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Early Summer Recipe


Fried Green Tomato

Late Spring and early Summer is the prime time to find green tomatoes at the Farmers Market. What exactly are green tomatoes? There are two types of green tomatoes, those that are green when fully ripe (generally heirloom varieties), and unripe tomatoes. Here are two recipes for a favorite dish using this seasonal fruit.

Fried Green Tomatoes

1 cup stone-ground cornmeal

1 cup all-purpose flour

1 tablespoon garlic powder

1 pinch cayenne

1 1⁄2 cups buttermilk

kosher salt

fresh ground black pepper

4 large unripe tomatoes, cut into 1/2 inch thick slices, ends removed

1⁄2 cup vegetable oil

1 tablespoon unsalted butter

hot pepper sauce, for serving

lemon wedge, for serving

 

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.

Pour the buttermilk into a separate bowl and season with salt and pepper.

Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil.

When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

Carefully remove the tomatoes and drain on paper towels.

Serve with hot pepper sauce and lemon.

 

Crunchy “Baked” Fried Green Tomatoes

4 large firm green tomatoes

1 1/2 cup all purpose flour

1 teaspoon Kosher salt, more for sprinkling

1/2 teaspoon pepper

1 cup plain Greek yogurt

1/2 cup buttermilk

1 1/2 cup Panko Bread Crumbs

Pam Cooking Spray or olive oil for drizzling

Slice tomatoes 1/8 inch thick. On a large plate mix flour, salt, and pepper. Place yogurt and buttermilk on a second plate, and Panko Bread Crumbs on a third plate. Coat tomatoes with the flour mixture, then the yogurt – buttermilk mixture (you may want to put the yogurt in a small bowl so that dipping them is easier), then the Panko Bread Crumbs.

Place coated tomatoes on a cookie sheet and spray with Pam Cooking Spray liberally on both sides or drizzle them on both sides with olive oil. Bake in a 350-degree oven for about 7 minutes on one side then flip them over and bake for another 5 to 7 minutes. Transfer to a platter, sprinkle with extra salt and serve warm.

 

Buttermilk dipping sauce: 

3/4 cup buttermilk

1/2 cup mayonnaise

kosher salt and freshly ground black pepper

1 tablespoon chopped chives

hot sauce

In a medium bowl, whisk together the buttermilk and mayonnaise. Season with salt and pepper. Add the chopped chives and stir to combine. Add a few dashes of hot sauce to taste. Chill until ready to serve.


 

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Farmers Market

The Waco Downtown Farmers Market offers FREE cooking demonstrations using farm fresh ingredients from their vendors. Enjoy these recipes from our demonstration on March 4th using many ingredients available early spring.

Waco Downtown Farmers Market Logo
Waco Downtown Farmers Market Saturdays 9 am – 1pm

Pumpkin Bread French Toast

  • half a loaf of pumpkin bread or zucchini bread, sliced thickly (about 6 pieces), The Wine Maker’s Pantry
  • 3 eggs, Various Vendors
  • ½ cup whole milk, Richardson Farms
  • a splash of Nielsen Massey vanilla **
  • Cinnamon honey syrup, recipe follows
  1. Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat.
  2. Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).
  3. Serve with Cinnamon Honey Syrup.

Cinnamon Honey Syrup

  • 3⁄4 cup honey, Round Rock Honey
  • 1⁄2 cup butter
  • 1⁄2 teaspoon ground Ceylon cinnamon**

Heat all ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm.

Herbed Pecan Pesto:

  • 3 cups fresh basil leaves, Various Vendors
  • 1 1/2 cups pecans , Pecan Shop
  • 4 cloves garlic, Various Vendors
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup olive oil, Texas Hill Country Olive Oil
  • 1/2 teaspoon kosher salt 1 pinch ground black pepper to taste **

Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Bowl of Vegetable Soup and a slice of bread topped with Pesto
Farmers Market Soup

Farmer’s Market Italian Soup

  1. In a heavy bottom pot, heat 1 tbs olive oil over medium high heat. Add in the sausage and brown , about 5 minutes. Put the sausage aside on a plate.
  2. Add more oil, the carrots, celery, leeks and onions. Add in 2 tsp salt and 21 tsp pepper. Cook over medium heat, scraping up any brown bits from the sausage on the bottom of the pot, and stirring occasionally. Cook until the onions turn translucent, about 10 minutes.
  3. When the onions have turned translucent, and the vegetables have cooked through, add in the garlic and cook until fragrant, about 1 minute. Then add in the can of diced tomatoes, bone broth, sausage, and thyme. Cook over low heat, uncovered, for 20 minutes. Add in the spinach (or other leafy green).
  4. Add in pasta. Stir and continue cooking until pasta is cooked, 5 – 10 minutes depending on type of pasta.
  5. Taste to see if it needs more salt and pepper.
  6. Serve it topped with herbed pesto and warm bread.
  7. Will keep in an air tight container for 1 week in the fridge. Can be frozen for up to 6 months.

** Ingredients available at Gourmet Gallery

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Lemon Trifle

Lemon Trifle

1/4 cup fresh lemon juice 1/4 cup granulated sugar
12 -ounces cream cheese, softened One 8-ounce jar prepared lemon curd
2 cups heavy cream 22 hard ladyfinger cookies
3 cups mixed raspberries and sliced strawberries Powdered sugar, for garnish
Whipped cream, for serving

 

A clear trifle bowl with layers of lady fingers, raspberries and lemon cream

In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.

Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.

To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.

Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

 

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Making Marshmallows

The Making of Marshmallows & Memories – Family Holiday Traditions

By Karyn Miller

Reprint from October 2013

 

The scents of the cool fall air always spark different emotions and trigger memories for me. As a child, once the Trick-or-Treat candy was consumed (or otherwise mysteriously disposed of), my family got to work on the next series of events. Football, Homecoming, a few fall birthdays, Thanksgiving, Christmas, and New Year’s Day inspired us and gave us all something pleasing to anticipate.

My father owned and managed retail businesses during my youth. He worked six days a week as long as I can remember, holidays being the rare exception. Mom taught high school homemaking and was a foodie before the word existed. While she managed to deliver some amazing meals for us despite the limited help from her industrious husband and her three indolent children, her magic really sparkled when the cool weather and fall fog rolled into town. From homemade hot chocolate to the best pralines ever, from candied orange peel (still not my favorite) to sand tarts and divinity, Mom’s greatest gifts flowed forth from kitchen. For our family, holiday traditions focused on these sweets and other favorite foods.

My daughter and I rely happily and heavily on those holiday traditions from my mother’s kitchen. With the first breath of chilly air, we make homemade hot chocolate just like we did when I was a kid – that perfect combination of chocolate with the tiniest pinch of salt and spice. After I pour it into mugs, my daughter Molly mounds marshmallows so high that it takes half an hour to get to the beverage. By the time the marshmallows are gone, she and I are halfway through another longstanding family holiday tradition, “A Charlie Brown Thanksgiving.” Never a drop of hot cocoa remains in either of our cups by the end of the show.

One of our newer traditions is to make our own marshmallows – not for the ordinary cold night hot chocolate, but as holiday gifts for teachers and friends, and of course, as a gift to ourselves. The recipe isn’t difficult, but it is time-consuming and messy. And worth every bit of waiting, togetherness, powdered sugar, and fun. That time together is the stuff that holidays are made of, the stuff I remember as a kid with my brother and sister.

Thanks to a mother who was and is a fabulous cook, both of my siblings and I love cooking and eating good food, bantering and being silly with each other; so, what many might view as an onerous tasks in the kitchen I see as luxurious indulgences when we truly take the time to create good food and good memories. I savor the hours “slaving” in the kitchen, even if I complain about how little time we have to sleep, to relax, and to relish the season. Despite my family’s mutual admiration of all things food and all things cooking, our holiday season typically starts with the same friendly sibling argument:

“What are we doing for Thanksgiving this year?”

“I don’t know. I don’t even know what I’m having for dinner tonight.”

“How about turkey?”

“I don’t want turkey this year.”

“How about ham?”

“I don’t like ham.”

“Fine. I’ll ask Gary.”

“Gary, are you and Beth in town for Thanksgiving this year?”

“I think so. I don’t know. You’ll have to ask Beth.”

Aaaaarghhhh! Thus the holiday tradition in the Miller family begins. Eventually my sister and I will congregate over a glass of wine and talk about our plans through the season. We ponder over recipes, menus, new and old favorites. Finally we emerge with our Thanksgiving dinner plan, typically a mix of a new twist on a turkey we likely found in Bon Appetite, our grandmother’s traditional Southern Dressing, Gary’s Potatoes Dauphin, Beth’s rolls, something green (changes every year), a variety of pies, and of course, Mom’s pralines. Perhaps we should just keep that same menu every year, but then we would lose the traditional pre-holiday argument I have come to anticipate and enjoy.

I “interviewed” my daughter before writing this article to find out what she considers her favorite family holiday traditions to be. Without any prompting she said, “Grandma’s pralines. Grandma makes the best pralines ever.” Next she mentioned hot chocolate and homemade marshmallows. She even mentioned how her Aunt Caryl and I have to wrangle over our holiday dinners and gatherings.

She mentioned how she loves for our whole family to get together, usually after New Year’s, to have our official family Christmas where each family member gets to open his or her gifts one by one for all to see. I don’t know why, but it surprised me that Molly defined her holiday traditions and memories so similarly to the way I define mine.  I realized we all have our own traditions – an imperfectly perfect blend of all the traditions that have graced and cursed us through the years. I can only hope she is so lucky with her own family someday.

Mollymallows

Molly and Karyn’s traditional homemade marshmallow recipe for gift-giving and hot cocoa.

4 envelopes unflavored gelatin

1 ½ c water

2 ½ c white sugar

½ c brown sugar

1 ¼ c light corn syrup

¼ t salt

½ t cinnamon

2 t vanilla extract

½ c confectioners’ sugar

½ c cornstarch

Combine confectioners’ sugar and cornstarch in a small bowl. Set aside.

Line a large jellyroll pan with lightweight foil. Spray with vegetable spray and dust pan lightly with sugar-cornstarch mixture.  Set pan aside.

In the bowl of an electric stand mixer, soften gelatin with ¾ c water.

Place the white and brown sugars, corn syrup, salt, cinnamon, and ¾ c water in a heavy saucepan. Stir to mix well. Bring to a boil and cook over high heat until the syrup reaches the soft-ball stage (234-240°F). After it reaches the soft-ball stage, remove pan from heat and add vanilla. The mixture will be dark at this stage.

With the whisk attachment and the mixer at high speed, slowly pour the hot syrup mixture into the gelatin until the mixture is very stiff. This takes about 15 minutes. The mixture will fluff up and turn almost white.

Pour the mixture into the foil-lined pan and smooth the top with a well-oiled spatula. Allow the mixture to sit, uncovered, at room temperature for several hours, overnight it usually best.

Light sprinkle some of the cornstarch-sugar mixture over a cutting surface. Turn the stiffened marshmallow mixture out onto the cutting surface. Dip a slightly oiled cookie cutter into the remaining cornstarch-sugar mixture, and cut the marshmallows into shapes. Drop freshly-cut marshmallows into cornstarch mixture, then store in an airtight container.

These make beautiful homemade gifts, especially when combined with a cup of homemade cocoa mix and a peppermint stick in a mug.

Variations: Chocolate marshmallows, chocolate-cayenne, peppermint marshmallows, coconut marshmallows. Call me for more ideas or for specific recipes for these. Enjoy.

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The Art of the Charcuterie Platter

Now that I’ve typed it what does it mean? It is the branch of cooking devoted top prepared meat products, such as salamis, sausages, terrines, pates and confit.

According to Lori Krieger, the creator of  “Tastes Elevated,” the idea of a perfect charcuterie platter features cured meats paired with artisan condiments, cheeses, breads and a variety of other condiments.

For more ideas watch this space, and come on February  7, to meet Lori and learn first hand.

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An Emerald Isle Dessert

(I have a beautiful picture from the Dingle Peninsula, but I can’t get the  ______idjit computer to download it.)

Now that we’ve been to Ireland………..Here is a recipe of a wonderful dessert.

On two occasions I had this marvelously sweet, flavorful dessert–once at the fish and chips place and again at the Smokehouse which really wasn’t a smokehouse. Both were in Dingle in County Kerry.
It’s called Sticky Toffee Pudding Cake.  Added my own touches. Don’t be alarmed at the amount of soda. I thought it would ruin the cake. It did not!

Sticky Toffee Pudding Cake

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cup boiling water
1 teaspoon soda
1/4 cup unsalted butter, softened
2 eggs, lightly beaten
3/4 teaspoon Madagascar Bourbon Vanilla

Toffee Sauce:

1/2 cup unsalted butter
1/2 cup heavy cream
1/c packed light brown sugar
1 cup English walnut pieces

Directions:

Preheat oven to 350 degrees. 
Butter a 10-inch round or square baking pan. (I used my mother’s pan that she used to make Raisin Roll. See a previous blog.)
Sift flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl, add the boiling water and baking soda; set aside. In a bowl of electric mixer  beat the butter and sugar until light and fluffy. Add the eggs and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended. Pour in the prepared baking dish.  Bake until pudding cake is set and firm on top, about 35 minutes.

Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low until mixture is thickened, about 8 minutes.  Preheat broiler. Spoon about 1/3 cup over the pudding cake. spread evenly over the top. Place pudding under the broiler until the top is bubbly, about 1 minute. Spoon into dessert bowls. Drizzle with sauce, sprinkle with toasted pecans. Serve with whipped cream or ice cream.

It’s GRAND.

 

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A Visit to Some Painted Churches

Labor Day is not a great weekend to travel in Texas. The weather is hot, the traffic is heavy, and many restaurants are closed. However, all the stars were aligned for travel. The destination was some of the Painted Churches in south central Texas. Having heard of them for several years, three friends and I set out on THAT Monday to see them.  We took a scenic tour of Bell County, and on a country road saw twenty or more hawks circling and feeding in a field where a farmer was plowing. They were eating insects and worms. I could not identify them–perhaps Swainson’s Hawks. Exciting for an old birder.

We spent the night at Brendan’s Bed & Breakfast in La Grange; we met our guide for the tour at the Chamber of Commerce in Schulenburg for the tour of five beautiful churches in Fayetteville County. Our guide, Wanda, was informed and had a personal connection to the Painted Churches since she had been married in one of them. We toured the churches at High Hill, Dubina, Ammannsville, Moravia and St. John. On the way home we stopped at the Serbin Community to visit the The Wendish Heritage Museum and St. Paul’s Luthern Church

If you have not done this short trip, I highly recommend taking a day or two to see them. According to some references there are twenty. I haven’t found that many in any listing, but I will keep on searching.

For lunch we had some barbecue and German potato salad. Laced with vinegar, it cleared my sinuses. Potato Salad may be my favorite food.
Below find a recipe from www.whats4eats:

Kartoffelsalat

Southern region Potato Salad

Boiling potatoes–2 pounds
Hot beef or chicken broth–3/4 cup
Oil–1/3 cup
Onion chopped finely–1
Vinegar–1/4 cup
Brown or Dijon mustard–2 tablespoons
Sugar–1 tablespoon
Salt and pepper to taste
Chives or parsley, chopped (optional)–1 to 2 tablespoons

1 Place the potatoes into a large pot and add enough cold water to cover them by an inch or two. Place over medium-high heat and bring to a boil. Reduce heat to medium, and continue to boil until the potatoes are cooked through and a sharp knife pierces them easily. Drain and set aside to cool.

2. When the potatoes are cool enough to handle, peel them if you like. Then cut the potatoes in half and then cut them into thick slices.  Put the potatoes in a large bowl and carefully stir in the hot broth and onions.

3. In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper until smooth. Stir this vinaigrette in the potatoes, along with the chopped chives or parsley.

4. Adjust seasoning to taste and serve warm, at room temperature or cold.

Variations:
Add diced, cooked bacon if you like. Substitute bacon fat for some of the oil.
Coarsely shred a small head of Romaine or Iceberg lettuce and mix.
Add some chopped dill pickle and juice.

All of the churches have festivals. I wish I could go to all just to check out the types of potato salad that are served.

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Did You Get the Number of the Truck?

“What truck?”
“The one that ran over me”This was the exchange in our family when someone had a particularly difficult day, task, etc.It is appropriate for the past week for Gourmet Gallery and me personally. Now, this is not a BAD thing. There are many good things!

Fifth anniversary celebration with 109 friends–GOOD

Number One grandson graduating with a Master of Information Systems Degree–GOOD

A three-day holiday to West Texas to be with family to celebrate a ninetieth birthday–GOOD
(We missed the planned party, but made it for the after-party parties. Such great family time for us.)

There were a few small towns on our itinerary. What fun we had exploring in Clifton on the way there, and Roby, Anson, Abilene (not so small, but one of our former hometowns), Buffalo Gap, Cisco, Eastland, and Cranfills Gap and St. Olaf’s Lutheran Church on the way back.

Perini’s Steakhouse is in Buffalo Gap. We didn’t get to have any of their famous steaks, but enjoyed some of the other foods–a one/half pound hamburger, fried quail legs, and some of the best hominy I’ve tasted.

This recipe from “Texas Cowboy Cooking”, p.148:

Jessica’s Favorite Green Chile Hominy

1 cup chopped onion, sautéed
4 15-ounce cans white hominy (drain and reserve)
1/2 cup hominy liquid
1 tablespoon juice from pickled jalapeños
1/2 pound cheddar cheese, grated
10 slices bacon, fried crisp and chopped (reserve drippings)
1 cup chopped green chiles
1-2 pickled jalapeños, seeded and chopped (optional)

Sauté the onions in a little of the bacon drippings and put aside. Heat hominy in a separate sauté pan, stirring often. When heated thoroughly, add the hominy liquid and jalapeño juice, bring back to a high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers and bacon and all the onion. Pour into a 9 x 13-inch baking pan and sprinkle with the remaining cheese, bacon and peppers. (At this point it can be refrigerated or even frozen, if you want to make it in advance.) Bake at 325 degrees F. Until cheese on top melts, about. 15 minutes ( or 40 minutes, if refrigerated.)
Serves 10 to 12.

And what truck was th

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Why Am I in Texas When There Are Cooler Places?

This is the time of the year– EVERY YEAR–that I ask myself that question. I suppose the answer is that I haven’t gone some other place. The secret to being as comfortable as possible for me is to stay as cool as possible and drink as much liquid as possible. Water , of course, is the logical choice, and it is a good choice. However, our gourmet world offers many options. Below find a couple of drinks that can be made at home–with a little help from Gourmet Gallery.

PEACH BELLINI

1) In a blender, combine 1/2 package of Wine-a-Rita mix (3/4 cup) with12 fluid ounces of wine or champagne and blend until mixed.

2) Fill blender with ice and mix until smooth.

Makes 12-6 ounce servings.

Or

LAVENDER LEMONADE

Brew 1quart of Sterling Earl Grey Lavender Tea. (2tablespoons loose tea in 1qt. hot water [185-205F] . Let steep for 5 minutes. Remove tea leaves and chill.

2 cups simple syrup. (Bring 2 cups sugar and one cup water to a boil stirring until sugar is completely dissolved. Chill.)

Combine tea and simple syrup in a pitcher and add 1-1/2 cups of freshly squeezed lemon juice. Stir. Add ice and one or two sliced lemons.

ENJOY.

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My Fig Tree, the Birds and the Squirrels

My fig tree is as tall as the storage house at the back of the lot. It is as big as the storage house. I can only
reach about 7 feet to pick the large, luscious figs that are beginning to ripen to their sweetest. I COULD get a tall ladder and move it a few feet at a time around the tree to pick the figs. (.Don’t tell.)

I devised a plan for harvesting those figs. I was willing to get in and around the first seven or so feet of the tree and pick those plump figs. And I was willing to let the wildlife have the figs in the top half of the tree. In my nicest voice I have made that fact known to the birds, squirrels and any other creatures that want to have a treat. Have they accepted my invitation–my reasonable plan. NO!!!! With unmitigated gall they have been in MY part of the tree, and not only that, they are eating figs that are not completely ripe–just barely turning color. How rude when I was and am so willing to share!!!!!.
However, if I can get sneak enough from the birds, etc., or if they have a change of heart, I am going to make the following recipe:

JUANITA’S FIG BRUSHCETTA

l Baguette, sliced
4 ounces goat cheese
Fresh figs, sliced
Honey for drizzling.

Toast the baguette slices.
Spread with about 2 teaspoons  or so of the goat cheese.
Place 1 sliced fig on each slice.
Drizzle with honey, to taste.

Makes 4 to 6 servings.

Try this with a Pinot Noir, if you like a red, or a Sauvignon Blanc if you prefer white. I also found a “fizzy” Portuguese white that will be nice with this recipe.
Let me know what you think of the wine choices, please.

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A Source–“Cook’s Illustrated”

Entering the retail world of food has been a education for me. Even though I was a Homemaking teacher  when there were such animals and a wife and mother for even longer, so many new ideas, food and nutrition facts and new methods have appeared since then that I have had to really be alert to all things new. Among  the many magazines that pass through our doors, a stand-out is COOK’S ILLUSTRATED. In fact, it is our go-to for equipment recommendations, methods of cooking and their cookbook THE AMERICA’ S TEST KITCHEN FAMILY COOKBOOK published by America’s Test Kitchen is the book we recommend for new cooks who need a starter course in cooking and baking.

COOK’S ILLUSTRATED comes bi-monthly and has a plethora of information about food preparation, pots and pans, food products–too much to cover here. There are 32 items in the contents. One of them is for frying eggs. I know, I know! Who doesn’t know how to fry ’em, and eggs are not that good for you. What about cholesterol? I eat them and I will continue to do so.

Pointers for the perfect fried egg, borrowed from August, 2013, COOK’S ILLUSTRATED, pp.12-13.

Preheat the pan for 5 minutes over low heat.
Use two fats–vegetable oil while the pan is heating and butter added just before the eggs.
Add eggs all at once. Cracking into small bowls and adding to skillet allows them cook at the same rate.
Turn heat to medium-high.
Cover as soon as the eggs are in place. Allow to cook 1 minute.
Remove from heat.
Wait 15 to 45 seconds.

Ready to serve.
(I have a glass saucepan lid that fits for 8 inch skillet; so, I don’t have to let heat out to check.)
Now, for a strip of bacon, toasted English muffins and a little orange marmalade.

Perfect breakfast–or dinner.
BTW we have both AMERICA’S TEST KITCHEN FAMILY COOKBOOK and the current issue of COOK’S ILLUSTRATED available at Gourmet Gallery.

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A Summertime Favorite, or Who Doesn’t Love Peach Cobbler?

Peach cobbler always meant making a double pie crust, lining the pan with half and rolling a top crust. I still like it that way, but my niece sent me a recipe that is a hurry-up recipe that is so delicious that I usually make it that way.I have found several similar recipes, but they all require more steps than Lora’s recipe. Here it is:

( Luscious peaches. Watch at Farmers’ Market. Probably will be the best)

LORA’S PEACH COBBLER

Heat oven to 350 degrees F.

Place 1/2 cup butter in 9X13X2 baking pan and put pan in oven to melt butter. When melted, remove from oven. Set aside.

Mix together:
1 cup sugar
1 cup flour
1 tablespoon baking powder
Add 1 cup “sweet” milk

Pour into baking pan over the butter.

Add 1 quart of sweetened peaches evenly over the batter.

Place into oven and bake until golden brown–about 30 minutes.

Serve warm with whipped cream or vanilla ice cream.

So quick. So easy. So-o-o-o-o-o-o good.

Any kind of peaches will work– fresh, canned or frozen. I remembering reading that even the peaches that don’t seem quite up to par will be wonderful in a cobbler.
Please enjoy this simple recipe.