July 2015 - Buttered Side Up

Mixed Summer Fruit Cobbler


Mixed Fruit Cobbler - Buttered Side UpMixed Fruit Cobbler - Buttered Side Up
Mixed Fruit Cobbler - Buttered Side Up
Mixed Fruit Cobbler - Buttered Side Up
Mixed Fruit Cobbler - Buttered Side Up
Mixed Fruit Cobbler - Buttered Side Up

A couple of weeks ago, Reuben's family went on vacation and asked if we'd be willing to look after their chickens and harvest their ripe produce. Well, of course we agreed. There's nothing quite like freshly laid eggs and raspberries eaten right off the bush.

Helen and I walked the half mile (or so - I'm so bad with distances) to Reuben's family's place and picked three berry baskets of raspberries. There were also a few precious blueberries ready to be plucked. This was more than we could eat fresh, so I decided to put the fruit into a cobbler.

That turned out to be an excellent plan. There's something marvelous about warm berries covered with a sweet, hearty topping. It's even better with cream, though (shockingly enough) Reuben thought it was good without. Crazy man! ;)

This cobbler is really stupid easy. Just melt butter in a pan, toss some berries with fruit, whip up a (very simple) batter, and shove it into the oven. I think you'll be quite pleased with the results. We were!





Mixed Summer Fruit Cobbler
| PRINT
adapted from A Couple Cooks

A super simple but delicious cobbler using whatever soft summer fruits you have on hand.

Serves 6

Ingredients:
3 tablespoons butter,
4 cups summer fruit (I used half raspberries and half blueberries here, but I've also used peaches. Use whatever soft fruit you have!,
1/8 cup organic can sugar,
1 cup organic all purpose flour (you could definitely use whole wheat here as well),
1/2 cup sucanat,
2 1/4 teaspoons baking powder.
1/2 teaspoon real salt,
1 cup whole milk,
1/2 of a vanilla bean, just the seeds, or 1 teaspoon vanilla extract,
1/2 tablespoons demerara sugar, optional,

Instructions:

Preheat oven to 350 degrees F (175 C). About 5 minutes before the oven is finished preheating, put the butter in a 1 1/2 quart casserole dish (I've used a glass pie dish and another odd-sized round pan I've had for years) and place in the oven to melt. Don't forget about it or it will burn!


In a large bowl, toss the fruit with 1/8 cup of sugar. Set aside.


In a medium bowl, whisk together the flour, sucanat, baking powder, and salt. Add the milk and vanilla. Whisk just until everything is moist. 


Pour the batter over the melted butter in the pan. Dump the berries on top and spread around a bit. Place in preheated oven and cook until golden brown and set, about 45-60 minutes. About 20 minutes into the baking time, pull the cobbler out and sprinkle with the demerara, if desired. Continue cooking until done. The berries will sink to the bottom and the batter will form a lovely crust on top.


Cool slightly and serve with whipped or liquid cream.



How to Saute Garlic Scapes + Scrambled Eggs



Garllic Scapes
Garllic Scapes
Garllic Scapes
Garllic Scapes
Garllic Scapes

Before this week, I had never cooked or eaten garlic scapes. I overheard some relatives talking about how delicious they were, and of course I wanted to taste them. So when Reuben's family offered us some fresh from their garlic plants, I accepted them readily. 

I knew I wanted to keep things simple and just fry them in some butter and season them with salt and pepper. 

I did a bit of digging on the old internet because I was confused as to how to prepare the scapes. Some places advocate cutting off the entire bulb, and others say you should just cut off the stringy portion above the bulb. I opted to save the bulb, and I'm glad I did.

They were a lovely, mild side dish. Don't worry about the garlic flavor being too powerful - it's quite subtle.

The leftovers were amazing in softly scrambled eggs. It was so good that I ate two whole eggs. Which is a big deal for me - I'm not a huge egg fan (though Whole 30 helped a bit).

The recipes I'm sharing below are super simple, but sometimes it's nice to see how someone else cooks with an ingredient that I've never used before. I've also heard that garlic scapes are great made into a pesto.



How to Saute Garlic Scapes | PRINT

Ingredients:
  • butter
  • garlic scapes, trimmed just above the bulb and a bit off the cut end, cut into 2-inch pieces
  • salt & pepper to taste

Directions:
Heat a skillet over medium heat. Add some butter. When it's melted, add you garlic scapes. Saute on medium to medium-low for 5 minutes, or until tender crisp. Season to taste with salt and pepper. Serve immediately.


Soft Scrambled Eggs with Garlic Scapes

Ingredients:
  • 2 eggs
  • 2 tablespoons whole milk
  • salt and pepper
  • butter
  • leftover sauteed garlic scapes

Directions:
Whisk the eggs with the milk until very uniform. Season with a couple of pinches each of salt and pepper.

Heat a skillet over medium-high heat. Add about a tablespoon of butter (you need more for a stainless-steel skillet, less for a cast iron skillet). Once it's melted, pour in the eggs. Immediately start pushing the eggs around in the skillet with a metal spatula. 

When the eggs are nearly set, push them to one side and add the garlic scapes. Let them warm up a bit, then mix in the eggs and cook just until set. Serve with extra salt and pepper if needed.




Blueberry Dutch Baby

Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up
Blueberry Dutch Baby - Buttered Side Up

This past week, Reuben and I were away from each other overnight for the first time in our married life. Waaaah! It wasn't so bad during the day since Reuben is gone at work during that time normally. But at night, after Helen was in bed, it kind of sunk in. It's something I'm glad we were able to avoid for so long, and I hope we won't have to do it often. 

While Reuben was gone, I made this Blueberry Dutch Baby for Helen and I. It's one of her favorite things to eat. She would probably eat a third of a pan in I let her. 

One of the reasons I like this "pancake" is because is calls for less flower and more eggs than regular pancakes. It's a fun way to get some eggs into your diet.

I have used both sprouted wheat and white flour for this recipe - both work well. Of course the sprouted flour will be less light and airy, but I'm willing to compromise a bit for the added nutrients.

Have you ever been away from someone you love for an extended period? How did you deal with missing them?


Blueberry Dutch Baby

adapted slightly from Always With Butter | serves 3-4 | PRINT

Ingredients:
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract, or 1/2 of a vanilla bean, cut in in half and seeds scraped out
  • 1/2 cup sprouted wheat flour or organic all-purpose white flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 tablespoons melted butter
  • 1/3-1/2 cup blueberries, fresh or frozen
  • butter, maple syrup, and/or powdered sugar for serving

Directions:

Preheat oven to 425 F (218 C). Butter a 12-inch cast iron skillet.

Put the eggs, milk, and vanilla extract into a blender and blend until smooth (you can also do this in a bowl with a whisk). Sift in the flour, salt, and cinnamon; blend until smooth. Add the butter and blend.

Pour the batter into the prepared skillet. Sprinkle the blueberries on top. Bake at 425 for 15 minutes. Lower the oven temperature to 325 and bake for an additional 5-10 minutes, or until golden brown. Serve hot with lots of butter and a drizzle of maple syrup or a sprinkle of powdered sugar. 





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