Blueberry and Peach Crumble

Summer means blueberry time and here in Texas it also means Fredricksburg peaches.  This recipe puts them both together with a delicious brown sugar crumble topping for a delicious dessert best served with Bluebell Homemade Vanilla ice cream.  Make sure to use room temperature fruit so that it bakes evenly.

Serves 6
Blueberry and Peach Crumble
2/3 cup all purpose flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
4 Tbsp unsalted butter, softened
3 cups (1 lb) blueberries, room temperature
3 medium peaches (1 lb), halved, pitted, and sliced 1/2 in thick
1/4 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp ground nutmeg

1. Preheat the oven to 375 F and lightly butter a 9 inch square baking pan.

2. Combine the flour, brown sugar, cinnamon, and 1/8 tsp of the salt.

3. Work the butter into the flour mixture until it readily clumps when pressed together.

4. In a large bowl combine the granulated sugar, cornstarch, nutmeg, and the remaining 1/8 tsp salt.

5. Add the blueberries and peaches to the sugar mixture and toss to coat.

6. Spread the fruit mixture into the butter baking pan and cover with the brown sugar crumble.

7. Bake until the fruit is bubbling in the center and the top is crisp and well browned.  It should take about 45 minutes.

8. Cool slightly and serve warm with some ice cream.


Dirty Rice

A Cajun classic.  Living only a really long drive away from New Orleans I make the trip usually at least once a year and my favourite part is often the food (its a toss up between that and the smell of urine and shame on Bourbon street).  Last time I was there I got Ann Couiellette’s Book Classic Creole and so in celebration of Mardi Gras, Lynn and I gave a couple of the recipes a whirl.  I’ve modified the recipe from the book a bit because I found it a little bland (basically doubled up on veggies and added more spices).

dirty riceServes 6
Dirty Rice
1 lb ground beef (though some ground andouille sausage would be better)
1 cup cooked rice
1/2 white onion, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
Hot sauce (we prefer Texas Pete or North Carolina Pete as we call it since its actually made in North Carolina)
Salt and pepper

1. Heat a large skillet over medium and add the beef or sausage, cooking until done (about 10 minutes) and making sure to break up the meat.

2. Add the onion, bell pepper, celery, and garlic and cook an additional 10-15 minutes until the vegetables soften.

3. Fold in the cooked rice and add hot sauce and salt and pepper to taste.

4. It’s that easy.

Chocolate Lava Cake

Lynn surprised me with a “you’re making chocolate lava cake for all my friends” party last week.  Never having made them before I valiantly agreed and found this recipe from Ghiradelli.  Not having near enough ramekins either we used a fun cupcake baking sheet so we had flower shaped cakes.

chocolate lave cakeServes 6
Chocolate Lava Cake

2 oz dark chocolate
1/4 cup heavy cream

4 oz dark chocolate
1 stick unsalted butter
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp vanilla extract
1/4 cup cake flour

1. In a double boiler, melt the chocolate and cream, whisking to blend, refrigerate a couple hours

2. Form the chocolate into 6 balls and refrigerate for later

3. Heat oven to 400 F

4. Melt the chocolate and butter, whisking gently to blend

5. Mix eggs, yolks, sugar, and vanilla on high speed (with your electric mixer of course) about 5 minutes until thick and light

6. Fold in melted chocolate/butter and the flour.

7. Spoon the batter into 6 ramekins and place a cold chocolate ball in the center of each.

8. Bake 15 minutes and let stand for 5 before serving.

Black Bean Burgers with Mango Salsa

Being from Texas I’m not so hot on meals without meat but this one was actually pretty good.  The end result was a litle mushier than a burger would normally be, but the taste was pretty great.  The mango salsa was very very good, probably could have used a little balsamic vinegar though for more flavour.

Makes 6 Burgers

Black Bean Burgers with Mango Salsa
The Burgers
2 (15 oz) cans Black Beans, rinsed and drained
3/4 cup finely chopped cilantro
3/4 cup shredded Monterey Jack cheese
1/4 cup bread crumbs
2 tsp cumin
1 tsp dried oregano
1/2 tsp salt
1/2 medium jalapeno, finely chopped
2 large egg whites

Mango Salsa
1 medium mango, skinned and chopped
1 avocado, peeled and chopped
3 Tbsp chopped shallots
1 1/2 Tbsp fresh lime juice
1 garlic clove, minced

1.Preheat oven to 350 degrees.

2. Mash all the black beans up in a large bowl with a potato masher or fork.

3. Mix all the other burger stuff together and make 6 patties.  Put on lightly oiled baking sheet and cook for 20 minutes, flipping once.

4. Mix all the salsa stuff up.

5. Toast some burger buns and put the patties on, top with the salsa.