ribeyes, sweet corn and pea ravioli in a creamy basil sauce
baked crispy chicken sandwiches, zucchini fries
sweet Sriracha pork skewers, brown rice, broccoli
BLT carbonara
Greek shrimp salad
super bubbly pizza, salad
crockpot creamy TexMex chicken, rice

Thursday, July 2, 2015

Texas Peach Pie

Texas :Peach Pie
The other day I realized I had never blogged a plain peach pie before. It's peach season here in Texas and we are tearing through huge bowl fulls of fresh peaches and nectarines. The biggest effort for this pie is peeling the peaches, which is made easier by blanching them first. The peach skin stained my wood cutting board a deep purplish blue, it was the oddest thing. It all came out in the wash though. Miss F has really taken to helping make pie crusts, she is a master food processor operator. Serve this pie with a big scoop of vanilla ice cream and you are ready for summer.  This recipe is adapted from both Martha Stewart and Food & Wine.
Texas Peach Pie

2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter
3 to 4 tablespoons ice water

8 large, ripe but firm peaches (3 ½ pounds)
¾ cup sugar
1 ½ tablespoons fresh lemon juice
¼ cup plus 1 tablespoon flour
1 ½ tablespoons butter, thinly sliced

Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together.

Shape dough into a disk, wrap in plastic and refrigerate 1 hour or up to 3 days, before using. When ready, roll out ¾ of the dough into a 10” circle. Press the dough into a 9” pie pan and put it in the refrigerator. Place the remaining dough back into the refrigerator, wrapped in plastic wrap.

Preheat the oven to 400 degrees. Bring a large pan of water to a boil and make a large bowl of ice water. Score an “X” into the bottom of each of the peaches. Boil each peach for a minute, then put straight into the bowl of ice water. Peel the peaches, then slice into wedges.

In a large bowl, stir together the peaches, sugar, lemon juice and flour. Pour the peaches into the refrigerated pie crust and top with the sliced butter. Roll out the remaining dough into six 1 ½“ strips, weave the strips overtop of the pie and crimp the edges.

Place the pie on a cookie sheet and bake for 30 minutes. Reduce the oven temperature to 375 degrees and cover the edges of the pie with foil, bake for 40 minutes more. Transfer the pie to a wire rack and cool. Serve with vanilla ice cream.
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Monday, June 29, 2015

Short Rib Ravioli

Short Rib Ravioli
I have had the Kitchenaid Pasta attachment for awhile now, but I wasn't able to make pasta sheets with it. The few times I have made ravioli, I have borrowed a hand crank machine from a friend. We used the pasta roller attachment in our cooking class at Quattro and I have been wanting one ever since. I finally got one as a birthday gift last week and I was so excited to try it out. I used the pasta recipe that came with the machine, but next time I am going to try the recipe from Quattro. Miss F was a huge help in making the raviolis, her job was to wet the pasta so that I could seal the two pieces together, she was a great assistant.
Short Rib Ravioli

1 pound boneless short ribs
½ onion, diced
1 14.5 ounce can petite diced tomatoes
1 can tomato paste
¾ cup red wine
1 tablespoon brown sugar
1 teaspoon oregano
1 teaspoon salt

4 eggs
3 ½ cups flour
1 tablespoon water
½ teaspoon salt

Place the short ribs and onion in a crockpot. Stir together the tomatoes, tomato paste, red wine, sugar, oregano and salt together and pour over the short ribs. Cover and cook on low for 6 to 8 hours. Remove the meat and shred with two forks. Reserve the tomato sauce.

Place the eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and
mix for 30 seconds. Exchange the beater for the dough hook, turn to speed 2 and knead for 2 minutes. Remove the dough from the bowl and knead by hand for 2 minutes more. Return the dough to the bowl, cover with a dish towel and let rest for 20 minutes. Divide the dough into four equal pieces. Flatten the dough, then run through the pasta roller at setting 1. Fold in half and run through the roller twice more, folding in half each time. Change the roller setting to 2, run through two more times, folding in half between each run. Repeat for setting 3, 4 and 5. Flour a cookie sheet and the work surface. Use a 2”circle cutter to cut 16 circles of pasta. Add a tablespoon of the meat to half of the circles and brush the edges with water. Top each circle with another pasta circle, being careful to push out the air and create a tight seal. Lay the prepared raviolis on the floured cookie sheet and cover with a dish towel. Repeat for the additional 3 balls of dough.

Heat one tablespoon of butter in a Dutch oven over medium heat. Add the reserved tomato sauce and any shredded meat not used to fill the ravioli bring to a simmer and reduce heat to low.

Bring a large pot of salted water to a boil. Add the raviolis and boil for 2 to 3 minutes. Add the raviolis to the Dutch oven once they are done cooking. Add ¼ to ½ cup of the pasta cooking water to the sauce to create the desired consistency. Serve with fresh basil.
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Friday, June 26, 2015

Arroz Con Pollo

Arroz Con Pollo
I absolutely loved this meal. No one else did. C said that it tasted too smoky (paprika?) and then Miss F chimed in with the same complaints. They were both happy to have the chicken only, but both refused the delicious rice, which was infuriating since I had made a huge pot full.  I am tempted to try it again and really cut down on the paprika and amp up the tomato flavor, maybe with some tomato paste.  The leftovers were just as good as the night I served it, which was great since I had a ton of leftovers to eat.  This recipe was adapted from Gourmet magazine.
Arroz Con Pollo

8 bone-in chicken pieces
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, cut into ½ inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 ¼ cups dry white wine
1 ¾ cups chicken broth
¾ teaspoon crumbled saffron threads
1 bay leaf
1 (14-ounce) can diced tomatoes including juice
1 cup frozen peas

Preheat the oven to 350 degrees. Pat chicken dry and season with salt and pepper. Heat oil in a medium Dutch oven with a tight-fitting lid, over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add the onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, for 1 minute. Add wine and boil, uncovered, for 2 minutes. Stir in the chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate. Cover and put the whole pan in the oven, bake for 45 minutes. Stir in the tomatoes and peas, uncover and bake for 15 minutes more.
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