Wednesday, June 30, 2010
One of my favorite parts of the the hot, humid and miserable summer is glorious fresh berries! We had the most perfect day (only in the upper 70's while we were out in the fields and the bushes were full of big, fat, sweet, delicious (Okay, I'll stop) blueberries.
With a bucket full of fresh blueberries on my counter, I began to plan what I was going to make over the next couple of days. First thing that came to mind was homemade cottage cheese (Oh, how I love homemade cottage cheese and fresh blueberries...it may be the most perfect summer meal). Next was this peach and blueberry galette! I happened to see peaches on the counter beside the blueberries and I thought they would make a perfect pair.
This galette is so pleasing because you're indulging in excellent pie crust and lots of it (my favorite part!) but you also get to truly enjoy the sweet and delicate flavors of the fresh fruit without being overpowered with sugar or cornstarch that you find in the filling of traditional pies.
I used my favorite pie dough from Cook's Illustrated. I rolled it out thin and then placed it on a buttered cookie sheet.
I cut 2 peaches in half, removed the pit and then made very thin slices, I would say thinner than an 1/8 of an inch. I fanned the peaches in a single layer then piled on the blueberries, leaving an inch or two of crust to fold up. I worked the crust up and over the edge of the fruit and brushed the crust and fruit with melted butter. I then sprinkled 1/4 cup of vanilla sugar (I keep a container of sugar with a used vanilla bean ---I removed the inner bits for making ice cream and then dried the outer bean and stored it with the white sugar) over the fruit and pie crust.
Baked at 400 degrees for 35 minutes and then cooled for 15-20.
The only thing I would change...I would sprinkle 2 tblsp of the sugar directly onto the peaches before piling on the blueberries then finish with the rest of the sugar on the crust and blueberries.
I take that back...I would change one more thing. I would sprinkle the tiniest bit of salt over the top of the peaches to contrast the sugar and maybe even add a touch more salt to the crust since there is sugar on top of the crust. I don't care for sugary sweets, but when nicely balance with a bit of salt then I'm a happy camper :)
Wednesday, June 9, 2010
I use these in place of hamburger meat when our family grills burgers and dogs. My husband prefers the beef, but I'm happier not having it.
Remove the stem and lightly drizzle or brush olive oil on both sides of the mushroom. To the underside of the mushroom, I sprinkle salt, onion powder and garlic powder then grill top side down to start. You're looking for the mushroom to start releasing it's liquid, which will take some time....but wait for it! If you take it off before it's had a chance to get soft and juicy it won't taste good and the center, where it's thickest, may not be cooked through. I give it a good 6-7 minutes per side and maybe more if it's thick. Add a slice of cheese before you take it off the grill and stack it on a bun with lettuce, tomato and mayo (or your favorite burger toppings).
It's meaty, without all the fat and the heavy feeling in your gut after a burger.