Blueberry Buckle

The origin of the name ‘buckle’ in a dessert is thought to be from the ‘buckling’ of the cake as it bakes under the fruit from the addition of baking soda to the batter.  Whatever the provenance of the word, this dessert is a perfect ending to a Summer dinner.  Think steamed, soft cake, gooey blueberry and crusty, buttery topping.

Blueberry Filling Ingredients:

• 3 cups blueberries (if frozen, thawed)
• 2 tbsp lemon juice
• 1 tbsp flour
• 2 tbsp granulated sugar

Streusel Topping Ingredients:

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup flour
• 1/2 tsp ground cinnamon
• 1/4 cup (1/2 stick) butter, chilled then cut into small dice

Cake Ingredients:

• 1 cup flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup (4 tbsp) butter, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup whole milk

Preheat oven to 350 degrees.  Butter six – 6 ounce ramekins or oven-proof dishes.  Set aside.

Blueberry Filling Directions:

1. Mix the blueberries, lemon juice, flour, and sugar in a large bowl.  Allow to macerate for 30 minutes.

Streusel Topping Directions:

1. Combine the granulated sugar, brown sugar, flour and cinnamon in a medium bowl.
2. Cut in the butter with two knives or a pastry blender until the mixture is the consistency of coarse meal.  Refrigerate until ready to assemble.

Cake Directions:

1. Combine the flour, salt and baking powder in a small bowl.
2. Cream the butter in the bowl of an electric mixer for 1 minute.  Add the sugar and beat for 2 minutes.  Add the egg and vanilla to the mixture to combine.
3. Add 1/3 of the flour mixture, beat for 10 seconds.  Add 1/4 cup of milk, beat for 10 seconds.  Continue alternating flour and milk until just combined.

Final Assembly:

1. Add 1/4 cup of cake batter to each ramekin, smoothing the surface.
2. Spoon the blueberry mixture over the cake batter.
3. Top the blueberry layer with an even amount of streusel mixture.  Place ramekins on a baking sheet and bake until streusel is browned, about 25 minutes.
4. Allow buckles to cool for 15 minutes.  Serve with vanilla bean ice cream.

Makes 6 servings.

Something new I’ve been enjoying this season is corn on the cob grilled without its husks. Wow, I was so wrong about not being able to improve on an all-time favorite, but grilling the cobs truly enhances the corny flavor and the sweetness of this vegetable. Simply peel the husks away, drizzle cobs with oil, salt, pepper and a light sprinkling of chili powder then grill on medium heat for eight minutes (rotate cobs for even grilling) and you’re in business!

Two of my new favorite variations are as follow:

• Combine softened butter with roasted garlic cloves, chopped fresh basil and grated parmesan cheese then slather on the hot cobs.
• Combine sour cream, mayo, chopped fresh cilantro and crumbled Mexican Queso Fresco then coat the cob with the mixture.

I urge you to try one or both of these variations for an extraordinary corny experience. Enjoy!

Gooey Butter Cookie

I recently spent the weekend with dear friends in St Louis and was fortunate that I was introduced to tons of St Louis local favorites.  Gooey Butter Cake is a true dessert staple to locals and here’s a cookie version kindly provided by St Louis kitchen maven, Chris Absheer (here with cutie grandson, Mikey).  Seriously, with that name, who can resist these cookies – plus, they’re super simple to prepare!

Ingredients:

• 1 -8 ounce package cream cheese, softened
• 1/2 cup butter, softened
• 1 large egg
• 1/4 tsp vanilla extract
• 1 -18.5 ounce package yellow cake mix
• 1/4 cup confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl cream together the cream cheese and the butter. Stir in the egg and vanilla. Add cake mix, stir until well blended.
3. Form dough into 1-inch balls (should yield 24 balls).  Place the confectioners’ sugar in a shallow dish then roll the balls to coat them in sugar.
4. Place balls 1-inch apart on ungreased cookie sheets and bake for 10-13 minutes, until lightly golden. Remove cookies from the oven and let cool for 5 minutes, then cool completely on wire rack.

Makes 24 cookies.

Torched Meringue

My guy, Pat, adores key lime pie.  For our first date, over 10 years ago, he cooked a fabulous meal and baked a key lime pie for me.  He was so proud of his foodie achievements, and we laugh to this day, about the overuse of green food coloring which turned the pie nearly fluorescent green.  The following recipe is a light and fresh version of the typical key lime pie.

Crust Ingredients:

• 1 3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted

Filling Ingredients:

• 4 egg yolks (save egg whites for meringue)
• 1-14 ounce can condensed milk
• 1 tbsp grated lime zest
• 1/2 cup key lime juice
• 1/2 tsp cream of tartar

Meringue Ingredients:

• 4 egg whites
• 6 tbsp sugar
• 1/2 tsp cornstarch
• Pinch salt

Crust Instructions:

1. Heat oven to 325 degrees.
2. Combine graham cracker crumbs, sugar, salt and melted butter in a medium bowl.
3. Press crumb mixture into bottom and partially up sides of 9-inch springform pan using a spoon or a small measuring cup.
4. Freeze crust for 30 minutes.

Filling Instructions:

1. In the bowl of an electric mixer, beat egg yolks on high speed until thick and light in color, about 5 minutes.
2. Turn off mixer and add lime zest and condensed milk.  Combine on slow speed for 1 minute.
3. While still on slow speed, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until blended, about 1 minute.
4. Pour the filling into the frozen crumb crust and bake 15 minutes, until mostly set.
5. Freeze tart for 3 hours.

Meringue Instructions:

1. Heat oven to 500 degrees (if using the oven to brown the meringue).
2. In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 4 minutes.
3. In a small bowl, stir together the sugar, cornstarch, and salt.
4. Incorporate the sugar mixture, 1 tablespoon at a time, to the egg whites, beating well after each sugar addition.  Continue to beat until the sugar dissolves, about 2 minutes.
5. Spoon or pipe using a pastry bag, the meringue over the tart filling.
6. Bake for 10 to 12 minutes, until meringue top is browned.  Conversely, brown the meringue with a kitchen torch.

Notes:  If key lime juice is unavailable, you may substitute with lime juice. Not a fan of meringue?  Use whipped cream as an alternative topping for the tart!

Stuffed Tomato

I’m the first in line for new and innovative cooking and have dined at some pretty eclectic restaurants all over the world, but sometimes, old school-type dishes are what I really crave.

Beef Wellington, turkey Tetrazzini, macaroni salad…stuffed tomato?  Yes, stuffed tomato is a Summer favorite when tomatoes are ripe, juicy and perfect.  Plus, it takes 1 minute to make for a simple lunch or a quick starter:

1) Core the tomato and cut it from top to bottom in sections (make sure not to cut through the bottom) to create a ‘flower’.

2) Add 1/4 cup low-fat cottage cheese to the tomato center.

3) Drizzle with olive oil then generously sprinkle with sea salt and pepper.

Got heirloom tomatoes on hand?  Use them for an even better tasting starter!

Which ‘old school’ dishes do you crave throughout the year?

Berry Cobbler

It’s nearly Summertime and all of us are looking for simple dishes to make while entertaining friends and family.  Here are five dishes to try throughout the Summer that won’t keep you away from the party.

Beef Chili for a Crowd: http://bit.ly/96QARr

Quick and Easy Pan Fried Smashed Potatoes: http://bit.ly/cQRipt

Whole Grilled Chicken for the Non-Cook: http://bit.ly/bNYU1z

Zesty Guacamole: http://bit.ly/b0PYgj

Very Berry Cobbler: http://bit.ly/bP2yIL

Ingredients:

• 4 pound whole chicken
• 12 ounce bottle of ginger salad dressing

Directions:

1. Wash the chicken under running water (remove bag with organs if inside the chicken). Pat dry with paper towels.
2. Lay chicken breast-side down on a cutting board.  With heavy-duty scissors, cut along each side of the chicken’s backbone, discarding bone when finished. Grabbing each side of the cut back, flatten chicken by cracking it open.
3. Marinate flattened chicken in ginger salad dressing for 2 hours, then remove excess dressing with your hands.
4. Heat gas grill to medium.  Lay chicken, breast-side up, on the grill, close the lid, reduce heat to medium-low and cook for 25 minutes. Flip chicken over using thongs and cook an additional 25 minutes on the breast side.
5. Remove chicken from the grill once the internal temperature of the thickest part of the leg reaches 170 degrees on a meat thermometer, cooking in 5-minute intervals past the original 50 minutes until done. Tent cooked chicken with foil for 15 minutes on a platter to rest. Cut chicken in portion-size servings. Enjoy!

Notes: Feel free to substitute ginger dressing with Italian, Greek or other non-sugar based dressing for fun variations.

Lobster Macaroni and Cheese

Last weekend, I was looking for a dish to add to my collection of tasting menu dishes that everyone would love. Yes, this dish is rich, decadent and pretty over-the-top, but if served as a degustation portion, it’ll be satisfying while not being over-indulgent.

Poached Lobster Ingredients:

• 2 – 8 ounce lobster tails, uncooked, shell removed, each tail cut in 2 pieces lengthwise
• 8 tbsp (1 stick) butter

Pasta Ingredients:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1/2 tsp each, salt and pepper
• 1 cup heavy cream
• 3 cups whole milk
• 2 cups extra sharp Cheddar cheese, freshly grated
• 2 cups Fontina cheese, freshly grated
• 1 ounce dry porcini mushrooms, reconstituted in 1 cup hot water, drained, then chopped
• 1 pound elbow macaroni, or other tubular pasta, cooked 2 minutes less than recommended in package directions, drained

Topping Ingredients:

• 2 tbsp butter
• 3 tbsp panko bread crumbs
• 1/4 tsp cayenne pepper

Heat oven to 400 degrees.

Poached Lobster Directions:

1. Melt butter over low heat in a small saucepan.
2. Add lobster pieces and cook for 5 minutes, ensuring to baste with butter.
3. Remove from heat and allow to cool, then chop lobster into large bite-size chunks.

Pasta Directions:

1. Place butter in a large saucepan and melt over medium heat. Add flour and cook for 2 minutes, whisking constantly. Season with salt and pepper.
2. Stir the heavy cream and the milk into the butter/flour mixture and bring to a boil. Reduce heat to a simmer and cook for 3 minutes, whisking often.
3. Slowly add the cheeses, a handful at a time, and stir until fully incorporated. Add chopped porcini and cook 1 more minute.
4. Add the drained pasta to the cheese sauce and mix well. Gently fold in the cooked lobster meat.
5. Add cheesy pasta to a 13×9 baking dish.

Topping Directions:

1. Microwave butter in a small dish for 45 seconds. Add panko and cayenne pepper and stir to incorporate the butter and create a crumbly mixture.
2. Sprinkle panko mixture over pasta in an even layer.

Bake pasta for 15 minutes until panko mixture has lightly browned. Serve at once.

Makes 6 servings.

Notes: I used a 1 1/4 pound South African lobster tail instead of two smaller ones. Use what is available in your market. For those of you not familiar with reconstituting porcini mushrooms, simply add the dry porcini to a small bowl then pour 1 cup of hot water on them. Let them sit for 20 minutes, then drain them, paper-towel them dry and rough chop them into bite-size pieces.

Berry Cobbler

This is one easy and delicious dessert that anyone can make at the last minute using frozen mixed berries.  Obviously, don’t skip the vanilla bean ice cream.

Filling Ingredients:

• 1 pint (2 1/2 cups) mixed berries (blackberries, blueberries and raspberries are ideal)
• 1/3 cup sugar
• 1 tbs lemon juice
• 1 tbs cornstarch

Crust Ingredients:

• 1 cup flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbs cold butter, cut into small pieces
• 1/2 cup milk
• 1 large egg
• 1/2 tsp ground cinnamon

Directions:

1. Preheat oven to 375F.  Coat 1-quart baking dish with cooking spray or softened butter.
2. Combine berries, 1/3 cup sugar, lemon juice and cornstarch in a small bowl.  Spoon into the prepared dish.
3. Stir together the flour, 2 tbs sugar, baking powder and salt in a medium bowl.  Cut in the butter with a pastry cutter, or two knives, until mixture resembles coarse meal.
4. Whisk together milk and egg.  Stir egg mixture into the flour mixture until just blended – do not overmix.
5. Drop batter by tablespoonfuls over the berry mixture.
6. Mix cinnamon and remaining 2 tbs sugar in a small bowl.  Sprinkle sugar mixture over the batter.
7. Bake for 40 minutes.

Makes 6 servings.

Meatloaf 101

I’ve used this meatloaf recipe by Martha Stewart for many years and always have great results.  Don’t omit the carrots!

Ingredients

• 4 slices white bread, torn into pieces
• 1 3/4 pounds ground beef
• 3/4 pound ground pork
• 1 medium yellow onion, peeled and cut into eighths
• 2 cloves garlic
• 2 stalks celery, cut into 2-inch pieces
• 2 carrots, peeled and cut into 2-inch pieces
• 1/2 cup fresh flat-leaf parsley
• 1 large egg
• 3/4 cup ketchup
• 4 teaspoons dry mustard
• 1 tablespoon coarse salt
• 2 teaspoons freshly ground pepper
• 2 tablespoons packed light-brown sugar

Directions

1. Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Serves 8 to 10

From The Martha Stewart Show, July/August 2000