Squirrel X's Culinary Miscellany!
seven corners peach pie
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Seven Corners Peach Pie
Ingredients:
***pastry for a 9 inch single crust pie [see recipe below]
4 cups fresh peaches --- peeled, pitted, and sliced
3/4 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup heavy whippin' cream
Instructions:
1) Prepare crust.
2) Preheat oven to 400�.
3) Peel and slice peaches.
2) Combine sugar, flour, salt and nutmeg. Add to the peaches
and toss lightly.
3) Put the fillin' into the pie shell.
4) Pour the whippin' cream evenly over fillin'.
5) Bake for thirty-five to forty-five minutes, or 'til the pie is firm
and golden brown on top.
6) Chill for several hours before servin'.
***Pie Crust
Ingredients:
1 and 1/3 cups all-purpose flour
1/2 cup Crisco shortenin'
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water
Instructions:
1) Mix the flour and salt in a bowl.
1) Cut in the shortenin' 'til the mixture has the texture
of little bitty split peas.
2) Once you've achieved the proper texture, add the ice water
and combine with a fork.
3) Quickly gather the dough into a ball and
flatten into a 4 inch-wide circle.
4) Wrap the dough in plastic wrap, and refrigerate for at least thirty minutes. Remember --- if you want a flakey crust, handle the dough gently and as little as possible.
5) Remove the dough from refrigerator and let it sit at room temperature 'til it's malleable, but still cool.
6) Usin' a floured rollin' pin, roll the dough on a lightly floured surface from the center out in each direction.
7) You should wind up with a twelve inch circle.
8) To transfer the dough to the pie plate, carefully roll it around the rolling pin. Lift and unroll the dough, centred, in an ungreased 9 inch regular
[or deep-dish] pie plate. Flute the edges.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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