30 August 2008
Blueberries
Yesterday, E and I brought home three pints of blueberries along with other goodies from the farm. Since we already had about three pints in the fridge from last week, (I was in Boston and when I'm not around no fruit or vegetable gets consumed), I knew I had to get going on turning this glut into many delicious treats.
I just joined Tuesdays with Dorie, (tuesdayswithdorie.com), and noticed they had recently made Blueberry Sour Cream Ice Cream. I set out to make a double batch. It was quite easy and when I gave E a taste after it had setup in the ice cream maker, he said "I think you should call this Blueberry Cheesecake Ice Cream. That's what it tastes like to me and it sounds better than sour cream." As long as I'm not the only one who'll be diving into the ice cream, we can call it anything he wants. We're going to have some for dessert tonight with the crostata I just made. More on that.
We slept in this morning, (went to the Seahawks game last night), and while I was laying in bed, I was mentally debating what blueberry breakfast treat we'd start the day with. I decided on a Blueberry Buckle from the King Arthur Flour Baker's Companion. I've only made it once before, with frozen blueberries, but it was great even then so I figured freshly picked, organic blueberries couldn't hurt things. Plus, E likes this as it reminds him of the huckle-buckle that his mom makes. We actually didn't end up having it for breakfast, but I had two (yes, two) pieces for lunch and he had a piece as a snack pack. I'm sure it would be good for dessert as well-probably more than good with vanilla ice cream.
I had good intentions of using the blueberries earlier in the week, so I had taken a crostata dough out of the freezer (I generally make two and freeze one), but its been sitting there sad and alone since Tuesday.
I had some tiny plums from the farmers' market that were getting a little overripe, so those along with some apricots and more blueberries became the filling for my crostata. I must admit, its not the most beautiful free-form tart I've ever made. The dough may have, and I can't confirm, been sitting on the counter a little too long and also, it may have, I can't confirm this either, gotten stuck while I was rolling it out...on the Silpat. Okay, so I took a short cut. I had a busy morning with the buckle and making the cookie dough for TWD. (FYI-the dough is resting and will be baked off tomorrow. We'll see how the "Torres Method" works.)
Needless to say, the fruit that I've picked off the top of the crostata while its cooling is very sweet and juicy, so I'm hoping this along with the "cheesecake" ice cream will make a fine ending to tonight's meal. That is if the boy ever stops working on the garage he's building and actually comes inside for more than five minutes. If this will actually happen, I can't confirm.
I just joined Tuesdays with Dorie, (tuesdayswithdorie.com), and noticed they had recently made Blueberry Sour Cream Ice Cream. I set out to make a double batch. It was quite easy and when I gave E a taste after it had setup in the ice cream maker, he said "I think you should call this Blueberry Cheesecake Ice Cream. That's what it tastes like to me and it sounds better than sour cream." As long as I'm not the only one who'll be diving into the ice cream, we can call it anything he wants. We're going to have some for dessert tonight with the crostata I just made. More on that.We slept in this morning, (went to the Seahawks game last night), and while I was laying in bed, I was mentally debating what blueberry breakfast treat we'd start the day with. I decided on a Blueberry Buckle from the King Arthur Flour Baker's Companion. I've only made it once before, with frozen blueberries, but it was great even then so I figured freshly picked, organic blueberries couldn't hurt things. Plus, E likes this as it reminds him of the huckle-buckle that his mom makes. We actually didn't end up having it for breakfast, but I had two (yes, two) pieces for lunch and he had a piece as a snack pack. I'm sure it would be good for dessert as well-probably more than good with vanilla ice cream.
I had good intentions of using the blueberries earlier in the week, so I had taken a crostata dough out of the freezer (I generally make two and freeze one), but its been sitting there sad and alone since Tuesday.
I had some tiny plums from the farmers' market that were getting a little overripe, so those along with some apricots and more blueberries became the filling for my crostata. I must admit, its not the most beautiful free-form tart I've ever made. The dough may have, and I can't confirm, been sitting on the counter a little too long and also, it may have, I can't confirm this either, gotten stuck while I was rolling it out...on the Silpat. Okay, so I took a short cut. I had a busy morning with the buckle and making the cookie dough for TWD. (FYI-the dough is resting and will be baked off tomorrow. We'll see how the "Torres Method" works.) 
Needless to say, the fruit that I've picked off the top of the crostata while its cooling is very sweet and juicy, so I'm hoping this along with the "cheesecake" ice cream will make a fine ending to tonight's meal. That is if the boy ever stops working on the garage he's building and actually comes inside for more than five minutes. If this will actually happen, I can't confirm.
13 August 2008
Corn + Basil + Anything
Along with going to the beach every weekend and passing sliced fresh produce and cheese off as a meal, one of my favorite things about summer is corn. And with my five ears from last week's farm share, I knew exactly what I wanted-sauteed corn with garlic and basil. I adore corn on the cob, either grilled or in a clam bake, but nothing can compare with the sweet taste of fresh summer corn with lightly golden garlic and freshly torn basil. The question was how could I actually turn this into dinner. If it was just me, I'd have no shame eating a bowl of corn and being satisfied that this served as a meal. However, I have a boyfriend that wouldn't share my excitement in a one-course, one-vegetable supper. I then began to think that I should make some other corn creation, possibly grilled corn as a side dish and or corn soup as a first course. Just as the joy of this August treat was turning into meal-planning panic, I decided I'd toss my sauteed corn with pasta and a little bit of fresh ricotta. I loved it. And the boy loved it as well.
Capellini with Sauteed Corn Basil
Serves 2-3
5 ears of corn
8 ounces capellini
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
2 cloves of garlic, minced
1 teaspoon crushed red pepper
salt
pepper
1 teaspoon dried basil
3 ounces fresh ricotta
1/3 teaspoon roughly chopped basil
Remove corn kernels from cob
In a 12 inch saute pan, cook garlic and crushed red pepper in butter and olive oil over medium heat for one minute
Cook cappellini in salted water for 3 minutes or until al dente
While pasta cooks, add corn to saute pan along with salt, pepper and dried basil
Drain cappelini and add to saute pan and toss
Stir in ricotta and fresh basil and season to taste
Capellini with Sauteed Corn Basil
Serves 2-3
5 ears of corn
8 ounces capellini
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
2 cloves of garlic, minced
1 teaspoon crushed red pepper
salt
pepper
1 teaspoon dried basil
3 ounces fresh ricotta
1/3 teaspoon roughly chopped basil
Remove corn kernels from cob
In a 12 inch saute pan, cook garlic and crushed red pepper in butter and olive oil over medium heat for one minute
Cook cappellini in salted water for 3 minutes or until al dente
While pasta cooks, add corn to saute pan along with salt, pepper and dried basil
Drain cappelini and add to saute pan and toss
Stir in ricotta and fresh basil and season to taste
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