Blueberry Pie with Streusel Crust

Summer blueberries? 

Pie came to mind first. It's always pie first for me.

My mother, who was a master pie baker, never baked blueberry pie because she said the insides were either too thick and gloppy or too runny. I experimented with the fruit, sweetener and thickening agent a few times before the filling consistency was right.

Here it is! Perfect for summer. Good stuff for July 4th!

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BLUEBERRY CRUMB PIE

CRUMB CRUST:

• 3/4 cup flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 6 tablespoons butter

Combine the flour, sugar and salt. Add the butter in chunks and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. If you use a food processor, add the ingredients to the work bowl and mix using 18-24 quick, short pulses (enough for the mixture to resemble coarse meal). Set aside.

FILLING:

• 6 cups blueberries, approximately

• 1/2 cup sugar

• 5 tablespoons all-purpose flour

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1 unbaked pie crust bottom

Preheat the oven to 375 degrees. Mix the blueberries, sugar, flour, cinnamon, salt and lemon juice in a large bowl. Pour the filling into the pie crust. Cover the top with the crumbs. Bake for 50-60 minutes or until  golden brown.

Note: you can use 3 “1-pint” boxes of blueberries. Although a liquid pint equals 2 cups, a dry pint of blueberries from most markets has a bit more.

Makes 8 servings

Roasted Potato Salad

Have you ever made potato salad with roasted potatoes? If you haven’t, you’re in for a treat if you try this recipe!

The crispy edges add a really satisfying texture and the flavor is extra rich because the high heat caramelizes the onions. (I used a cast iron pan and suggest that for best results but your oven is fine (instructions below) and if you have room for the pan on an outdoor grill — go for it and cook the entire feast outdoors.

This dish tastes best at room temperature, although my husband likes it hot, so, either way.

P.S. I told you I have LOTS of recipes for potato salad!

ROASTED POTATO SALAD WITH RED ONIONS AND ROSEMARY

• 2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

• 5 tablespoons olive oil

• 1 small red onion, thinly sliced

• 3 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 3 tablespoons chopped fresh parsley

• 2 teaspoons chopped fresh rosemary

• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. If you have a cast iron grill pan or frying pan, preheat it in the oven. Wash the potatoes and cook them in simmering water for 12-15 minutes or until tender. Peel the potatoes when they are cool enough to handle; cut them into bite size pieces. Pour 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides. Place the potatoes in the preheated pan (or use an ovenproof pan or baking sheet). Roast the potatoes for 10 minutes. Add the onion slices, mix and roast for another 10-15 minutes, mixing them once or twice, or until the ingredients are lightly browned and crispy. Place the ingredients in a bowl. While still warm, mix the remaining olive oil, lemon juice and Dijon mustard. Pour over the potatoes and onion. Add the parsley and rosemary. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving.

Makes 4-6 servings

Rhubarb Chutney

Rhubarb has a special place in my life. My mother made it often and served it as a side dish the way most other mothers I knew served apple sauce. She used fresh rhubarb stalks when they were in season and boxes of frozen rhubarb during the rest of the year.

Everyone in my family loved it. My mother didn’t use as much sugar as most recipes said to do because we loved it tart and tangy. I make it the same way she did: mix 1-1/2 pounds of sliced rhubarb with 3/4 cup sugar and cook over medium heat, covered, for about 10 minutes. Remove the cover and cook for another 15 minutes. That’s it!

Recently I’ve also been making rhubarb chutney because its a great favorite at our house. It’s such a good accompaniment to grilled meats — chicken, beef, lamb — all of it, and I’ve also served it with salmon.

Rhubarb season is almost over so make this one while you still can! 

You can serve it with whatever you may be grilling outdoors over Labor Day weekend. Or with a classic roasted chicken for Shabbat or Rosh Hashanah brisket. It will keep in the fridge for awhile too, so you can save some for Thanksgiving.

Or give some away — it’s a delicious, edible gift!

Rhubarb Chutney

• 1 pound rhubarb, cut into 1/2-inch slices

• 1 cup sugar

• 1/3 cup apple cider vinegar

• 1 2-inch cinnamon stick

• 1 tablespoon chopped fresh ginger

• 6 whole cloves

• 1 medium onion, chopped

• 2 large cloves garlic, chopped

• 1 cup golden raisins

Combine the rhubarb, sugar, cider vinegar, cinnamon stick, ginger, cloves, onion, garlic and raisins in a large stainless steel or enamel saucepan. Mix the ingredients and cook over high heat. When the liquid in the pan starts to bubble, lower the heat to medium and cook for about 15 minutes or until the raisins are tender and the sauce is slightly thickened. Refrigerate for at least one hour.

Makes about 3 cups

Mango Salsa

When the weather gets warmer I like to make foods that I can bring outside, that can sit for an hour as we nibble and sip a cocktail or two before dinner.

This salsa is a perfect example. It’s fresh fruit, citrus and a bit of heat thanks to the chili pepper. It’s colorful, so it’s nice for company. And it stays fresh for a while.

I use this salsa as an hors d’oeuvre and serve it with corn chips but it also makes and excellent side dish for burgers, grilled chicken or fish.

Remember this for summer picnics. Memorial Day weekend. Father’s Day. July 4th! Labor Day.

What I’m saying —- it’s a keeper!

Tropical Dip and Chip

• 1 large ripe mango

• 1 ripe avocado

• 1/4 cup chopped red onion

• 1 teaspoon chopped jalapeno (or other chili) pepper

• 1/2 teaspoon freshly grated lime zest

• 1 tablespoon lime juice

• 2 tablespoons freshly chopped cilantro (or use parsley)

• salt if desired

• corn or plantain chips

Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.

Makes about 2 cups

Labor Day Potato Salad

Well that went fast!

Summer I mean.

Here it is, Labor Day weekend. I’m starting to get ready for the Jewish holidays, but not before one last “summer” barbecue.

Here’s a good dairy-free, mayonnaise-free potato salad to go along with anything else you might be serving. I have to confess thought that occasionally I will mix in 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Labor Day Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary 

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Beet Salad with Moroccan Spices

My grand daughter Lila, age 6, asked what Labor Day was for.

Because for her it means she doesn’t officially start first grade until the day after. But there aren’t any decorations or presents, no pumpkins, trees, glitter, hearts or chocolate. So what’s the deal?

I explained to her that it is meant to celebrate America’s workers. The people who work every day as mechanics and auto workers, salespeople, firefighters, teachers, police and restaurant cooks and servers and so on and so on. Sometimes communities have parades and fireworks.

But there are no special ornaments, no greeting cards and also no particular food.

On the other hand, people do celebrate Labor Day in some sort of way. The entire weekend has become a sort of end-of-summer before-we-have-to-get-serious one. So there’s picnics and baseball games and maybe the last swim of the season.

At my place, the kids and grandkids come. We’ll have a homemade challah. And pie. Some Grand Finale Cookies. Lots of grilled stuff and a heap of summer tomatoes, corn and salad.

And Beet Salad. Because everyone in the family loves it. This is my latest version.

Beet Salad with Moroccan Spices

3 large beets

1/4 cup chopped red onion

3 tablespoons chopped parsley

2 tablespoons chopped fresh mint

2 tablespoons olive oil

2 tablespoons white wine vinegar

1/2 teaspoon Dijon mustard

3/4 teaspoon ground cumin

1/4 teaspoon ground coriander

Preheat the oven to 425 degrees. Trim the beets (use the greens separately). Scrub the beets and wrap them tightly in aluminum foil. Roast until tender, about 55-75 minutes, depending on size. Unwrap the beets and when they are cool enough to handle, peel them. Cut the beets into bite size pieces. Place the beet chunks in a bowl. Add the onion, parsley and mint. In a small bowl, mix the olive oil, wine vinegar, mustard, cumin and coriander. Pour over the beet mixture and toss ingredients. Let rest for 15 minutes before servings. Serve at room temperature. Makes 4-6 servings