Monday, September 11, 2017

Concord Grape Jam Hand Pies

Concord Grape Hand Pies
Growing up we pretty much ate the same thing for school lunches; bologna or peanut butter and jelly sandwiches. And we always had a jar of Welch’s concord grape jelly in the fridge. In fact until we were older that was “the” only flavor. Our sandwiches were made with whole wheat bread and sliced right down the middle. They were then tucked into small brown paper bags along-side an apple or orange and two cookies.

Concord Grapes
Nowadays we hardly ever have the same thing for lunch and I rarely make a meal plan. I guess I like the spontaneity this type of behavior affords me. Anyway after spotting concord grapes at the Newport farmers market I knew exactly what I wanted to do, well sort of and I spent the rest of the day in the kitchen.

Concord Grape Skins

Concord Grape Pulp and Seeds
Now separating the grapes from their skins is a lot of work but totally worth the effort. After the seeds are removed from the pulp, (more on that in the recipe instructions) everything meaning the pulp, skins, juice and sugar are all boiled together and processed the normal way.

Concord Grape Jam Hand Pies
After the jam had cooled puff pastry was rolled out, cut, filled and then into the oven to be baked until crisp and golden. The smell reminded me of my grandmother’s kitchen. The flavor deep, tangy and sweet, just like I remembered.


Yield: 3 to 4 half pints, 6 hand pies

Concord Grape Jam Hand Pies

INGREDIENTS:


  • 2 pounds Concord grapes, stemmed
  • 2 ¼ cups sugar
  • 2 ounces lemon juice
  • 1 sheet puff pastry, mostly defrosted
  • 1 egg, beaten
  • 1 to 2 tablespoons of Turbinado sugar, for sprinkling on top

INSTRUCTIONS:


  1. Prepare the canner, jars and lids
  2. Using your fingers, pinch individual grapes to separate skins and pulp into two separate non-reactive bowls. Over medium heat bring grape pulp to a boil, stirring frequently, about 10 minutes. Remove pan from heat. Press pulp through a sieve to discard seeds, set pulp and juice aside.
  3. Add the grape pulp, skins, sugar, and juices to a large non-reactive pot and bring to a boil over high heat stirring constantly to dissolve sugar. Boil, stirring frequently until mixture thickens. Remove from heat and complete the plate test.
  4. Ladle the finished jam into clean jars, wipe rims, center lids on jars, screw bands down and process for 10 minutes in a boiling water bath. Wait 5 minutes, then remove jars, cool and store.
  5. Roll the dough into a rectangle roughly 12 inches by 16 inches and 1/8''-1/4'' thick. Use a knife to cut the dough into even rectangles roughly 3 inches by 4 inches.
  6. Top 6 of the rectangles with a large heaping tablespoon of jam. Brush the edges of the puff pastry with egg wash. Top each pie with another piece of dough and crimp the edges with a fork. Place pies on a baking sheet and refrigerate 15 minutes or until firm. When you are ready to bake the pies, brush each top with egg wash and sprinkle with turbinado sugar. Cut a vent into each top. Bake the pies for 20-25 minutes or until deep golden brown.
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Sunday, August 27, 2017

Peach and Pecan Crisp

Peach and Pecan Crisp
Hope everyone is having a great weekend, it’s been a few weeks since I last posted. Between visiting family, breaking my baby toe, training Lucy and keeping up the showings for our house; (yes, it’s on the market) I felt like I just couldn’t do another thing; well maybe a few other things like pick 20 something pounds of peaches at a u-pick farm in Corvallis and 3 half days of canning.

Suncrest Peach Tree
Peach butter and jam was at the top of my list but I also made a peach and pecan crisp. There is something very special about a summer fruit crisp. Number one being that you really only have a day or two to gobble it up and two there is nothing like warm soft juicy peaches nestled against a crispy, crunchy, aromatic, buttery topping that is smothered and topped with vanilla bean ice cream. A personal summer favorite. What is different about this recipe is that the pecans are baked with the peaches and not the topping.

This recipe is from Bon Appétit, July 2015. Made as directed but substituted ½ teaspoon of cardamom and 1 teaspoon of cinnamon in place of the garam masala. Cardamom is one is my favorite spices in baked goods especially delicious with peaches. Will definitely make this one again, Deeeelicious!

Happy Sunday,
Cheri

Peach and Pecan Filling


Yield: 8

Peach and Pecan Crisp

This summery peach crisp is delicious and foolproof. Add in blueberries or blackberries for even more flavor. Cardamom and cinnamon make this a delightful baked dessert.

INGREDIENTS:

Crisp Topping
  • 1 cup all-purpose flour
  • 2/3 cup (packed) light brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup chilled unsalted butter, cut into pieces
Crisp Filling
  • 1 1/2 cups raw pecans
  • 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
  • 1/3 cup (packed) light brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon cardamom
  • ½ teaspoon cinnamon
  • 1/2 teaspoon salt

INSTRUCTIONS:


  1. Preheat oven to 350°F. Butter sides and bottom of a 9” x 13” baking dish or large skillet.
Topping
  1. In a medium-sized bowl combine flour, brown sugar, and salt in a medium bowl. Using your fingertips rub in butter until clumps form throughout. Place bowl in fridge.
Filling and Assembly
  1. Toast pecans on a rimmed baking sheet, tossing halfway, until lightly browned, 5 to 8 minutes. Let cool, coarsely chop, set aside.
  2. In a large bowl toss pecans, peaches, brown sugar, cane sugar, lemon juice, cardamom, cinnamon, and salt to combine. Pour into prepared baking dish and crumble refrigerated topping, breaking up into large pieces, over filling.
  3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
  4. Store, covered at room temperature, refrigerate overnight.
Created using The Recipes Generator

Saturday, August 12, 2017

Salmon with Pappardelle and a Brandy Cream Sauce #SundaySupper

Salmon with Pappardelle and a Brandy Cream Sauce
Can’t believe we are in the last leg of summer, it’s amazing how time flies. I don’t know about you but I feel like summer never really got started here in the PNW. Many of our veggies and berries came later in the season as the winter weather clung on long and hard.

Summer vacation is quickly coming to an end and the kids will be back in school. It’s a Sunday Supper post again and this time we are sharing our best back-to-school dinners. All-in-one dinners, skillet dinners, any dinner recipe that makes life easier for a busy parent that the whole family will love. Please be sure and check the links below to see what everyone else in the Sunday Supper club has brought to the table. Many thanks to our event manager, Em Beitel of Life Tastes Good. Thank you Em!

This meal is quick to prepare and easy to serve. Canned salmon or tuna can be easily subbed for the fresh salmon. Instead of the spinach swap out frozen peas, in the coolers months, butternut squash. Versatile, quick and easy, perfect for those fast paced school nights.



Salmon with Pappardelle and a Brandy Cream Sauce

INGREDIENTS:


  • 8 ounces pappardelle
  • 3 tablespoons olive oil, divided
  • 1 (6-ounce) skinless salmon fillet
  • 2 cloves garlic, minced
  • 3 to 4 cups fresh baby spinach
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon green onion, minced
  • 1/3 cup veggie broth
  • 2 tablespoons brandy
  • 1/2 cup heavy cream

INSTRUCTIONS:


  1. Cook pasta in boiling salted water according to package directions. Reserve ½ cup of the water before draining.
  2. Meanwhile, heat a large nonstick skillet over medium-high heat; add olive oil. Sprinkle salmon with salt and pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate; flake into large pieces with a fork.
  3. In the same skillet add the garlic with a couple dashes of salt. Cook about 2 minutes then add all the spinach, cook until the spinach wilts stirring to coat with the garlic, transfer to plate with salmon flakes.
  4. To make the cream sauce once again in the same skillet over medium-high heat, add butter, when melted add green onion and sauté until tender, about 1-2 minutes. Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
  5. Stir in the heavy cream and season with salt and pepper if desired.
  6. To Serve, gently combine pasta, salmon and spinach with brandy sauce. If a looser sauce is desired add some of the pasta water. Season with salt and pepper. Enjoy!
Created using The Recipes Generator

Beef and Pork

Pastas, Soups, Rice and Stews

Poultry

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tuesday, August 8, 2017

Buttermilk Peach Scones #ISW2017

Fresh Peach Scones
It's international scone week (ISW) and I'm linking up with the talented Tandy Sinclair from Lavender and Lime who is hosting this grand event. This is my second time participating and I’m very excited to be involved. If you would like to take part; create and blog a scone recipe and post it August 7th through the 13th. Link back to this post on Tandy’s site and use the hash tag #ISW2017. Tandy will also showcase all the recipes on her sidebar for the entire year. Sounds like fun right?

For ISW I am sharing these Buttermilk Peach Scones. For this recipe I used fresh unpeeled diced peaches. The peaches must not be too ripe or your dough will get too wet and sticky. The other thing to keep in mind here is that the sweetness of the scones is dependent upon how sweet your peaches are. This scone is more biscuit like than muffin like in texture and not too sweet. You could always add a glaze, I think a cinnamon glaze would work well if you would like a little extra flavor.

Fresh Peach Scones Up close


Yield: 8

Buttermilk Fresh Peach Scones

INGREDIENTS:


  • 1/2 cup buttermilk
  • 1 egg
  • 2 cups flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup cold butter (cubed)
  • ¾ cup fresh peaches, leave skins on, cut into small dice

INSTRUCTIONS:


  1. Preheat oven to 400°F.
  2. In a small bowl whisk the buttermilk and egg together until frothy and set aside. In a large bowl, blend the flour, brown sugar, baking powder, cinnamon and salt. Add the butter and blend the mixture with your fingertips, until you have no lumps larger than a pea. Stir the wet ingredients into the dry ingredients. Now add the peaches, gently stir until everything is combined. This is a wet, sticky dough.
  3. Drop the dough by the 1/4-cupful onto the prepared pan; an ice cream scoop works well here.
  4. Place on a silpat, or prepared baking sheet. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 15 to 18 minutes, or until golden brown. Cool on a wire rack. Makes 8 scones.
  5. Optional: Sprinkle the scones with coarse sugar, to add more sweetness and a little crunch
Created using The Recipes Generator

Sunday, August 6, 2017

Pearl Couscous with Roasted Veggies and Basil Pesto

Pearl Couscous with Roasted Veggies and Basil Pesto
It’s been a busy week around here. Yesterday we drove up the coast to Cannon Beach to visit with friends. "S" is a fantastic gardener, cook and canner so you can only imagine the great time we had. She gifted us a fabulous jar of her current and raspberry jam, which we enjoyed this morning on toast. What makes this jam even more special is that she grows her own berries.

I love this dish and the fact that it is so versatile. I purposely left the title ambiguous. In the end I felt that the word “veggies” opens up the recipe to more seasonal eating. As you can imagine the base of pearl couscous will go with most any vegetable. Next time I will prepare this with slow cooked cherry tomatoes, garlic and maybe some arugula. Normally I prepare pearl couscous like rice, but this time I lightly toasted them in olive oil first to give them a slight nutty flavor. A drizzle of pesto before serving adds even more beautiful color and a nice flavor punch. If you have access to fresh herbs this time of year try making your own, it’s the best way to go.

Pearl Couscous with Roasted Veggies and Basil Pesto

Pearl Couscous with Roasted Veggies and Basil Pesto

INGREDIENTS:


  • 2 tablespoons olive oil
  • 1 cup pearl couscous
  • 1 ½ cups water
  • 1 small eggplant, sliced lengthwise
  • 1 medium zucchini, sliced lengthwise
  • 1 medium summer squash, sliced lengthwise
  • 1 cup packed basil
  • ¼ cup pine nuts
  • ¼ cup Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • 2 tablespoons water
  • Salt and pepper

INSTRUCTIONS:


  1. To Cook Pearl Couscous: heat olive oil in a medium sized sauce pan add 1 cup pearl couscous and stir until lightly browned about 5 minutes. Add water, and bring to a boil, simmer and cover about 8 to 10 minutes. Remove from heat and spread on a large baking sheet to cool, serve warm or at room temperature.
  2. You can grill or roast the veggies, this time I roasted them for roughly 25 to 35 minutes with a little olive oil, salt and pepper. While in the oven make the pesto.
  3. To Make The Pesto: Place the basil leaves, pine nuts, garlic, lemon juice and Parmesan into the bowl of a food processor and pulse. Scrape down the sides with a rubber spatula. While the food processor is running, add the olive oil in a steady stream. Salt and pepper to taste.
  4. To Put Dish Together: Spoon couscous on serving platter, cut veggies into bite size pieces and place on top, drizzle with pesto. Enjoy!
Created using The Recipes Generator

Tuesday, August 1, 2017

Summer Vegetable Tian

Summer Vegetable Tian
Is there such a thing as eating too many veggies? I don’t think so but if there was I’d be in trouble. I’ve been averaging two farmers market’s plus my own garden every week for the last few months. And because one of the main reasons for such markets and a garden is to eat the freshest veggies and fruits available, it doesn’t make sense for me to have produce sitting around for days in the fridge. So with thoughts bent on using as many and a mix of veggies, I decided upon this Vegetable Tian.

A tian itself is a dish of chopped vegetables that are usually layered with overlapping veggies baked in the oven au gratin style. I sautéed onions and two cloves of garlic together, placed this on the casserole bottom and then layered the veggies around in the same pattern, eggplant, zucchini, summer squash and tomato. The veggies were topped with grated Parmesan cheese and fresh herbs. This dish baked up in 40 minutes and the house smelled divine. I love all the bright summery color and the flavors all meld together perfectly. What’s your favorite summer veggie?

Summer Veggie Tian


Summer Vegetable Tian

This vegetable tian represents the colors and flavors of summer. For best results try to find vegetables about the same size.

INGREDIENTS:


  • Olive oil
  • 2 medium yellow onions, sliced thin
  • 2 garlic cloves, minced
  • 1 pound eggplant, sliced unpeeled, into ¼ inch rounds
  • 1 pound zucchini, sliced unpeeled into 1/4 inch rounds
  • 1 pound summer squash, sliced unpeeled into 1/4 inch rounds
  • 1 pound tomatoes, sliced into 1/4 inch rounds
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 ounces Parmesan cheese, grated

INSTRUCTIONS:


  1. Preheat the oven to 400°
  2. Brush a large baking casserole with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until tender and translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  3. Layer vegetable slices alternately in baking dish on top of the onions, fitting them as close as possible, make only 1 layer. Sprinkle with salt and pepper, then drizzle with 1 more tablespoon of olive oil. Place dish in the oven and bake for 35 to 40 minutes, until the tops just start to lightly brown. Garnish with parsley and chives. Serve hot out of the oven, warm or room temperature.
  4. This dish is great as is but it would also be great served as a side dish or atop rice or pasta noodles.
Created using The Recipes Generator

Saturday, July 29, 2017

Grilled Eggplant, Zucchini and Mushroom Sandwich #SundaySupper

Grilled Eggplant, Zucchini and Mushroom Sandwich

The first time I made my husband a veggie sandwich I was a little apprehensive. But that quickly changed once he declared it one of the best sandwiches he’s ever had. You see he loves sandwiches of all kinds especially meat laden ones with lots of extra goodies, so this was a fairly big compliment. Anyway, I have made this sandwich many ways, one of my favorites is this combo and the other is an eggplant variation which I have posted before. If you decide to make this, have fun choosing the veggies, cheese options, and bread type.

The beauty is that you can grill or roast your favorite combo of veggies all at the same time. During the summer we grill to keep the heat out of the house. The trick to have evenly cooked veggies is to sear your vegetables over high heat, then move the faster cooking veggies to the cooler part of the grill as the others finish up.

It’s a Sunday Supper post again. And this time it’s all about sandwiches, just in time for the month of August which happens to be National Sandwich Month! Please be sure and check the links below to see what everyone else in the Sunday Supper club has brought to the table. Many thanks to our event manager, Em Beitel of Life Tastes Good. Thank you Em!


Grilled Eggplant, Zucchini and Mushroom Sandwich


Yield: 2 to 4, (this makes 2 very large sandwiches or 4 petit ones)

Grilled Eggplant, Zucchini and Mushroom Sandwich #SundaySupper

INGREDIENTS:


  • 2 medium zucchini, sliced lengthwise about ¼ inch thick
  • 2 large Portobello mushrooms, scales scooped out of caps, cut into large strips
  • 1 medium eggplant, sliced lengthwise about ½ inch thick
  • 4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1/8 teaspoon of both salt and pepper
  • 1/4 red onion, sliced thinly
  • Feta slices or crumbles
  • Olive tapenade
  • ¼ slab Herb focaccia

INSTRUCTIONS:


  1. Preheat grill to medium-high.
  2. Whisk together olive oil, balsamic, salt and pepper, set aside.
  3. Brush zucchini, eggplants, mushrooms and red onion with olive oil mixture.
  4. Grill veggies until grill marks form (2-3 minutes); flip, and grill until tender (3-4 minutes more), move the faster cooking veggies to the cooler part of the grill as the others finish up.
  5. Cut focaccia into 2 pieces; slice each in half. Brush bottoms evenly with olive oil, place tops and bottom on grill until lightly browned. Remove from grill.
  6. Slather enough olive tapenade on one side of the sandwich, layer half of the veggie and onion slices among each sandwich. Top each sandwich with feta cheese, and top with focaccia. Wrap in waxed or parchment paper, enjoy!!!
Created using The Recipes Generator

Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day 'Wiches

Any time 'Wiches

Anywhere 'Wiches

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.