Peach & Blackberry Galette

Yesterday my mom came to visit and brought us another bag of fresh peaches (and blackberries) from the valley. Nothing beats orchard fresh produce in the summer! Since I had another set of hands to care for G for the day, I decided to take advantage of the help and make dinner. I made basil chicken, a beet and orange salad with goat cheese, and a galette with peaches and blackberries. I think the galette might just be the best dessert I’ve ever made. Yum!

Crust (courtesy of First Class Cooking)

  • 1.5 cups flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 stick + 1 TB cold butter, cut into small pieces
  • 2-4 TB ice water

Mix the flour with the sugar and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Drizzle water over the dough (start with 2 TB) and mix until everything is just moistened. Transfer the dough to a floured board and knead 2-3 times. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes. (Dough can be stored in the fridge for 3 days or frozen wrapped in foil for 1 month.)

Filling (courtesy of First Class Cooking)

  • 1.5 lbs peaches, sliced into wedges
  • 6 oz fresh or frozen blackberries
  • 1 TB fresh lemon juice
  • 1/3 cup plus 1 TB sugar for crust (I used less)
  • pinch ginger
  • pinch salt
  • 1 TB milk, for glazing crust

In a large bowl, stir together all the filling ingredients (not the milk).

On a lightly floured surface or silicone mat, roll out the pastry dough to a 14-inch round (it does not need to be perfectly round). Transfer the entire silicone mat atop a baking sheet or the pastry round onto a parchment lined sheet.

Pour filling onto the dough, leaving a 2-inch border. Fold the dough over the fruit, pleating and overlapping to secure the filling. Distribute slivers of butter atop the filling. Brush the edges of the batter with the milk and sprinkle with remaining TB of sugar.

Bake until the crust is golden and the fruit filling is gently bubbling, about 35 minutes. Allow to cool for 10 minutes on a baking sheet before transferring to a board. Slice into wedges and serve.


Peach Bread Pudding

This was so delicious that I didn’t have time to take a photo. Four of us demolished it in ten minutes. Definitely one to keep making while stone fruit is in season!


Recipe from the NYT, Recipes for Health section

  • 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
  • 1 cup low-fat milk (1 percent or 2 percent)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Softened butter for the baking dish
  • 3 eggs, separated
  • 1/2 cup almond flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons mild honey, like clover
  • 1/4 cup sugar
  • 1 pound stone fruit (I used peaches, pitted and halved)
  • 2 tablespoons sliced almonds, lightly toasted

1. Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.

2. Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.

3. In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.

4. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.

5. Bake 40 minutes, until puffed and golden brown. Serve warm.

Yield: 6 to 8 servings.

Advance preparation: This will keep for a couple of days in the refrigerator. I like to eat leftovers for breakfast with yogurt. You can warm it in a 400-degree oven for 5 to 10 minutes before serving.

Frittata With Grated Zucchini, Goat Cheese and Dill

Yesterday was my first day back in the kitchen since going into labor while making a roast chicken and a strawberry pie in late May! With several pounds of zucchini in the fridge from our CSA, I decided to make a frittata from Martha Rose Schulman’s blog and two loaves of zucchini bread. I ate the frittata warm yesterday and cold today- both were delicious! It’s an easy and healthy make-ahead recipe that should last in the fridge for 2-3 days.

Frittata with Grated Zucchini, Green Pepper, Goat Cheese and Dill (adapted from Martha Rose Schulman’s Recipes for Health blog in the NYT)

  • 2 tablespoons extra virgin olive oil
  • 1 pound zucchini, grated (about 4 cups)
  • 1 green pepper, finely chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper to taste
  • 8 eggs
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1/4 cup chopped fresh dill (I used 1.5 TB of dried dill)

1. Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the pepper. Cook, stirring, until the pepper becomes soft. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted — it should still be bright green. Season to taste with salt and pepper, and remove from the heat.

2. Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.

3. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.