Triple Crust Peach Slab Pie


Our anniversary this year was pretty low key. We decided we didn’t want to do the usual fancy dinner. The Hubs took me to the shooting range for the first time and it was so fun. I was extremely nervous but glad to strike one more thing off the bucket list. We went shooting a week prior to our anniversary so for the day of we stayed home. I made a big batch of Zuppa Toscana soup and then attempted to make my husband’s favorite peach cobbler, which really is not a cobbler. He gets it from his favorite restaurant. It is served in a cute little glass dish…a la mode. The thing he likes most about it is the layer of crust in between all the peaches so,technically there’s three layers of crust with peaches in between.The middle layer gets a little soft adding to the cobbler feel while the top layer is very flaky making it more like a pie and the bottom layer throws everything off making it also a slab pie. I shall call it a cobslabpie! 

It turned out really tasty. With there being a third layer of crust in the middle next time I would make more of the brown sugar mixture. It really soaked it up. If you are using canned peaches you could even add some of the syrup. If not I would allow the mixture of peaches and all the other ingredients sit a bit to bring out some more liquid(recipe given is adjusted to have more liquid). 

Triple Layer Peach Slab Pie

Pie Crust

1 1/2 c. Shortening

4 c. AP Flour

2 TBS Salt

10 TBS Ice cold water 

Directions: Cut shortening into flour with pastry cutter or knives. Add salt and cold water(a few TBS at a time). Then shape into ball, wrap in plastic and chill for at least 30 minutes. 
Meanwhile, as the dough is chilling. Mix together your filling. 

Filling

1 c. Brown Sugar

2 TBS Cornstarch 

1.5 Tsp Cinnamon

1/4 Tsp Ginger

1/8 Tsp Nutmeg

Dash of Salt

2-29oz cans of peaches(reserve about 1/4c. of juice from cans to add in mixture if needed) or 6 c. Fresh peaches

2 TBS Lemon Juice 

1 Egg beaten for top of dough(egg wash) 

Directions: Mix together all ingredients except peaches, juice and lemon juice. Mix until well combined and then add the peaches, remaining juice, if needed and lemon juice. 

Preheat oven to 400°. Position rack to the bottom third of the oven. 

Separate dough into thirds. Roll out first third to about 1/4 inch thick and cut into strips. Place on cookie sheet and bake for 12-15 minutes until crisp, set aside. Roll out another third of the dough to a bit larger than a 9×9 pan and place into the bottom of the ungreased pan(no need to trim). 

Take 1/2 of the peach mixture and pour onto bottom crust layer. Add strips of baked crust to top. 

Add the remaining peach mixture on top of the strips of crust, followed by the last rolled dough layer on top. 

Pinch together the crust sealing in the goodness. Make slits on the top layer of dough and brush on the beaten egg for a golden crust. 

Bake for 40-45 minutes and let cool a bit before serving. Of course it will need some vanilla ice cream on top! 

Enjoy! I’m off to have some leftovers! 

Summer

Build Your Own Ramen Bowls

  
Once it starts to get cooler I love being in the kitchen. Mainly because I can start making soups and more hearty meals. This week I have had Food Network on all day for some inspiration. Earlier this week on The Kitchen(which is an amazing cooking/talk show) they made Ramen Bowls. They also mentioned Ramen restaurants, which I had never heard of. Then today I was watching The Pioneer Woman and she made a Ramen bowl. That.was.it. I had to make some for dinner. Ree Drummond added the ramen seasoning packet to the bottom of the bowl and some Siracha. I knew I had to try it that way. I also sautéed some cremini mushrooms, water chestnuts, baby corn and shrimp. Then added boiling hot water and let the noodles cook(you could also cook the ramen in a pot on the stove as per the directions on the ramen package). Finally, I added some scallions and crunchy noodles. It was a perfect warm me up meal and super filling! 

  
Topping/Additional Ingredient Ideas:

Mushrooms: Cremini, button and/or shitake

Baby corn

Bamboo shoots

Water chestnuts

Shredded carrots 

Peas

Shredded chicken

Shrimp

Siracha or chili oil 

Crunchy noodles 

Summer

Glam Thanksgiving Table-Setting

photo 2 (4)

My last post was very traditional and great for a kid’s table. I thought I would do something for the adult table and add a little more glam. It has the same foundation as my Pilgrim and Indian Table-setting. I simply added a gold charger and then topped it with the black chalkboard paint charger I made . I wrote the guests’ name on the edge of the black charger and placed a gold-dipped feather to the opposite edge. So simple…yet very elegant. These feathers were already pre-done at Michaels, but you could easily turn this into a DIY project! It pained me that I did not have gold utensils! I am on the hunt for some…so hopefully I can add those to my collection soon.

I am getting excited as I am gathering my ingredients for this years’ Thanksgiving. If you are looking for a few new recipes to try out, I wanted to link this Brussels Sprout recipe and a Stuffing recipe that I love to make every year. Enjoy!

Summer

Classic Recipe With A Twist: Italian Wedding Soup

Italian wedding soup recipe

I recently saw a recipe for Italian Wedding Soup on Ina Garten’s website. The picture of the soup drew me in and I realized I had never tried the soup before! It is such a classic Italian recipe and I knew that I needed to make t. I wanted to test out Ina’s recipe for an upcoming party that we are hosting and it will be an Italian theme. Ina’s recipe called for chicken sausage and ground chicken to be used to make the meatballs. Most of the recipes I found called for beef or pork or a combination of the two. I decided to follow the recipe to a “T” but, went with all organic ingredients(that’s my twist). I have to say there were a ton of ingredients but it was not a hard recipe to make. I loved the idea of baking the meatballs in the oven, as opposed to a skillet. Another addition that Ina made was dill. I looked through a few other recipes and this was not something used. I compared Ina’s recipe to Giada De Laurentiis’ recipe, since she is the Queen of Italian cuisine. They did use quite a few different ingredients. Ina used Spinach and Giada used Curly Endive. Giada also did not include celery and carrots to her soup. As I am typing this I am realizing that I should make Giada’s recipe:). I did like Ina’s but I would have preferred it to have beef or pork meatballs and no carrots and celery. I have never liked carotsorn celery in my soup…strange, I know…but I don’t like it!

 

The hubs did not care for it at all but my son loved it. So, this recipe is not a winner or a failure. It is all about tweaking the ingredients and making it you own. It was very hearty and would be awesome on a cold day. The broth was very flavorful and the meatballs were full of cheesy goodness. I am glad I finally made this classic recipe and I think it was a very healthy option with the use of organic chicken and vegetables. Let me know if you have tried this soup and what you think!

Ina Garten’s Italian Wedding Soup

Ingredients

For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
For the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Read more at:  http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe.print.html?oc=linkback

Summer

Cookbook Review: The Real Girl’s Kitchen by Haylie Duff

rgk-book-cover

As I mentioned before, I haven fallen back in love with cooking. I have never hated it,  just got in a funk. In the past few years I have rarely tried any new recipes, I have not watched a whole lot of cooking shows and have even bought most of my desserts…GASP!!!! I have to say the switch came when I caught Haylie Duff’s cooking show on the Cooking Channel. It was so refreshing. I love that she is my age and you can just see her passion for cooking come through the screen each week. I immediately bought her cookbook, The Real Girl’s Kitchen(which is also the name of her cooking show). It truly is a real girl’s guide to cooking. I love that she uses so many fresh ingredients but not anything that is too complicated.

I found a love for other cooking shows as well. Saturdays on The Cooking Channel are amazing! So far I have tried three of her recipes and they all were so good! There was nothing I would change.  Her directions are super simple and easy to follow. There are not a million different steps. The end product seems like you made something super fancy and took forever to make, but they really are quite simple.

On her show she is usually hosting some dinner party or having her friends and family over for lunch. I so miss that. I decided to have my brother over as well as my sister and her family. My sister has a pretty strict diet so I had to run a few things by her. I decided on making the Legit Prosciutto-Wrapped Chicken. It had a shallot sauce that you could make with it, but it had gluten in it so I decided to pass on that, it sounded delish! I was super afraid that no one would like this dish and I would be left to order pizza. I was so excited when everyone said they loved it! The chicken was stuffed with goat cheese. I then sprinkled it with sea salt, pepper and fresh thyme. Finally, I wrapped the chicken breasts in a few pieces of prosciutto and baked in the oven. Super easy and super yummy.

My sister and her family couldn’t be at dinner  until 7, as well as The Hubs,  so I wanted to have an appetizer for my brother and I to eat. I am going to be hosting a Christmas Party early in December for a group The Hubs is involved with so, I thought I could try out a few ideas in the meantime. I saw Haylie’s Sausage and Thyme Stuffed Mushrooms recipe and thought I would try that one out. OH MAN, they were so good!!!!! I needed thyme for my chicken recipe so this was perfect as I never use all the sprigs of thyme up. The recipe called for Sausage(I used Italian…because Italians always do it best), jalapenos, Pecorino Romano cheese, Parmesan cheese  and a few other spices and binding ingredients. I will definitely be making these at my upcoming party. My brother and I loved these so much. I may have had three or four.

The first recipe I tried was for a super easy S’more. These were made in the oven. There is no gas in my house so, there are two things I miss: heating up a tortilla on the stove and roasting marshmallows! With this recipe though, you use your oven’s broiler! Why didn’t I think of that before? Simply lay down the graham cracker, then chocolate(or if you are like me and like cold chocolate wait until after you have broiled the marshmallow) and finally the marshmallow. She also suggests adding some cinnamon to the top of the marshmallow before you broil it. I tried it…and I liked it! Seriously, it was so good and it only took a few seconds under the broiler.

Overall, I really enjoyed this cookbook and hope she comes out with another one soon. At this rate I will have tried every recipe before not too long!

Here is a link to order the cookbook if you would like: The Real Girl’s Kitchen

Summer