Peach and Cucumber Salad

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You just read Peach and Cucumber Salad; sounds, simple and seasonally refreshing.  And then you're going to read the recipe and the first ingredient is fish sauce. Fish sauce?? Yes, fish sauce.  You are now probably having the same initial reaction that I did,😶😐. Me, being a rather culinarily curious individual, I had to try it and I am so glad I did. Another recipe to add to the caché!

This salad is sweet and has a little bit of kick from the heat.  The original recipe called for chili-garlic paste which is a bit on the sweeter side, so I changed things up.  I choose to add red bell pepper and Sambal Oelek and it worked out just right. I also used diced red onion in lieu of sliced shallot rings.  The freshly squeezed lime juice and fresh herbs really bring all of the flavors together for one fantastic salad that is delicious on its own, but it pairs extremely well with grilled meats.  Speaking of grilled meats, stay tuned...

Happy cooking!

Peach Cobbler

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I most certainly couldn't tease you with pictures of my homegrown peaches this past Sunday without sharing a recipe.  And with all those peaches, I have already made this recipe twice this week, and it's only Tuesday!

Cobblers are quite simple to make-- fruit filling and a biscuit dough.  This recipe calls for cooking the peaches first in a mixture of cornstarch, sugar, and lemon juice (and I also add a bit of cinnamon because I like it).  So when choosing your peaches, you want to make sure you use ripe, but firm peaches.  Save those Southern "juice dripping down your arm" peaches for eating fresh; otherwise, the fruit will break down too much when baking.  My variety is quite firm, so I do need to bake them a little longer, hence the 10-20 baking time range in the recipe.  Go ahead and check on your peaches while they are baking to achieve the desired tenderness.  

While the peaches are baking, make the biscuit dough. This dough is more similar to a shortcake than a biscuit, which makes for a delicious topping.  The tenderness in the dough comes from the addition of yogurt.  I use Siggi's Icelandic-style non-fat vanilla yogurt for a little more flavor and ease on the waistline, but you can use any whole-milk or low-fat plain or vanilla yogurt of your liking.  Just remember not to over-mix the dough, or the biscuits will be tough. It may seem a little dry, but it will become cohesive enough to make mounds.  

This recipe is baked in an 8-inch round or square baking dish and serves 6, but it can be easily doubled to feed a crowd.  Just use a 9x13-inch rectangular baking dish.  Serve warm with a generous scoop of good vanilla ice cream and...my jaws just cracked.  I think I'll be freezing some peaches to get me through the winter with this recipe!

*UPDATE-- If you received a Galley Gourmet e-mail, I accidentally omitted the yogurt from the written recipe.  It has been corrected.

Sunday Harvest/Dinner

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Blackened Shrimp

Cucumber Chive Salad

Tomato Basil Salad

Creamy Egg Salad

Rustic Toast Points

Peach Cobbler

I don't have a Sunday recipe to share, but I do have a couple of pictures.  It's been 90+ degrees here the past few days and my peach tree has been loving it! And so have I! We spent the morning, with the help from neighbors, harvesting our peach tree in our potager.  I know...peaches in Illinois?? This  variety, Reliance, was cultivated from The University of Minnesota. It can withstand our brutal cold winters.  It's perfect for canning, freezing, and making peach cobbler for dessert tonight😋🍑.

Caramelized Peaches and Burrata Cheese

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This is one of those weeks that I will be sharing a couple of recipes from our Sunday dinner.  I do this for two reasons-- 1. It is peach and corn season and 2. I have made both recipes three times in the past month (yeah, that good). 

I was inspired to create this recipe after making the strawberry caprese salad and reading an article in Fine Cooking.  Since I am a big fan of the sweet and savory combination,  I wanted to highlight another favorite summer fruit in a similar manner with a few changes.  Instead of using freshly sliced peaches, I caramelize peach quarters in a cast iron skillet with a bit of butter and sugar.  Once each side becomes sweet, browned and sticky, I cut each quarter in half.  Cooking them in larger pieces keeps the slices from cooking all the way through so you don't wind up with a mushy, over cooked slice.  It is also important to use ripe, but firm peaches for this recipe.  If you are not familiar with Burrata, it is fresh mozzarella that is grated and mixed with heavy cream.  The mixture is then wrapped in fresh mozzarella.  Slice it open and enter a creamy, cheesy heaven.

Once plated, I drizzle the peach slices and the cheese with a lemon, thyme and honey vinaigrette.  Serve on some toasted multi-grain bread for an added nutty flavor and I guarantee you will be adding this one to your summer recipe repertoire.

Breakfast Grain Salad with Almonds, Blueberries, and Peaches

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As good as a comforting bowl of oatmeal can be to start the day, it is nice to come across a recipe that utilizes those morning oats in a cool way for hot summer days.

I am showcasing two summer fruits, blueberries and peaches, in this salad along with toasted almonds, but you can use just about any fruit or nut to suit your own taste.  Since I've included almonds, I also use almond oil to lightly toast the grains before cooking.  Don't have almond oil? Use any other neutral tasting oil, like safflower or canola.  As far as a sweetner, I have listed several that you can use.  Brown rice syrup, pure maple syrup, and honey are all good options.

  

The grain part of the recipe is best made the day before you plan to serve it in order for the flavors to develop.  This helps to make it a perfect breakfast for entertaining a weekend breakfast/brunch gathering.  On that note, instead of tossing the fruits and nuts with the grains, I like to serve it buffet style and have my family or guests serve themselves with as much or as little of the accompaniments as they like.  It is a healthy, satisfying, and tasty way to start the day.