Blackberry Sour Cream Pie

Yes, I know Harry doesn't include blackberries, but this recipe is in the spirit of this blog, and right now, delicious blackberries are free for the picking along just about every greenway in Wake County! Don't forget to bring your gardening gloves - those thorns can be vicious.

I found this recipe on Cooks.com. It is so easy! I was a little short on blackberries, so I mixed in some sliced, peeled peaches as well. I might try peaches and blueberries next time.


1 unbaked 9" pie crust
4 c. fresh blackberries
1 1/4 c. sugar, + 2 tbsp.
1 c. flour
1/4 tsp. salt
1 c. sour cream

Place blackberries in crust. In separate bowl, stir sugar, flour and salt into sour cream. Mix well - it will be the consistency of thick frosting. Spread over top of blackberries, to edges of crust. Sprinkle 2 tbsp. sugar over top.

Bake at 450 for 10 minutes. Reduce heat to 350 and bake for 30 minutes more. Cool for at least 1 hour before serving.


Tips:
Be sure to place a baking try underneath the pie pan in the oven, to catch drips.
The fruit filling was a tad runny - I might try adding a little cornstarch next time.

Zucchini-Cheddar Biscuits

This is from The Garden-Fresh Vegetable Cookbook. Yet another venue for zucchini!

2 c. shredded zucchini or yellow summer squash
1 tsp. salt
3 c. all-purpose flour
1 tbsp. baking powder
2 tsp. baking soda
1/2 tsp. freshly ground black pepper
4 tbsp. cold unsalted butter, cut up
4 oz. high-quality bacon, preferably applewood smoked
1 cup grated Cheddar cheese
3/4 c. buttermilk


Combine zucchini and salt in colander and set aside to drain for 30 minutes. Squeeze out any excess moisture, leaving about 1/2 c. zucchini.

Cook bacon in skillet until crisp. Set aside on paper towels. When cool, chop and set aside.

Mix dry ingredients in mixing bowl. Cut in butter until the mixture resembles course crumbs. Or, you can achieve the same result by pulsing dry ingredients and butter in a food processor. Add the cheese, bacon and zucchini and toss with a fork to mix well. Stir in the buttermilk to form a stiff dough.

Transfer the dough to a lightly floured surface and knead briefly until smooth. Pat out or roll out until about 1 inch thick. Stamp out biscuits with a 3" round cutter and place on a baking sheet about 1" apart.

Bake at 400 degrees for 15 minutes. Best served warm!

Another reason to eat local

Here's another reason to eat local:

Government inspectors finally have a big clue in the nationwide salmonella outbreak: They found the same bacteria strain on a single Mexican-grown jalapeno pepper handled in Texas _ and issued a stronger warning for consumers to avoid fresh jalapenos.

But Monday's discovery, the equivalent of a fingerprint, doesn't solve the mystery: Authorities still don't know where the pepper became tainted -- on the farm, or in the McAllen, Texas, plant, or at some stop in between, such as a packing house. ...

(emphasis added)

Ratatouille

My favorite summer food-- healthy, delicious and so easy to make!

You need:
2 medium eggplants
2-3 zucchini
2 large tomatoes
1-2 squash
couple cloves garlic
salt/pepper/cinnamon to taste

Slice veggies into quarter-inch slices and place in a large stock pot. I like to put the tomatoes on top so that their juices drip down through everything else. Roughly chop garlic and sprinkle around, add a handful of fresh basil, if you like. Add seasoning to taste. I highly recommend a bit of cinnamon. Cover and cook over low heat for about an hour. No water or oil required, the veggies do just fine in their own delicious juices!

Serve with rice or alone. Sprinkle parmesan cheese and a little olive oil on top, if desired.

Enjoy,
Sally

Chicken in tomatillo sauce

Time, start to finish: 30 min.

In a food processor, Mix:
8-10 tomatillos, husked, washed and chopped
1/2-1 hot pepper of your choice, chopped; serrano adds a nice flavor
2 cloves fresh garlic, minced
5-6 Tbs fresh cilantro, chopped
3/4 c. water
Salt and pepper to taste

Cut 2 large chicken breasts into bite-sized chunks.
Simmer chicken in tomatillo mixture.

Meanwhile, sauté a chopped onion in 2Tbs butter in a medium pot until browned. Add 1 c. dry rice, and stir to coat in butter. Pour in 1 3/4 c water, stir, and cover. Simmer until rice is cooked.

Remove chicken from heat when cooked through (about 20 min.).
Sauce will still be fairly runny.
Stir in 2 Tbs. sour cream or yogurt.
Serve over rice or with a hearty bread for mopping up the sauce.

Recipe adapted (by memory) from Cathy Cole.

Zucchini Bread

Here's a zucchini bread recipe that's close to a coffee cake.

Beat:
2 eggs

Add and mix thoroughly with eggs:
2 1/2 c. sugar
1 c. oil
3 tsp. vanilla

Stir in:
2 c. grated zucchini

In a separate bowl, mix together:
3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. soda
3 tsp. cinnamon
1/4 tsp. baking powder

Add mixed dry ingredients to zucchini mixture and mix well.

Stir in:
1 c. nuts

Pour into 2 greased and lightly floured loaf pans. Bake 50-60 minutes in a preheated 350 oven.

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