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And now Walter Jahncke is with
us in the kitchen and we are
going to cook with blueberries.
What are we going to make?
Jahncke: Today we're going to
make blueberry crisp.
Blueberry crisp.
Jahncke: Yeah, that's not a
familiar item to most folks but
I believe everyone I have run
into in Iowa knows what an apple
crisp is.
I grew up in Louisiana, never
had apple crisp.
We know about apple pie but not
apple crisp.
So in getting a dish for
blueberries, blueberry crisp
seemed like a good dish to try.
All right.
Jahncke: So we have the
traditional ingredients for
apple crisp, minus the apples,
and then we're going to add a
few special ingredients you
wouldn't normally see in apple
crisp.
So here's our apples, no
blueberries, and I'm dumping
them right into an already
buttered pan.
That will save the dishwasher a
little work.
A little cinnamon sugar.
Cinnamon and blueberries doesn't
-- Jahncke: You would be
surprised.
Now, don't just go with
cinnamon, it's a little strong.
Here's where the surprises start
-- That's not a lot.
Jahncke: It's not a lot and
we're going to kind of toss
these together.
This is the lemon zest which is
just the outer rind of a lemon,
you can grate and get a little
zest, about two teaspoons is
enough.
I'm just going to try it with my
fingers there.
This is orange zest, another
surprise.
Now if you're watching me do
this and think, no, I just want
my blueberries don't put this
in.
It will be delicious with just
the cinnamon.
This is thyme.
Now we're getting even a little
more off road for the
adventurous diner.
And you may be thinking, I don't
want thyme with my blueberries.
But really the flavors mix
nicely together.
But why would I want thyme with
my blueberries?
Jahncke: Because you're not just
a cook.
You're not just on the road,
you're going off road cooking
here with -- it's a culinary
art.
You want to experiment and learn
about how foods can go together
and this is a magnificent
pairing.
And so you're just going to mix
it -- Jahncke: Now we're just
going to mix it up, toss it
together, whatever way you can
find.
If you'd rather do this in a
separate dish you can.
I'm just going to do it in here
because I don't like doing
dishes.
Fair enough.
Jahncke: So all the flavors are
there.
If you want to get it even more
intense you can put those herbs
in a little butter on the stove
and simmer them lightly before
you add it.
All right.
Let's move that out of the way
and we want to work on the
topping.
Jahncke: Yes, there is the
topping.
For the topping we've got
butter, sugar and oats.
But we're going to do -- this is
brown sugar and white sugar
first.
A little bit of flour too.
Jahncke: And equal parts works
well.
I've got a little bit of a
change from the equal part rule.
I've got about a cup of sugar
there total but only about half
a cup of flour.
When I tried a full cup I
thought it was a little dry.
But that is an opinion, you can
kind of go to your own taste.
And so that is a cup of butter?
Jahncke: We'll call it a cup of
butter, sure.
It's two sticks of butter, a
stick and a half to two sticks
is probably about right.
And you'll see the oats sitting
over here all by themselves.
They go in after this.
They make it a little hard to
chop the butter in.
So we're just going to work
this, this is called a pastry
cutter, it's not sharp, it won't
cut you.
It's just dull enough to cut
through the butter.
You just mix that pretty
thoroughly until it's nice and
lumpy?
Jahncke: Right, if your butter
is too soft you'll kind of just
have a mess here.
So if you start with cold butter
and just work it like this until
you get it nice and chunky.
Kind of like a pie crust.
Jahncke: Like a pie crust.
And we'll try it about like
that.
Get this off of the cutter.
And those oats are old fashioned
oats, nice and chewy?
Jahncke: Right, yes.
I prefer the old fashioned oats
to the, what you call
five-minute oats or quick oats.
They're thinner, they're all
rolled oats, we're not working
with the whole grain here but it
is rolled oats and I like the
thicker ones because it gives it
nice texture when I go to eat it
later.
But if all you've got around the
house is five-minute oats you'll
be fine.
And if you put them in with your
cutter you'll be, you'll just
have smaller pieces of oats in
it.
All right.
Let me hold this up so you can
scrape it in.
Jahncke: Okay.
And then what we'll do after we
get it all in here is spread it
out so that -- there you go.
Cover the whole thing all the
way to the corners.
Don't leave anybody out.
Really around my house the
reason for this is the topping.
You want every piece to have
topping.
Jahncke: You could easily double
my topping but I didn't want to
scare anybody away with three
sticks of butter in the dessert.
So we've kind of halved it here
so it is a little shallow.
But if more topping is better
just increase the ingredients
and you're fine.
And we're ready to go in the
oven.
Jahncke: And we're ready to
roll.
So we're going to bake it.
About 350 degrees is what I
usually set for and 45 minutes
is about enough time.
Jahncke: It is already baked and
ready to come out.
So when it is done you have a
nice crumbly topping.
All right.
That looks wonderful.
You'd let it set up for a little
while so it's not too --
Jahncke: Well, good luck.
If you've got hot blueberries in
the kitchen you may not get to
totally let it set out for very
long.
Somebody is going to eat it.
Jahncke: Right.
So the portion size can be
whatever your family can handle.
I have seven in my family.
Everybody is going to have to
hold back to feed everyone.
But every family is different on
that.
So you see our nice blueberries
on the bottom.
Nice.
Jahncke: And if you want to show
more blueberry when you serve it
you can just kind of scoop it
that way and it smells
delicious.
It does.
Jahncke: Okay, we're going to
have to try this today.
Yeah.
And you could probably pair that
with a little ice cream.
Jahncke: I think so.
Whipped cream, ice cream,
something else with lots of
sugar and cream in it.
Maybe a little butter.
Jahncke: Don't eat this all the
time.
This is a special -- it's a
dessert.
And that is probably a larger
topping, larger size dessert.
It looks wonderful and it smells
wonderful.
What are we going to make now?
Jahncke: Well now we've got a
quick dish if you need to
impress your friends in a hurry.
It is called blueberries foster,
like a bananas foster but we're
going to add butter to a hot
skillet and some brown sugar if
you want to empty that into
there.
Sure.
Jahncke: And we want that to
turn into a nice syrupy mass so
we're just going to stir that.
For a little while.
Jahncke: Work the butter in
there.
Jahncke: All right.
Now we've got the butter melted
and you see how we've got a nice
foamy mass.
We're going to get a little more
heat now.
What you don't want is burned
sugar.
And now we're going to add the
blueberries.
Now, we want the blueberries to,
see how they're kind of turning
from that powdery color to
darker, that's good.
Give it plenty of heat now
because the last thing we're
going to add, there's a berry
liqueur.
This is a black raspberry
liqueur and if you want me to
take that over -- we're going to
add the liqueur and what it's
going to want to do is catch
fire.
So get a little heat going and
some flames and we like to keep
that simmering until all the
alcohol is burned off and then
we can turn our fire off.
And you have the luxury of
stirring this and setting it
aside and serving it to your
friends later or taking it right
over here and -- And serving it
right away.
Jahncke: Over a little ice
cream.
Yep.
All right.
How much?
Lots and lots?
Jahncke: As much as you like.
Lots and lots.
Jahncke: As much as it can fit.
All right.
That looks great.
And let's try.
Jahncke: Let's give it a try.
You can go first.
Mmm -- Jahncke: It's okay?
Mmm, that is fabulous.
Jahncke: It is good.
Have to do this again.
Absolutely.
Chef Walter, thank you so much.