Tag Archives: recipes

Fresh Peach Cake

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Colorado is known for its peaches, and peach season started with a bang two weeks ago when our CSA sent me home with a 10 lb flat of them. 10 pounds! 10 pounds of peaches! We ate a lot of them raw, but I baked many desserts as well to use them all before they got too soft.

My favorite one was Ina Garten’s fresh peach cake – can that woman do no wrong? It’s not overly sweet and allows the peaches to really shine, but the cake is still moist, and texturally perfect for my palate. I made a few small changes, but her recipes are always wonderful.

Fresh Peach Cake
(Adapted from Ina Garten/ Barefoot Contessa)

1 stick of room temperature unsalted butter
1 cup white sugar,
2 extra-large eggs
½  cup sour cream
½ cup plain Greek yogurt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large peaches, peeled, pitted, and sliced

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with high sides, or put a cookie sheet under your pan to catch any drips.

Fit an electric mixer with the paddle attachment. Beat the butter and the sugar on medium-high for about 5 minutes until it is light and fluffy. Reduce the speed to low and then add the eggs, one at a time. Once the eggs are incorporated, add your sour cream, yogurt, and vanilla, and cinnamon. Mix until the batter is smooth and creamy.

Turn the mixer off, then sift the flour, baking soda, baking powder, and salt on top of the wet ingredients. This is not the right way to do it, but it will save you a bowl. Then turn your mixer on low and mix until everything is just combined.

Spread half of the batter down into the greased pan. Pour about half of the peaches on top, spreading as evenly as possible. Add the remaining half of the batter on top,  and then arrange the rest of the peaches on top.

Bake the cake for 45 to 55 minutes, and check it with a toothpick to make sure it’s done. Enjoy!

(As you may have noticed, my camera is temporarily out of commission, so you are looking at a blurry phone photo. Better ones coming soon, I hope!)

Danielle’s Purple Smoothie (with sneaky greens)

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It’s accidentally been almost three weeks since I last posted about food. What is wrong with me?

I should come back with bang, so here is something I’ve been making pretty much every day since my chard started coming in: a green smoothie. I know, I know, some of you out there are making that face, with the wrinkled nose and a stuck-out tongue, but this smoothie is sooo good. I know there are a lot of recipes out there where the person says, “And you won’t even know there’s spinach in it!” and then you try it, and it’s incredibly obvious that there’s spinach in it, and maybe you are sad. But this will make you happy, because you really won’t know there are greens in it, and if you drink it in the morning, you can worry a little less about getting all your veggies in over the course of the day.


Danielle’s Purple Smoothie

1/3 a medium banana (about 2-3 inches)
1 cup of chopped greens (chard, spinach, and kale all work well)
1/3 cup of chopped pineapple
1/3 cup of strawberries, raspberries, or other fruit of your choice
1/3-1/2 cup of milk or milk alternative (I use soy milk)
1/4 cup of orange juice
a 1-inch chunk of beet (optional, see note)

Add all the ingredients to your blender, and blend until smooth. Add more juice or milk if needed. Enjoy!

Some notes: This recipe makes one 16 oz glass. I find that if you freeze your bananas in chunks, you don’t need ice. I also find that frozen greens blend a lot more smoothly than raw ones, but you can use raw too if your blender is good enough. I use a little beet for the color, which I roast ahead of time, cut into chunks, and then freeze in portions so I can just grab a chunk and go. You can leave out the beet, but your smoothie will be sort of brown instead of purple. The purple’s a lot more appetizing.

I sometimes add yogurt, peanut butter, or even leftover oatmeal if I have it, but this is a surprisingly filling smoothie as is.

Lemon Sour Cream Ice Cream

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It’s summer. It’s hot. We need ice cream!

I bought an ice cream maker on a whim last year, and it has been a godsend. The sun at high altitude is very strong! This was one of the first ice creams I ever made with it, and I’ve made it quite a few times since. It’s delicious and rich, but the lemon cuts the cream and leaves you feeling bright and cool. I’ve also made it with orange zest, which leaves it a little sweeter. Mixing both zests is even better.

I like to eat it with a cookie and some balsamic vinegar. Everything is better with balsamic vinegar.


Lemon Sour Cream Ice Cream
(Adapted from Scoop Adventures)

1 cup half & half
16 ounces sour cream
1 1/2 cups white sugar
1 1/2 teaspoons of lemon zest
1 teaspoon vanilla extract (use a clear one to keep the ice cream white)

In a medium saucepan, mix the half & half and sugar and heat over medium heat until the sugar dissolves completely, just a few minutes. Take the mixture off the heat and whisk in the sour cream and vanilla extract until everything is smooth. Zest the lemon directly over the sour cream mixture and then stir to combine. Chill the mixture in the fridge for at least 2 hours.

When you’re ready to make the ice cream, pour the base into your machine and freeze according to your manufacturer’s instructions. Once the mixture is the right consistency, transfer it to a plastic container and freeze it until hard, about 4 hours. Enjoy!

Lemon Garlic Fava Beans and Mushrooms

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CSA season is upon us, which means I am constantly trying new recipes as we receive a random assortment of vegetables every week. This time of the year, it’s mostly greens, greens, and a third kind of greens, but two weeks ago we got a bundle of fava beans. I love fava beans, but they’re in season for a very short time, and they’re also kind of a pain to cook fresh. You shuck the beans out of their huge pods (which sometimes are full, and sometimes have just one or two measly little beans in them). Then you boil them for a minute or three in salted water, just so that you can peel them one more time, removing a waxy outer layer from the beans underneath. It is a labor-intensive process, but next year, I bet my then-three-year-old will be big enough to help!

Though I’m sure we got more than twenty pods, I was only able to get less than two cups of beans from them. Apparently you can buy dried fava beans in the store, and those will be less labor-intensive and hopefully just as yummy as from fresh. Either way, after all of that work, I was ready for an easy, filling meal, and this one fit the bill.

As a bonus, I was able to use up a ton of herbs from both the CSA and my garden, and they made the dish extra-yummy.

fava mushroom stew
Lemon Garlic Fava Beans and Mushrooms

(Adapted from Isa Chandra at Post Punk Kitchen)

1 tablespoon olive oil
1/2 large red onion, chopped
3 cloves garlic, minced
2 teaspoons fresh thyme, chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh chives, chopped
8 oz crimini mushrooms, chopped
2 tablespoons seasoned breadcrumbs
2 cups of water
1 1/2 vegetarian bouillon cubes
Juice and zest of 1/2 a lemon
2 teaspoons fresh black pepper
1 1/2 cups cooked fava beans
1 15 oz can of chickpeas, drained and rinsed

More chives or green onions for garnish

In a large saute pan, cook the onion in the olive oil with a pinch of salt for 5 to 7 minutes, until slightly browned. Add in the garlic, other herbs, and mushrooms, and cook until the mushrooms start to release their juices, about five minutes.

Add in the bread crumbs and stir them around to coat the mushrooms. Then, add in the water, bouillon, black pepper, lemon zest and juice, chickpeas and fava beans. Bring the pot to a boil and then reduce the heat to cook until the mixture begins to thicken, about 7 minutes. Check your seasonings and then serve with any extra herbs for garnish.

Cauliflower and Caramelized Onion Tart

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Imagine, if you will, that you are partnered to a person who absolutely loves cauliflower. Roasted, steamed, broiled, casseroled – for my partner, cauliflower can do no wrong. And since it’s quite nutritious and available year-round near us, cauliflower holds a prime space in our household menu.

Sadly, I am not a cauliflower-lover. I think it’s fine and will certainly eat it if it finds its way to my plate, but very rarely do I go out of my way to track it down. Roasted cauliflower is fine and good, and I like it very much in Yotam Ottolenghi’s cauliflower cake, but that’s about as far as I can go.

But this tart, you guys, this tart. It’s a little bit fussy, a few too many steps for a weeknight dinner, but it’s so rich and delicious and gorgeous, it’s worth the effort. In fact, I doubled my tart dough just to put half in the freezer, so now I have a wonderful excuse to make this tart again, and soon.

cauliflower-and-caramelized-onion-tart from motheringforme.com

cauliflower-and-caramelized-onion-tart from motheringforme.com

Cauliflower and Caramelized Onion Tart

Adapted from Smitten Kitchen

1 pound of cauliflower, cut into 1-inch flowerets
3 1/2 tablespoons olive oil
1 refrigerated pie crust or a homemade tart shell
1 large onion, thinly sliced
1 tablespoon Dijon mustard
2 large eggs
8 ounces cream cheese, softened
3 tablespoons ricotta cheese
3 tablespoons plain Greek yogurt
1/2 cup half-and-half
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
1 cup grated Swiss cheese
1/3 cup grated Parmesan cheese

First, roast your cauliflower. Preheat the oven to 425°F. Toss cauliflower with 2 tablespoons olive oil on a rimmed baking sheet, then sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 10-15 minutes. Remove the cauliflower from the oven, and reduce the oven temperature to 350°F.

Now, deal with the crust. If you’re using a store bought pie crust, press it onto the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Line crust with foil, fill with pie weights and bake 20 minutes. Remove foil and weights then bake until crust is golden, about 5 additionally minutes. Press crust back with the back of a fork if bubbles form. Cool crust and maintain oven temperature.

If you’re using a homemade pie crust, you probably don’t need to parbake it, but feel free to get it into your pan and then let it chill in the fridge while you do the rest.

Now, the onions. Heat the remaining 1 1/2 tablespoon olive oil in a large skillet over medium-low heat. Add your onion, sprinkle it with salt and pepper, and cook until the onion is a deep golden brown, stirring occasionally. This will take 30 or 40 minutes. Keep the heat low and take your time.

Now, assemble! Use a knife or brush to spread the bottom and sides of crust with mustard. Spread the onion over crust then arrange your cauliflower over the onion. Place the tart on a rimmed baking sheet (to protect against leaks).

Finally, the rest of the filling! Whisk the eggs, cream cheese, ricotta cheese, yogurt, half-and-half and pepper in a medium bowl. Stir in Swiss cheese. Pour the entire mixture right over the vegetables in the tart pan, and sprinkle with the Parmesan. Bake at 350°F until tart is golden and center is set, about 40 minutes. Tart can be served warm or room temperature.

Link: ” What You Should Really Bring Someone Who Just Had a Baby” at The Kitchn

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I just want to add a “Hell yeah!” to this post from The Kitchn: What You Should Really Bring Someone Who Just Had a Baby

Casseroles are great, but things I can eat with one hand, for breakfast and middle-of-the-night snack are even better! Read this article and remember it the next time a friend has a baby!

Recipe: Tartouillat (Cherry and Rum Cake)

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Cherry season is here! Finally, delicious cherries that don’t cost $10 a pound! I may have gotten a little too excited at the grocery store — can you blame me? — and I came home with about three pounds. That’s too many for us to eat on our own before they start to go, so what’s a girl to do except make some cake?

Tartouillat is a fancy name for an upside-down cherry cake spiked with a healthy dose of rum. If you want it to look fancy, use a 9″ springform pan so that you can invert the cake easily once it’s done, so the cherries are on top. If you don’t have a springform and care for flavor over looks, you can use any deep 9″ cake pan.

If you don’t have a cherry pitter, you can use the tip of a pastry bag to remove the pits and end up with (mostly) whole cherries. There’s a description of this method here.


Tartouillat (Cherry and Rum Cake)

Modified from Serious Eats

1 pound cherries, pitted (see note)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs, beaten
1 cup raw sugar
1/4 cup light rum
4 ounces (1 stick) unsalted butter, melted and cooled
1/2 cup soy milk
2 teaspoons pure vanilla extract

Preheat your oven to 400 degrees F. Butter or oil a 9″ springform pan, and line the bottom with foil to catch any drips. Place springform on top of a half-sheet pan if you’re worried about leaking.

In a large bowl, sift flour, baking powder, and salt to combine.

In another large bowl, whisk together the eggs and sugar until mixture is thick and pale in color and the sugar is completely dissolved, at least a few minutes. Then whisk in the rum, melted butter, milk, and vanilla.

Make a well in center of the flour mixture and pour in the egg and rum mixture. Stir everything together it’s just until combined.

Spoon your batter into the prepared pan and bake until a cake tester inserted in center of cake comes out clean, 35 to 45 minutes. Transfer cake to cooling rack and cool in pan about 15 minutes.

Release springform and cool about 30 minutes. Then you can flip the cake if you want to. Serve warm or room temperature.

Just so you know: Most of my adjustments to the original recipe were made based on what I had in the house. I used raw sugar because we were out of white, soy milk because we were out of cow milk, and light rum because we didn’t have dark. It’s a relatively forgiving cake, and should turn out well even if you also need to make some substitutions.