Individual Peach Ginger Cobblers

I absolutely cannot resist a piping hot cobbler topped with a scoop of homemade vanilla bean ice cream melting all over...adding the perfect compliment to this sweet indulgence.  AND who doesn't love a little miniature cast-iron skillet to have your dessert presented to you in?!  You can use cocottes or mini anything to cook them in or if you don't have mini skillets, you can bake one large cobbler in a 10-inch cast-iron skillet.  If you don't have peaches you can substitute with apples, blueberries or most any berry.  I'm the type too that might double up on the scrumptious topping because to me, that's the best part.  You can't go wrong with this good ol' southern staple for dessert.  

Makes 6 servings

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

3/4 cup firmly packed light brown sugar, divided

1 cup plus 3 tablespoons all-purpose flour, divided

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

6 to 8 cups fresh peaches, peeled and sliced (about 8 medium peaches)

1 1/2 tablespoons grated fresh ginger

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 large egg, lightly beaten

3 tablespoons turbinado sugar

Preheat oven to 375 degrees. Spray 6 (4 1/2 inch) cast-iron skillets with cooking spray.

In a large bowl, beat butter, granulated sugar and 1/4 cup brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

In a medium bowl, whisk together 1 cup flour, nutmeg, ground ginger and salt.  Reduce mixer speed to low.  Gradually add flour mixture to butter mixture, beating just until combined.  Shape dough into a disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a large bowl, stir together peaches, grated ginger, lemon juice, vanilla, cinnamon, remaining 1/2 cup brown sugar and remaining 3 tablespoons flour.  Spoon peach mixture into prepared skillets.  Place on a baking sheet.

Bake for about 15 minutes.

On a lightly floured surface, roll dough to 1/4-inch thickness.  Using a 3-inch round cutter dipped in flour, cut dough into 6 circles.  Top each skillet with a circle.  Brush dough with egg, and sprinkle with turbinado sugar.

Bake until tops are golden brown and filling is bubbly, about 30 minutes more.

Top with homemade vanilla bean ice cream.

**Recipe adapted from "Cast Iron Baking Cookbook" by Brooke Bell

Vanilla Bean Ice Cream

This is a classic recipe for my Cuisinart Ice Cream Machine.  Although it requires a little more work than the simple vanilla ice cream recipe, it's definitely well worth the extra effort and is richer in flavor.  For the true vanilla lover, be sure to use fresh vanilla beans to capture the intense flavor.  For my machine, it is recommended that you place the freezer bowl in the back of your freezer where it is coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing. Generally, freezing time is between 16 and 24 hours. Shake the bowl to determine whether it is completely frozen.  This is a little time consuming, but so worth having this decadent, homemade ice cream on hand.

2  cups whole milk
2  cups heavy cream
1  cup granulated sugar, divided
pinch sea or kosher salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1½ teaspoons pure vanilla extract

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.

While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk about ¹∕³ of the hot mixture into the yolk/sugar mixture. Add another ¹∕³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

Pour the mixture into the mixing bowl of the Cuisinart Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. You can remove from the freezer about 15 minutes before serving for softer ice cream.  I prefer to serve my ice cream right out of the freezer.

**This recipe is adapted from Cuisinart

Simple Vanilla Ice Cream

Here's a quick and easy recipe for the Cuisinart Ice Cream Maker.  This recipe, whether served all by itself or in addition to cookies, cakes, cobblers or brownies, is the perfect compliment to most any dessert.  This ice cream can easily be dressed up by adding your favorite chopped candies (snickers are my favorite), sprinkles or nuts at the end of the churning process.  Just make sure you have the mixing bowl for the machine prepared and frozen for the allotted amount of time beforehand.  For my machine, it is recommended that you place the freezer bowl in the back of your freezer where it is coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing. Generally, freezing time is between 16 and 24 hours. Shake the bowl to determine whether it is completely frozen.

5 cups or 10 Servings:

1 cup whole milk (or I've used half-n-half too)

¾ cup granulated sugar 
pinch of salt 
2 cups heavy cream 
1 tbsp pure vanilla extract

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. 

Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 25 - 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

You can remove from freezer about 15 minutes before serving if you want your ice cream soft.  I prefer to serve it right out of the freezer.


14 Servings:

1-1/2 cups whole milk 
1-1/8 cups granulated sugar 
3 cups heavy cream 
1-1/2 tbsp pure vanilla extract

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. 

Turn the machine on; pour the mixture into the frozen freezer bowl, and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

You can remove from freezer about 15 minutes before serving if you want your ice cream soft.  I prefer to serve it right out of the freezer.

**Recipe adapted from Cuisinart

Crab and Shrimp Étouffée

After one of our notorious steamed blue crab feasts we usually have a few crabs leftover and I'm always trying to figure out something unique to do with all of the saved goodies.  We had shrimp in the freezer and most every other ingredient needed to make this tasty and satisfying, steaming pot of comfort food.  Another reason this dish really spoke to me, was because the roux is a quick-fix compared to some of our favorite gumbo recipes.  You can substitute or add chicken, sausage or any kind of protein or vegetable that you have on hand.  

Prior to starting this recipe, I added the crab and shrimp shells to the chicken broth (straining before adding to the dish) to add an extra layer of flavor and richness .  I also used some of that flavorful broth to cook the rice in, instead of just plain water.  

This recipe was perfect for a cold, fall night.  Serve with a crusty French baguette and maybe even over mashed potatoes instead of rice and you have a lovely, hearty meal.  I'm always a sucker for soups and stews....I could eat them everyday.  I look forward to making this dish again soon.

4 tablespoons butter

2 tablespoons vegetable oil

1/3 cup all-purpose flour

2/3 cup diced onion

1/3 cup diced celery

1/3 cup diced green bell pepper

3 garlic cloves, minced

1 (14-ounce) can chicken broth

1/3 cup dry white wine

1 tablespoon tomato paste

2 teaspoons Cajun or Creole seasoning (I use Tony Cachere's)

1 tablespoon Worcestershire sauce

2 tablespoons chopped fresh parsley

1/4 cup sliced green onions

1 teaspoon hot sauce

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 pound large shrimp, peeled and deveined

1 pound lump crabmeat, picked over to remove any pieces of shell

cooked white rice and sliced green onion for serving

Add butter and vegetable oil to a large Dutch oven. Heat over medium heat. Once butter is melted, add flour. Cook and stir for 5 minutes, or until mixture turns a caramel color.

Add onion, celery, and geen pepper. Cook for 4 minutes, stirring often.

Add garlic and cook for 1 minute.

Stir in chicken broth and wine. Add the next 8 ingredients. Simmer for 10 minutes.

Stir in shrimp. Cook for 2 minuutes.

Stir in crab. Cook for 3 more minutes.

Serve with rice and top with green onion.

**recipe adapted from Spicy Southern Kitchen

Sous Vide Lamb Chops

For Father's Day this year, the kids and I gave David a sous vide machine.  We weren't familiar with this cooking method until earlier this year, but apparently it has been around for quite awhile now.  For those of you who don't know what sous vide is, here's Wikipedia's definition: 

Sous vide (/suːˈviːd/; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature.

The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.  For meats, most likely you'll want to sear for a few minutes on each side at the end to help retain all of the meat's juices and to give it a crisper finish.

David had tried to replicate the method on his own by using a cooking thermometer and adjusting the heat as needed, but it was a bit of a hassle.  Using the sous vide machine makes it almost effortless to achieve the best cooked meats we've ever had.  The machine itself is a small, tubular device and you attach it to the side of a large pot filled with water about halfway full.  They can get pricey, but you can find one for around $80.  The brand we have is "Joule" and it can be controlled with your iPhone and is about in the middle of the road as far as the price.

Recently David cooked up the absolute best lamb chops I've ever eaten, sous vide style.  He got the chops from Central Market, so they were excellent cuts of meat and not crazy expensive.  Sometimes lamb can be a little gamey, but these weren't in the least.  The meat was cooked to perfection, tender and juicy.  We always serve our lamb chops with mint jelly as a condiment.  It adds a nice hint of sweet with the savory chops.  

We're cooking up just about everything using our nifty, new, little toy.  Keep an eye out for more sous vide recipes because we're obsessed.  These are by far the best lamb chops we've ever had whether it be in a restaurant or at home.

8 lamb chops
2 TBSP freshly cut tarragon
1 - 2 TBSP fresh thyme
Handful of fresh basil leaves
Handful of fresh Rosemary sprigs
4 cloves garlic, minced

1 stick of butter, room temperature

1/2 tsp salt

1 tsp fresh ground pepper

1 TBSP olive oil

Mint jelly (to serve as an accompaniment to the chops)

Mix tarragon, thyme, basil, garlic, salt, pepper and butter.  Apply a schmear of the herb butter on both sides of each chop.  Put a sprig of rosemary on top and bottom of each chop.  Wrap each chop with a few fresh basil leave before placing in a sous vide bag, 2 chops per bag.  Vacuum seal and repeat with remaining chops.

Place chops in pot of water and turn on sous vide machine.  Cook for an hour to an hour and a half at 131 degrees Fahrenheit for a tender and juicy chop.

Once finished cooking, remove all of the chops from the bags, baste lightly with olive oil and sear at high heat in a cast iron skillet for 2 minutes per side.  Serve with a sprig of fresh rosemary on top.  

Notes:

A trick we learned, is that you can use Ziploc freezer bags if you don't have a vacuum sealer.  To ensure you get most of the air out, place the meat or veggie in the bag, submerge the open bag slowly in a pot of water.  As you do that the air is forced out by the pressure of the water.  Seal the bag when the water is almost reaches the top of the bag, not allowing water in.

Slow Cooker Oxtail Stew

Like so many, I'm visually impaired without my glasses, and often times I'll come home after a grocery shopping spree with many of the wrong items because I'm guilty of not wearing my glasses.  Recently, I went to the store and thought I was grabbing soup bones to make our infamous beef pho, but grabbed oxtails instead.  After doing a little research, I learned that oxtail are a more pricey cut of beef, similar to that of short ribs in that they're just as rich and meaty...perfect for soups and stews.  I learned oxtails are popular in South American traditional recipes.  I decided to save them and create something fabulous for another day.  I love getting out the slow cooker, especially when it starts getting colder out and you can feel Fall in the air.  I looked high and low for the perfect recipe for these meaty bones, and this recipe, with a few minor tweaks, was out of this world delicious.  It made the house smell divine.  My Mother-in-Law, Sara suggested serving this over some mashed potatoes, which would be incredible.  Of course, you have to serve this with a good, crusty bread too.  

2 tablespoons olive oil
Salt and black pepper to taste
4 – 5 lb Oxtail
2 medium leeks, sliced (white and light green parts only) 
1 onion, chopped
6 garlic cloves, minced
1 cup red wine
1 can plum tomatoes
5 tablespoons tomato paste
3 cups beef stock
1 tablespoon Worcestershire sauce
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
2 sticks of celery, sliced
4 medium carrots, sliced
3 medium potatoes, peeled and chopped
¼ cup all-purpose flour
1 cup frozen peas
Fresh chopped parsley to garnish (optional)

In a large skillet, heat the oil over medium-high heat.

Salt and pepper the oxtail and add to the skillet and sear on each side for 2-3 minutes.

Transfer beef to the slow cooker.

Add leeks, onion, garlic, red wine, plum tomatoes, tomato paste, beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves.

Cover and cook on low for 4 -6 hours or high for 2 -3 hours, or until the meat falls away from the bone.

Strip the meat from the bones and discard the bones and any excess fat. 

Add carrots, celery, and potatoes. Cover and cook on high for 3 hours, or until vegetables are fork-tender. Taste and add more salt and pepper if necessary.

In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker along with the frozen peas. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Serve immediately, garnished with parsley, if desired.

Notes:

I sometimes substitute green onion for leeks

**Recipe adapted from Mommys Home Cooking

Copycat Starbucks Banana Bread

There's something to delight all of the senses about having banana bread baking in the oven.  Especially on a cold, cozy morning with a crackling fire in the fireplace..."kids" sleeping in, awaking to the lovely aroma of freshly baking, banana bread in the air.  I usually make this recipe a few times over the holidays.  Who doesn't love Starbuck's Banana Bread!?

2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1/2 teaspoon cinnamon
1 egg
1⅛ cup sugar
½ cup vegetable or canola oil
2 tablespoons buttermilk or milk
½ teaspoon vanilla
3 bananas mashed very well
½ cup chopped walnuts (optional)

Preheat oven to 325 degrees.  Spray a 8x5 loaf pan with non stick spray and line it with parchment paper if desired.

Add flour, baking soda, salt and cinnamon to a small bowl and set aside.

Mix egg, sugar and oil and stir until well combined.

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.

Next add milk, vanilla and bananas and stir until incorporated.
Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

Notes:

The success of banana bread depends on bananas.  You really want super ripe or slightly brown bananas for the best flavor.  If your bananas are fresh you can place them in a brown paper bag closed tightly for a day or two to help them brown, keep them attached at the stem for faster ripening or if you need them brown right away, place them in a 300 degree oven for 30 minutes and then let cool for 30 minutes.  Be sure to place foil or parchment under the bananas before popping them in the oven as they may leak a tiny bit.

If you want an authentic Starbucks experience, add nuts to the dough and sprinkle on top as well.

You can make your own buttermilk by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk let set for 5 minutes.

Stir-Fried Baby Bok Choy

\\

Baby Bok Choy is our newest favorite veggie.  We've been including it in our pho, stir fries and of course, our gurgling hot pots.  This recipe in particular is a new addition to our repertoire.  It's super easy to prepare and is full of crunchy goodness.  Enjoy!

1.5 lbs (about 4) Baby Bok Choy, halved with bottoms trimmed

4 tbsp toasted sesame seed oil

4 garlic cloves, minced

3 tbsp soy sauce (or tamari or coconut aminos)

1/2 tsp salt

1/4 tsp pepper

1/2 tsp red pepper flakes

2 tbsp water

black and white sesame seeds

  

In a large wok or skillet, heat sesame oil over medium high heat. Working in small batches, add in bok choy cut side down until lightly browned. Remove from pan and continue until all bok choy has been used.

Once it’s all been browned, add all of the bok choy back to the pan along with the minced garlic and cook 2 more minutes, stirring frequently. Add soy sauce, salt, pepper, red pepper flakes and water. Bring to a simmer, stirring bok choy until well-coated. Cook for another 2 minutes and remove from heat. Top with sesame seeds and more red pepper flakes before serving. 

Note: 

The BBC is done when the dark green leaves are wilted and light green stalks are tender, but still have a slight crunch.

**This recipe is adapted from TheModernProper.com

Chicken Tikka Masala

Happy Fall y'all!!  I hope everyone is staying happy and healthy.  Like everyone, we're cooking more than ever and I'm trying to step it up and be more adventurous with our meals.  This is a new recipe I've cooked for the family a few times and it's enough of a hit that I decided to post it.  I've been trying to replicate the Tikka Masala we get at the local, Indian restaurant, Roti Grill here in Dallas. Serve with some warm naan bread to soak up all that delectable sauce and you've got yourself a lovely, fragrant curry meal. 

I haven't tried either, but I feel like this recipe would adapt well to the crock-pot and the Insta Pot.  Enjoy!!  😄

1 ½ pounds skinless, boneless chicken thighs or tenderloins
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons garlic powder

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon ground cardamom
2 tablespoons clarified butter (ghee), or more as needed....I use regular butter
1 yellow onion, chopped  
1 serrano pepper, chopped

¼ cup tomato paste
6 cloves garlic, finely chopped
1 tablespoon finely grated ginger, or more to taste
1 cup crushed tomatoes
1 (13 ounce) can coconut milk or coconut cream
½ cup chicken broth, or as needed
2 tablespoons chopped fresh cilantro
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Basmati Rice, cooked

Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.

Whisk kosher salt, garam masala, ground cumin, garlic powder, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.

*I let the chicken marinate in the spice for at least 30 minutes

Melt clarified butter in a large, heavy skillet over high heat. Cook chicken in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.

Reduce heat under the skillet to medium-high. Stir onion and Serrano pepper into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.

Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.

Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Serve over steaming, hot Basmati Rice.  Garnish with a few cilantro leaves.

Note: 
You can substitute tomato puree for the crushed tomatoes, if desired. You can also use 1 2/3 cups heavy whipping cream instead of the coconut milk.

**This recipe is adapted from Allrecipes.com and Chef John.