Peach Blueberry Cobbler – 19/67

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

How I did the heatwave on Saturday:

  • Woke up early to bake cobbler 
  • Blasted the AC
  • Until Daniel tried to vaccuum at the same time and we blew a fuse and then couldn’t find our fuse box and our landlord was on the West Coast and also didn’t know where our fuse box was and finally we found it in our downstairs neighbor’s apartment, unlabeled. It was eventually fixed. (By my husband.) (He wanted me to add that). 
  • Also made caponata (similar to this recipe), capusta (coming soon!), a cucumber salad, and sangria. Daniel made amazing spicy caramel peanut brittle. Busy kitchen day.
  • Took the train to Queens to see the play I directed in a festival
  • Hosted 10 people at our apartment for a potluck party
  • Bought and consumed lots of ice cream

It was a great day but it was not ideal heatwave activities.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

So, how I did the heatwave on Sunday:

  • Sat inside, ate leftovers, washed dishes
  • Consumed lots of ice cream

Sunday was a good day.  

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

This is the dessert you need to make tonight. It’s so fast, so bright, so perfectly summery. And it seems incredibly adaptable, though I’ve only made it this once. The recipe calls for two cups peaches — I used three peaches, which was a little more. And then it called for one cup of blueberries, which didn’t feel like enough blueberries so I just kept adding a couple more at a time, until I think I ended up doubling it. Oops. It was still perfect. 

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

Olivia gave me this recipe with the comment “the bestest dessert”. She is not lying. This thing won the potluck last night. It’s totally worth turning on your oven for, promise. 

OLYMPUS DIGITAL CAMERA

other blueberry desserts: simple lemon blueberry cake with lemon cream + celebration blueberry cake with ginger cream cheese frosting

other peach things (tis the season): peach tomatillo salsa + peach black bean sweet potato tacos

four years ago: collard greens tomato sauce with spaghetti
five years ago: cilantro quinoa soup with seared shrimp and corn

Peach Blueberry Cobbler

thanks to Olivia’s grandma, who seems like a pretty amazing lady, for this one. thanks for sharing your family recipes! 

¾ cup sugar + 2 tablespoons, divided
¼ cup brown sugar
1 tablespoon cornstarch (or potato starch)
½ cup water
1 tablespoon lemon juice (from about half a lemon)
2 cups fresh peaches, sliced and peeled if you want to (about 3 peaches)
1 cup blueberries
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup butter, softened and cut into chunks
½ teaspoon nutmeg (freshly grated is best!)

Preheat oven to 375F.

In a medium saucepan, combine ¼ cup sugar, brown sugar, cornstarch, and water. Stir over medium heat until the mixture thickens, about two minutes. Take off of heat and add lemon juice, peaches, and berries. Stir well to coat. Tip into a 2 quart baking dish (is what the recipe said. I used a 9-inch square baking pan.)

In the bowl of a stand mixer, sift together flour, ½ cup sugar, baking powder and salt. Give a quick mix. Add milk and softened butter. Use mixer to mix everything together at medium speed for about 4-5 minutes, until fluffy and few butter chunks remain. (This would be fine with a hand held beater too.) Dollop spoonfuls of this cookie dough over the fruit. 

Mix together remaining 2 tablespoons of sugar and nutmeg. Sprinkle on top of cookie dollops. 

Bake in your preheated oven for 40-45 minutes, until top is browned evenly and fruit is bubbling. I served with vanilla ice cream and 9 people devoured it in the blink of an eye. 
OLYMPUS DIGITAL CAMERA

Advertisements

Buttery Gnocchi with Roasted Cauliflower – 14/67

IMG_0216

a night by myself (weekday version)

Come home from work, fight with Alexa to turn Brandi Carlile on
Leisurely wash kale, leaf by leaf
Spend a while perfectly julienning a red bell pepper
Hover by the stove while the water comes to a boil for gnocchi
No rushing, all peaceful, purposeful knife work
No measuring, just glugs and sprinkles and dashes
My kind of meditation.

IMG_0205IMG_0204

Watch an episode of chef’s table or something else food porn-y.
Ravish a bowl of salty buttery carbs AND a big old green salad.
Balance.

IMG_0211 IMG_0214

Force Daniel to eat leftovers when he comes home at 10pm because I really don’t think this will reheat well the next day.
(He obliged, but we still had leftovers)
(They were fine, but coulda used some additional brightness on Day 2)

IMG_0224 IMG_0220

~~~
Here’s the recipe for that bowl of salty buttery carbs. In a rare move, I made the cauliflower too salty (and couldn’t blame Daniel). Be aware that each part of this dish is salted, so don’t go too heavy handed on any one part. I’m really excited about this easy, filling, quick dinner. A good one to keep in your back pocket.

IMG_0223

some good kale salads from the archives: kale, sumac, and crispy rice salad, honey mustardy goat cheese kale salad, miso ginger kale salad, kale caesar salad, mustardy kale, potato, and green bean salad. Wow, I’ve posted a lot of kale salads. The version I made myself this particular evening had massaged leaves, julienned sugar snap peas, blistered red peppers, and scallions with a basic vinaigrette.

Buttery Gnocchi with Roasted Cauliflower

thanks to Aunt Ingrid for this one, who can always be depended on for a yummy recipe

Olive oil
Coarse salt
1 big head cauliflower, in medium florets
3 cloves garlic, minced
1 scant cup panko
1 pound gnocchi
1-2 tablespoons butter

Preheat oven to 425F.

Combine cauliflower, a couple glugs of olive oil, and some pinches of coarse salt. Place on a single layer on a tray (or two). Roast until brown, flipping occasionally. For me this took 45 minutes.

Meanwhile, heat up another tablespoon or so of olive oil in a big saucepan. Add garlic cloves on low heat. Cook until you can smell them, about 1 minute. Add panko and a sprinkle of salt and turn heat up to medium-high. Cook until panko is evenly browned and toasty, stirring frequently. Remove from pan.

When cauliflower has about 15 minutes left, start heating up a big pot of water. When it’s boiling, add a big pinch of salt and your gnocchi and cook according to package. (I cooked mine til they floated to the top of the pot, about 4 minutes.) Drain.

Melt butter in the saucepan you used for panko. Add gnocchi and cook til browned, stirring frequently. This will take a couple minutes tops.

Serve with gnocchi on the bottom of your bowl, followed by cauliflower, followed by a shower of garlicky panko crumbs. A green salad is a great accompaniment.

 

Tomatillo and Peach Salsa (& a wedding cake!)

OLYMPUS DIGITAL CAMERA

The past two weeks have been filled with a whole lotta love. I had the joyous fortune to witness the marriages of two sets of friends over the past two weeks, and am full to the brim with good feelings and joie de vivre. Not only am I overjoyed at the unions of all these lovely people who I am lucky to have in my life, I am refreshed and renewed by people of all kinds. So often, I go through my day with a stern countenance, wary of strangers, stingy with my smiles. In the past two weeks, I have had my mind expanded and my life momentarily affected by new no-longer strangers from around the world. My friends have the best friends.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

I love that I was able to rehearse and perform a Bollywood dance at Nandita and Alex’s wedding with 20 other recruited newbie dancers. (Also, turns out Daniel has some mad Bollywood skillz…) I can say pretty confidently we Rocked that dance, and the brides beamed and I felt instantaneous camaraderie with my “Zor Ka Jhatka” team. And then, when the reception was over, we held a little after party at our apartment with the 85 beers gifted to us by the caterers and three cabs-full of new friends.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

And then this weekend, after months of planning and taste tests and one bad dream involving emergency outsourced avocado curd (ew), my friend Leah and I made a wedding cake!!!! It was a giant labor of love, and by giant I mean pretty freaking giant — I think the whole thing used at least 40 sticks of butter, multiple bags of sugar, 75 eggs, and two big bags of lemons. The final monster was a vanilla cake from Rose’s The Cake Bible, with Ina’s lemon curd, Martha’s raspberry curd, Sweetapolita’s vanilla bean Swiss meringue buttercream, and hand-holding from Deb. (It takes a village…) The thing itself was transported in many boxes with the help of a kind boyfriend and amused cab driver, and then hastily stacked and decorated amidst ladders and lanterns being hung up, and caterers running around, and someone forgetting their pants and needing to run home half an hour before the wedding started. And yet, it came together beautifully and tastily too. So many strangers wanted to talk about the cake — to say how lovely it was (oh shucks), or about their own baking experiences, or to chat about my (nonexistent) professional baking career.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

Weddings are fun. I love being surrounded by people who have traveled far and wide to share in love. To celebrate togetherness. I like that these weddings happened with the change of the season — a gentle farewell to what was and an excited eye cast towards the future.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

In that light, perhaps you want to make salsa? With roasted tomatillos and the last of summer peaches? This salsa is a great picnic accompaniment and really, much easier than a wedding cake. But it’ll go fast and make people in awe of you anyway because most people just don’t understand how easy it is to make your own dang salsa.

OLYMPUS DIGITAL CAMERA

Daniel’s spicy spicy red pepper salsa recipe to come some day… we’ll wait for me to build my heat tolerance just a bit more.

one year ago: roasted radish, blistered pepper, and olive pizza

Tomatillo and Peach Salsa

This is a more straightforward vessel for chips than my previously-posted mango black bean “salad-alsa”. Might be harder to eat this with a spoon, but don’t let me stop you from trying. Adapted from macheesmo.com. 

1 lb tomatillos
2  big peaches
1 serrano or jalapeno pepper
1 big clove garlic, minced
½ c cilantro, chopped
1-2 T onion, finely chopped
1 lime
s&p

Heat oven to 350 degrees. Remove husks from tomatillos and cut in half. Place on a baking tray, cut-side up. Roast for 20 minutes.

Set a small pan on medium-high heat. Add serrano pepper, turning every minute or so until lightly charred on all sides. Set aside.

Bring a medium-sized pot of water to a boil. With a small sharp knife, score the bottom of each peach with a small “x”. Boil peaches for one minute. Drain and let cool. Peel peaches with your fingers, starting from the “x”. You will get juicy and messy! Lick your fingers (and then wash your hands). Cut peaches into small bite-sized pieces and place into a medium-sized bowl. Discard (or eat) skins.

In a food processor, combine tomatillos and the serrano pepper. Pulse until there are no pieces remaining, and mixture is homogeneous and slightly syrupy. Add tomatillos to peach bowl, along with the garlic, cilantro, onion, and juice of a lime. Season to taste with s&p.

So Proud!!

So Proud!!

Buttermints

wpid505-ButtermintMayhem-12.jpg

Candy-making! An ideal Sunday evening post-salsa-rehearsal, post-Ramen-consumption, pre-Arrested-Development-and-popcorn-binge activity. We meant to send some to Daniel’s brother and sister-in-law, who just had a baby (CONGRATS!), but then we sorta ate them. Oops.

wpid489-ButtermintMayhem-4.jpgwpid491-ButtermintMayhem-5.jpgwpid501-ButtermintMayhem-10.jpgwpid503-ButtermintMayhem-11.jpg

This was a bit of a messy process (UNDERSTATEMENT), as the powdered sugar literally coated every surface of the apartment at the first beater rotation. Next time I would start with softer butter and add the powdered sugar one cup at a time. (And oh my, I just looked at their website and this is exactly what they suggest on their “Cookbook Corrections” page. I’m probably a candy genius.) But the messiness is worth it! These things are just an excuse to eat minty frosting cubes. I’ll let the pictures now speak for themselves.

wpid483-ButtermintMayhem-1.jpgwpid485-ButtermintMayhem-2.jpgwpid487-ButtermintMayhem-3.jpgwpid493-ButtermintMayhem-6.jpgwpid497-ButtermintMayhem-8.jpgwpid495-ButtermintMayhem-7.jpgwpid499-ButtermintMayhem-9.jpgwpid509-ButtermintMayhem-14.jpg

Buttermints

from The Liddabit Sweets Candy Cookbook

1 stick (8 oz) unsalted butter, cut into ½ inch cubes
4 cups powdered (confectioners) sugar, plus extra to coat
2-3 T milk
½ t peppermint extract
food dye (optional)

In a large bowl, combine butter cubes and powdered sugar. Using a hand mixer, beat on medium-high speed until no more butter chunks remain. Pause frequently to scrape down bowl and replace fly-away butter chunks. BIG NOTE: This is freaking messy! We got powdered sugar literally over the entire table AND floor AND under the table AND on the adjoining shelf. Cover mixing bowl with a towel. You can easily use a stand mixer for this part, unless you live in NYC and have a ridiculously small kitchen and nowhere to store one. (Next time, for a hand mixer, I would start with softer butter and add powdered sugar 1 cup at a time…)

Add 2 T milk and peppermint extract and continue mixing on medium-high speed until big clumps form. (If necessary, add 3rd T of milk, but keep in mind it will take longer for mints to dry this way!) Keep mixing; mixture should soon form a loose dough. You can use your hands to help along this process.

Divide dough into four parts. Cover each loosely with plastic wrap. If you’re going to use food coloring, now is the time. Take one dough segment and place it on a cutting board covered with powdered sugar. Coat your hands with the sugar as well. Add just 1 drop of dye to dough and knead it with your fingertips until the color is fully mixed in. Add more dye as necessary. Then, keeping hands coated with powdered sugar, gently roll the dough into a log 1/4-inch thick. Using a very sharp knife, cut into 1/4-inch cubes and place on a cookie tray covered with parchment paper. Repeat this process for all 4 dough segments.

Leave out to dry overnight, uncovered and unrefridgerated. Apparently these stay good for weeks. Keep in an airtight container, separated by layers of parchment paper, in a dry place (not the fridge!).

wpid507-ButtermintMayhem-13.jpg