Blueberry Hand Pies

A make a strawberry galette a few weeks ago and had some leftover crust, so I made a few mini blueberry tarts to enjoy. I loved them so much I made them again for company tonight. I started with the crust recipe I like so much with a few minor changes. 

So I add a little more sugar than it calls for and in place of the shortening I grate in a stick of frozen butter (half a cups of butter) and the rest of the fat I pour in some coconut oil.

For me this made 13 hand pies that were perfect for 1 person.

For the filling I used almost 3 packages of blueberries, I used three and had some filling left over. I think it was about 6 cups total. I mixed it with 3/4 a cup of sugar, but that also depends on your berries. Then add 1/4 cup tapioca flour and about 2 - 3 tablespoons of lemon juice. Mash about 1.2 of a cup of them lightly just to create a little liquid. Stir it all together and let it sit while you mix up the crust. 

It was really easy to assemble from there. I hate rolling and cutting stuff out and dealing with leftover scraps. So I spit the dough into pieces and rolled them individually. They should be about 5 inches across when it's all flat. I started to make ten pies but they were rolling a little too big so I pinched some of the dough off of them and it made enough for three more. Put the rolled out dough on the tray you will be baking them on. I recommend a no stick mat as well, tin foil works too. I have done both. Top with just under a half a cup of filling. I like to stir the filling before scooping each time since the liquid tends to settle. Top with the filling and fold the sides in around the berries. Brush the crust with cream and sprinkle with a coarse sugar. 

Bake at 425 until they are golden brown. I think it took about 25 minutes. You don't want the liquid that seeps out to burn on the pan or it will lend a charred taste to the pastries. Cool on the pan no more than5 minutes before transferring to a cooling rack. I'm not sure how long these stay good before they get soggy, I suspect they would get soggy if made the day before but I'm not sure since we haven't ever had them last that long.

Cauliflower Soup

Cauliflower soup is sort of simple and complex at the same time. It's pretty straight forward. Cauliflower, broth, cream, and usually cheese. In mine anyway cheese is a must. But it never turns out quite the way I want it to taste, it's usually kind of flat, bland, and watery tasting no matter what I do, and no where near as good as Zupas. But the fix was pretty simple, instead of boiling the cauliflower for soup, roasting it makes all the difference. Also a good blender so it's actually smooth and not just chopped super fine.

1 head cauliflower
oil
Salt, pepper, garlic, manchego cheese
Chicken broth to cover
handful or two of gouda cheese
heavy cream, about a 1:8 rations of cream to broth

Cut the cauliflower in to smallish pieces. Toss with just enough oil to coat, I like olive oil. Sprinkle with salt, pepper, and garlic to taste and the toss with grated manchego cheese. Roast at 450 until very golden in spots.

Once that is roasted combine in the vitamix with the chicken broth and cheese. Add to a pot and simmer until heated through and gouda is melted. Stir in heavy cream and cook until hot. Taste for salt and pepper and serve with crusty bread.

Raisin Filled Cookies

This started off as Golden Raisin cookies from King Arthur Flour. Some basic changes had to happen though because I don't like hard chewy raisins.  So I simmered the raisins in cinnamon water until they were soft and then chopped them up a little. The drawback to that was while they were really good, they don't keep over night. The raisins make the cookies soft, which was actually delicious as well.


2 c. flour

1/2 c. powdered sugar

2 tsp. baking powder

1/2 tsp. salt

1 stick butter, frozen

1/4 tsp. vanilla extract

1/4 c. coconut oil

7-8 Tbsp. ice water

Filling

2 c. raisins

1 Tbsp. cinnamon

water to cover

Cream

Coarse Sugar

Simmer the raisins together with the cinnamon. Once they are plump and soft drain and chop. Put them on a paper towel for a little while preparing the dough to dry out as much as possible.

Another change I made was cream on the top instead of egg with the sugar to top.

The rest of the directions are the same as on the King Arthur web site so you can look there for directions. 

Pumpkin Bombe

Just wanted to post this picture of something fun and tasty. The pumpkin recipe is my own, the cake recipe is not. And cake will work here, but the quinoa cake is perfect. It's rich, moist, and sturdy. 

Start with the bombe pan, I got mine on Amazon. Coat them with a layer of chocolate. Once it is set up, coat them with a second layer. Once they are totally first fill them with

Pumpkin chiffon

I made a little wellin the pumpkin and filled it with caramel. 

I baked a thin layer of the chocolate quinoa cake from Mel's Kitchen Cafe and used a cookie cutter to put it in to the right size to fit in the bottom. 

Then chill again to make sure the shell is firm to remove from the pan. 

I tried to remove them with the flat side up at first and stretch the pan away from it to loosen and I ended up cracking the chocolate. I found it was easier to have the flat side down and peel the pan away from the chocolate. Mine were stick from the caramel so I put them in muffin liners.

Corn Chowder

1 lb bacon

1 large onin

10 ears fresh corn

2 large potatoes, cut in to 1/2 in cubes

2 carrots, grated

1/4 c. flour

6 c. chicken broth

1 1/2 c. milk

1 c. heavy cream

1 Tbsp lemon juice

1/2 tsp. black pepper

1/4 tsp. tabasco

1 tsp salt or to taste

Cook the bacon until crisp. Remove from the pan and saute the onion in the drippings. 

While that is cooking sliced the corn from the cobs and reserve both.

Add the flour and cook, stirring, for 2 - 3 minutes. Add the broth, potatoes, carrots, and corn cobs. Simmer for 5 minutes and then add all the remaining ingredients except the corn kernels.

Simmer until the potatoes are completely tender. Remove the corn cobs and add the kernels to the soup. Simmer 2 minutes longer. Taste for salt. 

Serve with the bacon crumbled on top.