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Recipe: Fresh Peach Cobbler with a Berry Puree

8/11/2014

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Cobbler ingredients

Filling
3 lbs. of fresh peaches, with skin on, cut into 6 wedges
1/2 granulated sugar
2 Tbsp. all-purpose flour
1/4 tsp salt
1 Tbsp. kirsch or a fruity brandy (optional)

Topping and Assembly
1/2 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup (1stick) unsalted butter, Room temperature
3 1/2 oz. almond paste or to taste
1/2 cup granulated sugar
3 large eggs, room temperature
1/2 cup sliced almonds
sprinkle with powdered sugar
Vanilla ice cream and puree (for serving)

Filling
Toss peaches, sugar, flour, salt and kirsch in a large bowl. Transfer to a 13x9 Baking dish  set aside.

Topping and putting it together
Preheat oven to 350*. Whisk flour, baking powder, and salt in a medium bowl.  Using a mixer so we don't overwork ourselves, beat butter, almond paste, and sugar in a large bowl until fluffy.  Add eggs one at a time until smooth.  Mix in the dry ingredients.  
 Drop dollops of batter over fruit (batter will even out while baking.  Sprinkle with almonds.  Good idea to bake the cobbler on a baking sheet incase there is drippage.  Bake 50 to 60 minutes or until the top is brown and the fruit juice is bubbling.  Dust with powdered sugar and let it cool.  Serve with ice cream and puree.
Must start with Fresh ripe peaches
Save arm power, use a mixer
The dumpling dough, sweet and creamy
After baking with ice cream
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Raspberry and blackberry puree
Purees are very easy to make as long as you have a food mill.  Simply, take your berries and bring them through the small or medium disc of the food mill.  Voila, you have a delicious fruit puree.

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Meet Chef Molly

8/7/2014

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Wow, look at Chef Molly go! She created an art piece that you can eat!
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First, she smeared Lebne (a mixture of strained Lebanese Yogurt) with fresh herbs over a stainless table, then on top she added food stations of Beetroot cured salmon, assorted pickled and dressed thinly sliced vegetables with squares of Tahini Bread. The result was a self-serve bar of healthy treats. It was so creative and the mix of flavors was delicious. 
Artful savory tartlettes
Roasted duck, purple mashers, relish
Hottie Lili serving up delicious cocktails
David with mint ice cream sandwiches
The scene was moody and very cool
www.chefmolly.com
Trained at the Culinary Institute of America in New York, Chef Molly has recently relocated from San Francisco to the OC.  I always love meeting people who share my love and passion for food.  The party was terrific.  It had great pours, cocktails, and friendly wait staff in addition to the fantastic and really masterful nibbles.  It was great meeting Molly and I can't wait to work on something together with her soon.  I told her how picky I am and she absolutely wowed me.  Thanks for including the OC Wino.!
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Chef Molly, 23552 Commerce Center Drive, Suite S, Laguna Hills, California 92653
714-863-2457
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OCWino goes to the OC Fair!

8/6/2014

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Every year I look forward to going to the OC Fair. For the rides? Are you kidding me? No thank you.
I'm strictly all about the fare at the fair.
After getting jacked by buying a used ticket off of someone leaving the fair, we were ready to hit the wine bar!
As usual, it was super crowded and hot. Luckily, my brother had saved us a great table in the shade, so we were ready to start sampling! 
A few blurry hours later, the kids arrived with their selection of the best fair foods. Every year I leave it up to them to pick their favorite greasy treats. 
Here we go...
Fried doritos... why do they need to be fried twice? So disgusting
Jack Daniels Churro with whipped cream. By far my favorite choice!
Corn on the cob is always killer
Bacon wrapped deep fried turkey leg. Wow this a little much. It probably had a pound of bacon wrapped around it
McCall digging in!
The carcass post-meal
The Food Critics
Both tables devoured everything... Fried snicker bars, fried klondike bars, fried butter... why is all fair food fried???
Happy, full, and ready for a cholesterol test
The rides scare the crap out of me, but I don't mind checking out the fantastic lights. Trust me, I know who puts those rides together...
Next event at the fair: Demolition Derby tonight with my Trucker girlfriends!!
Stay tuned, more fair food to follow!
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Lynn Pyle's Dinner Party in Sun Valley

8/2/2014

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What a wonderful treat to be invited over to this beautiful spot on the river. Lynn's deck is one you can hang on FOREVER.
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We started the night with a delicious tequila cocktail garnished with a serrano chile. Of course the OCWino kept chowing on the chile. The cocktail was made with tequila, cucumber, sparkling water, with a touch of mint, parsley, and a squeeze of lime. Look at this beautiful presentation! It makes anybody want to mix one!
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The Finished Product
Dinner was fantastic. With peaches so incredibly sweet this season, Lynn decided to grill them on the BBQ along with lamb chops. They were served with heirloom tomatoes, mint, and creamy burrata cheese. The lamb was garnished with a homemade chimichurri sauce. She threw the whole thing on the table and we munched away.
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The dessert was homemade vanilla ice cream from a local dairy, muddled blackberries, and the rest of the barbecued peaches. Look out Martha Stewart(And OCWino)! You got some competition out there. 
Thank you Lynn for a lovely evening at your beautiful riverside abode!
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Tacos with the Gringos

7/9/2014

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4th of July weekend is a crazy time to have a party. I'm a little crazy so I decided, why not? Goodness knows it's Sunday Funday!

Ophelia has been working with our family for 16 years, and I just recently heard that her husband loves to cater events with his amazing street tacos. So I decided to drag some of my good foodie friends along for the ride. With not too much arm twisting, they showed up eagerly to try the fare. 

Not sure how much food he was going to bring, I threw out a couple simple appetizers, including Mom's famous gazpacho, and my friend Nana brought a delicious salad with roasted butternut squash, cranberries, and toasted almonds.
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Some of the party crew: Kane and Martha, Lauri and Marc, Jordi and Johnna

Carlos and Ophelia showed up with an amazing spread. They featured carne asada, carnitas, and el pastor tacos. They served the most delicious refried beans and rice with all the accoutrements. They bring everything in, cook to your liking, pack up the leftovers, store them in YOUR fridge, and leave without a grain of rice left on the floor. Really a great team and a great way to casually entertain.

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Carlos and Ophelia at work!
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Saving the hors d'oeuvres from flies
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Laguna local Jordi considering implants with the fly covers
For a Sunday, we went through a few bottles of tequila, wine, and cervesas. Thanks again Trent for graciously rallying and getting an extra ice bag for me in the middle of the party!

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Sometimes you don't need to spend a bunch of money on flower decorations for your party. I went around my garden and picked oranges, tangerines, and fig branches to add some decorative touches to the party.


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My homegrown centerpiece
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Look at McCall of K&M! Teal hair no more!

We ended the night with an array of alcoholic popsicles that wowed the crowd and got them a little looser. The remaining partiers finished with a hilarious game of Card Against Humanity, a party game for horrible people. Games that challenge your brain are always fun at the end of the night, especially when things aren't so PC.
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Pro Tip: Always have help in the kitchen for a party whether you are serving for 15 or 50. Thank you Katie for all your help
Carlos's company is called Tacos Evas, and you can call to book him at (949) 233-7209
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