7 July 2014 Crumb Top Blueberry Pie

Crumb Top Blueberry Pie

July 7, 2014 By
Blueberry Pie

Blueberry Pie

Every July I host a lobster party and since the crustaceans I serve are from Maine, I always find a way to make a dessert with blueberries as those just scream “MAINE” to me. Since I live in New Jersey, I have some of the best blueberries I could hope for (get it, garden state?).

This year, I knew I wanted to serve a blueberry pie but I also was drawn to a cobbler so I combined both and made a crumb top blueberry pie.

This is the very best blueberry pie I’ve had or made and I’d love to hear your feedback if you make it.

Crump Topping Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup light-brown sugar
  • 1/3 cup granulated sugar
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 1 ½ sticks chilled butter, cut into pieces

Pie Ingredients

  • 3 pints (6 cups) cups blueberries
  • 1 cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. freshly-squeezed lemon juice
  • 1/8 tsp. salt
  • Fail-Proof Pie Crust
  • ½ recipe of crumb topping

Crumb Topping Directions

  1. In a bowl, mix, flour, light-brown sugar, granulated sugar, salt and cinnamon.
  2. With your hands, work butter pieces in the flour mixture until large clumps form. Divide mixture in half and freeze half the mixture in a plastic storage bag.

Pie Directions

  1. Preheat oven to 400 degrees.
  2. Combine the blueberries, sugar, flour, lemon juice and salt. Pour the blueberry mixture into the pie crust and sprinkle with half a recipe Crumb Topping.
  3. Place the pie on a foil-lined baking sheet and place in the lower third of the oven. Reduce oven heat to 350 degrees and bake until crust browns and blueberries are bubbling, 90 minutes. If the crumb topping or crust is browning too quickly, tent with foil.
  4. Let cool 6 hours.

Makes 8 servings.

Inspired by this recipe.

Filed Under: American, Desserts, Fruits Tagged With: , ,
22 June 2014 World’s Easiest Pancake Recipe

World’s Easiest Pancake Recipe

June 22, 2014 By

image

I woke up this morning with pancakes on the brain. I’m usually partial to crepes vs pancakes, but today, after seeing the gorgeous tiny organic strawberries I received in my Bracco Farms CSA box, I wanted pancakes with Quebec maple syrup and strawberries.

This is the simplest pancake recipe of all times with just a few dry ingredients mixed with wet ones easily available at home….no fancy buttermilk, ricotta pancakes….just solid, easy-to-make pancakes the whole family will enjoy.

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • 1 cup whole milk 
  • 1 large egg
  • 2 Tbsp. butter, melted
  • 3 Tbsp. vegetable oil

Directions:

  1. In a small bowl, whisk together flour, baking powder, sugar and salt.
  2. In a medium bowl, whisk together milk, egg and butter. Add the dry ingredients in the milk mixture and whisk until just moistened with a few lumps – do not overmix.
  3. Heat a large non-stick skillet or griddle over medium-high heat. Add ½ tablespoon oil and warm for 30 seconds.
  4. Add about ¼ cup batter for each pancake. You should be able to fit 2 pancakes in a large skillet.
  5. Cook until the surface of pancakes has some bubbles and a few have burst, about 1 minute. Flip carefully with a thin spatula, and cook until browned on the second side, about another minute.
  6. Transfer to a plate, cover loosely with aluminum foil to keep warm while cooking the rest of the pancakes.
  7. Continue with more oil and remaining batter.
  8. Serve with berries and pure maple syrup.

Makes 4 servings.

Inspired by this recipe.

 

Filed Under: American, Breakfast, Eggs Tagged With: , ,
12 June 2014 Blue Apron – My Experience

Blue Apron – My Experience

June 12, 2014 By
Delivery Box

Delivery Box

A couple weeks ago, I was offered a trial shipment of Blue Apron food through my blogging efforts. As an avid cook, I wasn’t sold on the idea of receiving “pre-packaged” food in the mail, but after reviewing the online program offered by Blue Apron, I decided to give it a go.

Delivery Ingredients

Delivery Ingredients

 

 

 

 

 

Blue Apron endeavors to make cooking fun and easy by providing clients all the ingredients they need to make a delicious meal in exactly the right proportions. The name Blue Apron comes from the apron originally worn by apprentice chefs in France – a symbol of lifelong learning in cooking.

Detailed Recipe

Detailed Recipe

The fresh, seasonal ingredients are sourced from artisanal purveyors with emphasis on sustainable practices. Clients receive carefully-packaged ingredients (many not found in standard supermarkets) in a refrigerated box for ensured freshness. Clients choose their delivery days and can skip weeks where food delivery isn’t needed. Meals are based upon dietary preferences.

What I find super is that even novice (or pre-novice) cooks can achieve complete meals with little efforts. The week’s step-by-step recipes come with the food delivery and can also be accessed online. The original recipes help cooks create complete meals with 500-700 calories per serving that typically take less than 30 minutes to prepare. The pre-portioned ingredients help save time for clients and also help reduce waste.

Pan Fried Orange Shrimp

Pan Fried Orange Shrimp

Prices for the service start at $9.99 per person per meal which might appear steep at first glance but isn’t once the first tasty meal is on the table. The first dish I prepared using my Blue Apron delivery was the  

To get started with the program, please click here. It’s a great way to learn how to cook healthy meals for the family without the worry of recipe testing.

Cheers,

Veronique

Filed Under: Asian, Entrees, Other Neat Things, Seafood, Vegetables Tagged With: , ,
29 May 2014 Easy Pimento Cheese Dip

Easy Pimento Cheese Dip

May 29, 2014 By

Pimento Cheese DipThrough my travels, I’ve gotten addicted to southern foods and one dish I’d been wanting to make at home for a while is pimento cheese. The southern favorite couldn’t be simpler to make – throw all the ingredients in a bowl and stir!

The dip is great as a starter with crackers or veggies but also super as a burger topper or sandwich spread – pimento cheese BLT anyone?!

Ingredients:

  • 8 ounces cream cheese, softened
  • 2 cups extra sharp (of just sharp) cheddar cheese, grated
  • ½ cup mayonnaise
  • 1 tsp. red wine vinegar
  • 4-ounce jar pimento peppers (in water), drained and chopped
  • ½ tsp. each onion powder, garlic powder, paprika
  • 4 dashes (about ½ tsp.) hot sauce
Pimento Cheese Stirring

Pimento Cheese Stirring

Directions:

  1. Combine the ingredient in a medium bowl using an electric mixer until mostly smooth, about 1 minute.
  2. Refrigerate until ready to serve, letting the dip come to room temperature for about 15 minutes.
  3. Serve with crackers or cut vegetables.

Makes about 2 cups.

Inspired by this recipe.

Filed Under: American, Cheese, Sides, Starters Tagged With: , , ,
7 May 2014 Easy Shrimp Scampi

Easy Shrimp Scampi

May 7, 2014 By

Updated January 17, 2022

The other night, the fridge was sort of bare but I had a pound of large shrimp so decided to use a few pantry ingredients to make a quick shrimp scampi.

I like to use elephant garlic as it’s milder than standard garlic and won’t completely overpower this dish. I’d say if you’re calorie-conscious and trying to not use all the butter listed in this recipe, don’t really bother with this one – it’s meant to be an indulgence!

I served the dish with a half of a pound of cooked linguini that I tossed in the sauce at the last minute. Would be good with rice or just steamed vegetables also.

Ingredients:

  • 6 tablespoons unsalted butter
  • 1 elephant garlic clove (or 8 regular garlic cloves), minced
  • 1 pound large-jumbo shrimps, peeled and deveined
  • Juice of 2 lemons, about ¼ cup
  • ½ cup clam juice or vegetable/chicken broth
  • Dash of Worcestershire sauce
  • ½ tsp. paprika
  • ¼ cup Italian breadcrumbs
  • 2 Tbsp. olive oil
  • ½ tsp. each salt and freshly-ground black pepper

Directions:

  1. Preheat oven to broil.
  2. Melt butter in a medium ovenproof skillet over medium heat. Add garlic and cook, stirring, until lightly golden, 3 – 4 minutes. Add shrimps and cook until well coated with butter and garlic, 1 to 2 minutes. Add lemon juice, clam juice (or broth) and Worcestershire sauce. Bring to a boil, cover, reduce heat to medium-low and simmer for 2 minutes.
  3. Uncover the skillet and sprinkle the shrimps with paprika. Transfer skillet to broiler and broil until shrimps are lightly browned and cooked through, 5 minutes.
  4. Remove skillet from broiler, top with breadcrumbs and drizzle with oil. Return skillet to broiler and broil until breadcrumbs are lightly browned, about 2 minutes. Season with salt and pepper; serve immediately.

Serves 2 as entrees or 4 as starters.

Recipe adapted from this Martha Stewart recipe.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , , ,
22 April 2014 Strawberry Rhubarb Crumb Top Pie

Strawberry Rhubarb Crumb Top Pie

April 22, 2014 By

Rhubarb PieEver since my grandma cut stalks of rhubarb from her garden, peeled them, sprinkled some sugar on them and fed them to my sister and me as kids, I’ve had this love for the spring vegetable.

FruitsThis pie truly covers all bases, slight tartness from the rhubarb, sweetness from the strawberries, flaky crust and great texture from the crumb top. Don’t be intimidated to try this pie because of the pie crust, the following recipe calls for a crust made in the food processor that’s a breeze to make….or, just get a store-bought crust!

Sugared Fruit

Sugared Fruit

Crumb Top Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 3 Tbsp. granulated sugar
  • Pinch of salt
  • 6 Tbsp. cold unsalted butter, cut into small cubes

Pie Ingredients:

  • 9” Pie crust, unbaked
  • 2 Tbsp. all-purpose flour
  • 4 cups rhubarb, cut into ¾” pieces
  • 2 cups strawberries, halved (or quartered if large)
  • 1 cup granulated sugar
  • 2 Tbsp. cornstarch
  • ¼ tsp. salt

Crumb Top Directions:

  1. In a medium bowl, combine the flour, light brown sugar, granulated sugar and salt.
  2. Using your fingertips, incorporate the butter with the flour until large clumps form. Chill, covered, until ready to use.

Crumb Top

Crumb Top

Pie Directions:

  1. Place pie crust in a 9” pie plate and refrigerate for one hour.
  2. Preheat oven to 400 degrees.
  3. In a large bowl, toss the rhubarb and strawberries with the sugar, cornstarch and salt. Let sit for 15 minutes then pour into pie crust. Sprinkle crumb top mixture over the berries/rhubarb.
  4. Place pie on a foil-lined rimmed baking sheet and place in oven. Reduce heat to 375 degrees and bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool before serving.

8 servings.

Adapted from this recipe.

Filed Under: American, Desserts, Fruits, Vegetables Tagged With: , , , , ,
7 April 2014 Caprese Salad for #MeatlessMonday

Caprese Salad for #MeatlessMonday

April 7, 2014 By

CapreseI know it’s not technically a “recipe” but wanted to share my fresh and delicious caprese salad made with yellow cherry and kumato tomatoes. Just think the yellow and greenish/purple looks beautiful and I had super fresh Mozzarella so paired perfectly with a drizzle of Greek olive oil and reduced balsamic vinegar. 

Just a simple, fresh and delicious entry for #MeatlessMonday!

Cheers,

Veronique

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables, Vegetarian Tagged With:
24 March 2014 Maple Fondue

Maple Fondue

March 24, 2014 By

Maple FondueAnother simple yet tasty maple recipe to help celebrate sugaring season. This fondue is great with fruit and other products typically served with chocolate fondue.

Recipe is courtesy of my aunt, Francoise.

Ingredients :

  • ½ cup maple syrup
  • 2 Tbsp. corn starch
  • 2 cups light cream
  • Fruits for dipping

Directions :

  1. In a heavy, medium pot over medium heat, simmer the maple syrup for 5 minutes until slightly thickened. Set aside for later use.
  2. In a small bowl, combine the corn starch with 3 tablespoons of cold light cream.
  3. In another medium pot, bring the rest of the light cream to a simmer over medium-high heat.
  4. Add the hot cream to the maple syrup and whisk over medium heat until fully combined. Raise the heat to medium-high and once the maple/cream mixture comes to a simmer, add the corn starch mixture. Whisk until thickened, about 3 minutes.
  5. Place the maple mixture in a fondue pot over a heat source and serve with various fruits.

Serves 6 people.

Filed Under: Canadian, Desserts, Fruits, Maple Syrup Tagged With: , ,
22 March 2014 Tangy Maple Dip

Tangy Maple Dip

March 22, 2014 By

Maple DipEvery year, I feature some maple recipes at the start of maple season in Quebec. I have fond memories of going to the sugar shack growing up and each year, I engage my family and friends in sharing maple recipes with me for the blog. This one is from my aunt, Francoise.

Ingredients:

  • 1 cup tomato catsup
  • 1 cup vegetable oil
  • ½ cup maple syrup
  • 1 Tbsp. dry mustard
  • 1 celery stalk, diced
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 2 Tbsp. green relish
  • 2 Tbsp. lemon juice
  • 1 Tbsp. flat leaf parsley, chopped

Directions :

  1. Put all the ingredients in a blender and process for 1 minute, or until smooth.
  2. Refrigerate for at least an hour or overnight – the dip will thicken as it sits in the fridge.

Makes about 2 ½ cups.

Filed Under: Canadian, Maple Syrup, Sides, Starters Tagged With: , ,
17 March 2014 Meatless Bolognese Sauce

Meatless Bolognese Sauce

March 17, 2014 By

Portobello

Portobello

I’m not 100% sure my grandma would approve of me using her meat sauce recipe to create a meatless version, but it’s deeply-flavored and satisfying with pasta, gnocchi and in a lasagna. Perfect for #MeatlessMonday.

Ingredients:

  • ¼ cup oil
  • 1 large onion, chopped
  • 5 celery ribs, diced
  • 1 garlic clove, minced
  • 8 large Portobello mushrooms, small diced
  • 1 ounce dried porcini, ground to a powder
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. chili powder
  • 1 bay leaf
  • salt & pepper
  • ¼ tsp. cloves
  • 1 tbs. sugar
  • 1-20 ounce can tomato juice
  • 1 small can of tomato paste
  • 1-28 ounce can Italian-style tomatoes, chopped

Grinding Porcini

Grinding Porcini

Directions:

  1. Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat. 
  2. Add garlic and sauté another minute. 
  3. Add the Portobello and sauté for 5 minutes. Add the porcini powder, the spices and sugar and cook 1 minute. 
  4. Add tomato juice, paste, and Italian-style tomatoes. Season with salt and pepper to taste. Simmer the sauce over medium-low heat, stirring occasionally, for 30 minutes. Re-season with salt and pepper if needed.

Makes 8 servings.

Filed Under: American, Entrees, Italian, Mushrooms, Vegetables, Vegetarian Tagged With: , , , ,
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