Peach Oatmeal  Bars

Peach Filling:

6 peaches, peeled and diced

2 cups of diced peaches in syrup
1/2 tsp of freshly ground nutmeg
1/4 cup of superfine sugar
2 tbl. of cornstarch

Place all ingredients in a saucepan over low heat.  Simmer for fifteen minutes.  Allow to cool and refrigerate overnight.

Remove filling from refrigerator to allow to warm up.  Toss a little with a fork to blend everything in again.

 

Nilla Wafer Crust:

 

1 box of Nilla wafer cookies

1 cup of melted butter

1/4 cup of superfine sugar

 

In  a food processor, put all of the above ingredients.  Pulse for about 20 seconds or until the wafers are well blended.

 

Assembly:

 

Preheat oven to 350F

 

In a rectangular aluminum baking pan with an edge over 1 inch, put two thirds of the crust mixture.  Press down with fingertips, creating a bottom crust.   Use a soup ladle to spoon the filling over the crust, leaving enough room for a top crust.

In your food processor, add 1/2 cup of steel cut Irish Oatmeal; 1/4 tsp. of cinnamon and 1/4 tsp. of ginger.  Pulse until you have a crumbly topping. 

 

Add the crumbly topping to the cookie pan, covering the top of the peach filling. 

Bake for about 30 minutes until crust is golden brown.

Allow these bars to cool significantly, even overnight if possible.

Frosting:

1 package of cream cheese

1 generous teaspoon of vanilla
1/2 cup of butter (room temperature)
juice of a lemon
Confectioner's sugar

This is a real touchy feely recipe...start with the first three ingredients.  Slowly add sifted confectioner's sugar until you get the consistency you want.  Squeeze in a little bit of lemon.  If you don't have fresh lemon, please use really good lemon in a plastic container (Italy rules on this one).  You may or may not need to add more sugar and/or lemon until it tastes right.  Don't be shy on the vanilla...

 

 

 

STRAWBERRY RHUBARB PIE

 

 

 

 

Ingredients:

Preheat oven to 400F

 

Pie crusts (2)

 

3 stalks of rhubarb, cut into one inch pieces

2 tsps. of white vinegar

1 tsp. of lemon juice

3/4 cup of sugar

1/2 tsp. of freshly grated nutmeg

2 tbl. of cornstarch (sifted)

1 container of sweet strawberries in juice (from freezer section of market)

 

 

In a large glass or microwave safe bowl, put all of the ingredients (except for the pie shells).  Nuke for 13 minutes.  Allow the mixture to cool to room temperature before making the pie (if you add the hot liquid to the unbaked pastry, it might melt the pastry and create a mess). 

 

Roll out one piece of crust for the bottom of the pie plate.  Add the strawberry mixture (if you have leftover mixture, allow it to cool completely and freeze it for another pie).   Roughly mix the rhubarb filling to ensure the balance of flavors.   Dot the mixture with butter.  Add the top pie crust, turning the edges under to seal the mixture.  Crimp the crust either with a fork or your fingers.  Bake for 30 to 40 minutes until the pie is golden brown.

 

Note:  The cornstarch helps the mixture to gel while cooking.  You must sift it so that it distributes evenly when you mix the rhubarb filling.



Trifle

 

 

 

When the weather is hot and you don't want to bake a dessert, a trifle is a wonderful option.  There are no rules for a successful trifle...basically you combine some kind of cake with fruit, pudding, whipped cream, etc. to produce a delightfully tasting dessert that is refrigerated until serving time.  Make your own components or purchase them from the market for a quick assembly.  Most trifles are served in a glass bowl which allows guests to see the composed dish.   

 

 

Ingredients:

 

1 crumbled cake



pudding

mixed fruit with juice

whipped cream

 

Crumble the cake mixture into the bottom of the bowl.  (Crumbled brownies work well, too.)  Cover with a layer of pudding and some fruit.  Repeat the layers and cover with cream or shipped topping.  Fruit can include frozen strawberries and juice; canned peaches with juice; mixed fruit with some jam or jelly; nuts (if desired).  Final layer should be whipped cream.  Sprinkle with powdered cocoa and top with fruit or cherries.  Refrigerate until serving time.  This recipe serves six to eight people.

 

 

Arranged Salad

 

 

 



 

Dinner parties need some elements that can be made ahead.  An arranged salad fills this requirement and can sit in the fridge until needed if there is no dressing on the salad and it is well covered with plastic wrap. 

 

Ingredients:

1/2 cooked chicken

32 ounces of chicken broth

1 tsp. of garlic powder

2 bay leaves

 

1/2 head of romaine lettuce, broken into pieces (not cut with a knife)

1 cucumber, peeled and sliced

tiny plum tomatoes

1/2 lb. of prosciutto

2 hard boiled eggs

1/4 cup of smoked cooked bacon

1/4 cup of Pecorino Romano cheese (salty Tuscan sheep cheese --- get the imported kind)

croutons

 

Chicken Preparation:

I usually roast a very small chicken with salt, pepper and garlic powder until well cooked.  Take it out of the oven and put it in a stock pot, filling the stock pot with broth, bay leaves and a little more garlic powder.  Allow the chicken to simmer until the bones are separating from the poultry.  Remove from heat and allow the chicken to cool completely.  Reserve the broth. 

 

NOTE FOR BUSY COOKS:  you can eliminate the roasting of a chicken by purchasing a whole, roasted chicken from your local market.  You will still need to poach the chicken in chicken broth (additionally, you can throw in a little dry white wine).

 

Bone the chicken when it has cooled.  Discard the bones.  You will only need half of the chicken so save the remaining chicken and put stock in containers to be frozen.  Do not add chicken to salad until it is completely cooled or it will wilt the lettuce.

 

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Take a lovely platter and arrange a bed of lettuce.  I usually leave the middle less filled in order to build the salad up in the platter.  Your greens should be extremely crisp. 

 

Add the remaining components, starting with the chicken.  Sprinkle the bacon on top of the salad when you have added all other ingredients.   To finish the salad, sprinkle on the grated cheese and add the croutons.  (Any cheese will work...be creative.  Croutons can be home made or purchased.)

Also, the choice of ingredients is totally up to the home chef.  Other items that make this salad interesting are:  olives; pickles; capers; chives or scallions; etc.

 

When you are satisfied creatively, cover the salad with plastic wrap.  Refrigerate until serving time.  Offer a choice of dressings. 

 

Preparation time is minimal if you use an already cooked chicken.  Although it looks like you spent an hour making this salad, it really is more like five to ten minutes. 

Future Lessons

 

 

COMING SOON

 

 

Answering cooking questions is fun...in the near future, in response to your requests, we will teach you how to make your own cream puffs; make delicious ice cream and a sensational Easter menu.  Stay tuned!!!!!

Deep Dish Turkey Pot Pie

 

Deep Dish Turkey Pot Pie

This recipe requires a little planning.  You need two days, a crockpot and some patience.  You also need three cups of diced turkey.  (I freeze extra turkey for recipes like this.) 

Ingredients:

2 turkey thighs (wings, etc.)
32 ounces of chicken stock
2 packets of turkey gravy

Place all these ingredients in a crockpot.   Set heat to lowest setting.  Slow cook for 24 hours.  Add one cup of heavy cream.  Cook another few hours.  Strain the sauce, reserving gravy.  If you want to incorporate turkey, debone and add to gravy.


Assembling Pie:

Preheat oven to 350F

Ingredients:

Turkey gravy
Diced turkey
pre-made pie crusts
Salt, pepper

In a deep dish pie plate, put bottom crust.  Fill crust with turkey and gravy.  Dot with butter.  Salt and pepper before putting top crust on....

Roll out top crust and place over pie.  Crimp edges.  Spray middle of crust (not edges) with baking spray.  Sprinkle finishing sea salt and pepper on top of crust.  Sprinkle with rosemary (crushed).

Bake for one hour.






 

Lasagna

 

 

1 lb. of lasagna noodles

2 cups of ricotta

1/2 cup of breadcrumbs

Six eggs (room temperature)

1 cup of Parmigiano Reggiano

2 lbs. of cooked Italian sausage

20 ounces of thawed chopped spinach

salt, pepper and nutmeg

4 cups of spaghetti sauce

freshly grated mozarella

eight slices of provolone

Cook noodles three minutes less than box advises or if using fresh noodles, blanch three minutes.  Shock in cold water.

Have a large lasagna pan ready.    Put one cup of spaghetti sauce in bottom.  Put one layer of noodles in the bottom of the pan.

In a large bowl, mix ricotta, breadcrumbs, eggs, parmigiano reggiano and sprinkle in a little salt, pepper and freshly ground nutmeg. 

Put one half of the ricotta mixture over the noodles.  Cover with the spinach.  Spoon over a little of the spaghetti sauce.  Add a layer of noodles.  Add remainder of ricotta mixture.  Cover with the cooked Italian sausage.  Sprinkle a little parmigiano reggiano and add the provolone.  Spoon over spaghetti sauce.  Add final noodle layer.  Sprinkle with cheese and add sauce.  Bake for 30 minutes at 350F.