Peach and Blueberry Pie

Before you roll your eyes and dismiss this dessert as something that’s too complicated for you… something that’s out of your skill set … something that you simply don’t have the time or energy for… Just give me a minute.

Making pie is not necessarily easy. In fact, it can be downright frustrating. But, everyone should know how to make a pie. If you know how to make a pie, you know how to make love. ‘Nuff said.

Peach and Blueberry Pie
Makes one 9-inch pie

Ingredients
For the Crust:
2 ½ cup all-purpose flour
2 tablespoons sugar
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
5 tablespoons plus 2 teaspoons ice cold water
1 teaspoon apple cider vinegar

For the Filling:
About 3 pounds ripe peaches (I used about 6 peaches)
1 cup fresh blueberries
½ to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
1 teaspoon ground cinnamon
Scant ½ teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
1 egg, beaten, for egg wash
2 tablespoons and ½ teaspoon ground cinnamon, for topping crust before baking

Directions
To make the crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Stir together the ice cold water and vinegar. Create a well in the butter and flour mixture and pour in the water and vinegar mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling:
Wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.

Preheat oven to 400 degrees F. Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie. This will catch any pie drippings without making a mess of your oven.

Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, and then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.

Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle. Remove the bottom crust and fruit filling from the fridge. Gently pour the fruit filling into the pie dish. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish. With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the juices and steam can vent. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.

Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 357 and bake for 45 to 55 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. Remove from the oven and allow to cool for 2 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.

Pasta with Whiskey, Wine and Mushrooms

Ever had pasta with whiskey and wine? Me either. Until I made this recipe, that is. You would think a splash of Jack Daniels could potentially ruin a recipe but, surprisingly, it didn’t. In fact, it added a whole new depth of flavor to the already-flavorful sauce. This flavorful, creamy meatless pasta is absolutely wonderful. And if you need some protein, try serving this with some chicken or a big, juicy steak.

Pasta with Whiskey, Wine and Mushrooms
Serves 8

Ingredients
24 ounces, weight thickly sliced mushrooms
2 tablespoons olive oil
Kosher salt
Black pepper
2 tablespoons olive oil
2 tablespoons butter
1 whole large onion, peeled and sliced
1 cup dry white wine
¾ cups whiskey
½ cup chicken broth
1 cup heavy cream
Salt and pepper, to taste
12 ounces, weight mostaciolli, cooked al dente

Directions
Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.

In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and sauté for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.

Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

Toffee Crunch Cookies

I am always looking for the new cookies to try. I am not a huge fan of toffee but, surprisingly, this recipe has no toffee in the recipe. What?! I was just confused as you are. The cookie recipe sounded delicious, toffee or no toffee, so I proceeded to make it and I’m so glad I did. It’s chewy, crunchy, chocolate goodness all in one bite!

Toffee Crunch Cookies

Ingredients
2 sticks butter, softened
1 cup granulated sugar
1 cup brown sugar
2 whole eggs
1 tablespoon vanilla extract
2 cups flour
½ teaspoons baking soda
1 teaspoon baking powder
2 cups quick oats
1 cup crispy rice cereal
1-¼ cup milk chocolate morsels
1 cup mini marshmallows

Directions
Beat butter with sugars. Add eggs one at a time, and then add vanilla. Beat in flour, baking soda and baking powder. Fold in oats, cereal, morsels and marshmallows.

Drop by 1-2 tablespoonful’s onto a parchment-lined cookie sheet. Bake in a 350ºF oven for 10-12 minutes. Enjoy!

Carnita-Style Beef with Roasted Peppers Onions

I love homemade tacos and this recipe for carnitas has an ultra-flavorful shredded chuck roast. Is your mouthwatering yet? I’ll bet it is. These carnitas will knock your socks off.

Carnita-Style Beef with Roasted Peppers Onions
Serves 6

Ingredients
1 whole boneless chuck roast, 2 ½ to 3 pounds
3 tablespoons pure olive oil, divided
1 tablespoon plus 1 teaspoon ground cumin
1 pinch salt and ground black pepper
1 can (4.5 ounces each) chopped green chiles
2 tablespoons chili powder
1 teaspoon dried oregano
4 whole large garlic cloves, minced
2 cups chicken broth
2 whole medium-large onions, ends left intact, peeled and each onion cut into 8 wedges
2 whole medium multi-colored peppers, each cut into 8 wedges
12 whole medium flour tortillas
1 container (8 Ounces) light sour cream
1 bunch cilantro
1 whole Lime, Cut Into Wedges

Directions
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.

Heat a 5 to 6-quart heavy Dutch oven over low heat.

Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.

A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.

Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes.

When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.

Shrimp Ceviche Dip

Spend the afternoon outside with this appetizer. This starter is criminally delicious with chopped shrimp, avocado, scallions, cilantro and other yummy ingredients. No doubt you will find yourself scarfing this down in no time at all. It’s that splendid.

Shrimp Ceviche Dip
Serves 12

Ingredients
2 pounds cooked salad shrimp, halved if larger than a small dice
1 medium seedless cucumber, cut into small dice
2 avocados, cut into small dice
8 medium scallions, sliced thin
2/3 cups chopped fresh cilantro
1 cup ketchup
2 tablespoons Tabasco sauce
½ cup lime juice
¼ cup extra virgin olive oil
Tortilla chips

Directions
Mix all ingredients in a medium bowl. Cover and refrigerate. Serve with tortilla chips for dipping.

Roast Salmon with Potatoes, Asparagus and Lemon-Dill-Caper drizzle

This recipe is the perfect mix of easy and elegant. Perfect for a small dinner party and entertaining yet casual enough so guests won’t think you’re too stuffy or pretentious. I love recipes like this.

Roast Salmon with Potatoes, Asparagus and Lemon-Dill-Caper drizzle
Serves 6

Ingredients
1 whole side (about 2 ½ to 3 pounds) salmon
5 tablespoons pure olive oil, divided
Salt and ground black pepper
2 pounds fingerling potatoes or new red potatoes, halved
2 pounds asparagus, tough ends snapped off
6 tablespoons extra virgin olive oil
¼ cup each parsley and dill leaves, chopped coarse, plus extra sprigs for garnish
¼ cup caper
2 teaspoons caper juice
3 medium scallions, sliced thin
1-1/2 teaspoon finely grated lemon zest; remaining lemon cut into wedges for the platter

Directions
Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.

Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.

To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.

Grilled Corn Guacamole

This is a different take on guacamole. If you add corn, and you add plenty of it, it really does add an interesting sweetness and (if it’s adequately grilled) smokiness that really sets this apart from other guacamole. The end result? A tasty treat.

Grilled Corn Guacamole
Serves 10

Ingredients
3 ears corn, shucked
6 whole avocados, diced
1 whole large tomato, diced
1/3 cup onion, finely diced
2 cloves garlic, finely minced
2 tablespoons diced fresh jalapeno
1 whole lime, juiced
½ teaspoon kosher salt
¼ teaspoon ground cumin
½ cup cilantro leaves

Directions
Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, and then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, and then scoop out with a spoon.

In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.