Old-Fashioned Blueberry Coffee Cake

Old-Fashioned Blueberry Coffee Cake
Serves 8
Old Fashioned Blueberry Coffee Cake
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Ingredients
  1. Crumb Topping
  2. 1/2 cup all-purpose flour
  3. 1/4 cup plus 2 tablespoons (packed) dark brown sugar
  4. 1/2 teaspoon kosher salt
  5. 3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
  6. Cake
  7. Nonstick vegetable oil spray
  8. 1 1/2 cups all-purpose flour
  9. 1 tablespoon cornmeal
  10. 1/2 teaspoon baking powder
  11. 1/2 teaspoon baking soda
  12. 1/4 teaspoon kosher salt
  13. 3/4 cup plus 3 tablespoons sugar, divided
  14. 6 tablespoons (3/4 stick) unsalted butter, room temperature or melted
  15. 1/2 teaspoon vanilla extract
  16. 2 large eggs
  17. 1 cup buttermilk
  18. 1 tablespoon ground cinnamon
  19. 2 cups fresh (or frozen, thawed) blueberries (about 10 ounce
Instructions
  1. Crumb Topping
  2. In food processor pulse flour, sugar,and butter; until the butter is pea size or smaller. Set topping aside. DO AHEAD: Can be made 5 days ahead. Cover and chill.
  3. Cake
  4. Preheat oven to 350°. Coat pan with nonstick spray.
  5. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
  6. Using an electric mixer on medium speed, beat 3/4 cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes longer.
  7. With mixer on low speed, add dry ingredients to bowl in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
  8. Pour half of batter into prepared pan and smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl; sprinkle evenly over batter in pan.
  9. Layer the top with blueberries.
  10. Spoon remaining batter over layer of blueberries and smooth top.
  11. . Sprinkle crumb topping over blueberries.
  12. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Let cool completely in pan. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
We are having a bumper crop of beautiful big blueberries but most of the orchards aren’t faring as well. So far I’ve made a nectarine blueberry crisp, a blueberry pie and two blueberry coffee cakes. I’ ve posted earlier some good blueberry muffins but this year my favorite is this blueberry coffee cake. The original recipe is from the September 2012 issue of Bon Appetit Magazine. I’ve adapted it somewhat and here is my version
Adapted from Recipe adapted from Cakes Ale in Decatur GA
Adapted from Recipe adapted from Cakes Ale in Decatur GA
http://www.fingerlakesfeasting.com/

Madeleines and Williamsburg Orange Cake

FOOD PROCESSOR and TOASTER OVEN

This is probably my most used appliance though my toaster oven may be coming quickly into first place since I have been using my  new Breville Smart oven to bake small pizzas and cakes  It cooks more evenly than my oven, and toasts bread and bagels better than any previous toaster oven.

My food processor is used for bread crumbs, grating cheese, pesto, and many of my cake and cookie batters.  Here are my two new favorite recipes each of which is made entirely in the food processor.

 

 

 

 

                                      Williamsburg Orange Cake:  Serves: 8

Ingredients:

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
1 stick softened butter
1 cups sugar (divided)

2 eggs
1 teaspoon vanilla
1 orange carefully cleaned and organic if possible:  Using a knife cut of the peel and put in food processor with 1/2 cup sugar to chop finely
1 cup buttermilk
3 TBS  cup orange juice mixed with 1/2 cup sugar  (I don't use all of this glaze)

Directions:

1.   Preheat the oven to 350°F.

2.  Sift together the flour, baking soda and salt. Stir raisins and nuts and grated orange/sugar mixture into the dry ingredients and set aside.

 3.  In a food processor, cream the butter and blend in 1/2  cup of the sugar.

4. Beat the eggs into the  creamed butter mixture.

5. Add vanilla and buttermilk  and mix well.

6. Add the flour/orange mixture and pulse 3 or 4 times until just mixed.

7.  Pour batter into a greased 9-inch square pan and bake for 30-35 minutes or when a toothpick comes out with dry crumbs..

8. While the cake is baking, combine the orange juice with the remaining cup of sugar.

9. Spread this glaze over the top of the hot cake and immediately return it to the oven for about 5 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.

Let the cake cool in the pan before turning it out onto a serving plate.

 

 

 

 

 

 

 

Madeleines (Makes about 16)

Ingredients:

2 large eggs

2/3   cups sugar (divided)

1 tsp vanilla extract

1 lemon using only the peel

1 cup all purpose flour

pinch of salt

1 ½ sticks of butter, melted and cooled slightly so as not to cook the eggs

Powdered sugar

1.     Preheat oven to 375°

2.     Use madeleines mold with teflon coating sprayed with oil or greased with butter

3.     In the food process process the peel of one lemon mixed with 1/3 cup of the sugar until lemon peel is finely incorporated into the sugar

4.     Add eggs and the final 1/3 cup sugar and process together along with vanilla.

5.     Add flour and pulse a few times until just blended

6.     Gradually add the cooled butter processing until just blended

7.     Let the batter stand at room temperature for at least two hours or refrigerate overnight or even for a couple of days.

8.     Spoon about 1 TBS into each mold filling about ¾ of the mold

9.     Bake for 10-12 minutes or until the edges are beginning to brown

10.Turn them out while still hot onto a rack. 

11.  Sprinkle the top with powdered sugar.

    12.These are best eaten warm but also keep for a few days in a tin. 

 

 

 

LOVING MY APPLIANCES AND GADGETS; some great recipes

 APPLIANCES/GADGETS  and RECIPES:

Vita Mix:  Kale Banana Almond Smoothie

Juicer:  Fruit juice mix and Vegi mix

Actifry:  Mini potatoes with onions and sausage

Slow Cooker:  Applesauce and Multigrain cereal with fruit

Panini Maker:  Reuben sandwiches with corned beef or Susie's Seiten

Pressure Cooker:  Bean soup and Wild rice and Barley mushroom casserole

Bread Maker:  Sourdough Rye Bread

Apple Peeler and Dehydrator:  Dried apples and dried bananas

Food Processor and Madeleine mold:  Madeleines and Williamsburg Orange Cake (on next post)

 

This vacation I've busied myself cooking and baking using my great collection of cool appliances  and gadgets.  I use my  "toys" to concoct the  quickest and tastiest feasts.  Over the past week I've counted a dozen of them that have come out of the closet and into the kitchen to do their magic.  Most of them are listed below with the great foods that were prepared.

VITA MIX:  KALE/BANANA/ALMOND SMOOTHIE AND JUICER:

Each day starts with the juicer or the vitamix which are both privileged to  live on the counter.  The juicer is a Hamilton Beach, the cheapest juicer on the market and one that works very well and cleans up easily and quickly.  I'll make myself a fruit or vegi juice first thing in the morning or to bring to work for later in the morning.  The juicer gets apples, oranges, pineapple, and pears with a carrot thrown in for good measure and great color.  The vegi juice is  some combination of raw beets, carrots, celery cucumber, ginger, garlic or onion. 

Or I'll make my green slime in my  Vita Mix:  raw kale, almond milk, almond butter, banana and a touch of maple syrup. Ice is thrown in since the colder the better.   The almond milk is made by soaking almonds in water overnight and the next morning mixing it up in the Vita mix.  Slowly the rest of the family has grown to like this drink which tastes particularly good for being so healthy. I was fortunate enough to attend a juicing class iwth Joe Romano at Greenstar, our local organic food coop and also attended a raw foods class with Rebecca Robbins who introduced me to the healthy and delicious world of raw foods.

So that's two appliances. Now, it gets less healthy I'm afraid.   For breakfast I've been trying out my newest gadget:  an Actifry.  It's advertised as a low fat fryer alternative.  So this morning the little pee wee potatoes went in with some sliced onions, whole garlic cloves and a few pieces of sausage.  No more oil since the sausages provide more than enough.  They were cooked in about 20 minutes.   It really is overpriced for what it is.  But I'm still working on some menus ideas.  I tried the chicken wings and drumsticks which both came out great and tend to be more moist than when baked .

 

SLOW COOKER or CROCK POT (same thing):   APPLE SAUCE and MULTIGRAIN CEREAL WITH FRUIT

APPLESAUCE;  One of my favorite uses for the slow cooker is apple sauce.  The entire house fills up with the wonderful scent  of cooking apples, one of the homiest aroma's I can think of.  Quite simply I add cored whole organic apples or cored and peeled non-organic apples that I've cut into large pieces.  For a large apple cut it into eighths and then each piece cut in half or thirds.  And for smaller apples just quarter them and then cut each quarter in half. You really don't need liquid unless they are really old dried up apples, then add 1/2 cup water or apple cider. I add some honey and some cinnamon and then cook it on low until they are mushy and obviously cooked.  Then put them through a food mill (another indispensible gadget.) Add more honey or cinnamon if you want.

 MULTIGRAIN CEREAL WITH FRUIT  This is adapted from a recently acquired cookbook called, "The Healthy Slow Cooker".  It has plenty of health and cooking tips in the margins.  This adapted recipe was great and kept for several days in the fridge, easily reheated in the microwave.

1/2 cup brown rice

1/2 cup millet

1/2 cup wheat berries

2 medium apples, peeled cored and cubed

1 cup apple juice or cider

3 cups water

Add together into crock pot (slow cooker), add salt to taste and cook on low for 6 hours or until cooked.  Add :

Chopped pitted dates

Sprinkle with wheat germ (optional)

and serve with maple syrup.(optional)

 

 PANINI MAKER:  REUBENS:   

Rye bread, thousand island dressing, saurkraut, swiss cheese and corned beef (or turkey or Susie's portabella mushroom seiten).

PRESSURE COOKER:  BEAN SOUP and WILD RICE BARLEY CASSEROLE with MUSHROOMS

BEAN SOUP:  In preparation for the winter storm I made my obligatory soup.  The essential comfort food for cold snowy weather.  I bought the package of Hurst 15 beans, threw out the ham flavor packet and put half of the beans aside in hot water to soak for a few hours.  They then got drained and thrown into my pressure cooker (appliance 5 on this list).  I then added broth, a can of diced tomatoes with the juice and extra water if needed to amply cover the beans.  They were brought up to pressure and cooked for 10 minutes .  After depressurizing I checked  the beans and if the biggest ones were almost done,  I added  diced   onions, cabbage,  celery, carrots, parsnips, leeks, and winter squash (butternut this time) that I had quickly fried over high heat in some olive oil while stirring to lightly brown.  I added  some salt Some browned cubes of boneless beef ribs as well. I then brought it back up to pressure and cooked for 5 more minutes and  again depressurized and checked to see if everything was done.  This soup lasted several days through the snow storm and just gets more flavorful with each reheating.  I serve my bean soups drizzled with great olive oil and good grated parmesan.

WILD RICE BARLEY CASSEROLE with MUSHROOMS: 

1 medium onion, chopped

4 TBS butter

¾cup wild rice

¾cup barlely (not quick cooking)

½cup dry sherry

1 ½ cups stock

1 ¼cups water

8 ounces sliced mushrooms

salt and pepper to taste

1.     Fry one chopped sweet onion in butter until softened and set aside. 

 

2.      Fry mushrooms and set aside.

3.  In Pressure Cooker add  rice and barley, sherry, broth and water and salt to taste.

4.     Cover pressure cooker, bring to pressure and cook for 20 minutes.

5.      Release pressure and check to make sure the rice and barley are cooked.  The rice should be split open and tender but not mushy.  Cook longer if necessary.

6.    Add mushrooms and onions to rice mixture.

7.    Taste for  salt and pepper..

 

BREADMAKER:  RYE SOUR DOUGH

¾ cup sour dough starter

½ cup water

 

2 TBS molasses

1 TBS olive oil

1 ½ tsp salt

1 TBS toasted caraway seeds

2 ¼ cups Bread flour

¾ cup rye flour

1 ½tsp yeast

Combine in bread maker and check to make sure the consistency is correct.  If you poke it with your finger you should have a tiny bit of stickiness but mostly it needs to be dry and in a ball. You may need to add more flour or water to adjust.

1.      Let  the bread maker do the kneading and first rise,

2.       Remove the dough and put it into a bowl lined with parchment paper.

3.       Let it rise again until double: one to two hours.

4.       Half an hour before preheat oven to 450° .Place empty large enamel pot  with cover (Le Creuset works great) that will just hold the bread in the oven to heat as well.

5.      Slit the top of the bread and carefully place in the enamel pot.  Don't burn yourself lifting the lid (spoken from multiple experiences).  Cover the pot and cook the bread for 30 minutes.

6.      Remove the pot from the oven.  Carefully remove the bread and unless it is already evenly browned, place it as is, without parchment, in the oven and bake a few more minutes, checking regularly, until uniformly brown and crisp. Remove and cool.  Serve with butter and the bean soup!

DEHYDRATOR AND APPLES PEELER:  Dried apples and Dried bananas.

One of the least known gadgets and a really cheap and helpful one is the apple peeler.  But it doesn't just peel the apples.  It also slices and cores the apple.  So in a few seconds you have an apple ready for your pie or for the dehydrator.  Check out the video which shoes you just how it works.  And it's around $20!    APPLE PEELER VIDEO

The dehydrator I use is the cheap one made by Nesco American Harvester.  You can spend lots of money on these guys but I really don't have any problem with this one except that it is  really noisy.  So you need to put it in another room and not forget it.

 

The apples get sliced and laid out in the dehydrator and if you want, sprinkled with cinnamon.  Cook it until the apples are to your liking, chewy or crisp.  They do continue to crisp up a bit after  you turn it off.  The a bananas get sliced and same thing,  check after 12 hours and see what you think.

FABULOUS LEFTOVER RECIPES

 LEFTOVERS?        THESE ARE MY GO TO FAVORITES:

 

Turkey chutney salad

Turkey Barley Congee

Corn Chowder

Crispy Corn Fritters

Fried Rice

Hash

Salsa soup with tortilla chips

Leek mushroom bread pudding

 

I actually love leftovers.  On my way home from work I’ll picture what is in my fridge and then figure out how to combine them and transform them into tonight's feast.  And many of these creations have become favorites.  Some of these recipes don't give exact quantities because that is not the point.  With these dishes you use what you have and use your creativity to make it all work so that often the new leftover creation is even better than the original!

 

LEFTOVER TURKEY

This is what I make with leftover turkey. Of course first on my list is sandwiches:  hot when you still have gravy left and cold when you’ve run out of gravy.  But there are two other dishes I love to make with turkey. 

·         Turkey (smoked or roasted):  Mix mango chutney with some mayonnaise and curry powder and a drop of toasted sesame oil.  Mix with some celery (or other crunchy vegetable) and scallions if you have them.  This is good served for lunch with bread or as a salad course with a some lettuce.

·         Roast turkey (not smoked):  Right after a turkey dinner I jump into action and take all the meat off the bones.  I throw the turkey bones into a big pot and it can be the same pot that I boiled the potatoes in for mashed potatoes.  Add an onion, a carrot, and some celery and plenty of water and boil for an hour until you have a nice broth.  Add as much salt as you like.  Strain out all the solids and put the broth aside.

·         With the broth I make one of my favorite soups and a family favorite as well:  Turkey Barley Congee.

·          Leftover turkey has many tasty reincarnations. Turkey barley congee is one of my favorites that I make every year after Thanksgiving. It starts off by using the turkey carcass to make a rich broth. Congee is a nourishing and healthy one dish meal which I’ve adapted from the recipe of one of my favorite cookbooks: A Spoonful of Ginger: Irresistible, health-giving recipes from Asian kitchen, by Nina Simonds. She references the healthful or medicinal qualities of each recipe so you feel good about what you serve your family and guests.

 
 
 
 
 
 
TURKEY CONGEE WITH BARLEY
Adapted from the cookbook, “A Spoonful of Ginger” by Nina Simonds.
 
For the broth:
1 Turkey carcass from the Thanksgiving dinner
12 cups water
Salt
1 peeled onion
1 celery stalk
1 slice ginger
 
For the marinade:
2 Tbs soy sauce
1 ½ Tbs rice wine
1 tsp sesame oil
 
For the soup:
1 pound or more leftover turkey meat, cut into bite size pieces or use uncooked turkey meat. if you don't have leftovers.
1 large onion, peeled and sliced
1 cup whole grain or pearl barley, rinsed and drained.  (whole grain barley is healthier)
3 carrots,  peeled and cut into ¼ inch dice
3 stalks celery , cut into ¼ inch dice
1 tsp salt
1/3 cup rice wine (or dry sherry)
1 tsp.-1 Tbs.   grated fresh ginger (depending on how much you like ginger)
8 ounces shitake mushrooms, sliced (fresh) or/and dried shitake:  5-6 reconstituted in water
1-2 cans chicken or turkey broth as needed (optional:  see note).
 
 
  1. Combine the broth ingredients and bring to boil in large pot. Reduce heat and simmer, covered for an hour.  Strain and check for seasoning, adding salt and pepper as necessary.
  2. Meanwhile, combine ingredients for the marinade, add turkey and coat with marinade. Refrigerate.
  3. Fry onions in oil or butter until soft and lightly brown and set aside.
  4. Fry mushrooms in butter or olive oil until lightly browned and set aside.
  5. Add barley to the strained broth and cook for 45 minutes. If necessary, add more water or broth.
  6. Add carrots and celery (and turkey meat if it is uncooked) and cook another 15 minutes, checking to make sure there is enough liquid.
  7. Add browned onions, cooked turkey, rice wine, browned mushrooms and grated ginger and cook another 15 minutes or until the vegetables are soft.
  8. Taste for seasoning and add more broth if necessary and a little sesame oil to taste.
 
Note: This is meant to be a thick, porridge like soup. I prefer it a little soupier and so I have some broth set aside to add if necessary.
 
 

LEFTOVER CORN

 

CORN CHOWDER: 

 

 I often buy extra corn on purpose and then leave it out (if the house isn’t too hot) because refrigerating it will diminish the sweetness. I then make a great summer soup.

 

        Take the cooked corn off the cob.  Meanwhile fry a large sweet onion until soft and slightly browned.  Peel a medium potato and cut into small cubes.  Cook them in the broth for 10 minutes until almost cooked.  Add the corn and the onion.  Thicken with a little corn starch,  add ½ cup of  ½ and ½  or milk, adjust for salt and add some cayenne pepper. 

 

 

 

 

CORN FRITTERS:

Ingredients"

  • Kernals from 2-3 ears of leftover corn (cooked or raw)
  • 1 egg
  • 1/4 cup corn meal
  • 1/4 cup flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4-1/2 cup water
  • 2 scallions, chopped
  • 1/4 cup shredded cheddar cheese
  1. Mix everything together and let sit a few minutes.  Add more water if too thick.  It should have a thick pancake batter consistency.  
  2. Heat a frying pan with some vegetable oil.  Fry a sample 1 tablespoon size fritter and taste for seasoning and adjust with more liquid if necessary.  You want to cook them hot and brown them on each side.  They should be nice and crispy.  Make them any size you like but I like them to be around 3 inches in diameter.
  3. Serve for breakfast with maple syrup or as a side dish to your dinner.  These go well with a pork barbecue.

·          

LEFTOVER RICE

Left over rice from the Asian restaurant? I always bring the rice home.  Day old rice is perfect for fried rice and homemade fried rice is in a class of its own.  This is miles better than restaurant fried rice

 

Fried rice:

·         Start with one of those little boxes of rice from the restaurant or 2 cups cooked rice.  Sushi rice isn’t so great because it’s a little too sticky.  Anything goes at this point but the very best fried rice needs:  cabbage, zucchini, peas, onions, shrimp and some meat.  Start by frying up some chopped sweet onion until its soft and beginning to brown. Put it aside.  Then cube  one or two smallish zucchini and fry until not quite cooked through. Set aside.  Slice about a cup or so of cabbage finely and fry very hot until browned and set aside.  Chop up a few shrimp if you have some frozen and fry them until cooked through and set aside.  If you have broccoli or another vegetable you’d like to add, be creative. Any meat works:  a little cut up ham, beef, pork, Chinese sausage.  Whatever you add, cut it into small cubes and cook it through.  I usually add leftovers rather than buying something fresh. Meat or shrimp is not necessary.

 

This is sort of like “stone soup”.  The rice is the stone and then you start adding and the more you add, the greater the dish.  Now add the rice to the frying pan or wok and cook in some oil until the kernels are separated and heated through.  Combine everything with the rice and cook it through.  In a separate bowl mix together some soy sauce and some oyster sauce.  You can buy vegetarian oyster sauce if you’d prefer.  I can’t tell you the quantities since this is all about getting inspired by what is hanging about in your fridge and freezer”. But I would start with ¼ cup of soy and 2 TBS of oyster sauce if you started with a cup or so of rice.  Start easy and add more if you want the flavor to be stronger.  Don’t salt until after you’ve added the soy and oyster sauce.

 

Heat it all together and add the frozen peas at the last minute and cover for a few minutes until the peas are cooked through.  IF you'd like to scramble an egg seaparately, chop it up and add it to the fried rice, this is delicious and authentic. At the last minute you can also garnish with scallion. This dish is great on its own or as a side dish.  And believe it or not, it tastes even better the next day as a leftover.  My husband likes it with the chili garlic sauce as a condiment.

 

LEFTOVER BEEF

 

Hash:

·         This is my go to meal when I have a little bit of leftover steak or venison or bison.  Next night for dinner or for breakfast you start again with fried chopped onions.  Fry them in olive oil until soft and caramalized.  Set aside.  Peel and chop potatoes or sweet potatoes (or both) into small cubes. Fry them in olive oil over medium to high heat watching closely so they don’t burn.  Once they are beginning to brown I cover them for a few minutes until they are cooked through. This should take 10-15 minutes.  Add the potatoes and onion and meat that you have cut into pieces the same size as the potatoes.  Heat all together and add plenty of pepper and adjust for salt.  Next break an egg per person into the hash and cook them as you like.  This beats any hash you’ll get in a diner.  Guaranteed.

 

 

 

 

 

 

 

 

LEFTOVER SALSA

 

 

Salsa soup with tortilla chips:

·         So how many times do you find yourself with some salsa that has been  hanging around a while and you want to use it up before opening up a new one?  This soup is a hit with everyone.  Again, no exact quantities and you can spice it up to your liking.  But the basics are tomatoes, salsa, black beans and corn.  I start with about a cup of salsa and throw it in a pot with a can of broth (chicken or vegetable) and then add a can of black beans, and a can of corn or I have  fresh or frozen corn .  A can of small diced tomatoes works or you can use up some whole canned tomatoes that are hanging about the fridge like I did tonight .  Or you cn  use fresh peeled tomatoes.  Just chop whatever you have into small pieces.  Bring it all to a simmer and add some hot sauce if you need it hotter or some chili powder.  I also add some smoked paprika.

 

            Simmer for 10-15 minutes while until the corn is cooked.  Now this is the fun part.   

            Arrange some garnishes on a side platter for people to add to their soup as the like:   

·         scallions

·         Avocado

·         Sour cream

·         Cilantro

·         Lime

·         and don’t forget tortilla chips to crumble on top the last minute.

 

LEFTOVER STALE BREAD

 

      I just found this recipe in the October 2012 issue of the Food Network Magazine and it was an instant hit.  The recipe is also on the Food network website, one of the Contessa's recipes.  I have adjusted it a bit:  No 1 1/2 cups of heavy cream for instance.  The first thing I try to do in any recipe is cut down the fat, sugar and salt.  So here is my version of this recipe but the original you can find as well by clicking on the recipe title.

 

     I use really good bread that has gotten stale because we didn't eat it fast enough.

  

 

Mushroom & Leek Bread Pudding

Adapted from  from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

Serves:   4-6 servings

 

Ingredients

·       2-3 cups (1/2-inch-diced) bread cubes from a rustic country loaf  

·         1 tablespoons good olive oil

·         1 tablespoons unsalted butter

·         2 ounces deli ham, leftover ham or pancetta small-diced

·         2 cups sliced leeks, white and light green parts (2 medium leeks)

·      1 -8 oz. package crimini, baby bella or white mushrooms, 1/4-inch-sliced

·         1/4 cup medium or dry sherry

·         Kosher salt and freshly ground black pepper

·      ·         2 tablespoons minced fresh flat-leaf parsley

·         2 extra-large eggs

·         ¾ cup milk

·         ½  cup chicken stock

·         1 cup grated Gruyere cheese (3-4 ounces), divided

Directions

Preheat the oven to 375 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, sherry, 1 teaspoon salt and pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally.  Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, milk, chicken stock and ½  cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes or longer  to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for about 30 minutes, until the custard is barely set. It should still be very moist but with a crunchy top.  If you need to, put it briefly under the broiler.  Don’t overcook this or it will be dried out. Serve hot.  This is great the next day reheated in the microwave.

 

 

 

 

 

OUR COMMUNITY IN NEED

 

 

 

Friendship Donations Network (FDN)
 
 
FDN’s mission is to bridge the gap between surplus food (which would otherwise be  dumped) and hunger, malnutrition and food insecurity through efficient recovery and redistribution of nutritious food to our needy neighbors.  There is no eligibility requirement for those wanting food. 
 
One out of four people in Tompkins County- 27% is affected by food insecurity/hunger. FDN serves 2,500 persons weekly through 25 programs which include food pantries, community hot meals, outreach food deliveries to rural poor; low-wage work sites, non-profits and youth programs. There is food offered somewhere in Tompkins County seven days a week. For locations and hours you can visit the FDN website.
 
The annual estimated amount of FDN food donations is $1.5 to $2million for 600,000 to 800,000 pounds of mostly fresh perishable, nutritious food! 100% of donations fund direct services.  FDN has 200 volunteers and is 99% volunteer run.  
 
FDN has recently needed to hire a part time coordinator at an annual cost of $14,580. This person’s salary is the only overhead cost for running this program. For the last 20 years Sara Pines, the founder of the program has donated her time to serve as coordinator.  She now needs to find a successor.
 
THERE IS NOT ENOUGH FUNDING TO PAY THE COORDINATOR AND UNLESS FUNDS ARE RAISED THROUGH DONATIONS FDN WILL BE REQUIRED TO CLOSE IT”S DOORS.
 
FDN needs donations to pay for the coordinator’s salary. If you can help, please vist their website for more information
 
 

I’m back with More Abundance Recipes: EGGPLANT

 

ENJOYING BLUE FOOTED BOOBIES IN THE GALAPAGOS

Sorry I haven’t been posting. I was traveling in the Galapagos with my son. It was a peak travel experience that I highly recommend.
 
But now that I’m back I want to share some great ideas for CROP ABUNDANCE: Corn, Eggplant and Cucumber recipes. These easy, quick ways to use up lots of vegetables are winners that I make every summer.
 
 
 

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FOOD ART

     

 Carrot Rat

CARROT RAT 

    This is the site where you can send me links or pictures of art      creations.  I’m starting with this carrot that grew just as it is in this  picture.  I added the ears (parsnips) and the body (quince).  I also have a wonderful link to a site called:  “What Chefs do when they’re bored.”  Click on the link, scroll down and check out all the whimsical chef creations. 

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