Mrs. G’s Appliance Chef, Mary Beth Madill, has been cooking up a storm in the Miele kitchen vignette at Mrs. G’s. She has some great recipes to share, which are perfect during this heat wave. I had the chance of sampling her tasty peach thyme lemonade and the shrimp with Meyer lemon-dill dipping sauce, and they were absolutely delicious! You can find more of her recipes on the Appliance Chef blog.
She’s also offers cooking classes for kids (with a parent). So check the site for the next class so you can see her cooking techniques live!
- 2 peaches, peeled* and pitted
- 2 sprigs fresh thyme
For Tomato Basil
- 1 large (8oz) tomato, peeled* and cored
- 2 tablespoons packed basil leaves
For Blackberry Mint
- 1 cup blackberries (or blueberries)
- 2 tablespoons packed mint leaves
- Combine sugar and 1/2 cup water in a small saucepan set over medium-high heat.
- Bring to a simmer, then remove from heat. Add herbs, cover and let steep for 5 minutes. Remove herbs and transfer to a glass jar or heat-proof container and refrigerate until cool, at least 20 minutes or until ready to use.
- Blend fruit in a blender or food processor until smooth; strain through a fine mesh sieve or run through a food mill to remove any seeds and excess solids.
- Combine fruit purée with lemon juice in a large pitcher. Stir in 3 cups cold water and sugar syrup to taste. Pour over ice.
*To easily peel peaches and/or tomatoes, bring a pot of water to a boil. Cut an X-shaped slit in the bottom of fruit. Boil for 30 seconds, then transfer with a slotted spoon to a bowl filled with ice water. When fruit is cool enough to handle, the skins should slide right off.
Here is a simple dish that can be put together in advance, and ready to put on the table when ready to serve. Steam, poach, broil or grill jumbo shrimp. Mix up a fresh sauce with Greek yogurt and fresh dill weed and, if you can find one, a Meyer lemon, which is a cross between a lemon and a tangerine. Simple, elegant, and sure to be the first dish to disappear at any party. ~ Executive Chef Mary Beth Madill
- 1 lb jumbo (16-20 size) shrimp, defrosted if frozen, peeled and deveined, tails left on
- 1-2 Tbsp mayonnaise, to taste
- 1/4 cup nonfat plain Greek yogurt
- Zest and juice of 1 Meyer lemon (or regular lemon)
- 2 Tbsp chopped fresh dill weed
- 1 tsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp fresh black pepper
- Cook the shrimp in your favorite way: poach, roast, grill, or cook on the panini press. Keep cooked shrimp refrigerated until ready to serve. Or served hot off the grill.
- Combine the remaining ingredients in a mixing bowl, and whisk together to incorporate. Transfer to a small serving bowl.
- You can cover and refrigerate this for several hours.
- Serve the shrimp on a plate, surrounding the dipping sauce