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Archive for September, 2009

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Another day of rain here in Denver.  Fall has arrived, and not a gloriously colorful, graceful entrance.  Cold, wet, and dreary just plopped down in your lap. What you want to eat and cook changed dramatically in the past few days.  Baking, braising, and generally having the oven on and filling the house with warmth and things that smell good is where most of us want to be.  Apples will be the fruit we’ll be picking up and eating out of hand, filling cakes and pastries with, and slipping in next to onions and roasting.  This cake a great transition piece, easy to make and even easier to eat.  What makes it rustic? Well, there’s nothing pretentious about this cake.  It’s craggy and crumbly, studded with nuts, packed with apple pieces, and warmly fragrant with spices. There’s no frosting, or filling, and nothing dainty and petite about it.  It’s pretty great no matter when you eat it.  Warm and fresh out of the oven or the next day for breakfast (you know I’m the president of the Cake for Breakfast club).  It’s wonderful with tea in the afternoon, or even dolloped with rummy whipped cream.  It would be a wonderful gift for a neighbor or friend although I’m pretty sure you’re not going to want to part with it.  Make two!

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As I write this, it’s raining, cold, and overall dreary.  Nothing like the bright and sunny summer peaches above.  I’ve been wanting to post this one for a few weeks and as usual, life got in the way!  But still, I was in the market Saturday and the last of the local peaches were there.  So it’s not completely beyond the pale that this could be on your table.  What I really want to introduce to you is the almond cream. Swoon.  Almond cream.  This stuff is so good, the list of attributes could be very long but I’ll keep it short.  It’s really, really good.  It’s very easy to make.  It can be made ahead of time.  There’s no exotic ingredients. Did I say it was really good?  The next great thing about this tart is the tart dough.  It’s the go-to tart dough for me.  And it too can be made ahead and refrigerated until you’re ready to use it, or even frozen, so that you are always ready to astound and amaze on short notice!  I introduced it to you in the Cherry Macaroon Tart, and I’m going to keep using it until you try it. You’re gonna love me for it.  Let’s get started!

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As anyone who knows me will tell you, I have an addiction problem.  Tomatoes, especially heirloom tomatoes.  Totally addicted to them.  This time of year is a particularly heady time for me, the tomatoes are rolling in from the fields, everyone’s backyard, rooftop, and balcony plants are dripping tomatoes.  The choices are almost overwhelming, what to do, what to make, which to eat?  I personally am a purist. Sliced and salted is my method of choice.  But, I’m also totally in love with heirlooms and burrata cheese, as you’ve seen before.  As I stood before the counter with these beauties in front of me, leaning yet again towards the simplest preparations, this time a caprese salad, I remembered the box of puff pastry languishing in the freezer. Hmmmmm….caprese tart.  That could work.  That totally could work.  So here it is, something different to do with those tomatoes you’ve got sitting on your counter. Different, but familiar.  You’ll know this one as soon as you start!

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