Peanut Butter Pie

What good is making your own peanut butter if you don't have a fabulous peanut butter pie recipe to go with it?  I have been making my own peanut butter for about three years, and I love to make this pie every once in a while.  I say 'every once in a while' because this pie is so rich; a little bit goes a long way.  That said, I usually take this pie to parties because it would be too much for my family to eat by ourselves in a reasonable amount of time.

If you are going to make this pie, I would recommend using AB's peanut butter recipe that can be found on Food Network's website.  If you click the 'printable recipe' link below, the peanut butter recipe will be included.  Also included in the link is AB's roasted peanut application.  I have never roasted my own peanuts for this pie, mainly because I can't find raw in-shell Spanish peanuts anywhere.  I buy roasted salted Spanish peanuts from The Sunspot, and they never fail to produce a scrumptious peanut butter.

This peanut butter pie recipe is fairly straightforward.  There are a lot of steps, but the end result is well worth it.  The hardest part is waiting for the pie to cool, which you have to do a couple times during the process of making it.  The wait is well worth it as the reward is a smooth pie, that's not too sweet, where the peanut butter is actually the star.

Peanut Butter Pie

Recipe Courtesy Alton Brown

Printable Recipe

Ingredients
6 1/2 ounces chocolate wafers
1 tablespoon sugar
5 ounces unsalted butter, room temperature, divided
1 batch homemade peanut butter
3 ounces powdered sugar, approximately 3/4 cup
1 teaspoon vanilla extract
2 ounces good quality bittersweet chocolate, chopped
1/4 cup plus 1 tablespoon heavy cream

Directions
Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.

After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.

Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.

Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

Pickled Lemon Cucumbers (AB's B&Bs)

My goal before summer started, and before my garden was even planted, was to pickle something.  I had cucumbers in mind as the season started.  Much to my surprise, I ended up with lemon cucumbers, and since they taste almost exactly like conventional cucumbers, I figured they will be perfect for pickling. 

I hoped to pickle my cucumbers whole, but the round shape of the lemon cucumbers were a bit intimidating to me, so I looked for a pickle recipe that called for sliced cucumbers.  I looked to Alton Brown first to see what was in his repertoire and found a recipe for bread-and-butter pickles, AB's B&Bs.

The pickle prep was short and sweet, and they were sent to the refrigerator for their week long pickling process.  After the week was over, I was excited to try my yellow pickles.  Since they are bread-and-butter pickles, I expected them to be sweet, and I was not disappointed.  They were almost too sweet to eat by themselves, but they are quite delicious on hamburgers.  I imagine they would also be good made into relish, or on other hearty sandwiches like sloppy joes. 

I enjoyed my first attempt at pickling.  I really like the novelty of using lemon cucumbers as well.  Their large circumference made it so that all I needed was one pickle to cover my entire burger.  I do want to make a pickle that isn't so sweet, though.  With a number of lemon cucumbers ready to pick, I think I may try a recipe that calls for whole cucumbers.

AB's B&Bs

Recipe courtesy Alton Brown

Printable Recipe

Ingredients

1/2 medium onion, thinly sliced

2 medium cucumbers, thinly sliced

1 cup water

1 cup cider vinegar

1 1/2 cups sugar

Pinch of kosher salt

1/2 teaspoon yellow mustard seed

1/2 teaspoon ground turmeric

1/2 teaspoon celery seeds

1/2 teaspoon pickling spice

Directions

Combine the onion and cucumber in a 1-quart glass jar.  Combine the rest of the ingredients in a medium saucepan and bring to a boil.  Once boiling, reduce heat and simmer for four minutes.  Then, pour the pickling liquid over the onion and cucumber until the jar is completely full.  Cool to room temperature, then refrigerate for one week before serving. 

The Tale of the Lemon Cucumber

I was so excited to plant cucumbers in our garden this year.  I enjoy cucumbers fresh, but I was most looking forward to the prospects of pickling.  Looked forward to harvesting a number of little green cucumbers and taking them straight to the pickle jar.  I bought a seed packet with a picture of a lovely green cucumber on the front and was ready to go!

One of the cucumber seeds I planted really took off, and I planted it in the corner of the garden, expecting it to grow along the ground.  After it was planted in the ground, the cucumber plant grew like crazy, and I routed it out of the garden to grow along the fence-line.  The vines grew and grew, and soon pretty little yellow flowers began to emerge throughout the lush green leaves. 

The flowers came and went without any cucumbers beginning to grow.  I inspected the plant every day for changes and still nothing new.  One afternoon after work, I was checked the plant and saw a little white orb by the base of the stem.  It didn't look like what I expected a cucumber to be, but I figured it was young and it would soon take the all too familiar shape I was looking for.

That remained to be the only cucumber on the plant for at least a week, and the little orb wasn't getting any longer, and it wasn't getting any greener.  In fact, it was getting rounder, and it was turning yellow.  I thought maybe this was just an unfortunate mutation since it was the first cucumber on the plant.  Soon, other little orbs began to take shape on the vines, and I knew something wasn't right.

One evening, Kevin came over and we showed him our cucumber plant.  He was also growing cucumbers in his garden, so we asked him if his started out in this peculiar way.  He informed us that his cucumbers started out looking like little cucumbers and just got bigger.  More confused than ever, Valerie retrieved the cucumber seed packet to see if it would offer any answers. 

We looked on the back of the packet for information, and found nothing noteworthy.  Then, we looked on the front.  Underneath the big bold "CUCUMBER" on the front of the packet was the word "Lemon" and it went on to describe it.  We had purchased and planted lemon cucumbers.  We found out they are called "lemon" not because of the taste, but because they are about the size and color of a lemon when ripe.

So, that first cucumber wasn't an unfortunate mutation at all, it looked just as it was supposed to look.  Realizing that the cucumber on the vine was ripe, we hurried outside to pick it.  We were excited to try a new variety of cucumber that we had never even heard of before.  Come to find out, it tastes exactly like a green cucumber.  It was a little strange.  

I was glad the mystery was solved, and the plant soon began to produce more cucumber than we could reasonably consume.  Plus, the yellow orbs became a nice conversation piece with guests and neighbors.  With a surplus on hand, I soon set my sights on making yellow pickles...

Kindergartener

This is Ari the morning of his first day of school.  Yes, there is a little anxiety in his eyes, and he would be the first one to tell you that he was nervous.  He had every right to be.  His world was about to change.

I was apprehensive, too.  The night before, as I was putting him to bed, a rush a emotions came over me out of nowhere.  I finished reading him a book and I asked him how he felt about going to school.  He looked at me and said, "Daddy, I'm nervous."  There was so much trust, so much faith in his eyes that I could ease his mind.  As I was talking to him about what to expect, it hit me, I started to get choked up.  I managed to finish what I was saying, kissed him on the forehead, and took a moment to collect myself before going downstairs.

That look, that trust, that love, I don't ever want to lose that.  I think I saw his first day of school as a glaring signal that he won't be young forever.  He's growing up, and I am so proud of him. 

He did well his first day of school.  We both survived.  He's almost through his first week of school, and though he is a bit tired, he seems to be getting used to his new routine.  He is still the outgoing, generous, kind-hearted little boy he always has been.  I hope he never loses that.

Beer Battered Mushrooms

Bring the fair home with these delectable beer battered mushrooms!  One of the highlights of the county fair for me is the food.  Well, the food may be the only highlight.  Once a year, I look forward to going to the fair and indulging on the guilty culinary delights.  Fried vegetables is always on the list of items to procure.  There is just something about a selection of vegetables battered and deep fried with a side of ranch dressing that I just can't say no to.  The fried mushrooms are one of my favorites, so I wanted to try them at home.

I have made these a few times, consistently enough that the last time I made them I wrote down the recipe.  The batter couldn't be simpler, and the mushrooms are ready in no time.  The batter is versatile enough that it can be used on other vegetables as well.  I have tried cauliflower, onions, zucchini, garlic sprouts, and even cheese.  Even making them at home, the mushrooms are still my favorite.  There is just something about the crispy batter matched with the tender, juicy meat of the mushroom that is just so satisfying.  

Beer Battered Mushrooms

Printable Recipe

3/4 cups beer (your choice)

3/4 cups flour

1 teaspoon salt

1/2 teaspoon black pepper

8 oz. white button mushrooms

4 cups cooking oil

Pour the oil into a 2 quart saucepan and heat until it reaches 350 degrees.  

Add the flour, salt and pepper to a medium mixing bowl.  Slowly pour the beer into the mixture and whisk until smooth.  Dip mushrooms into the batter to coat well.  Fry mushrooms in batches of 4 or 5 in the oil for about four minutes or until golden brown.  Remove the mushrooms to a paper towel lined plate and sprinkle with a little additional salt.  Serve immediately.

Strawberry Cream Pie

When I was young, I loved the strawberry cream pie from Moore's Pie Shop.  In fact, I even had one for my birthday one year instead of a cake.  The strawberries have been wonderful this year, so I decided to try my hand at making a strawberry cream pie of my own.

The components of the pie seemed simple enough; pie crust, cream filling, and strawberries.  So, first I made and blind baked a pie crust, then I made a batch of AB's pastry cream, then halved and macerated some strawberries.  I let the pastry cream cool and strawberries macerate overnight in the refrigerator, and the next day I was ready to assemble my pie.

The strawberries released a lot of their juices overnight, so I put the juice in a small saucepan and let it reduce to a syrupy consistency.  I then poured the strawberry syrup over the strawberries to act as a glaze.  Yum!  I spread the pastry cream on the pie crust, then placed the strawberries on top of the cream, and my pie was complete.

The strawberry cream pie was simply delicious.  The strawberries and cream go together so well, and the tender, flaky crust is the perfect vehicle to bring it all together.  It's a cool, sweet flavor wonderland.  A perfect summer treat!

Rhubarb Peach Cobbler

Whenever I'm in the mood to consume an entire cobbler by myself, I make rhubarb peach cobbler.  I am the only one in the house who will eat rhubarb, but I usually share a couple servings with Michael, who also enjoys its tartness.  I have been making this recipe since it first aired on Good Eats in 2005. 

I have three versions of this recipe.  One from the Good Eats episode, "Cobbled Together" printed off foodnetwork.com, one from I'm Just Here for More Food, and one from Good Eats 2: The Middle Years.  I mainly use the printed recipe, but I really enjoy using the Good Eats books, so last time I made the cobbler I reached for Good Eats 2.

I noticed right away the recipe was different because it called for lemon zest instead of lime zest in the crust, yet the filling still called for lime juice.  I decided to still use lime zest since that what I was used to for this recipe.  Then, I entered bizarro world, the measurement for lard was labeled in tablespoons.  I have never seen an AB application measure lard in anything other than by weight.  I was so baffled by it, I didn't realize the recipe called for nine tablespoons!  That's a lot of lard, especially when the recipe calls for only nine tablespoons of butter.  It didn't hit me that it was way too much until I started to measure it out.  Once I saw how much nine tablespoons was going to be, I got another copy of the recipe and checked.  Indeed, the correct measurement for lard was 1.5 ounces, or three tablespoons.  I'm glad I know butter to lard ratios or I would have had one lardy cobbler.

The cobbler turned out absolutely delicious.  The rhubarb and peaches work so well together in this dish and the crust is out of this world.  The crumbled bits of crust on the bottom are soft, tender and filled with the juices from the peaches and rhubarb.  The top crust is very pie-like; tender, flaky, and delicious.  This could very well be my favorite cobbler.  I just wish I had more people to share it with.

Rhubarb Peach Cobbler
Recipe courtesy Alton Brown
Printable Recipe

Ingredients
9 1/2 ounces all purpose flour, approximately 2 cups
1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar
1 tablespoon freshly grated lime zest
1 teaspoon kosher salt, plus 1/4 teaspoon
4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish
1 1/2 ounces lard, chilled and cut into small pieces
1 1/2 ounces ice water, approximately 3 tablespoons
2 tablespoons cornstarch
1 pound rhubarb, chopped into 1/2-inch pieces
1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces
1 tablespoon freshly squeezed lime juice

Directions
Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.

Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden.

Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

Peach Cobbler

When I think of cobbler, peach cobbler is what instantly comes to mind.  When I think of peaches, I think of Georgia.  When I think of Georgia, I think of REM.  But, alas, REM has never published a peach cobbler recipe.  So, when I think of food and Georgia, I think of Alton Brown.  However, AB doesn't have peach cobbler recipe that uses just peaches (that's another post).  So, when I think of food and Georgia and eliminate the AB variable, I think of Paula Deen. 

Of course she has a peach cobbler recipe, in fact, it's the first thing that comes up in a 'peach cobbler' Google search.  I have been making this cobbler for a long time, mainly taking it to summer family pitch-ins.  It is always a hit, and I rarely take home any leftovers.  The dough is buttery, light and fluffy, and the peaches work in perfect harmony to bring the dish together.

I always use fresh peaches when making this cobbler, and I usually use about five or six cups instead of the recommended four.  Otherwise, I follow the instructions as they are written.  For me, it is nice to have another use for self-rising flour, which I tend to have on hand for biscuits.  I use a 9x13 baking dish for the cobbler and mine tend to bake for about 40-45 minutes.  I also prefer to eat my peach cobbler without any whipped cream or ice cream, though I am sure they would be a delicious addition. 

Peach Cobbler
Recipe courtesy Paula Deen
Printable Recipe

Ingredients
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk

Directions
Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup.  Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Blueberry Cobbler

I have yet to meet a cobbler I didn't like, and this blueberry cobbler is no exception.  I found the original recipe when I was looking for a new dessert to make with fresh strawberries.  Somehow, I stumbled upon this dish and I'm glad I did. 

The first time I made it, I used frozen blueberries and added some fresh strawberries (just because I was determined to use strawberries, I guess).  The result was a very soupy cobbler, which wasn't what I was going for at all.  The flavor was wonderful, though, so I wanted to make it again.  I ditched the strawberries, switched to fresh blueberries, and with a few other tweaks, came up with a very pleasing summer dessert.

The cobbler comes together very much like a peach cobbler recipe that I have.  An interesting ingredient to this application is boiling water.  The boiling water, poured directly on top of the cobbler just before baking, adds a shine and a nice subtle crispiness to the crust.  It is like a combination of pie and cake, and the softness and juiciness of the blueberries are a perfect compliment.  I can see myself making this cobbler again and again.

Blueberry Cobbler
Printable Recipe

Ingredients
3 cups fresh blueberries
1/2 lemon, juiced
1 3/4 cups sugar (divided)
4 1/2 tablespoons butter, softened
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup whole milk
1 1/2 tablespoons cornstarch + 1 teaspoon
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup boiling water

Directions
Preheat oven to 350 degrees and lightly grease an 11x7 inch baking dish.

Add the blueberries to the baking dish. Squeeze the juice from the lemon over them, add 1 teaspoon of cornstarch and mix to combine. In a medium bowl, mix together the butter and cup of sugar until smooth. Combine the flour and baking powder and add to the sugar mixture alternately with the milk until smooth. Spoon over the berries, and spread evenly.

In another bowl, combine 3/4 cup of sugar, salt, cinnamon and 1 1/2 tablespoons of cornstarch. Sprinkle evenly over the top of the batter. Then, pour the boiling water over the entire dish.

Bake for 50 minutes or until golden brown.

Garden Update

It never fails.  For about two months, the garden looks nice, neat and organized in the small patch of land we fenced off for it.  Then, boom!  The plants start to breach their confinement and it gets hard to tell where one begins and the other ends.  Once once small plants transform into a lush, green garden jungle of sorts.  It still surprises me, but at least everything is happy and healthy.

The tomatoes will be ripe for the picking soon, and we have been eating lettuce for some time.  There are little jalapeno peppers taking shape, and the cantaloupe is starting to flower.  Our cucumber plant started to take over the garden, so I had to move it over the side of the fence.  Though huge, it still hasn't produced any cucumbers, which concerns me.  Unfortunately, our pea plants were a bust; they just shriveled up for some reason.   It is an otherwise exciting time in the garden and I can't wait to see what the coming month will bring!

Cherry Tomato

Tomato

Lettuce

Jalapeno