Peach and Raspberry Cobbler-Cake

"Because cobbler is hard to eat with your hands."

This rich, moist cake tastes like a cobbler and is filled with fresh, juicy fruit. This is great warm (maybe with vanilla ice cream?), room temperature or cold. You could also make this a day ahead and refrigerate for a next-day brunch. Note: this is not an overly sweet dish—if you like your desserts sweet, just up the sugar in the dry ingredients.

Ingredients (makes 12 servings):

Fruit:

4 cups fresh peaches, chopped

2 cups fresh raspberries

3 Tablespoons granulated sugar

Dry Ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Wet Ingredients:

2 eggs

1½ cups buttermilk

½ cup granulated sugar

6 Tablespoons butter, melted and slightly cooled

Topping:

3 Tablespoons raw sugar

Directions: Spray a 13 by 9 baking dish with cooking spray. Set aside.

In a bowl, combine the peaches with 2 Tablespoons of the granulated sugar. In another bowl, combine the raspberries with 1 Tablespoon of sugar. Let both fruits macerate for 30 minutes while you make the batter.

Preheat the oven to 350 degrees F. Sift together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, stir together the eggs, buttermilk, ½ cup granulated sugar and melted butter. Fold the flour mixture into the buttermilk mixture, about 1 cup at a time, until thoroughly combined. Gently fold in the peaches and raspberries. Pour into the prepared baking dish and sprinkle with the raw sugar. Bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Remove from the oven, let cool on a rack for 15 minutes and cut into 12 pieces. 

Mom’s Cheese Soup

One of my most treasured memories is of mom making soup. It always filled the house with warmth, great scents and (most importantly) love. This is not quite how mom made hers but, knowing her love of slightly spicy food, I think she would like the addition of pepper jack cheese.

Ingredients (serves 4):

1 Tablespoon olive oil

2 stalks (about ¾ cup) celery, diced

½ cup onion, diced

½ cup carrots, diced

½ cup red bell peppers, diced

4 cups (one good chicken broth (or veggie broth)

½   cup pepper jack cheese, shredded or diced

1 cup cheddar cheese, shredded or diced

1 cup processed American cheese, shredded or diced

2 Tablespoons cornstarch

Salt and pepper to taste

A sprig or two of fresh parsley for garnish

Directions: Heat the oil in a large saucepan or Dutch oven over medium low heat. Add in the celery, onion, carrots and bell peppers and cook for about 8 minutes, or until the veggies are soft but not browned. Add in the broth and simmer for 15 minutes.

While the veggie and broth mixture is simmering, toss the cheeses with the cornstarch in a small bowl. Bring the heat on the soup up to medium high and add the cheese one handful at a time. Once the first handful of cheese melts, add another. Continue until all the cheese is incorporated and melted and the soup has thickened. Serve in bowls, garnished with parsley and with pieces of crusty bread. 

Swiss Chard, Mushroom and Gruyere Tartine

This ain’t your average cheesy garlic bread.  With every bite you can taste the earthiness of the Swiss chard and mushrooms, along with the nuttiness of the Gruyere. The hint of garlic and nutmeg round the dish out.  This tartine makes a great appetizer or the centerpiece of a cozy dinner paired with a green salad, brothy soup and lots of white wine.

Ingredients (serves 4-6):

2 Tablespoons olive oil

1 clove of garlic, minced

3 cups chopped and lightly packed Swiss chard (leaves with just a little bit of the stems works well)

2 cups of sliced mushrooms

Splash of dry white wine

¼ teaspoon freshly grated nutmeg

Salt and pepper to taste

1 12 inch long piece of French bread split open lengthwise

1 cup shredded Gruyere cheese

A bit of extra olive oil to drizzle over the top

Directions:

In a large skillet, heat the olive oil over medium heat. Toss in the garlic and cook for just a few minutes, until the garlic is fragrant, but not browned. Add in the Swiss chard, mushrooms, white wine, nutmeg and salt and pepper. Cook for about 5 minutes or until the mushrooms and Swiss chard have cooked down. Remove from heat.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment and place the two pieces of French bread on it, cut side up. Divide the Swiss chard mixture evenly over both pieces. Drizzle any remaining juices over the top.  Divide the Gruyere evenly over the chard. Bake for 25 minutes or until the cheese is bubbly and golden. Cut each slice into four pieces. Drizzle a little bit of olive oil over the top.

Honey Butter Pretzels

I was really craving honey butter today. Plus, I had some pretzel sticks that I wasn't eating fast enough. The result is a fantastic snack—the butter and honey melt into the salted pretzels, which become all glazed and caramelly.

Ingredients:

5 Tablespoons stick butter

1/3 cup honey

5 generous cups pretzel sticks

A few pinches of coarse sea salt to finish

Directions: Preheat oven to 250 degrees F. Line two baking sheets with foil and spray with cooking spray. In a small saucepan, melt the butter and honey together. Dump the pretzel sticks in a bowl and pour the honey butter over, stirring to coat thoroughly. Divide the pretzel sticks between the two baking sheets and bake for 1 hour, stirring and turning the pans halfway through. Sprinkle on the coarse sea salt, let cool and serve. 

Bruschetta Stuffed Portabella Mushrooms

Mushrooms fans, rejoice! Ok, at least be a little bit thrilled with this recipe. The basic components of bruschetta (garlicky toasted bread, tomatoes and basil) work so well with the mushrooms here. If you love bruschetta but want a hot and hearty meal, give this a try.

Ingredients (makes 2 servings):

3 (1/4 inch thick) slices off of a small French bread baguette

Olive oil for drizzling

1 large clove of garlic, peeled but left whole

2 large portabella mushrooms, stems and gills removed

5 ounces of vegetarian ‘beef’ crumbles or cooked ground beef

2 teaspoons balsamic vinegar

1 cup chopped ripe tomato (any kind is fine-I’m using baby heirlooms)

½ cup shredded mozzarella cheese

10 fresh basil leaves, torn into small pieces

Salt and pepper to taste

Directions: Preheat oven to 300 degrees F and line a baking sheet with foil or parchment paper. Place the bread slices on the sheet and drizzle with a little olive oil on each side. Bake for 8 minutes and remove from oven. Rub the garlic clove over the bread slices. Tear into cubes and set aside.

Raise oven temp to 350 degrees F. In a mixing bowl, combine the ‘beef’ or beef, vinegar, tomatoes, cheese, bread cubes, basil leaves and salt/pepper. Place the portabellas stem side up on your baking sheet and stuff the portabellas with the tomato mixture. Press down lightly with the palm of your hand and continue stuffing until the stuffing is mounded.

Bake for 25 minutes.

Berry Brown Betty

Say that name three times fast, I dare ya. With all the lovely fresh berries at the markets right now, I sometimes find that I have some going south before I can eat them all. I also almost always have some leftover bread in the freezer. This is a delectable way to use up both. Bonus—this goes together in a flash.

Ingredients (serves 2, but can be stretched to more by using small ramekins):

2 Tablespoons granulated sugar

2 Tablespoons cup packed light brown sugar

½ teaspoon cinnamon

2 cups bread (like Challah or French bread—I’m not picky) torn into 1 inch chunks

3 Tablespoons butter or margarine, melted

4 cups mixed berries (fresh or frozen/thawed)

¼ cup granulated sugar

2 Tablespoons flour

Directions: Mix the first 2T of granulated sugar, brown sugar and cinnamon together in a small bowl and set aside (this will be the topping).

Preheat oven to 250 degrees F and place the bread chunks on a baking sheet. Bake for 10 minutes. Remove the bread from the oven and the baking sheet and set aside. Increase the oven temperature to 350 degrees. Spray 2 large ramekins with cooking spray and place them on the baking tray.

Combine the berries remaining ¼ cup granulated sugar and flour together in a bowl. Spoon the berries evenly among the ramekins, filling them almost to the very top. Place some the toasted bread chunks on top—push down slightly to make sure they won’t fall off. Drizzle with the melted butter and sprinkle with the brown sugar mixture.

Bake at 350 degrees F for 40-45 minutes or until the fruit is bubbling and the top is crispy and golden.

Serve warm, maybe with some vanilla ice cream. 

Dark and Mellow Chili for a Cloudy, Rainy Day

It is dark and overcast today with off and on showers. Seems like a good day to have a deep, hearty chili, curl up and watch ‘Rebecca’ (“Last night I dreamed of Manderley again”). My best wishes to you all.

Ingredients (serves 4-6):

12 ounces beefless ground beef (or browned ground beef)

1 (10.50 ounce) can French onion soup

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

2 teaspoons Worcestershire sauce

1 (15 or 15.5 ounce) chili beans, undrained

1 (15 or 15.5 ounce) red kidney beans, undrained

2 teaspoons cumin

1 teaspoon (or more to taste) ground chipotle powder

1 teaspoon sweet paprika

Pinch of allspice

1 teaspoon espresso powder

1 Tablespoon brown sugar

2 teaspoons unsweetened cocoa powder

Salt to taste

Directions: Dump everything into a large pot. Stir to combine. Bring to a boil; reduce to a simmer. Cover and simmer for 1-2 hours, stirring occasionally. Serve in bowls with optional toppings of fresh chopped onion, shredded cheddar, sour cream, tortilla chips, etc.