Caroline Corners the Market

Blueberry Cobbler Tarts

2010-07-10T12:33:00.000-07:00

Well, my CSA shares with Wayward Seed Farm are coming in, and I've been shackled with the obligation to 1) figure out what the heck they gave me, and 2) figure out what to make with what they gave me.

With strawberry fruit shares, it's pretty easy for me to figure out what to do: eat them, raw, before, during and after all meals. Easy-peasy.

For my most recent CSA fruit share, I received a portion of blueberries. I'm not the biggest fan of blueberries—and I've never really enjoyed eating them raw—so I knew I had to enlist the help of the Internet to solve the problem of what to do with roughly two cups of fresh Ohio blueberries.

Happily, I stumbled upon this recipe for exactly two cups of blueberries on recipezaar, entitled "Individual Blueberry Cobblers," by Julie B's Hive. It was a Very Easy recipe, and I noted that I had most of the ingredients already in my cupboard. Score!

I slightly modified this recipe to the following, and hence it has been renamed:

Blueberry Cobbler Tarts
2 cups fresh Ohio blueberries
sugar (a bit over half a cup, in all)
1/4 cup lemon juice
3/4 cup water
3 tablespoons butter
1 egg
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup 1% milk

First, preheat the oven to 375°F.

Next, combine the blueberries, 1/4 cup of sugar, lemon juice and water in a saucepan.

Brink the mixture to a boil, then lower the temperature and let simmer for five minutes.

While the blueberries are simmering, lightly oil four "tart pans." Since this recipe holds quite a bit, I've actually used 10 oz. soufflé dish/ramekins that I purchased from Crate and Barrel. (Love that place!)

After the blueberry mixture (Shall we now call it a compote?) has simmered for five minutes, pour equal amounts into the four greased mini baking dishes. All attempts to avoid drooling into the tart pans is encouraged at this point.

Now it's time to make the delicious (!) cobbler batter. First cream the butter, 1/3 cup sugar, egg, vanilla extract and almond extract until well blended. Next, mix the flour, baking powder, salt and nutmeg in a separate bowl. Add the flour mixture into the butter mixture, along with the milk. Mix until well blended, but don't over-mix it. (I've found over-mixing to be a general no-no when dealing with anything remotely pastry-like.)

Once mixed, spoon the cobbler batter over the hot blueberries in their mini baking dishes.

Licking the batter remnants off the spoon is pretty much mandatory at this point. It is goo-oo-ood.

Bake the tarts at 375°F for about 30 minutes, or until browned. Don't overcook, as the cake part of the cobbler can get quite dry. While cooking, commence cleaning the batter bowl with your tongue.

When the tarts are browned, serve them warm, plain, or with a bit of ice cream or whipped cream. The blueberry cobbler tarts can be quite rich, so some creamy vanilla ice cream can go a long way to cut the sweet of the blueberries.

Enjoy!

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As my Blueberry Cobbler Tarts were cooking, I began to wonder about the difference between cobblers and tarts and crisps and whatnot. Some interesting reading on the subject can be found here.

An Ode to Trattoria Roma in Grandview

2009-12-30T08:50:00.000-08:00

Words cannot begin to describe how much I love Trattoria Roma in Grandview, Ohio.

If I had to use one word: Delicious. But that only describes their food. Their service is also impeccable, both on the restaurant side and at the bar. Their servers are friendly, knowledgeable and helpful. The management is amenable and responsive, and their kitchen is always ready to offer inventive specials to complement their already expansive menu. (The owners are Shawn Mason and Keith Dunn, and their Chef is Matthew Prokopchek.) In short, this restaurant rocks! Please try it.

I know it's such a standard dish, but I can't stop singing the praises of their lasagna. In my humble opinion, it is the best lasagna in Columbus. (And no, I haven't tried the lasagna in every other restaurant; I simply can't imagine a lasagna being prepared any better.)

The menu description gives little hint of the joy this dish will bring to your taste buds:

Meat, three-cheese, spinach lasagne served with a slow cooked marinara sauce.

I guess if there's one thing they need to work on, it's their menu descriptions.

Anyway, their pasta is fresh and made in house (of course.) Their marinara is a tomato-lovers delight, not too sweet or salty, and not too spicy. It's just warm tomato goodness. They include a layer of spinach in their lasagna, which adds a surprising texture of leafy substantialness—and I think it might help the dish hold together, which makes a wonderful presentation. The three cheeses blend together in a melodious, creamy symphony of melted delight, and the meat (a mixture of beef and pork, I believe) is in just the right proportion to neither dominate the dish but also not get lost in the other flavors.

The portion size is more than enough to share with a friend. The picture below actually shows a half portion, and I was stuffed by the time I sopped up the last bit of marinara with their garlic toast (which, for what it's worth, is the one thing I think could be improved upon).

So. Good.

If you're in the Grandview area, I strongly suggest you try Trattoria Roma on Grandview Avenue. All of their menu items are superb, they offer a wide selection of reasonably prices wines, and their service is friendly and warm.

And no, I'm receiving no money for my resounding endorsement of this gem of an Italian restaurant. :-o

Ciao!

Gluten-Free Peanut Butter Cookies

2009-12-28T07:08:00.000-08:00

A good friend of mine recently discovered she is gluten intolerant. In an odd coincidence, I "stumbled upon" this recipe for gluten-free peanut butter cookies not long after, and boy did they look tasty!

Since today is my friend's birthday—and she always complained when we were in school that her Dec. 28 birthday was overlooked coming right in the middle of the holiday break—it seems the perfect opportunity for me to try out this recipe and drop by her house with a gift of cookies. Her two boys are also gluten intolerant, so I'm sure they'll enjoy these, as well.*

What made this recipe so intriguing for me was another interesting aspect of these cookies: The recipe only calls for three ingredients! THREE! Can't beat that.

Gluten -Free Peanut Butter Cookies
1 cup granulated sugar
1 cup peanut butter, smooth or crunchy (make sure it's gluten-free—not all are—and not too runny)
1 egg

Preheat the oven to 350°F. Prepare ingredient in their measurements.

Combine all three ingredients in a mixing bowl and beat together.

(I decided to go manual, since it's such an easy recipe and I didn't want to mess with cleaning the mixer afterwards.)

Drop tablespoons of the batter onto a cookie sheet. Use a fork to press the cookies down in a criss-crossed pattern.

Optional: Sprinkle the cookies with a bit of the granulated sugar or turbinado sugar.

(This could make for a fourth ingredient, but seeing as how this is optional and you could use the granulated sugar to do this, I'm standing by my "three-ingredients" thing. Personally, I like how the turbinado sugar gives the cookies a nice crunchiness. Of course, you could also achieve a similar effect with crunchy peanut butter, but I prefer smooth.)

Bake the cookies for 10-11 minutes.

Cool for a few minutes on the cookie sheet, which allows the cookies to firm up a bit. Then transfer the cookies to a wire rack to cool completely. (I use old, clean newspaper to allow the cookies to cool; I figure it has the added bonus of absorbing some of the oil.)

With a pretty bow, these make a great gift for anyone, particularly for those who are gluten intolerant.

Servings: 36 cookies

Nutrition info (per cookie):
Calories: 66
Fat: 4 grams (0.8 grams saturated fat)
Carbs: 7 grams
Protein: 2 grams

* * * * * * * * * * * * * *

Boy, oh boy, are these cookies tasty! I found the original recipe here, and she uses only crunchy peanut butter in her recipe. Next time I'll try it that way, too.

*Update: Apparently the boys aren't big fans of peanut butter. I guess that's more for the birthday girl. :-)

JR’s Healthy Turkey Chili

2009-12-27T14:03:00.000-08:00

Not to brag, but my husband makes the best chili in the world—and it's lowfat and healthy to boot. After all the heavy holiday food combined with ample liquid festivities (egg nog!), his turkey chili is a big step in getting back to our pre-holiday healthy habits. Well—the chili combined with some weight training and running ... but that's another blog.

Today I'd like to share his recipe with you along with his very intense (and rigid) method of preparation.

With any chili recipe the amount of spices and "heat" is largely up to personal taste. JR and I enjoy a bit of heat, but nothing too intense. We've estimated the amount of spices he regularly uses but feel free to modify these to taste.

JR's Turkey Chili Main Ingredients

1 lb. of ground turkey, 99% lean

~1 T Mrs. Dash Table Blend seasoning

1 can Hunt's Fire Roasted Diced Tomatoes

1 can Red Gold Diced Tomatoes

2 cans Bush's Chili Beans (mild, medium or hot, depending on your preference)

One Red Bell Pepper, diced

One Yellow Bell Pepper, diced

The Spices
1 t chili powder

1/2 t Mrs. Dash Original seasoning
1/2 t Mrs. Dash Table Blend seasoning

1/2 t Basil
1/2 t Thyme
1/2 t Garlic Powder
1/2 t Garlic Pepper (grinder)
1/2 t Onion Powder
1/2 t Sage

1/2 t Oregano

1/2 t Red Hot Pepper

The Heat

10 loose shakes of Tabasco pepper sauce

10 loose shakes of Tabasco green pepper sauce

10 loose shakes of RedHot sauce

5-10 pepper rings (aka banana peppers)

1/4 C banana pepper liquid from the jar

Directions

Get together the ingredients and dice the two bell peppers

Brown the turkey with a healthy shake of Mrs. Dash Table Blend seasoning, roughly 1 T

Add the rest of the Main Ingredients with the browned turkey into the crock pot turned on LOW

(This image will enlarge if you click on it)

Add half The Spices and half The Heat

Stir the chili twice an hour for two hours.

After the two hours of cooking on LOW setting in the crock pot has passed, add the other half of The Spices and The Heat

Again, stir the chili twice an hour for two hours.

Allow the chili to simmer on LOW setting for another two hours (totaling four in all), then Enjoy!

I like my chili with a little sharp cheddar. A few Cheez-Its on the side never hurt anyone either. ;-)

Like many chili's, this recipe tastes even better the second day. The distinct flavors blend together a bit over time.

Maple-Apple-Bacon Cake With Maple Glaze

2009-12-26T06:42:00.000-08:00

I modified this recipe from NPR's website when I heard a segment they did on the growing popularity of desserts with bacon. (Well, maybe it was on the growing popularity of bacon in everything, but specifically the novelty of seeing bacon as an ingredient in a dessert.) The original recipe can be found here, and their description of the cake is as follows:

This cake is like a dessert version of breakfast pancakes doused with maple syrup and accompanied by bacon. The moist cake is punctuated with satisfying bits of crisp bacon, tart Granny Smith apples and toasty pecans.

I thought it sounded pretty fabulous and couldn't wait to try the recipe for Christmas with my family. Two of my family members are bacon-crazy, and let me tell you, this dessert was a HIT with them.

Maple-Apple-Bacon Cake Ingredients
8 strips bacon, with 2 strips reserved for garnish
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons salted butter at room temperature
2/3 cups sugar
2 large eggs
3/4 teaspoon maple extract
3/4 cups buttermilk
2 cups peeled, diced (1/4" squares) Granny Smith apples (1 small-med apple ~1 cup)
1/2 cup pecans, coarsely chopped

Maple Glaze Ingredients
9 tablespoons pure maple sugar
A pinch of cinnamon
1/3 cup water

Maple-Apple-Bacon Cake with Maple Glaze Instructions
Place rack in center of oven and preheat to 350 degrees. Coat an 8-inch round pan with cooking spray.

In a large skillet over low-medium heat, cook bacon, turning several times, until browned and crisp, 7 to 9 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish.

In a large bowl, combine flour, baking soda, salt and cinnamon.

In a second large bowl, using an electric mixer, cream the butter and sugar. Add eggs and maple extract, and beat at medium speed until light. Reduce speed to low and add the buttermilk. Beat until well-blended.

Add the dry ingredients; beat until just incorporated and the flour is dissolved.

Stir in the apples, pecans and bacon.

Pour the batter into the pan and smooth out the top with a spatula.

Bake for 43 to 48 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes. Unmold the cake and place on a rack. Cool to room temperature before icing.

In a small bowl, mix maple sugar and cinnamon, then slowly add water while whisking until smooth. It should cling to the back of a spoon. Using a spoon, drizzle the icing in a back-and-forth motion across the cake.

Sprinkle with the reserved 2 slices of finely-chopped bacon. Allow to set for at least 30 minutes before slicing. Can be stored on countertop for one to two days, then refrigerated in an airtight container.

Makes 16 servings

Holiday Cheeseball

2009-12-24T16:15:00.000-08:00

Though I've found a new "Italian hummus" recipe with fresh pita chips (I'll blog on it another time), my family insists on my cheeseball when we get together for the holidays.

It's a very easy recipe—I'm guessing one that at some point was put out by Philadelphia Cream Cheese—and my family loves it. Though I'm getting a bit tired of it, I must admit it's pretty tasty. Here's the recipe:

Holiday Cheeseball

1 8-oz. "brick" of Philadelphia cream cheese (I often use the 1/3 fat version, which still tastes great)

2-3 T chives

2-3 large forkfuls of horseradish

3 2-oz. packages of Carl Budding sliced beef (or similar)

Keebler Townhouse crackers, sesame flavor

I first start by mixing the cream cheese, the chives and the horseradish.

Then I add two of the three packages of the beef. I tear it into small pieces and then mix it in with the rest.

Here it is all mixed up.

Then I create a base to make the cheeseball with the third package of sliced beef. I start with four slices.

Add the cheeseball mixture. Don't scrape the bowl just yet. It can be used later.

Then I curl up the sides of the base.

I continue to add more slices of beef, creating a round-ish ball with the thin slices. I now use a rubber spatula to scrape the extra cream cheese mixture out of the bowl, slathering it on the beef slices to help them stick to one another.

Here's the final "ball", loosely constructed.

Then I prepare it for an overnight in the fridge. The flavors of the beef and chives and horseradish and cream cheese blend together much better when left to sit overnight.

The next morning I just unwrap the cheeseball and set it on a platter with the crackers arranged around it. Who knew an appetizer could be that easy? Enjoy!

Go Organic—Sign up for the Wayward Seed Farm's CSA!

2009-12-20T09:24:00.000-08:00

I posted a blog in October about the Wayward Seed Farm's CSA (Community Supported Agriculture) program.

Today I'd like to update that blog to mention that the Farm has posted the Sign Up Form for its 2010 CSA program. Consider enrolling in the Wayward Seed Farm's CSA for next year's harvest. Doing so supports local, organic farming and brings you a little closer to the bounty that Ohio offers.

From the Wayward Seed Farm's signup form:

What is CSA? Community Supported Agriculture (CSA) is a community of individuals who share both the responsibility and reward of a local farm. The farmers receive the benefit of a stable market, and its members receive the benefit of clean, safe, locally grown food. A true CSA has the value of community-building at its core. At Wayward Seed, our members receive more than a share in the farm’s bounty—they receive a renewed connection with their food and the peace of mind that comes with knowing its origin.

Giving Thanks for three of my favorite restaurants

2009-11-26T07:52:00.000-08:00

Today I'm posting a short blog "Giving Thanks" for three of my favorite restaurants here in central Ohio.

For those who live here, you might or might not realize how lucky we are in having such a wide variety of "foodie" restaurants. My advice to you: Avoid the chain restaurants at all costs. Locally-owned restaurants give better service than chain restaurants, and the food is invariably fresher and tastier.

Without further ado—My three favorite restaurants:

Tucci's Wood-Fired Bistro

35 North High St.

Dublin, Ohio 43017

614-792-3466

The salmon is melt-in-your-mouth good, and they'll even make it without oil (and it's still awesome!)
Their wood-fired pizzas are tasty and feature locally-grown veggies when in season
Fresh, homemade pasta dishes
They feature an extensive wine list at reasonable prices
Their outdoor patio is an warm-weather delight, especially when they have live music
They recently added at happy-hour menu featuring $5 cocktails and $2 beers!

J. Liu Restaurant and Bar (formerly Jason's)

50 W. Bridge Street

Dublin, Ohio 43017
614.718.1818

Two locations: Dublin and Worthington
American, Italian or Asian: Take your pick. Their menu covers it all—with a welcome twist.
A very tasty appetizer menu featuring freshly made novelties such as potstickers (steamed or fried), lettuce wraps, boneless chicken wings and sliders
Their happy-hour menu is just plain frugal—and good
Generous pours from the bar!

Trattoria Roma

1447 Grandview Avenue

Columbus, Ohio 43212
614.488.2104

Authentic Italian cuisine
Friendly, knowledgeable staff willing to go the extra mile
Features fresh, locally grown ingredients prepared by Chef Matthew Prokopchek
In my opinion, they have the best lasagna in Columbus
They appetizer menu is very reasonable and features several tasty items that could be a main dish for price-conscious patrons
A Wednesday Ladies Night menu featuring $5 cocktails, $4 wines and a three course dinner
A 2 for $20 menu featuring a combination of two entrees for $20, including salads

A close runner up to these three would be Spagio's European and Pacific Rim Cuisine. I love their Spanish salad, which features roasted Spanish almonds , tomatoes sautéed in sherry, shaved Manchego cheese and sherry dressing. But I still struggle to find a main dish there that I can't live without.

Whether or not you experience the restaurants featured above, try to support the locally-owned restaurants in your area. Bon Appétit, and Happy Thanksgiving!

The Wayward Seed Farm

2009-10-03T09:00:00.000-07:00

As fall is now here and many fresh fruits and veggies are at their peak, I wanted to share a local farm with you that specializes in a bio-intensive, organic method of farming, specializing in heirloom vegetables: The Wayward Seed Farm in Marysville, Ohio.

While you may not have heard of them before, if you are a foodie or a customer at many of our locally-owned restaurants that feature locally-grown food, you've probably enjoyed the fruits of their labor—or rather the vegetables!

As stated on their website, their goal is "to provide the freshest products directly to the consumers and restaurants in the Columbus, Ohio area."

They use no petrochemicals or pesticides, feeding their plants with seaweed, fish emulsion and humus, as well as using aged compost at certain times of the year to build humus and feed important microorganisms back into the soil. Their philosophy: Return the fertility they remove by farming. They uphold this philosophy by using raised beds, composting and utilizing proper crop rotation.

Some of the local restaurants which use their products include Alana's, Burgundy Room, Flatiron Bar & Diner, G. Michael's Bistro and Bar, Latitude 41, Refectory, Rosendales, and Tucci's. You can also find their fresh veggies sold at Whole Foods from June through September.

I encourage locals to consider enrolling in their CSA (Community Supported Agriculture) program, which is a community of individuals who share both the responsibility and reward of a local farm. Here’s how the Wayward Seed Farm's CSA program works: Members pay an up-front fee before the growing season, which benefits the farm with income to operate and build infrastructure. In exchange for their investment, members enjoy a “share” of the farm’s bounty via a constant flow of new vegetables throughout the season. Starting in early June, full season members receive a box of fresh produce for 25 weeks out of the year. Members also receive recipes offering ideas and inspiration for preparing the produce they've received. It's a great way to begin incorporating more fresh, locally-grown vegetables into your diet and enjoying the bounty that Ohio has to offer.

Cooking Light inspiration

2009-06-30T11:36:00.000-07:00

Welcome to Carol Corners the Market, my blog on eating healthy in central Ohio.

For my first post, I would like to share a recipe I tried from the July 2009 issue of "Cooking Light."

To sum up this recipe in two words: Easy & Yummy!

I modified the original recipe (listed below) to use locally grown black raspberries from the Mitchell's Farm in Plain City, Ohio. The Mitchell's Farm is a pick-your-own berry farm, and since black raspberries are currently in season my husband and I hand-picked the black raspberries we used for this recipe in lieu of both the blackberries and the blueberries. One pound of hand-picked black raspberries was $5. I had originally planned on purchasing organic blueberries at my local grocer; however, at $4.99 for 6 oz. of organic blueberries—and plenty of black raspberries on hand to cover both berries in the recipe—it just didn't make a lot of sense.

The organic peaches were purchased from Whole Foods, and they were juicy and ripe, though they were not locally grown.

My modified recipe turned out fabulously. The main source of fat in this recipe comes from the butter in the topping. I don't recommend cutting the amount of butter used in this recipe, as it's already considered to be "light," and I think it would change the consistency of the topping dramatically.

The cobbler was featured on the cover of this issue of "Cooking Light" (see image above).

Berry-Peach Cobbler with Sugared Almonds
A delicious combination of blueberries, blackberries, and peaches yields a sweet, juicy dessert that's the epitome of summer.

Yield
12 servings (serving size: 1 cup cobbler and 1/3 cup ice cream)

Ingredients
FILLING:
3 (6-ounce) packages fresh blueberries
3 (5.6-ounce) packages fresh blackberries
3 medium peaches, peeled and sliced
Cooking spray
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt

TOPPING:
4.5 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup half-and-half
1/3 cup sliced almonds
3 tablespoons turbinado sugar
1 tablespoon egg white

REMAINING INGREDIENT:
4 cups vanilla fat-free ice cream

Preparation
1. Preheat oven to 350°.

2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.

3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

Nutritional Information
Calories: 321
Fat: 8.9g (sat 4.5g,mono 2.7g,poly 0.8g)
Protein: 5.3g
Carbohydrate: 58.9g
Fiber: 4.2g
Cholesterol: 19mg
Iron: 1.1mg
Sodium: 147mg
Calcium: 101mg

*The link to this recipe can also be found here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906395