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Blueberry Cobbler


Blueberries…this tiny purple berry has quite a bit of flavor for something so small. They taste sweet, yet are also tart, it doesn’t have a lot of juice, but just enough. Some think they are pretty bland, but I disagree. This little berry does has some punch to me. For this recipe in particular, I would like to suggest using fresh blueberries and remember to select firm dark berries. Frozen blueberries may get mushy after defrosting and you certainly want a bit of bite to the cobbler once baked!

Photography by Heaven on Hearth

For the filling:
2 pints (4 cups) blueberries
1 teaspoon vanilla extract, I like to use a Madagascar Bourbon vanilla extract, it has such a rich and delicious flavor
2 teaspoons orange zest and 2 tablespoons orange juice, Navel oranges are my favorite because the juice is nice and sweet, but any other will do just as well
1/4 cup white sugar
1 tablespoon flour
1 tablespoon butter, melted

I like to wash my blueberries before using them. Drain them in a colander if you have, if not, a sieve will do the trick, just so that you get off the excess water. In the meantime, while the blueberries are being drained, start melting the butter.

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Baby Arugula, Cherry Tomatoes, Pine Nuts and Pancetta Salad with Warm Goat Cheese

Baby arugula, tossed with cherry tomatoes, toasted pine nuts, crispy bits of pancetta and lemony vinaigrette. I like to call it a sunny, summery salad with a composition of textures and flavors…
Baby arugula has a tiny peppery bite, not as sharp as the regular arugula, the juicy tangy taste of the cherry tomatoes when they burst on your tongue and the creamy, buttery, lightly toasted pine-nuts, the salty but crisp pancetta bits, then a bang of summer hits you with the lemon vinaigrette. Place the golden brown slices of goat cheese on top of the baby arugula salad and there is an elegant yet simple meal. Why not grill a nice piece of snapper or salmon and serve along side the salad? Throw in a crusty piece of french bread and a glass of white wine...hmmm, now that’s a good meal!
Photography by Heaven on Hearth
Baby Arugula, Cherry Tomato and Goat Cheese Salad
4-ounce bag of baby arugula
¼ cup (2 ounces) pine nuts, toasted over low heat for about 2 ½ minutes. The heat brings out the buttery, creamy, nutty flavor and smell.
¼ cup breadcrumbs with finely chopped parsley, to give the coating a bit of color and texture.
2 slices (4 ounces), ¼ inch thick each of pancetta, diced, then sautéed until nice and crispy in the frying pan over medium heat for about 5 minutes. No oil is required as the pancetta has enough fat. Once done, place on a paper towel so that the excess oil is absorbed. If pancetta is not available, bacon can do the trick just as well.
16 cherry tomatoes or ¾ cup, halved.

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