Playing Catch Up, Part II

Next on the list is my own interpretation of a delicious salad that I had at a local lunch spot named [n]counter, that specializes in wholesome foods that taste great.  So far, the best lunch I have had in Tempe was a la [n]counter = a spinach, green apple, banana, yogurt smoothie + a chicken, cashew salad.

Crush or chop a few handfuls of cashews and a few cloves of garlic.  Dice 4-5 green onions, 2 seeded jalapenos, + 1 sweet bell pepper.  On low heat, saute all in olive oil with sea salt, pepper, + cayenne.  When they are about halfway done, add diced chicken.  Increase heat to cook chicken thoroughly, saute until chicken and cashews are slightly browned.  Serve cooled mixture over lettuce (I used this for lunches last week - putting individual servings of mixture in baggies inside tupperware with lettuce, ready to grab each morning).

The following meal of roasted tomato BLTs + peach dumplings with hard sauce was practically perfect.  The tomatoes roast at 300* for about 3 hours - so you have to plan ahead a bit.  They don't keep well, so it's best to do this the day of, and it can be done ahead of time in the morning.

4 small heirloom tomatoes - about 1/4 inch slices
+
drizzle of balsamic, sprinkle of sea salt and pepper
+
Pyrex pan lined with tin foil
= Roasted Tomatoes

1/2 C mayo
+
TBSP dried basil
= Spread

Cook the bacon and save drippings

1 C sliced cabbage
+                                                 } Combine and soak in water with 1/2 TSP of salt for 20 min, drain
1/4 purple onion - thinly sliced
+
1 TBSP bacon drippings
+
1 TSP red wine vinegar
+
salt and pepper
= Slaw

Layer slaw, bacon, and tomatoes on small ciabatta rolls with spread.  I served with chopped romaine + balsamic dressing and Cowboy Fries on the side :)  The BLT recipe was inspired by a recent Food Network magazine recipe, and I just made a few artistic interpretations.

On to the really important part - SK Peach Dumplings with Bourbon Hard Sauce (P. 235)!

Crust = SK All Butter, Really Flaky Pie Dough (this dough yields two crusts, but will be used as one for this recipe)

• 2 1/2 C flour
• 1 TBSP sugar
• 1 TSP salt
• 16 TBSP really cold butter
• 1/2 cup ice water

In a large bowl, stir together dry ingredients.  Dice butter, scatter over and cut into mixture.  Add water and blend mixture into soft dough.  Let chill for at least 4 hours.  When ready to make dumplings, roll into a 12x18 inch rectangle and divide into six 6 inch squares.  Place on baking sheet and keep in fridge til ready to wrap peaches.

Filling 

• 3 large peaches
• 1/3 C brown sugar
• pinch of salt
• 1/4 TSP cinnamon
• pinch of ground nutmeg
• 1 TBSP butter, cut into 6 pieces, kept cold
• 1 large egg, for glaze

Halve peaches, remove pits, scoop a little extra out for filling.  Mix brown sugar, salt, cinnamon, and nutmeg together.  Spoon sugar mixture into each peach, pack as much into depression as possible and press into mound.  Top each with a butter dot, place on a crust square, pull corners up and pinch together.  Brush with egg white.  Place in greased Pyrex 9x13 and chill in fridge for 30 minutes.  Place in preheated oven for 30-40 minutes until dumplings are puffed and golden.  

While baking, make hard sauce.

Hard Sauce

• 4 TBSP butter, at room temp
• 3/4 C powdered sugar
• 1 TBSP bourbon or other flavoring, IE vanilla, almond extract

Beat all ingredients until smooth and dollop over warm dumplings when serving.  I don't have to tell you to enjoy them, because you won't be able to help it!