Blueberry Pie

My Aunt Denise recommended this recipe while we were visiting my grandmother. I originally made this pie for my neighbor Charlie with half Splenda and half sugar. This pie was so good it was almost gone in 5 minutes. Luckily I saved the very last piece for Charlie. I highly recommend making the pie crust that goes with it but you can always save time by using a ready-made crust.

Country Blueberry Pie



Filling:
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups fresh blueberries
1 tablespoon fresh lemon juice

Pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening
1 egg
2 tablespoons water
1/2 tablespoon vinegar
Flour, for dusting
Sugar, for sprinkling on top

Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

Preheat oven to 425 degrees F.

Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.

Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

Panzanella

Panzanella
From Barefoot Contessa

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Shrimp and Shells

This is by far my favorite pasta salad ever! This recipe makes a lot so keep in mind how many you are feeding when you prepare it. I cut the recipe in half and it was enough for about four people. Once assembled I used about half the dressing - which is just my preference.

Shrimp and Shells
Barefoot Contessa How East is That?

Kosher salt
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange bell peppers, seeded and small-diced
2 pints cherry tomatoes, halved
2 pounds cooked shrimp, medium-diced
1 1/2 cups good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups minced fresh dill

Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

Apricot, Cherry and Peach Pie

This pie is spectacular!

Apricot, Cherry, and Peach Pie
Adapted from Martha Stewart Baking Handbook

Filling:
1 pound fresh peaches, pitted and sliced into wedges
1 pound fresh apricots, pitted and sliced into wedges
1 pound of fresh cherries (sweet, such as Bing), stemmed, pitted, and halved
¾ cup granulated sugar (use 2/3 for a more tart pie)
3 tablespoons corn starch
¼ teaspoon kosher salt
2 tablespoons lemon juice (about 1 lemon)
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

In a large bowl, toss together the fruit. Add the sugar, cornstarch, salt, and lemon juice. Toss to combine.

Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees F.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan and unfold to fit the pan.

Spoon the fruit mixture and any juices into the pie shell, slightly mounding the fruit in the center. Dot with butter. Brush the rim of the pie shell with water. Add the top crust either whole or in lattice strips. Crimp edges.

In a small bowl, whisk together the egg yolk and cream. Brush onto the top crust being careful not to let it pool. Generously sprinkle the entire surface with sugar.

Place pie on a parchment-lined baking sheet. Bake until the crust begins to turn golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Continue baking, rotating sheet halfway through, until the crust is deep golden brown, about 40 – 50 minutes more.

Cool completely before serving.

French Lentils

This is one of my favorite vegetarian dinners (or a hearty side dish). When Ina cooks the lentils, she sticks the onion with 6 whole cloves and also includes a turnip that she cuts in half. I never have whole cloves or turnips on hand, so I make it without them. It tastes just as delicious as when I make it her way. Yum!

Warm French Lentils
Adapted from Barefoot Contessa: How Easy Is That? by Ina Garten

2 tablespoons plus ¼ cup olive oil
1 leek, white and light green parts only, sliced ¼ inch thick
2 carrots, scrubbed or peeled and ¼ inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and sliced in half
1 tablespoon butter
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
¼ - ½ tablespoon kosher salt (to taste)
1 teaspoon black pepper

Heat the 2 tablespoons of olive oil in a medium sauté pan. Add the leek and carrots and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Place the lentils, 4 cups of water, and the onion in a large saucepan and bring to a boil. Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes or until the lentils are almost tender. Remove and discard the onion and drain the lentils. Place them in a medium bowl and add the butter.

Meanwhile, whisk together the ¼ cup olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you will want to add.

Lightened Up Crab Cakes

I LOVE crab cakes. I love these crab cakes because they are light and delicious. They were a bit expensive to make (I used lump crab) but they were worth it for our Sunday dinner. I halved the recipe for two and served them with a crispy salad on the side.

Lightened Up Crab Cakes
From Clean Eating Magazine

1 lb crabmeat, drained and picked over for shells
1 tablespoon Dijon mustard
4 tablespoons whole-wheat panko bread crumbs (I used regular panko)
2 tablespoons chopped fresh parsley
4 scallions, thinly sliced
Zest of half a lemon
1 ½ teaspoons salt-free chile or Cajun seasoning blend (e.g., Mrs. Dash, etc)
1 teaspoon smoked paprika
Pinch kosher salt
1 large egg
1 large egg white
¼ cup white whole-wheat flour
Fresh ground black pepper, to taste
2 tablespoons vegetable oil, divided
Mango salsa (I got mine from Whole Foods)

In a large bowl, combine crabmeat, Dijon, panko, parsley, scallions, lemon zest, chile seasoning, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend.

To form patties, firmly pack crab mixture into a ¼-cup measuring cup. Invert crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and repeat with remaining crab mixture. Cover patties with plastic wrap and chill for at least 30 minutes and up to 24 hours to firm up crab cakes.

Line a plate or baking sheet with parchment paper. Put flour in a wide bowl or pie plate and season with black pepper. Gently dredge each crab cake in flour and transfer to parchment paper. Add 1 tablespoon of oil to a large heavy skillet and heat on medium. Add half of crab cakes and cook until golden brown, 4 – 5 minutes per side. Do not crowd pan. Use remaining oil for the remaining crab cakes. Serve with mango salsa.

Carrot Soup

I accumulated not just zucchini but carrots. I always loved the carrot bisque from Garner's Market. This is my healthier version. Jamie: you can make this vegan!

Carrot Soup

2 lbs carrots, peeled and chopped
1 cup onion, medium dice
2/3 cup scallions, chopped
1 garlic clove, roughly chopped
1 pear, medium dice
2 tablespoons fresh ginger, grated or minced
1 ½ teaspoons curry powder
2/3 cup red potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 13.5-oz can unsweetened coconut milk
1 tablespoon lime juice
Olive oil
Salt and pepper
Fresh chives, chopped, for garnish

In a large pot or Dutch oven, heat about 2 tablespoons of olive oil. Add onions and scallions and sweat, about 5-10 minutes. Add garlic and cook for another minute. Add carrots, ginger, pear, potatoes, and curry powder and cook for about 5 minutes. Add broth and coconut milk. Bring to a boil and then simmer for about 25 minutes, or until carrots are tender. Stir in lime juice. Puree until desired consistency. Serve with chopped chives.