Easy Peach & Blueberry Galette ala ~DKBB~

 Easy Peach & Blueberry Galette ala ~DKBB~
(original recipe from www.tasteofhome.com)

original photo from Taste of Home

You can make a pie crust for this if you prefer. I just use the rolled-up crusts you can get at the grocery store for ease and to save time, but you do you.

1 lb. peaches, peeled and cut either into thin slices or diced
2 cups fresh or frozen blueberries
⅓ cup sugar
2 Tbsp. flour
¼ tsp. cinnamon
⅛ tsp. salt
1 egg, beaten
2 Tbsp. demerara sugar

• Preheat oven to 350°F.
• Combine peaches, blueberries, sugar, flour, cinnamon, and salt.
• Roll out crust, place on parchment-lined pizza pan, and arrange the fruit mixture on the inner 2/3 of the crust.
• Fold the edges of the crust just over the filling, leaving the galette open in the center.
• Brush the crust edges with the beaten egg and sprinkle that with the demerara sugar.

Mexican Eggs Benedict ala ~DKBB~

 Mexican Eggs Benedict ala ~DKBB~

 (original recipe from www.thekittchen.com)  

Tortillas

Green Chile Cream Sauce
Refried beans
2 slices bacon (fried and crumbled) or fresh bacon bits
1 avocado, sliced
¼ c. shredded pepper jack cheese
Poached eggs (as many as you need)

• Have all ingredients prepared ahead of time (fry and crumble bacon, slice avocado, poach eggs, warm tortillas and refried beans), then assemble:
• Spread refried beans on tortilla, add layer of slice avocado, crumbled bacon, and top with poached egg. Smother all with Green Chile Cream Sauce and enjoy!

Green Chile Cream Sauce ala ~DKBB~

Green Chile Cream Sauce ala ~DKBB~

(original recipe from www.thekittchen.com)  

3 to 4 poblano or pasilla or hot hatch chili peppers (or a combination thereof)
1 Tbsp. butter
2 cloves garlic, minced
½ small onion, chopped
¼ c. chicken broth
1 c. heavy cream
½ tsp. cumin
½ tsp. salt
¼ tsp. white pepper
½ to ¾ c. sour cream

• Start by roasting the peppers: Put them directly over the flame of a gas burner, rotating until all the skin is charred, then place them in a covered bowl for 15 minutes, letting the peppers sweat off the charred skin a bit; after 15 minutes, peel off the skin and loosely chop the peppers, discarding the seeds (unless you want hotter sauce).
• Melt the butter in a saucepan over medium heat and add the onion and garlic, cooking until they are translucent; add the chicken broth and cream and bring to a boil; then add the chopped peppers and let boil and reduce for 6 minutes.
• Poor the pepper mixture into a blender and liquify; season with the cumin, salt, and white pepper and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to taste and blend.

Serving suggestions:

• Use as enchilada sauce (esp. with chicken enchiladas).
• Use on chimichangas.
• Use with tacos or fajitas.
• Use with Mexican Eggs Benedict (recipe on this blog).

Hot and Sour Soup ala ~CHB~

 Hot and Sour Soup ala ~CHB~

(original recipe by Ronnie Woo)

 
2 Tbsp. EVVO
1 medium yellow onion, finely chopped
½ tsp. kosher salt
½ tsp. ground white pepper
1 c. stemmed and sliced shiitake mushrooms (two 4oz cans, drained, would work)
4 c. chicken broth
2 Tbsp. unseasoned rice vinegar
1 Tbsp. reduced-sodium soy sauce
½ to 1 Tbsp. hot sauce (add this to taste)
1 Tbsp. tahini
2 tsp. grated (fresh) ginger
2 eggs
1 cup packed baby spinach, chopped
Toasted sesame oil (for serving)
Crispy wonton strips (optional, for serving)

• Heat oil in large pot over medium heat; add onion, salt, and white pepper; cook, stirring occasionally, until onion is translucent and lightly browned (4 to 5 minutes); add mushrooms and cook another 2 to 3 minutes.
• Stir in broth, vinegar, soy sauce, tahini, and ginger; bring to a boil over high heat, then reduce to medium low heat.
• Whisk eggs together in a small bowl; holding a fork to the edge of the bowl, gently pour the eggs through the tines into the soup, stirring constantly in a circular whirlpool motion (soup will be creamy with small fleck of egg scattered throughout); simmer until just heated through, about 1 to 2 minutes.
• Stir in spinach until wilted, then remove from heat.
• Divide soup into serving bowls; drizzle a little toasted sesame oil over each serving, and serve with crispy wonton strips if desired.

Cavatelli with Cream of Beans & Clams ala ~DKBB~

Cavatelli with Cream of Beans & Clams ala ~DKBB~

(original recipe from www.cookingwithnonna.com)

The original recipe calls for fresh clams, but I don't live where that is much of an option, so I substituted canned clam pieces and it worked well.

1 lb. cavatelli pasta
1 15.5 oz. can Cannellini beans (do not drain)
2 cans clam pieces (drain, but save liquid)
1 shallot, finely diced
15 to 20 cherry tomatoes
½ cup white (cooking) wine
4 cloves garlic, minced
1 Tbsp. fresh rosemary (dried can be substituted, adjust amount)
Pepperoncino (hot pepper flakes) to taste
Salt (to taste)
Extra virgin olive oil (can use flavor infused if desired)

• Drain clams, saving liquid, and set aside.
• Cook pasta according to package instructions to an al dente consistency.
• In a large pan, add some olive oil and sauté the shallot, garlic, and pepperoncino; once the shallots are soft and garlic is turning gold, add the rosemary and sauté for another minute; add the cherry tomatoes and sauté for 4-6 minutes; add white wine and simmer until alcohol is completely evaporated.
• Put the beans (including liquid) in blender and make a cream out of them; add a bit of clam liquid if the bean blend is too thick to easily pour out of blender.
• Add blended beans, all remaining clam liquid, and salt to taste to pan; simmer all at a medium heat for 10 minutes.
• Add the clam meat to the pan, cooking all for another 5ish minutes, then add in the drained cooked pasta, stirring well to mix all together, and let cook for another 3ish minutes.
• Serve with a drizzle of the extra virgin olive oil of your choice.

Creamy Alfredo Lasagna Soup ala ~DKBB~

Creamy Alfredo Lasagna Soup ala ~DKBB~

(original recipe from www.smalltownwoman.com)

 

½ lb. ground Italian sausage

photo from
www.smalltownwoman.com

1 small onion, chopped
8 oz. sliced cremini mushrooms
2 cloves garlic, minced
4 cups baby spinach, stems removed
5 cups chicken broth
5 lasagna noodles, broken into smallish pieces
1 tsp. dried oregano
½ tsp. dried basil
3 Tbsp. butter
3 Tbsp. flour (I use Wondra)
1 cup milk
½ to 1 cup grated Parmigiano Reggiano cheese
1 piece rind from Parmigiano Reggiano cheese (optional)

• Brown sausage in large cooking pot over medium heat.
• Add onions and mushrooms, cooking another 5-6 minutes over medium-low heat.
• Add spinach and garlic, cooking for 1 minute while stirring.
• Add chicken broth and simmer for 5 minutes.
• Add oregano and basil and broken lasagna noodles, stirring well, and bring to a low boil.
• Cook for 10-12 minutes or until noodles are tender.
• Meanwhile, in a heavy saucepan over medium-low heat melt butter; whisk flour into melted butter and continue cooking for 1 minute, whisking constantly until mixture is bubbling.
• Slowly whisk in milk until mixture is smooth and thickened, about 3-5 minutes.
• Turn off heat and slowly whisk in cheese; when cheese is fully incorporated and mixture is creamy, slowly whisk into soup mixture.

Serve with garlic bread or a hearty artisan bread.

Cajun Shrimp Pasta ala ~DKBB~

 Cajun Shrimp Pasta ala ~DKBB~
(original recipe from www.carlsbadcravings.com)

1 lb. medium frozen shrimp (tails on)
2 Tbsp. Cajun seasoning (divided)
2 Tbsp. lime juice (divided)
½ tsp. garlic powder
8 oz. uncooked fettuccine
2 Tbsp. olive oil (divided)
2 Tbsp. butter (divided)
½ large (red) onion, cut in half and thinly sliced
3 small bell peppers (any colors) OR 1 large bell pepper (any color), thinly sliced
½ tsp. salt

¼ tsp. pepper
⅛ to ¼ tsp. cayenne pepper
2 Tbsp. flour
3 to 4 garlic cloves, minced
1½ cups chicken broth
½ cup heavy cream
1 14 oz. can fire-roasted tomatoes, well drained
½ cup grated Parmigiana Reggiano cheese

• Thaw shrimp; add to medium bowl and toss well with 1 Tbsp. Cajun seasoning, 1 Tbsp. lime juice, and ½ tsp. garlic powder; set aside.
• Cook fettuccine in salted water according to package directions until al dente, reserving ½ cup pasta water, then drain well and set aside.
• Melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium heat in a large heavy bottom skillet; add shrimp and spread in even layer, cooking 3 to 4 minutes – just until shrimp are heated through – flipping shrimp half way through cooking; set aside. After shrimp has cooled, you can chop the tails off if you desire.
• To the now empty pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium-high heat; add onions, bell peppers, 1 to 3 tsp. Cajun seasoning (your heat preference), salt, pepper, and cayenne pepper; cook for 2 to 4 minutes; add garlic, sprinkle in flour, and cook for an additional 1 to 2 minutes.
• Turn heat to low and whisk in chicken broth and heavy cream, stirring constantly until smooth; stir in diced tomatoes.
• Increase heat to medium high and bring sauce to a simmer; simmer until thickened, stirring occasionally, 3 to 5 minutes.
• Reduce heat to low and stir in 1 Tbsp. lime juice and the cooked shrimp and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency.
• Taste and season with additional salt, pepper, and/or cayenne pepper as desired.
• Serve with a garnish of grated Parmigiana Reggiano cheese.

NOTE: Adding cooked, sliced andouille sausage knock this dish up a notch.