RECIPE: Peach Cobbler
Yields 4 to 6 servings
4 cups peeled, sliced fresh peaches (about 4 to 5 peaches)
1 1/4 cups sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon cornstarch
3/4 cup boiling water
Preheat oven to 325°F. Place the peaches in a 9 by 9-inch baking pan.
In a medium bowl, mix together _ cup of the sugar, the flour, baking powder, and _ teaspoon salt. Add the milk and melted butter and mix well. Pour the batter evenly over peaches.
In a small bowl, mix the remaining _ cup sugar, the cornstarch, and _ teaspoon salt. Sprinkle over the batter. Evenly pour the boiling water all over. Bake for 50 minutes, or until golden brown and bubbling. Serve in individual dessert dishes.
This recipe works great in the fall as an apple cobbler. Simply substitute apples for the peaches and add 1 teaspoon ground cinnamon to the batter. It’s great served with caramel sauce and pumpkin ice cream.
Lobster Salad
RECIPE: Lobster Salad
Yields 4 servings
1 pound cooked lobster meat, cut into chunks (about 4 cups)
Juice of 1 lemon (about 2 tablespoons)
1/2 cup mayonnaise
1 celery stalk, finely diced
2 tablespoons minced fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Toss all ingredients in a medium bowl until combined.
Serve on a bed of greens, on a hot dog bun, or with tomato aspic.
Country Salad
RECIPE: Country Salad
Yields 4 servings
For the salad
1 cup bacon lardoons (slab bacon cut in a large dice), about 6 ounces or 4-5 slices
8 cups frisée lettuce
1/4 cup distilled white vinegar
4 large eggs
For the bacon vinaigrette
1 teaspoon Dijon mustard
2 tablespoons minced shallots
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Place the bacon in an ovenproof skillet. Roast for 15 to 20 minutes, stirring once halfway through, until bacon is browned and the fat is rendered. Drain the bacon on paper towels and reserve the bacon fat.
For the vinaigrette, combine the mustard, shallots, red wine vinegar, salt, and pepper in a blender. Slowly drizzle in _ cup of the bacon fat and blend. Set aside.
In a large skillet, combine 2 quarts water and the white vinegar. Bring to a rolling boil. Reduce the heat to a bare simmer. Crack an egg and, holding the shell close to the surface of the simmering water, slide it into the pot. Repeat with the remaining eggs. Poach for 2 minutes. Remove each egg with a slotted spoon and drain on a clean, dry dish towel.
In a large salad bowl, combine the frisée, bacon, and vinaigrette. Divide among four plates and top each with a poached egg.