"Recipes are meant to be shared"...Ann Thibeault

Saturday, July 25, 2015

Fresh Tomato Sauce

Love this time of year when locally grown tomatoes
are finally available.

My favourite season.

Fresh tomato sauce

with garlic and basil from the garden.

Hot linguine tossed with the tomatoes
and served with roasted Italian Chicken.

A quick and very easy dinner.

Saturday, July 18, 2015

First Blueberry Pie of the Season

Like Rhubarb, I look forward to the first blueberry pie of the season.

My favourite Blueberry Pie.
Recipe from Canadian Living Magazine.

Top crust - hand cut, free form leaves.

Also for the rim.

Served with whipped cream.

Blueberry Tart/Pie
I've made this recipe for years. I think it was from an early 1980's Canadian Living Magazine.

4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice (fresh)
milk, sugar

pastry for double crust

Line pie plate with pastry.

Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using)lemon juice and melted butter; pour into pie crust. Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice top. Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 350°F and bake about 40 minutes longer or until crust is golden.

Butter-Lard Pastry
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

(Use a box grater and grate the butter /lard into flour.)

Add ice water and stir with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.


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