This is a simple recipe that comes from my mom. This is the cobbler that I grew up on----forget using a pie crust, this is MUCH better!!
Ingredients:
1 cup of flour
1 cup of sugar
1 egg
1 teaspoon baking powder
Mix the flour, sugar and baking powder together. Add the egg and stir until crumbly. Sprinkle over the fruit, then sprinkle 1/3 cup of water over the top. Bake at 350 until golden brown. Remove from oven and brush room temperature butter over the top.
Filling:
Mix the fruit of your choice with 2 tablespoons of flour, teaspoon of cinnamon, and about 1 cup of sugar. Mix thoroughly and pour into a baking dish. Add the topping and bake at 350 for about 40 minutes or until the topping is brown.
NOTE: You may need to add more flour or sugar depending on how juicy and/or tart the fruit is. DON'T use corn starch, as the cooking time will break down the corn starch and it won't thicken while baking. Also, you may add additional spices to your taste, including nutmeg and cardamom....add as much or as little as you desire.
Wednesday, August 25, 2010
Tuesday, August 24, 2010
Spaghetti Carbonara a la Miguel
This is a modern twist on an old Italian classic recipe. This is easy and delicious!
Ingredients:
4 Slices of bacon, cut into pieces
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 cup sliced fresh mushrooms
1/2 teaspoon lemon rind
1/2 teaspoon fresh thyme
1/2 teaspoon fresh parsley
1 clove garlic finely chopped
2 eggs
1/4 cup heavy cream
1/4 cup grated Romano or Parmesan cheese
1/2 pound spaghetti or any other pasta
Heat water to boil the pasta and cook until al dente.
Brown the bacon until golden brown, add garlic, zucchini, yellow squash and mushrooms, cook until tender.
In a separate bowl, beat the eggs, add the cream, cheese, thyme, parsley and lemon rind. Whisk all together. When the vegetables are tender, let sit for about a minute then add to the egg mixture. Drain the pasta and pour into the bowl with the vegetable and egg mixture. Mix together until creamy. Add some extra pasta water if needed to thin out the mixture.
NOTE: Make sure the you DON'T cook the mixture over the heat, as it will turn into scrambled eggs and you don't want that!!
Serve with a nice salad and a glass of wine!
Ingredients:
4 Slices of bacon, cut into pieces
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 cup sliced fresh mushrooms
1/2 teaspoon lemon rind
1/2 teaspoon fresh thyme
1/2 teaspoon fresh parsley
1 clove garlic finely chopped
2 eggs
1/4 cup heavy cream
1/4 cup grated Romano or Parmesan cheese
1/2 pound spaghetti or any other pasta
Heat water to boil the pasta and cook until al dente.
Brown the bacon until golden brown, add garlic, zucchini, yellow squash and mushrooms, cook until tender.
In a separate bowl, beat the eggs, add the cream, cheese, thyme, parsley and lemon rind. Whisk all together. When the vegetables are tender, let sit for about a minute then add to the egg mixture. Drain the pasta and pour into the bowl with the vegetable and egg mixture. Mix together until creamy. Add some extra pasta water if needed to thin out the mixture.
NOTE: Make sure the you DON'T cook the mixture over the heat, as it will turn into scrambled eggs and you don't want that!!
Serve with a nice salad and a glass of wine!
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