Blueberry and Blackberry Galette

Ingredients:
* 2 cups fresh blueberries
* 1 cup fresh blackberries
* 2 tablespoons cornstarch
* 1 tablespoon lemon zest
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon cinnamon
* 1/4 teaspoon salt
* 1/2 cup sugar, plus
* 1 teaspoon sugar
* 1 pie crusts
* 1 tablespoon cold butter, cut into pieces
* 1 egg, beaten

Directions:
1. Preheat oven to 425.
2. Line a baking sheet with foil and spray with non stick spray.
3. In a large bowl stir together blueberries, cornstarch, lemon zest and juice,
1/2 c sugar, cinammon and salt until combined.
4. Unfold pie dough onto a baking sheet.
5. Spoon the berry mixture into the center of the dough, leaving a 1 inch border.
6. Fold the edge of dough over the berries, pleating.
7. Dot butter over top of blueberries, brush the pastry with beaten egg.
8. Sprinkle pastry edge with remaining sugar.
9. Bake for 25-30 minutes until bubbling.

Our Next Meeting

Monday, July 19th at 6:00 for a picnic themed cooking club! In honor of the picnic theme we will meet at Beard's Plaisance by Lake Harriet. Thank you also to Lindsay for getting us out on a patio for our June meeting!

Bacon, Spinach, and Cream Potatoes

Adapted from Rachael Ray's Book of 10
I know this isn't from cooking club, but it's my favorite recipe at the moment!

3 pounds of partially peeled red potatoes
Salt
EVOO
4 center-cut bacon strips, chopped
1 medium onion, quartered and thinly sliced
2 10-ounce boxes frozen spinach, defrosted and wrung out
1 cup heavy cream
Black pepper
1/4 tsp. freshly grated nutmeg

Place the potatoes in a pot and cover with water. Bring up to a boil, salt the water, and cook until the potatoes are tender, 12-15 minutes. To a small skillet over medium heat, add a little EVOO and the bacon and cook until the bacon is browned, 7-8 minutes. Add the onions and cook until soft, 5 minutes more. Drain the potatoes and place back in the hot pot. Add the bacon and onions and defrosted spinach to the potatoes, and mash to combine, then add the cream. Mash until smooth and season the mixture with salt, pepper, and the nutmeg.

Strawberry Pie

9 inch graham cracker crust
1 1/2 qts. fresh strawberries
1/2 c. sugar
3 tbsp. cornstarch
1 tbsp. butter
Whipped Cream

Place 1 quart of berries in crust. Crush 1/2 quart of berries and combine with water, sugar, and cornstarch in saucepan. Bring to boil and boil for 2 minutes or until clear. Add butter. Spoon strawberry glaze over the whole berries, making sure that all berries are covered. Cool in refrigerator. Before serving, garnish with whipped cream.

Cookies from Prom

Sour Cream Cookies
(famous at Garden Party Prom)

1 1/2 cups sugar
1 cup margarine
2 eggs
1/4 cup sour cream
1 1/2 tsp. vanilla
4 cups flour
1/4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

Cream sugar, margarine and eggs. Add sour cream and vanilla, mix. Add sifted dry ingredients. Chill before rolling out. Roll to 1/4 inch thick and cut with cookie cutters. Bake at 375 degrees for 8-10 minutes.

Glaze
2 cups powdered sugar
3-5 Tbs. milk
1/2 tsp. vanilla
1 tsp. almond extract

Blend and adjust to desired consistency (you may need to add more milk to thin out if you want to dip cookies in the glaze).

Tasty Salad

Feta and Vegetable Salad
"Michoteta" - Middle Eastern
use as salad, relish for sandwiches, or stuffing in warm pita bread
Yields: 3 Cups
7oz. crumbled Feta cheese (1 1/4 C)
1 cucumber, peeled, seeded and chopped
1/2 large red onion, chopped
3Tbls olive oil
2 Tbls fresh lemon juice
Combine first 5 ingredients in large bowl.
Season with salt and pepper and toss well.
Before serving, add tomatoes, Greek Olives sliced or chopped.
Garnish with chopped fresh parsley Enjoy!

Here I Am!

I made it here, finally! Now, if I can just find that recipe...