It's been a busy week! I'm actually quite proud of myself for cooking almost every night (more posts to come!), and being very efficient towards the end of the week by making one snack that would work for two laid-back occasions. On Thursday, Briana came over to watch the second episode of the new season of Project Runway, and Friday a small group of us went to Jenny and Mike's for one last evening of fun before they move.
Since Jenny is the Queen of Dips, I knew I wanted to go in that direction in her honor. Dips can be so boring after awhile, so I dug around online for a really unique one. Thank you, FoodNetwork.com, because I found the dip of my dreams! Each main ingredient is in my Top 10 list of things I can't live without, and needless to say it didn't last more than 20 minutes on Friday night.
Avocado Goat Cheese Dip
Recipe courtesy of FoodNetwork.com
In a bowl, combine 3 ripe avocados (peeled, pitted and cut into chunks), 2 cloves minced garlic, 1/2 t. cumin and 1/4 t. salt. Use an electric hand mixer to mix ingredients together. Add 3 T. lime juice, 4 oz. cream cheese and 4 oz goat cheese, pulsing until smooth and blended well. Add a bit more salt if necessary.
Dessert :: Sour Cream Peach Pie
I did not have a good track record with food this weekend. The avocado goat cheese dip didn't happen because my lame grocery store didn't have any avocados ripe enough to eat. And the hamburger stroganoff was... well, it was just gross. My bad.
I did, however, have some success with the dessert we made last night. We like to make some type of dessert every Sunday night and eat it throughout the week. Sometimes it's just a box of brownies, and sometimes we make something from scratch. This is sort of a combination of both - we used a ready made crust for a delicious pie. I've been craving peaches ever since seeing my grandparents' fresh crop a few weeks ago in Missouri, and this was just what I needed.
Sour Cream Peach Pie
Recipe courtesy of The Big Book of Easy Suppers by Maryana Vollstedt
Preheat oven to 375 degrees. In a medium bowl, toss together 3 medium fresh peaches, peeled*, pitted and sliced, 1/4 C. sugar, and 2 T flour. Transfer to a 9" graham cracker crust (unbaked). In another medium bowl, whisk 2 egg yolks. Add 1 C sour cream, 1/4 C brown sugar, and 1/4 t. salt and whisk to blend. Pour over the peaches. Bake until set, about 40 minutes. Let cool on a wire rack. Cut wedges to serve.
*To peel peaches, cut an X in the blossom end. Immerse in boiling water for 30 seconds, then drain and let cool; skins will peel off easily.
If it's good enough for Eve, it's good enough for me.
I did, however, have some success with the dessert we made last night. We like to make some type of dessert every Sunday night and eat it throughout the week. Sometimes it's just a box of brownies, and sometimes we make something from scratch. This is sort of a combination of both - we used a ready made crust for a delicious pie. I've been craving peaches ever since seeing my grandparents' fresh crop a few weeks ago in Missouri, and this was just what I needed.
Sour Cream Peach Pie
Recipe courtesy of The Big Book of Easy Suppers by Maryana Vollstedt
Preheat oven to 375 degrees. In a medium bowl, toss together 3 medium fresh peaches, peeled*, pitted and sliced, 1/4 C. sugar, and 2 T flour. Transfer to a 9" graham cracker crust (unbaked). In another medium bowl, whisk 2 egg yolks. Add 1 C sour cream, 1/4 C brown sugar, and 1/4 t. salt and whisk to blend. Pour over the peaches. Bake until set, about 40 minutes. Let cool on a wire rack. Cut wedges to serve.
*To peel peaches, cut an X in the blossom end. Immerse in boiling water for 30 seconds, then drain and let cool; skins will peel off easily.
If it's good enough for Eve, it's good enough for me.Dinner :: Ham and Potato Casserole
My love affair with casseroles began when my mom started including it in every holiday family dinner. But before that, casseroles were a major part of my life. Growing up in the midwest, we had as many types of casseroles as eskimos have words for snow. There was broccoli and cheese casserole, tuna casserole, green bean casserole, sweet potato casserole, chicken tettrazini casserole, spaghetti casserole, pepperoni pizza casserole, chicken and rice casserole, Mexican Frito casserole, hash brown casserole, tator tot casserole... I'm sure there are more, but I only wanted to list casseroles that came from my family's vault. We midwesterners pass down casserole recipes like heirlooms.
The beautiful thing about casseroles isn't actually in the taste, but in the way they make you feel. Casseroles were what you gave to people during major landmarks in their lives - holidays, yes, but also birthdays, deaths, anniversaries, divorce, graduation, as a "welcome to the neighborhood", when a loved one is sick, or loses a job, or gets a promotion. All of these things are acknowledged with a big dish of steaming love and compassion, evidenced by the energy and thought that went into making it. And now, when I make a casserole for my husband and myself on a normal weekday night, I still find comfort in it, and feel closer to home.
I don't think people in New England make enough casseroles. There's this strange aversion to mixing one's entire meal into a singular dish and baking it all together. When my good friend Anne invited us to her family's home for my first Thanksgiving away from family, I introduced corn casserole to their holiday spread. It was initially met with severe cynicism. (Really? This is comprised of a box of cornbread, 2 cans of corn, a stick of butter and cheese - and you want me to eat it?) But after one bite, I had made converts of every single one of them, and now they have it at every holiday meal.
No, this blog does not feature a recipe for my favorite of all casseroles - instead, it's a ham and potato casserole we ate earlier this week for dinner, which yielded enough leftovers for 4 lunches. However, if you're ever down on your luck, or on cloud nine, there's a good chance I'll be at your doorstep with my Pyrex dish, full of the best way I know how to share love - cheesy, sweet, hot corn. And I'll maybe even throw in the recipe for free...
Ham and Potato Casserole
Recipe courtesy of The Big Book of Easy Suppers by Maryana Vollstedt
Preheat oven to 350 degrees. In a lightly sprayed 8x10" glass baking dish, layer 2 Russet potatoes, peeled and sliced. Sprinkle with 1 T. flour and salt and pepper to taste. Layer on 1 lb. cubed cooked ham, half of a sliced onion (you'll use the other half later), and 2 C. grated Cheddar cheese. Add 2 more sliced potatoes, and season again with salt and pepper. Add remaining sliced onion half and top with another C. grated Cheddar. Pour 3/4 C. milk over all, cover with aluminum foil, and bake until bubbly and potatoes are tender, about 1 hour. Remove foil and let stand for 5 minutes before serving.
The beautiful thing about casseroles isn't actually in the taste, but in the way they make you feel. Casseroles were what you gave to people during major landmarks in their lives - holidays, yes, but also birthdays, deaths, anniversaries, divorce, graduation, as a "welcome to the neighborhood", when a loved one is sick, or loses a job, or gets a promotion. All of these things are acknowledged with a big dish of steaming love and compassion, evidenced by the energy and thought that went into making it. And now, when I make a casserole for my husband and myself on a normal weekday night, I still find comfort in it, and feel closer to home.
I don't think people in New England make enough casseroles. There's this strange aversion to mixing one's entire meal into a singular dish and baking it all together. When my good friend Anne invited us to her family's home for my first Thanksgiving away from family, I introduced corn casserole to their holiday spread. It was initially met with severe cynicism. (Really? This is comprised of a box of cornbread, 2 cans of corn, a stick of butter and cheese - and you want me to eat it?) But after one bite, I had made converts of every single one of them, and now they have it at every holiday meal.
No, this blog does not feature a recipe for my favorite of all casseroles - instead, it's a ham and potato casserole we ate earlier this week for dinner, which yielded enough leftovers for 4 lunches. However, if you're ever down on your luck, or on cloud nine, there's a good chance I'll be at your doorstep with my Pyrex dish, full of the best way I know how to share love - cheesy, sweet, hot corn. And I'll maybe even throw in the recipe for free...
Ham and Potato Casserole
Recipe courtesy of The Big Book of Easy Suppers by Maryana Vollstedt
Preheat oven to 350 degrees. In a lightly sprayed 8x10" glass baking dish, layer 2 Russet potatoes, peeled and sliced. Sprinkle with 1 T. flour and salt and pepper to taste. Layer on 1 lb. cubed cooked ham, half of a sliced onion (you'll use the other half later), and 2 C. grated Cheddar cheese. Add 2 more sliced potatoes, and season again with salt and pepper. Add remaining sliced onion half and top with another C. grated Cheddar. Pour 3/4 C. milk over all, cover with aluminum foil, and bake until bubbly and potatoes are tender, about 1 hour. Remove foil and let stand for 5 minutes before serving.
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