With all the strawberries and black raspberries I’ve picked this season, I’ve made jams and reductions, breads, muffins, ice creams and pie… daily I eat the fresh berries with yoghurt… but this Black Raspberry Crisp tops them all.
Black Raspberry Crisp
by Heather Coton
5 cups Fresh Black Raspberries
1/3 cup (6 Tbs.) unsalted, softened butter
3/4 cup packed brown sugar
1 cup flour
1/2 cup oats
2 Tbs. flax seed
1/2 tsp. cinnamon
Preheat oven to 350° F and place oven rack in center position.
Pour berries into an ungreased baking dish – I used a 12″ long oval – you want the berries to be about 1″ deep. To prepare the crumb topping, place the next six ingredients into a medium size mixing bowl, and with clean hands, work all the ingredients together. Sprinkle the crumb over the top of the berries and bake for 40 minutes.
And last night for dinner, my husband and I made homemade Linguine, and with basil from our garden, I made pesto.
using a Marcato Atlas 150, hand-crank pasta maker.
I don’t remember where I got this recipe from, but most pasta recipes are similar. Some use eggs, some skip the eggs and use water or juices (beet, carrot, spinach, endless possibilities, really).
Basic Pasta Dough:
3 Tbs. Olive Oil
1 tsp. Salt
3 cups Flour
Bring a large, covered pot of salted water to a boil.
Add salt, olive oil and eggs to food processor and pulse to combine. Slowly add the flour, pulsing to mix. (you can also do this in a bowl, adding the ingredients to a well formed in the center of the flour, then use a fork to toss and combine). Remove dough from processor, form a ball and knead a few times. Flatten slightly and cut dough into 8 pieces.
Take one piece of dough, dust with flour, run through pasta maker on the #1 setting. Dust with flour, fold and run through the #1 setting again. Repeat.
Now without dusting with flour, run dough through #2 setting, then #3, #4 and #5. Then run dough through the linguine cutter. Separate strands and lay flat on a wire rack. Repeat process with remaining 7 pieces of dough.
Your pasta is ready to cook at any time. I let mine dry for maybe ten minutes while I made a salad and some basil pesto.
For the Pesto, I can’t really give you an exact recipe because I never measure and it turns out slightly different every time… but don’t worry… you’ll be fine. The ingredients are a huge bunch of fresh basil, a handful of pine nuts, juice and zest of one lemon, about 1/2 cup parmesan, a clove or two fresh garlic, salt to taste and olive oil to bring all the ingredients together. I prefer a chunky pesto, so I chop my ingredients, rather than pulsing in a processor. And you want to add the olive oil last, using only enough to bring all the ingredients together – you don’t want a soupy consistency. (I also make a parsley pecan pesto and a spinach walnut pesto – try experimenting with different leafy greens and the nut of your choice).