Skip to content

Chicken with Sun-Dried Tomato Cream Sauce

August 10, 2020

This recipe originally came from Gourmet Magazine October 2002.  But since that magazine no longer exists, it’s on Epicurious.  They used to have a section where people would write in their best recipes and this is one of them, from Heather Prudhon, Santa Clara, CA :  “I came up with this recipe to make use of the immersion blender that I received as a gift.  It makes a good quantity of sauce and tasted great served over rice.”

I did not have an immersion blender when I first made this recipe, so you don’t absolutely need one.   It then is a chunky sauce rather than smooth but the flavor is there which is delicious.

I double the sauce despite what she says.  I also use chicken tenders rather than chicken breasts.  Besides rice, which is great, I have also served this over pasta, which is equally yummy.

Chicken with Sun-Dried Tomato Cream Sauce from Gourmet 2002

1-1/2 pounds chicken tenders

1 tablespoon extra virgin olive oil

8 garlic cloves minced

1/2 cup drained sun dried tomatoes, patted dry and coarsely chopped

3/4 teaspoon dried hot red pepper flakes, optional

1/2 cup dry white wine (I use Sauvignon Blanc)

1-1/2 cups chicken broth or stock

1/2 cup heavy cream

1/4 cup thinly sliced fresh basil, optional

Salt and pepper the chicken.  Heat oil in a large heavy skillet over medium heat.  Brown chicken, turning once, for about 6 minutes.  Set chicken aside on a plate.

Add garlic, tomatoes to skillet and saute, stirring until garlic is pale golden about one minute.  Add wine and boil, stirring and scraping up any brown bits, until reduced by half about one minute.  Add chicken broth or stock and bring to a boil, covered.

Add chicken to skillet and simmer, covered, until just cooked through about 4-5 minutes.  Set chicken aside again on the plate.

Stir in cream into sauce in skillet and bring just to a simmer.

If you have an immersion blender, follow these instructions, if not continue to next paragraph: Carefully transfer sauce to a deep heatproof bowl and puree with the immersion blender until almost smooth.  Return sauce to skillet.

Add chicken back into skillet with sauce, cover chicken with sauce, and heat through for 1-2 minutes.

Serve over rice or pasta.

mise en place

sun dried tomatoes coarsely chopped:

salt and pepper chicken tenders:

saute in pan then set aside:

add garlic and tomatoes:

Then wine:

Then chicken broth:

cover:

add chicken back in and simmer:

 

set chicken aside again and add cream:

add sauce to deep bowl and process with immersion blender:

add back into skillet with chicken:

serve over rice or pasta, yum!:

Sesame Noodles with Crispy Tofu

August 7, 2020

So, this recipe is from my daughter because I was trying to like tofu.  I had tried it numerous times and did not like it at all.  I had cooked it a few times but not for myself.  My niece is a vegetarian so I would cook it for her when we got together for family gatherings (do miss those right now, 😦 ) but I would never eat it myself.  My daughter encouraged me to try this recipe.  It was one of their favorites and they would make it almost once a week.  So I gave it a try and  I loved it.  Tofu soaks up all the flavors and for me to like it, I needed plenty of flavor.  This recipe delivered.

I do not make the cucumber salad but encourage you to try it.  I will myself someday.

I also do not use the red chile but substitute chili garlic sauce.  I don’t use alot but feel free to go up to 1 tablespoon if you like.

Also, I use a little more soba noodes, 6 ounces instead of 4 ounces.

The red chile sub and increase soba noodles are my daughters recommendation.  Also serving it with roasted broccoli.  I also like roasted broccolini with this as well.

Because of the shopping situation these days, I also did not add the scallions.  But I will put them on the ingredient list so one day…….

Sesame Noodles with Crispy Tofu by healthyish

(hmmm I did not realize healthyish was Bon Appetit)

3 tablespoon unseasoned rice vinegar

1 teaspoon to 1 tablespoon chili garlic sauce ( I use 1 teaspoon)

1/4 cup low sodium soy sauce

3 tablespoons honey

1, 12 ounce block firm tofu, drained, patted dry (I can only find a 16 ounce block so I cut a slim piece off to make it 12 ounces)

1/4 cup neutral oil, grapeseed, canola, peanut or vegetable

6 ounce dried soba noodles (or 14 ounces of refrigerated cooked soba noodles, placed in 6 cups boiling water, let sit 1-2 minutes, drain, put a bit of oil in, and stir)

2 tablespoon tahini

1 tablespoon unseasoned rice vinegar

3 scallions, thinly sliced on a diagonal (optional)

 

Fill a medium/large saucepan with 3/4 water and place on burner.  Set on high heat.  This is for cooking your soba noodes.  Just a little prep here 🙂

Place the first 4 ingredients: rice vinegar, chili garlic sauce, soy sauce and honey, in a small bowl and whisk together.

Cut tofu into 3 even pieces and then each piece cut into 3 even pieces, so you end up with 9 mini blocks of tofu.  Pat dry with paper towels.

Heat oil in a medium nonstick skillet over medium high heat.  Cook tofu, UNDISTURBED, for 4-7 minutes until very crisp and dark brown underneath.  Transfer tofu to a plate and wipe out skillet.

Heat skillet over medium heat, add rice vinegar mixture and then tofu.  Cook, turning tofu occasionally, until sauce is glaze like and thick, about 4 minutes.

Meanwhile, cook soba noodles according to package directions.  Drain.  Do not rinse.  Set aside.

Transfer tofu to plate again, leaving sauce in pan.  Whisk in tahini and vinegar.  Add noodles and toss until coated with sauce.  As you can see from the picture this got too thick. I may have added a bit more tahini than the recipe asked for.  But I’m glad this happened, it was easily resolved by adding water, about 1 tablespoon at a time, until I could see the noodles were getting nice and coated with the sauce.  Top with tofu and serve.

 

sauce ingredients:

tofu:

soba noodles:

tahini and rice vinegar:

cooking tofu:

cooked soba noodles set aside:

crisp and dark brown tofu simmering in sauce:

turning tofu:

and then set aside:

add tahini and rice vinegar:

a little too thick, but added noodles anyway, and added water until right consistency:

add tofu and serve:

Yum!

 

 

Lightning Fast Tahini Pork

July 26, 2020

This is another great recipe from Everyday Dorie by Dorie Greenspan.  Simple and delicious.

I almost followed the recipe exactly.  The only thing I did differently was to cook the pork pieces separately and set aside.  Pork tenderloin is very tender and if overcooked,  becomes dry.  Not my preference.

Dorie also gives the option of substituting creamy peanut butter for the tahini.  Whatever you have on hand, I think both are delicious.

Lightning Fast Tahini Pork by Dorie Greenspan

1/2 teaspoon chile powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon fine sea salt (this is equivalent to table salt but I like the fine sea salt better.  I have now replaced my Morton table salt with Baleine Seal Salt, fine, in the blue canister)

1 pound pork tenderloin, cut into 1 inch pieces

2 tablespoons tahini (stirred well before measuring) or smooth peanut butter

Juice of 1-1/2 lemons, about 5 tablespoons

2 tablespoons olive oil

2 tablespoons honey

2 tablespoons cider vinegar

2 tablespoons water

Stir together the chile powder, ginger, cumin, turmeric and salt.  Toss the pork pieces in the spice mix until thoroughly coated.

Mix tahini or peanut butter with 2 tablespoons of the lemon juice.  The tahini/peanut butter will thicken which is fine.

Heat the olive oil on a large skillet, over medium high heat.  Add the pork pieces and cook until brown on all sides, about a minute each side.  Remove from the pan and set aside.

Lower the heat to medium and add the honey, vinegar , and water into the skillet.  Stir together, scraping up any brown bits from cooking the pork.  Reduce the temperature to medium low and stir in the tahini mix and then the pork pieces.  Cook for 2-3 minutes until the pork is heated through.  Remove pan from heat.  Stir in the remaining lemon juice.

Serve over rice with a vegetable, like sauteed spinach.

Enjoy!

chile powder, ground ginger, ground cumin, ground turmeric and salt:

add pork pieces and coat with spice mix:

peanut butter and lemon:

mise en place:

cook pork and set aside:

honey, vinegar, water:

add tahini/peanut butter mix:

then pork pieces, take off burner and add lemon juice:

serve over rice with a vegetable, like spinach, YUM!

 

Prosciutto Apple and Sage Butter Chicken

July 19, 2020

This recipe was one of many recipes that I tried out while visiting our daughter, her husband and their new baby (who will soon be one!! yikes! where does the time fly).  I would be making dinner every night, so I knew I had a captive audience to try new recipes.  Most of them were very good but this one was a stand out!  Since then, I have made it many times, twice for dinner parties and knew I had to share it here.

This is from Tieghan Gerard from Half Baked Harvest food blog.  I have made quite a few of her recipes.  She is an incredibly prolific recipe writer and all the recipes are amazing.  Please follow her on Instagram and Facebook.  You will not regret it.  She has also written two cookbooks!!

Tieghan gave a choice for the cheese.  I am not a blue cheese lover so went with the Gouda.  If you love blue cheese then please use.   I do not care for rosemary so I just added more thyme.  I never have cider so I substituted frozen concentrated apple juice.

Prosciutto Apple and Sage Butter Chicken with Cider Pan Juice (Apple Concentrated Pan Juice but the cider sounds better) by Tieghan Gerard

2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

4 teaspoons apple butter

4 thin slices of gouda cheese

8 thin slices of prosciutto

2 small shallots, cut into 1/2 inch slices

4 garlic cloves, smashed

1 Honeycrisp apple, skin and core removed and thinly sliced

3 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons butter

12 fresh sage leaves

1/2 cup dry white wine (I used Sauvignon Blanc)

1/2 cup frozen concentrated apple juice

Heat the oven to 425 degrees.  Grease an oven safe skillet with olive oil.

Season the chicken with kosher salt and pepper.  Spread each cutlet with 1 teaspoon apple butter, then top with cheese.

Wrap 2 pieces of prosciutto around each cutlet.  Transfer the cutlets to the prepared pan.

Arrange the shallot, garlic and apples around the chicken.  Add the thyme.  Drizzle the olive oil over the apples.

Transfer the pan to the oven and cook for 15-20 minutes (no more, otherwise the chicken is dry).  Using POT HOLDERS FOR THE PAN HANDLE, remove pan from oven.

Turn the setting on your oven to broil.  Remove the apples from the skillet to a plate.  Return the pan with the chicken to the oven (USING POTHOLDERS) and broil for 1-2 minutes, until the prosciutto is crisp.  Watch carefully.

Remove the pan from the oven using POT HOLDERS FOR THE PAN HANDLE and remove the chicken to the plate with the apples.

Place the pan USING THE POTHOLDERS with the shallots and garlic over medium heat.  Add the butter and sage.  Cook 1-2 minutes, until the butter is browned.  Remove the sage from the skillet and add to the plate with the chicken.

Add the wine and concentrated apple juice to the pan.  Bring to a boil and boil for 5 minutes, until reduced by half.  Put the chicken and apples and sage back into the pan and simmer for 1 minute.  Remove from the heat.  Serve with rice, my preference, drizzling the sauce over the top.

Enjoy!

pan with coating of olive oil:

boneless whole chicken breasts, sliced in half, salt and pepper:

top with apple butter and Gouda cheese:

Wrap with prosciutto:

Place chicken in prepared pan:

this is the prosciutto I use:

shallots, garlic, apples, thyme and sprinkled with olive oil:

cooked in the oven, apples removed and broiled for 1-2 minutes:

chicken set aside with apples:

add butter and sage:

remove sage to plate with chicken:

wine and concentrated apple juice, reduced:

add chicken back in:

serve over rice, yum!

Chicken Tacos

July 10, 2020

These are excellent.  The original recipe is much hotter taste wise.  I have modified the spices to suit my family’s tastes but you can certainly go more spicier.

Leftovers are wonderful.  We have also eaten them without the soft Taco and just had rice, the chicken and garnishes.

Enjoy!

Chicken Tacos by by NerdyMamma.com

1 pound boneless skinless chicken thighs

3 garlic cloves, minced

1 medium or 1/2 large red onion, sliced thinly

1/4 teaspoon paprika

1/4 teaspoon cumin

1/8 teaspoon chipotle chili pepper

1/16 teaspoon ground cayenne pepper

1 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

garnishes (or whatever YOU like):

avocado, sliced or chopped

shredded lettuce

grated cheese, I like cheddar

diced tomatoes

sour cream

Spanish Rice, optional but recommend

Soft Flour Tortillas

 

Heat oven to 375 degrees.

Place paprika, cumin, chipotle chili, cayenne, salt, pepper and oil in large bowl.

Combine.

Add onion and garlic and mix together.

Add chicken and with your hands, mix everything together making sure the chicken is covered with spices/oil.

Place chicken and onion spice mix on rimmed cookie sheet covered with parchment paper.

Place chicken in oven and bake for 25-30 minutes until slightly browned on top.

Meanwhile cook Spanish Rice according to directions.

Remove from oven and cut chicken into strips.

Warm up soft tacos (directions are on back of package.  I like to use a very hot pan, and heat up individually.  Your choice)

Place soft taco on plate.  Place rice on top. Place a few strips of chicken.  Garnish.  Roll up and eat whole or halved.

Yum!

 

Spices and olive oil:

Onion and garlic:

chicken then mix everything together:

place on rimmed cookie sheet:

garnishes:

Spanish Rice and Flour Tortillas:

after 30 minutes (ovens vary):

chicken cut up into strips:

all dressed up and ready to eat!

Coconut Cookies

July 3, 2020

My daughter tells me these remind her of my Coconut Biscotti.  I must agree.  They do.  But not as time consuming.

This is a wonderful cookie from Martha Stewart.  If you like coconut these are it!  And they have a long shelf life:  I shipped them to California, which unfortunately took 7 days (crazy, not the usual) but I was assured that they were still delicious.

I have made no substitutes or tweeks.  The yield and the bake time were not the same as mine but that was it.  And the only downside is that you need a food processor for this recipe.  Which is great if you have one.  It makes the process very quick.  But I can’t think of a way to make them without one.

Coconut Cookies by Martha Stewart

1 package (14 ounces) sweetened shredded coconut

1 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup (1 stick) butter, right from the refrigerator, cut into small pieces

l large egg

1 teaspoon pure vanilla extract

1-1/2 cups all purpose flour

Heat oven to 350 degrees.

Set aside 2 loosely packed cups of coconut in shallow bowl, about 5-1/4 ounces.

Place remaining coconut in food processor.  Add sugar, salt and baking powder.  Process until finely ground.

Add butter and process until no lumps remain.

Add egg and vanilla and process until smooth.

Add flour.  Pulse until crumbly dough begins to form (do not overmix).

Scoop dough, using a purple cookie scoop (~ 1 tablespoon) and place into reserved coconut.  Roll cookie around until coated with coconut.  Place onto rimmed baking sheet  ( you can do several cookie scoops at a time, see picture) about 2 inches apart.

Bake for ~ 16 minutes, turning cookie sheet around half way through, until slightly browned and golden.  Cool on baking sheets for about 10 minutes and then remove onto a cooling rack until completely cool.

These stay fresh for a few days at room temperature.  Can also be frozen.  Are excellent cookies to ship.

Enjoy!

weighing coconut:

coconut, sugar, salt and baking powder:

add butter:

add egg and vanilla then flour:

finished result:

scoop into reserved coconut:

place on cookie sheet:

out of the oven:

cooling:

yum!

Weeknight Porchetta

June 29, 2020

I have had this recipe for awhile.  And now that I have made it again recently, the sources  for this recipe have become very controversial for me.  I’ve unfollowed both from my Instagram and email, until they get their sh..t together.  We’ll see.

Anyway the recipe itself is very good.  The only real changes that I have made is the use of rosemary:   I don’t care for it so I have substituted thyme.  Pork tenderloin is also a little on the fussy side.  I thought the cooking time was too long, so I have adjusted that as well.  Pork tenderloin is not as tasty if cooked too long, so be careful.

Weeknight Porchetta from Allison Roman via Bon Appetit JANUARY 2015

4 garlic cloves, minced

1 tablespoons fresh thyme leaves, chopped

1-1/2 teaspoons kosher salt

1 tablespoon olive oil

1 to 1-1/2 pound pork tenderloin

4 sprigs of fresh thyme

4 bacon slices

2 large or 4 small heads of garlic

1 tablespoon olive oil

Mix together minced garlic cloves, chopped thyme leaves, kosher salt and olive oil in small bowl.  Spread all over pork tenderloin.  If you have time it is suggested to do this in the morning.  I never think about it so have always done it right before cooking.

Heat oven to 425 degrees.  Prepare a rimmed cookie sheet with parchment paper and place sprigs of thyme on top.  See picture.

Wrap bacon slices around tenderloin, tucking underneath the pork so it stays in place.  Place on sprigs of thyme.  Cut garlic heads in half crosswise and place around pork tenderloin.  Sprinkle everything with 1 tablespoon of olive oil.

Roast for about 30 minutes (recipe says 40-45 minutes, way too long in my book) and let rest for 10 minutes before cutting and serving.

I serve this with a couple of vegetables:  beans, spinach , smashed sweet potatoes, your choice.

Enjoy!

 

garlic, thyme, kosher salt, olive oil.

thyme sprigs on parchment paper:

spread mixture all over pork tenderloin:

wrap in bacon, place on thyme, surround it with halved garlic heads:

cook for about 30 minutes, rest 10 minutes, cut and serve:

yum!

Salted Chocolate Buckwheat Cookies

June 9, 2020

When I was in California last year, visiting my daughter, we went to lunch at Tartine Manufactory in San Francisco.  Needless to say we had a scrumptious lunch and when we left, on a whim, I bought one of these cookies and a slice of chocolate pound cake.  Back in the car, heading to Oakland, I split the cookie with my daughter and we swooned at the deliciousness of this cookie.  I shook my head, chastising myself, why or why didn’t I buy more?

I looked diligently online to get a recipe.  Found one that maybe was the same but turned out not to be.  The next time I visited my daughter, during the summer, I bought 2 dozen.  One for my daughter and her husband and 1 for me to bring home.  Of course they didn’t last long and I kind of gave up trying to find a recipe.

In the fall, Elisabeth Prueitt (with her husband Chad Robertson) republished their original cookbook with some added new recipes and I decided to buy it.  I had never bought the first one and was very impressed with the bakery, so I thought, why not?  When I got it and leafed through the cookbook, there was the RECIPE, for Salted Chocolate Buckwheat Cookies!!  Just this recipe alone was worth the cost of the book!!  I quickly texted my daughter with a picture of the recipe and told her, “As soon as I get all the ingredients I will be making these.”

So these are it and just as delicious as the bakery ones:  enjoy!!

There are a few ingredients that may not be readily available.  I had to send away for the Buckwheat flour, usually one of those things that I do not advocate but this cookie is worth it.  I now see it in the supermarket.  Also the Cacoa Nips are kind of unusual but I did find them at one of my supermarkets.

Salted Chocolate Buckwheat Cookies from Elisabeth Prueitt

1/3 cup (45 grams)  buckwheat flour

1/2 teaspoon baking powder

8 ounces dark chocolate, cut up into chunks (I used Scharffen Berger 70%, but any dark chocolate, good quality will suffice)

2 tablespoons butter

2 large eggs

3/4 cup (150 grams) sugar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

2 tablespoon Cacao nibs

1 teaspoon flaky seal salt, such as Maldon

 

Line two rimmed baking sheets with parchment paper.

Sift the flour and baking powder into a bowl.  Set aside.

Place butter and chocolate into a microwave safe bowl.  Microwave on high for 30 seconds. Remove and stir.  Microwave again for another 30 seconds.  Remove and stir.  Microwave for 15 seconds, remove and stir.  Set aside to cool for 30 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar and salt.  Beat for 6 minutes until pale yellow.  See picture below for texture.  Fold the cooled chocolate mixture and vanilla extract into whipped egg mixture, with a rubber spatula.  Add the flour mixture and fold in quickly.  Just before complete, fold in cacao nibs.

Preheat oven to 350 degrees.

Using a purple cookie scoop (a generous 1 tablespoon) or 2 spoons, portion out dough onto cookie sheets, about 2 inches apart.  Liz uses a pastry bag with a 1/2 inch round tip to portion out the cookies.  I was happy with the scoop.

Let cookies set at room temperature for 15 minutes.  Then sprinkle each cookie with a pinch of flaky sea salt.  Bake the cookies until set, about 10-12 minutes.  They should still be slightly soft in the middle.  Let cookies cool completely on the cookie sheet and then transfer to a wire rack.

the BOOK:

chopped chocolate:

butter and chocolate:

mise en place:

prepped cookie sheets:

what the eggs, sugar and salt should look like after 6 minutes:

fold in cooled chocolate:

fold in flour mixture:

and then cacao nibs:

portion out cookies, let set, then sprinkle with salt:

out of the oven let cool:

transfer to wire racks:

yum!

Crispy Salt and Vinegar Smashed Potatoes

May 29, 2020

This recipe is from Halfed Baked Harvest a blog written by Tieghan Gerard a passionate young woman who is an extremely prolific writer, with awesome pictures and drool worthy recipes. I highly recommend following her blog and Instagram account!!  And she has written 2 cookbooks, one of which I have: Half Baked Harvest Super Simple.

I have only made the potato part of the recipe, the other half seems amazing as well.  Please see her blog post for the complete recipe.

And I only use 1 pound of potatoes, decreasing the other amounts.  These potatoes are like hash browns, really good ones.  My husband loves the leftovers the next morning.

Crispy Salt and Vinegar Smashed Potatoes by Tieghan Gerard

1 pound baby Yukon gold potatoes

1/4 cup plus 2 tablespoons of Apple Cider Vinegar

1/4 cup water

1-1/2 teaspoons Kocher Salt

1/4 cup extra virgin olive oil

1 teaspoon onion powder

1 clove of garlic, minced or grated

 

Preheat the oven to 450 degrees.

Measure potatoes, 1 pound.

In the bowl of the instant pot, combine potatoes, vinegar, water and salt.  Cover and cook on high pressure/manual for 6 minutes.  Once done cooking, use the natural or quick release function and release the steam  OR  place the above ingredients in a large pot.  Cover with 1 inch of water.  Bring to a boil, reduce heat and simmer for 15 minutes, until potatoes are fork tender.  Drain the potatoes and transfer to a rimmed cookie sheet.  ( I prefer the Instant Pot directions but if you don’t have one, don’t despair.)

Smash the potatoes, using a heavy mallet (see picture below) or Tieghan suggests taking another rimmed cookie sheet, place on top of potatoes and pushing down to smash the potatoes.  Or she also suggests using the bottom of a mug.  Whatever works for you.

Toss the potatoes with the olive oil, onion powder, garlic. The potatoes will break up slightly when you toss them, not to worry, they will be perfect.

Place in oven and roast for 25 – 30 minutes until golden brown.

1 pound of potatoes:

potatoes, vinegar, water and salt:

pressure cook on high for 6 minutes:

transfer drained potatoes to rimmed cookie sheet and smash:

this is what I used to smash the potatoes:

add olive oil, onion powder, garlic then toss:

out of the oven after 25 to 30 minutes:

yum!

Blueberry Cornmeal Shortbread Tart

May 25, 2020

This is simple and delicious and when the blueberry season comes in you will be ready!!  If you can, please use the weights.  More accurate.  Unfortunately the link works only if you have a subscription to New York Times cooking.  I’m sorry.

Blueberry Cornmeal Shortbread Tart by Alison Roman

1-1/2 cups all purpose flour (190 grams)

1/3 cup cornmeal (55 grams)

1/3 cup confectioners sugar (50 grams)

1/4 cup light brown sugar (55 grams)

1 teaspoon baking powder

3/4 teaspoon kosher salt

3/4 cup butter, melted and cooled slightly (170 grams/1-1/2 sticks)

for the filling:

1 pound blueberries

1/2 cup light brown sugar (110 grams)

2 tablespoons apple cider vinegar or fresh lemon juice (I opted for the lemon juice)

2 tablespoons all purpose flour

small pinch of kosher salt

Preheat oven to 350 degrees.

Make the crust and topping:  in a medium bowl, whisk together flour, cornmeal, confectioners sugar, brown sugar, baking powder and salt.  Add melted butter, then using your hands or a wooden spoon (I used a rubber spatula) combine ingredients until no dry spots remain.

Using a 9 inch tart pan with removable bottom (I used her alternative, a spring form pan.  She suggests a 9 inch springform pan, I only have a 10 inch and it worked out fine.  You then line the springform pan with parchment paper), press half the cornmeal mixture on the bottom and about 1/2 inch up the sides of the pan (I barely made 1/2 inch up the sides but it worked out fine.  Don’t stress.)  Reserve the remaining mixture.

To make the filling:  toss the blueberries, brown sugar, vinegar or lemon juice (I used lemon juice), flour and salt together in a medium bowl.  Pour the fruit into the crust.

Then crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go,.

Place pan on a rimmed cookie sheet and bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned about 1 hour 10 minutes. ( Alison has the baking time as 40 to 45 minutes.  Maybe in your oven this would be the correct time.  But it took over an hour for me.  When first making it, try the 45 minutes first and if not brown enough, add time in 10 minutes increments until it’s brown.)

Let tart cool completely before serving. (If using a springform pan, cool completely and then remove sides before serving.)

butter, dry ingredients, lined 10 inch springform pan:

melt butter, whisk dry ingredients:

combine butter and dry ingredients:

press half of mixture into springform pan, going up sides:

filling:  blueberries, sugar, lemon juice, flour, salt:

add blueberry filling onto to crust:

crumble the other half of topping on top of the blueberry filling:

bake until browned:

yum!

 

 

 

 

 

 

Blueberry Cornmeal Shortbread Tart by Alison Roman