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Friday, August 3, 2012

Moving to the country...

...gonna eat a lot of peaches.

I was in the grocery store and as I walked by the produce section all I could smell were peaches. It's one of the best smells. Even though I am not the biggest peach fan, how could I pass up peaches that be smelling all yummy like that? It just wouldn't be right. 

Soooooooo, for the 4th of July, this patriot made peach cobbler. I felt so American. And bloated.

Peach Cobbler

8 peaches, peeled, pitted and sliced thin
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. lemon juice
1 tsp. corn starch
2 cups flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. salt
12 tbs. (stick and a half) butter, chilled and cut into small pieces
1/2 cup boiling water

Preheat oven to 400 degrees. In a large bowl,  combine peaches, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, nutmeg, lemon and cornstarch. Toss to coat, and pour into a 2 quart baking dish. Bake for 10 minutes. In a large bowl, combine flour, sugars, baking powder and salt. Blend in butter with your fingers. Stir in water until just combined. Remove peaches from the oven and drop spoonfuls over the top. Sprinkle sanding sugar over the op and place on a baking sheet. Bake 30 minutes. Let cool for just a few minutes before serving. Peach cobbler is the best still hot and topped with vanilla ice cream. 

Now I must wipe the drool from my laptop.


Cauliflower Farts

Don't even act like you don't know what I'm talking about.

Make your eyes water and gag a little. 

Let's make some! :)

Fried Cauliflower in Spicy Sauce

1 medium cauliflower head
2 tbs. flour
2 tbs. cornstarch
1 serrano, minced
1 tsp. ginger, minced
2 garlic cloves, minced
1 tsp. soy sauce
1/4 tsp. turmeric
1 tsp. salt
1/4 cup water
oil for frying

2 tsp. soy sauce
2 tbs. Sriracha
1/2 tsp. honey
2 tsp. cornstarch plus 4 tbs. water
3 tbs. sesame oil
2 tsp. ginger, chopped
1/4 cup green onions, chopped
1/4 cup red onion, chopped
1 tsp. coriander
1/4 tsp. turmeric
1 tsp. chilli powder
1/4 tsp. garam masala
1 1/2 tbs. white vinegar

Cut cauliflower into small florets, wash and set aside to drain. Heat up oil. In a bowl, mix all the of the fritter ingredients to make a smooth batter. Dip in the florets and fry on low-medium until golden brown. Drain on a paper towel. In another small bowl, whisk together soy sauce, Sriracha and honey. Set aside. In yet ANOTHER small bowl, mix cornstarch and water, let stand. In a wok, heat oil to smoking hot. Add garlic, ginger and cook 1 minute. Next, add green onions and red onions, cook 2-3 minutes or until light brown in color. Add coriander and turmeric next along with soy sauce mixture. Simmer, 2 minutes until thickens. Taste and adjust salt. Sprinkle with garam masala and vinegar, stir. Remove from heat and add the floret fritters. Serve with hot, steamy rice.

Let the gas begin!!!


Moroccan Me Down...

I tried...

I'm not feeling so witty...

We don't eat a lot of beef in my house. But, I try to keep some meat on hand for ze Jackammo. So, I have been looking for recipes that aren't freaking spaghetti and meat sauce. So bored with that and so is Jack. In my quest for greatness, I kept seeing Moroccan recipes, why not? There is no reason. NONE.

Moroccan Ground Beef w/ Couscous

1 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. ground cardamom
1/4 tsp. caraway seeds
1 tsp. ground turmeric
1 tbs. oil
1 cup finely chopped onion
2 tsp. minced garlic
1 tsp. minced ginger
1 lb. ground beef
1 can petite diced tomatoes
3 tbs. chopped cilantro
3 tbs. chopped mint

Start cooking the couscous. Mix together the coriander, cumin, cardamom, caraway and turmeric with enough water to make a paste. Heat the oil in  a frying pan over medium-high heat, add onion, garlic and ginger. Lower heat to medium and saute until the onions are starting to soften. Add the spices and saute until spices are fragrant. Remove onions to a bowl. Add ground beef and increase heat to medium-high. Cook until beef is brown. Lower heat again to medium and add tomatoes and onion mixture. Let simmer about 20 minutes, or until the liquid has evaporated. Add chopped cilantro and mint and turn heat. Serve over couscous.