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Nina's Birthday Cardamom Peach Cobbler
After an unfortunate Santa Fe Opera tailgating slide off the cooler and subsequent casserole-dish-ceramic shard contamination, I did my best to recall the tweaking of a recipe I'd found in order to get what I wanted. Here it is:

First a note on skinning the peaches... dunk in boiling water for 1 minute then plunge into ice water to loosen skins. With fresh, smooth, firm fleshed peaches, this should normally do the trick. Some varieties of peaches, and all unripe peaches, may have skin that is tougher to remove, and you may need to keep them in the boiling water for an extra minute (but never more than that - either the skin comes off within a minute or it's never going to!). If skin still doesn't easily slip off, you can use a vegetable peeler. If peach flesh gets a little too cooked or water logged, then you should add an extra tablespoon of cornstarch to the peaches, below.

Fruit layer:
6 large, ripe, pitted, skinned fresh peaches or equivalent,
cut into 1/4" wedges/slices
1/4 brown sugar
2 teaspoons fresh-squeezed lemon juice
1 1/2 - 2 tablespoons cornstarch (maybe more, see above)
pinch each of fresh ground nutmeg and ground cinnamon
1/2 teaspoon fresh or dried ground ginger
1/2 teaspoon ground cardamom

Biscuit layer:
1 cup all-purpose flour
1/4 cup oats
(1 minute or regular rolled - either is fine)
1/4 cup brown sugar
3 tablespoons white sugar
1 teaspoon ground cardamom
pinch each of fresh ground nutmeg and ground cinnamon
1/2 teaspoon baking powder
(double this at sea level)
1/4 teaspoon salt

6 tbsp (3/4 stick) cold butter
, cut into 1/4" dice
3 tablespoons cold water

Preheat oven to 450 degrees Fahrenheit and move rack to upper middle position. Combine fruit layer ingredients in a 3 quart non-reactive baking or casserole dish, and bake in middle of oven for 10 minutes. Make biscuit while peaches bake: in food processor, pulse dry biscuit ingredients. Add butter to bowl and pulse a few times for 1/2 second each until mixture resembles a coarse meal. Pulse in water only until just barely combined. Remove peaches from oven. By squeezing quickly in your palm or on side of food processor bowl, drop clumped spoonfuls of biscuit mix over hot peaches. Bake in middle of oven until topping is dark golden, about another 25-30 minues. Cool to room temperature before serving, ideally with fresh whipped cream.

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Dinner Menus by Samsunshine Levy


Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)

Main Dishes
Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!

Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli

Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog

Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
Moistest German Chocolate Cake
Christmas Morning Bacon Doughnuts
Paste di Meliga (Italian Cornmeal Cookies)
Even More Foolproof Vodka Pie Crust
Ginger Pecan Pie