Archive for September, 2014

Late Summer Peach Galette

September 16, 2014


I got a CSA box the other day.  My first one!  I mean, there was no way I could pass it up – it was pretty affordable, I only had to get it one time, and there was cheese in the box!  Cheese!  It was basically the best first CSA box one could ever get.


Of course I had no idea what I was getting.  So when it arrived, I was so happy to find beets!  And mushrooms!  And zucchini!  And cabbage!  And agretti?  Wasn’t so sure about that one.  Well, that and the cabbage.  But the reason why I’m writing this post is because the box also had a container of glorious donut peaches.  2 containers, actually.  It had two whole containers of donut peaches!


Alas, when you have so many peaches and mushrooms and agretti, it’s really quite difficult to get to everything in time.  And then you must bake with the fruit.  Which you’re totally fine with because you have been eating salads for the past week.  Cabbage salads, nonetheless.  (With a side of cheese!)  This is the perfect time to use the last of the stone fruit that we see at farmers market!  It could use a bit of sugar to amp it up, and everything is more lovely in a flaky pie crust, isn’t it?


Peach Galette (adapted from New York Times)

For the filling:

  • 3 cups sliced donut peaches
  • ½ cup sugar
  • Pinch of salt
  • Juice and grated zest of 1/2 lemon(optional)
  • 3 tablespoons cornstarch

Stir together peaches, sugar, salt and lemon zest until well-incorporated.  Mix in the cornstarch until it has coated all of the fruit.

For the crust:

  • 1/2 cup all purpose flour
  • ½ cup white whole wheat flour
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • tablespoons milk
  • 6 tbsp. butter, slightly softened
  • zest of 1/2 lemon

Whisk together both flours, salt, sugar, and lemon zest.  Work in the butter until the dough is crumb-like.  Mix in milk  and stir gently until dough forms.  Pat into a disk, wrap in plastic wrap and chill in fridge for at least 30 minutes. 

Preheat oven to 350.  Take out and roll into a 12 inch diameter circle.  Transfer to a baking sheet lined with parchment paper.  Arrange the peach filling on the crust, directly on to the dough, leaving a 2 inch border.  Fold over the 2 inch border of dough over filling, pleating as you fold to ensure the filling won’t escape. 


  • 1 egg, beaten
  • 2 tbsp. milk
  • 2 tbsp. raw sugar

Beat together egg and milk to make an egg wash.  Brush over crust of the galette.  Sprinkle the crust with raw sugar.  Bake for about 45-50 minutes until golden brown.  Let cool for about 20 minutes and serve warm or at room temperature.



Ginger Ice Cream

September 4, 2014


How did this happen?  How are we in September already?  Did the summer really just pass us by?  Didn’t I just tell someone that fall is still months away?  Is that Halloween decorations I see in the store?


Yes.  Yes, to all.  We are no longer gearing up for fall, we are in it.  Boots are showing up in the shops, pumpkin flavored things are already all the rage, and I’m sure that all that amazing summer produce will soon be a memory.  And even though fall may be my most favorite season at all, because, quite frankly, it’s the best ever, I still want to hold on the to summer for just a bit longer.


So, this is what I call my transition recipe.  It’s ice cream!  Hello, summer!  Cool, satisfying, perfect sitting outside on a rooftop when the warm sun is bearing down.  But it’s ginger!  Hello, fall!  Warm, crisp flavors that really embody the best of the coolness (literally) that is fall.


Enjoy some in your air-conditioned apartment, while you are online shopping for sweaters.  Eat some after a long walk outside in the last of the warm nights before picking up your dry cleaned winter coats.  Do you see what I’m doing here?  Yes, that is this ice cream.


Ginger Ice Cream (recipe adapted from Food52)

  • 3 1/2ounces unpeeled ginger root
  • cups whole milk
  • 4 tsp. cornstarch, mixed in a slurry with about 3 tbsp. cream
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cup heavy cream (plus 3 tbsp. to mix with corn starch)
  • 2/3 cups sugar
  • tablespoons honey or golden syrup 
  1. Cut ginger root into long strips and place in small saucepan. Add just enough water to cover the ginger and bring to a boil. Bring to a rapid boil for exactly 2 minutes and remove from heat. Drain the water, and reserve the ginger root.
  2. Mix corn starch with just the 3tbsp. of heavy cream to make a smooth slurry in a small, separate bowl. Add the salt and mix. Set aside.
  3. Place ginger in a pot, and add milk, cream, sugar, and honey (or golden syrup). Bring to a rolling boil at medium high heat and boil for 4 minutes. Remove from heat and whisk in corn starch slurry.
  4. Return mixture to a boil and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from heat.
  5. Pour the mixture into a container, and store in fridge for a minimum of 12 hours, or overnight.  The longer it sits, the stronger the ginger flavor will be.
  6. When ready to churn, take out base, and pour through a fine sieve to remove larger ginger pieces, and any other smaller flecks.
  7. Churn ice cream until thick and creamy, according to your ice cream maker’s directions.  Freeze ice cream in the coldest part of your freezer for at least 4 hours before serving.