Amaretti-stuffed Peaches

I realized I forgot to post this one too, in case anyone wants to make some peach goodness.

*note - as a substitution for the amaretti, I followed one reviewer's suggestion and used macaroons with a little bit of almond extract - seemed to work.


From: Epicurious

• 1/2 stick (1/4 cup) unsalted butter, softened


• 1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably Lazzaroni brand)


• 2 1/2 tablespoons all-purpose flour


• 2 tablespoons sugar


• 1/8 teaspoon salt


• 1 large egg


• 8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted

Accompaniment: mascarpone cheese or crème fraîche



Prep:

Put oven rack in middle position and preheat oven to 350°F.

Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.

Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.

Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.


Active time: 15 min - Start to finish: 1 1/2 hr


Makes 8 servings.

Carol's Dal Curry

From last week - the Dal Curry y'all loved.


From: Recipezaar.com

time to make: 1¼ hours/30 min prep

• 2 cups lentils, stones picked out and boiled till soft


• 1 large yellow onion, chopped


• 1 bunch cilantro, washed well and chopped


• 1 large tomato


• 1 can coconut milk


• 1 can tomato sauce (medium size)


• curry powder


• turmeric


• ginger (fresh or ground)


• ground cloves


• cumin


• cayenne


• salt

1. Cover bottom of saucepan with vegetable oil.
2. Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden.
3. Add tomato and let get a little soft.
4. Add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.

Couscous with Spiced Zucchini

Okay all, posting to get it started again! Here's my recipe from two weeks ago...

• 1 cup reduced-sodium chicken broth


• 1 teaspoon salt


• 3/4 cup plain couscous


• 2 tablespoons extra-virgin olive oil


• 1 medium onion, chopped


• 1 garlic clove, finely chopped


• 1 lb zucchini, cut into 1/2-inch cubes


• 3/4 teaspoon ground coriander


• 1/2 teaspoon chili powder


• 1/4 teaspoon ground cumin


• 1/4 teaspoon black pepper


• 1/4 cup chopped fresh mint


• 1 tablespoon fresh lemon juice

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Original from:

Gourmet, September 2005