Bourbon Peach Cobbler

This is perhaps the best peach cobbler I've ever had, or made. Delicious ratio of peaches to topping (meaning lots of topping!), and a wonderfully complex flavor due to the bourbon. It is very simple to make and works extremely well in a cast iron skillet. This recipe is by Tyler Florence from Food Network Magazine July/August 201o issue. I highly recommend making it this summer while peaches are still in season, and serving with vanilla bean ice cream.

Bourbon Peach Cobbler
~Print Recipe~

What's in it

6 peaches, peeled and sliced (they don't need to be soft, but should have a ripe color)

1/4 C bourbon*

3/4 C sugar plus more for sprinkling

2 Tbls corn starch

1 tsp ground cinnamon plus more for sprinkling

1 1/2 C unbleached flour

2 tsp baking powder

1/2 tsp salt

2 sticks cold unsalted butter

3/4 C heavy cream plus more for brushing

How it's made

Preheat oven to 375. Prepare peaches and place slices in a large mixing bowl. Add bourbon, sugar, corn starch and cinnamon to the peaches and toss to coat.

In a cast iron skillet (10+ inches) melt 1/2 stick butter, then add the peach mixture and cook until softened, about 5-10 minutes. If you don't have cast iron, it's ok to use a large nonstick skillet.

Meanwhile, in a medium bowl sift flour, baking powder and salt. Slice 1 1/2 sticks of butter into small cubes and using two knives or a pastry blender, cut the butter into the flour until it is the consistency of small peas. Pour in the cream and mix just until the pastry comes together - using your hands works best.

Transfer the peaches to a 2 quart baking dish, or keep it in the cast iron skillet. Drop the dough by spoonfulls on top of the warm peaches, leaving gaps is OK. Brush heavy cream on top, then sprinkle with cinnamon and sugar. Bake in the oven over a foil lined baking sheet, to catch the drips, for 40-45 minutes until the top is golden brown and crispy all over. Let cool a bit then serve warm with vanilla bean ice cream.

*If you don't have bourbon (aka whiskey) on hand or prefer not to use it, then you could use some fresh lemon juice, a bit more cinnamon, some nutmeg, and vanilla extract to spice it up.

Peachy Pizza

Pizza by far is my favorite meal to eat and to make. Andy and I have developed some pretty tasty topping choices over the years as well, mostly inspired by The Cheeseboard.

A couple weeks ago we had Pizza Night and made three pizzas, to eat for dinner and freeze for lunches in the upcoming week.

We're big fans of the dough Trader Joe's makes, that you can roll out yourself. They have regular, herb garlic and wheat to choose from. Before I found their dough, though, I used Acme or Semifreddi's bread (ciabatta or rustic italian style) sliced in half and open faced.

TJ's also has a variety of options for sauces, from the fresh tub of sauce, to a jar of 'pizza sauce', to canned marinara sauce. We usually go for the jar or can for economy.

The mozzarella usually comes from TJ's or Country Cheese in Berkeley. I also throw on whatever cheese I happen to have lying around (usually monterey jack). Pick your favorite flavors, as cheese is just as important as the other toppings.

My new favorite topping are peaches. I had them on pizza for the first time at Cheeseboard last month, and it was life-changing.

Toppings for a Peachy Pizza

fresh peaches sliced thin

caramelized onions

leftover grilled chicken, sliced

chopped parsley

fresh sliced tomatoes

Other Favorite Pizza Toppings

lemon zest

fresh corn kernels

sauteed mushrooms

sliced bell pepper

broccoli!

fresh basil

abalone

artichoke hearts

green onions

Once your pizza is assembled, cook according to directions, or until crust is crispy and cheese is melted. Remember, anything in your fridge is a good candidate for pizza. I like to think of pizza more as 'garbage pie', so don't be afraid to use your leftovers!

Libby's Pie Crust

Libby is the Mom of REI Berkeley, and last month she invited some ladies over for a pie crust workshop. She claimed to have the best pie crust in the west, and was kind enough to show us the ropes. It was a fantastic evening, and felt like we were in a Food Network program. I will try to put into writing what Libby does with her crusts, but it will not compare with the real deal.

Libby originally got this recipe from a neighbor back in the 70's. She still has the original recipe written down. Her best advice was to get in the right space for making the crust, relax and don't get frustrated.  I no longer am afraid to make pie crusts from scratch, and neither should you!

This crust recipe makes enough dough for a two crust pie, like peach, so cut in half if you just need enough for a pie/quiche without a lid.

What's in it
2 C white flour, unbleached, leveled with a knife - no fudging!

1 1/3 C butter (I prefer unsalted) at room temperature, but not too warm

6 Tbls ice cold water

a bit of sugar

How it's made

Start by prepping your ingredients and your work surfaces. The key is to keep everything very clean and dry. If you have a large wooden cutting board, it is perfect for working the dough. A nice clean rolling pin is key as well. Prep your butter by setting it out, and your water by putting it on ice. Preheat oven to 400 degrees.

Measure your flour into a bowl, and add the butter, sliced. Use two knives or a pastry cutter to cut the butter into the flour until it is about pea sized and pretty uniform. Gently fold in the water. This helps set the butter so the dough is workable.

Next massage the dough together until it is an even consistency. Take half and set aside. Pat other half into a ball and set on a well floured work surface. It helps to also cover the ball with flour. Using a well floured rolling pin, roll out the dough until it is large enough to fit in the pie pan. Tease the dough up off the board or counter with a spatula, or roll out on parchment paper so you can flip the crust onto the pie pan.  A 9" deep dish pie pan is best, and apparently metal is better than glass as well.

Pinch dough around the edges of the pan to form the crust. Prepare your filling* and put in the pie pan. Then repeat for the second half of the dough - rolling out and then placing on top of filling. Pinch edges again to form the crust, and poke decorative holes in the top. Sprinkle with sugar and bake for 55 minutes or until crust is golden.  I also recommend placing a pan or foil under the pie while baking, because juices usually bubble out of the pie.

*For a filling, I recommend peaches, especially in the summer. Wash well and dry 8 peaches (not too ripe), and slice into uniform slices. Mix (with your hands) peaches into 1/2 C sugar (more or less for tartness or sweetness), and dashes of cinnamon, plus 3 Tbls flour to thicken.

Enjoy!