Peach Skillet Upside-Down Cake

This weekend I whipped up Rick Bayless' Peach Skillet Upside-Down Cake for a little fiesta I threw.  I love how rustic the cake looked, and it is a great way to use some of the season's last stone fruit.  I recommend using a non-stick skillet, but not a cast iron.  Don't forget you are going to have to flip the cake, so the cast iron might be too heavy.  You can use other fruit besides peaches, such as pineapple, apple, pear, nectarines, mango, or fresh or frozen raspberries, blackberries, blueberries, or pitted cherries.

CSA Week Thirteen

Here is what I got in my CSA this week:

-Fennel
-Corn
-Potatoes
-Eggplant
-Tomato
-Red peppers
-Jalapenos
-Summer squash
-Red onion
-Peaches
-Plums
-Green beans
-Eggs

This week I made this eggplant, tomato, and caramelized onion pasta.  It makes for really great leftovers.  My friend froze some of the corn for soups this winter.  We made some Mexican rice with the peppers and onion.  I also made a peach upside-down cake too (more on that later).

The plums go great on top of vanilla ice cream.  And the green beans are perfect for Parmigiano Gremolata, but doesn't this green bean salad with fennel and fried almonds look good too?

CSA Week Twelve

I can't believe today is September 1st.  Where did the summer go?  Here is what I got in my CSA yesterday:

-Swiss chard
-Eggplant
-Green and red peppers
-Corn
-Cucumbers
-Summer squash
-Tomatoes
-Peaches
-Nectarines
-Eggs
-Marigolds

Last night I made penne with eggplant and tomato.  It was so good and easy, you should definitely try it.  I love most recipes on Alexandra's Kitchen!  Doesn't this tomato, ricotta, and grilled bread look good too?

Definitely making fajitas tonight with peppers, Swiss chard, maybe some squash, and with some Mexican corn on the cob.  These charred corn tacos look pretty good too.

Hope to share my peach ice cream recipe soon too!

CSA Week Eleven

Okay, I am totally behind, blame it on Irene.  She really put a cramp in everyone's style this week.  Here what I got in my CSA this week:

-Red onion
-Hot peppers
-Green bell peppers
-Eggplant
-Carrots
-Corn
-Tomatoes
-Basil
-Watermelon
-Nectarines
-Peaches
-Eggs

CSA Week Ten

Hooray!  Finally got real tomatoes!  Here is what else I got this week from my CSA:

-Basil
-Carrots
-Corn
-Eggplant
-Cucumber
-Summer squash
-Lettuce
-Peppers
-Cherry tomatoes
-Tomatoes
-Peaches
-Melon
-Eggs
-Wild Flowers

Last night I made tostadas with the lettuce and cherry tomatoes.

Sometimes my favorite thing to do with a tomato is just slice it up and put some salt on it.  I think I am going to save a few and make a margherita pizza, with my own tomato sauce, and mozzarella cheese, and basil.  A pepper pizza sounds pretty good too, and even this grilled-peach and proscuitto pizza sounds interesting.  Pizza party!

I am actually making tomato and eggplant soup tonight, and I desperately need to make some zucchini bread and freeze it for the later.  I still have a few zuccs hanging around in my fridge.

If you end up making tomato sauce, how about some homemade pasta to go with it?

CSA Week Eight

This week I got tomatoes for the first time, tons of corn, and delicious fruit.  Last night I munched on a lot of stuff instead of making any real dinner.

Here is what I got:

-Onion
-Purslane
-Basil
-Cherry tomatoes
-Summer squash
-Peppers
-Jalapenos
-Cucumber
-Corn
-Watermelon
-Peaches
-Apricots
-Eggs
-Sunflowers

Last night I made some poached apricots for some hand pies I will be making later in the week.
I might make this corn and zucchini salad.  Or corn fritters!
Maybe I will try this squash loaf cake, but I am just going to say it - I am sick of zucchini.
And I am making a huge salad tonight with the lettuce, tomatoes, and cucumbers!  Watermelon with basil and feta sounds pretty good too!
And I might make a little bit of salsa too!

CSA Week Seven

YESSSS!  Cherries are finally here!  Here's what else I got in my CSA this week:

-Cucumbers
-Corn
-Parsley
-Basil
-Purslane
-Summer squash
-Garlic
-Peppers
-Cherries
-Melon
-Peaches
-Eggs
-Zinnias

Ahhhh!  What to do with purslane?  I found this Shell Bean Salad that may do the trick.
If you can resist eating some of the cherries, this Dark Cherry Crumble Cake with Cinnamon is delicious.
Or try this Dutch Baby with Peaches for breakfast this weekend.
These corn fritters are definitely on the list to make this week too!
This Green Beans with Parmesan Gremolata is perfect for all the parsley we got.
And if you want to use some peppers, try a Rick Bayless Salsa.  Ha cha cha.
Cucumber Cocktails anyone?  I am obsessed with cocktails this summer.

CSA Week Six

It is officially delicious fruit season!  I got a lot of little jewels this week, but I will be honest - where the heck are my cherries?  I am dying for them!  Here is what I got from CSA this week:

-Corn

-Fennel

-Dill

-Lettuce

-Basil

-Arugula

-Onion

-Cucumbers

-Zucchini

-Summer squash

-Plums

-Peaches

-Blackberries

-Blueberries

-Eggs

-Zinnias and snapdragons

Last night I got right down to business, and made a few things I could keep for later use.  I am going out of town this weekend with Murray's Cheese on their Summer Whey-cation trip to the Vermont Cheesemaker's Festival.  There are only a few spots left, so if you are interested in joining, click here to check it out!

CSA Week Sixteen

Hello! I cannot believe it has already been four months of fresh produce.  It is sad to think that I only have two months left before my CSA comes to an end until next summer.  Here is what I got:


-Mesclun greens
-Lettuce
-Edamame
-Beets
-Garlic
-Green beans
-Tomatoes
-Radishes
-Apples
-Peaches
-Eggs

CSA Week Fourteen

Hi!  This week my CSA welcomed in fall with squash, apples, and pears.  Here is what I got:
-Squash
-Lettuce
-Cherry tomatoes
-Tomatoes
-Bell peppers
-String beans
-Salad turnips
-Bok choy
-Mesclun greens
-Apples
-Barlett pears
-Peaches
-Plums
-Dozen eggs

This week I am going to pickle some green beans using this recipe by Bob McClure of McClure's pickles (swapping the cucumbers for the beans).  If you need some tomato inspiration, try this recipe for some Rustic Roasted Tomato Salsa by Rick Bayless.  Instead of buying fire roasted canned tomatoes, just roast your tomatoes under the broiler until the skins have charred black spots on both sides.  Let tomatoes cool, remove skins, and finish the recipe as usual.  And if you need a pear snack, try this recipe from Apples and Butter blog.

Enjoy!

CSA Week Thirteen

Yes, I realize I forgot to post last week's CSA.  My apologies, but I had a flight to catch.  My BFF got married last weekend and I couldn't be happier - like I-couldn't-stop-crying-in-front-of-everyone-at-ho-down-happier.  That said, lets skip to this week's bounty.

Photo by AWD.

Here is what I got:

-Parsley
-Meslcun greens
-Lettuce
-String beans
-Tomatoes
-Red Peppers
-Potatoes
-Zucchini
-Peaches
-Plums
-Eggs


Thinking about making this plum cake (so pretty) over the weekend, and drinking some of these Porch Crawlers (so deadly).

CSA Week Eleven

Hi!  Here is what I got from my CSA this week:

-Corn

-Cucumbers

-Zucchini

-Green Bell peppers

-Heirloom and Hot House tomatoes

-Carrots

-Garlic

-Basil

-Dozen Eggs

-White peaches

-Yellow peaches

-Nectarines

 

Last weekend, I had an impromptu pizza party.  The variety of vegetables this season are perfect for pizza making.  I also made this Lemony Zucchini Tart from Good Food, Good Wine, Bad Girl blog.  I could not find lemon fetish feta cheese, but replaced it with a regular feta, and it still turned out very tasty.  I definitely recommend trying it if you still have zucchini lying around.  It was a pretty quick, especially if you have a mandolin to slice up the zucchini and shallot.  

I am also planning on making this Nectarine Pizza with Fresh Basil from Alexandra's Kitchen today.  Click here for more homemade pizza.  Enjoy your Sunday!

Dutch Baby Pancake with Peaches

Good morning!  I wanted to share a quick breakfast recipe.  A Dutch baby pancake is not a cake cooked on the griddle, but is actually baked in the oven.  The pancake puffs up in the oven and then collapses once its out, creating a soft center with chewy edges.  It is a close relative of the popover and Yorkshire pudding.


Recipe for Dutch Baby Pancakes with Peaches (adapted from The Martha Stewart Living Cookbook), serves 4:


-1 1/2 tablespoons unsalted butter
-2 ripe peaches, peeled, pitted and sliced into 1/2-inch wedges
-1/4 cup brown sugar
-1/4 teaspoon cinnamon
-A squeeze of fresh lemon juice
-3 large eggs
-3/4 cup milk
-3/4 cup all-purpose flour
-1/4 teaspoon kosher salt
-1 tablespoon confectioners' sugar


To begin, preheat the oven to 400 degrees F.


Heat a well-seasoned 10-inch cast-iron skillet over high heat.  Add the butter and when melted, add the peaches.  Cook until softened and lightly golden, about 2 minutes.  Stir in the brown sugar, cinnamon, and lemon juice, and remove from heat.  Reserve.


Whisk together the eggs, milk, flour, and the salt in a medium bowl until smooth.  Pour the batter over the peaches.  Baked until puffed and brown, about 20-25 minutes.  Sprinkle with confectioners' sugar over the top.  Use a flat spatula to slide off the cast iron.  Cut into wedges and serve immediately

CSA Week Ten

Hello!  Here is what I got today from my CSA:
-Beautiful heirloom tomatoes
-Corn
-Cherry tomatoes
-Cabbage
-Cucumbers
-Green Bell peppers
-Zucchini
-Fennel
-Basil
-Watermelon
-Peaches
-Dozen eggs

Last night I made David Lebovitz's Zucchini Cake with Crunchy Lemon Glaze.  I swear anything he makes is amazing.  The cake is super moist, and the finely chopped nuts create a nice texture throughout.  The lemon glaze by itself is very tart, and I felt like I should have added more sugar, but as it seeps into the cake it mellows out - so don't fear.  If you are in the mood for a "healthy" dessert or a breakfast treat, I would definitely try the recipe, and if you haven't checked out David's blog, click here.

CSA Week Nine

This is one of those weeks that when you get the food and you know exactly what to do with it - just eat everything on its own.  Slice up tomato and add some salt, cut up some melon for a fresh dessert, or add some cucumber to a pitcher of water for a fancy drink.  Here is everything I got:

-Cabbage
-Basil
-Zucchini
-Cucumbers
-Hot house tomato
-Cherry tomatoes
-Potatoes
-Corn
-Peaches
-Melon
-Watermelon
-Eggs

Murdered Peach

Last night I pan roasted the cherry tomatoes, threw in some garlic at the end, tossed with angel hair, and topped with basil and Parmesan.  Delicious!

CSA Week Seven

I can't believe it is already Week Seven - almost two months of delicious, fresh food.  The produce has definitely shifted form the beginning.  At one point I was so sick of all the greens, but now I miss them.  It was always a good excuse to make tacos or tostadas.  The good news is that I got loads of corn this week.  Corn is one of my favorite summer time treats.  I don't care if I have just eaten the biggest meal of my life, if I walk by a street fair I have to stop and get the roasted corn on the cob with lime juice, salt, and chili powder.  I will say that sadly this corn does not compare to the sweet corn of Iowa.

Here is what I got this week:

-14 ears of corn
-Small head of lettuce
-Dill
-Basil
-Carrots
-Zucchini
-Cucumbers
-Half a head of cabbage
-Peaches
-Cherries
-Eggs

I combined this week's and last week's basil and made pesto Wednesday night.  This is very quick and easy if you have a food processor, but have no fear - you can also use a mortar and pestle (hence where the name "pesto" comes from), which will take a bit longer, but is the traditional way.  I combined Martha Stewart's recipe from Martha Stewart's Cooking School and the Joy of Cooking.

Ingredients for pesto (1 cup):
-2 cups fresh basil leaves
-1/3 cup walnuts or pine nuts, toasted (I used walnuts because they are cheaper and don't spoil as fast, but pine nuts are delicious)
-1/2 cup finely grated Parmesan cheese
-3 cloves garlic, peeled*
-1/2 cup olive oil, or more if needed
-salt and pepper to taste

*Martha Stewart recommends blanching the garlic to mellow its flavor, creating an overall sweeter pesto.  To blanch - place garlic cloves in a small sauce pan and cover with 1 inch of water.  Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.

To begin, toast the walnuts and then cool completely.  Combine basil, walnuts, garlic, and Parmesan cheese in food processor until everything in chopped into very small bits and the basil is pulverized.  While food processor is on, slowly add olive oil until the pesto is pretty smooth.  Use immediately on pasta, sandwiches, or pizza, or cover with a layer of oil and store in an airtight container in the refrigerator for up to 3 days.

Stay tuned for many delicious corn recipes!  Gotta run - I am making this amazing looking bread called Zucchini and Olive Breakfast Cake.  Click here for the recipe.

CSA Week Six

Here is what I got last week from my CSA:

-Cucumbers
-Swiss chard
-Half a head of cabbage
-Dill
-Beets
-Basil
-Lettuce
-Blueberries
-Cherries
-Peaches

My friend has been busy making pickled goodies with both the cucumbers and the beets.  I will share recipes soon.  I plan to make some pesto with the basil this week with some homemade pasta (it is really easy).  And even though it hard to resist just eating the luscious fruit, I actually turned on the oven this weekend and made some seasonal treats.  Sometimes I wonder how long it would take to bake something on my window sill - seriously.

I found this really delicious recipe for Dark Cherrie Crumble Cake with Cinnamon from a British food blog called Mowielicious.  I had to do some conversions from British to American measurements.  I don't own a food scale, but I tried to get as close as possible using measuring cups and spoons.  The recipe turned out great, but the cooking time took a bit longer.

Here is the converted recipe for Dark Cherrie Crumble Cake with Cinnamon from Mowielicious:

For the cake:
-14 tablespoons of unsalted butter, softened
-1 1/2 scant cups of granulated sugar
-1 teaspoon vanilla extract
-3 large eggs
-1 1/2 scant cups of all-purpose flour
-2 teaspoons baking powder
-1/2 cup milk (I used whole)
-1 1/3 cup cherries, pitted and stems removed, and cut in half

For the crumble:
-7 tablespoons of unsalted butter
-1/3 cup granulated sugar
-1/4 teaspoon cinnamon
-2/3 cup all-purpose flour

To begin preheat oven to 345 degrees and start making the cake batter.

Cream butter, sugar, and vanilla with an electric mixer until light and fluffy.  Add eggs one at a time and mix until incorporated.  Gently fold in flour and baking powder.  Do not overmix.  Add milk and stir until just combined.

Pour batter in greased and parchment paper lined 9"x12" pan.  I used a 12 inch spring form and it worked fine.  Sprinkle halved cherries on top of batter.

To make the crumble, combine flour, sugar, cinnamon, and butter with your hands.  Mix until it is about pea size crumbles.  Sprinkle on top of cake batter and cherries.  Place in the oven for 45 minutes or until golden brown.  Mine took about an hour, so just keep checking.  Serve warm or cold.  This lasts about a week in the refrigerator, although I don't know if it would actually last for that long.  It is so tasty.  For original recipe, click here.

Right after I finished the crumble cake, I set my oven for 375 and popped in individual peach-blueberry cobblers.  I didn't have another baking dish, so I just used my muffin tins.  These are very tasty too, I just wish I had time to make vanilla ice cream to go with it.  The recipe is from one of my favorite food blogs, Alexandra Cooks.  Click here to get the recipe.

Last year around this time, I made blueberry muffins.  Click here for the recipe.

CSA Week Four

Okay, so this is a much delayed post since I will be picking up my CSA goodies tomorrow, but I still thought I would share what I got last week.  This last week I had been super busy preparing for company and the Fourth of July.  I spent many nights working on different frozen yogurts to create homemade bomb pops, as well as making rocky road ice cream.  I am hoping to share the recipe with you soon!

Here is what I got last week:

-2 pints of blueberries
-6 peaches
-Broccoli
-Dill
-Nappa cabbage
-Swiss chard
-Summer squash/zucchini
-Cucumbers
-Lettuce
-Turnips

My friend made some bread and butter pickles and some quick pickles because we had so many cucumbers.  We just gobbled up the peaches (which were AMAZING), but I am saving the blueberries for blueberry kuchen or a peach-blueberry cobbler this week.  We also threw together some tostadas, salads, stir-fry and I am making the swiss chard and caramelized onions tacos as I type!  I still haven't used all the zucchini, but I am thinking of making this zucchini and ricotta galette from Smitten Kitchen.

Last year around this time I made blueberry kuchen and got some delicious treats at the Doughnut Plant.

CSA Week Six

Here is what I received from my CSA this week:

-3 pounds summer squash
-1 pound potatoes
-1 bunch flat leaf parsley
-2 heads of garlic
-mesclun greens
-1 kohlrabi
-1 bunch red beets
-cherries
-blueberries
-3 peaches

This morning I preheated my oven to 400 degrees and chopped up my potatoes and tossed with olive oil, rosemary, chives, sage and two cloves of minced garlic. I roasted them for about 25 minutes until they were soft and had browned on the edges.My roommate and I had a BBQ last week so we grilled the squash, and I ate all the cherries and peaches already. I plan to make blueberry muffins today. Click here for the recipe. I used the parsley I had on a quinoa salad for a picnic on Friday. Click here for the recipe.