The weather has been perfect this summer in Iowa. The temperatures this week were moderate compared to the usual temperatures in the high 90's coupled with high humidity. We didn't even have the air conditioner on today, and the highs have been in the low to mid 80's this week. When I went for my walk this morning the temperature was in the mid 60's.
I have been hungry for good ole' Iowa Pork chops, so Doug bought some at the grocery store, and we invited my brother and my sister-in-law over for dinner. What says summer more than grilling and enjoying dinner on the patio?
Peaches are in season, so I made a fresh Georgia peach dessert.
Delicious!
Fresh Georgia Peach & Blueberry Galette
This recipe is easy to make, and with a rustic pie crust, you can't go wrong.
The ingredients are Georgia peaches, fresh blueberries, white sugar, ground cinnamon,
nutmeg, ground ginger, and flour.
Mix sugar, cinnamon, ginger, and nutmeg together in a small bowl.
Blanch and peel 4 medium peaches.
To do this:
Drop the peaches into a pan of boiling water for a few seconds.
The skin will loosen, and start to pull away from the peach.
Immediately plunge into a bath of ice water.
When the peaches are cooled, peel them.
The skin will come right off.
Cut peaches into wedges,
and pour the sugar and spice mixture over the peaches.
Sprinkle the flour over the mixture.
Add rinsed and drained blueberries.
Toss the mixture together until the peaches and blueberries are coated.
Unroll a single prepared pie crust on a baking sheet lined with parchment paper.
Arrange the peaches and blueberries in a circular pattern.
Carefully roll the dough up around the peaches, folding and pleating the dough around the filling.
Sprinkle with 1 tsp. of sugar.
Bake the galette at 375 degrees for 30 minutes until
golden brown and the fruit is simmering.
Keith & Ethyl enjoying the dessert on a perfect summer evening!
Best if served the same day.
Can also be served with a dollop of whipped cream or ice cream.
As I mentioned, Doug grilled some thick, juicy Iowa pork chops on the grill.
Then, he covered them with this delicious sauce.
Mushroom-Sage Wine Sauce
Peaches are in season, so I made a fresh Georgia peach dessert.
Delicious!
The basic fruit filling for this recipe comes from baking911.com, but I added fresh blueberries. The pastry is a prepared pie crust.
Ingredients:
1 Prepared Pie Crust
PEACH FILLING
4 ripe fresh peaches
1 cup fresh blueberries, rinsed and drained
2 - 3 tablespoons white sugar
1/2 teaspoon cinnamon, or more, if desired
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 tablespoons unbleached all-purpose flour
1 teaspoon sugar, for sprinkling on galette
Peel and slice 4 fresh peaches.
Sprinkle sugar and spice mixture over peaches and flour . Also add rinsed and drained fresh blueberries. Mix until fruit is well coated.
Arrange fruit over pie crust placed on baking sheet lined with parchment paper.
Fold and pleat crust over fruit filling.
Bake at 375 degrees for 30 minutes until crust is golden and fruit is bubbling.
Serve warm or cool. May be topped with whipped cream or ice cream.
Printable version: Fresh Georgia Peach and Blueberry Galette
This recipe is easy to make, and with a rustic pie crust, you can't go wrong.
nutmeg, ground ginger, and flour.
To do this:
Drop the peaches into a pan of boiling water for a few seconds.
The skin will loosen, and start to pull away from the peach.
The skin will come right off.
and pour the sugar and spice mixture over the peaches.
Sprinkle with 1 tsp. of sugar.
golden brown and the fruit is simmering.
Can also be served with a dollop of whipped cream or ice cream.
As I mentioned, Doug grilled some thick, juicy Iowa pork chops on the grill.
Then, he covered them with this delicious sauce.
INGREDIENTS
4 center-cut pork chops, about 1 1/4 pounds
1/2 teaspoon salt, divided
2 tablespoons olive oil
1 pound fresh white mushrooms, sliced (about 5 cups)** we used 1/2 lb. button mushrooms
and 1/2 lb. cremini mushrooms
1 cup frozen pearl onions (from a 16-ounce package)
1/2 cup chopped roasted red peppers (from a 7-ounce jar)
2 ounces sliced proscuitto, chopped (about 1/3 cup)
1/4 cup dry white wine** we used 1/4 cup chicken broth
1 teaspoon minced garlic
3/4 teaspoon rubbed sage
1/8 teaspoon ground black pepper
DIRECTIONS
Sprinkle pork chops with 1/4 teaspoon of the salt, dividing evenly.
In a large skillet, heat oil until hot. Add pork chops; cook until golden brown on both sides, 6 to 7 minutes, turning once. Remove to a serving plate; cover with foil; set aside. We cooked the pork chops outside on the grill.
To skillet add mushrooms; cook, stirring occasionally, until mushrooms are just golden, about 3 minutes. Add onions, bell peppers, proscuitto, chcicken broth or wine, garlic, sage, black pepper and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until onions are tender, about 5 minutes. Spoon sauce over reserved pork chops.
Printable recipe: Pork Chops with Mushroom-Sage Wine Sauce
This recipe is from (Cooking.com/porkchopswithmushroomwinesauce)
Cremini Mushrooms
What is a Cremini Mushroom?
cre·mi·ni noun \kri-ˈmē-nē\
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