Stephanie says

  Fresh Peach Pie in buttery lattice crust   America’s Test Kitchen Recipe   I’m reposting this recipe because I forgot the content in earlier Peach Pie recipe.     Pie Crust Recipe  – serious butter! Ingredients:  20 TBL COLD butter, (2 ½ cups) divided 2 ½ cups (12 ½ ounces) divided 2 TBL sugar 1 tsp salt ½ cup COLD water   To make crust: Grate 4 TBL butter into small bowl.  Place bowl in refrigerator until ready to use.   Combine in food processor:   1 ½ (7 ½ oz) flour 2 TBL sugar 1 tsp salt   Blitz in blender.  Then Add:   16 TBL butter (remaining amount) cut in ½ inch pieces   Pulse until dough is formed   Add to food processor   1 cup flour (5 oz)    Pulse 4 – 5 times until mixture is crumbly.   Pour into a bowl. Add reserved grated butter – toss until butter is coated with flour.   Add ¼ cup ice water to bowl.  Stir til mostly absorbed.  Add r...

Cherries and raspberries are ripe in the fields here in the southern Willamette Valley  Following family tradition, my daughter and I took to the local fruit farm to pick raspberries, sweet cherries and enough sour cherries to make eight pies, (my favorite).   I love this time of year! After a hard day in the fields, a light and fluffy dessert was in order.   Can't see all the layers - but they're there. Sorta Cheesecake   Recipe from Girl Meets Farm 6 servings Pistachio crust In food processor: 1 cup Toasted/roasted nuts (I had roasted salted pistachios on hand so skipped the kosher salt.) 1/4 cup sugar Pinch kosher salt Blend until it forms a coarse crumb.  Add 3 Tbl butter Pulse until butter dispersed Place in dessert glasses. Tamp down crust. Cheesecake filling 1/2 block softened cream cheese 1/4 cup Powdered sugar Pinch kosher salt  1 Tsp vanilla extract 1 tsp almond extract Whip together 1/2 cup yogurt, fold with cream cheese mixture. Whip 1/2 cup hea...

 Cream Biscuits Adapted from recipe by Jessie Sheehan A delicious and tender biscuit This recipe comes together quickly, no rolling needed. Ingredients: 1+7/8 cups all-purpose flour (230 grams) 1/8 cup corn starch 1-1/2 TBL granulated sugar 4 tsp baking powder 1-1/8 tsp salt, divided 1-1/2 cups heavy cream 1 large egg salted butter for serving jam for serving 1.  Position a rack in the middle of the oven and preheat to 425 degrees.  Line a large rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and 1 tsp of the salt.  Add the cream and stir with a flexible spatula until no loose flour remains.  Using a 1/4-cup measuring cup, scoop the dough into 9 biscuits and evenly space on prepared baking sheet.  In a small bowl, whisk together the egg and remaining salt.  Lightly brush each biscuit with the egg wash. 3.  Bake for 20 minutes, rotating the pan halfway through, or until the t...

 A shopping trip to Gathering Together Farm this week yielded all locally grown organic produce for this salad as well as a loaf of their stellar Sour-Dough bread.  The fragrance of this basil is intoxicating. Its shaping up to be a good year for tomatoes! Based on Tuscan Bread Salad recipe from The Culinary Institute of America Ingredients: 3-1/2 fl oz      extra-virgin olive oil 2      TBL          red wine vinegar 2      ea               garlic clove, minced 1/2     tsp          kosher salt, to taste 1/4      tsp          black pepper, freshly ground 8          oz          Italian bread, day-old, 1/2 inch dice 5     ea               plum tomatos, seeded, 1/2 inch dice 2     ea  ...

A splash of rhubarb syrup in a glass of soda water. My take on custom designer water!   Make a simple syrup infused with springtime rhubarb for use in beverages and cocktails. Cook longer for a thicker syrup for pancakes and waffles.   Prep Time 15 minutes mins   Cook Time 25 minutes mins   Total Time 40 minutes mins   INGREDIENTS  2 pounds rhubarb 4 cups water 1 3/4 cups sugar   INSTRUCTIONS  Rinse the rhubarb clean. Remove the ends and chop the rhubarb into small pieces. Place the chopped rhubarb in a medium saucepan. Cover with the sugar and let macerate overnight.   Next day: Cover with water and bring to a boil. Reduce to a medium simmer and let the rhubarb cook for about 20 minutes. Skim any foam that rises to the top. After about 20 minutes, the rhubarb will become mushy and will have lost most of its color. The water will be a bright pink/red. Remove from heat. Strain the rhubarb liquid through a fine ...

Corn cake stuffed with beans and cheese, fresh salsa, and a tart coleslaw.  Yum! Not that pretty to photograph - delicious anyway.  Randomly finding two pupasas recipes caught my notice.  So I cooked some up.       Recipe from Food and Wine Magazine, May 2023   Total time:    45 minutes.     Serves 4 to 6   An El Salvadorian street-food staple, these pupusas are stuffed with creamy refried beans and melty cheese.    Hot water increases the absorption of the masa, ensuring soft and tender pupusas.    Chopped spinach can be swapped for the refried beans.    2 ¾ cup instant masa harina, such as Maseca, (about 11 ¾ oz) 1 ½ tsp fine sea salt 2 ¾ cups boiling water, divided 1 lb low-moisture mozzarella, shredded (about 4 cups) 2/3 cup canned black or red refried beans ½ cup cold water 2 TBL oil, plus more for skillet Curtido and Salsa de Tomate Fresh cilantro leaves for garnish   1.  ...

White beans and pork sausage with pistachio lemon crumble  From Food & Wine Magazine  Active 30 minutes.  Total 1 hour 5 minutes. Serves 4 1 large lemon 1/2 cup plus 1 TBL evoo, divided 1 medium red onion, cut through core into 8 wedges 1 small fennel bulb, cut into 4 wedges 4 (4 oz bratwursts, pricked all over using tip of a small knife 3 medium garlic cloves, thinly sliced (about 1 TBL) 1 medium Chile de arbor, broken into small pieces 1/2 cup dry white wine 2 (15.5 oz) cans cannellini beans, drained and rinsed  1 cup chicken broth 1 tsp kosher salt, divided 1/2 cup finely chopped Sicilian pistachios 1/2 cup finely chopped mixed tender herbs (such as flat-leaf parsley, chives and mint) Preheat oven to 425 degrees.  Using a vegetable peeler, remove wide (3 -x 1/2 inch) strips of peel from half of lemon; set aside 3 TBL juice in a small bowl.  Reserve any extra juice for another use. Heat 3 TBL oil in a deep, large ovenproof skillet over medium-high h...