Blueberry Crumb Cake

Since blueberries are now abundant in grocery stores, I figured it was about time to do some baking once I got bored of eating them by themselves. I began doing some recipe searching on food network and came across this recipe by Ina Garten (aka "The Barefoot Contessa.") Though she may not be the most exciting host to watch on tv, I've always found her recipes to be a success. The cake is a buttery, moist base and has a nice hint of lemon zest along with the blueberries. And, to top it off, a wonderful crunchy streusel- love it! This can serve as either a coffee cake or dessert (depending on the crowd you may be entertaining.) 

Streusel Topping: 

1/4 c. white sugar 

1/4 c. brown sugar 

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 1/3 c. all purpose flour 

1 stick unsalted butter, melted 

1/2 c. chopped pecans (optional)

Cake: 

6 tbs. unsalted butter, softened 

3/4 c. white sugar 

2 eggs 

1 tsp. pure vanilla extract 

1/2 lemon, zested 

2/3 c. sour cream 

1 1/4 c. all purpose flour 

1 tsp. baking powder 

1/4 tsp. baking soda 

1/2 tsp. kosher salt 

1 c. fresh or frozen blueberries 

• Preheat oven to 350 degrees and grease a springform or cake pan. 
• For streusel, stir together sugars, cinnamon and nutmeg in a small mixing bowl. 
• Add flour and pecans (if using); stir to combine. 
• Add melted butter and stir to combine until pea size crumbles form. Set aside. 
• For the cake, cream softened butter and sugar in the bowl of an electric mixer until pale and fluffy, about 4-5 minutes. 
• Reduce speed to low and add eggs one at a time, mixing well after each addition. 
• Add vanilla, lemon zest and sour cream. Mix to combine. 
• In a separate mixing bowl, whisk together flour with powder, soda and salt. 
• Gradually add flour mixture to electric mixer and mix gently to incorporate. 
• Once mixed, fold in blueberries with a spatula. 
• Pour cake mixture into greased pan. Sprinkle streusel over top of cake in an even layer. 
• Bake 45-50 minutes or until the cake's center is set. 

Butternut Squash Tortellini in Sage Brown Butter Sauce

Butternut squash is abundant in the fall. Often times,  you can still find it year round so when you're a hungry, pregnant woman like myself, you can satisfy your latest craving :). The squash- ricotta filling is creamy and slightly sweet and tastes good all on its own. But, top it off with the butter-sage sauce and dried cranberries candied nuts- it becomes an elegant, irresistable dish. Although this recipe can be labor intensive and involves a series of steps, I can assure you- it is soooo worth it! If you have a flexible time table for dinner, try this out and you won't  be sorry! 

Tortellini

1 package wonton wrappers (about 36 count or so)

3-4 c. peeled and cubed butternut squash

3 tbs. extra virgin olive oil, divided 

1/2 tsp. each salt and fresh ground black pepper to taste 

2 shallots, roughly chopped 

2 garlic cloves, roughly chopped 

1, 15oz. container ricotta cheese 

5, small Amaretti Cookies 

Generous pinch ground nutmeg 

Generous pinch ground cinnamon 

Salt and fresh ground black pepper to taste 

Sage Brown Butter Sauce

3/4 c. unsalted butter 

2-3 tbs. fresh sage leaves, roughly chopped 

Dried Cranberries or Cherries

Candied Walnuts or Pecans

Salt and fresh ground black pepper to taste

• Preheat oven to 375 and line a rimmed baking sheet with aluminum foil. 
• In a mixing bowl, toss cubed squash with 2 tbs. olive oil, 1/2 tsp. salt and pepper. 
•  Pour squash onto baking sheet and roast 25-30 minutes or until soft when pierced with a fork. 
• Meanwhile, heat a small skillet with remaining 1 tbs. olive oil. 
• Add  shallots and garlic and saute 3-5 minutes or until golden and softened. Remove from heat. 
• In a food processor, pulse amaretti cookies until very crumbly. 
• Add shallots and garlic to food processor along with cubed squash (once cooked through.) Puree mixture until smooth. 
• Add cinnamon, nutmeg, salt and pepper and pulse to combine. 
• Add ricotta cheese to food processor and pulse until smooth. Set aside. 
• To prepare tortellini, use a cutting board or plate. Place water into a small dish or bowl nearby and a pastry brush. 
• One at a time, remove wonton wrappers from packaging. Brush all four sides of wrapper with water using pastry brush. 
• Place 1 heaping teaspoon of squash filling into the center of each wonton wrapper. 
• Gently, fold the wonton wrapper into a triangle ensuring the edges are sealed and secured (press down with fingers gently as necessary to seal.) 
• Next, dampen the corners of the longest side of the triangle with water and gnetly bring them together, pressing lightly to secure them. 
• Place formed tortellini onto a baking sheet and cover to keep from drying out. 
• Once all tortellini are formed, bring a large pot of salted water to a boil. 
• Gently and carefully add tortellini to water and reduce heat to medium high. 
• Carefully using a slotted utensil, stir tortellini as it cookes. Once tortellini float (within 3-5 minutes) they are cooked. Drain carefully and gently. 
• While tortellini cook, prepare sauce if desired. 
• In a medium skillet, heat butter over medium heat. Add chopped sage leaves, and season with salt and pepper. Stir to combine. 
• Once butter begins to brown, remove from heat and drizzle small spoonfuls over tortellini. 
• Top tortellini with candied nuts and dried berries if desired. 

(Recipe inspired by but with some variation from Giada de Laurentii's "Everyday Pasta" cookbook.) 

Filet Migon in a Port Wine Reduction Sauce

For Karl (my husband's) birthday, we created this fantastic dish for dinner. Fortunately, I was feeling up for creating this masterpiece. Though every individual has their preferences for Filet and how they like to prepare and/or top them, just think of the items in the recipe as suggestions and elaborate as desired when creating this dish on your own. Enjoy!

Filets: 

2 filet mignons 

Garlic Salt 

Fresh Ground Black pepper 

Port Wine Reduction Sauce:

1 1/2 c. low sodium beef broth 

1 c. ruby port wine 

Salt and Fresh Ground Black Pepper to taste

Port Caramelized Onions: 

1 1/2 tsp. unsalted butter

1 1/2 tsp. canola oil 

1/4 tsp. salt 

1/2 tsp. brown sugar 

1 lb. (3-4) yellow onions, sliced thin 

1/3 c. ruby port wine 

Blue Cheese Crumbles 

Sauteed Portabella Mushrooms 

• To begin, caramelize onions- these are the most time consuming of the dish. 
• In a large skillet, heat onion and butter together over high heat. 
• Once foam subsides, add salt and sugar; stir into oil/butter mixture. 
• Add onions and stir to coat.Cook  for  5 minutes stirring occasionally or until onions begin to soften and release their moisture. 
• Reduce heat to medium and cook stirring frequently until onions are deeply browned, about 30-35 minutes. 
• Stir port into skillet and cook until liquid is completely absorbed into onions. 
• Remove from heat and set aside. 
• For filets, season with garlic salt and pepper. Heat grill to a high heat for searing initially. 
• While grill heats, bring beef broth and port wine to a boil in a small saucepan over high heat. 
• Once boiling, reduce mixture to a simmer and cook until reduced by half. 
• Season sauce with salt and pepper to taste. 
• Place filets on grill and watch carefully so you don't forget to flip the filets and they don't burn. 
• Once filets are seared on both sides, reduce the heat of the flame on the grill to cook filets gradually to desired level of doneness. 
• If desired, make a batch of garlic mashed potatoes and place a small bed of them onto serving plate. 
• Place filet on top of bed of mashed potatoes. 
• Top filet with caramelized onions, sauteed mushrooms (if desired) and blue cheese crumbles. 
• Finally, top off with port reduction sauce and serve with desired vegetables. 

Chilled Couscous Salad

After a month- a post is finally up and running! Unfortunately, due to first trimester pregnancy symptoms, I was unable to keep up with the blog. But, now towards the end I am feeling not only better, but hungry! Summer has been making its way into the Chicago land area so it was about time to start posting some cool, refreshing salads that make a great side or snack. 

1 3/4 c. water 

1 1/2 c. Couscous

3 large tomatoes, diced 

1 cucumber, peeled and diced 

1-2 bunches green onions, finely chopped 

1/2 c. or so fresh parsley, roughly chopped 

3 lemons, juiced 

2 tbs. extra virgin olive oil 

1/2 tsp. salt 

Fresh ground black pepper to taste 

• In a medium sized pot, bring water to a boil. Add couscous and remove from heat. 
• Cover with lid and allow to sit 5 minutes. Fluff with fork and place in large mixing bowl. 
• Add chopped vegetables and parsley to bowl with couscous and stir to combine. 
• Add lemon juice, olive oil, salt and pepper to taste. Stir to combine. 
• Chill in refrigerator 3 hours or until ready to serve.