Monday, June 24, 2013

Blackberry and Peach Crostata

This dish has to be my all time favorite Dessert.  The first time I made it I was in Heaven! Im not a big dessert type of person because most all of them are too sweet for me, this wasnt.
I LOVE LOVE blackberries & peaches!!! So the first bite, I was in love! 

This recipe I seen on The Chew & I had to try it, im so glad I did. Thank you Mario! *smile*
I used a basic simple pie recipe instead of the one used on Mario Batali's recipe.

Above is what it looks like before the miracle happens.

Oooooo my mouth is watering! Doesnt it already look yummy?

And here it is... Mouth full of wonders!! Isnt it beautiful? 
So quit drooling on here and go in your kitchen and make this for dessert tonight.
Its simple & quick. 


2 1/2 cups cake flour, plus more for dusting
3 tablespoons sugar
1/2 teaspoon salt
Grated zest of 1 lemon
1 cup (2 sticks) cold unsalted butter, cut into small chunks
1/4 cup ice water, plus more if needed
5 large ripe peaches, pitted and cut into 16 slices each
2 pints fresh blackberries
Juice of 1 lemon
3 tablespoons sugar
1 tablespoon all-purpose flour
2 tablespoons honey
1 large egg, at room temperature
1 cup mascarpone or freshly whipped cream
Make the dough: Combine the flour, sugar, salt and lemon zest in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and zap until the dough just forms a ball without being too wet or sticky. Remove the dough from the processor and pat it into a flat disk, about 2 inches thick. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
Make the filling: Combine the peaches, blackberries, lemon juice, sugar and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
Heat the oven to 375 degrees.
Remove the dough from the refrigerator and allow it to soften enough to roll out.
Sprinkle your work surface and a rolling pin lightly with cake flour. Roll the dough out into a 16-inch round, about 1/4 inch thick. If the dough tears, press the edges back together. Transfer the dough to a 12 1/2-inch fluted quiche pan or tart pan with a removable bottom, allowing the excess to hang over the edges. Spoon the fruit mixture into the dough. Fold in the overhanging edges of the dough, leaving a 6-inch area of fruit exposed in the center. Press the crust into the rim of the fluted pan to form an edge.
Place a heatproof bowl over a saucepan of simmering water (or use a double boiler), and heat the honey in the bowl until it is thin. Add the egg and whisk them together. Brush the mixture liberally over the fruit and crust. Place the tart pan on a baking sheet, and bake for 1 hour and 10 minutes or until the crust is golden brown and the fruit is bubbly. Remove it from the oven and let it cool slightly.
Serve the crostata warm or at room temperature, with a dollop of mascarpone or whipped cream on each serving.
Serves: 8 to 10.
Recipe courtesy of "Molto Batali" (ecco, 2011)

Friday, June 21, 2013

Buffalo Chicken Loaf

Every time I get invited to a BBQ or some potluck event everyone expects me to take something different.  Its nice to know there are people out there that likes my food *smiling*.  
The day before I had picked up a rotisserie chicken for dinner & I had leftovers.  I had a loaf of french bread in my breadbox (always have some type of bread in this kitchen) & I was praying that I still had hot sauce in my fridge. I DID! 
So, my wheels started turning & I came up with bbq chicken on a french roll. 

This is the before pic

And this is when its cooked...

I cut them in smaller pieces & everyone really enjoyed them! (Of course!) *smile*


About two cups of cooked chicken, cut in bite size pieces.
1/4  cup franks red hot sauce (love this stuff!)

Add hot sauce to chicken & let sit for about an hour

1/4 cup franks red hot sauce
2TBL butter
1 celery stick, chopped finely
Mozzerella cheese (above I used a mix of cheeses I had leftover)
Bleu cheese dressing 
Blue cheese crumbles (optional)
Cilantro, chopped
French bread, sliced in half

Heat the hot sauce with butter & let cool.
To assemble french loaf pizza; brush your cooled sauce on bread, sprinkle cheese over sauce, sprinkle celery, add marinated chicken, then drizzle blue cheese dressing over the entire loaf (add as much dressing to desired taste which brings in the blue cheese crumbles if desired, i personally dont add too much of either to balance both dressing & crumbles), drizzle a bit more hot sauce over loaf, top with a sprinkle of cheese & cilantro.
Heat under broiler for 3-4 minutes
Slice into smaller pieces & serve.


Sunday, January 20, 2013

Cornish Game Hen with Sage butter

This was my first attempt on making game hens. How could a little bird be so hard to cook when I have no problem cooking much bigger birds (Turkey)? Maybe its just the thought of trying something new?
I have recently been trying to make or try something new so I decided on this.
This recipe can be found here:
This was very tasty!

I didnt use the sheet pan like it mentioned. I used the same cast iron skillet that I used to brown the bird to put in the oven & basted it half point & again when I took it out of the oven.

What will I try next? Stay tuned. *wink!*