With Old Man Winter holding us firmly in his grasp, my thoughts turn to an array of comfort foods – ones that are warm, satisfying, and that might just conjure up distant memories of childhood past. Now, while my poor mother was not a spectacular cook by any stretch of the imagination, she would on occasion make some rice pudding. It was truly a superb treat to come home to on a cold winter’s day.
For a great portion of North America the weather outside is indeed frightful. Yet, nestled away in my freezer were some frozen bits of summer. I pulled them out and baked them into some amazingly delicious muffins.
These are sure to brighten up a cold winter’s day.
I am bringing the “year of making” to as many aspects of my life as I possibly can, and one very easy way for me to do this is through the meals I make. With some very simple ingredients – farm fresh eggs, milk, cheese, and some diced ham, you can have a very elegant but entirely satisfying dinner. I have based my recipe on Hubert Keller’s recipe for the same. Ham and Cheese Soufflé
As the days are growing ever so shorter, the bounty at the farmer’s market continues in abundance. I was saddened to have gotten what is most likely the last of the local blueberries.
This is my “take” on a recipe from the Red Spoon Blog’s “Blueberry Gratin”, and trust me, this is indeed an awesome use of fresh blueberries.
- 1 1/2 cups plain yogurt
- 1/2 tsp. Kosher salt
- 1 tsp. Vanilla
- 1 cup packed brown sugar
- 1 pint fresh blueberries
Turn on broiler.
Mix together yogurt, Kosher salt, and Vanilla. Spoon 1/2 of the yogurt mixture into the bottom of an oven safe dish. Cover with blueberries and pour the remaining yogurt mixture on top. Sprinkle the top with brown sugar and place dish on baking sheet.
Put under broiler for 5 minutes, or until brown sugar is all bubbly and caramelized.
Remove from broiler and serve.
It is just incredibly delicious, and tastes great the next day – if you manage to have any leftovers!
I read with great regularity the Red Spoon Blog, however many times her recipe ideas do not work in my budget or on my time schedule. However, as she so aptly said, sometimes simpler is better.
This recipe is one that fits both categories – affordable and quick. I had my quiche in the oven in about 50 minutes. Now, the better part – I now have a healthy and nutritious lunch to bring to work – and it is delicious served room temperature!
I tweaked her recipe a bit – so if you are a “purist” for homemade piecrusts, you can find the complete directions here. However, my Pillsbury Pie Crust worked just fine, I just popped the extra crust in the freezer for the next time I make this dish!