Tag Archives: Blueberry

Peach and Blueberry Turnovers

26 Aug

When I was growing up, my family often had fruit turnovers for breakfast or dessert.  It was a quick, flaky and it was straight from the freezer.  Perfect for two busy parents to feed two little girls with big sweet tooths!

I kept Mom and Dad in mind while creating this recipe, and saved them leftovers.  It was the daughterly thing to do.  This recipe combines buttery frozen puff pastry and a cinnamony fruity filling with the last of my ripe peaches and blueberries.  [Side note, always keep puff pastry in your freezer.  You can use it a zillion different ways for quick appetizers and desserts.]

Peach and Blueberry Turnovers

  • One box of puff pastry (2 sheets); make sure to thaw but keep cold in the fridge
  • 2 cups fresh peaches, peeled and chopped
  • 1 cup fresh blueberries
  • 1/2 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 tbs corn starch
  • flour to use for counter and rolling-pin
  • one egg white to brush on top of pastry at the end

Move puff pastry from the freezer down to the fridge the night before you make these turnovers.  This will allow the puff to thaw gradually and still remain cool, very important!

The morning of, peel and chop your peaches, and put in a medium mixing bowl.  I used three large peaches to yield two cups of chopped peaches.  Then add your blueberries to the bowl.  Add cinnamon, brown sugar and corn starch to the bowl and stir until combined.  You don’t need a lot of sugar here because you are using your last ripe and juicy peaches!  Speaking of juicy, the corn starch will help thicken up your filling so it stays put (hopefully) in your pastry.

Preaheat your oven to 400.  Sprinkle flour on a clean counter and roll out puff pastry.  Make sure to also flour your rolling-pin so that it doesn’t stick to the top of your pastry.  Cut the pastry into three sections, I used a pizza cutter to cut through the dough.  You need to do this rather quickly as the butter in the pastry gets a bit sticky as it melts.  Place your filling in the center of your pastry and fold the top of pastry over your filling.  Make sure to seal all of the edges with a fork so your filling doesn’t escape in the oven.

I repeat make sure to seal your edges properly unlike my photo below.  I made the textbook error of over-filling my pastry.  I recommend using two spoonfuls instead of my three. 

After you’ve stuffed your turnovers, separate an egg and lightly brush the egg white over the top of your pastry.  This will turn it a beautiful golden-brown.  Pop these into the oven for 10-12 minutes. 

Check out these beauties!  A perfectly delicious way to use up the last of that summer fruit.  Actually, it could also be perfect for the Fall with some apples.  Well what do you know, the recipe that keeps on giving.  AND it’s Mom and Dad approved.  They earned it, right! 

Siroc Restaurant Review

28 Dec

In the last few years the DC area transitioned from a place with a few restaurant gems to a vibrant restaurant scene.  World-renowned chefs opened up dazzling new hot spots, and local celebrities like José Andrés, expanded their culinary empires.  And don’t forget about all of our remarkable food trucks!

We have shining examples of every type of cuisine with the exception of Italian food.  I heard Mario Batali is in search of the perfect DC location for his new restaurant venture, but until then, I’m still in search of my favorite Italian place in and around the city.  I know many people feel like cooking Italian food is simple, and therefore not worth spending their money on for date night.  I recently fell in love with making pasta, and I wholeheartedly disagree.  Italian food at it’s best is simple, fresh and has vibrant flavors.

So far my best bet for delicious Italian food has been Siroc Restaurant. I’ve been four times, and had consistently delightful Italian-inspired food.  I went recently with a few friends and here’s a look at my meal.

Appetizer:  Burrata Mozzarella with Roasted Peppers, Capers, Garlic, Anchovy, and Arrugola Puree

The plate was beautiful and the appetizer was very good.  I love burrata and think this is a close second to the best in the city.  The roasted peppers added a sweetness and the capers and anchovies gave me the touch of salt I needed.  All in all, a great dish.

Entrée:  Potato Gnocchi with Venison Ragu, Rosemary, Wild Mushrooms, Nutmeg and Cream

In the picture this entrée looks like it’s to die for.  In person the dish was definitely to die for.  The gnocchi were the perfect light little sponges to absorb the welcoming venison raguAbsolutely perfect for such a cold day.  I can safely say, I was the envy of the table when my meal arrived. 

As usual, I can never turn down dessert.  My friend Megan (yes another one) suggested we order it in truth because she was not entirely satisfied with her dinner.

Dessert:  Warm Almond Cake with Blueberry topping and a Cinnamon Zabaglione Sauce

Again, another gorgeous and simple presentation.  I loved the blueberry and cinnamon creme.  My almond cake was a bit dry, but still very good.  I’ve ordered this same dessert in the past at Siroc and had a better cake. 

My overall rating for Siroc was a solid B+ on the entire meal.  As I previously mentioned, I’ve been to the restaurant several times, and have every intention of returning.  For starters, I would highly recommend their Potato Torte with onions and thyme and also the Burrata.  For the main course I would certainly order the Gnocchi with Venison Ragu, the Black Pepper Taglialtelle with Scallops, the Butternut Squash Cappellacci and one of my other favorites, the Eggplant layered with Lamb Shank.  All of these dishes are wonderful and you can see that Siroc excels where pasta is concerned.  I’m still trying to figure out the dessert option, but plan to try out the Trio of House-made Ice Creams next time.

Try out Siroc the next time you have an irresistible urge for pasta!

Black & Blue Berry Cobbler

22 Mar

Hi peeps!  At long last I am back after a brief (too-long) hiatus.  To be honest, it’s been a tough month for me and I’ve been feeling exhausted and bruised.  I decided that the best way to pick myself back up was to start baking and writing.  So, at the risk of sounding cheesy, and in honor of the first few days of Spring, I bring you Black & Blue Berry Cobbler.

Black & Blue Berry Cobbler (adapted from Tyler Florence)

The topping ingredients (Tyler’s scone dough):

  • 2 cups unbleached flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1/3 cup sugar
  • 1/4 cup butter, chilled and cut into tiny chunks
  • 3/4 cup heavy cream
  • 1 tbs of granulated sugar for dusting
  • Melted butter

The filling ingredients:

  • 2 pints of blueberries
  • 2 pints of blackberries
  • 1/2 cup granulated sugar
  • Pinch cinnamon
  • 2 tbs cornstarch
  • 1/2 lemon, juiced

Preheat oven to 400 degrees.  In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.  Stir gently to combine.  You can feel free to use your favorite berries, these just happen to be my top picks!

Spread berry mixture into a 10-inch tart dish.  If you are like me, you don’t have one of those just laying around.  I used one of those foil tins from the grocery store.  Easier clean up that way!

In a large bowl, mix together the flour, baking powder, salt and sugar.  Cut the cold pieces of butter into the dry mixture using 2 forks or a pastry blender.  The butter pieces should be coated with flour and resemble crumbs.  In another bowl, mix heavy cream and egg together, and then add to the flour and butter mixture.  Mix just to incorporate, and be careful not to overwork the dough.

Drop spoonfuls of the dough evenly over the top of the fruit,  Make sure to leave a little room around the edges of the tin as the cobbler will spread out.

Drizzle the surface with melted butter and dust with sugar.  MMM don’t you just want to eat it up already?!

Set tin on a cookie sheet and bake for 30 to 35 minutes.  Your cobbler will turn a lovely golden brown when it’s ready.  Cool for 15 minutes before serving and serve with whipped cream or vanilla ice cream.

Tyler Florence’s recipe actually calls for adding additional blueberries to the scone dough.  I’m sure that would also be delicious, but I decided double berry cobbler was enough.  I had a lot of leftover scone dough, so rolled my the topping into a ball, wrapped it in saran wrap, and tossed it in the fridge.  This recipe just keeps on giving, and the dough can be used for awesome fresh-baked scones the following morning!