
Once the mixture is thick enough to coat the back of a spoon, take it off the heat and using a big spoon or potato masher, make sure the berries are all broken down, letting their juices out. You could give it a whirl with an immersion blender to break down the fruit, just be extra careful, you don't want to wear this berry sauce! It stains clothing, trust me.
Pour the mixture through a sieve, pressing and scraping the solids to get all the berry goodness out.
Pour the sauce into container and place in the refrigerator to cool. Drizzle the cold sauce over your favorite dessert!
Occasionally, I add a little framboise (raspberry liqueur) or creme de cassis (black current liqueur) to the saucepan for a little extra kick, but it's totally optional.
Just sitting here thinking about it, I'm dreaming up new ways to eat this sauce: drizzled over grilled peaches, mixed with Greek yogurt, a few dollops in a smoothie... my mouth is watering!
I have an avocado addiction going on. I seriously cannot get enough of them. In fact, more times than I care to admit this month I have gone home after work, cut up an avocado, threw in some fresh cut herbs and a squirt of lime and called it dinner. Is that wrong?
Another addiction I have is fresh tomatoes, which pair wonderfully with my avocado addiction. The problem is, my tomatoes are not quite ready:
And get this... she shallow fries the avocado slices with panko so they get crispy on the outside. Oh my.
There is also a honey-lime dressing and a chili-ranch drizzle to take it way over the top.
Since I have fresh cilantro and parsley growing out back I think I will add those to the lettuce mix, just for fun.
Here is the simplicity of this recipe: coat the avocado slices in a panko mixture and shallow fry to get them crispy, set aside. Assemble the salad greens, tomatoes, a shave or two of parmesan, crispy avocado slices and a couple slices of bacon you cooked & crumbled ahead of time. Throw the dressing ingredients together in a jar and shake-shake-shake and pour over your salad. Drizzle a combo of premade ranch dressing and a squirt of sriracha over the top. Done!
A tiny amount of cooking with a huge flavor payoff. A lot of it can even be prepared ahead of time (the dressing, the drizzle, the bacon). Hungry yet?
Can you believe this? It's Friday and I actually have our Friday Recipe post up... on time! I'm pretty sure there are pigs flying today.
So... Cinco de Mayo was last weekend and I hosted a little shindig that unexpectedly turned into a big shindig. This resulted in multiple trips to the grocery store. Also, I was paranoid that I would run out of limes and since they were on sale 10 for $1 I bought extras. Muchos. Thus, the big bowl full of limes. Clearly, I did not run out.
But I don't think I will have any trouble using them up because Spring is just the right time of year to add limes to your menu. I have a few limey-recipes in my stash, but rather than outlining just one recipe, I'm going to list a few for you that I find especially intriguing:
It's been a crazy, crazy week. So instead of leaving you hanging on our regular Friday Recipe article, I'm reposting an older (short) one that you may have missed! Have a great weekend!!
Food & Wine Magazine
I just got back into town and I couldn't wait to get this week's Friday Recipe posted. It doesn't matter the time of year, I'm ready to eat pasta. This recipe from Food & Wine Magazine is chock full of spinach which is so good for you but also luscious ricotta and creamy fontina which makes it xtra yummy. Use the rigatoni or any other favorite pasta shape. Just follow the link to get the full recipe.