Cooking Broke

Photo by Malidate Van on

shrimp and grits

4 cups chicken broth
1/2 whipping cream
1 cup quick cooking grits
Salt and freshly ground black pepper
1 tablespoon butter
1/4 cup Parmesan

In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering
whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring
often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.
Heat a large sauté pan over medium-heat. Melt butter and sauté onion, garlic, and green bell pepper. Sauté until
tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and sauté for about 2
minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.

peach crumb pie

5 large, ripe but firm peaches, peeled, pitted and sliced (3 pounds)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup cornstarch
Juice of 1/2 lemon
1 roll store-bought pie dough (recommended: Pillsbury)
2 tablespoons unsalted butter, thinly sliced
Heat the oven to 375 degrees F.
To make the filling:
In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the
lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15
minutes while you roll out the pie dough and make the streusel topping.
To make the topping:
Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with
your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
To assemble:
Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan.
Crimp edges as desired.
Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter.
Bake for 45 to 50 minutes. Remove from the oven and let cool before serving

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