Backyard Grocery Store

A trip home to my parents recently involved some berry picking. My mom has a wonderful garden set up this summer. There is everything from raspberries and blueberries, to red onions and pole beans. She has pumpkins and grapes, herbs and hot peppers. It's like having a grocery store in your own backyard! So jealous... you can see the greenhouse and beds here in the late winter before any work has been done...

...and then here in early spring when the lettuce is just coming up. The berry patch is in the upper right corner.

But the raspberries needed to be cut back my grandpa said. And the blueberries where full on drooping with purple bunches. So I decided to try out a Clafoutis I'd seen online. Eventhough I can't pronouce this French dessert, for my first try it turned out pretty yummy. It's a nice eggy flavor and I just love raspberries!

Since the weekend also involved a bluberry bush adventure, (basically searching all over the Coulee region for some onsale) I might be able to make my own.

Some day I'll have a grocery store in my backyard. We'll start with the dessert section for now.

Raspberry and Blueberry Clafoutis
*addapted from the post by Posie Gets Cozy

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 cup raspberries
1/2 cup bluberries Confectioners' sugar

Preheat the oven to 375 degrees F. Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in a bowl until light and fluffy, about 3 minutes. Slowly mix in the flour, cream, vanilla extract, lemon juice, and salt. Set aside for 10 minutes.
Meanwhile, wash and dry the berries. Pour berries into the bottom of the dish, spreading out evenly. Pour the batter over the berries and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar.

Creamy Crème

Ah! here's that smooth texture I was looking for when I tried out Crème Carmel! This has all the thickness and decadence of ice cream, but adds some wonderful crunchy texture.

The ingredients can take on a mixture of different flavors. I've done regular vanilla, espresso, lavender, anise, and toffee. Each is a little different and can compliment a wide range of main dishes.

I've never made this dish by baking in the oven, my sister always taught me to do on the stove top. It's a little more work, but interactive and a fun way to insure you get the right consistency in the custard.... which I'm still working on.

I think a flame torch is a must for this dish, but I've heard you can use your oven on a broil setting for similar results. Just make sure to account time for setting up in the fridge and remember that there is no such thing as too thick when it comes to Brulee, only not setup!

Crème Brulee
6 egg yolks
6 tbsp sugar
1 1/2 cups heavy cream
1 vanilla bean
powdered sugar, for topping

In a double boiler heat cream until small bubbles form on the sides, but not boiling. Slice vanilla bean and add to cream. After some time remove the bean, run a knife down to loosen the seeds, and add both the bean and the seeds back into the cream.

In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved. Temper the egg mixture by adding a little of the cream into the eggs and stir. Slowly pour the eggs into the cream, whisking constantly.

Continue to stir the mixture on a high heat. After 15-20 minutes the custard will begin to thicken. It should coat the back of a spoon.

With a strainer, pour into ramekins, removing the vanilla bean and any thick pieces. Refrigerate at least 4 hours or up to 4 days, covered with plastic wrap.

When serving, sprinkle with powdered sugar and torch until caramelized on top.

Easter Egg Hunt

What's that? A dinosaur egg? An experiment gone bad?

Those are 'Stain-glass Eggs'! Taken from the Chinese Tea Eggs preperation where you stain eggs using black tea. I've done this before where you hard boil eggs and then roll the egg around to crack the shell. Placing the egg in a container filled with black tea overnight allows the eggs to infuse with the color.

So ofcourse my sister and I had to try this for a Deviled Egg Easter Surprise when we went home to Wisconsin the past weekend with food coloring! And while they may not have turned out perfect, once you make these into Deviled Eggs they taste just as delicious....


Deviled Eggs

10 hard boiled eggs, shelled

1/2 cup mayo

2-3 tbsp stone ground mustard

1 tbsp hot sauce

salt & pepper to taste

Cut the eggs lengthwise and remove the yolks to a large bowl, placing the whites on a tray. Mix the remaining ingredients with the yolks until as creamy as you like.

Using a small spoon scoop the yolk mixture back into the whites. Keep refrigerated until ready to serve.

A Tale of Two Custards

My sister makes the most delicious Crème Brulee, it’s always a family treat and we love to have it on special / not-so-special occasions. She taught me the secretes to stirring and chilling a few years back, so since then I’ve made vanilla, cappuccino, lavender, and toffee renditions. But while Brulee is decadent and smooth it also fills your waist line. So in the spirit of healthy living I thought I would try making Crème Caramel, the less sultry and definitely easier cousin of Brulee.

I’m not sure if I succeeded. The Caramel was sweet, but not smooth as Brulee. The almonds added a nice texture difference but something was just missing… maybe it’s the 3 cups of cream I’m used to….

Crème Caramel
1/3 c. sugar
4 tbsp water

3 egg yolks, beaten2 eggs, beaten1/3 c. sugar1 2/3 c. milk1/2 tsp. vanilla
3-4 almonds, chopped

Set up 8-10 ramekin bowls or other small bake proof dishes in a 9x12 pan (like a lasagna pan).

In a medium non-stick pot melt sugar and water together on high heat until it just starts to brown becoming caramel, about 8-10 minutes. Pour hot caramel into the dishes, coating the bottom. Caramel will cool quickly so reheat if needed. Once the caramel has cooled sprinkle the chopped almonds on top.

In a large double boiler or non-stick pot, heat milk and sugar to a low boil; when small bubbles form around the sides. Slowly stir in eggs (temper by stirring in a tbsp of the milk into the eggs first). Add vanilla and heat through stirring for 5 minutes.

Pour into the dishes, straining if the eggs have formed up slightly.

Fill the pan with water up 2/3 the side of the ramekins. Bake for 40-60 minutes in a 300 degree oven or until thickened and a knife comes out clean. Let cool and place in refrigerator overnight, up to 2 days or at least 4 hours to set. Run a knife around the edges of the dish and invert onto a plate, letting the caramel run over the sides.

Sausage Quiche, this ain't no Lorraine

The original quiche may have come from Europe, but it's influences stretch far and wide. There are many ingredients that can be added to this flaky, pastry-like dish, but the main ingredient is always eggs.

The incredible edible egg. The question of which came first. The answer to many a riddle. Growing up I never really enjoyed eggs, I still turn down a plain scrambled egg even though I very much enjoy making them.

Quiches on the other hand are a whole different beast. They will sustain veggies, meats, and cheeses quite well. It’s a perfect ‘garbage’ meal, something our house always turns to in order to use up the weekly grocery supply.

The dish this recipe follows is a warming savory meal, baked with

Louie's Meats sausage and local University of Minnesota blue cheese. Any combination you can think of would create a wonderful meal or side dish.

I always make a fresh crust from my Grandmother's recipe. The crust works well on savory dishes as well as desserts. By blind baking the crust you can get a stiff, partly cooked shell that will stand up to the expansion of the eggs and blending of ingredients.

Onion Sausage Quchie
2 links Chirizo Sausage (about 2 cups)
1 small Onion
1 cup Red and/or Green Peppers
1 clove garlic, minced
2 tbsp chopped Chives
1 tbsp fresh Rosemary
2-3 washed, peeled Yukon Potatoes
3 eggs, beaten
2 tbsp milk or cream
1/4 cup Blue Cheese, crumbled
salt and pepper to taste

In a sauce pan heat water with a little salt and cook potatoes till done. Remove from heat, drain, and let cool. Once cooled slice in to thin peices.

In a medium saute pan heat cut sausage till done, remove into a large bowl. In the same pan saute sliced onions, peppers, garlic, and chives until done. Add to sausage. Chop herbs and add to mixture.

In a separate bowl beat eggs with milk, salt, and pepper till frothy.

Pre-baked crust using a fresh crust (see below) or store bought. Layer potatoes on bottom of crust. Top with sausage mixture, crumbled cheese, and then eggs.

Bake in a preheated oven at 375 degrees until slightly browned and firm, about 30 minutes. Remove and let cool slightly.

Grandma O's All-purpose Crust
1/4 cup Lard
1 1/2 cup flour
1/4 tsp salt
cold water


Mix first 3 ingredients together well. Add water until flaky. Knead with a little more flour until the consistency of pie dough. Can let cool. Use for pies or pre-bake with pie weights for a crispier crust.