culinary update

[lagilman]

ETA: pork stew, 48 hours after making? Sublime. Nom. (and yay, there's more in the freezer!)


Arctic char with red wine reduction, check.
Root veggies with garlic, check (that was a tried-and-true recipe, tho)
Rustic apple tarts, check (not pretty, but yummy)

New Transformer-style dining room? Check.


Oh, and did someone here want the berry crumble recipe? I have a vague memory of a request, but....

Comments

[mtlawson.livejournal.com]

I didn't request it, but I'm always game for new recipes to try.

Freezer Berry Crisp

[lagilman]

the great thing about this recipe, as per its name, is that you use frozen berries, so there's far less fuss in the prep, and no worries about what's in season.

- 24 oz of frozen berries (about 6 cups)
(you can mix-n-match, or use one type. I like strawberries and blackberries, both for taste and color mix)
- 1/4 cup sugar
- 1 Tablespoon fresh lemon juice
- 1 & 3/4 old-fashioned oats (see note)
- 2/3 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/3 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 7 Tablespoons unsalted butter, chilled & diced

Preheat oven to 375 degrees. Blend the berries (still frozen!), 1/4 cup of the oats, 1/4 cup of sugar and lemon in a large bowl, then transfer to the baking dish (use a 9" glass pie plate or similar for best results). Combine remaining oats, brown sugar, spices and salt in bowl, add butter and rub it in with fingertips until you have small moist clumps. Sprinkle evenly over berry mixture.

Bake until mixture bubbles and topping is golden brown, about 1 hour. Let stand 15 minutes before serving.


note: the original recipe called for 1 cup all-purpose flour and 3/4 cup oats. I adapted it for flour-free diets. If you go use flour, then mix 1/4 cup flour with the berries, and use remaining 3/4 cup with 3/4 cup of oats in topping.

Re: Freezer Berry Crisp

[mtlawson.livejournal.com]

Thanks!

I've a recipe that's somewhat similar, where it uses half frozen berries and half a can of Comstock berries, but I think I like this one better.

Re: Freezer Berry Crisp

[mikaela-l.livejournal.com]

What is old fashioned oats? Is it the kind you make oatmeal off, or is in different?

Re: Freezer Berry Crisp

[mikaela-l.livejournal.com]

Also, isn't 1 hour awfully long? The crumble recipe I have read say 20 minutes....

Re: Freezer Berry Crisp

[lagilman]

first response from searching "old-fashioned oats" - http://www.wisegeek.com/what-are-old-fashioned-oats.htm

"Old-fashioned oats are oat groats which have been steamed and run through rollers so that they flatten out. They tend to be chewier than quick oats, which have been flaked so that they cook more quickly, and their cooking time is a bit lengthier than that of various quick oat varieties."

That should answer your other question, too?


as to why use old-fashioned rather than quick oats?

"Old-fashioned oats are a whole grain, which means that they are very beneficial for the health of the consumer. They include the nutrient-rich germ and the bran, which is extremely high in fiber."

[girasole.livejournal.com]

Can we have the root veggie with garlic recipe, too, please?

[lagilman]

That's dead-easy. Slice your root veggies into coins (also works v. well with zucchini). Toss with quality olive oil and herbs (I used fresh dill, minced fine, and a pinch of sea salt). Let sit for about 15 minutes (or while you prep the rest of dinner, it's fine). Heat pan, brown 3-6 cloves of garlic depending on how many vegs you're using/your tastebuds, toss in the veggies, and saute until the veggies are starting to wilt slightly. Serve immediately.

The trick is to add just enough herbs and garlic to enhance the flavors of the veggies, not to mask it. It works really well as a bed for the meal's protein, too.