Martha's Blueberry Pie

I've been trying lots of new things this summer. One of the more recent things that I have tried is baking a blueberry pie. What follows is a picture of what I did and then the instructions for how I did it ; ) Enjoy!


First, you have to start with the amazing crust--it is what Martha Stewart calls "Pate Brisee" (taken from marthastewart.com)

Ingredients

Makes one double-crust or two single-crust 9-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cold, cut into small
• 1/4 cup ice water, plus more if needed

Directions

1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

(First published: April 2006)

Then comes the delicious blueberry filling!! I changed some of the steps to improve the taste ; )

Ingredients

Makes one 9-inch pie

• All-purpose flour, for dusting
• Pate Brisee (what you made above)
• 8 cups (about 4 pints) blueberries, picked over
• 1 cup sugar
• 1/4 tsp. cinnamon (or more if you prefer)
  
• 1/2 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

Directions

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, cinnamon, and lemon juice; stir to combine. Dot mixture with butter and slightly stir. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

(Taken from http://www.marthastewart.com/recipe/perfect-blueberry-pie?xsc=stf_MSLO-RECIPE)

Also, another tip Martha mentions is to always place a COLD pie in a HOT (preheated) oven. For some reason that helps the baking process.

The Best-Ever Strawberry Pie

1 1/2 cup Sugar

1/2 cup water

(bring to a boil stirring constantly)

add 1/3 cup cornstarch (that has been mixed with 3/4 cup warm water)

Slowly stir into boiling syrup.

Add:

4T butter

1t lemon juice

1/4t salt

Remove from heat. add 1t red food coloring

Let set until cool. Pour over 1 quart fresh strawberries that have been washed and cut.

Top with whip cream :o)

Amazing Shrimp and Grits

(according to my testers in Chicago this "Bacon Wrapped Shrimp" is amazing!)

INGREDIENTS:

For the Shrimp:

18 pc black tiger shrimp, peeled and deveined
1/2 T Kosher salt
9 bacon slices
2 t cracked black pepper
Grapeseed oil for searing

For the Grits:

2qt chicken stock
1qt milk
1/4 stick unsalted butter
1qt instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 T chopped cilantro
2 T Kosher salt
2 T cracked black pepper

For the Chipotle-Tomato Butter:

1/2 yellow onion, chopped
2 T chopped garlic
3 Roma tomatoes, chopped
3 T chipotle peppers (in Adobo)
1t black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 t Kosher salt

DIRECTIONS:

Shrimp Prep:

Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep:

Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce:

In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate:

Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.



(Taken from http://recipes.mt.bravotv.com/top_chef/season_3/episode_7/baconwrapped_shrimp.php by Tre, Top Chef)

Super Awesome Brownies by Alton Brown

(I am told this one is a little more complicated but incredible : )

Ingredients:

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Directions:

• Preheat the oven to 300 degrees F.
• Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
• Add both sugars.
• Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool.

Resist the temptation to cut into it until it's mostly cool.

(Taken from Alton Brown on http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe/index.html)

PK's Famous Pico De Gallo

(Sources in Illinois tell me it's great to mix up and put on top burritos!)

1 tomato
1/2 onion
1 jalapeno pepper (seeded)
1 Garlic clove
Handful of cilantro
1 lime

Yummy! Yummy!

High-Octane Pancakes

1/3 c. + 1 Tbs. all-purpose flour
1/4 c. quick-cooking oats
3 Tbs. toasted wheat germ (can substitute all-purpose or self-rising flour or baking mix)
2 tsp. sugar
1 1/4 tsp. baking powder
1/8 tsp. salt
2/3 c. fat-free milk
1/4 c. yogurt (fat-free, sugar-free is good ;)
1 Tbs. oil (I substitute 1 tbs apple sauce)

In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt, and oil/apple sauce. Stir into dry ingredients just until moistened.

Pour batter by 1/3 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown.

Yields 4 pancakes.

(Since these pancakes tend to be dense and heavy, I sometimes add baking mix in place of wheat germs to make them a little lighter. Also, they are good even without syrup. There around 140 cal. a piece)

Taken from Taste of Homes: Cooking for 2

Apple Crisp

(Honestly, this is my most favorite fruit dish/dessert at the time. I could eat it at every meal if my husband would let me!)

4 medium tart cooking apples (Greening, Rome, Grany Smith..I use Gala), sliced
3/4 cup packed brown sugar
1/2 cup all-purpose flour (self-rising can be used, and I prefer that because it adds some salt)
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened (I use Brummel & Brown Yogurt butter- it's 1/2 the fat)
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
cream or ice cream, if desired

1. Heat oven to 375 F. Grease bottom and sides of 8-inch square pan.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed (should resemble crumbles or peas); sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
   

From Betty Crocker Cookbook, New Edition.

Lots of new recipes to post up here- update to soon follow!

Gingerbread Cake

Coming Soon!!

Chicken Tertrazzini

1 package (7 oz) spaghetti, broken into thirds
1/4 cup butter or margarine (or 2 tbs, for less calories)
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup whipping (heavy) cream (can substitute skim milk)
2 tbs. dry sherry or water
2 cups cubed cooked chicken or turkey
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated parmesan cheese

1) Heat oven to 350 degrees.

2) Cook and drain spaghetti as directed

3) Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4) Stir in spaghetti, sherry, chicken, and mushrooms into sauce. Pour over spaghetti mixture into ungreased casserole dish. Sprinkle with cheese.

5) Bake uncovered about 30 minutes or until bubbly in center.

From Betty Crocker Cookbook, New Edition

Bran Muffins

2 cups bran cereal flakes, crushed (place in platic bag and crush with rolling pin)
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 tsp. vanilla
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cups packed brown sugar
3 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon

1) Heat oven to 4oo degrees. Grease bottom of muffin pan.

2) In bowl, stir cereal, milk, raisins, and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in oil and egg with fork.

3) In another bowl, stir in remaining ingredients until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.

4) Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand about 5 minutes in pan, then remove.

(These are super good!)

From Betty Crocker Cookbook, New Edition.

White Chicken Chili

1 tbs. vegetable oil
2 medium onions, chopped (1 cup)
2 cloves of garlic, finely chopped
3 cups chicken broth
2 tbs. chopped fresh cilantro
2 tbs. lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. red pepper sauce (Tabasco sauce)
1/4 tsp. salt
1 can (11 oz) white shoepeg corn or whole kernel corn
1 can (15 to 16 oz) great northern beans, drained
1 can (15 to 16 oz) navy beans, drained
2 cups chopped cooked (boiled) chicken breast

1) In a stock pot, heat oil over medium heat. Cook onions and garlic in oil 4 to 6 minutes, stirring occasionally, until onions are tender.

2) Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer about 5 minutes or until hot.

Great served with shredded cheddar, crushed tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, sliced avocado or sour cream.

From Betty Crocker Cookbook, New Edition.

Basic White Bread

2 pkg. active dry yeast
1 cup warm water
1 cup milk
3 tbs. sugar
2 1/2 tsp. salt
3 tbs. butter
5 cups unbleached all-purpose flour or bread flour
egg glaze: 1 egg white beaten with 1 tbs. water

Sprinkle yeast into warm water and let stand until dissolved.
Heat milk and pour into a large mixing bowl containing sugar, salt, and butter.
Cool to lukewarm.
Stir in dissolved yeast.

Add 3 cups flour and beat 5 minutes.
Gradually add enough remaining flour to make a soft dough.
Turn out on a lightly floured board and knead until smooth/no longer stick, about 10 minutes.
Place in a greased bowl and butter top of dough lightly.
Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 1/2 hrs

Punch dough down. Turn out on a lightly floured board and knead gently a minute or two.
Divide in half and shape into loaves.
Place in two 9x5 inch loaf pans
Cover with a towel and let rise until doubled, about 45 minutes.
Brush tops with egg glaze.
Bake in a preheated oven at 375 degrees for 40 to 45 minutes, or until brown and loaves sound hollow when thumped.

Variation:
Cinnamon Swirl bread can be made when you are dividing the dough in half (after the second kneading)

Roll into 15x7 inch rectangles.
Spread each one with 1 tbs soft butter.
Combine 6 tbs. sugar with 2 tps. cinnamon.
Spread half of mixture on each rectangle.
Roll tightly as you would a jelly roll.
Place in pans to rise in a warm place until almost doubled in size, about 35 minutes.
Bake at 375 for 40 minutes.

*I tried both of these a few nights ago and they were delicious!!

From Bread Baking by Lou Seibert Pappas

Laura's Wedding Cake

1 cup crisco (yellow)
1 stick margerine
3 cups sugar

Cream in mixer.

6 eggs
Beat in 1 at a time thoroughly before adding the next.

3 cups plain flour (white lily)
(sift three times before measuring)
Last sifting put 1/4 tsp of baking powder

Mix together:
1 cup milk
1 tbs vanilla

Start with flour and end with flour, alternating liquid and dry ingredients

Grease cake pans with shortening and flour. Pour in cake and place in cold oven.
Set to 325 and bake for 1 1/2 hours.
Check after 1 hour

Punch Bowl Cake

1 package yellow cake mix
20 oz. cool whip
1 lg. pak. instant french vanilla pudding
2 2o oz. pack frozen whole strawberries

Bake cake
Mix pudding as directed
then add cool whip to pudding
layer pudding mix then cake then pudding then strawberries then cake pudding-straberries.
refrigerate over night.

8 or 9 inch Two-Crust Pie

2 cups all-purpose flour
1 tsp salt
2/3 cup plus 2 tbs shortening or lard
4 to 5 tbs cold water

Measure flour and salt into bowl.
Cut in shortening thoroughly.
Sprinkle in water, 1 tbs at a time, until all flour is moistened.

Gather dough into ball; shape until flattened round on lightly floured cloth-covered board.

For baked pie shell prick bottom and side thoroughly with fork.
Bake at 475 for 8 to 10 minutes.

(for one pie crust:
1 cup flour
1/2 tsp salt
1/3 cup plus1 tbs shortening or 1/3 cup lard
2 to 3 tbs cold water)

From Betty Crocker Cookbook

Banana Nut Bread

1 cup butter
1 cup sugar
2 eggs, beaten
3 bananas
2 cup sifted flour
1 tsp soda
1 cup chopped nuts

Cream butter and sugar.
Add beaten eggs.
Cream banana until light and fluffy.
Add to the sugar mixture alternating with the dry ingredients.
Add chopped nuts.
Pour mixture into a greased loaf pan and bake at 350 for 1 hour.

Apple Cheese Pleasers

3/4 cup flour
2/3 cup butter (soft)
1/3 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup oatmeal
1 cup shredded cheese
3/4 cup raisins
1 cup chopped apples

Ungreased cookie sheet
Bake at 375 degrees for 15 minutes
Makes 2 dozen.

From the Gordon's

Dad's Famous Homemade Pancakes

1 egg
1 cup buttermilk
2 tbs shortening or salad oil
1 cup all-purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt

Beat egg; add other ingredients in order and beat.

From "Daddy" (Mark Wells)

Pumpkin Bread or Banana Bread

3 cups sugar
1 cup salad oil
4 eggs, beaten
1 can pumpkin mix (16 oz.)
3 1/2 cups flour
2 tsp. soda
2 tsp. salt
1 tsp. baking powder
1 tsp nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup water

Cream sugar and oil together.
Add eggs and pumpkin. Mix well.
Sift dry ingredients and add.
Alternately add water.
Pour into well greased and floured 9x5" loaf pans.
Bake at 350 for about 1 hr. or until test done.
Let stand 10 minutes then remove from pan to cool.
Makes 2 loaves.