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Posts Tagged ‘Comfort Food’


I was inspired to make this lovely dessert after reading Conor Bofin’s, One Man’s Meat, post on Apricot Tart Tatin. Apricots are no longer in season, but I did have some peaches from my orchard! This is my first harvest of peaches from an Elberta Peach tree that is now 7 years old! Being that I am a bit crippled with my foot in a wrap, I decided on a cobbler rather than a tart tatin because I cannot stand for too long! When I mentioned to Conor that I was going to try a recipe with peaches, he told me that they have a tendency to be a bit bitter. I solved that issue with a bit of agave nectar! So let’s head into the kitchen to make peach cobbler!

Ingredients
1 stick of butter
1 cup of flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups sliced fresh peaches
1 1/2 tsp agave nectar
1 cup milk
1 cup sugar

Preheat the oven to 350 degrees. Take the stick of butter and cut into quarters and place in a 9 x 13 baking pan.

Combine the flour, baking powder and salt. Blanch the peaches and remove the skin. Slice into a bowl and add the agave nectar and mix.

Fuzzy photo of sliced peaches with agave

Fuzzy photo of sliced peaches with agave

Combine and set aside. Then add the milk and sugar to the flour mixture.

Batter

Batter

When the oven is hot, place the pan into the oven to melt the butter. When the butter is melted, rock the pan to fully coat it.

Melted butter

Melted butter

Then pour in the batter.  With a spoon, spread the floating butter across the top.

Batter added to pan

Batter added to pan

Top with the peaches.

Top with peaches

Top with peaches

The peaches will sink a bit.  Make sure that you cover the top evenly so that you get peaches in every bite! Place this in the oven and bake for about 35 minutes, or until browned.

Right out of the oven!

Right out of the oven!

Remove from the oven and let cool. Serve this up warm!

Serve it up!

Serve it up!

Doesn’t that look really good? The flavor of the cobbler is soft and the peaches are robust! Please let me know if you try this recipe!

Have a terrific Tuesday! Thank you for dropping in! Be well! ^..^

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I absolutely love short ribs! When these little bundles of joy are slowly cooked the flavors are not only heavenly, but very rich as well! There is nothing better than a good short ribs dinner paired with garlic mashers! Of course, you have to remember to serve a vegetable! My mother-in-law was a believer in five vegetables to go with every meal, and I always think of her when serving food. I do not always get in the five, but I do get in the veges! So, shall we head into the kitchen to take a look at different short rib recipes? OK! Let’s go!

Here are two different methods of cooking short ribs. One is slow braising in the oven, The Best Short Rib Recipe Ever!, the other two are braised in the crockpot, Crockpot Braised Short Ribs, or, No Bones About It!

What is important with short ribs is browning the meat! This seals in the flavor of the short ribs!

Browned short ribs

Browned short ribs

The other thing that is important is cooking down the beef broth to intensify the flavors of it!

Cooking down the beef broth

Cooking down the beef broth

I discovered that cooking short ribs with a porter and some vegetables, like onion, carrots and mushrooms, gives this dish more flavor. You can also use wine, which is featured in the “No Bones” recipe.

Porter, onions, mushrooms, carrots, oh my!

Porter, onions, mushrooms, carrots, oh my!

When cooking with the crockpot, do not remove the lid! But with oven braising, you will want to turn the short ribs. Here is a photo of the oven braised mid-way through cooking! Tell me, can’t you just smell them? Mmmm….

Half way through cooking

Half way through cooking

When all is said and done, they all look lovely when done! Here is the one that is oven braised:

Short ribs

Short ribs

And, here are the two crockpot short ribs! This one is with a stout beer.

Dinner is served!

Dinner is served!

And, this one is with wine!
Dinner is served!

Dinner is served!

Are you thinking of trying one of these? Please let me know if you try either recipe! You can get to the recipes by clicking on the method you prefer! Oven braised, or Crockpot braised with Stout, or Crockpot braised with Wine!

Thank you for stopping by today! Have an amazing day and be well! ^..^

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I just love a good pizza! I have made quite a few over the years and I thought that today I would share some pizza with you! Are you hungry?

Carne Asada Pizza!

Carne Asada Pizza

Carne Asada Pizza

Chicken Artichoke Pizza!

Chicken Artichoke Pizza

Chicken Artichoke Pizza

Pepperoni Pizza!

Pepperoni Pizza

Pepperoni Pizza

Inspired by Cheshire’s on the SF Peninsula, Pancetta, Caper and Tomato Pizza!

Pancetta, Caper and Tomato Pizza

Pancetta, Caper and Tomato Pizza

What are your favorite pizza toppings? If you are thinking about making one of these, just enter the name of the pizza in the search box and it will take you there!

Thanks for dropping by! I think I will head off into the kitchen to make another pizza! I’m hungry now! :)

Be well!

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babso2you:

I was looking for something different to serve up and came across Conor’s Italian Meatballs! I made this dish over the weekend and I must say that this dish is very tasty! I like the rosemary used in the meatballs, and the sauce is superb! I am re-blogging his post so that you can try this one too!

Originally posted on One Man's Meat:

Italian-meatballsPretty aggressive headline, don’t you think? There are a couple of reasons for this. Reason number one is because that’s what the people around the table told me. Reason number two is that I want some reaction. I am fed up reading recipes for meatballs (and all sorts of other stuff) that just can’t be any good. In my research for this post, I came across one recipe that recommended boiling the meatballs in the sauce for three hours. Fine if you want to fire them out of a canon to sink a ship but not much use if you want to eat them. Get real. 

View original 822 more words

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I have recently added a new spice mix to my ever growing spice cupboard. It is “Chinese 5 Spices.” This mix actually contains 7 ingredients and is a very flavorful blend. It contains cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root. That’s it! No preservatives! I have used this mix to make spareribs, and now a braised beef dish, and love the results! So, are you ready to head into the kitchen? Let’s go!

Ingredients - missing the ginger root

Ingredients – missing the ginger root

Ingredients
2 TBS peanut oil
3 slices of fresh ginger, trimmed
1 onion, sliced
4 cloves of garlic, minced
2 1/2 # beef stew meat – cut into cubes the size of you pinky finger from tip to first joint
2 TBS hearty red wined
1 whole star anise
1 1/2″ length of cinnamon stick
1/2 tsp Chinese 5 spices
3 TBS dark soy sauce
2 cups of beef stock
Several sprigs of cilatro

This dish takes no time to put together and then cooks in the oven for 2 1/2 hours. So, let’s get that oven going! Set if for 350 degrees. Get out your cast iron dutch oven to start the cooking process!

Add the peanut oil to the pot and heat the pot to high. When the oil is hot add in the ginger, onion and garlic.

Sliced onion, minced garlic and slices of fresh ginger

Sliced onion, minced garlic and slices of fresh ginger

Stir until the aromas hit your nose. Then add in the beef and brown.

Brown the beef

Brown the beef

Once the beef is browned, add the rest of the ingredients with the exception of the cilantro. Combine well,

All ingredients added and ready for braising in the oven

All ingredients added and ready for braising in the oven

cover, and place this in the oven. Set your timer for 2 1/2 hours. Let it do its thing…

Half an hour before this is done, prepare some steamed rice and a lovely green vege. When the timer goes off, remove the pot from the oven, and don’t forget to turn the oven off!

Right out of the oven

Right out of the oven

By now your veges and rice should be done as well. Remove the cinnamon stick, the star anise and the sliced ginger before serving. Then plate it up! And, top each serving with sprigs of cilantro!

Dinner is served!

Dinner is served!

The aromas are amazing, making your mouth water as you serve this up! And, it is very flavorful! This can be made ahead and served the following day and the flavors will be even better!

Please do let me know if you try this simple, flavorful dish! To my friend Conor: Do you dare try this one? :)

Thank you for joining me in the kitchen! Enjoy your Monday! Be well!

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I wanted to make something yummy for dinner last night and decided on chicken chili. I decided to “kick it up a notch” by adding some chorizo to it! This chili is easy to make, which is one of those things that I really like!

I am really particular about the type of chorizo I use because most of the chorizo that one finds in the grocery store is made from the salivary glands of either the pig or the cow. Doesn’t sound appealing to me…The brand that I buy is from Mulays Sausage Company. I discovered their chorizo (and they have some mighty tasty sausages too!) at a food show years ago! Their chorizo cooks up beautifully, is not overly greasy, and is made from pork shoulder. It is not too spicy either. It is great mixed with scrambled eggs, and cooked with chicken, as I did here in this recipe!

Preview

Preview

Ready to head into the kitchen?

Ingredients – 6 servings

1# Mulay’s Chorizo
2 TBS extra virgin olive oil
1 small onion, chopped
6 cloves of garlic, finely chopped
1# boneless chicken breast, cut up into small cubes
1 15 oz. can of diced petite tomatoes
2 chipotle chiles in adobo (not cans, just two of the chile’s from the can)
1 15 oz. can each of pinto, red kidney and black beans, drained and rinsed well
1 TBS Mexican chili powder (available in the specialty food section)
1 TBS cumin
1 tsp. Mexican oregano
1 24 oz. bottle of Mexican beer (I used Modelo)
Salt and pepper to taste
1/3 cup of corn flour
1 lime, juiced
2 cups medium cheddar, shredded
cilantro

First, cook up the chorizo. When I put this in the pan, I break it up as I add it to the pan. When just cooked through, drain on paper towel. Be sure to blot the top! Set aside.

Next, heat your oil in a soup pot. When hot add the onion and garlic and cook until just transparent. Then add the chicken and cook until the chicken turns white. Then add in the chorizo and stir to combine.

Cooked chicken with chorizo added

Cooked chicken with chorizo added

Then add in the chipotle chiles, tomatoes, beans, chili powder, cumin, and oregano. Stir this up to combine and then slowly add in about 3/4 of the beer.
The chili is ready to cook for an hour

The chili is ready to cook for an hour

Reserve the rest. Bring to a boil, then turn the heat to simmer and cook for about an hour.

Next we will use the corn flour. A quick note on corn flour: Do not use corn meal, which is gritty. I find my corn flour in the regular baking aisle of the grocery store. It should be a powder and you can use this too for making tortillas!

Corn flour

Corn flour

If you are in the UK, do not confuse this with what we here in the U.S. call corn starch! It is not the same!

Add the corn flour to a bowl. Then slowly add in the rest of the beer and combine making sure you do not have any lumps. Then add the mixture to the chili slowly.

Corn flour and beer mixture added to chili

Corn flour and beer mixture added to chili

This will thicken up the chili. Next follow this by adding in the lime juice, then stir well. Bring this back to a boil, then turn down to simmer. Cook another 20 minutes.

Then serve it up! I like to put some of the cheddar at the bottom of the bowl, then top with the chili. On top, put more of the cheddar, a dollop of sour cream and a few of the cilantro leaves for zest!

Dinner is served!

Dinner is served!

Each bite is lovely! This chili is a bit spicy because of the chipotle chiles and the Mexican chili powder! By adding that beer at the end with the corn flour, the flavor of the hops in the beer really makes a good show!

Any takers on making this? Joe? Conor over at One Man’s Meat?

Have a great Friday! And, thank you for taking the time to drop by! Be well! ^..^

Serve with

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Back in May we planted up the vegetable garden in wine barrels. You might remember that post. If not, you can see this post by clicking HERE! The garden is growing beautifully and I wanted to share some photos with you! Now I do need to mention that I am having issues with the birds eating seedlings, and the earwigs doing some nibbling too…How about a preview of some of our tomatoes?

We have tomatoes!

We have tomatoes!

Going back in time…Here is a view of the vegetable garden when we planted. Mother’s Day is when you want to plant a garden here in the Sierra Foothills! Ready?

May 17th

May 17th

Here is a view from the deck of the garden today!

Looking over the garden today

Looking over the garden today

Quite a difference eh? I have already harvested zucchini! Here is a shot of the zucchini with the acorn squash plants in front.

Zucchini and acorn squash

Zucchini and acorn squash

My corn is now in bloom and is over 6 feet tall!

Corn

Corn

We have 3 different varieties of tomatoes. Celebrity, a purple heirloom and a Roma.

Tomatoes

Tomatoes

And, this year I am growing fingerling potatoes!

Fingerling potatoes

Fingerling potatoes

Also in the garden are wax beans and green beans. Having bird issues with these plants! We also have onions and carrots. The radishes have been eaten by something and same with the cantaloupe. My peppers are just seedlings and the cilantro is starting to get bigger! I will be replacing the melon plants with something else that I might see if I can get today.

I hope you have enjoyed this garden tour! Now go out and have a wonderful Wednesday! Thanks for dropping by!

Be well! ^..^

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Undergoing chemo has really made me watch what I am eating. We had my easy taco casserole one night and I was instantly affected by it in a negative way. So, I was a bit hesitant with this recipe, but all turned out well. Here is an easy pasta dish whose recipes comes from Ree Drummond over at The Pioneer Woman. I did tweak the recipe a bit, but I really fell in love with the sauce. The cheese was just a bonus! Here is a preview…

Preview

Preview

Shall we head into the kitchen?

Ingredients
2 TBS olive oil
6 cloves of garlic, finely minced
1 medium onion, diced
1# Italian sausage
1# ground beef
2 14.5 oz. cans diced tomatoes
2 14.5 oz. cans of tomato sauce
2 tsp. Italian seasonings
1/2 tsp. red pepper flakes
salt and pepper to taste
16 oz. uncooked mostaciolli (The Pioneer Woman says to use Ziti but I could not find this in our grocery stores)
15 oz. tub of ricotta
1 1/2#’s shredded mozzarella
1/2 cup blend of asiago, parmesan, and reggiano
1 egg

Let’s get started! In a large skillet heat up the olive oil. When hot add the garlic and the onions and cook until just transparent. Then add the Italian sausage and hamburger and brown breaking these up into little bits as it cooks.

Brown the sausage and beef

Brown the sausage and beef

Drain most of the fat off. Leave just a bit so that it adds flavor.

Leave a bit of the fat in the pan

Leave a bit of the fat in the pan

Next add the tomatoes along with the juice, tomato sauce, Italian seasonings, and red pepper flakes. Stir this up really well and then set it to a simmer for about a half hour.

The sauce

The sauce

While this is cooking let’s get the cheese mixture made and get the pasta cooked! For the cheese, in a bowl add the ricotta, 2 cups of mozzarella and the cheese blend. Add a bit of salt and pepper. Crack in your egg and slightly mix.

The cheese before stirring

The cheese before stirring

This should be lumpy.

The cheese after stirring

The cheese after stirring

Get your pasta cooked until it is al dente. Drain your pasta and run it under cold water to stop the cooking process.

Cool down the pasta

Cool down the pasta

Now preheat your oven to 375 degrees.

By now your sauce should be done with the simmering phase. Remove 4 cups of sauce to a bowl and allow it to cool. Turn the heat off on the sauce. After a bit, check on the sauce that you set aside. It should be cooling nicely! Once the sauce has cooled add it to the bowl of cheese and stir to combine. Then toss in the pasta and give it a nice even coating.

The pasta mixed with the cheese and 4 cups of sauce

The pasta mixed with the cheese and 4 cups of sauce

Take a lasagna pan or casserole dish and spoon in 1/2 of the pasta mixture.

The first layer

The first layer

Top with 1/2 the sauce.

The second layer

The second layer

Top with 1/2 the remaining cheese.

The third layer

The third layer

Repeat the layers and it is ready to bake!

Ready for the oven

Ready for the oven

Bake this for 20 minutes until it is bubbly!

Just out of the oven

Just out of the oven

Remove from the oven, let it sit for 5 minutes and then serve it up! Serve this up with some crusty garlic bread and a green salad!

Dinner is served

Dinner is served

Here are some suggestions for some other changes and additions. Instead of using Italian sausage, try the basil Italian sausage, or the hot Italian sausage. Or, increase the canned tomatoes with the addition of one can and add in 1 1/2 cups sliced crimini mushrooms.

I love this sauce so much that the next time I make a lasagna this will be the sauce that I use!

I hope that you give this recipe a whirl!

Thanks for stopping by today, and may you have a magnificent Monday! Be well! ^..^

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Well, yesterday I gave you Cream of Green Chile Soup, and today I give you Cream of Artichoke Soup. I made both of these soups in one day and for dinner we had the two of them combined! It was very, very good! This is an easy soup to make and very tasty with the gentle flavors of the artichoke hearts! Ready to head off into the kitchen? Let’s go!

Ingredients
2 TBS butter
1 small onion chopped
4 cloves of garlic finely chopped
2 #’s of frozen artichoke hearts, defrosted

Artichoke Hearts

Artichoke Hearts

4 cups of vegetable broth, or if you prefer chicken broth
2 cups of heavy cream
salt and pepper to taste

First get your butter melted in a stock pot. Then, just like in the cream of green chile soup, start to cook the onions until just soft. Then add in the garlic. When the garlic aromas hit your nose add in the artichokes.

Cooking the artichokes with the onion and garlic

Cooking the artichokes with the onion and garlic

Cook this for about 5 minutes and then add in your vegetable broth.

Add in the vegetable broth

Add in the vegetable broth

Cook this until the artichoke hearts are extremely soft, about a half hour.

Now get out your handy dandy blender or food processor and puree the soup until it is smooth.

Purreed artichoke soup

Purreed artichoke soup

Return this to your stock pot and add in the cream.

Add in the cream

Add in the cream

Bring this to a simmer and cook for about a half hour to reduce it. Then add your salt and pepper to taste. Here is the soup when it is done!

Cream of Artichoke Soup!

Cream of Artichoke Soup!

And here it is combined with the cream of green chile soup and a lovely crusty bread!

Cream of green chile and cream of artichoke soup combined!

Cream of green chile and cream of artichoke soup combined!

I hope that you will try both of these recipes! Please let me know if you do by leaving a comment!

Have a lovely Tuesday and thank you for taking the time to visit with me today!

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There is a little town along the California Coast, just south of San Francisco, called Pescadero. This little town is one block long, and it is home to Duarte’s Tavern (pronounced Dew Arts), which is a small pub and restaurant. It is at this little hole in the wall place that I discovered their Cream of Chile soup mixed with their Cream of Artichoke Soup. Absolutely fabulous! If you find yourself in the area do stop in and order these two soups mixed together!

We are having dinner next week with friends who are vegetarian, and these two soups came to mind. Here is the recipe that I came up with for one of the two soups. The other, well, you will have to wait for that post, but it is coming! Ready to head on into the kitchen?

Ingredients
20 fresh Anaheim chiles

20 Anaheim Green Chiles

20 Anaheim Green Chiles

1 TBS butter
1 medium onion chopped
4 cloves of garlic, finely chopped
3 1/2 cups of vegetable broth, or chicken broth if you prefer
1 cup of heavy cream
salt and pepper to taste

Pre-heat your oven to broil. Prepare a couple of cookie sheets by covering them with foil. Plan on roasting the peppers in 4 batches. Next, wash the peppers. Then trim the tops, slice in half and remove the seeds and membrane.

Slice in half and remove the seeds

Slice in half and remove the seeds

Then lay flesh side down on a cutting board and smash with the heel of your hand to flatten.

Smash the chile to flatten with the heel of your hand

Smash the chile to flatten with the heel of your hand

Place the peppers skin side up on the cookie sheet. Place the pan in the oven with the rack about 4″ from the heat source. Each batch will take you about 8 minutes. Check these after 5 minutes. I look in on them every minute or so to make sure I do not truly burn them to a crisp! When they are done they should look like this:

Chiles after broiling

Chiles after broiling

Once out the oven wrap up the chiles in the foil like this:

Wrap up the chiles in the aluminum foil

Wrap up the chiles in the aluminum foil

Why are we doing this you ask? Well, by wrapping them up the additional heat as they sit will help the skins peel right off. Let these sit for a total of 15 minutes after the last batch has been broiled. When they are done resting, open one pack at a time, peel and place in a bowl. Any drippings that accumulate in the foil, well let that drip into the bowl. It will only add flavor! Check out how wonderful the chiles look after peeling them! Can’t you just smell them?

Chiles with the skins removed

Chiles with the skins removed

While that seems like a lot of work, it really does not take too long. You can always use canned green chiles, but the flavor will just not be the same as fresh! Ready for the next step?

Now take the butter and add it to your soup pot. Turn up the heat to medium and let this melt. Once melted add in the onion and cook until they just get soft. Then add the garlic. When the garlic aroma begins to hit your nose, add the green chiles to the pot and stir to combine.

Add in the green chilis

Add in the green chilis

Then add the broth. For Conor over at One Man’s Meat, here is my gratuitous pouring shot!

Gratuitous pouring shot of the vegetable broth being added

Gratuitous pouring shot of the vegetable broth being added

Bring this to a boil and then reduce the heat to simmer. Cook until the chiles are extremely soft.

Soup is cooked and ready for the blender

Soup is cooked and ready for the blender

Turn the heat off and get out your handy, dandy blender or food processor. Have a bowl at the ready! I use the smoothie setting on my blender and I let it run for about 3 minutes until the mixture is creamy smooth!

Blend the soup until smooth

Blend the soup until smooth

Once you have the whole lot blended, add it all back to your soup pot. Turn the heat back on to medium heat and then add the heavy cream stirring it in slowly.

Add the cream

Add the cream

Heat this through until hot and then season to taste with the salt and pepper.

Cream of green chile soup

Cream of green chile soup

Now you can eat this as it is, or you can wait for my post on Cream of Artichoke Soup, then make the two together, and serve up an unexpected delight! Want to see a preview? OK!

The preview of the two soups...

The preview of the two soups…

I hope that you enjoyed this souper post! Have a great day and thanks for dropping in!

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