Jason and I enjoy our rare weekends off together. Although it was not entirely a "rest" day (my dad and Jason spent the good part of the morning installing our above the oven microwave).... we did manage to work on our apartment a little (a never ending project), and cook dinner together. Tonight, we made a 1) spinach, bacon, red onion, mushroom, and feta salad, 2) chicken breast baked in a bag with mushrooms, butter, white wine and thyme, and 3) blueberry/raspberry pie...
The spinach salad is made just like it sounds, with all the ingredients mentioned above tossed in light italian dressing. The Chicken breast is from "Happy Days with the Naked Chef" by Jamie Oliver - I can share the recipe, if people are interested. For the pie, I combined a few recipes from my google search and came up with the following....
Mixed Berry (Blueberry and Black Raspberry) Pie
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
1/2 cup white sugar
4 Tablespoons cornstarch
1 squeeze of a lemon wedge
a sprinkle of cinnamon
4 small dabs of butter (slivers)
9 inch pie crusts (2) - I used pillsbury ready made
1. Preheat oven to 375 F
2. Mix sugar and cornstarch and a large mixing bowl.
3. Combine berries - if frozen (thaw), you may want to sprinkle some cinnamon or squeeze a tiny bit of lemon juice (1-2 tbsp) for tartness.
4. Prepare one pastry dough in the pie pan. To keep the crust from getting soggy, you may want to sprinkle some of the sugar/cornstarch mixture at the bottom of the crust before pouring in the fruit mixture.
5. Put the butter on top of the fruit filling
6. Cover with the second pie crust.
7. If desired, brush with egg wash (1 egg, beaten with some water), and sprinkle coarse sugar on the top.
7. Cover the edges/crust part with aluminum foil - bake 30 min
8. Uncover, bake another 20-30 minutes until the pie looks golden.
*Cooking time may vary depending on if you're using fresh (25 min) or frozen (up to 50 min)
Recipe adapted from allrecipes, Three Berry Pie
No comments:
Post a Comment