Monthly Archives: August 2013

Peach Cobbler

*This week we’ve each used different recipes so for this post you can call us: “Two Recipes, Two Kitchens….”

Chef Karen: I love peaches so I’m pretty honoured to have my Grandma Wibert’s peach cobbler recipe.  This is the one I used this week.  It’s pretty simple and very tasty.  I made it in about 15 minutes; including peeling and cutting the peaches.  I did add blueberries to it for a little twist – I’m sure she wouldn’t care 🙂  Here is the recipe:

2 C peaches, sliced, peeled and pitted

1 1/2 C sugar; divided

3/4 C milk

3/4 C flour

2 t baking powder

Pinch of salt

1/2 C melted butter

1. Preheat oven to 350 degrees

2. Mix the peaches with 1/2C of the sugar and put them in an 8×8 baking dish.

3. Mix the rest of the sugar, IC, with the milk.

4. Add in the flour, baking powder and salt with a whisk; whisk well.

5. Whisk in the melted butter until it is thoroughly mixed in.

6. Pour the batter over the peaches and bake for 45 minutes to 1 hour.

7. Serve with vanilla ice cream or whipped cream.


photo (6)

Chef Jonathan: My version of this classic summer dessert was fairly rustic. I cut my peaches into dissimilar pieces, mixed with a touch of lemon juice, almond extract, cornstarch and a few tablespoons of sugar. Thrown into the oven for 20 minutes, this makes the peaches nice and soft and the aroma is amazing! Making the cobbler, consisting of a pâté sucre (flour, sugar, baking powder, salt) rub in the cold butter, egg, and cream. Dropping spoonfuls of the cobbler over the peaches, it spreads nicely when it bakes for 15 more minutes. This is the perfect summer dessert, replace your favourite summer fruit for peaches!



Deconstructed BLT

Chef Karen: The letters “BLT” in our house mean genuine happiness to my husband! Even when I suggested our blog recipe this week was a “Deconstructed BLT”, he was happy. After you read Chef Jonathan’s blog, you will see that he obviously has the more creative cooking mind in this blogging duo. My BLT looked different on the plate but I didn’t move far from the original. I changed my usual “sandwich” into an appetizer. I toasted my bread, cut it into little circles, and cut my bacon and lettuce to size. I cut my tomatoes into little pieces, mixed them with mayonnaise and white wine vinegar (one of my new favs), added some salt and pepper and put it on top of the circles. Although deconstructed, the outcome was a happy grin from my husband. A+ in my book! 🙂

photo (4)

photo (5)

Chef Jonathan: My approach to this week’s deconstructed BLT was to turn it into something completely different. I wanted someone to eat this and not think “Oh, this reminds me of a BLT”, so I went with pasta. I cooked my pasta to ‘al dente’, then started on my bacon, cutting into 1/2 inch cubes, then sautéing with 1/2 and 1/2 butter and oil, seasoning as it cooks. Then I diced my tomatoes, adding to my prepared pasta sauce, adding minced garlic, my favourite herbs, and salt & pepper to taste. Tossing it all together, with some shredded cheese of course (it wouldn’t be pasta without) I put it in the oven for 25 minutes. Meanwhile, I did a classic chiffonade with my lettuce for a garnish, and voila a BLT pasta!