Texas-Style Peach Cobbler (inspired by Cook's Country)

Awhile back I posted about the delicious Texas-Style Blueberry Cobbler I cooked, using the recipe from the August/September issue of Cook's Country.  That turned out so great that I decided to make a different type of cobbler, using the Cook's Country recipe as a starting point.  Since great peaches have started showing up in the stores (we're particularly fond of Colorado peaches), this time I made a Peach Cobbler.

It turned out great!  As with the Blueberry Cobbler, this one starts out with the fruit on top of the batter, but by the time everything cooks, the peach slices have sunk to the middle and bottom of the cobbler.  This results in the cobbler being golden-brown on top and browned and crispy along the edges.  The cobbler's interior turned out moist but not mushy, and it was tasty all the way through.  Almost every bite delivers sweet, tender bits of peach. 

Except for a few details - and being made with peaches, of course - the recipe below is pretty much the same as the one printed in Cook's Country.  It provides a pretty much foolproof basis for this sort of dessert, and I'm sure I'll be turning to this recipe, or the original from Cook's Country, again in the future.

Texas-Style Peach Cobbler

yield = 8-10 servings

4                           tablespoons unsalted butter, cut into 4 pieces,
                                  and 8 tablespoons melted and cooled
1 1/2                     cups granulated sugar
1                           teaspoon freshly-grated lemon zest
4                           cups fresh peaches, pitted and sliced
1 1/2                     cups all-purpose flour
2 1/2                     teaspoons baking powder
1/2                        teaspoon table salt
1 1/2                     cups milk

Adjust oven rack to upper-middle position and heat oven to 350 degrees.  Place 4 tablespoons of butter in a 13x9-inch baking dish and transfer to oven.  Heat until the butter is melted.

Meanwhile, mix 3 tablespoons sugar and the lemon zest in a small bowl.  Set aside.  Add another tablespoon of sugar to the sliced peaches and stir to mix.

Combine flour, remaining 1 1/4 cup sugar, baking powder and salt in a large bowl.  Whisk in milk and 8 tablespoons melted, cooled butter until smooth.  Remove baking dish from oven, transfer to a wire rack and pour batter into the baking dish.

Dollop the peach mixture evenly atop the batter, then sprinkle with the lemon sugar and bake until golden-brown with crisp edges, 45-50 minutes, rotating pan halfway through baking.  Allow the cobbler to cool on a wire rack for 30 minutes.  Serve warm.

Broiled Parmesan-Herb Tomatoes

We've been getting a lot of great tomatoes lately, at farmer's markets and through our CSA.  Last weekend I decided to cook up something quick and easy that would showcase these great tomatoes.

There's really not a lot to this recipe.  Slice up some tomatoes, sprinkle on some seasoned breadcrumbs, toss the tomato slices under a broiler for a couple minutes.  That's pretty much it.   It's fast and easy to make.  Just be careful that you don't cook them too long, though, because the bread crumbs burn pretty quickly.  We found that out the hard way.  Watch closely as they cook, because they can go from almost done to over-cooked in about 15 seconds. 

Thankfully, the burnt stuff was only surface-deep,  It didn't have any impact on the flavor, but your tomatoes will look nicer if you pull them out of the oven before they get that browned.  The brief time under the broiler warms and softens the tomato slices a bit without making them mushy, while the topping provides a bit of crunch and adds some seasoning that complements the flavor of the tomatoes.  They were simply delicious.

I served these tomatoes with Grilled Garlic-Rosemary Lamb Chops and Grilled Baking Potatoes with Chives.  The three dishes went well together, making for a very nice meal. 

Broiled Parmesan-Herb Tomatoes

yield = 4 servings

1                 slice sandwich bread, broken into small crumbs
1/4              cup freshly-grated Parmigiano-Reggiano cheese
2                 tablespoons extra-virgin olive oil
1                 tablespoon chopped fresh basil
1                 teaspoon chopped fresh thyme
1/2              teaspoon kosher salt
1/4              teaspoon freshly-ground black pepper
4                 medium-sized beefsteak (or similar sized
                         heirloom) tomatoes, cut into 1/4-inch slices

Position oven rack so the surface of a broiling pan will be about 6 inches from the broiler element.  Preheat the oven for high broil.

Add bread crumbs, grated Parmesan cheese, olive oil, basil, thyme, salt and pepper to a small bowl.  Mix thoroughly.   

Spray a broiler pan with nonstick cooking spray.  Arrange tomato slices on the grill of the broiler pan.  Sprinkle the tomato slices evenly with the breadcrumb mixture, then place the broiler pan in the oven.  Broil until the breadcrumbs are lightly browned, about 2 minutes.  Serve immediately. 

Grilled Baking Potatoes with Chives

When I grilled Garlic Rosemary Lamb Chops last weekend, I wanted to serve them with baked potatoes, to take advantage of our fresh chives (I love baked potatoes with sour cream, minced chives and a bit of freshly-ground black pepper), but I didn't really want to heat up the kitchen to bake the potatoes.    I could have wrapped the potatoes in foil and baked them on the grill, but from experience I knew that took a long time, so I decided to try something new.

I knew from making Grilled Potato Kebabs that sliced potatoes can cook up great on the grill.  The Kebabs had a slightly crisped exterior but were soft and moist on the inside.   I figured I could do something similar with large russet potatoes, but without having to use skewers, by slicing large baking potatoes lengthwise into planks.  Since I was going for more of a baked potato flavor this time around, I didn't use the same mix of seasonings as I used with the Kebabs.  I was going to go with just salt, pepper and chives, then got the idea to toss on some dill as well.  That turned out to be a good choice, as the dill added another pleasant flavor element without overwhelming the chives.   Unfortunately, the high heat we'd been having did in my dill plant, so I had to go with dried dill.

The results were really quite nice.  Although the russets didn't brown as easily as the small potatoes I used for the Kebabs, they had the same pleasant texture, and the seasonings tasted great.   As we ate our meal, I remembered to add some sour cream, which provided an extra baked potato touch, but if you aren't as fond of sour cream (or simply want to avoid the extra calories), these potatoes also taste great without it.

Grilled Baking Potatoes with Chives

yield = 2-3 servings

2                  large baking (russet) potatoes
1                  tablespoon extra-virgin olive oil
1                  tablespoon minced fresh chives
1                  teaspoon minced fresh or 1/3 teaspoon
                       dried dill
                    kosher salt and freshly-ground black pepper,
                       to taste
2                  tablespoons sour cream (optional)

Scrub the potatoes thoroughly.  Slice lengthwise into thirds.

Lightly brush the potatoes on both sides with olive oil and sprinkle on both sides with chives, dill, pepper and salt.

Grill over direct medium heat until lightly browned on the bottom side (approximately 5-6 minutes) then turn and repeat on the other side.  Serve as is, or with sour cream if desired.

Grilled Garlic-Rosemary Lamb Chops

Recently I picked up several packages of wonderful-looking lamb loin chops.  Along with rib chops, loin chops are probably the most delicious part of a lamb, with a meaty flavor and steak-like texture.  They aren't as tough as some other cuts, so they don't take a long time to cook, but they are surrounded thick fat that tends to give off a lot of smoke if they are broiled, baked or sauteed.   Together, those qualities make grilling the cooking method of choice for lamb loin chops.

Because of their excellent flavor - think prime steak - loin chops don't really require a lot of seasoning to be quite tasty.  I went really simple:  I combined some olive oil, some minced garlic and some chopped fresh rosemary, brushed that on both sides of the chops then sprinkled them liberally with salt and pepper.  After letting them sit at room temperature for about a half-hour, I tossed them on the grill, which was prepared for a two-level fire.  I cooked them for a few minutes on the hot side of the grill to lightly brown them and give them nice grill marks, then moved them to the cooler side to finish cooking without becoming overdone on the outside. 

The results were exceptional.   Tender, juicy, medium-rare lamb, nicely seared on the outside and seasoned to enhance the meaty flavor without overwhelming it.   Juli thought this was the best-tasting lamb she'd ever had.   I'm not sure I'd go that far, but it was certainly high up on the list. 

Lamb loin chops aren't cheap, but if you use this recipe and grill them, I think you'll find them well worth the price.

Grilled Garlic-Rosemary Lamb Chops

yield = 2 servings

4              lamb loin chops, about 1 1/4 inch thick
2              tablespoons extra-virgin olive oil
1              tablespoon minced fresh rosemary leaves
1/2           teaspoon minced garlic
                kosher salt and freshly-ground black pepper, to taste

Combine olive oil, rosemary and garlic in a small bowl.  Brush the olive oil mixture on both sides of the lamb chops, then sprinkle both sides with pepper and kosher salt.  Cover with plastic wrap and allow the chops to marinate for 30 minutes (or up to 3 hrs, if refrigerated).  Meanwhile, prepare grill for two-level grilling.

Grilling Tip:  When cooking fatty cuts of meat like
lamb loin chops, be prepared for rendered fat to
cause flare-ups, as shown above.  Flare-ups can
ruin a good cut of meat by overcooking it on the
outside, making the exterior tough before it is done
on the inside.  Have a spray bottle of water ready
to put out fires as needed.

When the grill is ready, arrange the chops on the hot (direct heat) part of the grill.  Grill 2 minutes per side, then transfer the chops to the cool side of the grill (indirect heat).  Cook for 6-7 minutes, turning once.  Remove the chops from the grill.  Cover with foil and let rest 5 minutes, then serve.

Grilled Cinnamon-Sugar Peaches

I did some grilling a few nights ago.  I grilled some lamb chops and potatoes, but I'll write about those some other time.  This time around I want to write about what I grilled for dessert:  Grilled Cinnamon-Sugar Peaches.   They were simple perfection.

These are easy to make.  Mix up some cinnamon sugar, halve two peaches, dip the cut side of the peach halves in the cinnamon sugar, toss them on the grill for a couple minutes, turn them over, grill for a couple more minutes, then serve.   Fast, easy and delicious.

I served these with a scoop of vanilla ice cream.  The mix of flavors and the contrasting warm fruit and cold ice cream made for a fantastic dessert.  Good peaches - including our dependable favorites, Colorado peaches - are starting to show up in the stores, so I'm definitely going to be making these again. 


Grilled Cinnamon-Sugar Peaches

yield = 2 servings

1/4            cup granulated sugar
1               teaspoon cinnamon
2               peaches, halved and pitted
                 nonstick cooking spray

Prepare a grill for both direct and indirect grilling over medium heat. 

Mix together the sugar and cinnamon in a small bowl.  Spray the cut sides of the peach halves with cooking spray, then dip the cut side of each peach half into the cinnamon sugar.  Let sit at least 10 minutes.

Place the peach halves cut side down on the cooler part of the grill (indirect heat).  Cook until they start to brown (about 2 minutes).   Turn the peach halves and cook them on the hotter part of the grill (direct heat) for 2-3 minutes (the bottoms and sides should be soft but not mushy). 

Serve immediately with vanilla ice cream.   Sprinkle any remaining cinnamon sugar over the ice cream and peach halves, if desired.

Tip: 
If you prepare the grill to cook with direct and indirect medium-high heat, by the time you finish grilling and eating the main course, the coals will have burnt down to the point of providing only medium heat, which is perfect for grilling peaches.  Just make sure to scrape the cooking grate with a grill brush before grilling the peaches. 

An Additional Note: 
The amount of sugar suggested in this recipe - a quarter cup for two peaches - may seem excessive, and it would be if all that sugar ended up on the cooked peaches.   However, since the sugar is put on the cut sides of the peaches, and they start cooking on the grill cut side down, much of the sugar ends up dripping off as the peaches cook. 

Beef, Bean and Cheese Burritos

Last weekend, when I made Beef Tacos, I made an extra large batch of taco meat.  The next day, when I made Mexican Rice to go with Chicken Breasts with Creamy Lime Sauce, I made more of the rice than I needed.   I ended using these leftovers to make a third dish:  Beef, Bean and Cheese Burritos.

The burritos were really easy to put together.   I mixed together the leftover taco meat with the leftover Mexican rice in a bowl, covered the bowl with plastic wrap and microwaved the mixture for a few minutes, until steamy hot.  

Meanwhile, I warmed up a can of chili beans (I am fond of Mrs. Grimes Tex-Mex Style Chili Beans) on the stovetop and grated some Cabot Extra-Sharp Cheddar Cheese.  Juli meanwhile chopped up lettuce we got from our CSA.  

I could have made fresh tortillas to make the burritos, and no doubt that would have made them better, but I wanted this to be an easy meal, so I bought some Mission brand large tortillas at the grocery store.

Putting together the burritos is easy.   Spoon some of the meat and rice mixture down the middle of the tortilla.  Top the meat and rice mixture with cheese, chili beans and lettuce, and with some sour cream, if you like.

Fold up the bottom of the tortilla, then fold in one side.  Roll the folded side to the other edge of the tortilla, tuck in the top and voila, you've got a burrito. 

If you plan ahead, these burritos are fast, easy and delicious, and a great way to use leftovers.

Chicken Breasts with Creamy Lime Sauce

I've been on a bit of a Mexican kick of late, ever since we discovered a Mexican restaurant in Des Moines that we really like (I'll talk more about the restaurant in another post).  Having already made Beef Tacos, I decided my next Mexican dish would use chicken.

I considered grilling up some chicken with Mexican seasonings - I've got a recipe somewhere for grilled Tequila-Lime Chicken that I'm really wanting to try out one of these days - but I decided instead to cook the chicken breasts in a skillet and serve them with a flavorful pan sauce.  I skipped the tequila but decided to stick with the lime, and I built the recipe up from there. 

The result was, quite frankly, superb.  The chicken breasts were nicely flavored due to the slightly spicy coating, and the fragrant lime and cream sauce was tangy and pleasantly acidic.  The two combined made for a delightful mix of flavors in every bit.

I served the chicken atop a bed of Mexican Rice, along with some fresh sliced tomatoes from one of the area farmer's markets.   I made more rice than I needed to serve with the chicken, because I had an idea what to do with the leftover rice for another meal.   More on that in another post.  In any case, the flavorful, spicy rice complemented the chicken quite well.  Together, these dishes made for a great Mexican-themed meal.

Chicken Breasts with Creamy Lime Sauce

yield = 4 servings

2                teaspoons cornstarch
2                teaspoons sweet Hungarian paprika
1 1/2          teaspoons garlic powder
1                teaspoon ground cumin
1/2             teaspoon cayenne pepper
1/2             teaspoon onion powder
1/2             teaspoon freshly-ground black pepper
1/2             teaspoon table salt
2/3             cup all-purpose flour
4                boneless, skinless chicken breast halves
2                tablespoons vegetable oil
2/3             cup low-sodium chicken broth
5                green onions, trimmed and thinly-sliced
2                teaspoons agave nectar (or sugar)
1/4             cup + 1 tablespoon heavy cream
1/4             cup chopped fresh cilantro

Combine the cornstarch with two teaspoons water in a small bowl.  Mix to dissolve the cornstarch, then set aside.

Mix the paprika, garlic powder, cumin, cayenne, onion powder, black pepper and salt in a small bowl.  Measure out one teaspoon of the mixture and set aside.   Mix the rest of the spice mixture with the flour in a large, flat dish or pie plate.   Dredge the chicken in the flour mixture to coat it thoroughly, shaking off excess flour mixture. 

Heat the vegetable oil in a large skillet over medium-high heat.  Add the chicken and cook 5 minutes, then turn and cook another 5 minutes.  Transfer to a plate or baking sheet lined with paper towels and cover or put in warm (200 degrees) oven to keep warm.

Add the green onions to the pan and cook until they soften and start to brown.  Add the chicken broth and agave nectar and stir to combine (or to dissolve sugar, if using that in place of agave nectar).  Scrape the bottom of the pan with the side of a wooden spoon to loosen cooked-on bits.  Stir in the heavy cream and cilantro and cook, stirring constantly, until the liquid is reduced by 1/2.  Stir the cornstarch mixture, then stir it into the sauce.  Cook, stirring constantly, until the sauce thickens. 

Arrange the chicken breasts on a serving platter.  Top with sauce and serve.