Really Easy, Delicious Summer Cobbler

Early in the week, I noticed I had peaches and half a pint of blueberries leftover from my recent trip to the farmer's market. I immediately remembered how my father used to make peach blueberry cobbler and had to try and replicate it. I found a delicious version that my favorite cook, Ina Garten makes. I altered the recipe slightly,  using an 8 x 2 loaf pan instead of the ramekins and leaving out the lemon zest (I only had lemon juice on hand). Needless to say, my husband and I devoured the entire dessert in one evening. Now, I will have to buy extra peaches and blueberries at tomorrow's market so I can make it again!

Peach & Blueberry Cobbler
Adapted from the Barefoot Contessa

Ingredients
for the fruit:

• 2 pounds firm, ripe peaches (6 to 8 peaches)
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1 cup fresh blueberries (1/2 pint)

for the cobbler/crumble:

• 1 cup flour
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon juice and zest, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins, loaf pan, or 8x8 depending on amount of fruit.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. If using ramekins, place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. If using a loaf or 8x8 pan, bake for 35 to 40 mins. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

When Your MIL Says it's the Best, You Blog it

Let me say first, I have a GREAT mother-in-law (and I'm not just saying this because she'll probably read this). Seriously, she's fun, she's easy to be around, and she loves my kids. When she came to visit us weeks ago, I decided to try a new recipe I was pretty sure she'd like. A few of her favorite foods are feta, shrimp, and tomatoes, so I figured this would be a hit. Thankfully, not only did she like it, I heard her comment that it might be the best thing she had ever eaten! I hope you enjoy this as much as she did!

Roasted Shrimp with Feta
Adapted from the Barefoot Contessa 
Picture from House Beautiful 

Ingredients:

Good olive oil
1 cup diced leeks (two)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
2 teaspoons tomato paste
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, preferably Greek or French, coarsely crumbled
1 cup fresh bread crumbs 
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

1. Preheat the oven to 400 degrees.

2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the leeks and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

3. Add the tomatoes, tomato paste, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

4. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

5. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

NOTE: To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving. Serve with salad and french bread. Serves 4.