Peach Pie

Ok I'm going to try to walk you through making a pie!  I think that pie making just takes a little practice. Once you have the crust down you can take any fruit in season and make one.  It really is that easy.  Most people think that it takes a lot of work but I really think making a pie is simple. So here's how to make a delicious crust that is sure to impress your family and friends!  Enjoy!

Peach Pie

Ingredients for crust:

2 cups all purpose flour

1 tsp salt

2/3 cup shortening ( I use Crisco)

7 Tbs cold water

In a large bowl add flour and stir in your salt.  Add your Crisco

cut in shortening with a pastry blender or fork till pieces are the size of small peas.

Add your 7 Tbs COLD water

work in with fork until the dough starts to form and then gather it up with your hands.  Don't work the dough too much because it will start to melt the little morsels of Crisco and your crust will be tough not light and flaky like you want it to be!!!  You should always try to keep your hands cool.  everything should be cold when making pie crust.

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Divide the dough in half (you are making a top and bottom crust for the pie)

Working quickly, you want to press the dough into discs and place on plactic wrap

Wrap up both pieces and place in the fridge until you're ready to roll them out...

You are now ready to prepare your fruit and in this pie we are using PEACHES!  Yay!

Ingredients for Peach Pie:
Preheat oven to 400 degrees

 6-8 medium size peaches
1 to 1 1/4 cups sugar
3 heaping Tbs flour
1/2 tsp ground nutmeg or cinnamon
dash a salt
2 Tbs butter
sugar to sprinkle on top crust (about a Tbs)

To prepare the peaches you need to remove the skins.  I find it pretty easy to get a pot of water boiling and drop the peaches in the water for about a min.

This helps to loosen the skins. In fact they just slip right off of them.  Drain your peaches in a colander and remove the skins

Now slice your peaches up and place in a large bowl

Add your sugar, flour, salt and nutmeg or cinnamon (or both if you like spices)

stir together and you are ready to begin making your crust (isn't this fun?)
Prepare a work surface.  You'll need something flat to roll out your dough on.  I use a large cutting board.  Generously flour the surface and your rolling pin. Just roll your rolling pin in the flour on your board.

 Taking your dough out of the fridge ( if the dough is too hard you'll need to let it sit out for a few minutes) place your flat disc in the flour and turn over so that both sides have flour on them and begin rolling out your dough, working from the center and pressing harder on your rolling pin in the center as you roll out to the edges.  If the dough gets sticky I flip over the dough and add more flour.  keep rolling in different directions until you have the dough rolled out in a circle a little larger that your 9-10 inch pie pan.  I like to have at least 1-2 inches over hanging.

Fold the crust in half to make it easier to place in the pie pan

Place in the pie pan

unfold and fit into the pan making sure you do not stretch the dough tight in bottom make sure you are gentle with the dough and do not over work.  You really want to work with the dough as quickly as possible but if this is your first time making pie crust you'll need to be patient.

Fill the pie with your yummy peaches

Dot with butter

Now roll out your top crust the same as you did the bottom crust... By this time you should be a pro at rolling it out ( just kidding! )

Again roll in half

and place the top crust on your pie

You will need to trim it up a bit or maybe you're a champ at making crust and you have it to the exact size but I usually need to trim up the edges so that both the top and bottom crust has about a 1to 1 1/2 inch over hang.

now you are going to roll that top under the bottom and kind of roll it under so that you seal the edges together

Crimp the edges however you like.  I use my thump and index finger to pinch it together.

Cut slits in the pie to vent the steam.  I have been into making smiley faces lately! 

Now sprinkle the top with a little sugar

Place in a preheated 400 degree oven for 45-50 mins

take out and let sit on a rack until ready to serve warm or room temp.  I hope you have had as much fun as I have!  Enjoy!

Grilled Asparagus & Feta Salad

The combination of lemon, olive oil and feta really  blends well with the asparagus!  Grilling the asparagus makes it even better!  You are gonna go nuts over this salad!

Grilled Asparagus & Feta Salad

Ingredients:

1 bunch thick asparagus, about 24 spears, ends trimmed ( I couldn't find thick so I just cut down the time for grilling)

3 Tbl extra virgin olive oil, divided

1/4 tsp kosher salt

1/4 tsp fresh ground black pepper

1 tsp lemon zest, from one lemon

1 Tbl freshly squeezed lemon juice, from one lemon

1/3 cup crumbled feta cheese

Instructions:

Preheat grill to high.

Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

 

Place asparagus on the grill, making sure spears are perpendicular to grates so they don't fall through or use a vegetable grill basket if you have smaller asparagus.  Set asparagus dish next to the grill (do not clean).  Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp.  Remove asparagus from grill and place back in baking dish.  Let cool, then transfer spears to cutting board and cut into 1 1/2 inch pieces.  Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice.  Toss gently and season with more salt, pepper and lemon juice to tast.  Serve room temperature or cold.

Bruschetta

 This is absolutely my favorite thing to make with all those tomatoes from the garden.  The smell of garlic and basil makes my mouth water!  It really is a tasty treat.  My husband is mad about Bruschetta!!!

Bruschetta

Ingredients:

2 Tbl Olive Oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise (or use all red)

1 Tbl Balsamic vinegar

16 whole basil leaves, finely chopped

salt and pepper to taste (don't over salt!)

1 whole baguette

8 Tbl butter

Instructions:

In a small skillet, heat olive oil over medium-heat.  Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.)  Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl.  Toss to combine, then taste and add more basil if needed, and more salt if needed (don't over salt though!)  Cover and refrigerate for an hour or two if you have the time.

Cut  the baguette into diagonal slices to allow for the most surface area possible.  Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery.  Cook till golden brown on both sides.  Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, then spoon generously over the slices of bread.  Serve on a big platter as a first course or appetizer.  I serve with our meal as a side dish!  Enjoy!

Lemon Meringue Pie

 Lemon Meringue is my sisters favorite pie and because it her birthday today, I have made pie!  This little creation is so yummy.  The lemon is tart but sweet and the combination makes me salivate just thinking about cutting into this bugger and eating it!  Of course I won't since I have to go deliver it to my sister!  Happy Birthday Shirley!  Enjoy!

Lemon Meringue Pie

For a 9-inch pie:

1 1/2 cups sugar

7 Tbl constarch

Dash salt

1 1/2 cups water

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4 beaten egg yolks
2 tsp grated lemon peel 
2 Tbls butter
1/3 cup lemon juice
1 baked 9-inch pastry shell
4 egg whites
2 tsp lemon juice
7 Tbls sugar

Oven 350 degrees

In suacepan, combine 1 1/2 cups sugar, the cornstarch, and salt.  Blend in water. 
Bring to boiling over medium heat and cook, stirring constantly, till thick, about 5 min.
Remove from heat; stir small amount of hot mixture into egg yolds, then return to remaining hot mixture in pan.  Bring to a boil and cook 1 minute, stirring constantly.  Remove from heat.

Add lemon peel and butter.  Slowly stir in 1/3 cup lemon juice.  Cool to lukewarm.  Pour into cooled baked pastry shell.

Beat egg whites with 2 tsp lemon juice until soft peaks form.  Gradually add 7 Tbls sugar, beating until stiff peaks form and sugar has dissolved.

Spread meringue over filling, sealing to edges of pastry to avoid shrinking.  Bake in moderate oven (350 degrees) 12-15 minutes or until meringue is golden brown.  Cool thoroughly before serving (if you can wait!! :)  You will make this again and again!!!  Enjoy!

Roasted Beet and Goat Cheese Salad

It seems like I eat beets a lot in the summer. I can't wait for them to grow in the garden. Amazing little rooted vegetables.  So sweet and when roasted I think it brings out the sweetness even more.   This salad recipe shows just how wonderful beets can be and the goat cheese along with the pistachios really makes this a great combination.  Hope you enjoy it as much as my husband and I do. 

Roasted Beet and Goat Cheese Salad

Serves 6

Ingredients:

3 medium beets, red and golden

1 Tbs olive oil

10 ounces mixed baby greens

3 ounces goat cheese, crumbled

1/2 cup pistachios

2 Tbs honey

1 1/2 Tbs Dijon mustard

3 Tbs red wine vinegar

1 1/2 Tbs minced red onion

1/2 tsp kosher or sea salt

1/4 tsp freshly ground black pepper

6 Tbs extra-virgin olive oil

Instructions:

1.  Preheat oven to 425 F. Lightly scrub the beets; trim the stem and root ends.  Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet.  Roast directly on a rack in center of the oven until easily pierced with a knife, about 1 hour.  Unwrap the beets and allow to sit until cool enough to handle.  Rub off the skins with a clean paper towel or peel with a paring knife; cut into 1/2 inch dice and set aside.

2.  In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, red onion, salt and pepper.  Whisking constantly, slowly add the olive oil in a steady stream.  Taste and adjust seasoning if necessary.

3.  Divide the greens onto plates, then sprinkle with beets, pistachios and goat cheese, drizzle with the vinaigrette.  Serve immediately