Culinary Delights

Blueberry Boy Bait

Posted on by Ang Anderson

Okay…I think maybe this could just be called Blueberry Human Bait.  The delectable smell that wafted from my oven would beckon anyone with blood running through their veins.  I found this recipe about a week ago on Smitten Kitchen and have softened the two sticks of unsalted butter approximately five different times in the course of the last seven days.  Sadly, the wee ones and realities of life prevented the Boy Bait from being made.  Well, today the stars have aligned and I am happy to report the Bait has been baked and is happily resting in our bellies.

Blueberry Boy Bait

Serves 12, generously

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

My oven can be temperamental so I checked my cake at 35 minutes and it appeared very done.  I inserted toothpick in a few places and it came out clean.  I would suggest you check yours at around 35 minutes too just in case your oven acts like mine does!  After cooling for 20 minutes, I inserted a mini-spatula between the edges of cake and pan to ensure easy release.  I took my cooling rack and placed it on top of the cake pan, inverted it, then gently placed my large platter on top and inverted it again.  Thus, the cake was right side up on my platter and ready to serve.  You could really just leave the cake in the pan if you wanted to.  It may depend on your presentation preference and who you will be presenting to.  I used frozen blueberries and they worked fabulously.  Let the baiting begin!

Chicken Vegetable Pie

Posted on by Ang Anderson

Today’s overall mood has led me to comfort food and this Chicken Vegetable Pie.

That’s right. Pie for dinner.  I said it.  It feels a bit naughty and rebellious.

That might be why I like it.

This recipe takes some shortcuts to make it EASY.  I like to use Rotisserie chicken for convenience and flavor.  (If you use chicken breast or your own cooked chicken, be sure to season it up well.)  Frozen veggies equal no chopping.  Potato soup, you are welcome to join the mix (again, no chopping and the cream sauce is basically done!).  The pie crust is so simple and can be used universally for fruit pies, tarts, etc.  My dearest friend Beth graciously introduced me to the pie crust recipe and I offer up my whole-hearted thanks (Thank you Beth!) as I use it often and am so glad to have it in my arsenal.

Chicken Vegetable Pie

Pie Filling

Mix and combine the following ingredients:

  • 1 1/2 cups chicken (shredded or cubed)
  • 1 1/2 cups frozen mixed vegetables (peas, carrots, onions or whatever you prefer)
  • 2 cans cream of potato soup
  • 1/2 cup milk
  • 1/4 to 1/2 teaspoon dried thyme
  • salt & pepper to taste

Pie Crust:

  • 1 1/2 cups flour
  • 1/2 cup water
  • 1/3 cup oil
  • 1 teaspoon salt
  • 1 egg, beaten (to brush on top of pie before baking)

Mix pie crust ingredients together until dough forms.  Divide in half.  I like to do one half a bit bigger to use for the bottom.  Roll out ‘bottom crust’ between two sheets of waxed paper or parchment paper.  Transfer to pie plate.  (I use a glass pie plate – if you use a dark, metal pie plate I would reduce baking temp to 375 degrees)

I like to salt and pepper crust a bit, then add pie filling and salt and pepper the top.  Roll out the ‘top crust’ and place on top.  Pinch together all edges, brush top with beaten egg, and cut slits in top of pie for air to escape.  (I don’t use the whole egg mixture, just enough to cover the crust.)

Bake at 400 degrees for one hour.  Let cool a few minutes, cut and serve.

Italian Heaven

Posted on by Ang Anderson

I am not Italian.  I wish I was.  I eat and drink like I should be.  I love Italian food, Italian wine, and the boot shaped land mass that is Italy herself.  My husband proposed to me by cutting out pages of a book on Venice and laying my engagement ring flat inside.  (I had no idea – I thought he was giving me a BOOK!)  Thus, we drew Italian themes into our wedding and travelled to Italy for our honeymoon.  What can I say?  I am a wanna-be Italian!  So, when my mother-in-law made this cannelloni for a special occasion recently, my wanna-be Italian self practically died and went to heaven.  First of all, it’s pasta based (need I say more?).  It has spinach (green equals healthy!) and the crowning glory of this dish is that it includes a red sauce AND a white sauce.  Oh, the joy!  It requires time and love on your part to put together but, my friend, it is well, WELL worth the effort.

INGREDIENTS

  • 1 box Manicotti shells
  • 3 cups tomato sauce
  • 4 Tbsp parmesan cheese
  • Italian Seasoning

Filling:

  • 2 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 1/4 cup garlic, finely chopped (I like to use my zester and used about 3-4 cloves)
  • 1 – 10oz pkg chopped frozen spinach, thawed & squeezed dry
  • 2 Tbsp butter
  • salt & pepper to taste
  • 1/2 tsp oregano
  • 5 Tbsp parmesan cheese
  • 2 Tbsp cream
  • 2 eggs
  • 1 lb ground beef, pork or chicken

Besciamella (White Sauce):

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 cup milk
  • 1 cup cream
  • 1/2 tsp salt
  • 1/8 tsp pepper

Filling:  Heat olive oil, onions and garlic over moderate heat until soft but not brown.  Stir in spinach and cook for 3-4 minutes.  When moisture is all cooked away and spinach sticks lightly to pan, transfer to large bowl.  Melt butter in pan and brown meat, breaking up any big chunks.  Add meat to spinach mixture; add cheese, eggs, cream and oregano.  Stir gently to mix.

Besciamella:  Melt the butter in heavy sauce pain on stove.  Add flour, then slowly add milk, cream, salt and pepper.  Cook like a white sauce, stirring constantly until thick.  Let cool a little.

Boil one box Manicotti tubes for 5-6 minutes.  Drain and lay on aluminum foil to keep separate and prevent sticking.  Pour one cup of tomato sauce in bottom of 9 x 13 pan and sprinkle with Italian Seasoning. Stuff each tube with filling and lay in baking dish.  Top with Besciamella sauce and remaining tomato sauce and 4 Tbsp parmesan.  Bake uncovered for 30 minutes at 350 degrees.

You could make these ahead of time and refrigerate.  Just be careful of the whole cold glass dish from refrigerator to hot oven and vice versa.  You may want to use a metal baking dish if making ahead.

May you enjoy this dish as much as I do, with loved ones, wine, and a salad!