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Posts Tagged ‘Blackberries’

My mom bought me the last (sob) Gourmet cookbook and it is amazing. Seriously. This is why I miss Gourmet. I have been reading through it and literally marking down every other page. This is the first recipe I made from the book and now, I want to marry this cookbook.

This tart is delicious. The berries get soft and delicious, but not mushy. The crumble topping adds a satisfying crunch of pecan and sugar sweetness. And the contrast of the tart berries to the sweet topping is out of this world. It took way too much effort not to sneak extra bites of berries topped with extra crumble raked from the top. If this recipe is representative of Gourmet Today, this blog is going to evolve into one of those annoying (well I think so) blogs where an entire cookbook is cooked through.

The crust calls for shortening, which I have never actually used before. I substituted butter, but have any of you gentle readers used shortening in a crust? Leave me a comment and tell me why I should be using shortening! And where does one purchase it? I did use a pastry blender to make the crust. I have become a devoted fan of pastry blenders since I purchased one about a year ago. The Oxo is nice, but I purchased mine at TJ Maxx and it is perfectly fine. The beauty of the blender is that you can get perfect pea sized clumps of butter, but with a lot less work than doing it by hand and with a lot more precision than if you used a food processor.

P.S. Since this cookbook was a Ruth Reichl production, Aushak made it in! Check it out!

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Oh wow! I almost forgot I had a blog. Sorry people. Have had a long series of mediocre dishes that were not blog worthy, combined with many repeats (Sausage Pasta, Banana Bread, Beer Bread, etc). The blog has languished, but this will not happen again.

Yesterday I decided it was time to snap out of it and make something new and awesome. I had the perfect recipe picked out. Raspberry Creme Fraiche Tart. Sounds like my dream dessert. Creme fraiche? Check. Raspberries? Check. Tart format? Check. Plus as my grandmother reminded me, I love making tarts and there aren’t too many on this blog.

Here is a photo of the end result:

It looks not terrible. But it was really, really, really disappointing….

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Do you like tang? That indescribable taste that makes you take spoonful (or forkful) after spoonful until you look down and realize all the food is gone? If yes, then this is the recipe for you. This was beyond good.

I recently bought an ice cream maker and I thought, where can I find an awesome ice cream recipe? Smitten Kitchen of course! The recipe is Claudia Flemming’s, apparently she has a lovely bed and breakfast on the North Fork called Table and Inn, which I need to go to, and there is an out of print cook book, which I need to buy. Hopefully not for the current asking price on Amazon ($875?!!).

But yes, back to the ice cream. It was delicious. I’ve only had homemade ice cream one other time and I forgot how rich and creamy it is. Much much better than the storebought cartons. I adjusted the recipe only slightly to toss in the blackberries towards the end (hey, they were on sale again!). I liked the idea of whole chunks of berries in the ice cream, but you could easily cook them down into a syrup to mix into the custard base if you like smooth ice cream.

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Holy December Batman! Where did this year go?

I hardly ever make cakes and I don’t know why. Cakes are magical. Sure pies and tarts are awesome, but the ingredients you put in are pretty similar to what comes out. Cakes are more transformative. The batter is ugly and lumpy (well mine is). But the end result – so delicious! Apparently this is the first cake that French kids learn to bake. This means that somewhere across the ocean, a French child is probably making a better cake than I am.

This recipe called for a 10 in. cake pan, which astoundingly enough, I do not have. Neither does my mom, which is the even bigger surprise. So I found an adorable star shaped pan which worked fine. Any type of fruit should work in this, but I am a berry girl and blackberries were on sale. Finally, I used Liberte Lemon Yogurt because it has curd and zest in it, but any yogurt should do. As an aside, I love those yogurts! And in cake form, they are truly awesome.

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