Tag: sandwiches

Blueberry Crisp

crisp

Blueberries were on sale at Sendik’s, 4 pints for $5. Not too shabby. I bought them before I knew what I was going to do with them…An impulse buy I guess. In the end I decided to make crisp, as oppossed to cobbler, buckle, crumble, grunt or whatever other regional variation of fruit+carbs. I almost always have everything already on hand for crisp, I love oats, and it’s super easy. Crisp is a great way to use up those impulse berries you buy this summer.

This is a general recipe as I never really measure crisp ingredients. For the fruit, if you like it thicker, add more cornstarch. If your berries are sour and not ripe, add a bit more sugar. For the topping, you’re looking to add enough butter that it turns into wet, coarse sand. If you squeeze it together in your hand, it will hold it’s shape, then crumble into large chunks.

Blueberry Crisp

4 pints blueberries, washed and picked over
1/2 to 3/4 c sugar, to taste
3-4 T cornstarch
1 T lemon juice
2/3 c flour
2/3 c brown sugar
2 t cinnamon
1/2 t salt
1 1/2 c rolled oats
1 stick butter, chilled and diced

1. Preheat oven to 350. Combine fruit, sugar, cornstarch and lemon juice in a bowl. Pour into a 9×13 pan.

2. Combine flour, brown sugar, cinnamon, oats and salt in a bowl. Add chilled butter chunks and work with fingers, fork or pastry cutter until butter is evenly distributed and mixture holds its shape when squeezed. Squeeze mixture, then crumble coarse chunks over the fruit. Bake until browned and bubbly, 30-40 mintues.

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Crock Pot Pulled Pork

pork

Sometimes you just want a little bit of summer all year long. That’s when it’s time for picnic’y foods!

This is perhaps the easiest recipe, one of the most versatile, and very cheap. You can’t screw it up. It’s impossible. You can make any number of dishes out of it when you’re done: BBQ pork sandwiches, a topping for nachos, tacos, carnitas, use some to make a pork stew, perogies, a porky version of shepherd’s pie….You get the idea. It’s stolen from the lovely goons over at the SomethingAwful forums. And while that can be a scary, scary place, the food forum is actually quite good and full of food snobs where I fit in quite comfortably.

Crock Pot Pulled Pork

1 pork shoulder, whatever size you can fit in your pot
Worchestershire sauce, about 1/4 cup, depending on the size of your roast
Light brown sugar, enough to cover your roast
Lots of salt

Plop your roast in your crock pot. Cover that baby with worchestershire, until there’s a little pool in the bottom of the pot. Pat brown sugar liberally all around the roast until it’s covered. Put the lid on, turn it on low, and cook for 10-12 hours. If you have a relatively small roast, check it at 8 hours. If it’s falling apart, it’s done. If you’re impatient, you could probably get away with cooking it on high for 5-6 hours, but low and slow is the way to go.

Once it’s done, take it out of the pot and let it rest on a cutting board until it’s cool enough to handle. Then pull into shreds and salt liberally. And I mean liberally. You will use more salt than you think you need.

Then, do whatever you want with it! I usually just keep it plain and add BBQ sauce to it as needed, so I can use the leftovers for tacos or whatever else. If you’re going for picnic’y, then serve with chips and pickles, of course.

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