Blueberry pie love!

Do you see that picture? Do you have any idea of the huge love you'll get for dropping that down on the table in front of your guests? I mean look at it. It's like a Gourmet Magazine cover shot! Best of all, it's not only crazy delicious but it's a pretty bulletproof recipe, seeing as how it comes from Cook's Illustrated. I think before they publish recipes they make like 1,500 of whatever it is. Okay, maybe not 1,500, but you know what I'm saying.


The pie, right before the egg wash application and oven insertion!

So anyway, this is yet another recipe we...well, w (aka "she who bakes") did it...for our friends Denise's birthday dinner. This is like the fourth post from that dinner. Man, everything was so insanely good. Wow! Anyway, we needed dessert, and blueberries were coming on strong at the market, and w had this recipe rolling around in her head for a few weeks, so it was on! It turned out perfectly. Not only to look at, but to eat. The flavors were excellent, the berries bursting with that sweet-tart flavor, the crust buttery and flaky. The pie held together beautifully, and unusually the pectin was mostly replaced with grated apple, which was a brilliant concept and added its own dimension of flavor. Throw a scoop of vanilla bean ice cream alongside and let the dessert love flow!
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Blueberry Pie

from Cook's Illustrated: "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute."
Makes one 9-inch pie

ingredients:
Foolproof Pie Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water

Blueberry Filling
6 cups fresh blueberries (about 30 ounces) (see note)
1 Granny Smith apple , peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground (see note)
Pinch table salt
2 tablespoons unsalted butter , cut into 1/4-inch pieces

1 large egg , lightly beaten with 1 teaspoon water

method:
1. For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Sunday Satisfaction!

As if my Sunday mornings weren't satisfying enough, what with my cup of coffee and the NYT, this past Sunday w got it in her head that what we needed was a batch of fresh baked blueberry scones. So lets see...Sunday morning...coffee in bed with the NYT....and the smell of fresh baked scones wafting through the house? Once again, it all works out for me. Oh, and thanks, honey!

So here's the perfect use for all those plump, juicy berries that you see bursting out at farmer's markets these days. This recipe from Cook's Illustrated is...according to w...extremely easy. According to me it's extremely delicious! These may be the best scones I've ever had. I'm guessing you'll agree.....


The scones before baking. The picture above are the scones about 30 seconds out of the oven...yummm!










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Blueberry Scones
from Cook's Illustrated

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

INGREDIENTS
16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Paella: A Taste of Spain!

Paella. Just the sound of it gets me salivating! Great paella is a symphony of flavors layered one on top of the other, the chorizo and shrimp and chicken leading the way, with supporting players saffron, Valencia rice, red peppers, onions, and garlic joining in to crescendo on your palate. Okay, had enough of bad symphony metaphors? How about if I just tell you that I've been looking for an excellent, easy-to-make paella to have at home for years. Thanks to a recent article on Leite's Culinaria, one of my favorite food sites, another culinary goal has been achieved. This recipe is remarkably easy, quick, and I think delivers one of the best paellas I've had. Plus I got to pull out the Cadillac of cookware, the Le Creuset! w and I had it last night night with its perfect wine foil, a chilled bottle of rosé. Yum! We were both supremely pleased, and best of all: Leftovers!!
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Paella
by the Editors of Cook’s Illustrated
from Cooking at Home with America’s Test Kitchen 2006
via Leite's Culinaria
Serves 6

This recipe is for making paella in a Dutch oven (the Dutch oven should be 11 to 12
inches in diameter with at least a 6-quart capacity). With minor modifications, it can
also be made in a paella pan. Cured Spanish chorizo is the sausage of choice for
paella, but fresh chorizo or linguiça is an acceptable substitute.

Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a
traditional part of paella. In our version, soccarat does not develop because most of
the cooking is done in the oven. We have provided instructions to develop soccarat in
step 5; if you prefer, skip this step and go directly from step 4 to step 6.

ingredients:
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt and ground black pepper
Olive oil
8 or 9 medium garlic cloves, minced or pressed through a garlic press
1 pound boneless, skinless chicken thighs, each thigh trimmed of excess fat and
halved crosswise
1 red bell pepper, stemmed, seeded, and cut pole to pole into 1/2-inch-wide strips
8 ounces Spanish chorizo, sliced 1/2 inch thick on the bias
1 medium onion, chopped fine (about 1 cup)
One 14.5-ounce can diced tomatoes, drained, minced, and drained again
2 cups Valencia or Arborio rice
3 cups low-sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1 dried bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley leaves
1 lemon, cut into wedges, for serving

method:
1. Adjust an oven rack to the lower-middle position; heat the oven to 350°F (175°C).
Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1
teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until
needed. Season the chicken thighs with salt and pepper; set aside.

2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat until
shimmering but not smoking. Add the pepper strips and cook, stirring occasionally,
until the skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer the
pepper to a small plate and set aside.

3. Add 1 teaspoon oil to the now-empty Dutch oven; heat the oil until shimmering
but not smoking. Add the chicken pieces in a single layer; cook, without moving the
pieces, until browned, about 3 minutes. Turn the pieces and brown on the second
side, about 3 minutes longer; transfer the chicken to a medium bowl. Reduce the
heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply
browned and the fat begins to render, 4 to 5 minutes. Transfer the chorizo to the
bowl with the chicken and set aside.

4. Add enough oil to the fat in the Dutch oven to equal 2 tablespoons; heat over
medium heat until shimmering but not smoking. Add the onion and cook, stirring
frequently, until softened, about 3 minutes; stir in the remaining garlic and cook
until fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins to
darken and thicken slightly, about 3 minutes. Stir in the rice and cook until the
grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken
broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo
to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring
occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs
almost all of the liquid, about 15 minutes.

5. Remove the pot from the oven (close the oven door to retain heat). Uncover the
pot; scatter the shrimp over the rice, insert the mussels hinged-side down into the
rice (so they stand upright), arrange the bell pepper strips in a pinwheel pattern, and
scatter the peas over the top. Cover and return to the oven; cook until the shrimp
are opaque and the mussels have opened, 10 to 12 minutes.

6. Optional: If soccarat (see headnote) is desired, set the Dutch oven, uncovered,
over medium-high heat for about 5 minutes, rotating the pot 180 degrees after
about 2 minutes for even browning.

7. Let the paella stand, covered, about 5 minutes. Discard any mussels that have not
opened and the bay leaf, if it can be easily removed. Sprinkle with the parsley and
serve, passing the lemon wedges separately.