Two years blogging!

This was a perfect day for baking.  The weather was downright chilly after a week of sweltering heat. I had printed this recipe earlier in the month and this was the day to use it. So for the anniversary blog I have made the July Bake Along Recipe from King Arthur Flour: Blueberry Hand Pies. Now I have made hand pies before: Pork Pies. But this is summer and the berries are in season and blueberry pie is so good! I had anticipated changing the recipe when I got down to making these, but I followed it exactly! That’s probably a first. I had recently bought some tart pans and thought I would make these into individual tarts and I was even thinking of making my own standard pie dough or using store bought: oh my!

I gathered the ingredients for the pastry and got out my food processor with its brand new blade that I waited 6 months for Cuisinart to replace for safety reasons. This is the part of the recipe that I did not follow. The food processor makes making pie dough simple. I never liked making it by hand.

PASTRY

  • 2 cups unbleached All-Purpose Flour; I had exactly two cups; I thought I might have had to use some whole wheat pastry flour, but I had just enough.
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (16 tablespoons) cold unsalted butter
  • 1/2 cup cold sour cream

I pulsed the dry ingredients and then added the butter and finally the sour cream. It does come together in clumps as described in the recipe. When I dumped that onto my lightly floured board and read the description of rolling this out, it dawned on me that this is a puff pastry. Most likely a rough-puff as it only has two turns: rolling out, folding over, rolling out again, repeat, fold over, and chill for 30 minutes. My cutting board block is marked in two inch squares so I measured it to the 8×10 inches both times.

FILLING

  • 2 cups fresh blueberries
  • 2 tablespoons cornstarch
  • 1/3 cup sugar
  • 1/8 teaspoon salt (a large pinch)
  • 1 tablespoon lemon juice

Rinse berries and put in saucepan. Mix the dry ingredients and pour over. Add the lemon juice and cook, stirring occasionally, for about 5 minutes. My filling began to thicken in about 3 minutes over medium-hot heat so that is how long I cooked it. I don’t usually cook the blueberries before putting in pie. But this does help hold the filling together for the small squares of pastry. Let cool. I let the filling cool but not quite to room temperature. And I have leftover filling. This could be good on pancakes or to top ice cream. I will use it to top Brie cheese!

Preheat oven to 425 F and get that pastry out of the fridge and get ready to roll!

Here again I found the markings on my cutting board block helpful. Roll the pastry into a 14 inch square. Then cut it into sixteen 3 1/2 inch squares. My squares were not squared completely nor were they cut to the exact size. Put a heaping tablespoon or two on eight of the squares. Brush the edges with beaten egg. Oh yeah, make a vent in the other eight squares. Then put together and press the edges with the tines of a fork. Brush the rest of the egg yolk on the tops and sprinkle with sugar. And they are ready for the oven.

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Looking good so far…

Bake for 18-20 minutes until lightly browned. When I took these out I was in awe…

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And they taste great. I am not sure how to share this with the King Arthur website for the bake-along so I will be content sharing it with you who read this.

Many blessings to all!

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Tabbouleh

I am making cold salads to eat all week since it is hot, humid, and hazy. First was the standard and ever popular tuna noodle salad, and now Mediterranean Tabbouleh. This is an adaptation from the recipe on the back of the grains package.

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What you do not see in the picture above are the fresh herbs I added: 3-4 sprigs parsley and leaves from two large Greek oregano sprig.

The package recipe was for Bulgur but I only had enough for 1/2 cup so I used 1/2 cup of the barley mix as well. Cook the grains as directed on the package. I doubled the vegetables and added the feta and olives.

  • 1 cup Bulgur wheat or mixed grains, cook as per package; these quick cooking grains from Aldi cook in 10 minutes.
  • 1/2 English cucumber, sliced and diced
  • 1 large plum tomato, seeded and diced
  • 1 large green onion, greens and white parts, chopped
  • 8-12 roughly chopped pitted kalamata olives
  • 1/4 cup crumbles feta cheese
  • zest and juice of one lemon
  • fresh herbs, about 1/4 cup minced, I used parsley and oregano.
  • 1-2 Tablespoons of olive oil
  • salt and pepper to taste

After the grains are cooked, stir in the chopped vegetables, herbs, zest and juice. Add the olives and feta cheese and drizzle with the olive oil. Stir together and serve. I served this over a bowl of torn romaine leaves.

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The whole grains make this nice and filling. I was going to serve sliced avocado with it as well, but we saved that for dessert and mixed it with a bit of sour cream, more diced tomato, garlic powder, lime juice and ate it with tortilla chips!