Thursday, August 26, 2010
Summer berry crisp
I made this crisp to show off the raspberries and blueberries I found at the farm stand. This not too sweet crisp calls out for a rich scoop of vanilla ice cream. Best part is, any berries will work in this crisp.
2 pints blueberries
2 half-pints raspberries
1 pound strawberries, sliced
1/2 cup flour
1/4 cup sugar
zest from one lemon (optional)
1 cup flour
1 1/2 cups oats
3/4 cup brown sugar
7 T butter
In a large bowl, combine the berries with the sugar and flour and zest. Be careful not to smoosh the berries. Set filling aside.
In a medium bowl (or food processor) combine butter, oats, spices and flour. I like it oaty, so I usually add a little more oats. Mix until it gets clumpy, and it sticks together when pressed between your finger tips. Top the filling with crumb.
Bake for 45-60 minutes at 350, or until it is bubbly around the edges.
If you do not have fresh berries on hand, you can use frozen berries right from the freezer and it will still be delicious! Use enough berries to fill your dish, I use a medium sized baker. If your dish is too big, you will need more crumb to cover all the filling. Another variation is to make individual crisps.
Monday, August 16, 2010
Oh how we love sweet corn from the farm!
Once I tire of all those delicious cobs of fresh, sweet corn dripping with butter and salt it's time to add a little variation to the dining table. Corn salad? Corn salsa? Corn Chowder? Hmm. Time to find a recipe, but I need to keep it meat-free for my vegetarian friends.
I found a promising recipe on the New York Times website, and I gave it a read. Now, I was skeptical that I wouldn't like a chowder that banishes bacon and has a light touch of cream but this corn chowder is amazing! I grilled the corn first and I think that adds a nice touch. I also skipped the micro greens, and sprinkled scallions from my garden on top instead.
From the New York Times Diner's Journal:
Yield 4 servings
Time 1 1/2 hours
- 2 onions, diced
- 4 tablespoons unsalted butter or olive oil
- 6 ears of corn
- 1/2 cup heavy cream
- 2 teaspoons salt
- freshly ground black pepper
- 4 sprigs micro greens, like pea shoots, for garnish.
- 1. Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
- Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes.
- 2. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside.
- 3. When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes.
- 4. Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls, and garnish with micro greens.
Source: Adapted from Patricia Williams, executive chef, Smoke Jazz & Supper Club-Lounge
Tart and delicious!
I have made these lemon raspberry bars over and over. A perfect finish to a summertime meal. Yum! Adding zest to the graham cracker crust makes it zing.