Tag Archives: american

Blueberry Breakfast

The best part about July 4th baking is having leftover blueberry pie for breakfast today!

Recipe adapted from Alton Brown

Pie Crust Ingredients: 2 1/4 cups all purpose flour, 2 tbsp unsalted butter, 3/4 tsp salt, 1/2 cup shortening, 7-8 tbsp cold water, 1 egg

Blueberry Filling Ingredients: 4 cups of blueberries,1/2 cup sugar, pinch of salt, 5 tablespoons tapioca flour, 1 tbsp fresh orange juice, 1 tsp orange zest

1.  For the filling: mash up half the blueberries.  Combine sugar, salt, and tapioca flour in a separate bowl.  Then, stir in the mashed blueberries, orange juice, and orange zest. After letting the mixture sit for 15 minutes, add in the other half of the blueberries.

2. For the pie crust: mix the salt and flour.  Add in shortening and butter.  I find it easier to mix with your hands at this point.  The flour should resemble pea-sized crumbles.

3.  Add the water one tablespoon at a time.  It should be enough of a dough-like consistency to roll into a ball. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.

4.  Take out the dough and cut in half.  Each piece will make up the top and bottom crust.  Roll out the bottom crust on a lightly floured surface.  The crust size should be slightly larger than the pan size.

5.  Transfer the crust to a lightly grease 9″ pie pan.  Press the crust against the bottom and sides of the pan.  Bring the pan with the crust to the refrigerator to cool while rolling out the top crust.

6.  Roll out the top crust in the same manner.  You can choose to keep it as one piece or cut strips to weave.  Take out both the bottom crust and filling.  Pour in the filling into the pan and then place the top crust.  Pinch the sides together, completely sealing the crust.  You can form a decorative crust.

7.  Bake at 400 degrees for 50-55 minutes.  Let the pie cool down a bit so that the filling solidifies more before cutting and serving.

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Loco Moco

A recipe for Hawaiian comfort food.

Recipe adapted from No Recipes.

Ingredients for 2 servings: 1/2 lb ground beef, 1/3 cup panko, 1 tsp Worchestershire sauce, 1 tsp oyster sauce, black pepper, 4-5 sliced button mushrooms, 2 tbsp butter, 2 tbsp all purpose flour, 1 cup beef or chicken stock, 1/2 tbsp soy sauce, 2 eggs

1. Mix the ground beef with pepper, panko, Worchestershire sauce, and oyster sauce.  Form into 3/4″ thick patties.

2. Heat oil in a pan and cook the patties until browned on both sides.  Set aside.

3.  Add some additional oil if necessary, and saute the mushrooms until browned.  Add in the butter and flour to make a light brown roux.

4.  Remove pan from heat and whisk in the broth and soy sauce.  Set back over the heat until the gravy bubbles slightly.

5.  Fry the eggs.

6. Set up the dish by placing the beef onto a bed of rice.  Top with fried shallots and/or fried garlic.  Add an egg on top and pour the gravy.

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