Champagne Poached Peaches with Meringue

Last month, we went to Pike Place Market in Seattle, WA. 

There's just something about an open market.  Maybe it's the tidy, colorful rows of produce...

...or the super friendly shop owners offering free tidbits of their tasty food...

...or maybe it's just the fresh air and the fact that it usually means I'm on vacation that makes me HAVE to have things like these way overpriced peaches.  They are gorgeous though, aren't they? 

Everything looks much more appealing on vacation. I can imagine it being similar to getting sucked into paying waaaayyy too much for a timeshare in Las Vegas. The people are so fantastically nice and generous and the tickets to the shark aquarium surely make it totally worth taking out a mortgage. Not to mention the salesman buying you a bottle of champagne and personally driving you back to your hotel instead of sticking you on a bus empty handed.


Not that my husband, Brad and I are suckers and would ever fall for something like that.

Back to the point though...these peaches certainly were worth the $10 I dropped on them.  Most of them made it home to Montana despite the jostling they took.  The bruised ones worked perfectly for a fun 'sip while cooking' cocktail. 

Dice fruit into small pieces and place them in a champagne glass.  Add an ounce or so of peach schnapps and top with cheap champagne.  Sip while making the recipe below and serve them to your friends.  They'll love you forever!

To get the skins off the peaches.  Boil them for about 10 seconds first.  Once they cool a bit, the peel should come off easily just using your fingers.

Once peeled, slice the peaches in half around the pit and pull the halves apart.  You may notice a couple of my peach halves below look as though they're manhandled.  It's because they were.  Those fancy peaches did not want to give up.

Poach the peaches in champagne and top with meringue before baking.  These were absolutely worth the money and time I spent to get them home.  Anyone interested in a Vegas timeshare?  My, um, friend has one.

Champagne Poached Peaches with Meringue

3 whole peaches
1 1/2 cups champagne (cheap is fine)
1/4 cup peach schnapps (optional, though I think it makes a difference)
2 egg whites
1/4 cup sugar
zest of 1/2 a lemon

Preheat oven to 350 degrees F.

Bring a small saucepan of water to a boil.  One at a time, carefully place each peach into the boiling water for about 10 seconds, turning them so all sides of the peach are boiled.  Remove peaches to a plate to cool.  Discard the water.

The peels of the peaches should remove easily.  I find that simply rubbing them with my thumb will release the skin.  Once the peaches are peeled.  Cut them in half and carefully separate them to remove the pit.

Bring the champagne and peach schnapps to a simmer over medium low heat in a skillet.  Place the peaches in the skillet and spoon the liquid mixture over them for about 10 minutes.  Remove the peaches to an oven safe dish, round side down.

In a mixer with a whisk attachment, whisk the egg whites on high speed until soft peaks form.  Gradually add the sugar one tablespoon at a time and beat until the egg whites are smooth and glossy.  Fold in the lemon zest. 

Spoon the meringue onto the top of the peaches.  Bake for 10-12 minutes until golden brown.

Grilled Pizza

My first tomato ripened on the vine yesterday.  It was just a tiny little cherry tomato but considering the lateness of Western Montana summer weather, it was a glorious sight indeed.  I ate it as soon as I saw it...I barely even took the time to wash it.  It was still warm from the sun and it tasted like a tomato should taste...fresh and fruity and oh so summery.

While waiting for my own little pretties to ripen, I way over-paid for this gorgeous heirloom tomato at our local Whole Foods equivalent store called The Good Food Store.  I couldn't help myself though...it was calling my name...it's not my fault.

Lauren came over later that evening and we decided to make some grilled pizza with it.  I like to make my own dough in my bread maker if I have time.  If I don't, I get some pre-made dough from the store.  Either way, it never fails to disappoint my family; especially when I give them topping options.

This night, the kiddos had mozzarella and pepperoni.  The grown ups had Parmesan cheese, lightly sauteed asparagus and yellow bell peppers and of course, nice slices of my fancy shmancy tomato. 

Grilled Pizza

Work balls of dough (slightly larger than a golf ball) into flat pizza rounds about 6 inches in diameter.  Spray both sides with cooking spray or brush with oil. 

Heat your grill to about a medium low heat and place the dough on it in a single layer for a minute or so until the underside is cooked and you have nice grill marks.  Remove from the grill and turn it over.  Drizzle the cooked side of the dough with olive oil or spoon with a small amount of pizza sauce.  Add your desired toppings as well as some cheese. 

Place the pizza back on the grill and close the lid until the underside is cooked and the cheese starts to melt.  This takes just a few minutes. 

Pizza Dough

1 cup plus 2 tablespoons warm (not hot) water
2 tablespoons butter, softened
3 cups bread flour
3 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons bread machine yeast.

Measure ingredients carefully and place in the bread machine in order.  Use the dough setting on according to your machine's directions.

Our Next Pirate Adventure

Last October, we had our first pirate adventure.  Since then, I've been scheming for our next one.  It all finally came together this past Saturday during a trip to see my mother and stepfather at the lake. 

We hid a new map in the same book we used last time and they were thrilled to see the map in the back. 

As the map indicated that only pirates were allowed on the island so of course we had to dress u.p

Once our lunch was packed and the pirates were dressed appropriately, we headed out in the speed boat.

After drinking Flathead Monster soda from a real glass bottle (just like pirates would do, says Jake) and eating sandwiches, the search for our next clue began.

No pirate ship is complete without a flag.  My lovely mother made this one especially for them.  Mom's are handy to have on an adventure by the way.

We searched all along the beaches of the island and finally found an old bottle with a new map hidden inside.  The directions led us to an abandoned house.  The boys counted off fifteen paces and under a big pile of brush, they found their treasure!!!

Best. Day. Ever!

Please watch this short video showing our adventure (click the link below).  Be kind...it's my first attempt at any kind of 'movie' of any kind.  Yes...I know the music is terrible, but now I can't figure out how to change it.  Enjoy!

http://www.youtube.com/watch?v=POzZBf-cJY0

Fish Tacos

Never before have I had to wash the bathtub after bathing my children, but that's just how this summer is going.  How could I not shake my head and smile after finding little dirty hand and foot prints and tree sap smeared all over the bathtub walls? 

Slip n slides

Water parks

Dirt piles

Playing 'army bunker' (sitting in a big hole in the dirt with plastic army men)

Digging swimming pools for ants

Popsicles and ice cream cones

Bruises

Scrapes

Slivers

Band aids (I should buy stock in Band aids)

Bugs, bugs and more bugs

Sunscreen

Mosquito spray

Sticky, dirty faces

Too long fingernails because we can't be bothered to stop playing long enough to cut them

Staying up late

Sleeping in

Boats

Cocktails on the porch
Trips to the granparents

Barbeques.........

All the classic signs of a totally awesome summer!

For me, this meal is the cherry on the top.  It has cruch and tang and chewyness and flavor galore.  Eat it in your backyard with good friends and family.  I can't wait to make it again...in fact, I think I will tonight!

Fish Tacos

Gwyneth Paltrow

My Father's Daughter

Safflower or peanut oil, for frying
1 cup unbleached all-purpose flour
1 cup beer
Coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds white fish fillets (cod,
         (pollock, and haddock are good choices)
         cut into finger sized pieces, about 2 inches long
         and 1/2 inch thick.
Corn tortillas
Lime Crema
Pico de Gallo
Salted Cabbage
Guacamole
Cholula hot sauce

Pour 2 inches of oil in a large pot or fill your deep-fat fryer.  Heat to 350 degrees F.

Meanwhile, combine the flour, beer, a pinch of salt and the pepper together in a large bowl.  Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pot.  Fry for 3-4 minutes, turning here and there, until nicely browned.  Remove to a paper towel-lined plate, sprinkle with a little salt, and repeat with the remaining fish.

To serve, warm the corn tortillas on both sides in a skillet with just a bit of oil or butter.  Serve a stack of them alongside all your fillings.  To assemble, spread a spoonful of lime crema on a tortilla, lay 2-3 pieces of fried fish on top, scatter generously with pico de gallo, a bit of salted cabbage, and some guacamole.  Add hot sauce if desired.

Pico de Gallo
1 pint grape tomatoes, quartered
1/2 small red onion, peeled and very finely diced
2 tablespoons finely chopped fresh cilantro
Maldon sea salt
1 lime

Combine the tomatoes, onion, and cilantro in a bowl.  Season to taste with salt and lime juice.

Salted Cabbage
1/2 very small green cabbage, coarsely grated
Juice of 1/2 lime
Pinch Maldon sea salt

Combine everything together and let it sit for 20 minutes.  The cabbage will wilt slightly, but will retain its crunch.

Guacamole
2 ripe avocados
2 tablespoons peeled and minced white onion
1 tablespoons roughly chopped fresh cilantro
1 lime
Coarse salt

Cut the avocados in half, remove and reserve the pits, and score the flesh inside of the shells.  Scoop the avocado into a mixing bowl and mash gently with a fork-you don't want in to be completely smooth.  Stir in the onion and cilantro.  Cut the lime in half and squeeze in enough juice to taste.  Season the guacamole with salt and either serve immediately or stick the pits in to keep it from browning (remember to remove the pits before serving).
Lime Crema

Krabby Patties

Part of our 4th of July vacation included a trip to see my in-laws.  What a fun bunch they are!  Between slip n slides, strawberry daquiries, late night card games and lots of laughing, we always have a great time when we're there.  How lucky am I to have fantastic in-laws?!?!?!  Not only do I love Brad's parents, but his sisters and their families are hilarious and loving as well.  Thank you God for this...and no, I'm not sucking up to them in this post.

During our trip, my darling 5 year old niece, Madalyn (pictured above), took a break from fun in the sun with her mother to make us all some Krabby Patties.  Her version includes Club crackers, a bread and butter pickle, a slice of colby cheese and a folded salami slice.  She was so particluar about the placement of the ingredients and made sure everything was just so before she'd hand it off to be sampled.  My heart swelled and swear I must have had to wipe away a tear or two.  She's a girl after my own heart perhaps.  Lord knows I love that little girl!

The best part is that her little Krabby Patties...her little offering to her family, were actually quite tasty.  Bravo, my sweet Maddie!

Looks like it's time to re-do her nails again. 

Though sun burned, mosquito bitten and exhausted, my boys came home from the trip with smiles, memories and some radical new slip n slide moves.

Three cheers for family!  And three cheers for Maddie's new recipe!