Hello friends!
Once again, The Kitchen Scout has gone missing for way too long. How are you? I hope this post finds you well and engaged in your own kitchens whipping up delicious food for your family, friends or just yourself!
I’ve been thinking. Once upon a time a friend and I spoke about how life felt at times like a series of pluses and minuses. Some days felt like a check for the plus column while other days leaned into the minus column. This concept has really resonated for me lately. Is it age, or just reality that has been there all the time? Maybe I just have more time to notice it now and dwell. Sometimes, I need to be alone and quiet, reading my book or taking a solo walk in order to quiet the tallys being calculated in my head. Does anyone else feel this way from time to time?
Cooking often helps bring me back to ground zero and I’m here to tell you there are times when I whiff in this department as well!; But I’m grateful, and am aware that every day is a blessing no matter in which column the tally falls.
But not with today’s post which is a blueberry crostata, a perfect summer dessert that I brought to a friend’s house in Maine because blueberries and the state of Maine go together after all.
For the crostata, I used one of my favorite recipes for pastry dough. It came from Joanne Chang for whom I was recipe testing for her cookbook, Pastry Love several years ago. While a little untraditional, it is honestly foolproof. The filling is a mixture of fresh blueberries, sugar, lemon zest and juice plus some cornstarch to thicken it up. Sidenote – I’ve been doing more recipes for Joanne for her newest cookbook about Cookies, both savory and sweet. It’s a must buy based on what I’ve been testing. I will let you know when it comes out.
The crostata is fun to prepare and working with dough is always therapeutic, especially when it doesn’t fight with you! This dough is happy and congenial and I promise you will have good results.
My friend and her family loved the crostata as did I and my only regret was I didn’t cut myself a larger piece! I need to make another one very soon and hope you will too.
Until next time, friends, whenever that might be but hopefully soon!
I have been searching for a round cooling rack and finally found one at E.Dehillerin on my recent trip to Paris!
Close up!
Bon Appetit!
There is a treasure trove of recipes on the blog, but here is a sampling of a few from the past, gulp, eleven years!
One Year Ago: Lentil Carrot Salad
Two Years Ago: Shrimp and Farro Salad with Blistered Tomatoes
Three Years Ago: Wilted Radicchio, Endive and Asparagus Salad
Four Years Ago: The St. Germain Martini
Five Years Ago: Grilled Zucchini Caprese
Six Years Ago: Hearts of Palm Ceviche
Seven Years Ago: Ottolenghi and Goh’s Coconut, Almond and Blueberry Cake
Eight Years Ago: Cacio e Pepe Pasta with Slivered Sugar Snap Peas and Zucchini
Nine Years Ago: Zucchini Noodle Caprese Salad
Ten Years Ago: Roasted Carrot Tapenade
Eleven Years Ago: Seared Scallops with Corn and Bacon
This recipe is fun to make and tastes delicious. The dough recipe is from Joanne Chang, and the filling is a basic blueberry pie filling thickened with some cornstarch. Pastry requires patience but this dough is really forgiving and easy to work with. I hope you enjoy!
Ingredients
- 1 cup/140 grams all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 9 Tablespoons/1 1/8 stick/125 grams cold unsalted butter
- 1 egg yolk
- 2 Tablespoons cold milk
- 4 cups fresh blueberries
- 1/3 cup granulated white sugar
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons cornstarch
- pinch of kosher salt
- Egg wash: 1 egg beaten with 1 Tablespoon water
- Coarse sugar for sprinkling
Instructions
- Using a stand mixer fitted with a paddle attachment or an electric hand mixer, paddle together the flour, sugar, and salt. Cut the butter into 12 pieces and add it to the flour. Paddle slowly until the mixture holds together when you clump it, and there are still pecan sized lumps of butter throughout, about 45 seconds. Whisk together the egg yolk and milk in a small bowl and add all at once to the flour-butter mixture. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look shaggy and messy. That's ok.
- Dump the dough onto a clean surface and gather it together in a tight mound. Using the palm of your hand, smear the dough in pieces until most of the butter chunks are smeared into the dough and it comes together smoothly.
- Press the dough into a 1 inch thick round disc and wrap tightly in plastic. Chill for at least an hour.
- Place all ingredients for the filling into a bowl and combine well.
- Line a baking sheet with parchment paper.
- Remove the dough from the fridge and allow it to sit at room temperature for about 15-20 minutes so that it will be easier to roll. On a lightly floured surface, roll the dough into a large circle about 11-12 inches in diameter. Dust off extra flour and move the dough onto your prepared baking sheet.
- Add the blueberry filling to the dough, leaving a 1 1/2 -2 inch border. Fold the border over the filling, leaving the center exposed, overlapping where necessary and pinching it to insure it's leak proof. Chill in the fridge for 15-30 minutes to firm up the dough.
- Preheat the oven to 400 degrees.
- Brush the edges with the egg wash and sprinkle with coarse (or regular) sugar.
- Bake for 30-40 minutes or until the edges are golden brown and the filling is bubbly.
- Allow to cool before cutting and enjoying with ice cream or creme fraiche.
