Monday, September 22, 2014

Caramelized Peach Cobbler, Sticky and Sweet for a Happy Last Day of Summer Day


Sticky easy peach cobbler



Sticky easy peach cobbler

Sticky easy peach cobbler

It's been such a long summer, so long it doesn't feel like fall yet. With all this heat the pumpkins in the grocery stores seem really out of place, it feels like the produce section should still be filled with heirloom tomatoes and stone fruit.

Peach cobbler is one my cousin's favorite desserts, we made one together many years ago, this is based off that recipe, it's sort of gooey, and the caramelized top gets really sticky.

This can be made with frozen peaches, not as great of course as peak of season peaches, but still awesome.

I have made this vegan before with coconut oil and almond milk, still turns out great.


Peach Cobbler

3 cups sliced peaches (Can be fresh or frozen)
1/4 cup white sugar
1/3 cup brown sugar
2 tsp cinnamon

8 tbsp butter
1/2 cup white sugar
3/4 cup flour
2 tsp baking powder
3/4 cup milk

Mix peaches with sugar and cinnamon, let it for around half an hour to release juices and dissolve sugars.

Set oven to 350.

Place butter in 9" x 18" pan. Melt in the oven.

Mix remaining sugar, flour, baking powder, and milk. Pour this mixture on melted butter without mixing.

Scoop out peaches and place on flour mixture without stirring. Pour sugar and peach juice on top.

Baking at 350 for around 45 minutes. Serve warm with ice cream sprinkled with a little cinnamon.

Saturday, September 13, 2014

I own a blender Butternut Squash Soup

Roasted Butternut Squash Soup

On the list of fairly easy to pull off, this tops the list, it's ground up veg and broth. It can be done with just about any vegetable, but butternut squash is a favorite, which has more to do with the little Italian restaurant I fist had it at, than anything else.

2 cups cut up butternut squash
1 onion, large chop
i clove garlic, still in the skin
1 tbsp olive oil
salt
pepper
spicy paprika

4 cups broth

Place veg on foil lined sheet tray, cover with olive oil and spice, roast at 375 for 20 minutes.

Place in a blender with some broth and grind up.

Pour into pot, and heat up, add more broth until you like the consistency.

Serve warm, the next day is best.

In the past when I've have fresh sage in the garden, I've fried them up whole and used them as a topping,

Thursday, August 14, 2014

Show Stopping Gluten Free Strawberry Mascarpone Almond Cake, that's a mouthful

Gluten Free Strawberry Almond Cake with Mascarpone Cream

I make a lot of gluten free desserts, but for the most part, I'm not a fan of the whole GF flours, rice is grainy, bean based ones that taste like beans, corn is something I avoid more than wheat. I'm just not happy with a lot of them, so looking back on the good old paleo diet days, I like the nut based ones, and although I have used hazelnut and cashew, I like almond the most. I can buy the meal from TJs, and it doesn't need lesser known additives to work. (Having said that I do use arrowroot for savory applications.)

Gluten Free Strawberry Almond Cake with Mascarpone Cream


I know some people insist on almond flour instead of meal, but the truth is really difference is moisture, meal is larger and therefore more moist, instead of light and fluffy. I'm cool with more moist, I prefer my cakes on the coffee cake side over the spongy and in my opinion less flavorful.

Gluten Free Strawberry Almond Cake with Mascarpone Cream


I like my interior strawberries chopped, it makes for easier slicing, just separate the berries into pretty and eh, and chop the eh.

Gluten Free Strawberry Almond Cake with Mascarpone Cream


Ingredients

2 pints strawberries

2 cups almond meal
1 cup sugar
pinch of salt
2 tsp vanilla extract
6 egg whites

16 oz. mascarpone
3 cups cream
3/4 cup powdered sugar
1 tbsp vanilla extract

Sliced almonds for decoration



Draw three different eight inch circles on parchment paper. Turn paper upside down. Cut to fit onto trays. Spray top with a little oil spray.

Preheat oven to 325 degrees.

Beat egg whites until soft peaks form, slowly add in vanilla and 3 tbsp sugar. Continue whipping until stiff but not dry peaks form.

Mix together remaining sugar and almond extract.

Carefully fold in almond mixture. Try and keep as much body as possible.

Place 1/3 of the mixture on each circle. Spread towards the edges.



Bake for 20 to 30 minutes, until mostly firm and slightly browned. My slow oven took close to 40 minutes.



Cool cakes.



Make cream.

Combine cream, mascarpone, cream, vanilla, and sugar. Whip a little and taste to see if you need more cream, I tend to like my creams less sweet.

Whip until stiff, this cream needs to hold up a lot of cake.

Separate strawberries by half into pretty and less pretty. I like to save the smaller ones.  Chop up the less pretty and slice most of the pretty.

Start layering cake with cake,



Then a little cream.

Fill center with half of chopped strawberries.  Leave a little cream rim on the edge.



Top with more cake.



More cream.



Then the rest of the chopped berries.



The last cake layer. Cream the top and sides.



Top cake with strawberries in an amusing pattern.



Cover sides with almond slices.



Serve.

Monday, July 14, 2014

The best kind of Pasta Salad: Roasted Veg and Feta Penne Salad, For people who find pasta salads bland

Roasted Eggplant and Pepper Pasta Salad

I don't like most pasta salads, for such a delicious food, there are so many cold loveless cousins. One if the few exceptions is well frankly the old spinach orzo feta salad, the other is this that features roasted veg, more feta and pinenuts.

1 eggplant, 1 inch pieces
2 bell peppers, 1 inch pieces
1 red onion, large chop
olive oil
salt
pepper

1 lb Pasta of choice, this is gluten free rice penne, but anything works

2 tbsp red wine vinegar
2 tbsp olive oil
2 scallions, chopped
1 cup feta
1/3 cup pine nuts, toasted
salt
pepper
chilli flakes

Turn oven onto 375
Line baking sheet with foil, top with eggplant, peppers, red onion, olive oil, salt and pepper.

Roasted Eggplant and Pepper Pasta Salad

Roast for 30 minutes, or until edges are brown. Toss a couple of times while cooking.

Combine olive oil, vinegar, salt, pepper and chilli flakes for dressing.

Cook pasta according to package direction. After draining, pour dressing on hot pasta.


Add in roasted veg.


Top with scallions, broken up feta, and pine nuts.


Serve warm, room temp, cold, anything goes.

Friday, June 13, 2014

That last bit of Leftover Jam, Raspberry Limeade

Leftover Jam Raspberry limeade

No matter how much we scrape, that last bit of jam is almost impossible to get at. Which is fine most of the time, but some jam is expensive, or really great, or just home-made. That's what this was, a little bit of leftover raspberry jam I didn't want the drain to have.
I also dont make simple syrup, I know it's simple, but i've always just dissolved the sugar in the water, it takes a while, and doesn't always work perfectly, but I just can't be bother to cook sugar and water together. Annoys me, always seems to recrystallize. This recipe pleases the other kind of person as well, this is syrup. Only premade.

Ingredients
Leftover jam
Lime juice
Water
Ice

So here's the jam

Here's the lime.


Juice them directly into the jam jar. Put on the lid and shake.


Add water to taste, it will depend on the sweetness and amount of jam of course. Toss in a couple ice cubes, and serve one. (I find trimming the straw prevents it falling out.)


Wednesday, May 14, 2014

Icebox Chocolate Mosaic Cake, Pretty and Easy

Chocolate Mosaic Icebox Cake

I have been looking for this recipe for years, literally. Problem was the name I had for it didn't match anything out there in English. Turns out it's originally made more by Turks than Greek often under a completely different name.
Chocolate Mosaic Icebox Cake

I have a particular love of refrigerator cakes, but this like many others involves some raw egg. Which is rather taboo in the US, If you're a little worried, buy pasteurised eggs. If you're really worried, try subbing out some canned concentrated milk instead, and of course don't add additional sugar.

Ingredients

1 packet buttery cookies
1/2 cup butter, room temp
2 tbsp cocoa
2 eggs
2 tbsp sugar
2 tbsp orange juice (or orange liquor of choice)

The cookies should be like Petit Beurres, but something similar works, like what I used.

Break them up a bit, you will be making smallish slices so nothing big will be served, and nothing is worse than lots of little crumbs.

Mix eggs and sugar together until light in color.

Add in butter, cocoa, and orange juice.


Add in cookies, mix by hand.



Pour into plastic wrapped lined dishes. Make sure the plastic wrap is long enough to wrap around the entire thing.


Push down to flatten bottom and make sure it's filled everywhere.


Refrigerate 8 hours or overnight. Unwrap the bottom. Place serving dish upside down on top. Holding mold and plate, flip.

Remove mold and plastic wrap.

Chocolate Mosaic Icebox Cake
Chocolate Mosaic Icebox Cake 

Trim the end to have the pretty side view.

Thursday, May 8, 2014

This is not a French Omelettle: the wrong way to make a good Omelettes with Gruyère and chives

This is not a French Omelette with gruyere and cheese

For such a simple dish there are so many strong opinions when it comes to omelettes. Mine are in many opinions, very wrong.

Here's how

I barely beat my eggs, I want eggy flavor, not foamy flavor, foam'a place at breakfast is the coffee

I lighten my eggs not with milk or water, but egg whites. It improves the fluffiness with extra protein.

I cook my omelette on both sides. I personally like my whites cooked through, So be it, everyone is getting cooked.

I like a bit of color. If I'm cooking through, I might as well get the flavor of browning.

I serve folded over once. Ok so the three fold is probably more preference than anything else, but I like the even distribution of cheese the single fold seems to do better with.