Eating: French fries and Chateauneuf du Pape.
Loose and juicy. It might be how you describe yourself, but it was also what came to mind for a dessert on July 4. With no real plans but work this year, I decided the least I could do was whip up an easy blueberry crisp. Because it’s simple, it’s fast and it’s, well, loose and juicy.
3 pints blueberries
1/2 cup sugar
1 tablespoon cornstarch (or a teaspoon more if you want it thicker)
1 teaspoon lemon juice
1/4 teaspoon coarse salt
3/4 cup flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar
Preheat the oven to 375 degrees. Mix the blueberries, sugar, cornstarch, lemon juice and salt in a bowl. Transfer to an 8-inch square baking dish.
In another bowl, stir together the flour, oats, baking powder and salt. Cream the butter and sugar in a mixer until pale and fluffy. Stir the dry ingredients into butter. Using your fingers, squeeze the topping pieces together into clumps.
Sprinkle the topping evenly over the blueberry filling. Bake until bubbling in the center and brown on top, about 1 hour. Transfer to a wire rack to cool for 30 minutes before serving. Serve with blueberry ice cream if you desire.
Steamed lobster with uni mousse layers in a lotus wrap, garnished with smoked uni and caviar at Soto.