The Blues...

Blueberries any one? We picked close to 20lbs of blueberries this morning! The kids had a blast - and my bucket was always the least full. Kaila and Daniel picked berries from the bushes and from my bucket... They had a big laugh seeing Daddy eat straight off the high branches like a giraffe.

It reminded us of our trip to Alaska a couple of years ago. The best part of our hikes, scenery aside, was picking wild blueberries and salmonberries along the way. One big difference, 60's and 70's F in the AK summer versus 80's and 90's F here in TX.

Oh, and Kaila did not "allow" me to take too many pictures. It degraded productivity. "Mommy, you're not picking your blueberries! You're just taking pictures!!!"

I'll have to try making some blueberry jam, blueberry cobbler, blueberry pancake...courtesy of http://www.moorheadsblueberryfarm.com/. I'm glad they supplied us with some yummy sounding recipes.

Banana Bread

I promised Daniel we'll do some cooking/baking this weekend. Banana bread sounds good right this minute... I like this recipe from Betty Crocker - last time, we used star shaped pans for an extra special look.

Banana Bread

Prep Time: 15 min
Total Time: 3 hours 25 min
Makes: 2 loaves

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Substitution
If using self-rising flour, there is no need to add baking soda and salt.
No buttermilk on hand? Mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.

Spinach souffle'

The Barefoot Condessa swears by her souffle' - perfect every time! I plan to try it this week.

SPINACH AND CHEDDAR SOUFFLÉ by Ina Garten
Serves 2 to 3

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar

1. Preheat the oven to 400 degrees. Butter the inside of one 6-to-8-cup soufflé dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with Parmesan.

2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.

3. Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and the spinach, and transfer to a large mixing bowl.

4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for one minute, on medium speed for one minute, then finally on high speed until firm, glossy peaks are formed.

5. Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula (it helps the souffle rise evenly) and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

NOTE: To make in advance, prepare the recipe through Step 3 (adding the cheeses). You can do this up to 2 hours ahead. Keep mixture covered at room temperature, and then proceed with the recipe just before baking.

Published in House Beautiful, August 2009.