2010 August — Page 2

As an East Coast resident I thought I knew where the great preaches grew. New Jersey and Georgia were the premier peaches. Other areas were distant seconds to these two great peach areas –I thought.

Colorado has produced a lot of surprises since we moved here a decade ago. One of those surprises is the quality of fruit grown on the western slope with the peaches being especially outstanding. Colorado peaches-fruit-frost-md peaches are simply great.

Eaten out of hand they are perfect and they are delicious in a cobbler. If you can, get some Jersey, Georgia or Colorado peaches and try this excellent recipe.

Peach Cobbler

Ingredients:

6 large peaches sliced into thin wedges
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch

Biscuit topping

1 cup all purpose flour
¼ cup sugar
1 tsp baking powder
½ tsp salt
¾ stick , cold , unsalted butter cut into small pieces
¼ cup boiling water

Preparation:

Preheat oven to 425’
Toss peaches with sugar ,lemon juice and cornstarch
Place in a 2 quart non-stick baking pan
Bake 10 minutes
While baking:
Stir together flour,sugar, baking powder and salt
Blend in butter( fingertips or pastry blender)
When coarsly blended stir in water till just combined

Final assembly:

Remove peaches from oven
Drop spoonfuls of topping over the peaches
Bake in middle of the oven for about 25 minutes till golden
Topping will spread while baking

Served warm your guests will be oooing and aaaing between spoonfuls
A small scoop of Breyer’s vanilla ice cream along side the cobbler wouldn’t hurt.

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From time to time an old favorite slides to the back of the recipe file and somehow is forgotten. That happened to this great pork chop dish that we enjoyed many times years ago. It is still special and with a few changes we have brought it into a more modern format.

Skillet Pork Chops

Ingredients:

4 bone in loin pork chops, about ½ inch thick
2 tbs. flour
1/3 cup grated Parmesan cheese( Reggiano preferred)
½ tsp salt
¼ tsp pepper
4 cups thinly sliced potatoes
2 medium onions, thinly sloced
beef bouillon (1 can)
1 tbs. lemon juice
2 tbs. vegetable cooking oil

Preparation:

Trim excess fat from pork chops
Coat chops with flour
In a large skillet heat the oil
Brown chops slowly on both sides in the oil
Add bouillon to the skillet
Combine cheese, salt and pepper
Sprinkle 2 tbs. over the meat
Cover with onions then the potatoes
Sprinkle with lemon juice and remaining cheese
Cover and simmer for about 40 minutes
Midway through the cooking spoon some of the bouillon over the potatoes

Service:
A down home service is straight from the skillet at the table
or for company, arranged on a serving platter surrounded by a generous garnish of parsley

Reviewing our old recipe we recognized some of the reason it was set aside.
In the old days we trimmed the fat and rendered it in the skillet until we had 2 tbs. of drippings. The vegetable oil works well and doesn’t upset our current sensibilities

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August 2010

Peach Cobbler

Country Skillet Pork Chops

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