My little garden and the farmers markets have helped my sanity!! I love the beauty and the fragrance of the produce and the simplicity of it all.
Really there is a simplicity to cooking. You really do not need much. I chuckled when I blogged about the cherry pie. I had seen a demo using all sorts of equipment. You could roll a crust with a wine bottle if you needed to!! There are some basics but you sure don't really need a lot.
Yesterday I went to Wright's Berry Farm and saw the most incredible blackberries!! They are ENORMOUS. Larger than a big mans thumb!! So today using the pie pastry I froze from the cherry pie blog I made the most lovely blackberry pie.
I also threw together a meat loaf and the only reason I include it is the way I bake it may be interesting to some. The meal rounded out with green beans and corn on the cob.
6 C. blackberries
1 C. sugar, save 2 T. to sprinkle on the top of the upper crust.
3 T. tapioca
1/2 t. vanilla
1/4 t. cinnamon
3 t. butter
2 crust pastry
Preheat the oven to 400 degrees F.
Using a large bowl combine the rinsed berries, sugar, tapioca, vanilla, and cinnamon. Stir well and set aside while you roll the crust. After you have rolled and fitted the lower crust into a 10" pie plate set it too aside. Roll the top crust and cut into 3/8" -1/2 "wide strips for lattice top. Pour the filling into the lower crust and move the pie next to where you have rolled and cut the strips. Dot the filling with the butter. Starting at one side place the first strip lengthwise. Place the next crosswise. As you go back and forth placing the strips you fold the ones going in the opposite direction back each time you make a new row to create a basket weave effect. You can see in the picture each row is woven opposite the previous one. Crimp the edge when you are done and sprinkle with sugar. Bake on a sheet covered with foil for 1 hour and enjoy!!
Preheat oven to 350 degrees F.
Prepare the pan you plan to cook the meatloaf in by placing day old buns. heals of bread, whatever you have that you probably won't miss, in the bottom of the pan. Place them in a manner so you can place the meatloaf on top of them. The bread will absorb the meat grease and keep the meatloaf from over cooking ar scorching on the bottom and edges. You should be able to cut the meatloaf in half when it is done and lift it right off the bread.
1 large onion chopped
3 slices bread
2/3- 3/4 C. milk
1 large egg
2 t. mustard
1/2 C. ketchup, plus more for topping
1 t. worchestershire sauce, 2 t. salt and 1/2 t. pepper
Tear the bread into the bottom of a large bowl and add the milk. Add the egg and onion. Stir this altogether until the bread dissolves into the liquid. Add the rest of the ingredients and blend well. I generally use my hands. Form a smooth loaf and turn it onto the bread crusts you have laid out. Cover the meatloaf with ketchup and then sprinkle well with black pepper. Bake 1 1/2 -2 hours until done. I usually bake it the full 2 hours. Let it sit about 10 minutes before removing and serving.
Break and wash about a half gallon of fresh green beans
Dice 7-8 slices of good bacon and brown it in a large kettle and set aside:
1 onion diced
1 1/2- 2 quarts chicken stock
Salt and pepper
About an hour before serving remove the bacon from the bacon fat and throw the onions in and saute them until tender. Add the green beans and saute them until bright green. Add the bacon back into the mix and add enough stock to barely cover the beans. Bring to a boil and turn back the heat to a simmer until tender. Season to taste.
Shuck and remove the ends from desired amount of corn. Boil enough salted water to cover and add corn. Return to a boil for 8 minutes in a large covered kettle. Serve with butter and seasoning desired.
Enjoy these simple foods now when they are so fresh and in season.