Rustic Italian Pie with Blueberries and Ice Cream

Ingredients

3 cups fresh blueberries
1-1/2 cups plus 3 Tbsp all-purpose flour
3 Tbsp confectioners’ sugar
1/4 cup granulated sugar
2 Tbsp yellow cornmeal
4-1/2 oz cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 Tbsp ice water; more as needed
1 large egg white beaten with 2 Tbsp water until foamy
1 Tbsp turbinado or other “raw” sugar

Method

  1. Mix the blueberries, 3 Tbsp of the flour, and the confectioners’ sugar in a medium bowl. Set aside.
  2. Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment.
  3. Combine the remaining 1-1/2 cups flour, granulated sugar, and cornmeal in a food processor and process until the consistency of fine sand. Add the butter and pulse until there are no visible pieces of butter.
  4. Add the egg yolk and water and pulse to form a soft dough, adding more water 1 tsp at a time as necessary.
  5. Gather the dough into a ball and divide into 2 even pieces.
  6. On a well-floured work surface, roll each piece of dough into an 11-inch circle and transfer to the prepared baking sheets.
  7. Divide the blueberry filling between the circles, mounding the berries and leaving a 1-1/2-inch edge around each circle. Sprinkle any remaining sugar-flour mixture around the berry mounds. Try to get an even amount of blueberries and dry ingredients in each crostata.
  8. Fold the edges up over the filling, pleating as you go, to partially cover the filling.
  9. Brush the exposed dough with the egg white wash and sprinkle with the raw sugar.
  10. Bake for 25 minutes. Rotate the sheets top to bottom and back to front. (If there is any white flour mixture showing, carefully spoon a little of the blueberry juices over to cover.) Continue baking until the crusts have browned and the filling is bubbling, about 25 minutes more.
  11. Remove and cool on the baking sheets on a rack for at least 15 minutes or to room temperature.
  12. To serve, slice each crostata into quarters and add 1 scoop of ice cream on top.

Makes 8 servings.

Source: Cooking Fresh magazine

Baked Eggs with Tomato on Toasted Muffins

Ingredients

2 cans (19 oz) stewed tomatoes, well drained
1 Tbsp chopped fresh basil
8 eggs
1 cup Mozzarella cheese, shredded
4 whole-grain English muffins, split, toasted
chopped fresh parsley

Method

  1. Combine tomatoes and basil in a lightly greased 13- x 9-inch baking dish.
  2. Form 8 wells in the tomato mixture. Crack an egg into each well.
  3. Bake at 350°F for 20-25 minutes or until eggs are set.
  4. Sprinkle with cheese. Continue baking 5 more minutes or until cheese is melted.
  5. Place egg and tomato over muffin halves. Sprinkle with parsley before serving.

Makes 8 servings.

Source: What’s Cooking magazine

Rhubard Roll Cake with Raspberry Sauce

Ingredients

vegetable cooking spray
3 eggs, separated
1 cup sugar, divided
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons plus 2 teaspoons powdered sugar, divided
1 (10-ounce) package frozen raspberries in light syrup, thawed
3 cups diced fresh rhubarb (about 1 pound)
2 tablespoons water
1-1/2 teaspoons cornstarch
lemon zest strips (optional)

Method

  1. Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray and line bottom of pan with wax paper. Coat wax paper with cooking spray. Set aside.
  2. Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon-colored (about 5 minutes). Gradually add 1/4 cup sugar, beating constantly. Stir in lemon rind and next 3 ingredients. Set aside.
  3. Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into yolk mixture.
  4. Combine flour, baking powder, and salt. Gradually fold into egg mixture. Spread batter evenly in prepared pan. Bake at 350° for 8 minutes or until a wooden pick inserted in center comes out clean. (Do not overbake.)
  5. Sift 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan. Invert jellyroll pan onto sugared towel. Remove pan, and carefully peel wax paper away from cake.
  6. Starting at narrow end, roll up cake and towel together. Place, seam side down, in a wire rack and let cool completely.
  7. Strain raspberries, reserving 3/4 cup plus 2 tablespoons liquid and discard seeds. Combine remaining 1/4 cup sugar, 1/4 cup plus 2 tablespoons reserved raspberry liquid, and rhubarb in a large skillet. Stir well and bring to a boil over medium heat. Cook, uncovered, 20 minutes or until mixture is reduced to 1 cup, stirring frequently. Pour into a bowl. Cover and chill.
  8. Combine remaining 1/2 cup reserved raspberry liquid, water, and cornstarch in a saucepan. Stir well and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let cool completely.
  9. Carefully unroll cake. Spread with rhubarb mixture. Starting at narrow end, reroll cake without towel. Place, seam side down, on a serving platter. Sift remaining 2 teaspoons powdered sugar over cake.
  10. Serve raspberry sauce with cake slices. Garnish with lemon zest, if desired.

Makes 1 roll cake.

Source: Cooking Light magazine

Baked Cauliflower and Frittatas

Ingredients

1 medium-sized cauliflower
salt
1 slice lemon
1 slice bread
6 eggs
5 slices Emmenthal cheese
grated Parmesan cheese
1/2 cup butter or margarine, melted

Method

  1. Remove the large outer leaves of the cauliflower and trim the stalk. Wash thoroughly. Cook in boiling salted water together with the lemon and bread (to eliminate the cooking smell) until al dente (about 15 minutes) and drain.
  2. Meanwhile, prepare 3 frittatas (flat, Italian-style omelets, cooked on both sides), each using 2 eggs and about 6 inches in diameter, according to the size of the cauliflower. Arrange the 3 frittatas on an ovenproof serving platter one on top of the other, with 2-1/2 slices of Emmenthal between the first and second frittata and between the second and third.
  3. Place the cauliflower on top, sprinkle with grated Parmesan. Pour the butter or margarine over and put in a hot oven (425ºF) for about 10 minutes to gratine.

Makes 4 servings.

Source: The Cook’s Book

Muffins with Blueberries, Cranberries and Walnuts

Ingredients

1-1/4 cups spelt flour
1-1/3 cups ground dark flax meal 2/3 cup evaporated cane sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
3 large eggs
1-3/4 cups plain soy milk
1 cup fresh or frozen blueberries
3/4 cup unsweetened dried cranberries
1 cup coarsely chopped walnuts

Sea Buckthorn Juice Glaze

1 tablespoon sea buckthorn juice
1/2 cup confectioners’ sugar
1/2 of an egg white

Method

  1. Preheat the oven to 325°F.
  2. Lightly oil a 12-cup muffin pan or two 6-cup mini Bundt pans with expeller-pressed canola oil or line with paper liners.
  3. In a large bowl, whisk together the spelt flour, flax meal, sugar, baking powder, cinnamon, and nutmeg.
  4. In a separate bowl, whisk the eggs. Whisk in the soy milk.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Fold in the blueberries, cranberries, and walnuts. Let the batter rest for 30 minutes.
  7. Fill each muffin cup three-quarters full.
  8. Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
  9. While the muffins bake, make the glaze. In a small bowl, whisk together all of the Glaze ingredients.
  10. Cool the muffins in the pan for 10 minutes on a wire rack. Turn the muffins out of the pan to cool completely, then drizzle on the glaze.

Makes 12 large muffins.

Source: True Food