blueberry compote

You know what might be insightful, entertaining and educational? If everyone (ok, not everyone, but a select few people) shared everything they googled in a one week period of time. I'll start, because I'm good at sharing, with a few of my recent queries:

filet au poivere (I was mid-sear, wondering what comes first to the pan for a good saucy meat au poivere- peppercorns or brandy, my keyboard must wince every time I hover above it, wooden spoon or spatula in hand. I'd like to say I was planning ahead, but leaving meat to sear on the pan while I dash to the computer to figure out what to do right after I take the meat off the hot pan, was not in fact good planning).

ranger doug WPA (looking for some more art-type-stuff for the house, we love these WPA posters)

salt dough (project for work. When I taught preschool, I was all over the cool crafts. Since moving to 6th grade though, I often forget to plan for the crafty stuff as I get overwhelmed with the fractions, figurative language and adolescent drama- but not this holiday season! This holiday season we are turning fractions and figurative language into a crafty project where they will double a recipe, make the dough, cut out shapes and otherwise decorate it, then write about the process. We are totally doing that. Mess and all. Bring it on.)

compote (this word has been rolling around in my mind every single time I make this blueberry dish I'm about to share and I finally looked the darn word up to see if what I was making qualified as a 'compote'. It totally does according to wikipedia. )

map of Europe (long story)

I've said this before, I'm sure of it, and I'll say it again. I have only the faintest idea what I'm doing in the kitchen. Unlike some amazing and lucky food bloggers, I have not been trained in any of the realms of cooking. I just have my insane curiosity and propensity towards trying new things. This is all one big learning experience. So, I hesitate to use fancy shmancy (or lovely, fabulous and apt) words to describe what I'm doing. Compote? What's a compote? Well, it looks as though it might just be fruit cooked in syrup. I'm totally doing that, thus I'm comfortable-ish saying that I'm making a blueberry compote.

I have been making this particular bit of bubbling blueberry beauty since October Unprocessed- it is simply blueberries and a splash of maple syrup. It is now a staple in my weekly diet, I make it every Monday and use a tablespoon of it in my oatmeal (which has been my smoothie substitute in these 37 degree California mornings), I eat a bit of it with some tea for my after dinner treat. I find that a little goes a long way and it is very satisfying. The whole recipe lasts me until Friday. What will I do when I can't find blueberries? Make applesauce, duh.

I imagine that if you liked ice cream, I do not, you could drizzle this over some vanilla bean and call it a day. I do like a splash of cream on my blueberry compote when I'm feeling fancy, but ice cream is something I only really care for in a cone, on a hot day, walking down main street in Disneyland or along the boardwalk in Santa Cruz. I'm just crazy that way.

little splash of milk..mm..

This blueberry compote is another easy, quick, fairly healthy little addition to a meal. What would you do with it? I think the possibilities are endless. I often make it as I'm preparing my Monday night meal, and have it simmering while I cook. It doesn't need much attention, its no needy middle child (sorry middle children, I'm stereotyping there, forgive me).

Blueberry Compote 
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2 cups (or about 4 or 5 handfuls, no need to be too crazy precise here)
2-3 tablespoons (or a nice, mellow drizzle) of real maple syrup

Pour your blueberries into a small/medium saucepan and turn the heat up to medium/medium high. Drizzle the maple syrup over the berries and stir gently. Heat until the berries darken and start to burst, about 3-5 minutes, releasing their juices and making the whole kitchen smell amazing.

Turn the heat down to low/medium low and let it simmer for 10-15 minutes, or until the juice thickens and the berries get a bit wrinkly.

Ta-Da! It's all yours now, do with it as you please.

Enjoy!
-m