Showing posts with label peach. Show all posts
Showing posts with label peach. Show all posts
Pizza Heaven
1/31/10: Le Hog Pizza and Peach and Blueberry Crumble
Meal details: For the main course I made a pizza using homemade pizza dough that was topped with a white sauce, bacon, ham, etc. For dessert, I made a crumble consisting of two of my favorite fruits: peaches and blueberries.
Defining moments: First time making a white sauce (aka cream sauce). I've seen this done many a time on tv and I was very excited to try this one out.
Recipe sources: Both recipes came via the Food Network channel. The pizza recipe is from Guy Fieri, the host of Guy's Big Bite and the crumble is from Ina Garten, the host of Barefoot Contessa--Back to Basics. I chose to do these two recipes in honor of the FNCCC (Food Network Chef Cooking Challenge) that is being hosted by the I Blame My Mother blog. Ina Garten is one of my favorite chefs so I have been looking forward to doing one of her recipes since the beginning of the challenge. The pizza dough recipe came from the basic recipe section of the 2500 Recipes from Everyday to Extraordinary cookbook. I received this cookbook as a birthday gift and it has many delicious sounding recipes in it.
What I learned: I learned a very unique way of baking pizza in the oven. The 2500 Recipe cookbook told me to place my pizza dough on a lightly oiled sheet of heavy-duty aluminum foil and stretch it to my desired diameter. I then add the pizza toppings and move the whole pizza--foil and all--to the oven. (I used a cookie sheet to transfer it.) The book says to leave the pizza on the foil for the whole baking time but when it was in the oven for 15 minutes I didn't see any browning action happening on the bottom. So as soon as the pizza was sturdy enough, I moved it to our pizza pans that have large holes on the bottom and I gave them another 15 minutes to bake. The bottom crust was then able to brown. I didn't want to put the pizza on the pizza pan at the beginning of baking because I thought it would seep through the holes. I think the foil and pan technique worked out well.
I also learned how to make a cream sauce which was unexpectedly easy. I was thinking about this sauce all week long and when it was time to make it, I was finished in a matter of 10 minutes. For some reason I was wishing the process took longer!
I didn't learn anything new from doing the crumble. I've done similar preparations in the past.
Any modifications? Yes, I made major modifications to the pizza recipe and a couple to the crumble. The pizza recipe found on the Food Network website is the scaled-down version of a recipe used in a restaurant. The recipe was scaled down drastically and, in my opinion, suffered dramatically. Proportions were way off in some places. This is my revised recipe for two 14" pizzas:
Le Hog, Revised Edition:
White Sauce recipe:
For the peach and blueberry crumble: The original recipe had ramekins in mind and since we don't have those I used a 4 quart casserole dish and tweaked the recipe. This is my ingredient list:
For the fruits:
How about a 2nd time? For sure!
Note: There was enough white sauce to cover both pizzas. I just wanted to make sure half of one pizza was done in the ''traditional'' way just in case someone didn't want to give the new sauce a go.
Meal details: For the main course I made a pizza using homemade pizza dough that was topped with a white sauce, bacon, ham, etc. For dessert, I made a crumble consisting of two of my favorite fruits: peaches and blueberries.
Defining moments: First time making a white sauce (aka cream sauce). I've seen this done many a time on tv and I was very excited to try this one out.
Recipe sources: Both recipes came via the Food Network channel. The pizza recipe is from Guy Fieri, the host of Guy's Big Bite and the crumble is from Ina Garten, the host of Barefoot Contessa--Back to Basics. I chose to do these two recipes in honor of the FNCCC (Food Network Chef Cooking Challenge) that is being hosted by the I Blame My Mother blog. Ina Garten is one of my favorite chefs so I have been looking forward to doing one of her recipes since the beginning of the challenge. The pizza dough recipe came from the basic recipe section of the 2500 Recipes from Everyday to Extraordinary cookbook. I received this cookbook as a birthday gift and it has many delicious sounding recipes in it.
What I learned: I learned a very unique way of baking pizza in the oven. The 2500 Recipe cookbook told me to place my pizza dough on a lightly oiled sheet of heavy-duty aluminum foil and stretch it to my desired diameter. I then add the pizza toppings and move the whole pizza--foil and all--to the oven. (I used a cookie sheet to transfer it.) The book says to leave the pizza on the foil for the whole baking time but when it was in the oven for 15 minutes I didn't see any browning action happening on the bottom. So as soon as the pizza was sturdy enough, I moved it to our pizza pans that have large holes on the bottom and I gave them another 15 minutes to bake. The bottom crust was then able to brown. I didn't want to put the pizza on the pizza pan at the beginning of baking because I thought it would seep through the holes. I think the foil and pan technique worked out well.
I also learned how to make a cream sauce which was unexpectedly easy. I was thinking about this sauce all week long and when it was time to make it, I was finished in a matter of 10 minutes. For some reason I was wishing the process took longer!
I didn't learn anything new from doing the crumble. I've done similar preparations in the past.
Any modifications? Yes, I made major modifications to the pizza recipe and a couple to the crumble. The pizza recipe found on the Food Network website is the scaled-down version of a recipe used in a restaurant. The recipe was scaled down drastically and, in my opinion, suffered dramatically. Proportions were way off in some places. This is my revised recipe for two 14" pizzas:
Le Hog, Revised Edition:
- Pizza dough (I used the pizza dough recipe found in this cookbook and doubled it)
- 6 meatballs, broken up
- 1 lb. chopped cooked bacon
- 10 slices of honey ham cold cut slices
- White Sauce (see recipe below)
White Sauce recipe:
- 2 tbsp. butter
- 1 large onion
- 1 clove garlic
- 3/8 cup all-purpose flour
- 3/4 cup chicken stock
- 12 oz. whipping cream
- 1/2 cup Parmesan cheese
- 1 tbsp. black pepper
For the peach and blueberry crumble: The original recipe had ramekins in mind and since we don't have those I used a 4 quart casserole dish and tweaked the recipe. This is my ingredient list:
For the fruits:
- 1 1/2 quarts of canned peaches, drained (I used the peaches I canned last year, see here to learn more)
- 2 teaspoons dried lemon peel (didn't have any lemons on hand)
- 1/2 cup sugar
- 3/8 cup all-purpose flour
- 1 quart frozen blueberries
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 3/8 cup brown sugar
- 3/4 tsp. salt
- 3/8 tsp. ground cinnamon
- 1 1/2 sticks cold butter
How about a 2nd time? For sure!
Note: There was enough white sauce to cover both pizzas. I just wanted to make sure half of one pizza was done in the ''traditional'' way just in case someone didn't want to give the new sauce a go.
Canning Peaches
9/10/09: Canned Peaches
No, it is not a Sunday but I still wanted to jot down my Thursday canning experience. I canned twelve quarts of Harrow Beauty peaches using the hot water bath method and a light syrup. Just take a look at the Ball Blue Book for the recipe! I used a bushel and a peck of peaches to make this amount. I used both wide mouth and regular mouth jars and I think the regular mouth are easier to fill; they prevent the peaches from popping up and not leaving enough head space. The peaches were moderately ripe and most of them were first boiled for thirty seconds for easy skin removal. I used the Ball Fruit Fresh powder to keep the peaches from turning brown.
Ok, I think that's all I need to write down. I hope to use all these peaches in pies during the winter, can't wait for that!
No, it is not a Sunday but I still wanted to jot down my Thursday canning experience. I canned twelve quarts of Harrow Beauty peaches using the hot water bath method and a light syrup. Just take a look at the Ball Blue Book for the recipe! I used a bushel and a peck of peaches to make this amount. I used both wide mouth and regular mouth jars and I think the regular mouth are easier to fill; they prevent the peaches from popping up and not leaving enough head space. The peaches were moderately ripe and most of them were first boiled for thirty seconds for easy skin removal. I used the Ball Fruit Fresh powder to keep the peaches from turning brown.
Ok, I think that's all I need to write down. I hope to use all these peaches in pies during the winter, can't wait for that!
August Means Fresh Peaches!
8/20/09: Fresh Peach Pie
On Thursday, August 20th, I made two peach pies that were full of fresh, Red Haven peaches, straight from our peach trees. They were scrumptious! Here is the recipe I used:
Fresh Peach Pie
2 pounds peaches, peeled and sliced
3/4 - 1 cup granulated sugar(depends on how sweet you like your pie)
3 tablespoons cornstarch diluted with 1/4 cup water
1/8 teaspoon salt
1/2 teaspoon almond extract
Prepare glaze by mixing sugar, cornstarch mixture, salt and almond extract in a pot. Cook until thick and clear, stirring constantly. After mixture comes to a boil, cook a few minutes more. Pour hot glaze over peaches, mix gently and allow to cool.
While peaches are cooling, prepare favorite pie crust recipe (ours is below) and prepare pie plate with bottom crust. Add peaches. Top peaches with remaining crust. Cut slits into top crust before baking to allow steam to escape.
Bake in preheated 400 degree oven for 35-45 minutes or until crust is nicely browned.
DOUBLE PIE CRUST
2 ½ cups all-purpose flour -- sifted
3/4 teaspoon baking powder
1 1/2 teaspoons salt
1 cup shortening (we use butter flavored Crisco)
7 tablespoons cold milk (about)
Sift together dry ingredients and with pastry blender, cut in shortening until mixture looks like coarse meal. Add enough milk until dough appears moist but not wet. Try not to use more than 7 tablespoons unless necessary to hold dough together. Turn dough out and knead for a few seconds to hold mixture together. Handle as little as possible. Roll out using your favorite technique.
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I had some trouble getting the glaze to the right consistency, so much so, that I had to make two batches. My first attempt was a failure: the glaze came out hard and sticky. I most likely cooked it for too long because I kept on waiting until the glaze was clear. My tip is NOT to worry about a clear glaze but just wait until it comes to a boil. Once it does, take it off the heat and pour it over the peaches. It may appear too runny/watery, but that's OK, it will thicken as it cools. When the peach pies came out of the oven and we cut into them a few hours later, the peach filling wasn't runny at all!
On Thursday, August 20th, I made two peach pies that were full of fresh, Red Haven peaches, straight from our peach trees. They were scrumptious! Here is the recipe I used:
Fresh Peach Pie
2 pounds peaches, peeled and sliced
3/4 - 1 cup granulated sugar(depends on how sweet you like your pie)
3 tablespoons cornstarch diluted with 1/4 cup water
1/8 teaspoon salt
1/2 teaspoon almond extract
Prepare glaze by mixing sugar, cornstarch mixture, salt and almond extract in a pot. Cook until thick and clear, stirring constantly. After mixture comes to a boil, cook a few minutes more. Pour hot glaze over peaches, mix gently and allow to cool.
While peaches are cooling, prepare favorite pie crust recipe (ours is below) and prepare pie plate with bottom crust. Add peaches. Top peaches with remaining crust. Cut slits into top crust before baking to allow steam to escape.
Bake in preheated 400 degree oven for 35-45 minutes or until crust is nicely browned.
DOUBLE PIE CRUST
2 ½ cups all-purpose flour -- sifted
3/4 teaspoon baking powder
1 1/2 teaspoons salt
1 cup shortening (we use butter flavored Crisco)
7 tablespoons cold milk (about)
Sift together dry ingredients and with pastry blender, cut in shortening until mixture looks like coarse meal. Add enough milk until dough appears moist but not wet. Try not to use more than 7 tablespoons unless necessary to hold dough together. Turn dough out and knead for a few seconds to hold mixture together. Handle as little as possible. Roll out using your favorite technique.
------------------------
I had some trouble getting the glaze to the right consistency, so much so, that I had to make two batches. My first attempt was a failure: the glaze came out hard and sticky. I most likely cooked it for too long because I kept on waiting until the glaze was clear. My tip is NOT to worry about a clear glaze but just wait until it comes to a boil. Once it does, take it off the heat and pour it over the peaches. It may appear too runny/watery, but that's OK, it will thicken as it cools. When the peach pies came out of the oven and we cut into them a few hours later, the peach filling wasn't runny at all!
What I made for Sunday, August 23rd, will soon be posted, so just sit tight.:)
The Blending Operation Went, Well, "Smoothie" :)
7/14/09: Lemon Asparagus Pasta & Strawberry & Peach Smoothies
Now doesn't that look so nectar-y?
- Meal details: Main course, lemon asparagus pasta -- steamed asparagus and ruffle pasta tossed together with lots of lemon zest, evaporated milk, Parmesan cheese, and pepper.
- Recipe sources: The pasta dish came from kitchenparade.com, the strawberry smoothie was found by visiting cooks.com, and the peach smoothie was my own doing.
- Defining moments: I USED THE BLENDER! Gosh, that's a big stepping stone, isn't it? :) Kidding aside, the blender experience was really something extraordinary. You wouldn't believe how many settings it has and the horrific noise it makes!
- What I learned: I learned that our blender can crush ice. The day before I made the smoothies I thought the blender wasn't capable of doing this and I thought I would have to do it all by hand. Fortunately, I misread the instructions and discovered that it is possible. Glad to hear that!
- Any modifications? Yes, I made some to the pasta recipe. I eliminated the dill from the recipe and I used evaporated milk rather than the half-and-half it called for. I also used less asparagus, about half of what they called for. My family is new to asparagus so we have to take it slow you know!
- How it tasted? The pasta was really bright and fresh and the addition of Parmesan cheese did wonders! According to one taster, I added too much pepper. I may want to go back on that ingredient a bit next time. The smoothies were just how I expected them to be: fruity, summery, nectar-y. . . Don't I explain it so well? Annemarie said the strawberry version was really, really good; said it three times in fact!
- How about a 2nd time? All were winners, so yes. I would, however, add more asparagus to the pasta dish.
Now doesn't that look so nectar-y?
The Word is "PIE!"
6/10/09: Chicken BBQ Pizza and Peach Pie with Asparagus on the Side
No, June 10th is not a Sunday but it happens to be my youngest sister's birthday. Many months prior to her birthday she was requesting me to make BBQ Pizza and Peach Pie for her birthday supper. Click here and here to see my past experiences with BBQ Pizza and here and here for the peach pie. The asparagus came in later and let me tell you how and why. Back in May my family watched a PBS special called Asparagus: Stalking the American Life (you can learn more about this show by visiting this blog). During the duration of the 53 min. program we learned about a farmer who lives in our area who was combating the foreign trade issue. Later on, around the end of May, this same asparagus farmer stops at our farm market and promises to bring some of his asparagus to us on a later trip. He stayed true to his word and last week he gave us 10 pounds of fresh picked asparagus!
My youngest sister can't seem to get the pie ecstasy out of her system! For the past 6 days she has been constantly saying with much ardor: "PIE!"
No, June 10th is not a Sunday but it happens to be my youngest sister's birthday. Many months prior to her birthday she was requesting me to make BBQ Pizza and Peach Pie for her birthday supper. Click here and here to see my past experiences with BBQ Pizza and here and here for the peach pie. The asparagus came in later and let me tell you how and why. Back in May my family watched a PBS special called Asparagus: Stalking the American Life (you can learn more about this show by visiting this blog). During the duration of the 53 min. program we learned about a farmer who lives in our area who was combating the foreign trade issue. Later on, around the end of May, this same asparagus farmer stops at our farm market and promises to bring some of his asparagus to us on a later trip. He stayed true to his word and last week he gave us 10 pounds of fresh picked asparagus!
The asparagus: (I steamed some and pan-roasted the other half. My family hasn't really tasted asparagus before so we're kind of testing it using light seasoning.)
So here are some photos of the peach pie (1 of 2) made using the canned peaches my family did last year:
My youngest sister can't seem to get the pie ecstasy out of her system! For the past 6 days she has been constantly saying with much ardor: "PIE!"
Mr. Twinkie, Meet Mr. Peach
3/29/09: Sponge Cake with Peaches and Whipped Topping
One last thing: I learned that whipped topping came in a box! Never knew that one. I used a boxed version called Dream Whip.
- Sources: Annemarie's Betty Crocker cookbook. The title of the sponge cake recipe is "Inexpensive Sponge Cake." The idea of adding peaches and whipped topping came from the book also.
- Defining moments: First time baking sponge cake. And what I hear from Papa, this would be the first time he had homemade sponge cake. Last but not least, I am using our frozen peaches from last year! Yay!
- What I learned: I learned that frozen peaches may not be as firm as the canned ones but they sure are good, nonetheless! I also learned that decorating a cake is, well to put it mildly, FUN. :) Especially when it comes to layered cakes.
One last thing: I learned that whipped topping came in a box! Never knew that one. I used a boxed version called Dream Whip.
- How it tasted: Better than a Twinkie, I think! I had a lot of good feedback and I now declare the Sponge Cake as my favorite type of cake.
- How about a 2nd time? I have 2 1/2 quarts of peaches left, so absolutely.
"In the golden lightning
Of the sunken sun,
O'er which clouds are brightening.
Thou dost float and run,
Like an unbodied joy whose race is just begun."
An excerpt from the poem "To a Skylark," written by Percy Shelley. I was reading this poem for school around the time I made the cake and I believe it goes very well with the golden peaches and the clouds of whipped topping, don't you think? And the cake certainly did give joy to those who had a piece! :)
Of the sunken sun,
O'er which clouds are brightening.
Thou dost float and run,
Like an unbodied joy whose race is just begun."
An excerpt from the poem "To a Skylark," written by Percy Shelley. I was reading this poem for school around the time I made the cake and I believe it goes very well with the golden peaches and the clouds of whipped topping, don't you think? And the cake certainly did give joy to those who had a piece! :)
Peach Pie Revisted
I think I should write down my peach pie recipe here because I used a couple different cook books to figure out the best way to use my canned peaches in a pie. So here it is:
Peach Pie recipe for one 10" pie (made on 2/08/09)
Pie crust ingredients for one 2-crust 10" pie:
Filling ingredients:
Directions:
Sift together dry ingredients. Cut in Crisco with pastry cutter. Pour in water (you can add more if need be). Knead dough for a few seconds. Divide dough so that one portion is slightly larger than other. Take larger portion and roll out to a circle that is about 12" in diameter. Carry dough (using rolling pin method) to pie plate that has been sprayed with cooking spray. Shape dough to plate and trim away excess. Add bread crumbs and pat to adhere.
To prepare filling: Drain peaches and coat them with cornstarch. Pour into pie plate. Preheat oven to 400°.
To make top layer of crust:
Roll out smaller piece of dough so that it is roughly 10" wide. Place on top of peaches. Tuck top layer's edges under bottom layer's and crimp with fingers. Make slits in top. Bake for 45 minutes.
Peach Pie recipe for one 10" pie (made on 2/08/09)
Pie crust ingredients for one 2-crust 10" pie:
- 2 1/2 c. flour
- 3/4 tsp. baking powder
- 1 1/2 tsp. salt
- 1 c baking Crisco
- 6-7 tbsp. water
- 3 tbsp. plain bread crumbs
- Cooking spray
Filling ingredients:
- 1 1/2 qt. canned peaches (I used the Harrow Beauty variety)
- 1/4 c. cornstarch
Directions:
Sift together dry ingredients. Cut in Crisco with pastry cutter. Pour in water (you can add more if need be). Knead dough for a few seconds. Divide dough so that one portion is slightly larger than other. Take larger portion and roll out to a circle that is about 12" in diameter. Carry dough (using rolling pin method) to pie plate that has been sprayed with cooking spray. Shape dough to plate and trim away excess. Add bread crumbs and pat to adhere.
To prepare filling: Drain peaches and coat them with cornstarch. Pour into pie plate. Preheat oven to 400°.
To make top layer of crust:
Roll out smaller piece of dough so that it is roughly 10" wide. Place on top of peaches. Tuck top layer's edges under bottom layer's and crimp with fingers. Make slits in top. Bake for 45 minutes.
Pie Making for the First Time
- Sources: The pie recipe was an offshoot of the Antoinette Pope and Peaches and Other Juicy Fruits cookbooks. The pie crust and use of bread crumbs came from Pope and the amount of peaches and cornstarch came from Peaches.
- Defining moments: First pie I made. Now I can stare right into the face of that customer who was shocked to hear that I never made a pie before! :) It was also a big moment for me because I used homemade canned peaches. Yes, those peaches that took forever to wash, boil, peel, quarter, pack, seal, label, and store away. Funny isn't it? How can you like doing something that requires so much work?
- What I learned: I learned that pie dough is very tricky to handle and requires more liquid (either water or milk) than the recipe calls for. I found this to be true during the winter when it is dry so I will have to wait and see if it changes later when the humidity rises. I also found it to be easier to transport the rolled out dough to the pie dish by rolling it onto the rolling pin like I would do with my Danish Apple Bars.
- How it tasted: The peach pie was as any red blooded Michiganian would expect: delicious. My youngest sister still talks about it to this day and she wants to have it as her birthday dessert. I guess I will save those canned peaches for June then!
- How about a 2nd time? June is planned.
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