Grilled Peaches 'n' Pound Cake

With props to Bobby Flay and Ben and Jerry's Peach Cobbler ice cream, this dessert is a no-bake winner that takes only a few minutes to prepare and assemble. For those of you who don't have a grill, a grill pan works just as well. Serves 4.

2 tsp. sugar
1/4 - 1/2 tsp ground cinnamon
Canola oil for brushing on to pound cake
4 thick slices of loaf pound cake (store bought or home made,  your choice)
1 pint Ben and Jerry's Peach Cobbler ice cream
2 peaches, pitted and quartered
Slivered almonds (optional)

1. Start grill; set to medium. (Or, if you are using a grill pan on the stove top, brush lightly with canola oil and set to medium-hot.)
2. Pit and quarter peaches.  Sprinkle with 1 tsp. sugar and 1/4 tsp. ground cinnamon. Mix to combine. Set aside.
3. Cut four thick (about 3/4" each) slices of pound cake.
4. Brush each slice of pound cake lightly with canola oil and place on grill/grill pan until grill marks appear, 30 seconds - 1 minute. Turn, and repeat on opposite side.

5. Remove from grill. Sprinkle with sugar and ground cinnamon to taste. Set aside.
6. Grill peaches (without their juices) in same manner,  about 2  minutes on each side, turning to create cross-hatch grill marks.  Watch closely so as not to burn. Remove and set aside.

7. On serving plate, build the dessert:  one piece of pound cake, two or three quarters of grilled peaches, and a generous scoop of ice cream. Top with slivered almonds if desired.

Healthy Dad

Baked Haddock with Panko, Sautéed Broccoli Rape
Here's a heart-healthy meal for Dad (and Mom, too!) ... oven-baked haddock with crispy Panko topping. It's a favorite in our house, easy to prepare and loaded with savory goodness.

Baked Haddock
3 tbsp. butter
2 tbsp. dry white wine (like Pinto Grigio)
Salt and pepper to taste
Good quality medium to hot paprika
½ cup Panko breadcrumbs
2 haddock filets (about 1/2 lb. for each person)

1. Wash haddock filets in cold water, drain and dry with paper towel; set aside.
2. Using one tbsp of the butter, coat the bottom and sides of a 9" x 12" x 2" oven-proof casserole.
3. Place filets in prepared casserole, dust with salt, papper and paprika to taste.
4. Using remaining butter, cut into small pieces and dot atop filets.
5. Sprinkle filets with Panko breadcrumbs.
6. Add wine around filets on bottom of casserole (do not put wine on top of filets).
7. Bake at 350 degrees for 25 minutes, then place under broiler (set to "Low") for 3-4 minutes until crust is browned and crispy.

Allow to stand 5 minutes before serving. Serve with broccoli rape (recipe below), rice, warm noodles or boiled potatoes.

Sautéed Broccoli Rape

2 lbs. fresh broccoli rape
3 cloves garlic, chopped coarsely
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper to taste
Squeeze of fresh lemon

1. Trim 2" off stems of broccoli rape. Wash thoroughly. 
2. In two batches, blanch for 2-3 minutes per batch, then immerse in a cold water bath for 2-3 minutes to stop cooking and retain color. Drain well in colander.
3. In heated non-stick frying pan, lightly sauté garlic in 2 tbsp. extra-virgin olive oil for about two minutes, or until translucent (do not brown).
4. Add blanched broccoli rape, season with salt and pepper, and cook for 2-4 minutes. 
5. Splash a generous squeeze of fresh lemon juice, mix to combine, and serve.