Thursday, May 27, 2010

Blueberry Raspberry Crumble

This is probably one of my favourite desserts because it's fast, portable delicious and everyone loves it. I doubled some of the ingredients and added others to make this recipe feed crumble to more people (or feed some people more crumble).

Blueberry Raspberry Crumble
(adapted from an ina Garten recipe)

6-8C raspberries and blueberries
3t lemon zest
3T lemon juice
2/3 C sugar
1/3 C flour

2 C flour
2/3C sugar
1/2 C brown sugar
1 t kosher salt
1/2 t cinnamon
1/2 C oats
1/2lb butter

1. Preheat oven to 350. Set out a deep 9x13 baking pan.
2. Mix fruit, zest, juice, sugar and flour in baking dish.
3. For the topping: combine flour, sugars, salt, cinnamon, oats and butter in an electric mixer with paddle attachment on low speed until butter is the size of small peas.
4. Pour over fruit distributing evenly.
5. Bake 40 mins or until top is golden and fruit is bubbly.
6. Serve warm with ice cream.

Saturday, May 15, 2010

Quote of the Night.

In an effort to console me Jim said this regarding our, very bizarre, dinner....
"You have been cooking for me for 7+ years now and nothing has been comparable to {how bad} this dinner on the bright side, you're effort to success ratio is really quite good!"

The Everyday Bagel

Our family has always eaten a lot of bagels and it wasn't even something I thought about making until Jim bought me the book Artisan Breads Everyday by Peter Reinhart. I love his technique for bread making. For some reason they just work! Multi-grain and whole wheat breads are my favourite but I always had terrible results with them being hard or yeasty or flat. Not so with Peter's recipes. I have made 4 beautifully delicious loaves so far. I highly recommend the book.

For the last month I have not bought bread at all because I have found his method so easy and the results so perfect.

Peter says in his book that bagels are one of the easiest breads to make so I felt confident and went for it. He was right. Though there are a few steps to the process, each step is easy and quite fun.
This batch yielded 8 whole-wheat honey bagels so I topped one half with a little fleur de sel and the other with melted butter and cinnamon sugar.

My bagel loving family was eager to come share the hot morsels straight away so we had a little impromptu brunch.
All that remains is a lonely quarter bagel, a few crumbs and a smear of cream cheese.
I will be making bagels again very soon.

**Recently found someone (The Wednesday Chef) who typed out the whole method...for anyone out there who is interested in giving these bagels a try. They are fantastic. Im making them today.