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kindkitTonight I made roasted peaches with thyme, peppercorns, lemon, and ricotta (or mascarpone in my case) based on this super-easy recipe by starlady.
I more or less followed the recipe, except that I used some vanilla extract instead of a vanilla bean, kept the thyme leaves on the stems (I'm lazy), and topped the peaches with mascarpone rather than ricotta (every ricotta I've had has been grainy and tasteless, and I didn't have the energy or money to seek out a good specialty ricotta, whereas mascarpone is readily available at Trader Joe's). It was delicious, and unlike most easy desserts, you could serve this at a dinner party and really impress people.
Don't, by the way, be tempted to omit the peppercorns--they add an elusive spiciness without making the peaches taste like pepper.
And now I am attempting to make bread via Mark Bittman's food-processor-based, no-knead recipe in How to Cook Everything. We'll see how it goes, considering I had to adapt on the fly for active dry yeast rather than instant yeast, and about an 18-hour rise in the fridge rather than 12 hours. Ah, well, it cannot turn out worse than my last few attempts at yeast bread. They had the texture of cake crumbs and no flavor whatsoever.
starlady.I more or less followed the recipe, except that I used some vanilla extract instead of a vanilla bean, kept the thyme leaves on the stems (I'm lazy), and topped the peaches with mascarpone rather than ricotta (every ricotta I've had has been grainy and tasteless, and I didn't have the energy or money to seek out a good specialty ricotta, whereas mascarpone is readily available at Trader Joe's). It was delicious, and unlike most easy desserts, you could serve this at a dinner party and really impress people.
Don't, by the way, be tempted to omit the peppercorns--they add an elusive spiciness without making the peaches taste like pepper.
And now I am attempting to make bread via Mark Bittman's food-processor-based, no-knead recipe in How to Cook Everything. We'll see how it goes, considering I had to adapt on the fly for active dry yeast rather than instant yeast, and about an 18-hour rise in the fridge rather than 12 hours. Ah, well, it cannot turn out worse than my last few attempts at yeast bread. They had the texture of cake crumbs and no flavor whatsoever.
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Date: 2011-09-12 11:30 am (UTC)