Tuesday, September 9, 2008
Prep Time: 45 minutes (including scratch pie crust)
Rating: This is my grandmother's recipe - 5 stars all the way!
3 large. peaches, peeled and sliced
3 large. nectarines, peeled and sliced
¾ cup Sugar
4 T. Cornstarch
¼ t. Nutmeg, freshly ground
½ cup Sour Cream
1 9” Double Pastry, unbaked
1. Preheat oven to 450. Prepare fruit and place in large bowl. Set aside.
2. Mix together all dry ingredients and stir until lumps disappear. Add the sour cream and cream together until well blended. Pour creamed mixture over fruit and stir to coat well.
3. Pour all into prepared unbaked pastry shell. Roll out remaining dough and place over fruit and vent.
4. Place pie in oven for 10 minutes and then reduce oven temperature to 350 for 45 minutes or until lightly browned and bubbly.
Posted by Debi Walter
Rating: 5 stars - I have never cared for asparagus until I made it this way - delicious! The roasted flavor makes it!
1 1/2 lbs. fresh asparagus, trimmed
3 T. extra-virgin olive oil
1/2 tsp. salt
2 T. unsalted butter
Preheat oven to 500 degrees. Spread asparagus on a baking sheet in a single layer and brush with olive oil. Sprinkle with salt and roast the asparagus in the upper third of the oven until the spears are tender when pricked with a tip of the knife; about 10 to 12 minutes depending on their thickness. Remove baking sheet from oven.
Immediately place the butter on a corner of the hot baking sheet to melt with tongs, transfer the asparagus to a serving platter. Pour melted butter over the asparagus and serve. Serves 6.
Tip: If you bend the asparagus spear on the bottom half, it will break where the stalk starts getting tough.
Thursday, September 4, 2008
Serves: 6 to 8
Prep Time: 30 min.
Cook Time: 10 min.
Wednesday, September 3, 2008
1 tsp plus 1 1/2 cups olive oil (I did not use this much!)
6 oz pancetta, cut into 1/4" dice
2 garlic cloves, minced
5 boneless chicken breast halves
salt and ground pepper, to taste
3 oz aged provolone, grated
1 cup all purpose flour
4 egg whites, lightly beaten
3 1/2 cups of toasted bread crumbs
in a fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl, stir in sage.
Create a pocket in each chicken breast. Season with salt and pepper, and stuff each chicken breast with the 2 Tbs of grated provolone and 1 Tbs of pancetta mixture. Set chicken on wire rack and freeze 5 minutes.
Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so that they adhere. Set chicken on wire rack and refigerate 15 minutes.
In wide, shallow pan over high heat, heat remaining oil. Fry chicken in catches, 5-6 minutes. Turn chicken; reduce to medium heat. Cook until chicken is cooked through or 7-8 minutes. Drain on paper towels.
Serve with cranberry citrus salad.