Ginger-Peach Pandowdy

I made this Pandowdy for my family barbecue last weekend and man-oh-man it was a hit! I don't actually have the biggest sweet tooth, but I would go back for seconds and thirds of this one any day as it was a nice level of sweetness. I have been on this ginger kick lately and when the recipe said it used crystallized ginger and powdered ginger I couldn't resist. At first, I thought it might come out to "gingerly," but surprisingly is wasn't too overpowering as the peaches really pair well with the ginger. Make this one for the next summer barbecue and you'll be rushing through the meal to get to the dessert course, trust me. Enjoy!

Ginger-Peach Pandowdy
from simmertilldone.com

Pie Dough:
3 cups unsifted all-purpose flour
1/2 tsp. salt
1 tsp. powdered ginger
4 oz. (1 stick) cold unsalted butter, cut into chunks
4 oz. shortening, cold and cut into chunks
2 tbsp. sugar
2 extra large egg yokes
4 tbsp. ice water

Ginger-Peach Filling:
2 tbsp. corn starch
1/2 cup granulated sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
pinch of sea salt
7 large peaches - peeled, pitted, cubed and tossed with 2 tsp. lemon juice
finely grated zest of 1 lemon
1/2 cup crystalized gingers, chopped in small pieces
1/4 tsp. pure vanilla extract
1 tbsp. milk
1 tbsp. water
Demerara (sugar)

1. Preheat oven to 400*

Dough:
1. Place flour, salt, powdered ginger in work bowl of processor fitted with the steel blade. Pulse a few times just to combine.

2. Add butter and shortening over flour and process until it becomes large flakes

3. Sprinkle with sugar and pulse till blended.

4. Beat egg yolk and ice water in small bowl, then pour over flour mixture. Blend. If it seems dry add water by the drops.

5. Turn out the dough onto parchment paper, pressing to a smooth, flat round.

6. Cut dough in 1/2, wrap each half and chill in the refrigerator (this can be done the day before).

Filling:
1. Whisk together cornstarch, sugar, nutmeg, cinnamon, and sea salt. Add peaches, lemon zest, crystalized ginger, and vanilla. Toss.

2. Pour into a deep oval or rectangular dish and set aside

Assemble:

1. Roll out both doughs to 1/4 - 1/2" thick. Cut into 2 - 3" rounds (biscuit cutter size).

2. Go around top layering over the peaches hugging the sides at the end.

3. Then roll a long piece to wrap around the edge of the pan and pinch to form pie-ends.

4. Mix milk and water, then brush the top. Sprinkle with Demerara.

5. Place on a cookie sheet at the center of the preheated oven for 20-30minutes.

YUM.

White Chicken Chili

Chad had a chili cook-off at work and this recipe was the big winner, so I had to try and make it...I did and could not stop eating it! That was last December and I've had an inkling to make it again ever sense. When I started craving it again this weekend, I thought I'd make it and share the recipe with you. It's strange, most chilis are so heavy, but this one leaves you feeling light and it has so many great flavor layers because of all the different chiles and spices. I wanted to make sure to make it on a Sunday because it's great for lunches during the week.....hmm....I think I'm going for another bowl! Enjoy!

White Chicken Chili
from The Best Slow & Easy Recipes

3 jalapeno chiles, seeds and ribs removed (I may have put 5 in for kick)
2 medium onion, chopped coarsely
3 poblano chiles, seeds and ribs removed, chopped coarsely
3 Anaheim chiles, seeds and ribs removed, chopped coarsely
3 pounds bone-in, skin-on split chicken breasts (about 4 breasts)
Salt and pepper
2 tbsp. veggie oil
6 medium garlic cloves, minced or pressed (I may have used 8 cloves)
1 tbsp. ground cumin
1 1/2 tsp. ground coriander
2 (15oz) cans cannellini beans, drained (these are also known as Great Northwest Beans)
4 cups low-sodium chicken broth
1/4 cup minced fresh cilantro leaves
4 scallions (or green onions), sliced thin
3 tablespoons juice from 2 limes
1 tbsp. minced fresh oregano leaves

1. Chop 2 of the jalapeno chiles and pulse them together with the onions in a food processor to the consistency of chunky salsa. Transfer to a mixture bowl. Pulse the pablano and Anaheim chiles together in the food processor to the consistency of chunky salsa and mix with the other mixture.

2. Pat the chicken dry with paper towels and season with salt and pepper (both sides). Heat 1 tbsp. veggie oil in a large skillet on medium high. Brown the chicken on both sides, 5 to 8 minutes. Transfer chicken to a plate and pour the remaining small bit of oil/fat from the pan to a large soup pot.

3. Put the chopped chile-onion mixture in a large soup pot and mix with garlic, cumin, coriander, and 1 tsp. salt and cook over medium heat, stirring occasionally, until the veggies are completely softened (10 minutes).

4. Remove the pot from teh heat and transfer 1 cup of the cooked vegetables to the food processor. Process the cooked chile mixture with 1 cup of the beans and 1 cup of the broth until smooth, about 20 seconds. Return the pureed mixture ot the pot.

5. Stire in teh remaining 3 cups of the broth into the soup pot. Add the chicken and simmer. Cover, turn the heat to medium-low, and simmer until the thickest part of the breast registers 165* (about 20 minutes).

6. Transfer the chicken to a cutting board. Stir in the remaining beans and continue to cook the chili over medium heat (10 minutes).

7. When the chicken is cool enough to handle, remove the meat from the bones and shred inot bit-sized pieces; discard the skin and bones. Return the shredded chicken to the pot and cook for another 2 minutes.

8. Mince the remaining jalepeno and stir it into the chili with cilantro, scallions, lime juice, and oregano. Season with salt and pepper to taste before serving.

Baked Spring Rolls

These Spring Rolls were a treat! They only have 2 grams of fat in them whereas the normal spring roll has 9 grams. The article I pulled the recipe from was on lightening up your cooking, and by doing so, not missing out on the things you love to eat. For me, spring rolls! I always shy away from eating spring rolls as most of them are deep fried, but these had a nice twist of being baked. We've missed a few weeks of girl's nights (summer wedding madness for most), but I'm looking forward to making this for the group. yum yum....enjoy!

Baked Spring Rolls
from The Food Network Magazine

For the Spring Rolls:

1 2oz piece deli ham, finely diced
4 tsp. vegetable oil, plus more for brushing
1 tbsp. chopped, peeled ginger
2 cloves garlic, chopped
4 scallions, chopped
1 1/2 cups finely shredded green cabbage
1 medium carrot, shredded
1 lb. lump crabmeat, picked over
1/4 cup chopped fresh cilantro
1 tsp. Asian chili-garlic paste
1 1/2 tsp. toasted sesame oil
1 tbsp. soy sauce
1 tbsp. rice vinegar
14 square spring roll wrappers
1 large egg white

1. Preheat oven to 425*. Make the spring rolls: Cook the ham in 2 tsp. veggie oil in a skillet over medium heat (2 - 4 minutes). Add the ginger, garlic, scallions; cook until fragrant, about 1 more minute.

2. Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 tsp. sesame oil, the soy sauce and vinegar; toss.
3. Wrap the spring rolls (see below).
4. Place a rack in a baking dish and brush with veggie oil. Mix the remaining teaspoons of veggie oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place th rolls on the rack; bake untiil golden on top, about 15 minutes. Turn the rolls; bake again until golden brown, 8 to 10 more minutes.

5. It came with a sauce you can make, but I just bought the delicious sweet/sour sauce from the grocery store - much easier!

Lemon Ice Cream Sandwiches with Blueberry Swirl

I've been into making desserts lately, maybe it's because I think back to when I was a kid and I'm baffled at all the amazing cakes, pies, and home-made ice creams my mom made for all of us. I saw these sandwiches on the cover of Gourmet and knew I had to try to make them. After a couple fumbles, I got them right and to ensure you don't have those same fumbles I've put some "key notes" into the recipe. You'll really enjoy this treat that offers enough for you and a few to share!

Lemon Ice Cream Sandwiches with Blueberry Swirl
from Gourmet Magazine
For lemon ice cream
1 pint premium vanilla ice cream KEY NOTE: the original recipe calls for 2 pints, but it was too much ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice

For blueberry compote
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3- by 21/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

For sandwich layers
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

Equipment:
2 (8-inch) square baking pans (2 inches deep); a small offset spatula
Make lemon ice cream:

1. Transfer ice cream to a microwave-safe bowl and microwave for 20 seconds (till it's just soft enough to stir)
2. Stir in lemon zest and juice. Spread ice cream thinly in a 13- by 9-inch baking dish and freeze while making compote and sandwich layers.

Make blueberry compote:

1. Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes. KEY NOTE: Make sure all of the blueberries are mashed - I left a few stragglers and they tasted like frozen pieces of ice - you don't want that!
2. Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
3. Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers While compote chills:

1. Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
3. Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

1. Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula (KEY NOTE: leave foil in the pan - don't remove until the very end). Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.

2. Transfer sandwich to a cutting board using overhang, remove foil. Trim edges if desired, then cut into 8 pieces.