Peach Blueberry Crisp

I made the below using a combination of two recipes.  One of them had a really good peach filling/mixture (I added the blueberries, you don't need to have them) and the other had a much easier rendition of the topping.  I made a few tiny changes and voila.

Preheat the oven to 350 degrees F.

For the filling:   Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine.

4-5 fresh peaches, pitted and cut into chunks

1 lemon, zested and juiced

3 tablespoons all-purpose flour

1/4 cup tightly packed brown sugar

2 tablespoons sugar

1/2 teaspoon vanilla extract

Fresh blueberries to taste (1/2 cup or more)

Pinch kosher salt

For the topping: Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter or fork until evenly crumbled. Fold the rolled oats into flour mixture; sprinkle and press topping into peaches.

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 cup cold butter

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup rolled oats

Directions

1.Arrange peach mixture evenly in an baking dish (I used a 12 inch oval).

2.  Sprinkle and press topping into peaches.

3.Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Peach Curry Glazed Pork Chops

Happy Thanksgiving!

I did not make these for today, I made them last weekend.  I'm only just now getting around to putting it online.

In truth, once I made this dish, I was much more interested in the peach curry sauce than the pork chops.  I plan to make this sauce/dressing a lot.  It's amazing. 

1/2 cup sliced syrup-packed peaches, drained, syrup reserved 3 tablespoons peach jam 2 tablespoons Dijon mustard 2 teaspoons curry powder

1 teaspoon honey 1 tablespoon vegetable oil 4 boneless pork chops 2 green onions, chopped 2 tablespoons chopped fresh cilantro

	In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
	Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
	Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.

What I did:

I left out the green onions, and while I had bought cilantro I completely forgot about it when it came time to eat.  I used olive oil to get the pork chops started.  I let them cook for 30 minutes on medium-low heat, covered.

The sauce was absolutely the star of the show and I used it all week for salads. 

Peachy Keen

I recently made a blueberry/peach cobbler that is posted on Smitten Kitchen. 

Peach Blueberry Cornmeal Cobbler


For the fruit
1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices*
1 pint (about 2 cups) blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt


For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk

Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish.

Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.

Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt.


http://smittenkitchen.com/2010/07/cornmeal-drop-biscuit-peach-blueberry-cobbler/


(NUMBER TWENTY-ONE in 2010)

SNOMG! Hamburger and rice? Nothing else in that pantry?

I did go grocery shopping before the Snow of the Decade, but I didn't do it with menu in mind nor grocery list in hand. 

However, what I did make actually tasted pretty good even if it's simple and boring. 

I made jasmine rice using chicken broth, for starters.

The two pounds of hamburger was unloaded into my large skillet which already had a good dose of EVOO heating up nicely inside.  After I put the chunk in the skillet, I coated it with cinnamon, a few dashes of allspice, and a couple of quick flicks of cayenne pepper.  Not too much.  I broke up the meat which was simmering away nicely and then poured a cup of water on top and put the lid on it.  Heat on medium and I let 'er rip for about 30 minutes. 

It was actually a delicious, flavorful meal.  I like it. 

Dessert:  I opened a bag of frozen peaches into a large bowl, earlier in the afternoon, and sprinkled cinnamon all over the peaches.  I later sprinkled sugar on top which gets a nice juice going.  They were still quite cold by the time I ate them but the juice was very cinnamon-ey.

Oh yeah, before the peaches were thawed I had some more Belgian Chocolates and Bordeaux wine (St. Emilion). 

Tomorrow I'm going to make a recipe that was quoted to me while standing in line at Wegmans.

(NUMBER FOUR in 2010)

Peach and Prosciutto Pizza, oh my

You heard it right. Peach and Prosciutto. On a Pizza.

This is yet another recipe from Sandi's estimable Whistle Stop Cafe cooking blog. And I can vouch for this - it's delectable. To me, the rosemary and prosciutto were the star of the show, with the bufala mozzarella and olive oil a close second. The peaches, to be honest, weren't noteworthy here, but, on the other hand, as it is October I had to use thawed (frozen) slices.

Here is her link:

Peach and Prosciutto on a Pizza

And here is her recipe in its entirety:

Peach & Prosciutto Pizza

1 pizza dough
6-8 slices prosciutto
2 peaches sliced
1/2 cup mozzarella
fresh rosemary
Extra Virgin Olive Oil

Make your pizza crust, spreading the dough very thin. Brush the dough with oil, sprinkle generously with rosemary, salt and pepper. Top with slices of peaches and prosciutto cut into thin slices. Cover the top with a good mozzarella. Bake in a preheated oven at 350° 10-20 minutes- depending on the thickness of your crust.

And here is what I did with it:

First of all, I used frozen peach slices. I thawed them in the microwave (quelle horreur!)
Pizza crust, ready made.
I slopped on the EVOO.
I used a whole sprig of rosemary - all the leaves.
I liberally covered the pizza with cut up mozz cheese.

15-17 minutes on 350 and then I shut off the oven and left it in there another 5 minutes.

It was delicious and I have two lunches for this week, now.