Simple Supper & Peach Cobbler



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Simple food, well prepared.  It's really as easy as that.  Yes, I like my complicated French food and 25-ingredient dishes, and will happily prepare them.  But this past Sunday, my friend Tony and I kept it simple, taking our inspiration from the garden.  Tomatoes, peaches, a charcoal grill ... doesn't get any better.


For dinner: carne asada.  Steak and chicken in a simple marinade from the grocery store (yep, we're gonna own that one), kicked up with homemade salsa verde and guacamole made fresh with yumminess from the garden.  Tip: a little smoked paprika on top of fresh guacamole will change your life.

Sweet onions grilled with a little olive oil, salt & pepper, baked tortilla chips, crema Mexicana, and a glass of champagne put it over the top.  Seriously, you don't have to fuss to eat well.


For dessert: fresh peach cobbler.  This back yard is overrun with fruit trees, and since it's a constant battle with the squirrels to get the best of the best, it was up to me to whip up dessert from the horde that was harvested.  Luckily, I have a simple recipe that made the second course as effortless as the first.


Ingredients
For the filling:

Fresh ripe peaches, sliced (about three cups)
1/4 cup flower
1/2 cup brown sugar
1/3 cup chopped walnuts, toasted
Juice & zest of 1/2 a large lemon
2 teaspoons good vanilla extract
1 teaspoon Cinnamon, freshly grated
1/2 tsp. Nutmeg, freshly grated
Sea Salt

For the crumble:

1 Cup flour
1 Cup brown sugar
1 1/2 sticks very cold butter, cut into cubes

Directions
Place the sliced peaches, flour, sugar, lemon juice & zest, walnuts, nutmeg, cinnamon, and a pinch of sea salt in a large bowl and toss until fully coated.  Set aside.

In another bowl, add the sugar, flower, and butter.  Using your hands (or a mixer), mix together until the butter coats the flower and sugar and forms little crumbly beads.  Set aside.

Preheat the oven to 400°. In a medium baking dish, sprinkle 1/4 of the crumble mixture so that it covers the bottom.  Pour the peach mixture over this.  Mix half of the remaining crumble mixture into the peaches, so that they are roughly blended.  Top the peaches with the rest of the crumble mixture so that it forms a crust while baking.  Bake for 35-45 minutes, until bubbly and golden brown.

Serve warm with vanilla ice cream (preferably Häagen-Dazs — after all, it's made like no other).

Easy, right?  And freakin delicious.

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