Friday, October 3, 2008

Blueberry Pie

Courtesy of Pioneer Woman's mom.....

2 Pie Crusts
2-3 Pints Blueberries
A dash or two of nutmeg
2-3 Tbsps Flour

In a large bowl place 2-3 pints of fresh blueberries. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness. Throw in a dash or two of nutmeg and a few Tablespoons of all purpose flour. If you would prefer a pie that is more juicy you can leave out the flour.

Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie. While pinching the top and bottom crusts together, form the edge into a sort of lip, Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation.

Bake in a 400 degree oven for approximately 35-40 minutes.

Thursday, October 2, 2008

Grilled citrus Salmon, recipe courtesy of the Moose

Some salmon filets.. this recipe is enough for about 3-4 servings.
1 1/2 t lemon juice
2T olive oil
1T dijon mustard
4 garlic cloves, minced
2 dash salt
1t basil (Emily, you could do your fancy basil ribbon cut on this, but I used dried and was fine with it)
1tcrushed ginger... powdered works too.
1t dill
2t small capers (you find those with the condiments, like mustard and the like, they come in small jars and are green. People in their normal mind wouldn't eat them, I'd always decorate the edge of my plate with them, when my mom cooked with them, but who in their right mind would cook meatballs with raisins and capers in a sweet and sour sauce... I tell you, German cooking is quite something else. You are lucky I never subjected you to Koenigsberger Klops. And you wonder why I turned out the way I did...)

In small pan sautee over med. heat, combined sauce, I forgot that part, it still tasted quit good. Bring to a boil, reduce heat and simmer for 5 minutes. Line a baking dish with tinfoil, put grill thing in pan, fish on top, then top with topping and bake for about 25 minutes at 350. If you use frozen Salmon and don't defrost it first, it will need longer. Test it before taking it out. It doesan't taste good raw, but if you cook it too long it gets tough. If you want to grill it, it only needs to be done for 10-12 minutes.

So what about those amazing salmon sandwiches you ask.... well if you have any left-over salmon, shredd it and mix in some mayo, like you would do with tuna for tuna salad sandwiches. Thats it. mix it up well and spread on a sandwich. I think those are my favorite sandwiches ever, and even Sam liked it. So I can be found at 4:30 am grilling salmon for sandwiches for a picnic later that day. But you don't have to get up that early to do it, it will taste just fine if done later in the day.

No bake lemon peach pie

1 graham cracker crust (or make your own, by mixing grated graham crackers with sugar and melted butter and press into a desired cake pan. I wanted to press it into one of my glass pie plates, but they were both missing... I wonder who made off with them... Dacia??? Alysia??? So I used my 9inch square pan, worked too, and the pieces ended up much smaller.
1 8oz cream cheese, softened
1/4 cup sugar
1/4 cup milk (works fine with soymilk)
lemon aroma
2-3 T lemon juice
some peach or apricot juice, no more than 1/4 cup (that's my addition)
3-4 peeled sliced peaches
1/4 cup apricot jam (I used raspberry-peach... yum)
1/4 cup raspberries.
1/2 pint whipping cream, whipped with the sugar

Beat cream cheese with the lemon juice and aroma, the milk and the apricot juice. You can actually whip it and it will get quite stiff. Gently fold in the whipping cream. Chop 2 cups of the peaches and fold in. Pour into the crust, decorate with remaining peach slices and raspberries, melt the jam and spoon over the peaches. Refrigirate for as long as you can stand it, then dig in.