Peach and blackberry galette.

I love blackberries. I love peaches. They should get married. I used to be able to get good peaches form a roadside orchard, but they closed... now what am I supposed to do?! Well, I came across some good ones at a local market, as well as some local blackberries, and decided I needed pie. Well, my fave crust is a cornmeal pate brisee, b/c its so freaking easy and tasty (and durable, but tender)!


Pate Brisee (makes 2 crusts, so you can save 1 in the freezer!)
2 c AP flour
1/2 c cornmeal
1 t salt
1-2 T sugar
1 c cold unsalted butter, cut into smallish pieces
1/4 cup sour cream
1 T cold vinegar
Ice water

1. Combine the flour, cornmeal, salt and sugar. Add the butter and work in until sandy with fingers.
2. Add sour cream and vinegar and work in. Slowly sprinkle in the ice water until a nice dough forms.
3. Divide dough in half and put one in the freezer for later! Take the other one and let rest in fridge for 20-30 mins before rolling out to form a disc. This will firm it up a bit so its a little more sturdy. Roll out until about 1/8'' thick and proceed to...

Peach and Blackberry Galette
1 rolled out Pate Brisee crust
2 c blackberries
3 peaches
1/4 c sugar
2 T cornstarch
dash of vanilla
1 egg, lightly beaten

1. Preheat oven to 375F.
2. Toss together blackberries, peaches, sugar, vanilla and cornstarch. Arrange fruit mixture on top of the dough, leaving a ~2'' open space around the edge. Fold border over fruit mixture.
3. Brush pastry edges with egg. Bake until crust is golden, ~30-40 minutes.

I realize my border in more than 2'', but whatever, I made a

double so I used the whole pate brisee recipe.

<3

*******CONGRATS PRESIDENT OBAMA!!!********

The popsicle post.

Hey all. I just wanted to do a quick update for a couple things really quick. Basically I have been cooking a lot and I need to post some stuff! Okay, here we go.

I have been making a lot of popsicles! I love them and they are perfect for this hot summer weather. I see popsicles of all sorts being a staple in the freezer all summer long. They are so easy an so scrumptious! Well, I made popsicle batch #2 (#1 was the Vietnamese coffee pops) and they were tart and tangy and PERFECT for a hot summer day.

#2: Pineapple-Peach Pops
--1 pineapple diced
--2 peaches washed and sliced
--1/2 c water (to thin & blend easier)
--Honey to taste
--1.5 c whole milk yogurt

- Blend all ingredients in blender untl smooth (add yogurt last). I use whole milk yogurt to help form small, melty ice crystals... non jagged tongue gashers. Put in pop trays and freeze! Yummy!

#3: Avocado pops
--2 medium avocados
--2/3 cup 1% milk (what I always use)
--Honey to taste
--Juice of one large lemon
--1.5 c lowfat yogurt

- Blend all again, adding yogurt last. I use lowfat here b/c the avos have enough fat to make nice, smooth pops. Usually if making fruit pops I use whole yogurt. I have to tell you all that these pops are sooooo tasty! I am a huge fan of avo ice cream, so the pops are like 10x easier to make... joy!

Well, I cant wait to show you what I have come up with next! Happy pop-making!

**** On a side note, here is the perfect s'more! OMG so good! Here's the key... long slow marmallow roasting, then catch it on fire and quickly put in out. Also, have a graham cracker with a reese cup on it warming/ melting by the fire (on a rock or the rim... whatav) while you are roasting aformentioned marshmallow. By the time they come together they will both be full of gooey luciousness and CALLING YOUR NAME. You will be happy to oblige!

<3 Tara