Rustic Peach Tart

I love summer peaches! You know the ones that are so ripe and juicy you have to eat them over the kitchen sink?!

Here’s an easy dessert you can make with this late summer treat.  Don’t fuss over the perfect crust. Instead whip up a rustic version that is meant to look a little rough around the edges.

Depending on what’s in season, you can substitute apples, pears and even blueberries for this peaches.

Rustic Peach Tart 

1 unbaked pie crust (9-inch), homemade or store-bought
4 peaches (about 1 1/2 pounds), peeled, cored, and cut into thin slices, about 1/4-inch thick
1/2 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons all-purpose flour
1teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1 large egg, lightly beaten

Preheat the oven to 375 degrees.

Roll the dough into a 10-inch round about 1/8-inch thick.  Transfer to a rimmed baking sheet lined with parchment paper. Set aside.

In a large mixing bowl combine the peaches, 1/2 cup of the sugar, flour, cinnamon, and salt and toss to coat. Fill the center of the pie crust with the peach mixture in an even layer, leaving a 1 1/2-inch border. Fold the border up and over the apples, overlapping every 2 to 3 inches, to make a rim. Brush the rim with the egg wash and evenly sprinkle the remaining 2 tablespoons sugar over the rim.

Bake until the crust is nicely browned and the peaches are bubbling, about 30 to 40 minutes. Remove from the oven and let cool on a rack for 15 minutes before serving. Serve warm.

Serves 8.

Dijon Red-Skinned Potato Salad

Dijon Red-Skinned Potato Salad

Dijon Mustard transforms classic potato salad into an out-of-the-ordinary side dish.

3 pounds small red potatoes, cubed
Kosher salt
1 cup mayonnaise
¼ cup sour cream
3 tablespoons French’s Dijon mustard
½ cup thinly sliced celery
½ cup finely diced red onion
¼ cup chopped fresh dill
Freshly ground black pepper

In a large stockpot place the potatoes, 1 teaspoon of the salt, and enough cold water to cover the potatoes by 1 inch. Over high heat, bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork tender, about 20 to 25 minutes. Drain and rinse with cold water to stop the cooking.

Place the potatoes in a large mixing bowl. Add the mayonnaise, sour cream, French’s Dijon mustard, celery, red onion, and dill. Toss until well combined. Season with salt and pepper to taste. Serve chilled.

Serves 6.

Variation: If you prefer, feel free to peel the potatoes before cooking.

Photo by Justin Fox Burks

Egg Salad

Egg salad sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge. Dijon mustard is my secret ingredient. I like to use French’s because it has Chardonnay wine in it.

Enjoy!

Egg Salad 

6 hard boiled eggs, peeled and chopped
1 tablespoon French’s Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced yellow onion
¼ teaspoon Frank’s RedHot
Kosher Salt and freshly ground black pepper

Place the chopped eggs in a medium mixing bowl. Using a fork, mash up the eggs a little. Add the French’s Dijon mustard, mayonnaise, onion, and Frank’s RedHot.  Stir to combine. Season with salt and pepper to taste.

Serves 4.

Cooking Tip: When mashing the eggs, don’t overdo it. You want the egg mixture to have some texture.

Variation: Add fresh dill or chives for an Herbed Egg Salad or chopped olives for a classic Egg & Olive rendition.

Asparagus, Roasted Red Pepper, and Arugula Salad

Asparagus, Roasted Red Pepper, and Arugula Salad
From Simply Salads by Jennifer Chandler

This tasty salad makes an elegant presentation for a dinner party first course.  Arrange on a platter for a wonderful buffet offering.

For the White Balsamic Vinaigrette:

2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For salad:

1 bunch (about 1 pound) asparagus, tough woody ends snapped off and discarded
1 package (5 ounces) Baby Arugula salad blend
1 roasted red bell pepper, thinly sliced (about 1/2 cup)
1/3 cup Kalamata olives, pitted and finely chopped
1/2 small red onion, finely chopped

For the White Balsamic and Dijon Mustard Vinaigrette:

In a small bowl whisk together the vinegar and mustard.  Slowly add the oil in a steady stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

Bring a medium pot of salted water to a boil. Add asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and set aside

On each plate, place a bed of arugula. Layer the asparagus on top.  Arrange the peppers on top of the asparagus. Generously drizzle with the vinaigrette to taste.  Garnish with the olives and red onion.

Makes 4 appetizer salads

 

 

 

Potatoes Au Gratin

This dish looks so elegant on the table that no one will believe how easy it was to make. I often serve it at dinner parties with steaks or roasts.

Potatoes Au Gratin
Adapted from Simply Suppers by Jennifer Chandler

3 tablespoons unsalted butter, plus extra to grease the baking dish and the foil
1 1/2 cups milk
1 cup heavy cream
2 cloves garlic, minced
1/8 teaspoon freshly grated nutmeg
5 medium baking potatoes
Kosher salt and freshly ground black pepper
1 tablespoon French’s Dijon or Spicy Brown Mustard
1/4 cup grated Gruyere cheese

Preheat the oven to 375 degrees. Lightly grease a 9- x 13-inch baking dish with butter and set aside.

In a large saucepot combine the milk, cream, butter, garlic, and nutmeg. Peel the potatoes and cut into slices about 1/8-inch thick. Add the potato slices to the milk mixture to prevent discoloration.

Over medium-high heat, bring the milk mixture to a simmer and cook until the potatoes are slightly tender but still firm, about 5 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer the potatoes to the prepared baking dish, arranging the top layer of the potatoes in an overlapping pattern, if desired. Add the Dijon and mustard and stir to combine. Pour the milk mixture over the potatoes. Sprinkle the Gruyere cheese evenly over the top. Cover the dish with a buttered piece of aluminum foil, buttered side down.

Bake until the potatoes are fork tender, about 30 minutes. Remove the foil and bake until the potatoes are golden brown, about 20 minutes.

Serves 6 to 8.

Cooking Tip: The difference between freshly grated nutmeg and commercially ground is night and day. To grate whole nutmeg, use a special nutmeg grater or scrape the seed over the finest rasps of your box grater. I buy my whole nutmeg at the grocery in a specially designed jar with a grinder built into the lid.

Glazed Carrots

This classic French technique is how I learned to prepare root vegetables while I was in cooking school. The technique is so simple, yet makes an ordinary carrot something special.

Glazed Carrots

3 cups peeled and thinly sliced carrots (about 5 carrots)
2 tablespoons unsalted butter
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper

Place the carrots, butter, and sugar in a medium pot. Pour in enough water to barely cover the vegetables. Season with salt and pepper to taste.

Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and cook, simmering, until most of the liquid has evaporated and the carrots are tender, about 8 minutes. If the carrots are not fully cooked, add a little more water and continue cooking until they are tender. Remove from the heat and adjust the seasonings as needed. Serve immediately.

Serves 4.

Cooking Tip: This cooking technique is great for root vegetables like carrots, parsnips, turnips, and onions. If you plan to serve a medley of vegetables, it is better to glaze each type separately and then toss together just before serving.

Grilled Jalapeno Pimento Cheese Sandwich

There is no better comfort food than warm melted cheese oozing between two slices of crisp buttered bread…that is unless you make it ultra-indulgent by using pimento cheese!

Enjoy!

Grilled Jalapeno Pimento Cheese Sandwich
From Simply Suppers by Jennifer Chandler

For the Jalapeno Pimento Cheese:

1/2 cup cream cheese (4 ounces), at room temperature
1/2 cup mayonnaise
1/2 teaspoon granulated sugar
3 cups grated sharp cheddar cheese
1/2 cup finely diced roasted red peppers (1 peppers)
2 tablespoons seeded and finely diced fresh jalapenos
Kosher salt and freshly ground black pepper
Dash of hot sauce (optional)

For the sandwich:
8 slices white bread
8 teaspoons unsalted butter

To make the pimento cheese: In a large mixing bowl stir together the cream cheese, mayonnaise, and sugar until smooth. Add the cheddar cheese, red peppers, and the jalapenos. Stir, mashing with a fork, until well combined and relatively smooth. Season with salt and pepper to taste. Add a dash of the hot sauce if desired. Cover and refrigerate until ready to use.

To assemble the sandwich: Evenly butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, evenly spread 1/2 cup of the pimento cheese. Top each sandwich half with 1 of the remaining buttered slices of bread, buttered side up.

Preheat a griddle (or a large skillet) over medium heat. Place the sandwiches on the warm griddle and cook until the bottom is golden brown, about 4 minutes. Using a flat spatula, carefully turn the sandwiches over. Cook until the second side is golden brown, about 4 minutes.

Serves 4.

Cooking Tip: I prefer the texture of the pimento cheese better when I grate the cheddar cheese myself. But if you are in a hurry, you can use packaged grated cheese.

This recipe makes approximately 3 1/2 cups of pimento cheese. Pimento cheese will keep for up to 4 days in your refrigerator. (That is if it lasts that long!)

Back-to-the-Basics: I love the kick that the jalapenos give to this pimento cheese. But if you prefer a milder version, omit the jalapenos.

 

Vegetable Beef Soup

I love soup.

On a cold day, not much else can warm you in the same way.

Vegetable Beef soup is one of my favorite one-dish meals.  It’s chockfull of vegetables, hearty thanks to the beef, and totally satisfying.

It’s also super easy to make.

You can always use fresh vegetables if you prefer, but I just love the ease of using frozen vegetables.  In addition to no chopping, there no need to thaw the frozen vegetables. They will thaw as they cook.

As an added bonus, did you know that some products in the frozen food section may even be healthier than the fresh variety? Several research studies show that freezing vegetables and fruits “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables that are often picked weeks before they make it to the grocery store aisles.

I always have several containers of this soup in my freezer.  It is my healthy “go-to” meal when I don’t have time to cook.  Think it may become the same for you!

Enjoy!

Vegetable Beef Soup
From Simply Suppers by Jennifer Chandler

1 pound beef chuck roast or stew meat, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
1 can (28-ounce) diced tomatoes with juice
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup frozen peas
1 cup frozen cut green beans
1 cup frozen corn kernels
1 cup frozen lima beans
1 cup peeled and diced carrots
6 cups chicken stock

Pat the meat dry with a paper towel and generously season with salt and pepper. In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the meat and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the meat to a plate and reserve. Drain all but about 1 tablespoon of fat from the pot.

Reduce the heat to medium. Add the onions and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes, basil, thyme, and oregano. Season with salt and pepper to taste. Add the reserved meat, peas, green beans, corn, lima beans, carrots, and chicken stock. Stir to combine. Over high heat, bring the soup to a boil. Reduce the heat to medium-low and simmer, covered, until the flavors have melded, about 45 minutes. Adjust the seasonings as needed. Serve hot.

Cooking Tip: You can always use fresh vegetables if you prefer, but I just love the ease of using frozen vegetables.

Some products in the frozen food section may even be healthier than the fresh variety. Several research studies show that freezing vegetables and fruits “locks in” important vitamins and stops the nutrient loss that can occur in fresh vegetables that are often picked weeks before they make it to the grocery store aisles.

Time-Saving Tip: No need to thaw the frozen vegetables. They will thaw as they cook.

Freezes well.

 

 

 

Creamy Tomato Soup

A steamy bowl of creamy tomato soup and a warm grilled cheese sandwich is a marriage made in heaven.  Nothing can satisfy me more on a cold, wintery day.

But you know, it is amazing to me how different tomato soup recipes can be.

For years I used a recipe that called for roasted Roma tomatoes as the base of the soup.  Supposedly, roasting the tomatoes intensified the tomato flavor of the soup.

Then one day, I was craving a bowl of tomato soup but only had canned tomatoes. I decided to give it a try with the ingredients I had on hand.  And guess what?!  It was just as delicious.  When you think about it, it makes since.  Canned tomatoes are picked and then canned at the peak of ripeness. The reason for roasting was to transform those bland winter tomatoes into tasty summer ones.

So glad I experimented with what was in my pantry.  Now I can make one of my favorite soups in 45 minutes less time than I did before! And now you can too!

Enjoy!

Creamy Tomato Soup
From Simply Suppers by Jennifer Chandler

2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 cans (28-ounce) whole tomatoes with juice
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 tablespoon granulated sugar
4 cups chicken stock
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, and red pepper flakes, and cook, stirring, until the onions are soft, about 5 minutes.

Add the whole tomatoes, breaking them up with a spoon or fork. Add the oregano, thyme, and sugar and stir to combine. Pour in the chicken stock and stir to combine. Over high heat, bring the mixture to a boil. Lower the heat to medium-low and simmer uncovered until the tomatoes have softened and the soup has thickened, about 30 minutes.

Using an immersion blender, carefully puree the soup until smooth. Whisk in the heavy cream and season with salt and pepper to taste. Serve hot.

Serves 4 to 6.

Cooking Tip: If you don’t have an immersion blender, you can easily puree this soup in a counter-top blender. Whenever pureeing hot liquid in a blender, remove the heat cap in the lid and cover with a towel to prevent the mixture from exploding all over you and your kitchen. Work in batches, only filling the blender half full. Also be sure to hold the lid down tightly while pureeing.

The granulated sugar in this recipe helps balance the acidity of the canned tomatoes.

Freezes well.

 

Cheeseburger Pie

I had to laugh when my good friend Gay Landaiche gave me this recipe. Cheeseburger Pie?!  Whoever heard of such a thing? But Gay is a great cook, so I gave it a try. And just as she said it would be, this dish was a big hit for my whole family!

In fact when I was writing my cookbook Simply Suppers, my girls insisted that I include it in the book.  It is one of their favorite dishes.  It’s a cinch to make and fun to eat … so it’s a favorite of a busy mom like myself too!

Enjoy!

Cheeseburger Pie
From Simply Suppers by Jennifer Chandler

1 unbaked pie crust (9-inch), homemade or store-bought
1 tablespoon vegetable oil
1 pound ground beef
1/2 cup finely diced yellow onion (1 small onion)
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 cup small-curd cottage cheese
2 medium tomatoes, thinly sliced
1 cup shredded sharp cheddar cheese

Preheat the oven to 395 degrees.

Place the pie crust in a deep-dish pie pan. Flute the edges, if desired. Place the prepared pie crust in the refrigerator until ready to fill.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat and onion and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the flour and Worcestershire sauce. Season to taste with salt and pepper. Spoon the mixture into the prepared pie crust.

In a small bowl stir together the eggs and cottage cheese. Spoon the cottage cheese mixture evenly over the beef. Arrange tomato slices on top of the cottage cheese and sprinkle the cheddar cheese evenly over the top.

Bake until set and the cheese has melted, about 30 minutes.

Serves 6.