Texas Peach Cobbler

Found this recipe last summer on Pinterest. It sure made the rounds then, but I just got around to making it. Peaches are divine right now and if there's one thing I love it's fresh peaches. The juice running down your chin, the sweetness....simply delicious. I've had them for breakfast the past two mornings. 
I'm also fond of cobblers (as you've noticed) so used what peaches I had left to make this one. I halved the recipe because I'm not cooking for a big family; even at that this recipe will easily be enough for two for several days. Refrigerate and then heat it up. 
Note: the recipe below is for the full amount. 
Frankly, it looks as though a scoop of vanilla or a lovely light herbal ice cream should be on top, but it was divine without.

Texas Style Peach Cobbler
Found on Smoked 'n Grilled blog

2 lbs fresh peaches (approx. 7 medium peaches) 
1/2 cup butter   
1 cup flour 
2 cups sugar 
2 tsp baking powder 
1/2 tsp salt 
2/3 cup milk 
1 egg 
1 tsp cinnamon 
1/2 tsp freshly grated nutmeg


To peel fresh, ripe peaches bring a pot of water to boil. Submerge peaches completely in boiling water for approximately one minute then immediately dunk them in a bowl full of ice water. 
Remove peaches and the skin will practically fall off in your hands. 
Peel and slice the peaches, place in a medium bowl.
Preheat oven to 350°F. 
Melt butter in a 13×9 inch casserole. 
In a mixing bowl, stir together flour, 1 cup of sugar, baking powder, and salt. 
Add milk and egg and stir to combine. 
Pour batter over melted butter in the casserole dish, do not stir
Add 1 cup of sugar to peaches along with cinnamon and nutmeg if using. Stir to combine. 
Spoon peaches and sugar gently over batter, do not stir. 
Bake casserole for 30-40 minutes or until batter is fully baked and golden. 

                                              Looks like bread pudding, doesn't it?


Lemon Chicken Pasta

This is one of those recipes you read and then put in the back of your mind to make and/or adapt later. Got leftover chicken? Check. Got lemons? Of course. Pasta? Yes. Herbs from your garden and Parmesan and you're all set with a really speedy meal. Love the tang of fresh lemons with chicken!

Lemon Chicken Pasta

Found on Framed Cooks

8 ounces linguine 
1/2 stick butter 
2 cups cooked shredded chicken 
1/4 cup mixed chopped parsley, chives and thyme, plus extra for garnish 
1/2 cup fresh squeezed lemon juice 
1/2 cup fresh grated parmesan cheese, plus extra for garnish 
Thin lemon slices for garnish


Cook pasta in heavily salted water until done. Reserve one cup pasta water and drain. Meanwhile, melt butter and add the chicken. Stir until ever so slightly brown and heated through completely.Stir in herbs and lemon juice. Add pasta and cheese to chicken mixture and toss. Add just enough pasta water to form a light sauce. Garnish with more herbs and lemon slices and top with more Parmesan.


Rhubarb Bundt Cake

This is such a great take-along dessert for a picnic! It travels (and freezes) perfectly and you can slice it when you get there...or slice in advance and package in sandwich bags. Either way, it's a lovely cake. I felt it needed a little bit of decorative frosting, so boiled some rhubarb in a little water until it fell apart, then pressed it through a sieve. Mixed in some confectioners sugar and there you have it: a slightly pink frosting.

Rhubarb Bundt Cake
Adapted from Pastry Affair

2 cups (240 grams) rhubarb, cut into 1/2-inch pieces 
1 1/2 cups  granulated sugar, divided 
1/2 cup butter, room temperature 
3 large eggs 
1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract) 
1/3 cup sour cream 
1/2 teaspoon salt 
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees F . Lightly grease a loaf pan.

In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. It needs to hold its shape. Set aside to cool.

In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.

Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm or room temperature.


Going On Island Time!


Be back in a couple weeks.....


Grilled Scallops with Rémoulade Sauce

Quite some time ago I posted my mother's recipe for Shrimp Remoulade. I admitted it was NOT a favorite of mine, but my mother made it every Christmas Eve and it became a family tradition. They all loved it. When my mother retired from the kitchen, I took over the cooking and the family insisted I keep the tradition alive. After my parents were gone and my children grown and not able to be here every Christmas, my days/years of making this dish were finally over. A sigh of relief here, although I now would trade making that dish just to have us all together every year.
So when I saw this scallop dish with rémoulade sauce, I was hesitant. After checking to make certain it was nothing like my mother's recipe (really sorry, mom), I decided to try it. It was absolutely delicious. I don't know how often you eat scallops (I love them), but this sauce would be wonderful on any shellfish. 

Grilled Scallops with Rémoulade Sauce
By Fred Thompson from Grillin' with Gas,  via Fine Cooking 

Ingredients for the Rémoulade Sauce:
1/2 cup good-quality mayonnaise
1 Tbs. capers, drained and minced 
1 Tbs. sweet pickle relish 
1 Tbs. finely chopped fresh tarragon 
1 Tbs. finely minced shallot  
1 tsp. tarragon or Champagne vinegar 
1 to 2 garlic cloves, minced 
1/2 tsp. Dijon mustard 
Kosher salt 
A good sprinkle of paprika 

Ingredients for the Scallops:
20 to 24 large sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed 
Canola oil 
Kosher salt 
Freshly ground black pepper 
40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes) 

For the rémoulade sauce, put the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika into a blender. Pulse several times, until well combined. Refrigerate.

Brush each scallop on all sides with the canola oil and season with salt and pepper. Skewer your scallops. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Place the scallops over direct heat and cook for 2 to 3 minutes on one side, and then turn and cook for an additional 2 to 3 minutes. The scallops should be barely opaque in the center and should feel firm to the touch but with some give. Don’t overcook the scallops. Serve the rémoulade sauce along with the scallops.

You can make the rémoulade sauce up to 24 hours in advance. Cover and refrigerate until ready to serve.


Tiramisu Ice Cream

Thought it would be fun to make the ice cream version of the classic Italian dessert, Tiramisu. Those of you who don't have an ice cream maker will be pleased to hear you can make it without one.
And surprise! It really did taste like Tiramisu! Very rich.....the bitter cocoa on top cuts that a bit. 
Completely divine and decadent! 

Tiramisu Ice Cream

From Drizzle and Dip

2/3 cup water 
¾ cup sugar 
250gms Mascarpone cheese 
250 gms of crème fraiche or sour cream 
1 tsp vanilla extract 
3 tsp instant coffee dissolved in 3Tbs hot water 
2 Tbs brandy or coffee liqueur  (I used Kahlúa )
90 gms soft ladyfingers, broken into small pieces 
cocoa powder for dusting

Bring the water and ½ cup to a boil and stir until the sugar dissolves. Set aside to cool and then refrigerate.Dissolve the coffee with the remaining water and sugar and allow to cool. 
Beat the cream fraiche, vanilla and Marscapone cheese in a bowl until blended. Add the chilled sugar syrup and blend. 
Add the brandy or liqueur to the coffee mixture and set aside. 
If not using an ice cream machine: pour the mixture into a plastic tub and freeze for 4 hours. Beating it once half way through to break up the ice crystals. 
If you are using a machine: pour the mixture into the ice cream machine and churn until it is a thick consistency but not fully made. 
Line a loaf tin with cling wrap. 
Spoon the coffee/brandy mixture over the ladyfingers. 
Spread a third of the cream mixture on the bottom of the loaf. 
Scatter over half the biscuits and lightly press in. 
Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits. Finish off with the remaining third of the cream mixture. 
Cover and freeze until set. 
When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate. Sift cocoa powder over the top.


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