Recipes: Blueberry Crumble

Blueberry Crumble

Yield: 6 servings

Ingredients for Filling

• 6 cups fresh or frozen blueberries
• 1/2 cup lightly packed brown sugar
• 3 tablespoons flour
• 2 teaspoons lemon juice

Ingredients for Topping

• 3/4 cup rolled oats (not instant or quick cooking)
• 1/2 cup all-purpose white flour
• 1/4 cup whole wheat flour
• 1/2 cup dark brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons cold, unsalted butter, cut into small pieces

Preparation of Filling

1. Place the blueberries in a large bowl.
2. Add sugar and flour.
3. Place the mixture in an 8-inch square baking dish and sprinkle with lemon juice.

Preparation of Topping

1. In a large bowl, combine oats, white and whole wheat flours, sugar, and cinnamon. Blend together using your hands or a fork.
2. Work in the butter using a fork or the tips of your fingers until it is evenly distributed.
3. Sprinkle the topping evenly over the filling.

Bake the crumble at 375° for 30 minutes until the fruit is bubbling and the topping is lightly browned. Let it sit 20 minutes and serve warm.

Recipes: Atlantic King Salmon in Parchment

Atlantic King Salmon in Parchment

Yield: 6 servings

Ingredients

• 6 each 6 oz. portions of salmon
• 1 head fennel
• 2 leeks (white only)
• 1 red pepper
• 2 carrots
• 1 green pepper
• 24 pearl onions
• 12 fingerling potatoes or small yellow potatoes
• 1 artichoke
• 18 Shitake mushrooms
• 1 quart mussel or clam juice (canned juice is okay)
• 2 cups tomato juice
• 2 tablespoons minced garlic
• 1 lemon
• 2 tablespoons chopped parsley
• 10 strands saffron

1. Vegetables: Cut into three long pieces the carrots, fennel, leeks, and red and green peppers. Sauté each vegetable separately in olive oil or butter until tender. Add chopped garlic. Salt and pepper to taste. Sauté pearl onions and potatoes in small amount of butter until golden and tender. Sauté the artichokes and Shitake mushrooms in garlic, butter, splash of white wine, and parsley.
2. Sauce: Bring to boil the mussel or clam broth and 1 tablespoon of chopped garlic. Reduce heat for 10 minutes. Add the tomato juice, saffron, chopped parsley, and lemon juice. Note: broth should have a nice tomato, garlic, and seafood taste. Adjust with salt, pepper, and lemon juice.
3. Method: Take two 18 by 12-inch pieces of parchment paper and together fold them in half. Arrange the vegetables in the center of one-half of the open parchment. Season fish with salt and pepper and place it on the vegetables. Close the parchment paper like you're closing a book. Start at one corner and fold to form a bag. Before closing the bag, fill with broth. Seal the bag tight and bake for 8 to 10 minutes at 500 degrees. Peel open the top and serve.