Peach Dumplings

For all the times that you don't do (fill in the blank here), today is the day to celebrate all the things that you do so well.   Who else achieves rock star status every night when you walk through the door and the crowd of 3 roars: "Daddy!"?  Who else can get a kid who "doesn't want to talk about it" to open up just before they fall asleep?  Who else can make the car erupt in laughter with your rendition of throwing up? Who else has the patience to take 3 little kids up a ski lift by himself? Who else gives up many of his Sunday afternoons for a few holes of golf with the kids in between driving the golf cart, getting drinks and Goldfish at the snack shop, and fishing?  Who else makes a last minute run to the grocery store before a round of golf to buy eggs in order to “de-crabby” his wife who has the ability to lose perspective at times? 

For all the things that you don't do or that you do that can drive me crazy, I am thankful for ALL that you do for our kids and for me. Happy Father's Day, David!!

And a Happy Father's Day to all the dads, granddads, uncles and men who are role models and who give love to the little people in your lives.

On your day, let’s eat dessert (your favorite part of the meal – ha!).  These peach dumplings (recipe from Dori Sanders and featured in Southern Living) are a fun alternative to peach pie and perfect during summer months with delicious, juicy fresh peaches.

Ingredients:

Peach Dumplings

1.      1 package (14.1 oz) refrigerated pie crusts

2.      4 peaches, peeled and sliced (or 20 oz frozen, slice peaches), approximately 2 cups

3.      ½ c sugar

4.      ¼ butter, melted

5.      1/8 t ground cinnamon

Preheat oven to 350.

Unroll piecrusts on a lightly floured surface and rolle into a 10-inch circle.  Cut 5-6 (4 inch) circles from each crust.  Roll each circle into an approximately 5 ½ inch circle. 

Peel peaches and coarsely chop peach slices (about 2 cups).  Divide chopped peaches among dough, placing in center of each circle (about ¼ c per circle).  Pull dough over peaches and gather in center, pinching to seal and form a bundle.  Place in a lightly greased 11x7 inch baking dish.  Arrange remaining peaches around dumplings.

Stir together sugar, melted butter, and cinnamon and add ½ c water until blended.  Pour over dumplings and peaches.

Bake at 350 for 1 hour or until golden brown. Cool 10 minutes.  Serve with Blue Bell vanilla ice cream.

 

This will make for a happy Daddy!

MIB: Bowling

“Mom, I’m bored.”  Have you heard this one yet this summer?  I have so out comes my best Camp Mommy.  One of my favorite summer deals is the Summer Kids Club at 300 Dallas and the best part is that they have locations in other cities and states (Anaheim, Atlanta, Dallas, Houston, Long Island, New York, Pasadena, San Jose and Shady Grove).  Sign up online and kids 12 and under can bowl 2 games every day Sunday-Friday from open to 7pm with a shoe rental (@ $4.25).  Adults can buy into a similar program for $60 (covers you and 3 other adults). 

Love me a good deal – hope you enjoy it too!  Welcome to the MIB (Mom, I'm Bored) Summer Series by The Baker's Mann (some of which have nothing to do with cooking).

Grilled Corn and Tomato Salad with Mustard Vinaigrette

When you exercise, do you find that your body craves “bad” foods less?  Even if it is all mental, I will take any help to encourage better eating.  But I am easily swayed.  David wanted to try Maple & Motor yesterday and I had been on the treadmill in the morning so it really didn’t sound all that appealing, however when I saw the burgers and cheese fries, all noble thoughts and intentions went out the window. 

For dinner, we returned to the noble eating.  This salad was torn from the pages of Better Homes and Gardens.  David and I had some of the best grilled corn one summer in Vermont, some guy with a giant grill on the side of the road.  He pulled an ear off the grill, tore off the husks, dipped the now exposed corn in a cast iron pot of melted butter and then sprinkled garlic salt on it.  Just thinking about it makes me need to hit a treadmill.    

Ingredients: 

Grilled Corn and Tomato Salad
with Mustard Vinaigrette

1.      2-3 ears of fresh corn

2.      4 T extra-virgin olive oil

3.      2 T red wine vinegar or sherry vinegar

4.      1 T Dijon mustard

5.      1 T garlic chives (or regular chives + 1 clove minced garlic)

6.      2 hearts of romaine lettuce

7.      1 C grape and/or pear tomatoes, quartered

8.      ¼ C (1 oz) feta cheese or crumbled ricotta salata

Soak the corn (husks and silks and all) in a large bowl of water for 1 hour.

To make the dressing, combine 3 T olive oil, 2 T red wine or sherry vinegar, 1 T Dijon mustard and 1 T garlic chives in a container with a lid – shake and mix well.

Fire up the grill on medium heat.  Place the corn directly on the heat for 25-30 minutes, turning and rearranging occasionally.  Once cooked and cooled, remove the husks and silks, then cut off the kernels.  Try using a Kuhn Rikon corn zipper.  Best gift ever – thanks Uncle Willy!!

 

The magazine grilled the romaine, I didn't.  If you choose to, grill a whole romaine heart for 2-3 minutes.  I simply cut my romaine into bite size pieces.  Combine the romaine, corn and tomatoes in a bowl.  Drizzle the vinaigrette and toss to coat.  Sprinkle some salt and pepper to taste.  Transfer salad to a plate and top with cheese. 

Bruschetta with Peach, Prosciutto and Ricotta

Now that it’s summer, the kids are in the pool and I want/need to be nearby with an eye on the action.  It is a rarity to sit still for longer periods of time which gives me more time to flip through the stacks of magazines and catalogs that have piled up.  Williams-Sonoma has become quite clever with their catalogs and is publishing recipes to be made using their gear.  This recipe actually called for using a panini press.  I don’t have one so improvised with the grill but you could also broil in the oven.  The recipe sounded too good to keep me from making it!

Invite some friends over and serve this tasty dish as an appetizer (W-S actually made it as a sandwich).  No matter the size, its combination of sweet and salty and creamy = delicious. 

Happy Birthday Todd and a belated HB Carol!

Ingredients

Bruschetta with Peach, Prosciutto and Ricotta

1.      1/3 c balsamic vinegar

2.      Country style bread, sliced about ½” thick

3.      2 large peaches, pitted and sliced into 12 slices each

4.      6 T ricotta cheese

5.      3 oz prosciutto, thinly sliced

6.      1 ½ oz arugula

7.      Kosher salt

In a small saucepan, simmer the balsamic vinegar on medium until it is reduced in half, about 3-4 minutes.

Brush both sides of the bread with olive oil.  Grill or broil to lightly toast the bread. Grill or roast the peaches until both sides are marked. 

Spread ricotta cheese on the bread.  Divide prosciutto evenly and fold on top of the cheese.  Place a piece or 2 of arugula on top and then a peach slice.  Drizzle with the reduced vinegar (it is thick and sweet and tangy - yum!).  Sprinkle with a little salt and serve immediately.

Mexican Chopped Salad with Honey-Lime Dressing

Today was the last day of school.  Andrew signed Elizabeth’s yearbook with “It’s good to have a sister in the same grade.”  I hope that sentiment lasts forever.

As I am shopping for the ingredients for this salad, I see a guy at the grocery store with “Fuel City” on his knit shirt.  “Fuel City as in Fuel City Tacos?” I ask (I am doing my best “Louise” – that’s my mom and no one is a stranger; in 5 minutes or less, she can uncover your whole story and then she’ll probably offer to give you a tour of Fort Worth and make you some homemade sourdough bread and jam.)  Back to Fuel City, the guy is the general manager; I tell him about being taken there for my birthday lunch; cooking barbacoa in an attempt to recreate; he laughs and gives me a coupon for a free car wash.

Is it still swimsuit season?  Better eat another salad.  This salad is packed with lots of vegetables and a light, flavorful dressing. 

Salad  

Mexican Chopped Salad
with Honey-Lime Dressing

1.      2 1/2 C chopped romaine lettuce

2.      1 can (15.5 oz) black beans, rinsed and well drained

3.      3/4 C chopped seeded tomato

4.      3/4 C fresh or canned corn kernels

5.      Half a ripe avocado, diced

6.      1 red bell pepper, chopped

7.      Optional add-ins: grilled chicken; 3/4 C chopped peeled jicama or cucumber; 3/4 C thinly sliced radishes or red onion; 1/4 C crumbled reduced-fat feta cheese

Honey-Lime Dressing

1.      1/4 C fresh lime juice

2.      1/4 C olive oil

3.      2 T honey

4.      2 T finely chopped fresh cilantro

5.      1 garlic clove, peeled and minced

6.      1 t chopped jalapeño pepper

Toss all salad ingredients in a large bowl.  There are a lot of optional ingredients to choose from and customize this salad to your favorite tastes. 

Using a mini food processor, combine all ingredients for the dressing.  (When done, try not to spill it on the counter like I did.)

Pour salad dressing over the salad mixture.  Toss again.  Season with salt and pepper to taste.

Raspberry Clafoutis

Summertime means lots of fresh, local fruit.  For a fun activity, head to a local pick-your-own farm or a farmer’s market (or your nearest grocery store).  My friend, Marlene, made this dessert recently for a dinner party.  It was devoured and she sent me a picture of the last remaining morsel.  We made it for friends this past weekend and there was only a morsel left too (difference was, I took a picture BEFORE it was gobbled up.)  The custard essentially is there to hold the raspberries together.

Clafoutis is a traditional baked French dessert of black cherries.  When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.  I can pronounce neither so will stick with clafoutis and the raspberries.


Ingredients

Raspberry Clafoutis

1.      1/2 cup all-purpose flour

2.      1/4 cup plus 2 tablespoons sugar

3.      Salt

4.      3 large eggs

5.      3 tablespoons unsalted butter, melted

6.      Finely grated zest of 1 lemon

7.      1/4 cup plus 2 tablespoons milk

8.      1 1/2 pints raspberries (12 oz container or 3 cups)

9.      Confectioners' sugar, for dusting

Preheat the oven to 350°. Butter a 9-inch gratin dish (I used a deep pie dish instead). In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin or pie dish and top with the raspberries.

 

Bake for about 30-35 minutes, until the clafoutis is set and golden.  Let cool slightly.  Dust with confectioners' sugar, cut into wedges and serve.

Asian Summer Salad

I’m in the mood for salad.  With the warmer days, more time to play and the dread of having to put on a swimsuit, it is logical to see where this is coming from.  This recipe has been adapted from a Pampered Chef cookbook.  Did you go through that phase in your life too (or perhaps still are) where your friends had home shows and you went to be supportive and bought something?  I'm a sucker for a cookbook!

 
Happy Memorial Day weekend!



Asian Summer Salad

Ingredients:

Salad

1.      8 oz vermicelli pasta or thin spaghetti

2.      ¾ c julienne-cut or shredded carrots

3.      1 ½ c your choice and combination of vegetables – like snow peas, julienne-cut zucchini, chopped red bell pepper, broccoli bites, asparagus

4.      1/3 c green onions with tops

5.      ¾ c baked/grilled chicken breast, cut into bite size pieces (or for a vegetarian option, firm tofu)

6.      Optional toppings: Coarsely chopped peanuts or cashews, fresh cilantro, sesame seeds, and/or rice noodles

Dressing

1.      1/8-1/4 c vegetable oil

2.      3 T rice vinegar

3.      3 T soy sauce

4.      2 t sugar

5.      1/8 t ground red pepper

6.      1 t finely chopped, peeled fresh gingerroot (or sprinkle of ginger powder)

7.      1 garlic clove, pressed (or 1/8 t garlic powder)

Break pasta in half or quarters and cook according to the directions.  When cooked, drain, rinse under cold water and drain again.

Combine all the ingredients for the dressing and whisk, 

Combine the pasta, chicken, and your choice of vegetables (I actually cooked the snow peas – boiled some water, threw the snow peas in for about 30 seconds, removed, drained and cut into pieces).  Pour some of the dressing onto the pasta, chicken, veggie mix and stir.  Add more dressing as needed.  Place the salad on a plate and top with your choice of peanuts, cashews, cilantro, sesame seeds and/or rice noodles.

This salad can be prepared up to 1 day in advance.