Of broths and soups....

Worries go down better with soup ~ Jewish Proverb

During the Summer/Fall season I save the bits and pieces when cleaning veggies, store them in the freezer in plastic freezer bags. Now why in the world you might ask would I save scraps ? For vegetable broth of course. Five cups of water and assorted veggies produces a flavorful broth to be used later in soups or stews. I guarantee you will never used a salty-broth from a can again!

Chopped up celery (with leaves), chopped carrots, the leaves from brussel sprouts, tops of red peppers, roughly chopped and parsley. Bring to a boil, cover and reduce heat and simmer till vegetables are tender. At this point most people strain out the vegetalbes from the broth, me I puree it all up to create broth packed with flavor. Let cool and pack in freezer containers for winter soups.

It is 25 degrees here in the City by the Blue Lake, and my pantry is full of root vegetables.

Potato Soup

Ingredients:

3 Tbsp. butter
1 onion, chopped
4 large potatoes, peeled and diced
Parsley
1 stalk celery with leaves, sliced
2 carrots, chopped
Salt and Pepper, to taste
1 tsp. Paprika
2 cups vegetable broth

In a large heavy pot over medium low heat, sautee onion in butter. Add celery, carrots and potatoes and cook for 3 to 4 minutes. Add the rest of the ingredients, cover and cook till tender. At this point you can puree the vegetables or not, whichever you prefer.

Combine 4 cups milk, 2 Tbsp. butter and salt and pepper to taste. Stir and cook in saucepan for a few minutes till thickened. Add to potatoe mixture, stir well.

Serve with crusty bread, a good book, comfy chair and a warm lap quilt.

A Feast...

"La Vigilia" or "the vigil" is kept with the custom of dining on 7 fish dishes as we await the birth of the savior at midnight.

Maryann of Finding La Dolce Vita and Joe of Italyville are hosting The Feast of the Seven Fishes, I am sending over a simple dish. The Salmon was seasoned with the Spicehound's Fire-Brick Pepper and grilled on the stove with garlic-infused oil, served over basmati rice seasoned with butter, oregano, salt and pepper and roasted brussel sprouts. The sprouts were roasted with the same garlic-infused oil, salt and pepper and sprinkled with freshly grated Parmesan cheese.

Sunday Supper

Reading food blogs is so inspirational, recently some of my favorite bloggers posted dishes that I knew I had to cook. Lucy. of Sweets, Savories, Etc. Sticky Chicken has graced our table several times. The food critic is addicted to this chicken. Paula over at It's All Gouda posted a Scottish Savory Oat Stuffing that intrigued me and appealed to my Scots-Irish roots. Marie, the Proud Italian Cook and Grace of A Southern Grace both posted roasted, glazed Acorn squash. I couldn't decide which squash dish to make because they both sounded so good, so I made both. Supper was finished off with rosemary & thyme roasted root vegetables and fried okra.

I prepped the chicken for Lucy's sticky chicken, stuffed it with Paula's oat stuffing and cooked it at the high heat. The only complaint I heard was there was not enough stuffing, next time I will double the recipe. This stuffing is a great alternative to the standard bread stuffing. The glazed and roasted acorn squashes were absolutely divine, I can't pick between the two because I loved them both. Please click on their blogs for these wonderful recipes.

Sticky Chicken and Oat Stuffing

Balsamic Glazed Acorn Squash

Maple-Cinnamon Glazed Acorn Squash

Thank you ladies for a wonderful Sunday Supper!

The Potato

I was talking with a friend recently and we were reminiscing about a different time in our lives. As children of depression era parents, we grew up eating "in season". At that time the outer suburbs had many family farms (not housing developments) and I can still remember the farmers bringing their trucks full of produce to the West Side Market before the sun rose. Everyone in our community had a kitchen garden, and what we didn't grow could be purchased from the numerous farm stands just outside the city limits. Fruit trees grew in abundance in my neighborhood, we children would spend the summer climbing in and out of trees loaded down with apples, pears, peaches, cherries and plums. Berry bushes seemed to grow wild, and our hands and mouths would be stained with their sweet, purple juices.

Returning to a sustainable way of life did not take a lot of effort on my part, I simply returned to my roots. There were seven people living in our small 1,000 sq. foot home, yet there was only one trash can on the curb on pick up day. Everything was recycled, reused and re-purposed. Kitchen scraps went into the compost pile or worm bin, clothing was mended, or when no longer mendable, torn into strips and made into rag rugs or cleaning rags. Waste not want not was not just a phrase in our household, but a way of life.

Which brings me (finally) to the "potato". Potatoes were a staple in our winter diet, stored in baskets and boxes in the root cellar, they were served at just about every meal. So when we speak of comfort foods, I would have to put the potato near the top of my list. Baked, roasted, fried, I could eat potatoes every day. The following recipe is simple, and the aroma while baking will have your mouth watering.

Roadhouse Potatoes

4 medium potatoes, unpeeled and grated
1 1/2 cups whole milk or half-n-half
1/4 cup butter
Salt & Pepper, to taste
1/4 to 1/2 cup freshly grated Parmesan cheese
Parsley

Heat milk (cream) and butter. Add salt and pepper. Place the potatoes in a lightly greased baking dish (2 quart). Pour milk mixture over top. Add the Parmesan cheese over top. Sprinkle lightly with dried parsley.

Bake in a pre-heated 325 degree oven 1 hour or until golden brown.

To live is so startling it leaves little time for anything else ~ Emily Dickinson

Bananas + Carrots + Nuts

....oh my! This bread has all the good stuff we need in our diet, so I declare it health food. It does store well in the fridge or freezer, so make it ahead for the holidays. Spread with a little cream cheese for breakfast or lunch. Yummy!

Banana-Carrot Bread

Recipe:

2 cups all-purpose flour
(or whole wheat flour)
1/2 cup oat bran
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 eggs
1/4 cup oil
1 cup ripe banana, mashed
2 cups finely grated carrots
1 cup pecans, chopped

Grease and flour a loaf pan, set aside. Preheat oven to 350 degrees.

Combine dry ingredients, set aside. Combine eggs, oil, banana and mix well. Add flour mixture and stir just till moist. Add carrots and nuts. Pour into loaf pan. Sprinkle a little brown sugar and nuts over top. Bake for 1 hour, or until a toothpick inserted in center comes out clean.

You can also bake as muffins. Grease muffin tins, fill 3/4 full. Bake in a 375 degree oven for 20-25 minutes or until toothpick in center comes out clean.

falling leaves
hide the path
so quietly
~John Bailey

Cranberry-Nut Muffins

Everyone must take time to sit and watch the leaves turn ~ Elizabeth Lawrence

Fresh cranberries are here! The kissin cousin of the blueberry, cranberries can be frozen and stored for later use. Just spread them out on a cookie sheet and leave for several hours or overnight, store in air-tight plastic bags or containers. I am squirreling away as many as I can to enjoy later. I went a surfing thru the net for a cranberry-nut bread and came across this recipe, from the The Francis Malbone House Bed and Breakfast in Newport, Rhode Island, which I then adapted to my own taste. Enjoy!

Cranberry-Nut Muffins

1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 tsp. nutmeg
3/4 cup brown sugar
1/2 cup butter, softened
1 cup milk
2 eggs, lightly beaten
2 cups fresh cranberries, roughly chopped
1 cup chopped pecans

Preheat oven to 375 degrees. Grease a muffin tin.

Combine dry ingredients, set aside. Cream together butter and sugar. Add milk and eggs and stir well. Add dry ingredients and stir until blended. Stir in cranberries and nuts. Fill muffin cups 3/4 full.

Sprinkle tops of muffins with chopped nuts and granulated sugar.

Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Quick bread recipes can be baked in loaf pans or muffin tins. Adjust baking times accordingly. For a bread pan, set oven at 350 and bake 45-50 minutes or until a toothpick inserted in the center comes out clean.

Note: Bake up your fruit breads early and freeze for the holidays, I have made mine a month before Christmas, wrapped in wax paper and foil and stored in the fridge. They make wonderful gifts for family and friends.

Winter Squash

The foolish man seeks happiness in the distance, the wise grows it under his feet ~ James Oppenheim

For a change of pace, instead of adding sweetness to winter squash, one of my favorite ways to prepare it is to simply peel and cut up the squash into one-inch pieces. Then toss with olive oil, minced garlic, fresh parsley, salt and freshly ground pepper.


Place in a small roasting pan and sprinkle with freshly-grated Parmesan cheese. Roast in a 400 degree oven for about an hour, or until squash is tender.

Enjoy when you can, and endure when you must ~ Goeth

Topsy Turvy

"To appreciate the wild and sharp flavors of these October fruits, it is necessary that you be breathing the sharp October or November air" ~ Henry David Thoreau

We are moving and I am busy packing, my entire household is topsy turvy, so what better time to post this Topsy Turvy Pie? I will be checking on everyone's blogs as often as I can, but this will be my last post for the next little while until we get settled in our new place.

Topsy Turvy Pie

Glaze:

1/4 cup brown sugar
1 Tbsp. butter, melted
1 Tbsp. corn syrup
Pecan halves

Filling:

2/3 cup sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
6 apples, cored and sliced

In a pie pan, combine the brown sugar, corn syrup and butter, mix well. Spread evenly over bottom of pan and arrange pecans halves over top.

Prepare pastry for two-crust pie. Place bottom pastry over the mixture in bottom of pie pan. Press lightly to fit pan. Combine sugar, flour, cinnamon and nutmeg. Set aside. Arrange apple slices in pastry lined pan and sprinkle sugar mixture over top.

Place remaining pastry over top and fold edge under. Press and flute edges. Brush lightly with egg wash and cut slits in top.

Bake in a preheated 425 degree oven for 8 minutes. Turn oven to 325 degrees and continue baking for 35 to 40 minutes or until apples are tender and crust is golden brown.

**Using oven mitts, invert pie onto serving plate. Please be sure to use oven mitts, pie must be flipped hot out of the oven. Put your serving plate over top of pie and gently turn over.

Oatmeal Pie Crust Recipe

2 cups all-purpose flour
4 Tbsp. sugar
1 tsp. salt
1 cup cold butter, cut in small bits
1 cup whole oats
6 to 8 Tbsp. cold water

Combine dry ingredients, cut in butter till mixture is crumbly. Add water and stir till dough comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
Divide in half, roll each half out on a floured board.

Rustic Pizza

"A world without tomatoes is like a string quartet without violins" ~ Laurie Colwin

This rustic pizza is filled with fresh, market produce. The peppers were roasted to give a nice smokey taste to the dish. Seasonings include salt, pepper, basil and oregano which were also purchased from the Spicehound at my market.

Unlike a traditional pizza that has the tomato sauce on the bottom, this has the cheese on the bottom and maters on top.

Roll out the dough to about a 14-inch circle, spread a layer of cheese, roasted red peppers, sliced tomatoes, leaving about a 2 inch border. Drizzle a small amount of olive oil over maters and season.

Fold the dough over, brush with egg wash. Bake in a 375 degree oven 35 to 40 minutes or until the crust is a nice golden brown.

Let sit for about 5 minutes and slice.

Dough:

1 pkg. active yeast
1 Tbsp. sugar
1/2 cup warm water
4 cups all-purpose flour
1 tsp. salt
1/4 cup olive oil
1 cup warm water

Mix yeast with 1/2 cup warm water and sugar, let proof. Add oil and 1 cup of water to yeast mixture, stir. Combine flours and salt, add to yeast mixture. Knead on dough hook for 5 minutes, or by hand for 10. Cover and set in warm place till dough doubles in bulk. Punch down, divide in half. Put other half of dough in freezer bag and freeze for later use.

Roll out dough on a well floured surface. I use parchment paper, it is easier to transfer the pizza to a pan after you have assembled it.

Filling:

Mozzarella cheese
Gorgonzola cheese
Ricotta cheese
Basil
Oregano
Salt, to taste
Freshly ground black pepper
Roasted red pepper, peeled and sliced
Tomatoes, sliced thin
Olive oil

Harvest Muffins

“The true harvest of my life is intangible - a little star dust caught, a portion of the rainbow I have clutched” ~ Henry David Thoreau

It is apple season, and I love to celebrate it with delicious desserts. Now I don't know about you, but I like lots of fruit and nuts in my muffins. Feel free to adjust the ingredients to your taste. The mashed bananas are in lieu of oil, lowering the fat content.

Harvest Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cloves
4 Apples, peeled and grated
1 large carrot, peeled and grated
1 cup Raisins
1 cup chopped Pecans
3/4 cup mashed ripe banana
1/4 cup milk
2 tsp. vanilla
2 eggs, beaten

Combine dry ingredients. Add apples, carrots, raisins and pecans and mix well. Add mashed banana, milk, vanilla, eggs; stir well. Fill paper-lined or greased muffin tins 3/4 full. Bake in a preheated 350 degree oven for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Glaze:

Combine equal amounts of butter and honey, brush still-warm muffins

Saying Goodbye

And God asked the feline spirit

Are you ready to come home?
Oh, yes, quite so, replied the precious soul
And, as a cat, you know I am most able
To decide anything for myself.

Are you coming then? asked God.
Soon, replied the whiskered angel
But I must come slowly
For my human friends are troubled
For you see, they need me, quite certainly.

But don't they understand? asked God
That you'll never leave them?
That your souls are intertwined. For all eternity?
That nothing is created or destroyed?
It just is....forever and ever and ever.

Eventually they will understand,
Replied the glorious cat
For I will whisper into their hearts
That I am always with them
I just am....forever and ever and ever.

Author Unknown

Summer breeze...

...makes me feel fine Blowing through the jasmine in my mind See the smile a waiting in the kitchen Food cooking and the plates for two Feel the arms that reach out to hold me In the evening when the day is through ~ Seals and Crofts

Memories of summer breezes will blow through my kitchen this winter, with the bounty of produce that I put up every year. Roasted tomatoes and red peppers, green peppers, corn, ,zucchini (grated), blueberries and peaches and freezer jams. Still to be added, homemade pasta sauce and winter squashes. Fresh herbs are dried and stored in jars. I brought in my parsley and thyme from my little rooftop garden and they are thriving on the windowsill under the fluorescent light my food critic bought for me, along with a pot of leaf lettuce.

So what have you canned and/or frozen from your farmers markets/gardens to enjoy this winter?

Tomato-Anchovy

"Make food simple and let things taste of what they are" ~ Maurice Edmond Sailland

The Equal Opportunity Kitchen is hosting this month's Presto Pasta Nights. Thanks go to my friend Lucy over at Sweets, Savories, Etc. for the inspiration in the creation of this Tomato-Anchovy Sauce. When I was at the Coit Road Farmers Market this past Saturday Lynette gave me a large bag of assorted tomatoes, roma, yellow grape, yellow plum and others. I roasted them with the idea of making this sauce. The food critic loved it!

Tomato-Anchovy Pasta

1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1-2 oz. tin anchovy fillets, drained and chopped
Roasted tomatoes
1/2 cup fresh parsley, chopped
Freshly ground black pepper
Grated Asiago cheese

Sautee onion in a deep skillet over medium heat until carmelized. Add garlic and cook for about 2 minutes. Add the anchovies and roasted tomatoes. Cover and simmer about 20 minutes. Stir in parsley and serve over cooked pasta. Season with freshly ground black pepper and cheese to taste.

Old Fashioned Peach Pie

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort" ~ Norman Kolpas

This Old Fashioned Peach Pie is more like a cobbler because it has no crust.

Swedish Peach Pie

6 large peaches, sliced
Sugar
Cinnamon
3/4 cup melted butter
1 cup sugar
1 cup all-purpose flour
1 egg, lightly beaten
1/4 tsp. salt

Slice peaches and place into a pie pan, sprinkle lightly with sugar and cinnamon. Combine the rest of ingredients and spoon over peaches. Dust batter lightly with sugar. Bake in a 350 degree oven for 45-60 minutes or until golden brown.

Cheese & Spinach Tart

"If we do not permit the earth to produce beauty and joy, it will in the end not produce food either" ~ Joseph Wood Krutch

Cheese & Spinach Tart

Crust:

1/2 cup cold butter, cut up in pieces
2 cups all-purpose flour
1/2 tsp. dry mustard
1/2 tsp. paprika
Salt, to taste
1/2 cup finely grated Cheddar cheese
4 t0 6 Tbsp. cold water

Combine dry ingredients. Add cold butter, cut in until the mixture is crumbly. Add cheese and cold water and blend till dough comes together into a ball. Flatten into a disc, wrap in plastic and refrigerate at least 30 minutes.

Filling:

1 pound fresh spinach, chopped up
1 onion, chopped
1 cup Ricotta cheese
1/2 cup freshly grated Parmesan cheese
2/3 cup half-n-half
2 eggs, beaten
Salt & Pepper, to taste

Heat 1 Tbsp. olive oil over medium heat in large deep skillet. Add onion and sautee until onion carmelizes. Add spinach and 2 Tbsp. water. Cover and let cook till spinach wilts, just a couple of minutes. Drain well and cool. Once cool add the rest of the ingredients and mix well.

Roll out 2/3 of the dough and press into tart pan. Spoon filling into shell. Roll out remaining dough, lay over tart and cut slits in top. Brush egg over pastry. (Beat one egg with 1 Tbsp. water)

Bake in a 400 degree oven for 35-45 minutes, or until nicely browned.

This tart can be eaten warm or cold, it can also be frozen and reheated.

Pear Salad

We love the addition of fruits to our salads and since pears are available now I wanted to use them in a salad. The food critic really liked this salad dressing, I stored it in a glass jar to use for the rest of this week.

Holler of Tinned Tomatoes is hosting No Croutons Required - The Fruit Edition this month. This is my entry.

Pear Salad

Fresh baby salad greens
Pears, cored and sliced (skin on)
Parmesan cheese, shaved
Chopped Walnuts
Lemon juice

Sprinkle pears with a small amount of lemon juice and set aside. Arrange salad greens on plate/bowl. Arrange pears over top. Sprinkle with some chopped walnuts and shaved Parmesan cheese. Drizzle salad dressing over top.

Maple Salad Dressing

1/4 cup Ohio Pure Maple Syrup, warmed
1 1/2 Tbsp. cider vinegar
1/4 cup olive oil
Salt & Pepper, to taste

Whisk maple syrup, cider vinegar, olive oil and salt together and drizzle over salad. Season liberally with freshly ground pepper.

Salad dressing courtesy of Rachel Ray.

The Mortgage Lifter

As you may recall, I posted on my blog about my Urban Rooftop Vegetable Garden. Well I am here to brag. Will you look at the size of this tomato? Just to give you an idea of the size, that baby is sitting on a dinner plate! The garden was a huge success, I will definitely be doing this again next year with the addition of more veggies. I made a simple salad with the mater as the star of the show. The taste of these homegrown maters is outstanding!

Isn't she purty ?

Tomato Pasta Salad

1 1/2 to 2 pound mortgage lifter tomato, cut in pieces
(I don't own a scale, so this is a guesstimate:)
1/2 pound cooked whole wheat penne pasta
8 oz. Mozarella cheese, cut in pieces
1/4 cup olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. lemon juice + grated zest of lemon
Salt & Freshly ground black pepper, to taste
Fresh Parsley (also from my garden)


Blend olive oil, balsamic vinegar, lemon juice and zest. Season with salt and pepper. Add to a bowl with tomatoes and cheese, set aside. Cook pasta, drain and toss with tomato mixture. Garnish with parsley.

Mortgage Lifter Tomato

The legend of this tomato is that it was developed by M. C. Byles of Logan, West Virginia. For six years he crossed German Johnson, Beefsteak, English and Italian varieties, selecting the largest specimens. It is said that he then sold plants for $1.00 each and paid off his mortgage in six years.

Granola-Apple Pie

"You cannot sell a blemished apple in the supermarket, but you can sell a tasteless one provided it is shiny, smooth, even, uniform and bright."

Elspeth Huxley

Which is why I wait in quiet anticipation for the first locally-grown apples to appear at the farmers markets and grocers. The Riggins of Willoughby Hills Apple Farm are back at the Coit Road Farmers Market and in celebration I baked a Granola-Apple Pie!

Granola-Apple Pie

Crust:

1 cup pecans, chopped
1 1/3 cup whole rolled oats
1 1/3 cup wheat germ
1 cup grated coconut
1/2 tsp. salt
1/2 cup whole wheat flour
6 Tbsp. brown sugar
4 Tbsp. butter, softened
6 Tbsp. cold water

Mix the dry ingredients together. Add butter and water, stir gently. Divide in half, set one half aside. Press the other half into a buttered pie dish.

Filling:

6 apples, peeled, cored and sliced
1/4 cup sugar
2 Tbsp. cornstarch
Cinnamon
Nutmeg

Combine sugar, cornstarch and spices and toss with apple slices.

Place apples into pie crust and crumble the other half of granola over top.

Bake in a 375 degree oven 30-35 minutes, or until golden brown and apples are tender.

Seafood Pasta

"Most seafoods should be simply threatened with heat and then celebrated with joy."

Jeff Smith (The Frugal Gourmet)

Seafood Pasta

1 pound Winsor Bay Seafood Medley
1/3 cup olive oil
1 large red onion, sliced thin
4 to 6 cloves garlic, minced
1 Tbsp. lemon juice
1/4 cup fresh parsley, chopped
Salt & Pepper, to taste
1/4 to 1/2 tsp. crushed red pepper flakes
1/2 pound fettuccine

Bring pot of salted water to boil, cook fettuccine according to package directions. While pasta is cooking, saute onion in olive oil over medium heat till soft. Add garlic, crushed red pepper and seafood and cook for about 3 minutes. Add lemon juice. Add drained pasta and fresh parsley, toss lightly. Season to taste with salt and pepper.

Note: You can substitute any seafood of choice in this recipe ie: shrimp, salmon. The above quote is sound advice, overcooking seafood will result in a rubber-like texture. I like this Seafood Medley, which consists of wild caught mussel, clam, squid, shrimp, octopus and surimi. The parsley is from my rooftop garden. The red onion and garlic is from the Coit Road Farmers Market and, of course, the red pepper flakes are from the Spicehound.

Orange-Berry Tart

To give life to beauty, the painter uses a whole range of colours, musicians of sounds, the cook of tastes—and it is indeed remarkable that there are seven colours, seven musical notes and seven tastes ~ Lucien Tendret

Orange-Berry Tart

Crust:

1 c. all-purpose flour
2 Tbsp. sugar
1/3 tsp. salt
1/2 cup whole oats
1/2 cup cold butter, cut in pieces
4 Tbsp. cold water

Combine dry ingredients, cut in butter until mixture is crumbly. Add cold water, mix till dry ingredients form ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll out on floured board and fit into tart pan.

Bake at 450 degrees for 10-15 minutes, or until golden brown. Set aside to cool.

Filling:

1 8 oz. pkg. Neufchatel cheese, softened
1/4 cup sugar
1 Tbsp. orange juice
2 tsp. finely grated orange peel

Combine cheese, sugar and orange juice in a bowl. Mix on high speed till fluffy. Stir in orange peel.

Topping:

2 cups blueberries
1/3 cup sugar
2 Tbsp. cornstarch
1/4 cup orange juice

Combine sugar, cornstarch and orange juice in pan. Add blueberries and cook over medium-high heat until thickened. Set aside to cool.

Spread cheese mixture in cooled tart shell. Top with blueberries and refrigerate for at least4 to 6 hours.

Progeny

I used to visit and revisit it a dozen times a day, and stand in deep contemplation over my vegetable progeny with a love that nobody could share or conceive of who had never taken part in the process of creation. It was one of the most bewitching sights in the world to observe a hill of beans thrusting aside the soil, or a rose of early peas just peeping forth sufficiently to trace a line of delicate green. ~Nathaniel Hawthorne

My Urban Garden

Before

Busy Bee On The Basil

Oregano

Cherry Tomatoes

Parsley

After

Peach Galette

A Galette is a rustic, flat round pastry with a baked fruit topping.

Peach Galette

Recipe

Pastry:

2 cup all-purpose flour
2 tsp. sugar
1/2 tsp. salt
1/2 cup + 2Tbsp. butter, cut up
1 egg, beaten

1/4 cup Orange Marmalade
2 tsp. water

Fruit topping:

4 peaches, sliced
4 Tbsp. butter, melted
Sugar

Combine dry ingredients, cut in butter until coarse and crumbly. Add egg and mix just until dough comes together into a ball. Wrap in plastic wrap and refrigerate for about 30 minutes. Divide dough in half and roll out on a floured board into 9-inch circles.

Combine marmalade and water, brush a small amount lightly over bottoms of dough. Set aside remainder.

Arrange peaches over dough, overlapping in a flower pattern, fill center of flower with blueberries. Fold over edges of dough. Baste peaches with melted butter and sprinkle with sugar.

Bake in a preheated 425 degree oven for 10 minutes, lower heat to 350 degrees and bake an additional 30 minutes or until crust is golden brown. Brush remainder of marmalade over fruit.

These Ohio-grown peaches are from Bauman Orchards

Gremlin Update: If you left a comment on my blog in the last few days and do not see it, please be aware the Google Gremlins ate it and I did not delete it. Thank you for stopping by ...