Since I’ve been home during the week and not doing much other than applying for jobs and keeping the house clean, I’ve decided to cook my heart out like a 1950s housewife. Wanna know what I’ve been cooking that’s particularly good? I thought so.

Behold The Pie:

Behold The Pie

Piled High With Goodness

This is an incredibly delicious peach pie with homemade caramel and a buttery crust. It took stinkin’ forever to make, but was worth it (according to Huz). I got the recipe from the latest Bon Appetit magazine and will put the recipe at the end of this post for those daring enough (and bored enough) to try it.

For dinner last night I made Grilled Ham and Gouda Sandwiches with Frisee and Carmelized Onions, as well as Gazpacho with Avocado Puree (recipe below). Both of these were from older Bon Appetits and were tres magnifique. Speaking of French, did you know that my trip to Paris has inspired me to get the Julia Child’s cookbook and to try my hand at French cooking? I hope I do it well, though I’m not planning on cooking a recipe out of it every single day for a year like Julie did.

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Of course, I can’t do a post and not update you on Cambridge. Each day she’s a bit better and getting more active, which is good, but is also a pain in the butt since we’re supposed to restrict her activity. Do you know how hard it is to try to rationalize with a cat!? I try to explain to her that she can’t jump up on the sink to drink from the faucet, even though that’s all she has her mind set on, because it’s BAD for her, but she just doesn’t get it. Her bruising is getting better. We’re still keeping the living room shut off from the rest of the house with a baby gate and sleeping in their with her at night. This is so preparing me for a child, let me tell you. The first night we had her home I woke up repeatedly through the night to check on her and only got about four hours (not consecutive) of sleep and yesterday I wasn’t able to take a shower because I was caring for her all day. So this is what it’s like!

Behold the Princess.

She's Finally Able to Sleep on Her Tummy

She’s still bruised, as you can see, but gets a little burst of hyperness at night.

Still Bruised, But Getting Hyper At Night

Then, thankfully, she crashes when I do.

Mom and Her Girl

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Tender Pie Crust
3 c. flour
2 TBS sugar
1 3/4 tsp salt
1 c. plus 2 TBS (2 1/4 sticks) chilled unsalted butter cut into 1/2 inch cubes
8 TBS ice water
1 1/2 tsp apple cider vinegar

Blend flour, sugar and salt in processor (which I don’t have, so I had to do it by hand. ug!) Process until coarse meal forms. Add ice water and vinegar; blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough together. Turn out onto work surface and divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic wrap and refrigerate for at least 1 hour.

Peach Lattice Pie
2 Tender Pie Crust disks (above recipe)
1 egg white, beaten
1 c. sugar
1/2 tsp cinnamon
pinch of salt
3 1/2 lbs. firm, ripe peaches, peeled, halved, pitted, cut into 6 wedges
1 TBS lemon juice
1/4 c. water
2 TBS butter
2 TBS whipping cream
3 TBS flour
1 egg yolk, beaten with 2 tsp. water (glaze)
1 TBS sugar mixed with 1/4 tsp. cinnamon (cinnamon sugar)

Position rack in center of oven and place foil-lined baking sheet on bottom rack to catch any spills. Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Place into 9 inch glass pie dish. Trim overhand to 1 inch; fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust for 30 minutes. Preheat oven to 375 degrees. Line crust with foil and fill with dried beans. Bake crust until sides are set and pale golden, about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white and cool completely.

Line another baking sheet with parchment paper. Roll out second pie disk to 13 1/2-inch round. Cut into 3/4 inch wide strips. Place on baking sheet and chill while preparing filling.

Combine 1/2 c. sugar, cinnamon and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.

Stir remaining 1/2 c. sugar and 1/4 c. water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm.

Preheat oven to 375 degrees. Add caramel and flour to peaches in bowl; toss gently. Transfer to crust, mounding in center. Arrange 6 dough strips in 1 direction across top of pie. Working with 1 strip at a time, arrange 6 more strips in the opposite direction, weaving them in to form a lattice. Gently press ends of strips to edge of baked bottom crust and trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle cinnamon sugar on strips.

Bake pie for 35 minutes. Tent pie loosely with foil to prevent burning and continue to bake for 25 minutes, or until filling bubbles thickly and lattice is golden brown.

Serve with French vanilla ice cream and enjoy! 🙂
Bon Appetit July 2005

***

Gazpacho with Avocado Puree
5 lbs. medium tomatoes, shallow X cut in skin on side opposite stem
3 c. chicken broth
3/4 c. finely chopped red onion
2/3 c. lime juice
6 garlic cloves, finely chopped
2 TBS. chopped Italian parsley
2 TBS. chopped chives
2 TBS. chopped cilantro
2 medium Haas avocados, peeled, seeded, diced
2 serrano chiles, stemmed, seeded, deveined, minced
2 TBS cold water
4 TBS extra-virgin olive oil

Bring large saucepan of water to boil. Drop in 3 tomatoes; cook for 30 seconds. Transfer tomatoes to plate. Repeat with rest of tomatoes. When cool, peel tomatoes at X. Cut in half horizontally; squeeze out seeds and juice. Place in processor and chop to coarse puree. Transfer puree to strainer and let drain (discard drained juices) for 30 minutes, stirring often.

Combine tomato puree, chicken broth, onion, 1/3 lime juice, garlic, parsley, chives and cilantro in large bowl. Season with salt and pepper and chill 2 hours or up to 1 day.

Blend avocados, chiles, 2 TBS. water, and 1/3 c. lime juice in processor until smooth. Season with salt; add more water to thin if desired.

Ladle gazpacho into bowls. Top with avocado puree, then drizzle with oil.

6 servings
Bon Appetit August 2003

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