Summer Blueberry Pie

Blueberries are delicious, but I don't especially like them cooked. So I don't enjoy blueberry muffins, blueberry pancakes, or regular blueberry pie. That's why this cold version (similar to strawberry pie) appeals to me. It's also what makes it a summertime treat--FRESH berries are required.

I tweaked recipes from my aunt and from cookbook author Jane Brody to come up with my version. Simply bake a standard crust, make a sauce by cooking crushed blueberries with sugar, lemon juice, and cornstarch, fold in raw berries, and chill. It's fabulous plain or with whipped cream, and easy enough to make extra--one to give away or save for tomorrow. ;-)

Summer Blueberry Pie
1 quart (4 cups) fresh blueberries
1/2 cup sugar
1/2 cup water (plus more for the cornstarch)
3 Tbsp cornstarch
1 Tbsp lemon juice
9" pre-baked pie shell
whipped cream, optional

1. In a medium pot, crush 1 cup of blueberries with the sugar. Add water and bring the mixture to a boil.
2. Meanwhile mix the cornstarch with enough water to make a pourable slurry.
3. After the berry mixture bubbles, remove the pot from the heat. While constantly whisking the berries, slowly pour in the cornstarch slurry. Return to the heat and continue to whisk and simmer until the mixture is clear and thickened. Remove from heat.
4. Stir lemon juice into the berry glaze. Pour in the remaining three cups of berries, stirring with a rubber spatula until they are all coated.
5. Spread filling into the pie shell and chill. Enjoy!

Notes:

• For a strawberry variation, arrange 3 cups of berries in the pre-baked pie shell. Make the glaze and pour it over them. The strawberries need to be whole or halved--if you slice them, the gel will break and you will have strawberry soup!
• You could substitute a graham cracker (or vanilla wafer or animal cracker) crust, if desired.
• To pre-bake a regular pie crust, prick it all over (even on the sides) with a fork (this keeps it from buckling) and bake at 475 until golden brown, about 10 minutes. Although I will use store bought dough for quiche, I think it's worth the trouble to make my own crust for this pie. Baking it without any filling helps make the crust extra flaky:

(Better Than) Manicotti

For years, I've stuffed pasta shells with a ricotta & spinach filling, great for baking that day or freezing for later. Not everyone was a fan, though; some folks (okay, kids) ate the noodle and left behind the big blob of filling.

Well, one of my sisters pointed out a Cook's Illustrated recipe for baked manicotti (January 2007). It's wonderful, though not truly manicotti, which is a pasta tube that gets stuffed rather like my old shells. This version is made with no-boil lasagna noodles rolled around the filling. The technique is quicker and easier, and the product is tastier, with a better pasta-to-filling ratio. I follow CI's instructions, but not their recipes, using my own filling and sauce from a jar (gasp!). Here's the "how to":

Prepare one box of no-boil lasagna noodles at a time. Pour 1 inch boiling water into a 9 by 13-inch baking dish, then add noodles one by one. Soak them for five minutes, separating frequently with the tip of a knife to keep them from sticking together. Remove noodles from water (I drain, then add cold water so I can pick them up) and place in a single layer on clean kitchen towels.

Put 1/4 cup (#16 scoop) of cheese mixture on the short end of each noodle. Spread evenly three-fourths of the way up. Roll into a tube shape. Done!

Now it's time to decide where to put your creation. I usually make a huge batch, layering tubes on a baking sheet (separated by plastic wrap). These are frozen until hard and then transferred to plastic bags, from which I can remove a little or a lot, depending on the size of the crowd to be served.To serve fresh or frozen manicotti, I place the tubes on top of pasta sauce in a greased pan. Ideally, arrange the frozen tubes in the pan a day ahead so they can thaw overnight. You can cover with more sauce if you like (I usually don't).

Cover the pan with foil and bake until at least 140* internally. The time depends on how cold the pasta was and what oven temperature you choose--this food's not fussy.When the pasta is nearly done, sprinkle with Parmesan and return to the oven (uncovered) to melt the cheese.

This is a great Friday night dinner with sauce straight from the jar (I like Barilla). And if you use a nice meat sauce, the dish tastes just like lasagna. Mangia!

Here's my filling recipe. The last time I used it, I filled 55 noodles (about four dinners here). Cutting in half is simple, if you'd like to start with less.

(Better Than) Manicotti
Barilla no-boil lasagna noodles, about 55
4 (10 oz. each) packages frozen chopped spinach
5 # part-skim ricotta cheese (use 2# for a half batch)
2 # shredded mozzarella cheese
2 cups grated Parmesan cheese
4 eggs, slightly beaten

Thaw spinach. Squeeze out excess moisture and combine with cheeses and eggs. Assemble by rolling 1/4 cup filling onto each soaked noodle (see instructions above).

One more picky note: As I got near the end of the filling, I pre-scooped it to figure out how many noodles I would need to soak from the final box.

Gyros

Gyros--YUM! Over the years, I've tried home cooked versions, and while the bread and condiments hit the right buttons, the meat was never even close.

Enter Cook's Illustrated. Two summers ago the magazine showcased gyros made with seasoned ground meat cooked in patties. These are fantastic! The recipe is a bit of a production (no surprise for CI fans), but worth it when the craving must be satisfied. Besides, I usually prepare a triple batch so there are two meals waiting in the freezer.

Here is the ground beef (instead of lamb) variation (adapted slightly) from the July/August 2007 issue:

Homemade Gyros
puffy pocketless pita bread, 1 1/2 cups torn pieces
1 medium onion, coarsely chopped, about 1 1/2 cups
2 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
4 tsp dried oregano
6 cloves garlic, pressed
2 pounds ground beef, (I use 93/7 fat)
2-3 Tbsp oil (less if you use fattier beef)

For serving:
more pita
chopped cucumber
chopped sweet onion
chopped tomato
plain yogurt (preferably not non-fat)

Process pita pieces, onion, lemon juice, salt, pepper, oregano, and garlic in food processor until smooth paste forms, about 30 seconds.
Transfer onion mixture to large bowl; add beef and gently mix with hands until thoroughly combined. Form meat mixture into small patties.
This is when I bag up the extra meat mixture for the freezer.
Cook patties in a frying pan, on the griddle, under the broiler, or (my preference) on the grill.
Warm pitas individually in the microwave or by wrapping a stack in foil and heating in the oven. Serve with condiments: cucumber, onion, tomato, and yogurt. I also like an extra sprinkle of salt on the meat.

I was in a hurry this weekend and ended up cooking a bagful of meat all together in a skillet, taco meat style. The kids thought it was great!

The patties can be chewy if the meat is overmixed, plus they can be tricky to divide among the pitas. The ground mixture was easier to serve and eat, and was certainly easier to prepare. I don't know if I'll ever make patties again!

Creamy Potato Soup

My friend Anne sent me a version of this recipe, which she found in Taste of Home magazine. It's quick, vegetarian, and tasty. It does use several convenience products (which is why it's quick!), but adding just a few fresh veggies jazzes it up nicely.

Creamy Potato Soup (makes about 4 quarts)
butter or oil as needed
1 large onion, chopped
3-4 stalks celery, sliced
6 cups water, potato water, or vegetable broth
1 package (30 oz) frozen shredded hash brown potatoes
2 cans condensed cream of celery soup (low fat/low sodium is fine)
4 oz processed cheese (Velveeta) cubed
OR 6 slices American cheese (more is okay, too)
1 cup sour cream (reduced fat should be fine, although I haven't tried that yet)
1/2 tsp salt (taste completed soup first!)
1/4 tsp white or black pepper
parsley, chopped, optional
optional garnishes: shredded cheese, green onions or chives, bacon bits

• Saute onion in butter or oil until tender but not brown.
• Add celery and saute until almost tender.
• Add potatoes and water; bring to a boil. Simmer a few minutes, until potatoes are tender.
• Add canned soup and cheese; stir until cheese is melted.
• Add sour cream and optional parsley. Taste to see if salt and pepper are needed. Warm through, but do not boil once the sour cream is added.
• Serve topped with optional garnishes. They make it taste like a deluxe baked potato!

Interesting Ingredients: Store-Bought Pie Crust

I make good pie crust. I use shortening and a light hand, so it's tender and flaky. It has a neutral flavor (rather than buttery) that works for me.

But making pie crust is time consuming and messy.

In the past year or so I finally caved and started using store-bought pie crust (Pillsbury). This is a big deal for me (baking snob?)! I haven't used it for a dessert (I can still taste the difference), but it's become the household standard for quiche, which we eat regularly.

The product is acceptable, and it gets quiche on the table, which wouldn't happen otherwise. Have you found a convenience product that's a big enough help to make up for is reduced yumminess (compared to homemade)?

Quiche

Quiche is popular enough to be on my three week menu cycle. Long ago, when it was a Friday entree, it was consistently rated "thumbs down, way down", but now I put BACON in it and all is well.

This recipe is based on "A Quiche Formula" from The Enchanted Broccoli Forest, so already you know I've made some changes to the original (vegetarian) version.

Quiche
one 9" pie crust
1 medium to large onion, chopped
butter or oil as needed
1/4 to 1/3 pound Swiss or cheddar cheese (~1 1/4 to 1 1/2 cups)
REAL bacon bits or chopped ham
herbs: I like thyme with Penzeys' Parisien blend (chives, dill, basil, tarragon, chervil, white pepper)
4 eggs
1 1/2 cups milk (skim works fine)
3 Tbsp flour

1. Saute onion in butter or oil (I use Better Butter), covered at least part of the time, until reduced and tender. This can be done ahead. In fact, it's better if the onions have a chance to cool so they won't melt the cheese.
2. Sprinkle cheese in the pie crust. Putting it in first helps keep the bottom crust from getting soggy.
3. Sprinkle in bacon or ham, then herbs. I don't have a picture of this step right now, but will try to get some next time. Meanwhile, just wing it!
4. Distribute onions over the other ingredients.
5. Process eggs, milk, and flour in a blender. Pour GENTLY (so as not to disturb the layers) into pie shell.
6. Bake on bottom rack of 400 degree oven, about 35-40 minutes, until the center of the quiche no longer jiggles. The filling will probably be puffed up, but will fall when it is removed from the oven. Ideally, let it sit for a few minutes before serving. Enjoy!

Notes:

• The flour helps "set" the filling without using cream (as so many recipes do). The blender distributes it much better than just wisking.
• Filling variations are nearly endless, but this is our standard.
• I do use a store-bought crust (Pillsbury)--the only way to make this a weeknight dinner.
• I've made "quiche kits" to give away by layering the cheese, etc. in a pie crust, then blending the egg mixture and putting it in a quart-sized freezer bag. The bag lies on top of the filling, and everything gets wrapped in heavy duty plastic wrap and frozen. To prepare, the recipient needs to thaw in the fridge, stir the egg, pour it in, and bake. Works great!
• Quiche is for dinner here, but of course it makes a great breakfast or brunch entree. I would have everything ready to go the night before (keep egg mixture in a separate container), then just pour and bake in the morning.
• We reheat leftover servings (one at a time) in the microwave. Nowhere near as good as fresh, but still considered a treat compared to the usual breakfast routine.

Pasta with Red Clam Sauce

Very popular at our house... BTW, that's whole wheat spaghettini in the above photo; hard to tell, eh?

Pasta with Red Clam Sauce
1 # pasta (I use bionature 100% whole wheat)
1-3 Tbs (total) butter and olive oil
4 + cloves garlic, pressed
1 tsp oregano
1 tsp basil
a few sprinkles of crushed red pepper
1 (15 oz) can petite diced tomatoes
1/3 to 2/3 can tomato paste
3 cans (6 1/2 oz each) minced or chopped clams
extra olive oil, optional
Parmesan cheese, optional

Boil water, then cook and drain pasta.
Meanwhile:

• Heat butter and olive oil in large skillet. Add garlic and saute gently, until fragrant but not brown. Add oregano, basil, and red pepper.
• Increase heat and add diced tomatoes and tomato paste. Open cans of clams and drain the broth into the skillet, reserving clams. Simmer, stirring occasionally, until as thick as cream.
• Add clams and heat briefly. Dump pasta in bowl or platter and pour sauce on top. Drizzle with extra olive oil and serve with Parmesan cheese, if desired.

Note: The clams are added at the very end so they don't get tough from simmering and simmering and simmering. They just need to be warmed up.