…this past weekend, Juan and I spent a relaxing time in Kitty Hawk, NC with some of his friends. As the native North Carolinian among the group, everyone wondered if I had ever been there. Well, the Outer Banks has always been in my mind where the Northerns go… we always went to the Southern Beaches near Wilmington since they are closer to home…
In fourth grade Social Studies, we studied North Carolina.Â As part of the class, we had to take a “road” trip to explore NC.Â We started way up in the Northern tip of the Outer Banks in Kitty Hawk.Â I remember thinking that one day I needed to go there and see where the first flight took place.Â I’m quite glad that I’ve finally been there now… check another goal off the list… plus it was a wonderful weekend filled with sleeping in, playing on the beach, eating good food, and hanging out with cool people…
Maybe it is my Southern upbringing, but I have been craving peach pie for months now and impatiently waiting for them to be in season … the other day, when I saw this recipe and found delicious peaches at Treasure Island… I decided it was time to make peach galette… like a pie but smaller so I don’t each as much… yea… that’s what I keep telling myself…
Months ago I had bookmarked this recipe from Spicy Ice Cream, which is part of Lisa and Mark’s tour of the Tartine cookbook.Â I tried making the Tartine’s Brownies a few weeks ago and did not follow directions.Â Mine tasted ok but no where near as amazing as Mark’s.Â In trying another Tartine recipe, I followed the recipe as closely as possible but I halved the recipe.Â In my haste to get the dough in the fridge to chill, I actually only used 1/4 of the butter but half of everything else.Â Regardless, it turned out really well.Â The recipe is a little daunting at first but it is not as hard to make as it may seem.Â I do not have a bench scrapper but I do have a plastic green apple cutting board that worked great.Â Make sure to chill it as written because it helps the dough retain its shape when you bake it.Â This recipe did take patience but I was very happy with the peach galettes that I pulled out of the oven at 10:30pm…
I made two small galettes filled with peaches.Â I used 2 large peaches and two small ones.Â Having recently become a vanilla bean paste fan,Â I tested it out on this recipe.Â I mixed 1/2 teaspoon with 1/2 the peaches and used them in one of the galettes.Â The other I made with just peaches.Â I love the addition of the vanilla bean paste but the flavor was more intense the next morning… sigh… I wish there was still leftovers…
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If you a loyal and obsessed foodie blogger like I am, you have seen Very Good Taste‘s Omnivore Hundred popping up all over the place. Well, I must admit I became quite curious so I decided to take the “test.” I have tried 48 out 100…and would try them all except two did not quite suit me… check it out…
Hereâ€™s what to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items youâ€™ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.
The VGT Omnivoreâ€™s Hundred:
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
6. Black pudding
7. Cheese fondue
10. Baba ghanoush
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn or Head Cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
30. Bagna cauda
31. Wasabi peas
32. Clam Chowder in Soudough Bowl
33. Salted Lassi
35. Root beer float
with a Fat Cigar
37. Clotted Cream Tea
38. Vodka Jelly/Jell-O
41. Curried goat
42. Whole insects
44. Goatâ€™s milk
45. Malt whisky from a bottle worth $120 or more
Fugu: the whole lethally poisionious thing makes this a little iffyâ€¦
47. Chicken tikka masala
49. Krispy Kreme original glazed doughnut (Is there anything better?)
50. Sea urchin
51. Prickly pear
55. McDonaldâ€™s Big Mac Meal
57. Dirty gin martini
58. Beer above 8% ABV (Dogfish 120 IPA is amazing!)
60. Carob chips
63. Kaolin (What is this? Google is failing meâ€¦)
66. Frogsâ€™ legs
67. Beignets, churros, elephant ears or funnel cake
69. Fried plantain
70. Chitterlings or andouillette
72. Caviar and blini
73. Louche absinthe
74. Gjetost or brunost
Roadkill (umâ€¦donâ€™t think I could do it!)
77. Hostess Fruit Pie
79. Lapsang Souchong
81. Tom Yum
82. Eggs Benedict
84. 3 Michelin Star Tasting Menu
90. Criollo chocolate
92. Soft shell crab
93. Rose Harissa
95. Mole Poblano
96. Bagel and Lox
97. Lobster Thermidor
Before I left for Chicago, J and I went blackberry picking. Before we knew it, we had over five pounds of berries…not including those we tested along the way. One night with his sister, E, we made a simple peach and blackberry pie. It was a store bought crust. I really like using the Pillsbury crust when I do not have time to make a real one. We decided to start making this pretty late at night…E and I figured out how to make the lattice…it was yummy…
Peach and Blackberry Pie
(based upon this recipe)
2 pie crusts
3 cups blackberries (1 3/4 lb)
2 peaches, peeled and sliced
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1 cup granulated sugar
1/4 cup flour
1. Place a baking sheet in lower third of oven and preheat to 400Â°F.
2. Toss together berries, granulated sugar, flour, and lemon juice. Let stand, tossing occasionally, 15 minutes.
3. Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top.
4. Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife.
5. Stir berry mixture, then spoon evenly into shell.
6. Dot with the butter.
7. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. Sprinkle all over with sugar.
8. Bake on hot baking sheet for 10 minutes.
9. Reduce the temperature to 350Â°F and continue to bake for 30-35 minutes.
10. Allow to cool (or like us, dive right in!)
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