blueberry

In my personal mythology I am a graceful creature. I glide into rooms, move with the fluid ease of someone who is comfortable in her own skin; someone with elegance and poise. But the truth of the matter is, I’m actually a bit of a klutz. Okay, maybe not just a bit. I’m a terrible klutz, as anyone who knows me well can attest to. Miraculously, I’ve never broken any bones, but my skin is always bruised from bumping into furniture, my skin marred with the scars from more than a few burns. As it happens, food always plays a starring role in my mishaps.

I’ve ruined many a white shirt with blueberry or wine stains. My cupboards are full of sets of dishes missing pieces I’ve dropped on the floor. My hands, even my arms (don’t ask!), bear burn marks from my battles in the kitchen. It’s not that I don’t do my best to be careful, but because timing is so crucial while cooking, I can go from methodically and contemplatively chopping ingredients for a mirepoix to frantically trying to do three things at once. This is usually when accidents happen.

On Saturday, I was really looking forward to cooking dinner for my friend T. and had happily set aside the afternoon to work through my menu: lobster pie, strawberry and spinach salad, blueberry crisp. I knew things were not going to go well when I cut my finger chopping onions for the pie; within a space of an hour I also dropped a Pyrex measuring cup on the ground and cut my toe on one of the splinters.

Cooking can be a dangerous craft. I once contemplated a career as a chef–for about five minutes. I don’t have the physical stamina that is required for a life in the kitchen. Besides, I’d probably accidentally set my hair on fire or cut off my pinky.

So for now, I’m happy to write about food and cook for my family and friends, accidents notwithstanding. Because what’s a little cut or two compared to the satisfaction you get when you’ve made something truly wonderful and have made people you care about happy?

Individual Blueberry Crisps

bluecrisp

I like to make crisps in individual 4-inch ramekins. They’re so pretty and easy to serve this way. You can make any kind of crisp you like with a couple of cups of chopped fruit and a crumbling of oats and brown sugar. Be sure to use rolled oats, not the quick cooking kind, or you will end up with a soggy mess. I chose blueberries, not only because they’re in season but because their tangy sweetness are the perfect foil for this crisp, buttery topping. Serve with a dollop of whip cream or a scoop of vanilla ice cream.

Serves 4

Loosely adapted from All Recipes

Ingredients:

2 rounded cups blueberries

3 teaspoons white sugar

1 teaspoon lemon juice

1/3 cup all-purpose flour

1/3 cup rolled oats

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/3 cup cold butter

Directions:

1) Preheat the oven to 350F. Toss the blueberries with the white sugar and lemon juice in a medium bowl and set aside.

2) In a separate bowl, combine the flour, oats, brown sugar, cinnamon and nutmeg. Cut the butter into cubes and cut into the flour mixture with a pastry blender or a fork until crumbly. Butter the ramekins and press half the mixture into the bottoms. Fill each ramekin with the blueberries.

3) Sprinkle the remaining topping over the berries. Bake for about 40 minutes, or until the topping is golden brown and the blueberries are bubbling.

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