Super delicious birthday cookies

• 1 boneless, skinless chicken breast, halved
• 1 large bay leaf, fresh or dried
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 large leeks, trimmed, washed and dried
• 3-4 cloves garlic, chopped
• Salt and pepper
• 1 cup dry white wine
• 4 cups chicken stock (32 ounces)
• 2 cups egg pasta, such as broken egg fettuccine or tagliatelle
• 2 tablespoons fresh thyme leaves, chopped
• 2 teaspoons grated lemon zest
• 1/4 cup flat leaf parsley, chopped
• Crusty baguette, sliced
• Soft cheese, such as goat cheese, robiola, Camembert or Boursin

Preparation

This past Saturday, Brad and I scored some amazing fresh blueberries at the Pepper Place Saturday Market.  I splurged on a huge pail of them...I'll be busy baking up blueberry goodness for a while!

One of the first things that I wanted to make was a blueberry pie, and I came across this scrumptious-looking recipe in Williams-Sonoma's Essentials of Baking cookbook.   I have a hard time passing by any dessert with a crumbly, cinnamony topping.

This pie was w.o.n.d.e.r.f.u.l....The filling wasn't overly sweet, but the crumbly topping added just the right amount of sweetness.  The cinnamon and brown sugar really send the flavors over-the-top.  And the fresh blueberries...well, they are clearly the star, here!  Use the freshest blueberries that you can get your hands on...they make all the difference in the world.

Brad and I took this pie to our 4th of July celebration yesterday, and it was a hit.  Make this for your family, and you're sure to be a hit too!

Bon Appetit!***


Blueberry Crumble Pie
Source:  Adapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).

Ingredients:

1 recipe Basic Pie Dough (see recipe below)
3/4 cup plus 5 Tbs. all-purpose flour
2/3 cup firmly packed light brown sugar
1/3 cup plus 1 Tbs. granulated sugar
2 tsp. ground cinnamon
1/8 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-inch pieces
5 cups blueberries


Directions:
Position a rack in the lower third of an oven and preheat to 400°F.


Roll out the dough and transfer to a 9-inch pie dish. Refrigerate until firm. Line the chilled piecrust with a piece of heavy-duty aluminum foil. Fill with dried beans, uncooked rice or pie weights. Bake until the crust dries out, about 15 minutes; to check, lift an edge of the foil. Carefully remove the weights and foil. Reduce the heat to 350°F. Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more. Transfer the crust to a wire rack.


Increase the heat to 375°F.


In a large bowl, stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.


In a large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the blueberries evenly. Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.


Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked. Makes one 9-inch pie.

****************************************
Basic Pie Dough
Ingredients:

1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water


Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.


To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.


Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.


To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.


To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.


Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.


Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.


Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Here are a few photos from the day...I had a blast taking pics!:


The very first thing that I bought were some gorgeous red Slocomb tomatoes.  For those of you not familiar with a little place called Slocomb, AL...Well, they grow the very finest tomatoes you'll ever put in your mouth.  There's even a Slocomb Tomato Festival to celebrate the harvest!

The second thing that I purchased was some yummy yellow squash...Brad's favorite!  This Cheesy Squash & Tomato Casserole was the first result of today's adventure (the second dish is baking in the oven right now...stay tuned for that recipe later!).  And I have to say...WOW!  The flavors of the fresh tomatoes and squash were simply fabulous.  The freshness of them, combined with the cheese was just perfection.  I made a few changes to Paula Deen's original recipe, which I've included below.

Bon Appetit...And please go support your local farmers!***


Cheesy Squash & Tomato Casserole
Source:  Adapted from Paula Deen's Cheesy Squash Casserole

Ingredients:

1 tablespoon vegetable oil
4 medium yellow summer squash, thinly sliced
2 large tomatoes, diced 
1 tablespoon butter
1 1/2 cups shredded mozzarella cheese
1/2 cup mayonnaise
Salt and freshly ground black pepper
1 cup fresh bread crumbs (Pulse 3 slices white bread in a food processor until you have small crumbs)


Directions:
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.


Heat the oil in a large skillet over medium heat. Saute the squash and butter until soft. Transfer to a bowl and stir in the mozzarella and mayonnaise. Add the fresh tomatoes and stir until well combined.  Add salt and pepper, to taste.


Place in the prepared casserole dish and sprinkle the bread crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Adapted from “Williams-Sonoma Essentials of Baking”
Makes 8 servings

Filling:
•6 medium stalks rhubarb, cut into 1/2-inch pieces (I left out the rhubarb...see notes above)
•2 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
•1/2 cup (4 ounces/125 grams) sugar

Topping:
•1 cup (5 ounces/155 grams) all-purpose flour
•1/2 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•1/3 cup (3 ounces/90 grams) sugar
•1/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/2 cup (1 stick) unsalted butter, melted


Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 2.5 quart ceramic or glass pie dish or baking dish.


2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.


3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.


4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.


Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.

***Recently, Brad and I put together a scrumptious meal...Grilled BBQ Ribs with Homemade BBQ Sauce, Mashed Potatoes with Scallions, and Greek Salad...Mmm.  This  BBQ sauce was outstanding!  Plus, it was so wonderful to sit outside on a beautiful night while the ribs cooked on the grill.  I'm so glad that spring is here!

A few days before, I had found boneless ribs on sale at the grocery store...buy one get one free.  We were both craving BBQ ribs, but alas...there was no BBQ sauce to be found in our kitchen.  I wasn't about to let that stop me!  I knew that I had some of the main ingredients on-hand...ketchup, brown sugar, and molasses...so I went to work at whipping up a homemade batch of sauce.  The only two ingredients that I did not have were the chili sauce and chili powder, so those go left out.  I did, however, add a sprinkling of red pepper flakes to add the tiniest amount of heat.

I may never buy store-bought BBQ sauce again!  This recipe was super easy, was packed with flavor, and came together in only about 15 minutes. 

Next time you have the chance, give this sauce a try...It's delicious!

Bon Appetit!***


Memphis-Style Barbeque Sauce
Source:  www.about.com

Ingredients:

•1 tablespoon butter
•1/4 cup finely chopped onion
•1 1/2 cups ketchup
•1/4 cup chili sauce
•3 t o 4 tablespoons brown sugar
•3 to 4 tablespoons molasses
•2 tablespoons prepared yellow mustard
•1 tablespoon fresh lemon juice
•1 tablespoon Worcestershire sauce
•1 tablespoon liquid hickory smoke flavoring
•1/2 teaspoon garlic powder or granulated garlic
•1/2 teaspoon salt
•1/2 teaspoon ground black pepper
•1 teaspoon chili powder
•dash cayenne pepper, or to taste

Preparation:
In a saucepan, slowly sauté the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer for about 15 minutes. Taste and adjust seasonings. Delicious on chopped pork sandwiches or use with chicken.

***This post is going to be difficult for me.  I'm writing this entry at the end of what has easily been one of the hardest weeks I've ever been through.  On the morning of March 5th, I found out that my GrannyRene had been rushed to the hospital.  She passed away later that afternoon.  It was so unexpected.  We had to say goodbye way too early, and my heart is broken.

My GrannyRene was one of the strongest people that I've ever known...Strong in every way.  She was so kind and loving...and was incredibly involved in the community...especially her church.  She volunteered so much of her time, because she truly enjoyed helping people and doing her part to make this world a little brighter.  She's taught me so many things through the years, including the fact that we have to take one day at the time...and that's exactly what I'll have to do. I know she's smiling down on me right now.

GrannyRene had a knack for making everyone feel loved...and you were richly blessed to have her in your life.  She was beautiful, classy, and a tremendous cook!  In fact, she was famous around here for her Chicken & Dumplings.  You may even remember THIS POST, where I shared her recipe.  The hand-written recipes and photos from that particular post are things that I will treasure forever.  She was so proud of this food blog and told so many people about it. She was so excited when she read that post and saw those photos.

I do find peace in the fact that she's with my grandfather, Papa, right now.  They loved each other so much, and I can't imagine how happy they are to finally be together again.  I have also found that getting back into the kitchen has been soothing...it puts me at ease and reminds me of GrannyRene. 

This is the dish that got me back into the kitchen.  Cooking can calm the mind, and making this pasta did just that.  It was just what I needed...comfort food to the highest degree.  It's easy to put together, and the taste is truly outstanding.  The creamy tomato sauce is brightened by the fresh basil and parsley.  This is a meal that feels luxurious and would be a great dish for a dinner party...easy, stress-free, but sure to impress.

I'm so blessed to have such wonderful memories of my GrannyRene...I know she'll continue to live on in our hearts forever.  I love you, GrannyRene...

Until next time...Bon Appetit!***


Penne a la Betsy
Source:  The Pioneer Woman

Ingredients:

¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil, to taste
Salt & Pepper, to taste

Directions:
Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

***There are a few days every year that turn grocery stores into a mad house...Thanksgiving Eve is certainly one of them! Did you have to make a last minute run to the store this year? I had a few things left on my list to get, and I knew that the stores would be crazy-busy, but I braved them anyway. It wasn't too terribly bad. I did search 3 different grocery stores for fresh fennel...with absolutely NO luck! I couldn't find the licorice-smelling veggie anywhere. So, I just left it out of the turkey recipe. It still turned out great, so no worries there. I didn't even miss it.