This recipe came from some magazine and it said this was a celebrity chef's recipe. Not sure who's it is - but thanks for a great peach cobbler!!
FILLING
3 lbs. ripe fresh peaches, peeled and sliced
2 tbsp. cornstarch
2/3 cup granulated sugar
1/2 tsp. cinnamon
1 tbsp. lemon juice
1 tbsp. cream
BISCUIT TOPPING
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter, cut into small cubes
1 tsp. vanilla extract
1/2 cup cream
Coarse or crystal sugar to sprinkle on top
DIRECTIONS
Filling: Mix all ingredients in a bowl and set aside
Topping: Preheat oven to 350 degrees. Combine dry ingredients except crystal sugar in a bowl and mix well. Add butter and mix with fingers until mixture is mealy and butter is about the size of peas. Add wet ingredients and gently mix until a soft dough is formed. Add more cream if necessary.
Combine: Put fruit into a 9x9 casserole and place biscuit-size pieces of dough on top. Brush extra cream on top of dough and sprinkle with crystal sugar. Bake 20 to 25 minutes or until top is brown and fruit is bubbly. Enjoy with frozen yogurt or ice cream.
Wednesday, September 19, 2007
Mom was here!
So, I know I'm REALLY behind in blogging - but Mom was able to come up for a visit!! We were very excited to have her. She flew in on Aug. 23 and sadly left on Aug. 26th. By the time we got her toured around the house and feeling a bit settled it was dinner time... since we discovered this great little town called Snohomish the week before we decided to go there to walk around and find a dinner spot.
While walking around we found a great little Farmer's Market with bundles of fresh flowers FOR ONLY $5!!! Wowsa! We ended up eating at a little placed called Chuck's Seafood Grotto. Mom and Daryl said their fish wasn't all that good and my hamburger (claimed to be Kobe and equal to the $60 New York version) wasn't very good either. The scenery was great and so was the solo live musician.
The next day Mom and I went shopping - of course I had to take her to the Premium Outlets mall by the house - features stores like Chico's, Coach, Movado, and so many other cool places. Well - we also stopped at the luggage store because Mom found she would be packing back a whole lot more than she brought. That evening we went to Karen and Kevin's house (behind us) for a great barbecue dinner. Between us we shared filet mignon and Copper River Salmon. We also brought roasted corn and home made peach cobbler.
Saturday we took the boat to Seattle. Though a little cloudy and cooler temps, I found the day to be perfect for boating. I have been known to enjoy cooler temps than most people though.
Good thing Mom got the extra suitcases, she really enjoyed Pike's Place. While walking around the market, we ended up in an alley area with other shops and such. We saw a chowder shop and I had recalled a client of mine telling me about this great place that serves the best chowder ever and you can get a sample platter which ends up being enough for 2 to eat lunch. Well, this ended up being the place - Pike Place Chowder. No visit to Seattle, especially downtown, is complete without sampling some of the local fare.
I forgot to mention that while eating at the Chowder House we were waiting for Mom's 18 POUND FRESH KING SALMON to be filleted and packed for bringing home.
It's a bit blurry because of low light, but you can see her fish being thrown.
No, the price below the fish on the counter was not for the same kind of fish.
So, mom had a great trip sampling the local fare, enjoying the abundant beautiful flowers and we stopped every day at the fruit stands - because you just can't get better, fresher, juicier fruit in the grocery store or anywhere else in Arizona for that matter. She brought home Walla Walla Sweet Onions, Peaches, Nectarines and I don't even know what else! :-)
We're glad you were able to come visit - now we can't wait for you to come back - there's still so much more to see!
While walking around we found a great little Farmer's Market with bundles of fresh flowers FOR ONLY $5!!! Wowsa! We ended up eating at a little placed called Chuck's Seafood Grotto. Mom and Daryl said their fish wasn't all that good and my hamburger (claimed to be Kobe and equal to the $60 New York version) wasn't very good either. The scenery was great and so was the solo live musician.
The next day Mom and I went shopping - of course I had to take her to the Premium Outlets mall by the house - features stores like Chico's, Coach, Movado, and so many other cool places. Well - we also stopped at the luggage store because Mom found she would be packing back a whole lot more than she brought. That evening we went to Karen and Kevin's house (behind us) for a great barbecue dinner. Between us we shared filet mignon and Copper River Salmon. We also brought roasted corn and home made peach cobbler.
Saturday we took the boat to Seattle. Though a little cloudy and cooler temps, I found the day to be perfect for boating. I have been known to enjoy cooler temps than most people though.
Good thing Mom got the extra suitcases, she really enjoyed Pike's Place. While walking around the market, we ended up in an alley area with other shops and such. We saw a chowder shop and I had recalled a client of mine telling me about this great place that serves the best chowder ever and you can get a sample platter which ends up being enough for 2 to eat lunch. Well, this ended up being the place - Pike Place Chowder. No visit to Seattle, especially downtown, is complete without sampling some of the local fare.
I forgot to mention that while eating at the Chowder House we were waiting for Mom's 18 POUND FRESH KING SALMON to be filleted and packed for bringing home.
It's a bit blurry because of low light, but you can see her fish being thrown.
No, the price below the fish on the counter was not for the same kind of fish.So, mom had a great trip sampling the local fare, enjoying the abundant beautiful flowers and we stopped every day at the fruit stands - because you just can't get better, fresher, juicier fruit in the grocery store or anywhere else in Arizona for that matter. She brought home Walla Walla Sweet Onions, Peaches, Nectarines and I don't even know what else! :-)
We're glad you were able to come visit - now we can't wait for you to come back - there's still so much more to see!
Southwestern Chicken Soup
INGREDIENTS
2 quarts water
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 oz.) jar chunky salsa (I used black bean salsa)
2 (14.5 oz.) cans diced tomatoes (I used green pepper, onion, celery kind)
3 tablespoons chili powder
1 (10 oz.) bag frozen corn
2 (16 oz.) cans black beans
1 (4 oz.) can chopped green chilis
DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, chili powder, corn, black beans, five cups broth and shredded chicken. Let simmer at least 30 minutes (I left it for most of the afternoon). Serve with crushed tortilla chips, cheese and a dollop of sour cream on the top.
2 quarts water
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 oz.) jar chunky salsa (I used black bean salsa)
2 (14.5 oz.) cans diced tomatoes (I used green pepper, onion, celery kind)
3 tablespoons chili powder
1 (10 oz.) bag frozen corn
2 (16 oz.) cans black beans
1 (4 oz.) can chopped green chilis
DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, chili powder, corn, black beans, five cups broth and shredded chicken. Let simmer at least 30 minutes (I left it for most of the afternoon). Serve with crushed tortilla chips, cheese and a dollop of sour cream on the top.
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