Posted on July 28, 2010 by Renae
I know it sounds weird. So weird. But I’ve been trolling this article for ideas, and I realized I had all the ingredients for this one (no. 2).
So here’s the original recipe: “Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.”
And here are the specifics that I threw together:
- 2 tomatoes (from my garden!)
- 2 small peaches
- 1/2 medium red onion
- (small) pinch red pepper flakes
- 1-2 tablespoons cilantro (chopped small)
- juice of 1 lime (more wouldn’t hurt)
- 1 tablespoon (or less?) olive oil
I don’t know about “astonishing,” but it’s tasty. And really pretty too — I’ll take a picture if I make it again.
Filed under: Salads | Tagged: peaches, tomatoes | 1 Comment »
Posted on July 22, 2010 by Renae
So this is my very first attempt at creating a recipe. I was pleased enough with how it turned out that I am preserving it here, though I think in the future I would need to streamline the process. Read on; you’ll get why.
I started out making a batch of Smitten Kitchen’s Vanilla Bean Pear Sauce for Ian. The problem was that I didn’t know how many pears I had, and I just followed the recipe hoping I had the right amount. I had too few pears, and the sauce turned out way too runny and I thought maybe a bit too pungent for the babe (he tried it, but I couldn’t tell what he thought of it). Simon and I liked it, though (flavor if not texture), and I really didn’t want to just toss the batch. I poured it into ice cube trays, thinking I would combine it with a thicker puree, but then I had a change of heart, and maybe even a bit of inspiration.
I based the recipe on Brook’s Low Fat Blueberry Banana Bread but subbed out almost every ingredient. I chose the strawberries because (a) I had them and (b) I thought that if the balsamic taste didn’t totally get lost in the baking that at least balsamic goes well with strawberries.
Next time I would make the pears with the same recipe, but instead of dumping all the liquid in the blender at once, I would add it a bit at a time until I got the right consistency with the sauce. I also think the balsamic taste could have come through a little more in the bread, so I want to try macerating the strawberries with balsamic first.
I had fun trying to think through what would work . I am more confident in swapping and experimenting when it comes to cooking than baking, but this was a good first try.
- 2 large eggs
- 3/4 cup brown sugar
- 1 cup + 1 tablespoon vanilla bean pear sauce (you could also use 1 tablespoon oil in place of the extra tablespoon)
- 1/3 cup vanilla yogurt (I used nonfat)
- 1 3/4 cups flour (I used 1/2 whole wheat, 1/2 white)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen strawberries
- Preheat oven to 325°F.
- Lightly grease 8 1/2×4 1/2×2 1/2-inch pan; dust with flour.
- Using electric mixer; beat eggs and brown sugar in large bowl until thick and light, about 5 minutes.
- Mix in pear sauce and yogurt.
- Sift flour, baking powder, baking soda and salt over mixture; beat until just blended.
- Fold in strawberries.
- Transfer batter to prepared pan.
- Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour.
- Turn bread out onto rack and cool.
Filed under: Breads | 1 Comment »