A PEACH OF A TARTE

Here's a delightful, quickly-prepared tarte that will delight your friends and family. Only 45 minutes from start to finish, it's a wonderful summertime dessert or tea-time break!

Ingredients

3 ripe peaches, sliced in 1/4" slices
1 bottom pie crust
2 T butter, in small pieces
2 T sugar
1 T sanding sugar
Freshly ground cinnamon, nutmeg and cloves to taste
Cold water


Process
Preheat oven to 425F.

1. Lay out the bottom pie crust on a cookie sheet.
2. Place the peach slices in in concentric circles, starting 3/4" from the edge of the crust and working towards the center.
3. Sprinkle with the cinnamon, nutmeg, cloves and sugar.
4. Dot with the butter all around.
5. Brush edge of crust with cold water, and fold crust over/crimp.
6. Sprinkle with sanding sugar.
7. Bake for 30 mins @ 425F. Let cool completely before transferring to a serving dish.

To serve: Top with ice cream or whipped cream.

Fly Me to the Moon: On BBQ Wings!

Keeping with our Memorial Day theme, today we roasted plump little chicken wings. They were smothered in a sticky spicy red BBQ sauce that I made with a base of commercial sauce, and spiked with lime juice, lime pulp, garlic salt, chili powder and freshly ground pepper.  I purchased the wings whole, removed the end parts and cut them into little drumette and wing portions with a cleaver.  I used my trusty wooden reamer to squeeze out every last drop (and a little of the pulp) from a few limes, sprinkled with generous helpings of the garlic salt, pepper and chili powder and poured the sauce all over.  They roast in a preheated oven at 350º for 30 minutes, turning halfway through to re-do the spices and sauce other side.

We added celery stalks and homemade blue cheese dressing with crumbled blue cheese on top.  Every savory bite is a finger-licking juicy treat! Great for appetizers, an entrée, or a mid-afternoon snack while watching the game.  Be sure to have plenty of paper towels handy!

Snow Soup!

In our house, the minute it starts snowing is the tip-off to get the split pea soup going! This recipe is rich, thick, hearty and works as an entire meal, especially if you add these buttery croutons which are insanely delicious! Allow time to simmer on the stove-top, at least an hour or until the peas have broken down and the ham is tender. Enjoy!

Ingredients

2-3 tbsp. extra virgin olive oil
One package split dry green peas
Ham bone from smoked ham
Extra ham from leftover shank or butt half, chopped
2 large carrots, chopped
1 medium onion, chopped
4 small potatoes, cubed into 1/2" pieces
4 stalks celery, chopped (with leaves)
2 cloves garlic, minced
6 cups water
2 beef boullion cubes
Salt and pepper

Process

1. Sauté the ham and ham bone, garlic, onion and carrot in dutch oven.
2. Add water, bouillon cubes and bring to a simmer.
3. Skim foam that comes to the top of the pot.

4. Add peas, carrots, celery, potatoes and bring to a simmer. Re-skim if necessary.

 5. Simmer and stir as vegetables and peas soften and break down.

6. Allow soup to simmer until well blended.

7. Serve with or without buttery croutons. (Recipe follows)

"Insane" Croutons!

Ingredients

3 cups day old Italian bread, cubed

2-3 tbsp. melted butter

2 tsp. extra virgin olive oil

Process
1. Line cookie sheet with foil.
2. In a large bowl, combine bread cubes, salt and pepper, olive oil and melted butter (and optional* herbs if desired).
3. Mix with your very clean hands to be sure the cubes are covered completely with the butter/oil/herb mixture.
4. Spread out on to cookie sheet.
5. Bake 10 mins @ 400F, until crunchy and golden brown.
6. Serve with hot pea soup and watch them disappear!

*Optional herbs: Can add thyme, rosemary, 

Cuisinart Recall Results in Delay Replacements

If you own a Cuisinart Food Processor, you've probably heard about the recall due to shards of metal spinning off the blade and into your food. (If not, see the link below.)

In December, we checked the model number of our unit (see link below) and found that it was one of the recalled products. We filed for a replacement and at the end of January, had not received it. A phone call to customer service (after 1.5 hour wait to reach a live person!) resulted in sheer frustration. Our claim was nowhere to be found and we were forced to file a new claim. Fast forward to the end of February, another ridiculously long wait to reach a live person, and told that there was no replacement in the "forseeable future" because of the millions of blades that were on backorder.

Incredibly poor service. We recommend that our readers choose another manufacturer when buying a food processor, or any small appliance.

Cuisinart Recall Problems

Oven-Dried Bread Offers Stuffing Shortcut

So says the ProChef Smart Brief, quoting the Culinary Institute of America (CIA).

A handy way to make stuffing from same-day bread. You and trust the experts!

Here's the link and the article:

http://www.seriouseats.com/2016/11/stuffing-use-oven-to-dry-bread-instead-of-stale.html

Chicken Breasts in Tarragon Cream Sauce with Sautéed Mushrooms

Here's a delicious and impressive chicken entrée your family and guests will rave about.  An old French family recipe, it takes less than an hour from start to finish and uses everyday kitchen ingredients. Serve with rice or buttered noodles. Green beans are also a nice accompaniment, as is a salad. A perfect dish for every night or special occasions. Note: Dried tarragon is much stronger than fresh. As directed, use less.

Ingredients

1/2 lb. fresh mushrooms, sliced

1 T butter, plus 2 T 

1 T extra virgin olive oil, plus 1 T

1 lb. thinly sliced chicken breasts

Flour seasoned with salt and pepper for dredging, plus 3 T for mixing with broth

1-1/2 c chicken broth

1/2 c. heavy cream

1 T fresh tarragon (or 1 t. dried)

Process

1. Sauté mushrooms in butter and olive oil. Set aside.

2. Dredge chicken breasts in seasoned flour.

3. Melt 2 tbsp butter and 1 tbsp olive oil in deep sauté pan

4. Sauté chicken to golden brown.  Set aside.

5. Make a "slurry" with the 3/4 c chicken broth and 3 T flour. (Mix together in separate bowl.)

6. Add remaining ¾ cup of chicken broth to pan. Scrape bottom of pan to incorporate brown bits.

7.  Mix slurry into pan and drippings. Mix well. Reduce heat and stir in heavy cream.

8. Add tarragon, chicken and mushrooms.  Simmer for 3-5 mins until chicken is fully cooked.

Serve with buttered noodles or rice.

Serve over rice.