What began during a March blizzard in 2011 as a creative way to get my adventures in the kitchen out into the world has developed into a weekly ritual of cooking and writing. In three years’ time, you’ve come along with me to specialty food shops in Florida, our local agricultural fair, and the sites of New York; my birthday tribute to Julia Child (when the electricity went out); I Mad Men’d myself for cocktails and Caesar salad; I’ve passed along family recipes, recipes I’ve created, and of course those from Cooking Light.
Despite being a pretty good home cook, I know there always is room to grow and for improvement. I recently made pancakes for my nephew who dubbed them good and gobbled them up, but when I bit into them, I realized I had forgotten the sugar! Well, at least my audience was happy! Just like everything in life, I am always learning and all I can do is to keep trying and mastering my craft. A big thank you to all who have been with me along the way, and a special thank you to Marta T., my very first follower who wasn’t related to me! And I can’t let this post escape with without thanking the Eater of the House, who has withstood experimental, delicious (and not so delicious), and really late dinners because of my writing and cooking! He is my first test taster, so nothing goes here without his seal of approval!
So since this is Post #200, I decided to give myself a reprieve this week and revisit my favorite pie recipe since it’s August and peach season. What better way to celebrate these beautiful golden orbs than with a pie?
Crumbly Peach Pie
2/3 cup sugar (scant)
3/8 cup (6 Tablespoons) flour
1/3 cup (5 Tablespoons) butter (scant)
1/8 teaspoon nutmeg 6-8 peach halves, skinned
Mix the ingredients together and place half of the mixture at the bottom of a ready-to-bake pie crust. Place the peach halves on top and add the remainder of the crumbly mixture. Bake at 400 degrees for 10 minutes, then 325 degrees for 30 minutes or until golden.
To peel peaches: Fill a large pan with water and bring to a boil. In the sink, fill a large bowl with extra cold water. When the water has come to a boil, add the peaches one at a time and let it sit in the water for about 45 seconds to a minute. (The timing is very important, as you don’t want the peaches to cook.) Transfer immediately to the bowl of cold water. If everything goes well, you should be able to slip off the skins easily with your fingers. If you find they don’t, you can stick them in the hot water a little bit longer.
MVK’s Endorsement of the Week: Tourterelle, New Haven, Vermont
For my 200th post, I thought I would give you a little peek at food in other kitchens in the state. Tourterelle is one of my favorite local restaurants that is one where we go for special occasions. The Eater of the House took me out a couple of weeks ago as a thank you for the pick up and drop off during a hiking excursion. French in theme, it’s a little country house that has a beautiful bar and several rooms where you can dine solo, à deux, or with a party.
I wasn’t very hungry that night, but that didn’t stop us from ordering the Salade de Homard (lobster salad), chunks of lobster with crunchy kohlrabi, radishes, a thin buttermilk dressing, and topped with puffed polenta. I could have eaten three of those alone! For my entrée, I ordered the Crêpe à la St Jacques, a thinly folded crepe with fresh sea scallops and wild mushrooms in a thin wine sauce. (If I were at home, I would have licked my plate!)
Unless it’s going to our local pub, I like to go to restaurants that serve food I can’t or won’t make at home. I know I will never even attempt to make crêpes at home, so this was a lovely evening out with absolutely delicious food. So this week, let someone else do the cooking and tell me about your adventures!