LittleJudeonFood

One kid's adventures in gastronomy


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Easy as Pie

Yesterday, Mama and I went blueberry picking.

berry picker/littlejudeonfood.com

We’ve done this many times before, and I told Mama, “I have good memories of picking blueberries with you.”

berry hider/littlejudeonfood.com

I told everyone we met that we were going to make blueberry pie and blueberry jam.

blueberries/littlejudeonfood.com

Soon after Mama stuck a bunch in the freezer (remember to freeze on a tray before putting them into bags!), we set to work on making that pie. We’ve made all kinds of pies before, and I thought we might make a Bluecherry Pie or a crumble, but Mama wanted to show me how to make a pie that’s both fast and doesn’t require an oven.

Here’s what we needed to get started:

Just graham crackers, melted butter, and a bit of brown sugar is all you need to put together a crust.

Just graham crackers, melted butter, and a bit of brown sugar is all you need to put together a crust.

Then Mama let me pound the graham crackers into crumbs:

This is a GREAT activity for a kid like me.

This is a GREAT activity for a kid like me.

Then we added the melted butter and brown sugar:

I got to eat the extra graham cracker.

I got to eat the extra graham cracker.

This is what it should look like when it’s all mixed:

crumb crust/littlejudeonfood.com

It doesn’t look like it will hold together, but trust me: It will. Mama explained that if you use too much butter, your crust will be greasy and not hold its shape. (Too little, and it will fall apart.)

Mama pressed the crumbs into the pie plate. (I didn’t want to touch it.) You should use your hands, but to help press it firmly into the edges and up the sides, use a measuring cup or glass.

edging pie crust/littlejudeonfood.com

From this point, you can chill the crust before filling it, or bake it (cool before using). Either way, you’ve just made yourself a pie crust that will hold together. (Shortcut: Buy a graham cracker, Oreo, or Nilla Wafer crust.)

Scatter blueberries around the set crust. (You may use any kind of berry you like.)

add the berries/littlejudeonfood.com

Use just enough to cover the bottom. (I put a little more in than that, and it was yummy.)

Use just enough to cover the bottom. (I put a little more in than that, and it was extra yummy.)

For the filling, Mama let me whip the cream. (Remember how to make chantilly?) Then she made sort of the same thing, but with cream cheese.

ready to assemble/littlejudeonfood.com

She said to do the whipped cream part first because you can use the same beaters for the cream cheese without having to wash them first. (If you did the cream cheese first, any fat left over from the cream cheese would inhibit the heavy cream from whipping.)

This is my preferred method of cleaning beaters.

This is my preferred method of cleaning beaters.

Fold the two together, add some lemon zest, and you have your filling. Carefully spoon the creamy mixture over the berries, and now you have pie!

blueberry pie/littlejudeonfood.com

I have to say that this is the easiest pie I’ve made. And Mama let me have a small piece for breakfast today…just before we had our blueberry pancakes. I love blueberry season!

Love, Jude

No-Bake Blueberries & Cream Pie

1 1/4 cup graham cracker crumbs (about 7 1/2 full-size crackers; may also buy pre-crushed)
1/3 cup melted butter (we used salted)
2 tablespoons brown sugar
1 cup heavy whipping cream
1.5-2 tablespoons + 1/2 cup powdered sugar, divided
2 splashes vanilla
8 oz cream cheese, softened
Zest of 1 organic lemon
About 2 cups organic blueberries

Mix together the crumbs, butter, and brown sugar until uniformly moist. Firmly press into a 9″ pie plate. Chill for 1 hour or bake at 325°F for 10 minutes; cool before proceeding.

Use a hand mixer to beat the heavy cream, 1.5-2 tbsp powdered sugar, and a splash of vanilla until stiff peaks. Taste and adjust flavorings, if desired. In a separate bowl, beat the cream cheese, 1/2 cup powdered sugar, and a healthy splash of vanilla until smooth. Stir in the lemon zest, then fold the whipped cream into the cream cheese.

Scatter the blueberries over the bottom of the chilled or baked-and-cooled crust. Carefully spoon the cream mixture over top. Garnish with berries, lemon curls, mint, etc. Keep refrigerated until ready to serve.

 


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Make this for dinner tonight

It’s finally warm(ish) today! Very windy, though. Mama and I had to hunt the neighborhood for our missing decoration from the front of our house. Successful mission, but because of it, we needed dinner fast. Papa and I were hon-gree. And Mama did not keep us waiting long.

Because it feels like spring outside, she figured asparagus and peas were the way to go. She boiled water for pasta, and when it was nearly done, she added the veggies. Meanwhile, in another pan, she cooked bacon, and then made a sauce out of the drippings, veggie stock, and cream cheese. Hear me out: It was creamy with just the right bit of salty, and the veggies were brightly cooked and fun to eat! But as in all things Jude, however, I had to be convinced to try it.

IMG_1762[1]

“Awww… I didn’t want THIS dinner.”

One bite was all the convincing I needed. We even sopped up the extra sauce from the pan with bread. How often does that happen?

"I'm a bacon eater!"

“I’m a bacon eater!”

Love, Jude

Pasta with Bacon and Spring Vegetables

8–12 oz pasta of choice, preferably whole wheat
2–4 strips bacon, preferably uncured
1 clove garlic, finely chopped
1/2–1 cup vegetable or chicken stock
2–3 Tbsp cream cheese (Mama used what was left in a whipped cream cheese container, but use whatever you like)
1–2″ tips from 1 pound asparagus (reserve the stalks for roasting)
1/2 cup (or so) peas (add more if you like; frozen peas are okay)

Bring a saucepan of salted water to a boil. Add the pasta and cook 2 minutes shy of what the package directions suggest.

Meanwhile, heat a large skillet over medium or med-high heat and cook the bacon until nearly crispy. Add the garlic and cook until fragrant, 30–60 seconds. Remove the bacon to a plate lined with paper towel; crumble when cool enough to handle. Add the stock to the pan. Allow to bubble, then whisk in the cream cheese until thoroughly combined. (It may want to separate, so keep whisking.)

About 2 minutes before the end of the pasta’s cook time, add the asparagus and peas. When the pasta is cooked and the veggies are bright green, drain everything, then add the pasta and veg to the skillet. Use tongs to coat the pasta with the cream cheese sauce. Serve with bacon crumbled on top.

Note: For added flavor: squeeze a lemon, grind some black pepper, and/or sprinkle freshly chopped herbs over top. Also, you may substitute canola or olive oil for the bacon fat and serve the dish to any carnivores with torn prosciutto instead of crumbled bacon.