This is from my Nana, who got it from the Inn at Wise Courthouse (which is apparently no longer there, sadly, just like nearly all of the distinctive little places that once existed in the world). Apparently the original recipe called for strawberries rather than blueberries, but I don't recall EVER having the strawberries. Blueberries go better in pies, anyways. :)
1 pie crust
8 oz. cream cheese
2 eggs
1 1/2 c sugar
3 Tbsp. corstarch
~2 c. blueberries (or sliced strawberries)
~2 c. peeled, sliced peaches
Bake pie crust for 10-15 minutes at 350˚F. Mix together cream cheese, eggs and 1/2 c. sugar and pour into pie crust. Bake at 350˚F until golden brown on top. Meanwhile, cook 1 c. sugar, cornstarch and 1 c. water until boiling. Allow to thicken a bit, then add blueberries (or strawberries) and let thicken some more. Good directions, eh? If I had more specific instructions, I'd give them, but you'll have to sort of feel this one out. The goal is to have a thick enough mixture that when it is chilled it will not run all over the place once you cut the pie. Got that?
Cool the blueberry mixture. Spread the peaches out over the cream cheese filling, then pour the cooled blueberry mixture over the top. Chill in the refrigerator for at least an hour.
Whipped cream is nice on top, but not absolutely necessary. Enjoy!
Tip: How to peel peaches
Make sure you get nice ripe, not-rock-hard peaches. Boil enough water to have the peaches float in it, then dip the peaches in for 30-60 seconds. Immediately put into cool water, then peel. This trick works for lots of soft fruits (ie, tomatoes), though the time needed to loosen the skin may vary.
Thursday, August 16, 2007
Saturday, January 06, 2007
Brunswick Stew
This recipe was gently coaxed out of a friend of mine, who wasn't sure she wanted to give it to me. Many thanks to her and her grandmother. I think it's the tastiest stew I've ever eaten. :)
2 c. frozen corn
2 c. frozen lima beans
1 large can diced tomatoes
3-4 chicken breasts
2 pieces bacon, finely cut up (uncooked)
1 c. finely diced onion
Mix all ingredients together in a large pot to cook for one hour. Cut chicken into small stringy pieces, stir back into the other ingredients and pour into casserole dish (9"x9" works well). Cover with a pie crust and cook at 425˚F for 15 minutes, then turn down to 315˚F for an hour (make sure to put something underneath the dish to catch anything that may bubble out of dish.
Sunday, December 10, 2006
Shepherd's Pie
I've discovered that this could be the most versatile food ever. Add practically any vegetable, any kind of meat, all sorts of different spices, and you can have whatever flavor pie you'd like. I'd be willing to bet that a version of this with ground pork, onions, apples, carrots etc. would be amazing. So many ideas, so little time...
I'll start with this recipe, which is a combination/adaptation of recipes found on the Food Network website written by Paula Deen and Nigella Lawson. Try your own combinations, too!
1 1/2 lbs. ground round
8 medium-sized red new potatoes
1 small onion
1-2 cloves garlic
3 carrots
1 oz. dried porcini mushrooms
1/2 c. frozen peas
1/2 c. frozen corn
12 oz. tomato sauce
2 c. Bisquick
1 1/2 c. milk
10 Tbsp. butter
Peel the potatoes and put into a saucepan to boil until fork tender. Drain; add 1/2 c. milk and 1/2 c. butter and mash (leave some lumps). Add salt and pepper to taste (Nigella recommends nutmeg, which also sounds great).
While the potatoes are cooking, reconstitute the porcini mushrooms by soaking in 1 c. very hot water. Saute the onion (chopped) with one tablespoon of the butter. When the onions are transparent, add the ground round and cook till nearly completely brown. Add in the carrots, porcinis, peas, corn and tomato sauce. Add about half of the reserved porcini juice. Bring to a simmer, stirring occasionally, and cook until most of the juices are evaporated. Add salt and pepper to taste.
Mix the Bisquick and 1 c. milk to make a slightly thinner biscuit batter. In a 9"x9"x2" baking dish, spread the mashed potatoes on the bottom of the pan about half-way up the sides of the dish. Add a layer of the meat mixture, then seal with the biscuit mixture. Bake in a 350˚F oven for about 40 minutes or until the biscuit top is golden brown on top and cooked through. Cheers!
I'll start with this recipe, which is a combination/adaptation of recipes found on the Food Network website written by Paula Deen and Nigella Lawson. Try your own combinations, too!
1 1/2 lbs. ground round
8 medium-sized red new potatoes
1 small onion
1-2 cloves garlic
3 carrots
1 oz. dried porcini mushrooms
1/2 c. frozen peas
1/2 c. frozen corn
12 oz. tomato sauce
2 c. Bisquick
1 1/2 c. milk
10 Tbsp. butter
Peel the potatoes and put into a saucepan to boil until fork tender. Drain; add 1/2 c. milk and 1/2 c. butter and mash (leave some lumps). Add salt and pepper to taste (Nigella recommends nutmeg, which also sounds great).
While the potatoes are cooking, reconstitute the porcini mushrooms by soaking in 1 c. very hot water. Saute the onion (chopped) with one tablespoon of the butter. When the onions are transparent, add the ground round and cook till nearly completely brown. Add in the carrots, porcinis, peas, corn and tomato sauce. Add about half of the reserved porcini juice. Bring to a simmer, stirring occasionally, and cook until most of the juices are evaporated. Add salt and pepper to taste.
Mix the Bisquick and 1 c. milk to make a slightly thinner biscuit batter. In a 9"x9"x2" baking dish, spread the mashed potatoes on the bottom of the pan about half-way up the sides of the dish. Add a layer of the meat mixture, then seal with the biscuit mixture. Bake in a 350˚F oven for about 40 minutes or until the biscuit top is golden brown on top and cooked through. Cheers!
Saturday, July 29, 2006
Blueberry Tea Cake
This recipe is from my Nana.
Cake mixture:
1/4 c. margarine
3/4 c. sugar
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries
Crumb mixture:
1/2 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
1/4 c. margarine
Cream margarine and sugar together, then add egg and milk. Combine flour with baking powder and salt. Add the dry ingredients to the wet ingredients slowly and mix well. Fold in blueberries. Pour into 9" square greased & floured baking pan.
Combine ingredients for the crumb mixture, and spronkle over the cake. Bake in a preheated oven at 350˚F until done, probably around 30-40 minutes.
Cake mixture:
1/4 c. margarine
3/4 c. sugar
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries
Crumb mixture:
1/2 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
1/4 c. margarine
Cream margarine and sugar together, then add egg and milk. Combine flour with baking powder and salt. Add the dry ingredients to the wet ingredients slowly and mix well. Fold in blueberries. Pour into 9" square greased & floured baking pan.
Combine ingredients for the crumb mixture, and spronkle over the cake. Bake in a preheated oven at 350˚F until done, probably around 30-40 minutes.
Roast Garlic Pesto
From Almost Vegetarian by Diana Shaw.
6 cloves of garlic, unpeeled
1/4 c. minced fresh basil
1/4 c. grated Parmesan cheese
1/2 c. ricotta chese
Roast the garlic cloves wrapped in aluminum foil at 425˚F for 25 minutes or until very soft. Smush out the garlic from the cooled cloves int a blender or food processor. Mix in the basil and cheeses and blend to a paste. If needed, add a teaspoon or two of extra-virgin olive oil to make the blending easier.
6 cloves of garlic, unpeeled
1/4 c. minced fresh basil
1/4 c. grated Parmesan cheese
1/2 c. ricotta chese
Roast the garlic cloves wrapped in aluminum foil at 425˚F for 25 minutes or until very soft. Smush out the garlic from the cooled cloves int a blender or food processor. Mix in the basil and cheeses and blend to a paste. If needed, add a teaspoon or two of extra-virgin olive oil to make the blending easier.
Summer Garden Risotto with Scallops
From Almost Vegetarian by Diana Shaw.
3 c. chicken broth
1 Tbsp. extra-virgin olive oil
1 minced shallot
2 ripe tomatoes (peeled, seeded, and chopped)
1 c. arborio rice
2 Tbsp. white wine
1/2 lb. bay scallops
1 recipe roast garlic pesto
Bring broth to a gentle simmer over low heat. Heat the oil in a large heavy saucepan. Over medium-low heat saute the shallot until soft, about 7 minutes. Add the tomatoes and continue to cook until they break down into soft pulp, about 7 minutes.
Add the rice and stir until it glistens and is well coated with the tomato mixture, about 2 minutes. Add the wine and stir constantly over medium heat until the broth is absorbed. Add another ladleful of broth and keep stirring until it's been absorbed too. Continue the process, adding broth 1/2 cup at a time and stirring in this way until the kernals are soft and creamy.
When the kernels start to bind in a pudding and all the liquid is absorbed (and they taste done), you should add the scallops and stir for another 3 minutes. Throw in the pesto right before serving.
3 c. chicken broth
1 Tbsp. extra-virgin olive oil
1 minced shallot
2 ripe tomatoes (peeled, seeded, and chopped)
1 c. arborio rice
2 Tbsp. white wine
1/2 lb. bay scallops
1 recipe roast garlic pesto
Bring broth to a gentle simmer over low heat. Heat the oil in a large heavy saucepan. Over medium-low heat saute the shallot until soft, about 7 minutes. Add the tomatoes and continue to cook until they break down into soft pulp, about 7 minutes.
Add the rice and stir until it glistens and is well coated with the tomato mixture, about 2 minutes. Add the wine and stir constantly over medium heat until the broth is absorbed. Add another ladleful of broth and keep stirring until it's been absorbed too. Continue the process, adding broth 1/2 cup at a time and stirring in this way until the kernals are soft and creamy.
When the kernels start to bind in a pudding and all the liquid is absorbed (and they taste done), you should add the scallops and stir for another 3 minutes. Throw in the pesto right before serving.
Hot Beef & Coconut Curry
From Practical Simple Thai.
1 3/4 c. coconut milk
2 Tbsp. Thai red curry paste
2 garlic cloves, crushed
1 lb. 2 oz. braising steak
2 kaffir lime leaves, shredded
3 Tbsp. kaffir lime juice
2 Tbsp. Thai fish sauce
1 large red chile, seeded and sliced
1/2 tsp. turmeric
1/2 tsp. salt
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh cilantro
shredded coconut, to garnish
boiled rice, to serve
Put the coconut milk into a pan and bring to a boil, then lower the heat and simmer for about 10 minutes or unitl the milk has thickened. Stir in the curry paste and garlic and simmer for an additional 5 minutes.
Cut the beef into 3/4 inch cubes. Add to the coconut milk and return to a boil, stirring. Lower the heat and add the lime leaves, lime juice, fish sauce, chile, turmeric and salt.
Cover the pan and simmer (gently, or the beef will become chewy and tough) for 20-25 minutes, until the meat is tender, adding water if the sauce looks too dry.
Stir in the basil and cilantro. Spronkle with coconut and serve with plain rice.
Note: I used plain lime juice, and it turned out fine. I also didn't have lime leaves, so I just left them out. If you use them and notice a difference in flavor, please let me know!
1 3/4 c. coconut milk
2 Tbsp. Thai red curry paste
2 garlic cloves, crushed
1 lb. 2 oz. braising steak
2 kaffir lime leaves, shredded
3 Tbsp. kaffir lime juice
2 Tbsp. Thai fish sauce
1 large red chile, seeded and sliced
1/2 tsp. turmeric
1/2 tsp. salt
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh cilantro
shredded coconut, to garnish
boiled rice, to serve
Put the coconut milk into a pan and bring to a boil, then lower the heat and simmer for about 10 minutes or unitl the milk has thickened. Stir in the curry paste and garlic and simmer for an additional 5 minutes.
Cut the beef into 3/4 inch cubes. Add to the coconut milk and return to a boil, stirring. Lower the heat and add the lime leaves, lime juice, fish sauce, chile, turmeric and salt.
Cover the pan and simmer (gently, or the beef will become chewy and tough) for 20-25 minutes, until the meat is tender, adding water if the sauce looks too dry.
Stir in the basil and cilantro. Spronkle with coconut and serve with plain rice.
Note: I used plain lime juice, and it turned out fine. I also didn't have lime leaves, so I just left them out. If you use them and notice a difference in flavor, please let me know!
Friday, July 28, 2006
Starving Student Chicken
This recipe is from a Chicken Soup for the Soul recipe calendar that my grandmother had one year. It came with a neat little story about how a young Chinese student would sit in his tiny apartment above a fragrant restaurant and dream about the tongue-dazzling food below as he ate his bowl of plain rice. One day he was describing these fantasies to a friend, and the restaurant owner overheard the enjoyment the young man gained from just smelling the wares sold below his home. He sued the student for not paying for the satisfaction he got from smelling the food the restaurant cooked. The judge told the young student to jingle the coins he had in his pocket together, and told the restaurant owner that hearing the sounds of the coins was just payment for the young man enjoying the smells from the restaurant.
1-1.5 lbs. boned, skinned, defatted chicken
1/2 c. sake or white wine
1 lb spaghetti
1 Tbsp. butter or margarine
1/2 c. olive oil
8-10 minced garlic cloves
1/2-1 tsp. crushed dried red chili flakes
1 tsp. soy sauce
1/2 - 3/4 c. minced parsley (optional)
Cut the chicken into 1” pieces and marinate in the white wine, soy sauce and garlic (with some pepper added if you like) for at least one hour. Cook the spaghetti according to the package. In a large skillet, heat some olive oil and add the pepper flakes, let heat a bit, then add your chicken, reserving the wine but getting as much of the garlic out as possible. Cook the chicken till it’s done, then add the reserved wine and the drained spaghetti and butter and parsley if you like. Serve with a little parmesan cheese.
Crispy Crusty Chicken Pie
This recipe was given to my family by my great-aunt, Mary Katherine. It is the epitome of comfort food.
3 chicken breasts, boiled
1½ c. chicken broth (from the chicken you boiled)
1 8-oz. can cream of celery soup
1 stick margarine, melted
½ tsp. pepper (or more, to taste. I like more)
1 c. self-rising flour
1 c. milk
3 chicken breasts, boiled
1½ c. chicken broth (from the chicken you boiled)
1 8-oz. can cream of celery soup
1 stick margarine, melted
½ tsp. pepper (or more, to taste. I like more)
1 c. self-rising flour
1 c. milk
Cut up the chicken into small bite size pieces and spread out in a 9x9 pan. Mix broth and soup until smooth, and then pour over the chicken. Combine the melted margarine, pepper, flour and milk until smooth and pour over the chicken mixture. Bake in a preheated oven at 375˚F for 30 minutes or until golden brown on top.
Black Jack Pecan Pie
1/2 c. cornstarch
1 c. sugar
2 eggs
1/4 c. melted butter
3-4 Tbsp. Jack Daniels (original; don't substitute any other bourbon!)
2/3 c. chocolate chips
1 c. chopped pecans
Preheat your oven to 350˚F. Mix together cornstarch and sugar; beat in the eggs, melted butter, Jack, chocolate chips and pecans. Pour into an unbaked pie shell and bake for approximately 40 minutes, or until browned on top. Cool at least an hour before eating (so that the gooey chocolate doesn't run out all over the place).
Note: I once used too much Jack in this recipe (probably about 6 Tbsp.), and though I had trouble determining whether the pie was done, everyone who ate it thought it was great. It was much softer and a little more custard-like.
Note Part II: This is a favorite of everyone my family or I have ever fixed it for. It can be eaten with whipped cream (fresh if possible), but I tend to prefer it all by itself.
1 c. sugar
2 eggs
1/4 c. melted butter
3-4 Tbsp. Jack Daniels (original; don't substitute any other bourbon!)
2/3 c. chocolate chips
1 c. chopped pecans
Preheat your oven to 350˚F. Mix together cornstarch and sugar; beat in the eggs, melted butter, Jack, chocolate chips and pecans. Pour into an unbaked pie shell and bake for approximately 40 minutes, or until browned on top. Cool at least an hour before eating (so that the gooey chocolate doesn't run out all over the place).
Note: I once used too much Jack in this recipe (probably about 6 Tbsp.), and though I had trouble determining whether the pie was done, everyone who ate it thought it was great. It was much softer and a little more custard-like.
Note Part II: This is a favorite of everyone my family or I have ever fixed it for. It can be eaten with whipped cream (fresh if possible), but I tend to prefer it all by itself.
Cranberries & Pork Chops
4 pork chops cut from the loin, 1/2 inch thick
4 tbs. unsalted butter
salt and freshly ground pepper
12 oz. fresh cranberries rinsed and sorted through
3/4 cup granulated sugar
Rinse and dry the pork chops with paper towels. Heat the butter in a heavy saute pan until hot. Brown the pork chops on each side in the hot fat. Remove from the pan and season well on each side with salt and pepper.
Put a third of the cranberries in the bottom of a small baking dish that will hold the pork chops in two layers. “Spronkle” 1/4 cup of the sugar over the cranberries . Lay two of the pork chops sided by side on top of the sugared cranberries. Top with half of the remaining cranberries and sugar. Place a piece of parchment directly on top of the cranberries, and a piece of foil directly on top of the parchment. Cover the baking dish with a tight fitting lid or wrap with a double thickness of foil to
seal tightly.
Bake in the preheated oven for about 1 hour, until the pork chops are tender. Taste the cooked cranberries carefully, and add a little salt and black pepper if needed, Serve the pork chops hot with the cranberry sauce spooned over.
4 tbs. unsalted butter
salt and freshly ground pepper
12 oz. fresh cranberries rinsed and sorted through
3/4 cup granulated sugar
Rinse and dry the pork chops with paper towels. Heat the butter in a heavy saute pan until hot. Brown the pork chops on each side in the hot fat. Remove from the pan and season well on each side with salt and pepper.
Put a third of the cranberries in the bottom of a small baking dish that will hold the pork chops in two layers. “Spronkle” 1/4 cup of the sugar over the cranberries . Lay two of the pork chops sided by side on top of the sugared cranberries. Top with half of the remaining cranberries and sugar. Place a piece of parchment directly on top of the cranberries, and a piece of foil directly on top of the parchment. Cover the baking dish with a tight fitting lid or wrap with a double thickness of foil to
seal tightly.
Bake in the preheated oven for about 1 hour, until the pork chops are tender. Taste the cooked cranberries carefully, and add a little salt and black pepper if needed, Serve the pork chops hot with the cranberry sauce spooned over.
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