Make your own pastry.
Filling:
* 3 pounds ripe peaches
* 1 tablespoon lemon juice
* 1 cup sugar
* Pinch salt
* 1/4 cup instant tapioca
* 4 tablespoons cornstarch
* 1/2 tsp. allspice
Mix together and put in pie shell place in 450 oven for 10 mins,turn down to 350
Takes about 40 mins.
Serve with whipping creme or ice-cream
Friday, September 30, 2011
French Shallot Soup
Came across this on a food page, sounded good instead of onions.
French Shallot Soup
Total Prep and Cooking Time: 1 hour 15 minutes
Yield: 4 servings
7-8 large shallots, peeled and very thinly sliced
2-3 tablespoons unsalted butter, divided
4 cloves of garlic, minced
2 packages of beef Knorr Homestyle Stock + 8 cups of water (or 8 cups of low-sodium beef stock – you can also use vegetable stock to easily make this vegetarian)
1/2 cup white wine
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
salt and pepper, to taste
4 thick slices of crusty bread, plus more for serving, if desired
1 cup grated Gruyère cheese (or any other similar cheese of your choice)
chives, sliced thinly, for garnish
1. In a medium sized pan or in the pot you are going to use for the soup, melt 2 tablespoons of unsalted butter over medium heat, then add in the sliced shallots. Cook for 20 minutes or so, stirring frequently, until the shallots are well caramelized and golden. Add in the minced garlic and cook, stirring frequently, for a minute or so, until fragrant.
2. If you are using Knorr Homestyle Stock, add in 8 cups of water to your large pot and bring to a boil (you can do this in the pot if the shallots are already in there, as all the flavors will remain in the broth, so don’t worry about washing away any flavor). Add in your two packages of Knorr Homestyle Stock and whisk it into the boiling water until combined. Alternatively, you can simply add in 8 cups of low-sodium beef broth to the pot and bring it to a boil.
3. Once your broth is boiling, add in your wine, rosemary, and thyme, as well as a pinch of kosher salt and ground black pepper. Reduce to a simmer, cover, and allow to cook for 30 minutes, stirring every so often. Once the 30 minutes are up, taste, add more salt or pepper as desired, and divide into 4 oven-proof bowls. Set your oven to broil, and place 1 piece of thick bread on top of each bowl of soup, topped with about 1/4 of your cheese. Place the bowls under the broiler for 1-2 minutes or so, until the cheese is bubbling and melted. Use oven mitts to remove the soup bowls, place them on plates so that you don’t burn yourself, garnish with a few sliced chives, and serve.
French Shallot Soup
Total Prep and Cooking Time: 1 hour 15 minutes
Yield: 4 servings
7-8 large shallots, peeled and very thinly sliced
2-3 tablespoons unsalted butter, divided
4 cloves of garlic, minced
2 packages of beef Knorr Homestyle Stock + 8 cups of water (or 8 cups of low-sodium beef stock – you can also use vegetable stock to easily make this vegetarian)
1/2 cup white wine
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
salt and pepper, to taste
4 thick slices of crusty bread, plus more for serving, if desired
1 cup grated Gruyère cheese (or any other similar cheese of your choice)
chives, sliced thinly, for garnish
1. In a medium sized pan or in the pot you are going to use for the soup, melt 2 tablespoons of unsalted butter over medium heat, then add in the sliced shallots. Cook for 20 minutes or so, stirring frequently, until the shallots are well caramelized and golden. Add in the minced garlic and cook, stirring frequently, for a minute or so, until fragrant.
2. If you are using Knorr Homestyle Stock, add in 8 cups of water to your large pot and bring to a boil (you can do this in the pot if the shallots are already in there, as all the flavors will remain in the broth, so don’t worry about washing away any flavor). Add in your two packages of Knorr Homestyle Stock and whisk it into the boiling water until combined. Alternatively, you can simply add in 8 cups of low-sodium beef broth to the pot and bring it to a boil.
3. Once your broth is boiling, add in your wine, rosemary, and thyme, as well as a pinch of kosher salt and ground black pepper. Reduce to a simmer, cover, and allow to cook for 30 minutes, stirring every so often. Once the 30 minutes are up, taste, add more salt or pepper as desired, and divide into 4 oven-proof bowls. Set your oven to broil, and place 1 piece of thick bread on top of each bowl of soup, topped with about 1/4 of your cheese. Place the bowls under the broiler for 1-2 minutes or so, until the cheese is bubbling and melted. Use oven mitts to remove the soup bowls, place them on plates so that you don’t burn yourself, garnish with a few sliced chives, and serve.
Wednesday, September 14, 2011
Herb Vinegars
Time to make your herb vinegars while your
herbs are still growing in the garden and on the patio.
Its fun to try different herbs and spices.
I always boil a variety of vinegars and add
a mixture of the herbs from my patio. They
make great gifts and always nice to have some
for yourself.
My method is:
First go around add herbs to the boiled vinegar let sit in a jar
for a couple of weeks, then strain and start again with fresh herbs.
Seal and let the herbs permanganate the vinegar.
herbs are still growing in the garden and on the patio.
Its fun to try different herbs and spices.
I always boil a variety of vinegars and add
a mixture of the herbs from my patio. They
make great gifts and always nice to have some
for yourself.
My method is:
First go around add herbs to the boiled vinegar let sit in a jar
for a couple of weeks, then strain and start again with fresh herbs.
Seal and let the herbs permanganate the vinegar.
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