I know, I know. I have been lazy this summer but with very good intentions. This is, by the way, probably the very best fresh peach crisp you will ever dive in to.
- 6 peaches, free-stone if you get them, peeled and sliced thin
- 1/2 tsp. almond flavouring
- 1/2 cup oatmeal (not instant)
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp. cinnamon
- pinch of salt
- 1/2 cup butter
Preheat oven to 375 degrees. Butter an 8″ square baking dish and set aside.
Prepare the peaches by dipping in boiling water for about 8-10 seconds and then put into really cold water. The skins all but slide off without any help. Slice thinly and put them in the baking dish and sprinkle the almond flavouring over. Set aside.
In a bowl combine the flour, oatmeal, both sugars, cinnamon and salt. Cut the butter in until you have a crumb-like texture. You may have to rub it between your hands to finish this off.
Sprinkle this mixture over the peaches evenly and bake for approximately 45 minutes. Have the vanilla ice cream and/or whipping cream at the ready. The only thing left just might be a crumb.
Go for it!
I have had this recipe in the box for years and just now decided to share. I don’t know why it took so long but give it a go. It is delicious.
- 6 cups Granny Smith apples, pared and sliced
- 1 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3/4 cup half and half cream
- 2 tbsp. softened butter
- 2 eggs
- 1 cup sugar
- 1/2 cup Bisquick mix
- streusel (recipe follows)
- Whipped cream
Heat oven to 325 degrees. Grease a 10 inch pie plate and set aside.
Mix the apples and all the spices and pour into pie plate.
Beat the remaining ingredients up to the streusel, until smooth. This could be 15 seconds in the blender or about 1 – 1/2 minutes by hand. Sprinkle the top with the streusel.
Bake until a knife inserted in the middle comes out clean. This could take 60-70 minutes, Cool completely and serve with a dollop of whipped cream.
- 1 cup Bisquick mix
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 3 tbsp. butter.
Mix all together until crumbly. Continue on with the recipe to complete.
Make a pot of coffee and call
On Sunday, Don decided to make a stew. I always made them but said go ahead. He did, and this is better than I would/could ever make.
- 4 tbsp. good olive oil
- 2 tsp. grated garlic
- 2 lbs. trimmed stewing beef, cut into 1-2 inch cubes
- 1/4 cup flour (approximately)
- 5-10 baby red potatoes, cut in half
- 1 small onion, chopped
- l small turnip, peeled and cubed
- 2 cups, sliced carrots (2-3)
- 2 cups sliced celery (3 large stalks)
- 1 large yellow beet, peeled, halved and sliced
- 1 cup red wine
- 1 cup beef stock
- 1 can diced tomatoes (14.5 oz.)
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1 tsp. dried parsley
- 1/2 tsp. allspice
- 1 beef boullion cube
- 2 tsp. cornstarch
- salt and pepper to taste
Put the potatoes, tomatoes, carrots, celery, turnip and yellow beet in a large pot and set aside. Have the beef broth and wine measured out and set aside.
Heat a large braising pot on high heat. Add 2 tbsp. oil and garlic. When hot, add the beef and sear each piece about 2 minutes each side. Transfer out after 5 minutes.
Without washing the pan, add the remaining 2 tbsp. oil, scraping up the wonderful beef bits on the bottom of the pan. Add the onions and cook for about 5 minutes. Add the wine and beef broth. Once this begins to boil, turn off the heat and pour the entire mixture into the reserved pot with all the vegetables.
Add the spices and seasonings and bay leaf. Stir gently to combine. Turn the heat to low and braise for about 4 hour to 4 1/2 hours.
About 30 minutes before serving 1/2 cup of the liquid, add the cornstarch, whisking until smooth. Add the the stew and stir gently to combine. This will thicken the ‘gravy’.
Add a small crisp salad, dinner roll and a glass of a nice red wine.
**I told you this was the best.
As you can see from my site, this is another shortbread recipe you can make up. If you were to make them all up, you would have quite the selection and your guests will never want to leave.
- 1 cup softened, unsalted butter
- 3/4 sifted icing sugar (this way, no lumps)
- 1/2 tsp. vanilla
- pinch of salt
- 2 cups flour, sifted
Preheat oven to 300 degrees. In electric mixer, whip together the butter, sugar, vanilla and salt until light and fluffy (about 5 minutes on a medium high speed). Stir in the flour until just combined.
Press dough into a 9 inch tart pan with removable bottom and use your hand to smooth the surface. With a sharp knife, score dough into 16 wedges. Prick surface with a fork several times and refrigerate for approximately half an hour.
Bake until firm and a pale golden colour. This should take 50-55 minutes. Remove from oven, cool for 5 minutes then cut through score lines. Leave in pan to completely cool.
- 1 cup sifted icing sugar
- 2 tbsp. lime juice
- 1 tbsp. lime zest
- 1/4 cup salted, shelled pistachios, toasted and chopped
In a small bowl, whisk together the icing sugar and juice with zest until smooth and no lumps. Picking up each slice of cookie, press into glaze to evenly coat and set on racks to dry, Sprinkle with the nuts and let set on racks for 60 minutes to completely dry.
You just may make this several times when entertaining.
This was one of the dishes that was made at the New Orleans School of Cooking and believe me when I say when the offer for seconds was announced, there was a mad rush of almost all 50 people to the front for more. It was fabulous.
Here it is for you to try and you’re welcome!
- 1/2 cup flour
- 1/4 lb. butter (1 stick)
- 1 qt. heavy cream
- 1 qt. chicken stock
- Joe’s Stuff seasoning to taste
- 1/2 lb. crab meat (both canned and claw)
- 1 cup green onion, chopped
- 24 oz. whole corn with liquid (do not use creamed)
- crab boil to taste (flavouring)
- 1 tbsp. chopped parsley for garnish
In a large pot, place stock, spices, 1/2 of the corn and bring to a boil. Reduce to a simmer for about 10-12 minutes.
Make a blonde roux with equal parts butter and flour. Add roux to your simmering pot. Add the cream and then stir in the remaining corn, crabmeat and simmer for another 5 minutes. DO NOT LET THIS BOIL.
Add in half of the onions.
**Use the balance of the onions and parsley for garnish, if you wish.
You can substitute crab for lobster or shrimp if you wish.
Finally! This is the missing part of the recipe for Lobster Ravioli. Here we go. It makes a ton, so use what you need and freeze the rest or, have a family reunion. They will love it.
- 4 lbs. butter
- 17 oz. Grana Pandano, pre-grated cheese
- 20 oz. lobster base
- 12 oz. Dijon mustard
Put butter in mix master with paddle attachment and whip on medium speed until the butter becomes smooth and malleable. Do not add too much air or you will have a whipped butter.
Mix all ingredients in a stainless steel bowl until well incorporated. Place in appropriate container,cover, label and refrigerate.
Finished butter must be well mixed and homogeneous.
Ooooh please read this and try it…I was so very, very fortunate to have this recipe given to me to share on my site by our server Ross and the Chef at Joey Burrard, in Vancouver.
- 1 portion of raw Ravioli, 13 pieces
- 4 each, prawns (21-15 defrosted)
- 1/2 oz. vegetable oil
- pinch of salt
- #30 scoop lobster ravioli butter
- 2 oz. white wine
- 4 oz. cream
- 1 lemon wedge
- 2g dill fronds
- 5 ea (1g) pea shoots, tip 1 1/2″ long
- 1/2 tsp. lobster oil
Place one portion of ravioli into the pasta basket and cook in boiling water. Start the 7:30 timer, Agitate within the first 20 seconds to prevent the ravioli from sticking together. With 3 minutes remaining on the timer, place the vegetable oil in a pan and place over medium high heat until the oil just begins to smoke. Season the prawns portion and add them to the pan and sear for 30 seconds on one side to get some colour.
Flip the prawns and sear the other side for 30 seconds or until golden brown. Add the white wine and then the ravioli butter to the pan and let simmer for 30 seconds. Add the cream first and then the ravioli to the pan and simmer for approximately 40 seconds until the proper sauce consistency is reached and remove from the heat.
Remove the prawns from the sauce, set aside in a cup and keep hot. Carefully place and stack the raviolis evenly in the center of the plate. Using a spatula, pour the sauce over top of the raviolis. Nest the prawns in the center creating height. Squeeze the lemon wedge over the prawns, ravioli and sauce. Drizzle the lobster oil over the raviolis, ensuring even distribution. Tear the pea shoots into 1 1/2″ tips and sprinkle around the prawns. Do the same with the drill fronds.
I have requested the Chef to break the massive measurements for the lobster sauce. I am not adept to grams etc. but the old fashioned pounds and teaspoons. When I get an answer, I will put it up for you.
NOTE: This recipe is for one person. Make sure the ravioli is the small size, or simply reduce the amount to 5 or 6 per person. Enjoy.
These are a little out of the ordinary, but we all need a little spice…try these.
- 1/4 cup mayonnaise
- 1 1/4 tsp. Creole mustard
- 1/2 tsp. minced garlic
- 1/2 tsp. grated lime peel
- 1/2 tsp. lime juice
- pinch of pepper and salt
- dash hot pepper sauce
- dash Worcestershire sauce
- 1/4 cup grated onion
- 1/4 cup finely chopped carrot
- 2 tbsp. minced cilantro
- 1 tbsp. butter
- 1 tbsp. Cajun seasoning
- pinch of salt
- 1/4 tsp. hot sauce
- 1 lb. ground beef
- 4 hamburger buns
In a small bowl mix together the first 10 ingredients well and keep refrigerated until serving.
In a skillet, sauté the onion, carrot , cilantro for about 5-6 minutes until tender. Cool slightly.
In a bowl combine the vegetable mixture, Cajun seasoning, salt and pepper sauce. Crumble the beef over this mixture and mix really well. Form into 4 patties.
Grill these over a medium heat for 5-7 minutes on each side until completely cooked through.
Grill the rolls, cut side down for about 20 seconds. Serve burgers with the chilled sauce.
If you have a special celebration upcoming, make sure you save this one. It is purely delightful and truly special. Read on.
- 2 cucumbers, peeled and seeded
- pinch of salt
- 2 cups watermelon, peeled and cubed
- 2 slices cantaloupe, sliced thin and diced
- 1/2 avocado, peeled and diced
- 1/4 cup watermelon, diced and reserved
- 1/2 cup crabmeat (from 8 crab legs or Costco container of crab meat)
- 2 tsp. finely chopped fresh dill
- 1 tsp. lime juice
To serve this soup, chill 4 soup bowls.
This is a very important step as it really does enhance the flavours of the soup.
Use a juicer and juice the cucumbers. Strain and put in a container and refrigerate. Wash the juicer and now put in the watermelon cubes and juice. Strain into a container and place in the refrigerator. Check these two after a while and remove any ‘floaties’ that may appear if missed when strained. Sprinkle the salt over the two waters and refrigerate.
Add the avocado and cantaloupe into the diced watermelon and divide equally in the 4 bowls. In a bowl, mix together the waters (cucumber and watermelon), add the lime juice and taste. You may need to add more lime juice or perhaps a touch more salt. (Your call).
Now divide the crab meat and place in the center of the bowl. Carefully pour the mixed waters in. Top with the chopped dill.
I have a few recipes for meatballs, but try this one. In a word “Fabulous”. Try these once and you will make them many, many times.
- 3/4 cup uncooked risotto
- 1/2 cup water
- 1/2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. celery salt
- 1/8 tsp. pepper
- 1/8 tsp. garlic powder
- 1 lb. ground beef
- 2 tbsp. Crisco oil
- 1 (680 ml) can tomato sauce
- 1 cup water
- 2 tbsp. brown sugar
- 2 tsp. Worchestershire sauce
In a bowl, combine the first seven ingredients. Add the ground beef and form into 1 1/2 inch balls.
In a large skillet, brown the meatballs in oil and drain.
Combine the tomato sauce, water, brown sugar and Worchestershire sauce and pour over the meatballs. Reduce the heat to a simmer, cover and cook for 1 hour.
Serve with a cold salad of your choice and a warm dinner roll.
Hint: We ate the first dinner and then remembered to take pictures. On the 2nd night, we had an unexpected visitor and …..you guessed it. We ate it all up and forgot about the pictures until it was waaaaay too late. I need to set an alarm so we take the picture THEN eat.
This is a little ‘over the top but with Easter coming in the not too distant future and summer entertaining in the forefront, this will put you in a class all by yourself (head of the Class). One thing is you can change the cauliflower colour from white to buying the purple or green type and showing off even more. Let’s go.
- 1/2 head Cauliflower
- 1 tbsp. butter
- 2 cups really cold whipping cream
- 1 tsp. unflavoured gelatin
- fine sea salt
- 1 oz. salmon roe
- freshly ground white pepper
Cut the cauliflower into small pieces and place in a pot. Add the butter and just enough water to cover the cauliflower. Cover and over medium heat bring to a simmer until very tender. Drain well and puree the cauliflower in a food processor.
Place the cream in a small pot, sprinkle the gelatin over the top. Let sit about 5 minutes and then bring to a simmer. Simmer long enough to dissolve the gelatin. Let cool to room temperature then gently combine with the cauliflower puree. Do not whip it. Now press this through a fine mesh sieve into a bowl. Season with salt and pepper.
This should be served in shot glasses or cordial glasses. Place about 20 of them on a tray, fill each glass and then cover with plastic wrap and place in the refrigerator for a minimum of 1 hour.
Remove the glasses from the refrigerator when ready to serve, top with a small dollop of salmon roe and serve on a pretty platter while still cold.
I know and if you are smart, you should blush with all the compliments being showered on you. Serve with a perfectly chilled white wine.
On a hockey night or Football Sunday, this would be a wonderful dinner to put up following the guacamole and tortillas. It follows through for a theme day and is truly tasty.
- 1 cup taco sauce , chunky style
- 1/4 cup Dijon mustard
- 4 tbsp. fresh lime juice
- 2 tbsp. butter
- 6 chicken breasts, boneless and skin removed
- 6 tbsp. plain greek yogurt
- 1 large lime, cut into 6 sections
- 3 tsp. chopped cilantro
In a bowl mix together the taco sauce, mustard and lime juice really well and add the chicken, turning over to completely coat. Cover with plastic wrap and marinate for 1 hour.
In a large skillet, melt the butter over a medium temperature until it begins to foam. Remove the chicken from the marinade and cook in the skillet for 18-20 minutes, turning over so both sides begin to brown. Now add the remaining marinade and cook for another 8-10 minutes. Remove the chicken to a platter and now raise the heat under themarinade and boil for 1 minute.
When ready to serve, slice the breasts and fan out on individual plates, pour the sauce over and also place dollops of the yogurt on top. Place the lime segments around and sprinkle with some of the cilantro. Serve along with rice and a chilled salad. Yum!