Listening

I've been hanging on to this recipe, withholding a post mainly because I couldn't bear the sight of another peach. But I promise you this post is not really about peaches.



It's really more about going with flow. Of letting your kitchen speak to you. I was intrigued with why this dish is called a buckle and tried doing a quick bit of internet research. From what I could find the term buckle was used to describe how the top of the dish looked. Like a buckled sidewalk, or even a cobbled street. I was reminded that times have been tough before and will get better.

These humble desserts were invented out of being just shy of enough fruit for a pie. Instead of letting something go to waste, or eating it alone, someone somewhere turned it into a wonderful dessert to feed their crowd. It wasn't a perfect pie and so it was aptly named something dimpled yet useful. None the less, it was filling, sweet and got the job done.

The kitchen has been just one place where I've learned to be grateful for what I already have. Cooking (and yes this recession) taught me to stop and look around at what is, instead of what could be. My husband always peeks into the fridge or pantry and says "all this food, but there's nothing to eat." There is if you listen to what the kitchen is telling you. If you are patient enough for an oven to heat, vegetables to be sliced, or sauces to mix.

This isn't a new way of cooking by any means. I'm almost on the fringe of saying that perhaps this little economic down turn has been a good thing. ALMOST. I've seen cooking change and turn back. Not just to save a penny or two either. But everywhere I turn I seem to see people enjoying the togetherness of food. I've enjoyed reading about people eating, really stopping to figure out how to eat. Listening to what they already have.



You can easily change the fruit in this dessert to whatever you have on hand frozen or fresh.


Gluten Free Peach and Raspberry Buckle
Adapted from Everyday Food's Raspberry Buckle

1 stick butter room temp (plus more for the baking dish)
1 cup sugar
3 large eggs
1/2 cup corn flour
1/2 cup almond flour
2 Tablespoons corn starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
1 container raspberries
1 cup frozen or fresh peaches peeled and sliced


Preheat oven to 350º. Butter a 2 quart dish. In a large bowl, cream butter and sugar until thoroughly mixed. Add eggs, one at a time, beating after each one to mix. Add dry ingredients to butter mixture and mix well. Spread batter into the bottom of buttered baking dish. Scatter your fruit on top. Bake until a toothpick comes out clean about 24 minutes. Dust the top with confectioners sugar. Serve with ice cream, whipped cream, or all alone.



I'm thankful for what my kitchen and life already holds. Now I must go, my kitchen is now telling me it's dirty and wants the dishes out of the sink.

This One's For You

My friend Jamie told me she was reading my blog and happened to mention that I don't post very often. I know this is very true and set about thinking why is it that I don't post very often lately. The only thing I came up with was this quote:

Joey: I thought it'd be great. I figured I'd have, like, time alone with my thoughts. But, you know, it turns out I don't have as many thoughts as you'd think.

That's right, Joey from friends. Every once in a while I find myself without stories or words for food I've eaten. Don't get me wrong I am the story girl. The people at work probably shuddered when I started in on a random tale. But, honestly some foods are beyond words.

One particular night, as I was gorging myself with copious amounts of dairy that would make a Frenchman double over, I had no words. I honestly couldn't speak as I was entering a realm of taste that was beyond syllables. All I knew is I had to eat this again and it was so worth the 8 hours of lactose overdose that followed.

These are your ingredients and instructions for one delicious appetizer inspired from Postino Wine Bar in Phoenix.

1 baguette sliced into 1/2 inch slices, drizzled with good olive oil and toasted every so delicately.
Mascarpone cheese evenly spread over your toasted bread.
A nice film of fig preserves over top of your mascarpone cheese.
1 thin slice of prosciutto piled right on top like a rumpled blanket.
Drizzle another bit of your olive oil right over the top and sprinkle just a hint of fresh black pepper over the top.
Now take a bite -
sssshhhh
Don't worry, you don't have to say anything. I know.
Just enjoy the silence.

Tricks and Treats

It's fall and that means I can go outside again. I can safely enter the car without worrying I might suffer 3rd degree burns from the steering wheel. I can enjoy my morning tea on the patio and not come in and check if my deodorant has failed me already.

Yes, it is Arizona and it means that the high is still in the upper 80s, but I assure you it is no trick. It is indeed fall. You know how I know? I bought a pumpkin or two. Fall is here.



The boy is begging me for a pumpkin pie. He's been jonesing for a pumpkin pie since he ate the last slice last fall. I must admit I've been waiting all year just for the weather to drop so I can smell that wonderful spicy smell that can only be one thing - pumpkin pie. While I'm contemplating trying out some rather unusual zings to my favorite plain jane this year, my pie making opportunities have been burned out by an oven on the fritz.



I've managed to work around this finicky oven thing. The Little Birds birthday cake had to be made at my moms. However I didn't mind toting my cake makings to her new kitchen. I was the first one to make a baking mess in the beautiful kitchen. I must say, I'm not jealous of her at all. Not one stinking bit.

So back in my boring laminate counter-topped kitchen, with drawers that don't slowly slide into place, I searched for a way to use pumpkins without turning on the blasted oven. With leftover ricotta begging to be used, and a pumpkin previously roasted, I kept coming across delicious recipes for cheesecakes. While I'm sure those are great, I needed simplicity to reveal itself. Low and behold the ricotta fritter entered my life and I don't think I'll ever be the same.



Ricotta fritters are such succulent bites that are little blank canvases waiting for anything you can throw at them. Fall has met it's newest trick, deep frying cheese and pumpkin to make a doughnut type treat.



Gluten Free Pumpkin Ricotta Fritters

2 cups mashed roasted pumpkin
1 cup ricotta cheese
2 eggs
2 cups gluten free flour blend
1/3 cup corn flour
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
grated nutmeg
1/2 teaspoon salt
1 cup oil for frying

Place all ingredients in a blender or food processor. Let her rip until all ingredients are mixed well. Heat oil in medium frying pan over medium heat. Once the end of a wooden spoon bubbles in the oil you are ready to fry. Drop the dough into the hot oil by small tablespoons. Let sit and fry on each side for about 2 minutes. Remove from heat when they are golden brown. Place on paper towels to drain.Check the inside of your fritter. If it's still too creamy lower your heat down and fry the fritter a bit longer. Roll finished fritters in cinnamon sugar or dust with powdered sugar.



Be it curled up next to the fire with hot cider, or frolicking outside in a t-shirt these little treats will ensure that fall is here and is so very sweet.