Peach Cobbler [Pie] with Nutmeg Sauce (Edna Lewis) by Barbara

It overflowed but it still tasted great.

Southern cooking legend, Edna Lewis(1916-2006), is one the first people I consult for what to do with fresh ingredients.  She and James Beard are my go-to's for how to make simple, tasty American food. 

Her “In Pursuit of Flavor” cookbook is a classic.   That's where I found this recipe.  It really isn't what I would call a cobbler as she does. It’s what I would call a lattice pie.  

Well, I made a big tasty mess.  My peaches from Benton Valley Farms in Penn Yan were SO big and SO juicy, that I misjudged how many to use and did not use a deep enough pie plate to contain the juices.  The oven started to smoke but I kept going until the pastry was fully baked.  The next day it was a real chore to clean the burnt sugary drippings off the bottom of the oven.

Nonetheless I am glad I tried her recipe, and I will try again.  

I didn't make the nutmeg sauce because my pie’s peach juices were so sweet and delicious.  But I will in the future so I included it with her full recipe.  My additions are in [ ].

---Barbara

Baby Back Ribs with Hibiscus BBQ Sauce by Barbara

Just before broiling them

Wish I had a better photo of these ribs because they were soooo good!

They were slow roasted, then slathered in Hibiscus BBQ Sauce, then broiled until deeply charred.

I have been experimenting with ways to make ribs in the oven.  I think I hit the nail on the head with this rub and technique.

Mesquite salt gives them a deep smoky flavor.  I used cayenne for heat.  And my surprise element is garam masala in the rub.

---Barbara

Tomato Cornbread Frittata by Barbara

Delicious Hot or Cold

Our neighbors' grandson, Owen, started selling us eggs from his family's chickens recently. Deliveries are on Thursdays.  As a result, I am now working at using up a dozen eggs a week. 

Luckily I saw Lydia Bastianch demonstrating how to make a frittata on her cooking show.  A great way to use six to eight eggs! 

An Italian frittata is a crustless egg dish, similar in texture to a quiche, or a stuffed omelette.   

Lydia uses cubes of day old bread in hers but I had cornbread, so that’s what I used instead. 

Worked very well.  I've made this frittata three times now. 

We've had it for dinner first.  Then reheat it the next day for breakfast or lunch.  

—Barbara