recipes

Downeast Delicacy

~ Laura ~ 1 Comment

IMG_0834Blueberries are bountiful in Maine, especially Downeast. When I travel home down on Route 9, I am constantly in awe with the beauty of the blueberry barrens. With the last of my fresh blueberries from the Route 9 area I made an open face pie and treated my co-workers to some sweet semi-homemade deliciousness.

Semi-homemade you say? YES! There is only one area in life that I condone, and sometimes even encourage, cheating! That is when it comes to the kitchen. There is no shame in utilizing a quality pre-made product. I am a mom of two girls, I work full time, the girls have karate 2-3 times per week … the list goes on and on. Doesn’t it for everyone? I don’t always have time to knock out a pie crust or batch of brownies, but I will spruce it up and make it my own by adding homemade components.

I hear over and over again how people don’t have time to bake. I get that andIMG_0829 fully understand it. I think with baking people feel it’s not okay to use a pre-made pie crust or a box of brownie or cake mix, but we don’t always have this mind set with cooking. Sometimes I want an easier and sometimes faster way to make something yummy. I have NO SHAME in this EVER!

Pie Crust:
IMG_0830Use your favorite recipe or use store bought. Make sure to blind bake your crust. Once I line my pie plate with the crust and crimp the edges, I line my pie with parchment paper and fill it with beans (that I re-use) to weight the crust down. This ensures that the crust doesn’t shrink down the sides of the pie plate and keeps it from bubbling up all around, since I don’t want to prick the bottom of the crust.

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I bake the pie crust following the directions on the box for the oven temp., however, I rarely use a timer. Once I start smelling the heavenly scent of toasted butter, I know my crust is just about ready! While the crust is baking, I prepare my filling.

 

Pie Filling Ingredients:
You can substitute any frozen or fresh berry for this type of open-face pie.
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
Zest of one lemon
1/4 cup lemon juice
3 cups blueberries

IMG_0833In a large saucepan, combine the sugar, cornstarch, water and lemon zest and juice until smooth. Add blueberries and stir gently. Bring mixture to a boil over medium heat. Cook and stir until it has thickened. It should coat the back of a spoon, and you should be able to run your finger through the mixture and have the line stay. (CAREFUL, mixture will be HOT). Once the pie crust is baked add this mixture slowly and gently into it. Let pie cool before serving.

IMG_0835I added homemade whipped cream to this pie just before serving. I hope you enjoy this pie as much as my co-workers did. It was gone shortly after it was brought in! (Note the pie plate is for a cherry pie – oh well!)

 

 

Simple, but key ingredients.

~ Laura ~ Leave a comment

imagesWhenever I stumble across a recipe that I fall in love with, there is usually one ingredient that makes me say, “Wow, using that made a difference.” For instance, I don’t drink coffee and I never have. Seeing that many dessert recipes that are chocolate based used hot coffee to melt the chocolate or had espresso powder in the batter, I couldn’t wrap my head around it. I mean, I don’t drink coffee or like the taste of it, so why on earth would I put it in my dessert? Well, I had been doing it wrong for so long! I finally tried it when it came to making a Pot du Creme. I had such a new love for how coffee really does enhance the chocolate flavor.

There are so many basic ingredients that enhance the flavor of what we eat tangerine-19062_640without us even knowing it or giving it much thought! For example, berries are so much brighter in flavor with some lemon or orange zest and some fresh squeezed juice of either added to them. Many sauces that adorn your dish when eating in a restaurant “finish” that sauce with a some butter to give it a glossy shine, a rich flavor and even at times to thicken.

a-glass-salt-shaker-100311902Many people also overlook salt. I understand that people have diets that require them to reduce salt intake or remove it completely from their diets, however, if that isn’t you, then don’t skimp on seasonings, especially salt! There are many dishes I make that I season throughout with salt. It may be that I am sweating down or caramelizing vegetable, and then I will season the protein that goes into the vegetables, and finally the sauce that will go onto the protein and vegetables. Many think that this may create a dish that is too salty. The key is knowing how much salt to put in at each stage so that it doesn’t overpower the dish. Salt is just as essential to many baking recipes as it is for cooking recipes. Adding a touch of salt to many dishes gives it just what is needed to bring out the best in the dish.

There are hidden surprises in many dishes we know and love, and sometimes they are not so hidden; regardless, never under estimate a simple ingredient, as it just might be your key to success.

Get your fat pants ready!

~ Laura ~ Leave a comment
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I love this sign! Every time I bring something into work, someones groans and says, “I am on a diet, I should be good.” Then they smile and take what I am offering, and they don’t regret that they did.

I have always had a passion for baking, which was instilled in me at a very young age. There is nothing I love more than to work with my hands and share a little piece of my heart every time I bake. Baking is my happy place. I am a firm believer that Grama’s always tastes better because it was made with love, and I tell that to my girls when they eat something delicious I have made – It was made with love.

I am fortunate to have grown up in a family that loves to cook and to EAT! It is in my blood on both sides of my family. I hope to share with you the love that I have for baking and of course eating!