blackberry dessert with oatmeal

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Blackberry Cherry Cobbler Recipe | Confections of a Foodie Bride

by foodiebride on June 28, 2012 Its cobbler season! Anything you could possibly want to bake under a sweet dumpling crust is in season and super affordable right now. To celebrate, we took two perfectly ripe summer fruits, blackberries and cherries, and baked them into one magnificently bubbly, new-white-sun-dress-staining dessert. Im old enough to know better. Now Im hoping that Ive sacrificed enough over the years to the OxyClean gods to save it. Growing up, cobbler and banana pudding were the cooked desserts of choice. An iced-down watermelon and ice cream truck fare were the non-cooked favorites. It didnt hurt that blackberries grew wild along our fence line and took only minutes to gather enough for cobbler when you send four kids out with four bowls. Mom still pr

TAGS: Cherry,Dumpling,Almond,Dessert,Glass

Poached Fig, Pomegranate and Blackberry Parfait

One of the most fun things about being a chef is the spontaneity required when it comes to making up specials: the challenge is to make dishes that utilize what is plentiful and in season, and combining these foods with pantry items to create flavors that are new and exciting to our guests. And while I prefer to use locally grown and produced ingredients both at home and in the restaurant kitchen, there are some things which simply do not grow in Ohio, at least not now. (As the climate changes over the next several decades, this may change somewhat.) So, I have no problem incorporating some exotica into the menu of specials we put out every night at Salaam. Last week, Mark surprised me with a case of twelve fresh Calimyrna figs and asked me to come up with something to do with them for the

TAGS: Restaurant,Poaching,Chef,Flower,Climate

Peach Blackberry Crisp

Do you ever feel like you need a vacation from your vacation?! I feel like Ive been on the go this entire 4-day weekend, although I cant really complain as its truly all been fun. Yesterday afternoon Ben and I attended the wedding of a co-worker of his (you know how much I adore weddings!) then this morning we headed over to my parents house for one last summer grill out with the fam. I still cant even believe today is Labor Day! I swear it was just June! To say so long to the season, we feasted on our all-time summer faves. My brother manned the grill and cooked us up some lovely new york strip steaks and marinated chicken. While my Mom prepared Judys Famous Baked Beans (still dont know who Judy is but, but she makes a damn good bean,) and the only potato salad Ill

TAGS: Boiling,Bean,Dessert,Peach,Flour

Sweet Corn Ice Cream with Blackberry Sauce

The natural sweetness of freshly harvested corn combines with cream to create an unusualbut deliciousice cream. With a drizzle of fresh blackberry sauce thats a fruity counterpoint to the rich ice cream, this cooling dessert captures summer in a bowl. Using a chefs knife, cut the kernels off the corn cobs. Add the kernels and cobs to a large pot along with the half-and-half and cream. Add the 2/3 cup sugar and the salt and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for about 5 minutes, stirring occasionally. Remove from the heat and let steep for at least 3 hours or up to overnight. (If steeping for longer than 3 hours, refrigerate the mixture.) Strain the corn mixture through a fine-mesh sieve. Using your hands, wring out the cobs

TAGS: Sauce,Sweet corn,Sieve,Ice cream,Mixture

How Fruits & Vegetables Create Health

Theres good news and bad news on the fruits and veggie front. The good news is that there definitely seems to be increased awareness of the importance of consuming fruits and vegetables. How do I know this? More and more commercials and ads are stressing the fact that their food contains a full serving of fruits and/or vegetables. Of course these products are such things as canned meat sauce, sugary cereals and enriched beverages. Not the best choices but the emphasis confirms that as a society we do know the importance of these foods and marketing companies are playing to it. I thought I would shed some facts on how to best get ones daily recommendation of fruits and vegetables, why its important and some simple ways to accomplish it. (Sorry but I wont be recommending any of t

TAGS: Fruit,Eating,Golf course,Vegetable,Nutrient

Bobbi's Kozy Kitchen: Food Star Friday

This week for Food Star Friday I was able to combine a recipe for something I have wanted to make for quite some time, with one of my favorite things to do on the weekend. Today's post is Tyler's Ultimate Chicken Nachos! I mean what could possibly go better together than a big plate of spicy nachos and a night time NASCAR race? On top of that we had my Watermelon Blackberry Jargaritas to wash it all down! Tyler Florence is one of my favorite Food Network stars. Yes, the fact that he is pretty dang cute doesn't hurt but I really do like his food. I have made several of his recipes for Food Star Friday. They never disappoint. This weekend was a strange one. Lately I have been just flying by the seat of my pants when it comes down to what we are eating. Not knowing how many I am cooking for,

TAGS: Star,Recipe,Bartender,Food

How To Eat And Drink Through D.C.'s Cherry Blossom Festival

Photo courtesy of Brasserie Beck. The pink blooms (and crowds) appearing in Washington, D.C. this week mean that the capitals highlight of spring has arrived: cherry blossom season. The perennially popular festival is even bigger this yearit marks the 100th anniversary of Japans gift of cherry blossom trees to the city. In addition to the many events around town (fireworks, parades), some of the citys best restaurants have created cherry blossom-inspired dishes and cocktails. Here are three spots to celebrate the season: Brasserie Beck This Belgian restaurant is housed in an airy, contemporary space, complete with an open exhibition kitchen. Created by chef Robert Wiedmaierknown for fine dining restaurant Marcelsthe menu focuses on brasserie fare. During the cherry blo

TAGS: Cherry blossom,National Cherry Blossom Festival,Blossom Festival,Cherry,Chef

Baba's Perogies - Home made Pierogi in Burnaby, BC

Restaurant: Babas Perogies Cuisine: Ukrainian Last visited: March 10, 2012 Area: Burnaby, BC (North Burnaby) Address: Secret home address - 604.916.4487 Bus: n/a Price range: $10-20 1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: FMF Must Try! Food: 3.5-4 Service: n/a Ambiance: n/a Overall: n/a Additional comments: Home made perogies Home business Traditional/modern varieties Extensive menu Dessert options Frozen to-go To-go/pick-up only Delivery possible Cash only Call to order: 604.916.4487 **Recommendations: Potato & Cheddar Pierogi and Bacon, Cabbage & Onion Pierogi. The Pulled Pork perogies have potential and are unique, but are still in developing stages. Who doesnt love a secret? When it comes to food I get really excited about hidden gems, secret locations and insider tips

TAGS: Bacon,Dough,Pierogi,British Columbia

Lemon BlackberryKuchen

Im behind in sharing recipes and now summer is practically gone, but maybe its still hot where you live. Maybe you want something a little bright to bring some sunshine to cooler Fall days. Maybe you want to make this cake. This cake is a kuchen, prounced koo-ken best I can tell. Kuchen is German for cake. Im not German and Ive never even eaten kuchen before, but this recipe looked so good I had to try it. Im so glad I did. There are several varieties of kuchen. This one has a base cake layer that is dense like a pound cake. The top layer is a smooth, creamy, almost cheesecake-like layer of custard. Its fantastic! While this recipe is probably best made at the peak of summer, when fresh summer berries are bursting with ripeness, it can be made with frozen berries wh

TAGS: Recipe,Flour,Vanilla extract,Lemon,Cookie

The Fat Duck, Bray, Berkshire, UK

Since I pretend to be a sort of serious foodie, I have of course been reading a lot about this food movement called molecular gastronomy for a while. I've been mentally dodging it however. I am not against innovation in cooking by any means, but the reports I'd read about it sounded a tad too precious. Nevertheless there is no denying that the whole idea of approaching food and cooking with scientific methodology appeals to the geek in me. So, when I knew that we'd be in London with a car (a rare occurrence, since London is a nightmare with a car), I immediately thought of The Fat Duck, which is in Bray, a village about an hour or so away from the great city. Voted the best restaurant in the world by (London-based) Restaurant Magazine in 2005, and 2nd best after El Bulli in 2006, its chef-

TAGS: The Fat Duck,Cooking,Recipe,Bray, Berkshire,Berkshire