Source: World Famous Recipes

Ingredients

• 1 recipe Pastry for Double-Crust Pie (see Recipe Center)
• 1 recipe filling for Blackberries, Blueberries, Raspberries, or Mixed Berries
• 2 teaspoons finely shredded lemon peel or 1/2 teaspoon ground cinnamon
• Milk (optional)
• Sugar ( optional)

Directions

1. Prepare and roll out pastry for Double-Crust Pie. Line a 9-inch pie plate with half of the pastry.

2. In a large bowl combine the sugar and flour for desired berries, according to the amounts given below. Stir in berries and lemon peel or cinnamon. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.)

3. Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired.

4. If desired, brush top crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden. Cool on a wire rack. Makes 8 servings.

Blackberry: 5 cups fresh or frozen blackberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour

Blueberry: 5 cups fresh or frozen blueberries, 2/3 to 3/4 cup sugar, 3 tablespoons all-purpose flour

Raspberry: 5 cups fresh or frozen unsweetened raspberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour

Mixed Berry: 2 cups halved fresh strawberries or whole unsweetened frozen strawberries, 2 cups fresh or frozen blueberries, 1 cup fresh or frozen blackberries or raspberries, 1/2 to 2/3 cup sugar, 1/3 cup all-purpose flour

Lattice Berry Fruit Pie: Prepare as above except follow directions for Lattice-Top pie.

Summer is here, so now is a good time to brush up on your summer safety skills:

• Store And Use Fireworks Properly - If fireworks are legal in your area, there are proper ways to store and use fireworks. Visit the National Council on Fireworks Safety to learn more about eliminating fireworks injuries.
• Keep Grilling Supplies Out Of Children’s Reach - Matches, lighter fluid and hot grills plus children can be be a recipe for disaster. Keep children away from grills and make sure all supplies are stored safely after use.
• Learn Water Safety - If you’re going to the beach or pool, learn proper water safety. The Red Cross has tips on all aspects of water safety, from swimming to boating.
• Make Sure Your Pool Is Properly Secured - If you have a pool, make sure you take all proper precautions, especially if you have children. The American Academy of Pediatrics has a great list of pool safety tips.
• Know How To Avoid And Deal With Poison Ivy And Insects - Summer can mean rashes, bites and stings, so learn how to prevent getting yourself into an itchy situation. Learn how to identify and treat poison ivy, oak and sumac, and prevent and treat bug bites and stings.
• Beware Of The Heat And Sun - Although the sun provides you with a shot of Vitamin D, it could also be very dangerous, causing sunburn, a higher cancer risk and even heatstroke. For more information, see Top Ten Tips - Staying Safe In The Sun.
• Pay Attention To The Weather - Weather tends to change dramatically in the summer, and can affect your ability to be outside or participate in certain activities. Visit the National Weather Service to learn more about heat, lightening, hurricanes, thunderstorms, tornadoes, floods and more.
• Don’t Drink And Drive - Summer means lots of parties and barbeques, so you may find yourself imbibing more than usual. If you’re going to drink, don’t drive - get someone else to drive you home. Or, if you see that someone is drunk and they’re about to get behind the wheel, take their keys from them. They may get angry, but they’ll thank you later.
• Put Together An Emergency Kit - No matter the time of year, you should always have a disaster kit ready. The Red Cross offers tips on building a disaster kit in case of an emergency or evacuation.

I love fresh fruit, especially first-of-summer cherries, nectarines, apricots, and peaches. So while perusing the Internet this morning, I was delighted to find tips and recipes for one of my favorite stone fruits: peaches. Here are a few tips and a couple of recipes for making the most of fresh peaches.

• Peach season begins in mid-April and generally lasts until October. Mid-July is considered the height of the season.
• Early peaches are generally clingstone varieties that are best for eating out of hand. Earlier peaches are at peak flavor while still firm and slightly crisp. If allowed to soften, the flavor often fades and they become a little bland. Most white varieties - no matter the season - should be eaten when still a bit crisp.
• Midseason semi-freestones will release easily from one side of the pit but will stick on the other; they are also mostly better for eating out of hand.
• Ripen peaches in a bowl out of direct sunlight. When there is good peach aroma and a little give, keep a few to eat right away. Refrigerate the remainder in the crisper drawer or in a paper (but never a plastic) bag.
• Peaches can be kept in the refrigerator for about a week without too much compromise in flavor.
• Unripe peaches can become mealy when they are stored at temperatures between 36 and 50 degrees, such as in the refrigerator. Optimum ripening occurs at 68 degrees; above 70 degrees the fruit may ripen irregularly.
• For easier peeling, a quick dip in boiling water followed by a cold water or ice bath can help loosen skins.

Peach & Almond Bread

Serves 10-12

Garnish slices with lightly sweetened whipped cream or creme fraiche and more peaches, if you like.You can toast any leftover bread then spread with salted butter. It will be as good as fresh out of the oven.

• 2 cups all-purpose flour (see Notes)
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 4 ripe peaches (about 1 1/4 to 1 1/2 pounds)
• 6 tablespoons unsalted butter, melted then cooled
• 2 large eggs, at room temperature
• 1/4 cup sour cream (regular or low-fat)
• 1 teaspoon vanilla extract
• 1/3 cup chopped dried peach or nectarine (see Note)
• 2 ounces toasted almonds (slivered, blanched or Marcona) or cashews, coarsely chopped to make about 1/2 cup (optional)
• -- Whipped cream or creme fraiche lightened with cream (optional garnish)

Instructions: Move baking rack to middle of the oven then preheat to 350°.

Butter a 4 1/2 by 8-inch loaf pan; set aside.

In a medium mixing bowl, whisk together the flour, sugar, baking soda and salt. Set aside.

Peel, pit and cut peaches into chunks, then mash into a slightly coarse puree; alternately, pulse briefly in a food processor - there should be at least 1 1/2 cups. In a separate bowl, whisk together 1 1/2 cup puree, butter, eggs, sour cream and vanilla.

Be sure the oven is fully preheated before gently folding the peach mixture into the dry ingredients. Use 2 to 3 strokes then add dried peach and nuts, if using. Continue folding until fully moistened but do not over-mix.

Immediately scrape batter into prepared loaf pan and bake until browned and a skewer or dry piece of spaghetti inserted into the center comes out clean, about 55 minutes. Rotate pan halfway through baking time. Cool on a rack 15 minutes before removing from pan and serving.

Notes: The texture and moisture of quick breads depend in part on how the flour is measured. Stir the flour before spooning it into a measuring cup; use the flat back of a knife to level the measure. Look for dried peaches or nectarines that are somewhat moist and not too dried out.

Peach Sherbet

Makes about 2 1/2 cups; serves 5

This can be made without an ice cream maker, and can be served right away.

• 2 cups sliced peeled fresh peaches (to puree
• 2 cups buttermilk (I used organic low-fat) ¾ cup agave nectar (or 1 cup sugar)
• 1 tsp. vanilla extract
• 1 cup diced fresh peaches (save these to add at the end of churning)

Peel the peaches by cutting an “X” in the bottom and dropping them into boiling water for a minute. Drain and run under cold water to cool, and then pull the peel off. Remove the pit and slice.

Puree 2 cups of peach slices in the food processor and then mix with the next three ingredients. Chill mixture in fridge for one hour. Then put it in the ice cream maker and turn it on.

At the very end, add the 1 cup of diced peaches and churn for one minute more to mix them in.

Sources & Photo Credits: SF Gate, Churches In Venice, Laurel's Blog

From the NY Times: How the Food Makers Captured Our Brains

As head of the Food and Drug Administration, Dr. David A. Kessler served two presidents and battled Congress and Big Tobacco. But the Harvard-educated pediatrician discovered he was helpless against the forces of a chocolate chip cookie.

In an experiment of one, Dr. Kessler tested his willpower by buying two gooey chocolate chip cookies that he didn’t plan to eat. At home, he found himself staring at the cookies, and even distracted by memories of the chocolate chunks and doughy peaks as he left the room. He left the house, and the cookies remained uneaten. Feeling triumphant, he stopped for coffee, saw cookies on the counter and gobbled one down.

The result of Dr. Kessler’s quest is a fascinating new book, “The End of Overeating: Taking Control of the Insatiable American Appetite” (Rodale).

 "When Americans think of a 'diet,' they tend to think deprivation," says Eve Adamson, co-author (with chef Melissa Kelly) of Mediterranean Women Stay Slim, Too and The Mediterranean Diet (with Marissa Cloutier, RD).

"That is: no carbs, no fat, no sugar, no meat -- diets are all about forbidding particular foods. The Mediterranean diet is different. Instead of focusing on what you can't have, it focuses on what you can have -- the very best, freshest, healthiest foods."

Basic Ingredients of the Mediterranean Diet:

Fresh, healthy food. The staples of the Mediterranean diet include fresh fruits and vegetables, whole grains, nuts and seeds, legumes, seafood, yogurt, olive oil, and small amounts of wine, Adamson tells WebMD. Food should be eaten in season and locally grown, and Mediterrean dieters avoid processed food.

Portion control. The Mediterranean diet focuses on small portions of high-quality food. "When food tastes delicious, a little is enough because your senses have been satisfied," Adamson points out. And healthy fats like olive oil and nuts, which are staples of the Mediterranean diet, keep you feeling fuller longer than diets that restrict fat or forbid it altogether.

Healthy fats. Unlike most diets, the Mediterranean diet doesn't cut fat consumption across the board, according to Fred A. Stutman, MD, a Philadelphia-based physician and author of 100 Weight-Loss Tips That Really Work. Rather than limiting total fat intake, the Mediterranean diet makes wise choices about the type of fats that are used. On the menu are the monounsaturated fat found in olive oil, nuts, and avocados; and polyunsaturated omega-3 fatty acids, found in fatty fish (salmon, tuna, sardines, and trout); and fat from plant sources, like flaxseed. Limiting processed and packaged foods keeps the diet extremely low in unhealthy trans fats, which have been shown to increase the risk of heart disease and strokes.

Olive oil. The Mediterranean people use olive oil in almost everything they eat, including pastas, breads, vegetables, salads, fish, and even cakes and pastries, Stutman tells WebMD. It's the principal fat in the Mediterranean diet, replacing other fats and oils, including butter and margarine. What's so healthy about olive oil? Researchers at the Monell Chemical Senses Center in Philadelphia found that oleocanthal, a compound in olive oil, may reduce inflammation, which could help prevent conditions like heart disease, diabetes, arthritis, Alzheimer's, and autoimmune diseases, as well as certain cancers.

Omega-3 fatty acids. Found in abundance in the Mediterranean diet, omega-3 fatty acids are bursting with health benefits, according to Stutman. Fatty acids have been shown to reduce the incidence of heart attacks, blood clots, hypertension, and strokes; and may prevent certain forms of cancer and lower the risk of neurological disorders like Alzheimer's disease.

More vegetables, less meat. "A diet higher in plant foods and lower in animal products has been linked to decreased incidence of heart disease, diabetes, and many cancers," Adamson says. The traditional Mediterranean diet is practically vegetarian, with lots of fish and very little meat. As for vegetables, Mediterranean people feast on tomatoes, broccoli, peppers, capers, spinach, eggplant, mushrooms, white beans, lentils, and chick peas, according to Stutman.

Read more...

Let Dad sleep in. All parents know this is one of the best gifts ever! A little extra sleep is a great way to start off your day.

Use what you have in the fridge and make a simple breakfast. Chances are Dad usually rushes out the door. Even eggs with toast and jelly is a nice change from a cup of coffee on the way to work.

Treat Dad like a king for the day. Bring him the paper in the morning. Clean up the house for him. Take care of his dishes.

Play together as a family. Everyone agonizes over finding the perfect tie, golf clubs, or latest electronic device to make Dad happy. But uninterrupted time together as a family is truly the best gift. Go to the playground, play in the yard, play a boardgame....anything works here as long as you are doing it together.

Make him a movie star! Film dad telling stories. When was the last time you really talked with your dad? Ask him about his childhood, how he met your mom, what he thought as a child he would grow up to be, the ideas are endless. Even if you don’t have a video camera, listen to Dad’s stories and learn more about him.

 
Domenica Marchetti at the WSJ put together a very good article about summer cheeses and ways that you can use them. She's even included her list of the thirteen best summer cheeses for eating, cooking and dessert making.

Most of us aren't used to thinking of cheese as a seasonal food, but summer is the time when certain cheeses are produced or are at their best. Dairy animals are feasting on lush, nutrient-rich grasses, and their diet is reflected in the flavor, freshness and richness of many kinds of cheese.

For reasons not understood by this dairy queen, cheese seems to be an afterthought or subsidiary ingredient in summer cooking. It is my opinion, however, that now's the time a well-chosen cheese deserves its place of honor at the table.

Read the rest...

Photo Credit: Richard Chapman Design

During the spring and summer months, the number of outdoor barbecues and picnics increase. These events present additional challenges in handling food safely, because bacteria grow the best during warm and humid weather. Events such as barbecues and picnics create ideal circumstances for rapid bacterial growth, which can cause people to get sick from food. Here are some food safety tips for your outdoor events:

If cooking and preparing foods beforehand, like salads, meats, and poultry, give them plenty of time to completely chill in your refrigerator. Marinate meat and poultry in the refrigerator and do not reuse the marinade. For restaurant prepared foods, eat them within two hours from pick up.

Perishable foods should be stored in an insulated cooler packed with ice or ice packs to keep the food cold. Replenish ice when low and keep the cooler in the shade to help keep the food cold.

A food thermometer is the only way to check the doneness of meat and poultry. Use your food thermometer to check that your food reaches the final cooking temperatures below:

Keep the cooked meats hot by setting them to the side of the grill rack until you are ready to serve the food.

Remember to wash your hands prior to preparing food. Use disposable wet hand wipes to clean your hands if water is unavailable. Do not use the same dish, utensils or cutting board for raw and cooked foods.

Food left out for more than 2 hours is not safe to eat and should be discarded. Leftovers that have been off the grill for less than 1 hour can be safely cooled and used later if they are packed in ice.

I've been hearing and reading about "Catching Fire - How Cooking Made Us Human" and it intrigued me- a history book about cooking. How happy I was to find that Mike Howard over on Diet Blog checked into it a via New York Times writer Dwight Garner and that gave me more insights about the book. I've added it to my to read list.

A few bullet points from Mike's list include:

It's no secret that we are not meant to chew uncooked meat - our jaws are weak, our teeth are blunt and our mouths are small (most of us!)

Among the obvious advantages of cooking (including making food more palatable, chewable and less prone to spoilage) is perhaps a not-so-obvious, albeit ultimately important advantage - cooking increases the amount of energy our bodies obtain from food." What does this mean?

Cooking brought about changes in anatomy, physiology, ecology, life history, psychology and society. The energy that we formerly spent on digestion was freed up, enabling our brains to grow larger.

What's on your food bookshelf?

Read the rest....