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ANGEL HAIR PASTA
WITH EGGPLANT,
SUNDRIED TOMATOES,
BLUEBERRIES AND
CHERRIES
Sauce:
'/4 cup extra virgin olive oil
11/2 cups chopped onions
1 Tbsp. minced garlic
1 medium eggplant (about 1 lb.),
cut into 1/2-inch dice
1 cup red wine, any kind
4 cups chopped tomatoes (or 1
28-oz. can diced tomatoes with
juice)
12 sundried tomatoes packed in
oil, cut into thin strips
salt and pepper to taste
Pasta:
1 lb. dried angel hair pasta
1 cup blueberries
1 cup pitted cherries, halved
fresh basil leaves, garnish
grated Parmesan cheese
(optional)

Bring a large pot of water to a boil
over high heat (this is for cooking
the pasta). In the meantime, make
the sauce: Heat oil, onions and garlic
together in a large skillet or pot over
medium-high heat. Cook stirring
frequently for 5 minutes. Add the
eggplant, and cook stirring frequently
for 5 minutes more. Add the wine,
tomatoes and sundried tomatoes, and
cook for 5 minutes more. Season the
sauce to taste with salt and pepper.
While the sauce is cooking,
cook pasta according to package
instructions until just al dente. Drain
well in a colander, but do not rinse.
Transfer the pasta to a large bowl.
Add the sauce, and toss well. Add the
blueberries and cherries, and toss
again. Serve garnished with fresh
basil and cheese, if using.

Makes 6-8 servings.

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PEACH COBBLER

A cobbler is cakey-fruity
deliciousness. Some people confuse
a cobbler with a crisp. They are not
the same. A crisp is fruit with a
crumbly, streusel topping. A cobbler
has a cake-like topping that's spooned
on top of the fruit. As it bakes, the
fruit bubbles up between the batter
to make a "cobbled" looking dessert
(imagine a cobble-stone street).

Filling:
6 cups peeled fresh peach wedges
(you should get about 10-12 wedges
from each peach) **
1/2 cup white sugar (more if the
peaches are not sweet)
1 tsp. fresh lemon juice
1 Tbsp. cornstarch

To peel the peaches, bring a pot
of water to a boil. Cut a big "X" at
the bottom of the peaches. Drop the
peaches into the boiling water, and
boil for about 2 minutes. Drain the
peaches, and immediately rinse them
in cold water. Use a small knife to
peel the peaches, starting from the
"X" on the bottom; the peels should
come off very easily. Or, peel in your
favorite way.

Topping:
1 cup flour
'A cup sugar (plus extra to

sprinkle on top)
'/4 cup brown sugar
1 tsp. baking powder
' tsp. ground cinnamon
' tsp. salt
' cup butter or margarine,
melted
'/4 cup boiling water

Preheat oven to 400 degrees. Spray
an attractive 2-quart baking dish
with nonstick cooking spray. I use a
ceramic dish.

PERFECTLY FASHIONABLE
PERFECTLY GIFTABLE
PERFECTLY PRINTABLE...

Prepare the filling: Combine filling
ingredients in a large bowl, and use
your hands to toss well. Transfer to
the prepared baking dish.

Prepare the topping: Combine
the flour, sugars, baking powder,
cinnamon and salt in a bowl, and
whisk well. Stir in the butter. Stir
in the boiling water, and mix well.
"Drop" tablespoonsful of the batter
over the peaches (do not spread the
batter), using all the batter (some of
the fruit will show through). Sprinkle
with more sugar (about 3 Tbsp.).
Bake for 30-40 minutes, until the
cobbler is golden and bubbly. Cool
until warm. Serve with fresh whipped
cream or ice cream if desired.

Makes 8 servings.

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

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June 6 • 2013

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