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recipe weekend
Sep. 17th, 2017 08:29 pmSomething I've cooked recently: Not a lot. I've been on a mission to eat all the summer peaches and tomatoes, and so there's been a lot of bread + tomatoes dressed with olive oil, and bread + tomatoes and mozzarella dressed with olive oil, and bread + tomatoes and ricotta dressed with olive oil. Also I have been "roasting" lots of red bell peppers under the broiler; I should freeze some, because I don't love the jarred kind.
I have baked a couple of nice things with peaches. Last weekend I made this peach and almond upside-down cake. I made a few modifications, as I tend to do: I increased the almond meal to 100 grams and cut the flour down to 155 grams, reduced the sugar in the cake batter to about 180 grams, omitted the almond extract since I didn't have any, and added about half a teaspoon of cardamom to the batter. It turned out very well despite the changes; the cake is a bit crumbly due to the extra almond meal but I don't mind that, and it's definitely sweet enough for my taste despite the reduced sugar.
Today I finally made a recipe I've wanted to try literally for years: Peach Slump with Ricotta Dumplings, from The Joy of Cooking.
( more info and recipe under the cut )
Something I have concrete plans to cook in the near future: I don't have any concrete plans, except to keep eating tomatoes and peaches while they last.
Something I vaguely intend to cook someday: tomatoes and peaches aside, I am looking forward to autumn cooking. I want to bake my favorite apple cake again, and maybe a pumpkin roll or pumpkin muffins, and cook chicken with olives and preserved lemon, and make soups and bake bread. And maybe I'll try that Ottolenghi recipe for roasted vegetable tart, although I should probably do that soon while the veggies are still in season.
I have baked a couple of nice things with peaches. Last weekend I made this peach and almond upside-down cake. I made a few modifications, as I tend to do: I increased the almond meal to 100 grams and cut the flour down to 155 grams, reduced the sugar in the cake batter to about 180 grams, omitted the almond extract since I didn't have any, and added about half a teaspoon of cardamom to the batter. It turned out very well despite the changes; the cake is a bit crumbly due to the extra almond meal but I don't mind that, and it's definitely sweet enough for my taste despite the reduced sugar.
Today I finally made a recipe I've wanted to try literally for years: Peach Slump with Ricotta Dumplings, from The Joy of Cooking.
( more info and recipe under the cut )
Something I have concrete plans to cook in the near future: I don't have any concrete plans, except to keep eating tomatoes and peaches while they last.
Something I vaguely intend to cook someday: tomatoes and peaches aside, I am looking forward to autumn cooking. I want to bake my favorite apple cake again, and maybe a pumpkin roll or pumpkin muffins, and cook chicken with olives and preserved lemon, and make soups and bake bread. And maybe I'll try that Ottolenghi recipe for roasted vegetable tart, although I should probably do that soon while the veggies are still in season.
