Peaches and Cream

What is one to do in the midst of a sweltering, staggeringly sweaty DC summer?

Leave immediately and head toward the nearest beach.

... If you can. If not, immediately make some peach ice cream.  Close friends and family members will be able to tell you that I am obsessed with fruit.  I do not discriminate between blueberries and blackberries; mangoes and watermelon; I love them all.  I would go so far as to say that I am a Fruit Freak.  That having been said, peaches are among the top contenders for Most Favorite Summer Fruits.  There are very few fruits that just seem to define a season as clearly as peaches seem to.

So if you find yourself in desperate need of a cooling dessert to help you escape the summer heat, look no further.

Peach Ice Cream
Recipe Courtesy of The Food Network

Ingredients

• 2 cups chopped fresh or frozen peaches, peeled if preferred
• 1 1/4 cups sugar
• 1 tablespoon lemon juice
• 2 tablespoons brandy
• 2 cups heavy cream
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 4 egg yolks

Directions

In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.

In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done.

 

Milk and Cookies

Guide to enjoying Milk and Cookies, in five acts:

1. Have a sip of milk.

2.  Regard cookie with great suspicion.

3. Have another sip of milk, in preparation for what's to come.

4. Talk yourself into trying the cookie. I know- confronting the unknown is scary.

5. Realize that, surprisingly, a cookie tastes good. Take another bite. Enjoy life.

The Worlds Best Chocolate Chip Cookies
Adapted from Radical Rob's Chocolate Chip Cookies

• 1/2 cup sugar
• 1 1/4 cups packed brown sugar
• 1 cup butter
• 1 tablespoon pure vanilla extract
• 2 large eggs, slightly beaten
• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 bag (2 cups) semi-sweet chocolate chips
• 1 cup chopped toasted walnuts

Directions

Preheat oven to 350 degrees F.

In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.

Stuffed Peppers

 Hello friends.

I am sorry to have neglected you for so long. I have come begging for forgiveness and I bring you...

Stuffed Peppers.

These peppers are sinfully delightful. But I will not try to convince you of their worthiness. Instead, I will let you judge them for yourselves.

(Photo taken by Andrew Shansby!)

Stuffed Peppers
Recipe adapted from Rachael Ray

Ingredients

• 4 large bell peppers (I used a combination of yellow, red, and orange)
• 1 tablespoon unsalted butter
• 2 cups brown rice
• 3 to 4 cloves garlic, chopped
• 1 can beef broth
• 1 pound ground lamb, lean beef, or turkey
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried
• 2 small sprigs fresh rosemary, leaves picked and finely chopped
• 1/4 cup chopped fresh flat-leaf parsley 
• 1 teaspoon red pepper
• 1/4 cup, plus 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 (28-ounce) can tomato sauce

Directions

Preheat the oven to 375 degrees F.

Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Put aside.

Cook brown rice according to package instructions. ** Optional: replace water with beef broth.**Once cooked, stir in a tablespoon of butter and allow to cool to room temperature.

Place the ground lamb (or beef) in a bowl and add the cooled brown rice. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and add 1/2 cup of beef broth to the bottom of the pan. Roast 50 minutes to 1 hour, until crispy at the edges and cooked through.

Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, garlic, remaining oregano and parsley, and saute until soft. Add the tomato sauce, and season with salt and pepper.

Cool the peppers and sauce for a make-ahead meal or serve immediately.



Serve the peppers hot with sauce over top, or in a puddle underneath the peppers.