I have been continuing with my favorite summer cooking theme – desserts made with fruit this week. I actually called one of my best friends and asked her if she had any suggestions a she mentioned a tart, that was really more of a galette and she said was super quick and easy. The one she recommended called for apples but I went with peaches instead, and added some spices.
1/2 recipe pie crust dough
2-3 large mostly ripe peaches
2-3 tablespoons sugar
1 tsp powdered ginger
1 tsp cinnamon
1 tsp vanilla
Slice the peaches. Stick them in a large bowl and toss with the sugar, ginger, cinnamon, and vanilla until the peaches are evenly coated. Roll the pie crust dough into a large circle and place it on a baking sheet (or pie plate if you prefer. Dump the peaches in the midd of the crust and spread them out, leaving a two inch ring of dough around it. Fold the dough over the peaches – it won’t be totally covered, the center shouldn’t have any dough over it. Bake at 400 for 25 minutes or so – until the crust is golden brown. Serve warm or cold – both are tasty!
Honestly, my only complaint with this dish is that I should have used more peaches. Also that I used white peaches which I don’t like as much as the yellow ones, but they were on sale, so, c’est la vie. This is super easy and quick to make, and it is very tasty. A solid dessert that you can totally eat for breakfast too. Song of the Week: Night on Bald Mountain by Modest Mussorgsky. I’ve been on a solid Russian composer kick for the past week, and mostly listening to the darker stuff. This was one of the many, but it is excellent.
I decided to cook another dessert with rhubarb this week, although not one of the several I’ve made before (although the Strawberry-Rhubarb dessert crepes are still amazing). So I was going through a list of a bunch of different rhubarb recipes on Saveur’s website and I came across this one for Rhubarb Tarte Tatin. I made very few adjustments, mostly just made it smaller so it would be 3-4 servings in an 8 inch pan.
3 large-ish stalks of rhubarb, chopped into maybe one-inch pieces
1/2 cup sugar
juice from 1/2 of a small lemon (like a tablespoon)
1 teaspoon vanilla
2 tablespoons butter
Melt the butter in an 8-inch, oven-safe pan. Once the butter has melted, add all the other ingredients and stir so that everything is combined and the rhubarb are coated. Keep cooking on medium, stirring every few minutes until the sugar has melted and the rhubarb is soft (I couldn’t tell if they were caramelizing, so I stopped when they were all soft). About 10 minutes. Make the topping while the rhubarb is cooking (or before hand)
1 1/4 cup flour
1/4 cup sugar
1 tsp baking powder
7 tablespoons butter
1/4-1/3 cup milk
pinch of salt
Mix together the flour, sugar, salt, and baking powder in a bowl. Cut in the butter until it is mostly incorporated and there are only a few little lumps. Add the egg and 1/4 cup milk. Add more milk, a little at a time, if you need to to for a soft, sticky dough. Once the rhubarb is done cooking, take the dough and flatten it out, not too thick, (I just used my hands, too sticky for a rolling pin) and cover the rhubarb. There is a little more dough than needed for the pan so I just baked the leftovers like a scone, which totally worked. Bake at 375 for 20 minutes ish or until the crust is golden brown. Flip it onto a plate and let it cool before serving.
Omg, this was freaking delicious. I dunno how, but the topping stayed soft, cake-like and didn’t dry out two days later. Just the right amount of sweet with a hint of tart. Seriously, this is a 10. Go buy rhubarb and make it now. Song of the week: Counting Stars by OneRepublic. I’ve always really liked this song, and I finally got around to buying it on iTunes this week. It’s just such a solidly good song.
So awhile back I made a recipe that I called an “odds and ends” casserole, which was basically a way to make a decent casserole with a couple basic things and whatever is in your fridge. This is basically the same thing, but in the form of a quiche. In principle, it’s “roast a bunch of veggies, sautee an onion, and stick them in a pie crust with some cheese, milk and eggs.” And done. Here’s the basic recipe that I made, but again, you can modify the veggies or cheese based on what you like/have in your fridge.
1 Pie crust
1 orange bell pepper, sliced
1/2 zucchini, chopped in large chunks
1 onion, thinly sliced
1/2 leek, thinly sliced
10 cherry tomatoes, cut in half
1/2-3/4 cup milk
1/4 cup ricotta cheese
1-2 ounces shredded hard, strong cheese
Toss the bell pepper in some olive oil and salt and stick it in the oven at 400. After 10 minutes, add the zucchini. Stir every 10 minutes or so, and pull them out when they are at the desired level of roasted – probably like 25-30 minutes. While the veggies are roasting, heat oil in a large pan and sautee the onions, until translucent. Add the leeks and keep sautéing at a lower heat until the onions are golden brown, or, if you’re impatient, at least very soft. The longer everything cooks, the sweeter it will be. Once the veggies are done, stick a layer of onions in a pie-crust-lined dish. Then the layer of roasted veggies. Then dot the veggies with teaspoons of the ricotta and the tomatoes. Scatter the hard cheese over it. Beat the egg and milk together, and pour in the dish. Bake at 375 for 30-ish minutes.
So I really liked this recipe. Particularly, I liked that it was a ton of veggies, and not a lot of egg and milk, and that the veggies were sweet. And that it’s versatile. However, the thing I didn’t love was that moving the onions and veggies from the pan into the pie plate also involved getting a lot of olive oil in there. Which…made the bottom crust soggy. I didn’t mind it for me (in fact I’ve eaten the quiche almost every day this week), but I’d be mortified to serve it to someone like that. So, beware of too much liquid! But really, it’s made a great lunch, and also a great breakfast. Song of the week:Sorry by Postmodern Jukebox. Yes! the re-emergence of Postmodern Jukebox, which I still love. No real reason for this song, other than nothing stuck me this week and I happen to be listening to it right now.