Peach Cobbler

We got a lot of peaches last week in our CSA share and, although I like to enjoy the fresh taste of in-season produce, there comes a point where you simply cannot eat enough of them before they rot (or the next week’s share starts to crowd you out of house and home). I figured the best thing to do with the surplus was to modify the rhubarb recipe from an earlier post and make peach cobbler.

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Banana bread… a variation

I make a lot of banana bread in this house. Our 19 month old son loves a banana as a midmorning snack and, although we all enjoy them, sometimes a bunch of bananas goes overripe before we can get through the lot. Luckily, you can freeze them. Now, they don’t tend to survive the thawing process intact (ice crystals, cell walls, ugly bags of mostly water, etc.) so the best thing to do is to use them in a cooked application. Even though we have  an ice cream machine (perhaps in a future post), banana bread tends to be the go-to in this household. Anyway, ofttimes I feel the need to mess with a recipe, so…

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Pancakes, revisited

It took a while, but I have remastered the pancake. I had done some really nice work in this field with our old stove, but after we moved it took an absurd amount of time to work out the quirks on the new one. Specifically the burners run a little on the hot side, resulting in an overcooked exterior and an undercooked interior. Edible after a trip through the oven, but not ideal. At any rate, I’ve figured it out and here’s a new recipe for you all to enjoy.
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Rhubarb?

In our CSA box this week was a bunch of rhubarb. Rhubarb’s a funny veg, tart and almost inedible unless cooked down with something sweet — classically in a pie with strawberries. But considering our first, farm fresh strawberries don’t arrive until next week (jealous?), and rhubarb can get rubbery really quickly, I wanted to do something with it now. Last year I tried a rhubarb cake that was submitted to the farm’s website some time ago and, although delicious, it was a bit tart for my tastes. So I decided to play with it a bit, adding the blackberry preserves I’d been using in my peanut butter and jelly sandwiches to the vegetable mixture and lemon zest and sugar to the batter. I also left out the milk… mostly because I forgot, but I figured it wasn’t too bad a mistake as it made the cake a little more like a crust — which can’t be a bad thing.

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