Monday, March 21, 2011

Blueberry Crisp

BLUEBERRIES.  Dessert.  Snack.  Grab a spoon, keep it next to the dish and just sneak bites when you need a pick me up.

Blueberry Crisp
Serves 8
Martha Stewart

6 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon coarse salt

3/4 cup flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375F.

Make the filling: mix blueberries, sugar, cornstarch, lemon juice and salt in a bowl. Transfer to an 8 inch square baking dish.

Make the topping: stir together flour, oats, baking powder and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into the butter. Using hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling and bake until bubbling in center and brown on top, about an hour. Transfer to cooling rack and allow to sit for 30 minutes before serving.

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Sunday, March 6, 2011

Chicken Souvlaki

I love Mediterranean food: it's typically light and fresh, healthier than not, and it's just delicious. Plus - pita and tzatziki? Hello.

This recipe is one of the best souvlaki recipes I've tried to date. It tastes like souvlaki is supposed to taste. We used a cast iron grill pan on the stovetop this time but have previously used an outdoor BBQ with fantastic results.

Chicken Souvlaki
Serves 6

3 tablespoons olive oil

2 tablespoons white wine

1 tablespoon lemon juice

1/4 cup minced yellow onion

1 clove garlic, minced

2 bay leaves, broken or chopped into tiny pieces

1 teaspoon dried oregano

salt and ground pepper to taste

1 pound boneless, skinless chicken cut into 1 inch pieces

lemon wedges for garnish

flat leaf parsley for garnish

In a bowl, stir together the oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken and turn to coat evenly. Cover and refrigerate at least 1 hour or up to overnight.
Prepare a medium-hot fire in a charcoal grill or preheat a cast iron grill pan. If using bamboo skewers, soak in water. Remove chicken from marinade and drain bamboo skewers, if using. Thread chicken onto skewers and grill, turning once, until chicken is opaque throughout, about 3 to 4 minutes per side. Season with salt and pepper. Transfer to platter and garnish with lemon wedges and parsley. Serve.

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