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Chef Maxwell's Kitchen
Recipes from
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Recipes
July
Peach Tart
Serves 8
Ingredients
  • 2 1/2 pounds Fresh ripe peaches, peeled and sliced thin
  • 4 ounces Granulated sugar
  • 3 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 2 fluid ounces Lemon juice
  • 1 each Pie shell (Use Basic Pie Dough), see recipe, mealy dough, partially baked
  • 1 ounce Unsalted butter
  • 8 ounces Streusel Topping, see recipe Procedure
    Combine the peaches, sugar, cornstarch, salt and lemon juice in a large bowl. Let sit for 15 minutes. Spoon the peach mixture into the pie shell. Cut the butter into small pieces. Dot the filling with the butter. Cover with the prepared Streusel Topping. Bake at 400°F until the filling is bubbling hot and the topping is lightly browned, approximately 45 minutes.
    . Streusel Topping
  • 2 pounds All-purpose flour
  • 2 teaspoons Cinnamon, ground
  • 2 teaspoons Salt
  • 11 ounces Brown sugar
  • 8 ounces Granulated sugar
  • 1 1/2 pounds Whole butter, cold
    Procedure
    Combine the dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
    Sprinkle on top of muffins or quick breads prior to baking. Streusel topping will keep for several weeks under refrigeration and may be frozen for longer storage. There is no need to thaw before use.
  • August
    Corn Chowder
    Serves 8
    Ingredients
  • 3 1 large onion, cut into small dice
  • 1 tablespoon ground coriander seeds
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 cup dry white wine
  • 3 cups fresh corn kernels (5 or 6 large ears)
  • 6 cups light chicken stock or low-salt chicken broth
  • 2 cups heavy (whipping) cream 1
  • pint cherry tomatoes, stemmed and quartered
  • 2 cups firmly packed fresh sweet basil leaves, cut into thin strips
  • salt and pepper
    Procedure
    In a very large pot, sauté the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently. Add the wine and cook until the liquid has evaporated a little, about 5 minutes. Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently. Add the tomatoes and basil and cook for 2 minutes. Season with salt and pepper to taste, and serve immediately.


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