Peach Cobbler

Peaches are magnificent in East Hampton in August.  This recipe is from the Lee Bailey Cookbook, “Country Desserts” that my son Gregory gave to me for a birthday gift in 1998.

(Reprinted with permission from Lee Bailey's Country Desserts by Lee Bailey, copyright 1988, Clarkson/Potter Publishers.)

Serves 6

1 1/2 cups sifted all-purpose flour

Scant 1/4 tsp. salt

5 tablespoons unsalted butter, frozen

1/4 cup solid vegetable shortening, frozen

5 tablespoons ice water

7 very large ripe peaches, skinned and pitted

1 cup sugar

1/4 cup (1/2 stick) unsalted butter, cut into bits

Whipped cream or ice cream

9” x 9” dish

Preheat oven to 450 degrees.

Lightly grease a deep 9” x 9” inch ovenproof dish. Set aside.

Place flour and salt in the bowl of a food processor fitted with a metal blade.

Add the frozen butter and shortening.

Process until mixture is the size of small peas.

Add ice water and process until mixture begins to form a ball.

Remove and shape into a ball.  If you would like to refrigerate the dough at this point flatten between 2 sheets of wax paper (or plastic wrap).

Meanwhile, cut the peaches into thick slices and set aside.

To assemble the cobbler, roll the dough out into a large, ragged rectangle on a floured surface.  Dust with flour and roll back onto the rolling pin, window shade fashion. Unroll over the prepared dish, lining the bottom and sides and allowing excess dough to hang over sides. 

Heap the peaches into the dish.

Sprinkle with the sugar and dot with the butter pieces.

Flop the loose ends of the pastry over the top, using any pieces that have fallen off as patches.

Put cobbler into the oven and turn temperature to 425 degrees.

Bake for 45 minutes, or until top is golden.  Serve with whipped cream or ice cream.

  

Penne with Spicy Sausage and Sweet Pepper Sauce

My painter chose this recipe to be added to my blog this month.  He's really cute.  With his shirt off and his sunglasses on he reminds me of Tom Cruise in Risky Business.  I may have to have my house painted annually!

This sauce can and probably should be made in advance.  I’ve made it for my book group and they loved it.   This is one of Gregory’s favorites.

Serves 8 - 10 

3 tablespoons butter

3 tablespoons olive oil

1/2 red onion

1 shallot

2 celery stalks

2 carrots

3 hot Italian sausages (pork or chicken or combo)

1 yellow pepper

1 red pepper

1 orange pepper

4 tablespoons red wine

1 box Pomi strained tomatoes 26 oz. (if you can’t find use 28 oz. can crushed tomatoes)

Basil (fresh or dried)

Kosher salt and fresh ground pepper

Clean and cut up veggies very small (I use the Cuisinart and pulse)

Heat oil and butter on low in your sauté pan.

Add onion, shallot, celery, and carrots and cook gently 4-6 minutes.

Push veggies to outside of pan and add sausage, which is pushed out of casing.

(I know this is gross but it is necessary.  You want the sausage to be broken up).

Constantly break up the sausage so it stays crumbled - sauté 2-3 minutes.

Add peppers to Cuisinart and pulse or cut up finely.

Add peppers to pan - sauté 4 minutes combining all ingredients.

Add wine to moisten mixture – cook 3-4 minutes.

Add tomatoes and stir well - cook gently another 4 minutes.

Add basil, salt and pepper to taste.

Serve with penne.

Hot Chocolate Flan

It's my birthday this month and my 3 sons know to be sure there is a chocolate cake for me on my special day.  I thought I would add this recipe for all of my fellow chocaholics!

This is an easy recipe that can be made in advance and guests will be dazzled!

Another International Kitchen School recipe that I learned in Florence from Chef Barbara.  What fun my girlfriends and I had.

Serves 4

7 oz. dark chocolate (60% cocoa is nice)

4 tablespoons or ¼ cup unsalted butter

½ cup powdered or confectionery sugar

4 eggs

Pinch of salt (iodized - for baking)

2 tablespoons flour, sifted

4 ramekins or aluminum cups

Melt chocolate with butter and sugar on very low heat.

Add the eggs one at a time whisking after each.

Add pinch of salt and the sifted flour.

Mix with a whisk.

Grease and flour - or butter spray - 4 individual moulds and pour in the chocolate mixture.

Cover with plastic and put in freezer for minimum of 1 hour - up to 24 hours.

Place on a cookie sheet.

Cook them frozen at 400 for 10 minutes.

Slide knife around edge and flip over onto plate.

Serve them immediately with whipped cream or fruit sauce.

For the fruit sauce:

6 oz. of strawberries, raspberries, blackberries, or tropical fruit.

4 tablespoons of sugar

Few drops of lemon juice

Heat all ingredients slowly.

For whipped cream:

1 pint or 2 cups heavy cream

2 tablespoons confectionery sugar

Blend until thick consistency.