Peach Cobbler

Looking for a desert to bring to a Labor Day party but don't have much time? Insead of rolling out the pie dough, try this cobbler recipe! It is simply baked peaches with a cinnamon-oat topping that can easily be made in less than an hour! This is also a great dessert for college students who have a small kitchen.

At Penn State, the town of State College runs a downtown farmer's market every Tuesday and Friday-- so students pick up your peaches before the season is over!
                                                                                                  
Ingredients: For a 7x7 dish

Peaches (ripe)---  about 2 lbs.
Quick Oats--- 1 C.
Brown Sugar--- 1/4 C.
Cinnamon--- 1-2 Tbsp
Corn Startch--- 1 Tbsp
                                                                                                  

Begin by peeling peaches and preheating the oven to 350F. Slice into bite sized pieces and remove stone (pit). In a mixing bowl combine peaches with corn startch to thicken up the filling.

Pour peaches into a 7x7 baking dish. In another mixing bowl, combine oats and brown sugar for the topping. Pour the topping over the peaches and season with ground cinnamon.

Bake at 350F for 25 to 30 minutes. The oat topping should be a golden brown and you'll notice the peach jucies start to bubble. Allow cobbler to cool before serving. Enjoy!  

Oysters (On the Half-Shell)

Now, I've never been a fan of lobster, crab or shrimp... but oysters on the otherhand have to be one of my favorite types of shellfish. In fact, I love oysters so much that I don't have a recipe to go with them. Instead here's a step by step post on how to open and serve oysters on the halfshell. I've heard an oyster's flavor described as a "sweet brine" which, in retrospect doesn't give them much justice. Oysters have a flavor similar to clams or mussels but, in my opinion is a far more mild taste.

And don't let the look of the flesh scare you! If you can get over the hurdle of an oyster's looks, you'll find how delicious they really are. Don't judge a book by it's cover, right? Or in this case, don't judge an oyster by its shell!
                                                                                                   

Begin by selecting the right oysters- in other words, if you are trying them for the first time feel free to purchase on the cheaper side. Depending on the store, you may find a wide variety of East & West coast oysters. Because my family vacations in the Outer Banks, I usually like to try oysters from the Chesapeake Bay. On a side note there has been alot of efforts to restore the once dwindling oyster population in the bay. (Here's a video if you'd like to learn more)

To prepare oysters, begin by selecting a small, sturdy knife. It should be sharp enough to cut through the hinge (the tendon-like section that connects both shells). Getting the hinge severed is usually the hardest part of shucking an oyster. 

You'll feel the connection of the shells become looser as you move your knife away from the hinge and around the shells' rim. (Try hard to not let any juice spill out from the shell- that's where alot of the flavor is stored!)

 

Once you've pried the shells open, slice the oyster's connection from the shell. Enjoy either raw, or with hot sauce or cocktail sauce! (Lemon is also a great flavoring and a tip to remove the strong oyster smell from your hands and work surface!)

Nokedli

Nokedli, Spaetzle, Hungarian Dumplings... the list of names for this dish goes on and on. Traditionally, you'll find these flour dumplings served on the side of classic Hungarian dishes such as Chicken Paprikash but nokedli are kind of like khaki pants- they go with everything! 

These flour dumplings aren't exclusively Hungarian, in fact it seems like many European countries make the exact same dish with the only difference being the name. Much like Italian pasta, they are a delicious complement to a bold, flavorful sauce. I chose to serve this batch of nokedli with Halupki casserole ("Unstuffed stuffed-cabbage) to absorb the tangy red sauce which smothers the cabbage.

But what's with this old contraption?? It's actually a spaetzle maker
that has been in my family for I don't know how long. The bottom stamp reads "Made In Austria" so I like to believe it's as authentic as it gets. You can still buy Spaetzle Makers today and you'll see how simple and fast it is to make these dumplings!
                                                                                                    Ingredients: 

All Purpose Flour--- 1 C.
Egg (Beaten)--- 1 (Large)
Salt--- 1 tsp.
Milk--- 1/2 C
                                                                                                    In a large mixing bowl combine all ingredients. Whisk until a thick, pancake-like batter is formed. 

(If batter seems more like dough, add more milk/ if batter seems too runny, add small pinches of flour to thicken the mix)

Bring a large pot of water to a rolling boil. Pour batter into spaetzle maker. Run the batter across the bottom grater so little droplets fall into the hot water. 

(It was a little tough trying to take pictures and make spaetzle at the same time so here's a video that shows you how to use a spaetzle maker)

You'll know when the dumplings are finished because they will float to the top of the pot. (It only takes about a minute for the nokedli to cook through)

Using a slotted spoon, remove dumplings from pot and serve hot!

Mushroom Open-Faced Sliders

From a distance, these open-faced sliders look a lot like a little hamburger! But with a closer look you'll see that this fun app is light, summery and delicious. To be honest, I wasn't much of a mushroom fan but when sauteed with onions and peppers, I changed my mind!
                                                                                                   
Ingredients:

Portobello Mushrooms--- 1/2 Lb.
Sourdough Bread--- 1 Loaf
Onion (sliced)--- 1/2 C
Bell Pepper (sliced)--- 1/2 C
Tomato--- 1 Large
Parmesan Cheese (grated)--- To Taste
Olive Oil--- 2 Tb
                                                                                                   
Prep by slicing onions, peppers and tomatoes. In a large frying pan, saute onion and pepper on a low heat until they are fully tender. Remove veggies and set aside.

Cut thick slices of bread and oil both sides. Add bread and mushrooms to pan- keep an eye on the bread and flip once they are toasted.

 Saute mushrooms until tender- you'll see they tend to flatten out like a burger patty. 

Once bread is toasted, remove from pan and top with veggies, mushrooms and grated parmesan cheese.