Posts Tagged ‘peaches’

It’s Peachy!

Monday, June 13th, 2016 Comments Off on It’s Peachy!
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Easy Peach Cobbler

Peach Cobbler

We celebrated Father’s Day a week early – sorry Hallmark!
The menu consisted of fish tacos, with wonderful fresh halibut from Point Loma Seafoods, Mexican rice, black beans, guacamole, pico de gallo and white sauce. Most of the recipes can be found in the Taste of Baja chapter of my book. The meal was topped off with a very simple peach cobbler and vanilla ice cream. The peaches, avocados, and all the veggies came from Specialty Produce. Everything was fresh and delicious!
Here is the recipe for the peach cobbler:

Peach Cobbler
1 c. milk
1 c. flour
1 cu. sugar
4 c. peaches or other fruit
1/2 t. baking soda
3 t. baking powder
1 stick butter

Melt butter in baking dish.
Mix batter.
Add to pan.
Add fruit on top.
Bake at 350 deg. for 45 min to one hour.

Thanks to Barbara Zaugg for sharing this easy recipe many years ago!

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Snippets from Santa Fe 3: Baby Arugula Salad

Thursday, October 7th, 2010 Comments Off on Snippets from Santa Fe 3: Baby Arugula Salad
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Tonight we dined at Santacafe. Wonderful. Most notable was the Baby Arugula Salad with Prosciutto Wrapped Grilled Asparagus, Colorado Peaches and Balsamic Vinaigrette. My interpretation of how this is prepared follows.

Baby Arugula Salad with Prosciutto Wrapped Grilled Asparagus, Colorado Peaches and Balsamic Vinaigrette
Use a cup of Baby Arugula per person.
Wrap three asparagus spears with prosciutto for each person, spray with canola oil or olive oil and grill for 5 minutes until lightly browned and asparagus is tender.
Cut peaches into quarters and then thirds, allowing half a peach per person. Spray lightly with canola or olive oil and grill on grill rack for about 5 minutes.
Toss arugula with balsamic vinaigrette and top with peaches and asparagus.
For the balsamic vinaigrette, use 2/3 cup olive oil and 2 tablespoons balsamic vinegar. This will make enough for 8 to 10 servings.

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