Vanilla Roasted Peaches with Raspberries August 29, 2017 by Jenny Chang Leave a Comment Vanilla Roasted Peaches with Raspberries 2017-08-30 01:15:31 Serves 4 Print Ingredients 2 tablespoons of butter, melted 2 tablespoons of fresh lemon juice 2 tablespoons of sugar 1 teaspoon of vanilla or vanilla bean paste 4 firm, ripe peaches, peeled, halved and pitted Vanilla ice cream or whipped cream 6 ounces of raspberries Instructions Preheat oven to 400 degrees. In a large, shallow baking dish, combine the butter, lemon juice, sugar and vanilla bean paste. Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer. Roast until peaches are tender and cooking liquid is syrupy, 15-20 min., brushing with cooking liquid halfway through. Serve peaches warm with vanilla ice cream and raspberries; drizzle with cooking liquid. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
What’s (almost) Better Than a BLT? by Carolyn Raber August 25, 2015 by Amy Patterson Leave a Comment I LOVE a good Bacon, Lettuce and Tomato sandwich……lots of crispy bacon, crunchy lettuce, and a big, thick slice of a flavorful, homegrown tomato. And now that I’ve discovered Campari tomatoes at the grocery store, I can enjoy BLTs all year round. In case you are not familiar with Camparis, they are smaller than most tomatoes but taste like tomatoes are supposed to taste, and are always available. Even Chef Paul Lindemuth agrees. Now, you wonder, how can this beloved sandwich meet its match? My husband and I recently returned from our road trip to Colorado to meet our brand new grandson. While all of our time was spent with him and his over-the-moon parents, I made sure to bring back some luscious Colorado peaches and have enjoyed them every day since, including this new sandwich from Fine Cooking magazine – Peach, Pancetta, Lettuce, and Tomato. I am sharing this flavorful twist and sweet note that challenges an old favorite. Now I’m off to make another PPLT! Peach, Pancetta, Lettuce, and Tomato Sandwiches 2015-08-24 13:17:13 Serves 4 Print Ingredients 8 oz. thinly sliced pancetta 8 slices bread, toasting optional 1-2 T. mayonnaise 2 medium ripe tomatoes, thinly sliced Kosher salt and freshly ground black pepper 1 large ripe peach, pitted and thinly sliced 4 leaves Boston lettuce Instructions Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2-3 minutes. Transfer to a paper towel-lined plate. Spread the mayonnaise on 4 slices of bread/toast. Layer on the pancetta, peaches, tomatoes, and lettuce. Spread mayonnaise on one side of remaining pieces of bread/toast and place on top. Enjoy! By Carolyn Raber Adapted from Fine Cooking Magazine Adapted from Fine Cooking Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/