beets & eggs

June 23, 2014 § 86 Comments

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We love beets and more often than not we have a couple of roasted beauties in our refrigerator wrapped in foil and ready to toss in a salad, pack in our lunchbox during the work week, or a few on hand to cook this lovely breakfast on a Saturday morning.  You could add a cut up baked russet potato and 1/2 a diced onion into the skillet and call it red flannel hash.  Today’s beets & eggs are kept clean and starch free.

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We have been keeping it fairly simple in the kitchen lately, nothing too elaborate.  I haven’t followed a recipe in a couple of weeks. I am just sticking to dishes we know and love.  I enjoy cooking meals that just sort of come together naturally from instinct.  Beets and eggs fall into this category.  This breakfast comes together quickly if you have roasted beets on hand.  Simply pierce beets several times with a fork, wrap in foil and bake in a 450°F oven for one hour.  After cooling off you may refrigerate them for 3 or 4 days.  They peel very easily once they are roasted.

I n g r e d i e n t s

  • 2 roasted beets, peeled and cut
  • 3 tablespoons olive oil
  • 4 organic eggs
  • sea salt and pepper
  • fresh dill
  • feta cheese

Heat olive oil in a skillet over medium high heat.  Add beets and toss around until well coated.  Cook until warmed through and lower the heat to medium.   Crack the eggs around the circumference of the skillet. Cover the pan and let the eggs poach until desired doneness.  Season with sea salt and pepper and serve with fresh dill and feta.

stroganoff

June 16, 2014 § 87 Comments

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A ribbony Pappardelle pasta dish, lovely and creamy with a modest hint of mustard and dill.

Yes I realize it is grilling season and that is exactly why I picked up beef tenderloin at the market the other day.  However, living in the Pacific Northwest leaves you with many options when it comes to seasonal cooking.  Because of our mild weather we have the opportunity to grill in the winter (on Christmas day!) cook soups on the hottest days of summer (our average high last summer was 73°F), and make beef stroganoff on a cloudy and cool June afternoon.

Apparently this Russian dish became all the rage in the United States during the 50’s and was considered a gourmet dinner party favorite.   In the spirit of vintage, perhaps this delicious rendering will inspire your next small gathering menu.   After all, entertaining should be comfortable, simple, slow and meaningful.

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 I n g r e d i e n t s

  • 1 and a 1/2 pounds beef tenderloin, well trimmed and cut into 1 x 1 squares
  • 2 tablespoons olive oil
  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup finely chopped shallots
  • 1 pound small crimini mushrooms, thickly sliced
  • 1 cup beef stock
  • 1/4 cup red wine
  • 3/4 cup crème fraîche
  • 1 tablespoon Dijon mustard
  • small handful chopped fresh dill
  •  16 ounces  pappardelle pasta
  • 1 tablespoon paprika

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add wine and allow to evaporate a bit, then add beef stock. Simmer until liquid thickens and just coats mushrooms, about 15 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

 

roasted red corn with warm cumin butter

June 10, 2014 § 90 Comments

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Amusingly the market’s sign on this corn read “Red White Corn”.   Hmm.  That was enough for me to place three in the basket and roast them for dinner.  I like trying different varietals of vegetables, for no other reason than “variety”.   The other day we picked up pinky sized zucchini and although I do enjoy bitter flavor they were a bit too much for my palate.  Other interesting vegetable varietals I have seen are purple green beans, purple carrots, yellow watermelon and of course lovely red blood oranges.

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After roasting in a 450°F oven for 30 minutes we sliced the kernels off the cob and tossed with warm cumin butter.  Simply delicious.  Of course this would be wonderful with “white white corn” or “yellow yellow corn” too.  If your kitchen is too hot from the summer heat, grilling is a nice way to cook your corn.
An exceptional side dish for your grilled dinner.

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Recipe adapted from Epicurious.  Serves 3.

I n g r e d i e n t s

  • 3 ears of red white corn
  • 1 teaspoon olive oil
  • sea salt and pepper
  • 4 tablespoons butter
  • 2 scallions, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon fresh lemon juice

M e t h o d

If you are roasting your corn in the oven, preheat oven to 450°F.

In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds with a sprinkling of salt. In a saucepan melt butter with cumin salt and stir in scallion greens and lemon juice. Cool butter.

While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with olive oil and place on a baking sheet.  Roast in oven for 30 minutes until corn turns a golden brown.  Remove the corn from the oven and allow to cool.  If you are leaving your kernels on the cob, serve with warm cumin butter.  Otherwise, slice the corn kernels off of the cob and toss with warm cumin butter.

grilled chicken with za’atar

June 4, 2014 § 81 Comments

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Finally we can brush off the grill and get started on summertime grilling.  Here is a magnificent grilled chicken recipe using roasted garlic, tangy lemon and intoxicatingly aromatic za’atar.   We are a bit old fashioned in our grilling method. We use a charcoal style barbecue and I always buy mesquite lump charcoal.  The mesquite really enhances the flavor of your grilled vegetables and meat. Although a bit more time consuming with ash clean up and building a fire; it is certainly worth it when you taste a hint of mesquite in your grilled food.  Deliciously served with a baby arugula and warm chickpea salad.

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There are two ways to go with this.  Admittedly I don’t have much forethought when it comes to cooking.  I think about food and cooking all the time, but I don’t plan ahead and take the step of something so simple as marinading the meat for 24 hours.  The original recipe suggests marinading, but I wanted to cook it now, not tomorrow.  I went ahead and prepared the marinade and allowed it to steep for approximately 45 minutes while the chicken was warming to room temperature.  The flavors were fresh and vibrant and the heat from the serrano pepper was just enough to let you know it was present.  The za’atar is every bit intoxicating in flavor as it is in fragrance.

Recipe heavily adapted from Bon Appétit

I n g r e d i e n t s

  • 2 heads of garlic, top third cut off
  • 6 tablespoons olive oil, divided
  • 4 chicken thighs-bone in, organically raised
  • 1/4 cup Za’atar – recipe to follow
  • 1 1/2 teaspoons lemon zest and 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh rosemary
  • 1 serrano chile, seeded, minced
  • Kosher salt and freshly ground black pepper

M e t h o d

Preheat oven to 400°F.  Put garlic on a large sheet of foil. Drizzle with 1 tablespoon oil and wrap tightly with foil. Roast until tender and golden brown, 45-50 minutes. Let cool.
Place chicken in a glass baking dish large enough to hold chicken. Sprinkle 2 1/2 tablespoons za’atar over chicken. Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork. Add 4 tablespoons oil, lemon zest and juice, rosemary and serrano; whisk to blend. Pour over chicken; turn to coat. Cover; chill overnight – or not…allow to steep for one hour while chicken is warming to room temperature.
Meanwhile, build a fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill rack with remaining 1 tablespoon oil. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160°, about 35 minutes. Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tablespoon za’atar, and let rest 10 minutes.

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z a ‘ t a a r

  • 1 tablespoon oregano
  • 1 tablespoon sumac
  • 1 tablespoon ground cumin
  • 1 tablespoon sesame seeds 
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Combine all ingredients!  Enjoy.

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b a b y    a r u g u l a    a n d    w a r m    c h i c k p e a    s a l a d

  • 6 tablespoons olive oil, divided, plus more for drizzling
  • 1 15-oz. can chickpeas, rinsed
  • 4 sprigs thyme
  •  crushed red pepper flakes, to taste
  • 3 cups arugula with tender stems
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Flaky sea salt 

Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.  Toss arugula, lemon zest, and lemon juice into chickpeas. Serve drizzled with more oil and sprinkled with sea salt.

farmer’s breakfast tart

May 27, 2014 § 83 Comments

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A farmer’s breakfast is considered to be hash potatoes, bacon or sausage and eggs.   Applying this idea to a tart using chicken breakfast sausage and a lovely goat cheese with baked eggs certainly was a delicious alternative.

The goat cheese we used was Murcia Al Vino.  It is a firmer, smooth and buttery cheese made from goats indigenous to the Murcia region of Spain.  This region has a rich variety of grasses, shrubs, and wild herbs on which the goat’s graze to give the cheese a distinctive taste and aroma. The unique feature is that it is washed in red wine during ripening.  We have been buying various wine tinted goat cheeses known as winey goat, drunken goat and syrah goat.  The wine deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet.  It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle of wine.

I n g r e d i e n t s

  • 1 puff pastry sheet
  • 1/3 cup greek yogurt
  • 1/4 finely shredded cheese
  • 1 cup shredded peeled russet potato
  • salt and ground black pepper
  • 4 sausage links, cooked and cutting in 1/2 in pieces
  • 4 eggs
  • 1 spring onion, thinly sliced

M e t h o d

Heat oven to 400°F.  Unfold the pastry sheet onto a baking sheet.  Using a sharp knife, score a 1-1.2 inch border around the edge of the pastry.  Prick the center of the pastry sheet thoroughly with a fork.

Stir the yogurt, cheese and potato in a medium bowl.  Spread the potato mixture in a thin layer on the pastry sheet to the border.  Season with salt and black pepper.  Bake for 15 minutes.  Arrange the sausage on the pastry.  Carefully crack 1 egg into each  corner of the potato mixture.  Bake for 10 minutes or until the eggs are softly set and cooked to your liking.  Sprinkle with green onions and additional cheese if desired.

amanda’s sweet & sour meatballs

May 22, 2014 § 43 Comments

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This beautiful recipe comes from Amanda.  I will never forget her post around Easter time when she talked about family, traditions, childhood memories, the importance of gatherings as a child and inventing new traditions within our own beliefs and lives.  This post was such a beautiful narrative of nostalgia;  a longing to go back, if only for a moment to revisit the memorable gatherings of our past and relive the sensations we felt.

In the past year I have made several of Amanda’s recipes.  Notably, her Andalucian cold almond soup (Ajo Blanco), which is silky, cool and just the right dinner on a hot summer evening.  I remember blanching and slipping the skins off of the almonds, a very peaceful and meditative task.  This is a delicious cold refreshing white gazpacho.  We plan on making this soup again soon and this time using home made almond milk.

Back to the meatballs.  These meatballs are her adaptation of her Grandma’s sweet and tangy meatballs and The Shiksa in the Kitchen, and quite frankly, they are soul food.

This recipe is not adapted in any way from What’s Cooking – Fine dining my way.  Thank you Amanda.  We loved your sweet and sour meatballs.

I n g r e d i e n t s

  • 1 pineapple cut up
  • 1 cup tomato sauce
  • 1/2 cup cider vinegar (or another Passover-approved vinegar)
  • 1/4 cup brown sugar
  • 2 tbsp tomato paste
  • 1 small onion, chopped
  • 3/4 tsp salt, divided
  • 1 garlic clove chopped
  • 1 lb chopped turkey meat
  • 1 egg, beaten
  • 3-4 tbsp matzo meal 
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 1 tablespoon coriander seeds
  • 1 handful cilantro leaves
  • Pinch of cayenne

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M e t h o d

If you are able to preserve any of the juice from your pineapples save it in a separate cup. In a large pot or dutch oven, mix together tomato sauce, cider vinegar, brown sugar, tomato paste, 1/2 tsp salt and the juice from the pineapples. Stir together and turn heat to low to let the sauce slowly warm.

Meanwhile, in a mixing bowl use a fork to mix together the ground turkey, egg, matzo meal, paprika, 1/4 tsp salt, garlic, onion, black pepper, coriander seeds, cilantro and cayenne. I like a little heat in the meatballs, so I add a 1/2 tsp of cayenne or sometimes I just use Spanish smoked paprika, which also brings heat, but here it could overwhelm. If you don’t want them spicy, you can omit it completely– or just add a pinch of cayenne for depth of flavor.

Form the meat mixture into small 1-inch meatballs. If the mixture seems to moist or stick, add another tablespoon of matzo meal to the mixture. Place the meatballs into the warming sauce. When all the meatballs are formed, bring the mixture to a boil and stir to cover the meatballs with sauce. Lower the heat to a low, even simmer and cover the pot.

Let the meatballs cook for 40 minutes, stirring frequently, until the sauce thickens and meatballs cook all the way through. After 40 minutes, add the pineapple chunks to the sauce and stir to coat. Let the chunks warm in the sauce for 5 minutes. Serve hot with cilantro to garnish.

chickpea & leek soup

May 12, 2014 § 68 Comments

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It was cool and cloudy last Saturday and although I don’t need an excuse to make soup, the gloom outside was calling for the soup pot.   Creamy chickpeas and silky sweet leeks give this soup a lovely smooth comforting feel, yet keeping a bit of texture.  It tastes fantastic.   The soup went wonderfully with a nice bottle of Cabernet from Washington State and a freshly baked crusty baguette from my favorite bakery.

Slightly adapted recipe from Jamie Oliver’s The Naked Chef.

I n g r e d i e n t s

  • 3 medium leeks
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves of garlic, finely sliced
  • 1 medium potato, peeled
  • 1 – 15 ounce can of chickpeas, drained and rinsed
  • salt and freshly ground black pepper
  • 4 cups vegetable stock (or chicken)
  • 1 or 2 bay leaves
  • parmesan cheese
  • extra virgin olive oil

M e t h o d

Heat a heavy bottomed pan over medium high, add the oil and the butter.  Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet.  Add the chickpeas, potato and bay leaves; cook for one minute.  Add stock and simmer for 15 minutes.

Ladle out 1/2 of the soup into a large bowl and using a hand blender whizz until smooth,  or ladle into a blender and whirl if you are using one.  (make sure to keep a breathing space on your blender lid so you do not have hot soup exploding in your kitchen!)  Return the smooth portion to the pot, stir well and check for seasoning,  add parmesan to taste to round off the flavors.  Serve soup with a drizzle of good extra virgin olive oil, shaved parmesan and a twist or two of freshly ground black pepper.

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yogurt & fava bean soup

May 2, 2014 § 116 Comments

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I began my seasonal hunt for fava beans when I came across this hot yogurt and fava bean soup recipe from Yotam Ottolenghi.   The first sighting of fava beans is always a sign warmer weather is upon us.   And indeed it is.  We have had 80°F temperatures for the past two days.   Seattle does not have extreme weather.  We don’t have sweltering heat in the summer or freezing temperatures in the winter.  I have heard our fine city referred to as a best kept secret because of the mild temperatures and tolerable seasons.   And with that, and a little rain (ok, a lot) comes an abundance of farm fresh foods.DSCN2445

I have this personal tradition of preparing a spring soup every year at the start of spring.  This is my way to welcome in the season and all its glory.  This year I decided on a heavily ladened herb soup.  The fava beans in this soup are pureed with the yogurt and long-grain rice until smooth and creamy, which really is a wonderful base.  However, a base sometimes needs something on top and after adding fresh herbs, hazelnuts, spring garlic and asparagus tips the soup becomes unforgettable.

I hope I’m not too late for Fiesta Friday #14.  I could really use a party today.  And with Saucy and Johnny hosting, no way was I going to miss this one.  It’s still gin o’clock right?  Ok, where is the blackberry gin fizz?

I n g r e d i e n t s

  • 2 cups of shelled fava beans (from about 1 1/2 to 2 pounds of unshelled fava beans)
  • 1/4 cup long-grain rice
  • 1- 3/4 cup greek yogurt
  • 2 garlic cloves, crushed into paste
  • 1 large egg
  • 4 cups of vegetable stock
  • fresh herbs for garnish, such as, tarragon, dill, chives, chive flowers, mint, cilantro, roughly chopped
  • grated zest and juice of 1 lemon
  • toasted and chopped nuts for garnish, I used hazelnuts
  • extra virgin olive oil, for drizzling over finished soup
  • sea salt and freshly ground black pepper to taste

M e t h o d

For the fava beans: 
Prepare an ice water bath.  Bring a large pot of water to a boil.  Drop in the shelled fava beans and cook for a minute or two.  Drain.  Immediately transfer the beans to the ice water bath.  Remove the skins by gently pushing your fingers against the sides of the bean (the favas should easily slide out).  Place into a bowl.  Set aside.

Heat the vegetable stock in a large soup pot.  Add the rice, bring to a boil, then lower the heat, cover and simmer for 20 minutes or until the rice is tender.  Add half of the fava beans.  Season with salt and pepper, and using a hand blender, blend until completely smooth.

In a separate heat-proof bowl, whisk together the yogurt, crushed garlic, and egg.   Add a ladleful of the hot soup and whisk together.  Continue adding the hot soup slowly, until you’ve mixed about half of the soup into the egg mixture, do this slowly so the yogurt doesn’t split due to differences in temperature.  Pour the tempered yogurt back into the pot with the remaining soup.

Place the soup on medium heat until warmed through.  Make sure it doesn’t boil.  Season with salt and pepper to taste.

Ladle the soup into four shallow bowls.  Evenly scatter the remaining fava beans on top.  Garnish with fresh herbs, lemon zest, sprinkling of chopped nuts, a drizzle of extra virgin olive oil, and a squeeze of lemon.

 

birdie in the basket

April 28, 2014 § 107 Comments

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We all have rituals in our lives we love and by nature make them happen.  Without a thought or plan these moments naturally fall into place.  It is a recurring event permanently marked on our minds daily calendar.  My dearest ritual is dinnertime.  Every evening we gather around our table to sit down, share a meal together and nourish ourselves.   This tradition has become such a valued part of our lives. The conversation flows naturally and we are able to slow down and breathe.  And gathering around the table on the weekends for breakfast, unhurried and fresh, is a different sort of gathering altogether.  A perfect start to a day of chores, leisure and a nice bike ride.

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Here is a lovely way to turn an ordinary hash brown and egg breakfast into impressive single serving entrée.  The hash browns are first cooked in a skillet until browned and crisp then divided between the muffin cups.  After a sprinkling of cheese an egg is cracked on top and finished off with a a sliced cherry tomato, a dollop of pesto and baked for 20 – 30 minutes.

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Recipe from Better Homes and Garden.

I n g r e d i e n t s

  • 2 russet potatoes, washed peeled and coarsely grated
  • 1/4 cup + 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 eggs
  • 1/4 cup of your favorite cheese to pair with baked eggs – I used a balsamic Bellavitano cheese
  • handful of basil or cilantro
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons of walnuts
  • 6 cherry tomatoes
  • sea salt and fresh ground pepper

M e t h o d

Hash Brown Potatoes

Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. If you do not own a salad spinner you may use a kitchen towel and wring out your potatoes.  You want your potatoes to be as dry as possible.  The hash browns will steam rather than brown if too much water is on them.  Transfer potatoes to a large bowl. Sprinkle with salt and pepper; toss to combine.
Heat 1 tablespoon of the oil and the butter in a large skillet over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
Invert a plate over the top of the skillet. Carefully turn the skillet over to transfer the potatoes onto the plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the plate, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.  Let hash browns stand about 10 minutes or until cool enough to handle.

While the hash browns are cooking prepare your pesto.

Since it is morning time I chose not to use garlic in our pesto.  If you would like the flavor of garlic add one small clove to this mix.

Place a large handful of your choice of herbs (cilantro or pesto) into your food processor or blender with 1/4 cup olive oil, walnuts and parmesan cheese and whizz until well blended.  Set aside.

Assembling the birdie baskets

Once you are able to handle the hash brown…

Divide hash browns between muffin cups, pressing hash browns into the bottoms and up the sides of the cups.  Add a sprinkling cheese among hash-brown-lined cups. Crack an egg into each cup.  Top each cup with 1 teaspoon of the pesto and two of the tomato halves. Bake for 20 minutes or until whites are set and yolks are thickened. Let stand for 3 to 5 minutes before serving. Carefully remove from the muffin cups.

 

strawberry rhubarb crumble

April 25, 2014 § 80 Comments

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It is rhubarb season!  Next time you go to the market pick up 8 stalks of rhubarb along with a punnet of strawberries and make this crumble.  This dessert is deliciously sweet from the strawberries but pleasantly sharp and tangy from the rhubarb and lemon.  I am not a skilled baker at all, but while in the middle of making the crumble topping something about the measurements and ingredients in the particular recipe I was using did not seem quite right.   I stopped to take a quick look at other recipes online to compare crumble toppings.  In my search I stumbled upon this scrumptious Smitten Kitchen strawberry rhubarb crumble.   I switched recipes and in no time this was in the oven.  Serve this while it is still warm with a scoop of vanilla bean ice cream,  you and those your are dining with will be very happy.

Slight adaptation from Smitten Kitchen’s recipe.  (In the filling I used flour instead of corn starch and suggest using juice from 1/2 lemon rather than one whole lemon)

I n g r e d i e n t s

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar
Zest of one lemon
1/4 pound (1 stick) unsalted butter, melted

For the filling:

1 1/2 cups rhubarb, chopped into 1-inch pieces
1 1/2 cups strawberries, sliced in half
1 quart strawberries plus a few extras, hulled, quartered
Juice of 1/2 lemon
1/2 cup sugar
2 tablespoons flour
Pinch of salt

Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, four and a pinch of salt in a 9-inch deep-dish pie plate.
Remove topping from refrigerator and cover fruit thickly and evenly with topping.  Bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.  Crumble filling has a tendency to spill over in your oven while baking.  Place pie plate on a foil lined baking tray to prevent a mess in your oven!

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