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Peach Hand pies With Buttermilk Molasses Glaze For Fiesta Friday #29

 

Little peach pies

Little peach pies

This week for the party I decided to bring dessert, you can never have too much pie IMHO. I got some O’Henry Peaches from Food52 via Frog Hollow Farm, they were expensive but I was intrigued having never heard of O’Henry Peaches and wondered how they taste in comparison to the peaches I get at the green market. Well, let me tell you they are pretty amazing, luscious, tart sweet, juicy, I could go on and on. I don’t think I have had a peach that good since I had some Georgia peaches years ago. So enough about the O’Henry’s, these little pies are pretty special not just because of the peaches. The pie crust is Julia Childs master recipe that never fails me, it’s buttery and flaky and delicious. I thought it would be nice to add a glaze or drizzle to the pies, I found this wonderful full fat farm fresh buttermilk and wondered how that would be as part of the glaze with some molasses. The glaze is wonderful, simply mixed buttermilk, molasses and powdered sugar and drizzled on top of the still warm pies. The glaze is a little tangy, has some depth from the molasses and is great with the peach pie.

As always the main event is hosted by Angie@The Novice Gardener and this weeks co-hostesses are Selma@Selma’s Table love selma and her great blog and Jhuls@The Not So Creative Cook (she is really very creative). Hope you all enjoy!!

Julia Childs Pie Dough Recipe

1 1/2 cups all purpose flour

1/2 cup cake flour

1/2 tsp salt

6 oz cold butter cut into cubes

4 oz shortening or leaf lard

1/2 cup ice water

Whisk salt and flour together, add the butter and shortening or lard, using your hands or pastry cutter work into the flour until it resembles crumbs with pieces of the butter the size of peas.Alternately you could use your food processor pulsing it. Add the water and mix with a fork until combined. Don’t over work. Gather it with your hands, divide into two discs and wrap in plastic. Refrigerate overnight or for at least an hour.

Hand pie

Hand pie

Peaches

2 cups sliced peeled peaches

pinch of cinnamon

3-4  tbs flour (depends on how juicy the peaches are)

1/4-1/2 cup organic brown sugar (I went light on the sugar using only 1/4 cup)

Combine everything in bowl and set aside.

Assembling:

Pre heat oven to 375 degrees.

Roll dough quite thin, it should be thick enough that it doesn’t break but try to roll as thin as you can. Cut into rounds and lay on parchment lined baking sheet.  Make an egg wash with beaten egg and milk or water. Brush some of the egg wash on the edges of one of the rounds, put a heaping tbs in the middle and place another round on top. Gently press edges together and crimp with a fork that you dip in some flour. Repeat. Cut vent in the top of each pie, brush with egg wash and sprinkle with a little sugar. Place in the freezer for 15 minutes before baking then bake for 35-45 minutes until golden brown. Let cool for about 10 or 15 minutes on a rack then drizzle some of the glaze on top. I like to serve warm.

Buttermilk molasses glaze

1 cup powdered sugar

1 tsp molasses

3-4 tbs cultured full fat buttermilk (if you can find) If not regular low fat works just as well

In small mixing bowl add the powdered sugar, mix the molasses and buttermilk add by the tbs until the glaze is thick and a drizzling consistency.

Flaky pastry tart sweet peaches

Flaky pastry tart sweet peaches

Fiesta Friday

Fiesta Friday

 

 

Long Bean In Tomato Sauce With Linguine

Long Beans and linguine in tomato sauce

Long Beans and linguine in tomato sauce

You see in the photo of all the beautiful vegetables given to me by the wonderful lady from New Jersey that there are some very long beans, I have had long beans in Asian cuisine but never actually made them myself. I decided to take this Asian green bean and take them to Italy. This dish is similar to something my Mom made when I was a child. She would cook green beans in tomato sauce,the tomato and green beans were usually from my Fathers garden. It was one of my favorite meals, I loved to grate some pecorino romano cheese on top and eat with bread. I changed it a little adding some linguine to the beans and sauce.

New Jersey's finest fresh vegetables

New Jersey’s finest fresh vegetables

Long beans have a distinct flavor similar but not exactly like green beans. If I had to describe it I would say it’s more floral if that makes any sense to you. They are delicious and become very tender when cooked. The beans were cooked with shallot and garlic in tomato sauce from those beautiful fresh tomatoes you see here. You really don’t need a recipe for this, nothing has to be exact, make it according to taste.

Long Beans in tomato sauce:

Approximately 1/2 lb long beans, washed, stem end cut and cut the beans to whatever size you find manageable.

2 cups puree tomato

1 shallot

2 cloves garlic

pinch crushed red pepper flakes

salt and pepper to taste

Optional tbs of butter

Heat some olive oil in a saute pan, add the shallot, garlic and crushed red pepper flakes and saute until they softens, add the beans and toss to combine with the oil and aromatics saute for a couple of minutes. Add the tomato sauce, turn the heat to medium, cover with lid slightly adjar and let cook stirring occasionally until sauce has reduced and beans are cooked through.After the beans are cooked you can add the optional tbs of butter.

Beans in sauce

Beans in sauce

Cook your linguine or pasta of your choice to desired doneness and add to the tomato and beans, cook for a minute or two. Turn off the heat grate some romano or parmigiano or both on top and toss to combine.

Really good!

Really good!

 

 

Suzanne’s Yeasted Buckwheat Waffles with Buttery Peaches

apuginthekitchen:

I am so excited for you to visit Lori’s wonderful blog and see my guest post. I was so happy to do it. Check it out and check out Lori’s fantastic healthful recipes.

Originally posted on :

We are here friends! Here in our new home! :-D More pics to come soon! And hopefully I can get my kitchen unpacked so I can start “creating beauty in THIS kitchen!” ;-) Until then, you get to continue enjoying the beauty some of your fellow foodie bloggers have been creating for me.

Suzanne from A Pug in the Kitchen was so kind to bring some of her creativity to all of you! In addition to having the cutest name for a blog and the cutest design, I love her tagline, “good food with simple ingredients.” I remember first talking back and forth with this lovely lady…she had started following my blog but wasn’t getting notifications for some reason. Her enthusiasm to make sure that got fixed warmed my heart and so encouraged me! Well, it did get fixed, and ever since then I see Suzanne over here often…means so much!…

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A Simple Bread Salad For Fiesta Friday #28

New Jersey's finest fresh vegetables

New Jersey’s finest fresh vegetables

I’ll be honest everyone, last week was rough for me. Not only was I extremely busy with work but I have to somehow balance demanding workload with 2 very sick senior dogs who are deteriorating despite my best efforts. According to my Vet he thinks Nando had a minor stroke, Izzy has had a very hard time breathing it seems only one lung is usable, the right side of her heart is enlarged, her trachea and bronchial stem have collapsed. They are also both diabetic. You have to know how much I love my dogs and would do anything to make hem happy and as comfortable as possible. I lacked inspiration to make anything substantial but did get a wonderful surprise via my friend who lives in New Jersey, it seems her neighbor a feisty Italian lady is quite the gardener and although I have never met her in person she picked these beautiful vegetables from her garden for me. There is a story behind her tomatoes, the seeds are from Italy and every year after she harvests the tomatoes she saves the seeds to propagate the species I guess you could say.

Although this salad is very simple and really does not require a recipe it is nonetheless very special. The vegetables are all from the sweet lady in New Jersey who each year lovingly saves the seeds so that the blood line will continue and the Italian tomato lives on year after year. So my offering for this Fiesta Friday hosted and lovingly put together each week by Angie@The Novice Gardener and our amazing co hosts Saucy@ Saucy Gander and Margot@Gather and Graze. If you had to do a double take, yes, Saucy and Margot agreed to stay on as co hosts a second week in a row. That Dame Edna just won’t leave the party, she really knows how to party hard.

Panzanella aka Italian Bread Salad

Some stale bread, a couple of days old is good cut into bite size pieces

Good juicy ripe tomatoes

Shallot

Cucumber

parsley and basil

toasted pine nuts (optional) I love them in the salad

salt and pepper

red wine vinegar and olive oil

Put the bread cubes in a big bowl, mix the tomato, shallot, cucumber with some vinegar and oil, salt and pepper to taste. Pour over the bread, add the chopped basil and parsley and pine nuts. Toss to combine and serve after letting it sit for about 30 minutes. The bread needs to soak up the juices of the tomatoes, vinegar and oil.

Panzanella

Panzanella

Fiesta Friday

Fiesta Friday

Champagne Grape Galette With Whipped Goat Cheese For Fiesta Friday #27

Just out of the oven

Just out of the oven

I love champagne or corinth grapes and look forward to their appearance every year, these are not the grapes used to make champagne and I am not sure why they are called that, but I do know that I really like them. They are so tiny, sweet/tart and bursting with flavor. I eat them au naturale most of the time but also try to come up with recipes using them. One year I made a syrup with the grapes and mosto cotto syrup for a buttermilk panna cotta. This year I decided to try them in a tart or galette. I love the way it turned out, the grapes retain their shape and texture after being baked.  I used very little sugar only 1/4 cup of organic brown sugar and some lemon both the zest and juice . The combination is wonderful. I serve with a chai honey goat cheese/whipped cream combo.

I made this galette for Fiesta Friday, I hope everyone likes it. Angie @ the novice gardener really knows how to throw a party and always has amazing co hosts and this week is no different we love our dynamic Aussie duo Saucy @Saucy Gander and Margot@Gather and Graze. Thank you both for hosting this shindig. Did someone mention Dame Edna, now this will be fun!!

Ready to roll

Ready to roll

 

GaletteDough

Recipe from Baking with Julia

1 cup  all purpose flour

1/4 cup cornmeal

1/3 cup ice water

3 tbs sour cream

1 tsp sugar

1/2 tsp salt

7 tbs cold unsalted butter cut into small pieces

In mixing bowl combine the flour, cornmeal, sugar and salt. Add the cold butter and using your hands or a pastry cutter work the butter into the dry ingredients until it resembles crumbs. Whisk the sour cream into the ice water and add to the flour and butter mixture, mix with a fork to combine. Press into a cohesive dough, it will be a bit sticky, thats alright it’s supposed to be. Divide into two equal pieces, wrap in plastic and refrigerate for at least 2 hours.

Folding

Folding

The grapes and assembly

2 cups champagne grapes removed from stems

1/4 cup organic brown sugar

2 1/2 tbs flour

zest and juice from 1/2 lemon

pinch of sea salt

1 egg beaten with cream for egg wash

course sugar for sprinkling on dough

butter to dot on fruit before baking

Optional but recommended is to add a little lemon zest on top of the grapes before baking.

Roll out one disc of dough on surface dusted generously with flour, you want it thin but not so thin that it is hard to work with. Roll into a rough circle. Mix fruit with flour, salt, sugar, lemon zest and juice, stir gently to combine. Place the dough round on a parchment lined sheet pan, spoon the fruit in the middle of the dough, dot with butter and gently fold the dough around the fruit. Brush with egg wash and sprinkle with sugar. Place in freezer for 30 minutes. While in the freezer heat your oven to 400 degrees.  Take straight from the freezer to the oven and bake for 35-45 minutes or until nicely browned and fruit is bubbly.

Ready for the freezer

Ready for the freezer

Whipped goat cheese and cream

2 oz goat cheese softened at room temperature

1/2 cup very cold heavy cream

1 tbs honey (I used chai honey from Calmer Sutra) If you don’t have then use regular honey

1 tbs brown or white sugar

1 tsp vanilla

Beat the goat cheese until smooth, add the heavy cream, honey, brown sugar and vanilla and beat until thick and creamy. Note: Add more or less sugar to suite your taste.

Whipped goat cheese and cream

Whipped goat cheese and cream

Seriously Good

Seriously Good

Fiesta Friday

Fiesta Friday

Daisey

Daisey

Daisey

Daisey, just about the sweetest pug ever and Izzy and Nando’s best friend passed away on Friday. She had cancer and was such a brave little girl. The photo was taken last weekend. I am so happy that Daisey was able to visit us. It made Izzy and Nando very happy and Daisey also. When you lose a pet you lose a treasured member of the family. I pug sat many times for her, she was the most wonderful well behaved little lady and was a member of our family also. I remember she would not leave my side when she stayed here, she missed her Mom desperately but was happy and comfortable in my home with Izzy and Nando. She would always let me know she wanted to be petted by gently nudging my hand with her paw, she was saying come on don’t slack off keep petting me.

The photo on the side of the 3 pugs includes Daisey, it was one of the times she stayed with us while her Mom was away. Daisey was a puppy mill rescue, my friend does not know exactly how old she was, the vets think maybe 9 or 10 years old, they do know that she was used for breeding and had many litters of puppies. Thank God she was rescued and adopted by my friend where she enjoyed a wonderful very happy life. Rest in peace sweet Daisey. I will miss you, my heart is broken and you will always be remembered.

May 2012

May 2012

Daisey and Nando

Daisey and Nando May 2012

Summer Vegetable Cous Cous With Feta And Pine Nuts For Fiesta Friday #26

Cous Cous loaded with Vegetables

Cous Cous loaded with Vegetables

I wanted a quick side dish that didn’t require standing over a hot stove, I had some great vegetables that I needed to use and some cous cous in the pantry and thought this will go nicely together. The vegetables I used are tri color small peppers, orange, yellow and red, yellow squash and sweet heirloom cherry tomatoes, I cranked the oven to 400 degree’s prepared the vegetables, drizzled with olive oil and sprinkled with salt and pepper and they were done in 15 minutes. The cous cous is so easy, I’m sure you know what I mean, boil some water, pour it over the cous cous, cover and let sit. I wanted to make this more interesting so I ran to my garden and got some parsley and mint which I chopped, thought well something crunchy like nuts would be nice and I remembered I had some pignoli in the freezer, I quickly toasted them on the stove top. To finish the dish I mixed it all together with some olive oil and the juice of lemon, sprinkled with more pine nuts and crumbled fets on top. Voila, easy, quick and delicious side or meal.

Fiesta Friday #26 is in full swing and I hope you all like my cous cous dish. Angie @The Novice Gardener is always there to make sure things are running smoothly and the co hosts this week, Prudy @Butter, Basil and Breadcrumbs and Jess @Cooking Is My Sport seem to have eyes in back of their heads keeping everything organized and in order. Great work everyone!

 

So pretty and nutritious

So pretty and nutritious

Here is what you will need for 4 servings:

1 summer squash, cut into bite size pieces

10 cherry tomatoes

4 small peppers with seeds removed and cut in half.

1 cup cous cous

1 cup water boiled

pine nuts about a cup toasted

feta for crumbling

a handful of parsley and mint leaves

salt and pepper

1 lemon juiced

olive oil

Roast the vegetables in a hot oven 400 degrees for approximately 15 miniutes. Remove from oven, you can at the same time toast the pine nuts ( I didn’t think of it at the time but in retrospect it would be a good idea, just watch them carefully stirring frequently or they will burn.

Make the cous cous, when it’s rested the requisite time according to package directions fluff with a fork. Place cous cous, roasted vegetables about 3/4 of the toasted pine nuts,herbs, a little olive oil, lemon juice, season with salt and pepper and toss to combine. Sprinkle the remaining pine nuts and crumble feta on top and serve.

Fiesta Friday

Fiesta Friday

 

A True Craftsman

Gorgeous Cutting board

Gorgeous Cutting board

I love buying things for my kitchen or that are used to prepare or serve food, hand crafted items made by artisans are some of my very favorite things that I treasure. I found Michaels blog, Michaels Woodcraft & Blog about a month ago, Michael is an artist, a craftsman and does the most beautiful cutting boards, rolling pins, ice cream scoops and bird houses that I have seen. Each one carefully and lovingly made by hand. You can tell he loves what he does, it shows in his work. I saw that he had a giveaway, a gorgeous cutting board so I left a comment hoping for the best but never expecting to win. Well, I won the board, I got it yesterday and it’s the one pictured here. Isn’t it beautiful??? Michael uses natural hard wood, you can actually choose what wood you want for some boards and I have to say his prices are so reasonable. I love my board and can’t wait to use it. You all know how much I love ice cream and when i saw that he makes ice cream scoops also you know I had to have one. There were several different varieties of wooden handles but I asked Michael to surprise me and oddly the one he sent is the one I picked for myself. Follow the link above to visit Michaels blog, I highly recommend his products, they make wonderful gifts as well. Stay tuned for a giveaway here very soon!!!

ice cream scoop

ice cream scoop

Cutting boards

Cutting boards

Round cutting boards

Round cutting boards

Rolling Pin

Rolling Pin

My Request…

apuginthekitchen:

Re blogging this from Prudy at butter, basil and breadcrumbs. Lets send this sweet little boy lots of birthday cards. The story breaks my heart.

Originally posted on :

There is no recipe tonight…. just a simple request.

I cannot tell you how much all of the love and support that you gave to Mike and me…after I told you about his illness… meant to me. While I’m not surprised, because over these last few months, I’ve come to know that there are so many, many good people in this world…I am deeply touched by the kindness that you showed to the both of us.

I know that many of you are moms too, so I know you feel what I feel. I would give my son anything that would make him happy (within reason…I’m not buying him that $30K truck that he wants!).

Like I told you, we are blessed. Michael has the disease, but it’s manageable. He can live a long life.

Last night, I was watching the news…and there was a short segment about a…

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