This crustless pie is kind of a cross between a cobbler, a cake and a pie. This recipe, from the kitchens at Sur la Table, is super easy to make. In fact, we made it in class and our son made it for us again at home. A thick batter/dough is made using all of the usual ingredients that are required for a cake — flour, sugar, eggs, etc. This recipe is a good example of how much flavor lemon zest adds to a dish. The colorful outer layer of citrus fruits is called the flavedo. The flavedo is the source of the essential oils that hold the intense flavor of the fruit. Add a couple of cups of blueberries and some walnuts and it’s into the oven for 30 minutes. This is the perfect dessert to make with the kids. Sweet blueberries and tender walnuts surrounded by crusty goodness. Yum!
CRUSTLESS BLUEBERRY PIE (Serves 4)
- 1 c. unbleached flour
- 1 cup granulated sugar
- 1/4 t. fine sea salt
- 2 c. blueberries
- 1/2 c. chopped walnuts
- 4 oz. (1 stick) unsalted butter, melted, plus more for greasing pie dish
- 2 large eggs, beaten
- Zest and juice of one lemon
- 1/2 t. almond extract
- Whipped cream or vanilla ice cream, for serving
- Preheat oven to 375 F. Grease a 9-inch pie pan with butter.
- Combine the flour, sugar and salt in a medium bowl. Add berries and half of the walnuts; toss to coat with mixture. Stir in butter, eggs, lemon zest, lemon juice and almond extract. Mix until just combined; the batter will be very thick. Spread the batter into the prepared dish. Sprinkle remaining walnuts on top.
- Bake for 30 minutes, or until cake tester inserted near the center comes out clean. Rest pie for 20 minutes before slicing into wedges. Serve warm with whipped cream or ice cream.
I have been intrigued by Hasselback potatoes for some time. In fact, I tried a Hasselback chicken not long ago, but this recipe is the real deal. Russet potatoes are rubbed with olive oil and seasoned with kosher salt and freshly ground black pepper before they are baked in the oven for 40 minutes. They come out just long enough to be basted with melted butter that seeps into each crevice before they are returned to finish baking. Out they come again to be filled with finely grated cheddar cheese and topped with both cheddar and bacon. They are popped back into the oven for another 10 minutes — just long enough to melt the cheddar. If you are a potato lover, prepare yourself for a little Nirvana. These potatoes were received with all of the oohs and aahs they deserved. So satisfying . . . maybe next time with a dab of sour cream on the side . . . or some fresh chives on top . . . or both!
BACON & CHEESE HASSELBACK POTATOES (Serves 5)
- 5 Russet potatoes
- 5 tablespoons melted butter or olive oil, halved
- Kosher Salt
- Freshly ground black pepper
- 1 cup shredded cheddar cheese
- ½ cup real bacon bits
- dried parsley
- Wash, scrub, and dry potatoes.
- Reposition oven rack one or two notches from the bottom. You want the rack halfway between the middle and bottom of the oven. Preheat oven to 425 degrees.
- Carefully slice potatoes in ⅛” – ¼” slices, keeping the bottom intact. This can be done easily using chopsticks or wooden spoon handles as a stopping point.
- Brush potatoes with melted butter or olive oil. Make sure to cover the whole potato, even the bottoms. Arrange potatoes in a baking dish and sprinkle with salt and pepper. Place baking dish into the preheated oven. Bake for 40 minutes.
- Carefully remove from oven and brush potatoes with the left over melted butter or olive oil making sure some gets between the slices. You should notice that the slices are separating. If some are sticking together, feel free to separate them.
- Return to oven and bake for 30 minutes.
- Carefully remove baking dish from oven and sprinkle cheese throughout the slices and then over the top of each potato. Sprinkle bacon bits evenly over the top of each potato and return to oven and bake for 10 more minutes.
- Once cheese is melted and gooey, remove from oven and top with dried parsley. Serve immediately.
~ from SimplyBeingMommy.com ~
This recipe is absolutely packed with flavor. Bacon, tomatoes, garlic, chicken stock, anchovy paste, balsamic vinegar — what’s not to love? The bacon is started in a large skillet and cooked about half way before the cauliflower is added to the pan. Add in the tomatoes and garlic once the bacon is cooked through and the cauliflower is browned. Next come the liquids to stew the cauliflower into tender submission. The final step is to reduce the remaining liquid to concentrate the flavors of the dish. Serve this at your next gathering instead of a starchy dish like potatoes. I promise you won’t miss them at all. So delicious!
CAULIFLOWER WITH BALSAMIC VINEGAR (Serves 4-6)
- 2 teaspoons olive oil
- 1/4 pound bacon, diced
- 1 head cauliflower, cut into florets
- 5 plum tomatoes, seeded and cut into eighths
- 2 cloves garlic, minced
- 1/2 cup chicken stock
1/3 cup balsamic vinegar
1 teaspoon white sugar
- 1 teaspoon anchovy paste
salt and pepper to taste
- 1 tablespoon chopped fresh flat-leaf parsley
- Heat olive oil in a large skillet over medium-high heat; cook and stir bacon until softened, but not browned, about 3 minutes. Add cauliflower and continue to cook until cauliflower is lightly browned, stirring frequently, 5 to 7 minutes.
- Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix.
- Cover skillet and reduce heat to low; simmer until cauliflower is tender, about 5 minutes more. Remove lid and increase heat to medium-high. Continue cooking until liquid is reduced, about 5 minutes. Season with salt and pepper. Sprinkle with parsley to serve.
~ from Saveur.com ~
Would you look what I was able to create with one lonely sweet potato that was just hanging around the kitchen? It was pretty large so I just cut this recipe in half. I was also able to use some of the Smoky Chipotle Paste as well. It was a quick and easy dish that was absolutely delicious. The two main ingredients complimented each other perfectly. A beautiful side that pairs well with so many things.
SMOKED CHILE SCALLOPED SWEET POTATOES (Serves 4-6)
- Preheat oven to 375 degrees F.
- Whisk together cream and chipotle puree until smooth.
- In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
- Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
~ from FoodNetwork.com/recipes/Bobby-Flay ~
The marketplace is full of beautiful fresh corn at fabulous prices this time of year. I usually roast mine in the oven because the silk just falls away and it makes everything so much easier. This time I decided to grill it and add a little something spicy to the mix. This recipe is heavy on the garlic (which makes my husband so happy), lime juice, cumin, chili powder, and a little hot sauce to boot. I made a few extra ears so that I could make a Creamed Corn that would have some extra kick to it. The butter mixture is blended and brushed on the corn as it is grilled. It was a perfectly paired with the Grilled Orange-Chipotle Pork Loin. The corn is cooked on the grill as the meat rested before serving. Perfect timing – perfect meal!
CORN ON THE GRILL (Serves 6)
- 5 cloves garlic, minced, or more to taste
- 1/2 cup butter
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1/2 lime, juiced
- 2 tablespoons hot pepper sauce
- 6 ears fresh corn
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
- Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.
Put that mushroom soup back in the cabinet and get rid of those French Fried Onions. This recipe is a wonderful “from scratch” version of the classic Green Bean Casserole. Although green beans make a beautiful presentation when left whole, I decided to cut mine in half for easy serving. The green beans are parboiled, drained and placed in a casserole to await the deliciousness that is the cream sauce. Half of the shallots are minced to mix in with the bread crumbs, and the other half are thinly sliced to use in the sauce. Take time to slowly and carefully add the milk to the roux, stirring with a whisk as you go, when making the sauce. Allow it to reduce until it just begins to thicken. It will continue to thicken as the casserole bakes in the oven. Feel free to season this basic sauce with dry mustard, sautéed mushrooms, bacon, or anything that else that appeals to you.
Kitchen Hint: If you don’t have any fresh thyme leaves on hand you can substitute dried thyme (use 1/3 of the amount of fresh thyme). And, as always, I always recommend that you use crushed croutons in place of bread crumbs.
NEW GREEN BEAN CASSEROLE (Serves 12)
- 3 lb. green beans
- 4 large shallots
- 1 tbsp. olive oil
- 1½ c. coarse fresh bread crumbs
- 1 tsp. fresh thyme leaves
- salt and pepper
- 3 c. lowfat 1% milk
- 3 tbsp. margarine or butter
- ¼ c. all-purpose flour
- 1/8 tsp. freshly ground nutmeg
- ½ c. freshly grated Parmesan cheese
- Preheat oven to 350 degrees F.
- Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish.
- Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.
- Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.
- Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.
~ from Delish.com ~
Let me start by raving about this vinaigrette. It is absolutely amazing. We made this salad in our recent “Summer in Nantucket” class, and it was really the star on the plate when served. We wanted more — a lot more. Of course, you can’t go too far wrong with crisp Bibb lettuce, arugula, grape tomatoes, bacon and fresh spring peas. The teaching chef also recommends using bacon fat in the dressing in place of some of the olive oil to give the flavor an additional boost. There is really nothing like a cold, fresh salad on a hot summer evening. I will be making this vinaigrette again this evening — we just can’t stop thinking about how much we enjoyed it.
SUMMER HOUSE SALAD (Serves 4)
- 6 slices, bacon cut crosswise into thin strips
- 2 t. Dijon mustard
- 3 T. apple cider vinegar
- 2 T. maple syrup
- 1 T. minced shallot
- 1/3 c. extra-virgin olive oil
- Sea salt & freshly ground black pepper
- 1 medium head Bibb lettuce, torn into bite-size pieces
- 2 c. arugula or other spicy salad greens
- 1/2 c. fresh peas, blanched and chilled
- 1 c. grape tomatoes, halved
- 1 T. fresh herbs (such as dill, basil, chives, and tarragon) lightly chopped
- To a medium skillet over medium-high heat, add bacon. Cook bacon until crisp, about 5 minutes, and remove from heat. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.
- In a medium bowl, whisk together Dijon, vinegar, maple syrup, and shallot. While whisking, slowly drizzle in oil. Taste and adjust seasoning with salt and pepper.
- Divide salad among chilled plates, neatly mounding the green leaves in the center of each plate. Scatter vegetables and bacon over the top and serve immediately.
~ from Sur la Table ~