Maqluba

 

Below is a short article about a casserole dish known as Maqluba: 


MAQLUBA

Maquluba is a traditional casserole dish of the Arab Levant. It is traditional in many countries throughout the Middle East. The ingredients for the dish can vary from one recipe to another. However, it basically consists of meat, eggplant, and various vegetables; which are all cooked under a layer of rice. The ingredients are placed in a pot, which is flipped upside-down, when served. This is why the dish is called Maqluba, which means "upside down". Maqluba is traditionally accompanied by yogurt and/or cucumber salad.

I first learned about Maqluba, while watching the BBC series, "THE SUPERSIZERS EAT . . . MEDIEVAL". According to the episode, the dish certainly existed around the 12th and 13th centuries, when European soldiers first stumbled across it, while they fought in the Middle East, during The Crusades. 

Below is a recipe for Maqluba that mainly features chicken and rice from the Mina website:

Maqluba

Ingredients

1 ½ cups Rice, divided
¼ cup Olive oil, divided
1 Large eggplant
1 Large zucchini
Salt and pepper 
1 Onion, chopped
2 Cloves garlic, minced
1 lb Lean Ground Chicken
½ tsp Cinnamon
Pinch Nutmeg
1 tsp Allspice 
1 tsp Garam masala
1 Large tomato, sliced 
1 (19 oz) Can chickpeas, drained
2 ½ cups Chicken broth


Directions

SOAK rice in water for 30 minutes or until ready to use.

CUT eggplant and zucchini lengthwise into ¼ inch thick strips. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Working in batches, sauté until tender, about 1-2 minutes per side and set aside.

HEAT 1 tbsp olive oil in the same pan and add onion and garlic. Sauté for 2-4 minutes or until tender. Add chicken and spices and cook for 8-10 minutes, breaking up the meat with the back of a wooden spoon until golden brown.

DRAIN rice and set aside.

GREASE a 16 cup heavy bottomed pot with olive oil. Layer zucchini and eggplant alternately in the bottom of the pot and up the sides. Top eggplant and zucchini in bottom of pot with sliced tomatoes. Sprinkle ½ cup (125 mL) rice over the tomatoes followed by chicken mixture, chickpeas and any remaining eggplant or zucchini. Press to compact. Sprinkle in remaining rice and press down again. Pour in chicken stock and cover.

BRING the mixture to a boil, reduce heat and simmer on low for 45-50 minutes. If mixture gets too dry before the rice is finished cooking add additional chicken broth or water and simmer until absorbed and rice is cooked.

REMOVE from the heat and let rest, covered for 15 minutes.

REMOVE lid from the pot and place a large platter upside down over the pot. Carefully invert the mixture onto the platter and serve.

Tips: The mixture may not hold its shape completely but that’s okay, simply patch it up before serving. It’s delicious either way.

Serving Suggestion: Serve with plain yogurt on the side. Garnish with pine nuts and chopped parsley.

Macaroni and Cheese

 

Below is an article I had written about a famous comfort food dish known as Macaroni and Cheese:

MACARONI AND CHEESE

Macaroni and Cheese is a famous dish known throughout Europe and other Western countries, especially the United States. My own memories of the dish date back to my childhood when my parents and grandmother used to serve it to me and my siblings . . . especially from the pre-packaged box form created by the company, Kraft. But I have eaten traditional homemade Macaroni and Cheese every now and then.

Although known today as an American comfort dish, Macaroni and Cheese was a dish made from Parmesan cheese and past that originated in Italy. Pasta and cheese casseroles have been recorded in cookbooks as early as the 14th century's "Liber de Coquina", one of the oldest medieval cookbooks. The dish also made its first appearance in England during the same century, in the famous English medieval cookbook titled "Forme of Cury".

The first modern recipe for Macaroni and Cheese appeared in Elizabeth Raffald's 1769 book "The Experienced English Housekeeper". Her recipe called for a Béchamel sauce with Cheddar cheese, which is mixed with macaroni pasta, sprinkled with Parmesan cheese and baked. The dish also appeared in the famous Victorian cookbook, "Mrs. Beeton's Book of Household Management" and included two recipes for the dish.

Many would be surprised to learn that the future third President of the United States, Thomas Jefferson may have been responsible for the introduction of Macaroni and Cheese to Americans. He first sampled the dish in both in Paris and in northern Italy, and later incorporated the dish at his Virginia home, Monticello. As the country's third president, Jefferson served Macaroni and Cheese at a State dinner in 1802. Mary Randolph, sister to Jefferon's son-in-law Thomas Mann Randolph Jr., included a recipe for the dish in her 1824 cookbook, "The Virginia Housewife".

Below is a recipe for "Macaroni and Cheese" from the MyRecipe website:


Macaroni and Cheese

Ingredients

2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked


Preparation

1. Whisk flour into butter

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. Whisk in warm milk

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. Whisk in cheese

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

Chicken Fried Steak

Below is an article about the American dish known as Chicken Fried Steak:



CHICKEN FRIED STEAK

For years, I had avoided consuming a dish known as Chicken Fried Steak. For reason that now elude me, I tend to regard it as some dish that was nothing more than a great deal of fat and little meat, breaded and fried. During a trip to a local family restaurant, I decided to give it a chance and to my surprise, I became an immediate fan.

Chicken Fried Steak is basically associated with American South cuisine. Some believe that the dish's name originated with the fact that the meat (actually steak) is fried in oil that had already been used for fried chicken. Others claim that the name originated from the fact that the steak is prepared with the same method for cooking fried chicken. Chicken Fried Steak resembles several European dishes like Austria's Wiener Schnitzel, Italy's Milanesa and Scotland's Collops.

It is possible that Chicken Fried Steak owed its origins to the Wiener Schnitzel. German and Austrian immigrants from Europe first settled in Texas during the 1830s. Many Texans claim that some of these immigrants eventually moved to Lamesa, the seat of Dawson County on the Texas South Plains in the mid-to-late 1850s. The citizens of Lamesa claim their town as the birthplace of Chicken Fried Steak. But it is not the only claim. The citizens of Bandera, Texas (located in the region known as the Texas Hill Country) claim that one of their citizens, John "White Gravy" Neutzling, had invented the dish.

Below is the recipe for "Chicken Fried Steak" from the Cooking Channel website (courtesy Tom Perini/Perini Ranch Steakhouse):


Chicken Fried Steak

Ingredients

Steak:
3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
3/4 cup milk
1 egg, beaten
2 to 3 cups flour
2 teaspoons seasoning salt
1 teaspoon freshly ground black pepper
Canola oil

Gravy:
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper


Preparation

For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.

Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.

Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.

Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.

After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

Sacher Torte

Below is an article I had written about the Austrian dessert known as Sacher Torte:



SACHER TORTE

During my viewing of travel series episode that focused on the city of Vienna, Austria; I first learned about the dessert known as Sacher Torte. Although the dessert looked delicious, I found myself wondering about the differences between a cake and a torte. We all know that a cake is a sweetened bread-like dish that serves as a dessert. A torte is a multi-layered cake filled with creams, fruit jams and jellies, mousses, buttercreams and very little flour. I have yet to learn about the origin of the torte. But I recently learned about the origin of one of the most well-known tortes - namely the Sacher Torte.

In 1832, the famous Austrian statesman, Prince Klemens Wenzel von Metternich, charged his personal chef to create a special dessert for important guests. However, the chef fell ill and the task was given to his sixteen year-old apprentice, Franz Sacher, then in his second year of training in Metternich's kitchen. Sacher created a torte made from chocolate meringue that was filled with apricot jam, covered by a dark chocolate icing and served with unsweetened whipped cream.

The guests and Prince Metternich enjoyed Sacher's dessert very much, but no further attention was paid to it. Sacher completed his training as a chef, worked in Pressburg and Budapest, before returning to Vienna. There, he opened a specialty delicatessen and wine shop. Sacher's eldest son, Eduard, carried on his father's culinary legacy by completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier. There, he perfected his father's torte recipe and developed the dessert into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the dessert remains one of Vienna's most famous culinary specialties.

Below is the recipe for "Sacher Torte" from the epicurious.com website:


Sacher Torte

Ingredients

4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)
1 cup Apricot Glaze
Small Batch Chocolate Glaze
Sweetened Whipped Cream, for serving


Preparation

1. To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.

2. In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.

3. Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.

4. Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.

5. Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and re-invert on another rack to turn right side up. Cool completely.

6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.

7. Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.

8. To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.


MAKE AHEAD:
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.

Extra! Tips from Epicurious:

Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze. For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.

Kentucky Burgoo

Below is an article I had written about a dish called Kentucky Burgoo: 



KENTUCKY BURGOO

Unbeknownst to me until recently, Kentucky Burgoo or simply, "Burgoo", is a spicy stew that is similar to Irish or Mulligan Stew and especially Bruinswick Stew. Burgoo is a communal dish that is usually served during a social event in both the American South and the Midwest. However, it is believe that the dish first made its American appearance in the state of Kentucky.

It is believed by many that Burgoo first originated in Europe - specifically France and Belgium. The name "burgoo" came from a mispronunciation of the French word "burgout", which is a kind of gruel; or perhaps it came from "ragout, which is a spicy vegetable/meat stew. I suspect that a ragout is more similar to the description of Kentucky Burgoo. It is also believed that a man named Colonel Gus Jaubart introduced the dish to the citizens of Kentucky around 1810, eight years after it became a state. Jaubart's Burgoo was a version of a stew - possibly a ragout - that was fed to French sailors at sea.

However, the late Kentucky historian, Thomas D. Clark believed that Burgoo may have originated in the Appalachian region of late 18th century or early 19th century Virginia, where Brunswick Stew was popular. According to Clark, hunters would count their day's kill and cook it in a stew or soup with vegetables and highly seasoned spices. There are some who believe that Clark may have been referring to what was known as an "Appalachian Hunter's Stew" or the "Daniel Boone Stew".

Below is a recipe for Kentucky Burgoo from the Simplyrecipe.com website:


Kentucky Burgoo

Ingredients

3 tablespoons vegetable oil
3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)
2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
3-5 chicken legs or thighs (bone-in)
1 green pepper, chopped
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves, chopped
1 quart chicken stock or broth
1 quart beef stock or broth
1 28-ounce can of crushed tomatoes
2 large potatoes (we used russets)
1 bag of frozen corn (about a pound)
1 bag of frozen lima beans (about 14 ounces)
Salt and pepper
4-8 tablespoons Worcestershire sauce
Tabasco or other hot sauce on the side


Preparation

Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl.

Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables. 

When the vegetables are well browned, add the garlic and cook for 30 seconds more, until fragrant. Add back the meats, and the chicken and beef broths and the tomatoes, stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.

Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juicier when they cook in larger pieces. Return all the meat pieces to the pot and bring it up to a strong simmer.

Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you'll want to peel). Add them to the stew and cook them until they are done, about 45 minutes. When the potatoes are done, add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.

Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you would like. Here is the point where you decide whether you want a burgoo that’s been hammered into a thick mass or a stew with bright colors in it. It is your call.

To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.

Papa Rellena

Below is an article I had written about a dish called Papa Rellena: 


PAPA RELLENA

During one of my previous visits to the Walt Disney World Resort in Florida, I came across a dish served at a Cuban restaurant called Papa Rellena. I had assumed that this dish originated in Cuba. But I eventually learned that it originated elsewhere.

Actually, the Papa Rellena dish originated in Peru. Between 1879 and 1883; the countries of Peru, Chile and Bolivia were engaged in a conflict known as the War of the Pacific. The Peruvian soldiers had to march through extensive lands that were long distances from cities or towns in order to prevent the Chilean forces from discovering their position and where the next attack would come from. Due to these long journeys, the soldiers had to carry previously prepared food that could remain fresh, despite the lack of 20th century preserves. 

The Peruvian troops cooked, chopped and seasoned either beef or some other meat. Then, they made dough from the previously cooked potatoes that grew naturally in the Andes Mountains. They formed a hollow in the potato dough and filled it with the cooked meat and sometimes, hard-boiled eggs. Then they would seal the dough, form it into a torpedo shape and fry it. The "Papa Rellenas" or stuffed potatoes were wrapped in cloth and carried by the soldiers. The Papa Rellenas were sometimes accompanied with Salsa Criolla, or an aji sauce. Other Latin American countries like Cuba and Puerto Rico eventually created their own variation on the dish.

Below is a recipe for "Papa Rellena" from the About.com website:


Papa Rellena

Ingredients

1/2 cup raisins
3 pounds yellow potatoes
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon minced aji pepper, or jalapeno
1 teaspoon cumin
1/2 teaspoon paprika
1 pound ground beef
1 cup beef broth
1 egg
Flour for dusting
Salt and pepper to taste


Preparation

Place the raisins in a small bowl and pour 1 cup boiling water over them. Let them soak for 10 minutes. 

Bring a large pot of salted water to a boil. Peel the potatoes and place them in the pot. Cook the potatoes until they are tender when pierced with a fork. 

While the potatoes are cooking, cook the onions, garlic, and peppers in the vegetable oil until soft and fragrant. 

Add the cumin and paprika and cook 2 minutes more, stirring. Add the ground beef and cook until browned. 

Drain the raisins and add them to the ground beef. Add the beef broth and simmer for 10 to 15 minutes more, until most of the liquid is gone. 

Season mixture with salt and pepper to taste. Remove from heat and let cool. 

When the potatoes are cooked, drain them in a colander. Mash the potatoes thoroughly, or pass them through a potato ricer. Season the mashed potatoes with salt and pepper to taste. Chill the potatoes for several hours, or overnight. 

Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed. 

Shape the papas rellenas: with floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center. Fill the well with 1-2 tablespoons of the beef mixture. Mold the potatoes around the beef, adding more potatoes if necessary, and shape the whole thing into an oblong potato shape, with slightly pointy ends, about the size of a medium potato. 

Repeat with the rest of the mashed potatoes. Coat each stuffed "potato" with flour. 

In a deep skillet or deep fat fryer, heat 2 inches of oil to 360 degrees. Fry the potatoes in batches until they are golden brown. Drain them on a plate lined with paper towels. 

Keep the potatoes warm in a 200 degree oven until ready to serve.

Toad-in-the-Hole

Below is an article about a traditional English that may (or may not) have been created in the mid 18th century called Toad-in-the-Hole. 



TOAD-IN-THE-HOLE

Created as a cheap comfort dish, Toad-in-the-Hole originated Alnmouth in Northumberland, England. Toad-in-the-Hole is basically a dish that consists of sausages in Yorkshire Pudding batter. Ironically, the first recipe for the dish consisted of pigeon, not sausages. And that recipe was found in Hannah Glasse's 1747 cookbook called "The Art of Cookery made Plain and Easy". She called the dish "Pigeon-in-the-Hole".

How did the dish acquired his name? Well . . . here is an idea. Alnmouth has a golf course which can at certain times of the year be overrun with Natterjack toads. It was at just such a time, that a golf tournament was being played and the leader made his putt, only to have the ball ejected by a toad that had been quietly asleep in the bottom of the cup. Who created the dish? Well . . . on hearing of the players misfortune, achef at the town's hotel where the players were staying devised the dish, thinking it would resemble a toad rising from the eighteenth, and served it that night. Is this really the truth?

The dish with sausages may have first appeared in 1769. Toad-in-the-Hole became very popular with members of the Royal Philosophers. They enjoyed the dish at least once or twice a year at the Mitre Tavern, the dining club’s chosen dining venue. Toad-in-the-Hole was served alongside such delicacies as venison, fresh salmon, turbot and asparagus.

Below is a recipe for "Toad-in-the-Hole" from the Simplyrecipies.com website:


Toad-in-the-Hole

Ingredients

1 1/2 cup of all purpose flour
1 scant teaspoon Kosher salt
Pinch of freshly ground black pepper
3 eggs, beaten
1 1/2 cup milk
2 Tbsp melted butter
1 Tbsp vegetable oil
1 lb of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)


Preparation

Whisk together the flour with the salt and a pinch of pepper in a large bowl. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

Coat the bottom and sides of an 8x12 or 9x9 casserole dish with vegetable oil (we use high smoke point grapeseed or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F.

While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.

When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden.

Serve at once.

Peach Melba

PEACH MELBA

Below is a small article about a famous dessert created around the end of the 19th century at a restaurant in London. It is called Peach Melba. 

The Peach Melba is an ice cream dessert that includes peaches and raspberry sauce by the French born chef, Auguste Escoffier in honor of the famous Australian sorprano, Nellie Melba. In 1892, Melba was performing in Richard Wagner's opera called Lohengrin at Covent Garden in London. The Duke of Orléans gave a dinner party at the Savoy Hotel to celebrate her triumph. Chef Escoffier, who ran the kitchens at the Savoy, created a new dessert for the occasion.

Escoffier used an ice sculpture of a swan that was featured in the opera. Ice cream rested on the bed of the ice sculpture. Escoffier then topped the ice cream with peaches and spun sugar. Eight years later, Escoffier created a new version of the dessert to celebrate the opening of the Carlton Hotel, where he had become head chef. Escoffier used dishes, instead of ice swan sculptures. And he topped the peaches with raspberry purée. Other versions of this dessert over the years have use pears, apricots, or strawberries, instead of peaches; and/or the use raspberry sauce or melted red currant jelly, instead of raspberry purée.

Below is a recipe for Peach Melba from the PBS website:



Peach Melba

Ingredients

6 ripe, tender peaches
Sugar
1 ½ pints vanilla ice cream (fresh homemade is best)
1 heaping cup fresh ripe raspberries
1 heaping cup powdered sugar
6 tbsp blanched raw almond slivers (optional)


Directions

Boil a medium pot of water. Keep a large bowl of ice water close by. Gently place a peach into the boiling water. Let the peach simmer for 15-20 seconds, making sure all surfaces of the peach are submerged. Remove the peach from the boiling water with a slotted spoon and immediately plunge it into the ice water for a few seconds to cool. Take the peach out of the ice water and place it on a plate. Repeat the process for the remaining peaches.
When all of the peaches have been submerged, peel them. Their skin should come off easily if they are ripe, thanks to the short boiling process. Discard the skins. Halve the peeled peaches and discard the pits.

Optional Step: Place the peeled peaches in a large bowl of cold water mixed with 1 tbsp fresh lemon juice or ascorbic acid powder. Let the peach halves soak for 10 minutes. Drain off the water and gently pat the peach halves dry with a paper towel. This step will help to keep the peaches from oxidizing and turning brown.
Sprinkle the peach halves with sugar on all exposed surfaces. Place them on a plate in a single layer, then place them in the refrigerator for 1 hour to chill.

Meanwhile, make the raspberry purée. Place the raspberries into a blender and pulse for a few seconds to create a purée. Strain purée into a bowl through a fine-mesh sieve, pressing down on the solid ingredients and agitating the mixture with a metal spoon to extract as much syrupy juice as possible. It will take a few minutes to extract all of the juice from the solids. When finished, you should only have seeds and a bit of pulp left in the strainer. Dispose of the solids.

Sift the powdered sugar into the raspberry purée, adding a little powdered sugar at a time, and whisking in stages till the sugar is fully incorporated into the syrup. It will take several minutes of vigorous whisking to fully integrate the powdered sugar into the syrup. Refrigerate the raspberry syrup for 1 hour, or until chilled.
Assemble six serving dishes. Scoop ½ cup of vanilla ice cream into each serving dish. Place two of the sugared peach halves on top of each serving of ice cream. Divide the raspberry sauce between the six dishes, drizzling the sauce over the top of the peaches and ice cream. Top each serving with a tablespoon of raw almond slivers, if desired. Serve immediately.