Tuesday, July 27, 2010

Farmer's Market Purchases!

Our first Farmer's Market experience was last weekend. I scored an amazing tomato ($1), blueberries ($4 pint), and a HUGE bunch of fragrant basil ($2.50).  The prices were comparable to those in the grocery store, but the produce was SO. MUCH. BETTER!  And it was a fun family excursion.

Here is what I used my purchases for:

Saturday afternoon, when we returned home I used the beautiful blueberries to make a homemade blueberry pie.  I just couldn't resist cooking those plump berries into a sweet treat!

Blueberry Crumble Pie


1 recipe Basic Pie Dough (see recipe below)

3/4 cup plus 5 Tbs. all-purpose flour

2/3 cup firmly packed light brown sugar

1/3 cup plus 1 Tbs. granulated sugar

2 tsp. ground cinnamon

1/8 tsp. salt

8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-inch pieces

5 cups blueberries (Note: I used 1 pint of fresh blueberries and most of a small bag of frozen mixed berries that I needed to use up.  I really wish I had made the pie with just fresh blueberries as they were really the star of this treat!)


Preheat oven to 375°F.

In a large bowl, stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.

In a large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the blueberries evenly. Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.

Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked. Makes one 9-inch pie

Basic Pie Dough Recipe:


1 1/4 cups unbleached all-purpose flour

1 Tbs. sugar

1/4 tsp. salt

8 Tbs. (1 stick) COLD unsalted butter, cut into 1/4-inch cubes

3 Tbs. VERY COLD water


Position rack in lower third of oven and preheat to 400°F

Add flour, sugar, and salt to a food processor and pulse until combined. 

Add cubed butter to the food processor and pulse just until the butter begins to get cut into the flour mixture.  Then, slowly stream in very cold water while continuing to pulse until dough forms.

Immediately roll out dough using a rolling pin and a sprinkle of flour as needed.  Make sure to handle dough minimally as you do not want to melt the butter in the dough.  Cold butter and water will result in a delicious, flaky crust!

Transfer rolled dough to a 9-inch pie plate and pop into the fridge/freezer for a few minutes to allow it to chill.

Line piecrust with a piece of aluminum foil.  Fill with dried beans, uncooked rice, or pie weights.  Bake until the crust dries out, about 15 minutes; to check, lift an edge of the foil. Carefully remove the weights and foil. Reduce the heat to 350°F. Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more. 

Allow crust to cool slightly and then add filling.

Pie and crust recipes adapted from Sugar & Spice by Celeste.

For dinner Sunday I made pizza with homemade crust.  Mark doesn't like tomatoes so I made 2 different kinds of pizza.  I'll give you both recipes :)

Whole-Wheat Pizza Dough


2 cups whole-wheat flour1/2 teaspoon salt

1/2 teaspoon white sugar

1 (.25 ounce) package (or 2 1/4 teaspoons of bulk) active dry yeast

1 tablespoon extra-virgin olive oil

3/4 cup warm water (110 degrees F)


Add yeast to water and mix.  Allow to activate for approximately 5 minutes or until you see bubbles/froth forming.

While yeast is activating: Measure all dry ingredients to the bowl of a mixer fitted with dough attachment.  Stir for a minute to make sure that all dry ingredients are combined. 

Add EVOO and water/yeast mixture to the bowl of mixer and turn mixer on low speed to combine.  Scrape sides of bowl with spatula as needed. 

Once all ingredients are combined turn mixer to a medium to medium-high speed and allow to knead dough for 8 minutes.

Once dough is kneaded, mixer bowl with a towel and set in a warm/non-drafty place.  Allow dough to rise for 1 1/2 hours.

Dough can be baked or grilled.

Adapted from AllRecipes

Margherita Pizza


1/2 above recipe for whole-wheat pizza dough


Finely minced garlic

Shredded mozzarella cheese

Sliced, ripe tomato

Feta Cheese

Fresh Basil


Preheat oven to 400-degrees.

Spray pizza pan with non-stick cooking spray and press dough out to approximately 10-inches in diameter.  Bake in preheated oven for 10 minutes.

Drizzle par-baked crust with EVOO and sprinkle with garlic and mozzarella cheese.  Top with tomatoes and a sprinkle of feta.

Bake for 10 minutes or until  cheese is melted and bubbly.  Pull from oven and sprinkle immediately with fresh chiffonade of basil.

Serves 1; a Confessions of a Trophy Wife original! 

Barbeque Chicken Pizza


1/2 above recipe for whole-wheat pizza dough

Favorite BBQ Sauce

Grilled Chicken, Sliced  (I usually utilized leftovers for this!)

Shredded Monterey-Jack cheese

Bacon Crumbles (or real bacon pieces)

Thinly Sliced Red Onion


Preheat oven to 400-degrees.

Spray pizza pan with non-stick cooking spray and press dough out to approximately 10-inches in diameter. Bake in preheated oven for 10 minutes.

Drizzle par-baked crust with BBQ sauce and spread over dough.  Top with sliced grilled chicken, cheese, bacon, and onion.

Bake for 10 minutes until cheese is melted and bubbly.  Pull from oven and drizzle with some additional BBQ sauce.

Serves 1; a Confessions of a Trophy Wife original! 

Later in the week, I used the rest of the basil to make homemade pesto.  I used some in pesto chicken (another original recipe!) and froze the rest to use for a later date.



2-3 cups fresh basil

1/2 c. parmesean cheese

1/2 c. walnuts

2-3 cloves garlic (depending on the size)

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

1/4 teaspoon lemon zest

(approximately) 1/2 cup extra-virgin olive oil (just drizzle in until a thick sauce texture forms)


Add all ingredients to a food processor and pulse until chopped and combined.  Slowly stream in EVOO (approximately 1/2 cup) until a thick, sauce-like texture forms.

Can be used immediately to flavor pasta, chicken, soups, etc.  Or, freeze for later use in an ice cube tray or in tablespoons on a baking sheet.

A Confessions of a Trophy Wife original!

1 comment:

  1. You are really making me regret skipping lunch with this post. It all looks sooooo good! Especially the Blueberry Crumb Pie and the BBQ Chicken Pizza! I am resisting the urge to lick my computer screen. :)


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