Blueberry Pie

We had made blueberry pie earlier this month. We have finally figured out the photo upload auto-backup with Google Photos problem (hopefully) It appears that it will not backup if wifi is turned on for some odd reason. Anyways, we had fresh blueberries and the first thing we decided to make was this blueberry pie. It was really yummy wit some vanilla ice cream. The filling came out pretty perfect. The crust we used a pilsbury premade crust so it was just okay, but it was super fast and easy!

Here's the original recipe for the pie filling: http://www.food.com/recipe/perfect-blueberry-pie-filling-228641

Pie!

Ready for the top!

Delicious filling is ready!

Ingredients:

2 pints blueberries (4 cups)
3⁄4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon rind, grated
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
2 tablespoons unsalted butter
2 individual pie crusts

Directions:

1. Combine 1 cup berries with 3/4 cup sugar in pan.
2. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
3.Combine cornstarch and water in bowl.
4. Add to pan with blueberries.
5. Cook over medium heat until mixture comes to full boil and is clear and thick.
6. Pour hot mixture into large bowl.Cool until warm.
7. Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
8. Let cool before adding to pie crust. Make sure to spray the pie pan before putting the crust in!
9. Add top crust.
10. Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.

What we liked:

The filling was really great and it was very quick and simple to put together! Will definitely keep for future!

What we didn't like:

Nothing, it was great - The crust would be better if it was home-made - so we should work on that next time. 

What Kaspian thought about it:

He was not into the pie. Astrid loved the ice cream that came with the pie.

Next time:

Make our own crust 

Lamb and Potatoes - slow cooker

We wanted to make something unusual for 8th of March - International Women's Day but also something that we could easily take to Alona's parents house so we could spend the evening with her grandma and brother. We decided for this recipe as we had everything on hand and it sounded fun. It turned out pretty good with the lamb very soft and tender. We did end up forgetting about the olives in the end, but not sure if they would have added much. We also used a boneless leg of lamb that we had since that was all we had, but it turned out well. We also added some cornstarch to the liquid the last about hour so that the sauce would thicken up a bit more.

Here is the original recipe: http://www.marthastewart.com/897792/lamb-olives-and-potatoes

Sorry there are no pretty "plated" pictures, but we took it "to go" :)

Ingredients:

1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine

Directions:

1. Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together the 4 tablespoons flour and broth. Add to slow cooker.
2. Add lamb to the slow cooker. Add wine, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). 

What we liked:

It was a fun dish to take to eat not at home. The lemon and wine could really be tasted in the dish. 

What we didn't like:

Nothing, it was good. 

What Kaspian thought about it:

He preferred other fare that evening. Like cheese sticks that we served this dish with. 

Next time:

Add the olives to see if they make a difference. 

Chocolate Raspberry Cake

The dessert saga continues with chocolate raspberry cake. We were somewhat suspicious of the frosting, but it was so very fitting for this cake. We actually would probably recommend putting some frosting in between the layers as well - not just on top and sides of the cake. Overall, this turned out to be a beautiful and delicious dessert.

Here is the original recipe: http://www.marthastewart.com/1140966/chocolate-raspberry-cake

So much chocolate and raspberry!

Ingredients:

CAKE
Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled

FILLING
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice

Chocolate Frosting for Chocolate-Raspberry Cake
2 1/4 cups confectioners' sugar, sifted
1/4 cup Dutch-process cocoa powder
Pinch of coarse salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
3/4 cup creme fraiche or sour cream

Directions:

Cake:
1. Preheat oven to 350 degrees.
2. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. 3. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
4. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
5. Divide batter evenly among prepared pans, smoothing tops with an offset spatula.
6. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes.
7. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes.

Filling:
1. While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.


Frosting:
1. Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using.

Assemble:
1. Place first layer of cake onto stand. Spread half of filling over it. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

What we liked:

It was really really really good. 

What we didn't like:

Nick does not like the raspberry seeds...so perhaps we could strain those next time as this cake is full of them in the filling part. 

What Kaspian thought about it:

He thought it was a wonderful dessert. So did Astrid. 

Next time:

No changes needed

Raspberry Chocolate Mousse Cups

To continue our dessert making saga, we came into the possession of 6! Raspberry boxes last week. So, we had to make delicious desserts. What goes better than chocolate and raspberry!?
We also had that giant (1 lb) Trader Joe's 72% Cacao Chocolate bar that we bought for covering the Black Forest Torte we made...so we had chocolate around the house, and raspberries, and cream. So, this is what happened.
We did not make the chocolate cups, as we also had those around the house since we picked them up to make something extra yummy. They served well.

Here is the original recipe: http://www.homecookingadventure.com/recipes/raspberry-chocolate-cups

Ingredients:

1 box (6 oz) fresh raspberries
1/4 cup  sugar
7 oz  dark chocolate (55-70% cocoa)
1 1/4 cup heavy cream, cold
whole raspberries for decoration (optional)

Directions:

1. Place the raspberries and sugar in a small saucepan and bring to a boil. Lower the heat and simmer until the mixture thickens. Sieve the mixture to separate and discard the seeds.
2. Melt chocolate in a double broiler. Add in the raspberry sauce from step 1.
3. Whip the cream and add in the chocolate mixture in slow stream.
4. Place into chocolate cups or glass cups. Decorate with raspberries if desired.
5. Refrigerate for at least an hour 

What we liked:

This mousse is sooo good. 

What we didn't like:

After refrigeration some of the chocolate re-solidified as chocolate chunks and the mousse lost some of it's smoothness

What Kaspian thought about it:

He loves the chocolate. 

Next time:

Try combining the 1/3 whipping cream into chocolate first and then the rest into the whipping cream. We meant to do that, but got carried away because we were also making the chocolate raspberry cake at the same time. 

Corned Beef Twice Baked PotatoesF

As promised, here is the recipe for the corned beef twice baked potatoes. We had left over corned beef and what better way to use it than in a twice baked potato? You could easily make these into reuben baked potatoes by adding some saurkraut to the filling. This is a great recipe to make in steps. Bake the potatoes in the morning, then make the filling throughout the day and finally bake the prepared potato boats in the evening, or even the next day. We would not recommend making these all in one night because it would take FOREVER. Just baking the potatoes alone takes a long time, so it is a multi- hour process. However, if you do it in pieces, it ends up working out quite well. We baked the potatoes in the morning, then let them cool down until the afternoon and started the filling around 3 in the afternoon. Then, the boats were all assembled and all that's left is sticking them into the oven for the final baking. This is not a recipe you want to start at 7 PM when you're starving.
These are truly delicious and pack lots of flavor in each little potato boat!

Ready to eat!

Ready for the oven!

Baked Potato Filling

Cheese and meat and green onions!

Creamy potato and cream cheese mix

Potato Boats

Ingredients:

4 large baking potatoes
Approx. 2 cups diced cooked corned beef
1-2 cups shredded swiss cheese
1 tablespoon horseradish
3 sliced green onions
4 garlic cloves, minced
1/2 package - 4 oz cream cheese

Directions:

1. Wash the potatoes well and stab each one with a fork several times.
2. Wrap each potato in a piece of foil.
3. Bake at 425 F for about an hour until fork tender.
4. Let cool.
5. Cut each potato in half and scoop out the inner potato part leaving a thin rim around the edge (make sure your potato boat can still stand)
6. In the stand mixer bowl combine the potato filling, cream cheese and horseradish. Mix until smooth.
7. Add in the meat, cheese, green onion and garlic. Salt and pepper to taste.
8. Fill the potato shells with the mixture.
9. Make at 375 F for 30  minutes

What we liked:

This was a really great use of the left over corned beef!

What we didn't like:

We forgot to add salt :( 

What Kaspian thought about it:

He really liked the potato shell and dipping it into sour cream, but did not like the twice baked potato mixture...Yeah, he's weird.

Next time:

Remember to add salt :) 

Slow Cooker Corned Beef and Potatoes

This was a super quick meal we threw together in the morning but was delicious to enjoy in the evening.
We had a 3.5 lb of pre-seasoned corned beef that we put into the slow cooker. Let cook for about 6 hours on low, then added some quartered golden yukon potatoes and switched to high for the last 2 hours. Resulting in super yummy and super soft corned beef!

Served!

Corned beef

Still in the slow cooker

Ingredients:

3-4 lb pre-seasoned corned beef brisket
5-6 quartered golden yukon potatoes

Directions:

1. Place the corned beef in the slow cooker. Cover with water and cook on low for about 6 hours.
2. Add in the quartered potatoes and change to high. Cook for another 2 hours. 

What we liked:

Super quick and easy to assemble and turned out great! We also used the left over meat for some great twice baked potatoes (recipe to follow!)

What we didn't like:

It cools down quite quickly on a plate... but that wasn't the dish's fault, it was one of those nights where it takes over an hour to get to actually sitting down and eating dinner.. and that's after placing the food on the plate :) 

What Kaspian thought about it:

He loved the potatoes. Not so much into the meat. Astrid however, enjoyed both greatly!

Next time:

No changes needed, but perhaps we could try our own seasonings for the corned beef brisket?

Black Forest Cake ala Swiss Pastry Shop

Google decided to stop misbehaving and finally synch-ed all the pictures allowing us to update!
We went a little dessert crazy the last couple of weeks...
First, on February 20th, we started off with a the Black Forest Cake which isn't really a black forest cake but a swiss desert like from the Fort Worth Swiss Pastry Shop. It is super simple to make and is made with very few ingredients. There are some things we should have done differently - spraying the cooking sheets would be one of those things. Using a ziploc bag to pipe the meringue would be another. Overall, it turned out super awesome for the first time making it. We added a little bit more sugar into the whipped cream, and thought it might actually need some even sweeter cream for the frosting. We did not have almonds to chop up, but rather used superfine almond flour, that we had previously also used for the french macarons.
Preparing the Meringue over the heat really gave it more stability and fluff.

Here is the original recipe:  http://cambridgecowgirl.blogspot.com/2011/03/schwarzwaldtarta-swiss-pastry-shop_11.html

The cake!

Slice of delicious cake

Top View

All put together!

The layers of almond merengue 

Underside of the Meringue

Another layer

All ready for baking!

So much flufff!!!!!

Ingredients:

Cake Layers:
4 large egg whites
1 cup sugar, divided
1 t. vanilla
1/2 t. lemon juice
1 pinch of salt
1 cup almond flour

"Frosting" and decoration
3 cups heavy cream
8 Tablespoons confectioners sugar
Trader Joe's 72% cacao chocolate bar shavings

Directions:

1.  Combine egg whites, 2/3 cup of sugar, vanilla, lemon juice, and salt in the bowl of a standing mixer.
2. Fill a saucepan about half full with water, and bring to a boil
3. Place the mixer bowl on top of the water and slowly stir the egg whites with a whisk for about 5 minutes until glossy
4. Take the bowl off the heat and attach it to the mixer. Use the whisk attachments and whisk on high speed until the bowl cools down.
6. Reduce mixer speed to medium and slowly add in the last 1/3 cup of sugar
5. Add in the 1 cup of almond flour and fold it in to the egg whites.
7. Prepare three baking sheets or parchment paper sheets by spraying them with oil. If using parchment paper, tracing a 9" outline with a pencil might be helpful to make sure the cake layers are the same size. We just eyeballed it and it came out pretty close.
8. Pipe the filling in a circle onto each of the three baking sheets.
9. Bake at 300F for about 30 minutes. Be mindful to watch and make sure that the cake layers do not get overbaked.

After the layers are all baked - let cool 

"Frosting" 

 Whip the heavy cream and powder sugar using the stand mixer.

Cake Assembly: 

1. Start with a layer of meringue, cover with frosting and top with another layer of meringue. Frost the top and sides of the cake and sprinkle chocolate shavings on the top and sides.

What we liked:

It was so exciting to try something new! The cake turned out very close to what we wanted it to taste like (the swiss pastry shop cake!)

What we didn't like:

The layers of cake looked like they got a little too browned, but it was actually not noticeable. Spraying the baking sheets might help with that. Also using the ziploc bag to create the layers might allow for more even distribution of "batter" 

What Kaspian thought about it:

He actually ate the cake. Astrid LOVED it. 

Next time:

No changes! Next time should go smoother since we know what we are doing now :)