faux foodie

Easy, Foolproof Cobbler for Any Fruit
July 21, 2009, 10:32 pm
Filed under: dessert

I’m making this tonight! Another recipe from apartment therapy’s the kitchn.
makes enough for a 9×9 baking dish

1 1/2 cups flour
1 1/2 cups sugar, plus a bit more for sprinkling
1 1/2 sticks unsalted butter, melted
fresh berries or fruit (peeled and cut into chunks)

Combine the flour and sugar. Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but you want it to hold together when you squeeze it.

Spray a baking dish with non-stick cooking spray. Put the fruit in the dish — you will probably need about 4 cups of berries or chopped fruit. You want to create a thick layer that comes about two inches up the sides.
If the fruit is particularly tart, sprinkle with a light layer of sugar. If the fruit is soft and sweet, you don’t need it.

Take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. Lay them on top of the fruit, continuing with the patties, until it is covered. Bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. Let cool slightly, then serve with ice cream.

Potato, Squash, and Goat Cheese Gratin
July 21, 2009, 10:30 pm
Filed under: side dish

The following was found in a blog I read called thekitchn. I think it looks so yummy!

serves six

2 medium yellow squash
4 small to medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt and pepper
1/4 cup whole milk
1/3 cup freshly grated parmesan cheese
1 tablespoon thinly sliced basil, optional

Preheat oven to 400 degrees.

Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

Summer No Bake Pie
July 16, 2009, 6:51 pm
Filed under: dessert

This was the traditional pie we had during the summer whenever my dad thought about it. It uses any type of fresh fruit you like. Usual, awesome suspects are strawberries, blueberries, raspberries, peaches, etc.

Stir together 1 tub of light cool whip, 1 can sweetened condensed milk (eagle brand!), 1/3 cup lemon juice, and around 2 cups of fruit, depending. You don’t want the mixture to be too much fo the creamy stuff. Put in graham cracker pie crust (you can just buy the pre-made ones…who feels like cooking in the summer!) Place in refrigerator for 1 hour to set. YUM!

White Wined Onions
July 9, 2009, 1:29 am
Filed under: side dish

Cut up an onion. Add 2 cups broth, half cup white wine, 4 tbs white wine vinegar. Simmer for 15-20 minutes until the liquid has all but evaporated. Makes a great sauce to put over grilled chicken breasts.

July 9, 2009, 1:28 am
Filed under: appetizer, Health, side dish, Soup

This is my favorite cold soup!

6ish tomatoes, seeded
1 large cucumber, peeled
1 red bell pepper, seeded
1 yellow onion
2 cups broth
a few cloves garlic
1 Tb olive oil
3 Tb white wine vinegar
2 Tb lemon juice
herbs (i prefer basil and cilantro!)
3 Tb mayo (this is optional, but it cuts the acid a bit)
Cayenne pepper or hot sauce to taste

Puree in blender until reaches your desired consistency. It is great with a baguette. I love to just have a small bowl over a few days and imagine all of the vitamins I’m getting!