peach cobbler parfait

there is definitely a place in my head that is reserved for the most shameless of indulgences… one of those happens to be the combination of brown sugar and butter.  i’m afraid that if i weren’t so self-critical, i could eat it alone.  in the south, mix that delectable substance with some fresh, sweet, juicy peaches and you’ve got the base for a yummy peach cobbler.  i didn’t have time for all that, so i turned my latest serving of dairy into a warm, slightly less guilty pleasure.

this is one of the few concoctions i didn’t learn about elsewhere and alter.  this one is from my own sick love of food.  not to say that there isn’t a better way or an existing recipe out there, but i may alter it as i prepare it more and more.  so congrats, this is the raw version.  it makes two breakfast or lunch sized portions or several small ones.  i imagine this is VERY easily doubled or tripled for large group.  i picture it making a pretty presentation in a large glass bowl.  let me know how you use it and how yours turn out!

peach cobbler parfait

2 peaches, peeled, pitted and chopped
2 tbsp. butter
2 tbsp. brown sugar, or (1 tbsp. each white and brown sugar)
2 c. vanilla or plain non-fat yogurt
(Optional) pinch of cinnamon

1. Melt the butter over low heat in a heavy-bottomed skillet or pan.  Stir in the sugar and peaches.  Bring to a boil, then reduce heat to low and simmer for 5-7 minutes, or until peaches are soft liquid has thickened slightly. Remove from heat and let sit for two or three minutes to cool for handling.

2. Layer Warm. Begin with a few tablespoons of yogurt.  With a slotted spoon, add a layer of peaches.  Top with a generous layer of granola.  Repeat.  Top with any remaining caramel sauce. To refrigerate, skip the granola cover your serving dish with plastic wrap.  Add granola before serving.

fresh peach salsa

i think i mentioned once before that i love peaches.

a lot.

but there are many ways i could never picture myself using them.  one of these ways i never considered is as a part of a main dish — i generally like to keep the sweets sweet and the savory, well… savory.  the other is paired with anything spicy.  friends, i am here to tell you not to fear.  adventure into the great unknown!

the story behind this dish is typical: i was going into the commissary (the base-only grocery store) to get a few items and ended up doing a not-so-mini shopping spree.  i can’t enter that place without spending $50.  they may as well charge me an admission fee.  at any rate, i was doing really well today.  i am making enchiladas for dinner and i needed some cream cheese, and tomorrow i’m taking lasagna to my friend’s house and needed two or three items.  easy, right?

well… no.  they had the commissary food dome or whatever catchy name they had for it right at the entrance.  things like this are made specifically for impulsive people like myself.  however, i have 26 years  of self-control practice and a mom who rehearsed the word “no” in the mirror for at least 24 of those years.  i am good at steering past these things.  which i did.  i was headed to pick up some basil when one of the ladies, returning to duty, offered me some peach salsa.  i took it to be nice.  and i asked for the recipe to be nice.  and.. i went back to the table to try the peach parfait to be nice.   and.. well, you get the picture.

so here i sit, munching on some peach salsa.  you will like it.  this is also a recipe that seems that it would do well with other fruit: nectarines, of course; strawberries; mangoes; even possibly pears!  i suppose the old addage “you learn something new every day” could also be “you learn you like something new every day”.  if you’ll try things!  like this:

fresh peach salsa
adapted by aleasa

2 ripe (but firm) peaches, chopped
1/4 c. red onion, finely chopped
1/2 c. red bell pepper,
1 moderate handful cilantro, coarsely chopped — a couple tablespoons
1 small jalapeño or serrano pepper, minced
1 tbsp. olive oil, a quick drizzle
juice of 1 lime
salt and pepper to taste

1.  Combine first six ingredients in a bowl (all but the olive oil).  Drizzle olive oil, once around the bowl, and mix.  Season with salt and pepper to taste, and add more oil if needed to coat all ingredients.  (You don’t need much!  Trust me!)

2.  Let stand at room temperature for 30 minutes to one hour, stirring occasionally. Serve fresh with tortilla or pita chips, or over grilled fish or chicken.

** note: i like to give credit where credit is due.  the only thing that my little recipe card says is “Coast” with a little sun rising over it.  does anyone happen to know what that company is?

country bruschetta

today, we had some friends over for labor day.  it was a wild, fun, and exhausting time…  i always get exhausted when i entertain.  our friends are leaving this week, getting stationed across the country.  i figured we may as well send them off with a full tummy.  here’s the menu:

layered summer salad
– i halved everything but the cheese this recipe and it was plenty!
high-class country bruschetta
pizza (do not judge… it was last minute and we don’t have a grill!)
peaches and cream

the second best thing about summer is the corn.  i love a good, sweet cob of corn.  a few weeks back, i needed a fresh and tasty appetizer.  i love bruschetta (the italian version, with tomatoes and balsamic vinegar), but it didn’t really fit that day’s menu (grilled steak and asparagus).  i remembered hearing about something like corn bruschetta and decided to google it.  a few good ones showed up, and i picked one from the food network.  as written, it was okay, but with a few changes, i have crafted a “dericious” appetizer that everyone seems to love.  (AND more fattening, to boot.)

high-class country bruschetta

4 ears corn
3 tbsp. + 2 tbsp. butter
4 oz. prosciutto
3 cloves garlic
5 leaves fresh sage, finely chopped (more to taste)
1/2 c. heavy cream
Salt & pepper to taste
1 loaf of your preferred bread (country white or sourdough is my favorite), sliced

1.  Preheat oven to 400.  Using the 2 tbsp. butter, lightly butter bread slices and bake to desired toast.  (You definitely don’t want it too crispy… trust me.)

2.  Remove husks and cornsilk, rinse, and dry corn.  Cut kernels from ears of corn into a large bowl.

3.  In a skillet, lightly cook the prosciutto.  Remove from heat and chop when cool.

4.  In the same skillet, melt 3 tbsp. butter over medium-high heat.  Add garlic and sage and saute until fragrant, about a minute.  Add corn, desired salt and pepper and cook for 2 or 3 minutes.  Stir in cream (use more if necessary).  Bring to a boil and reduce heat to low.  Cook until cream is reduced by about half.  Remove from heat.

5.  Top each slice of bread with about a teaspoon of creamed corn (more or less depending on slice size), then with a pinch of prosciutto.  Serve warm or room temperature.  Makes about 20 moderate bruschetta bites.

* Variation:  You can leave the prosciutto un-fried and layer it under the corn.  But why?  You can also reduce the butter, but I like the butter flavor.  “MIDDLE class” country bruschetta would use bacon, and plain country bruschetta would include diced ham in the creamed corn.  All good, for the record.  Try fire roasting the corn!  That would be amazing (if I had a grill).  Also, you could grill your bread in larger slices.   Tell me how your country bruschetta looks!

Related Links: Saged Creamed Corn Bruschetta with Prosciutto (Food Network)

peaches & cream

the best thing about summer is the PEACHES!  i wish i had thought to cook more things with peaches this summer, but i never got past eating them fresh.  the most elaborate endeavor i have managed to get so far is to top a sliced peach with cream.  sour cream, that is.  it’s a fast, tasty dressing for the single best fruit God has made.  try grilling the peaches!  you could also used canned, but why?

takes zero time, and if you slice your peaches ahead of time, makes a great dessert.  in fact, we’re having some friends over tomorrow (labor day) and i’m serving creamed corn bruschetta for an appetizer, and THESE works of art for dessert.  my prep time is almost in the negative numbers.  seriously.

peaches and cream

1 fresh peach
2 tbsp. sour cream
2 tsp. brown sugar
cinnamon, for garnish

1. Slice the peach.  I leave the peel but you can do what you want!

2. Mix the sour cream and brown sugar in a small bowl.  Arrange peach slices and dollop sour cream mixture on top, or serve on the side for dipping.  Sprinkle with cinnamon.

3. Indulge.

4. (optional) Repeat.