Creamy Peach Pie

I always knew I was summer when my mom would make Creamy Peach Pie.  She had gotten the recipe from her mother, who had heard it from one of the ladies she sat with at the Hellertown pool. 

We ate it a lot more when I was a child—growing up in Peachtree City, Georgia (aka the “peach state”) allowed more access to peaches than I have now in the Midwest.  Here there is only about a month of time where the peaches are juicy enough to make a satisfying pie, so I always leap at the opportunity when it arises.
   

Ingredients:

9” unbaked pie crust

3-4 ripe peaches (enough to make 3 cups when sliced)

¾ cup sugar

¼ cup flour

¼ tsp salt

¼ tsp nutmeg

Preheat oven to 400˚

Prepare pie crust (we’ve always used the refrigerated store bought type, but feel free to use your own homemade recipe here) and place in a 9” pie pan.

Peel and slice peaches into a large bowl.  You should have approximately 3 cups. 

Combine ¾ cup sugar, ¼ cup flour, ¼ tsp. salt, and ¼ tsp. nutmeg. Add to the peaches and toss lightly.  At this point the peaches will start to release their juice and a delicious syrup will form.

Pour peach mixture into the pie crust.  Pour 1 cup heavy whipping cream over top. 

Bake at 400˚ for about 35-40 minutes (until firm)

Cool well before serving.

Spanish Paella

I just went to Aventura, a relatively new tapas restaurant in Ann Arbor, and after tasting their paella I was inspired to dig out the recipe my mom gave me ages ago and try to make it myself.

Now, this recipe is simple to make and tastes amazing--which made it perfect for my high school international fair, the event for which my mom originally made it.  While all the other kids brought in store bought tacos and churros, I came in with a steaming serving tray of homemade paella.  It's so authentic that my spanish teacher asked me (enthusiastically, but doubtfully) if my mom was hispanic, to which I had to admit, no, we're German/Irish.

Ingredients:
3-5 lbs of chicken (I recommend skin-on, bone-in thighs or drumsticks for maximum flavor)
1 lb shelled and deveined shrimp (if frozen, thaw under cold water before beginning)
8 oz chorizo
1/2 onion, chopped
2 cloves garlic, roughly chopped
3 tbs butter
2 cups rice
4 cups chicken broth
Salt and pepper
1 tsp chili powder, plus extra dash
Cayenne pepper (optional)

In a large pan, heat ¼ cup olive oil. Wash 3-5 lbs of chicken.  Rub the chicken with salt and pepper, and sprinkle Cayenne to taste, depending what level of spice you're going for.  Add chicken to olive oil and brown on all sides.  Add ¼ cup water and cook 20 minutes.

While chicken is cooking, melt 3 tbsp butter and mix with 2 cups rice in a large saucepan, oven-safe and big enough to contain all the ingredients.  Stir over low heat for 5 minutes, and then add 4 cups chicken broth.  Bring to boil, cover, and cook slowly for 17 minutes.  When cooked, add 1 tsp chili powder.

Remove chicken pieces from pan and layer over rice.  To juices in pan, add ½ cup chopped onion and 2 cloves garlic.  Cook slowly for 3 minutes (do not brown).

Add the 1 lb of shrimp, sprinkle with chili powder, and cook for an additional 2 minutes.

Layer shrimp, onion, and garlic mixture over chicken and rice, along with any remaining pan juices.  Cook 8 oz of chorizo in the pan until crumbled, and then layer over remaining ingredients. 

         Bake at 350˚ until heated through, approximately 20 minutes.