Those Beautiful Blues

2013-08-20T15:00:00Z 2013-09-05T17:59:15Z Those Beautiful BluesJane Dunne nwitimes.com
August 20, 2013 3:00 pm  • 

Blueberries - those nutritional powerhouses - each one utterly delicious. I buy them fresh when they are at their peak and what I don't use right away, I freeze.

Just place the berries, unwashed, in a single layer on a baking pan and freeze. Transfer the frozen berries to zip-lock plastic freezer bags and return to the freezer where they will last for six months. Swirled into your pancake batter next January, they'll remind you of the August morning you bought them at the Farmer's Market, popping one, still warm from the sun, into your mouth.

Never wash blueberries until you are about to serve or cook with them. Ever-versatile, here they star in two of my favorite late summer recipes.


Excellent for an end of summer dinner. Make sure you have given the chutney at least 6 to 8 hours to meld.


1 cup fresh or frozen blueberries

1 large peach, with skin, pitted and chopped

1 cup finely chopped yellow onion

1/2 cup red wine vinegar

1/4 cup golden raisins

1/4 cup packed dark-brown sugar

2 teaspoons yellow mustard seed

1 teaspoon minced fresh ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

2 (1-to-1-1/4-pound) pork tenderloins

1 tablespoon grated lemon zest

Canola oil

Salt and freshly ground black pepper

To make the chutney, in a saucepan combine all the ingredients. Bring to a boil over medium-high heat. Decrease heat to medium-low and simmer, stirring occasionally for about 1 hour, or until thickened. Remove from the heat and cool. (Chutney can be refrigerated up to one week.)

To grill the meat, heat a gas grill (indoor or outdoor) to medium-high. Rub the tenderloins with the lemon zest, brush with canola oil and season generously with salt and pepper. Place on the grill rack and cook, turning once, for 6 to 8 minutes per side, or until just cooked through.

Note: The tenderloins can also be roasted in a 400-degree oven. Season well with the zest, salt and pepper. Sear the pork on all sides first in a large ovenproof skillet with 2 tablespoons canola oil over medium-high heat; then transfer pan to the oven for 10 minutes.

Whether grilled or roasted, let the meat rest for 5 minutes before slicing. Serve the pork with chutney on the side. A fruity white wine such as viognier or pinot grigio goes well with this dish.


Somewhat labor-intensive, but the end result is worth it. Try to bake the tart a day ahead. Cover with plastic wrap and store in the fridge. Be sure to bring to room temperature before serving, or warm in a 200-degree oven for 10 minutes. Great with a green salad.


1/3 cup chopped and toasted walnuts

1 cup all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon ground black pepper

1/4 teaspoon baking powder

6 tablespoons cold, unsalted butter cut into small pieces

1 egg, beaten with 1 tablespoon freshly squeezed lemon juice


3 tablespoons vegetable oil (I use canola)

3 yellow onions, thinly sliced

5 ounces soft goat cheese

6 ounces cream cheese

1/4 teaspoon dried thyme

1/8 teaspoon ground black pepper

1/2 teaspoon salt

2 eggs beaten with 1/2 cup whipping cream

1-1/4 cups fresh or frozen blueberries

2 tablespoons chopped fresh chives

To make the crust, place the walnuts, flour, sugar, salt, thyme, pepper and baking powder in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixtures resembles coarse crumbs. Add the egg/lemon mixture in a steady stream while pulsing. Pulse until just combined and a ball of dough forms.

Coat a 10-inch tart pan with vegetable oil cooking spray. Sprinkle the dough lightly with flour. With floured hands, press the dough into the pan. Chill the crust for 45 to 60 minutes.

Heat the oven to 375-degrees. Prick the crust all over with a fork. Bake for about 15 minutes or until lightly browned. Remove and decrease the oven temperature to 325. Cool the crust on your kitchen counter.

To make the filling, heat oil in a heavy saucepan over medium-high heat. Add the onions and cook, stirring frequently for 20 to 30 minutes until they are deep brown. Watch them carefully so they don't burn (a disaster!). Lower the heat to medium if they are browning too quickly. Transfer onions to a bowl and cool on your counter.

Place the browned onions, goat cheese, cream cheese, thyme, pepper and salt in the bowl of a food processor and pulse to combine. When smooth, add the egg/cream mixture and pulse just to mix well.

Place the berries evenly over the crust and cover with the filling mixture. Sprinkle the chives over the top. Place the tart in the oven and bake for 25 to 30 minutes until the surface is slightly brown and the filling is completely set. Remove from the oven and cool on a rack. Serve warm or at room temperature.

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