Blueberry Season, Finally!

There is this pie that we have come to look forward to every spring, as the rhubarb starts to peek out of the ground. The first time I saw the recipe for Rhubarb Custard Pie, I was intrigued, even though it sounded kind of odd. Of course, I have learned that sounding odd and actually tasting odd are two completely different things, and I'm so glad I went ahead and tried it out. It's a staple of my pie recipe collection now.

My rhubarb is on it's last legs. I was planning on making this pie with the remainder of it, but yesterday I visited the Ashland Grower's Market and found a half flat of fresh blueberries. I could not resist, and I bought the whole thing. So the blueberries were calling to me from the back of our car the whole way home, and I knew I had to make a dessert with them today. Instead of Rhubarb Custard Pie, I thought we could try Blueberry Custard Pie. Instead of the sweet jelled fruit pie filling like a classic pie, it's updated to a creamy, fruity, but not too rich filling. You can cover this pie with meringue if you choose, but I like it in a more simplistic form, with maybe a little dollop of whipped cream or frozen yogurt.

Blueberry (or Rhubarb) Custard Pie

1 9" pie crust, unbaked

1/2 cup sugar (3/4 cup if using rhubarb instead)

1 tbsp butter, melted

2 eggs

1/4 cup milk

1 tsp vanilla extract

5 cups blueberries (or chopped rhubarb, about 1 1/2 lbs)

2 tbsp flour

Preheat oven to 375 degrees. Chill your pie crust while you assemble the filling.

Place the sugar, butter, eggs, milk, and vanilla in a large mixing bowl. Using a hand mixer, beat until creamy and well combined.

Toss the blueberries or rhubarb with the flour in another bowl. Add to the batter and fold in lightly. Pour into prepared pie shell.

Bake 1 1/4 hours, until the filling is firm. Cool on a wire rack. Serve at room temperature, or chill until needed.

If you want to add a meringue topping, beat 3 eggs whites and 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff and glossy. Spread onto room temperature pie, sealing to the crust. Bake at 375 degrees until lightly browned, 12-15 minutes. Cool on wire rack 1 hour before serving.

Recipe Creation: It's Becoming A Habit

It's so frustrating to look for a recipe that I have in mind and not be able to find it!! Of course, usually when this happens (which is often), I have never actually seen the recipe; it's a figment of my imagination and is one I figure someone should have thought up by now. But it doesn't exist. With dinners and non-complicated meals I can totally wing it and usually have something awesome as a result, but with baking...well, that's chemistry and can't be messed with too much or disaster will strike, and I hate to waste expensive ingredients! So I usually end up looking at three or four things that might be similar to what I have in mind, piece together something based on what I've read and what I've made before, and then I often end up with something that's edible, at the very least.

Here I am, back at the breakfast planning situation tonight. Cinnamon rolls were sounding good, but I didn't want to make something with so much added sugar and butter (because I have plans for something else tomorrow and there's the whole moderation issue). It had to be whole grain, preferably 100%, of course, and still qualify as a sweet bread that's not too laborious. Enter Cinnamon Swirl Bread. Sounds familiar, right? Well, most versions are ALL white flour, which is why they're so puffy and light, and the whole grain ones still use some regular flour, TONS of sugar, and King Arthur's version uses a preferment (which does not work for me time-wise tonight). My own version turned out perfectly, full of cinnamon flavor, not overpoweringly sweet, and with a good 100% whole grain texture that's not dense like some loaves. It's easier than cinnamon rolls, and if you really want to pack an extra sweet punch, you can top warm slices with powdered sugar or cream cheese icing, or you can turn day-old Cinnamon Swirl Bread into French Toast with maple syrup.

Whole Wheat Cinnamon Swirl Bread
This recipe is easily doubled, if you'd like to make an extra loaf for the freezer.

1/2 cup very warm water
2 1/4 tsp active dry yeast
1 1/2 tbsp honey (approx)
1 egg, at room temperature
1 1/2 tbsp softened unsalted butter
2 1/2 cups whole wheat flour
2 tbsp dry nonfat milk powder
1 1/2 tbsp vital wheat gluten
1/4 tsp salt
1/4 cup brown sugar
2 tsp cinnamon

Stir together the water, yeast, and honey. Let stand about 5 minutes, until foamy.

Place flour, butter, egg, salt, dry milk, and gluten in a large mixing bowl. Pour yeast mixture into the center and stir and knead by hand or machine until dough is soft, smooth, and elastic (you may need to add up to 1/4 cup more water, depending on climatic conditions for the day you choose to make it).

Place in a greased bowl, cover, and let rise until doubled, about 45 minutes-1 hour. Stir together brown sugar and cinnamon.

Punch dough down, then pat into a 12x7 inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough. Roll up, then pinch seam and fold ends under to seal. Place in a greased 8x4 inch loaf pan. Cover and let rise 30-45 minutes, or until almost doubled in size.

While dough is rising, preheat the oven to 375 degrees. Bake 25-30 minutes, or until golden brown and it sounds hollow when tapped. Remove from pan and cool on a wire rack. If you like a crispy crust, leave it as-is, but if you like a satiny, soft crust, you may brush with a little melted butter (about 1/2 tbsp) while still hot.

Oatmeal, Without A Spoon

My children start planning their breakfasts before I usually have a chance to think about it...at bedtime the night before. Last night I was tucking my daughter in, and she requested oatmeal. She always requests oatmeal. At least it's healthy, but I'm not a particularly huge fan of the mush, which means that I have cereal on oatmeal mornings. We try to limit cereal days to once or twice per week, though. I came up with an oatmeal muffin that tastes just like the maple and brown sugar oatmeal packets my kids love (we usually use half of one of the packets per child with a scoop of quick cooking oats to balance out the sugar content). My children didn't even notice the little pieces of walnuts inside, which added a nice toasty flavor to each bite. This recipe is a keeper!

Maple and Brown Sugar Muffins

1 1/2 cups whole wheat PASTRY flour

3/4 cup old-fashioned rolled oats

2 tbsp nonfat dry milk

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/3 cup brown sugar, packed

1/3 cup pure maple syrup

3/4 cup milk

1/4 cup canola oil

2 eggs

1/2 tsp maple extract or flavoring, optional

1/4 cup finely chopped, toasted walnuts*

granulated maple sugar or cinnamon sugar, for topping, optional

Grease a 12-cup muffin tin. Preheat oven to 350 degrees (or set your delay start for the next morning, mix the dry and wet ingredients separately, stir and bake when you wake up).

In a large mixing bowl, stir together the flour, oats, baking powder, salt, cinnamon, dry milk, and walnuts, if using.

Whisk together the milk, brown sugar, maple syrup, maple flavoring, oil, and eggs. Pour into the dry ingredients and stir lightly just until mixed. Divide between the muffin cups. Sprinkle with sugar, if desired.

Bake 18-20 minutes.

Makes 12 muffins.

*To toast the chopped walnuts, place them in a skillet. Cook over medium-high heat and shake the pan occasionally, until lightly browned and fragrant, about 5 minutes. Toasting them brings out a delicious nutty flavor, and means that you use less in the overall recipe. If you'd rather use them as a topping, double the amount to 1/2 cup and sprinkle them on top of the batter just before baking, omitting the maple or cinnamon sugar.

Barbecued Pizza?!

Occasionally I have mentioned grilled pizza in previous posts. If someone's unfamiliar with the concept of a barbecued pizza, it can seem kind of...odd. It's hard to give up good homemade pizza when it's really hot out (and a sauna in the kitchen). So instead of turning on the oven this summer, heat up your BBQ and take the pizza baking outdoors!

A while back Eating Well did an article with several recipes for gourmet grilled pizzas, and their instructions set me off onto a great summer grilling spree. I find it difficult to stick to the classic combinations (pepperoni, Hawaiian, etc.) when there is absolutely nothing "classic" about the BBQ flavor. So usually I end up throwing whatever I have on hand on top, usually leftovers. It works out very well every time, as long as the pizzas aren't too big and the heat isn't too high. Keep in mind, also, that this dough works just as well for grilled flatbread to serve alongside fresh hummus or to use for sandwiches. Happy grilling!

Grilled Pizza, 101

If you don't have white whole wheat flour, use 1 1/2 cups whole wheat flour and 1 1/2 cups bread flour. The white whole wheat has a more subtle taste, so it can stand the larger ratio to the bread flour.

1 cup very warm water

1 tbsp active dry yeast

1/2 tsp sugar

2 cups white whole wheat flour

1 cup bread flour

1 tsp salt

desired sauces, grated cheeses, and toppings*

Combine water, yeast, and sugar in a glass measuring cup or small bowl. Stir well to dissolve, then let stand until foamy, about 5 minutes.

Stir together flours and salt. Add water mixture and combine and knead (by hand or machine) until you have a soft, smooth dough, adding a little more water if necessary to bring the dough together. (Be sure not to add too much water, however. You want a sturdy dough that can be rolled out for the grill. If you add too much moisture, you may knead more flour in to get the right consistency.)

Place in a greased bowl, cover, and let rise about 45 minutes.

While the dough is rising, prepare the rest of your ingredients. Place everything on a tray (this makes it easy to transport in and out of the house and a breeze to quickly top the grilled crust). Preheat the BBQ to low heat.

Divide the dough in half. Sprinkle a flat baking sheet (so the dough can easily slide off) with cornmeal. Roll each circle out to a 9 or 10 inch circle and place on the cornmeal-dusted sheet(s). Slide onto the preheated grill, or carefully pick up the dough circles and place them gently on the grate. Cover and grill about 5-8 minutes, until golden. Flip using a large spatula, immediately top with desired ingredients, cover the BBQ, and grill over low heat an additional 5-8 minutes. The cheese should be melted and bubbly. Transfer to a wire rack to cool slightly, then cut into wedges and serve.

*Leftovers work wonders for these kinds of pizzas. On the ones pictured above, I made two completely different varieties. The first has BBQ sauce, leftover BBQ roast beef, sauteed peppers and onions, and mozzarella and cheddar cheeses. The second is topped with Spinach Pesto (basil pesto would've been even better, if I'd had some), fresh mozzarella cheese, and sliced cherry tomatoes.

Pesto Made With Spring Garden Greens

We live in a medium to small sized town, and while we've certainly come a long way with the variety of what types of food are available, we are still limited in many ways. I try to buy in season, which poses a challenge in itself. Luckily, there is one booth at the Farmers' Market that operates out of geothermally heated greenhouses, so we get a jump start on rainbow colored bell peppers, heirloom tomatoes, basil, cucumbers, and a few other things. I went in search of some arugula this morning, but found some bright green spinach instead.

I have learned to be flexible when it comes to meal planning and recipe inspiration. I had visions of grilled chicken breast chunks and pasta tossed with Garlic Scape Pesto and cherry tomatoes, but the grocery store was out of organic chicken. All organic chicken...even broilers. How does that happen? Who is planning the purchasing/stocking for that store?! Anyway, I had to change gears. They had some yummy looking wild scallops, so I snagged those instead. I thought the Garlic Scape Pesto might over power the delicateness of the scallops, so I opted to make some spinach pesto out of my purchase from the Farmer's Market. My kids gobbled this dish up, and even my son, who has told me he doesn't like scallops in the past, thought this was tasty. He did remember to complain on his last bite, though, saying (as he stuffed it in his mouth), "Mom, I don't really care for scallops." Yeah, right. But that's a six-year-old for you!

Grilled Scallops with Fusilli, Spinach Pesto, and Heirloom Cherry Tomatoes

4 cups loosely packed spinach leaves (or try arugula instead)

4-6 fresh basil leaves

1/2 cup grated Parmesan cheese, plus extra for sprinkling

1/3 cup pine nuts, toasted

1 garlic scape, chopped (or 1 garlic clove, minced)

olive oil, 1/3-1/2 cup or to taste

1/2 pint mixed cherry tomatoes (yellow, orange, red, etc.), quartered

10 oz Fusilli pasta*

1- 1 1/2 lbs wild scallops (the large ones)

salt and freshly ground pepper

Place the spinach, basil, parmesan, nuts, and garlic in a food processor. Drizzle with olive oil. Puree, adding more oil if needed. Add salt and pepper to taste. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions.

While the water is boiling, preheat a grill to high. Place the scallops in a single layer on paper towels (to absorb any moisture). Blot with another layer of towels. Sprinkle with salt and pepper. Grill over high heat 1-2 minutes per side, being careful not to overcook.

Drain the pasta and toss with the pesto. Place some pasta on a plate, top with quartered tomato pieces and scallops. Grate parmesan cheese over the top and serve.

*I used Tinkyada brown rice fusilli pasta, found in the natural foods section. Whole wheat pasta might overpower the mildness of the scallops, but the brown rice flavor is very subtle. I like to use whole grain pastas because they fill you up quickly, using half as much as you might with regular white/semolina flour varieties. It keeps you lean because you eat less and it's healthier for you nutrition-wise!

Adventures In the Kitchen

Every once in a while I have a complete failure in the kitchen. Kids underfoot, distraction, or atmospheric conditions can drastically alter the finished product. Yesterday was a day where we had 150% humidity due to afternoon thunderstorms. Most people who bake a lot would recognize this as a sign to stay OUT of the kitchen and away from anything that has to do with chemistry, but every once in a while I conveniently forget and end up with an unusable dessert, bread, candy...it's happened quite a bit, you see.

I created a carrot cake recipe a few years ago that my family really enjoys. I have never been a fan of regular carrot cakes; they're either too dense, too nutty, too sweet, or too oily. With a weekly supply of delicious garden-fresh carrots from our CSA, however, I was getting creative with many things carrot related. It was only a matter of time before I looked into putting them in a cake. I combined several recipes and substituted butter for some of the oil. It's still very high in fat (even though other recipes call for 1 1/2 cups oil!), but with the addition of whole wheat pastry flour and lots of carrots, there are some healthy factors too, especially compared to a regular chocolate or vanilla cake. This is the main reason why I chose to bring carrot cupcakes to my son's last T-Ball game this morning. Coupled with the cream cheese in the icing they're a better choice for a treat than, say, Rice Krispy Treats (which one team had last week).

I'm getting ahead of myself. I was talking about flops above. Ha! I have made this recipe numerous times, in the form of beautiful layer cakes sprinkled with toasted walnuts, but yesterday I watched as the cupcakes sank into the muffin cups, creating big craters. Ugh. Did I mention I tried these while a thunderstorm was in progress? I was annoyed, to say the least. After my husband got home from work I headed to the grocery store and thought about my little failure. I returned to a quiet house, no rain, kids in bed, and decided to try again, especially since the previous cakes were all wonderful. Success! I cut the recipe in half to make 12 cupcakes, and they turned out just fine. The carrots in the batter do make them a bit craggy in appearance (as expected), but the crumb is moist and tasty, and the icing is classically divine.

Carrot Cake

Use organic or garden-fresh carrots for the best flavor.

3 cups grated carrots (loosely packed)

1/2 cup unsalted butter

1/2 cup canola oil

2 cups sugar

4 eggs

1 tsp vanilla

1 cup all-purpose flour

1 cup whole wheat PASTRY flour

1/8 tsp salt

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

chopped, toasted walnuts, optional*

Preheat oven to 350 degrees. Grease two 8 or 9" round pans, line with parchment, and lightly grease the parchment.

Place the grated carrots on a clean cutting board and chop finely (this gives a more fine, less tweedy texture to the cake).

Cream the butter, oil, and sugar until fluffy. Beat in the eggs, one at a time, and the vanilla. Add the salt, cinnamon, soda, powder, and flours. Beat until just barely mixed; some flour should remain. Add carrots and mix well.

Pour into prepared pans, dividing evenly. Bake 35-40 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans, the remove to wire racks. (Usually I leave cakes IN the pans to cool, but this cake is so moist it does better cooling out of the pan.)

Trim layers evenly and frost with Cream Cheese Icing. Decorate with chopped walnuts, if desired.

Cream Cheese Icing:

1 stick unsalted butter, softened

1 8 oz brick cream cheese, softened

2-3 cups powdered sugar

1 tsp vanilla

Beat together the butter and cream cheese until fluffy. Add vanilla and 2 cups powdered sugar, beating well. Add more sugar, if necessary, to achieve the desired consistency (and taste for sweetness). For the T-Ball cupcakes I used very little powdered sugar, resulting in a lightly sweet, loose icing that I just dolloped on the tops of the cakes. If you're wanting to ice a layer cake, you'll need a thick, spreadable consistency.

*To toast walnuts, place whole nuts in a single layer on a baking sheet. Bake at 350 degrees until browned, about 10-15 minutes. Let cool, then chop. Or, you can place them in a skillet and toast them on the stovetop, shaking the pan as needed to brown them evenly.

The Beauty of Pesto

A few years ago, when I joined a local CSA, I received my first introduction to garlic scapes. What are garlic scapes, exactly? In the spring, the garlic bulb sends a curly green shoot out. If you (or the farmer) were to leave it alone, it would eventually bloom into a flower and produce seed. If you cut it off, however, the plant focuses on enlarging the bulb underground and you get a really tasty, once-a-year treat. With that first little bunch I was able to make some divine pesto, and later on I froze some for the upcoming winter. Now it's an annual tradition, and we are seriously addicted to the vibrant green puree! I make a lot, some for fresh use (it keeps a while in the fridge), and some for the freezer for winter days when we'd really like an early taste of spring.

I have tried numerous recipes for all sorts of pestos, from sun-dried tomato to fresh basil to garlic scapes, and I'm to a point where I don't really use a set recipe anymore. Sometimes I'll toast some walnuts and toss those in. Sometimes it'll be raw or toasted pine nuts. I've found that each version is just as wonderful, and it's fun to mix them up for various applications/dishes. The basic formula is always the same, although the amounts can be played with easily. Garlic Scape Pesto stays just as fresh and vibrantly colored even after it's defrosted from a several month long freeze. Toss some with pasta, spread it on focaccia, slather it on chicken breasts and then grill or bake them...use your imagination! I won a recipe contest with Bob's Red Mill a while back with my favorite grilled pizza recipe: Garlic Scape Pesto, mozzarella cheese, Oregon baby shrimp, and roasted red peppers.

Garlic Scape Pesto

Use as a slight guideline for your own version!

1 bunch fresh garlic scapes

1/4 cup pine nuts or walnuts, raw or toasted for a full flavor

1/2 cup grated Parmesan cheese

extra virgin olive oil, 1/2-1 cup, depending on smoothness desired and personal preference

Salt and freshly ground pepper, to taste, optional

Coarsely chop the scapes. Place them in the bowl of a large food processor with the cheese, nuts, and a drizzle of olive oil. Pulse until combined, then puree until desired consistency, adding more oil as you like.

It's a little unfair to make something that uses a fruit that was fresh, juicy, and at it's peak 9 months ago, especially when there's so much fresh produce available now (finally!). That said, every autumn I make several pint-sized jars of Spiced Apples, which are reminiscent of those bright red circles that steak houses used to put on your plate as a garnish. Mine aren't bright red (too much food coloring), but the flavor is full-bodied and delicious, and they are wonderful to have on hand for quick pancake toppings, filling for crepes, stirred into yogurt, or whatever else might sound good at the moment. I'll post the recipe below so you can keep it in mind when apples are falling off the neighborhood trees and people are giving them away or selling them cheaply. Just don't be tempted to make them now, as I once was when organic apples went on special one spring. I made a whole batch of applesauce and it was terrible...mealy out-of-season apples are not good for...well, much of anything!

Anyway, I had two jars left and was in between trips to the store (so I was low on fresh fruit). On top of that, we had just returned from a weekend away. I hadn't baked anything for three days, we had avoided all sweets on our little get away, and I was antsy to get back in the kitchen. Cookies sounded kind of boring, but I wanted to make something quick, easy, and sinful too. I made Spiced Apple Oatmeal Bars. Buttery, sweet cookie crust, chopped soft apple filling, and a crumble topping. Yum!

Spiced Apple Oatmeal Bars

1/2 cup whole wheat PASTRY flour

1/2 cup all-purpose flour

1 cup quick-cooking rolled oats

2/3 cup brown sugar, packed

1/4 tsp baking soda

pinch salt

1/2 cup cold, unsalted butter

1 pint Spiced Apples or 2 apples, peeled and coarsely chopped

Preheat oven to 350 degrees.

If using the jar of Spiced Apples, drain and coarsely chop. (If using fresh apples, place chunks in small saucepan. Add 2 tbsp water, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1 tbsp vinegar (optional), and a pinch cloves. Bring to a boil, reduce heat, and simmer until soft, about 8 minutes. Drain.)

In a large bowl, combine flours, oats, brown sugar, baking soda, and salt. Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Set aside 1/2 cup crumbs to use as topping. Press the remaining mixture into the bottom of an ungreased 11x7" glass pan or a 9" square baking pan.

Spread the apple chunks evenly across the surface of the cookie crust. Sprinkle with the reserved topping. Bake 30-35 minutes. Cool on a wire rack.

Spiced Apples

You can safely reduce the sugar, if desired, but you'll probably want to try the recipe as-is at first and adjust it to taste the next time. I think I used about 4 1/2 cups this year for a more sweet-tart flavor.

In a large stockpot, combine the following and simmer 3 minutes:

6 cups sugar

4 cups water

2 tbsp ground cinnamon

2/3 cup white vinegar (you may try apple cider vinegar for a different flavor)

2 tsp ground cloves

1/4 cup lemon juice

Add 8 lbs sliced, cored apples (peeled if desired); I like to leave them as circles, but you may slice or chop if desired. Bring to a boil. Cook 5 minutes. Pour into hot, sterilized jars, wipe rims, and apply lids. Process in a boiling water canner 20 minutes. Store in a cool, dark place for up to one year.

Makes about 6 pints.

Fun Gift Ideas for Sunday

I woke up this morning and had a frantic moment, remembering that Father's Day is Sunday. I am usually prepared far in advance for these special days, but with last weekend's trip north and several days of dealing with mass amounts of strawberries I hadn't had the time to make the treats I was planning on. Tomorrow we have a full day planned, and we'll be visiting my brother on Sunday. I had to get things taken care of stat!

With no time to run to the store, I was happy to raid my well-stocked baking supplies and come up with two gift worthy treats, dark chocolate truffles with bacon chunks and a hint of cayenne and maple syrup glazed popcorn with a chile flavor. In less than an hour I had the popcorn done and the truffles chilling. With a quick trip to Michael's for some cute boxes I was close to being done!

I did have one little issue with the truffles. I made a salted caramel crunch that I ground up and rolled them in, which tasted amazing. But it melted if it sat for very long on the chocolate. So, I mixed it half and half with some natural cocoa powder to stabilize it, which does help considerably. Be aware that if you need to make these well in advance you have two options: either omit the caramel and just use cocoa powder with a little salt mixed in or shape the truffles, chill until you need them, and roll in the topping just before serving.

Maple Chile Spiced Popcorn

Preheat oven to 300 degrees.

Air pop about 1/3 cup good quality popcorn kernels. Pour 8 cups popped corn onto a tray and remove any half- or un-popped pieces. Pour into a large bowl and set aside. Grease a rimmed baking sheet or jelly roll pan.

In a small saucepan, combine:

1/2 cup pure maple syrup

1/2 tsp cayenne (if you like a distinct kick, otherwise use 1/4 tsp cayenne and 1/4 tsp ancho or New Mexico chile powder)

1 tbsp unsalted butter

1/2 tsp smoked sea salt

Bring to a boil. Boil for two minutes without stirring. Pour over popcorn and toss, using two spatulas, until thoroughly coated. Pour onto the prepared baking sheet. Bake 15 minutes. Cool in the pan on a wire rack.

Bacon Truffles with Salted Caramel Crunch

Cook about 4 slices thickly sliced excellent quality bacon until crispy (preferably nitrate-free). Drain on paper towels, pressing to remove as much grease as possible. Chop finely.

Place 8 ounces good quality dark chocolate (chopped or chips) in a glass bowl. Heat 1/2 cup plus 2 tbsp heavy cream in the microwave until simmering. Pour over chocolate. Stir until smooth. Stir in a pinch of cayenne powder. (You won't be able to taste this in the truffle unless you know it's there. It provides depth to the chocolate, though. You may add more if you like a kick.) Fold in 1/2 cup chopped bacon pieces.

Let mixture stand to set, about 10 minutes. Using a spoon (or you may pipe it out of a pastry bag), place small dollops onto a parchment or wax paper lined baking sheet. Chill until firmly set.

Meanwhile, place 1/4 cup sugar and 1/4 tsp smoked sea salt in a skillet. Place over high heat until melted, just a few minutes, without stirring. The salt may not dissolve completely, which is fine. Pour onto a piece of lightly greased foil. Set aside to harden. Pulse until finely chopped (but not too finely ground; you want a crunch) in a food processor. Set aside. This will be part of your topping.

Stir together 3 tbsp caramel crunch with 2 tbsp natural cocoa powder. Remove the truffles from the fridge. Shape into round balls and roll in the topping.

A Few More Strawberry Ideas...

For the record, this is not my piece of Strawberry Shortcake!! It certainly looks killer, doesn't it?! We had a light dinner tonight so we could enjoy large portions of this once-per-year treat, which is probably my all time favorite dessert. The trick is to use the most super sweet Oregon berries with just a touch of sugar so they juice a little (they don't need much), and a big dollop of real whipped cream, also lightly sweetened and with a hint of vanilla. Mmmm.

Usually I'll make a healthy biscuit and call it shortcake, but once every June I whip up a cake and do the real thing. This particular one is whole grain, and I think it's much better than a basic yellow or white cake. I like how the texture is really light and fluffy, and also how the wheat gives it a more full flavor that pairs so well with the assertiveness of the berries. Be aware, though...it tastes heavenly, feels great, but it will sneak up on you! While a person doesn't usually get a "full" feeling from a cake, this one sits heavily once it's gone down (so start small on the serving size). It's so tasty I will make it again and again, maybe even trying it as a layer cake in the future.


Whole Wheat Butter Cake

Double the ingredients to make a standard 2 layer cake recipe (or 24 cupcakes or one 13x9" cake). This will yield one 8" round, which is perfect for shortcake. Either dump the sliced berries over a whole piece or slice the cake into two layers and place berries and whipped cream in the middle as well. Use ingredients that have been brought to room temperature for the highest volume.

Preheat oven to 350 degrees. Line an 8" round pan with a parchment circle and grease well.

Whisk together:
1 cup, plus 2 tbsp whole wheat PASTRY flour (very important to use this type for texture)
1/2 cup all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

In a large mixing bowl, cream together until light and fluffy:
1/2 cup unsalted butter
3/4 cup sugar

Add 2 eggs, one at a time, scraping bowl after each addition. Beat in 1 tsp pure vanilla extract. Add 1/3 of the flour mixture, mixing until incorporated.

Beat in 1/2 cup plain yogurt (nonfat or lowfat). Beat in the remaining flour, stopping the mixer from time to time to scrape the sides and bottom of the bowl.

Pour into the prepared pan. Bake until a toothpick comes out clean and top is golden brown and springs back, about 25-40 minutes. (I know that's a big window of time difference, but all ovens vary, so keep a close eye on your cake! You don't want an underbaked one to fall, and you don't want a dry overbaked one either!)

Cool in the pan on a wire rack.



Strawberry Yogurt Swirl Popsicles

These popsicles are really easy to make and very healthy too! Just puree or mash the berries (and sweeten if desired). Layer with vanilla yogurt, insert sticks, and freeze!









I experimented this morning with making a canned sauce for waffles, pancakes, or whatever else might come to mind this winter. Usually I freeze bags of rhubarb and strawberries for this purpose and cook the sauce as I need it, but I was short on freezer space last year and this idea came to mind today as I was filling the shelves yet again. I thought I'd make jam, just without the pectin. Perfect! They sealed nicely and look divine. The rhubarb thickens the berry juice just enough to be pourable (but not so much that it will soak a pancake before you bite into it).
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Canned Strawberry Rhubarb Sauce

Makes 3 quarts or 6 pints

Place about 10 cups chopped rhubarb in a large stockpot. Add a tiny bit of water, cover and cook on high until broken down and soft. You should have about 5 cups of rhubarb mush. Add 7 cups mashed strawberries (and their juice), a little orange zest, 1 tsp ground cinnamon, and sugar (start with 1 cup and add more to your liking). Bring to a full rolling boil.

Ladle into hot jars. Wipe rims and screw on lids. Process in a boiling water bath, 5 minutes for pints and 10 minutes for quarts. Remove from water bath and cool completely before labeling and storing in a dark, cool place. Contents may separate a little, but stir when you open the jar and it will be perfect!

Any leftovers can be used as a sundae or yogurt topping, or for breakfast the next day. I poured mine onto fruit leather sheets and popped them in the dehydrator.

So Simple, So Delicious...

Strawberries are wonderful. They're so pretty and cheerful, and it's not until strawberry season comes along that you know summer is truly here (even if it has been raining or overcast most of the time). The perky red gems taste delightful and are the number one fruit my family consumes the most of. I know I've mentioned before that it's hard for me to resist the store-bought ones as soon as they appear on shelves (but only the organic variety!!), and I count the days every year until I can make the trek to the Willamette Valley to get our annual hoard in June. Personally, I like to pick at least half of what we'll bring home because it's more economical (about $10 per bucket, and 1 1/4 buckets equals 1 flat) and it provides a fun educational experience for my children. This year, however, the weather has not been cooperative. The berries are a little less sweet than usual because of the lack of sun, and when we pulled up to the farm this morning it was pouring rain. The u-pick fields were closed. I was so glad that I hadn't brought my children along for the quick trip; they would have been so disappointed to not help pick! Alas, my mom and I were still able to stock up, buying out the farm stand* (they were low due to the rain, of course). I have enough to make several batches of jam (I like cooked strawberry and strawberry-rhubarb, made with Pomona's Pectin** and a lower sugar content), I freeze tons for smoothies and making things in the dead of winter, and we gorge ourselves on eating them fresh. Four flats is just enough to get me by until the local ones ripen!

After dinner tonight I whipped up a quick Strawberry Sorbet. Now, this is no ordinary sorbet. I just mash up the berries, sweeten them, freeze, and call it good! Very good! Of course, this will not even come close using California berries, even if the organic ones are so much better than conventional, but it's good to keep in mind for when the local ones start showing up at the Farmers' Market, in your garden, or if you decide to head north as well and do your own gathering...but use the store-bought if you're desperate, of course!

Fresh Strawberry Sorbet

1 1/2 pints field-fresh strawberries (picked that day, if possible)-

sweetener, to taste (about 1/4 cup honey, sugar, etc)

Wash and core berries. Coarsely mash using a potato masher, pastry blender, or a child's hands (they LOVE this messy job). Stir in your desired sweetener. Freeze in an ice cream maker according to manufacturer's directions and serve!

*If you would like to pick amazingly wonderful strawberries too, there are many options in Oregon. You can always check out one of the prevalent, awesome Farmers' Markets in just about any town and pick some up there (but they'll be expensive). I have been going to Hansen's Coast Fork Farms in Creswell (about 5 minutes south of Eugene on I-5) for several years, and I think they grow the best ones (Benton Strawberry plants). For pre-picked flats, I paid $20, but if the u-pick id open (and it's not a downpour like it was this morning), it's $10/bucket. They're located on Sears Rd. in Creswell and can be reached at 541-895-3082. Hansen's sells certified organic berries as well as no-spray (which use conventional fertilizer, but no pesticides).

Because we cleaned Hansen's limited supply out, we stopped by another stand just outside of Pleasant Hill. Joe Cantrell owns the farm, they also do u-pick, and they don't spray either. Their flats were $19 each and featured two types of berries, a small one that is supposed to be good for jams and a larger table berry. They're very good, but not quite as sweet and full-flavored as the Benton variety. They're located right off Hwy 58 on the north side of town (lots of signs). They were very friendly, and I'll give them more business in the future! Just be sure to head north before the end of June or you'll miss out!

**Pomona's Pectin is an all-natural alternative to the standard pectin found in the canning supply section of the store. It's worth the hunt; I find it in the natural foods section in well stocked grocery stores for under $4 per box. I know that seems steep, but one box makes several batches of jam, recipes can be doubled or tripled, you can use any type of sweetener you like (and any amount), the final product always has a fabulous set, and it's very easy to use. You can find recipes and read more about it here.

A Perfect Balance Of Tart, Tangy, and Sweet

Lemon bars were a huge trend a few years ago and remain very popular still. They're a childhood favorite and often show up in the display cases of bakeries, but seem to have fallen off the radar recently. I needed to make a treat for the potluck we attended this afternoon, and I stumbled across this recipe as I was trying to figure out what to make. These were quick and easy to make, and came out of the pan nicely for a good presentation. I added lemon oil to up the tanginess; it is usually sold by the candy making supplies and flavorings in the craft store.

Old Fashioned Zesty Lemon Bars

Preheat oven to 350 degrees. Lightly grease a 9" square pan.

For the crust, place 1 cup flour and 1/4 cup powdered sugar in the bowl of a food processor. Pulse a few times to combine. Cut 1 stick (1/2 cup) cold, unsalted butter into chunks and add to the flour. Pulse until mixture resembles fine crumbs. Press evenly into prepared pan. Bake about 15 minutes, just until it's beginning to turn a light golden color.

Meanwhile, stir together:

2 tbsp flour

1 cup sugar

1/2 tsp baking powder

In a large bowl, beat:

2 eggs

2 tbsp fresh lemon juice

2 tsp lemon zest, preferably organic

1/4 tsp lemon oil, optional

Add the flour mixture and beat until combined and well mixed. Pour over the hot crust. Bake 25 minutes. Cool completely on a wire rack.

Using a sifter or small fine mesh strainer, sprinkle with a generous amount of powdered sugar. Cut into bars and serve.

Makes about 18.

A Potluck Side That Certainly Won't Be Duplicated...

There is a restaurant downtown that makes the most delicious potato salad. Never being much of a potato salad fan, I was hesitant to order it as a side, but the ingredients finally sold me. I liked it so much I had to return, order it again, and try to identify everything that I could taste in it. I came up with my own version that makes a quantity perfect for a summer BBQ or potluck, and it's one of those dishes that just gets better with time. I always make it a day ahead of time to allow the flavors to blend (and to save time the next day when I'm trying to get ready for that day's adventure or event).

Southwestern Potato Salad

2 1/2 lbs organic red potatoes, uniformly sized (so they cook evenly)

1/2 cup mayonnaise

1/2 cup sour cream

1 tbsp dijon mustard

2 tbsp cider vinegar

salt and pepper, to taste

1/2-1 canned chipotle pepper in adobo sauce, finely chopped

Place the potatoes in a large saucepan and cover with cool water. Bring to a boil, reduce heat, and simmer until skins begin to crack and fork pierces the flesh easily. Drain, run cold water over to cool quickly, and peel (pull the skins off easily with your fingers). Cut into bite-sized chunks and place in a large glass bowl.

Stir together mayo, sour cream, vinegar, mustard, and chopped chipotle pepper (add more if you like things really spicy). Add salt and freshly ground pepper, to taste, then toss with potatoes.

Add 3/4-1 cup each:

cooked black beans

chopped cilantro

sliced red onion or chopped scallions

chopped bell pepper (red, green, orange, yellow, or any combination)

corn kernels (I like to roast 1 ear of corn on the BBQ and then cut the kernels off, but you may also use the frozen defrosted variety)

1 anaheim pepper, roasted, peeled, and chopped (or 1 can mild green chiles), optional

Chill at least several hours or overnight to allow the flavors to mingle and develop.

I used to cut the potatoes up before cooking them, but I found I would almost always overcook them as I was preparing the other ingredients. By leaving them whole they maintain their shape better and don't get soggy. Some recipes also suggest tossing the freshly cooked potato chunks with vinegar before adding the dressing, but I have found it doesn't make that much of a difference, if any. This is the easiest version, chock full of colorful veggies.

Kicking Off The Season Of Grilling

If you don't have a grilling basket yet, now is the perfect time to snag one off the store's shelf. Make sure to buy a heavy duty one with slots to let the heat (and smoky flavor) through, and that can be scrubbed thoroughly without damaging it. Trust me, you will use it over and over as the season progresses, tossing all kinds of veggies in it and whispering silent thanks for this suggestion each time (ha!).

Grilling isn't much fun when it's really cold outside, but we almost always jump the gun and pull out the BBQ before the weather has turned warm. It's too tempting to whip up a healthy dinner with relatively few dishes involved, and something that always has delicious flavor (unless it gets too charred, but even then my husband doesn't seem to mind too much). We have been grilling many things recently, and today the sun is finally shining with a warm breeze blowing softly. It's hard to be stuck in the kitchen all afternoon when it's so nice out! Spaghetti is on the menu for tonight, something easy to use up a few of the last jars of canned tomatoes, and to dress it up I thought I'd make sausage meatballs (always a favorite with the kiddos). A few days ago, a Williams-Sonoma catalog arrived, and they have a meatball grilling basket for sale. Surely that would be a nightmare to clean, though, and it sets the consumer back almost $30! I took one look at my trusty veggie basket and knew I could pull off some tasty grilled meatballs quickly and with minimal cleanup.

Grilled Sausage Meatballs

Serve in marinara on meatball sub sandwiches or over pasta, or use ground beef instead of sausage, drench in warm BBQ sauce and serve as an appetizer.

1 lb good quality sausage*

1 slice of multigrain or whole wheat bread

1 egg, lightly beaten

1 tbsp dried parsley (or use fresh if it's available)

1 tsp Italian seasoning

1 tbsp dried minced onion flakes (or shred 1/4 cup fresh yellow or white onion with a cheese grater)

pinch Kosher salt, optional (depending on how salty your sausage is)

Preheat grill to high. Lightly coat a grilling basket with oil to prevent sticking and place on a piece of waxed paper or a cookie sheet (so your counter doesn't get germy and gross).

Pulse the slice of bread in a food processor until it's coarse crumbs. Combine with the herbs and onion. Add the egg and mix lightly to begin to coat. Add the meat. Using your hands, gently knead the mixture until thoroughly combined (but don't overdo it). Shape into 14 balls and place them in the prepared basket (you may make them smaller for appetizers if you wish).

Grill on high, turning once, and adjusting the heat as necessary to avoid any flare-ups, about 15 minutes total. Meatballs should be lightly browned with no pink in the center. (Husbands can be great about manning the grill, patiently waiting and turning things, so you can attend to other business, like boiling the noodles.)

*We are big fans of Taylor's Original Pork Sausage. I've mentioned it before, I know, but it's an Oregon product (so it's local!), it's not greasy, and the flavors work well with just about anything. Another option for good quality sausage is to find a local butcher shop that grinds their own and buy some in bulk 1 lb packages. Shop around until you find a tasty one that suits your family.

Edible Souvenirs Are The Best Kind!

There are two previous posts that relate to breading and baking chicken or fish, so I was really hesitant to post this version. My husband insisted I do so (between bites, as he was inhaling dinner tonight), and it is different enough to warrant it's own recipe, I suppose.

A few days ago we found ourselves basking in luxury and enjoying a few nights away on the Mendocino coast (our children were watched by grandparents back at home). Even though we always plan to have one day to not drive and completely relax, we always find ourselves back in the car exploring, heading to various hiking trails and towns to see what's around. We were staying in Elk, California, which is just a few miles south of Mendocino, and so we drove down the 1, enjoying the gorgeous scenery and some treacherous pathways down to various beaches. Once we got to Point Arena, we decided it was time to turn around and spend the remainder of the day reading and watching the waves from our inn. Before we managed to head north again, we passed by a little shop that specialized in selling homemade jams, chutneys, infused vinegars, and such, and I couldn't resist taking a peek (especially with a name like Lisa's Luscious Preserves). I met Lisa and we talked for a bit while she gave me sample after sample of delicious sauces and dressings. I make all of my own jams, and I still have several varieties from last year, but I did buy a jar of her Nectarine Sweet and Sour Sauce and some raspberry champagne vinegar. That sauce is perfectly balanced and so, so yummy, and it paired very well with the Coconut Crusted Chicken Strips I made tonight. My kids and husband gobbled it up, and my non-meat eating two year old asked for seconds! The sauce is available to order through Lisa's website, or you may use a different sweet style sauce (maybe jalapeno jelly melted in the microwave with a splash of lime juice?). Baking the chicken makes this dish much healthier than frying it, and I think it would be just as tasty using fish fillets or shrimp.

Coconut Crusted Chicken Strips

4 boneless, skinless chicken breasts, cut into strips or nuggets
3/4 cup all purpose flour
1/4 tsp ground cardamom
1/2 tsp kosher salt
2 eggs, lightly beaten
1 1/2 cups shredded unsweetened coconut*
sweet dipping sauce

Preheat oven to 425 degrees. Lightly grease a cooling rack and place it on a rimmed baking sheet.

Place flour, cardamom, and salt in a shallow dish and stir to combine. Place the coconut on a plate or in another shallow dish. Dredge each piece of chicken in the flour and dip in the egg. Roll in the coconut to coat and place on the prepared rack. Lightly spritz with oil. Bake until the coconut is toasted (lightly browned) and the chicken is cooked through, about 15-25 minutes, depending on the thickness and size of the strips. Serve warm with the dipping sauce.

*Look for unsweetened coconut shreds in the natural foods section of your local grocery store. Do NOT buy the sweetened shreds in the baking aisle! I have seen basic shreds, or you can buy the flakes and process them using a few pulses in your food processor. Make sure they're raw and not pre-toasted, because they will brown nicely as the chicken cooks in the oven.

A full day of goodies...

It's been a few days since I posted last, and it will be quite a few more until I post again (my husband and I are going away, sans kiddos, for a much needed coastal weekend to celebrate our 10 year anniversary). Never one to put off cooking even when so many other things are also needing to be done, I managed to cram in quite a productive day in the kitchen. I am exhausted!

My mother-in-law asked me to make cannoli for her dinner party tomorrow. Naturally, since she is watching my daughter for two solid nights, I couldn't refuse, and so I spent the morning making ricotta, turning the fresh cheese into cannoli cream filling, and then frying the cookie shells. Oh, somewhere in there we also cooked a full breakfast with multigrain pancakes, mashed strawberries, yogurt cream (whipped cream and vanilla yogurt folded together), and grilled sausage, AND I put together a bean and ham soup for the crockpot (I knew I'd be tired later and not up for cooking much). I packed my children's suitcases and got things together for our trip, along with doing a few loads of laundry and weeding a few rows in the garden. As if all that weren't enough, I remembered that I'd volunteered to bring a snack/treat to my son's t-ball game tomorrow morning. At 9 AM. Which means that I spent the hour before bedtime baking cookies.

I am not one to take credit for recipes that are not my own, and I am often citing sources when something isn't of my own creation. I really, really like King Arthur Flour's cookie recipes. A few weeks ago I put together a very large tray of assorted cookies for a library grand opening celebration, and made these oatmeal cookies as one of the selections. Normally I would only choose things that are tested and tried, but many readers/bakers had reviewed them, giving 4 or 5 stars in their testimonials. I knew I could trust KA fans, so I gave them a try and was delighted. They have crispy bottoms, yet remain slightly chewy also, and the spices give just the right balance without being overpowering. It's a winner! The original recipe uses golden raisins, but I have yet to find an organic variety, so I substitute regular ones, dried cranberries, chocolate chips, or a combination of the three. For the kids' cookies I used organic raisins and Ghirardelli semi sweet chocolate chips, and I used Spectrum organic palm oil shortening, which is non-hydrogenated. Enjoy! Here's the link for King Arthur Flour's Oatmeal Cookies.

(My son requested these, and I feel that oatmeal cookies, being whole grain, are a much healthier option than prepackaged granola bars, animal "crackers," or simliar store-bought items. What child doesn't like sweet oatmeal, especially with a little chocolate thrown in? Sure, I could've brought carrot sticks or fruit chunks, but usually their games are scheduled for 11:00 and everyone leaves post-haste for lunch afterward. So this is a one time snack/treat opportunity!)