Thursday, August 5, 2010

Week 8: Portion-Controlled Cobblers, and Other Delights for Two

mini blueberry cobblerWith both girls at overnight camp for the first time, The Programmer and I are adjusting to having dinners as a twosome.

Full Disclosure No. 1: The best thing we ate this week did not come from our kitchen. Rather, it was a fancy-schmancy dinner we had during a weekend get-away to celebrate our anniversary. (Sample menu item: Pan-roasted duck breast with braised celery root, wilted Asian greens, pineapple marmalade, and seared foie gras.)

Back home, the cooking was decidedly more pedestrian. (Sample menu item: Tuna from a can; skinny eggplants, brushed with olive oil and charred under the broiler; and fresh beans, shelled, boiled, and served with just a bit of salt and pepper.)

Actually, that was a pretty good dinner, and the leftover beans were good cold, with some thyme and a drizzle of olive oil. Other simple delights from this week's basket:
  • Beets -- roasted, sliced, and served at room temperature with feta cheese;
  • Tomatoes -- chopped with cucumber and scallions for a chopped salad;
  • And green beans -- steamed and mixed with fresh corn, tomatoes, basil, and oregano.
As it was our anniversary week, we needed a blueberry dessert, too. (Here's the explanation from last year, in case you missed it.) With only two of us at home, it seemed prudent to keep the baked goods to small quantities. Hence, mini blueberry cobblers.

Full Disclosure No. 2: I'm bending the rules with this recipe, as the blueberries didn't come in our CSA share this past week, but they did come from the farm. I'm sure somebody's CSA is providing blueberries now.

Portion-Controlled Blueberry Cobblers

(Recipe adapted from The Pink Apron, who started with an Apple Cranberry Crisp recipe from Smitten Kitchen, who in turn started with a Michael Chiarello recipe in Bon Appetit.)

1.5 cups fresh blueberries
4 tsp Splenda granulated, or sugar
2 tsp corn starch
1/2 tsp grated lemon rind

1/3 cup flour
2 Tbsp corn meal
4 tsp Splenda granulated, or sugar
1/4 tsp baking powder
pinch salt
5 tsp chilled butter, cut into small pieces
2 Tbsp fat-free milk

Toss together the filling ingredients until well combined. Divide among four (6 ounce) ramekins and set aside.

Place flour, corn meal, Splenda or sugar, baking powder, and salt into a food processor and pulse a few times to blend. Add butter and pulse until mixture forms coarse crumbs. Transfer to a medium bowl and add milk. Stir until ingredients are evenly moistened.

Distribute topping over the filling. Place ramekins in the oven and bake until the topping is golden and the filling is bubbly, 25 to 30 minutes. Serve warm. A little whipped cream or ice cream on the top wouldn't hurt.

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