Wednesday, July 29, 2009
Tuesday, July 28, 2009
Feeling tired at 6pm from busy days in the sun? Have nothing for dinner? Here is a relatively quick and healthy solution for that dinner crisis. Swiss Chard Tart with Pine Nut and Currant Gremolata - from Suzanne Goin's Sunday Suppers at Lucques. The combination of swiss chard, pine nuts and currants is a classic Sicilian combination -- and one of my favorites. This dish combines creamy and tangy goat cheese with the sweetness of the currants and toasted nuts. Coupled with a salad, it makes my favorite kind of summer meal.
Thursday, July 23, 2009
This is the first in a series of postings that will offer an idea for a weekend project that you (and the family) can work on together! As the blueberries on our bushes here in Rhode Island are ripening, I encourage you to search out your own local pick-your-own blueberry farm and pick some this weekend before making a tasty Sunday morning breakfast treat!
This is inspired by Ina Garten's Sour Cream Coffee Cake and Blueberry Crumb Cake. I use the cake batter from the sour cream recipe, and then use the streusel topping from the crumb cake, plus 3-4 cups of blueberries. Delicious!
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 to 4 cups blueberries (you can toss these with a bit of flour if you don’t want them to sink)
Preheat the oven to 350 degrees, and butter and flour a 9 x 13" baking pan. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Remove the bowl from the mixer, and add the berries. Finish stirring with a spatula to be sure the batter is completely mixed.
Pour batter into pan and sprinkle the batter with the streusel so there is even coverage. Bake for 50-60 minutes, or until a tester comes out clean.