Category: Recipes

Blueberry Cobbler: Recipes At My Table

Blueberry Cobbler

Fruit is such an easy thing to use for desserts. I love baking with blueberries and use both fresh and frozen. Today I made Blueberry Cobbler because I love warm and comfort. The preparation is quick and the product feels like you baked all day. Enjoy it warm out of the oven or put in the refrigerator and enjoy some for breakfast with some yogurt.

This recipe uses little sugar and the cobbler spooned over the berries does not entirely cover the fruit. I love to watch the fruit bubble-up around the dough. You can use fresh or frozen berries and enjoy this all year round.

For another version of a cobbler try my https://recipesatmytable.com/strawberry-cobbler/

Ingredients for blueberry Cobbler

Blueberry Filling:

  • 4 cups blueberries
  • 1/4 cup sugar 
  • 2 tablespoons all-purpose flour 
  • 1 teaspoons ground cinnamon 
  • 2 tbsp lemon juice
  • zest of half a lemon

Cobbler Topping:

  • 1/2 cup each of all-purpose flour and sugar
  • 1 tablespoons unsalted butter, melted 
  • 1 tablespoons milk 
  • pinch of salt 1 teaspoons baking powder 
  • 1/2 teaspoon ground cinnamon 
  • 1 egg, lightly beaten 

Process

Preheat the oven to 350 degrees F. Generously butter a 9-by 9 -inch baking dish. I use Lagostina or Paderno brand pots and pans a lot. Theses pans are heavy, don’t stick and cleanup is a breeze.

Add the blueberries, sugar, flour, cinnamon and lemon juice to the prepared baking dish; toss to combine. Set aside.

For the cobbler topping

In a medium bowl, mix the flour, sugar, melted butter, milk, baking powder, cinnamon, salt and eggs. Stir gently only to combine.

Now dollop the batter over the blueberries to cover. Don’t worry if there are spaces.  It will all cover when baked. 

Bake for 30 minutes. It will be bubbly and golden.  

Serve with ice cream. 

Blueberry Cobbler: Recipes At My Table
Blueberry Cobbler: Recipes At My Table
Print

Blueberry Cobbler

Author Renata Solski

Ingredients

  • 4 cups blueberries
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoons ground cinnamon
  • 2 tbsp lemon juice
  • zest of half a lemon
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoons unsalted butter melted
  • 1 tablespoons milk
  • 1 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 1 egg lightly beaten

Instructions

  1. Preheat the oven to 350 degrees F. Butter a 9-by 9 -inch baking dish.
  2. Add the blueberries, sugar, flour, cinnamon and lemon juice to the prepared baking dish; toss to combine. Set aside.
  3. For the cobbler topping
  4. Prepare the topping:
  5. In a medium bowl, mix the flour, sugar, melted butter, milk, baking powder, cinnamon, salt and eggs.
  6. Stir to combine and then dollop the batter over the blueberries to cover. Don’t worry if there are spaces. It will all cover when baked.
  7. Bake for 30 minutes. It will be bubbly and golden.
  8. Serve with ice cream.
  9. Entering new territory and starting new traditions, the making of ravioli has evolved. We are inspired by regional and seasonal flavours.

Leave a comment
Potato Pizza Dough: Recipes At My Table

Potato Pizza Dough

I was sitting reminiscing about time at our cottage and thinking of my Uncle Gigino and Aunt Rita. We shared so many memories there. They have both passed now. She loved my Potato Pizza Dough;and so, I had to rethink the recipe. The potato flakes in the dough keep it moist and the crispy potatoes and onions on top make it one of Italy’s best creation!!

We bought the land on Lake Superior in 1972 and it was all trees. I remember clearing the land. My grandparents and parents cut down all the trees without any heavy equipment and we dragged the trees to the water’s edge and then had huge bonfires. My aunt Rita and Uncle Gigino had a little shed at that time on their lot that became warming central in the Fall. We gathered for coffee, food and friendship in that little shed. It had a large wood stove in the centre. The shed may have been 8 x 8; now when I look at it, I ponder as to how 12 people fit into that. All I can remember is the laughter. There were two large picnic tables in between our lots that we spread out our feast and enjoyed. We gathered at a table made by nature and nurtured by family.

Cooking At The Lake

I loved cooking at the lake with my mom. The kitchen was huge and open concept. My uncle Reno built our camp. Yes, in Northern Ontario, we call it a camp. It isn’t fancy. The kitchen table was bought at a second hand store and is very retro. Most of the remaining furniture came from mom replacing furniture at our home. Everything in that camp has memories. Most of all, I reflect on how poor and strong immigrants with a dream gave us such an amazing childhood. I would not trade that for any fancy cottage. Today my parents and uncle continue to frequent the camp. They are all in their 80s and they sit and reminisce about those times, where a family enjoyed life to its fullest.

Another one of my favourite pizza recipe son my blog https://recipesatmytable.com/twisted-pizza-bread/

Ingredients

FOR THE DOUGH:

  • 1 cups potato flakes
  • 2 tsp Active Dry Yeast
  • 1 cup of warm water
  • 1 tsp sugar
  • 1/4 Cup Olive Oil
  • 1 Cup each of All-purpose Flour and 00 flour
  • 1 tsp salt

TOPPING: your choice today I used:

  • 2 potatoes cut thinly
  • 1 medium onion sliced thinly
  • 1/2 tsp italian seasoning
  • 2 teaspoons balsamic vinegar
  • 3 tbs Extra Virgin Olive Oil (divided)

Process

Mix the water, yeast and sugar.  Set aside until it bubbles

Place the flour, salt and potato flakes into the blender and pulse.

Pour the water, yeast and sugar into the dry ingredients.  Next follow with the olive oil and pulse until the dough comes together. Place the dough in a well oiled bowl.  I cover it with plastic wrap and a tea towel.  Place it in a warm spot for about an hour. 

Prepare the potatoes and the onions. Slice the potatoes and add 1 tablespoon of olive oil and the Italian seasoning and toss. Slice the onions and add the balsamic vinegar and 1/4 tsp of sugar, toss and set aside.

Roll out the dough into a large rectangle pan. Sprinkle your baking pan with corn meal and lay the dough over it. 

Potato Pizza Dough:Recipes At My TAble

Drizzle one tablespoon of olive oil over the dough. Place the sliced potatoes over the pizza and follow with the marinaded onions. Follow with the parmesan cheese.Drizzle one tablespoon of olive oil over these.

I always let my pizza sit for about 10 minutes before I put it in a 425F oven. In it goes for about 25 minutes.

Potato Pizza Dough:Recipes At My Table

Let it cool and serve. I like to add a little extra Olive Oil. Look at how golden the potatoes and onions are and yummy!!

Potato Pizza Dough: Recipes At My Table
Potato Pizza Dough:Recipes At My Table
Potato Pizza Dough: Recipes At My Table
Print

Potato Pizza Dough

Author Renata Solski

Ingredients

  • 2 cups potato flakes
  • 1 Package 2 Teaspoons Active Dry Yeast
  • 1 cup of warm water
  • 1 tsp sugar
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Salt
  • 2 Cups All-purpose Flour
  • 2 potatoes cut thinly
  • 1 medium onion sliced thinly
  • 1/2 tsp italian seasoning
  • 2 teaspoons balsamic vinegar
  • 3 tbs Extra Virgin Olive Oil divided

Instructions

  1. Mix the water, yeast and sugar. Set aside until it bubbles
  2. Place the flour, salt and potato flakes into the blender and pulse.
  3. Pour the water, yeast and sugar into the dry ingredients. Next follow with the olive oil and pulse until the dough comes together.
  4. Place the dough in a well oiled bowl. I cover it with plastic wrap and a tea towel. Place it in a warm spot for about an hour.
  5. Preheat the oven to 450 degrees F.
  6. Roll out the dough into a circle or a rectangle. Sprinkle your baking pan with corn meal and lay the dough over it.

  7. Prepare the potatoes and the onions. Slice the potatoes and add 1 tbsp of olive oil and the Italian Seasoning and toss. Slice the onions and add the balsamic vinegar and 1/4 tsp sugar,toss and set aside.

  8. Drizzle one tbsp of olive oil over the dough . Place the sliced potatoes over the pizza and follow with the marinated onions. Follow with the Parmesan Cheese. Drizzle one more tbsp of olive oil over these.

  9. I always let my pizza sit for about 10 minutes before I put it in the oven.
  10. In it goes for about 20 minutes.
  11. Let it cool and serve.

2 Comments
Easy Banana Carrot Cake: Recipes At My Table

Easy Banana Carrot Cake

I love dessert. Growing up we had mostly fruit after supper and cake was not iced. I loved my nonna’s sponge cake and still do. This Easy Banana Carrot Cake is one of my favourites on my list. It isn’t Italian, but it comforts me just like my favourite Italian recipes.

It is a rainy day and I don’t want to just sit around. Although you can find me by the fireplace with a good book on such days. I have a craving for carrot cake. The best comes from a little bakery in Perth, Ontario. If you are ever in Perth, go to The Sunflower Bakery on Gore St. You won’t be disappointed. Now my cake isn’t like theirs, but it is pretty good.

For another great banana/carrot cake on my site go to https://recipesatmytable.com/banana-carrot-cake/

Ingredients

Cake

  • 3 medium ripe bananas
  • 1/2 cup mayonnaise
  • 1 egg
  • 1/1/2 cups flour
  • 3/4 cups sugar
  • 1tsp baking soda
  • 1/2 tsp cinnamon
  • butter for greasing pan1/2 cup walnuts
  • 1/2 cup flaked coconut
  • 1/4 cups shredded carrots

Icing

  • 1/2 a block of cream cheese
  • 1/3 cups powdered sugar
  • 1 tbsp Frangelico liqueur
  • 2 tbsp milk
  • 1/4 cup chocolate chips
  • some chocolate sprinkles

Process

Take a round cake pan and line it with parchment paper. I trace the bottom to make a circle and then strips for the sides. I grease the pan with a little butter and the paper sticks.

Mash the bananas. Next go in with the mayonnaise and egg. Combine this all together.

In another bowl put the dry ingredients. Place flour, sugar, baking soda, salt and cinnamon and stir.Stir the wet ingredients into the dry, but don’t over mix.

The carrots, coconut and walnuts all ready to go in. Next, fold in the walnuts, coconut and carrots.

Pour it into the pan and place in a 350 oven for 45 minutes.

Remove from the oven and let cool. See how easily the parchment paper comes off and the cake is smooth.

Easy Banana Carrot Cake: Recipes At My Table

Ensure that the cream cheese comes to room temperature. Add the sugar, Frangelico and milk to the the cream cheese. Beat until smooth. When the cake cools, frost and decorated.

Easy Banana Carrot Cake: Recipes At My Table
Easy Banana Carrot Cake:Recipes At My Table

I like chocolate. LOL This cake has wonderful taste. It is moist and each bite comes with different textures.

Easy Banana Carrot Cake: Recipes At My Table
Print

Easy Banana Carrot Cake

Author Renata Solski

Ingredients

  • 3 medium ripe bananas
  • 1/2 cup mayonnaise
  • 1 egg
  • 1/1/2 cups flour
  • 3/4 cups sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • butter for greasing pan1/2 cup walnuts
  • 1/2 cup flaked coconut
  • 1/4 cups shredded carrots
  • 1/2 a block of cream cheese
  • 1/3 cups powdered sugar
  • 1 tbsp Frangelico liqueur
  • 2 tbsp milk
  • 1/4 cup chocolate chips
  • some chocolate sprinkles

Instructions

  1. Take a round cake pan and line it with parchment paper. I trace the bottom to make a circle and then strips for the sides. I grease the pan with a little butter and the paper sticks.
  2. Mash the bananas. Next go in with the mayonnaise and egg. Combine this all together.
  3. In another bowl put the dry ingredients. Place flour, sugar, baking soda, salt and cinnamon and stir.Stir the wet ingredients into the dry, but don’t over mix.
  4. The carrots, coconut and walnuts all ready to go in. Next, fold in the walnuts, coconut and carrots.
  5. Pour it into the pan and place in a 350 oven for 45 minutes.
  6. Remove from the oven and let cool. See how easily the parchment paper comes off and the cake is smooth.
  7. Ensure that the cream cheese comes to room temperature. Add the sugar, Frangelico and milk to the the cream cheese. Beat until smooth. When the cake cools, frost and decorated.

Leave a comment
Carrot and Potato Ravioli:Recipes At My Table

Carrot and Potato Ravioli

Carrot and Potato Ravioli keep my Polish husband very happy.  He calls it a large pierogi.  LOL  I am happy because I get my Pasta fix.  This filling is not typical of Southern Italian cooking, but as a new generation we like to experiment.  Italians wether North or South prepared ravioli on special occasions.  The first yucca and amaretti ravioli appeared in in the 16th century in Modena. In the South we tend to use meat and cheese filling. This goes back to my theory that we all lived off the land.  Whatever the land produced, we used. 

My carrot and potato ravioli stemmed from trying to make pierogi for my husband who is Polish.  We were both happy with the result.  That is the other reason I used brown butter on this vs tomato sauce.  It was a nice change and of course, pierogi have butter not pasta sauce.

If you are looking for our traditional recipe https://recipesatmytable.com/spinach-ravioli-in-carrot-and-red-sauce/

Ingredients

Pasta Dough

  • 2 cups zero/zero flour
  • 2 large eggs

Filling Ingredients

  • 2 carrots (diced)
  • 2 large potatoes (diced)
  • 1/2 cup parmesan cheese
  • 1 tsp Italian seasoning
  • 2 tbsp fresh parsley
  • freshly grated nutmeg (optional)

Brown Butter

  • 1/2 cup of butter

Garnish

  • 1/4 cup of fresh parmesan cheese 
  • lots of black pepper 
  • minced parsley

Process

Pasta Dough

I like to make my pasta dough in the food processor when I am in a hurry.  I put the flour and eggs in and whisk it up until it comes together.  Then I put it on the counter and knead it to work that gluten. I do this for about ten minutes. 

Then I cover my dough with a tea towel or plastic wrap and let it rest for 30 minutes.

Filling

I wash, peel and cut the carrots and potatoes into small chunks and put them in a pot and on the stove to boil.  It takes about 20 minutes. 

Drain and puree them and set aside to cool. Once cooled I add my parmesan cheese, Italian spices and fresh parsley and mash all together. A little bit of fresh nutmeg also goes nicely at this point

Putting it together

I divide the pasta dough in half. It would be easy to use the pasta machine, but today I want to feel the pasta dough and work it. My special walnut rolling pin made by my husband is wonderful. Roll your dough out as thinly as possible and the place 1 tsp of potato/carrot mixture down one side leaving an edge. Then I rolled the dough over the little pockets and used my hands to press in between each pocket.

I cut with a sharp knife creating squares and then pinched them together with a fork.

Then I made the brown butter by placing butter in a pot and heating it until the milk solids toast leaving tiny bits of brown for a nutty flavour.

All that is left to do is boil the water and add the ravioli. They are done when they float to the top. Fresh pasta does not take long to cook. Then onto the plate they go with the butter, freshly ground pepper, parsley and slivers of parmesan cheese.

Carrot and Potato Ravioli:Recipes At My Table

Up close on the plate and then I cut into them.

Leave a comment