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| Food or beauty? |
Giada to the Rescue
But I do have a couple of of beautiful Giada's equally beautiful cookbooks here at the condo, so I looked at one recipe she had for Peaches Stuffed with Amaretti Cookies. I didn't have peaches, nor amaretti cookies, nor Amaretto, but I just used her technique for pitting and halving the fruit and baking it, skin side down, in the oven. I topped it with some little chunks of salted Breakstone's butter, the contents of three IHOP sugar packets [don't ask] and a drizzle of pure vanilla, then baked at 375 for maybe 30 minutes. So fragrant and juicy. Ate with a fat tablespoon or two of Ciao Bella Roasted Hazelnut Gelato [on sale, $2.50 per pint] in my favorite blue-and-white china bowl.
I feel so virtuous! I am generally not a fruit lover, unless you count Godiva dark-chocolate-dipped apricots, which are way overpriced per piece, anyway.
Apricots-and-Cream Skin
But back to when I bought the plump, ripe, soft, pretty apricots [$4.99 per pound, $4.44 for five generously sized ones].
I thought about their beauty as I chose them, selected one above another, and slipped them into the plastic bag. Wow, is that what they mean when they say 'She has peaches-and-cream skin'? I know these are apricots, but still...imagine if a girl had skin as soft, pure, natural and flawless as this? God's gift to a girl. I can just picture some young man laying claim to her, setting his sights on her. She would surely be a prize possession.
When I passed the Dove soap on an aisle end a minute later, was tempted to buy that too, so I could have beautiful, apricot skin.
And that's my stream-of-consciousness post for the day. Sweet night. I just know that when I wake up in the morning, my skin will look radiant.
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Hi Alice. We have been on a peach pie kick this summer. J often stops at the road stand on the way home from work and buys a basket of fresh peaches (and tomatoes). The peaches have been especially good this year here in South Jersey.
ReplyDeleteBut I am still trying to find the perfect peach pie recipe. I have a version cooking right now. I have trouble with the crust sticking to the bottom so I tried extra butter under the crust and cooking the bottom crust slightly before filling and adding the top crust. You are like a pro pastry chef. What do you do to avoid the bottom crust sticking? But maybe you don't have this problem.
Thanks. Love, Linda
I love Giada. I think she even cooks on her TV show as well. haven't paid that much attention to that part of the show.
ReplyDeleteHi Linda. I love that J is stopping at a road stand for a basket of peaches. that sounds like a the start of a beautiful short story! I'm not a pro chef, I've had many mishaps in the kitchen, but I have read and written a lot about baking, and, God knows, done my share of sampling. I do not put butter under the crust. but i have heard of dotting butter on top of the crust. Is it a homemade crust or storebought? I think the crust is sticking to the bottom b/c the fruit juices are leaking through cracks. Not sure what you can do about that--a book I would want to check is in storage. but maybe you could brush the crust with beaten egg before filling with fruit? no, probably not.....but, are there any cracks you can patch? yum, yum, peach pie. i would love a slice. love alice xoxoxo
ReplyDeleteBill: I am so glad to hear from you! You are so funny with your Giada comment. I agree, she is so very pretty. i have a few of her cookbooks and like them. i also just really love looking at the photos of the food...and her baby girl is shown too, who is so cute! love alice
ReplyDeleteit has been a great summer for peaches!
ReplyDeleteThanks for the suggestion, Alice. I do think that it makes sense to seal the bottom crust by brushing with a beaten egg. My attempt yesterday was a lot better (maybe due to the partial cooking before filling). In any case, I wish there were a way to eliminate the calories.
ReplyDelete