Saturday, February 28, 2009
Tuesday, February 24, 2009
Triple Berry Crumble Tart
adapted from Betty Crocker with a dash of Martha Stewart
1 store-bought pie crust of your choice (I think pillsbury is just fine and you have an extra crust for a pot pie or some other use later)
1 1/2 c sliced fresh strawberries
1 1/2 c fresh blueberries
1 c fresh raspberries
2/3 c sugar
2 Tbsp cornstarch
Streusel topping (from Martha Stewart's blueberry buckle)
6 Tbsp room temp butter
1 c flour
1 tsp cinnamon
1/4 tsp salt
optional: 1 tsp grated orange peel (I loved this addition but leave it out because The Husband didn't like it)
Preheat oven to 425. Fold pie crust into 10 or 11 inch tart pan (bonus if you have one with a false bottom like me!), press into bottom and side. Trim overhanging edge to be even with the top of the pan.
In a large bowl gently combine berries, sugar and cornstarch. Spoon into pastry.
Make streusel topping: Combine streusel ingredients and mix with hands until crumbly. Sprinkle over top of berries in pastry.
Bake 35-45 minutes or until fruit bubbles in the center. Let cool before releasing from your pan (if you have a false bottom tart pan like me), but serve warm with a little ice cream for some delicious berry goodness!
Tuesday, February 10, 2009
I am sure they would still be very tasty if you follow her directions exactly. Try this one next time you want to make a different "manly" meal, but don't want to blow out your belt buckle. The Husband gave these a big thumbs up and I will definitely make them again. I think it would be a good recipe to make in advance and keep warm in a crock pot (if you doubled the recipe) for a game day celebration.
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 cup chicken stock
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone
Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.
Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce.
Wednesday, February 4, 2009
3 tablespoons pine nuts
1/2 cup ricotta cheese
1/4 cup grated Parmigiano-Reggiano
2 cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
A few grates nutmeg
6 chicken breasts
6 slices prosciutto di Parma, 1/3 pound
3 to 4 tablespoons extra-virgin olive oil
Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste