Archive for June, 2010
I bought a bunch of fruit on sale last weekend, including peaches and blackberries that were ripening faster than we could eat them, so I found this recipe and whipped up a cobbler, definitely delicious! Similar to the peach-raspberry cobbler I’ve made in the past. Sorry for the terrible picture!
Peach and Blackberry Cobbler (from Cooking Light)
- 1/4 cup butter, melted and divided
- Cooking spray
- 3 cups sliced fresh peaches (about 1 pound)
- 2 cups fresh blackberries
- 1 cup plus 1 tablespoon all-purpose flour, divided (about 4 1/2 ounces)
- 1 cup sugar, divided
- 1/4 teaspoon ground ginger
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup 1% low-fat milk
1. Preheat oven to 350°.
2. Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray.
3. Combine peaches, blackberries, and 1 tablespoon flour in a large bowl; toss gently. Add 1/4 cup sugar and ginger; toss gently to combine. Pour peach mixture into prepared baking dish. Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add remaining 2 tablespoons melted butter and milk, stirring with a whisk. Pour batter evenly over fruit mixture.
4. Bake at 350° for 1 hour and 10 minutes or until golden brown.
Our garden is doing fabulous this year, but with 3 basil plants I have to work to stay on top of it now that they are proliferating so quickly. I decided over the weekend to try my hand at freezing pesto, and to try the ice cube tray method for the first time, so we can better portion it. I’ve used this pesto recipe in the past, but decided to try a different one this time, and I think I liked it better. It froze really well too, this picture is pre-freezing, I popped them out of the tray today after running some hot water over the bottom to loosen them up a bit. Then I put them in ziplock bags (usually 3-5 cubes per bag) and stuck them back in the freezer for later use.
Fresh Basil Pesto (from Simply Recipes)
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
I needed a quick salad dressing recipe last night for the salad we were having with our lasagna and I came across this recipe in my Google Reader from Bryn Alexandra’s blog, which isn’t a food blog at all!. It was delicious, pretty tangy so I added some sugar to balance it out. It was great on our simple green salads with herbed goat cheese (as that’s all we had on hand!)
Dijon Vinaigrette (from Cooking Light)
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1/4 t salt
- 1/8 t pepper
- sugar to taste
Combine vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and desired amount of sugar in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk.
I’ve made this recipe twice in the last month for parties and it is delicious! I am not a fan of red wine so I was pretty excited when I discovered white wine sangria a few years ago. This recipe is full of citrus flavors but the sugar and a touch of ginger ale balance it nicely.
White Wine Sangria (from about.com)
- 1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
- 2/3 cup white sugar
- 3 oranges (sliced) or may substitute 1 cup of orange juice)
- 1 lemon (sliced)
- 1 lime (sliced)
- 1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!)
Additional ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda pop.