Thursday, November 18, 2010
Blueberry Pie
Blueberry Filling
6 cups blueberries (I used frozen)
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground
Pinch table salt
2 tablespoons unsalted butter , cut into 1/4-inch pieces
Instructions
For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
30 Minute Shepherd's Pie
30 Minute Shepherd's Pie
http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.htmlI didn't use carrots but everything else was the same.
Ingredients
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 3/4 pounds ground beef or ground lamb
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire, eyeball it
- 1/2 cup frozen peas, a couple of handfuls
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Thursday, November 4, 2010
Green Tortilla Chili
Ingredients
1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
2 to 3 garlic cloves, chopped
1 jalapeño, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 16-ounce jar tomatillo salsa
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
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Yields: 6 servings
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Preparation
Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño until soft, about 4 minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor. Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.
Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.
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Tuesday, November 2, 2010
Butternut squash, Hazelnut, and Sage Pizza
http://casseroleclub.blogspot.com/2009/09/pesto-pizza.html
Prepare pizza dough - you'll need to plan time to let it rise. I've found that letting it rise on the pizza pan after you stretch it out makes the dough have a really nice texture (an additional 30 minutes once it's stretched out.)
For toppings, check out:
http://casseroleclub.blogspot.com/2010/01/butternut-squash-and-hazelnut-lasagne.html
The squash filling makes enough for 3 pizzas. The white sauce makes enough for about 5 pizzas, so cut down the recipes.
For the cheese topping I used a combination of chopped fresh mozzarella, freshly grated regular mozzarella and freshly grated parmesan. There is about 6 oz of cheese per pizza.
Bake fresh at 500-525 for about 10-14 minutes - check frequently at the end. It depends how golden you like your cheese. I bake on the bottom shelf of the oven.
I pre-baked the dough completely without toppings (pierce dough with fork so it doesn’t bubble up.) Bake the frozen pizza at 400 degrees, directly on the lowest oven rack for about 10 minutes until heated through and cheese is melted. Check frequently.
Monday, November 1, 2010
Root Vegetable Tagine with Spice-Roasted Chickpeas
Bon Appétit, October 2010
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon turmeric
- 4 1/2 teaspoons coarse kosher salt, divided
- 1 lemon, thinly sliced
- 1/2 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 3 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 1/4 cups 1/2-inch cubes peeled carrots
- 1 celery stalk, chopped (I omitted this)
- 4 cups water
- 1 1/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
- 1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
- 3/4 cup brine-cured green olives, pitted, coarsely chopped
- 1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon dried mint
Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop.
Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.
Note: My vegetables were still tender after 35 minutes. I continued to simmer for another 20 minutes. We preferred the tagine without the couscous – it seemed to dull the flavors. The roasted chick peas are well worth the effort.
Spice Roasted Chick Peas
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 1 15- to 151/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
- 1 tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- Coarse kosher salt
Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes.
Carrot Ginger Soup
http://casseroleclub.blogspot.com/2009/11/carrot-ginger-soup.html
I added 1/2 tsp allspice to the mix. Totally yummy!
~Michele