Peach Cobbler

Nothing says summer more to me than peaches. Peach jams, pies, peaches with cream and sugar, and of course peach cobbler. I think cobbler is one of the simplest was to enjoy this wonderful fruit. I like my cobbler warm with either vanilla or butter pecan ice cream…delicious!!!

Ingredients:

6 peaches pealed and sliced

4 T superfine sugar

1/2 T lemon juice

1 1/2 T cornstarch

1/2 tsp. almond or vanilla extract

1 1/4 c. all-purpose flour

1/2 c. superfine sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

6 T of buter, diced

5 T milk

Method:

Mix sliced peaches with the next four ingredients and then place in a 9 inch square baking dish and bake in the oven set at 425 degrees F. Bake for 20 minutes.

In the meantime sift together the flour, baking powder and salt and all but 2 T of the sugar. The add the butter pieces and with either a pastry blender or 2 forks, cut the butter into the flour and keep doing so until the mixture looks like small peas. Then in a separate small bowl, whisk together the egg and milk. Pour this mixture into the flour mixture and with a fork stir until a soft sticky dough forms.

Remove the peaches from the oven when they are done baking and then from a tablespoon, drop spoonfuls of dough onto the top of the peaches. Sprinkle the rest of the sugar over the top of the cobbler. Return to oven and bake another 15-20 minutes or until the topping is firm and golden in color.

Serve warm or at room temperature.

Serves 6-8

Coq Au Vin

Since yesterday was Bastille Day I decided to celebrate by making this all time favorite French dish. The recipe is fairly easy and cook time is just about an hour. There's lots of flavor from the wine, brandy and herbs which are used to create this dish. And of course the little flambe action adds  excitement to the whole process of making Co Au Vin.

Ingredients:

6 T butter

3 T olive oil

3-4lbs chicken thighs and legs

4 oz smoked pork (bacon, pancetta) cut into small strips

5 oz pearl onions peeled but left whole

6 oz cremini mushrooms halved or quartered depending on the size

3 garlic cloves, minced

1/2 c brandy

1 1/4c. red wine

1 3/4 c. chicken broth

1 bouquet garni*

salt and pepper

3 T flour

Method:

In a flame proof pan, brown chicken pieces in 3 T of butter an 3 T of the olive oil for about 10-15 minutes. Remove from heat and add the bacon, pearl onions, mushrooms and garlic to the pan. **Pour the brandy over top and ignite immediately with a long match or torch. Let the flames diminish before adding the wine, broth and bouquet garni, salt and pepper and return to stove top. Heat to a soft boil and then reduce heat and let simmer for 45-50 minutes or until the chicken has become tender. Meanwhile in a small bowl add the other 3 T of butter and the flour, mash together and set aside.

When the chicken is done cooking remove from the pan and add the flour butter mixture in a little at a time stirring continually...this will thicken the sauce. Bring back to a boil and return the chicken to the pan. Serve immediately and garnish with bay leaves. You can serve it oby itself or over noodles or rice.

*Bouquet Garni...typically I will tie fresh thyme and parsley together and add a bay leaf or two to the pan.

**Flambeing is believed to add a richness to the food by chemically changing the food's composition. Don't use anything more that 80 proof or 40% alcohol for this process.

Classic Whoopie Pies

The other day my husband handed me a recipe he had cut out of the Sunday newspaper...he's never done something like this before...and it was a recipe for Whoppie Pies. "Can you make these?" he asked very politely and of course I agreed! So yesterday I decided to make them with Michael and Grace and they were a big hit with both husband and kids.

Ingredients:

(For the pies)

1 12/3 c. of all purpose flour

2/3 c. unsweetened cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

4 T. unsalted butter at room temp

4 T of vegetable shortening

1 c. dark brown sugar packed

1 large egg

1 tsp vanilla extract

1 1/4 c. milk

(For the Marshmallow filling)

1 1/2 c. marshmallow fluff

1 1/2 c. shortening

1 c. confectioner's sugar

1 T vanilla extract.

Method:

To make the pies...

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. In large bowl sift together the flour, cocoa powder, baking soda and salt and set aside. In the work bowl of a standard mixer or in a bowl with a hand mixer, cream together the butter, the shortening and the brown sugar on a low setting until combined then increase setting to medium and beat for 3 more minutes. (If using a standard mixer, use the paddle attachment to blend ingredients.) Then add the egg and vanilla and beat 2 minutes. Add half of the flour mixture and half of the milk and beat until blended then repeat with the other half of milk and flour.

Using a tablespoon drop batter onto the parchment paper spacing them at 2 inches apart. Bake in the center of your heated oven one sheet at a time for approximately 10-12 minutes. Remove from the oven and let cool on the sheet and then remove from sheet and let cool completely on a wire rack.

To make the filling...

In a medium bowl beat the fluff and shortening until blended and then add the vanilla and sugar and beat until fluffy. Once the pies are cooled, place a dollop of the marshmallow mixture between to pies like a sandwich. Repeat with remaining pies and enjoy!

Surprisingly each pie is only 250 calories...but be careful...it's hard to eat only one!!!

Recipe courtesy of Parade Magazine

Barb's Baked Picnic Chicken

OK...we are talking super easy and packed with flavor!!! Typically I use thighs and legs for this recipe but you can easily use breast meat too. The creamy dressing helps to seal in the meat's juices. Great for toting to any outdoor party!

Ingredients:

6-8 pieces of chicken, skin removed, rinsed and patted dry

Any thick salad dressing like Ranch, Creamy Italian, Creamy Ceaser and such

1 cup Italian style bread crumbs, low sodium

1/2 package of Good Season's Zesty Italian dry mix

Cooking spray

Method:

Preheat oven to 425 degrees F.

Mix dry dressing mix with the bread crumbs, then dredge the chicken into the creamy dressing followed by dredging it in the bread crumb mix. Place on baking sheet sprayed with cooking spray. Bake in the oven for 35-40 minutes. It's that easy!!

Patriotic Dessert Squares

Raspberries, blueberries and a little cream cheese make up the red, white and blue color scheme for this dessert. All sitting on a cookie like bottom. My mom always requested this for any summer backyard barbecue because it was one of her favorites. I haven't made it in a while but this year I decided to dust off the old recipe and make for this 4th of July!

Ingredients:

1 1/2 c. all purpose flour

3/4 c packed brown sugar

3/4 c butter

1 pt fresh blueberries

8 oz pkg. cream cheese, softened

1 tsp. vanilla extract

1 jar (7 oz) marshmallow creme

8 0z container of frozen whipped topping, thawed

1 1/2 pts. fresh raspberries

1 1/4 cups sugar

1/4 c. cornstarch

2 cups water

1 (3 oz) pkg. raspberry flavored gelatin

Method:

Heat oven to 325 degrees F. Blend together the flour and brown sugar and then using either a pastry blender or fork, cut into the butter until the mixture resembles that of coarse crumbs. Spread flour mixture out onto a 15 X 10 X 1 inch baking sheet and press until the surface of the pan is covered. Bake in preheated oven for 10-15 minutes. Remove from oven and let cool.

Sprinkle blueberries on cooled crust. In a large bowl, beat together the softened cream cheese and vanilla until fluffy. Add the marshmallow creme and beat again. Fold in the defrosted whipped cream, blend by hand, and then spread over the blueberries. Refrigerate for one hour.

In the meantime, in a medium sized pot, add the sugar, cornstarch and water and heat. Cook until mixture thickens and becomes more clear than opaque. Add the raspberry flavored gelatin and mix. Set aside and let cool for about 20-30 minutes.

Remove tray from the refrigerator and place the raspberries on top of the now cold cream cheese mixture. Spoon the cooled gelatin mixture over top of the raspberries and then refrigerate again for one hour.

Cut into desired square sizes and serve.

Black Bean and Corn Salsa

Summertime is here and its time to make my black bean and corn salsa, a favorite in our house. It is the perfect side for anything grilled or even just over sliced avocado. It's as healthy as it is colorful and very simple to put together. This is one of Grace's absolute favorites!

Ingredients:

2 c. black beans (you can use canned which have been rinsed or dry which have been soaked and cooked)

4 ears of corn cooked, with kernels removed or 1 pkg frozen corn

1/2 red onion chopped

1/2 red bell pepper chopped

1/4 c. cilantro chipped

1T ground cumin

1/2 tsp. salt

1/4 fresh cracked pepper

Lime juice from 2-3 limes depending on size

Jalapeno pepper chopped (optional)

Method:

Toss all ingredients together, blend well and refrigerate for at least 30 minutes.

Spaghetti with Shrimp in my Summer Sauce

This sauce is very simple and light for the summer. I typically will wait until my tomatoes begin to come in and make this recipe, but there are times when I just want it so I will use canned. (I pick canned tomatoes with no salt added.) But one thing I won't skimp on is fresh basil and the plump shrimp tossed in at the end of cooking adds a small amout of sweetness to the sauce.

Ingredients:

4 cloves of garlic, minced

1 medium onion, chopped

2 T olive oil for sautéing

Two 28 1/4 oz cans of tomatoes or 8 tomatoes boiled and peeled

1 6 oz can tomato paste

4 oz of feta, crumbled

1/2 lb or more of large shrimp, peeled

sea salt and fresh ground pepper to taste

chopped fresh basil

1 lb thin spaghetti

Method:

Saute garlic and onion in olive oil for approximately 5-7 minutes, until onion is translucent. Add the tomatoes and paste and simmer for 20 minutes. Sauce will thicken. At the end of the cooking time, add the feta and stir in then add the shrimp and cook only until pink. Season with sea salt and fresh pepper. Ladle over prepared pasta and top with fresh basil.

Serves 6

Broiled Tomatoes

This is one of my favorite ways to eat tomatoes. I've been making this tomato recipe for at least 20 years now and it is always a special request from my husband. The flavor of the mustard with tomato is very light, but the bread crumb topping adds a little bit of a crunch to the dish. Very simple and quick, only about 3-4 minutes in the broiler. The perfect accompaniment to any grilled beef or chicken.

Ingredients:

3 tomatoes sliced in half with stem removed

6 T Dijon style mustard

Dry oregano

Italian style bread crumbs (about 6 T.)

6 T melted butter

Parmesan cheese

Method:

Place tomatoes in over proof dish cut side up. Spread the mustard on top and then sprinkle with oregano. Top with the bread crumbs...you can y=use more that 1 T if you like...I know I do. The pour melted butter on top and sprinkle with the Parmesan cheese. Place in broiler for about 3-4 minutes depending upon how high up the oven rack is in proximity to the broiler. Remove from broiler, top should be a little on the crunchy side and serve.

Restaraunt Review

Carmine's Family Style Italian Restaurant
200 West 44th Street
New York, NY 10036
(212) 221-3800

This past Sunday I had the opportunity to dine in one of New York City theatre district’s most popular restaurants Carmine's. Carmine's is an Italian family style establishment with locations also in Atlantic City and the Bahamas.

Upon entering Carmine’s you may feel as if you have been transported back to the mid twentieth century as the décor is consistent with that period. Music also compliments the feel as you hear the big band tunes playing over the sound system.  Many of the tables in the restaurant are round and able to seat up to 10, perfect for family style dining, and they were covered in traditional white linens. We had a reservation for noon but had arrived about a half hour early. This was no problem for the wait staff as we were seated when all of our party had arrived.

We decided to go with the Sunday pasta special which was a sampling of vegetarian lasagna, manicotti, bolognaise and ravioli. We had the salad which was another of the day's specials and it consisted of baby romaine lettuce and roasted vegetables, ricotta cheese and a homemade creamy Italian dressing. The salad and dressing were so good I actually would have licked the plate if I were in my own home. But what I did was dip the bread which was on the table into the leftover dressing, it really was that good. We also ordered two meat entrees, chicken Marsala and chicken Parmesan. Both chicken entrees had good flavor with the Marsala being my favorite. The meat was very tender in both dishes that you could cut it with a spoon... and we did! The pasta plate was a little overwhelming for me. I honestly only sampled the bolognaise and the ravioli. The bolognaise was excellent while the ravioli were a bit dry and lacking in flavor for my taste. It appeared that the other members of our party enjoyed the lasagna and bolognaise as well.

Service was excellent, absolutely no complaints in this department. Dishes were brought out by several servers all at the same time, water glasses were kept full and our server checked back at comfortable intervals (not absent and not too intrusive) to make sure we had everythign we needed.

As far as cost verses quality of food, well it was well reflected. Carmine’s in the theatre district of Manhattan is a great place to dine before or after a Broadway show. We were able to sit and dine for as long as we wished without being rushed and the food was very enjoyable.

Carmine's receives a solid **** out of 5 stars!!!

Goya's Classic Chick Pea Salad

Some of the best recipes come from the Goya people. This one is their Classic Chick Pea Salad. I typically eat this all summer long with a little tuna fish tossed in. Love it because it is a very light and satisfying lunch.

    Pictured here with Tuna

 Ingredients:

1 can of Goya chick peas

½ cucumber diced

½ red bell pepper diced

½ small red onion chopped

1 T oregano

1 tsp garlic powder

Salt and pepper to taste

Olive oil and balsamic vinegar (red or white)

Tuna fish (optional)

Method:

Combine all ingredients and set aside for a half hour to allow the flavors to blend. Refrigerate leftovers.