Listen to the following segments from the show by clicking on the colored text.
This week on the show Paula Lambert shared a delicious WATERMELON SALAD
AJ Rathbun added another appetizer to your party CHICKPEA APPETIZER
Todd Humphries talked about how enjoyable MOREL MUSHROOMS are grilled.
Brooke Dojny makes your mouth water with a yummy BLUEBERRY PEACH TORTA from her book - Dishing Up Maine
BLUEBERRY PEACH TORTA
Courtesy of Brooke Dojny - Dishing Up Maine
1 1/4 cups all purpose flour
2/3 cup sugar
1/4 cup cornmeal
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter, cut into chunks
1 tsp. vanilla extract
3/4 cup sugar
2 TBLSP all purpose flour
2 tsp. cornstarch
4 large ripe peaches (2 lbs.)peeled & cut into thick slices
1 cup blueberries (1/2 pint)
1 TBLSP. lemon juice (1/2 med. lemon)
To make the dough, combine the flour, sugar, cornmeal and salt in a food processor. Pulse once or twice to blend. Add the butter and pulse just until most of the butter is about the size of peas.
In a glass measuring cup, whisk together the egg and vanilla. Drizzle the egg mixture through the feed tube and pulse until the dough clumps and begins to form a ball on top of the blades.Turn out onto a board and knead several times to make a smooth ball.
Press the dough evenly into the bottom and about 1 1/2 inches up the sides of a 9-9 1/2 inch springform pan. Freeze for at least 15 minutes.
Preheat the oven to 350 F.
To make the filling, combine the sugar, flour and cornstarch in a large bowl and whisk to combine. Add the peaches, blueberries, and lemon juice and toss to coat the fruit with the sugar mixture. Scrape into the torta shell and rearrange the fruit to make an even layer.
Place a sheet of foil over the torta and bake for 1 hour 30 min. Remove the foil and continue to bake for 15-20 min., until the longer peaches are soft and the blueberry juices are bubbling. Transfer to a rack to cool in the pan for 15 min. Remove the sides of the pan, leaving the torta on the pan bottom, and cool completely.