Tomatillo and Peach Salsa (& a wedding cake!)

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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.

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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.

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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.

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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.

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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.

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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!!

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10 Summer Foodie Moments

1. My birthday: always deep in August, when summer is winding down. This year spent on Fire Island, grilling everything possible, going to the beach every day, and winning the local trivia bar night. Which led to free beer koozies, fire ball shots, and maybe some inappropriate ocean usage. Shh.

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2. My roommate had a thriving roof top garden! We ate so many fresh tomatoes and herbs in everything. Herbs make the world go ’round.

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3. My uncle turned 60 and had a surprise birthday! I was commissioned to make a cake, and you can never go wrong with a smitten kitchen classic. 

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4. Daniel and I spent the Fourth of July with his family in Texas. We went to a real bonafide Texan Rib-B-Q! This Northerner Jewish vegetarian was out of her comfort zone. (But I did consume a “cowboy cauldron” rib and enjoy it thoroughly.) (Also please note Daniel’s impressive plate.) We also went on a road trip for kolaches! Aka Czech/Texan baked donuts, either savory or sweet. (Get a really good version in NY at Brooklyn Kolache Company.)

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IMG_12995. Yesterday I ate a pretty awesome bagel, just because. From Black Seed Bagels, a trendy new Lower East Side place. It was after a pretty terrifying audition for a Chase Bank commercial, which happened accidentally by being scouted at my current employment bakery. Everyone else there was a 6′ sexy European model, so I would say my bagel was justified.

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6. In other cooking news, my CSA made me pretty darn proficient at cooking Swiss Chard. Especially here, as part of a complete breakfast. And also rhubarb! As a crucial part of this stewed honey rhubarb and fresh mint ice cream experience.

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7. My mom and sister came to town! A highlight was our dinner at Fat Radish, followed by amazing strange dessert at Mango Mango Dessert (probably the worst website I’ve come across recently and by that I mean BEST). I love nothing more that sticky sweet fruity ricey desserts in the middle of summer. Mmm.

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8. Many mid-day World Cup watching sessions turned into mid-day snack quests. Enter: the macaroni and cheese pizza. Aka the baked ziti pizza. Aka maccheeziti pizza. Yup, that entire slice happened.

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9. At the beginning of the summer, Daniel’s brother and sister-in-law joined us for a week of eating, climbing, and exploring. One highlight was mac and cheese night–we used our favorite recipe from Homeroom in Oakland as the base, and made it our own with smoked gouda, fontina, cheddar, and parmesan. Love any excuse to make mac.

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10. For recent birthday celebrations, my awesome friends joined me for a park picnic. Daniel, (at my request), popped his layer cake virginity with this beautiful creation. We had to even out the bottom layer, and so it became a cake cookie. I made Ottolenghi’s carrot salad, and my amazing friends made tomato quinoa salad, potato salad, nectarine & mozzarella salad, deviled eggs, sangria, etc. I’m a lucky lady. photo 1photo 1

Here’s to hoping fall is just as delicious! Apple-everything: I’m ready for you.