Monthly Archives: February 2012

Blueberry Cobbler

Need a quick and easy dessert for your next dinner gathering (or, you really just want an excuse to bake)? Of course, you nod your head yes…because what is a memorable dinner without its dessert companion. Bring on the blueberries.

I picked up a few pints of blueberries at the farmer’s market last weekend, and couldn’t wait to check out Thomas Keller’s Ad Hoc at Home Blueberry Cobbler. This cookbook offers a comforting family style menu, so the ingredients are simple and most likely already in your kitchen.

Topping

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

6 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1/2 cup buttermilk

Filling

4 pints (8 cups) blueberries

1/4 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon grated lemon zest

Cinnamon Sugar

1 tablespoon granulated sugar

1/4 teaspoon ground cinnamon, or to taste

 

1. Preheat oven to 350°

2. Sift together the flour, baking powder, and baking soda; set aside.

3. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until the mixture is light and creamy, scraping down the sides as necessary. Beat in the eggs one at a time until fully incorporated. Add the dry ingredients in 3 batches, alternating with the buttermilk in 2 batches. Scrape down the sides and mix again to be certain that all the ingredients are combined. 

4. Put the blueberries in a large bowl and toss with the sugar, flour, and zest. Spread in an 11-inch square baking dish or a 9-by-13-inch baking pan. Spoon mounds of the batter over the berries, leaving space between the mounds. Combine the sugar and cinnamon and sprinkle over the batter.

5. Bake for about 40 minutes, or until the juices are bubbling and the topping is golden brown and cooked through. If the top becomes too brown before it is cooked, lay a piece of aluminum foil over the top of the cobbler. Let the cobbler stand for at least 10 minutes before serving. (Any leftover cobbler can be refrigerated for up to 2 days.) 

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Filed under FRESH FETE

Cilantro Chicken Nacho Hash

Let’s face it…nachos never get old. Without a doubt, the crunchy texture combined with classic ingredients make this dish a consistent winner. Since nachos are so versatile, the endless combinations allow for lots of creativity – making it so much fun to make (and it doesn’t have to look pretty). I actually set out to make a better version of my previous post (Naturally Nachos), since the perfectionist in me can’t seem to back off, and was pleasantly surprised with the end result. Similar to a casserole, this one-pot baked “hash” combines different flavors and just makes you wanna say MMMmmm….

Ingredients

Mi Abuelita Bonita Blue Corn Tortillas, sliced into eighths and baked with salt at 400° for 20 minutes (or until crispy – voila, homemade tortilla chips!)

2 organic, boneless/skinless chicken breasts

1 bunch cilantro

3 limes

2 ripe avocados

1 red onion, minced

1 pint of organic grape/cherry tomatoes, chopped

1 head of garlic

1 cup of farro, an Italian grain with a nutty taste (prepared according to these instructions)

2 cups Colby jack cheese, grated 1 can of black beans, drained

Sea salt & freshly ground pepper

Step 1: Prepare Chicken Breast

Wash chicken breasts and pat dry with a paper towel. Cut several slits in the chicken breasts, about 1/2 inch deep. Cut 2 of the garlic cloves into thin slices, and stuff between slits in chicken breasts. Season with sea salt & freshly ground pepper. Preheat oven to 375° degrees. Next, prepare the cilantro lime marinade: 

Using a mini Cuisinart, or food processor, combine 3 cloves of garlic, a large handful of cilantro, and the juice of one lime until just blended. Season with sea salt.

Finally, pour the marinade so it just covers the chicken breasts. Cover with plastic wrap, and place in refrigerator for at least 30 minutes prior to cooking.

Roast for 30 minutes, and slice into small chunks. Set aside.

Step 2: Prepare Pico de Gallo

Gather tomatoes, red onion, garlic, lime, avocado, and sea salt for seasoning. Combine diced onion, garlic, chopped tomatoes, juice of three limes, and stir. Season with sea salt, and garnish with cilantro. Slice avocado and set aside for later (add avocado after baking).

Step 3: Assemble ingredients in Baking Dish

Gather all ingredients, and drizzle olive oil in the bottom of a medium sized baking dish.

Layer homemade chips, black beans, farro, pico de gallo, grated cheese, and cilantro lime chicken in baking dish. Bake for 20 minutes, until cheese is melted and nachos are heated through. Enjoy!!

Add fresh avocado and serve warm.

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Filed under FRESH FETE