Summer Fruit Pie

As soon as I start to see the price of peaches and blueberries become affordable and the fruit is actually fragrant, I know that summer is here. First I start seeing some of the produce in the supermarket but being the conscientious locavore that I am, I make my weekly trek out to the Chesterfield Berry Farm store on Hull Street in Mosely. Yes, I know that gas is precious but I really try and support my local farmer and business man whenever I can. I also know that I don't have to check what country the produce is from, just if it is from the Berry Farm or some other local farmer! If you haven't really thought it is worth the time or effort, you are really missing something special by just plopping some gassed fruit in a plastic bag at the market. Not only is the produce superior, you just cannot beat the taste! Even buying green beans that were picked that morning or peaches that were picked yesterday...Well you just have to try it for yourself and see that the taste and quality are worth the trip!

Sometimes though, the fruit ripens very quickly and then no one wants to eat it because it doesn't look pretty. Our solution is to make summer pie. I mean if all those peaches, nectarines and berries taste good on their own, wouldn't they be spectacular together?! And it certainly beats the heck out of fruit salad! You won't be sorry you turned on the oven even if it is 100 degrees outside!

Summer Pie

You will need:

2ea 9" Pie Crusts
1/2c. sugar
1/4c. flour
2-3T. cold butter
Summer fruits-Peaches (about 4), nectarines(about 1-2), plums(1-3), strawberries(about 1qt.), blueberries(about 2 handfuls), raspberries(about 1 small plastic container) Any combination of these fruits will do. Feel free to use more of one or less of another or omit something if you don't have it. The point is to use up what's on hand and most definitely just past pretty or overripe!


Either make a pie crust or buy one (I recommend Pillsbury because it tastes almost as good as home made). Pre-heat oven to 425 degrees. Wash all your fruit and using a sharp knife over a large bowl, slice your stone fruits (peaches, etc) leaving the skins on. Discard any really mushy or discolored spots by cutting them off. Hull strawberries if using and also cut them into pieces discarding any bad spots. Finally dump in the rest of your berries. Sprinkle with approximately 1/2c. white sugar. Very gently, toss fruit to coat with sugar and let sit for about 5-10 minutes.

Take the bottom pie crust and place in pan. There is no need to pre-bake the crust. Fill with sugar coated fruit. Sprinkle about 1/4c flour over the fruit. Cut ice cold butter into small pieces and dot the flour covered fruit all over. Now place the top crust over the fruit and crimp edges together. Using the tip of a sharp knife, cut slits, triangles or v's into the middle of the top crust to vent the steam. Place the whole assembled pie on top of a pizza pan or rimmed baking sheet to catch the juices that will bubble up. Lastly, using some very slim strips of foil, cover the edges of the crust so that they won't burn.

Bake the pie at 425 degrees for 20 minutes. When timer goes off, remove the foil strips from the crust, lower heat to 350 degrees and bake for an additional 35 minutes. Crust should be golden brown. Remove from oven and allow to sit/cool for approximately 1 hour before serving. It is delicious with vanilla ice cream or whipped cream.

Corn off the Cob

Ok, there are 2 things that I associate with summer no matter where I live; Jersey corn and Jersey tomatoes. Yes, I know I live in Virginia and I frequent the local farm stand because I believe in being a 'locavore' (read "Animal , Vegetable, Miracle" by Barbara Kingsolver) and I even grow my own tomatoes. Maybe it is the nostalgia but in my mind, they just somehow taste better than any other corn or tomato!

As you well know, we are only in the beginnings of summer and already we have had some scorchingly high temperatures. I don't know about your family but as soon as the air conditioning comes on, everyone asks me to make potato salad, pasta salad or buy some corn-on-the-cob. For being early in the season, I have to say, the corn we had was pretty good but I was left with a few extras that no one was interested in reheating. Normally I would make corn-tomato salad but sadly, it is a little early for some really good, worthwhile tomatoes (I'll post the recipe later in the summer!)

Since it was one of those unbelievably hot days, I was looking for a quick and not too involved idea for dinner. Pancakes are ok but I am trying to work more fresh veggies into our meals while they are available. Ah ha! Corn cakes! Add a little grilled chicken and I had a home run!
Hope your family enjoyed them as much as we did. I knew it was good when the pickiest of the bunch asked me to make them again before dinner was even over!

Now I know you could just take a knife and cut the kernels off the cob and there are many other contraptions out there that do the job. However, I have to tell you, Pampered Chef has the best gadget for this job, EVER!What! Pampered Chef again?! No, I am not getting anything for telling you about this gadget and I'm not selling Pampered Chef either. I'm just so happy with a couple of really neat kitchen tools that happened to come from Pampered Chef, they I had to tell you!

Corn Cakes
Kernels stripped from 2 ears of corn
3 Green onions, trimmed and chopped fine (green and white parts)
1/2c. Yellow corn meal
1c. Bisquick
1+ cup of milk
1 egg
3T. vegetable oil
salt, pepper, red pepper, onion powder
Optional:
1/4c. finely shredded Cheddar/Jack Cheese
1/4. crushed pineapple



Strip Kernels into a deep bowl. Mince onion and add to bowl. Toss together. Pour dry ingredients on top of corn, add milk, egg, oil and optional ingredients if using. Add seasonings. Use a sprinkle of red pepper for taste, more if you want heat. Stir together until combined. Add a little more milk if necessary. The batter should be fairly thick and lumpy, not smooth or thin like breakfast pancakes.



Heat a non-stick pan over medium heat until hot (a few drops of water should dance in the pan and quickly evaporate). Drop batter by Tablespoon into pan and cook until brown on one side then flip, and brown for another minute or two. Delicious!



I served these with grilled chicken (rubbed with Fajita seasoning) and topped with sour cream and salsa. Que Sabroso!

Calzone at Home!

Who doesn't like bread and cheese? Add a little wine and you're in heaven! Unless you have children like mine then it's 'whine' and you want to start drinking anything you can get your hands on!

Seriously, with the temperature outside hovering near 100 degrees at 7:00 PM, no one is going to turn on the grill but wait, isn't heat good for making dough rise? And who doesn't like cheap eats especially when you don't have to go out and get it? A package of pizza crust mix costs about $.69 cents. Add a little warm water and a smidge of oil and you are ready to make something delicious. Of course you could make a home made pizza, the combinations are endless, but my family enjoys a good cheesy, gooey, melty calzone from time to time. They bake up in the oven beautifully and are ready in about 15-minutes once they are assembled.

Now, I have to say, I 'm not usually one to promote a particular product or piece of cooking equipment BUT! if you have a baking stone from Pampered Chef




...well your calzone just went from really good to awesome. I must tell you that the stone gives such a crispy finish to the dough, it is the closest you will get to baking in a pizza oven! The other thing that will make life easier is if you have a dough press or empanada maker. This is a handy gadget but

not necessary to make delicious pocket goodies!



Calzones:

4 packages Pizza dough mix (any brand)
Cornmeal or flour
2lb. Ricotta Cheese
2c. Mozzarella cheese
1/2c. Parmesan Cheese, finely grated or powdered
2 eggs, lightly beaten
1t. garlic powder, salt and pepper

Optional: thinly sliced ham, pepperoni, hard salami, roasted peppers


Mix pizza dough according to directions making 2 packages at a time. Make sure to cover dough with a little bit of oil as suggested. Cover and let rise.

Preheat oven to 400 degrees. In a bowl, combine cheeses, eggs and seasoning. Set aside.

Pinch off dough in fist size pieces. Roll in a bit of corn meal or flour until no longer sticky to make a ball. Begin to flatten into a circle like a small pizza. If you are using the dough press, make it big enough to nearly fit and then adjust to cover the press. If you don't have a press, use a bowl about 6-7" in diameter to measure the right size, trim away any excess and save for the next one.



Place a heaping tablespoon of the cheese mixture on one side of the dough. (If using optional items, place on top of cheese) Fold dough press to crimp securely. If not using a press, fold dough over cheese to make a half-moon and crimp edge of dough with the tines of a fork to seal. Place on a baking sheet or baking stone if you are using one. Rub the tops of the dough with a tiny bit of oil and place in oven. Bake for 15 minutes until golden brown. Serve with Pizza sauce for dipping or home made marinara if like me, you are possessed by making everything from scratch! Enjoy!

Goda il Suo pasto!