Sunday, September 30, 2007
Tuesday, September 25, 2007
I made this simple peach galette for my sister and brother-in-law while they were here for a visit. Well actually, I made it for my sister and me, because my brother-in-law doesn't like cooked fruit. What?? How can that be??? He's still a wonderful guy despite his cooked fruit aversion:)
Anyway, I had this large bag of ripe peaches just dying to be made into something delicious. I had seen this recipe for peach galette from Amiee on her blog underthehighchair and decided to make it for dessert. It was very simple and only took a few minutes to put together...or should have if I hadn't been talking and had read the directions that clearly stated to melt brown sugar with butter...Oops, used regular sugar and made a burnt caramel mess that had to be soaked from the bottom of the pan! Anyway after discarding first attempt, I made a very lovely galette. So when I saw the in the bag round up for this month was any fruit, I knew I had it in the bag..ooh sorry that was really bad:)
Rustic Peach Galette
½ lb Puff Pastry
7 ripe peaches
¼ cup butter
2/3 cup brown sugar
½ teaspoon cinnamon
2 tablespoons cornstarch
1 tablespoon lemon juice
1 egg, beaten
Roll out puff pastry in to about a 14 inch round. Refrigerate until chilled.
Half peaches and slice in to ½ inch wide wedges. In a heavy sauce pan on medium heat, melt butter and add sugar. Let sugar dissolve and bubble for a minute or so, then add peaches and stir to coat with butter mixture. Cook gently for a few minutes until the peaches soften slightly and release some juice.
Combine cornstarch, cinnamon and lemon juice together and add to peach mixture. Stir gently as the cornstarch thickens and coats the peaches. Simmer for a few minutes, then remove from heat and allow to cool.
Preheat oven to 375F
Remove puff from fridge and arrange peach filling in the middle, leaving a good 2 inches around the edge. Fold up sides of puff party into the peaches, overlapping slightly until peaches are enclosed within a circle of puff. Brush pastry with beaten egg and sprinkle with sugar.
Bake until pastry is golden, about 25 minutes.
*my peaches were really large so I used 5 and still had a little leftover.
Thursday, September 20, 2007
Sunday, September 16, 2007
However, when that hint of fall is in the air, I crave a pot of simmering soup on the stove top that fills the house with smell of warm comfort.
Drawing from my Pennsylvania Dutch roots, I made a variation of my grandmother's Chicken Corn Soup. Grammy, being a good Mennonite lady with a large family, would poach at least two chickens in water onions, carrots and celery. Then let the chickens cool and clean the meat from the bones, put it all back in the broth and finish the soup. My mom always made her soup this way as well, and as a child, I loved helping take the meat off the chicken. The helper could steal a few pieces of chicken!
Today I really wanted chicken corn soup and not having the time or a whole chicken to cook, I grabbed some chicken stock and a couple of chicken breast and made soup. I added some new potatoes to my soup and I don't think that my grandmother put any potatoes in hers. That's the great thing about making soup, there are endless variations and it's a great way to clean out the leftovers in the fridge. So throw in whatever you've got on hand. Soup is great dish for beginning cooks because it's almost impossible to ruin!
Sunday, September 9, 2007
"What's going on?"
"Nothing much, the usual." (pause... wait... for the inevitable question)
"Oh, well what's for dinner?" (voice full of hope)
Nothing for him to look forward to for the remainder of the 20 min. drive home, which is why, I think, he calls in the first place.
It pairs wonderfully with the raspberry gastrique. This recipe looks like it would be difficult, gastrique and all, but it's quite easy and comes together in about 30 min.
Makes about 1 cup.
Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
Divide gastrique among 6 plates and top with pork and salsa.