sweets

Applesauce Cake

Hello hello! Here we are at another Tuesday, and here I am with another dessert recipe, ready for fall! This weekend, my sisters and I (all 5 of us!) met up in NYC for dinner, and I had some of the best pho of my LIFE from a restaurant in Greenwich Village called Pho Bar. A ginormous bowl of beef pho and a Vietnamese Iced Coffee (espresso with sweetened condensed milk), are really all I need to be happy. Here in New York, the past few days have been cold and rainy, which quite honestly, is my FAVORITE kind of weather. What better excuse to cook all day and watch a lot of Netflix?? This Sunday, pretending that we were further into Fall than we were, I made Beef Bourguignon, which you can find here, and this applesauce cake.

This place was so yummy and fancy!

A story about this cake- this recipe comes from my amazing Grandma Marcella, who used to make this all the time when we came over for dinner. My grandparents have lived three doors down from us my entire life, so walking down to their house for dinner and a slice of this impossibly moist cake was a DREAM. As the years went on, my mom and then I started to take over some of the dinner and baking responsibilities, but somehow, this recipe fell by the wayside.

You can see that this copy of the recipe is well loved!

Cut to many years later, I was in my senior year of college and doing everything in my power to procrastinate during finals week (as one does in college, you know), and SUDDENLY I thought about this recipe and could think of nothing else. I called my mom immediately and begged her to look through her recipe books to see if we had a copy written down, and, sure enough, 5 minutes later I had a picture of the recipe and was en route to the grocery store at 9pm. Honestly, god bless my roommates, I didn’t have a car in college, and somehow someone was always willing to drive me to the store. Probably because it meant they would get baked goods, but still. It was just as delicious as I remembered when I made it that night in college, and words can’t describe how important it felt to make this cake and serve it to my grandma at family dinner the other night and make her proud.

This is the most expensive Le Creuset item that I own and I’m not kidding when I say it’s my prized possession (it’s LAVENDER) and I just wanted to show it off okay THANKS

Some notes about this recipe: the applesauce makes this cake SUPER moist without any extra oil, which is a win if you ask me. It’s best to start with unsweetened applesauce, that way you can control how sweet the cake turns out, but if all you have is sweetened, lower the brown sugar amount maybe to ½ cup. Also, I’m not the biggest fan of raisins, so if I were to make this on my own, I would lower the amount to ½ cup, but the original recipe as made by my grandma specified 1 whole cup.

Before we start, I’m getting into these 5 things to be happy about bits, so here are 5 more for today:

ONE. When the temperature drops below the 70ºs for the first time in AGES.
TWO. Beginning a binge of fall movies and TV, just to get you in the mood for what’s to come.
THREE. Having a favorite mug and refusing to use anything else to drink tea and coffee out of.
FOUR. When you’re so sleepy that, upon getting into bed, you fall asleep immediately.
FIVE. Family board game nights.

Anywho, let’s goooooooooooo!

 

Ingredients

1 cup applesauce, preferably unsweetened
¾ cup brown sugar, less if you’re using sweetened applesauce
1 stick butter
¼ tsp cinnamon
½ tsp vanilla extract
1 cup flour
½ tsp baking soda
1 tsp baking powder
1 egg
½-1 cup raisins, depending on preference
2 tbs fresh lemon juice
5-6 tbs confectioners sugar

Steps

ONE. Preheat your oven to 350ºF and generously butter a 9″ x 9″ pan. Set up a double boiler on the stove*, and in the top bowl, add the applesauce, butter, brown sugar, and cinnamon. Heat until the butter is melted and the mixture is almost bubbling. Allow to cool slightly before proceeding. (My grandma would place the bowl in the sink with a little cool water in it to speed up the cooling process!)

TWO. Once cooled, stir in the flour, baking powder, and baking soda until everything is combined, then mix in the egg and incorporate.

THREE. In a small bowl, toss the raisins with about a tablespoon of flour, this will keep them from all sinking to the bottom while baking. Stir the raisins into the batter until evenly distributed, then pour the whole thing into the prepared pan.

FOUR. Bake for 15 minutes at 350º, then after the 15 minutes are up, turn the heat down to 325º and bake for an additional 10 minutes. Before removing from the oven, test with a cake tester or knife to ensure doneness, the cake should be moist but not wet and the tester should come out clean. Cool completely before glazing.

FIVE. In a small bowl, mix together the lemon juice and confectioners sugar into a thick, pourable glaze, adjusting the amounts as necessary until you have a thickness that you’re happy with. I like mine on the thin side, I find that it seeps into the cake more this way, but it’s totally up to you! To glaze, slice the cake into 9 slices, then pour the glaze over it so that it completely covers the top and starts to sink down the cut sides.

Best enjoyed with as much glaze as you can get on top of each piece!! xoxoxoxoxoD

* To make a double boiler, fill a saucepan up half way with water and turn the heat up on the stove to bring the water to a boil. Place a large heat-safe bowl on top of the saucepan, making sure that the bottom of the bowl doesn’t actually touch the water in the saucepan. As the water boils and releases steam, it heats the contents of the bowl without direct heat, so nothing in the bowl can be burned or overcooked!

sweets

Cornmeal Peach Cobbler

Hello! I hope everyone is enjoying the last few days of official summer. I’m here to tell you though, that you can’t fully enjoy your last days of summer break without this cobbler. Adapted from this recipe from Food52, it’s the low maintenance, no fuss, last-good-peaches-of-the-summer peach dessert of your dreams. The filling is similar to that of a traditional peach pie, while the cornmeal biscuits add a new twist on the classic cobbler.

With the past week being so unbearably hot here in New York, it certainly doesn’t feel like September has arrived. That being said, I am more than prepared to pretend it’s fall until the weather catches up with us. Fall is, without a doubt, my favorite season for really all the reasons. Fall weather? The best and most beautiful. Fall clothes? The coziest. Fall food? Apple cinnamon EVERYTHING all. the. time. And I know it seems crazy to wish away the summer but honestly, I’ll take a crisp autumn day over 80º weather no contest. BUT, I realize that this is still a summer recipe so I should probably stop talking about that right? I’m SORRY I just get so overexcited, you know?

Before we get started, here are 5 things to be happy about this week:

ONE. A good Labor Day trip to the beach, savoring the last beach day of the year.
TWO. A thunderstorm after days of a heat wave when the air finally feels cool again.
THREE. Seeing the fall’s first apples for sale at the farm stand.
FOUR. Collecting cookbooks.
FIVE. A weekend with no plans, where you can do whatever you feel like.

Okay, now that we’ve got that covered, who’s ready for cobbler??

Serves: 8-10 people
Prep Time: 30 minutes
Bake Time: 35 minutes

Peach Ingredients

3 lbs peaches (about 9 peaches), peeled and sliced into wedges
1/3 cup sugar
3 tsp lemon juice
½ tsp vanilla
1¼ tsp cornstarch
½ tsp cinnamon

Cornmeal Biscuit Ingredients

1 cup flour
2/3 cup cornmeal
¼ cup sugar
2 tsp baking powder
6 tbs butter, diced into ½ inch cubes
2/3 cup heavy cream, plus more for brushing
Demerara Sugar, for dusting

Steps

ONE. Toss the sliced peaches with the sugar and let sit for 5 minutes or so until the peaches release some juices and become syrupy. Drain the peaches in a colander or mesh sieve and reserve ¼ cup of the peach juice.

TWO. Whisk together the reserved peach juice, lemon juice, cornstarch, and cinnamon. Pour this mixture over the drained peaches and mix thoroughly. Transfer to your 9-inch baking dish or pie plate, liquid and all. Place the filled pie plate on top of another baking sheet (to catch any leaks or spills).

THREE. At this point, preheat the oven to 375º F. To make the biscuits, whisk together the flour, cornmeal, sugar, and baking powder in a medium-sized bowl. Cut in the cubed butter with your hands or a pastry blender until it resembles peas and is evenly incorporated.

FOUR. Stir in the heavy cream with a rubber spatula and mix until there are no dry ingredients left. Add more heavy cream as necessary, a tablespoon at a time, if the mixture is too dry.

FIVE. Scoop the biscuit mixture on top of the peaches, using an ice cream scoop or two large spoons, leaving a little room in between each one, as the biscuits will spread. Brush the top of each biscuit with heavy cream and sprinkle with demerara sugar.

SIX. Bake for 35 minutes, until the filling is bubbling and the biscuits are golden brown and crisp. Allow to cool completely to set the filling, then serve warm with a generous pour of cream or a scoop of vanilla ice cream.

YUM! xoxoxoxoxoD

savories

BLT Pasta with Garlic Croutons

Hello friends!! For today’s recipe, yes, you read that right, it’s BLT PASTA!! One of life’s simple pleasures is a good sandwich, and in my opinion, nothing matches the near perfection of a good BLT in the summer. The crisp bacon, juicy tomato, fresh lettuce, it’s a classically delicious combination that one would not think could possibly be improved. HOWEVER, that was before you considered this recipe. Adapted from The New York Times (recipe here), this pasta has all the best parts of a traditional BLT sandwich, as well as the addition of peppery arugula and salty pecorino romano cheese. An added bonus? The sauce practically cooks itself! After frying the bacon, halved cherry tomatoes are cooked in the resulting bacon fat and reduced to a bubbling, rich but not heavy sauce, made even silkier with the freshly grated cheese and pasta water. All you have to do is stir it all together!

Enjoying these beautifully colored gems while I can!!

My own version of this meal includes one extra accent in the form of crispy garlic croutons because I just really love mixing bread and pasta. Is that weird? My all time favorite pasta dish is literally just pasta tossed with garlic breadcrumbs, sometimes with some sautéed kale and a fried egg, but also sometimes not, and it’s just SO delicious. So anyway, I figured, since this dish is adapted from a classic sandwich anyway, why not bring the bread back? And boy am I glad I did, because even just a small handful on top of your pasta swirl provides the most perfect and satisfying crunch and we quickly learned, as my mother remarked while eating this, “I could eat this pasta all night”.

I’ve been seeing fancy noodle swirls all over my instagram and quickly realized how challenging it is to get them all to cooperate with me. How’d I do?

Before we get started, I’m bringing you 5 more things to be happy about this week, are you ready? Let’s go!

ONE. The newly released Netflix movie To All The Boys I’ve Loved Before – which is heartwarming, sweet, and impossible to watch just once.

TWO. Eating a cup full of cold, cubed watermelon and feeling instantly refreshed.

THREE. The immediate relaxation you feel when stepping into an air-conditioned space from the heat outside.

FOUR. Playing the same song over and over while driving by yourself, with no one to tell you not to.

FIVE. Dinners where everyone gathers around the table long after the food is finished, simply enjoying each other’s company.

Are we feeling happy? Hungry? Let’s get cooking!!

Prep Time: 45 minutes
Cook Time: 20 minutes
Serves: 6-8 dinner portions (plus leftovers for tomorrow – or midnight!!)

Ingredients

2 boxes pasta of your choice (I used bucatini but any tube like pasta works!)
12oz. bacon, diced
2 lbs. cherry tomatoes, halved
10 oz. arugula, washed and dried
1 cup freshly grated pecorino romano cheese, plus more for sprinkling
½ loaf ciabatta bread, torn into bite size chunks
3 garlic cloves, minced
Olive oil
Kosher salt + pepper
Red pepper flakes

Steps

ONE. Bring pasta water to boil in a large pot. Cook your pasta according to the package instructions for al dente, reserving 2 cups of the pasta water.

TWO. In a shallow pan (I used a cast iron skillet), heat a few tablespoons of olive oil over medium heat and add crushed red pepper flakes to your liking, depending on your spice preference. I used about ½ tsp for these croutons. Add in the torn pieces of ciabatta and stir so that every piece is coated with olive oil. Toast until the bread becomes golden brown and crispy, about 5-7 minutes. Set aside.

THREE. While the water is coming to a boil, crisp your bacon in a large skillet or pot on medium-high heat, then remove and drain on a paper towel-lined plate, taking care to keep as much of the bacon fat left in the pan as possible. Add the halved cherry tomatoes to the pan with the bacon fat, and cook on medium heat until the tomatoes become soft and begin to burst. Be sure to scrape the bottom of the pot to incorporate the browned bacon bits into the sauce as well. Season with salt and pepper, and after about 5 minutes of cooking, add half of the cooked bacon back to this sauce and mix to combine.

Look at these cuties doing their thing!!

FOUR. With the heat on medium-high, add the cooked pasta straight from the water into the skillet with the tomato sauce. Add in your arugula plus ½ cup pasta water and cook for a minute until the arugula begins to wilt slightly. Stir in the cheese and an additional ½ cup pasta water, mixing everything together until the sauce becomes smooth and almost shiny, and coats the pasta. Feel free to add more pasta water as needed, until you reach the desired consistency.

I almost dropped my phone into the pasta for this shot, you’re WELCOME

FIVE. To serve, pile a generous helping of pasta onto a plate or into a shallow bowl, add a handful of garlic croutons, a sprinkling of crisped bacon pieces, and a heaping snow shower of grated cheese. Best enjoyed with a glass of chilled white wine.

YUM!! xoxoxoxoD

sweets

Cinnamon Plum-Apricot Pie with Vanilla Pouring Custard

Hello friends! After a week’s break I am back, and I bring more summer pie! Last week, my family and I took a trip to Portland, Maine, one of our favorite places, and it was exactly what I needed to clear my head. The city was named Bon Appetit’s city of the year, and for good reason. Portland is a food-lover’s paradise, but more specifically, a baked-good lover’s paradise. Every morning I had some form of doughnuts, pie, or cinnamon rolls with some of the best coffee I’ve ever had, and I’m not kidding when I say that if the winters there didn’t get so cold, I would move there immediately.


If you’re planning a visit any time soon, here are the top three places from me:

ONE
. Tandem Coffee Roasters (above right photo): a bakery/ coffee shop in a refurbished gas station, aka the most aesthetically pleasing and delicious place in the world
TWO. The Holy Donut (above left photo): the only thing you need to know about this place is that the doughnuts have MASHED POTATO in them!!! The result is the most tender, pillowy doughnut you’ll ever have (my favorite is the maple one!)
THREE. Two Fat Cats Bakery: the pie here is UNBELIEVABLE, and the inspiration behind today’s recipe. (ALSO, I was told they now ship their pies, you’re welcome!)


Something that I like to do with my friends and have been trying to do more of recently is occasionally make a list of 5 things to be happy about, just to keep things in perspective, so before we get started, I’m going to share some with you as well!

ONE
. An unusually cool day in the summer, giving you a preview for the Fall season ahead, and a reason to sit on the porch with a hot cup of tea.
TWO. Finally finishing that book that you’ve been reading for months.
THREE. Freshly baked cinnamon rolls on a Saturday morning.
FOUR. Lying in bed listening to thunder outside as you fall asleep.
FIVE. That one TV show that you know front and back but never get tired off. (For me it’s Pushing Daisies!!).


OKAY now that that’s covered, some quick notes about today’s recipe. This beautiful pie is brought to you by The Four & Twenty Blackbirds Pie Book (buy it here!), which covers truly every question you could ever have about pie. This one in particular originally featured only apricots, but since I had such a difficult time finding apricots around me, I had to improvise without abandoning the recipe all together, hence, the plums. Technically, the fruit I used was an apricot/ plum hybrid called an Aprium, which I had NEVER heard before. They tasted more like plums than apricots really, but both fruits would be spectacular with the cinnamon and vanilla custard. Also, the thickening agent in this pie is potato starch, which I had never encountered before but am now in love with. According to the book, it’s easier to find than tapioca and more effective than cornstarch, which leaves a gritty texture often. I used one from Bob’s Red Mill and was so happy with how the filling came together in a way that was thick but not gelatinous, and certainly not soupy. Finally, this pie was designed specifically to pair with the Vanilla Pouring Custard, so I would highly recommend following through with it. However, this custard can go on so many things- cakes, other pies, ice cream, straight from the pot to your mouth (??), idk, I’m not judging here. Now quick, let’s get baking!

Adapted from: The Four & Twenty Blackbirds Pie Book
Makes: 1 double crust pie + approximately 2 cups custard

Pie Ingredients

Pie Crust recipe for 1 Double Crust pie, found here
1½ lbs. apricots/ plums (or both!)
2 Tbs lemon juice
½ cup white sugar
¼ cup brown sugar, packed
1 tsp cinnamon
½ tsp kosher salt
3 Tbs potato starch
Egg wash (1 egg + 1 Tbs water)
Demerara sugar

Pie Steps

ONE. Before starting your filling, prepare your pie dough following steps 1 through 4 of this recipe here. After the 30 minute chilling period, roll out half the pie crust and line your pie plate, then roll out the other half and chill both halves in the fridge while you make the filling. Preheat your oven to 425ºF.

TWO. Wash your fruit and cut in slices (in half, then in half moon slices), removing the stones. Toss the fruit with the lemon juice to prevent browning. In a small bowl, mix together the sugars, cinnamon, salt, and potato starch, then add this sugar mixture to the fruit. Stir until everything is evenly combined.

THREE. Pour this filling into the prepared pie shell, then place the top crust over it. You can do whatever you’d like here, whether you feel like a lattice or a full top crust! Brush the top with egg wash, and remember to cut some air vents if doing a full top crust. Sprinkle with demerara sugar and place the pie on a sheet pan (with raised edges), to catch spills and drips.

FOUR. Bake the pie at 425º for the first 20 minutes on the bottom most rack of your oven. When 20 minutes are up, turn the oven down to 375ºF, then bake for another 30 minutes. Keep watch for the crust, specifically the edges, which can burn, and cover with tin foil or pie crust protectors as necessary. Allow the pie to cool completely (to set the filling), before reheating and serving with Pouring Custard!

Vanilla Pouring Custard Ingredients

2 cups whole milk
4 large eggs
1 tsp cornstarch
4 Tbs white sugar
2 tsp vanilla extract, or 1 tsp vanilla bean paste
1 or 2 Tbs dark rum (optional)

Vanilla Pouring Custard Steps

ONE. In a heavy-bottomed saucepan, heat the milk over medium heat until it’s just about to boil, but doesn’t quite yet. Keep an eye on it, it heats up faster than you think!

TWO. In another bowl, whisk together the egg yolks, cornstarch, and sugar until pale yellow. Carefully and VERY slowly, drizzle some of the hot milk into the egg yolk mixture, whisking constantly so as not to cook the eggs. This tempers the egg mixture and allows you to add it back to the milk without accidentally making scrambles.

My baking setup is usually this chaotic, I spy an espresso maker cluttering up this counter!

THREE. Add the tempered egg mixture to the rest of the milk in the saucepan and cook on low, stirring occasionally with a wooden spoon until the consistency is slightly thickened and coats the back of the spoon. *It took me a long time to get the custard to thicken, but don’t be tempted to turn the heat up too high because that tends to curdle the mixture. Just be patient!

FOUR. Place a sieve over a medium bowl and strain the custard to remove any lumps and give you the smoothest product. At this point, stir in the vanilla (and rum if you’re using it!). This is best served still warm, and trust me, there is no limit to how much you can pour on one slice of pie.


YUM!!! xoxoxoxoxoxoxD

 

savories

Eggs In Purgatory

You know when you love breakfast foods, but you’re also really lazy? Um, hello, that’s me. In college, I got so used to scheduling all my classes at 11am or later, just so I could stay up until 2am but also get a reasonable amount of sleep (healthy, I know), but NOW, even after a full year of adulthood in the workforce, I am so unprepared for how tired I feel during the week. As a result, Saturdays are my sacred sleeping late days, and I take them very seriously thank you very much. With this being the case, I am not often awake early enough for breakfast, which is actually a real bummer given how many breakfast recipes I want to try. I’ve always wanted to be a morning person and have been trying to push myself not to sleep so late on the weekends, but it’s slow going for sure.

I was super proud of this presentation, I’m not gonna lie…

That being said, I think I may have just found the key. It all started when I got a copy of Cook’s Illustrated magazine for my birthday (thanks Anne!!). This particular copy was the “Special Collector’s Edition” of All-Time Best Breakfast & Brunch Recipes. A dream come true, right?? It had every recipe you could possibly imagine, complete with detailed notes on the testing of each one so that you could be sure you were getting the best results. However, the recipe that really caught my eye was the one for “Eggs In Purgatory”. Similar to Shakshuka, Eggs In Purgatory is essentially baked eggs in a tomato sauce, this time with Italian flavors. As a fake Italian, this was really what drew me in (for clarification, I’m not Italian at all but I just really wish I was).

The key to this recipe is cooking the eggs two different ways to ensure they are properly cooked without compromising the overall dish. This means that you first make the sauce on the stovetop, crack in the eggs, cook for a bit, and THEN bake, and the end result will be the breakfast dish of your dreams. An added bonus? Every step of this meal is cooked in one pan (not counting the toasting of the bread), so you can spend more quality time with your guests (or yourself, if you make this whole thing for you I will not judge, it’s called self care!!). *Disclaimer* The recipe technically serves 4 figuring that each person will eat 2 eggs, baked in a 12 inch skillet. However, I only have a 10.5 inch skillet, so I used 6 eggs. It still fed 4 of us, but I’ll let you decide how hungry you are. Let’s breakfast!

Serves: 4-5 people
Prep Time: 10 minutes
Cook Time: 30 minutes

Eggs In Purgatory Ingredients
adapted from Cook’s Illustrated, by Cecilia Jenkins

1 loaf Italian bread, cut into thick slices
7 Tbs olive oil
4 cloves garlic, thinly sliced
¼ cup grated onion (about half a medium onion)
1 Tbs tomato paste
1 tsp red pepper flakes
½ tsp dried oregano
1 cup fresh basil leaves, plus more chopped for garnish
1- 28oz. can crushed tomatoes
6-8 large eggs (depending on your pan size and crowd)
Parmesan cheese
Salt & Pepper

Eggs In Purgatory Steps

1. Start by moving one of your oven racks to the middle slot. Arrange the sliced bread on a large baking sheet and brush each piece with olive oil. Flip to the other side and repeat so that both sides of the bread are oiled. In total, this should be about 4 of the 7 tablespoons of olive oil, but you can eyeball this as well. Broil the bread until the tops turn golden brown and crisp, turning each piece over to ensure even browning on both sides. Don’t wander too far while this is happening, things can go from lightly golden to very burnt in the blink of an eye with your broiler!! Set the bread aside and preheat your oven to 400ºF.

2. In an oven-safe skillet (I used a cast iron one, but it’s up to you!), heat your remaining 3 tablespoons of olive oil over medium heat. Add in the sliced garlic and cook until fragrant, being careful not to brown it too much (browned garlic is very bitter). Stir in the grated onion, tomato paste, salt, red pepper flakes, and oregano so that everything is well combined. Continue to cook this mixture until the tomato paste has turned rust-colored, or a deep, reddish-brown, as this will unlock the caramelized sweetness of the tomatoes. (It should take about 5 minutes.)

3. Toss in the basil leaves and stir, cooking for 30 seconds, or until they begin to wilt. Stir in the crushed tomatoes and bring the sauce to a simmer for 15 minutes, or until it has slightly thickened. Remember to stir occasionally!

4. Remove the skillet from the heat and allow it to cool for 2 minutes before adding the eggs next. Crack one of your eggs into a small bowl. Using a rubber spatula, clear a large hole in the sauce, deep enough that you can see the bottom and wide enough to fit the whole egg without spilling over. Pour the egg in, making sure to keep the whites contained so that they don’t spread entirely over the surface of the tomato sauce. I found myself sort-of pushing some of the sauce up to create a little barrier if the eggs were large enough that some of the white was spilling over, and it worked out okay! Remember also that practice makes perfect, and even if some whites spill over, it’s going to taste SO. GOOD.

 

5. Repeat with the rest of your eggs, evenly spacing out the pockets around the perimeter of the skillet, with the final egg right in the middle. Season all the eggs with salt and pepper, then cover the skillet and cook for about 3 minutes, until the whites are just setting but still a little watery. Remove the lid and carefully transfer the pan to the oven. Bake for 4 to 5 minutes for runny eggs, or 6 for soft yolks, rotating the skillet once during cooking.

6. Remove from the oven and sprinkle with parmesan and chopped basil, then serve with the toasty bread and just TRY to keep yourself from scooping up every last bit of sauce with that bread.

xoxoxoxoxoxoxoD

savories

Orecchiette with Roasted Cherry Tomato Sauce

Welcome to my first dinner post in so so long! I’m terribly sorry for the delay, it just seems like every good recipe I’ve had recently has been a dessert, but that ends NOW! Last week, I played Mom for my three younger sisters while my parents were away and honestly, I don’t know how anyone does it. Props to you working Moms and Dads! There just didn’t seem to be enough time (or coffee) in the day for me to get things done. I’m not even joking, there was a point in the week where I woke up with a weird pain in my right side and my first thought was “wow, I don’t have time for appendicitis, who will make dinner?”. ????? HM okay Deirdre calm down. But also it turned out to be nothing I think and I’m just going to roll with it!

ANYWAY back to food, when I’m in charge at home, I tend to use my siblings as taste testers for things that I wouldn’t normally try to make during the week, and thank goodness for them. This time it was an adaptation of one of my favorite Smitten Kitchen recipes, Baked Tomato Sauce. Best in the summer when tomatoes are at the height of ripeness, Deb’s recipe brings out the incredibly rich sweetness of the cherry tomatoes and perfectly compliments it with the slight crunch of the toasted breadcrumbs and the lightness of some fresh basil. It’s the epitome of summer in one dish and mark my words, it’s just about perfect as is. But, since I can’t leave well enough alone, I decided to see what else I could do with it and so was born this Roasted Cherry Tomato Sauce.

Part of the draw of this recipe is its simplicity, after accidentally spending 2 hours making a Funfetti Cake instead of dinner (post on that coming soon!), I was thrilled at how I could get everything in the pan and into the oven in under 15 minutes. So, the challenge was tweaking the recipe in a way that wouldn’t tack on another 20 minutes of prep time, and didn’t distract from the main flavor players here. In the end, I was incredibly pleased with how this came out and so were my taste testers, and I just know you’ll feel the same way too. Let’s get cooking!

 

Ingredients
adapted from Smitten Kitchen’s Baked Tomato Sauce

Olive Oil
3 pints cherry tomatoes, halved
4 garlic cloves, thinly sliced
¼-½ tsp red pepper flakes
½ cup panko breadcrumbs
1/3 cup grated parmigiano reggiano cheese
4 tbs grated pecorino romano cheese
½ tsp dried oregano
Kosher salt and pepper
1½ lbs. dried orecchiette or large shell pasta
Handful of fresh basil, chiffonade
8oz. Bocconcini or Ciliegine (mozzarella balls!)

Steps

1. Preheat your oven to 400ºF. Drizzle olive oil in a 9″ x 13″ baking dish, enough to almost cover the bottom entirely. Toss in the halved cherry tomatoes, sliced garlic and red pepper flakes and mix with your hands so that everything is evenly mixed and lightly coated in olive oil. Note: the red pepper flakes measurement is variable, adjust however you’d like based on your tolerance to spicy foods!

Look at the COLOR!!

2. In a small bowl, mix together the breadcrumbs, cheeses, and oregano. Sprinkle this mixture evenly and generously over the tomatoes in the baking dish.

3. Top with a generous seasoning of salt and pepper, and drizzle with about 2 tablespoons more olive oil- it doesn’t have to be exact, you just want the breadcrumbs to get a golden brown crispness!

4. Bake the tomatoes for 25-30 minutes, or until the tomatoes are burst and bubbly and the breadcrumbs are golden brown.

5. While the sauce is baking, bring a large pot of water to a boil, salt generously, and cook your pasta according to the package instructions. Drain.

PEAK crispy roasty bubbliness right here.

6. When the sauce is finished, if there is room in your baking dish, toss the cooked pasta, basil, and bocconcini straight in with the sauce and mix until everything is incorporated evenly and the mozzarella is just starting to melt. If this isn’t possible, transfer your pasta back into the large pot that you cooked it in, add the sauce, mozzarella, and basil, and mix to combine that way. Serve with a sprinkling of basil and a glass of good wine.

YUM! xoxoxoxoxoxoD

sweets

Summer Fruit Galettes

Hello and welcome back! I apologize for being M.I.A. last week, in the midst of spending time with friends I don’t get to see a lot, I realized I had nothing to share with you all and rather than throw something together last minute, I figured I would take some time this weekend to bring you something extra nice. SO, for today’s post, you get not one, but two summer fruit galette recipes!! I went to the farm on Saturday with no recipe ideas or direction and hoped that something would jump out and tell me what to bake, and lucky enough, I immediately found some ripe peaches, blueberries, and the most beautifully colored sweet cherries I’ve ever seen!  To my dismay, the cherries lost a lot of their vibrant color during the baking, but it was still SUCH a good combo. However, if this bothers you, you can use dark sweet cherries, or substitute with tart cherries and add a few tablespoons more sugar to compensate.

We have finally hit peach season, and I could not be happier about it. In my humble opinion, peach season might be the greatest time of the year, you know?? Naturally, this means that peaches are the star of both of these galettes, which truly could not be simpler. For those who have never made or seen one of these before, a galette is a type of french tart (it can be sweet or savory), where the bottom crust folds up the sides and keeps all the juices ad flavors inside, WITHOUT a pie plate! That’s right, this is a pie that can be baked on a sheet pan! It is the ultimate combination of fancy and rustic in all the right ways.

As if it couldn’t get any better, this is also probably the quickest pie/tart dessert, since there’s only one crust, a simple filling, and no fussy crimping of edges. Not counting dough chilling time, this galette could be warm out of the oven in less than an hour to satisfy your pie cravings at any time, day or night. Without further ado, let’s get baking!


Makes: 
2 galettes, 6-8 servings each
Prep Time: 30 minutes
Inactive Time: 1 hour
Bake Time: 35 minutes
Total Time: ~2 hours


Galette Dough (makes 2 galettes)

2½ cups all purpose flour
2 tbs white sugar
Pinch of Kosher salt
16 tbs (2 sticks) unsalted butter
½ cup ice water

Galette Dough Steps

1. Using a food processor, blend together the flour, sugar, and salt to incorporate evenly.

2. Cut the butter into relatively even cubes and add to the processor as well, pulsing 8-10 times until the butter is mixed in and resembles the size of peas in the flour.

3. Slowly drizzle in the ice water while pulsing another 8-10 times, until the dough is crumbly, but still comes together when you pinch it. If your dough seems to dry, add up to 2 tablespoons more ice water gradually. Divide the dough in half and form 2 discs, slightly flattened on top for easier rolling out later. Refrigerate for at least 1 hour.

 

Peach-Blueberry Filling Ingredients

3 peaches, peeled and cut into thin slices
½ pint blueberries
Splash of vanilla extract
¼ cup sugar
1½ tsp cornstarch

 


Peach-Blueberry Filling Steps

1. Combine peaches and blueberries in a large bowl.

2. In a smaller bowl, mix together the sugar and the cornstarch. Add this mixture to the fruits and stir until everything is evenly coated. Let sit for 15 minutes or until the fruits start to release their juices.


Peach-Cherry Filling Ingredients

3 peaches, peeled and cut into thin slices
1 rough cup cherries, pitted
Splash of vanilla extract
¼ cup sugar (1/3 cup if using sour cherries)
1½ tsp cornstarch


Peach-Cherry Filling Steps

1. Combine peaches and cherries in a large bowl.

2. Like above, mix together the sugar and the cornstarch, then add this mixture to the fruits and let sit for 15 minutes.

 


Galette Assembly Extras

1 egg
1 tbs water
Demerara sugar

Galette Assembly Steps

1. Preheat the oven to 400ºF.

2. On a floured surface, roll out one of your galette doughs into a rough circle about ¼ inch thick.

3. Carefully transfer this dough to a piece of parchment paper on your baking tray. In the center of the dough, carefully mound your fruit filling, leaving plenty of room on all sides for folding of the crust. If you’re worried that your fruit filling will be too runny, use a slotted spoon to transfer to control how much of the fruit juices are added in.

3. Gently fold the sides of the galette up over the fruit, as if you’re pleating the dough. This can be as messy as you like, I promise it will look beautiful no matter what!

4. Once you’re happy with the look, beat the egg with the water and brush onto the dough and sprinkle generously with the sugar. This will give the crust a nice golden brown color and a beautiful crunch.

5. Bake the galette for 35-40 minutes, or until the filling is bubbly and thickened, and the pastry is golden brown and crisp.

6. Allow to cool, at least slightly, before serving. Best eaten with a scoop of vanilla ice cream and a good cup of tea.

YUM! xoxoxo