NEW JERSEY PEACH PIE

• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 1 egg, beaten
• 5 cups sliced white and yellow NJ peaches
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

• Prep   30 minutes / Cook  45 minutes  

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

 Here’s a basic skill everyone needs to know: how to boil corn on the cob! This tried and true method is the easiest way to do it. Seasoned with butter, salt, and pepper, it’s truly a classic American side dish. The best part of summer is sinking your teeth into those golden, juicy morsels! Of course: you can get fancy, too. Here’s how long to boil corn, other best ways to cook it, and some tasty toppings.

How long to boil corn on the cob? 5 minutes in a pot of boiling hot water. That’s right! There are only a few tips to making this classic recipe in your own home. Here’s what you need to know:

• Allow 15 to 20 minutes for the water to boil. With a large pot of water, it takes quite a while to boil. Plan accordingly!
• Generously salt the water. Just like you would with pasta, add about 1 tablespoon salt to the water.
• Shuck the corn. It’s a given for the boiling method. (You can leave it on if you roast it.)
• Add the corn and boil 5 minutes. Yep! 5 minutes is all you need for that classic, juicy corn on the cob.
• Boiling is the most basic way to cook corn: but there are lots of other tasty ways to cook it. Here are the best methods, in order of preference:

OTHER WAYS TO COOK YOUR JERSEY CORN

1. Perfect Grilled Corn Smoky, charred and sweet, this method results in the best corn around! It’s got sensational flavor.
2. Grilled Corn in Foil Wrap corn in foil and it’s a mostly hands-off method! It’s like a cross between grilled and boiled: sweet and juicy, with a lightly smoky undertone.
3. Oven Roasted Corn on the Cob Here’s another no-fail way to cook corn! You don’t even have to remove the husk; just throw it right onto the oven grates.
4. Once you’ve boiled your corn on the cob: it’s time for the toppings! Here’s where you can get creative, outside of the standard butter, salt and pepper. Some ideas to get your creative juices flowing

TOPPINGS

• Paprika or smoked paprika. A sprinkle of red adds color and flavor: amp the smokiness by using smoked paprika.
• Parmesan cheese and herbs. Butter, Parmesan, and a sprinkle of chopped basil, oregano or chives makes for a tasty cob.
• Old Bay. This famous seasoning is perfect on corn; use purchased or homemade.
• Mexican street corn (elote). A top way to eat corn on the cob is dressed up as elote: a creamy, spiced sauce, sprinkle of cheese, lime and cilantro.
• Greek seasoning. This Greek seasoning features basil, oregano, garlic powder and onion powder: perfect for sprinkling on corn.
• Ranch. Try this ranch seasoning on corn: it’s surprisingly good!

ENJOY YOUR NEW JERSEY FARM FRESH CORN

Iachetti’s Kitchen

John Iachetti

Owner and Chef

Roast Sweet Corn and Vegetable Salad

Serves Four

4 ea Ears of Corn- silk removed and husk pulled back

2 oz. olive oil

2 oz. pilsner beer( can be replaced with water and or white wine)

1 oz curly parsley-chopped

1 oz onion powder

1 ea whole lemon( cut in half, pitted) squeeze juice and reserve

Pinch salt and black pepper 

2 oz- red pepper-diced

2 oz –green onion- chopped use green ends only

1oz- white onion- chopped and lightly sauteed

1 ea beefsteak tomato-small dice

2 oz- olive oil

1 oz-lemon or lime juice

¼ T salt

1 t cracked black pepper

Method

Pre heat oven to 450 degrees for 15 minutes- LEAVE OVEN ON-

Herb Oil Marinade

In small bowl combine Olive oil, pilsner beer, parsley, onion powder, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients

Pull back corn from husk being careful to leave husk intact at the end. Remove all the silk – Generously brush ears of corn with herb marinade and then pull husk back over the ears covering all the kernels

On baking sheet line up ears of corn-Place baking sheet in the preheated oven for about 30-40 minutes or until corn husks are  brown and kernels soft- 

Remove and Cool- 

Once cool, pull back husks. Using sharp knife slice and MILK the corn kernels off the cob into large bowl- Repeat process for all the ears of corn-Once complete add the red peppers, green & white onions and tomatoes. 

Being careful not to over mix stir corn mixture quickly- Next add olive oil, lemon or lime juice, salt and pepper-

Let stand at room temperature for thirty minutes before enjoying

This salad can be made night before and brought out  to room temperature 30 minutes before being served 

Iachetti’s Kitchen

John Iachetti

Owner and Chef

Roast Cauliflower and Verry Veggie Flatbread- serves one

For this recipe you can use pizza dough or pizza shells

1 ea.  6 ounce pizza doughs- floured and rolled out to ¼ thickness

or 1 ea - 8 inch pizza shell-(store bought)

¼ . Head Cauliflower (-hard and white)-Un wrapped-

2 oz. olive oil

1 oz Italian parsley-chopped

1 oz garlic- chopped fine

1 ea whole lemon( cut in half, pitted) squeeze juice and reserve

 Pinch salt and black pepper

2 oz- roasted cauliflower

2 oz –pizza sauce- use tomato sauce as well

1oz-   broccoli raab- sautéed until soft (can also use spinach )

1 oz- artichokes- quartered – seasoned touch salt and pepper

1 oz- carrots-diced - sautéed until soft

5 ea pear or cherry tomatoes- cut in half

2  oz- Fresh Mozzarella- cut into 3 slices-approximately  1/8 inch thick

Method

Pre heat oven to 450 degrees for 15 minutes-LEAVE OVEN ON-

Olive Oil Slurry

In small bowl combine Olive oil, parsley, garlic, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients

On baking sheet place cauliflower head up- Brush cauliflower generously with olive oil marinade- Once covered place in preheated oven for about 30-40 minutes or until cauliflower is brown and soft- Remove and Cool- Once cool – Remove core and break cauliflower apart –RESERVE  REMAINING OLIVE OIL SLURRY

Flatbread

Place pizza crust on pizza paddle or on  pizza pan-

 Spread pizza sauce evenly on crust-

 Simply place Broccoli Raab, carrots and artichokes around flatbread shell

 Next place Roasted cauliflower throughout the shell covering other vegetables

Add mozzarella - Finish the flatbread  with the sliced tomatoes

Place in 450 degree oven for 10-12 minutes until crust is crispy and cheese melts

Remove flatbread and place on cutting board- Brush flatbreads crust with olive oil slurry

Let cool for 2-3 minutes -With pizza cutter or sharp knife cut flatbread into 8 even pieces and ENJOY!!

• 2 heads broccoli, cut into small pieces
• 1/2 cup golden raisins 
• 1/2 small onion, red or white diced
• 1/2 pound bacon, cooked and crumbled
• 1 cup of cashew nuts

• 1-1/2 cups mayonnaise 
• 3-4 tablespoons red wine or balsamic vinegar
• 1/3 cup sugar 

In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients; then stir into the salad until well coated with dressing.  Chill and serve.

• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 6 cups (1-inch) bread cubes, slightly stale

• ½ cup red wine vinegar
• ½ cup finely grated Grana Padano or Parmesan cheese
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• Pinch sugar (optional)
• ¾ cup Italian olive oil

• ½ head romaine lettuce, cut into small pieces
• ½ head red leaf lettuce, cut into small pieces
• ½ head green leaf lettuce, cut into small pieces
• ½ Boston lettuce (optional)
• 1 cup thinly sliced red cabbage (from about ¼ of a small head)
• 1 sliced Vidalia onion
• 2 ounces finely grated Grana Padano or Parmesan cheese

Arrange a rack in the middle of the oven and heat to 350 degrees. Place the oregano, salt, garlic powder and pepper in a small bowl and stir to combine; set aside. Place the bread cubes and oil in a medium bowl and toss to combine. Set aside to soak for a few minutes, then add the oregano mixture and toss to coat.  Spread the croutons onto a rimmed baking sheet in an even layer and bake until lightly browned, about 10 minutes. This ends up making about 3 cups of croutons; you’ll need 1 cup for the salad.

Place the vinegar, cheese, garlic powder, salt, oregano, black pepper, red pepper flakes and sugar (optional) in a medium bowl and whisk to combine. While whisking, slowly drizzle the oil into the vinegar mixture until emulsified. This makes about 1½ cups of dressing; you’ll need ¼-½ cup for the salad.

Place the romaine lettuce, red leaf lettuce, green leaf lettuce, red cabbage and sliced Vidalia onion in a large bowl, drizzle with about ¼ cup of the dressing and toss to combine (adding more dressing if needed or to taste). Add 1 cup of the croutons and toss again. Top with more grated cheese and serve immediately, as this salad is best eaten fresh.

Strawberry Rhubarb Pie

Crust:

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup

1/2 cup cake flour (recommended: Soft As Silk)

3 teaspoons sifted powdered sugar

1/2 cup butter-flavored shortening (recommended: Crisco)

1/4 cup salted butter

Pinch salt

1 egg

2 teaspoons vinegar

1/4 cup ice cold water

Filling:

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar

Directions

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and

salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the

dry ingredients incorporating all the liquid without overworking the dough.

Toss the additional flour over the ball of dough and chill if possible. Divide the

dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place

into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of

lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into

chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with

egg white wash. Roll out the other piece of dough and place over filling. Crimp to

seal edges. Brush with egg white wash and garnish with large granule sugar. Collar

with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375

degrees F and bake for an additional 45 to 50 minutes, or until the filling starts

bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively.

Also, you can use a pie bird for extra decor. Let cool before serving.

 PETER Jr.’s Guacamole Dip

3 Avocados, peeled & mashed

Juice of 1 lime

½ - red onion, peeled & diced

2 teaspoons – fresh Cilantro, minced

1 Plum tomato, seeded & diced

Pinch of garlic powder

Salt & pepper to taste

Pinch of Cumin, (optional)

In a large bowl, add all of the above ingredients and mix together.  If you are not serving it right away, you can put into the refrigerator.
Please Note:To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view. 

Ingredients

• 1/2 pound broccoli rabe 
• 1 small onion, diced 
• 3 garlic clove, diced 
• 1/2  pound sausage, no casing 
• 3/4  pound ricotta cheese (whole milk) 
• 1/2  cup shredded mozzarella cheese
• 3  tablespoons grated cheese 
• 1 egg
• 2 pie crusts for bottom and top
• 1 teaspoon salt
• 2 Tsp olive oil 
• 
  

Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked.  Drain the sausage mixture of any excess liquid.  Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture.  Blend well.  Next, add the ricotta, mozzarella, grated cheese and egg.   Stir until mixed well.  Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly.  Add pie crust over the top.  Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk.    Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving  

Broccoli & Cheese

Ingredients

2 heads broccoli

1/4 cup butter, melted

1 pound Velveeta cheese, melted

 1/2 cup milk

 1 1/2 cups Ritz crackers, crumbled

 2 tablespoons chopped onions

3 tablespoons butter or margarine

Preparing

In a large saucepan, steam broccoli until fork tender. In small saucepan, melt the

Velveeta cheese on low head and add milk and onions. Stir until well blended.

Preheat oven to 375°. Layer the ingredients in a large casserole, beginning with

the melted cheese, then adding the broccoli and sprinkling with the cracker

crumbs. Dot the crumb layer with butter and repeat. Sprinkle the final layer with

additional cracker crumbs. Cover and bake for 20 minutes. Uncover and let stand

in oven for an additional 5 minute

Makes  6 to 8 servings

6  Large Apples  ( A mix of different apples is great)

3  Tablespoons sugar

3  Teaspoons ground cinnamon

2  Teaspoons instant tapioca

1  Baked  9-inch pie shell

2 Tablespoons unsalted butter

CRUMB TOPPING

1 1/2 cups flour

1 Teaspoon ground cinnamon

3/4 cup brown sugar

3/4 cup ( 1 1/2 sticks) butter

Preheat the oven to 375*F

Peel, core, and slice the apples and place in a large bowl. Add the sugar,

cinnamon, and tapioca and stir together until the apples are well coated.

Spoon the apple mixture into the pie shell. Dot with butter or margarine

and set aside.

For the crumb topping, place the flour, cinnamon, and sugar in a large

bowl and cut in the butter with a pastry blender or two knives until the

mixture has the texture of course cornmeal. Sprinkle the crumb mixture on top of the apples.

Bake the pie for 40 to 45 minutes

.

Enjoy the Taste of Fall