German Blueberry Kuchen

© "From Ellie's Kitchen to Yours"
 
1½ C flour, sifted
Dash salt
4 C (1½ to 2 pts) blueberries
3 T quick-cooking tapioca
1/8 tsp cinnamon
1 C sugar, divided
1/2 C butter or margarine, softened
1 T fresh lemon juice
1/4 tsp salt
Whipped cream, vanilla ice cream or vanilla frozen yogurt

Combine flour, 1/2 cup sugar, dash salt and butter or margarine. Mix with pastry blender or fork until crumbs form. Measure 3/4 cup of mixture and set aside. Press remaining crumbs over bottom and about 3/4-inch up the sides of a 9-inch springform pan. Combine blueberries, lemon juice, 1/2 cup sugar, tapioca, salt and cinnamon. Let stand for 15 minutes. Spoon blueberry mixture into crumb-lined pan. Bake at 425° for 20 minutes. Then sprinkle with 3/4 cup reserved crumbs. Bake 20 to 25 minutes longer, or until crumbs are golden. Serve warm or at room temperature. Serve with whipped cream, vanilla ice cream, or vanilla frozen yogurt.

Hint: Although this looks like a very fancy tart, it is simple to make!

Natalie's Cooking Party

Korean Flank or Skirt Steak

 
2 lbs flank or skirt steak
1/3 C low sodium soy sauce or tamari
1/4 C packed dark brown sugar
2 T fresh lime juice
6 cloves fresh garlic, minced
4 scallions, chopped
2 T toasted sesame seeds d
1/4 C sesame oil
2 tsp coarse salt

Place steak in a large enough pan to keep pieces of meat flat. Mix remaining ingredients together, stirring until sugar dissolves. Pour marinade over steak and turn steak over so that all sides are coated. Cover dish and marinate in refrigerator for at least 1 hour, or up to 24 hours. Bring steak to room temperature before grilling or broiling. Grill over high heat for 3 to 4 minutes, per side, turning once for medium-rare or grill until desired doneness is reached. Transfer to a cutting board and let rest for about 10 minutes. Thinly slice against the grain.