Summer means peaches

Peach Cobbler

Peaches are like avocados -- there is about 5 minutes where they are perfectly ripe and we need eat them. My sister gave me a bag of peaches about a week before we went out of town, and they were ripe 2 days before we left. So I went on the inter-webs and found a great recipe for Peach Cobbler that I literally threw together for dessert on a weeknight. I am not kidding. I made dessert on a weeknight. I'm thinking we could cobbler just about anything now!

4-6 peaches, peeled, pitted and sliced
3/4 c. sugar
1/2 c. melted butter
1 c. flour
1 1/2 t. baking powder
1/4 t. salt
1/4 c. brown sugar
1 t cinnamon
3/4 cup milk

Combine peaches in a medium bowl with 1/2 cup sugar. Set aside.

Preheat oven to 375°F.

Pour butter into the bottom of a 2 qt. baking dish.

Combine flour, baking powder, salt, brown sugar, remaining 1/4 cup white sugar and cinnamon, mix well. Add milk and stir just until combined. Spread over butter mixture.

Top with peaches (and any juices).

Bake for 45-55 minutes.

Serve with vanilla ice cream.

What should I do with this mother lode of basil?

Oven Roasted Tomato Bruschetta


Grape Tomatoes
Olive Oil
Garlic, minced
Salt
Basil
Sourdough Bread

Preheat oven to 425 degrees
Cut tomatoes in half, place in a single layer on a sheet pan lined with foil, drizzle with olive oil and minced garlic (reserve some for final steps), salt to taste
Roast tomatoes for 30 minutes (or more) until fragrant and a bit charred
Broil slices of sourdough
Top each slice with a bit of minced garlic
Spoon charred and roasted tomatoes on each slice
Top with chopped fresh basil

Pretzels, Beer and Cheese

There is absolutely nothing redeeming about this dish. It is dough, cheese, beer and salt. It is absolutely delicious. My daughter sent me the link for these delightful treats before we left for vacation, and we made them at the beach. I came home five pounds heavier. Can't recommend these enough. I've reduced the amount of cheese because we had so much left over.  (From Tasty)

Beer and Cheese Pretzel Bites

Pizza Dough
1 1/2 c. shredded sharp cheddar cheese
1/2 c. beer (plus more for egg wash)
1 T. corn starch
1/4 c. baking soda
1 egg
Coarse salt

Slice a small piece of pizza dough, flatten in out
Toss the cheese and corn starch until it is evenly distributed
Bring beer to simmer in a saucepan
Add the cheese and whisk until it is thickened
Preheat oven to 425 degrees
Place a spoonful of beer cheese in the center of the dough
Close up the dough over the cheese
Bring 5 c. of water to a boil in a medium pot, when you are ready add the baking soda and then immediately add the pretzel bites, boil for 20-30 seconds
Remove the bites and place on a baking sheet lined with parchment paper
Combine one egg and 2 T. of beer, beat until blended
Spoon the egg wash over each pretzel bite, then sprinkle with coarse salt
Bake for 15-20 minutes until they've browned

Pasta Salad

I can't even remember why, but an occasion came up, and I wanted to bring pasta salad. I'm not a huge fan of dill, but thought I'd try this recipe from Perfect Party Food (a great resource to have around the kitchen) -- and it was delicious.

Dilly Pasta Salad with Feta, Peppers and Olives

Dressing
1 1/2 c. olive oil
2/3 c. white wine vinegar
4 cloves garlic, minced
2 T. dillweed
1 t. sugar
1 1/2 t. salt
1 t. ground black pepper

Salad
1 lb. shell pasta
2 T. olive oil
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
1 cucumber 1/2 inch dice
1 c. Kalamata olives, pitted and sliced
1/2 c. finely chopped onion
1 1/2 c. crumbled feta (preferably flavored)

Combine the dressing
Assemble the salad and pour 1/2 c. of dressing over it to coat
Cover and refrigerate for at least 4 hours
30 minutes before serving, toss with additional dressing.